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Gajar Halwa Recipe | Winter Special Gajar Ka Halwa | How To Make Gajar Halwa | Get Curried Learn how to make Gajar Halwa or Carrot Halwa at home with Chef Smita Deo on Get Curried. Gajar Halwa is a traditional Indian dessert recipe made of fresh carrots that are available only during winters. This dessert recipe can enlighten your taste buds with the perfect blend of carrot, milk and mixed dry fruits. Do try it at home and let us know your feedback in the comments below. #CarrotHalwa #GajarKaHalwa #IndianDessertRecipe Ingredients: 5 tbsp Ghee 1 kg Carrot, grated 1 ltr Full-Fat Milk 10 tbsp Sugar Almonds, soaked Cashew nuts, soaked Raisins, soaked Pistachios, soaked 1 tsp Green Cardamom powder Method of preparation: Heat ghee in a wok, add carrot, saute it for few minutes. Add milk, cook the carrot in milk for 30-45 minutes until the milk dries and keep stirring it occasionally. Add sugar, almonds, cashew, raisins, pistachios, green cardamom powder, cook the halwa till the milk has completely reduced. Our Gajar Ka Halwa or Carrot Halwa is ready.

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Veg Dum Biryani | Cauliflower Dum Biryani | Biryani Recipes | Lunch Recipes | Double Layer Biryani To Cook The Rice Basmati Rice - 1 Cup Salt - 1/2 Tsp Juice Of 1/2 Lemon To Marinate The Vegetables Curd - 1 Cup Ginger Garlic Paste - 2 Tsp Salt - 2 Tsp Turmeric Powder - 1 Tsp Chilli Powder - 4 Tsp Cumin Powder - 2 Tsp Coriander Powder - 2 Tsp Garam Masala - 2 Tsp Kasuri Methi - 1 Tbsp Onion - 1 No. Green Chilli - 3 Nos Tomato - 2 Nos Cauliflower - 1 No. Green Peas - 1 Cup Fried Onions Mint Leaves Coriander Leaves To Dum Cook Vegetable Mixture Cooked Rice Ghee Saffron Milk Fried Onions Mint Leaves Coriander Leaves Method: 1. Wash and soak rice for 30 mins in water. 2. Take water in a pot and boil it. 3. Add salt to it and then add in the soaked rice. 4. Cook the rice until nicely done. Squeeze some lemon juice to keep the rice fluffy. 5. Take curd in a large bowl. Add ginger garlic paste, salt, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, kasuri methi and mix it all well. 6. To this, add onions, green chillies, tomatoes, green peas, cauliflower, mint leaves, coriander and fried onions. 7. Mix it well and marinate for 10 mins. 8. In another bowl, mix warm milk and saffron strands together, keep it aside. 9. Take oil and ghee in a pot. 10. Add in the marinated vegetables, mix and cook for 15 mins by covering the pot with a lid. 11. Add the required amount of salt and mix well. Take half cauliflower masala aside into a bowl. 12. Spread the cauliflower masala in the pot evenly and put a layer of cooked rice over. 13. Spread the rice too evenly and sprinkle some ghee, saffron milk, fried onions, mint leaves, coriander leaves. 14. Repeat the same with remaining masala and rice. 15. Cover the pot with a lid and dum cook the biryani for 15 mins. 16. Yummiest Cauliflower Biryani is ready to be served hot with some Raitha and Brinjal Curry by the side. Cauliflower Dum Biryani is an easy to make exotic vegetarian Biryani. It is full of flavors yet different from a regular biryani because we haven't used any whole spices in this dish. So the taste is going to be much different yet impressive. This Biryani recipe is great for special lunch or dinner. You can also make this for lunchbox and pack. So whenever you feel like making an easy biryani, try this out and enjoy.

SIMPLE MUTTON BIRYANI FOR BEGINNERS | MUTTON BIRYANI WITH BIRYANI MASALA | MUTTON BIRYANI RECIPE Ingredients for Mutton Biryani: - Mutton (or Goat Meat), large pieces with bones- 1 kg - Basmati Rice- 700 gms (4 US cup measure) For Marinating the Mutton: - Ginger Garlic paste- 2 tbsp - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp - Ready made Biryani Masala- 5 tbsp - Whisked curd/ plain yogurt- 1 US cup measure - Green Chillies, slit- 5 numbers - Coriander leaves, chopped- 1 cup - Mint leaves, chopped- 1 cup For Cooking the Mutton: - Refined Oil- 5-6 tbsp - Green Cardamom- 5 - Cloves- 5 - Cinnamon- 3 - Onions sliced- 5 medium (400 gms) + 1 medium to be made into a birista ( since Biryani Masala has salt added to it, no salt has been added while cooking the mutton. Do taste the gravy for salt while cooking the mutton and add salt if and as required) For Cooking Rice: - Shahjeera (caraway seeds) - 3/4 tsp - Green cardamom - 4 - Cloves - 4 - Cinnamon- 2 pieces - Salt- 2 1/2 tablespoon - Water to boil the rice- around 2.5 litres - Mint leaves - around 10- 15 leaves Preparation : - Marinate the mutton with the items indicated and set aside for 1 hour. - In case not using pressure cooker, marinate for 4 hours or overnight in a refrigerator. - Slice the onions ( all the 6 onions) and slit the green chillies - Fry one sliced onion into a birista till golden, set aside for use as a garnish. - Chop 1 cup coriander leaves and 1 cup mint - Whisk the yogurt and set aside - Wash & soak the Basmati Rice 30 mins before you cook it. Process : To cook the Mutton : - Heat 5-6 tbsp oil in a pressure cooker or heavy bottom pan and add the whole spices. - Give a stir and when it splutters, add the 5 medium sized sliced onions. - Fry on high heat for around 12 mins till the onions are light brown. - Now add the marinated mutton, mix and fry on high heat for 3 mins. - Now continue to fry the mutton on medium heat for another 5 mins till oil separates. (Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the mutton in this recipe. Do check if the biryani masala you are using has salt in it or else add as per your taste.) - Add 150 ml water, give a mix and close the pressure cooker. In case the pressure cooker has a whistle cook for 3 whistles ( on high heat till 1st whistle and on low for next 2) or for 15 mins when using a different kind of pressure cooker. - In case you’re not using a pressure cooker, continue to cook covered on low heat for 45-60 mins till meat is tender and add water as & when required. Give a stir few times so that it doesn’t get stuck at the bottom. - Once the pressure has released, open the lid & dry up any excess water to get a thick gravy. To cook the Rice: - Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat. - You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste. - Once the water starts to boil or bubble, add Shah Jeera - 3/4 tsp, Green cardamom 4, Cloves - 4, Cinnamon 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon) - Stir it well to dissolve the salt completely . The water must be very salty. - Once the water starts boiling, add the strained basmati rice & stir it well. - Continue to boil it on high heat, stirring few times very gently to not break the rice. - After around 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside. Layering the rice and cooked chicken: - Take a heavy bottom pan and spread half the cooked rice as the 1st layer. - Now spread the cooked mutton with gravy on top of the rice uniformly as shown in the video. - Next, spread the balance rice as the top layer. - Sprinkle the birista & mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins. - Allow it to rest for around 15 mins. - Once you open the lid, mix the meat and rice evenly to serve. #muttonbiryani #simplemuttonbiryani #easymuttonbiryani #muttonbiryanirecipe #bachelormuttonbiryani #spiceeats #spiceeatsrecipes #spiceeatsmutton

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Royal Falooda | Falooda Recipes | Summer desserts recipes TO MAKE ROYAL FALOODA : STRAWBERRY JELLY CHILLED ROSE MILK COOKED SEV SOAKED SABJA SEEDS ROSE SYRUP VANILLA ICE CREAM CHOPPED NUTS (ALMOND & PISTACHIO) TUTTI FRUTTI TO MAKE JELLY READYMADE JELLY CRYSTAL PACKET WATER TO MAKE ROSE MILK BOILED MILK - 1 1/2 LITRE ROSE SYRUP - 2 TBSP SUGAR - 1 1/2 TBSP METHOD: 1. Step 1 is to make the strawberry jelly. 2. For this, follow the instructions behind the store bought jelly crystals and make the jelly. 3. It takes about 45 mins to set in room temperature. 4. You can prepare this earlier and keep in fridge as well. 5. Step 2 is to make the rose milk. 6. For this boil and cool down milk. 7. Add rose syrup, sugar according to your requirement. 8. Mix well and keep it in fridge to chill. 9. Step 3 is to soak the sabja seeds. 10. Take the sabja seeds in a bowl and add enough water to it. 11. Let is sit for 5 mins or more. 12. Step 4 is to cook the sev. 13. Boil some water and add the sev to it. 14. Cook for 1 mins and strain it. Keep it aside. 15. Step 4 is to assemble the falooda. 16. Take a tall glass, start with strawberry jelly. 17. Add some cooked sev and drizzle some rose syrup over it. 18. Now add the soaked sabja seeds. 19. Pour the chilled rose milk till about half the glass. 20. Add a scoop of vanilla ice cream and sprinkle some chopped nuts(badam,pista). 21. Add chopped apple and banana. 22. Another scoop of jelly, sabja seeds and ice cream 23. Drizzle some rose syrup and sprinkle with nuts, tutti fruitt. 24. Finally garnish it with a cherry on top.

Restaurant Style Chicken 65 | Easy Chicken 65 Recipe | Chicken 65 | Hot & Spicy Chicken 65 | Chicken 65 Recipe | Chicken 65 Recipe Hot and Spicy | How to make Chicken 65 Ingredients for Restaurant Style Chicken 65 : - Boneless chicken fillets, cubed- 250 gms For the marination: - Salt- 1/2 tsp - Ginger Garlic paste- 1.5 tsp - Kashmiri Chilli Powder- 2 tsp - Pepper powder- 1/2 tsp - Curd/Yogurt (whisked)- 2 tbsp - Food color (optional)- a pinch For the batter: - Corn flour- 2 tbsp - Rice flour- 1 tbsp Other Ingredients: - Garlic chopped- 1.5 tsp - Green chillies cut and slit- 3 - Curry leaves- 10- 15 leaves - Pepper powder- 1/4 tsp - Refined oil- 1 tbsp & oil for deep frying the battered chicken Preparation: - Wash and pat dry the boneless chicken fillets. Cut into bite sized pieces. - Marinate the chicken pieces with the items indicated. Set aside for 1 hour in room temperature. - After one hour, add the corn flour and the rice flour. Mix well to coat the chicken pieces. - Chop the garlic cloves, cut & slit the green chillies. Process: - Heat oil & once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan. - Keep stirring to fry uniformly for 4-5 mins and remove once golden brown and cooked through. Fry in batches if needed. - For the tempering, heat 1 tbsp oil in a wok/kadhai. - Add the chopped garlic, slit green chillies and the curry leaves. Mix and sauté on medium heat for around 30 secs. - Add the fried chicken pieces and give a mix and fry on medium heat for a minute. - Now add the 1/4 tsp pepper powder, mix and continue to fry on medium heat for another minute. - Serve hot as a starter. #chicken65 #chicken65recipe #hotandspicychicken65 #restaurantstylechicken65 #spiceeats #spiceeatsrecipes #spiceeatschicken

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