Cooking Escapades – Gajar ka Kulfi

1. Grate carrots such that you get 3 cups of grated carrots.

2. In a big pan, heat some ghee and fry the grated carrot for about a minute.

3. Add 3 cups of milk and keep stirring at medium heat.

4. When the milk starts to boil, add 1.5 cups of sugar and continue stirring.

5. After 10 minutes of stirring, taste it once. You will find that there isn’t enough sugar. Add another half a cup of sugar and continue stirring.

6. After 10 more minutes of stirring, strain all the milk into a container and leave the residue aside.

7. Let the milk cool down and then place the container in the freezer.

The frozen stuff is now your Gajar ka Kulfi. Recipe serves two.

Gajar ka Kulfi
Gajar ka Kulfi

Since we believe in recycling, the residue needn’t be thrown away. Fry some cashews and raisins in ghee and mix it with the residue. Some people may like it as a sweet and call it Gajar ka Halwa. Recipe serves four.

Gajar ka Halwa
Gajar ka Halwa

Special Inputs : Chef Goud.


My Kovil Prasadam Experiment

Have you ever wanted to just feel the environs of a temple, while being at home? I mean, the smell of that old granite stone, with residue vibudhi and kungumam smeared all over it. Now here is an extremely strenuous and boring procedure that you can meticulously follow, so as to create the same feel in your kitchen.

1. Soak Black-eyed Peas overnight ( Not the singing dancing ones. Leave them alone. ) 

2. Boil them Black-eyed Peas. 

3. Heat some arbitrary amount of oil in a suitably sized pan and put some moong dal ( instead of urad dal), cumin seeds and asian mustard seeds into it.

4. Strain the water from the boiled peas  and put it into the pan. Stir randomly till you get bored.

5. Put some italian chunky pasta sauce into the pan. But before doing that, check for fungus in the bottle. If fungus is found, throw the bottle into trash and remind yourself to never buy that thing ever. Forget about this point. Stir a little.

6. Put sambar powder, haldi powder, salt, MTR chutney powder ( Idly/Dosa Kaara podi ) and asafoetida powder in proportions as deemed comfortable for your taste buds. Pour half a cup water which should help in stirring the whole thing.

7. Pour 6 cap-fulls of lemon juice concentrate. Mix the whole thing up very well.

At this point of the preparation, the smell that emanates from the pan will make you nostalgic and you will start reliving every single temple prasadam that you have ever devoured. I went to Himayat Nagar’s TTD temple. I like that temple. There was hardly anyone there every time I went. I went there regularly in my final year, bunking my GATE prep classes. Now tell me who would be willing to forgo curd rice at 6 am, after a refreshing early morning bath. Plus, the peace and serenity combined with forced divinity, was any day far more alluring to me, than a classroom fit to hold 50 skinny students, but overflowing with 300 oversized ones. Hopefully, I’ll go to that temple in a week and have their excellent curd rice once again. By the way, the temple-smell goes away in about 3-4 minutes and then settles down to something I could not smell. I have a very weak sense of smell you see. I can only smell really strong ones.

8. Take the pan off the stove.

Whatever you  have just made, is very much an edible preparation. As such, if you put some grated coconut, you can easily pass it off as kovil chundal. Name it whatever you want. Eat it with, bread, rice, roti, whatever. I had it with bread and it was filling.

Cry Baby

I cry a lot. When I am cutting onions. Which is very rare. So I cry very rarely. 

 Coming to the point. Today, I learnt the best way to peel the undesirable cover of an onion. I used to peel the whole onion and cry. Cut the damn thing in half and it almost peels off  on its own.

Feel so stupid now, having done it the other way all this time.

Red & White Bravery Award

Grating your thumb while grating Fresh Frozen (already) Grated Coconut and mixing your red blood with the white grated coconut does not give you Red & White Bravery Award.