Carrot Fudge Squares | Healthy Homemade Carrot Fudge | Carrot Fudge

Making fudge is so easy,i mostly make chocolate and almond fudge as that's my fave.
But today i decided to use carrot as the base,so you get a fudge and you get the goodness of carrots.Wink !! I think the combo is perfect.

Carrot Fudge or you can also call them Gooey Carrot Squares is a crowd pleaser and a change from the other fudge recipes.

 You get a rich,fudgy and gooey texture,and the best part is this recipe makes fudge taste like you got it from a store.These also make great gift ideas.so wrap up some today and send them to your loved ones.

Again its super easy and equally scrumptious...
Do try it you will love it !
For more info on fudge visit - what is fudge?

  Try this Healthy Kid Friendly Carrot Fudge today !


i made small pieces so it looks cute

 


crunchy+chewy


For 10 small Squares we need

Honey 5 tsp
Grated Carrot 1 cup
Butter 2 tsp
Cardamom 1 tsp
Almonds 4 chopped
Cashew 2/3 chopped
Raw Sugar to taste
Milk powder 2 tbs

add 3 tsp of salted butter in a thick bottom pan

before the butter melts add 4 chopped almonds and a few cashews

now add 1 cup grated carrot and cardamom

saute this mix till the carrot changes colour and is light brown in colour(do not miss this step)

now add 1/2 cup water and cook completely



cover and cook 5/7 min




after 5 min remove the lid and dry out all the water
now we are ready for the next step




once all the water has dried add sugar to taste and Honey let it dissolve
keep the flame low so the mix gets thick




once the mix is thick and gets a caramel aroma-add 2 heaped spoons of milk powder




stir it till the mixture leaves the sides of the pan
cook approx-7 min stirring -this is done so the texture is a bit chewy and a bit crunchy




allow to cool 2-3 min and make squares before it gets hard






make these and forget getting fudge from the supermarket...Enjoy !

sent to know your natural sweetness event and Jagrutis page


 Sent to kids-lunch-box and Neetus Page

Tip for Perfect Shish Kebabs | Mint Shish Kebab making Tip | Tasty Chicken Sheesh Kebab

This Homemade Chicken Shish Kebab is a bit different from the regular Sheesh Kebab we make.

The spices and the mint together gives it a unique aroma and taste.And what makes it extra special is the dried fenugreek powder.It is a lovely recipe and comes out perfect every time.

Your gona love it..try it some day !

Don't forget to watch out for the Secret Tip To making Perfect Shish Kebab.

 Marinate boneless chicken with pepper,garam masala,kasori methi and salt for 2 hours...

in a blender add the marinated chicken,garlic and green chili to taste

SECRET TIP - For any Kebab
after grinding the chicken add a spoon of butter and blend once again
this is done for soft creamy kebabs

transfer to a bowl and now add mint leaves~cumin and red chili..

on wooden sticks shape into kababs and shallow fry till brown on all sides



serve on a bed of salad and onion rings



Simple Sambar - my way the easy way

I always feel there cant be the perfect way to make sambar,every one has their own way...I learnt making sambar from my big masi as she makes the best.This is not completely her recipe,as always i find my own way of cooking my dishes(mainly because i forget)
  I dedicate this post to my Prema aunty AKA-the greatest cook ever... love you !

every one's fav

chop
pumkin
drumstick
tomato
onion
brinjal
ladies finger

boil the veg in salt -turmeric, kashmiri red chili and corriander stems(for flavor and aroma)

cover for 10 min or more till half cooked

once you see the tomato is mushy
add in the cooked tur daal

Pressure cook tur daal with turmeric ...

add the daal and then sambar masala to your taste

now goes in the tamrind paste ,again it depends on your taste

for the tempering
mustard seeds 1 tsp
fenugreek seeds 1/2 tsp
curry leaf
red chili whole
hing 2 tsp

add some jaggery(optional)

once you add the tempering switch off the flame and close the lid for 10 min...!!!


 

i like it a bit sweet




letting the sambar to rest is very important...so make it early if your having it for lunch

serve after a few hours for better taste !
Eat with rice ~ghee and papad !

 

South Indian Mutton Roast | Mutton Roast / Sukka | Spicy Mutton Roast

Mutton Roast made South Indian Style is a spicy and great looking starter,the colour is bright red and the taste is outstanding...
You cant go wrong in this recipe,its that easy.
It is best to use Mutton which is marinated so it gets soft after cooking.

Mutton Roast is a very popular dish and is made in most South Indian Non Veg Dish.

This can be made with chicken too...Must try for sure !



Delish



another party hit

pressure cook mutton with turmeric,red chili pwd,salt,curry leaf  and corriander pwd adding 2 cups water
cook it completely,once the steam goes remove it from the pressure cooker ..
do not throw the water left ...this is used later

special paste
onion 1
garlic 5/6
ginger 1/2 inch
kashmiri red chili 4

 After removing the cooked mutton (do not wash the pressure cooker) in the same cooker add oil and throw in some mustard seeds,curry leaf and cumin now add in the special paste and saute till cooked,do not brown it...
add the cooked mutton along with the left over water and saute...




this dish tastes good if a bit more oil is added than usual,so forget your diet when you make this
cook the mutton in this paste on low heat for 10/15 min till dry...

 


Eat way !!!

 Your Spicy Mutton  Roast is ready !

Saag with Makai Roti | Saag aur Makai ki Roti | Greens with Corn Bread

This saag is my fav ,not to confuse this with sarson ka saag,the recipe for sarson ka saag is exactly the same only difference is this recipe has a mix of other greens ..

What i like about this recipe is,you can actully taste your greens as the spices dont overpower the dish..
I always add ajwain to makki roti,i think it tastes great with some added  flavour...
hope you all like this easy recipe...


you like?

 



in a pressure cooker add
1 cup chopped spinach
1/2 cup chopped methi
1 cup radish leaves
1 cup mustard green
pressure cook all this adding salt ,hing and baking soda(optional)
add 4 cups water



once the greens are cooked in the pressure cooker
add in some makki atta about 1 heaped tsp

now for the tempering
green chili
tomato
garlic
onion
cumin 1 tsp

temper in butter(2/3 tsp butter-more the better)
now mix in the saag and cook on low heat for 10 min...if it gets too thick add some more water and cook ..

Serve hot !!!

Khandvi

I made khandvi today and thought of my sis,i did not click step by step pics of this recipe...Just wanted to share the pic...check out my way of making this !



for bittu




My recipe is
1cup besan
!/2 cup yogurt
water 1/2 cup
green chili and ginger paste 1/2 tsp
salt
2 pinch sugar
hing 1 tsp
blend this really well and cook on low heat till the paste leaves the sides of the pan
it gets really sticky so dont overcook
spread on greased steel plates and cool
then cut in strips and roll out
Tempering-curry leaf and mustard seeds..add 2/3 drops water in the tempering and pour on khandvi
garnish with corriander leaf and coconut...now your done !!!!



Rustick Baingan Bharta Recipe | Village Style Baingan ka Bharta | Bharta Recipe

It was really cold a few days back and i had to make bajra rotis with baingan bharta...I got all cosy and ate it covered in my blanket....Ooo and yes,the pics are really dark...sorry for the bad lighting !


the perfect meal on a cold night



mm
for the masala paste
you need- garlic-ginger
green chili 2
onion 1
make a coarse paste of all this

roast the brinjal on low heat till the skin turns wrinkly and black

do the same for the tomato
ITS IMORTANT TO RUB OIL BEFORE YOU ROAST IT

peel of the skin of the tomato and brinjal

mash them both



in oil add the crushed masala paste,saute 5 min add turmeric and chili pwd
 then add the mashed tomato cook for another 5 min and  add the mashed brinjal
season with salt and cook on low heat and mash

cook for 10 min till the spice are blended in



Enjoy with buttermilk on the side !