GAJAR HALWA

(CARROT PUDDING)

Serve 12                           Pressure Cooking 0 Minutes

                                                                                  INGREDIENTS:-


Red Carrots (peeled & Grated)    :- 1 and 3/4 Kgs.

Milk                                             :-  1/4 Cup
Sugar                                           :- 2 Cups
Mave (crumbled)                          :- 400gms.
Ghee                                            :- 7 tsp
Almonds (blanced & sliced)          :- 20


                                                           METHODS:- 


(1) Put carrot and milk into cooker.


(2) Close cooker. Bring to full pressure on high heat. remove cooker Immediately from heat.
      Release pressure with slight lifting of vent weight. open cooker.

(3) Place cooker with carrots on high heat. add sugar. cook till liquid dries up(approximately 15 minutes)
      stirring occasionally. add mava and ghee. cook till ghee shows seperately(approx 10 minutes),
      stirring constantly.

         SERVE HOT     WITH               GARNISHED WITH ALMONDS.
                                                                                         

RAJMA

(KIDNEY BEANS CURRY)

Serves 10                Pressure Cooking Time 20 Minutes.

                                                            INGREDIENTS :-

Ginger                      :- 10 gms
Garlic                       :- 12 flakes
Vegetable oil            :- 1/2 cup
Dry red chillies(kashmiri) :- 3
Onion Grated                  :- 2 (large)
Tomatoes chopped          :- 3 large
Red chilli powder             :- 1 tsp
Salt                                  :- 5 and 1/2 tsp
Kidney beans                   :- 2 and 1/2 cup (soaked overnight or in hot water for 2 hours and drained)
Water                              :- 4 and 1/2 cup
Garam masala powder     :- 1 tsp


                                            METHODS:- 

(1) Grind together ginger and garlic into a paste


(2) Heat oil in cooker for about 3 minutes. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. Stir for a few seconds. Add tomatoes, Chilli Powder and salt. Cook till tomatoes are pulpy and oil shows separately, stirring occasionally. Add beans and water. Stir well.

(3)Close cooker. Bring to full pressure on high heat. Reduce heat and cook For 20 Minutes

(4) Remove Cooker from Heat. Allow to cool Naturally.

(5)Open Cooker. Partially mash beans with back of a ladle till gravy is creamy. Stir in garam masala powder

                                          SERVE HOT 

CHANA PINDI

(Chickpeas- Rawalpindi Style)

Serve- 12 People                    Presser Cooking Time 18 Minutes

                                              
                                                    INGREDIENTS

Pomegranate Seeds     :-  3 tsp

Cumin Seeds               :-  2 tsp
Water                          :- 4 Cups
Chickpeas                   :-  4 Cups (soaked overnight or in hot water for 2 hours and drained)
Salt                             :-  3 tsp
Brown Cardamoms     :- 4
Cinnamon                    :- 5 sticks (2 cms. each)
Cloves                         :- 10
Coriander Powder       :- 4 tsp
Pepper Powder           :- 2 tsp
Gram masala powder  :- 2 tsp
Mango powder           :- 3 tsp
green Chillies slit          :- 6
Ginger (cut into thin strips)  :- 15 gms
Vegetable oil                      :- 1/2 cup
Ghee                                  :- 1/2 cup
Onion (sliced)                     :- 100 gms
lemon (cut into wedges)      :- 2


                                            METHODS :-

(1) In a pan, roast together pomegranate and cumin seeds and grid to a powder.

(2) Pour water into cooker. Add chickpeas, 4 teaspoons salt, cardamoms, cinnamon and cloves, Stir once. 

(3) Close cooker. bring to full pressure on high heat. reduce heat and cook for 18 minutes.


(4) Remove cooker from heat. allow to cool naturally.

(5) Open cooker, Drain off cooking liquid and reserve.
      add  remaining salt(3 and 1/2 tsp), pomegranate, cumin, coriander, pepper, garam masala and
       mango powder. mix well till chickpeas are evenly coated with spices. Sprinkle chillies and ginger on top.

(6) In a pan , heat oil and ghee together till smoky and pour evenly over chickpeas. Add cooking liquid.

(7) Place cooker with chickpeas on medium heat and cook till liquid dries up and
      oil shows separately, stirring occasionally.

(8)remove cooker from heat. transfer chickpeas onto a serving dish. SERVE HOT, Garnished with onion and Lemons.