Carrot Kheer

 

I relished this carrot kheer at my neighbour's kitty party. It was excellant and i tried it  within  few days when my friend visited us for dinner.  It tastes more like a custard and very very simple to prepare just in few minutes. Very healthy  for it has cashew, milk and carrots. kids will love for sure.Try it yourself




Ingredients (4 Serving)

Carrots- 1/2 kg
Milk- 1/2 litre
Cashew- 50g/  or 15 nos
Sugar- 150 g
Dry fruits for garnishing

 Method

Simply cook carrot and cashew along with milk in pressure cooker for 2-4 whistle

             When cooled, transfer all cooked ingredients and sugar  to a mixer and grind it to a  smooth paste.    

    

 Strain it and bring to a boil  on a low flame  by adding milk for the right consistency of kheer. Adjust sugar .

                                Garnish with chopped Almonds or cashew and serve chilled !!

EGG with Konjamtadka

This is simple boiled egg with "konjam tadka" in it.  Add some spice to the bland boiled egg. Easy and fast to prepare in few minutes when guest pour in for lunch or dinner unexpectedly. 

Ingredients (4 serving)

Boiled egg - 4

Sambar powder - 4 tablespoon or plain chilli powder : Coriander powder - 1:2 ratio

Oil - 2- 3  tablespoon

Salt - as per taste

Water-  50 ml

Curry leaves - few 

Boil egg for 10 mins and keep aside. De-shell the  egg and cut into required  slices and keep aside.

Heat kadai on low  flame  and  add oil. When oil is hot add  the sambar powder and salt into the oil directly and give it a quick and continous stir, so that the sambar powder doesnt get burnt but retains its flavour and colour.

Add very less water depending on the consistency of masala you want and keep stiring  for 1-2 mins. till the raw smell is gone. Add curry leaves.

Spread this masala  on the boiled egg and serve  it as side dish with rice and curry.

Plate it !!!

ERAAL VARUVAL / PRAWN FRY

 This is my kids favourite, and mine too. Its simple yet mouth watering recipe. Always go for the smaller prawns ,  its juicy and flavourful. Have like a starter or as side dish, its very tempting.

 Ingredients

Ingredients  ( 2 serving)

Prawn - 1/2 kg

Ginger garlic passte - 1 table spoon

Chilli powder - 1 tablespoon

Ground pepper - 1/2 tablespoon

Turmeric powder - 1/2 teaspoon

Oil - 30- 40 ml

mustard - 1/2 teaspoon

Curry leaves - few

Salt  as per taste

Method

Heat oil in a kadai.  Sputter mustard and curry leaves at right temperature. Add ginger garlic paste and give a nice stire. Now add the prawns , add turmeric powder, chilli powder , gorund pepper and salt.
Prawns will naturally leave water , so  just cover the vessel and keep the flame on sim. It will only take 3-5 min for the prawn to cook. Open the cover and give it a nice stir till all liquid is absorbed and prawn  turns golden crispy fry. 

Plate it !!!!!

In the same kadai where prawn was cooked , retain few peices of prawn and add the right amount of steamed rice. Adjust salt and add ground pepper if required and mix it well for just 2 min. Pirattal sadam is ready.

Eat it hot !! you will enjoy it !!

Simple SAMBAR

 

 

 

 

Do you want to enjoy sambar on weeks days but feel its too tedious a process and have to stand for long time in the kitchen on a bussy day. Then this recipe is for you..This is my version of sambar. I don’t add tamarind pulp to it. I prefer  extra tomatoes to give it a equivalent taste. Also its very easy to prepare as I put all together  and pressure cook it. You don’t even have to soak toor dhal for this. Can be prepared in 20 min. This is a timesaving recipe and must try  for working women.

Ingredients ( 4 serving)

 

 lentil/ Toor dhal – 100 g

Shallots or onions– 200 g

Tomato- 4

 Peeled Garlic – 10 nos.

Sambar powder- 5 tablespoon

Turmeric- 1 teaspoon

Oil for tadka

Salt  to taste

Curry leaves - few

Method

Wash lentils , Peel shallot, garlic, cut tomato and add all together into cooker with 2 glass of  water , turmeric ,sambar powder, salt. Pressure cook it for 4-6 whistles for 10 to 15 mins.

When pressure is fully released open it, then  strain the liquid and smash only the  semi solid daal mixture using wooden smasher, stirrer or  spatula as shown.

Pour the strained liquid back into the smashed sambar and bring it to boil by keeping it on flame again. Adjust salt , sambar powder and water if required now for the required consistency.
Add konjam tadka to it using 1/2 teaspoon of mustard, cumin  and few curry leaf in oil in a separate kadai and pour onto the sambar.Simple ... sambar is ready in 5 steps.

Ready to be eaten with steamed rice, ven pongal, idli, dosai, adai and so on..

MILAGU KARI KUZHAMBU / PEPPER MUTTON GRAVY

 

This is my mom's signature dish. She is the best cook i have seen. This use to be our sunday special lunch during our childhood. She will give us a nice oil bath on sunday and serve this mutton gravy which is extra hot and spicy. After this lavish lunch we will automatically  sleep for few hours.Thanks to the invention of pressure cooker these elaborate , aunthentic recipes have become simple to cook. Try this recipe for a elaborate and relaxing lunch time.

Ingredients ( 6 serving)

 

 

 

Mutton - 1 kg

Onion -3- 4 finely chopped

tomato- 3-4 finely chopped

ginger-garlic paste- 4 tablespoon

Pepper- 2 tablespoon

Cumin / jeera - 2 tablespoon

fennel / Saunf- 2 tablespoon

Chilli powder - 2 tablespoon

turmeric- 1/2 teaspoon

Bay leaves, cloves, cinnamon stick, cardamom /elaichi- 2 small peices each

cooking oil - 40-50 ml

Salt- to taste

Curry leaves few



Dry roast fennel, pepper, cumin seeds separately one by one in a kadai and let it cool. Then grind it to a smooth paste with little water and keep aside.

Heat cooker on flame and add oil when dry. when oil is hot add elaichi, bay leaves, cinnamom and cloves on it.

When cardamom crackles add onion and fry till golden brown. Add curry leaves now

Add tomato to it and  saute till it softens. 

Add salt and turmeric  now which will help in melting down the tomato and to  cook fast.

 

When oil gets separated ,add ginger garlic paste and keep sauteing for 2-3 mins till the raw smell is gone

     Now add the ground pepper,cumin, fennel mixture paste and saute again for 2- 3 mins.

Add plain chilli powder and saute for another  1or 2 mins

Now add the cleaned mutton peices into it and saute nicely for 3-5 mins. Then add 1/2 litre of water to it and adjust salt. Pressure cook this for 5 whistles or 15- 20 mins till mutton is soft. Simmer for the required consistency of gravy.

 

Serve hot with steamed rice , roti, chapati, idli, dosai, poori, appam, idiappam and much more....

Arisi mavu Puttu / Rice Puttu

Rice Puttu is a very famous and traditional sweet dish prepared out of  Rice flour in south india especially in the states of kerala and tamil nadu. There are many varietes of puttu and its preparation is also different from place to place. This method of puttu preparation doesnt require any special vessel and is very easy to prepare. Try this for morning breakfast or evening snack. Pack it for your kids tiffin for its very healthy.

INGREDIENTS

 Rice flour- 250g

Sugar – 150 g

Grated coconut- 1 cup

Salt  - ½ teaspoon

Water- 50ml

Method

                                       Seive rice flour  and take it in a wide mouth vessel.

 Add salt  to the flour , only sprinkle water (dont pour it ) and mix it evenly such that it retains as separate individual granules and not like a chapati dough.

 

 

  Seive it again. Rice flour will be damp so use your hands to break down the lumps and seive it again.

 

     Take cooker or a wide vessel and pour ½ to 1 glass of water.

 

 

  Place a ring and then keep any porous plate or even idli plate.

 

 

 Now take a pure white cotton or muslin cloth, wet and squeeze the excess water.

 

 

    Transfer the prepared rice flour into the cloth , bundle it and place it on the plate.

    Cover the vessel and steam cook for 10 to 15 mins.  If using a cooker do not keep whistle.

 

 

  Unbundle the cloth and transfer the steamed puttu in a vessel and add the raw grated coconut and sugar and give it a stir.

 

 

   Serve hot. Add nuts if required.

GAJAR KA HALWA / CARROT HALWA

 

Its winter and  how can you be without enjoying home made sweets.. gajar ka halwa is a must to be  tried recipe.  Its simple to prepare and can be stored in refrigerator for a week. These red carrots are available only during winter  ..so dont  miss it.  Prepare it yourself  and enjoy it hot in this weather.

Ingredients

Carrot -  ½ kg

Milk – ½ litre

Sugar – 200gm

Ghee – 100g

Nuts such as cashew , walnut, almond – 50 g for garnishing

Method
  

Wash, Peel the skin off  and grate carrot. You can even chop it in a food processor.

 
Bring milk to a boil in a  open cooker and then  add the grated carrot. Now

 Pressure cook it for 4 whistle or 15 mins.

 When pressure is completely released from the cooker open it and let it simmer for the excess milk to condense.

 

 

 

Add  sugar and keep stiring it till all the milk gets absorbed  by carrot.

 

 

Add ghee and keep stirring till the ghee seperates from the halwa.

 

         

 Ghee roast the nuts and garnish it.

hmmm… tasty, yummy kajar ka halwa/ carrot halwa is ready to be eaten