May all your wishes be fulfilled on this special occassion

Wishing U All A Happy Pongal

CarrotDates Halwa

Ingredients :

Carrots Grated - 10
Dates - 8 to 10 (Make into small pieces)
Khoya Grated - 3/4 Cup
Ghee - 1/2 Cup
Sugar - 1/2 Cup
Milk - 1 Cup
Ilachi Powder - 1 tspn
Dry Fruits - 1/2 Cup (Cut into small pieces)

Method :

• Put ghee in a pan.When it gets heated fry the Dry Fruits.
• Once the Dry Fruits are roasted add the grated Carrot & Chopped Dates and fry on a low flame till the raw smell of the Carrot goes.
• Add a tspn of Ilachi Powder and mix it well.
• After sometime add Sugar and cook till it melts completely.
• Once the Sugar is completely melted add the milk and stir it continously.
• Once 3/4 Milk is evapourated add Grated Khoya to the mixture and cook on a low flame till all the milk is evapourated.

Tasty CarrotDates Halwa is ready :-)))
Serve it with hot.If not refregirate it and serve it cool.

Bottle Gourd Halwa

Ingredients :

Bottle Gourd Grated - 2 Cups
Milk - 2 Cups
Sugar - 3/4 Cup
Ghee - 1/2 Cup
Green Color Water - 1/2 tspn(Optional)
khoya - 1 Cup(Optional)
ilachi Powder - 1/2 tspn


Method :

• Heat 1/2 Cup of Ghee in a pan.When it gets heated add Cashews,Almonds & Raisns.
• After frying the Cashews/Almonds & Raisns take out few of them for garnishing.
• Put the grated Bottle Gourd in the pan and fry on a medium low heat till the raw smell of it goes.
• When Bottle Gourd is half fried and all the moisture is lost from it add 2 Cups of milk.
• Let it cook on a low heat till all the milk is evapourated.
• Add 1/2 tspn of Green Color Water in between and mix it well.
• Add 1/2 tspn of Ilachi Powder and stir it well.
• Keep stirring tha Halwa otherwise the milk at the bottom will be burnt.
• Once 3/4 milk is evapourated add kohya.Once Kohya is added it starts melting.
• Cook till all the Khoya is melted.
• Garnish it with Cashews,Almonds & Raisns.

Tasty Bottle Gourd Halwa is ready :-)))

Pudina Paratha

Ingredients :

Wheat Flour - 2 Cups
Mint Chopped - 1/2 Cup
Red Chilli Powder - 1/4 tspn
Sesame Seeds - 1/4 tspn
Hing - 1/4 tspn
Salt - to taste
Oil - For Frying

Method :

• Put all the ingredients in a bowl and make a little bit soft dough.
• Cover and leave it for 15-20 minutes.
• Make a Lemon size balls out of the dough and roll it like chapathi by applying Wheat Flour.
• Place a Tava on the stove & apply a tspn of oil to it.
• When it gets heated start roasting the Parathas by applying oil on both the sides.

Tasty Pudina Paratha is ready:-)))
It goes well with Curd & any Gravy Curries.

Idly Powder

Ingredients :

Chana Dal - 1/2 Cup
Urad Dal  - 1/2 Cup
Red Chillies - 10/15
{according to the size & spicyness you prefer}
Hing - 1/2 tspn
Salt - as per taste
Oil - 3 tspns

Method :

• In a pan add 3 tspns of oil.When it gets heated roast Chana Dal,Urad Dal,Red Chillies & Hing seperately.
• Let it gets cool down and add the sufficient amount of salt and blend into a coarse powder.
• Store it in a air tight container.

Tasty Idly Powder is ready :-)))
This goes well with Idly & Dosa.

Tip :

• Add a little bit of ghee to this powder while serving it with Idly/Dosa.

Toor Dal Powder

Ingredients :

Toor Dal - 1 Cup
Red Chillies - 4
Black Pepper -  1 tspn
Cumin Seeds - 1 tspn
Salt - 1 tspn (or) according to taste

Method :

• In a pan dry roast the Toor Dal,Red Chilles,Cumin Seeds & Black Pepper seperately till they gets the nice aroma.
• When it gets cool down add a tspn of salt and blend it to a fine powder.
• Store it in a air tight container.

Tasty Toor Dal powder is ready :-)))
It goes well with hot Rice & Peaanut Oil.

Ravva Pongal

Ingredients :

Semolina - 1 Cup
Moong Dal - 1/2 Cup
Pepper - 1 tspn
Water - 2 1/2 Cups
Cumin Seeds - 1 tspn
Cashews - few
Curry Leaves- few
Hing - 1/4 tspn
Turmeric Powder - 1/4 tspn
Finely Chopped Ginger - 1/4 tspn
Ghee - 3 tspns
Salt - to taste
Oil - 3 tspns

Method :

• Heat Ghee in a pan and roast the Semolina on a low flame until gets a nice aroma of it and keep it aside.
• Pressure cook the Moong Dal for 4-5 Whistles with sufficient amount of Water and a little amount of Turmeric Powder.
• Once the Moong Dal is cooked and when it gets cool down remove the excess Water from it and keep it aside.
• Add oil in a pan and saute it with Pepper,Cumin Seeds,Chopped Ginger,Cashews & Curry Leaves.
• Add 2 1/2 Cups of Water and bring it to boil.
• When it starts boiling add Semolina,little bit of Turmeric Powder & enough Salt to it and mix it well.
• When the Semolina absorbs 3/4 of the Water add the cooked Moong Dal to it amd mix it well.
• Let it cook until all the Water is absorbed by the Semolina & Moong Dal mixture.
• When all the Water is absorbed add a tspn of Ghee and mix it well.

Tasty Ravva Pongal is ready:-)))
It goes well with Peanut/Coconut Chutney.

Aloo Pudina Curry

Ingredients :


Aloo - 2 Big/3 Small
Pudina - a handful
Onion - 1 Big
Tomato - 1
Green Chillies - 3
Fresh Ginger - a small piece
Sambar Powder - 2 tspns
Turmeric Powder - 1/4 tspn
Salt - 1 tspn
Curry Leaves - few


For Seasoning :


Oil - 3 tbspns
Urad Dal - 1 tspn
Mustard Seeds - 1 tspn
Jeera - 1 tspn
Hing - a pinch


Method :

• Pressure cook the Aloo for 3 whistles.
• When it cools down peel the skin and cut into small cubes.
• In a pan put oil.When it is hot add Urad Dal,Mustard Seeds,Jeera fry for a minute.Then add Curry Leaves and then add the chopped Onions.
• When the Onions turns into transparent add chopped Tomatoes,Turmeric Powder.
• Fry till the Tomatoes mashed nicely.
• Add Pudina and stir well.
• Now add the Aloo cubes,Salt and mix it well.
• Keep the stove low and stir the curry till it becomes dry.

Tasty Aloo Pudina Curry is ready :-)))
It goes well with rice/Chapathi.

Milk Halwa

Ingredients :

Milk - 2 Cups
Ravva - 1/4 Cup
Ghee - 1/2 Cup
Sugar - 3/4th Cup
Ilachi Powder - 1/4 tspn
Almonds & Pistas - 1/4 Cup

Method :

• First roast the ravva on a low flame in order to avoid the raw smell.
• Put all the ingredients i.e., Milk,Ravva,Ghee & Sugar in a thick bottomed non-stick pan and keep it on a medium flame.
• When it is half cooked add Ilachi Powder and stir it well.
• Stir continously till it becomes thick and leaves the sides of the pan.
• Remove and put the content in a greased bowl/plate.
• Finally garnish it with Almonds & Pistas.

Tasty Milk Halwa is ready:-)))

Tips for preserving Large Bottle Gourd

• First wash the Bottle Gourd.
• Peel the skin of it.
• Cut into big pieces.
• Remove the soft portion surrounding the seeds while cutting the Bottle Gourd into pieces.
• Also seperate the seeds from it.
• Cut some portion of Bottle Gourd into medium sized pieces and use in making Curry,Sambar or Pulusu or even you can use these while making Majjiga Pulusu.
• Cut the remaining Bottle Gourd into thin shreds and can be used in making Halwa,Kheer & Koftas.
• Place the Bottle Gourd pieces in Zip-Lock Bags.
• Similarly place the thin shredded Bottle Gourd also in Zip-Lock Bags.
• Place the soft portion of Bottle Gourd also in Zip-Lock Bag.But use this within 2-3 days.
• Take a mixie jar and add the peeled skin of Bottle Gourd.
• Grind it to a smooth paste by adding enough water.
• Pour this paste in Ice Cube tray.
• Again take a mixie jar and add seeds of Bottle Gourd.
• Grind it to a smooth paste by adding enough water. 
• Pour this paste in Ice Cube tray.
• Stack the Zip-Lock Bags in freezer.
• Once the paste in Ice Cube Tray is Frozen remove the cubes from the Ice Cubes Tray and store them in Zip-Lock Bags.
• Stack the Cubes Bag in Freezer & store.
• Remove the packets from Freezer & place them in Fridge the night before you plan to use them.
• Use the soft pulp of Gourd in 2-3 days of Freezing.Use them while making Dal.
• Use the seeds & peeled skin of the Bottle Gourd paste while making any sambar,pulusu or any gravy preparations.

Note :

•      We can use the soft portion of the Bottle Gourd while making Dal.

Tips on preserving Mint

• First pluck the Mint Leaves from Stalks.
• Fill basin with water.
• Add a tspn of salt and mix it well in order to dissolve it.
• Wash the Mint Leaves in salt water in order to remove the pesticides from it.
• Drain them in colander.
• Pour out the salt water and fill the basin again with fresh water.
• Once again wash the Mint Leaves in fresh water.
• Again drain them in colander.
• Now place a dry cloth in shade and place all the Mint Leaves loosely on this cloth .
• Dry Mint Leaves in the shade till all the leaves becomes crisp.
• Place the dried Mint Leaves in air tight glass jar and store it in fridge.
• It stays for longer days.

We can crush these dried Mint Leaves and use them in Curries.

Tips on preserving Green Chillies

• First remove the stalks of Green Chillies.
• Fill basin with water.
• Add a tspn of salt and mix it well in order to dissolve it.
• Wash all the Green Chillies in this salt water in order to remove the pesticides from it.
• Drain them in colander.
• Pour out the salt water and fill the basin again with fresh water.
• Once again wash the Green Chillies in fresh water.
• Again drain them in colander.
• Place them in a basket which contains wholes and store it in fridge.
• Green Chillies remains fresh for longer days when we follow this process.

Tips on preserving Curry Leaves

• String the Curry Leaves from stems.
• Fill basin with water.
• Add a tspn of salt and mix it well in order to dissolve it.
• Wash the Curry Leaves in salt water in order to remove the pesticides from it.
• Drain them in colander.
• Pour out the salt water and fill the basin again with fresh water.
• Once again wash the Curry Leaves in fresh water.
• Again drain them in colander.
• Now place a dry cloth in shade and place all the Curry Leaves loosely on this cloth .
• Dry the Curry Leaves till there is no trace of water on them.
• Take one air tight container and place a cloth on it.
• Sprinkle water on a cloth to lightly dampen it.
• Loosely pack the Curry Leaves in this cloth and close the cloth from all the edges.
• Close the container with a lid and place it in a fridge.
• Curry Leaves will remain fresh for nearly 15-20 days.

Tips on preserving Cilantro

• Fill basin with water.
• Add a tspn of salt and mix it well in order to dissolve it.
• Take out the Cilantro stems seperately from the bunch and put it in the salt water and wash it.Washing in salt water removes the pesticides in Cilantro.
• Take out the Cilantro stems and drain in colander.
• Now pour out the salt water and fill the basin again with the fresh water.
• Again wash the Cilanro stems in the fresh water.
• Again drain it in colander.
• Now take a plastic/glass jar and fill 3/4th bottle with water.
• Take the Cilantro and dip the roots of Cilantro in water.
• Place this bottle in fridge.
• Cilantro remains fresh for nearly 15-20 days.

Low Fat Cream

Ingredients :

Low Fat Paneer - 100gms
Low Fat Milk - 100gms

Method :

• Take a mixie Jar.
• Crumble the Paneer and put that in the mixie Jar.
• Run the mixie to get the grated Paneer.
• Once we get the grated Paneer add the Milk to it.
• Run the mixie again to get the smooth cream. 

Low Fat Cream is ready for use:-)))

• Store it in a air tight container and refregirate it.
• This Cream is used instead of Heavy Creams while making many North Indian Dishes & Icreams.

Brinjal Ulli Kaaram

Ingredients :

Small Brinjals - 10(12)
Onions - 2 Big
Coconut Shredded - 1 Cup
Cilantro Chopped - 1 Cup
Oil - 3 tbspns

Method :

• Chop the Onions into small pieces.
• Blend the chopped onions,shreddedcoconut & cilantro.
• Slit the Brinjals into the salt water.
• Fill the blended mixture in the slitted brinjals.
• Put 3 tbspns of oil in a pan.
• When the oil becomes hot arrange all the filled brinjals one beside the other and mix it well and close the pan with a lid and cook the curry on a low flame.
• Stir the curry in between.
• When the curry is half cooked put the remaining blended mixture in the pan and mix it well.
• Put the lid and cook the curry on a low flame till all the brinjals become soft.
• Finally garnish it with cilantro.

Tasty Brinjal Ulli Kaaram Curry is ready:-)))

Ridge Gourd Salad

Ingredients :

Ridge Gourd - 1 cut into small cubes
Grated Carrot - 1/2 Cup
Pepper Powder - 1/2 tspn
Salt - as per taste
Roasted Peanuts - 1/4 Cup
Lime Juice - 1 tspn
Cilantro chopped - few

Method :

• First put the Ridge Gourd cubes in a bowl.
• Add the grated carrot,1/2 tspn of Pepper powder,Salt and mix it well.
• Keep it aside for 10-15 minutes.
• After that add a tspn of Lime juice,chopped Cilantro and roasted Peanuts and mix it well.
• Finally garnish it with chopped Cilantro.

Note :

• The taste of the Ridge Gourd should not be bitter.
• Lime Juice can be added along with the salt.If not add after 10-15 mins later.

Tasty Ridge Gourd Salad is ready :-)))

Kandhi Pachadi/Toor Dal Chutney

Ingredients :

Toor Dal - 1/2 Rice Cooker Cup
Dry Red Chillies - 3
Cumin Seeds - 1/2 tspn
Tamarind - 2-3 pods
Coconut - 2 tspns
Salt - as required

For Seasoning :

Oil - 2 tspns
Cumin Seeds - 1/4 tspn
Mustard Seeds - 1/4 tspn
Hing - a pinch
Curry Leaves -  1 Spring

Method :

• Heat 1 tspn of oil in a pan.Add toor dal,cumin seeds,red chillies and fry on a low flame till toor dal turns into a light brown color.Let it gets cool down.
• Soak tamarind.
• Grind the fried items and tamarind with a little amount of water.
• Do the seasoning with the above ingredients and mix with chutney.

Toor Dal Chutney is ready.Serve it with hot rice.:-)))

Musk Melon Milk Shake

Ingredients :

Musk Melon - 1 small sized
Sugar - 2-3 tbspns
Milk - 1 Glass

Method :

• Peel out the skin of the Musk Melon and cut them into small pieces.
• Add sugar to this and blend it to a fine paste.
• Add the milk and blend it one more time.
• Transfer it to a serving bowl and refregerate it for an hour and serve it cool.

Tasty Musk Melon Milk Shake is ready:-)))

Dates Milk Shake

Ingredients :

Dates - 10 pieces
Milk - 2 cups
Sugar - 6 tspns

Method :

• Soak dates in cup of milk for 4-5 hours.
• Add sugar and the remaining cup of milk to the soaked dates and blend it well.
• Refregerate it for an hour and serve it cool.

Tasty Dates Milk Shake is ready:-)))