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GAJRELA (CARROT HALWA)




    Hello my insta family... hope you are doing well. It’s been a while since I interacted with you all... as some of you know, I recently moved houses and I’ve been completely swamped! As much as we love to believe that we’ll set it all up quickly, these things take time but only with patience do we get the results we want!


    So in the meantime I thought I’d share this humble traditional recipe called Gajrela or Gajar ka Halwa, which is a very popular desert adorned by all, especially in North India.


    When you talk about Indian comfort desserts, this is it! The rich flavour of cardamom brings out the sweet warmth of the carrots, and along with the subtle crunch of Indian dry fruits and creaminess of the khoya... what more could you ask for? It’s the perfect wintertime dessert, and I’m sure any Indian would agree - it’s both humble and decadent, I’ve garnished it with gold leaf to bring that extra oomph to this all-time favourite dish.


    I made this dish because it was my mum’s favourite dessert... as a kid my mum would make it every winter... Muscat has been extra cold lately and eating this Gajrela was like a wonderful and nostalgic warm hug!


    The recipe for this beautiful dish is up on my website - the link is in the bio!

    What was your family’s winter favourite?


    PREP TIME: 15minutes

    MAKING TIME: 45 minutes

    SERVES: 15-20



    INGREDIENTS


    For Gajrela

    • 1 kg red carrot, grated from bigger holes

    • 1 ltr/ 4 cups full fat milk

    • 350g granulated white sugar

    • 50g ghee

    • 10-12 green cardamom

    • 40g green raisins

    • 40g raw cashews

    • 40g almonds

    • 40g pistachios, sliced

    For Khoya

    • 100g milk powder ( full cream)

    • 100g cooking cream

    For Garnishing

    • Gold or silver leaf


    METHOD


    1. In a heavy bottom large pan, add grated carrot and milk, bring to boil stirring occasionally. Reduced heat to medium low, stirring on regular intervals, cook the carrots until all milk is evaporated, approximately 25-30 minutes.

    2. Add sugar and ghee, cook on low heat until sugar is dissolved and cook for further 5 minutes until it becomes semi-dry and is not watery anymore. Add cardamom powder, mix and cook for 5 more minutes on low until gajrela leaves the pan, remove from fire.

    3. In a small pan, warm a tsp of ghee. Keeping on low heat, add cashews and lightly toast them, just for a minute. Add other nuts and raisins and remove from fire immediately. Stir to lightly toast it from the residual heat. Reserve a little amount for garnish on top and add the rest to the prepared gajrella.

    4. To make khoya, in a microwave safe bowl, combine milk powder and cream, mix until well combined. Microwave on high for 1 minute, remove and stir to mix, return to microwave and cook on high for 1 more minute. Remove from microwave, stir and leave to cool down. Add the khoya to the room temperature gajrella.

    5. To serve, warm gajrella and garnish with reserved nuts and gold leaf.


    COOK'S NOTES

    • Gajrela is also known as gajar ka halwa/carrot halwa.

    • A pinch of saffron can also be added along with cardamom powder for extra flavour.

    • I use bigger hole grater for making gajrela as I prefer little texture in the dessert. But if you like mashed consistency of halwa, you can use thin hole grater or can use food processor for grating.

    • This dessert can easily be preserved in an airtight container for upto a week in refrigerator.

    • I like to add khoya for bringing that extra traditional richness to the dessert but you can always skip if you don’t want.

    • Adjust the sugar according to your taste buds.

    GOBI MUSALLAM

      Musallam literally means whole or complete.


      Gobi Musallam is a dish made with a whole piece of roasted cauliflower which is cooked with mildly spiced creamy gravy.

      Gobi Musallam is a dish which is inspired by the famous stuffed chicken dish called Murg Musallam, where the whole chicken was stuffed with boiled eggs, keema(minced lamb meat), which is marinated and cooked in a rich makhni gravy, and delicately flavoured with whole spices. This dish gained its popularity because of its royal heritage as it was cooked in the imperial kitchens of Mughals. This dish is also a centerpiece of Avadhi lavishness. Awadh (which is now known as Lucknow) invented 'dum' style of cooking or an art of cooking on slow fire. So basically, Gobi Musallam is actually a vegetarian version created by adapting these two imperial styles of cooking. The whole head of cauliflower is blanched then tossed in oil to fry or is roasted and drenched in makhani gravy, cooked on slow fire and served whole.


      You can serve this with usual Indian fixes of flat breads like naan, parantha, roti or even with the rice or pulao.


      I was introduced to this dish when I got married; my mum-in-law would prepare this dish on special occasions. I learnt it from her and gave my own little spin to it. It certainly is an attractive center piece dish. I love to serve this stunning dish whenever I have a get together or a lavish dinner party as this is one of those dishes which always grabs my guests’ attention.


      I am really excited to share this beautiful finger-licking vegetarian dish which is deep, rich and perfectly balanced with harmony of spices blended together that elevates this humble cauliflower dish to a delicious gourmet standard.


      Try making this dish following the step by step instructions given in the method, and I’m sure you will win the hearts of even your hardcore non-vegetarian eaters. Read the cook’s notes for a slight variation of cooking the recipe.




      SERVES: 8-10

      PREP TIME: 20 minutes

      COOKING TIME: 45-50 minutes




      INGREDIENTS


      For Blanching Cauliflower:

      • 4 small cauliflowers

      • Large cooking Pot

      • Water for boiling

      • 1/2 tbsp salt

      • 2 tsp turmeric/haldi

      For Tempering:

      • 3 large onions, cut into eights

      • 5-6 fat garlic cloves

      • 2.5” piece ginger, peeled roughly chopped

      • 3 large tomatoes, blanched, deskinned and puréed

      • 1-2 green chillies, chopped

      • 6 tbsp oil

      • 4 cups oil for frying

      • 1 tsp cumin/jeera

      • 2 bay leaves/tej patta

      • 1 cinnamon stick/dalchini

      • 4-5 green cardamom, slightly bruised

      • 2 tsp salt

      • 1 tsp red chilli powder

      • 2 tbsp coriander powder

      • 1/2 tsp garam masala

      • 1 tsp turmeric

      • 2 tsp salt or to taste

      • 2/3 cup yogurt

      • 3-4 tsp sugar

      • 1/3 cup raw cashews

      • 1/3 cup water

      • 1 tsp kasuri methi/dried fenugreek leaves

      • 3-4 tbsp fresh cream (use coconut cream to make it vegan)

      For Garnish:

      • 2 tbsp chopped coriander

      • 2-3 tsp fresh cream



      METHOD

      1. Wash and trim the green stalks or leaves from the cauliflowers. Remove the extra long stem, keeping intact some stem upto the base of cauliflower.

      2. In large cooking pot, pour enough water to fully immerse the cauliflowers. Bring it to boil. Once boiled, add salt and turmeric. Immerse the cauliflowers in the water, cover the lid and let it simmer for 5-6 minutes, until they are par boiled.

      3. With a slotted spoon, remove cauliflowers from the water, drain them on absorbent paper.

      4. Now heat the oil for frying in a wok or deep pan, gently slide in the cauliflowers and deep fry until golden brown. Drain on absorbent paper and keep aside until used.

      5. In a blender jar, add onions, garlic and ginger, blend to a coarse consistency.

      6. Heat a large pot, then add 6 tablespoons of oil used for frying the cauliflowers, add cinnamon stick, cumin seeds, cardamom and bay leaves. Roast for few seconds to release the aromas from whole spices. Add blended onions, give it a stir for few seconds and then add green chillies. On a high flame, keep stirring in frequent intervals for about 7-8 minutes until well roasted and light brownish in color but not burnt.

      7. While the onions are getting roasted, make the cashew paste. In a small blender jar, drop cashews along with 1/3 cup of water and blend to a smooth paste. Keep aside until needed.

      8. Reduce flame and add salt, turmeric, chili powder, coriander powder, garam masala and stir for few seconds to roast the spices. Now add the tomato purée, increase the flame to high, stir and cook. After 5 minutes add tomato paste and keep stirring every now and then. Cook for another 5 to 7 minutes until tomatoes shrink down, all the water is evaporated from them and oil is separated from the masala.

      9. Now whisk the yogurt and add it to the prepared onion and tomato masala. Add a little water (about 1/4 cup), and cook further stirring frequently for another 4-5 minutes until its nice thick and creamy. Add sugar and stir.

      10. Pour the prepared cashew paste, stir and cook for another 2-3 minutes on slow fire until its rich, creamy and thick in consistency. Add little water if it starts sticking to the bottom.

      11. Add kasuri methi and stir. Reduce the heat, add cream and 1 cup of water. Stir to combine. Check seasoning, add more if required. Place the fried cauliflowers gently in the pot, spoon some gravy on top of the florets to coat them well. Cover the lid and simmer for 5-6 minutes on low flame.

      12. With a flat wide serving spoon, gently remove cauliflowers from the gravy and place them on the serving platter. Pour the gravy on top of the florets using a ladle. To garnish, drizzle cream on top and sprinkle chopped coriander. Serve with paranthas, naan or roti.



      COOK'S NOTES:

      • Do not over boil the cauliflowers as it will break apart when you cook it in the sauce and serve.

      • This dish can be prepared in advance but keep the gravy and cauliflowers ready separately. Just before serving, heat the gravy by adding little water, place the cauliflowers in the gravy and follow the rest of the recipe.

      • To make this vegan friendly, replace the cream with coconut milk.

      • Alternatively this dish can also be cooked by roasting it in the oven. Once the gravy is ready, place the cauliflower heads upside down in a baking dish, pour pour some gravy on them to deep through the cavities of the cauliflower head. Carefully turn them all around and pour the rest of the gravy on of all to cover them completely. Place in preheated oven at 200°C and cook for about 25-35 minutes depending on the size of the cauliflowers. For even roasting results turn the baking dish around halfway during baking.

      • To make it bit more appealing to the eyes, garnish with silver leaves and lightly toasted flaked almonds.


      DAWAT-E-BAINGAN



        Eggplants are an often overlooked vegetable, but I just love to eat them in any form. Thought of converting this humble and under appreciated vegetable into something exotic and delicious.


        I created this dish with a combination of flavours from India and Middle East, using ingredients such as chaat masala, coriander, ginger and green chilies, alongside dates and pine nuts.

        It’s such a simple dish to make but it tastes really delectable and regal, hence I named them Dawat-e-Baingan - dawat means royal feast, and baingan means eggplant!


        I hope you enjoy this simply delicious recipe.




        YIELDS: 24

        PREP TIME: 20 minutes

        BAKE TIME: 20 minutes

        ASSEMBLE TIME: 8 hours or overnight



        INGREDIENTS


        • 10-12 baby eggplants

        • 250g dates, chopped

        • 2 tbsp ginger, finely chopped

        • 2-3 green chillies, finely chopped

        • 3-4 tbsp lemon juice

        • 4 tbsp fresh coriander, finely chopped

        • 3/4 tsp salt or to taste

        • 1 1/2 tsp chat masala

        • 3 tbsp pine nuts, lightly toasted

        • 1/4 cup fresh pomegranate seeds

        • 3-4 tbsp rapeseed oil/vegetable or sunflower oil

        • Freshly ground black pepper for seasoning

        • Salt for seasoning


        For Garnishing:

        • 1 tbsp fresh coriander, finely chopped

        • 2 tbsp pomegranate seeds

        • 1 tbsp pine nuts, lightly toasted


        METHOD


        1. Wash, pat dry and cut the eggplants in half lengthwise along with stalks.

        2. Grease a large baking dish with the rapeseed oil, place the eggplants facing cut side up. Season them well with salt and pepper. Generously drizzle some more oil on top to coat well.

        3. Bake in preheated oven at 225°C for 20 minutes or until they are tender and cooked. Remove from oven and let it cool.

        4. In a bowl, combine dates, green chillies, ginger, lemon juice, pomegranate, pine nuts, salt, chat masala and coriander. Mix them well to make the stuffing. Check the seasoning, add more if you need any extra.

        5. Take the eggplant half, press the center with the back of a small spoon to make a cavity, put a small amount of stuffing on top. Repeat with rest of the eggplant halves.

        6. Place them on serving tray and garnish with pomegranate seeds, pine nuts and chopped coriander leaves.


        COOK'S NOTES:


        • If you are serving these in a dinner party, eggplants can be baked ahead of time and kept aside to be assembled later.

        • The stuffing can be prepared without adding coriander, pomegranate seeds and pine nuts. Add these at last minutes to savour the crunch and freshness of the herb.


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