After a very long time I made this carrot halwa to send as my entry for Hima's WYF - Desserts. The last time I made this sweet was in October last year and again after a little more than one year I made this. The reason I just cannot stop myself from eating this wonderful sweet.So,the only way to stop myself is stop making it. Another worst part in making this sweet for me is grating the carrots. This time,I wanted to participate in Hima's event so I pulled myself for grating even though it was only for 4 big carrots. Rather than the old procedure of cooking carrots in milk for long time ,this time I made it quick and easy and equally tasty . I fried 1.5 cups of grated carrot in 1 tsp ghee in a microwave safe bowl and then added 1 cup of sweetened condensed milk and cooked on high in microwave for 10-12 Min's,stirring in between. Add a pinch of cardamom powder and garnish with chopped nuts after frying them in ghee.I skipped the last part . I was little hesitant to send this to Hima today for two reasons.One the last date for event was over on November 25Th itself and second thing photo did not come out well today.Hope hima accepts this late bird's entry
I tried this jhaptpat snack today and it was very quick to make and very tasty. Chop half onion and 1 tomato.Mix together chopped onion,tomato and roasted ,salted cashew nuts, 1/4 tsp cumin powder,1 small green chilly chopped and crushed, 1 tsp chaat masala powder and lemon juice to taste.Mix everything and season with salt towards the end. Adjust as already nuts and chips have salt in them. Finally before serving add chips crushed a little bit.enjoy Jhatpat chips masala.
Wash ,clean,wipe dry and chop cluster beans into fine bite size pieces. Steam cook and fry in a tsp of oil . Mean while grind together 4 green chillies along with 1 tsp of cumin seeds and add this paste to the beans.Stir and saute for 5 mins.Serve hot with rice
Wash,peel and chop small piece of bottle gourd to make one cup of pieces. clean and wash about 1/2 cup of moong dal. Pressure cook dal and bottlegourd pieces together . In a pan,add and toast popu and when popu is done,add cooked moong dal and bottle gourd.Add a small pinch of turmeric and season with salt.Serve with rice and sundries green chillies
To make tomato pappu,pressure cook dal and keep aside. In a pan,add and toast popu and when popu is done,add 1 big tomato chopped .Add a pinch of turmeric and 1 tsp salt.Let cook till toamto is soft and cooked.Add cooked dal and 1 big pinch of smabar powder or rasam powder for nice smell and taste and stir everything together and let cook together for 5 mins or till thick and serve with rice along with sundried green chillies
Grind together 1 tbsp of cumin seeds,1 tsp of salt,1 tsp of red chilly powder.Towards the end add a tsp oil and grind once again.Wash,wide dry and slit brinjal and stuff with cumin stuffing.In a pan,heat a tbsp of oil and add stuffed brinjals and cooked till tender on all sides. Another variety of stuffed brinjal is ready to eat with rice
This sunday I invited my friend and her husband to have lunch with us and I made the items shown in this thali. From left to right,beans - kobbari kura(beans with coconut),mamidikaya pappu(mango dal), (stuffed brinjal with ginger green chilly paste) and beerakaya pachchadi(ridge gourd chutney) and also dry gulab jamun. Not one was left to take a picture of gulab jamuns.
the rest of the recipes follow here
Beans with Coconut
Wash and chop beans into bite size pieces and boil in water till tender. Drain off any excess water and keep aside. Meanwhile,grind together 1/2 cup of defrosted frozen coconut, 3 green chillies,1 tsp of cumin seeds and 1/2 tsp of coriander seeds to a paste without adding any water.
In a wide pan,add and toast popu and when popu is done,add cooked beans and saute for a minute or two before adding coconut paste. Season with required salt and saute for 5 mins. Take off from heat and serve with rice
Dal with Raw Mango
Pressure cook dal and keep aside. Wash,peel and chop mango and cook in water till soft and mushy. In a pan add and toast popu,add turmeric,cooked dal and mango and add red chilly powder according to taste. Green chillies can also be used.Stir and cook all this together for 5 mins and serve with rice along with sun dried green chillies
Stuffed brinjal with ginger ,green chillies and cilantro paste:
Take tender baby brinjals and make a "+" shaped slit. Coarsely grind ginger,green chillies and coriander to a paste. Add salt to this paste and stuff in brinjal. In a wide pan,add a tbsp of oil and add these stuffed brinjals and cook till brinjals are tender on all sides.serve with rice. This is one of the simplest and best curries that can be made with brinjal.
Ridge gourd Chutney:
Wash,peel and chop ridge gourd. In a pan add a tsp of oil and fry 1 tsp of urad dal,mustard and 1/2 tsp of cumin seeds and 1 pinch of fenugreek seeds.Add a big dash of hing towards the end.Take off heat and keep this popu to a side.In the same pan,add chopped rdge gourd piecesbig pinch of turmeric,1 tsp of salt , grape sized tamarind and 2 green chillies . Cover and cook till ridge gourd is cooked . Grind popu followed by cooked ridge gourd mixture. Stir together and serve with rice with a dollop of ghee.
Spinach is not very common in my kitchen as I am not a big fan of spinach. But I keep cooking spinach sometimes in my kitchen as I know that it is nutrtion packed food. Apart from routine dal and pulusu with spinach I also tried it this time with moong dal in a dry variety and it came out good and to my surprise,the best part of it was it was not smelly.So here is my recipe for spinach and moong dal
1/2 cup moong dal washed and cooked till just soft but not mushy.
In a wide pan,add and toast popu. When popu is done,add chopped onions and fry till transparent or half cooked . Now,add finely chopped spinach and salt and cover. After 5 mins when spinach is soft add cooked moong dal and cook till dry and add kura karam. Season with required red chilly powder and serve hot with rice.
Yesterday on Diwali,I made this moong dal vada. It was relatively easy compared to urad dal vada i soaking time and frying time. Soak 2 cups of moong dal for half an hour and grind to a coarse paste using water.Add 1 tbsp of rice flour. Add ginger - green chillies and jeera paste. Add chopped onions. Season with required salt and mix everything to form a thick vada batter.Take a small lemon sized ball and press with fingers to form a flat patty and carefully drop into hot oil and fry both sides till golden and drain onto a paper towel.
Happy Diwali everyone. I know I am late but thinking better late than never I am here wishing you all. Last month was quite hectic for me with lots of work including my daughter's second birthday and moving house .With lots of chores in my life,I could not catch up on blogging actively all through last month. I am hoping that I will be better this month. Coming to celebrating Diwali in my house,it was fun except missing the greatest joy of fireworks in my house. i miss them being here in US.But,today only i came to know that even here in some places Diwali is celebrated with crackers..
OK now,back to back,
I started my Diwali preparations by making murukku and tokkudu laddu. Normally I am little far to all those deep fried oily foods.But,this time I was some how in the mood to celebrate Diwali with lots of food ,just like how my mom used to do when we were kids. So,I decided to make some savories and sweets.
4 cups rice flour
1 cup roasted Channa Dal finely powdered
1 tsp jeera/ajwain
1 tsp red chilly powder
1.5 tsp salt
1 tbsp melted butter
water to knead the dough
oil for frying
To make murukku,mix together all the dry ingredients. Now add butter and rub with your fingers to form a crumbly dough.Now add water and knead to form thick dough.Cover the dough with a wet kitchen towel. Take a big ball of the dough enough to fit in the murukku press and soften just a little bit with wet hand and stuff this dough into the murukku press. Press the murukkus into hot oil carefully using murukku press. fry on both sides until golden in colour. Take out and drain onto a tissue paper and let it cool.Store in air tight jar and enjoy as a nice tea time snack.
This is a very famous sweet back in my place,Andhra. This is very tasty sweet but quite a time taking sweet that backs off anyone.This year I did this sweet again in my house after 3 years. It became more like a tradition in my house to make this tokkudu laddu for Diwali. So,I went ahead for this year too.
To make this I used,
1 cup besan or senaga pindi
1 cup sugar
2 tbsp ghee
1 pinch baking soda
water just enough to make the batter like murukku batter
oil for deep frying
First,make thick murukku batter with senagapindi or besan and make murukkus into hot oil and fry till light golden.Drain them onto a paper towel and let cool.Once cooled completely brake the murukkus into small pieces and grind to a coarse powder and keep aside. now measure this powder and take equal quantity of sugar and add little water to sugar and make one string consistency sugar syrup.Add this ground powder and ghee to sugar syrup and cook till it forms like a thick dough.Take off heat and make laddus when batter is just enough to handle while applying ghee to palms in between.Enjoy home made tokkudu laddus.
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