Moong Daal With Palak, Gajar Halwa And Flapjacks by Zarnak Sidhwa

Ingredients For Moong Daal With Palak

• Yellow Lentil  1 cup
  
• Spinach chopped  3 cup
  
• Turmeric powder  a pinch
  
• Red chili powder  1 tsp
  
• Butter   2 tbsp
  
• Garlic chopped  1 tsp
  
• Ginger chopped  1 tsp
  
• Soda  a pinch
• Fresh cream  1 tbsp
  
• Salt  to taste

Method:

1. Boil spinach in a very little water with soda and drain, when cool grind in a blender.
2. Remove and deep keep aside.
3. Cook the lentils, turmeric powder, chili powder and the salt.
4. When the lentils is cooked remove from the flame and keep aside.
5. Transfer the daal to a pan and add the spinach paste.
6. Mix thoroughly.
7. Cook over a low flame for 2 minutes.
8. Remove from the flame and keep aside.
9. Melt the butter in a pan,
10. Add the ginger and garlic and fry for till the garlic turns light brown in color.
11. Add the daal and mix thoroughly.
12. Remove from the flame and serve hot garnished with cream.
    

Ingredients For Gajar Halwa:

• Grated carrots  2 cups
  
• Milk  3/4 cup
  
• Cloves  2
  
• Condensed milk  3 tbsp
  
• Sugar  2-3 tbsp
  
• Ghee  2-3 tbsp
  
• Cardamom powder  1/2 tsp
  
• Raisins  a few
• Almonds  a few
  
• Cashew nuts  a few

Method:

1. Heat ghee in a pan, add the grated carrots and saute.
2. Add the milk and cloves and allow to cook till the milk is almost absorbed.
3. Add sugar and cook further.
4. Add the condensed milk and go on stirring till it leaves the sides of the pan.
5. Remove the cloves, add the cardamom powder and garnish with toasted almonds, raisins and cashew nuts earlier roasted in ghee.
   

Ingredients For Flapjacks:

• Butter  4 oz
  
• Golden syrup  3 oz
  
• Brown sugar  3 oz
  
• Oats  8 oz

Method:

1. Combine butter, brown sugar and golden syrup in a pan and gently heat till all ingredients have dissolved and then stir in the oats.
2. Spoon into a greased tin and bake at 180 degrees for 30 minutes.
3. Cool and then cut in fingers.
4. Completely cool before serving the flapjacks.