Gajar Ka Halwa: Sweetness of Winter - Recipe

Gajar Ka Halwa literally means Carrot Sweet/Halwa. Juicy Carrots are first shredded and pan fried on a low flame until they turn into a rich color and milk and sugar are added to make this mouth-watering delicacy. When served hot, Gajar Ka Halwa can melt in your mouth and tastes best when served with Vanilla ice-cream. Gajar ka Halwa is a popular choice of winter in India and Pakistan.

Ingredients

Carrots - 10 long (finely shredded)
Clarified Butter/Ghee - 1 tbs
Milk - 1.5 cups
Sugar - 1 cup/or more according to preference
Mixed nuts (almonds, cashews, pistachios, raisins) - handful chopped (for garnish)

How to make Gajar Ka Halwa

Heat a deep pan/skillet. Add a tablespoon of clarified butter/ghee and let it melt.

Add the shredded carrot and saute (approx 15 mins.) on a low flame until the carrot changes color to a caramelized color/light brown. Take care not to burn the carrot. The raw smell should also disappear by now.

Add sugar and mix well.

Add Milk and allow to boil until the mixture begins to thicken. Mix thoroughly until Milk evaporates completely.

Remove from stove. Garnish with mixed nuts.

Serve Hot with Vanilla Ice-cream.


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The Wonders of Asian Chicken Recipes

The Wonders of Asian Chicken Recipes

Asian chicken recipes are very popular because of their spicy, sweet flavor. These recipes range from sweet and mild to spicy and hot. This Asian chicken recipe combines teriyaki sauce, marmalade, ginger and white wine for a wonderful Asian flavor.

The sauce sets in the pan, sticking to the chicken, and the boneless chicken breasts come out rich and tasty. This boneless chicken recipe is great served with white rice. You could also make an Asian style cucumber, carrot and raw cabbage side salad with rice wine vinegar as the dressing. If you are looking for Asian chicken recipes, this one is particularly easy to make and is very tasty.
Asian Chicken Recipe

Ingredients -

4 Boneless Skinless Chicken Breast halves
2 tablespoons Butter
1 cup Teriyaki Sauce
1/2 cup Dry White Wine
1/2 cup Orange Marmalade
1 teaspoon Minced Garlic

Preparation:

In a large non-stick skillet, brown chicken on both sides in butter about 2 minutes. Combine the teriyaki sauce, wine, marmalade and garlic and pour over chicken. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until no longer pink in the center.

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