CARROT HALWA

Thank you friends for all your wishes and blessings . We are doing good . Let me celebrate my 402th post with Carrot halwa.

INGREDIENTS: 

Grated Carrot - 3 cups 

Sugar - 3 cups 

Boiled milk - 1 cup 

Ghee 

Cashews - 10 numbers

METHOD OF PREPARATION : 

1) Pressure cook the grated carrot with boiled milk for 2 whistles . Allow the steam to leave . 

2) Open the lid , cook in slow flame if it still has 

milk in it . Cook till all the milk gets dried and 

mixed well with carrot. 

3) Then add sugar to it and mix it well. 

4) Meanwhile , heat ghee in a pan . Roast cashews . Once roasted , add the carrot mixture 

to it and mix well . Remove from the flame , 

once halwa consistency is reached . (Halwa should not stick the pan).

KARUPATTI PIDI KOZHUKATTAI

INGREDIENTS:

Rice Flour - 1 cup

Palm Sugar / Karupatti-200 gms

Gingelly oil

Grated coconut - 1/4 cup

METHOD PREPARATION:

1) Prepare palm sugar syrup and filter the impurities .

2) Knead rice flour with the filtered syrup and grated coconut with gingerly oil, like you make chapathi dough .

3 ) Make balls of the dough and hand press it .

4) Steam cook it in Idli pan for 10-15 minutes.

It is ready to serve .

KOZHI KULAMBU / CHICKEN CURRY - GRANDMOTHER'S RECIPE

This recipe is from my granny's kitchen . Usually , my mom and my 3 aunties will make this curry on Diwali with country chicken/nattu kozhi . This curry + vadai will be the special combo on diwali for all of us .


INGREDIENTS :

Chicken - 500 gms
Onion - 1 chopped
Tomato - 1 chopped
Curry and Coriander leaves
Turmeric powder - 1 tsp
Chilli powder / Chicken masala - 1 tsp
Salt to taste

TO GRIND :

Red Chillies - 10
Coriander seeds - 1 tsp
Cumin Seeds - 1 tsp
Pepper - 1 tsp
Ginger - a small piece
Coconut - 6 pieces
Garlic - 6 cloves



METHOD OF PREPARATION :

1) Clean and wash chicken thoroughly with a pinch of turmeric powder . Marinate the chicken with turmeric powder, slat, chilli powder and a tsp of curd. Leave it aside for 30 minutes.




2) Heat oil in a pan or a kauai . Once hot , add onion and tomato and saute till tender.



3) Then , add chilli powder , turmeric powder ,grinded masala with little water, salt and stir it well.



4) Add chicken to it and mix it well. Add little water.

5) Cover with the lid and cook till chicken is well cooked and the oil separates out . Remove from the flame and garnish with coriander leaves.

Serve hot with rice .

OUR SECOND GIFT .... BABY BOY

We are blessed with a cute little prince on March 10 . My 4 yr little princess is more happy and excited with the arrival of the little prince . Hope to catch up you friends as early as possible .

Take care

Cheers,
Shama Nags

IDLI PODI VERSION 2

INGREDIENTS :

Black urat dal (whole ) - 1 cup
Red chillies - 150 gms
Curry leaves - 2 cups dried
Asafoetida - 3 -4 tbsps
Salt to taste

METHOD OF PREPARATION :

1) Roast all the ingredients and then powder them .
2) Store it in an air tight container . Serve with Gingelly oil .

GARLIC CHUTNEY

INGREDIENTS :

Garlic Cloves - 1/2 cup
Red Chillies - 8
Channa dal - 1 1/2 tsps
Sambar Onion - 2
Urat dal - 1/2 tsp
Coconut pieces - 5
Curry and Coriander leaves - 1 handful
Tamarind - a small piece
Salt to taste
Mustard , Urat dal and 2 red chillies for tadka .

METHOD OF PREPARATION :

1) Roast garlic and onion first with a spoon of oil , till half brown . Then roast all the other ingredients along with it in slow flame till their raw smell leaves .
2) Allow it to cool and then grind it with little water and salt .Transfer it to a bowl and then temper it.

Serve hot with Idli / Dosa.

SAMBAR POWDER / SAMBAR PODI

This is the measurement we follow in our family for years together . This is my grandmother's measurement .





INGREDIENTS :

Red Chillies - 1/2 kg
Turmeric whole - 50 g
Boiled Rice - 1/2 of (1/4 padi) in tamil measurement or 1 cup
Pepper - 25 gms
Fennel Seeds - 25 gms
Compounded Asafoetida - 25 gms
Jeera - 100 gms
Coriander Seeds - 1/2 kg
Toor Dal - 125 gms
Channa dal - 125gms
Urat dal - 125 gms
Methi seeds - 25 gms
Dried curry leaves - 1 handful

METHOD OF PREPARATION :

1) Sun dry all the ingredients for 4-5 hours .
2) Then , dry roast them one by one . Allow it to cool and machine grind them to fine powder.
3) Store it in a dried air tight container . For daily use , you can store a minimum quantity in a small box . Use only dried spoon or ladle .