Gourmet_Haven

Gajar ka halwa Ingredients: 1 kg carrot 200g milk powder 300ml whole milk 1/2 cup sugar 3 Tbsp ghee 2 Tbsp neutral oil 10 cashew nuts 10 almonds Method: Add the ghee and oil to a large pot/dish and let the ghee melt. Add in the length-wise chopped nuts and fry them till they get a very light golden shade and remove them from the pot. Add the shredded carrots and mix in the ghee and oil well. Keep stirring and cook for about 10-15 mins until a significant amount of the water has evaporated and it's reduced by half. Increase the heat for 2 mins and keep stirring. Then add the sugar, reduce the heat and cook for 10 mins or so until the sugar has melted well and it's all sticky with the carrots. Then add the milk, milk powder, stir well and cover and cook for 10-15 mins on low heat. Then remove the lid and cook for 10 mins until the milk has evaporated, the carrot is well cooked and everything is coming together well. Add the nuts after reserving some for garn

Digaag Qumbe Ingredients: 1 red bell pepper. 3 medium sized tomatoes (less sour variety). 3 small green chillies or 2 big. 6-7 florets of cauliflower. 2 medium potatoes. 3 onions. 2 green bell pepper. 8 green beans. 2 medium carrots. 5 cloves garlic. 1 piece of ginger. Cumin powder. Curry powder (African style).* Coriander powder. Red chilli powder. Turmeric powder. Cinnamon powder. Cardamom powder. 2 tsp ghee. 1 cup yoghurt. 1 can or 1 and 1/2 cups thick coconut milk. A handful of coriander leaves. Method: To a blender, add the roughly chopped bell pepper, green chillies, 1 tsp of red chilli powder and the chopped tomatoes. Blend to a fine puree and set aside. Boil the chopped veggies in a pressure cooker with some salt. Let the cooker naturally de-pressurize and drain the veggies, saving the liquid. To a large pot, add 1/4 to 1/2 cup of oil and add the chopped onions with some salt. Add the chopped garlic and the chopped green bell pepper once th

Chole/ Chickpea curry Ingredients : 1 and 1/2 cups chickpeas. 3 onions. 3 tomatoes. 2 green chillies.* Any veg oil. 1 tsp cumin powder. 2 tsp chole masala. 1/2 tsp turmeric powder. 1 tsp red chilli powder. 1/2 tsp garam masala. 1 tsp coriander powder. 1 Tbsp tea leaves.* 1 tsp asoefetida or hing powder. 1 tsp ginger garlic paste. Fresh coriander leaves. Method: - Start by rinsing and soaking your Chickpeas overnight. - The next day, add the drained chickpeas to a pressure cooker and add enough water and salt and pressure cook for about 5 whistles or so or until they're well cooked. - Grind your onions to a fine paste and add them to a large pot with 3 Tbsp of oil, 1 tsp of salt and cook off the liquid in it and let it brown a little bit. Then add the ginger garlic paste and cook for a min or so. - Once they're done add the tomato puree, 1 tsp of salt and cook off the entire liquid until it's jammy and sticking to base of the dish. - Then add