Channa Bhatura

Channa Bhatura this is my all time favourite dish , i normally make this for breakfast or rather to say brunch for weekends or for dinner.

Ingredients for making Bhatura:

• 2 cups - All purpose flour(maida)
• 1 cup Buttermilk ( or as desired to knead the dough)
• 1/2 Teaspoon Baking Soda
• Salt to taste
• 2 Tablespoon Oil/Butter
• Oil for deep drying

Ingredients and method for making Chole (channa): pls follow the link

Method for making Bhatura:

Step 1: In a bowl mix all the dry ingredients together- All purpose flour, salt, baking soda and mix well.

Step 2 : Add the buttermilk and water to the dry ingredients and knead them to a soft pilable dough. Keep it in a airtight container and let it rest for 2 to 3 hrs .

Step3: Heat Cooking Oil in a deep frying pan.

Step 4: Meantime take the dough and knead it again. Then roll out a small amount of dough to make it 1/4Th inches thick and 5 inches in diameter.

Step 5: Deep fry it in oil. Fry one side and then turn over and deep fry the other side. Remove when it turns golden brown and then drain the excess oil in a tissue paper and then serve the Bhaturas warm with side dish Chole (channa), a small piece of lime and some fresh cut Onions.

Vegetable Kuruma

Ingredients for making Vegetable Kuruma:

• Green Peas - 1 cup
• Potato - 2 medium size
• Onion - 1 medium size
• Tomato - 2 medium size
• Carrot - 1 medium size
• Green Beans - 5
• Grated/ Shredded Coconut- 1/2 cup
• Fennel seeds - 1 Teaspoon
• Cumin Seeds - 1 Teaspoon
• Green Chili - 1
• Ginger - 1 inch piece
• Garlic - 2 cloves minced nicely
• Cardamom - 2
• Cinnamon - 1 inch stick
• Cloves - 2
• Turmeric Powder - a small pinch
• Salt to taste

Method for making Vegetable Kuruma:

Step 1 : Cut the vegetables and cook and keep it aside.

Step 2: In a blender add the ginger, garlic, fennel seeds, cumin seeds, cinnamon, cardamom, cloves, green chili and grated coconut and grind them to smooth. Add little water and grind them.

Step 3: Heat a deep skillet add cooked vegetables to it and add turmeric powder , the grounded paste , mix well and let it boil.

Step 4 : Adjust the consistency by adding little more water if required. Add salt and mix well. Let it boil for 5 to 10 minutes.

This is a nice South Indian Side dish. It goes well with South Indian Parotta, Dosai, Aapam, Chappathi.

I served this side dish for our weekend breakfast with Aapam.

Aapam

Aapam and Kuruma is a famous breakfast dish of Tamilnadu, however in Kerala its famous with side dish Coconut milk and Vegetable stew (Ishtu).This is one of my favourite breakfast dish.

Ingredients for making Aapam:

• Raw Rice(long Grain Rice) - 2 cups
• Sugar - 2 Tablespoon
• Salt - 1 Teaspoon (according to taste)
• Grated/Shredded Coconut - 1/2 cup
• Coconut Water/ Plain Water - 1/2 cup
• Cooked Rice - 1/2 cup
• Baking Soda - a small pinch

Method for making Aapam:

Step 1: Soak the rice in water for about 3 hours.

Step 2: In a blender add the cooked rice,shredded coconut, sugar and grind them to a smooth paste .Then add the soaked rice to it and blend them to a paste by adding water or the coconut water to it. Such that the batter becomes smooth paste.

Step 3: Add the required amount of salt to it and mix well.

Step 4: Keep the batter aside and let it ferment for at least 8 hrs.(i normally do this process in the night, so by morning the batter is ready for making appams)

Step 5: When the batter is ready, Add a pinch of baking soda to it and mix. Then Heat a flat skillet or "Appa Chatti" .

Step 6 : Wipe the Flat skillet with little cooking oil and then pour a small laddle ful of the batter and rotate the skillet in such a way that a thin layer is formed in the outer side of the aapam and the centre remains thick.

Step 7: Close the skillet with a lid, for the upper side of the aapam to get cooked. Remove the lid after a minute. Check the bottom part of the Aapam. It will be light brown in color and the upper part of the aapam will be soft and shiny - it should not stick to hand when touched.

Step 8: Remove the aapam from the skillet and continue the same process till the batter gets over.

This aapam can be served warm with Kuruma for breakfast.

Blueberrie Pancakes

Blueberries are high in anti- oxidants, fiber,Vitamin A,Iron and Vitamin C.They contain no Fat, no Cholesterol and are very low in Calories. So why not incorporate such a nice berry to our diet.
I make Pancakes using blueberries. They are made out of whole wheat flour. Its very sweet and moist. It can be eaten for Breakfast. Its healthy according to me and Yummy to the kids.

Ingredients for making Blueberrie Pancakes:

• 1 1/4 Th cup whole wheat flour
• 2 tsp All Purpose Flour
• a pinch baking soda
• Butter - 2 Tablespoon
• 1 cup buttermilk
• 1/2 tsp salt (or according to taste)
• 1 tablespoon sugar or sweetener
• 1/2 cup blueberries ( Fresh or Frozen)

Method for making Blueberrie Pancake:

Step 1: In a bowl mix the dry ingredients- All purpose flour,wheat flour, baking soda,sugar and salt.

Step 2: In another bowl whisk butter, buttermilk and add the dry ingredients to it and stir well till the batter is moistened. Then add the blueberries and mix well.

Step 3: Pour a ladle of batter to a medium sized skillet over medium heat, cook till they are done (approx. 5 minutes)

Step 4: Turn and cook till the bottom part turns to a nice brown color

Step 5: Remove the pancake from the skillet and repeat the same till the batter is finished.

These Blueberrie Pancakes can be served with Maple Syrup, with or without Butter. They remain moistened.

Lemon Rice

Lemon Rice ~ Elumicham Pazham Sadam
This is South Indian Dish. It has a nice Yellow Color, from the Turmeric Powder.It can also be made when you have left over rice and can be served with just Potato Chips or with any Indian Side Dish. Kids will love this Simple yet tasty Lemon Rice.

Ingredients for making Lemon Rice:

• 1 cup cooked rice (basmati rice or long grain rice)
• 2 Table Spoon Lemon Juice
• 1/2 Teaspoon Sesame Oil or Any Cooking Oil
• 1 Tablespoon Peanuts
• 1 Red Chili
• 1 Green Chili
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Black Gram Dal
• 1 Teaspoon Bengal Gram Dal
• 1/4 teaspoon Turmeric Powder
• Curry Leaves (optional)
• Cilantro Leaves (optional)
• half Carrot peeled and grated (optional)
• Salt to taste

Method for making Lemon Rice:

Step 1: Cook the rice and make sure that the cooked grains stay separate. Keep it aside , to cool.

Step 2: Heat a Skillet, add cooking oil then add the mustard seeds, let it splutter, then add the Bengal gram Dal, black gram Dal,Curry leaves, Red chili,Green chili, Peanuts and fry for a minute.

Step 3: Add the Turmeric Powder and mix nicely .

Step 4: Switch off the Heat and add the cooled Cooked Rice and then salt and mix everything nicely such that the rice is evenly yellow in color.

Step 5: Add the Lemon Juice to the Yellow Rice. Mix nicely. Let it stay for approx. 15 minutes. Remove to a serving Dish, Garnish with Grated Carrots and Cilantro Leaves. Is Ready to serve.....

Can be served with Potato chips or any side dish

I served my lemon Rice with Matar Paneer for Lunch.

Matar Paneer

Matar Paneer ~ Green Peas With Indian Cottage Cheese

Ingredients for making Matar Paneer:

• 1 cup cubed Paneer(Indian Cottage Cheese)
• 1/2 cup cooked Green Peas ( Fresh or Frozen)
• 2 medium sized Onions finely Chopped
• 3 medium sized Tomatoes chopped
• Garlic - 3 cloves finely cut
• Chili Powder- 1/2 Teaspoon
• Turmeric Powder - 1/2 Teaspoon
• Coriander Seeds - 1 Tablespoon
• Cumin Seeds - 1 Teaspoon
• Fennel Seeds - 1 Teaspoon
• Cinnamon - 1 inch piece
• Cardamom - 1
• Cloves - 2
• Milk half Cup - (2% or whole milk)
• 1 Tablespoon Clarified Butter
• 1 Tablespoon Cooking Oil
• Few Cilantro Leaves (optional) to garnish
• Few Cashew nuts(optional) to garnish

Method for making Matar Paneer:

Step 1: Cook the Matar(Green Peas) for approx. 10 minutes in microwave or stove top.

Step 2: In a Skillet add 1 Teaspoon Oil ,Let it heat then add the cut onions and garlic and fry for a minute, when it becomes transparent, add the cut tomatoes and fry nicely , when the onion tomato fry becomes somewhat dry add the the coriander seeds, cumin seeds, fennel seeds, cardamom, cloves, cinnamon and fry for a minute, stirring constantly. Remove from Heat. Let it cool.

Step 3: Now grind the cooled ingredients to a paste.

Step 4: Heat a Skillet with 1 tsp Ghee (Clarified Butter) and add the grounded paste to it and then fry for a second and then add the Cooked Green Peas, Red Chili Powder, Turmeric Powder. Mix nicely , add the required amount of salt. Let it boil for approx 5 minutes. Check for the Salt.

Step 5: Add the required amount of Milk to it and mix nicely. It should have a Thick Gravy(adjust accordingly the amount of milk) can use cream also.

Step 6: Keep it in low heat for approx. 10 minutes.

Step 7: Mean time we can deep fry the cubed Paneers in Ghee or Cooking Oil.

Step 8: Remove the Green Peas Gravy from heat and add the Deep fried Paneers. Garnish with Cashew nuts, Cilantro leaves.

This is ready to serve. It can be served with Chapatis or Wheat Tortillas, Na an, Breads, Rice, Pooris. I served with Lemon Rice and Potato Chips.

Note: This Dish can be made without using Paneer also just omit the Step 7 and garnish , serve.

Homemade Paneer~Indian Cottage Cheese

Paneer or Cottage Cheese is of South Asian Cooking. Paneer is a Diary Product. It is used in Desserts, Snacks, Side Dish and Main Dishes. In India its also known as Chenna
Everybody like Paneer and dishes made out of Paneer.Yesterday i Tried making Paneer from the scratch and thank God it came out very well (like the store brought).
This is how i made my Paneer.

Ingredients for making Paneer:
1 Gallon of (2% milk or whole milk )
2 tablespoon of lemon Juice
a muslin cloth

Method for making Homemade Paneer:
Step 1: Pour the milk to a big vessel add the lemon juice to it, mix well.
Step 2: Then Heat the Vessel which has milk, when it becomes warm, milk will start to curdle, remove from heat and strain the curdled milk over a muslin cloth/cotton cloth.
Step 3: Tie a not over the strained,collected curdled milk and then let it hang over a place like sink faucet for nearly 20 minutes.
Step 4: Remove it and place it on a cutting board and flatten it to a desired shape and keep weight on it and let it rest for an hour.
Step 5: Remove the weight from the Paneer and then Steam the cubes for about 15 minutes.
Step 6: Let it cool, then Freeze it.
Step 7: Cut the Free zed Paneer to required Shapes and Deep Fry in Ghee and Garnish over the dishes.
This homemade fresh Paneer can be used for making various dishes of Paneer like Palak Paneer, Matar Paneer, Paneer Fried Rice, Paneer Pakoda etc...

Blue-Blue Smoothie

Ingredients for making blue-blue Smoothie:

• 1/2 cup orange juice
• 1 cup plain yogurt / curd
• 1 cup blueberries (fresh/frozen)
• Honey/Sugar (add according to taste)

Method for making blue-blue Smoothie:

Step 1: Add Orange Juice, Yogurt, Blueberries,sugar or honey to a blender and blend them until smooth.

Step 2 : Serve in a tall glass.

This smoothie is full of antioxidants. Can be served for breakfast or as an afternoon drink.

Pineapple Smoothie

Ingredients for making Pineapple Smoothie:

• 1/2 cup Orange juice
• 1/2 cup peeled, cored and cubed Pineapple
• honey or sugar to taste
• 1/2 cup ice cubes crushed

Method for making Pineapple Smoothie:

Step 1: Add Orange Juice,Cubed Pineapple,honey/sugar and blend on high speed for approx. 30 seconds or until smooth.

Step 2: Add the crushed ice and blend to mix well.

Step 3: Serve in a tall glass.

This is a nice tropical drink, for Pineapple lovers. Family will love and enjoy this for Summer.

Watermelon Juice

Watermelon Juice

Ingredients for Watermelon Juice:

• 2 cups of seedless watermelon chunks
• 2 tablespoon sugar
• 1/2 cup cold water
• Few ice cubes (crushed nicely)
• lime juice 1 teaspoon (optional)

Method For making Watermelon Juice:

Step 1: Add all the ingredients to a blender and and blend till smooth.

Step 2: In a tall glass add the crushed ice cubes and pour the blended juice over it. Ready to serve.

This is a nice refreshing drink for the summer. Every one in the family will enjoy this drink.

Is kid friendly recipe too.

Potatoes and Garlic Roast

Ingredients for Potato Garlic roast:

• Potatoes medium sized - 6 or 7
• Garlic - 2 or 3 small cloves
• Cooking Oil - 3 table spoons
• Red chili powder - 1/2 Teaspoon
• Salt - according to taste
• Cilantro leaves a few

Method for making Potato garlic Roast:

Step 1: Wash and dry the potatoes, Do no peel them.

Step 2: Cut them into 3/4Th inches.

Step 3: Add them to the baking tray and pour cooking oil on top of it and mix them nicely.

Step 4: Add the peeled and cut Garlic cloves to them.

Step 5: Preheat the oven to 425 F and then Roast the Potatoes for about half an hour or until they are crispy golden brown in color outside and soft inside. Do turn them over in between so that they are cooked all over nicely.

Step 6: When they are done, remove them to a serving Plate and sprinkle the red chili powder and salt all over it and mix well, garnish with cilantro leaves. Its ready to serve.

This can be served as a side dish for rice. Or can be eaten right away ...

Chole

The main ingredient for this recipe is Garbanzo Beans/ Chick Peas. They are a member of Pea family. Also known as ceci (Italy),Egyptian Pea, Gram, Kichererbse (Germany) and revithia (Greece). This is the most widely consumed legume in the world. This was originated in Middle East. They have a flavour in between Chestnuts and Walnuts.

Garbanzo Beans are pale in Yellow Color. In India there are Red, Brown, Black coloured Garbanzo Beans too.

1 cup of Garbanzo Beans has 361 Calories and is rich in Carbohydrates, Proteins, Phosphorus, Calcium and Iron. Since it has such nice properties, why not include this to our food diet.

This is how i make the recipe Chole using Garbanzo Beans.

Ingredients for making Chole :

• Garbanzo Beans/ Chick Peas - 1 cup ( soak in 3 cups of waters for approx 6 hrs)


• Onion - 1 medium ( peel and cut in to small pieces)
  
• Tomato - 2 medium ( cut in to small pieces)
  
• Ginger - 1 inch piece ( peel and cut in to small pieces)
  
• Coriander seeds - 1 Tablespoon
  
• 2 Dried Red Chili or 1/2 Teaspoon Chili powder( adjust according to the desired spiciness)


• Cardamom - 1
  
• Cloves - 2

Cinnamon - a small stick

• Cumin Seeds - 1 Teaspoon
  
• Anise Seeds - 1 Teaspoon
  
• Salt - to taste
  
• Cilantro a little (to Garnish)

Method for making Chole:

Step 1: Pressure cook the pre-soaked Garbanzo Beans for 20 minutes or until cooked. (such that it retains it shape).

Step 2: Cut the Onions and Tomatoes.

Step 3: In a pan add 2 Teaspoons of Oil and Add the cut Onions and Fry till they become transparent then add ginger and then cut tomatoes to it and cook till they become mushy. To that add the other spices -cumin seeds, coriander seeds, anise seeds, cardamom, Cinnamon, cloves. Fry for a minute or till a nice aroma comes. Remove from heat and let it cool.

Step 4: Grind the ingredients in the pan to a smooth paste.

Step 4: In the pan, add 1 Tablespoon of oil heat it, then to that add the grounded ingredients then add the cooked Garbanzo Beans add little water to adjust the consistency (the end result should be thick consistency)

Step 5: Add salt according to taste. Mix well. Let it boil for 10 minutes in medium heat.

Chole is Ready to Serve. This can be served as Main Dish garnished with fresh Onions and Cilantro Leaves and a piece of Fresh Lemon or as Side dish with Naan,Chapathi, or with Breads.

Yesterday i cooked Chole for dinner and i served this as a Side dish for Hamburgers Bun

Carrot and Orange Juice

Carrot and Orange Juice

Intake of Vegeggies and Fruits are most important each day for every one. Escpecially the three colors (Green , Orange, White) play a vital role in fullfilling the need for Vitamins, Minerals .....

To fullfill the Color Orange to our Diet, i make this juice which is a blend of Fresh Oranges and Carrot. My 2yr old just loves this he has named it as " CA-OO".

Ingredients for making Carrot Orange Juice:

• Fresh Carrots(raw) - 2 (Peel and cut into 1 inch pieces)
• Fresh Juicy Oranges - 2 or 3 (squeeze out the juice)
• Sugar - if desired (add according to taste)
• Water - 2 cups

Method for making Carrot Orange Juice:

Step 1: Blend the carrots in a blender nicely to a smooth texture then add water and blend.

Step 2 : Strain the blended Carrots through a strainer.

Step 3 : Add the Strained Carrot juice and the Orange juice to a blender and blend well. Remove and then Chill it for some time and Serve it.

The end result will have nice Orange Color " kids will love it and its a good breakfast drink too".

Parrupu Thogayal

Parrupu Thogayal

This is is prepared with 2 types of lentils Red Gram Dal and Bengal Gram Dal.
Ingredients For making Parrupu Thogayal:

• Red Gram Dal - 1 cup
• Bengal Gram Dal - 1 cup
• Red Chili - 4 to 5 ( spicy) can adjust according to the spiciness of the chili
• Asafoetida - a pinch
• Salt to taste

Method for making Paruupu Thogayal:

Step 1: Fry all the ingredients in Clarified Butter/ghee or oil. Till a nice aroma comes out from the lentils and then keep it aside let it cool.

Step 2: Grind the fried ingredients nicely then add little water and grind then add salt and mix well.

Step 3: Remove to a Serving dish.

Serve with Rice as Side dish. This also goes very well with Chapati too.

Milagu Kuzhambu

Milagu Kuzhambu

Ingredients for making Milagu Kuzhambu:

• Coriander Seeds - 2 tablespoons ( dry fried)
• Red Gram Dal - 2 tablespoons
• Whole Black Peppers - 2 tablespoons
• Whole Red Chili - 2 Teaspoons or (according to taste)
• Asafotedia - a small pinch
• Curry Leaves - little
• Tamarind Paste - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Bengal Gram Dal - 1/2 teaspoon
• Drumstick (Fresh or Frozen Can be used) - approx 10 to 15 to 3 inches

Method for making Milagu Kozhambu:

Step 1: In a small pan add little oil and fry the ingredients Coriander seeds, Red Gram Dal, Whole Black Peppers,Whole Red Peppers, Asafotedia and curry leaves . Fry nicely till an aroma comes out from the ingredients. then turn off the heat and let the fried ingredients cool for some time. Then grind it.

Step 2: In a pan add little oil and heat it , then add 1/2 teaspoon mustard seeds , 1/2 teaspoon Bengal Gram Dal, 1 Red Chili. fry it for some time.

Step 2: Then to that add the cut Drumstick and fry and then add the grounded mixture fry nicely so that it coats the drumstick.

Step 3: Mix the Tamarind Juice with 2 Cups of water and add it to the pan. Let it boil till the raw smell goes. Add salt to taste. Adjust the consistency of the gravy. (if its too water let it boil some more time or if its too thick like paste add some more water to it and let boil.)

This a nice Side dish for Rice with Parupu Thogayal especially for People who like to eat spicy foods like my hubby.

Banana Pancakes

Banana Pancakes

Ingredients for making Banana Pancakes:

• Wheat flour - 1 1/4 Th cup
• All Purpose Flour (maida)- 3/4 Th cup
• Baking Soda -3/4 Th teaspoon
• Sugar- 1 1/2 Th teaspoon
• Salt -1/4 Th teaspoon
• Buttermilk - 1 1/2 cups
• Butter - 3 tablespoon (melted)
• Bananas ripe - 2 ( cuts in to small rounds)

Method for making Banana Pancake:

Step 1: In a bowl mix the dry ingredients all purpose flour, wheat flour, baking soda, salt and sugar.

Step 2: In another bowl whisk butter and buttermilk and add the dry ingredients to it and still till the batter is nicely moistened.

Step 3: Pour a ladle of batter to a medium sized skillet over medium heat and then arrange the cut bananas over it ( 3 to 4 pieces) on the pancakes and cook till they are done (approx 5 minutes)

Step 4: Turn and cook till the bottom part turns to nice brown in color.

Step 5 :Remove the pancake from the skillet, repeat the same till the batter is finished.

These Banana Pancakes can be served warm for breakfast with Butter and Maple Syrup. Its a big hit with kids.

Apple,Banana & Carrot Pudding (ABC Halwa)

Apple,Banana,Carrot Pudding (Halwa)

Ingredients for making Pudding (Halwa):

• 1 cup of Peeled and Chopped Apple
• 1 cup of Chopped Banana
• 1 cup Peeled and Grated Carrot
• 1 cup Milk or half a cup Milk Powder
• 1 cup Shredded Coconut
• 3/4Th cup Ghee(Clarified Butter)
• 2 cups of Sugar
• 4 Cardamoms
• 6 Cashew nuts

Method for making Pudding (Halwa):

Step 1 : Grind the grated carrots and milk to a smooth paste.

Step 2: Mix all the ingredients together except Ghee (Clarified Butter).

Step 3: Heat them and mix them thoroughly, till the mixture forms a single mass.

Step 4: Now add Ghee, Cardamom Powder and mix well till the Ghee oozes out.

Step 5: Remove from Heat and Garnish with Cashews.Ready to Serve.

Cauliflower Fritters (Pakoda)

Cauliflower Fritters (Pakoda)

Ingredients for making Cauliflower Fritters (Pokoda):

• Cauliflower - 1 medium sized full
• Onion - medium size 1 (chopped)
• Red Chilli Powder - 1/2 Tablespoon
• Cilantro - few chopped finely
• Pepper - a pinch
• Bengal Gram Flour (kalalai mavu) - 2 cups
• Corn Flour 0r Rice Flour - 1 cup
• Salt (according to taste)
• Baking Soda - a pinch

Method for making Cauliflower Fritters(Pakoda):

Step 1: Cut Cauliflower to florets and cook in microwave for 6 minutes or cook until its half done.

Step 2: Drain the water completely and let it cool.

Step 3: Cut the Cauliflower florets to 1 inch size and then add the ingredients to it and form a crumbled .(powdery mixture) Sprinkle as little water as possible.

Step 4: Heat oil and deep fry the Cauliflowers in oil and remove them when they are reddish brown in color. Serve as Starters or Side Dish.

Broccoli Fritters (Pakoda)

Broccoli Fritters (Pakoda)

Ingredients for making Broccoli Fritters (Pakoda):

• Broccoli - 1 medium sized full
• Onion - medium size 1 (chopped)
• Red Chilli Powder - 1/2 Tablespoon
• Cilantro - few chopped finely
• Pepper - a pinch
• Bengal Gram Flour (kadalai Mavu)- 2 cups
• Corn Flour or Rice flour - 1 cup
• Salt (according to taste)
• baking Soda - a pinch

Method for making Broccoli Fritters (Pakoda):

Step 1: Cut Broccoli to florets and cook in microwave for 6 minutes or cook until its half done.

Step 2: Drain the water completely and let it cool.

Step 3: Cut the broccoli florets in 1 inch size and then add the ingredients to it and form a crumbled(powdery) mixture( use as little water as possible).

Step 4: Heat Oil and deep Fry the broccoli's in Oil and remove them when they are reddish brown in color.Serve as Starters or Side dish.

The ratio is good for 2 or 3 persons.

Carrot Milk

Carrot Milk

This is very easy to make and is filled with full of nutrients,Vitamin A,C,K,Potassium, alpha and beta carotene antioxidants and fiber. So why not drink it or at least make the kids drink.

Ingredients for making Carrot Milk:

• Carrots - 4 or 5 medium sized
• Milk - 4 cups
• sugar - 3 or 4 tsp (according to taste)
• cardamoms - 2 (peeled and powdered)
• Almonds - 2 ( cuts in to fine pieces) optional
• Cashew nuts - 3 ( optional)

Method for making Carrot Milk:

Step 1: Boil the desired amount of milk and keep aside, let it cool.

Step 2: Cut carrots to 2 or 3 pieces .( Pressure cook for 10 minutes or Microwave for 10 minutes or Stove Top till they are tender)

Step 3: Drain the water and let the carrot cool.

Step 4: Grind the cooked carrots and add the milk,cardamons to it and grind to a smooth paste.

Step 5: Boil the carrot milk and add sugar to taste and then garnish with cashews and almonds.

Step 6: Ready to serve, can drink it either cold or hot.

Note: Can also substitute Sugars with Sweeteners like Splenda or Equal.

Vermicilli (Semiya) Payasam

Vermicilli (Semiya) Payasam

Ingredients for Semiya Payasam:

• semiya- 1 cup
• milk- 2 1/2 cups
• sugar-2 cups
• cardamom- 5
• cashew nuts - 10
• Raisins- 10
• Ghee - 2 teaspoon's

Method for Semiya Payasam:

Step 1: Heat a kadai add ghee fry the cashewnuts, raisins and then keep it aside in a bowl.

Step 2: In the same kadai fry Semiya to golden brown color and keep it aside.

Step 3: Add 1/2 cup of water to the milk and boil it. Keep it in sim or low flame for 2 to 3 minutes.

Step 4: Add sugar and keep stirring , when the sugar starts to dissolve add the fried semiya keep in sim or low flame for 10 minutes.

Step5: Add the fried cashewnuts, raisins,cardamom powder mix everything well. The tasty Semiya Payasam is ready to serve. This Can be served Hot or Cold.

Vermicilli (Semiya) Kesari

Vermicilli (Semiya) Kesari

Ingredients for Semiya Kesari:

• Semiya -1 cup
• Sugar - 1 1/2 cups
• water - 1 1/2 cups
• Ghee - 2 tablespoons
• Cardamom - 5
• Food Color - Orange (a pinch)

Method for making Semiya Kesari:

Step 1 : Heat a kadai ,add ghee and fry the cashew nuts to a golden color and keep aside

Step 2: In the same kadai then add the semiya and fry till brown keep aside.

Step 3:Then add water let it boil, add the fried semiya cook till soft.

Step 4: Add sugar, food color a pinch, cardamom powder, fried cashewnuts and keep it in small flame for 10 minutes. Let it cool for some time then serve.

Kothsu

Kothsu

Ingredients for making Kothsu:

• Red Gram Dhal 1/4th cup
• Eggplant (Brinjal)- 4-6 medium sized
• Lime -1
• Cashewnuts- 4
• Green chilli -1
• Corriander leaves few
• Curry leaves few
• Ginger - 1 inch ( peeled and cut into tiny bits)
• Salt to taste
• musturd - 1/2 tsp
• Oil - 2 tsp

Method for making Kothsu:

Step 1: Cut the Eggplants(brinjals), green chili ,ginger into small pieces keep it aside.

Step 2: Pressure cook the Red Gram dhal for 15 minutes or 2 whistles and let it cool.

Step 3: Meantime in a kadai add little oil, let it heat then add the musturds let it sputter then add the ginger, green chilli and the brinjals,fry for approx 10 minutes or till the brinjals reduce in size.

Step 4: Add 1 cup of water to the brinjals and let it boil nicely, let the brinjals cook till soft add little asafoetida powder, salt and mix nicely.

Step 5: Now add the cooked Red Gram Dhal mix everything nicely and let it boil for few more minutes.

Step 6: Let the Kothsu cool for some time, then add the juice of one squeezed lime, mix well and serve with Venn Pongal.

Venn Pongal

Venn Pongal

Ingredients for making Venn Pongal:

• 1 cup rice



• green gram dhal 1/2 cup



• 1 tsp whole Peppers



• 1 tsp cumin seeds



• 8 cashew nuts (broken into halves)



• ginger 1 inch peeled and cut into tiny bits



• Ghee 2 Tablespoons



• Salt to taste

Method for making Venn Pongal:

Fry Green gram Dhal lightly without adding oil. Then Pressure cook one cup rice and the fried dhal with 4 cups of water . Let it cook for minimum 2 whistles or 20 minutes. Once the pressure goes down, fry the other ingredients in ghee and pour to the cooked pongal,with curry leaves(optional) add salt to taste and add water if necessary and mix well.

This can be eaten as breakfast with side dish kothsu or Sambar or Coconut chutney.

Bhoondhi Ladoo

BHOONDHI LADOO

Bhoondhi Ladoo is one of my favourites in indian sweets. So thought why not let me try making it so with the help of mom i tried this sweet.

STEP 1:Bhoondhis are made with kadalai mavu (besan flour). Take a mixing bowl and add 2 cups of kadalai mavu make sure that the flour is with out lumps, if so then sieve it then to the sieved flour add a pinch of yellow food color and then add little water so that the batter is like dosa maavu consistency. keep it aside.

STEP 2:Then take a small kadai, heat 1 tablespoon of ghee and fry the ingredients for garnishing one by one and keep it aside. Fry them carefully so that u dont burn them.

STEP 3:Take another kaddai and pour oil and heat it so that we can deep fry the bhoondhis.

Meanwhile we can make the sugar syrup-one string consistency that is if u take a little syrup in a spoon and raise and pour then it will fall down like a thread.

STEP 4:Take another vessel and add 2 cups of sugar and 1 cup of water and cardamom, food color,edible camphor and heat it . Keep stirring so that the sugar dissolves and continue till the single string consistency is formed. Switch off the heat and keep aside.

STEP 5: Start making the bhoondhis with the help of Jaarani. While pouring the kadalai mavu batter make sure that u keep moving the Jarani otherwise the batter will fall in the same place and they will form lumps. Deep fry them to a light yellow color( do not make it crispy) and remove it from the oil and add it to the sugar syrup .Continue this till the batter is over and keep stirring so that the bhoondhi are dipped nicely in the sugar syrup(Each time after pouring the batter through the Jarani wash or wipe the Jarani so the bhoondhis will retain its round shape)

STEP 6: Add the cashews,raisins,cloves which we had earlier fried in ghee to the bhoondhi sugar syrup and mix everything very nicely. When its warm start making round shaped ladoos - take some bhoondhis in hand and squeeze it nicely and start forming in round shapes.This ratio will make arround 30 small ladoos or 20 medium sized ladoos.

Ingredients for making the bhoondhi:

• Kadalai Mavu - 2 cups
• Food Color ( lemon Yellow) - a small pinch
• Water

Ingredients for making Sugar Syrup:

• Sugar - 2 cups
• water - 1 cup
• edible camphor - a small pinch
• Food Color (lemon Yellow) - small pinch
• Cardamom - 5 (powdered nicely)

Ingredients for garnishing:

• Ghee - 1 tablespoon
• Cashew nut - 10 to 15
• Raisins - 10 to 15
• Cloves- 4

Enjoy this relishing sweet. This can be stored in an airtight container for approx. 2 weeks. But in my home i need not store as it gets over even before i start thinking of storing it.