Spicy Curls

  North Indian Traditional Dish cooked with spinach or bathua. North Indian Traditional Dish cooked with spinach or bathua (wild spinach). Dal usually used is Urad but other dal can also be used for variety. INGREDIENTS:         Serving- 4 Urad dal- 1 cup                                                                       Spinach/ Bathua- 1 cup [Finely chopped] Salt- As per taste Ghee- 2tbsp Hing (Asafoetida)- 2 pinch Green/ Red chillies- 2-4 Ginger- 1 inch long Garlic- 6-8 cloves PROCESS: Clean, wash dal then soak in water for 30 mins. Clean spinach/ bathua leaves, remove fat stems and wash them twice with clean water and chop. Put dal and chopped spinach/ bathua leaves and ginger with 3 cups of water in a pressure cooker. Add salt as per taste. Cook on high flame and after one whis...

  Sweet dessert pudding made with carrot, milk, ghee, sugar, khoya and dry fruits. INGREDIENTS: Carrot (red)- 1kg Whole milk (full fat)- 3 cups Ghee/ clarified butter- 1/4 cup Sugar- 3/4 cup Cardamom powder- 1/4 tsp Dry fruits (chopped: cashew, almonds)- 1/4 cup Khoya- 1/2 cup PROCESS: Peel the skin of carrot and grate it finely. In a kadhai, heat 1/4 cup of ghee/ clarified butter and add chopped dry fruits. Fry them until they are golden brown. Keep aside. Then add grated carrot and saute until its changes its colour slightly. Add 3 cups of milk to it and give a stir. Cook on sim flame until the carrots are cooked well and the milk reduces and thickens. Then add 3/4 cup of sugar. Mix well and cook until the sugar dissolves. Cook until ghee releases from sides. Turn off the flame and add 1/2 cup of khoya, cardamom powder and fried dry fruits. Combine well and it's ready. [ NOTE-  Shelf life- 10 days in fridge] Enjoy it's warmth... Recipe by-  Suchi Srivastava Instagram - ...

  A winter delicacy made with flaxseed/ alsi ghee, sugar/jaggery, mixed dry fruits and edible gum. INGREDIENTS: Flaxseed- 500gm Powdered sugar- 200gm  (Alternative: Jaggery- 200gm) Desi Ghee- 150gm (Alternative: Clarified Butter- 150gm) Haldi/ Turmeric Powder- 25gm Mixed dry fruits (as per your choice)- 100gm Poppy seeds- 50gm Edible Gum- 25gm PROCESS: Heat a wide bottom pan/wok. Dry roast flax seeds for 5 mins on medium flame. [DO NOT LET IT BURN] Transfer the roasted flax seeds on a plate. On the other hand, roast turmeric powder with a spoonful of ghee/ clarified butter for a minute. Transfer this on a plate as well. In another pan add mixed  finely chopped  dry fruits and roast it until they are slightly brown in colour. [ENSURE IT ISN'T BURNT] Allow all the above ingredients to cool down. In a microwave safe bowl, put edible gum and microwave it for 2 mins. (Or until they are all popped) Now grind all the above ingredients to produce a coarse powder. Transfer th...