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Stuffed Dahi Vada<\/strong><\/p>\n Recipe by Neha Deepak Shah<\/strong><\/p>\n Serves: 2-3<\/strong><\/p>\n Ingredients<\/strong><\/p>\n For the filling<\/em><\/strong><\/p>\n For the vada<\/em><\/strong><\/p>\n To serve<\/em><\/strong><\/p>\n Method<\/strong><\/p>\n Editor’s Note: Make your own green chutney. Use Lahu Kapudskar<\/strong>‘s recipe for Green Chutney<\/strong>.<\/p>\n Lauki Walnut Halwa<\/strong><\/p>\n Recipe by Kumar Nachikhet<\/strong><\/p>\n Serves: 2-3<\/strong><\/p>\n Ingredients <\/strong><\/p>\n Method <\/strong><\/p>\n Carrot and Walnut Barfi<\/strong><\/p>\n Recipe by Shumaila Chauhan<\/strong><\/p>\n Serves: 4-5<\/strong><\/p>\n Ingredients<\/strong><\/p>\n Method<\/strong><\/p>\n\n
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Transfer into a blender.
Add the chopped green chilly and the ginger.
Blend till a smooth batter.
Add a little water only if needed.
Transfer the batter into a bowl and keep whisking it until it’s airy and light.
Keep aside.<\/li>\n
Transfer into a bowl and keep aside.<\/li>\n
Place the pan over medium-high heat and grease the moulds with oil.
Add 1 tbsp of the vada<\/em> batter into each mould.
Add 1 tsp of the filling in the centre.
Add some more of the vada batter to seal the centre.
After a few minutes, flip the vada<\/em>s.
Transfer onto a paper towel or tissue-lined plate.
Repeat the process until you finish the batter.<\/li>\n
When the oil is getting hot, using your hands shape the vada<\/em>s.
Make a small hole in the centre and add some of the filling into it.
Seal the hole with some more batter and drop the vada<\/em> into the hot oil.
Repeat the process with the remaining batter but make sure you fry the vada<\/em>s in batches.
Keep flipping and let the vada<\/em>s cook evenly until golden brown.
Drain from the oil and transfer onto a paper towel or tissue-lined plate.<\/li>\n
Serve hot with the thick yoghurt, tamarind chutney, green chutney and a bit of beetroor puree in the yoghurt for colour.<\/li>\n<\/ul>\n![](\"https:\/\/im.rediff.com\/getahead\/2021\/nov\/16food-1.jpg?w=670&h=900\")
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Cook till it just starts to change colour, approximately 15 minutes.
Add the milk and cook till it reduces and mixes with the lauki<\/em> completely.
Add the sugar, cardamom powder and cook till the sugar dissolves completely.
Add the crushed walnuts and cook for another 2-3 minutes.
Add the kewra<\/em> water and give it a final mix.
Take off heat and serve warm.<\/li>\n<\/ul>\n![](\"https:\/\/im.rediff.com\/getahead\/2022\/jan\/16food.jpg?w=670&h=900\")
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Blend in a mixer\/blender with 1-2 tbsp of the milk.
Do not add more milk.
Pulse to a coarse paste.
Alternatively, finely grate the carrots.
Line an 8 x 8 cake pan (or a container with sides) with parchment paper and grease with butter or ghee.
Heat the 2 tbsp ghee in a heavy-bottomed kadhai<\/em> or saucepan.
Add the carrot paste and mix well to coat with ghee.
Cover and cook over medium low heat for 5-8 minutes or until the carrot mixture loses moisture.
Add the remaining milk, saffron strands.
Mix well.
Cover and cook on low heat till all the milk evaporates.
Keep stirring over low heat.
While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds, desiccated coconut to a fine powder.
Once all the milk has evaporated and the carrots are no longer giving off water, add the sugar and mix.
Cook on low-medium heat till the sugar syrup dries up.
Add the walnut powder mixture and mix well.
Add the remaining 1 tbsp ghee and cook for a few more minutes till the mixture comes together and thickens.
Add the chopped walnuts.
Take off heat and transfer the mixture to the greased and lined cake pan.
Pat the barfi<\/em> with a spatula till it’s an even layer of preferred thickness.
Let it set for 2-3 hours in the refrigerator.
Once set, cut into barfi<\/em>-sized pieces and serve.<\/li>\n<\/ul>\n
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