HAPPY NEW YEAR&CARROT HALWA

A year has gone by and have left us with beautiful memories. New year is welcoming us with  more happpiness in store for all of us, and of course more and more recipes. This new year I start with traditional and typical sweet of India. In winter no one is  spared of this delicious dish. It is the delicacy of India: Carrot Halwa  - making it easy to cook which gets ready in no time...

I am also greatful and thankful to all my blogger friends whose encouragement has helped me in achieving what I started for last year...My cooking blog... 

Ingredients:

resh red carrot-1kg
khoya-300gm
sugar-200gm or as u like
ghee-1tbsp
dry fruit-almond blanched
cashewnut10
raisins-20{optional}

Method:
Peel carrot and grate it. Heat ghee in a pan add carrot and cover it. Stir in between.When carrot is tender and water is evaported, add sugar. After adding, it will leave water and will require to be dried on maximum heat for about 5 to 10 minutes.When dried, add khoya and dry fruits cook for 5 more minutes.
Yummy halwa is ready to eat.
Garnish with blanched almond.

This halwa will take only 35 minutes to cook.

  WISH U ALL HAPPY NEW YEAR

sending to authentic indain sweets

CORN FLOUR HALWA

This recipe i saw in Priya's easy N tasty recipes .I bookmark it bec we make rava and wheat flour halwa but never heard of cornmeal and being punjabi we used cornmeal oftenly in our daily food. Iwas s tempting to see this baht.Though Priya has so many recipes which can be bookmarked.She has   bundle of innovative recipes.I made little change to make  on fireinstead of microwave.

Ingredients
cornmeal-1cup
sugar-3/4 cup
saffron leaves few soak in water

kohya-2tbs
ghee-4tbsp
milk or water-1cup
dry fruits-almond chewnut raisins
Method:
Heat ghee in kadie and fry the cornmeal  .When aroma  is comig or ghee comes out it means it is fried add sugar and water.When thicken add khoya, saffron water and dryfruits.Iused khoya which enhance the taste like moong dal halwa.
yummy cornmeal bhat is ready to eat. 

SENDING TO  authentic indian sweets

BLACK EYE BEAN {LOBHIA}

 Priya'sIngredients;

lobhia-250m

onion-2finely chopped
ginger garlic paste-1tbsp
tomatoes -2 puree
turmeric powder-1tsp
red chili powder-1/2 tsp
coriander powder-1tsp
salt to taste
oil-2tbsp
green leaves of coriander

garam masala1/2 tsp

METHOD"

Soak lobhia for 3-4 hours.Heat oil in a pan add onion and fry ,when transparent add ginger garlic paste.Fry for 2-3 mniutes or the aroma of garlic is coming out .Add all the spices except gram masala..Add tomato puree fry till oil separate.Add lobhia and water pressure cookfor 15 minutes.Add gram masla and coriander leaves.

Eat with rice or pratha

sending to Priya's MLLA30

Food For Education

"Basic education is one of the most effective investments in improving economies and creating literate, self-reliant and healthy societies"and  above all a nation:

 "Akshaya Patra is one such organization, which was founded to help those who are suffering from hunger. The name-Akshaya Patra is derived from Mahabharata, one of the great epics of India. Akshaya Patra was a vessel given to Yudhishtira by Surya and the vessel had the powers to produce un limited supply of food each day. This foundation started with the vision that “No child in India shall be deprived of education because of hunger”.

The first mid-day meal program was launched in Bangalore, where the foundation served 1500 children across 5 schools. With an increasing support base, this foundation is reaching out to 12 lakh children every day. Currently, they are working on a mission of reaching 50 lakh children by 2020.

With"Objectives of the mid-day meal scheme
- avoid classroom hunger,
- increase school enrolment,
- increase school attendance
- improve socialization among castes
- address malnutrition &
- empower women through employment

The truth of the matter is that the children of India need our help. The country is home to nearly 44% of the world’s malnourished children and many do not have access to a single meal in a day. If food is not available, education is neglected, perpetuating the vicious cycle of poverty.

Let us help the great cause which Akshaya Patra is working towards....Ur little help can fill the stomach of many hungry children!!!
Though i do not visit or see the working of the org but only read an heard from someone pl visit the site
http://www.akshayapatra.org/

You can donate as much as u can at the following link
http://wwworg/online-donations
http://.http://www.akshayapatra.org/online-donations

OATMEAL BANANA DELIGHT

This is Malysian dish which i saw on internet. i try this dessert but something i do not do properly but with smallcorrection i can say this is good dessert  and different.Iam sharing with u all
Ingredients:
oatmeai-1cup
refined flour -2tbsp
custared powder 2tbsp
corn flour-1tbsp
coconut milk-500ml
sugar-1cup
banana8
chery   i used tooti fruity

Method:
Mix all the ingredients except banana and cherry.Mix well to make thin paste .

pour the batter in 20 steamed glasses and steamed for 15-20 minutes.

Now it becmes like jelly.Add banana and cherry in each portion and steam for 5 minutes.

cool it. here i am steamed in idly stand.though my delights are not up to date as the dish is bec i used coconut milk less.But taste is nice and i am sure if cook properly it is very good dessert in taste

sending to Priya CWF---OATS

sending toAipi's veggie/frruit amonth---BANANA

Aipi's BOOK MARK RECIPE EVERY TUESDAY
SENDING TI TUESDAY NIGHT SUPER CLUB

PALAK {SPANICH} CORN SOUP

In winter season we get green leafy vegetables in abdunce and quality is also very good. And hot soup in winter is liked very much,here i make palak and corn soup with less ingredients and time. Taste is superb Try it

INGREDIENTS
palak -1bunch
corn-1cup
carrot cauliflower and beans- 2tbsp{boiled}chopped finely
capsicum--1tbsp finely chopped
black peper-1/.2 tsp
cream-2tbsp
salt to taste

METHOD:
Boil palak and corn in 5 cup water for 7 minutes in cooker. Put 1.4 cu of corn seprate.grind rest of corn and palak.Now add corn in this paste and boil again by adding salt and pepper. Add vegetables After 2-3 boils add cream and switch of the heat.
This simple soup is ready to sip.
sorry pic are not so clear.

SENDING TO SARA'S ONLY GREEN STARTED BYPARI

sending to any body can cook

SENDING TO AKHILAI'SFOOD PALETTE GREEN

BATHUA PRATHA

1. This pratha i learn when i was in Raebareli .Before that i never heard of bathua pratha.It has many medicinal qualities Good source of iron.we can make raita of bathua which is tasty and healthy.

ingredients:
wheat dough-2cups
bathua-bunch
potato-2 boiled
onion-1{optional}
green chili-2
thaym-1.2tbs
salt to taste
oil for fry

Method:
Boil bathua and squeeze out the water tightly . Add boiled potato ..Mash with masher so become a smooth paste  Add green chili onion thyme and salt to taste.

Now make small balls.roll on rolling in.Spread the mixture on the rolling roti.

Put another rolling roti over it and roll again.

fry on griddle with oil on both sides.Fry on slow fire so pratha becomes crisp.

Eat with curd or butter
sending to event let's go stuffed  series-potato

DAL MAKHNI

                                                   Photo by Raj (son-in-law)
This dal is speciality of north but now it is papular in south also. it is liked by everywhere I m reposting it bec when i posted before no body saw it.flavor of punjab
Cooking time: 1 hr
Ingredients:
Urad Dal: 1/2 cup
Rajma: 1/2 cup
Onion: 1 cup chopped
Ginger: 1 inch piece grated
Garlic: 7-8 flakes chopped
Tomato: 1 cup puree
Chilli Powder: 1 teaspoon
Ghee: 2 tablespoon
Fresh milk cream: 3 tablespoon
Milk: 1/2 cup
Garam masala: 1/2 teaspoon
Coriander leaves

Method:
Soak together rajma, and urad dal overnight.
Wash and pressure cook for 35 mins. Add ginger and garlic paste while pressure cooking.
Now take a pan and heat ghee in it, add onions and chillies and saute for 2-3 minutes till onions are golden brown.
Add tomatoes and red chilli powder and cook till tomatoes are cooked and masala is cooked.
Add boiled dal; cook for 1 min, now add salt and coriander leaves, garam masala and fresh milk cream and cook on low heat for 5 mins.
Garnish with coriander and fresh milk cream before serving.
Serve with roti, naan, paranthas or rice with salad and raita.
Tip: To give a good flavor, add milk to the boiled dal and cook for 5 mins.

It is posting to Sara's CMTstarted by Jagurti

 Akila's DSWN--D

sending to Sujna's celebrate regional cuisine

SAUNTH {MITHI CHUTNEY} WITH BANANA

 

This banana chutney is speciality of  Delhi  marriages Long back in every marriage party this chutney was including in menu.it is tasty so in our home we generally make it Today i share with u all try and enjoy the taste of north
INGREDIENTS:
tamarind-100gm
jaggrey-200gm
roasted zeera-1tsp
garammasala-1/2tsp

black salt-1tsp

raisins-5tbsp

banana-2salt to taste

METHOD:

Soak tamarind and  jaggrey separately.When tamarind become soft make a plup and sieve it.Add jaggrey in it  Boil the mixture of tamarind and jaggrey till it is thick.Add raisins which is also soak in water.Boil for 2 minutes and switch off the fire.Add all the masalas and mix well.Let it be cool In last add small pieces of bananas.

Yummy chutney is ready to eat

It can be used with any meal as chutney

posting ti aipi's veggie/fruit a month--banana

posting to vegetarianfoodies fridays

INSTANT IDLI WITH VERMICILLE

we all make instant idliies in a same way using eno.But here i used vermicille . This recipe i learn from when i saw my son-in-law's niece  add vermcille in suji.I bookmark it and now i share with u all, it is different.
Ingredients
suji-1cup
vermicelli-1/2 cup
curd-2cup or for making smooth paste
curry patta--6-7
chana dal-1tbsp
mustered seeds-1/2 tsp
green chili-1or2
cashewnut-10-12{optioal}
oil-2tsp
eno-1sache
salt to taste
Method
fry suji and vermicelli in kadie.cool it

Heat oli in a panadd mustard seeds,curry patta chana dal green chili.fry for 2-3 minutes.Now add suji and vermicelli in it.keep aside. when cooled mix with curd and make smooth paste .set for 15 minutes
now the batter becomes thick add little more curd.

When water boiled then add eno Sacha to batter. make idlies in idli container

EAT WITH COCONUT CHUTNEY OR SAUCEs

sending to bookmarked  recipe  every tuesday