South Asian


This is the most simple recipe of home-made Gajar Ka Halwa. Very quick to make and delicious to have warm. And it is not even very heavy!

Gajar Ka Halwa


  • 500 gms carrots (grated)
  • 6 tbsp sugar (brown sugar gives the caramalised taste)
  • 1/2 cup whole milk
  • 3 tbsp ghee ((clarified butter))
  • 3 cloves
  • 3 green cardamom cloves


  • Put a non-stick pan on low heat and add ghee.
  • Add cloves and cardamoms to the melted ghee and fry until the cardamoms start getting dark.
  • Add the grated carrots and fry till the water from carrots evaporates.
  • Add sugar and milk.
  • Keep frying on high heat till the milk evaporates and the carrots are really soft.
  • Once all liquid disappears lower the heat and continue to fry until the ghee rises to the top.


And voila! Gajar ka halwa is ready to eat. You can sprinkle khoya on top or have it with a bit of clotted cream on the side. Delicious!
Author: Nadeem Ansari
Course: Dessert
Cuisine: Pakistani, South Asian
Keyword: carrots, gajar, halwa, sweet


Chicken and Chicpeas Curry

Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people


  • Large Pot


  • 1 kg chicken (pieces )
  • 500 gms chickpeas ((approximately 2 tins))
  • 1 onion (medium sized, chopped )
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • 1 tsp coriander poweder
  • 1 tsp chilli powder
  • salt (to taste)
  • vegetable oil (for cooking)
  • fresh coriander (for garnish)
  • whole green chillies (for garnish)


  • Heat up oil, add chopped onions and fry till they are golden brown
  • Add garlic and ginger paste and fry together for a couple of minutes
    Garlic and Ginger Paste - Wise Women Recipes
  • Drain the chickpeas from the tin and run them through water
  • Add chicken and fry for a few minutes
  • Add chilli, salt, and coriander powder. Add some water and cook together till oil is released.
    Chilli powder and coriander powder- Wise Women Recipes
  • Add the tinned chickpeas to the mixture and some water. Cook for a about 5 minutes or so. Make sure to add enough water so that you end up with a gravy but not to much that the dish is watery.
  • Check to see that the chicken is completely cooked through
  • Dish out and garnish with fresh coriander leaves and whole chillies
    Coriander and Whole Green Chillies - Wise Women Recipes


  1. If using dry chickpeas and not tinned ones, make sure to soak them for 24 hours before cooking.
  2. If using dry chickpeas, add them when the chicken is only half cooked. Then add some water and cook the two together till the chicken is cooked and chickpeas are completely soft. Add enough water when cooking to end up with a gravy-like mixture.  
  3. Serve with rice or naan or roti (flat bread). 
Chicken and Chickpeas Curry by Wise Women Recipes
Chicken and Chickpeas Curry by Wise Women Recipes
Author: Saima Baig
Course: Dinner, Main Course
Cuisine: Indian, Pakistani, South Asian
Keyword: curry
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