Gajar Ki Barfi / Carrot Sweet

                                                                           
                                                                         

In India we have an age old tradition of offering mithai ( Indian sweets) and water on arrival to any visitor who comes home. This courtesy is extended not just to relatives and friends  but even to the casual visitor or even someone who has come for some work. It is not a big deal but if you think about it... this simple gesture not only extends a warm welcome to the visitor but also provides instant sustenance. The sweets can be home made, bought from some popular sweet shop or the branded options now available.

Recently I visited  Niru Mausi, (my maternal aunt) in Lucknow and was served Gajar Ki Barfi which she had made herself. It was so amazingly delicious that I couldn't resist asking Mausi for the recipe. Made with very few ingredients this recipe is  easy and takes little time. The grated carrots are lightly fried to soften and then cooked with sugar and milk powder till firm enough to set.  I have now tried it out several times and it never ceases to delight. If you are in the mood for a traditional Indian sweet this is a nice recipe to try.

 Ingredients:

3 cups carrot, grated
1 cup milk powder
1/2 cup sugar
2 tbsp ghee ( clarified butter)
1 tsp cardamom powder
1 tbsp almond slivers
1 tbsp each raisins and chopped cashew nuts ( optional)

Method:   Wash carrots well, peel and grate finely.

In a heavy bottom pan heat ghee and add the grated carrot. Saute on a low flame until carrot softens, the water from carrots dries up and carrot gets lightly fried. Add the milk powder and mix well. Also add the sugar and cardamom powder. Keep stirring. The sugar will melt and the resultant liquid will help bring everything together. Stir till the mixture leaves sides and forms a ball in the centre of the pan. Take out and spread on a greased tray. Spread the almond slivers on top and press down lightly. Allow to cool completely. Can also place in the refrigerator to set. Cut into squares when set.

Before removing from the flame I added a tbsp each of chopped cashew and raisins. This is optional however, and you can avoid it if you want.

                                                                           

Spinach Corn Quesadillas

                                                                         

As both my kids live far away, it is a huge treat for us when they visit. My younger daughter was with us recently and it was truly special having her. A major highlight of the visit of course were mealtimes. I always feel food is not just something we need to sustain ourselves. It is so much more! It reflects the joy felt while cooking, the enjoyment  while eating together, and  the wonderful memories that are created in the process, which are savoured long afterwards. Even before my daughter reached, I began planning recipes to make for her, and then stocking up on all possible ingredients for various dishes. I wanted to pack in as many recipes as I could in the short time available. Apart from all the old favourites I  longed to make my daughter try out some new recipes that I had learned.

My daughter was mostly keen to have Indian food as that is what she misses. One evening however I insisted she try these quesadillas which is a fairly recent addition to my recipe book. She loved them! I hope she will try it herself too as it is fairly simple and a fun recipe with the crispy crust and cheesy filling.

Ingredients:

For the tortillas

1 1/2 cup refined flour
1 1/2 cup whole wheat flour
2 tsp butter
2 tsp salt ( or as per taste)
1/4 tsp baking powder
1 cup warm water

For the filling

2 cups chopped spinach
1/2 cup corn, whole kernel
1/2 cup mushroom, sliced
Salt as per taste
1/2 tsp black pepper powder
1 tsp garlic, finely chopped
1 tbsp olive oil
1 tbsp butter
1/2 cup cheddar cheese
1 cup mozzarella cheese

Method:   To make the tortillas: Sieve the refined and whole wheat flour and add salt, butter and baking powder. Knead using warm water till a firm dough is formed. Cover and rest the dough for a little while. Pinch off a piece of the dough and, using a rolling pin, roll out into a  circle of approx 6 inch diameter. Place on a warm tawa ( flat pan/ skillet) and cook lightly on both sides. Make the remaining tortillas in a similar way.

To make the filling: Heat olive oil and butter in a pan and add finely chopped garlic. After a few seconds add spinach. Cook till all the water dries up. Add corn and mushroom and season with salt and pepper. Grate cheddar and mozzarella cheese and keep aside.

To assemble: Place a tortilla on warm tawa. Spread the spinach, corn and mushroom filling on tortilla. Cover with the grated cheddar and mozzarella cheese. Put another tortilla on top and press down lightly. Cook on both sides adding little oil or butter for a crispy finish. Serve on a plate, cut in wedges.