Carrot Kalakand

Carrot Kalakand!!

Ingredients:

2 cups grated Carrot

3 1/4 Cups milk(divided as 3 +1/4)

1 cup Sugar

1 tbsp Ghee

1 tsp Cardamom pwdr

2 tbsp Lemon juice mixed with 1 tbsp of water

Some Almond pieces to garnish.

Method:

Bisi Bele Bath/ Sambar Rice

Ingredients:

1 cup Rice

3/4 cup Toor dal

1/4 tbsp Tamarind Paste

1 Carrot (big chunks)

1/2 Raddish (rings)

1/2 cup Beans

10 Small Onions

1/2  Potato (chopped)

1/2 cup other veggies (Some pieces of Pumpkin,drumstick,peas etc ..

2 tbsp oil

1 tbsp ghee

Handfull Ground nuts

1 tsp mustard seeds

1/2 tsp Asafoetida

1 tsp turmeric pwdr

Curry leaves

Coriander leaves to garnish

Salt to taste.

For Dry roast:

1/4 cup grated coconut

1 tbsp channa dal

1 tbsp Corriander seeds

4 Peppercorns

2 Red Chilly

1/2 Cinnamon stick

1 Clove

2 cloves of Garlic chopped

1/2 tsp Fennel seeds

Method:

1. In a small pressure pan or cooker heat oil and add the mustard seeds and asafoetida.

2. Once they splutter add the onions ,curry leaves ,turmeric pwdr and all the veggies and saute for a min.

3. Dry roasts all the ingredients under ‘For Dry roast’ and grind them into a fine paste and add it to the sauteing veggies.

4. Wash the rice and dal and add them to the cooker along with about 5 1/2  cups of water.

5. Dissolve the tamarind paste in water(very lill) and add it to the mix and stir them really well.

6. Add salt and ground nuts. Mix well and taste if everything is right.

Bisi Bele Bath Mix, ready to cook.

Baingan Ka Bharta/ Eggplant Masala

Ingredients:

1 Eggplant or Big Brinjal

1 Onion chopped

5-6 cloves of Garlic chopped

2 Green Chilly slit

1 tbsp Grated/chopped fresh Ginger

4-5 tbsp Oil

1 tsp Cumin seeds

1 tsp Cumin pwdr

pinch turmeric pwdr

1/4 tsp Chilly pwdr

1 tsp Garam masala

Curry Leaves

Coriander to garnish

Few Drops of Lemon Juice (optional)

Salt to taste.

Method:

1. Take a baking tray, put an aluminum foil on it. Coat the brinjal with few drops of oil and place it on the baking tray.

Baingan ready to be baked!!

Carrot Pulav !!

Carrot Pulav!!

Ingredients:

2 Carrot grated

1/2 Capsicum sliced

1 Onion Sliced

1 cup Spinach

2 Green Chillies slit

1 cup cooked Rice

1 Bay leaf

2 cloves

1 small Cinnamon stick

1 tsp cumin seeds

1 tsp oil

1 tbsp Desi ghee

Some Roasted Cashews

Coriander Leaves to garnish.

Salt to taste.

Karuvepalai Sadam/ Curry leaves Rice

Ingredients:

1 cup cooked rice

1 tbsp Ghee

Salt to taste

1 tsp mustard seeds

1 tsp urad dal

hand full ground nuts

1 tsp oil

pinch hing.

Curry leaves to garnish.

For Dry Roast:

1 tsp mustard seeds

1 tbsp urad dal

1 tbsp seasame seeds

1  Red chilly

1/4 tsp hing

Hand full curry leaves.

Method:

1. Dry roast all the ingredients under ‘For Dry Roast’ one by one in the same order.

2. Let the roasted mixture cool for a minute and then powder it in a mixie. The curry leaves powder shud be less fine.

Karuvepalai podi / Curry Leaves Powder!!

Paneer Tikka

Ingredients:

6  Rectangular Paneer pieces.

For Marinade:

1 tsp Garam masala

1 tsp cumin pwdr

1/2 tsp chilly pwdr

pinch orange food color (optional)

salt to taste

4-5 tbsp curd/yogurt.

Paneer Tikka served with Green Chutney!!

Closer Look – Baked Paneer Tikkas!!