Shakarpara: A sweet treat

Shakarpara means sugar treats. These are small diamond shaped sweets usually made during Diwali or other festivals. These sweets can be stored in air tight containers for 3-4 weeks.

Ingredients:
Approx. 12 servings

• Wheat flour - 1 cup
• All purpose flour (Maida) - 1/2 cup
• Ghee or butter  - 1/2 cup
• Sugar - 1 cup
• Milk  - 1/4 cup
• Cooking oil for frying

Method:

1. In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.
2. Ina sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil till the sugar dissolves completely. Take it off the heat and let it cool.
3. Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.
4. Let the dough rest for 5 minutes.
5. Heat the oil in a pan for frying on medium heat.
6. Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.
7. Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.
8. Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.
9. Drain them on the kitchen towel and cool them completely.
10. Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.

Enjoy these sweet treats with a cup of coffee or masala tea.

Methi Paratha (Fenugreek leaves Indian bread)

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Ingredients:

Approx. 8 Methi parathas

• Whole wheat flour - 2 cups
• Besan (gram flour) - 2 tbsp
• Fresh methi or Fenugreek  leaves - 2 bunches
• Ginger-garlic paste - 1 tsp
• Yogurt (dahi) - 2 tablespoon
• Cooking oil - 4 tsp

Dry Spices:

• Chaat masala - 2 tsp
• Ajwain - 1/4 teaspoon
• Jeera (Cumin) seeds - 1 tsp
• Green chilies - 2 finely chopped
• Garam Masala Powder - 1/4 tsp
• Salt to taste

Method:

1. Clean methi leaves thoroughly.
2. Finely chop methi leaves and keep aside.
3. In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
4. Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
5. Divide the dough into small balls of suitable size and roll it out.
6. Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.

Serve garma garam Methi paratha with raita (flavored yogurt) on the side.

Rajma Masala

Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.

Ingredients:
Approx. 4 servings

• Red kidney beans (Rajma) - 1 cup
• Onion - 1, coarsely chopped
• Garlic - 2 tsp, chopped
• Ginger - 2 tsp, chopped
• Green chilies - 2 cut lengthwise
• Tomato - 1 large chopped
• Cooking oil - 1 tbsp
• Butter - 1 tbsp
• Sugar - 1 tsp
• Fresh cilantro - 2 tbsp finely chopped
• Water - 4 cups

Dry Spices:

• Cumin seeds - 1 tsp
• Red chili powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt as per taste

Method:

1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
6. Cook on low heat for another 4-5 minutes.
7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish rajma with freshly chopped cilantro and serve hot with basmati rice.

Quick Gajar Halwa: Carrot Pudding

This is a quick and non-traditional recipe for Gajar halwa or Gajrela.

Ingredients:
Approx. 6 servings

• Carrots – 2 lbs
• Condensed milk – 1/2 can
• Ghee (clarified butter) – 2 tbsp
• Cardamom powder (elaichi) – 1 tsp
• Almonds, pistachio, cashews – 1/2 cup chopped

Method:

1. Lightly peel and grate carrots in food processor or with hand grater.
2. Pressure cook the carrots for 5 minutes.
3. In a heavy bottom pan, add the steamed carrots. Let the water dry out.
4. Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.
5. Keep stirring. When it doesn’t stick to the pan anymore, it is done.
6. Now add cardamom powder and nuts to it. Mix well.

Enjoy carrot pudding or gajar halwa for dessert anytime.