Carrot And Almond Ladoo..

Carrot and Almond Ladoo is a healthy and delicious choice for a quick sweet recipe.  An easy to prepare this ladoo recipe variety made from sweet carrot, condensed milk and almonds which you can make for coming Dussehra or Diwali festival. You can also add khoya for rich texture. The appearance of carrot ladoo looks more alike motichoor ladoo here. You can add roasted pumpkin seeds and raisins too. It is my own version and believes me, once you try it you cannot resist from having more. Let’s see the recipe.

Prep time:  5 mins   |   Cook time:   13 mins   |   Total time:  18 mins

Recipe type: Dessert

Cuisine: Indian

Serves: 4

Ingredients:

Carrot - 5 large

Almonds - 1/2 cup

Ghee - 2 tbsp.

Sweetened condensed milk- 3/4 tin

Cardamom powder- 1/2 tsp.

Preparation:

1.      Heat a teaspoon of ghee in a non-stick pan, add chopped almonds and roast in low flame for a minute.

2.      After cools down, put it in a blender and make a fine powder out of it.

3.      Peel and grate carrots.

4.      In the same pan, heat another tablespoon of ghee and add the grated carrots.

5.      Saute for 5-6 minutes until all the water content in it dries off.

6.      Add condense milk and almond powder.

7.      Mix well and add remaining ghee, saute until it thickens and starts leaving from the sides of the pan (5-7 minutes).

8.      Add cardamom powder and switch off the flame; allow to cool little.

9.      Make smooth laddu balls using your greased hands, garnish with sliced almond piece and serve!!!!

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Dry Fruits Laddu Recipe - no sugar, no jaggery...

Dry Fruits Ladoo is the healthiest Indian deserts and prepared with only dry fruits. As mentioned earlier i have not used sugar or jaggery syrup in this laddu. So this laddu is ideal for calorie watchers. This healthy ladoo, does not even require edible gum to form the round shape. Seedless dates are coarsely grounded to act as edible gum and to give the sweetness to this amazing laddu. 

Furthermore, dry fruits are rich in vitamin e, iron, magnesium and beta carotene.

Prep time: 15 mins    |    Cook time: 10 mins     |    Total time: 25 mins 

Recipe type: Sweet

Cuisine: Indian

Serves: 20 laddus

Ingredients:

• 1 cup seedless Dates / Karjur
• 1/4 cup Pistachios
• 1/4 cup Cashews
• 1/4 cup Almonds
• 3 tbsp raisins 
• 1 tbsp ghee / butter
• 1/2 tsp cardamom powder

Preparation:

1.      In a blender, take 1 cup of seedless dates and dry blend around 4-5 pulses.

2.      Blend dates coarsely. Keep aside.

3.      Now finely chop cashews, pistachios and almonds. Do not powder them as you won’t enjoy the crunchy bites.

4.      Now take a kadai and add a tbsp of ghee.

5.      Add all the dry fruits like raisins, cashews, pistachios and almonds.

6.      Fry them on medium flame for 3-4 minutes till they change colour lightly.

7.      Now add coarsely blend dates.

8.      Continue to fry on medium flame smashing dates with a spatula. This helps dates to separate out and mix uniformly with other dry fruits.

9.      Also add cardamom powder and continue to saute.

10.  Sauté till the dates start releasing oil.

11.  Turn off the flame and allow to cool for a minute or 2.

12.  Then immediately start making laddus. Do not cool completely, then you won’t be able to make laddus.

13.  Serve immediately or store ladoo in airtight container.

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Veg Manchurian Recipe

Veg Manchurian is one of the dishes that we order when we have a dinner in a chinese restaurant. It’s one of my favorite chinese dishes from childhood and a recipe i would make from my teens.This ever popular chinese dish is really easy to make.

INGREDIENTS
Minced carrots - 100 grams
Minced cabbage - 100 grams
Minced cauliflower - 100 grams
Salt - 2 teaspoons, divided
Refined flour - 30 grams
Corn flour - 30 grams
Water - 200 milliliters, divided
Oil - for frying
Olive oil - 2 tablespoons
Ginger - 1 1/2 teaspoons
Garlic - 1 tablespoon
Onions - 50 grams
Green chili - 1 tablespoon
Green chili sauce - 1 teaspoon
Red chili sauce - 1 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 tablespoon
Ketchup - 50 milliliters
Corn flour paste - 1 tablespoon

PREPARATION
1. In a mixing bowl, add 100 grams minced carrots, 100 grams minced cabbage, 100 grams minced cauliflower, 1 teaspoon salt, 30 grams refined flour, 30 grams corn flour and 50 milliliters of water. Mix the mixture well.
2. Shape the mixture into lemon sized balls.
3. Heat sufficient oil in a heavy skillet and deep fry vegetable balls until golden brown. Drain on absorbent paper.
4. Heat 2 tablespoons of olive oil in a pan. Add 1 1/2 teaspoons ginger, 1 tablespoon garlic, 50 grams onions, 1 tablespoon green chili and stir. Add 150 milliliters of water, 1 teaspoon salt, 1 teaspoon green chili sauce, 1 teaspoon red chili sauce, 1 teaspoon soy sauce, 1 tablespoon vinegar and 50 milliliters of ketchup. Bring mixture to boil, let it boil for a minute.
5. Add the fried vegetable balls, 1 tablespoon corn flour paste and mix well. Cook for 2 - 3 minutes or until the sauce starts to thicken, keep stirring continuously.
6. Serve hot with rice and enjoy.

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Bisi Bele Bath Recipe

Bisi bele bath or Bisi bele huli anna is a traditional and most popular dish of Karnataka made with rice, lentils and mixed vegetables. Bisi meaning hot (temperature), bele meaning lentils and huli meaning sour, anna meaning rice. Bisi bele bath is dal and rice cooked together with tamarind and spice powders. As the name suggests it has to be served hot. It tastes best when seasoned in ghee and served hot.

Ingredients:

Raw rice - ¾ cup

Tur dal (pigeon peas) - 1 cup

Bisi Bele Bath Masala Powder - 4 tbsp

Tamarind - 1 small lemon size

Turmeric powder - ¼ tsp

Jaggery - 2 tsp

Oil - 2 tsp
Salt - to taste

Mixed Vegetables to add:

Shallots (sambar onions) - 10 to 15

Tomatoes - 2

Drumstick - 1

Brinjals - 2

Avarakkai (Broad beans) - 8

French beans - 5

Carrot - 1

Capsicum, small - 1

For Seasoning:

Mustard seeds - 1 tsp

Cumin seeds - ½ tsp

Whole dry red chilies - 3

Cashew nuts - 10

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Ghee - 2 to 3 tbsp

Method:

1. Soak tamarind in warm water. Extract pulp and keep aside.

2. Wash tur dal and rice together. Place them in pressure cooker, add 6 cups water and cook for 4 whistles. Keep aside for the pressure to release.

3. Peel shallots, cube the tomatoes. Chop drumstick, French beans and brinjals into finger length size. Chop carrots, capsicum, avarakkai (broad beans) and keep aside.

4. Heat a pan with 2 tsp oil. Add shallots (sambar onions) and sauté till pink. Add rest of the vegetables and cook over low flame for 2-3 mins stirring well.

5. Add ½ cup water, salt, mix well and let it come to a boil. Cook over medium flame for 3 to 4 mins. Add tamarind extract and reduce flame. Cook for 5 mins over low flame till the vegetables are cooked fully. Switch off stove.

6. Open the pressure cooker, add salt and mash the rice and tur dal well. Transfer the cooked vegetables along with the water, 4 tbsp bisi bele bath masala powder, turmeric powder, jaggery mix well and let it cook over low flame for 5 mins till the water gets absorbed and the bisi bele bath thickens considerably.

7. Heat a pan with ghee. Add mustard seeds and let it splutter. Add cumin seeds and let it sizzle. Add broken cashew nuts, roast till it becomes golden brown. Add asafetida, broken whole dry red chilies and curry leaves and sauté till the leaves become crisp.

8. Pour this tempering over the simmering rice and mix well.  Switch off stove.

Bisi Bele Bath is ready to be served. Scoop some onto the plate. Drizzle more ghee on top. Serve piping hot with potato chips or kara boondhi.

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Garlic Rasam (South Indian Garlic Soup)

Garlic rasam recipe - spiced, sour rasam made seasoned with garlic and spices.

I prepare this rasam at least once in a week. It can be had with hot rice topped with ghee or as an starter. It is very useful for common cold, sore throat, loss of hankering and fever. When somebody experiences any of the above side effects in my home, then this rasam will appearance in our table. Garlic has been used for its gainful impacts for a great many years. It is said to be a natural antibiotic and a blood cleanser. It helps in lowering blood pressure. Black pepper additionally has numerous therapeutic advantages, aside from giving taste and flavor to the dishes. It is an excellent source of manganese, a very good source of iron, vitamin K, and a good source of dietary fiber. This Simple Garlic Rasam is a combination of garlic and pepper has many medicinal benefits. It is a good home remedy for common cold, sore throat and fever. This can be had even on ordinary days. It can be prepared in a jiffy and taste delicious. Today we will learn how to make garlic rasam following this simple recipe.

Ingredients:

Tamarind puree - 1 large cup

A few chopped coriander leaves

Salt to taste

For Masala

Pepper - 2 tbsp.

Cumin seeds - 2 tbsp.

Green chilli - 3

For Tempering

Mustard seeds - 1/2 tbsp.

Red chilli - 3

A few Curry leaves

Asafoetida powder - 1/4 tbsp.

Turmeric powder - 1/4 tbsp.

Tomato - 1 chopped

Garlic - 6 to 7 crushed

Method:

1. Add the pepper, cumin seeds, green chillies and grind it to make a coarse masala.

2. Mix this masala into the diluted tamarind puree.

3. Boil it for a few minutes.

4. Meanwhile, to temper the ingredients: Heat a tbsp. of oil; add mustard seeds, red chillies, curry leaves, asafoetida powder, turmeric powder and tomatoes.

5. Add Pounded garlic, salt and mix it well.

6. Once the mixture is under the flame, boiling, for about five minutes, turn off the stove and add it to the tempering.

7. Let it boil for a couple of minutes till the raw smell goes out

8. The garilc rasam is ready to be served & garnish it with chopped coriander leaves.

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