SOFT CARROT MYSORE PAK

Carrot Mysore pak is a slight variation of Mysore Pak. Only one additional ingredient is the carrot. Carrot has a unique orange colour that itself give the natural colour to this Mysore Pak. So the food colour powder is not needed. Carrot enhances the taste of  Mysore Pak.

Refer the video for detailed steps:

Let us move to view the preparation of Carrot Mysore Pak:

Ingredients:

Carrots medium size three nos

Sugar one and half a bowl

Besan flour one bowl

Fresh homemade ghee one bowl

Procedure:

Shred the carrots and blend them into a coarse paste.

Fry the besan flour with one tablespoon of ghee for a while.( to avoid lumps and raw smell)

Boil the sugar with half a glass of water in a wok until the one string consistency reached

Add Carrot paste and besan flour little by little.

Add one spoon of ghee in the boiling mixture

Stir continuously to avoid lumps.Let the flame be low level.

Raise the flame to medium.

Stir continuously otherwise the boiling mixture will burn at the bottom.

Add another one tablespoon and stir slowly.

The boiling mixture gets thickened and leaving all over the sides of the wok.

Switch off the flame and transfer the mixture into a greased tray.

Grease the knife with little ghee and cut and allow the pak mixture to set and cool.

Remove the paks from the tray.

Serve and enjoy the warm and delicious carrot mysore pak.

Just ten minutes to cook...An easy method ... for beginners too...Instant sweet.....An authentic dessert

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KOSE VARUVAL/CABBAGE STIR-FRY

This is the slight variation of muttaikose porial/cabbage porial.

Very taste one. You will make your kids to eat nutritious cabbage by making a difference in lunch food.

How to make cabbage stir-fry/kose varuval

Ingredients:

Cabbage medium size one

Moong dal three tablespoons

Mustard seeds one spoon

Shallots chopped one tablespoon

Curry leaves half cup

Coriander leaves chopped half cup

Green chillies three 

Coconut grates optional

Procedure:

Shred the cabbage in a grater.

Heat the wok with cooking oil over a medium flame.

Add mustard seeds and allow to crackle.

Followed by shallots, green chillies, curry leaves and moong dal.

Saute for a few minutes until the moong lentils become golden brown,

Add shredded cabbage and salt.

Saute for a while.

Sprinkle little water ( one tablespoon) over the cabbage.

Close the wok with a lid.

Let the flame be at low level.

Cook until the water absorbed by cabbage.

In a low -flame, stir the cooked cabbage with coriander leaves for a couple of minutes.

Transfer the cabbage to a serving bowl.

The moong dal+cabbage  make the rice so delicious and nutritious.

Give a try...!

VERUM PULI RASAM

 

This post tells how to prepare the basic version of rasam. Kongu mothers prepare rasam in various versions. This Puli Rasam is often made in our homes. It is also of medicinal benefits. This is good for Cold and cough. Whenever we have nonvegetarian feast or nonvegetarian food cooked in our homes, this puli rasam is playing the vital role in easy digestion and making comfort stomach.

Let us move to make Puli Rasam:

Ingredients:

Tamarind Lemon size soaked in water and Extract of five cups to be made.

Jaggery a small piece

Garlic pods four

Pepper one spoon

Cumin seeds one spoon

Coriander seeds one spoon

Mustard seeds one spoon

Asafoetida one pinch

Salt to taste

Sesame oil one tablespoon

Red Chillies three split

Curry leaves half cup

Shallots crushed five

Turmeric one spoon

Coriander leaves chopped half cup

Procedure:

Tamarind extract is mixed with  shredded garlic, raw coriander seeds coarse powder, Salt, powdered cumins seeds, jaggery, chopped coriander leaves and coarse pepper powder.

Mix well and check the taste. The aroma and taste must be balanced.

Heat the wok with sesame oil over the medium flame.

Add mustard seeds to pop up.

Now the knob in low level.

Add red chillies and curry leaves in low flame

Add Crushed shallots and asafoetida

Followed by turmeric.

Transfer the tamarind extract and increase the flame level to high.

Allow to boil.

Aromatic Puli rasam is ready to have with hot steamed rice with any side dish ( Porial)

INSTANT FILTER COFFEE

Have you ever tried this easy method of preparing the filter coffee within a second?
We never use the coffee filter for this purpose. We are going to use small strainer. 

Ingredients:

Coffee Powder three teaspoons
Sugar two teaspoon as per your choice
Fresh boiled one cup of milk
boiled water quarter cup

Procedure:

Bring to boil water.
In the meanwhile, take a cup or tumbler placing the strainer on the top. (see the image of strainer)
Add three teaspoonful of Pure coffee powder in the strainer. Narasus coffee PB Is the best one I choose always.
Bring to boil the fresh milk in another burner.
Pour the boiled water into the strainer containing coffee powder little by little.
You will notice an instant thick decoction into the cup/tumbler 
Take away the strainer.
Add sugar and hot milk in the decoction.
Pour the coffee from tumbler to a jug and jug to tumbler. Make it frothy by exchanging filter coffee thrice into the jug and a tumbler
You will get an aromatic,  hot and charming filter coffee in your hand.
Are you ready to enjoy sip by sip?

Try it..:)






 

GLOSSY CARROT HALWA

Today, we are going to make a trendy sweet called as Carrot Halwa. This sweet is made up with very few ingredients. Since the carrots are naturally sweet, the less quantity of sugar is needed. Ghee is added  less. No food color. Addition of milk is optional. Preparation time is only ten minutes. So check this method out ..

How to make Carrot Halwa?

Ingredients:

Fresh carrots medium size 8 nos 

Sugar half cup

Ghee half cup

Cashews four

Raisins one spoon

Cardamom five pods

Procedure:

Wash the carrots and cut the two ends.

Peel off the carrots

Grate them and collect them in a bowl.

Blend them in a mixer to get a coarse texture.

Take half a cup of sugar and half a cup of ghee ready.

Fry the cashews and raisins on a spoon of ghee and keep ready.

Heat the pan with one tablespoon of ghee.

Add the Blended carrot immediately and saute well.

Saute the grates until the water in carrots are fully absorbed.

Add Sugar and saute again.

Let the flame in medium level.

Observe the sugar melts and mix well with carrot grates

Note the carrot grates are blended so that the coarse carrot get cooked instantly.

Transfer the fried cashews and raisins along with the ghee 

Add one more spoon of ghee.

Saute again until the entire ingredients get transparent and shiny.

Sprinkle the crushed cardamom seeds.

Switch off the flame 

Transfer the carrot halwa in a serving bowl.

Enjoy the warm, delicious carrot halwa.

Easy to make.. instant.. very simple.. in kongu traditional method..1

Try this way.

You will find how easy it is..!

HEALTHY MODAKKATHAN KEERAI RASAM/BALOON WINE GREENS SOUP

Modakkathan keerai is one of the most beneficial greens in our region.

Especially the villagers are very familiar about the healthy and nutritional benefits of greens in their garden and farms.

It is a climber with balloon-like fruits and its leaves is famous for its use in treating with joint pain. It also treats with cold and cough. It is the best remedial green for menstruous cramps, dandruff, joint pains, ear pain, general tiredness, sluggishness, eczema and nourishment of hair. It improves body immunity power.

Its botanical name is Cardiospermum halicacabum and belongs to soapberry family. In sanskrit, it is known as Indravalli. In Hindi,  it is known as Kanphata.

                

It is a fast growing creeper normally found in fences of the garden. It is good to grow in our home yard or terrace garden or in pots. We can get the fresh green to use. Adding this green in our regular diet at least twice a month will definitely maintain our good health. I prefer modakkathan keerai soup or rasam always. Hot pepper flavored modakkathan green rasam is enjoyed by us before meals as a starter. 

It is a good appetizer during monsoon.

Let us move to make rasam:

Ingredients

Modakkathan greens one cup

Cooked dal one cup

Cumin seeds one spoon

Garlic pods two grated

Pepper coarse powder two spoons

Asafoetida half pinch

Sesame oil one tablespoon

Salt to taste

Turmeric one spoon

Procedure:

Blend the washed modakkathan leaves into a paste

Heat the pan with sesame and add cumin seeds to fry.

Pour the modakkathan paste with water.

Allow to boil for a minute .

Transfer the cooked masoor or toor dal or green lentil as per your choice with two cups of water

Add Salt to taste.

Sprinkle one spoon of pepper powder.

Soup is ready. So delicious and you will feel an instant relief from general tiredness and enjoy the freshness of the body.

It is good for children and adults.