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Monday, September 10, 2012

Carrot Pickle




INGREDIENTS:
  • Sliced Carrot - 2 cup
  • Lemon Juice - 2 tbsp or Vinegar - 1 tsp
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 2 nos
  • Red Chilly -  2 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a pan.
  • Put mustard seed and red chilly into the oil and let it splutter.
  • Add ginger and garlic and saute well.
  • Add chilly powder to the hot oil and saute for a minute.
  • Add carrot and salt and saute well.
  • Sprinkle little water to it and mix well.
  • Cover the pan with a lid and cook for 5 minutes in medium fire.
  • Add fenugreek powder and asafoetida powder and mix well.
  • Remove from fire and add lemon juice or vinegar and mix well.



Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Monday, September 3, 2012

Carrot Broccoli Mezhukkupuratti / Carrot Broccoli stir fry




INGREDIENTS:
  • Sliced Carrot (length wise) - 1 nos
  • Sliced Broccoli - 1 cup
  • Sliced Onion - 1 nos
  • Turmeric powder - ¼ tsp
  • Crushed Chilly - ½ tsp
  • Mustard seeds - 1  tsp
  • Red chilly - 2 nos
  • Curry leaves - A few
  • Salt to taste
  • Oil - 1 tbsp

PREPARATION METHOD:
  • Put carrot, broccoli and onion into a pan.
  • Add turmeric powder, salt and little water into it and mix well.
  • Cover the pan with a lid and cook.
  • Heat oil in a pan.
  • Add mustrard seeds, curry leaves and red chillies into it, allow to Splutter.
  • Add cooked vegetable, crushed chilly and mix well.
  • Fry utill it becomes golden colour.

Recommended Combination: Serve hot with Rice / Chappathi



Sunday, September 2, 2012

Pineapple Payasam



A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.

INGREDIENTS:
  • Finely chopped pineapple - 2cup
  • Sugar- 1 cup
  • Jaggery - 1 cup
  • Thin coconut milk - 3 cup
  • Thick Coconut Milk - 1 ½ cup
  • Dried Ginger powder - ¼ tsp
  • Cardamom powder - ¼ tsp
  • Ghee  - 3 tbsp
  • Cashew nuts- 10 nos
  • Raisins - 1 tbsp
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp

PREPARATION METHOD:
  • Add little water in jaggery, let it dissolve and filter it.
  • Heat a heavy bottomed pan, add ghee into it.
  • Add chopped pineapple into it and saute well till it becomes soft. 
  • Add sugar and  filtered jaggery into the cooked pineapple and mix well.
  • Stir continuously and allow to cook.
  • When the pineapple absorbs the jaggery, add thin coconut milk.
  • Stir well and let it boil.
  • When it begins to boil, add thick coconut milk, mix well and boil for a minute.
  • Turn off  the stove and add cardamom powder and ginger powder.
  • Heat 1 tsp of ghee in a pan.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning into the payasam and mix well.