Gazar ka halwa (Carrot Pudding)

Gazar ka halwa is a famous North Indian dessert. It is popular during the winter days in North India. I made this dish after more than 10 years! Great recipes are never forgotten ;-)

Serves 4-6. No preparation required.

Ingredients:
1. 300gms carrot, shredded
2. 2 litre milk
3. 1 fist raisins (kishmish)
4. 5 tablespoons sugar
5. Few strands of saffron (kesar)

Instructions:
1. Boil milk in a huge vessel. Stir continuously until the milk boils to avoid it from burning or sticking.
2. Add the shredded carrot and stir continuously until the milk boils.
3. Keep cooking the carrot milk on medium flame and stir occasionally.
4. Add raisins, saffron.
5. When the milk has almost been absorbed by the carrot, add sugar

Garnish with blanched cashews and almonds.

Serve warm as dessert. I am told that carrot pudding is heaven together with vanilla ice cream or without. Try it and let me know what you think ;-)

Garnishing tip and techniques for food: Marvel with vegetables, carve a carrot

A beautifully crafted dish can flirt with your senses to create an emotional response that is both captivating and romantic.

Welcome to Post two of Food Fanatic's weekly showcase on ideas for decorating food, presentation techniques, and tips for garnishing.

Today, we are featuring SitaKiran from the SpicyLovers fame. From Australia, SitaKiran sends over her carrot marvel. SitaKiran, on request, put together a step by step procedure for creating florets from a carrot for this post. Thanks, SitaKiran! I am totally fascinated with the look of this juice - so inviting!

Carving vegetables dates back to AD 618-910 (1000 years ago) and originates in Asia. Food lovers from around the world till date express their admiration for beautifully crafted dishes, and there is on going acknowledgement of the aesthetic sense and the pleasure, the creativity of a food carver can bring to the table.

Unfortunately, many people such as myself are still unfamiliar on how to use a knife to do wonders with a vegetable. So, join me in going through a carrot floret carving session?


















We have a lot more coming up. Stay tuned for many more garnishing tips and techniques! As a part of this weekly series, we present an exciting and new garnishing style from fellow foodies around the globe.

Want to participate? Click here.

Garnishing tip and techniques archive:
Be unconventional: use a stencil

Carrot Peas

I discovered a new way to cook carrot. This has been adapted from A_and_N. Highly pleased to cook something healthy :D

Ingredients:
1. 4-5 slender carrots, peeled and sliced vertically
2. 1 cup frozen peas
3. 1 cup milk
4. 1 teaspoon olive oil
5. 1 teaspoon cumin seeds
6. 1/2 onion, sliced
7. 1 tablespoon ginger garlic paste
8. 1/4 teaspoon turmeric powder
9. 1/4 teaspoon red chili powder
10. 1 teaspoon garam masala
11. 1/4 teaspoon sauf or fennel powder
12. Salt to taste



Instructions:
1. Cook carrot in the microwave for 5 minutes.
2. Heat oil in a pan, then add cumin seeds
3. When the seeds turn dark brown, add onion, ginger and garlic paste and stir fry until onion turns golden brown.
4. Add turmeric powder, garam masala, fennel powder, red chili powder and cook for a few minutes.
5. Add peas and carrot.
6. Add milk and cook for 15 minutes on low flame, stirring occasionally.