As with most recipes, there are various versions of this dish. Even though the process is slightly labour intensive, every tiny bit of this heavenly dessert is worth it.

• Grated carrots - 4 cups
• Milk - 4 cups
• Ghee/clarified butter - 1/4 cup
• Sugar - 2 cups
• 2 tsp - green cardamon powder
• A handful of cashewnuts - chopped
• A handful of raisins

• Heat 2 tsps of ghee in a heavy bottomed pan & fry raisins & cashewnuts until golden brown. Remove & set aside
• Add grated carrots & saute for a couple of minutes.
• Add 4 cups of milk & stir at regular intervals.
• Cook until milk is completely absorbed
• Mix in ghee & sugar & stir till sugar is completely dissolved & carrots get a glaze.
• Turn off the stove, Add in green cardamom powder & mix well
• Garnish with chopped cashewnuts & raisins.

One such Punjabi dish we all love is the Punjabi Kadhi Pakode. Kadhi is a thick gravy of sour yogurt & chickpea flour simmered into a perfect consistency & seasoned with yummy spices. What makes the Punjabi Kadhi unique is the additon of Pakodes/fritters.

Kadhi - Chawal is such a comforting dish that once you get hooked to it, you will yearn for more.
My husband, who is ever fond of yogurt based gravies, just loves kadhi-pakode. We make this whenever we are bored of the regular Dal/Rasam/Sambar stuff ..

Here is how I made it:

Preparation Time: 30 mins

For the Kadhi:

• Chickpea flour/Besan - 1/2 cup


• Yogurt - preferably sour - 2 cups


• Red chilli powder - 1 tsp


• Turmeric - 1/2 tsp


• Mustard seeds - 1 tsp


• Cumin seeds - 1 tsp


• Nigella seeds/Kallonji - 1/2 tsp


• A pinch of Hing/Asafoetida


• Kasuri Methi/Dry Fenugreek Leaves - 1 tbsp


• A few curry leaves


• 2 green chillies


• salt as per taste


• oil - 2 tsp

Method:

• Mix sour yogurt & chickpea flour in a large bowl & make sure no lumps are formed


• Heat oil in a large wok/kadhai, add mustard seeds, cumin seeds & kallonji


• Once the seeds pop & splutter, add turmeric, red chilli powder & a pinch of hing


• Add the chickpea flour & yogurt mixture & cook on very low heat, keep stirring often


• Add salt & dry fenugreek leaves & mix well. Let it simmer until the mixture is of a custard like consistency. This will take about 25 mins


• While the kadhi is simmering away to a perfect consistency, Here's how you make the fritters,

For Pakodes/Onion fritters

• 2 onions - finely chopped


• 1 cup chickpea flour/besan


• 2 green chillies - finely chopped


• 1 tsp - red chilli powder


• 1 tsp - black pepper powder


• A pinch of baking soda


• Salt as per taste


• Oil for deep frying

Method:

• Mix all the ingrdients in a large bowl, add about 2 tbsp of water & make a batter. Make sure you add very little water as the batter should be fairy dry


• Heat oil in a wok, To check if the temprature is right, drop a bit of batter into the oil, if it floats & sizzles on top, its time to fry the pakodes


• Drop dollops of batter into oil & deep fry until golden brown

Dunk the pakodes into the kadhi & cook fo another 2 minutes.

Just before serving, temper with red/green chillies, a pinch of asafoetida & curry leaves. Close the lid immediately, for the flavours to infuse.

Serve with HOT steamed rice .. Enjoi !!!

• 500g spaghetti
• 2 ripe tomatoes/ 1/2 cup tomato puree
• 1 carrot - diced
• 100g mushroom - sliced
• 1 small bowl of sliced broccoli
• 2 - 3 tbsp - extra virgin olive oil
• 2 tbsp - grated cheese
• salt as per taste

Method:

• Cook spahetti in a large pot filled with heavily salted water, as per package instructions
• Boil tomatoes in water, Peel off the skin & puree them using a blender
• Heat oil in a wok, Add diced carrots, mushroom & broccoli. Saute the vegetables for about 5 minutes
• Add pureed tomatoes & cook on low flame, until the vegetables are tender.
• Add cooked spaghetti & salt as per taste
• Mix well to combine, top with grated cheese & serve

Enjoi !!

• 1 cup french beans
• 1 cup american sweet corn
• 1 cup red kidney beans/rajma - soaked overnight or for 5-6 hours
• 1 cup haricot beans/white kidney beans - soaked overnight or for 5-6 hours
• 1 small red onion - finely chopped
• 1 tsp vinegar
• Salt as per taste

Method:

• Pressure cook french beans, kidney beans & haricot beans
• Cook sweet corn on stove top until tender
• Mix together all the ingredients in a large bowl
• Add vinegar & salt as per taste
• Toss well & serve

Can be served as an evening snack too . . . Enjoi !!!

Am sending over this recipe to Divya's Dil Se for the event Diet Foods .. & also to Sra's Place for the event My Legume Love Affair & A Recipe which is a brainchild of Susan

Thanks Divya & Sra & Susan for hosting.