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Thursday, November 13, 2014

CARROT PONGAL





Here is a healthy and tasty pongal with the added goodness of carrots...

We all know that pongal is the South Indian equivalent of the Gujarati Khichidi...

It is a great comfort food made of rice and moong dhal...so it has the right amount of carbohydrates and proteins that gives you the power to kick start your day....

An added dollop of ghee adds to the taste and richness of pongal(if you are not counting calories....

This recipe has the extra dose of the taste and health benefits of carrots-A great source of Beta carotene  and Vitamin A.

Carrots help in improving your eyesight,makes your skin glowing and healthy and smooth  and helps in flushing out the toxins from your body...


INGREDIENTS

  • RAW RICE-1 CUP
  • SPLIT MOONG DHAL-1/2 CUP
  • GRATED CARROTS-2 CUPS
  • CUMIN SEEDS -1/2 TEASPOON
  • PEPPERCORN-1 TEASPOON
  • CASHEW NUTS-10 
  • CURRY LEAVES -FEW
  • OIL/GHEE-2 TABLESPOONS
  • SALT TO TASTE.

METHOD

  • Heat a pressure pan.Dry roast the moong dhal for a minute.
  • Add the cleaned and washed rice to the dhal.
  • Now add the grated carrots and sautee for a minute.
  • Add 4-5 cups of water and pressure cook the mixture for 5-7 whistles.
  • Remove the cooker from the heat.
  • Open the cooker after a while and mash the cooked mixture with a ladle.
  • Heat the oil/ghee and fry the cashew nuts,cumin seeds and peppercorns and add to the cooked mixture.
  • Add salt to taste and garnish with a few curry leaves.
  • Serve hot with your favorite chutney or/and sambar.





VELLA DOSAI /SWEET PANCAKE



Here is a dosa 

A dosa with a twist...

A sweet dosa ...So delicious and so to prepare...


INGREDIENTS


  • RICE FLOUR-1/2 CUP
  • WHEAT FLOUR -1 CUP
  • POWDERED JAGGERY -3/4 CUP
  • POWDERED ELAICHI-1/2 TEASPOON
  • SALT -1 PINCH
  • GHEE-FOR COOKING
Here is a dosa 

A dosa with a twist...

A sweet dosa ...So delicious and so to prepare...


INGREDIENTS



  • RICE FLOUR-1/2 CUP
  • WHEAT FLOUR -1 CUP
  • POWDERED JAGGERY -3/4 CUP
  • POWDERED ELAICHI-1/2 TEASPOON
  • SALT -1 PINCH
  • GHEE-FOR COOKING
METHOD

  • Mix the flours.
  • Dissolve the jaggery in hot water and filter the solution.
  • Add the salt ,elaichi and flours to the filtered solution.
  • Add some more water and make a batter of pouring consistency.
  • Heat a tawa. Grease it slightly.
  • Pour a ladle full of batter in a dosa/pancake form.
  • Add some ghee on the sides.Cook till done.Flip and cook till the other side is done too .You may add some more ghee if you wish.
  • Remove from the tawa and serve hot.

Monday, November 3, 2014

LAUKI HALWA / SURAIKKAI HALWA







A deliciously healthy halwa ...so easy to prepare ...loaded with the goodness of bottlegourd (Lauki /Suraikkai) and full cream milk...



INGREDIENTS

  • BOTTLEGOURD /LAUKI/SURAIKKAI(Grated)-4 CUPS
  • GHEE-3/4 CUP
  • FULL CREAM MILK-4 CUPS
  • KHOVA-1/2 CUP
  • SUGAR-11/2 CUPS
  • POWDERED CARDAMON-1/2 TEASPOON
  • BROKEN CASHEWNUTS-FEW
  • RAISINS-FEW
  • GREEN FOOD COLORING- A PINCH

METHOD



  • Skin the bottle gourd .Remove the seeds.
  • Grate the gourd.Squeeze out the juice with your hands .Drain.
  • Heat the ghee.
  • Fry the raisins and broken nuts.Drain and keep them aside.
  • Add the grated bottle gourd/lauki and fry well .The remaining water will ooze out .Boil well stirring continuously till it is almost evaporated.
  • Now ,add the milk and sugar and cook stirring continuously in a heavy bottomed pan till it is reduced to  a thick mass.
  • Add the  food color.Stir well.
  • Add the crumbled khova ,cardamom powder and fried nuts and raisins.
  • Serve hot or chilled.
  • Instead of khova,you can also add condensed milk to add to its richness.



Linking to
http://zestysouthindiankitchen.com/2014/11/hearth-soul-blog-hop-november-1-st-week.html

Sunday, November 2, 2014

GOOSEBERRY PICKLE / AMLA PICKLE /NELLIKAAI OORUGAAI


Here is a Vitamin C rich pickle loaded with antioxidants ...

You can prepare it with very little effort in 10 minutes ...




INGREDIENTS


  • GOOSEBERRIES/AMLA-15-20
  • GINGELLY OIL/SESAME OIL-1/2 CUP
  • MUSTARD SEEDS-1/2 TEASPOON
  • FENUGREEK SEEDS /METHI SEEDS -1 TEASPOON
  • RED CHILLY POWDER-3 TEASPOONS
  • TURMERIC POWDER-3/4 TEASPOON
  • ASAFOETIDA POWDER-1/2 TEASPOON
  • SALT TO TASTE (APPROXIMATELY 2-3 TEASPOONS)

METHOD

  • Clean the gooseberries and boil them in hot water for 5 minutes.
  • Drain. Remove the seeds and split them into  segments.
  • Heat the oil.Splutter the mustard seeds and fenugreek seeds.
  • Now add the gooseberry segments and saute them for 1/2 a minute.
  • Add the salt,chilly and turmeric powders.Cook for a few minutes.
  • Add the asafoetida powder and stir well .Remove from heat after a minute.
  • Store in clean and dry  containers.
  • This pickle has very little oil and absolutely no preservatives.
  • So use them up in less than a week if stored in room temperature.
  • If refrigerated,they can be used for more than a month.