Aloo Gobhi Bhujia Recipe: Crispy Potato and Cauliflower Mix to Serve with Curry and Rice

During the winter period, there is often a desire to eat something sweet and appetizing, and at such a time, you can prepare beet halva at home. Although people usually prefer to consume beet juice or salad, it can also be used to make a very tasty halva.

In winter, many fresh and nutritious vegetables are available in the market, among which is beetroot. Most people like to eat it as a salad or juice, but it can also be used to prepare this halva. Thanks to its rich red color and slightly sweet taste, beetroot differs from other vegetables. Beetroot contains beneficial substances such as iron, fiber, potassium, and folate, which help maintain good overall health.

Below is a recipe for beet halva that can be very easily prepared at home. This halva, which is made with milk, butter (desi ghee), and dried fruits, has an incredible taste. Next, we will tell you what ingredients are needed to make delicious beet halva and what its simple recipe is.

Beet Halva Recipe:

To start making beet halva, the beetroot should be thoroughly washed and peeled. Then, it needs to be cut into small pieces. After that, water is heated in a pot and the beetroot pieces are boiled until soft. When the beetroot is cooked, the water is drained, and it is minced or turned into a coarse puree using a blender.

Next, milk and sugar are heated in a deep frying pan or on the stove over medium heat. As soon as the milk starts to boil, the prepared beet puree is added to it. It must be well mixed so that the milk and beetroot combine evenly.

After that, butter (desi ghee) and cardamom powder are added, stirring constantly while the mixture cooks. The mixture needs to simmer over low or medium-low heat until the milk has completely evaporated and the halva has thickened. It is important to ensure that the halva does not burn to the bottom of the pan, so it must be stirred periodically.

Finally, saffron and chopped almonds and pistachios are added to the halva, mixing thoroughly. After the halva has rested for a while, turn off the gas. The ready-to-eat delicious beet halva can be served hot. If you prefer a cold version, it can be left in the refrigerator for some time.

If you are tired of monotonous dishes and want to try something new, you can prepare Rajasthani Nagauri Dal Tadka. This dish, made from masoor and arhar lentils, is known for its excellent taste. This article presents a simple instruction on how to cook this lentil dish.

Recipe for Rajasthani Nagauri Dal Tadka

Lentils are an integral part of Indian cuisine. Usually, at home, dal is prepared from arhar, moong, or masoor. However, if you wish to prepare a spicy dish similar to what is served in local cafes, you can try the famous Nagauri Dal Tadka from Rajasthan. Thanks to the use of clarified butter (desi ghee), cumin seeds, fennel, and aromatic spices, this dish turns out very tasty. Its preparation is quite simple, and it can be served hot with flatbreads (roti), paratha, or rice during lunch or dinner.

To begin, thoroughly wash the whole masoor and arhar beans. Then, soak them in water for three to four hours. After that, place both varieties of beans in a pressure cooker, add salt to taste and the required amount of water, and cook until five to six whistles (siti).

Next, pour clarified butter (desi ghee) into a pan and fry cumin seeds, fennel, and asafoetida in it for a few seconds. After this, add finely chopped tomatoes and cook until they soften. Then, mix in Degi red chili powder, whole red chilies, dried methi, and amchur powder, and mix everything well. The spices need to be slow-roasted for some time so that their full aroma is released.

After this, add the cooked lentils to the pan and mix well with the seasoned ingredients. If the lentils seem too thick, you can add a little hot water. Then, cover the pan with a lid and simmer on medium heat for eight to ten minutes. It is important to stir the lentils occasionally so that they do not stick to the bottom and so that the spices are evenly distributed.

When the lentils are ready, turn off the heat. The dish is garnished with finely chopped fresh coriander. The finished Rajasthani Nagauri Dal Tadka is ready to be served with roti, paratha, or rice.

Important Points to Consider

For the lentils to cook faster and better, they must be soaked beforehand for 3-4 hours. It is also essential to use clarified butter (desi ghee), as this enhances the taste and aroma. The spices need to be roasted over low heat to eliminate any raw taste and improve the flavor. After cooking, it is recommended to cover the dal for 5 minutes so that the spice aromas fully blend.

When you crave something spicy and crunchy with tea in the evening, it helps relieve daily fatigue. Although people usually prefer salty snacks, biscuits, or pakora, you can try something different and more traditional—Chura Fry from Bihar. This snack is distinguished by its crispy and tangy texture.

To prepare this dish, chura is mixed with crispy potato bhujia, roasted papads, almonds, mixer, onion, and green chili. The combination of flavors of these ingredients makes this snack very appetizing. The advantage of this recipe is that it can be prepared very quickly.

Ingredients

For preparation, you need:

• 250 grams of chura (poha)
• 2-3 potatoes
• 1-2 papads
• 1 bowl of almonds
• 1 bowl of dalmot
• 2 onions
• 4 green chilies
• 1 teaspoon of turmeric powder
• Salt to taste
• Vegetable oil as needed

Important note: To keep the Chura Fry maximally crispy, all fried and roasted components should be mixed after they have completely cooled down.