BM# 100: Week 2, Day 1
Theme : 3 ingredient Dishes
My attention span is short and my laziness quotient is gigantic. So when I started blogging, I looked at it as my latest craze. I was sure that I would loose my interest soon, so I took as a one year project with complete commitment and the plan was to keep the bragging rights for the rest of my life.
And that was 8 years back! (Everything I have written in that first post of mine holds true to this day, unfortunately. I am still an unpredictable cook!)
I can’t believe that I am blogging even now, but I know for sure that if not for Valli’s Blogging Marathon, I would have quit a long long time back. Group blogging makes me a little more committed. This close knit group means a lot more to me than just motivation to keep blogging. May 2019 is the 100th edition of Blogging marathon and I am so glad to be a part of this group and this particular edition.
Coming to the theme this week, its 3 ingredient dishes. So for Day 1, it’s carrot halwa recipe toned down to its bare bones. This recipe is from the book The Essential Indian Instant Pot cookbook. This would work perfectly well with regular pressure cooker too. I made this for a small get together yesterday. My friends brought some dishes too and the meal was a heavenly one!
So let’s get to the recipe.
- 6 cups grated carrots (about 12 carrots)
- 1/2 cup low fat milk
- 1 14oz condensed milk can
- 2 tablespoons ghee or butter
- a teaspoon of cardamom
- a handful of raisins
- Grate the carrots to get about 6 cups. I used my mini food processor for this.
- Combine the carrots with the milk and ghee(if using) and pressure cook in Manual setting for 8 minutes. Quick release the pressure once done.
- Take the lid off and add the condensed milk along with the cardamom and raisins, if using. Change program to Sauté and cook stirring in between until most of the liquid evaporates, about 5 minutes or so.
- Serve sprinkled with nuts if preferred.