Carrot Halwa

                  A WONDERFUL HAPPY BIRTHDAY TO OUR CUTE CHELLAM

                         Today is a very special, wonderful day for me and  for my family.
                                           Ya, its our cute little darling's birthday.
I was too busy from the starting of this new year itself. Me and my hubby selected our kid's most favourite things,dresses.,toys...etc.,etc..., and she herself selected the chocolates for her friends.She is very eager to celebrate her birthday in school.Throughout the holidays she asked about how she will give chocolates for her school friends on her b'day.This is the first b'day she is going to celebrate in  the school.Thats y she is very eager n exciting.My hubby and me were planned to give lots of  loving surprises for her and eager to watch her tiny cute eyes shining and broading with her happy shouts and hugs.

          I PRAY TO GOD TO SHOWER THE BLESSES OF HEALTHY,WEALTHY
                      PROSPEROUS AND PEACEFUL LONG LIFE FOR HER.

                       HAPPY BIRTHDAY TO MY DEAR  KUTTY CHELLAM.

To celebrate this sweet occasion i planned to post a sweet on my sweety's b'day. Carrot Halwa is the beautiful sweet which can b prepared easily by anyone who is not an expert in cooking.  Thats y i too prepared this sweet and it becoms a great hit among my family members.Lets see the recipe....

                                                                           

INGREDIENTS;
                          Carrot shreded   -- 1 bowl
                          Sugar                  -- 1/2  bowl
                          Milk [thick]         --  1/2 bowl
                          Ghee                  -- 3 to 4 tsp
                          Cashews            --  6 to 8
                           Almonds             -- 5  
                           Salt                     -- one or 2 granules
PREPARATION;
                            Wash and skinned the carrots and then sherded.
                             Place a pan over the stove,pour 2 tsp ghee.
                             Heat it, and roasted the cashews  n almonds.
                             Take it out set aside,then add the carrot shreds to the ghee.
                             Saute well for 5 min in low flame till it raw smell goes out.
                             Then add the milk,the carrot should b fully drowned in milk.
                             Often mix it well till the milk is fully absorbed by carrot.
                             Then add the sugar,it melts and give a liquid consistency.
                             It started to bcoms thick,add 2 more tsp of ghee.
                             With the help of laddle,avoid sticking.
                             The halwa started to roll without sticking in our hands
                               Thats it,thats the perfect consistency.
                             Now switch off the stove,
                                 and enjoy the aromatic,delicious halwa.
                          
             
                                                

Vazhakkai [Raw banana] Poriyal

''Vazhakkai poriyal''is very simple to make as well as healthy too,bcos we never pour so much oil like vazhakkai fry.Its the best form that we give vazhakkai for the kids.Lets see the recipe...........

INGREDIENTS;

                         Raw Banana [vazhakkai] -- 2 nos
                         Onion [ big ]                    -- 1
                         Dry red chilly                   -- 2
                         Mustard seeds n urad dhal --1 tsp
                         Curry n corriander leaves   -- for garnish
                         Oil                                     -- for tempering
                         Salt                                    -- to taste

METHOD; 

                 Skinned the raw banana and cut into small pieces.
                 Boil the pieces in salt water till it cooked.
                 Like this.....

                 In a pan pour the oil n temper the mustard seeds n urad dhal.
                 Add the splited red chilly n chopped onion.
                 Add curry leaves n salt, saute well.
                Then add the boiled banana pieces.
                 Saute it for few minutes and off the stove.
                 Garnish with corriander leaves and serve.
          
               HAV THIS PORIYAL WITH SPICY PULIKUZHAMBU OR SAMBAR.                       
                                                                               

Sponge Gourd [peerkangai] Chutney

Peerkangai chutney is a tasteful dish madeout of peerkangai.Don't think it a sidedish for idly or dosa,we use hav this chutney with rice only.Except this chutney i didn't know anydishes prepared out of sponge gourd.Here is my simple recipe......

                                                              

INGREDIENTS;
                         Sponge gourd [peerkangai] - 1
                         Shallots                               - 8 nos
                         Tamarind                             - a big cherry size
                         Mustard n urad dhal             - 1 tsp
                         Dry red chilly                       - 2 nos
                         Oil                                       - 2 tsp
                         Salt                                      - as needed.
METHOD;
                Soak the tamarind in little water n extract the juice.
                Wash the sponge gourd n remove the skin.
                Cut in to pieces and boil it in water.
                Drain the water,cool it,put it in mixie and give 2 or 3 whips.
                Take it out and mix with tamarind juice n set aside.
                In a pan, pour the oil n temper the mustard n urad dhal.
                Then add the spilted red chillies n chopped shallots.
                Saute well n pour the sponge gourd n tamarind mix.
                Boil well till it becomes slightly thick.
                Turn off the stove.
             NOW PEERKANGAI CHUTNEY IS READY.
             
           HAV THIS WITH HOT WHITE RICE N SPICY POTATO FRY.
 TIPS;
           Add tamarind according to the quantity of sponge gourd.
          
                     
                
                     

                         

Banana Stem [vazhaithandu] Raitha

After a short gap once again i regain my strength to meet my blog friends.All of us know banana stem is absolutely healthy.But i love the  delicious  raitha which made out of it. Every 'Amavasai' [New moon day] in our home is fullfilled with this lovely raitha.Hope u enjoy this...

                                                                 

INGREDIENTS;
                         Banana stem --  as small piece
                         Curd             -- as per ur need
                         Mustard seeds -- 1/2 tsp
                         Urad dhal         -- 1/2 tsp
                         Asofoetida        -- a pinch
                         Green chilly  -- 1
                         Corriander leaves -- to garnish
                         Salt                      -- as per ur need
                         Oil                      -- to temper

METHOD;
                Cut the banana stem into  long thin slices and put into the water.

                     Like this.....                                  
                                                              
                Put in the water immediately otherwise it turns black.
                Drain the water,mix the salt and put in a idly plate.
                Boil it in the idly pan for 10 min.
                In a pan keep a spoon of oil,fry the asofoetida.
                Splutter the mustard seeds n urad dhal.
                Slit the green chilly.
                Take a bowl and put the boiled banana stem,mustard n urad dhal
                  green chilly n salt.
               Put the curd n mix well.
               Garnish with corriander leaves.

                           ENJOY THE DELICIOUS RAITHA.                    .
               
  

Vegetable Briyani

Everyone in our family likes n loves briyani a lott whether it is veg or non-veg.According to me vegetable briyani saves my time as well as a healthy meal for my family.My kid can eat only this rice only except the white rice.So i love to prepare this rice atleast once in a week.But i prepare this briyani like tham briyani which gave some extra taste than the cooker rice.I hav one big indalium kadai with that help i can make my tasty veg briyani...Here is my simple recipe........

                                                                       

INGREDIENTS;
                          Basmathi rice              -- 2 cups
                          Water                         -- 3 cups
                          Coconut milk              -- 1 cup
                          Onion big                    -- 1
                          Tomato                       -- 2
                          Carrot [medium size]    -- 1
                          Beans                          -- 7 nos
                          Capsicum [small size]   -- 1
                          Spring onion                 - - a small bundle
                          Cinnomon stick             -- 1 inch
                          Cloves                           -- 2
                           Bay leaf                         -- 1         
                          Garam masala powder  -- 3/4 tsp
                          Chilly powder                  -- 1 1/2 tsp
                          Corriander powder         -- 3/4 tsp
                          Ginger garlic paste           -- 2 tsp
                           Lemon                              -- 1/2
                           Ghee                              -- 1 tsp
                           Oil                                -- as needed
                           Salt                                  -- as needed
                           Corriander leaves            -- to garnish
                                 
METHOD;
                 Soak the basmathi rice for half an hour.
                 Wash n finely chopped all the vegetables  above.
                 Place the kadai,heat the ghee.
                 Add the cinnomon,cloves n bay leaf,splutter it.
                 Then add the chopped onion and salt,saute it till brown.
                  Add tomato,saute well till it bcoms mashy.
                 Then add all the vegtables one by one and saute well.
                  Add the oil as per ur need for vegtables.
                  After that,add the garam masala,chilly n corriander powders.
                 Saute well for a min,add the ginger garlic paste.
                 Then add the rice n mix well,add the water n coconut milk.
                 Close the kadai with a lid.Often mix it softly with a laddle.
                 Allow it to cook well,it takes only 5 to 10 min..
                 After the rice cooked,put ur flame in sim and mix the briyani with a laddle.
                 In sim mode allow the briyani for 5 to 10 min.then squeeze the lemon.
                 Mix well,the rice should n't b over cooked n sticky.
                 Garnish with corriander leaves and ghee fried cashews.

          SERVE THE HOT DELICIOUS BRIYANI WITH UR FAVOURITE RAITA.  
 
TIPS;
         I use soya chunks its purely optional.
         Don't allow the rice to over cooked.      

   

        

Pumpkin Pulikuzhambu

'' Pulikuzhambu'' is my all time fav.It has been combined with variety of vegetables,but it gives different taste with everyone,thats the the speciality of this kuzhambu.Every PONGAL festival in our home is fulfilled with this pumpkin pulikuzhambu.usually we do a lot of varieties of veg as side dishes for sakkarai pongal n ven pongal,but we make only one kuzhambu on that day.Its the best combo for venpongal.Lets here the simple recipe..

                                                                  
INGREDIENTS;
                           Tamarind                    -- a lemon size
                           Pumpkin                    --  200 gms piece
                           Shallots [big size]      --   8 nos        
                           Garlic cloves              --  4 nos
                           Fenugreek                 -- 1 tsp
                           Chilly powder           -- 1 tsp
                           Corriander powder    -- 2 tsp
                           Turmeric powder        -- 1/4 tsp
                            Coconut grated         --  5 tsp
                            Fennel seeds            --   1/2 tsp   
                            Salt                          --  as needed
                            Water                       --  as needed
                            Seasame oil              -- 5 tsp.
METHOD;
                  Soak the tamarind in 1/2 cup water n extract the  juice.
                  Add 1 1/2 cups water to that juice.
                  Add chilly powder,corriander n turmeric powder n salt
                    with the tamarind water n mix well.Set aside.
                  Skinned the pumpkin n cut in to small thick pieces.
                  Pour the oil in a pan,heat it,add the fenugreek.
                  It slightly changes the colour,dont turn black.
                  Then add chopped shallots,garlic cloves.
                  Saute well,then add the pumpkin pieces,saute well.
                  Then pour the mixed water to it,allow it to boil.
                  Add the coconut n fennel seeds ground paste to it.
                  Boil well till the pumpkin cooked n kuzhambu bcoms thick.

       NOW, THE FLAVOURABLE SPICY PULIKUZHAMBU IS READY.
              Enjoy this with rice n pappadam r vadam.

         I send this to Vardhini's ''Hallowen Fiesta''

                                                          
   TIPS;
            Use only sesame oil that gives a aromatic delicious taste.
                      
                            

Gulab Jamun

                    HAPPY DEEPAVALLI TO ALL MY BLOG FRIENDS

                                                      

''Deepavalli'' celebrations are started,everyone of us were engaged in a busy schedule.Preparing sweets n snacks,packing sweets for our friends....etc.I am not an expert in making sweets,thats y i simply go with this gulab jamuns.But i can prepare this jamuns like an expert...every one in my family love my gulab jamuns,bcos of its perfect shape n softness....Actually my inlaws were surprised abt my sweet and ask me...why ur jamuns weren't broken r collapsed.It purely depends upon the heat of oil while fry the jamuns.
Lets here my simple recipe....
INGREDIENTS;
                         Gulab jamun powder pack -- 1
                         [i used 'priya' pack]
                          Sugar                              -- 600 gms
                          Cardamom                       -- 3 nos
                          Water                              -- as needed.
                          Oil                                   -- for deep frying.

                                             
METHOD;
                Take a large pan,mix the sugar with equal amount of water in the ratio 1:1.
                 Allow it boil well for 10 min,add the spilted cardamom r powdered cardamom.
                 Turn off the stove n set aside.
                 Put the instant powder in bowl,add the water, mix it softly.
                 With out lumps make it as a soft dough.[1/3 of water needed  for a cup of flour.]
                 Don't knead the dough.
                 Pour the oil in a pan,heat it,make the dough as small balls.
                 Fry it the in the oil till golden brown.
                 Take it out and put it in the sugar syrub.
                 After 1/2 hour serve it.
TIPS;
       If the jamuns were fried in low heat,it will collapsed.
       If the jamuns were fried in too heat it bcoms black n won't cook well.
       So always check with a small ball,if it comes above the oil very fastly,
        reduce the flame.If the ball won't raise from the surface heat the oil well. 
 
          ENJOY THIS SWEET DIWALI WITH THIS SIMPLE DELICIOUS SWEET.

I am sending this sweet to sravs '' CC FESTIVE  FOOD''.