CARROT KHEER

 

                     Iv been wanting to make this recipe for a month now....finally did it!! yay!... Carrot kheer has become quite popular these days.......A lovely, refreshing dessert..........A perfect dessert for entertaining guests. We can make it in 2 ways depending on your taste..................either have the smooth creamy texture OR have bits of soft grated carrot in your kheer! I like the latter! what's your's?

INGREDIENTS:

 2 medium carrots, grated
8-10 cashewnuts
8-10 raisins
3 tbsp ghee
4-5 cardamom pods, crushed
750 ml milk
1/4 cup sugar

 PROCESS:

•   Put 1 tbsp ghee in a saucepan and fry the cashewnuts and raisins and keep aside.
• Now in a pressure cooker add the remaining ghee and fry the carrots on low heat for a few minutes till the raw smell goes.
• Add about half the milk, stir and close the pressure cooker. ( just 1 whistle or till the carrots are soft)
• Remove the lid and stir on low flame
• Add the sugar and remaining milk and keep stirring  till the sugar dissolves and the kheer is of desired consistency.
• Add the cashews, raisins and the cardamom. Remove from flame

note:

• Serve hot or chilled
• If you do not like bits of carrot while eating, after you pressure cook the carrots with a bit of milk, cool and blend to a smooth paste. Then you can add the smooth paste to the rest of the milk and continue with the recipe.

• Add the fried cashews and raisinns

MUTTAI SEMIYA/ EGG IDIYAPAM

               Idyapams are made from rice flour. It is roasted, mixed with salt and water to form a slightly wet dough and made into idiyapam shapes and steamed.
I have been eating this dish since I was very small. Most of my friends in school know this dish too! It's that popular! hahaha
 I love this recipe not only because it is so easy to make, but also because its a lovely way to use leftover idyapams. If you have idyapams in the fridge dinner is done in a flash!

The best combination for this dish is lime pickle! Absolutely delish!

INGREDIENTS:

oil

idiyapams (string hoppers) - 8 to 10  small
onion, chopped finely - 1 big
green chillies. slit - 5 or more if you like it spicier
ginger, grated (optional)- 1/2 tbsp
eggs - 5
turmeric powder - 1/2 tsp
salt to taste
coriander leaves, chopped(optional)-  1 tbsp

ghee - 1 tbsp

PROCESS:

• Tear the idiyapam into tiny bits and keep aside.
• in a bowl, crack the eggs. add salt and turmeric and whisk. keep aside.
• Heat oil in a pan. Add the onions and chilies and fry till slightly brown.
• add the ginger if using.
• Add the eggs. cook like how you would do scrambled eggs,
• once they have cooked, add the idyappams and nicely mix it with the egg.
• add the ghee and the coriander leaves and give it a good mix.
• switch off the flame. 
• tastes best with some lime pickle :)

 note:

• You could also add some cashews fried in ghee to give it a rich taste. 

WATCH THE FULL RECIPE VIDEO BELOW-

PULI CHUTNEY / TAMARIND CHUTNEY

                     First of all, my sincere apologies for being awfully late on posting on my blog!!
But I have a reason..........Iv been so busy shopping and packing for my trip back home to India. Iv been here for a few days now.... and its been great. Well....now since my daughter is here, the attention and the pampering has shifted from me to her! Pffft!!!!!!!
                      I have not been doing any cooking since I came home.... I dont call it laziness! maybe just pure relaxing! :D
I finally entered the kitchen today to whip up our favourite breakfast! dosai..........yum !! Made some puli chutney to go with it!.....sigh!.....lovely!
              

INGREDIENTS:

8 shallots ( chinna vengayam)
2 dried red chillies (or 3 if you want it spicy)
1 lime size, tamerind
1 cup grated coconut
water ( just enough to grind)
salt
oil

PROCESS:

• Put some oil in a frying pan and saute the shallots
• After  a few mins when they change a bit of colour add the chillies
•  Stir for awhile and then add the tamerind and salt
• Stir for a few mins and then add the coconut.
• Remove from the flame after 2 mins.
• keep aside to cool
• blend the above mixture with a bit of water
• enjoy your chutney with your favourite dosai or idli

 sending this recipe to Pari's event 'only' south indian


 sending this recipe to umm mymoonah's event anyone can cook