Carrot Halwa

Milk - 6 cups

Carrot - 4 cups, grated

Sugar - 1 1/4 cup

Salt - a pinch

Ghee - 1/2 cup

Cardamom powder - 1 tsp

Mixed Nuts - 2 tbsp., chopped

Khoya / Milk powder - 2 tbsp.

Rose essence - 1 tsp

Bring Milk to a boil and add grated Carrot.

Cook on low heat for about 1 hour or until all the Milk evaporates, stirring occasionally.

Add Sugar and a pinch of Salt. Mix well.

Once all the moisture is evaporated stir in Ghee, Cardamom powder and mixed Nuts. Saute until the mixture starts leaving the sides of the pan.

Add Khoya and Rose essence and saute for another 5 min.

Kadai Bhendi

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Coriander seeds - 1 tsp, crushed

Onion - 1, chopped

Ginger Garlic paste - 1 tbsp.

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Salt

Ladies Finger - 2 cup, chopped

Cilantro

Heat Oil in a medium pan.

Temper Cumin seeds and Coriander seeds.

Add Onion and saute until the Onion turns translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomato and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Cumin powders and required Salt. Add the Ladies Finger and cook closed for 10 min. Remove from heat and garnish with Cilantro

Bhendi Jaipuri

Ladies Finger - 2 cup, sliced diagonally

Onion - 1/2, sliced

Green Chilli - 2, minced

Cashew nuts - 1/8 cup, broken into bits

Cumin seeds - 1 tsp

Besan - 1 cup

Turmeric - 1 tsp

Chilli powder - 1 tsp

Amchur powder - 1 tsp

Salt

Oil

In a large bowl add the Ladies Finger along with Onion, Green Chilli, Cashew nuts, Cumin seeds and 2 tsp Oil. Mix thoroughly.

Now add Besan, Turmeric, Chili powder, Amchur powder and required Salt; mix well. Mix thoroughly to form a stiff dough sprinkling Water only if absolutely needed.

Heat Oil in a large pan. Take small pieces of the Dough and gently drop them in hot Oil. Fry till the Pakoda's turn golden brown. Remove from heat and transfer to a paper towel lined plate. Repeat with remaining dough.