Red Carrot Cashew Halwa Recipe

In India, Halwas are prepared in various typesand carrot halwa being one of them. Though taste wise carrot halwa made from red / orange carrot doesn't make much difference, but the ones made from red are more appealing to the eyes :).A good thing about this dessert is that you can indulge them without feeling much guilty as amount of ghee and sugar used is less in comparison to other desserts. 

Ingredients :

Fresh Carrot - 1 kg
Milk - approx 1 litre ( you can use full fat milk for richness )
Sugar - 1 -1 1/2 cups
Ghee -3-4 tbsp ( can add or reduce this quantity)
Cardamom  - 5-6
Cashew nuts,almonds & raisins - as much as you like

Method :

• Wash,peel the skin and grate carrot using food processor or by hand grater.
• Add about 1 tbsp of ghee in a wide thick pan or kadai. Roast nuts.When they are golden brown in color,remove and keep aside.
• To the same pan add grated carrot and saute for abt 5 mins.Carrot will turn slightly pale in color..
• Now add milk and cook uncovered on medium flame.Let the carrot cook in milk .Stir once in a while.Continue the process till the carrot drinks almost all milk. This will take almost 30-40 mins.
• When the mixture is almost dry ,add sugar and mix well. You can observe that carrot mixture again liquefies and changes in color.
• Stir at regular intervals and cook till sugar dries up and mixture turns thick .This may take about 10 mins.
• Now add remaining ghee .You will observe that the halwa will get a nice glaze after the addition of ghee.
• Add cardamom powder, roasted dry fruits and mix well.Continue to cook till the carrot halwa acquires desired consistency (i-e) the halwa when turned forms a single mass .
• Switch off the flame and serve hot /at room temp or chilled .Remains fresh for about a week if refrigerated in a container.

Dry Fruits Laddu Recipe

This recipe is childhood favorite.People who don't have a sweet tooth too would surely get lost relishing these delicious " Dry fruit Laddus " . Made using lots of nuts , they are not just delicious but very very healthy..one of the best food during winters .Diwali is round the corner , whats more exotic than these dry fruits laddus .

Ingredients : Makes about 20 laddus .

Badam - 1/2 cup
Dry Dates -1/2 cup
raisins - 1/2 cup
Cashews - 1/2 cup
Pista - 1/2 cup
grated Dry Coconut - 3 cups
Poppy seeds - 1/2 cup
Jaggery - 2.5 cups
Ghee - 1/2-3/4 cup
For flavor
Cardamom - 4-5 nos

Cloves - 3-4 nos
Mace - a small piece
Nutmeg - little grated




Method :

• Chop all the dry fruits to thin long pieces . 
• Dry roast all the flavoring ingredients ie cardamom , cloves,mace etc and crush to powder .
• Dry roast poppy seeds such that they are aromatic . 
• Take a kadai /a pan and take a tbsp of ghee.
• Add ghee and fry till they get nicely puffed up like popcorn . Mine was not of good quality so didn't puff as desired . Once done , keep aside .
• In the same kadai /pan , fry almonds, raisins,cashews, pista and dates separately until they are crisp .Add little ghee each time.
• Add the roasted nut , roasted poppy seeds,dried coconut and flavor powder in a big bowl. Mix well.
• Now make jaggery syrup . Take the kadai / pan and add jaggery . Add little water to it say 1/2 cup . Bring it to boil and let the jaggery melt and turn thick 1 string consistency.
• Meanwhile heat ghee . 
• Pour the jaggery syrup , hot ghee into the mixed nuts mixtures . 
• Mix everything well . 
• When the mixture is warm enough to handle , take a handful of it and roll to form laddu . 
• Store dry fruit laddus in air tight containers and relish as and when required . Stays good for atleast a month without refrigeration . 

rava ladoo recipe

kids just love these laddus.many people saying that making rava laddu is difficult ! One needs to make the perfect syrup, etc .Two ways of making Rava Laddo, one by using sugar syrup and other one by adding sugar powder.Sugar syrup method is easier,also laddus made from this method turn soft and are easy to roll.Flavor wise both of them taste great. 

Ingredients :

Fine Rava / Fine semolina -  1 glass
Shredded fresh Coconut -1/2 glass
Ghee -1/4 glass
Sugar -3/4 glass or little less (depends on your sweet level)
Cashew,raisins
Cardamom

 Method

• Take a thick-bottomed kadai and little ghee to it. Fry the cashew nuts until light brown over low heat. Drain and transfer to plate.
•  Fry raisins in same ghee until they puff up, drain and transfer them to plate
• To the same kadai ,add rava ,coconut and remaining ghee .
•  Roast it over low heat until its color changes to very light brown and fragrant starts to come .Transfer to a bowl. Be careful , don't over roast .
• Next heat water(approx 1/2 glass) and sugar in the kadai over medium flame and stir continuously until sugar melts into syrup .
• The sugar syrup should be sticky and lightly one string consistency. Turn off the heat. Dont overcook the sugar syrup.
• Slowly add semolina-shredded coconut mix  in syrup and stir continuously to avoid lumps.
• Add cashew nuts, raisins and cardamom powder and mix well. 
• Allow it to cool at room temperature until warm enough to handle.
•  give them a shape of ball (laddu) with your palms.
•  Rava laddus are ready.Store in an airtight container and enjoy it at anytime you like. 

Mixed Nuts Brittle Recipe

Its so tasty ,very addictive and remains one of  favorites since childhood.There are many types of chikki one can make and the most common being Groundnut Chikki.this time let it be " Mixed Nuts / Dry fruits Chikki ".One can enjoy it as a snack or a dessert. It is crunchy and crispy just like brittle, and it’s sweetness comes from jaggery or sugar.They are quiet easy to make with just a few ingredients.Just that you need to be really quick towards the end.With festival season just around the corner, this must be the perfect time for you all to try this very healthy snack / dessert

Ingredients:

Mixed Nuts - 1 cup (Peanut ,Almonds, Pistachios and Cashew nuts equal quantity)

White sesame seeds - 1/4 cup

Sugar/ Gur( jaggery ) 3/4 cup

Ghee - 2 tsp + extra for greasing rolling pin and the foil or tray or kitchen slab.

Baking soda - 1 pinch 

Method:

• Firstly cut Peanut , almonds, pista and cashew nuts into thin slices.
• Heat a pan or kadai, add the sesame seeds and dry roast on a medium flame till they splutter.Remove and keep aside to cool.
• To the same pan add a tsp of ghee  and roast all the mixed nuts for about a minute or two.This will enhance the tastes of nuts.Remove and keep aside to cool.
• Grease the tray or aluminum foil with the ghee. Similarly grease the rolling pin which you’re going to use for flattening the Brittle.
• Next add a tsp of ghee to the pan. Rotate the pan such ghee gets coated to the pan.Add sugar ,spread and 2 tsp of water. 
• Keep the flame high and keep stirring.When sugar starts melting reduce the flame to low.
• Once the sugar melts its start changing its color. This is known as caramelization or browning of sugar.Keep stirring continuously.Sugar syrup will change to light brown color.
• When sugar changes to light brown color, switch off and immediately add a pinch of baking soda and roasted mixed nuts.
• Mix nuts and caramelized sugar well.Pour it over greased slab and flatten using rolling pin.
• When it is warm draw lines according to desired shape.
• Once cool cut and store in air tight container. Enjoy delicious crispy crunchy Mixed Nuts Brittle

Seepu Murukku ( Seedai ) for diwali sweets recipes

Seepu Seedai is a traditional chettinad special snack. They used to make this snack often at their home. Seepu in tamil means Comb. This seedai has comb like design on it. These snacks look very crunchy and delicious.Must have the sweetness from the coconut milk. Seepu seedai is one of the best snack for us to celebrate diwali function.

Ingredients :

• Raw Rice - 1 cup 
• Whole Urad Dal - 1/4 cup 
• Fried Gram Dal - 1/8 cup 
• Thick Coconut Milk - 1/2 cup 
• Butter - 2 tsp 
• Salt - to taste 
• Oil - to deep fry 
• Hot Water - as required 

Method : 

1. First rinse the raw rice twice, and soak it in water for 1 hour. 

2. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 30-45mins. 

3. Grind it to a fine powder in a mixie in batches. Then sieve it. If you find small balls break and sieve it. 

4. Fry roast urad dal till golden brown.Cool down and transfer urad dal to a mixer and grind it a fine powder 

5. Take fried gram dal in a mixer. 

6. Grind it to a fine powder and Sieve both the flours together, collect the sieved flour alone. 

7. Heat coconut milk for a minute till it gets hot, don't boil just heat it up. 

8. Take rice flour, urad dal flour and fried gram dal flour in a mixing bowl, add salt and butter mix well with your hands.

9. Add hot coconut milk little by little. Add hot water if coconut milk isn’t enough. 

10. Form a smooth non sticky dough without any cracks. 

11. Take your seepu seedai press. Now fill the murukku press with little dough. 

12. Now start pressing them into long tapes then cut them into small strips on a big board 

13. Join the ends of the strips around your forefinger to make like cylinders . 


14. Heat oil, Now put seepu seedai's may be 6-7 at a time and fry till golden brown. 

15. Drain in tissue paper. 

16. Cool down then store in an airtight container.

vinayagar chaturthi Paasipayaru kozhukattai recipe

Ganesh Chaturthi or Vinayaga chathurti is celebrated as the Birthday of Lord Ganesha. On that day, we make special traditional dishes like kozhukattai using coconut and jaggery filling.  This great dish is a must for festive occasions such as Ganesh Chaturthi.  Kolukattai is also healthy as it packs the goodness of
coconut, dal, jaggery and rice .

INGREDIENTS:

• 1 cup Rice flour Idiyappam flour
• Water – 3/4 to 1 cup
• Salt – 1/2 to 1 tsp (adjust to your taste)
• Sesame oil (optional) – 1 tsp
• Paasipayaru/mung bean – 3/4 cup
• Jaggery (Vellam) – 3/4 cup
• Grated coconut – 1/2 cup
• Water – 1 cup
• Salt – 1/4 to 1/2 tsp.
• Cardamom seeds (powdered) – 1/2 tsp.

Kozhukattai Pooranam

1. Wash the Paasipayaru 
2. Cook the Paasipayaru in pressure cooker with 1/4 tsp. of salt for 2 whistles
3. Drain the water. 
4. Grind the pasipayaru  in mixie
5. Add half cup water to jaggery and bring to boil. When it starts boiling, remove from stove and strain it.
6. Saute them until the coconut releases it’s magical smell, turning golden brown.Don’t add oil while doing this.
7. Add cardamom powder 
8. Add the pasipayaru and the jaggery syrup.
9. Cool the poornam for 10 minutes.

How to stuff  kozhukattai

1. In a bowl, add rice flour and a pinch of salt. Mix well.
2. Add hot water to the flour and make a dough. Add a little gingeley oil to make the dough smooth.
3. Smear your palms with little oil. Take a lemon sized portion of the dough and flatten.
4. Place a spoonful of the Pooranam at the center.
5. Bring the edges together. 
6. Repeat the process to make the desired number of kolukattais.
7. Steam cook the kolukattai for 5 minutes or until done.
8. The kolukattais will turn shiny when cooked. 

Delicious Aval Kozhukattai Recipe

This sweet aval kozhukattai or poha kolukattai is a sweet and healthy steamed snack/tiffin or even a breakfast or dinner.This kozhukatai was delicious.this is a sweet version of it and it was super soft and good.It's a very easy recipe, the kozhukattais turned out very good, with the right amount of sweetness and flavor.

Ingredients:

• Aval / Poha - 1 cup
• Jaggery / Sarkarai / Palm Sugar - 1/2 cup
• Water - 1 1/4 cup
• Fresh Coconut - 1/4 cup grated
• Cardamom Powder / Yelakai Podi - 1 tsp
• Ghee - 2 tsp

Method:

• Take aval in a blender and make it into a coarse powder. Set aside till use.

• Now take jaggery in a kadai. Add in 1/2 cup of water and heat till the jaggery is melted.Now strain the jaggery water. Pour it back into the kadai and add the remaining water too and bring it to boil.

• Once it reaches boil, add in coconut, cardamom powder and ghee. Add in the powdered aval slowly and mix well. mix this till it gets thick.

• Take this in a bowl and let it cool down.

• Take small portion of this and shape it into balls. Place it in a steamer plate and steam it for 7 to 8 mins.

• Remove it and let it cool slightly before removing it from steamer.Serve.

Meal Maker (Soya Chunks) 65 Recipe

Soya chunks 65  is a quick and easy evening snack. Soya chunks 65 looks and tastes like chicken 65.Soya chunks also called as meal maker is a good source of protein for vegetarians. Soya Chunks are really a healthy way to include protein in your kids and your families diet.This soya chunks fry goes well as a side dish for both rice and chapathi.

Ingredients:

Soya chunks/Meal maker -  40-45
Yogurt  - 2 tbsp
Ginger & Garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
Cumin powder - ½ tsp
Garam Masala powder - ½ tsp
Black pepper powder - ¼ tsp
Red food color - One pinch [optional]
Corn flour -2 tbsp
Rice flour-1 tbsp
Salt- As needed
Oil-For deep frying
Curry leaves- 15 -20

Method:

1. In a pan boil water.  Once the water boils turn off the stove.  Add the soya chunks to it and keep it covered for 20 minutes.  
2. The soya chunks will double its size. Now drain the water, wash it with fresh water at least 2-3 times and squeeze the water completely.
3. Add yogurt, ginger & garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder, black pepper powder, red food colour and salt to Soya Chunks and mix thoroughly. Keep it aside for 20 minutes.
4. Now add the corn flour, rice flour to the marinated soya chunks and mix really well.
5. Heat oil in a kadai, fry the soya chunks in medium flame. Fry them evenly on all sides until golden brown colour in small batches.  Drain them on paper towel.  Soya chunks 65 are ready to be enjoyed.
6. In the same oil fry the curry leaves until they are crispy. Sprinkle the fried curry leaves on Soya chunks 65 and serve them hot.

Yummy And Tasty Apple Halwa

Apple Halwa, tastes much similar to our famous and popular "Irutukadai Halwa " (Tirnunelveli Halwa / Wheat Halwa). The texture, color and taste are much similar to Tirunelveli Halwa.So, if you plan to surprise your family and friends with a yummy dessert, you should plan to make this delicious halwa.

Lets see how to make this yummy and tasty Apple Halwa

Preparation and Yield:

Preparation time 10 mins

Cooking Time 40 mins

Yield 200gms

Ingredients:

Apple 3

Sugar 1 Cup*

Cardamom Powder 1/4 teaspoon

Orange Food Color a Pinch

Ghee 2 tablespoon

Cashew nuts 5-6

Almonds 5

Method:

1. Wash and peel the apples and chop it into small cubes. Soak it in water to avoid decolouring. Add the apple pieces to the mixer and grind it to a nice and smooth paste
2. Heat a teaspoon of ghee in a pan and add broken cashews and almonds and fry till they are slightly golden brown color. Take these out and set it aside. To the pan, now add the ground apple pulp and saute it in ghee 
3. Keep stirring the apple pulp till the water is absorbed. Then add sugar to the pan. Adding sugar again dilutes the apple halwa. Keep stirring to avoid halwa getting burnt.
4. Add food color and mix well. Then add cardamom powder also and continue stirring the halwa
5. Add rest of the ghee and keep stirring, till the halwa becomes thick and starts to roll like a ball without sticking to the sides of the pan. Finally add roasted cashews and almonds and mix well. Switch off the flame and keep stirring the halwa for couple more minutes.
6. Mouth-watering Apple halwa is now ready to serve!

Adai Breakfast Protein Rich recipes

Adai, an all-time favourite south indian snack that comprises a mix of different dals with rice, this recipe elevates the protein content of your meal to great heights! dals are good and inexpensive sources of protein. Cereals and pulses lack an amino acid each; hence, the combination of rice and dals improves the
protein quality of this dish

Soaking Time:  2 Hours

Preparation Time: 15 mins

Cooking Time: 20 mins

Makes 8 adais

Ingredients:

1/2 cup raw rice 

3 tbsp toovar  dal

3 tbsp chana dal 

3 tbsp urad dal 

5 to 6 dry whole red kashmiri chillies , broken into pieces

a pinch of asafoetida 

3 tbsp freshly grated coconut

1/4 cup grated carrot

5 tbsp finely chopped cabbage

1/2 cup finely chopped onions

5 tbsp finely chopped coriander 

6 to 8 curry leaves , finely chopped

1 green chilli , finely chopped

salt to taste

4 tsp oil for cooking

Method:

1. Clean, wash and soak the rice and dals in enough water separately for at least 2 hours.
2. Drain the rice and blend in a mixer to a coarse paste, adding little water.
3. Drain the dals, add the red chillies and asafoetida, mix well and blend in a mixer to a coarse paste adding a little water.
4. Combine the rice paste and dal paste in a bowl, add the coconut, carrots, cabbage, onions, curry leaves, green chillies and salt to the batter and mix well. Add a little water to make a thick batter.
5. Pour a ladleful of the batter on a hot tava (griddle), spread to make a 125 mm. (5”) diameter thick circle and cook using ½ tsp of oil till brown spots appear on both the sides.
6. Repeat with the remaining batter to make 7 more adais. Serve hot with coconut chutney.

URAD DAL KALI NUTRITIOUS FOOD RECIPE

People usually make this with black urad dal with skin as it is supposed to be more health.In Tamil nadu, our grannys used to give this for the teen age girls to make the bones strong.Its better to have urad dal in our regular diet to avoid all these problems .This is also a good choice of including urad dal in our daily diet.

INGREDIENTS:

URAD DAL – 4 TBSP

JAGGERY or PALM JAGGERY  – 4 TBSP

GINGELY OIL – 2 TBSP

CARDAMOM SEEDS – 2 NOS

WATER – AS NEEDED

METHOD:

In a kadai ,roast the urad dal till golden yellow. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.

Now take 4 tbsp of urad dal powder in a bowl and mix  2 cups of water.

Cook the urad dal for 7-8 mins. It thickens . Stir well for sometime and make sure there are no lumps formed.

Now add the powdered jaggery and mix well . Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates.

Add the gingely oil and stir well.U’ll get a glossy , sliding non sticky kali is ready to njoy ..

Delicious , healthy uluthankali is ready to eat !!

NOTE :

If u use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.