Gajar Ka Halwa

Come freezy winds of December and the fragrance of pure ghee dominated Gajar ka Halwa just fills our mind with the dark red images of the sweet savoring and tempts our mouth to just fill it with the right stuff that its craving for. So, if it is not really the time of the carrots and you are still enjoying a summer vacation, then get ready with the right recipe and whet your kitchen bar to prepare this delicious dish that you will only get to relish in India.

Ingredients

Carrots: 1 kg
Milk: 1 ltr
Sugar: 300 gms
Pure Ghee: 4 serving spoons
Almonds: 25 gms
Cashew Nuts:25 gms
Cardamom Powder: ½ teaspoon
Khoya: 250 gm



Preparation

Wash the carrots and cut their hard edges. Now, finely grate each of the carrots. Heat a deep vessel and put ghee into it. As soon as the ghee gets warm, add the grated carrots and cook. Now put milk into the vessel and stir generously. Cook the mixture till the carrots absorb all the milk. After the liquid vanishes, add sugar and cardamom into the vessel. Now grate 3/4th of the khoya and add into the mixture and stir occasionally. Now put a major part of nuts into the mixture and remove it from heat. Now garnish the pudding with nuts and khoya and enjoy the dish with family and friends.

Steamed Hilsa-a relishing Bengali Cuisine

Apart from its rich culture and art, West Bengal is also famed around the globe for its aroma of mouth watering cuisines. West Bengal is the destination for the foodies.

Bengalies are true food lovers as well as very good chefs. Whenever you will visit a typical Bengali household than you will get to witness, how Bengali's are fond of their cuisines. Being a Bengali, me to is no different.

Apart from the love and affection of parents, another most important thing which I am missing desperately is the Bengali fish curry. Cuisines made of fresh water fishes are an indispensable part of a Bengali meal, whether be it a normal day or any occasion. Spicy fish delicacies are cooked in such way that they always complements various kinds of rice dishes. They are prepared in a most nutritious and delicious way.

One of the most popular fish dish of every Bengali kitchen is Steamed Hilsa or Bhapa hilish. It is very simple in preparation, yet very tasty.



Ingredients

Hilsa Fish
Mustard paste
Mustard oil
Green chillies
Bay leaves
Turmeric and salt.

Preparation 

To prepare this fish delicacy, you have to first cut the hillsa pieces and washed them very well. Make a paste of mustard seeds and mustard oil. Add a pinch of turmeric powder and salt for some taste in this paste and bay leaves for flavor.

Than keep the paste in a bowl, dip the fish pieces into it and steam it for some time.

After sometime take out the steamed Hilsa, garnish it with green chillies, coriander leaves and serve hot with rice.