Beetroot Carrot Halwa.

Beetroot carrot halwa is prepared by pressure cooking beetroot and carrot in milk till they are soft. The beetroot and carrot mixture is then cooked in sugar till the sugar caramelizes and the mixture comes together. Sliced almonds give the halwa a good crunch while cardamom powder gives it a sweet flavor.
Makes: around 1 1/2 Cups of Beetroot Carrot Halwa.

Ingredients:

Carrots 2 – 3
Beetroot 1 Small
Milk 2 Cups
Sugar 1 Cup
Cardamom Powder a big Pinch
Almonds 6
Ghee 1/2 tsp

Method of preparation:

Peel, remove ends, wash and roughly chop the carrots and beetroot.
Alternatively, grate both the beetroot and carrot (around 2 cups).
Soak almonds in few tablespoons of hot water for sometime
Peel the skin off of almonds and thinly slice them.

Pressure cook both beetroot and carrot with milk for 3 whistles.
Grind the cooked beetroot and carrot in case you chopped them.
Else, lightly mash the beetroot and carrot.

Heat a pan on medium heat, add ghee and cooked beetroot and carrot mixture.
Fry till most of the moisture is evaporated (almost dry).
Stir in sugar and cardamom powder.
Let the mixture cook for around 10 minutes for sugar to caramelize and mixture comes together.
Stir in chopped almonds and remove from heat.
Serve beetroot carrot halwa hot or cold.
Notes: Make sure not to overcook carrot and beetroot.

Suggestions: If the sugar is not caramelized well, put the halwa back on heat and cook till the mixture comes together. Add more sugar for much sweeter version of the halwa.
Variations: You can also cook the beetroot and carrot in a sauce pan by adding enough milk. You can also add fried cashews and raisins to the halwa.
Other Names: Beetroot Carrot Halwa.

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Cabbage Paratha.

For cabbage paratha, grated cabbage is cooked along with green chiles and ginger in tempered oil till the cabbage is soft and dry. The cooked cabbage is then stuffed into wheat dough and rolled out into thick parathas. The cabbage paratha is cooked on flat pan until its golden brown on both sides.
Makes: around 3 Servings of Cabbage Paratha.

Ingredients:

Cabbage 1/4 th of medium one
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Remove outer leaves and grate the cabbage. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add cumin seeds, ginger and green chiles.
When cumin seeds start to change color, add grated cabbage.
Cook covered for a minute or two and uncover and fry till cabbage is soft and with no moisture.
Stir in cilantro and salt and remove from heat.

Knead wheat flour into somewhat tight dough with few pinches of salt and enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked cabbage mixture and place it on the disk.
Now bring together the edges and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot cabbage paratha with raita of your choice.
Notes: You can make even thicker parathas if you wish.

Suggestions: If the paratha is not cooked properly, put them back on the low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: You can also add your choice of spices to the grated cabbage if you wish. Like, garam masala, amchur powder, finely chopped onion etc..
Other Names: Cabbage Paratha, Cabbage Parata.

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