November 2, 2012

Carrot Halwa | Halwa Recipes



             

  Ingredients:

Carrot (grated)
2 cups
Sugar
1 cup
Milk
½ cup
Cardamom Powder
¼ tes
Cashews
5
Almonds
5
Dry Grapes
10
Ghee
3 tbs

Procedure:
     1.      Heat 1 tbs of ghee and fry the cashes, cracked almonds and raisins. Keep it aside.
     2.    Wash and peel the skin of the carrots. Grate them using medium grater, Keep it aside.
     3.    Heat 2 tbs of ghee in a heavy bottom kadai or non stick pan, add grated carrot and fry them till raw smell goes out.
     4.    Then add boiled milk and stir well. Cook till the milk evaporates.
     5.     Now add the sugar and stir well. When the mixture starts to leave from   the sides add remaining 1 tbs of ghee and fried nuts.
     6.    Then transfer to the bowl and serve it to cool or at room temperature.

October 31, 2012

Carrot Egg Omelette



 Ingredients:
Egg
1
Onion
1
Green  Chilly
1
Carrot
1
Pepper Powder
¼ tbs
Salt
To Taste
Curry Leaves
1 spring
Coriander Leaves (chopped)
2 tbs

Procedure: 
1 . Chop the onion into very thin and small pieces.
2. Peel the skin of the carrot and grate it.
2. Crack the egg and pour it into a bowl and beat it well.
3. Take 2 tbs of water in another bowl.
4. Add the chopped onion, chopped green  chilly, grated carrot, pepper powder, salt, curry leaves and chopped coriander leaves.
5. Mix them well till the salt dissolves.
6. Then add the beated egg with this mixture and mix once again.
7. Heat the tawa and pour the mixture into a thick circular shape.
7. Pour few drops of oil along the sides of the omelet. Turn it over once it reaches golden colour.
8. Remove the omelette when it becomes golden colour on both sides.
    This goes well with rasam rice.

August 9, 2012

Agathi Leaves / Agathi Keerai / Humming Bird Tree Leaves Fry




Ingredients:
Humming Bird Tree Leaves/ Agathi Keerai
1 cup
Toor Dal
¼ cup
Oil
2 tbs
Mustard Seeds
½ tbs
Urad Dal
½ tbs
Cumin Seeds
1 tbs
Curry Leaves
1 spring
Red Chilly
3
Grated Coconut
2 tbs
Salt
To Taste

Procedure:
1. Separate the agathi leaves from its stem. Then clean and wash the leaves. Keep it aside.
2. Pressure cook the leaves with ¼ cup of water for 2 whistle in high flame.
3. Cook the dal with turmeric and water. Do not over cook it.
4. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.
5. Then add cumin seeds, curry leaves and red chillies (cut into halves).
6. Fry for a minute and then add cooked leaves with water (don’t drain the water from leaves).
7. Fry till the water evaporates and add the cooked dal .
8. Mix them well and add salt and grated coconut. Fry for 2-3 mins.
Agathi Keerai poriyal is ready to eat. This goes well with plain rice. You can also serve this as side dish.

August 3, 2012

Oats Cookies / Biscuits (My 200th Recipe Post)




Ingredients:

All Purpose Flour / Maida
1 Cup
Oats
3 Cups
Butter
1 Cup
Baking Soda
½ tes
Salt
½ tes
Sugar
1 Cup
Dry Grapes
2 tbs
Tutti Frutti
1 tbs

Procedure:
     1.      Sieve APF, baking soda and salt together. Keep it aside.
     2.    Then mix the oats and flour well with your hand.
     3.    Cream the butter for 2-3 mins, then add the sugar and mix them well    until smooth.
     4.    Now add the flour and oats mixture, dry grapes and tutti  frutti, then mix them gently with your finger and make a soft dough.
     5.     Cover the dough and keep it aside for 10 mins.
     6.    Then make small balls and flatten them slightly, and arrange them on the greased baking tray.
    7.     Pre heat the oven to 200 degree C and bake the cookies for 12- 15 mins.
    8.    Take them out and transfer them into a wire rack or a plate and allow it to cool down for 10 mins.
    9.    Now healthy oats cookies are ready to eat. Store it in a air tight container. 
     
     I am sending this to the following events:

1. Bake fest by Vardhini and pumpkin form
2. Favorite recipe: Cookies by Swathi
3. Cookie Mela by Srivalli
4. Lets Party: Go bake it by Surabhi and 
      5. Only Microwave Cooking by Pari from Fooddelicious.


July 28, 2012

Sheera / Banana Kesari / Bombay Rava Recipes

Ingredients:
White Rava / Semolina
1 cup
Sugar
¾ Cup
Ripe Banana (Medium Size)
Cardamom Powder
1 tes
Ghee
1/4  cup
Cashew nuts
10
Dry Grapes
10

Procedure:
1. Peel and mash the banana and keep it aside.
2. Heat 1 tbs of ghee in a heavy bottomed pan. Fry the rava till it gives out good aroma. Keep it aside for cool down.
3. In the same pan, add 1 tbs of ghee and fry the cashew nuts and dry grapes till they turn into golden color. Keep it aside.
4. In the same pan, add 2 cups of water and heat it to boil. Add cardamom powder. 
 5. Then  add the roasted rava slowly. Stir continuously till the water evaporates.
6. Add sugar and stir continuously. When the sugar is fully dissolved, add the remaining ghee and mashed banana. Stir continuously till it leaves the sides of the pan.
7. Garnish with fried cashews and dry grapes.
                     Serve it hot or chilled.

July 23, 2012

2nd Blog Anniversary

Looking back - same day two years ago I started this blog. I didn't anticipate this level of success when I started. Thanks for all the visitors, fellow bloggers and commentators who has encouraged me through their participation and support. Special thanks for my husband who suggested the idea to start the blog.


                                                                      From Net

July 20, 2012

Back To Blogging


I am very happy to announce that I am back to blog. I had taken a long break from blogging due to my pregnancy. I was blessed with a baby boy on march 7th this year.  Last 5 months had been very hectic for me as I had been tending the baby.  Now that I am able to spend some time for myself, I will be back to blog as usual.  I will start visit our community's blogs. However, I would able to start commenting on the blogs sometime later. In the meantime, I request our community bloggers to freely comment on my posts. I also thank those who has wished me.


Please take the Sheera for now.. I will post the recipe in my next post.







March 23, 2012

New Arrival

I am very happy to announce that a baby boy was born to me on this  march 7th. I am very excited with the new addition to my family.


                                                                                         From Net

March 2, 2012

Beetroot Dosai from Leftover Beetroot Chutney



Ingredients:
Dosai Batter
 1 Cup
Beetroot Chutney  (leftover)
¼  Cup
Oil
2 tes

Procedure:
1. Add beetroot chutney paste with dosai batter. Mix them well and keep it aside for 10 mins.
2. Heat the tawa and pour one ladle full of batter into a thick circular shape.
3. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color.
4. Remove the dosa, when it is golden on both sides.
Serve Dosai with Coconut Chutney

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