Gajar ka Halwa

Gajar ka Halwa is one of the most loved sweet dish.

Ingriedients:Carrots - 1 kg - grated
Milk - 1 litre
Ghee - 4 tablespoon
Sugar - half cup
Almonds - crushed
Cashewnuts - crushed
Khova - 50 gm

Procedure:1. Fry the grated carrots in 4 tablespoon ghee till it becomes dry.
2. Next add boiling milk and cook the carrots in the milk.
3. Cook it till the entire milk is soaked by the carrots. Keep stirring occasionally.
4. Once this is done, add khova, sugar, crushed almonds and crushed cashewnuts and mix well.

Gajar ka Halwa is ready to serve.

It can be served both hot or chilled.

Koshimbir (Salad)

Ingriedients:
Carrot - grated
Cucumber - grated
Cabbage - grated
1 tablespoon urad dal
1 tablespoon salt
1 tablespoon sugar
1 lemon
4 tablespoon groundnut powder
Finely chopped corainder leaves

To prepare groundnut powder
1. Fry the groundnuts in a pan on a medium flame for 5 minutes
2. Wait till the groundnuts cool down
3. Next grind them in a mixer to a fine powder

Procedure:
1. Soak the urad dal for half an hour.
2. In a bowl, add the grated carrots, grated cabbage, grated cucumber, soaked urad dal and finely chopped tomatoes. Mix well.
3. Next add salt, groundnut powder and sugar. and mix well.
4. Finally squeeze lime juice.
5. Garnish with corainder leaves.

It is served as a side dish with rice.

Tip: Tadka can also be added to the Koshimber to enhance its taste.
Curd can also be added to koshimbir

Methi Paratha

Ingriedients:
Methi leaves (Fenugreek leaves) - 1 big bunch
Wheat flour - 3 cups
2 table spoon salt
1 table spoon ajwain
1 tablespoon chilli powder
Water for preparing dough
Oil for frying

Procedure:
1. First seperate the methi leaves from the bunch and clean the methi leaves with water 2-3 times and then cut it and keep aside.
2. To the methi leaves, add wheat flour, salt, ajwain, chilli powder and suffucient water and prepare the dough.
3. Make small balls from the dough.
4. Take each ball and roll it into a thin paratha.
5. Fry with oil

Serve the methi parathas with curd and pickle