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Indian/Pakistani Recipes
Gajjar Ka Halwa
Gajjar Ka Halwa
(Carrot Pudding)
Serves : 6
Ingredients:
500
g
carrots
1 litre milk
20
g
ghee
40
g
sugar
10
g
raisins
4 green cardamoms, crushed
10
g
almonds, chopped
10
g
pistachios, chopped
Method:
Wash, peel and grate carrots.
Combine carrots and milk in a 3-litre
bowl and cook on 1000 W for 45
minutes, stirring frequently. Add
ghee, sugar, raisins and cardamoms,
and mix well. Cook on 600 W for 40
minutes or till the milk evaporates.
Serve either hot or cold, garnished
with chopped almonds and
pistachios.
Mutton Curry
Serves : 4
Ingredients:
500
g
mutton
10
g
coriander seeds
10
g
cumin seeds
10
g
poppy seeds
8 almonds
6 peppercorns
2 cloves
1 black cardamom
5
g
cinnamon sticks
2 bay leaves
10
g
ginger, crushed
2 big cloves garlic, crushed
1 green chilli, crushed
100 ml oil
3 green cardamoms
125
g
onions, grated
15
g
salt
3
g
red paprika powder
5
g
turmeric powder
30
g
tomato purée
100
g
yoghurt
5
g
garam masala
5
g
coriander leaves, chopped
300 ml water
Method:
Clean, trim and wash the meat
pieces. Combine coriander seeds,
cumin seeds, poppy seeds,
almonds, peppercorns, cloves, black
cardamom, cinnamon sticks and bay
leaves in a small bowl, and cook on
1000 W for 2 minutes. Remove from
the oven. Add a little water, ginger,
garlic and green chillies, and grind to
a fine paste. Set aside. Place oil in a
2-litre bowl and heat on 1000 W for 2
minutes. Add green cardamoms and
grated onions. Brown on 1000 W for
8 minutes, stirring frequently. Add
salt, paprika, turmeric powder and
the spices paste. Mix well and cook
on 1000 W for 1 minute. Add tomato
purée and yoghurt. Mix well. Cook
on 1000 W for 3 minutes. Add meat
pieces and mix well. Cook, covered
on 800 W for 10 minutes or until
light brown. Add water, stir and cook
covered on 600 W for 25 minutes
or until tender. Serve hot, garnished
with coriander leaves and garam
masala.
Machhi Curry
Serves : 4
Ingredients:
500
g
fish (cut into pieces)
2 large onion (paste)
2 tsp garlic (paste)
1 tsp ginger (paste)
3 tbsp tomato Purée
1 tbsp vegetable oil
2 tbsp beaten curd
salt black pepper powder (to taste)
1 tbsp fish curry powder
3-4 curry leaves
1 tsp mustard seeds
2-3 dry red chillies
1 tbsp green coriander (green
dhania)
Method:
Put oil in a microwave safe bowl
on 1000 W for 30 seconds. Add
mustard seeds, red chillies, curry
leaves and cook for another 2
minutes on 1000 W. Add paste of
all spices and cook on 1000 W for
3-4 minutes, stir in between. Add
curd and fish curry powder, cook
on 1000 W for 2 minutes, lastly add
fish pieces and cook on 600 W for 5
minutes, covered. Allow to stand for
5 minutes. Serve hot with rice.
