Carrot halwa/Gajar ka halwa and a reason to celebrate !

I have two reasons to celebrate today :-) This is my 150th post and I just noticed that I now have more than 100 friends following my little space. Thank you all, for inspiring and encouraging me to make this possible. Here's a sweet treat for you...

Wishing you all a Happy Pongal / Makara Sankranti.

Ingredients:

Carrots - 500 gms, peeled and grated(or shredded)

Hot Milk - 1.5 cups

Sugar - 1/2 cup + more if you like

Cardamoms -  5 (powdered or crushed)

Ghee - 2 tbsp or more

Cashewnuts and Raisins - as much as you like :-)

Preparation:

1. Heat ghee in a big pan and fry the cashewnuts and raisins till done. Drain to a small bowl. Keep aside.

2. In the same ghee, add the carrots and fry for sometime. When the colour of the carrots change, add the hot milk and stir well. After it boils, lower the flame and cook for few minutes. Add sugar and combine well. Cook till the carrot is done and the milk is almost absorbed.

3. Garnish with the fried cashewnuts and raisins.

Enjoy as it is or with Vanilla icecream...

Im linking it with ABC Series:DESSERTS happening at my blog this month.

Also to Yummy Dessert hosted by Pranati.

Also sending to Anyone can cook: Series 38

Carrot Rice

Another Blog Hop Wednesday is here and this time I'm paired with Rajani of My Kitchen Trials. Her blog has a variety of simple and easy recipes. Carrot being my daughter's favourite, I decided to try the Carrot Rice. The picture of the colourful rice tempted me a lot and when I made it, my daughter loved it too..Carrot rice is perfect for a lunchbox.
So, here is the recipe. I didn't have paneer in stock, so I had to do without it. May be next time :-)

Ingredients:

Carrot finely grated - 1 cup
Cooked rice - 1.5 to 2 cups (Basmati or Sona Masoori or Ponni)
Onion - 1, finely chopped
Ginger garlic paste - 3/4 tsp
Curry leaves - a few
Chilly powder - 3/4 tsp or more
Salt
Coriander leaves to garnish.
Mustard seeds - 1/2 tsp

Preparation:

1. Heat oil in a pan and splutter mustard seeds. Add onions and salt saute  till they start turning light brown. Add ginger garlic paste and combine.
2. Add carrots and saute for a couple of minutes. Now add chilly powder and curry leaves and mix well. Add the cooked rice and fold in gently. Switch off the flame. Garnish with coriander leaves.

Serve warm...Raitha goes well with this rice.

Sending this to Blog Hop Wednesday an event initiated by Radhika and  to Anyone can cook: Series 33 and to Friday Potluck

Hot and Sour Veggie Soup

It was a perfect cold evening for a hot and sour soup and I had lots of veggies in the fridge that I could use. Hot and Sour is my favourite soup and when we were in Bangalore, everytime we eat out I used to order this, either veggie or with chicken. My husband tells me to try something different, but I don't bother. The perfect balance of spiciness and sourness makes the best hot and sour soup. I know many of my friends who do not try to make this at home, as they feel it is time consuming. But the recipe is very simple, only chopping the veggies take some time.This is a basic recipe and you may add egg or  chicken(cooked and shredded) to customize this.

Ingredients:

Oil - 1 tbsp

Finely chopped ginger - 1 tbsp

Finely chopped garlic - 1 tbsp

Carrot - 1 small

Beans - 4 or 5

Cauliflower - 2 florets

Capsicum/Bell pepper - half, I used yellow.

Cabbage - 1/4 cup, shredded (As I didn't have green cabbage in stock, I used purple)

Mushroom  - 1 or 2

Spring onions - 1 tbsp for cooking and 1 tbsp for garnish

Veg Stock cubes - 1 pack(I used Maggie and one pack has 2 cubes)

Water - 1 litre

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp (Adjust based on the hotness)

Tomato ketchup - 3 tbsp

Vinegar - 2 tsp (I used White Wine Vinegar)

Pepper powder - 1/2 tsp

Corn flour - 1 tbsp or more (adjust to the consistency you need)

Chinese 5 spice shake - 1/2 tsp (optional, but it gives a very nice flavour)

Salt

Use the above quantities as a guideline and adjust as per your taste. I like it to be spicy and sour.

Getting ready

1. Chop carrot, beans and capsicum to small pieces. Chop the cauliflower florets and mushroom and cut the cabbage and spring onion into thin strips.

2. Boil 1 litre of water and add the 2 stock cubes. Follow the instructions on the pack as the amount of water differs for other brands stock cubes. The cubes dissolve and the stock is ready.

3. Mix corn flour in 1/4 cup of water.

Preparation:

1. Heat oil in a large pan and saute ginger and garlic till you get the aroma. Now add carrot, beans,capsicum,cauliflower and cabbage and saute well for a few minutes.

2. Add the prepared stock and bring to boil. Add mushrooms and spring onions.

3. Now add all the sauces, vinegar and salt and let it boil. Do a taste check.

4. Check if the veggies are cooked. They shouldn't get mashed. Add the cornflour and bring to boil. Add some pepper powder and chinese spice shake. Turn off the stove.

5. Garnish with spring onions.

Serve piping hot with some breadsticks.

Linking to Anyone can cook: Series 27

Also sending to Iftar moments at Taste of Pearl City

Linking this to Life is Green Event 

Carrot and Egg Sandwich

Looking for a healthy and filling sandwich? Then, try this...

Ingredients:

Bread slices - 8 

Carrots - 3 medium, grated

Onion - 1 small sized, chopped fine

Green chillies - 3 or 4, slit

Eggs - 3

Mustard seeds or Jeera - 1/2 tsp

Salt

Oil

Preparation:

1. Heat about 1 tbsp of oil in a pan and add mustard or jeera whichever you like. Add onions, green chillies and salt and saute till onion starts turning brown.

2. Add grated carrots and saute for a few minutes. Add eggs one by one, mixing well with the carrots. You may also beat eggs separately with a little salt and then add to the carrots as I did. The filling is ready. Remove the green chillies before spreading on bread. 

3. Take a slice of bread and top it with the filling. Cover with another slice and then toast in a sandwich maker/toaster. 

Liinking this to  Healthy Snacks event and Quick & Easy recipes event

Linking to Anyone can cook: Series 27

Rava Idli

Some of my friends have been asking for an easy Rava Idli recipe and here it is...This morning I was so lazy to prepare breakfast, and this came to my rescue. There is no need to plan ahead, soak, grind or ferment unlike the regular idli. Within 30 minutes, yummy rava idli is ready...My little girl who doesnt eat rava upma, will happily have this one. Adding carrots and beans  makes it colourful and healthier too. Rava idli can be had for breakfast, with evening tea( if you are really hungry) or for dinner...

Ingredients:

Rava/Semolina - 1 cup

Jeera - 1/2 tsp

Chana Dal - 1 tbsp

Finely chopped Ginger - 1/2 tsp

Thick Curd/yoghurt  - 2 cups

Baking soda - 1/2 tsp (makes idli very fluffy and soft)

Carrot - 1 or 2, grated (optional, but it makes the idli healthier and gives a light orange shade to it)

Coriander leaves - a few, chopped

Salt

Oil 

Yields around 10-12 idlis.

Preparation:

1. Heat a little oil in a pan and add jeera followed by Chana dal and ginger and saute. You may also add chopped cashew nuts if you like. Add Rava and roast till golden. Turn off the stove and let it cool.

2. Add grated carrot, coriander leaves,salt and curd. Add baking soda and mix well and keep aside for 10 mins. You may add finely chopped beans also to this.

3. The idli mix thickens after 10 mins. Add a little more curd or water. The mix should be thicker than regular idli batter.

4. Grease idli moulds with a little oil. Scoop the idli mix into the moulds and steam for 10-15 mins till idlis are cooked.

5. Let it cool for sometime and remove from moulds.

Serve with Onion chutney, Tomato chutney or any other chutney of your choice. Sometimes I just eat it as it is and it tastes good too..

Liinking this to Quick & Easy recipes event and  Anyone can cook - Series 26

Aviyal

അവിയല്‍ 

Avial is a traditional kerala recipe and an essential part of Sadya(A vegetarian Feast). This dish is prepared by cooking a variety of vegetables and mixed with coconut and yoghurt/curd and seasoned with coconut oil and curry leaves. In some regions of kerala, tamarind is used instead of curd. You may use any vegetables of your choice that are locally available. The most commonly used are yam, raw plantain, ash gourd, drumstick, carrot, beans etc.

Ingredients:

Assorted vegetables* – 3-4 cups, cut all the veggies lengthwise 

Turmeric powder – 1/4 tsp

Green chillies - 3 or 4

Water – 1.5 cups

Salt

Coconut – 1/2 cup

Jeera/Cumin seeds – 1/4 tsp

Shallots - 1 or 2

Yoghurt/Curd – 1/4 cup or a little more if you like

Coconut oil – 1 tsp

Curry leaves - 1 to 2 sprigs

* - I  used a large potato, a raw plantain, 2 carrots, 2 drumsticks and 5-6 french beans

Preparation:

1. Cook the vegetables with turmeric powder, green chillies, salt and water.

2. Meanwhile grind coconut, jeera and shallots coarsely without adding water. When the veggies are 3/4th cooked, add the coconut mix and combine well.

3. Cook till the vegetables are done. They shouldn't get mashed. Switch off the stove. Beat the curd well and add to the cooked vegetables. Add coconut oil and curry leaves and combine well.

Appam and Vegetable Stew

Appam and stew is a traditional breakfast of Kerala. The recipe for Appam and stew varies in different regions of Kerala.  Stew can be prepared only of potatoes, or mixed vegetables, or even chicken or mutton. Given here is the recipe of appam and vegetable stew we make at home. I have used potaotes, carrot and beans for this stew. You may add green peas and cauliflower too.

Ingredients for Appam:

Raw rice or Idly rice - 2 cups
Cooked rice  - 1 cup
Shredded coconut - 1 cup (or subsitute with Coconut milk - 3/4 cup)
Sugar - 2 tsp
Salt
Water
Dried Yeast / Fast action yeast - 1 tsp
Bicarbonate of Soda/ Baking soda - 1/2 tsp


Preparation of appam batter:

1. Soak the raw/idly rice in water for 5-6 hours.
2. Add cooked rice, coconut, sugar, salt to the rice and grind it to a smooth batter. If you are using coconut milk, add it after grinding. The batter should be a pouring consistency and a little thinner than dosa batter.
3. Add yeast and baking soda to the batter and mix well. Keep this batter overnight for fermentation. In winter, it takes more time to ferment, so keep it in a warm place( eg: near the room heater).

Making the appam:

Appams are traditionally made in iron skillet called "appa chatti". I use a Prestige non-stick appam pan. Appams have a soft fluffy center and a lacy border which comes very well on iron skillet. The advantage of using a non-stick pan is that you need not use a single drop of oil for making appams. For iron skillet, you need to lightly grease it with oil before making appam.

1. Pour a ladle full of batter (approx 3 tbsp) in a hot skillet or appam pan and swirl it immediately. A thin later of the batter sticks to the sides of the pan and a small pool of batter in the middle.
2. Cover with a lid and cook on low flame till the center of the appam is cooked and the lacy border starts getting detached from the pan.

If you do not have an iron skillet or the appam pan, you can still make appam on a dosa tava. But you wouldn't get the lacy borders.

1. Pour a ladle full of batter on a hot dosa tava. Do not spread it with a spoon. The batter would spread by itself to a neat circular shape. Cover and cook on low flame till done. You may want to flip to the other side and cook if you like.

Appam made on dosa tava will look like this pic.

Appams can be served with veg or non-veg stews, kadala curry, potato curry, egg masala, and other non-veg gravies.

Ingredients for Vegetable Stew:


Oil - 1 tbsp
Green cardamom - 2
Cinnamon stick - a  small piece
Onion - 1, sliced
Chopped Ginger - 2 tsp
Green chillies - 3 or 4, slit
Potatoes - 2, diced
Carrot - 1 or 2, diced
French Beans - 4-5, cut
Curry leaves - a sprig
Thick Coconut milk - 3/4 to 1 cup
White Pepper powder - 1/2 tsp (optional)
Salt
Water

Preparation:

1. Heat oil in a pan and add cardamom and cinnamon and saute. Add onions, ginger and green chillies and saute for a couple of minutes.
2. Add potatoes and carrots, salt and water and cover and cook cook till they are 3/4th cooked.
3. Add the beans and cook till the veggies are done. Mash a few pieces of potato to make the gravy a little thicker
4. Pour coconut milk and add curry leaves and simmer for few minutes. Add pepper powder. I add it to balance the taste of coconut milk and to make the curry a little spicier.

Note: This is the recipe I follow at home. I have had different versions of stew from different regions of kerala, and I am not sure which is the most authentic. All I can say is that this tastes great with appam or even roti.

Sending this to the Kerala Kitchen event hosted by Magpie this month.

Cauliflower and Carrot thoran

The only advantage of having a fussy eating toddler is that I keep experimenting with food.. The first mouthful and the visual appearance  is very important for her as that's when she decides whether to continue eating. She also likes colourful food stuff like this one.  This thoran combines the goodness of cauliflower and carrot and I'm sure many kids like her would find it interesting.

Ingredients:

Cauliflower - 1/2 of a medium size one
Carrot - 2 or 3, grated
Onion - 1 small, chopped finely
Green chilly - 3 or 4, slit lengthwise
Curry leaves - a few
Shredded Coconut - 2 or 3 tbsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Salt
Oil

Preparation:

1. Dip the cauliflower florets in salted hot water for 10 mins. Drain, wash and cut the florets into small pieces. Keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add cumin seeds.
3. Add onion, green chillies, turmeric powder, curry leaves and salt and saute for a minute.
4. Add the cauliflower and grated carrots and combine well. Heap it at the center of the pan and cover and cook till the veggies are almost done. You may sprinkle a little water if it looks dry.
5. Add coconut and mix well. Stir fry for  a few more minutes on high flame.

Serve as a side dish with rice or roti.

Fried Rice

This is a basic fried rice recipe which you can customize by adding veggies of your choice, scrambled egg, prawns, chicken/mutton etc. If you are adding chicken/mutton/prawns, cook them before adding to rice. I have chosen french beans, carrots, capsicum/bell pepper and scrambled eggs. The choice is yours...

Ingredients:

For the rice
Rice – 2 cups
Butter – 2 tbsp
Lemon Juice – 2-3 tsp
Hot Water – 4 cups
Salt


Eggs - 3 scrambled
Chopped Onion – 1
Chopped Carrot – 1/2 cup
Chopped Beans –  1/2 cup
Capsicum cubed – 1/4 cup ( I used half capsicum)
Celery – 1 tbsp, chopped
Finely chopped Garlic – 1/2 tbsp
Finely chopped Ginger – 1/2 tbsp
Soya sauce – 2 tbsp
Green chilly sauce – 2 tbsp (adjust as per spice level of the sauce)
Butter – 2 tbsp
Pepper powder - 1/2 tsp to sprinkle (optional)

Preparation:
1. Heat 2 tbsp butter in a pan. Add rice & fry it for 5 minutes or till it starts cracking.
2. Add lemon juice, salt & hot water and cook till the rice is done.
3. Once the rice is cooked spread it on a clean towel or tray and let it cool.
4. Heat 2 tbsp of butter in a pan. Add onion, ginger & garlic.
5. When onions are soft, add carrot, beans, capsicum, celery and salt.Cover and cook till the veggies are done.
6. If you are adding cooked chicken, mutton or prawns add at this stage .
7. Add soya sauce & green chilly sauce and combine well.
8. Add Scrambled eggs and rice. Sprinkle pepper powder. You may also add Maggi Veg/Chicken cubes if you like. Combine well and cover and cook for 2-3 minutes.

Serve hot...

Suggested servings
Chilly Gobi
Mushroom Manchurian
Chilli Baby Corns