Showing posts from January, 2014

Carrot Halwa or Gajar ka Halwa

The traditional method of making carrot Halwa is to grate it and add with Khova or milkmaid. But tried a new method today. It did turn out to be yummy and delicious. Ingredients: Carrot - 1 Kg Sugar - 1 cup Milk - 1/2 litre Cashew Nuts - 8 to 12 nos Ghee - 1/4 cup Method: Steam the carrots in pressure cooker and grind them to a fine paste. Break the cashew nuts and fry in a tbsp of ghee. Boil the milk and reduce it to 3/4th of the original quantity. Add the ground paste and mix well with the milk. (Do not cover the vessel, as the mixture will definitely overflow, even if you keep in medium flame). When the mixture thickens add the sugar (this will make the mixture a little watery). Keep stirring so that it does not stick to the bottom of the pan. Add ghee little by little and keep stirring. The mixture have to thicken and should not stick to the sides of the pan. Add the fried cashew nuts and stir for a few more mins. Remove from flame and let it cool. Store in an airti

Carrot Milk - A tasty evening drink recipe

Carrots in any form is favourite to all in our house hold. This drink made of orangy orange carrots made a fulfilling evening drink for the day. Ingredients: Carrots - 2 nos Skimmed Milk - 1 1/2 litres Sugar - 1/4 cup Cardamom Powder - 1/2 tsp Saffron - few strands Cashew nuts - 6 nos Almonds - 6 nos Clove - 1 no Cinnamon sticks - 1 inch piece Method: Peel the carrots and cut them into big pieces. Soak the almonds in warm water and peel the skin. Soak them along with cashew nuts in warm milk for about 15 mins. Pressure cook the carrots and grind them along with cashewnuts and almonds to a fine paste. Boil the milk and let it reduce to 3/4th. Add clove and cinnamon stick to the milk. Add sugar and stir constantly till it completely dissolves. Add the ground paste and cardamom powder and mix well. Remove the clove and cinnamon stick from the milk. Garnish the milk with roasted almonds and cashew nuts. Serve hot or chilled according to one's taste.

Thakkali Thokku

Making thakkali thokku have become quite a regular whenever it is available in abundance. On my recent visit to the super market, was surprised to see the rate of the tomato at Rs. 6 per kg. So I grabbed a few kilos to make thokku which is a favourite side dish of even my daughter who cant tolerate Tomatoes in rasam or sambar. A bit time consuming but worth the time spent as it is consumed very fast. Ingredients: Tomato - 1 kg Methi seeds - 1/2 tbsp Sambar Powder - 2 tbsp (I prefer to use this as I need not add coriander powder, cumin seeds powder separately)         or Red Chilly Powder - 1 tbsp Coriander Powder - 1/2 tbsp Cumin Seeds Powder- 1/2 tbsp Asafodeita - 1/2 tsp Turmeric Powder - 1/2 tsp Salt to taste Gingely Oil - 1/4 cup Method: Boil water in a shallow vessel and immerse tomatoes in it. Close it with a lid and remove from the flame. Let it cool and grind it through a juicer jar so that only the juice remains. Heat oil in a shallow pan, add mustard

Thakkali Thokku using green chillies

When it is Tomato season, I prefer to make Tomato Pickle  which will last a bit longer. I also make Thakkali thokku using both sambar powder and also green chillies and ginger. This time for a change, I added kothamalli also while grinding, which enhanced the taste. Ingredients: Tomato - 1 Kg Green Chillies - 2 nos Ginger - 1/4 inch piece Coriander Leaves - 1 bunch Salt to taste Gingely Oil - 1/4 cup Mustard seeds - 1 tsp Hing - 1 tsp Methi seeds - 1/2 tsp Method: Immerse Tomato in hot water and cover it. Remove from flame and let it cool. Grind it using a juicer jar so that the seeds and skin will be drained and you will get only the extract. Grind the green chillies, ginger and washed and cleaned coriander leaves also using the same juicer jar. Mix everything together. Heat oil in a hard bottom pan and add mustard seeds and let it splutter. Add the methi seeds and fry it a little add the asafodeita and the ground paste. Let it boil and reduce. When it is half add

Cauliflower Manchurian Dry - A starter dish (IndoChinese Style)

After Paneer, Cauliflower is another ingredient that is made as Manchurian an Indo Chinese dish. This also can be made both as dry starter and also as a gravy. When my brother visited us, I wanted to surprise him and his family with something different and unique and for the starter I had made this Cauliflower Manchurian which every one liked and relished. Ingredients: Cauliflower Big - 1 no. Onion - 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp (optional) Red Chilly Powder - 1 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 4 tbsp and 1/4 tbsp for shallow frying Salt to Taste Method : Clean and cut cauliflower into florets. Put them in boiling water added with turmeric powder and a bit of salt. Cover with a lid and remove from flame. Drain the water and separate the florets.  Mix cornfl