INCREDIBLE BEET ICECREAM

Vegetable icecream!  Something different and smart twist!

Yes. We got amazed about its flavour and taste, when we first tasted this icecream. We wish that you had tasted it yourselves. It is incredibly delicious, when the flavour-intensifying beetroot is blended with an ice cream base. Such a harmonious combination! 

Just give a try to make this lovely ice cream and let us know how it turns out.

Ingredients:

Beetroot 250 gm

Boiled milk 50 ml

Milky mist Cream 35 % fat 400 gm

Milkmaid condensed milk sweetened 400 gm

Sugar 1 tsp

Procedure:

Wash the beetroot and pat dry.

Trim off the ends and peel the skin.

Grate.

Cook the beet,  grated in milk until soft.

Set aside to cool down.

Grind into a fine and smooth paste. Keep ready.

Beat the cream with one tsp sugar until soft peaks

Add condensed milk and mix to combine using the blender

Transfer the beet puree.

Blend well.

Pour the mixture to an airtight container.

Cover it and place in the freezer for 2 hours.

Take out and blend again to prevent ice crystals.

Freeze it for another 4 hours.

That's it!

Note. 

Replace the ice cream container from freezer to refrigerator for 15 minutes before serving.

Scoop out the desired quantity and enjoy!

Preparation Time: 15 minutes.

Cooking time 6 hours

Yield:  4 servings

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FOXTAIL MILLET PONGAL

Foxtail millet is rich in iron and minerals and dietary fibre.  It is totally pest-free. It lends a yummy taste in Upma, Kichadi, meal and Pongal. It is a very healthy alternative to rice and wheat. Diabetic-friendly food. Low glycemic food; We can make so many healthy twists using this wonderful millet. foxtail millet Pongal is easy to make.

Do follow the steps below:

Ingredients, we need:

Foxtail millet 150 gms
Moong dal 50 gms
Water 250 ml
Cashews 10 pcs chopped
Groundnut oil 2 tbsp
Cumin seeds 1 tsp
Pepper 1 tsp
Ghee 1 tsp
Green chilly  slit
Curry leaves 20 pcs
Rock salt 3/4 tsp

Procedure:

Wash the foxtail millet +Moong dal with water twice.
Drain the water. Add 250 ml water.
Heat 3 lit cooker with groundnut oil on medium flame.
Add cumin seeds and pepper 
Once they start to fry add green chilly, curry leaves.
Transfer the millet-dal contents 
Add rock salt/salt
Allow boiling. 
Check the salt taste. add if needed.
Close the cooker and place the whistle.
Allow 2 whistles and simmer it for 2 minutes.
Set aside to cool down. (15 minutes)
Heat the tempering pan with one tbsp ghee.
Add cashews and fry until golden brown.
Transfer the cooked millet Pongal and fold gently.
Pongal is ready to serve hot/warm.
Pongal tastes yummy and it goes very well with coconut chutney and sambar.
We like to have solo with one tsp ghee.

Happy and comfort cooking!

GHEE MYSORE PAK

Mysore Pak is one of the most tempting sweets that Karnataka tradition had offered to us. It has the rich aroma of ghee and soothing taste. The amazing fusion of sugar, loads of fresh cow ghee/Desi ghee and besan flour gives rich aromatic and delicious dessert. There are many delicious twists in Tamilnadu such as Ghee Mysore Pak, Almond Mysore Paks, Dates Mysore paks,  Kaju or Cashew Mysore Pak,  Milk Mysore Pak, Carrot Mysore Pak etc. Out of these heavenly Mysore Pak varieties, we are presenting here how to make homemade Ghee Mysore Pak in a quick and easy way to satiate your sweet cravings.

Ingredients:

Only 3 ingredients..

Fresh Cow ghee  500 ml
Besan flour 250 gms
Sugar 500 gms. 

Procedure:

Melt the ghee in low flame.
Roast the Besan flour in 2 tbsp ghee on low heat.
Transfer the roasted besan flour to the dry mixing bowl.
Add 250 ml ghee and blend well.
Set aside.
Heat the sugar with one cup of water on medium heat 
Bring to boil until the one string consistency achieved.
Add 2 tbsp ghee to the sugar syrup and mix to combine.
Reduce the heat to a low level.
Now add the ghee-besan mixture to the syrup
Give consistent stirs to combine on low heat.
Add ghee little by little in between and keep on stirring.
Watch the bubbling on low heat and keep on stirring.
Meanwhile, apply a little ghee on the tray.
Once the mixture cooked nonsticky and smooth, Add the remaining ghee and stir to combine.
Transfer the mixture to the tray.
Level the surface.
Wait for 15 minutes.
Cut into rectangular pieces or desired shapes you like.
Store it in an airtight container for 5 days 
Enjoy!
Happy and comfort cooking.
Shelf life 5 days
Cooking time 30 minutes
Yield 30 Mysore Paks.

CASHEW FUDGES/KAJI KATLI/MUNTHIRI BURFI/CAKE

Cashew fudge/Kaju katli is the staple dessert that is enjoyed all age groups in every home of India during this Diwali and many special family occasions. Once we start to enjoy this deliciously sweet, we won't be able to stop with one.
We can make it at home with a few ingredients in no time.
Ensure the health of your family members by making it in your kitchen.

Preparation time 10 minutes
Cooking time 20 minutes
Method: easy for everyone even for beginners

Ingredients:
Whole cashew nuts 250 gms
Milkmaid sweetened condensed milk 300 gms
Fresh ghee 50 ml
Crushed cardamom seeds 1/4 tsp
Almond and Pistachio nuts flakes one tablespoon
Saffron strands 10-15 pcs optional

How to make it?

Grind the cashews using the whisk button.
A coarse texture is perfect.
Heat the pan with one tbsp ghee on low flame.
Add the milkmaid condensed milk.
Stir to combine.
Transfer the cashew powder to the pan.
Mix to combine.
Keep on stirring,
Don't worry about cashew lumps.
They will settle down by constant stirring and rubbing with a spatula.
Add ghee one tbsp by one tbsp at regular intervals while stirring on low heat.
Low heat is to be maintained throughout the process.
Add cardamom powder and saffron strands and keep on stirring.
Cook until the contents turn out as a non-sticky mass.
Sprinkle the nut flakes and mix to combine.
Apply a little ghee over the non-stick Tawa and transfer the non-sticky mass
Lever it using a spoon.
Sprinkle the nut flakes (one tbsp) over the levelled mass.
Let it cool for 10 minutes.
Then cut the mass into diamond-shaped or desired shaped fudges.
Store it in the refrigerator

Serves 15 diamond pieces.

Wishing the prosperous and safe Diwali.
Happy and safe cooking!

CRISPY POTTUKKADALAI MURUKKU

Diwali 2019, the grand great Diwali is around the corner, celebrate and enjoy these crispy and delicious murukkus with your loved ones. Diwali Celebrations are not complete without this savoury in almost all of our homes.

Ingredients: 

Store-bought Raw rice flour 400 gms
Roasted gram or fried gram 200 gms
Himalayan Pink salt 1/2 tsp
Asafoetida one pinch
Ajwain Seeds 1/2 tsp
White sesame seeds 1 tsp
Ghee 1 tsp
Hot oil 2 tsp
Cold-pressed Groundnut Oil 750 ml
Water 150 ml

Procedure:

Take Raw rice flour and Fried gram powder and mix well.
Add salt,  Asafoetida, ajwain seeds (ease digestion) White sesame seeds.
MIx well. 
Add water little by little.
Knead to form a mass.

Heat the Groundnut oil until the deep-fry temperature on a medium flame.
Check the temperature by dropping a tiny bit of the dough. If it rises up, the perfect temperature is achieved.
Add 2 tsps of this hot oil to the dough and knead again.
Smear a drop of oil inside the press.
Fill the  3/4 th  murukku press with the portion of the dough 
Squeeze the dough spirally on the spoons.
The good shape will be achieved by practice.
Drop the spirals into the oil one by one and deep fry.
Medium heat is to be maintained throughout the process.
Flip over until the murukkus fried evenly.
Once the oil bubbles around each murukku subside, take out that murukku and place it on a dry tray.
Collect them one by one.
Crispy murukkus are ready to be served or stored in an airtight container.
Safe and happy cooking!

Cooking time: 15 minutes
Serves 25 murukkus

Make 5 murukkus per batch.
25 murukkus can be made using the above-given measurements

BESAN BADAAM BURFI

2019 DIWALI SWEETS-EPISODE 2✨

Diwali 2019 is just next week and we start to plan and prepare an array of sweets and savouries to celebrate with loved ones and relatives. 

This is one of the most relishable desserts across our nation. 

Besan badam burfi is made with a few ingredients. 

Besan flour and almond powder are sauteed with generous amounts of ghee sugar to make this tempting delicacy.  

Key ingredients:

Besan flour 200 gms

Fresh Ghee 250 gms

Sugar 250 gms 

Almonds 100 gms

Orange food colour one pinch

Yellow food colour 1one pinch

Water 1/2 a cup

Procedure:

Dry roast almonds on Medium Heat for 2 minutes

Set aside to cool down.

Add 3 tbsps of ghee in a dry pan 

Roast besan flour on low heat.

Add some more ghee to form a mass.

Set aside.

Grind the almonds using the whisk button into a coarse powder and keep it ready.

In a pan add sugar and half a cup of water.

Bring to boil on high flame until one string consistency is achieved. turn off the heat for a while.

Grease the dry tray with a little ghee and keep ready.

Add the besan mass to the sugar syrup and mix well 

Turn on the heat to low flame.

Once combined with sugar syrup, add almond flour little by little and keep on mixing.

Add 3 tbsps of ghee in between the continuous stirrings on low heat.

Keep on stirring until the foamy and non-sticky mixture is gained.

Transfer the besan-almond mixture to the ghee-smeared tray and level it with a spoon.

Set aside for 10 minutes.

Cut into rectangular bars using a ghee greased knife.

Soft and yummy burfi is ready to store in an airtight container.

Happy and comfort cooking!

Wish you a prosperous Diwali!

FOXTAIL MILLET KICHADI

Fox tail millet is a gluten free millet, rich in dietary fiber,  packed with minerals and vitamins  in considerable amount..

Fox tail millet lends itself in kichadi as a traditional blend of vegetables with the spices in perfect proportion. 

INGREDENTS WE NEED;

Fox tail millet 200 gm
Groundnut oil  2 tbsp
Mustard seeds 1/2 tsp
Urad Dal 1 tsp
Chana Dal 1 tsp
Chopped Shallots 1/2 a up
Slit green Chilly 1 pc
Fresh Curry leaves 25 pcs
Grated Ginger 1 tsp
Chopped beans 3/4 cup
Chopped Carrots 3/4 cup
Peeled potatoes 1/2 a cup
Tomato medium size 
Ghee 1 tsp
Mint Greens, a fistful
Coriander Greens, a few
Rock salt 3/4 tsp
Water 3 cups

Procedure:

Heat the 3 lit pressure cooker on medium heat with 2 tbsp Groundnut Oil.
Add Mustard seeds.
Once they start to crackle, add urad dal and chana dal.
Add shallots, green Chilly.
Add ginger grates
Once the shallots turn transparent, add vegetables and curry leaves
Add turmeric and saute on medium heat
Add 3 cups of water.
Add rock salt.
Allow boiling
Throw miint greens.
Transfer the drained millet contents.
Close the cooker and place the weight
Allow 2 whistles. Simmer for 2 minutes.
Turn off the heat. Let it set aside to cool down.
Open the cooker and add coriander greens and ghee
READY.
Serve hot with coconut chutney/ curd pachadi

Cooking time 20 minutes
Yield: 3 servings

MINT FLAVORED CASHEW NUTS PAKODA

Check out youtube video

Have you ever tried this crispy outside soft inside cashew nut pakodas with a fantastic mint flavour during the rainy day evening?
If not, this is the perfect season for enjoying this great accompaniment with hot piping Ginger tea in the evening. Just give a try!

Hot Cashewnut Pakodas are very crisp and crunchy-munchy when compared to other variations because the dough should be consumed very less water.

How to make?

Whole cashew nuts 75 grams
Besan flour 200 gms
Raw rice flour 100gms 
Cooking Soda /4 tsp
Rock sal 3/4 tsp
Fennel seeds 3/4 tsp
Water 50 ml
Grated ginger 1 tbsp
Chopped Bellary onion 3/4 cup
Finely chopped green chillies 2 pcs
Chopped fresh curry leaves 15 pcs
Mint green leaves, a fistful
Coriander greens,  a few
Groundnut OIl 400 ml to deep-fry

Procedure:

Mix all the ingredients into a semi-dry dough in a dry mixing bowl.
Heat the oil to deep-fry temperature.on medium heat
Check by dropping a diny bit of the dough. If it rises up, the temperature is perfect to deep-fry.
Now, drop the dough portions roughly shaped into the oil.
Allow deep fry until oil bubbles subside.
Take out and place them on oil absorbent tissue towels.
Deep fry the remaining dough in batches.( 6-7 pcs per batch)

Ready!
Enjoy with a hot piping Ginger Tea!

Cooking Time 10 minutes
Preparation time 10 minutes
Yield: 2 generous servings

Procedure

INSTANT MILK PEDA

COZY BARNYARD MILLET PONGAL

Millets are a great source of iron and fibre. They are the healthy alternatives of rice and wheat. These ancient grains are trending again in Indian Cuisine.

Barnyard millet Kuthiraivali in Tamil/Odalu in Telugu/Kavadapullu in Malayalam/Sanwa in Hindi/Oodhalu in Kannada is one of the tastiest and low glycemic variety which is suitable for Pongal.

Barnyard millet 150 gms
Moong Dal           75 gms
Green chilly  1 pc
Curry leaves 20 pcs
Whole Cashews 15-20 pcs
Cumin Seeds 1 Tsp
Peppercorns 1 tsp Water 600 ml
Rock Salt 3/4 tsp
Asafoetida one pinch
Groundnut oil 2 tbsps
Ghee 20 ml

Procedure:

Roast moong dal and barnyard millet in 1 tsp ghee on a medium flame for 2 seconds.
Set aside to cool down.
In a pressure cooker, add 2tbsps groundnut oil.
Add cumin seeds and peppercorns.
Once the cumin and pepper start frying turn the heat to low.
Add green chilly (Slit) and curry leaves.
Sprinkle one pinch asafoetida. 
Add 600 ml water.
Now, turn heat to high.
Transfer the roasted millet-dal contents.
Add rock salt.
Bring to boil.
Check the salt-taste. Add a little salt if needed.
Close the cooker and place the weight.
Allow one whistle.
Switch off the flame.
Wait for 10 minutes.
Heat the tempering pan with 2 tbsps of ghee on medium flame.
Add whole cashews and fry until golden brown.
Open the cooker and transfer the fried cashews along with ghee.
Fold several times to combine.

Barnyard millet Pongal is ready to be served.

Cooking time 15 minutes
Yield: 2 servings.

CONVENTIONAL FOXTAIL MILLET PAYASAM/KHEER/SHRI KANDAR SASHTI VRATA OFFERING/THINA ARISAI PAYASAM

                                               FOXTAIL MILLET PAYASAM/KHEER

Ingredients we need:

Foxtail millet 200 gms
Crushed jaggery 300 gms
Water 500 ml
Fresh Cow ghee 3 tbsps
Whole cashews 10-15 pcs
Ankur Raisins 15 pcs
Crushed Cardamom Seeds 3/4 tsp
Strained coconut milk 200 ml

Procedure:

Heat the ghee 1 tbsp in a pan on medium heat.
Roast the foxtail millet until a nice aroma smells.
Set aside to cool down.
Cook the foxtail millet with 500 ml water for 15 minutes on medium flame.
Observe and check whether the millet cooked soft.
Add jaggery (crushed) and stir to combine.
Medium heat and utmost care should be maintained.
Heat a tempered pan with 2 tbsps of ghee on medium heat.
Add whole cashews and Ankur raisins to fry.
Transfer the frying ingredients to the cooking millet contents along with ghee.
Pour the strained coconut milk.
We can add boiled milk instead of coconut milk.
Final touch with the sprinkling of cardamom seeds crushed for the divine flavour.

Yield Six cups 
Cooking time 30 minutes

PROSO MILLET SWEET PONGAL

Proso millet is packed with high amounts of calcium. It is learnt that it reduces cholesterol and so the risk of heart diseases. Moreover, millet is a high source of fibres and minerals like manganese and phosphorous.

Millets are being consumed during fasting/Vrata times around Navaratri festival celebrated in India and By Indians residing in all over the world. 

Such millet recipes are the best to have in hand. 

Proso millet sweet Pongal is such one of the best millet recipes enriched with organic jaggery that is rich in iron.

How to make sweet proso millet pongal?

Ingredients we need:

Proso millet 200 gms

Jaggery 200 gms

Moong dal 50 gms

Cardamom pods 8-10 pcs

Whole cashews 10 pcs

Raisins 20 pcs

Ghee 50 gms

Procedure:

Wash the millet+Moong dal contents twice.

Transfer the drained contents to the pressure cooker and cook until 3 whistles.

Set aside to cool down.

Meanwhile, let's make jaggery syrup.

Heat the jaggery powder in a saucepan with 100 ml water over a medium flame.

Bring to boil until thick syrup;  no consistency needed.

Strain the syrup and pour over the cooked millet contents.

Give multiple stirs to get well combined.

Crush the cardamom seeds into coarse powder and add to the mixture/

Heat the ghee and add cashews and raisins.

Fry until golden brown.

Transfer the fried contents to the millet mixture.

Mix well to combine.

Proso millet sweet Pongal is ready to offer Deities during Navaratri celebrations

Whenever we want to have something sweet, we may make this easy and healthy sweet Pongal and enjoy with our family members.

PLAIN MILAKAI BAJJIS/PLAIN MIRCHI FRITTERS

Spruce up your Monsoon with plain Mirchi fritters/Bajjis!

Chillies have a specific flavour and heavy spiciness. But there are special chillies have very less spiciness along with the same flavour in the market. They are used to make milakai bajjis with chilly powder. They are long and pale green.

Using the special bajji chillies, we can make tasty bajjis by adding some balanced spices in a few minutes.

How to make?

Ingredients we need:

Bajji chillies 8 pcs
Besan flour 200 gms
Raw rice flour 50 gms
Cooking soda 1/4 tsp
Rock Salt 3/4 tsp
Chilly powder 1/2 tsp
Asafoetida one pinch
Water as needed to make idli batter consistency
Groundnut oil to deep fry 400 ml

Procedure:

In a mixing bowl, take besan flour or gram flour, Raw rice flour, Rock salt, Asafoetida, Chilly powder, cooking soda in above-mentioned quantities. 
Add water little by little and mix well until idli batter or thick consistency.
Set aside.
Wash the chillies and wipe them dry.
Heat the oil to a depp fry temperature on medium heat.
Dip the chillies one by one in the batter and drop it carefully one by one.
3  or 4 per batch.
Deep fry until golden brown and oil bubbles subside.

Your flavour-bursting Mirchi bajjis are ready to enjoy with hot tea.

SATIATING CARROT ICECREAM

Creamy chilled dessert, somewhat surprising, might just be your most lovable that's good for your eye health.

There are very few vegetables that lend themselves to pronounced scoops. Carrots are one of such veggies. Carrot stood out as a catchy ingredient in this ice cream with the predominant flavour.  

How to make?

Key ingredients:

Carrots 200 gms or two carrots

Heavy milk cream 40% fat 400 ml

(Milkymist fresh cream is used here)

Sweetened condensed milk 400 ml

Saffron strands 20 pcs

Fresh milk 100 ml

Procedure:

Wash the carrots. Cut the ends. Peel the skin.

Grate the carrots.

Cook the carrot flakes in 100 ml fresh cow milk on medium heat

Add saffron strands and cook for 8 minutes.

Set aside to cool down.

Blend the cooked carrots to a smooth puree.

Transfer the Heavy cream into a dry mixing bowl.

Beat until soft peaks.

Add condensed milk and carrot puree.

Mix well to combine.

Transfer the mixture to an airtight container.

Cover it and place it in the freezer compartment,

Let it freeze for 2 hours.

Take out and give fine stirs.

Keep it again in the freezer compartment for another 3 hours.

(Note: Stirring one time will break down the ice crystals and form into smooth textured 

ice cream)

Rich creamy carrot ice cream is ready to enjoy.

Four generous servings.

Give it a try.

BEETROOT THUVAYAL/CHUTNEY

Beetroot chutney is a smart way to include the beet in your day to day diet. A fantastic accompaniment to hot steamed rice with a dash of fresh ghee. It is quite different from the usual thuvaiyals or chutnies, we made. This chutney stays fresh for 2 days in an airtight container in the refrigerator.

How to make?

Ingredients, we need:

Groundnut oil 2 tbsps
Chopped shallots 20 pcs/3/4 cup
Red Chillies 2 pcs
Kokum Rind 1 pc
Chana dal 50 gms
Shredded coconut one bowl
Garlic gloves 5 pcs
Curry leaves 20pcs
Shredded Beetroot one bowl
Jaggery powder 1 tsp
Rock salt 1 tsp
Asafoetida 2 pinches
Water 50 ml

Procedure:

Heat the pan with groundnut oil on medium flame.
Add red chillies.
Add chopped shallots next.
Followed by curry leaves
Once the shallots turn translucent add, chana dal.
Saute until dal fried golden brown.
Add shredded beetroot and saute until the water content absorbed.
Add shredded coconut and kodampuli/kokum rind.
Saute for a second.
Jaggery powder and rock salt are to be added.
The heat should be reduced in this stage
Sprinkle 2 pinches of asafoetida.
Switch off the flame and set aside to cool down.
Transfer the contents to a mixer jar.
Grind with 50 ml water into a coarse paste.

There is no need to temper the chutney because we fried everything to make a delicious chutney

Enjoy with Id;lis or hot steamed rice with ghee.
.

MANATHAKKALI KAI KUZHAMBU/WONDER BERRIES GRAVY

Black nightshade, Sun berries, Wonderberries are the names in English for manathakkali or karunjukkutti or Sukkutty keerai

MAKOI in Hindi
KAMACHI CHETTU in Telugu
NITNANI  in Sanskrit
KAKKESAPPU in Kannada
MANATHAKKALI in Malayalam


The botanical name of this greens is Solanum Nigrum. During this monsoon, these greens are growing lush. The tiny berries are abundantly seen everywhere in these plants. Kongu folks know about these berries work miraculously with the illness of ulcer.

These unripe berries and riped berries are more nutritious and healthy option to treat mouth and stomach ulcers. The fusion of all bitter berries, the sweetness of jaggery, sour of tomato and kudampuli/kokum rind and spiciness of country coriander seeds, cumin seeds, pepper, asafoetida, fenugreek seeds, red chilly powder and rock salt is the result of the perfect required consistency and delicious gravy.

I am using fresh raw berries and riped berries for making this dish. Those who can't get the fresh berries can make this gravy with dried and processed manathakkali vathal sold in all grocery stores.
Both are having the same taste and nutrition facts. but you have to wash several times the high salt content coated for preservation and use vathals.

How to make delicious manathakkali kai kuzhambu?

Ingredients:

Wonder berries unripe and riped 250 gms
Garlic cloves 3 pcs
Shallots 20 pcs
Coriander seeds 2 tsp
Cumin Seeds 1 tsp
Pepper 1tsp
Mustard seeds 1/2 tsp
Curry leaves 10-15 pcs
Coriander greens chopped 1 tbsps
Asafoetida 2 pinches
Roasted fenugreek seeds powder 1/2 tsp
Red chilly powder1/2tsp
Coconut shredded 1 cup or 100gms
Roasted gram 1 tsp
Jaggery powder 1 tsp
Rock salt 3/4 tsp! tsp 
Poppy seeds +2 ml water 
Turmeric 1/2 tsp
Kodam puli 1 pc/Kokum Rind
Tomato medium size 
Groundnut oil  5-6 tbsps 
Sesame oil to final touch 1 tbsp

Procedure:

Soak Poppy seeds in 2 ml water for 10 minutes.
Fry the coriander seeds, Cumin Seeds, Pepper, Garlic cloves, turmeric 1/4 tsp Red chilly powder 1/4 tsp, Shredded coconut, roasted gram, kodampuli/kokum rind in 2tbsp groundnut oil and set aside to cool down.
Grind at high speed to a fine paste adding 50 ml water.
Heat the pan with3 tbsps of groundnut oil on medium heat.
Add mustard seeds. 
Once they start crackling, add shallots, curry leaves.
Once the shallots fried translucent, add Turmeric powder1/4 tsp and red chilly powder 1/4 tsp.
Add berries and chopped tomato. Saute well.
Sprinkle asafoetida and add fenugreek powder.
Saute once again and transfer the ground spices along with its rinsed water250 ml.
Add salt and jaggery powder.
Stir to combine.
Allow cooking for 5 minutes. Add chopped coriander greens. 
Once the gravy thickens, pour one tbsp Sesame Oil over the gravy.
Turn off the flame.
Serve hot with hot steamed rice. 
It pairs very ell with Any South Indian breakfast main dishes like Idlis Dosas and so on.

Cooking Time 20 minutes
Yield: 4 servings.

MELT IN MOUTH CARROT KAESARI

Are you craving for absolutely delicious sweet in this season
Then, choose this sweet to try out!
There are So many variations. This is one of the variations of kaesari calls in for Super veggie, Carrot making it as more relishable and natural and pure. While you doing this, you will get amazed about its crumbly and ultimately soft and melt-in-mouth texture. You cannot stop with one bowl. more and more, you want!

This is easy to make at home! You can do this within a few minutes.

How to make?

Ingredients needed:

Fresh Carrots 150 gms or two
Semolina 75 gms
Sugar 100 gms
Fresh cow ghee 75 ml
Cardamom pods 9 pcs
Whole cashews 8-10 pcs
Raisins 115-20 pcs
Edible camphor a tiny bit
Saffron strands 10-15 pcs optional

Procedure:

Wash the carrots thoroughly.
Peel off the carrots
Shred the carrots into fine flakes.
Grind it with 5ml water to a fine pulp
Roast Semolina in 2 tbsps ghee until creamy texture.
Set aside.
Bring to boil 250 ml water with one tsp ghee in a pan on medium heat.
Once the water starts to boil add roasted semolina little by little keeping on stirs.
Let semolina to cook well and absorbed water entirely.
Add one tsp ghee and stir.
Now add carrot pulp and mix to combine.
Add sugar and stir well to dissolve and concentrate on medium heat.
This will take 1 minute.
Pour 25 ml ghee and mix to combine.
Add crushed cardamom seeds.
In another pan, add 3 tbsps ghee and fry whole cashew nuts and raisins until golden brown.
Transfer the cooked carrot-Semolina contents to the frying pan and mix to combine.
Add saffron strands optionally
Let the contents cook until nonsticky
Ready to serve.

ULTIMATE BITTERMELON SABZI

 

Ingredients:

Bitter Melon 200 gms

Tomato medium size 4 pcs

Curry leaves 15 or one sprig

Shallots 10 chopped

Red chilly powder 1/2 tsp

Turmeric 1/2 tsp

Sambar powder 1/2 tsp

Asafoetida 2 pinches

Roasted Fenugreek powder1/2 tsp

Kokum Rind or kodampuli1 pc 

or (a gooseberry size Tamarind to be soaked in

 water 50mland take its thick extract)

Jaggery powder 1 tbsp

Rock Salt 3/4 tsp

Chana Dal 1 tbsp

Coriander greens a fistful chopped

Cold-pressed Groundnut oil 2 tbsps

Cold-pressed sesame oil 1 tbsp

Ghee 1 tbsp

Procedure:

Wash the bitter gourd/Bitter melon and cut the ends.

Chop the veggie as 1/4 inch coin-shaped slices using a chopper.

Boil the tomatoes until the skin automatically peeled off.

Set aside to cool down and grind to a fine puree.

Heat a wok with 2 tbsps groundnut oil.

Add mustard seeds to splutter

Once they start to splutter, add chana dal to fry.

Add shallots and curry leaves 

Saute until the shallots fried transparent.

Reduce the heat to low.

Add turmeric, Red chilly powder and sambar powder.

Transfer the bitter melon coins and saute for a second.

Rock salt 3/4 tsp to be added.

Next ingredient is Kokum rind/Kodam puli 1 pc or tamarind, gooseberry size to be soaked in water and strain the extract and add.

Then, jaggery powder and sprinkle 2 pinches asafoetida

Saute for 2 seconds on low heat.

Cover and cook for 5 minutes on low heat.

Open the lid and add tomato puree along with 250 ml rinsed water and roasted fenugreek powder.

Stir to combine.

Cover and cook for another 5minutes on medium heat.

The final addition of coriander greens, one tablespoon Cold pressed Sesame oil.

Ghee 1 tbsp if you want to feed the kids. It's optional.

Cooking time: 15 minutes

Servings 2 persons

SEEYAM/SUZHIAM/SOJJI/FRIED MOTHAGAM/SOYYAM

Seeyam/Suzhium/Fried Mothagam/Sojji is a fantastic sweet made with chana dal and jaggery. The sweet and cardamom flavourful filling are dipped into the rice urad dal batter and deep-fried as crispy golden sweet bondas. It is called as Sugium, Seeyam, Sojji, Suzhium, Mothagam and so on. In Tamilnadu, this sweet is traditionally made during the festival time.
But it can be made and enjoyed as an evening snack if we crave for something sweet and high proteinous bites. 
Preparation time 1 hour
Cooking time 30 minutes
Servings 4-5

How to make?

Ingredients we need:

For batter

Idli Rice 100gms
Raw rice 1 tbsp
Urad dal 100 gms
Raw salt 1/2 tsp
Water as needed for idli batter consistency.

For Sweetfilling:

Jaggery crushed 200 gms
Chana dal 200 gms
Cardamom powder1/2 tsp
Coconut freshly grated 3 tbsps
Ghee fresh 2 tsps

Oil to fry: Coldpressed GroundnutOil

Procedure:
Wash and soak urad dal, raw rice and idli rice for one hour.
Pressure cook Chana dal with 150 ml water allowing 3 whistles.
Set aside to cool down.
Transfer the cooked dal, jaggery, cardamom powder and shredded coconut and grind to a coarse-textured paste.
Drain the water and grind the rice and urad dal contents with salt and water needed for idli batter consistency.
Transfer the ground batter to the mixing bowl.
Mix ghee with jaggery dal paste and make equal sized balls 
Heat the pan with groundnut oil on medium flame.
Dip the balls one by one in the batter and lower them in hot oil.
Allow deep-frying until golden brown.
Take out and place them on oil absorbent paper towels.

Ready to offer/enjoy

PROTEIN RICH THAYIR VADAIS/DAHI VADAS/PERUGU VADAS

Thayir Vadai is one of the most delectable dishes loved by all age groups. This is the right time to prepare this excellent snack to celebrate the festivals around the corner. Soaked fluffy vadas in thick seasoned fresh curd. It is easy to prepare and do make this amazing vadas and enjoy with your loved ones, friends and guests to celebrate the rainy days!

How to make this fluffy curd vadas?

Ingredients, we need:

Whole deskinned Urad Dal 200 gms
Cold-pressed Groundnut OIl to deep fry 500 ml
Bellary onion 1 pc
Green chillies 2 pcs
Curry leaves 20 pcs
Coriander greens, a few
Asafoetida one pinch
Grated ginger 1 inch
Rock salt 1 tsp
Fresh Cow curd 500 ml
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp

Procedure:

Wash Whole deskinned urad dal two times and soak in water for one hour.
Drain the water completely. Grind the dal with 1/2 tsp rock salt to a smooth batter.
Don't add water. The water absorbed by dals during the soaking process is enough to grind smoothly. If needed, splash little water. However, the batter should be thick.
Transfer the batter to a dry mixing bowl.
Chop half of the bellary onion lengthwise.
Chop one green chilly into fine rings.
Grate the ginger.
Chop the curry leaves and coriander greens roughly.
Add onion, green chilly, curry leaves, coriander greens and grated ginger and mix well to combine.
Heat oil to deep fry.
Dip the palms in water and take a portion of batter and roll into a ball-shaped batter and flatten it and make a hole in the centre.
Lower the vadas one by one in hot oil. Allow frying into golden brown vadas.
Observe the oil bubbles cease
Collect them on oil absorbent paper keep ready.
Seasoning of the fresh cow curd now:
Add salt to curd and mix well.
Heat a tempering pan with 1 tbsp groundnut oil.
Add mustard seeds to pop up.
Add chana dal 1 tsp and fry until they turn golden brown.
Add another half of Bellary onion, green chilly, curry leaves and coriander greens.
Add grated ginger.
Saute for a while until the onion turn golden brown.
Add asafoetida and cumin seeds
Transfer the fried contents to the Curd and mix to combine.
Place vada one by one and immerse into curd.
Soak the vadas in curd for half an hour.

Delicious curd vadas are ready to relish. It can be had with breakfast, lunch and dinner or evening tiffin.

Cooking time 1.10 minutes
Serving: 3 persons