Gajar Halwa(Carrot Halwa)

Gajar Halwa is a very delicious sweet dish of Bihar and North India.

Winters being the season of carrots and dry fruits, it's a great time to enjoy hot and delicious Gajar ka Halwa! Carrots are rich in vitamin A and ghee and the combination of dry fruits help to keep the body warm. Rejuvenate your taste buds in these bleak winter days with this amazing gajar ka Halwa recipe.

Ingredients:

Carrots 1kg sliced into small pieces, sugar 5-6 tablespoons, 1 and a half litre milk, 10-12 piece cashew nuts, 15 pieces raisins, 2 pieces cardamom, 50 gms pure ghee.

Procedure:

Boil the carrot slices in milk in a pressure cooker. After 2-3 whistles transfer the mixture in a non stick pan. Cook the whole mixture till the milk is soaked, keep moving the mixture and add sugar and ghee to it. Then add the dry fruits in the desired amount. Cook the whole mixture till it reaches the desirable consistency. Serve it hot with loads of love.

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Methi Paratha or Fenugreek leaves Paratha

Methi Paratha or Fenugreek leaves Paratha is a very tasty and popular dish of Bihar and North India. You can have it in any season but it is very popular dish during winters. Methi has lot of medicinal properties and is of heat generating nature; hence having it is very beneficial in winters specially.

Ingredients:

 Methi leaves 100gm, edible oil, ginger 1 small pc grated, green chili 1 pc and Salt to taste, black pepper powder half tea spoon, red chili powder half tea spoon, curd 2 table spoon, turmeric powder half tea spoon, Atta (wheat flour) 500 gm

Procedure:       

                                                                     

Mix methi leaves, grated ginger, green chili fine cut pieces, powders of red chili, black pepper and turmeric, 3 table spoon edible oil, curd and salt to taste with wheat flour. Knead atta adding water into soft dough, make small ball, flatten it and roll it into a disc. Heat a tawa and place the paratha on it and cook until bubbles start to appear on the top (do not burn). Flip the paratha and press gently with a spatula. Sprinkle some oil on both sides and flip and press gently.

Remove Methi Paratha from the tava and place in a covered/insulated container. Serve the Methi Parathas with Dhaniya (coriander chutney) http://www.tasteofbihar.com/Dhaniya_Chutney.php or baingan (brinjal) bhurta http://www.tasteofbihar.com/Baingan_Bharta.php or curd and pickle.

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