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Rajma Chawal | How to Make Rajma Chawal

  Easy Rajma Chawal Recipe Rajma is one of the most popular lentil eaten in the northern India. It is quite a part of regular diet food of northern India and rightfully so with its thick aromatic sauce covering the red kidney beans. Ingredients: • 1 Tablespoon Ghee • 1 Tablespoon Oil • 1 Teaspoon Cumin Seeds (jeera) • 1 Teaspoon Black Peppercorn (kaali mirch) • 1 Bay Leaf (taejpatta) • 1-2 Green Chilies • 1 Tablespoon Ginger Garlic Paste • 1 Medium Onion roughly chopped • 2 Medium Tomato roughly chopped • Some chopped coriander • 1 Teaspoon Salt • 1 Teaspoon Turmeric Powder (haldi) • 1 Teaspoon Garam Masala • 1 Cup Kidney beans/Rajma • 1 Cup White Rice Instructions: 1. Soak one cup of kidney beans/ Rajma in one cup of water under night or for 4-5 hours. 2. Then in a pressure cooker boil them for 20 minutes or * 3. In a Kadai pour a tablespoon of oil to prepare the tadka. Once the oil is heat up, you can add 1 teaspoon of jeera/cumin seeds to it along with 1 bay leaf. 4. When the je...
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Easy Gajar ka Halwa Recipe| Carrot Pudding Recipe

  Easy Gajar Halwa Recipe| Carrot Pudding| No grating



Gajar ka halwa taste so sweet and nostalgic. Reminds you of your childhood and your carefree days. It's easy to make so what really is stopping you from making it? Only a little handwork and you will be done. 

Ingredients: -

□ 10 Carrot 

□ 500 ml of milk

□ 4-5 crushed cardamom 

□ Handful of almonds and cashews 

□ 1 cup ghee

□ 1½ cup of sugar


How to Make Gajar Ka Halwa: -


1. Firstly grate your carrots and let your arm muscle pumping. Or you can boil the carrots for 15 minutes in a pressure cooker and just mash it easily. (Boiling the carrots can make It's nutritional and taste value less

2. In a pan or kadai, pour in the milk to boil in higher flame and when milk came to a boiling point lower the flame and mix the sugar and cardamom in it. Keep it on flame till the milk get a thick consistency like condensed milk.

3. On a separate pan or kadai, pour the melted ghee in it. When the ghee is heated, roast the almonds and cashews in it till they are light brown. Take out the dry fruits when they are roasted and crush it and store it separately for now.

4. Now put in the grated carrot or mashed carrot into the ghee and stir it to mix ghee thoroughly with your carrot.

5. Add more ghee if required.

6. If the carrot is grated cook it for few minutes for it to cook and then add the condensed milk. If boiled, no need to wait for much and can pour in the milk.

7. Add your crushed and roasted dry fruits you kept aside and leave a little for garnishing. 

8. Once the water is evaporated much from the halwa that you can see oil (ghee) is leaving from the halwa, you can cease the flame.

9. Serve it hot with a little garnish of almonds and cashews on top.



Serving Size1 serving (200 g)

Per serve

Energy 1461 Kj

              349 kcal

Fat 10g

Saturated Fat 3.018g

Trans Fat 0g

Monounsaturated Fat 4.558g

Polyunsaturated Fat 1.524g

Carbohydrates 60.95g

Sugar 52.26g

Fibre 3.4g

Protein 8.13g

Sodium 278mg

Cholesterol 13mg

Potassium 486mg

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