Carrot Halwa

Ingredients:
Carrot - 3
Milk - 1 glass
Sugar - 1/2 cup
Cardamom powder - 1/4th spoon
Cashews - 5
Almonds - 4
Kismis - 4
Ghee

Cooking time: 15 mins

Procedure:
Grate the carrots and pressure cook it with milk for 2 whistles.
Heat a pan and add the ghee. Roast the cashews, almonds, kismis and keep aside.
In the same pan add the cooked carrot and add sugar, cardamom powder.
Cook until the sugar dissolves completely. Before removing it from stove add the roasted dry fruits.
Serve it hot or chilled as dessert.

Carrot rice

Ingredients:
Carrot - 2
Green chillies - 3
Ginger garlic - 1 spoon
Onion - 1
Curry leaves - 7-8
Urad dal - 1 spoon
Jeera - 1 spoon
Cooked rice - 2 cups
Oil
Salt

Cooking time: 15 mins

Procedure:
Heat a pan and add oil into it. Once oil is heated add the jeera, onions, curry leaves, urad dal and green chillies.
Once the onions turn light brown add the ginger garlic paste. Fry for 2 mins.
Add the grated carrots and fry until they are cooked.
Now add the cooked rice and salt as per taste and mix well.
Stir for 2 mins and remove from stove and serve hot.

Carrot paratha

Ingredients:
Carrot - 3
Green chillies - 2
Coriander leaves - 1 cup
Jeera - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Wheat flour - 2 cups
Water
Salt
Oil


Cooking time: 20 mins

Procedure:
Grate the carrots and keep aside.
Heat the pan and add oil into it. When oil is heated add jeera, green chillies, onions and ginger garlic paste.
When the onions turn light brown add the grated carrots. Fry for 5 mins and add the coriander leaves and salt.
Remove from stove and keep aside.
Take a bowl and add wheat flour, water. Prepare a soft dough of it.
Take a small size of dough and prepare a small puri. Now add the carrot stuffing and roll like a chapati.
Now heat a pan and fry the paratha on both sides by applying little on it.
Repeat the same steps for remaining dough.
Serve the parathas with any desired chutney or curd.

Oats pongal

Ingredients:
Oats - 1 cup
Moong dal - 1/2 cup
Water - 2 cups
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10-15
Red chillies - 3
Hing - 1 pinch
Cashews - 8-10
Salt
Ghee

Cooking time: 15 mins

Procedure:
Pressure cook the oats and moong dal by adding water and salt.
Heat a pan and add ghee into it. Once ghee is heated add the jeera, mustard seeds, red chilli, curry leaves, cashews and hing.
When the dal is cooked remove from pressure cooker and add the seasoning to it.
Serve it hot.

Bhendi chutney

Ingredients:
Bhendi - 250 gms
Jeera - 1 spoon
Garlic - 4-5
Green chillies - 3
Tomato - 1
Onion -1
Coriander leaves - 1 bunch
Mint leaves - 1 bunch
Salt
Oil

Seasoning:
Jeera - 1 spoon
Mustard seeds - 1 spoon
Urad dal - 1 spoon
Chana dal - 1 spoon
Curry leaves - 10-15

Cooking time: 20 mins

Procedure:
Take a pan and dry roast the jeera and keep aside.
In the same pan add 1 spoon oil. When oil is heated add onion, green chillies, garlic, bhendi, coriander leaves, salt and mint leaves.
When it is cooked remove from stove and allow it to cool.
Grind the jeera first and then add the bhendi mixture and grind it coarsely.
Heat the pan and prepare the seasoning by adding little oil.
Add the above seasoning to the bhendi paste.

Kobbari muttilu

Yesterday we had performed abhishekam pooja at temple so we had plenty of fresh coconuts at home. So that's the reason today it was all coconut varieties to try out :)

Ingredients:
Fresh coconut - 2 cups
Red chilli powder - 1 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Roasted chana dal - 1 cup
Coriander powder - 1 spoon
Garam masala powder - 1 spoon
Salt
Oil for deep frying

Cooking time - 20 mins

Procedure:
Grind roasted chana dal to fine powder and keep aside.
Now grind rest of the ingredients except oil.
Take a bowl and mix the above mixture with roasted chana dal powder.
Heat a vessel and add oil into it.
Once oil is heated take the lemon size coconut mixture and make it little flat (size of bangle) by applying oil to your palms or on plastic sheet.
When oil is heated deep fry it and now when coconut becomes golden brown remove from oil and keep on a tissue paper so that excess oil is removed.
Repeat the same steps for remaining mixture and serve hot.

Cauliflower aloo curry with coconut milk

I had left out with little coconut milk after preparing the coconut milk rice so thought I'll try it with cauliflower aloo curry. It turned out good and I hope you'll try it out too :)

Ingredients:
Cauliflower - 2 cups
Aloo - 2
Onion - 1
Tomatoes - 2
Coconut milk - 1 cup
Garam masala powder - 1 spoon
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Coriander leaves
Oil
Salt

Cooking time - 15-20 mins

Procedure:
Heat a vessel and add oil into it. Once oil is heated add onions and fry until brown.
Now add turmeric and ginger garlic paste fry for 2 mins. To this add the chopped tomatoes and cook well.
Add cauliflower florets and chopped aloo. And then add red chilli powder, salt and garam masala.
When 3/4th of the curry is cooked add the coconut milk and cook for sometime.
When curry is done remove from stove and garnish with coriander leaves.
Note: If you need little gravy add water with coconut milk.

Coconut milk rice

This recipe I learnt it from my old roomie Keerthi. She prepares this awesome and all of our roommates used to like this. Today I got the chance to make it for my family and they loved it. Thanks Keerthi for the recipe :)

Ingredients:
Rice - 1 cup
Coconut milk - 1.5 cup
Aloo - 2
Green chillies - 3
Mint leaves - 1 cup
Cloves - 2
Cinnamon - 1 inch
Bay leaves - 2
Jeera - 1 spoon
Ghee - 2 spoons
Onion - 1
Salt

Cooking time: 15 mins

Procedure:
Heat a vessel and add ghee into it. Once the ghee is heated add the jeera, bay leaves, cloves and cinnamon stick.
When the jeera starts to splutter add the green chillies, onions and mint leaves.
Once onions turn light brown add aloo, stir fry for 2mins. Now add the washed and soaked rice into it.
Add salt and coconut milk. Allow the rice to cook.
When rice is cooked remove from stove and serve hot.