Ingredients
Paya I have used 4 paya
4 medium size onion / Pyaz
3 table spoon pure ghee
1 stick cinnamon / Dar chini
10 pcs Clove / Lavang
15 pcs whole Black pepper / Kali mirch
2 table spoon ginger garlic paste / Adrak Lassan paste
1 tea spoon salt (or as per taste)
1 tea spoon turmeric powder / Haldi
1 tea spoon coriander powder / Dhania
1 tea spoon cumin powder / Jeera
3 pcs green chili (or as per taste)
1 tea spoon Garam masala powder
4 glass water (or as required)
Preparation
- Take pressure cooker Add pure ghee, add cinnamon stick (Dar chini), add clove (Lavang), add black pepper (kali mirch) roast on medium flame for 2 to 3 minutes.
- Add sliced cut onion (pyaz) and roast for 5 minutes on medium flame till onion turns soft.
- Then add paya, add salt (Namak), add ginger garlic paste (Adrak lassan paste), add turmeric (Haldi), add Coriander powder (Dhaniya), add Cumin powder (Jeera), add green chili roast all for 5 minutes on medium low flame.
- Then add 2 glass water (Pani) & pressure cook for 3 whistle.
- After 3rd whistle low down the flame & continue pressure cooking for 30 to 40 minutes.
- Then open the cooker & continue cooking till onion melt.
- Then add 3 glass of water & add garam masala.
- Then cover with lid & cook for 5 minutes on medium flame.
- Done garnish with ginger Julient (Adrak slice) & coriander leave (Hara dhaniya).
- Serve hot with Tandoor roti or as per your choice.
Gajar Halwa
Ingredients
2 kg carrots / Gajar
2 liter milk (Hot)
400 gram sugar (or as per your taste)
Pure Ghee ½ cup (120grams)
Almonds / Badam 20 to 25pcs (Soaked & sliced)
Pista 20 to 25pcs (Soaked & slices)
1 tea spoon cardamom powder / Elaichi
Preparation
- Peel Carrots & grate it.
- Take a pot add grated carrots & cook on medium flame continue cooking till carrots water dries up complete continuously stir to avoid burning from base.
- Once water dries up add hot milk continue cooking on high flame for 30 minutes stir continuously till milk dries up low the flame.
- Once the milk dries up add sugar & continue cooking on medium flame for 15 minutes.
- Add pure ghee & continue cooking on low flame for 30 minutes.
- Add cardamom powder & continue cooking on low flame for 10 minutes.
- Add Almonds & pista slice turn off the flame.
- Garnish with Almonds & pista slice & serve hot.