RICH CASHEW-CARROT HALWA

Ingredients:

Carrots two peeled

Cashew one cup

Ghee half cup

Sugar one and a quarter cup

Cardamom 8 nos

Kaesar powder half pinch

Cashews whole four

Adequate water to blend the carrot gratings and cashews

Procedure:

Wash the carrots and peel off.

Grate the carrots.

Soak the cashew for half an hour.

Blend the cashews and carrot gratings together with adequate water into a fine paste.

Heat the pan with sugar and half a cup of water.

Add kaesar powder.

Mix and allow to boil till the one string consistency obtained.

Add the paste and stir well.

Add ghee little by little

Stir continuously over a medium flame till the ghee oozed out on the sides.

Peel off the cardamom pods and crush the seeds into a coarse powder.

Switch off the flame and transfer the halwa to a serving bowl.

Garnish with roasted whole cashew nuts.

Serve warm. 

Relishable sweet for grand Diwali..!

KADAMBA SAMBAR

A special sambar packed with a lot of vegetables having unique flavour;







Ingredients:

Toor dal/mysore dal 200 gm
Tamarind extract three cups
Bellary onion one chopped longitudinally
Curry leaves 15 nos
Sambar powder one tablespoon
Turmeric powder one spoon
sesame oil one tablespoon
Mustard seeds one spoon
Asafoetida one pinch
Turnip one chopped
Hybrid tomato one chopped
Cauliflower chopped one cup
Potato peeled and chopped one cup
Carrot one chopped one cup
Push beans chopped one cup
Salt to taste
Coriander  leaves chopped half cup

Procedure:

Pressure cook the dal with turmeric and few drops of castor oil up to three whistles.
Soak tamarind in water for half an hour and extract the thick juice.
Heat the pan with sesame oil.
Add mustard seeds.
While the mustard seeds start to splutter, add onion, curry leaves, turmeric half spoon, vegetables,
asafoetida, sambar powder.
Saute for a while.
Add tamarind extract.
Add salt and allow to boil.
Allow to cook the vegetables for eight minutes.
Add cooked dal and adequate water.
Check the salt.
Adjust if needed.
Allow to boil for another five minutes.
Add coriander leaves.
Switch off the flame.


Fantastic Kadamba sambar is ready to have with hot steamed rice and one spoon of ghee!

CRISPY CHEEDAI

Ingredients:

Raw rice flour 200 gms

Dry roasted urad dal powder 50 gms

Sesame oil one tablespoon

Salt to taste

Cumin seeds one spoon

Asafoetida half pinch

Ajwain seeds one spoon

Adequate water

Procedure:

Mix the raw rice flour, urad dal flour and salt.

Add adequate water and one tablespoon of sesame oil.

Knead to a soft and non-sticky dough.

Incorporate  cumin seeds, ajwain seeds and asafoetida with the dough.

Make tiny balls by rolling in your palms.

Heat the sesame oil to the deep-frying temperature.

Drop the balls in batches

Allow to deepfry until the balls turn golden brown and sizzling sound ceases.

Drain the oil and place them in a dry pan or tissue paper.

Allow to cool and have as a snack. They are crispy outer soft inner. You will love them much.

KAMBU MURUKKU/BAJRA MURUKKU

The good news is" eating healthy" is trending, nowadays!

How to make kambu/bajra  murukkus?

Ingredients:

Bajra/Kambu flour 250 gms

Bengal gram flour 75 gms

Red chilly powder one spoon

Ajwain seeds one tablespoon

Sesame (black)seeds one tablespoon

Asafoetida one pinch

Adequate water

Salt to taste

Sesame oil to deep fry

Procedure:

Blend the Bengal gram and red chilly powder into a fine powder.

Mix the bajra flour, Bengal gram flour mix, salt and asafoetida together in a dry bowl.

Add adequate water and knead a soft and nonsticky dough.

Incorporate the sesame seeds and ajwain seeds with the dough.

Heat the oil and test the perfect temperature to deep-fry murukkus.

Fill the murukku press with a portion of  dough.

Squeeze the murukku on a ladle and drop into the hot oil.

Deep-fry the batch of murukkus until the sizzling sound ceases.

Repeat the process for the rest of the dough.

Crispy kambu murukkus are ready to relish..!

Delicious and nutritious!

MURUNGAIPOO PORIAL/DRUMSTICK FLOWERS STIR FRY

Ingredients:

Drumstick flowers and buds three cups

Tender drumstick leaves one cup

Coconut gratings half cup

Salt to taste

Curry leaves 8 nos

Red chillies three split

Bellary onion chopped half cup

Asafoetida half pinch

Turmeric powder one spoon

Sesame oil half cup

Mustard seeds one spoon

Moong dal one tablespoon

Procedure:

Clean the blossom and buds.

Remove the stick of tender leaves.

Heat the frying pan with sesame oil over a medium flame.

Add mustard seeds to crackle.

When the mustard seeds start to splutter, add moong dal.

Followed by the onion, red chillies and curryleaves.

Saute for a while.

Add turmeric.

Transfer the flowers, buds and tender leaves.

Give a good stir till the leaves and flowers shrink.

Add salt and adequate (say 75 ml of water) water.

Close with the lid.

Allow to cook till the water completely absorbed.

sprinkle asafoetida and shredded coconut.

Stir well until all the ingredients combined together.

Yummy drumstick flowers stir fry is ready.

It goes very well with dal, rasam and Curd/buttermilk.

Give a try.

It is highly nutritional and healthy, You already know about its values. needless to say more.!

:-)

.