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.

Chicken Pakoda

Chicken - 1 cup, skinless boneless Thighs cut into bite size pieces

Green Chilli - 3, minced

Ginger Garlic paste - 1 tbsp.

Yogurt - 1/4 cup

Onion - 1, sliced

Cilantro - 1/8 cup, chopped

Besan - 1/4 cup

Rice Flour - 1/8 cup

Baking Soda - 1/4 tsp

Asafetida - 1/4 tsp

Turmeric - 1 tsp

Chilli powder - 2 tsp

Garam Masala - 1/2 tsp

Curry Leaves

Salt

Oil

In a bowl add all the ingredients except Oil and mix well. Make sure all the Chicken pieces are coated with the batter. Let rest for about 15 min.

Heat Oil for deep frying in a deep wide pan. Add one piece of Chicken to test the temp of Oil and if it's ready, add Chicken pieces and cook till it's done. The pakoras should be golden.

Matar Paneer