Carrot Halwa Ball

Ingredients:

1. Fresh Carrot- 1
2. Milk- 1/2 cup
3. Sugar- 2 tsp
4. Cashew- 5 no
5. Cardamom- a pinch
6. Ghee- 2 tsp

Preparation:

1. Fry the cashews in ghee and keep it aside.

2. In the remaining ghee fry the grated carrot and keep it aside.

3. Then boil the milk and add the fried carrot keep on stir. Let it cook well in milk for 5 mins.

4. Later add the cardamom powder and fried cashews.

5. Make it as a equal sized ball. Keep it in a fridge for 30 mins and serve chill..

Note:

1.  I just dip the ball in a chocolate sauce. you can skip also.

2. If you wrap it in a paper it will be more attractive.

Vegetable Briyani

Veg briyani is my all time favorite. Its a rich one pot hot meals.Not only me everybody will love this for sure. Especially kids will love this more. This is a perfect lunch box recipes for all. Try it in your home and drop me your feedback.

 Ingredients:                                                                      

1. Mixed Vegetables- 1 cup                                      
2. Peas(frozen)- 1 handfull                                        
3. Onion- 2                                                                        
4. Basmati Rice- 1 cup                    
5. Ginger Garlic paste- 1 sp            
6. Red chilli powder- 1 1/2 sp        
7. Coriander leaves                          
8. Salt
9. Ghee
10. Oil
                 
To grind:   

1. Mint Leaves- 12 no
2. Green Chilli- 5 no
3. Garlic- 4 no
4. Fennel seed- 1/2 sp
5. Cardamom- 2 small
6. Cloves- 1
7. Star anise- 1/2 piece

   To Temper:

1. Oil+ ghee
2. Jeera- 1 tbl
3. Bay Leaves- 1

 1. Soak the rice at least for 30 mins to 45 mins. Chop all the vegetables and keep aside.

        2. Grind the items given below to grind make it as a fine paste.

        3. Fry the onion in ghee for garnish and keep it aside.

      
         
Preparation:
                                                                                                              

                                                                           
                                                   
    Step 1: Heat a oil + ghee.

    Step 2: Temper the item given below to temper.

    Step 3: Add onion and saute for few mins.

    Step 4: Add 1 sp ginger garlic paste.

    Step 5: Now add the ground paste. Saute for few mins.

    Step 6: Add all the vegetables.

    Step 7: Mix the vegetables and paste well and saute for few mins.

    Step 8: Add chilli powder ans salt.

    Step 9: Mix everything well. saute for few secs.

    Step 10: Drain the water from rice and add to it.

    Step 11: Add 1 1/2 cup of water for 1 cup of rice. Once the water gets boil close
                   the cooker and pressure cook it for 2 whistles under low flame.

    Step 12: Off the flame and open the cooker and check whether it gets cooked.

    Step 13: Don't mix using big ladle immediately mix using fork. This prevents rice from broken.

    Step 14: At this stage add the fried onions.

    Step 15: Mix it gently. Server hot with onion raita.

                           

               
Note:

1. You can skip ginger garlic paste. its an optional only. If you add taste will be good.
2. Measurement of water for rice is an important think. You must be careful in that.
    For 1 cup of basmati you can keep 1 1/2 cup of water. That's enough.
3. Skip red chilli powder and add sambar powder also. If you like more spicy means
    you can add red chilli powder itself.
4. Instead of water you can add coconut milk also.                                                                                                    

Onion Uttapam

Onion Uttapam is always special in our house.. Will do this often normally on weekends. Try it in your house and drop me your feedback down at comment box.

 Ingredients:

1. Idly batter- 1 bowl
2. Onion- 2 big+1 small
3. Tomato- 1 big
4. Green Chilli- 2 no
5. Carrot- 1
6. Mustard seed- 1 sp
7. Bengal Gram(Kadalai paruppu)- 2 sp
8. Coriander leaves
9. Salt
10.Oil

Preparation:

1. Heat a kadai with little oil, add mustard seed, bengal gram once it burst it out add finely
    chopped 1 small onion and green chilli, salt and saute it well.

2. Add this mixture to idly batter and mix the batter gently.

3. Now heat the iron dosa pan and grease a pan with little oil and the pour one ladle of batter
    spread it as a thick size don't over spread it.

4. Sprinkle the chopped onion, tomato and grated carrot, coriander leaves.

5. Drizzle some oil if needed. Cook it in a low flame.

6. Once it cooked in one side flip it to other side and cook on low flame.

7. When it turned into brown color serve hot with any chutney's or sambar.

Paneer Mutter masala

Paneer Mutter Masala is one of my favorite side dish for roti. I use to do this without adding curd and lemon juice but after i saw this from Rak's Kitchen tried with curd and lemon juice.. woww amazing its taste was truly tongue tickling gravy it was. Try it in your home and drop me your feedback down at comment box.   

Ingredients:

1. Paneer- 10 to 12 pieces
2. Tomato- 2 small
3. Peas(frozen)- 1 handful
4. Green Chilli- 2 no
5. Curd- 2 tsp
6. Ginger Garlic Paste- 1 tsp
7. Garam masala powder- 1 sp
8. Coriander leaves
9. Lemon juice- 1 tsp
10. Jeera- 1 sp
11. Oil
12. Salt

To Fry and Grind:

1. Cardamom- 1
2. Cinnamon-  1 inch
3. Onion- 2 no
4. Cloves- 1 no
5. Jeera- 1 tsp
6. Pepper- 1 sp
7. Chilli Powder- 1 sp
8. Turmeric Powder- 1 sp
9. Coriander Powder- 1sp
10. Oil

Preparation:

Step 1:  Fry onion,cardamom,cinnamon,cloves,jeera and pepper with little oil.

Step 2:  Add Turmeric powder, Chilli Powder and Coriander Powder.

Step 3: Mix it well and grind as smooth paste.

Step 4:  Now add little oil and add jeera once it burst it out add green chilli.

Step 5:  Add Tomato and saute for few mins.

Step 6: Add Ginger Garlic paste and saute for few mins.

Step 7: Now add that ground Paste.

Step 8: Mix everything well and add salt.

Step 9:  Add beaten curd at this stage

Step 10: Add Cooked Peas.

Step 11: Before adding paneer to gravy allow it to soak in hot water at least for 10 mins.

Step 12: Now add paneer to gravy.

Step 13: At last add garam masala. Then switch off the flame and add 1 tsp of lemon juice. Garnish with                     fried cashew's.

How to make ginger garlic paste

                                                 
                                                  How to Make Ginger Garlic Paste

Ingredients:

1. Ginger- palm size big one
2. Garlic- 2 to 3 big one
3. Turmeric Powder- 1/s sp

Preparation:

1. Peel off the skin of ginger and garlic.

2. First grind it without water.. Later add very little water and turmeric powder.. Grind it finely..

3. Keep it in air tight container and keep in refrigerator.

Note:

1. When you grind don't use your hand then it will get spoil if you use it for longer days.. Use only spoon.

2. It will be good for 2 weeks if you not used your hand.

3. Turmeric Powder is used to retain color.

How to make Homemade Paneer

Paneer is an India cheese Made from Milk. Its rich is Protein. Even though Paneer is readily available in many stores making paneer in home is always special.. To be say frankly this is the first time i made in home. I got too much excitement while doing like when milk curdle and when paneer came without crumble.. No words to express my happiness.. I jump out in joy ho hoohh.. :D :D .. So here i shared how to make paneer try it in your home and drop me your feedback down in comment box...

Ingredients:

Milk- 1/2 liter
Curd- 1/2 cup

Preparation:

Step 1: Take 1/2 liter of milk.

Step 2: Allow it to boil.

Step 3: Once it get boiled add curd.

Step 4: After added a curd the milk will started to curdling.

Step 5: Strain the whey water using Cheese cloth. I used strainer too.

Step 6: Squeeze out all water and hang over anywhere to drain water. Tie a knot and hang it for 2 hrs.

Step 7: After 2 hrs remove a knot and see whether all water drained.

Step 8: Now keep a heavy object on top of it. I used heavy weighted stone. You cane use pressure
             cooker with water

Step 9:  After 2 hrs remove the weigh.

Step 10: Cut it into cubes. Store in air tight container.. Keep in refrigerator and use within 5 to 6 days.

Step 11: hmm hmmm yummy yummyyy perfect Indian Cheese is ready..

Note:

1. You can use Lemon juice instead of curd. I used curd because the paneer quantity will increase..

2. Drain all water fully. This is an important steps in making paneer.

3. Hang over at least for 2 hrs. The more time we hang the more soft paneer we will get.





   

Beetroot Poriyal

This is a simple version of beetroot poriyal.. Very easy and simple to make. It goes well with sambar rice.. Try it in your home and drop me your feedback..

Ingredients:

Beetroot grated- 1 cup
Onion- 1 medium size
Green chillli- 2 no
Toor dal- 1 tsp
Sambar Powder- 1 1/2 sp
Mustard seed- 1 sp
Urad Dal- 1 sp
Curry leaves
Oil

Preparation:

1. Add oil once oil get heated add mustard seed and urad dal. Once it burst it out add onion, green chilli and     curry leaves.

2. Saute for 2 to 3 mins. Then add grated beetroot, toor dal and sambar powder. Mix it well.

3. Add little water and add salt.. Close it with lid. Let it cook for 5 to 8 mins.

4. Garnish with curry leaves.. It goes well with sambar rice..

Carrot Juice(Lemon and Ginger Flavor)

Usually i will make carrot juice using milk alone. But tried this one differently by seeing Sharmis Passion site.. It attracted me lot so i just tried out immediately. hmmm woww it was soo tempting the flavour of ginger and lemon chance less.. Try out and drop me your feedback down in comment box.

Ingredients:

1. Carrot- 3
2. Ginger- small piece
3. Lemon juice- 1 tsp
4. Sugar- 2 sp
5. Cold water- 1 cup

Preparation:

1. Peel off the skin of carrot and grate it. Chop the ginger keep it aside.

2. Take a mixer add grated carrot, Ginger pieces, Sugar, 1/2 cup water and grind it well.

3. Remove from mixer strain it using juice strainer. In this stage you can add that remaining
    1/2 cup of water and strain it well.

4. After straining add 1 tsp of lemon juice. Keep it in fridge for 10 mins serve chill..

Karuveppilai Chutney - Curry Leaves Chutney

This one is my fav chutney. i learned this from one cookery show. Until that i will make as thogayal alone.. But after saw this from that show i long jumped from thogayal to chutney.. Usually i use to like all greeny greeny food items..
Though it is greeny color i just love its color and taste too. And curry leaves too contains lot of benifits in it.. It helps for long hair growth and if your hair in gray shade color then take curry leaves often because it has a big power to change gray to blacky blacky color.. So try this chutney and drop me your feedback down in comment box..

Ingredients:

1. Curry leaves- 1 handful
2. Coconut - 1/4 cup
3. Urad dal- 1 tsp
4. Tamarind- small ball
5. Green Chilli- 1 big
6. Mustard seed- 1 sp
7. Salt
8. Oil

Preparation:

1. Roast the curry leaves, Urad dal, Green chilli, Tamarind by adding little oil. Roast everything individually.

2. Then for seasoning add 1 sp of oil and add mustard seed. Once it burst it out keep it aside.

3. Then in mixer add coconut, roasted things, Salt and little water. Grind it well add water if you need.

4. Transfer it to another bowl and add that seasoning.

5. It goes well with idli and dosa.

Gooseberry Pickle-Nellikai Oorukai

Lots of healthy benefits there in gooseberry. Like it purifies our blood and it rich in vitamin C and helps to balance stomach acid. So we must add gooseberry at least twice in a week. This Gooseberry Pickle will goes well with sambar rice and curd rice. Try it yourself and drop your feedback here.

Ingredients:

1. Gooseberry/Nellikai- 10 no
2. Fenugreek/Vendhayam- 2 tsp
3. Red Chilli Powder- 5 tsp
4. Turmeric Powder- 1 sp
5. Asafoetida- 1/2 tsp
6. Mustard Seed- 1 tsp + 1/2 tsp
7. Sesame Oil- 1/4 Cup
8. Salt

Preparation:

1. Add 1 tsp oil and roast the 2 tsp fenugreek/vendhayam and 1 tsp of mustard seed. All it to cool and
    Grind  it well.

2. Then add remaining oil and 1/2 tsp of mustard seed once it burst it out add the asafoetida.

3. Now add boiled gooseberry. Grind powder,red chilli powder,turmeric powder and salt.

4. Mix everything well and let it be in felame for 3 mins.

5. Then remove from flame and shift it to air tight container.

6. Will goes well with sambar rice,curd rice.

Rajma Masala-Punjabi Rajma Masala

Kidney beans, also known as rajma, is a well known pulse that is extensively used all over the world in the preparation of variety of dishes, particularly in rice, curries, salads and toppings. Mexican foods that are popular all over the Globe. And kidney beans is the main component that is used in preparing the dishes. The health benefits of kidney beans are not just for a part of the body but improves the overall health of our body. The benefits of kidney beans definitely makes us include this pulse in our daily diet.

Rajma Masala is a famous punjabi side dish. To be say frankly i tried this for first time :p .. When i was browsing I got this from sharmis passions .. Immediately bookmarked and tried today.. hmmm wow! it came out really well. I was happy :D and jumping out in joy.. I have given recipe below try out and drop me your feedback below in comment box..

Ingredients:

1. Rajma- 3/4 cup

2. Onion- 1 small

3. Garam Masala- 1/4 tsp

4. Cream/Milk- 1 tsp

5. Kasoori methi- 1 pinch

6. Coriander leaves

7. Salt

To Temper:

1. Oil- 2 tsp

2. Jeera- 1 tsp

To Grind:

1. Onion- 1 big

2. Tomato- 1 big

3. Ginger- 1/2 inch

4. Garlic- 4 pods

5. Red Chilli- 4

6. Coriander Seed- 1 tsp

7. Cinnamon- 1/2 inch

8. Cloves- 2 no

Preparation:

1.  Add 1 tsp of oil and saute all the ingredients given below to grind. Once it gets saute allow it to            cool and grind as a smooth paste without adding water.

2.  Add the remaining oil and add jeera once it burst it out add onion and saute it well.

3. Then add the onion tomato paste and garam masala.

4. Now add Boiled rajma water and rajma and salt. Let it boil for mins

5. Cover it with lid so that the rajma can absorb the gravy well. Later add milk/cream as your wish           cook for 2 mins. Switch off the flame and garnish with coriander leaves and kasoori methi if                 needed. Today i didn't added kasoori methi. But taste was good. 

6. Serve it with roti or hot steamed rice. HMmmm yum yum yummmy!*! 

Note:

1. Adding Cream and kasoori methi is an optional. You can skip that too. Today i added only milk but       taste was good.

2. Pressure cooking time will depends upon the variety of rajma. So choose the proper variety. 

Beetroot Chaas

Last day in my friend's engagement one of my friend udhaya asked me why you were not posting juices..? Ohh then only it struck my mind why we didn't nu..? Usually i will eat fruits as it is because i believe that if we grind and strain na we don't get fiber.. But for the people who are in diet must take as juice instead of eating as such..

I know only simple way of beetroot juice later i came to know about this beetroot chaas and tried today oh ohh its really cool... :-P Its very healthy and refreshing chaas.. Try it in your home and drop me your feedback..

Ingredients:

Beetroot- 4 tsp (grated)
Carrot- 2 tsp(grated)
Mint Leaves- 5 leaves
Jeera- 1/2 sp
Curd- 3 tsp
Salt- 1/2 sp
Water

Preparation:

1. Grate beetroot and carrot and keep it aside.

2. In the mixer grind everything with little water.

3. Remove from mixer and add remaining water and strain it well.

4. Serve top with mint leaves and curd drops and serve chill.

Mango Pachadi-Mango Dessert-Mangai Pachadi

Perfect dessert for this perfect summer is Mango pachadi… Though we can get mango very easily during summer time we will make this simple dessert easily within 10 mins.. Try it in your home and drop me your feedback..

Ingredients:

1. Mango/Mangai-1
2. Jaggery- 1cup
3. Green Chilli- 1
4. Red Chilli- 1
5. Mustard Seed- 1 ts
6. Water- 1/2 cup
7. Ghee- 2 ts
8. Salt- a Pinch

     

Preparation:

1. Peel off the skin of mango and chop into fine cubes. Grate the jaggery and keep it aside.

2. Take a pan add 2ts of ghee once it gets heated add mustard seed after it burst it out add the green chilli         and red chilli.

3. Now add ½ cup of water and a pinch of salt. Allow it to boil. Once it gets boiled add the cubed                   mango’s.

4.  Using a lid close the pan. Let the mango boil in the water for few mins.

5. Then open the lid and add grated jaggery powder. Let the jaggary get dissolved into mango. Keep in the        flame until the mango get stick to jaggery syrup.

6. Now remove from flame and server chill/ hot.. Hmmm yummyyyy tangy pachadi ready….:)

Channa Chaat

Channa Chaat is quick snack for evening and its oil free too.. when we feel lazy we can make this as evening snack and enjoy eating :)..

Ingredients:

1. Channa- 2 cup
2. Onion- 1
3. Tomato- 1
4. Carrot- 1/2
5. Mango- 3 tsp
6. Lemon Juice- 2 tsp
7. Chaat masala- 1 tsp
8. Coriander leaves
9. Salt

Preparation:

1. Soak the channa for 7 to 8 hrs.

2. Pressure cook it for 8 whistle with water and salt.

3. Remove it  from cooker and drain the water.

4. Chop the onion,tomato,mango and carrot.

5. Now take one vessel for mixing. Add boiled channa and onion,tomato,mango,carrot
    mix it gently.

6. Now add chaat masala,lemon juice and coriander leaves and mix it.

7. Chana chaat is ready to eat.. Enjoy eating..

Steamed Tapioca Puttu-Maravalli kilangu Puttu

I don't like steamed tapioca eating as such. When i was thinking for alternative my mom said me you can grate that and steam and add sugar like that. Actually when i hear itself it sounds good :)..
Immediately tried this evening as snack.. hmmmm very yummmyyy it was.. Try it in your home and drop me your feedback.

Ingredients:

1. Tapioca/Maravalli kilangu- 1/2 kg
2. Grated Coconut- 1/2 cup
3. Sugar- as per taste
4. Cardamom- a pinch

Preparation:

1. Peel off the skin of tapioca and grate them using grater.

2. Grate the coconut and keep them ready.

3. Steam the grated tapioca for 10 mins.

4. Remove from stove and add the coconut,sugar and cardamom.

5. Now healthy tapioca puttu is ready to serve..:) :)

Oats Paratha

Oats is my favourite one. Twice a week i will have oats porridge. But as days gone i feel bored to have this always :( .. Blink :D suddenly i got this oats paratha from one of my bookmarked. couldn't wait for try i prepared this as my dinner.. hmmm very yummmyyy it was :).. So try this in your home and drop me your feedback..

Ingredients:

Wheat flour- 1 cup
Powdered Oats- 1/2 cup
Onion- 1 small
Chilli powder- 1 tsp
Cumin seed- 1/2 sp
Garam masala- 1/2 sp
Green chilli- 1 small(optional)
Coriander leaves
Water
Salt
Oil

Preparation:

1. Take a bowl and add wheat flour and powdered oats mix it well.

2. Add finely chopped onion, chilli powder, Cumin seed, Garam masala, salt and coriander leaves.
    Mix everything gently with hand.

3. Now add little oil and water make it as a soft dough and keep it for 10 mins.

4. Then make a dough as equal sized ball. Flatten the dough in roti maker.

5. Heat the tawa and add 1 tsp of ghee and add the roti carefully, drizzle some ghee.

6. Once bubbles started to appearing flip it into otherside. Cook until brown spots started to appearing.

7. Serve hot with dal or raita..

Cucumber Raita

As summer has already logged in :).. I started include juices,milkshakes and raitas in my daily menu. Today in my menu i added a cucumber raita.. As summer started already hereafter we can get cucumber everywhere in very cheep rate but its healthy benefits are very high. If you don't like to eat as it is you can make as raita and have like this.. 

Ingredients:

1. Cucumber cubes- 1 cup
2. Curd- 1 cup
3. Chilli powder- 1/2 sp
4. Cumin powder- 1/2 sp
5. Coriander leaves
6. Salt

Preparation:

1. Peel the skin of cucumber and chop them as cubes or grate them finely.

2. Whisk the curd well and add chilli powder,cumin powder and salt.

3. Now add cucumber and coriander leaves.

4. Serve along with roti,paratha or biriyani.

Papaya Milkshake

Papaya is very good for our health. It consist of lots of healthy benefits such as 

1. Papaya has lots of healthy benefits. So twice a month you can take papaya.

2. It gives nice glow to our skin.

3. It helps in reducing weight.

Ingredients:

Papaya- 1 cup
Milk- 3/4 cup
Sugar- 1 1/2 tsp
Elachi Powder- a pinch

Preparation:

1. Add the cubed papaya and sugar in a blender/mixer and blend it well.(you can also add honey instead of
    sugar)

2. Now add milk and elachi powder again blend it well.

3. Now its ready you can either chill it and have add ice cubes.

Pasi Parupu Kheer-Moong Dal Kheer

This Payam is my all time fav. Usually i prepared this with milk alone. But later i came to know that if we add coconut milk along with milk we can get rich creamy taste. Usually in kerala they will  prepare this along with coconut milk. With milk also it will give nice yummy taste.. But if you want rich creamy taste you can include coconut milk.. Try it in your home and drop me your feedback.

  

Yummyy  Yummyyy rich creamy kheer

Ingredients:

1. Moong Dal /Paasi Paruppu- 1 cup
2. Jaggery dissolved in water - 1/2 cup
3. Milk - 1/2 cup
4. Coconut Milk - 1/4 cup
5. Cardamom - 1 tsp
6. Ghee - 1 tsp
7. Cashews,Badam, Raisins - 1 1/2 tsp each

Preparation:

1. Dry roast the moong dal and pressure cook it with 1/2 cup of water for 6 whistles.

2. Extract the coconut milk and keep it aside.

3. Dissolve the jaggery in hot water and strain it to remove the impurities.

4. Now place the pan in stove. Add the cooked moong dal/pasi parupu and add the jaggery
    water and then milk. Let it boil for 5 mins.

5. Later add the coconut milk and cardamom powder. After add the coconut milk don't over boil it.
   Once you get one boil off the stove.. Add the ghee roast cashews,badam and raisins.

6. Serve hot or chill..i prefer chilli..Hmmm yummy yummmyyy kheer is ready.. Enjoy eating :) :)

Ven Pongal

Ven pongal is very easy and tempting recipe. Mostly my mom use to make this in weekend
morning. So whenever she prepares this i will go and stand along with her in kitchen because i
just love the seasoning smell when my mom is preparing. It goes well with coconut chutney and 
idly sambar.

Ingredients:

Raw rice- 1 cup
Moong Dal- 1/4 cup
Water- 4 cup
Salt- as per taste

 To Temper:

Pepper- 2 tsp
Jeera- 2 tsp
Curry Leaves- 1 sprig
Asafoetida- a pinch

Chopped Ginger- 1 tsp

Cashews- 6 tp 7
Ghee- 3 tsp

Preparation:

1.  Dry roast the moong dal for extra flavour.

2.  Pressure cook the rice,roasted moong dal and salt along with 4 cup of water for 4 whistles
     on a mediam flame.

3. Later open it and mash it well.

4. Season the items which given under to temper in a 3 tsp of ghee.

5. Add this seasoning to mashed pongal and mix it well.

6. It will perfectly goes well with Coconut chutney or idly sambar.