Besan Burfi

Besan burfi is a perfect sweet for any festival. It is very easy to make and is very delicious.

Ingredients:
4 cups gram flour (besan)
1 cup clarified butter (unsalted) or ghee
2 cups powdered sugar
1/4 teaspoon green cardamom powder
Few almonds for garnishing

Preparation:
Heat clarified butter or ghee in a thick-bottom pan/kadai.
Add besan and roast it on a low flame with continuous stirring till besan starts to change color and gives a good aroma.
Add cardamom powder and mix well in a mixture. Keep the flame very low.
Add powdered sugar and mix well. Turn the flame off and let the mixture cool.
Grease a tray with butter or ghee and pour the besan mixture evenly into the tray.
Let the mixture cool at room temperature and cut it into square pieces or diamond shape as desired.
Garnish each piece with almonds.
It can be served when set. Store it in airtight container in a refrigerator.

Shrimps Wrapped with Bacon

Ingredients:
12-18 jumbo shrimps (precooked and deveined)
8-12 bacon strips
Toothpicks or skewers

Ingredients for Marinade:
1 tablespoon olive oil
1/2 teaspoon black pepper powder
1/3 teaspoon chilli powder
1/2 teaspoon garlic powder or paste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon lemon juice
Salt is not required as bacon is heavily salted. Mix all the ingredients above.
Add shrimps to the mixture and let them marinade for 15-20 minutes.

Preparation:
Remove shrimps from the marinade and wrap a strip of bacon around the shrimp.
Skewer them or secure with toothpicks. Do it for all the shrimps.
Heat the griddle and put them on the heated griddle.
Bacon will begin to release oil. Stir fry by turning them around in the same oil until they are light to dark brown.
Make sure not to overcook them.
Sprinkle some pepper and squeeze fresh lemon juice on top.
Serve hot with steamed or grilled asparagus (my favorite).

Spicy Carrots Sabzi

Ingredients:
2 pounds carrots cut lengthwise
4 tablespoons oil
1/2 teaspoon cumin seeds
2 medium size onions sliced
1 inch ginger sliced
1 teaspoon fresh ginger paste
1 teaspoon fresh garlic paste
1 teaspoon methi (fenugreek) leaves
1/2 teaspoon turmeric powder
2 teaspoons fresh roasted garam masala (little coarsely ground)
1 teaspoon amchur (mango) powder
1 tomato diced
1 teaspoon coriander powder
1 teaspoon chilli powder
1 cup green peas
1 cup 1/2 inch paneer cubes (optional), adds taste
Salt to taste
1 tablespoon fresh coriander leaves, finely chopped for garnishing

Preparation:
Heat oil in a pan. Add cumin seeds and methi leaves and saute for 20 seconds.
Add sliced onions and ginger. Saute till they become light brown.
Add ginger-garlic paste and diced tomatoes. Saute on medium heat till cooked and oil starts to separate.
Add roasted garam masala, turmeric powder, coriander powder, chilli powder, amchur powder, and salt. Stir them together by adding 1/4 cup water on medium heat.
Add carrots and stir until gets coated with masala.
Add peas and cook until vegetables are cooked.
Paneer cubes can be added later and stir them in vegetables for 2-3 minutes.
Serve hot garnished with coriander leaves.