GAJAR KA HALWA

Ingredients:

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

few drops orange colour (optional)

1 tbsp ghee

Method:

Peel and grate carrotsPut milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.

ALOO CARROT PARATHA

Ingredients:

For the stuffing:

2 big potatoes
2 carrots

2 green chilli
1/2 small onion

1/2 bunch coriander leaves
1tsp cumin seeds
1 tsp chopped garlic
1tsp salt
1tsp garam masala
1tsp oil

For the dough:

2 cups whole wheat flour

water(as required)

Method:

First in a bowl mix wheat flour and salt mix with water and knead.The shouldnot be sticky nor it should be dry.then coat it with oil.cover and keep aside.

Stuffing:

Boil peel and mash potatoes and carrots.
Add salt and garam masala.
Now in a frying pan take oil ,add cumin seeds,chopped garlic let them splutter ,add chopped onion and green chilli let them fry for a sec.
Now add the mashed potato and carrot mixture,fry it for min add coriander leaves.
let the mixture cool and make small lemon size balls.

Making Parathas:

Take the dough and spread it , make a cup shape folding the four side corners.
Now place the ball stuffing in it and cover the chapati by folding on all sides.
Now press the chapati and transver it on to tava on medium heat.let it fry on both sides apply butter,oil or ghee on both sides.serve hot with curd or chutney as per your wish.