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.