Take them out after 10 mins (7 mins +3 mins standing time) Now take out the bowl, add cream and microwave it for 8 minutes at high, stir in between once. Now take it out and add all the dry fruits and again microwave for 10 mins at 60% temperature ie 540.

Let it be there for standing time. Delicious Gajar Halwa is ready for serving.

You can decorate it with silver vark. RELATED RECIPES Sri Lankan dry pumpkin curry Hyderbadi Mirchi Ka Salan Kapsa rice Microwave beetroot halwa Kaju kothimbir vadi Ingredients: 300 g - cream (malai) 1 kg - red carrots, grated 125 g - sugar 2 - green cardamoms 1 - black cardamom 50 g - raisins 20 - almonds (broken) 20 - cashew nuts (broken) 20 - pistachio (broken) (less)

Place jaggery in a pan. Add enough water to barely cover.

Heat until the jaggery dissolves completely stirring frequently. Then strain.

To this, add the jackfruit strips and grated coconuts and cook over medium heat stirring continuously. Add the ghee and continue stirring until it reaches a jam consistency.

Remove from heat. Place in a bowl.

Garnish with roasted cashewnuts and raisins. RELATED RECIPES Microwave corn flour halwa Makai ka halwa Besan ka halwa Atte ka halwa Moong dal halwa Ingredients: 1 kg.

sweet jackfruit 1 kg jaggery 2 coconuts, grated 1/2 cup ghee For the garnish: 1/2 cup roasted cashewnuts 1/4 cup raisins (less)

Place jaggery in a pan. Add enough water to barely cover.

Heat until the jaggery dissolves completely stirring frequently. Then strain.

To this, add the jackfruit strips and grated coconuts and cook over medium heat stirring continuously. Add the ghee and continue stirring until it reaches a jam consistency.

Remove from heat. Place in a bowl.

Garnish with roasted cashewnuts and raisins. RELATED RECIPES Microwave corn flour halwa Makai ka halwa Besan ka halwa Atte ka halwa Moong dal halwa Ingredients: 1 kg.

sweet jackfruit 1 kg jaggery 2 coconuts, grated 1/2 cup ghee For the garnish: 1/2 cup roasted cashewnuts 1/4 cup raisins (less)

Garnish them with chopped almonds and cashews. Courtesy: Veggie Paradise RELATED RECIPES Jackfruit halwa Olive oil pomenta cake with beetroot basil compote Microwave corn flour halwa Makai ka halwa Besan ka halwa Ingredients: 2 cups grated beetroot 2 cups milk 1 cup sugar 4 tsp ghee For garnishing: 6 chopped cashews and almonds (less)

This is just to remove any dirt sticking to the carrot. Use a shredder/grater attachment that will yield fine grated carrot.

Whenever your hand hurts try to grate it with other hand. In a large kadai/wok, add carrot, a pinch of salt and saute until the water in carrot evaporates and the raw smell disappears.

Vegetables naturally have some water content and we will make use of it in this recipe without adding water. It will easily take 25 minutes on a medium flame.

Towards the end of 25 minutes reduce the flame as the carrot might start sticking to kadai. Reduce the flame to low (2 or 3 on gas stove).

Add sugar and keep stirring. Never give up, otherwise your halwa might stick to the pan.

Add a pinch of kesari powder. Let it cook for 10 minutes, then add ghee and keep stirring.

After 15 minutes, remove it from flame. Crush the cardamon using a pestle and mortar or a chappati rolling pin.

If you find it hard to crush add a pinch of sugar while crushing. Meanwhile fry raisins and cashews in 1 tsp of ghee until the raisins puff up.

Add cardamon powder, raisins, cashews and stir it well to mix. Serve it warm.

You can even add a scoop of ice-cream while serving. Notes: The initial frying time of carrot depends up on the carrot quality.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Carrot and peanut sambar Microwave beetroot halwa Jackfruit halwa Microwave corn flour halwa Makai ka halwa Ingredients: 3 cups - carrot, grated (Around 7-8 carrots) 1 cup + 3tbsp - sugar 2 tbsp + 1 tsp - ghee (semi-solid) 4 - cardamon Raisins, a handful Cashews, a handful A pinch or a drop - kesari powder (Orange color) Salt, a pinch (less)

Heat butter, add zeera and onions, fry till transparent. Add corn and Maggie seasoning.

Finally add spinach and add water as required. When it boils add milk, bring to boil and put off the gas.

Add salt to taste. RELATED RECIPES Grilled corn palak Palak mamsam Makai ka halwa Tamatar shorba bemisal Palak paratha Ingredients: 1 - bunch spinach Maggie taste maker one cube Corn kernels 1 cup 1 onion - chopped finely 1 tsp.

- Cumin seeds Butter 3 tbsp milk (less)

Now puree the spinach and coriander in the blender to fine paste and keep it aside. Make paste out of ginger and garlic.

Heat oil in a frying pan, add cumin and after they splutter, add chopped onions. Saute till golden brown and add ginger garlic paste till aroma disappears.

Add tomato and fry well until they are mashed well then add all spice powders. Then to this add grilled corn kernels, after 2 to 3 minutes, add pureed spinach.

Add kasoori methi and one tbsp ketchup, let it come to a boil and cook for a few minutes. Serve with a tbsp of butter on top and garnish with cream.

Ready to serve with breads and rice. RELATED RECIPES Baby Corn Manchurian Microwave corn flour halwa Palak mamsam Corn on the cob korma Makai ka halwa Ingredients: 1 bunch - palak (spinach) 1/4 bunch - coriander leaves 2 - corns, roasted over flame 2 small - tomato 1 - onion, chopped finely Ginger, small piece 2 pods - garlic 2 tsp - cumin 1 tbsp - coriander powder 1/2 tbsp - cumin powder Chilli powder, as required 1/4 tsp - tumeric powder 1 tsp - garam masala 1 tsp - Kasoori methi 1 tbsp - tomato ketchup Salt as required Butter and cream for topping (less)

In pressure cooker/pressure pan place the grated corn (directly and not inside any vessel). Add the fried onions, milk and little water.

The corn should be immersed in the milk-water mixture. Close lid and put on weight / nozzle.

Allow to cook for 10-12 mins Chop mixed veg finely (to very small pieces). Heat butter and fry the veg in high flame till slightly crisp, and keep aside.

This way the nutrients in the veg are retained. When corn is cooked, remove lid, smash the corn well and after it has cooled down, blend it well adding water in mixie.

Place the corn mixture in gas in low flame. Add salt, pepper powder and heat till everything blends well.

REMEMBER NOT TO BOIL THE MIXTURE. Add mixed veg and heat further till everything mixes well.

Garnish with grated cheese and coriander leaves. Serve hot!! Serves: 2 RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Makai ka halwa Ingredients: Baby Corn - 5 slices / pieces Milk - 1 cup Onion - 1 medium (chopped) Garlic - 1-2 pods Salt (as per taste) Pepper powder (as per taste) Mixed vegetables (Beans, Carrots, Cabbage, Cauliflower)- 1 small cup Butter (less)

Add more masalas if required. Garnish with sev, cilantro and serve immediately.

Check out the benefits of corn Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Makai ka halwa Ingredients: 2 cups - sweet corn kernels 1/2 cup - chopped onions (red onions give a good color. since i ran short of red onions, i have used yellow onions in the picture) 1/4 cup - grated carrots 1 tsp - chaat masala 1/4 tsp - red chilli powder 1 tsp - lime juice 1/2 tsp - sugar 2 tbsp - nylon sev 1 to 2 strands - cilantro 2 tsp - oil salt as per taste (less)

Mix the powdered sugar and food colour. Keep aside.

Dry roast the besan in a wide pan, breaking lumps if any. You get pre-roasted besan, but I prefer roasting the besan to get rid of the raw taste and smell.

This does make a difference to the ladoos. Take care not to burn the besan while roasting.

Set aside. Melt ghee in the same pan.

Heavy bottom pan works well as the success of this recipe depends on continuous stirring without burning the mixture at any point. Once the ghee melts, add the roasted besan.

This can be tricky, as the besan initially thickens in consistency. This step is the longest and takes about 15-20 minutes for both these ingredients to bind together.

Stir continuously. Besan changes to golden brown color and gives out a sweet aroma.

Add coarsely ground almonds and keep stirring for another 5 minutes or till completely combined. Add powdered sugar and mix well.

Once the sugar is added, the mixture tends to loosen a bit. Excess heat melts the sugar and may start bubbling.

Hence, keep the heat low or you may even remove the pan from heat right after adding the sugar. Stir well to form an evenly brown mixture.

Once all the ingredients are mixed, you`ll notice the consistency changes. The mixture becomes manageable.

At this point, add the powdered cardamom or a few drops of cardamom extract to the mixture. Your kitchen should waft with the sweet and nutty aroma.

Transfer the mixture to a plate. As the mixture cools, it thickens.

Do not cool it completely, it will be hard to shape the ladoos and it will fall apart. It should be warm to touch with bare hands.

Grease your palm with a little ghee and shape the mixture into small ping pong sized balls. Even if you have a dry mixture, the ghee from your palm will help hold the ladoos in shape.

Store ladoos in an air tight container for 2 weeks. Note: Add only as much ghee as indicated.

Adding more ghee may seem to give a manageable mixture. But, after shaping and cooling the balls, it may flatten and make one big lump.

RELATED RECIPES Wheat puri with besan sabzi Pakoda kurma Badam ragi malt Besan ka halwa Boondi ladoos Ingredients: 1 cup besan (gram flour) 1/2 cup almonds, coarsely powdered 1 cup sugar, powdered 3/4 cup ghee 1/2 tsp cardamom, powdered 1/4 tsp saffron food coloring (optional) (less)