indian vegetarian receipe?

Answer 1

Carrot Pudding
(Gajar Halwa)


200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).

Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.

Answer 2

i'd advise this one components a million cup ghee 2 great onions, chopped 4 great garlic cloves a million teaspoon grated ginger 2 teaspoon turmeric 2 teaspoon cayenne 2 teaspoon garam masala 4 ripe tomatoes a million/3 cup yogurt a million salt 2 a million/2 cup water instructions warmth ghee & saute onions & garlic till at last golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. upload tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & deliver to a boil. decrease warmth & simmer for 10 minutes. The gravy is now waiting to apply.

Answer 3

allo ke paratha.
2 large potatoes, peeled, boiled and mashed
2 green chillis, finely chopped
1/2 tsb salt
pinch of ajowan seeds (optional)
large knob of butter or ghee, plus extra for buttering
2.5 cups whole wheat flour, plus extra for dusting
1 tbsp vegetable oil
Method:

In a bowl, mix the mashed potatoes, chillis, salt, ajwon seeds and knob of butter
Pour the flour into second bowl, then, with your hands, knead it with 2/3 cup cold water for 5-7 minutes to make a soft dough.
Divide the dough into equal nmbers of 7-8 balls and cover it with damn cloth.
Take one ball, slightly flatten it to make a bowl shape.
In the centre of this "bowl" place 1 tsb potato mixture.
Bring the edges of dough together to cover the filling and flatten again.
Dust a smooth surface with flour and roll out each disc, with the join down, into a circle (approx. 6 inch diameter).
Heat the griddle pan over med. to high heat and grease with oil.
Smear butter on one side of each paratha and place this side on to the heated pan.
As, this side is cooking, butter the other side, then turn the paratha and cook for minute.
Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not)
Lower the hear for following parathas.
Serve with raita and pickle.
Enjoy.