Carrot fennel paturi

While in high school, I had read this recipe of shredded cabbage and julienned carrots baked with mustard paste and coconut in some magazine. This dish is inspired partly by that recipe and partly by dal paturi. As getting the yellow split peas is difficult, I decided to use the more commonly available split red lentils. The sweetness of the carrot and the delicate flavor of the fennel worked well together. The green chilies and the spicy heat of the mustard oil imparted the classic flavors of paturi. There was no banana leaf to make it in traditional paturi style, however, the en papillote technique worked well to make the outcome similar to that of paturi. It was soft, moist, and delicious play of subtle and clean flavors.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 4)

1/2cup split red lentils (masoor dal)

3 carrots

2 fennel bulbs

1/4cup chopped coriander leaves

3-4 green chilies

Mustard oil

Salt, sugar

METHOD:

1.       Soak the split red lentils overnight.

2.       Julienne the carrots and finely chop the fennel bulbs. Add salt and set aside so that the vegetables leave moisture.

3.       Drain the split red lentils. Drain the chopped vegetables.

4.       Add the lentils and half of the carrot, fennel in a blender. Add salt, chilies. Blend into a coarse paste.

5.       Mix the lentil paste with the remaining carrot, fennel and chopped coriander leaves. Add 2tbsp of mustard oil. Mix well.

6.       Spread the lentils-vegetable mixture on a baking paper in a 1cm layer. Cover with another baking paper, and seal all sides. The en papillote cooking technique is used.

7.       Bake at 200°C for 30 minutes.

Gajar halwa

For long I had not made gajar halwa and decided to make it for the occasion of Diwali. Actually, this rich and tasty dessert is made (or bought) in almost every household of northern India during the festive occasions. Therefore, it was a perfect time to prepare it last Friday. The dish (like most of Indian desserts) is very time taking but really worth all the effort and time. The carrots, slowly cooked in milk and rich with nuts and raisins, brings out an excellent taste and texture to entice the taste buds. To it the ghee and cardamom add a subtle but rich flavor. The recipe has two distinct steps and in many cases the recipe is followed in a reverse order than given here. My mother had tried both the versions and this recipe brings the best and real taste. And I follow her recipe which makes the perfect gajar halwa every time.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Makes 10-12 portions or more depending on serving size)

1kg orange carrots

2lt milk (full cream)

3-4tbsp sugar

5-6 green cardamom

2 bay leaves

150g ghee (clarified butter)

3/4 cup chopped nuts (almonds, cashews)

1/2cup raisins

METHOD:

1. Clean the carrots and coarsely grate.

2. In a large pot start heating the milk and add the grated carrots. Also add the cardamoms and bay leaves.

3. Boil it on high-medium temperature stirring occasionally, till the milk reduces and the whole mixture is almost solid.

4. Remove from heat and set aside.

5. In a large wok, heat the ghee.

6. When the nice aroma of the ghee comes (much before reaching smoking temperature), add carefully the carrot milk mixture to it and mix well.

7. Add also the sugar, nuts and raisins.

8. Cook until it is solid and everything is mixed well.

9. Serve cold garnished with nuts, raisins.

NOTE:

Rinse the pot with cold water (do not dry) before pouring the milk. This prevents burning at the bottom to some extent.

Use a really large pot while boiling the milk carrot to prevent any spill over and this will also allow you to use high heat.

When the mixture is almost semi solid, it can splatter a bit.

As the milk reduces take care so that the bottom does not burn.

Unsalted butter can be used in case you do not get ghee or clarified butter.

 Also you can decrease the amount of ghee or use low fat milk for health reasons.

You can vary amount of raisins and nuts according to choice.

I personally do not like too cold desserts from fridge, to me it tastes less full, and hence I bring it to almost room temperature always.

Gajorer nonta halua (Salty carrot halwa)

It is one of my favorite vegetable preparations. When I was little I would set aside some of it for the end of the meal. And I do the same even now. My ma learnt it from one of her friend’s mother. And I am so very glad that she learnt. It is simple, and awesome. I can never have enough of this preparation. I love it also how it gives the rice a hint of orange hue when mixed with rice. During winters in Kolkata, ma often used to cook it for lunch. I bought some carrots from the fresh market and cooked it after a long time. And it was so deliciously delightful to indulge in it.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:
(Serves 2-3)

500g carrot
1 cup green peas
1sp nigella seeds
Salt
Sugar
2tbsp ghee

METHOD:

1. Coarsely grate the carrots.
2. In a wok heat 1 and 1/2 tbsp ghee.
3. When ghee is heated, take the nigella seeds and rub on your palm and add in the wok.
4. As the aroma of the spice comes out, lower the heat to low-medium.
5. Add grated carrot and peas.
6. Stir for a couple of minutes on low heat and add salt.
7. Cover and let the carrot cook on low heat until tender with occasional gentle stirring.
8. When the carrot is tender, add a pinch of sugar.
9. Garnish with 1/2 tbsp of ghee.

NOTE:
Do not add any water; let the carrot cook on low heat in its own water.
Tastes best with rice.