CARROT PACHADI

                                            CARROT PACHADI 

Carrot pachadi is one of the dish which my mom does as she learnt from her mother. It quick dish can be done within 10 to 15 minutes.This is very easy to make and taste yummy.Procedure may be little weird but believe me it will taste yumm.If you are a beginner in cooking must try this.Surely you will get lot of appreciation.

                                   

                                           

                                       

 

INGREDIENTS
Carrots - 1 cup grated
Coconut - 1/2 cup
Roasted gram dhal ( pottu kadalai ) - 1/2 cup
Jeera - 1 tsp
Coriander seeds- 1/2 tsp
Red chillies - 3
Asafoetida - 1/2 tsp
Curry leaves - 1 strand
Tamarind - very little
Salt - to taste

TO TEMPER

Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - 1 strand

METHOD
- Grate the carrots and measure one cup and keep aside
- Grind everything little coarsely by adding little water except carrots
- Transfer the grinded mixture in a bowl and add the grated carrots and mix nicely and adjust the salt accordingly
- In kadai add TO TEMPER items and fry for a minute and add in the pachadi
- Tasty carrot pachadi is ready to serve

SERVING SUGGESTIONS
- Serve this carrot pachadi with hot rice and appalam
- You can replace this carrot with cucumber also.

                              

RAVA KESARI

                                               RAVA KESARI

      Rava kesari is one of the most famous south Indian receipe. In most of the temples  they give it as a prasadam. 

    

                      

INGREDIENTS

Rava (Sooji) - 1 cup
Milk - 3 cups
Sugar - 1 cup
Cardamon powder - 1/2 tsp
Kesari powder - 1 tsp
Cashews and badam ( chopped) - to ur wish
Ghee - 1/4 cup

METHOD

- Dry roast the rava for 10 to 15 sec
- In same kadai add 2 tsp of ghee and roast cashew and badam and keep aside
- In same kadai add milk once boiled add rava little by little and mix without lumps
- Once rava gets cooked well add sugar and mix well .
- Mix well till the sugar gets melts then add the remaining ghee
- Add in roasted nuts and mix well.
- Hot kesari is ready to serve

TIPS
- Once the sugar melts add ghee and switch off immediately
- If you cook for long time till kesari becomes solid when it cools down it becomes even more harder.

                       

                        

JAVARASI UPMA

               JAVARASI UPMA

 

Javarasi is called as sago . In hindi it's popularly known as sabudana. It is made from starch of tapioca. It is very good for health especially feeding mothers it helps in secretion of milk. Usually javarasi is blunt in taste so to make it more interesting we make it as a upma.

                                    

INGREDIENTS

Javarasi - 1 cup
Moong dhal - 1/4 cup
Turmeric powder - 1 tsp
Lemon - 1
Coriander leaves (finely chopped) - 2 tsp
Salt - to taste
Oil ( for soaking ) - 1 tbsp

TO TEMPER

Oil - for tempering
Mustard - 1 tsp
Channa dhal - 2 tsp
Urad dhal - 1 tsp
Green chillies ( finely chopped ) - 2 to 3 

(according to your spiciness)
Cashews - 4 to 5
Curry leaves - 2 strands

METHOD 

- Wash the javarasi for two to three times in running water .
- Soak the javarasi by adding water , 1 tsp of salt and 1 tbsp of oil over night or about 5 to 6 hours .
- Cook the moong dhal till it becomes soft and keep aside.
- Add oil in a kadai add all the to temper items and fry for 2 to 3 minutes
- Add turmeric powder and mix well .
- Now add soaked javarasi and mix well till javarasi becomes soft and transparent .
- Add salt and mix well .
- Add cooked moong dhal and mix nicely .
- Finally add lemon juice and chopped coriander leaves and mix well for two seconds .
- Hot javarasi upma is ready to serve.

SERVING SUGGESTIONS

- Serve it with mango pickle .
- Or serve it with spiced carrots ( slice the carrots add chilli paste, salt ,lemon juice and mix well ).

TIPS 

- For better results use nylon javarasi or use varalakshmi brand javarasi .





    

CARROT HALWA

CARROT HALWA 

Carrot halwa is one of  famous receipe which my mom often do it. It is usually called as gajar ka halwa in hindi . I don't like much sweets but I like this carrot halwa very much. My kids also loved very much. 

                                           

Ingredients

Carrot - 1 cup 

Milk - 2 cups 

Sugar - 1 cup 

Ghee - 4 tbsp

Cashews - for decoration 

Raisins - for decoration 

Procedure 

- Grate the carrots nicely 
- Add 2 tbsp of ghee in a Kadai 
- Add grated carrots and roast for 3 minutes 
- Add milk in it allow it to boil till carrots gets cooked well and all milk will shrink completely. 
- Now add sugar to it and mix well till the sugar melts completely 
- Add 1 tbsp of ghee and mix well till everything binds up completely 
- Add 1 tbsp of ghee in Kadai and add cashews and raisins and fry till golden brown 
- Add cashews in halwa
- Mix well and serve hot

SNAKE GOURD KOOTU

                              SNAKE GOURD KOOTU 

 

Kootu is one of the famous south Indian receipe. We can get it with the meals in most of the hotels in tamilnadu . There are many methods of doing kootu this is my method of doing it .

 

                                        

                                  

INGREDIENTS

Snake gourd - 1 normal size
Onions - 1 big
Tomatoes - 1 big
Moong Dhal - 1/4 cup  
Channa dhal - 3 tsp
Salt - to taste
Turmeric powder - 1tsp

TO TEMPER

Mustard - 1tsp
Jeera - 1tsp
Red chilli - 1
Green chilli - 2
Curry leaves - 1 strand

METHOD

- In cooker add oil and add TO TEMPER items
- Saute it for 3 to 4 seconds
- Add onions and saute well
- Add in tomatoes and saute well
- Add snake gourd and give a good mix
- Then add washed dhals and pour some water
- Adjust salt if needed and leave it for 3 to 4 whistles
- Once cooked open and mash well with serving spoon .
- Hot kootu is ready to serve


SERVING SUGGESTIONS

- This kootu can be served with hot rice ,ghee and appalam
- You can adjust the ratio of chillies according to your taste and spice levels
- Same wise dhals proportion also can be adjusted 

 ( i.e., equals amount of dhals can be used )
- You replace the snake gourd with bottle gourd ,chow chow & cabbage .

                             

           

                   

ROADSIDE KALAN RECEIPE

                               

                                   ROADSIDE KALAN 

                Kalan is called as mushrooms .There are lot of dishes using mushrooms. One of my favorite is roadside style kalan. But when we eat in shops they add lot of cabbage and maida but very little amount of mushroom.  Now i have altered the proportion and made it. In shops they add lot of sauces also.Iam going to show the healthier version of it without sauces.

                                                    

                                           

         

           INGREDIENTS

     FOR FRYING

Mushrooms - 200 grams.

Cabbage - 200 grams.

Maida - 1cup.

Corn flour - 1/4cup.

Chilli powder - 1 tsp.

Garam masala - 1/4 tsp.

Ginger garlic paste - 1 tsp

Salt - to taste.

FOR MASALA

Onions - 1

Tomatoes - 3 to 4

Ginger garlic paste - 1 tsp

Salt - to taste

Chilli powder - 1 tsp

Sugar - 1/2 tsp

Corn flour - 1 tbsp

Coriander powder - 2 tsp

Garam masala - 1/4 tsp

Salt - to taste

METHOD 

 

- Finely chop mushrooms and cabbage
- Wash the mushrooms and cabbage thoroughly and
drain the water
- Add maida ,cornflour, salt , chilli powder , garam
masala, ginger garlic paste 1 tsp in mushrooms and
cabbage
- Mix everything nicely without adding water.
- Deep fry in oil like pakoda.
- Grind the tomatoes into fine paste .
- In kadai add oil and add finely chopped onions fry
nicely
- Add ginger garlic paste. Fry till raw smell goes
- Add tomato paste fry till raw smell goes then add salt,
chilli powder, garam masala, coriander powder, saute
nicely
- Add fried mushrooms and give a good mix and add
1big glass of water let boil for around 3 to 4 mins
- Take 1 tsp of cornflour in a bowl add water and make
into liquid
- Add the cornflour mixture into the kadai and allow to
boil till mushrooms becomes semi solid.
- Transfer into serving plate and add raw onions, grated
carrots , finely chopped coriander leaves .
- Serve hot
- Wash the mushrooms and cabbage thoroughly and
drain the water
- Add maida ,cornflour, salt , chilli powder , garam
masala, ginger garlic paste 1 tsp in mushrooms and
cabbage
- Mix everything nicely without adding water.
- Deep fry in oil like pakoda.
- Grind the tomatoes into fine paste .
- In kadai add oil and add finely chopped onions fry nicely
 - Add ginger garlic paste. Fry till raw smell goes
- Add tomato paste fry till raw smell goes then add salt,
chilli powder, garam masala, coriander powder, saute
nicely
- Add fried mushrooms and give a good mix and add
1big glass of water let boil for around 3 to 4 mins
- Take 1 tsp of cornflour in a bowl add water and make
into liquid
- Add the cornflour mixture into the kadai and allow to
boil till mushrooms becomes semi solid.
- Transfer into serving plate and add raw onions, grated
carrots , finely chopped coriander leaves .
- Serve hot

VARIATIONS 

- If u like more mushrooms u adjust accordingly to ur

proportion.

         - This measurement is for total of 400 gms

-  In tis I used 350 gms of mushrooms and 50grams of

cabbage. 

        - Like wise u can change accordingly

        -  Instead if mushrooms you can use finely chopped cauliflower also.