Carrot Soup Recipe -- How to make Carrot Soup Recipe

Carrot Soup Recipe -- is a very simple and easy soup recipe. I donno how it is made in restaurants, but I like it made in this way. We have sweetness of carrots and onions along with the sharpness of garlic. Some add tomatoes to get tangy taste, but I do not or add very less. 

In these chill evenings have some hot soup to keep your hunger away and keep ourselves warm. Kids also like it very much. Add some cream to get rich flavour. 

Preparation Time: 10 mins

Cooking Time: 10 mins

Total Time: 25 mins

Recipe Category: Starter, Soup

Recipe Cuisine: India

Serves: 6 people

Author: Sailaja Angara

Ingredients:

• Carrots - 250 grms
• Onion - 100 grms
• Potato - 50 grms
• Garlic - 50 grms
• Butter - 2 tbsp
• Cream - 2 tbsp (optional)
• Salt - to taste
• Black Pepper Powder - a pinch
• Cumin Powder - a pinch

Procedure: 

1. peel and cut carrots, onions and potato. Peel and chop garlic.
2. Add all the veggies and chopped garlic along with little salt in a pressure cooker and cook for three whistles. 
3. We can cook them in a pot also. I prefer this way only. 
4. Drain excess water and collect it and keep aside. We can use them if necessary.
5. Allow the veggies to cool and grind them to make a smooth fine paste or puree. Add the drained water if necessary. 
6. Heat butter or ghee in a separate pan, add cumin powder. Pour the above puree.
7. Allow this to boil for 2 to 3 minutes. 
8. Serve hot carrot soup with sprinkle a little pepper powder on top of it and a little cream. 
9. For decoration I added a small coriander leaf also. 
   

Kalakand Recipe -- How to make Kalakand at Home -- Milk Burfi Recipe

Kalakand or Indian Milk Cake or Milk Burfi is an Indian traditional sweet. It is the most scrumptious sweet in North and East India made during festive season. 

Making kalakand is very easy but time consuming. It is normally made with whole milk, but today I made it with regular milk only. As I was left with lots of milk at home, I thought of making best use of them. This is also very tasty. 

My mother is expert in this, every Thursday she used to make it to offer it to God Saibaba. Normally we get milky white texture but today I made it a little pinkish shade by adding sugar earlier. My mom told me a technique to get white or pink color. If sugar is added at the beginning, it looks pink upon completion, and white, if it's added at the end. So make your choice of colour too. I like it in pink, so I add it at the beginning only. 

Some people add paneer or condensed milk to make it faster.  It helps in getting rich taste also. She never added anything like them.

We need only three ingredients to make this, but need to have patience and time to make it. We must do this sweet in a thick bottomed vessel only. 

Preparation Time: 5 mins
Cooking Time: 45 mins - 1 hr
Total Time: 1 hr 
Recipe Category: Sweet, Dessert
Recipe Cuisine: Indian
Yields: 30 pieces
Author: Sailaja Angara

Ingredients:

• Milk - 2 ltr
• Sugar - 3 Cups
• Cardamom Powder - 1 tsp
• Almond/Badam - 7 to 9

Procedure:

1. Chop almonds.
2. Take a thick bottomed vessel or a kadai or wok. Wash it thoroughly.
3. Add little water in the bottom and pour milk over it. Adding water will save milk from burning.
4. Allow this to boil on a high flame till it starts rolling boil. 
   
5. Turn the flame to low and allow it to boil.
6. Mix it with a spatula, whenever a thin layer of cream forms on top of it.
7. Allow this to boil till the milk solidified like khoya. This may take at least half an hour to 45 mins. Stirring occasionally.
8. Once milk thickens to the desired amount, add almonds to the milk and mix it well.
9. At this stage, towards the end of the milk solidifying, add sugar and stir vigorously. 
   
10. This will take another 5 to 10 mins. 
11. Spread ghee on a plate and immediately spread kalakand on it. Cut it in desired shapes.
12. Let it cool for some time and then separate the pieces. Serve kalakand any time.