Matar Makhana

Makhana are puffed lotus seeds. They are a popular food to eat during fasting. They are filled with carbohydrase, fiber, iron, zinc and many other nutrients. Makhana is quite popular in India and can be used in many recipes. I have tried Matar Makhana, which is a delicious rich curry filled with the goodness of makhana and green peas. Roasted makhana made in a thick curry of tomatoes, ginger and aromatic spices. This is a perfect one for a quick meal and pure vegetarian option. You can use onion or garlic as per your choice. Goes well with paratha or chapati. 

Ingredients

1. Ghee - 2 tsp
2. Makhana (Foxnuts) 2 cup
3. Green peas - 1 cup
4. Cumin seeds - 1 tsp
5. Tomato - 2 big (chopped)
6. Ginger - 2 inch 
7. Green chillies - 2-3 
8. Turmeric powder - 1/2 tsp
9. Kashmiri red chilli powder - 1/2 tsp
10. Salt - as per taste
11. Cumin powder - 1/2 tsp
12. Half cup water
13. Fresh coriander leaves for garnishing (optional)

Process

1. In a pan heat 1 tsp ghee and add makhana and roast them for 5-6 minutes until they are light golden. Once done keep aside.

2. Make a fine paste of chopped tomatoes, ginger and green chillies.

3. Add ghee in the same pan and add cumin seeds and turmeric powder, saute for 2 seconds and add tomato puree and other powder spices. Saute for 2 minutes and add green peas. 

4. Once the peas are cooked and ghee starts leaving the pan add little bit of water and cook for one more minute, check if the peas is done properly. At this stage, add the roasted makhana and garnish with some freshly chopped coriander leaves. Serve hot with paratha or chapati. 

Carrot Beetroot Halwa

I have tried beetroot halwa separately last year, this time thought how about mixing both carrot and beetroot and make halwa the same way we prepare gajar or beetroot halwa! And trust me, it was amazingly delicious. A perfect treat for all the dessert lover. 

Ingredients:  

1. Beetroot - grated one cup
2. Carrot - grated one cup
3. Milk (Full cream) - 1 cup
4. Cardamom - 2-3 
5. Bay leaf - 1
6. Cardamom powder - 1/2 tsp

7. Sugar - 1 cup

8. Pistachios - 1/2 tsp
9. Ghee - for cooking 

10. Khoya / Mawa - 1/2 cup

Process:     

1. Wash the carrots and beetroots thoroughly under running water, peel and grate them. 

2. In a frying pan / kadhai, add ghee and add cardamom pods and bay leaf. Add grated carrot and beetroots. Let it cook for 4-5 minutes.

3. Once the carrot beetroot mixture starts spreading a nice aroma, add milk and let it boil, by covering with a lid, on low flame. Cook until the milk completely evaporates. Add sugar at this stage and mix well. 

4. When the moisture is half evaporated, add khoya and stir well until halwa thickens. Just before you finish off, add cardamom powder and garnish with chopped pistachios.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe