Carrot Kheer ( गाजर खीर )

Ingredients :Serves 4

1. Delhi carrots ( Orange colour ) medium size - 2
2. Cow Milk - 1 litre
3. Milk Powder - 1/2 cup
4. Sugar - 6 table spoon 
5. Vanilla Essence - 2-3 drops
6. Everest Kesar - 7-8 shreds
7. Mixed dry-fruit powder - 1 tables spoon  ( Pistachios , Cashew nuts & almonds )

Procedure :

• Wash & peal the carrots 
• Bring milk to boil. Turn off the flame once it reaches the boiling point 
• Soak Kesar shreds with little warm milk
• Grate the carrots nicely 
• In a non stick pan , put grated carrots , sprinkle little water , cover with a lid & cook for 10 mins  (make sure it doesn't stick your pan ) 
• Add entire milk to the mixture 
• Add Sugar 
• Let it boil
• Now add vanilla essence , milk powder , dryfruits powder & soaked kesar to the mixture 
• Let it cook on a slow flame for 15 mins 
• Once it gets back to the room temperature , place in the refridgerator 
• Serve chilled , if you wish you can garnish with extra kesar & Dry- fruits 
• It takes nice light orange color & thick creamy consistancy 

Variation : If you just skip the sugar , It proves absolute Healthy dessert to all. Carrots & milk powder delivers sufficient sweetness . 

Potato Pancakes with Tangy Mayo dip

Ingredients : Makes 8 to 10 pancakes

• Potato flakes ( you get them in market , brand in india is Vegit , its dried & powdered form of potato ) - 1 bowl
• Rice flour - 1 bowl
• sooji - 1/2 bowl
• Curd - 1 table spoon
• Onion finely chopped - 1 big
• Green chilies finely chopped - as per your taste
• Salt , pepper & Italian seasoning - as per taste
• water to make the batter
• oil to make the pancakes  

Procedure :

• In a mixing bowl place all the above contents together. Mix them well . consistency should be like dosa batter . keep the batter aside for 10 mins.
• Heat flat pan , put little oil and spread the batter in round shape. Put the lid. cook on a medium flame.
• Turn the pancake and cook well from the other side as well.
• serve hot with tangy  mayo dip ( plain veg mayonnaise + few drops of tomato ketchup )

Creamy Spinach Pasta

Ingredients : Serves 4

 

• Wheat pasta - 200 gms ( any desired shape. I used Fuseli and Penne)
• White Sauce ( Refined flour 50 gm, Butter 50 gm , milk 100 ml , water 100 ml , Salt & pepper to taste)
• Spinach thick puree - 150 ml
• Sweet corn - 100 gms
• Mushrooms - 100 gms
• Capsicum - 100 gms
• Italian seasoning - as per taste
• Grated Parmesan Cheese - 100 gms

 

 

Procedure :

 

• Cook pasta in a boiling water with little oil & salt till its Al - Dante (stage before its completely cooked) Strain & keep aside

 

• For white sauce - Put refined flour in  a pan , cook for a while on low flame. Add butter . Gradually add milk & water . Use whisk to avoid lumps formation . Cook till it reaches thick creamy texture ( hardly takes 2 mins)  Add salt & Pepper as per your taste.

 

• Add spinach puree to the white sauce & simmer for a while. ( While cooking keep adding water or milk to the sauce because it tends to become thick till the time its on the flame)

 

• in a separate pan heat butter , add boiled sweet corn , mushrooms & capsicum . sauté on a high flame. Add salt , Italian seasoning , Chilly flakes as per your taste .

 

• Transfer all the vegetables & Pasta in a spinach & white sauce mixture. Simmer for a while.

 

• While serving you can add Grated Parmesan cheese to it. ( Not compulsory )

 

• Serve hot with the bread of your choice.