Carrot Aloo Paratha

Ingredients :

• Carrot - 3 [ blanched and make purie ]
• Potato [ aloo ] - 1/2 kg [ boiled and mashed ]
• Green chilli- 2 
• Ginger - small piece
• Garlic flakes - 3 [ optional ]
• [ grind all three together ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Asafoetida - 1/4 tsp
• Wheat flour - 4 cups
• Oil - as required
• Chopped coriander leaves - 1/2 cup

Method :

First take one big bowl, add carrot purie, potato mash, chilli ginger garlic paste, coriander leaves, salt and other dry masalas. Then add wheat flour to that along with water and little oil. Knead and make soft dough. Keep for 10 minutes. Heat a tawa on medium flame and make parathas. Cook on both the sides.  Pour oil and roast till both the sides become brown. Serve with pickle and curd.

Green Kurma

 

Ingredients  :

• Broccoli- 1/ 4 kg [ clean and cut ]
• Green peas - 1 hand full
• Potato - 2 [ boil peel and cubed ]
• Onion - 2 [ peel and chopped ]
• Tomatoes - 2 [ chopped ] Salt - as required
• Oil - 3 tsp

 For grind masala :

• Coriander leaves - 1/4 bunch
• Green chillies - 5 to 6
• Ginger - small piece
• Garlic flakes - 2
• Grated fresh coconut - 1/4 cup
• Cashew nuts - 4 to 5
• Khus khus - 1/ 4 tsp
•  [ grind all together  in a mixer to a smooth paste ]

 For seasoning :

• Cumin seeds - 1/2 tsp
• Cinnamon - 1 small piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 2

Method :

First take one deep bottom kadai, add oil to that. When the oil becomes hot, add whole masala to that. Wait for a second. Then add onion to that & stir well. Then add ginger garlic paste &  chopped tomatoes. Mix well. Then add the ground masala to that. Add 1/2 glass of water. Then add broccoli, green peas along with potatoes. Add salt to that. Close with a lid & allow to boil for 10 minutes. Then remove the lid. Your kurma is ready to serve. Serve with carrot puri.

Carrot Purie

Ingredients :

• Carrot - 3 to 4 [ peel and cut in to round pieces ]
• Suji [ upma rawa ] - 2 tsp
• Wheat flour - 3 cups
• Salt - as required
• Water - as required
• Oil - enough for deep frying

Method :

First peel the carrot and cut it to round pieces. Then keep enough water in a vessel on a gas. When the water starts boiling add the carrot in to that, close with  a lid and wait for 10 minutes. [ blanch it ] Then grind it  in a mixer and make a  purie.  Add the  purie to the wheat flour along with salt,  rawa and little oil. Kneed it and form a dough.  Keep it aside for 20 minutes. Then make small purie  and fry it  in a hot oil. Your  purie  is  ready  to serve.

Moong Dal Halwa - An Easy Mehod

Ingredients:

• Nestle milk maid - 1 tin
• Milk - 3 cups
• Moong Dal - 1 cup
• Ghee - 3/4 cup
• Cardamom powder - 1/2 tsp
• Grated mixed nuts - 3 tbsp

Method:

Clean & soak the moong dal for about half an hour. Drain the water & grind in a mixer to a coarse paste. Fry the dal paste in the ghee till it turns into golden brown colour. At this time, add the milk to that & cook in a low flame. When the milk reduces into half, add the nestle milk maid & cook continuously till desired consistency level is reached. Then transfer to the bowl. Garnish with grated nuts.  

Tomato Kurma

Ingredients :

• Ripe tomatoes - 5 to 6
• Onion - 2 [ peeled and finely chopped ]
• Green chillie - 2 [ slit ]
• Grated coconut - 1/4 cup
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 11/2 tsp
• Salt - as required

For seasoning :

• Oil - 2 tbsp
• Cinnamon - 1 small piece
• Cloves - 2
• Fennel seeds - 3/4 tsp [ sombu ]
• Curry leaves - little

Method :

Chop onions finely  and slit green  chillies. Then grind raw tomatoes and keep aside.[ 2 cups of tomato purie. Grind coconut with adding  little water to a smooth paste. Keep all the things ready. Then heat oil in a  kadai,  add cinnamon, cloves and fennel seeds. When fennel seeds sizzle, add chopped onions, green  chillies  and  curry leaves. Saute till onions turn golden brown. Then add tomato  purie, and other  dry masala   powder and salt. Cook till raw smell goes. At this stage add coconut paste and required water. Cook for further 5 to 8 minutes more. Then remove from the gas. Garnish with chopped coriander leaves. It 's goes well with chapati, all parathas, idli, dosa, idiyappam and upma. 

Raw mango chutney

Ingredients:

• Raw mango - 1 [ peeled and grated ]
• Turmeric powder - 1/2 tsp
• Sea same seeds - 1/2 cup 
•  [ dry roast in low flame for 5 minutes make it cool and grind to a powder ]
• Mustard seeds  - 1/2 tsp [ crushed to a fine powder ]
• Methi seeds - [ dry roast till red and crushed to a fine powder ]
• Salt - as required

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 2 to 3 [ broken ]
• Asafoetida - a pinch
• Curry leaves - little

Method :

Heat oil in heavy bottom  kadai, when the oil becomes hot add the seasonings one by one.  When its splutter immediately add grated mango and turmeric and mix well. Cook for 10 minutes with out lid till oil separates. Add the sea same  powder mix and continue cook on low flame. Then add mustard and methi  seeds  powder  to  that. Add required salt and stir nicely and then  remove from the gas. Serve with steamed rice and fresh ghee. You can make this and store it in the fridge for 2 weeks.

Tip :

Use slightly sweet tart mangoes. It's tastes good.

Achari Paneer Capsicum Rice

 

Ingredients :

• Lemon pickle - 2 tbsp [ make it paste ]
• Paneer - 200 gms [ cut in to small pieces ]
• Left over rice - 3 cups
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Bay leaf - 2
• Black pepper - 4 to 5
• Salt - very little  [ already salt is there in pickle ]
• Green capsicum - 1/2 [ finely chopped ]
• Red capsicum  - 1/2 [ finely chopped ]
• Yellow capsicum - 1/2 [ finely chopped ]

Method :

First take one kadai, add oil to that. When the oil  becomes hot, add cumin seeds. When its crackle add bay leaf along with pickle. Mix well then add chopped  capsicum one by one. stir well and add cut paneer pieces. Mix well and  add required salt  along with  rice. Mix well, close with lid for 5 minutes in low flame. Then remove from the fire. Serve with wafer and curd.