Gajar Thick Soup

Ingredients:

• Gajar- 1 big
• Onion- 1 medium
• Tomato- 1 medium
• Garlic cloves- 2 medium (optional)
• Salt- 3/4 tsp or more
• Pepper Powder- 1/2 - 3/4 tsp
• Malai/ Cream- 1 tbsp or so (Optional)
• Water- 1/2 - 3/4 cup
• Bread slices- 3 (Or Rusk)

Method:

1. Wash and peel the gajar and onion.
2. Roughly chop the gajar, onion, tomato, and garlic cloves into small pieces.
3. Add 1/2 cup water and boil until the pieces are cooked. Cover with lid while cooking.
4. It will take about 15 minutes in simmer. 
5. Let the veggies cool down. Separate water into another bowl. Grind only the veggies into a smooth paste. 
6. Add to the water and boil again. 
7. Add more water if required. 
8. Add salt and black pepper powder. Stir to prevent the soup from sticking to the pan. 
9. Let it boil for about 5 minutes. Once it starts to thicken up, turn off the heat.
10. Meanwhile, cut bread slices into cubes and toast in another pan. Or use rusk.
11. After 2 minutes, add 1 tbsp of whipped malai or cream. 
12. Do not add cream when the soup is too hot. 
13. Serve with the toasted bread cubes. 

Note: Try Yellow Pumpkin Soup
 

Eggless Jaggery Gajar Cake

Ingredients:

• Whole Wheat Flour- 3/4 cup
• Jaggery- 1/3 cup (powder/grated)
• Grated Gajar (pink carrot)- 1/2 cup
• Oil- 1/8 cup + 1 tbsp
• Milk- 1/4 cup
• Yogurt whey- 1/8 cup
• Vannila/ Butterscotch essence- 1/2 tsp
• Baking powder- 1/2 tsp
• Baking soda- 1/4 tsp
• Grated Nutmeg- 1/8 tsp (optional)
• Cinnamon powder- 1/8 tsp
• Soaked nuts- 1/4 cup (optional) I used them since I had whiskey soaked nuts ready. Can be substituted by normal raisins or tutti frutti. 

Method:

1. Sift whole wheat flour, baking powder, baking soda into a bowl. 
2. In another bowl add jaggery to oil and mix until the jaggery melts. 
3. To it, add milk, yogurt whey, essence and mix well. The liquid will look like a caramel sauce. 
4. Meanwhile, add salt to a nonstick pan and place a plate on it. 
5. Keep it on the stove and cover with lid. Heat should be in simmer. 
6. Check the image for clarity. 
7. Add this liquid to the bowl with dry ingredients. Mix once gently to avoid lumps.
8. Add the grated gajar and fold. Do not over mix. 
9. Grease and dust a baking dish. 
10. Add the soaked nuts (optional) and mix once. 
11. The batter should be thick in consistency. 
12. Pour the batter into the baking dish. 
13. Carefully place it in the pan and cover with lid again.
14. Let it cook/bake until the batter thickens up. 
15. Check once after 25 minutes. 
16. Carefully wipe away the steam on the lid using a kitchen towel. 
17. Keep the lid on throughout the cooking time.
18. Mine took 35 minutes to done. 
19. Insert a toothpick to check if the cake is done.
20. If it comes out clean, turn off the heat and let it cool. 
21. Invert onto a plate and cool completely before frosting or slicing. 
22. I did not use any frosting. 

Notes:

• The cake will be dense because of the jaggery, grated gajar, and whole wheat flour. 
• Store in an airtight container. 
• At room temperature, the cake stays good for 2 days. 
• Store in refrigerator for up to 4 days. 

 

Semolina Orange Eggless Cake

Ingredients:

• Semolina- 1 cup
• Yogurt- 1/2 cup
• Milk- 1/2 cup 
• Sugar- 1/2 cup 
• Orange flavored Glucon D- 1/4 cup (1/3 cup can also be used for stronger orange flavor)
• Baking Soda- 1/4 tsp
• Baking Powder- 1/4 tsp
• Ghee/ Oil/ Melted butter- 1 tbsp 
• Vanilla/butterscotch essence- 1 tsp

(Yogurt+milk should be 1 cup. The proportions can be adjusted accordingly)

Method:

1. Take sugar in a bowl and add the yogurt, milk mix to it. Beat until smooth. Add essence and mix well. 
2. To another bowl add semolina, orange flavored Glucon D and mix. 
3. To it add the yogurt-sugar mix and stir without lumps. 
4. Let it rest for 10-30 minutes. (The time period is up to you.)
5. Meanwhile, add salt to a nonstick pan and place a plate on it. 
6. Cover with lid and let it heat up for 5-10 minutes. The heat should be in simmer or medium. 
7. Grease a tin and dust with flour. 
8. I added dusted tutti frutti as well. (it is entirely optional)
9. Once the semolina is rested, add 1 tbsp ghee/oil.
10. Mix well. add baking powder, soda, and mix.
11. Add the dusted tutti frutti and mix gently.
12. Pour into the greased tin and place it carefully on the plate in the nonstick pan. (refer to the pictures)
13. Keep the flame between simmer and medium.
14. It will take about 30-40  minutes for the cake to be ready.
15. Use a toothpick or knife to test if it is ready.
16. If the toothpick comes out clean when poked into the cake, it means the cake is ready. 
17. Turn off the heat and let it cool down for 10-15 minutes.
18. When it is still warm, invert it onto a plate. 
19. Serve. 
20. It will stay good for 3 days in an airtight container. 
21. For longer duration, store it in the refrigerator.   

Dry Fruit Jaggery Ladoo

Ingredients:

• Cashews- 10-15
• Almonds-25-30
• Pistachios- 15-20
• Melon seeds- 2 1/2 tbsp 
• Chironji- 1 1/2 tbsp
• Poppy seeds- 1 tsp
• Coconut pieces- 2 tbsp
• Jaggery- <1/4 cup grated
• Milk- 1 tbsp (if needed)

Method: 

1. Take a nonstick pan and add almonds. 
2. Dry roast for 1 minute on simmer. 
3. Keep tossing to avoid burning.
4. Add cashews and pistachios. 
5. Toast for another minute. 
6. Add melon seeds, chironji. 
7. Toast for half a minute until the melon seeds start popping.
8. Add poppy seeds and turn off the heat.
9. Let it all cool down to room temperature. 
10. Grind into a coarse powder.
11. Add grated jaggery and mix well.
12. Grind again or use a spatula to mix.
13. Take into a bowl. 
14. If the jaggery doesn't release enough moisture, add milk 1/4 tsp at a time.
15. The mixture should not be too wet or sticky.
16. When it forms a rough lump, roll ladoos. 
17. No need to add butter or ghee as the nuts will release a lot of oil. 
18. If the ladoos are sticky roll them in desiccated coconut. 
19. Store in airtight container for a week. 

Note: Find Dry Fruit Ladoo here.