Shredded Carrot Halwa with Pistachios

Not an everyday dessert, this North Indian dish is served hot or warm, with or without cream, and is regally garnished with silver or gold foil, fried almonds, cashews and puffed lotus. Use whatever suits the occasion.
For best results, hold the carrots at a 45-degree angle to the shredding surface of a box shredder, you want long shred neither too thin nor too thick.

Carrot - 9 medium sized(1 1/2 lbs), washed, peeled, shredded and pressed dry
Half-and-half - 1 1/2 cups
Whole milk - 2 1/2 cups
Whole black peppercorns - 8
Sugar - 1/2 cup
Light brown sugar, lightly packed - 1/2 cup
Cardamom seeds - 1 tsp, coarsely powdered
Ghee or unsalted butter - 1/3 cup
Raw almonds - 2 tbsp, sliced or slivered
Raisins or currants - 2 tbsp
Pistachios - 1/4 cup
Ground cloves - 1/4 tsp
Freshly ground nutmeg - 1/4 tsp
Ground cinnamon - 1/4 tsp
Golden syrup or light honey - 2 tbsp
Edible silver or gold foil - two 4-inch squares for garnishing

1. Combine the carrots, half-and-half, milk and peppercorns in a heavy non-stick saucepan and stirring constantly, bring to a full boil over high heat. Reduce the heat to moderately high , and stirring frequently, cook for about 25-35 minutes, reducing the heat to moderately low toward the end of cooking, until the milk is reduced to a pasty fudge and the mixture is nearly dry.
2. Add the sugars and half of the cardamom and, stirring steadily to prevent scorching, cook for about 10-12 minutes or until the mixture is again nearly dry. Remove the pan from heat and set aside.
3. Heat the ghee or butter in a small pan over moderately low heat, add the almonds and raisins, separately and fry until golden. Remove with a slotted spoon and set aside. Add the hot butter to the carrot mixture along with almonds, raisins, pistachios and ground spices, and again place the pan over moderately low heat.
4. Cook until the mixture begins to pull away from the sides of the pan. Remove the pan from heat, extract the peppercorns, if desired, and stir in the golden syrup or honey.
5. Transfer the halwa to a decorative serving bowl or tray and garnish with the optional silver or gold foil, remaining cardamom and any of the above suggested garnishes.

Onion Pakoda

Serves: 2

Onion - 1 large, thin slices
Gram flour - 1/2 cup
Curry leaves - 1/4 cup, finely chopped
Salt - to taste
Red chilli powder - 1 tsp
Water - 1/4 cup
Oil - for deep frying

1. Mix all of these together - onions, gram flour, red chilli powder, curry leaves, salt with as little water as possible. The mixture should be thick with more onions and less flour
2. Add small portions of these, depending on the size you would like into the deep frying pan and fry until golden brown

Serve immediately with Tomato Ketchup or Mint-Coriander Chutney

Mushroom Broccoli Stir Fry

serves: 4

Mushroom - 2 cups chopped
bBroccoli - 1 cup cut into small florets
Onion - 1/2
Salt - to taste
Pepper - to taste
Oil - 1 tbsp

1. Heat oil in a saucepan and add the onions. Cook until the onions become soft and turn slightly brown.
2. Stir in the mushrooms, and add salt and pepper to taste. nook om medium flame for about 5-8 min until the mushrooms are almost done.
3. Now stir in the broccoli and add more salt if necessary. Cook for about 2 min and cover the pan.
4. Remove from heat and keep covered for another 5 min.

Palak Paneer

serves: 6

Palak - 2 lb, washed and coarsely chopped
Paneer - 2 cups, cubed
Butter or Ghee - 2 tbsp
Onion - 1 medium, finely chopped
Coriander powder - 1/2 tbsp
Red chilli powder - 1/2 tbsp
Jeera powder - 1/4 tsp
Garam masala - 1/4 tsp
Cashews - 5
Poppy seeds - 1 tsp
Tomato - 1 medium, cut into 2 inch cubes
Turmeric powder - a pinch
Curds - 1/4 cup
Salt - to taste
Sugar - 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2
Black peppercorns - 4
Lemon wedges - for garnishing

1. In a medium pan, heat about 1/2 tbsp of butter, fry the paneer cubes till they turn slightly brownish and then take them out and set aside. Now fry the palak to the same pan until it is done. Allow to cool and grind to a paste.
2. In a small pan fry the cinnamon, clove and pepper corns in 1/2 tsp of ghee and powder them.
3. Grind the cashews and poppy seeds with 2 tbsp of water into a smooth paste.
4. In a thick bottomed pan, heat the remaining butter and add the powdered spices and after 1/2  min add the chopped onions and fry until they are crisp and golden brown.
5. Add the coriander powder, red chilli powder, jeera powder and mix well. Add the tomatoes and cook until the water content reduces and a gravy is formed.
6. Add the whipped curd. Cook on low-medium flame until the oil floats on top.
7. Add salt, sugar, ground palak, turmeric and cook for another minute. Stir in the cashew-poppy seed paste, add water as desired and cook until the gravy thickens.
8. Add the paneer cubes, sprinkle the garam masala, stir gently and remove from heat. Keep the pan closed for another 2 minutes.

9. Garnish each serving with a wedge or twist of lemon or lime.

Khara Pongal

Serves: 2

Moong dal - 1/4 cup
Rice - 1/2 cup
Water - 2 1/2 cups
Mustard seeds - 1/2 tsp
Green chilles - 3
Pepper - 1 tsp, coarsely ground
Jeera - 1 tsp
Curry leaves - 5
Coriander - 4-5 strands
Oil - 1 tbsp
Salt - to taste
Cashews

1. Fry the moong dal in a pan until the colour of the dal slightly deepens and it gives out a nice aroma
2. Cook the moong dal, rice, water, and salt in a pressure cooker for one whistle.
3. Heat oil in a large pan, fry the cashews until golden brown. Remove them from the pan.
4. Add the mustard seeds and wait till they crackle. Then add the curry leaves, green chillies, pepper powder, jeera and stir
5. Now add the cooked rice+dal to the pan and stir well
6. Garnish with coriander and cashews

Pongal can be served with coconut chutney or raitha as an accompaniment.

Sweet Pongal

Serves: 2

Moong dal - 1/4 cup
Rice - 1/2 cup
Water - 2 1/2 cups
Ghee - 2 tbsp
Jaggery - 1 cup
Cashews, Raisins
Cardamom - 1/2 tsp, powdered

1. Fry the moong dal in a pan until the colour of the dal slightly deepens and it gives out a nice aroma
2. Cook the moong dal and rice along with water in the cooker for one whistle.
3. Meanwhile melt the jaggery with 1/2 cup water in a pan until a syrup if formed. Add cardamom to the jaggery as it melts
4. Then add the cooked rice+dal to this syrup.Stir well and cook on low heat until the mixture blends well.
5. Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown. Add the cashews to the pongal
6. Add raisins and fry for a few more seconds or until they swell up. Add the raisins to the pongal

Serve hot with more ghee if required ...

Spicy Potatoes

Serves: 4

Potatoes - 8 medium

Onion - 2 medium, sliced

Tomatoes - 2 medium, sliced

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Red Chilli Powder - 1/2 tsp
Daniya/Coriander Powder - 1/2 tsp
Turmeric - a pinch
Salt - to taste
Coriander - 4-5 strands, finely chopped

1. Cook the potatoes with salt in a pressure cooker for 5 whistles. Then let the potatoes stay for 10 minutes. Very carefully, drain the hot water from the potatoes and let it cool for 5-10 minutes. Peel the potatoes. Cut into 1-inch cubes.
2. In a frying pan, heat one tablespoon of oil.
3. When the oil is hot, add the mustard seeds till it starts to splutter
4. Add the sliced onions, cook till they are soft and golden brown
5. Now add the tomatoes, red chilly powder, daniya powder, turmeric and mix well and cook on medium-low heat for about a min. Add more salt as required.
6. Add the cut potatoes to the seasoning and stir. Toss the potatoes gently.
7. Let the potatoes cook in low heat till evenly brown. Stir occasionally so as to not burn them.
8. Garnish with the coriander. Potatoes are ready to be served.

Vegetable Upma

Khara Bath/Uppittu/Rava Upma

Serves : 2

Coarse rava/Upma rava - 1 cup
Cooking oil - 4 tbsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - 5-6
Green chillies - 4, finely chopped
Ginger - 1 tsp, grated, optional
Onion - 1/2 cup, finely chopped
Water - 2 1/2 cups
Salt - to taste
Coriander - 4-5 strands
Coconut - 1/4 cup, optional
Mustard seeds - 1/2 tsp
Carrot - 1/4 cup, diced
Beans - 1/4 cup, diced
Peas - 1/4 cup
Potatoes - 1/4 cup diced
Lemon juice - 1/4 tsp

1. Roast the Rava/Sooji/Semolina on low flame in 1 tbsp of cooking oil until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Heat remaining oil in a non-stick pan. Add mustard and when it begins to splutter add urad dal and chana dal. Stir for a minute till the dals slightly brown.
3. Add curry leaves, green chillies, grated ginger, stir for about 1/2 a min or until the ginger is done.
4. Add the onions and stir till the onions become soft or golden brown.
5. Add the vegetables and cook till the vegetables are slightly done.
6. Add the water and bring to boil, then add salt.
7. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid).
8. Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
9. Garnish with coriander, lemon juice and fresh coconut. Serve Hot!

Variation 1: Averekalu Upma
Upma can be made only with the averekalu(1 cup) in place of the vegatables. Averekalu to be added at the same point as the vegetables.

Variation 2: Simple Khara Bath
Upma can be made without the vegetables

Variation 3: Festival Khara Bath
Upma without onion and vegetables, this tastes better when the "optional" coconut is added.

Kesari Bath

Sajjige/Sooji Halwa/Sheera/Sanja

Serves: 4-6

Rava/Semolina/Sooji (fine) - 1 cup
Sugar - 1 cup
Ghee (clarified butter) - 2/3 cup
Cardamom powder - 1/2 tsp
Milk - 2 cups
Saffron - a pinch
Raisins, cashews - for garnishing
Pineapple or Banana fruit - 1/2 cup diced (optional)

1. Roast the Rava/Sooji/Semolina on low flame in 1 Tbsp of Ghee until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Soak the saffron threads in about 1 Tbsp of warm milk.Toast the raisins and cashews in about 1 Tbsp of Ghee and set aside. Make sure the raisins plump up and the cashews obtain light brown color.
3. Take a heavy bottom pan and boil milk along with 2 cups of water and let it come to a boil.
4. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid). Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
5. Add in the sugar and stir once and cover this with lid and turn the flame to medium.
6. Also put in the saffron milk, which now acquires a beautiful yellow color. After a while the liquid gets completely absorbed.
7. Now add the ghee in small batches and stir well on low flame. After a while the ghee starts leaving the sides of the pan. Now add the cardamom powder and mix well.
8. Finally garnish with roasted cashews and raisins. Serve Hot!

Notes:
Pineapple or banana pieces can be added to enhance the taste of Kesari Bath. The fruit pieces can be added to the boiling water. Boil 1/2 cup of additional water if you plan to use these fruits to help accommodate for water being absorbed by the fruit pieces.