Carrot - Jaggery Halwa

Carrot Halva is a sweet dish that most people love to have it. Carrots are the healthy vegetable that can be used in many dishes. The sweet dishes like, Carrot Kheer, halva, sweet bath,even in cake we can use carrots.

Winter season is here and you get loads and loads of fresh carrots in market and even with vendors. Usually I feel like grabbing all the fresh vegetables and bring it home. But that is not necessary to bring lot of vegetables at once because you get fresh vegetables each day. Anyways these carrots are real fresh and juicy and I tried Carrot Halva with Jaggery ( healthy twist). I have parceled this halva to my Brother in law's house and sister in law's house too. It is my way of sharing things with our people.
I have used carrots, jaggery, little amount of nuts (Walnuts, raisins, almonds and cashews) with fair amount of ghee. One should remember that sweet will be tasty only when you use exact amount of ghee that particular sweet required.
It is an easy and yummy dish and does not take much time.

Let us see the recipe now :

Things Needed : 

Carrots( used Delhi Carrots as its said) :  5 to 6
Jaggery : 3/4 Cup (grated/powdered)
Ghee : 3 to 4 Tablespoons of ghee
Cardamom Powder : 1 Teaspoon (3 to 4 whole )
Nuts : 1/2 Cup ( Cashews, almonds, raisins and walnuts).
Milk Powder : 2 Tablespoons (Optional)

Method : 

1. Wash and scrape out the outer layer of carrots and grate it. Keep it aside.
2. Grate jaggery and keep it aside.
3. Powder cardamom and cut nuts into small pieces.

4. Keep a pan on the fire and heat. Add a tablespoon of ghee and cashews and raisins.
5. Fry them in ghee till they turn slightly golden brown.

6. Add carrots and fry nicely in ghee, let all the moisture disappear.
7. Add jaggery and stir. First it turns as bit watery. Then it starts to absorb the moisture.

8. Add ghee in between ( little by little) and then stir on medium flame.
9. Add milk powder (Optional) and fry nicely, Add almond and walnut pieces and stir.

10. It starts to leave the edges. Put cardamom and remaining ghee and stir for another 3 to 4 minutes.

11. Shift the ready carrot halwa to a serving dish.

12. Serve Hot/cooled Carrot jaggery Halva according to your wish. Carrots Halwa and Ice cream will be one of the good combination Tht surely you can enjoy.

Note :

Fry carrots gratings nicely till they turn soft and let all the moisture disappear before you add jaggery.
Adding sugar instead of jaggery is optional. Adding more nuts is optional. Adding any other flavoured essence is optional. Adding milk powder is optional. You can use fresh boiled and cooled milk instead of milk powder.(1/4 Cup)
Time 20 to 25 Minutes
Serves : 5 to 6 (According to the servings.

Methi - Tomato - Brinjal Curry

Methi/Fenugrik leaves - tomato and Brinjal curry is a gravy dish and you can have them with plain rice. chapati or any type of rotis. It goes well with idli and dosa also.

I have used Methi leaves, brinjal, tomatoes and toor dal. Added some rasam powder from M.T.R. Rasam powder and the seasonings. It tasted yummy.
Let us see some benefits of using mustard seeds in our diet.
Mustard seeds are rich in minerals, vitamins and anti-oxidants. They do contain high calories. They are good dietary fiber. They are good source of B complex vitamins and they help in regulating body metabolism and lower the blood cholesterol levels.
It is better to cook all the veggies together and then add cooked dal to it. Use of lemon will be enough because tomatoes adds to the savoury taste. It is not necessary to use coconut and tamarind.

Lets see the recipe Now

Things Needed :

Methi/Fenugrik leaves : 1 Bundle
Tomatoes : 2 to 3 (Medium sized)
Brinjal (small) : 2 to 3
Toor Dal : 1/2 Cup (2 fistful)
M.T.R. Rasam Powder : 2 ti 3 Teaspoons
Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : a pinch
Curry Leaves : 6 to 8 or more
Salt : As required
Lemon extract : 1 Teaspoon
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Wash and cut methi leaves into small. Wash and cut tomatoes and remove the seeds from it.
2. Wash and cut brinjal into small pieces and put it in a big bowl of water for 10 minutes.
3. Wash and cook toor dal in a pressure cooker and keep it aside.

4. Now put cut methi leaves, tomatoes and brinjal pieces in a big pan and cook till they turn soft.

5. Keep a big pan and put cooked vegetables mixture and cooked dal.

6. Mix it well and add salt and turmeric powder. (a pinch).7. Add required water and cook for 2 minutes.
8. Add M.T. R. Rasam powder and mix the curry nicely and let it boil for 2 to 3 minutes.

9. Add mustard - cumin seeds, curry leaves and ingh seasoning and add it to the curry.

10. Shift the curry to a serving dish and add cut coriander leaves.

11. Add lemon extract and mix the curry well.
12. Serve with the main dish you have prepared. Add a spoon of ghee adds to the taste.

Note :

Adding onions and garlic to the curry is optional. Adding any brand curry powder is optional.(Taste differ). Adding tamarind instead of lemon extract is optional. Adding jaggery to the curry is optional. (I did not add).
Time : 30 Minutes
Serves : 3 to 4.