Gajar (Carrot) Halwa

Ingredients:

Carrots, grated - 2 lb (or 1 kg approx)

Condensed milk - 1 can

Milk - 4-5 cups (or enough to cover the carrots while cooking)

Cardamom powder - 1 tsp

Ghee - 4 tbsp

Cashews and raisins - 1/2 cup each (optional)

Cooking time: 2-3 hours

Servings: 10-12

Method:

The first step is to heat the carrots with cardamom powder in milk until the carrots are cooked. A pressure cooker reduces the time involved. Now in a wok, melt the ghee on a low flame and add the carrot mixture as well as the condensed milk. Mix well. Cook uncovered, stirring occasionally, until the mixture is reduced to solid yet fluffy consistency. In a separate vessels, fry the cashews and raisins in 1 tbsp of ghee. Before serving, decorate the halwa with the cashews and raisins.

If desired, serve warm with vanilla ice cream.

Author: Shrinkingsodacan

Source: Mom's recipe

Green Pulao

Ingredients:

For the rice:

Basmati rice, soaked for about an hour and drained - 3 cups

Peas (frozen or fresh) - 1 bag

Onions, sliced - 2 big

Cloves - 3-4

Cinnamon - 2" stick

Bay leaves - 2

Ghee/butter/oil - 2 tbsp

Salt - to taste

For the chutney:

Coriander/Cilantro - 2 bunches

Mint - 1 small bunch

Garlic - 4-5 cloves

Green chillies - 4-5 (more for spicier taste)

Servings: 6-8

Cooking time: 1 hour (much faster if you have a pressure cooker!)

Method:

Heat the ghee/oil, add cloves, cinnamon and bay leaves and fry for a couple of minutes. Add the onions and fry until golden brown. Now mix in the rice and fry for a few minutes. Finally, add the peas and fry for 2 minutes. Add 4.5 cups of water and salt to taste, and cook covered until rice is done (or pressure cook for one whistle or for shorter time than you cook regular rice).

Separately, blend the coriander, mint, garlic and green chillies. Add to the rice and mix thoroughly. Serve hot with papad, chips and/or raita.

Author: Shrinkingsodacan

Rajma (Kidney Beans)

Ingredients:
Kidney beans - 1 can, wash and rinse off the salt & preservatives
Tomatoes, whole - 1/2 can
Onions, chopped - 2 large (more if desired)
Cumin seeds - 1 tsp
Garam masala or rajma masala or chana masala - 1-2 tsp depending on taste
Oil - 2 tbsp
Salt - to taste

Servings: 3-4
Cooking time: 20 min

Method:
Heat the oil in a wok. Add cumin seeds when hot, and let them sputter. Add the onions and sautée until golden brown. Mix in the masala powder and fry for a few minutes. Add the tomatoes, slowly break the whole tomatoes into pieces. Stir well. Cover and cook on a medium flame for about 10 min, stirring occasionally. Add water and kidney beans, cover and cook for another 10 min. Serve hot, garnished with coriander leaves.

The Sharma Trick:
(Before garnish+serve): blend about one-fifth of the beans to smooth paste and mix in with the rest.

Author: Shrinkingsodacan
Source: Vinay's recipe

Chard Risotto

1 pound fresh greens
1 tsp salt (we didn't use much because our stock was pretty salty)
8 cups chicken or veggie stock
5 tbs unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1 cup dry white wine
10-15 fresh basil leaves, torn into small pieces
1 cup grated parmesan cheese

1. remove the stems from the greens. bring 1 cup of water to a boil in a large saucepan and add 1/4 tsp salt. add the greens and cook until wilted. drain the greens well and chop finely. set aside. (we kept the stems, chopped them and added them in with the onions - delicious)
2. heat the broth in a saucepan over medium heat. keep it warm over low heat.
3. melt 4 tbs of the butter in a large saucepan over medium heat. add the onion and saute until soft, about 4 minutes. add the rice and stir to coat thoroughly.
4. add the wine and cook, stirring frequently, until all of the wine has been absorbed by the rice. add 1 cup of the stock and cook, stirring frequently, until it has been absorbed by the rice. continue to cook and stir, adding the stock as needed, until all the stock has been used and the rice is tender but still firm to the bite.
5. stir in the greens and basil, and mix well. season with the remaining salt and then stir in the remaining butter and 1/2 cup of parmesan. serve immediately, use the remain parmesan to garnish.

Serves 6

BNH

Tondli (gherkin) curry

Ingredients:
Tondli, slit lengthwise - 4 cups
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Red chili powder - 1 tsp
Besan (gram/chickpea flour) - 1-2 tbsp
Turmeric powder - 1/3 tsp (optional, for color)
Salt - t0 taste
Oil - 2 tbsp

Time (Prep+cook): 15-20 min
Servings: 1-2

Method:
Heat the oil in a non-stick vessel. When hot, add the mustard seeds and udad dal. When the seeds begin to sputter, add the tondli pieces and sautée for a few minutes. Bring to medium heat and fry for about 10 min. In the meantime, mix the gram flour, red chili powder and salt in a small bowl. Add some oil to the vessel, and slowly add the powder, stirring to avoid huge lumps. Keep stirring until the powder soaks up the oil and moisture. Cook on medium heat for a few minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: Mom's recipe
Tip: You can cook the tondli for a shorter time for a crisper feel. Sautéeing in hot oil ensures that the water is trapped in the tondli for this short time, so it's a crisp veggie with a tasty liquid center!