A Peek into my Life

Summer is about to start here but I am still not ready to say good-bye to my favourite season of the year - winter. For me, the best part of winter is the abundance of beautiful vegetables. Sweet, red winter carrots are one such gem of a vegetable. We have been eating it raw every day for the whole season. I also made our favourite winter dessert - gajar ka halwa on a few occasions. I tried a few tricks and have streamlined the long process of making the halwa into a less time-consuming and less labor-intensive one. Gajar ka Halwa gajar ka halwa Ingredients: 1 kg carrots 1 ltr milk* 1 tbsp cashew pieces 1 tsp cardamom powder 1/2 cup sugar Method Heat the milk in a large vessel till it comes to a boil. Let it reduce on low flame stirring once in a while. Meanwhile, grate the carrots to a medium thickness. I outsource this to my husband who does it in 10 minutes. Add the grated carrots and a cup of the milk which was reducing to a pressure cooker and cook for 3 whis...

I am not really a religious person. So Shivratri was another reason to try out new recipes; fasting recipes specifically. Shivratri is one of the major fasting days in Hinduism that is followed by a large number of people. My thought process was that it is healthy and tasty to take a break from everyday grains like rice and wheat for a day. Instead of doing it on Monday as per the calendar, we did it on Sunday so that the husband would not miss out on the food. Here's what I made for the day: For breakfast, it was sabudana khichadi. It was certainly not a new recipe. It is our usual Sunday breakfast because the daughter loves it. The trick to perfect sabudana khichadi lies in the soaking technique of sabudana. I learnt this trick from my mom. After washing the sabudana a couple of times, soak it in enough water to cover it by an inch. Leave it for about 20 minutes. The sabudana would have soaked up some of the water by now. Drain the excess water leaving just a couple of table...