Skip to main content

Featured

CHIKEN KARAHI RECIPE DELICIOUS

     CHICKEN KARAHI RECIPE_LEARN HOW TO MAKE Make Tang Pakistani Chicken Karahi based on this tomato in just 35 minutes! You can use fresh or canned tomato puree. Only basic Indian spices for this tangy and battery stir fried curry. Easy check. INGRIDIENTS * FOR CHICKEN Half a kilo of chicken, cut into pieces. 3 cups oil 1 teaspoon pepper 1 teaspoon salt 1 small (100 grams) onion, very finely chopped * Spices  Tablespoon chopped garlic  Tablespoon green chili paste  1 teaspoon Kashmiri red chilli powder, or paprika for red color  1 teaspoon coriander powder  1 teaspoon cumin powder Teaspoon dried fenugreek leaves, optional (Kasuri fenugreek) 1/4 teaspoon hot spice powder, optional 1 teaspoon turmeric powder 1 Teaspoon pepper powder, freshly grind. 1/2 teaspoon red pepper, (if you like less spicy food, skip red pepper) * others 3. Tomatoes, chopped or pureed 1 teaspoon salt * Garnish 1 tablespoon butter, (optional) 1½ piece ginger, thick powder 2 m...
Post a Comment
Read more

CARROT HALWA(GAJAR KA HALWA) STEP BY STEP

                   *GAJAR KA HALWA*

Carrot Halwa is a Pakistani / Indian dessert nimade using carrots and milk. It is usually garnished with nuts and raisins.Let me tell you, this is one of my favorite Pakistani desserts - the sweet taste and texture of carrots goes out of this world once cooked! It almost fades, which makes it so delicious when served hot on a cold winter's day.


Carrot halwa is a popular dessert to serve at weddings and parties. Due to the abundance of winter carrots available in Pakistan / India and also due to the warm properties of carrots, it is considered as a winter dessert - some families recommend cooking carrot halva at least once a year in winter. 

CONTENT:

  • 2 kg carrots
  • 3 cups whole milk
  • 1 1/4 cup ghee, 1/4 for early frying and 1 for end
  • 1 1/2 cup sugar
  • 1 handful of nuts, optional but highly recommended
  • 6 Cardamom Seeds (Cardamom)

INSTRUCTIONS:

  1. Cut the carrot heads and grind. If you have a food processor, you can use grater settings to grind carrots (that's what I did).
  2. Heat 1/4 cup ghee in a large pot over medium heat.
  3. When hot, add cardamom seeds and crushed carrots and mix.
  4. Let the carrots cook, stirring occasionally. Carrots will release a lot of steam. We want to dry the carrots as much as possible before adding milk. This will take about 30 minutes.
  5. Add milk. Bring to a boil, then reduce the heat to medium.
  6. Continue cooking, uncovered, until milk evaporates. This can take up to 2 to 3 hours, depending on the moisture content of your carrots and your temperature. It took me 2.5 hours. Remember to shake occasionally, especially during the last 30 minutes when the mixture dries and sticks to the bottom of the pot. If you pull the halva to one side of the pot and see the milk come out of its sides in a few seconds, it means that the halva is still very moist and needs to be further dried.
  7. Once most of the moisture has evaporated, add ghee and sugar. As in the following picture.

  8. Continue to cook over medium heat, stirring frequently for about 25 minutes. You may start to notice that the sweet color changes to a deep autumn shade of orange and starts to separate from the ghee carrots - that's normal and that's what we want!
  9. When done, turn off the heat and cut the nuts in half. Garnish with remaining nuts.
  10. Serve hot by yourself or with ice cream.


Comments

Post a Comment

Popular Posts