Sunday, 21 August 2016

APPLE HALWA SPECIAL

A charismatic dessert is posted today for your kind attention..!

The titillating sweetness of apple with the crunchy nuttiness of almonds make this day as " Red letter Day".

How to make apple halwa?

Ingredients:

Two apples
Sugar with five almonds one cup (ground into the grainy texture)
Cardamom only one crushed
Almonds four
Cow ghee one cup
Cow milk half cup

Procedure:

Wash the apples and peel off.
Cut into small portions and remove the seed part.
Blend them with milk to a paste.
Heat the apple paste in a wok over a medium flame.
Saute for a couple of minutes.
Add powdered sugar with almonds.
Mix and cook in a medium flame.
The mixture is getting concentrated to a gravy texture.
Add ghee little by little.
Cook in a low flame for five minutes, until the halwa non sticky.
Add one tablespoon of ghee and mix again.
Switch off the flame and keep the halwa aside.
Now crush the cardamom seeds and sprinkle over the halwa.
Just grate the four almonds and sprinkle them over the halwa.
Mix them gently.

Now your delectable dessert is ready to enjoy with your kids.
While the perfect blend of apple pulp, milk, sugar, almonds and ghee give fantastic taste and texture, a dash of cardamom powder imparts a mesmerising aroma that anyone can resist. You can prepare this dessert for any family special occasion, you celebrate in your home with your kith and kin. One important thing I forget to tell you .. No food colour powder added. apple has its own unique colour.. 

Happy celebrations..!!!!!!!

:-)


















VALLARAI KEERAI PARUPPU KOOTU

Vallarai is otherwise called as brahmi leaves are well known for South Indian people as brain booster, The leaves are slightly bitter in the taste. When they saute in the heat, it will be tasteful with cooked dal and spices.


Vallarai has diuretic property. It is a memory booster and our elders always try to feed us with these greens, whenever the herb is available in the market. this is good for entire nervous system. Moreover, it has anti inflammatory quality and treats joint pain. It is a memory enhancer and gives mental clarity.

It treats epilepsy, alchemier disease wonderfully. This greens are well known from the very ancient period for its miraculous health service naturally. 


There are so many versions of cooking for obtaining its benefits directly.

I posted many versions already. This is an another version with protein contents. 
The kootu is made with mazoor dal and vallarai greens mingled with few spices.


Try this kootu and feed your loving kids weekly once and you will wonder how they are active throughout the day, in studies and sports.



Do view the method I am using to make this yummy kootu.



Ingredients:



Vallarai two small bunches

Cooked toor dal/mazoor dal two cups
Cumin seeds roasted and powdered one spoon
Green chillies two or three as per your option
Curry leaves ten
Shallots peeled off and chopped half cup
Salt to taste
Cooking oil (I am always using organic sesame oil)
Mustard seeds one spoon
Half a tomato

Procedure:

Pluck the leaves, clean and wash the leaves.
Chop them.
Pressure cook the mazoor dal/toor dal with three whistles.
Saute the leaves with one spoon of oil for a few minutes.
Add sallots, green chillies, cumin seeds, curry leaves.
Saute for two minutes in a low flame.
Set aside to cool down.
Blend the greens along with sauted ingredients into a coarse paste.
Heat the remaining sesame oil in a wok and add mustard seeds.
allow them to splutter.
Add some chopped shallots and curry leaves and finely chopped tomato
Add turmeric powder and transfer the green paste with half a cup of water.
Add salt required.
Allow to boil for a few minutes.
Transfer the cooked dal and mix well gently so as to combine together.
Check the salt and adjust the taste.
Let the mixture be boil for a couple of minutes in a low flame.
Switch off the flame.

Yummy vallarai keerai paruppu kootu is ready to have with hot steamed rice and a spoon of cow ghee.

An overwhelming taste you will enjoy..!!!!!!!!

Here are the image tutorials for your reference:













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