Monday, September 26, 2011

Carrot Kheer


Carrot Kheer



            I was a poor eater once and did hate a lot to eat veggies.My mom tried every possible way to sneak veggies into sumptuous dishes and that made me to eat veggies.Carrot is one such veggie that I did hate a lot despite lot of advices from others.I very well knew that carrot is rich in Vitamin A and a good protector for eye vision.

            I never liked the fresh smell of carrots and every time my mom used to boil carrots to hide the raw and fresh smell.Carrot kheer is one recipe which I started liking and consequently I started to like the veggie.

            I was attending one of my family's get together functions and the refreshing drink served was carrot kheer.I never knew that it was carrot kheer and thought it must be some other drink and when I casually enquired one of my sisters-in-law, she said it was carrot kheer.I asked for the recipe and immediately she told me.From then on I started preparing it and many a times I packed it to office in tupper ware...So by this time you all can understand how much I love this drink.Here goes the recipe.

Ingredients:

Carrot
2
Sugar
According to your sweetness
Ghee
1tsp
Raisins
6
Cashews
4
Boiled Milk
1 cup


Method:

1.Wash carrots and boil it in pressure cooker for 3 to 4 whistle.
2.Allow it to cool and grind the carrots with sugar.
3.In a wok add the boiled milk and add this ground paste.
4.Stir the mixture well till the whole mixture boils and comes to the brim of the vessel.Switch off the stove at this stage.
5.Add cardamom powder
6.In a separate wok add ghee and roast raisins and cashews.Add the roasted cashews to the kheer and enjoy the tasty drink

The Carrot Kheer

 
I am sending this to contest hosted by Raks and started by Nivedita.



Thursday, September 22, 2011

Easy Kuzhipaniyaram recipe




            I am a great fan of kuzhipaniyaram recipe ever since I tasted it in my perima's place.I was stunned to see the lovely kuzhipaniyaram vessel and the stick to turn the crispy paniyarams.My love towards paniyarams continued when my neighbour gave us paniyaram every time they prepared it.My mom never made it before but I was pestering her a lot to make the recipe after the visit to my perima's place.But somehow or the other both(mom and me) forgot about the recipe and never had a chance to try it anytime.

            All of a sudden one day my hunger pangs could not wait and was longing for kuzhipaniyaram.I pestered my mom to prepare it but sigh there came a shocker as a reply from my mom that we don't have kuzhipaniyaram vessel at home.Dad keenly watched my disappointment and got the vessel in the next half an hour and surprised me with it :)Then what!I had crispy and  yummy kuzhipaniyaram in another one hour.So here I go with the recipe.

Ingredients:

Idli batter
1 cup
Onion(big)
2 Finely chopped
Curry leaves
A sprig
Green chilies
According to your spiciness
Grated coconut
A hand full



Method:


1.Mix the above said ingredients and form a batter.
2.Place the kuzhipaniyaram vessel on the stove.Wait till it gets heated.
3.Add generous amount of oil inside every hole of the paniyaram vessel.
4.Pour a laddle of the batter in each hole and allow it to cook well.
5.Once you feel that the paniyarams are cooked in one side,use the stick and carefully turn it to the other side and add oil around the paniyarams.
6.Wait till it gets cooked and insert the stick inside the paniyaram.If the paniyarams are  cooked well the stick comes out clean.
7.Carefully remove the paniyarams from the paniyaram pan and serve it with tomato chutney.
yummy kuzhipaniyarams


Note:

1.I did not add coconut to my batter but I am sure it gives an excellent taste and aroma.
2.I did not add tadka to the batter and I added onion,chilli,curry leaves and grated coconut directly to the batter.

Monday, September 19, 2011

Lemon rice

Been a while since I blogged and I am breaking my hibernation now :)Loads and loads of recipes are resting in my stash and I would like to share it on a regular basis.So here I start again with the recipes.

            When I was in school I always wanted curd rice for my lunch.My mom tried every possible way to change curd rice to yummy dishes on my box and gradually I started to have shuffled dishes on my box though I still have loads and loads of  cravings for curd rice.

            Lemon rice is one such recipe which I usually  took to school once in a week and being a person who loves to take tangy food this recipe is no exception for me and I go gaga with  lemon rice.I prepare it often but still feel my version con't even stand with my mom's preparation.Here goes the recipe part which my mom prepares.

Ingredients:

Lemon
3
Salt as required

as required
Turmeric powder
a pinch




For seasoning:

oil
1tbsp
Mustard seeds
1tsp
Urad dal
1tsp
Chenna dal(split)
1tsp
Green chillies
as per your spiciness
Roasted peanuts
1tbsp
Curry leaves
a sprig
Asafetida
a pinch




Preparation:

1.Take the juice out of the lemon and pour it in a wide vessel.Make sure you don't add the seed with the juice because the seed gives bitter taste to your rice so remove it from the juice.

2.Add required salt and turmeric to the lemon juice.

3.Chop the green chillies into fine pieces.


.Take a wok and add oil.Wait till it gets heated.

5.Once it is heated add urad dal,chenna dal(split),green chillies,curry leaves,asafetida and wait till the dal turns golden color.If you use roasted peanuts add it with dal.I didnot use it.

The seasoning


6.Add this seasoning to the leamon juice mixture and stir well.

7.Add the steamed rice and mix well to make sure that lemon essence and seasoning are incorporated well with the rice.

8.Serve it hot.I usually love to have lemon rice with vadam or potato curry.
Sumptuous lemon rice