Aloo Ka Halwa

 

The potato is a starchy, tuberous vegetable that is consumed as a staple food in many parts of the world. Potatoes are the underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family, Solanaceae.

It has many beneficial properties. Potatoes contain antioxidants, as well as vitamins and minerals, including vitamin C, B 6, and potassium, which can help with heart and digestive health.

The iron, phosphorous, calcium, magnesium, and zinc in potatoes all help the body to build and maintain bone structure and strength.

The potato’s fiber, potassium, vitamin C, and vitamin B 6 content, coupled with its lack of cholesterol, all support heart health.

Potatoes contain significant amounts of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.

Aloo Ka Halwa is delicious with only 3 ingredients required to prepare.

It is an easy and quick dessert that you can make for any occasion as well.

you can make it when you have sudden cravings for something sweet.

This also makes an ideal falahari,  fasting recipe during fasts.

Preparation Time:- 5 minute 

Cooking Time:- 20 minutes 

Serves:- 4 

Type:- Dessert 

Author:- Hem Lata Srivastava 

Utensils:-

Sauce pan 

Kadhai or Non Stick Pan 

Specula 

Ingredients:

1. Potatoes – 6 (medium-sized)
2. Fresh grated coconut – 2 tbsp + 1 tbsp (for garnish)
3. Desi ghee – 2 tbsp + 1 tbsp
4. Sugar – as per taste
5. Chopped nuts – as desired
6. Green cardamom powder – 1 tbsp

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Method:

1. Peel the potatoes, cut them into cubes, and wash two three times, soak the potatoes in water for 10 minutes, then boil until tender.
2. Grate the boiled potatoes using a grater.
3. Heat 2 tbsp of ghee in a heavy-bottomed or non-stick pan. Add the grated potatoes and sauté until they turn light golden brown.
4. Add the chopped nuts, cardamom powder, 2 tbsp grated coconut, sugar (to taste), and the remaining 1 tbsp of ghee. Mix well and cook for another 5–8 minutes or until the ghee separates.
5. Turn off the heat. Garnish with the remaining 1 tbsp grated coconut and serve hot.

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Note:-

If the starch from the potatoes isn't removed, the halwa will become sticky, so it's important to wash them thoroughly, soak them in water for a while, and only then boil them.

Narangi Ka Achar

 

Narangi, also known as Chinese orange, is a citrus fruit with a tangy and refreshing flavor.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Author: Hem Lata Srivastava

Ingredients:

1. Narangi (Chinese orange): 1 kg
2. Sugar: 700 g
3. Black salt: 1 tsp
4. Red chili flakes: 1 tbsp
5. Crushed black pepper: 1 tbsp
6. Crushed coriander seeds: 1 tsp

Procedure:

1. Wash the narangi thoroughly and pat it dry with a kitchen towel.

2. Cut each narangi into two halves.

3. In a bowl, mix the narangi pieces with sugar, black salt, red chili flakes, crushed black pepper, and crushed coriander seeds. Combine well to ensure all pieces are coated evenly.

4. Transfer the mixture to a clean glass jar. Cover the jar with a muslin cloth.

5. Place the jar in direct sunlight for one week, stirring the mixture daily.

6. After a week, your narangi pickle is ready to serve.

Enjoy this tangy and flavorful pickle as a side with your meals!

Notes:-

You can add jaggery powder besides the sugar.

Add sugar as per your taste.

You can remove the seeds.