CARROT CASHEW HALWA


This is excellent in taste and texture .Made with fresh carrot juice and lots of cashew.I have posted many delights with

carrot but this recipe tops it all.

The extracted juice is cooked in ghee till the raw smell of the juice is gone.This step is more important as the raw smell

will not give good results.

Next the rest of the ingredients are added and cooked to perfection .Nutritious sweet recipe worth the try!

To the recipe now

INGREDIENTS

Juice of 7-8 carrots (250 gm)

1 cup sugar or to taste

2 heaped tbsp of cornflour mixed in 1/2 cup water

1/2 tsp salt

1/2 cup ghee (1/4 cup to cook the juice +rest to add later)

1/2 -3/4 cup cashew nuts

a pinch of edible camphor

1 tsp cardamon(elaichi)powder

1/4 tsp mace or nutmeg powder (optional)

METHOD

Heat half of the ghee and add the juice with salt and cook till the mixture bubbles well and raw smell is absent.

Next add sugar and cook till sugar is well dissolved .

Add the cornflour mixture and the rest of the ingredients and keep mixing till you see the bottom of the pan when the

spatula is slid through the mixture.

If needed you can add more ghee (the addition of ghee depends on the richness required )

Pour into a greased tray .Garnish with more cashew nuts if you like.

Allow to cool and then cut into desired shapes.

HORSE GRAM CURRY LEAF CHUTNEY (South Indian breakfast)


Horse gram is not only the feed for horses but beneficial to man too.A storehouse of energy helps to burn fat,removes

phlegm,relief for heavy coughs and many more if you tap the search button for its benefits.This gram can be used to

make soups,rasam,iddli/dosa ,iddli podi,sprouted and added to salads and many more recipes. Check my previous

posts on horse gram.

Curry leaf is equally considered good to reduce cholesterol, sugar and pressure .

Present prevalence ‘work from home’ scenario and the non availability of the time to exercise,may cause an increase

in weight which has to be taken care of seriously.Foods like this help to maintain your health and should be included at

least once or twice a week.

This chutney for iddli/dosai …is a blend of roasted horse gram, curry leaves, and raw mango .You can use amla,

tamarind or lime juice opting out raw mango.

Do try this healthy and tasty chutney and post in your comments and suggestions!

INGREDIENTS

3-4 tbsp horse gram dal

a handful of curry leaves

1/2 cup raw mango pieces

2 tsp oil

3 cloves garlic

1 tsp cummin seeds

3-5 dry red chilles

a pinch of asafoetida

a tsp of jaggery

salt to taste

METHOD

Heat oil and roast the dal till you hear a cracking sound (3-4 minutes).

Next add the spices, garlic,and curry leaves and saute for 1 minute.

Add the raw mango slices, jaggery,salt and grind to a paste .

Serve with iddli/dosa.

COCONUT -PALAK PANEER


 

This is a green,green creamy dish with a fusion of roasted coconut,cashew……This dish can be served with rotis,

wraps,and even rice .

My menu today was with carrot- omelette cummin seed rice.The creamy,coconutty taste was good to go with this

rice.

The tint of the green was looking lovely and appetising .The greens were freshly plucked from my culinary patch,and

that enhanced the taste.

Now to the recipe

INGREDIENTS

200 gm paneer/ cottage cheese cubes

1 cup spinach leaves

Few cut spinach leaves for garnishing

1 green chilli

3-4 cloves garlic

1/4 of a coconut (cut pieces)

A handful of cashewnuts

1 onion ( quartered)

1 onion chopped

1 tsp cummin seeds

1 tomato cut ( seeds removed)

1 tsp chilli flakes

2-3 tbsp oil/ butter/ghee

Salt to taste

METHOD

Heat 1 tbsp oil and roast the coconut pieces,quartered onion,till onion turns light brown.

•Add cashew nuts and remove from fire.

•Grind the garlic,cummin seeds,green chilli,spinach leaves to a coarse paste.

•Grind the roasted coconut,cashew,and onion to a paste.

Heat the remaining oil,and add the chopped onions.Sauté till brown .

•Add the cut paneer,cut tomato with salt,and cook for a minute.

Next add ground pastes,rest of the ingredients,and simmer cook for 5-7 minutes.

Note: You could add roasted cashews for a richer taste.

 

 

 

CARROT DOSA


Carrot a root vegetable is a very healthy food and a good source of beta carotene with numerous nutrients and antioxidants.

Known to be beneficial for eye health,it also helps in lowering cholesterol levels.The beta carotene contained in it contributes to the

lovely bright orange colour.Carrot juice is one good healthy breakfast drink which takes care of overall health and skin health too.

Cosmetic industry use carrots widely in their produce.

Now coming to today’s recipe …It’s a breakfast recipe with the inclusion of carrot purée in dosa batter.

If you have dosa batter ready,it is just an addition of the purée. I will be giving the recipe for  instant dosa with the addition of wheat

flour also as an ingredient.

I made a variation of egg dosa, and to top it all the chutney served was celery-alma chutney which is more nutritious.

Note:You could add spring onions or leeks cut fine instead of onions.

So,here’s to the healthy colourful recipe.

INGREDIENTS

1 cup urad dhal flour

1 cup rice flour

2 cups wheat flour

1/2 cup curd

Salt to taste

1 cup finely chopped onions/spring onions/

leeks

2-3 finely chopped green chillies

4 carrots puréed

1/2 tsp cummin seed powder

METHOD

•Mix all the ingredients with enough water to the consistency of iddli/dosa batter or pancake batter.

Make dosas,pour 1 tsp oil or ghee all around,and cook on both sides .

Serve with chutney .

CELERY-AMLA CHUTNEY

1 cup celery stalks

2-3 amla/ gooseberry ( deseeded)

2 tbsp iddli podi

Salt to taste

1 tsp sesame oil

METHOD

Sauté the celery stalks till raw smell is gone.

•Grind fine with the rest of the ingredients and

serve.

MINT MAYONNAISE-CAULIFLOWER SALAD


Salad with homemade mayonnaise is one

delight you could have at any time of the day!

If you have to skip meals,this will be one

source of energy and nutrients.

Making mayonnaise at home is just minutes

away,so do try this recipe .

The vegetables can be of your choice !

Vegetables can be steamed,roasted,or boiled

before adding mayonnaise .

Try introducing herbs and fresh flavours each

time you make .

This time I made a mint infused mayonnaise,

and everyone loved it .

To start with the mint mayonnaise recipe

INGREDIENTS

1 egg

oil ( 3 times the quantity of egg)

1-2 tsp vinegar

1/4 tsp salt

1 tsp sugar

A handful of mint ground

METHOD

•First break the egg into a small cup,and note

the quantity of the broken egg.

•Add the egg into the beaker you are going to

blend in.

•In the same cup,measure oil ,3 times the

quantity of egg.

•Add the rest of the ingredients into the egg,and

blend till thick .( 3-5 minutes).

•Add ground mint and mix .

•Add to prepared vegetables.

FOR THE VEGETABLES

You could steam,boil or roast

Cauliflower florets,carrots,sprouts .

Make a paste of 1 green chilli,2 cloves garlic,

tiny piece of ginger

Salt to taste

Mix with paste and boil/ steam the vegetables.

Few more combinations

•Broccoli,carrot,sweet potato cubes

•Beetroot,pumpkin,peas/sprouts

•Chickpeas,capsicum,cucumber

Play the vegetables with your innovations to

dish out variations to surprise your family.

SAGO,POTATO,PEANUT KHICHIDI


Sago,sabudana,javarisi,or tapioca pearls is a

lovely breakfast to make and serve too.

I have posted sago khichidi before, and this is

an addition to the breakfast list.

Wholesome and healthy breakfast!

Please do not use the small sago.Use only the

medium sized sago for khichidi .Small sago is

best for payasam or kheer .

To make khichidi you have to pre-soak for

minimum 5-6 hours, or overnight.Always

remember to wash and then soak,as the sago

will swell and absorb the water,and no water

will be required in the cooking.

To the recipe now ( 1 cup =100-150gm)

INGREDIENTS

1 cup sago ( washed and soaked overnight)

A handful of roasted peanuts

Few roasted peanuts+1 tsp chilli flakes +1/2 tsp

cummin seeds ( coarsely powdered)

2-3 boiled,peeled potatoes

1/4 tsp turmeric

3-4 tbsp ghee+oil

Salt to taste

For tempering

1/2 tsp mustard seeds

I tsp ginger chopped

2 green chillies

Curry leaves

METHOD

Heat oil,and add the ingredients for tempering

Add turmeric and salt.

Now add the soaked sago,and cook on a low

flame covered for 5-7 minutes.

Now add the potatoes and the peanuts + peanut

mixture .

Mix well ,cover and simmer cook for another

2-3 minutes .

RAGI-WHEAT STUFFED PARATHA


Ragi or finger millet mixed with wheat flour

tastes much better than using the millet flour

alone in recipes like this .So here’s to another

version of stuffed radish, carrot,and cheese.

Today I made a slight variation by using

roasted curry powder to the fresh and raw

vegetables .No sauté. The addition of vegetables

can be your choice.

The mixture of flour is different in this recipe ,

so do try this healthy recipe, and post your

comments if you have made it .

INGREDIENTS

For the dough

2 cups ragi or finger millet flour

2 cups wheat flour

1 egg

3/4 cup curd

Salt

50 gm butter

METHOD

•Add sufficient water to a bowl ( add 1 cup

first )

•Add the curd,egg,salt to the water,and mix

well.

•Next add the flours,with required water to get

a soft dough .

•Apply butter on the dough and set aside for 10

minutes .

•Now knead again well.

•Divide into portions,roll out thinly,place

stuffing .

•Seal the edges and cook on a griddle on both

sides with a tsp of butter for each paratha.

•If you love more you could add as per your

taste .

For the filling

3 radish peeled and grated

1 carrot grated

1 tsp Kashmiri chilli powder

1 tsp roasted curry powder

Grated cheese

Salt to taste

METHOD

•Squeeze out the water from the radish after

washing .

•Add grated carrots cheese and the rest of the

ingredients and mix well.

•Use as stuffing .

Serve with mint chutney or raita !

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES


Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now


1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !


2.TOMATO -RADISH CHUTNEY

Ingredients

34 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

2 RECIPES WITH AMARANTH LEAVES


These recipes are with Amaranth leaves also

known as ‘ Arai keerai ‘ in Tamil.

I have tried this with other greens , but this

particular green gives an unique flavour with

rice .

Carrot with amaranth was a try today, and

served with fish curry it was finger -licking .

Amaranth with potato, with egg , with peanuts

are some of the combinations you could try .

Do try and post your comments!

To the recipes , first to the rice recipe

KEERAI RICE

INGREDIENTS

2-3 cups cooked rice

1 cup greens chopped fine

2-3 cloves garlic crushed with peel

Ghee or oil

1/2 tsp mustard

2-3 dry chillies

2 tsp spice powder *

1/2 tsp turmeric

A pinch of asafoetida

Salt to taste

METHOD

Heat oil add mustard seeds, dry chillies ,garlic

and asafoetida .

Next add the greens ,turmeric and sauté till the

greens are 3/4th cooked .

Add rice and mix well

Lastly add the spice powder ,mix well for a

minute and remove from fire .

Keep covered for few minutes and serve with

raita, papads and potato masala .

Good vegan meal !


Now to the spice powder recipe .You could use this for any variety rice , and has to be added at the end only

2 tbsp gram dal ( kadala parippu)

1/2 tsp fenugreek seeds

1 tsp cummin seeds

Few curry leaves

1 tsp coriander seeds

Dry roast for few minutes ( Do not allow the

fenugreek seeds to brown) , and powder .


KEERAI – CARROT PORIYAL

INGREDIENTS

1 cup keerai chopped

3 carrots chopped

1 onion

2 crushed cloves garlic

1 green chilli chopped

1-2 tsp red chilli flakes

1/4 tsp turmeric

1 small tomato

1 red capsicum ( optional)

Powder 1 tsp cummin seeds and 1/4 coconut

together coarsely

1/2 lemon juice

1 tbsp coconut oil

METHOD

Heat oil ,add onions garlic and sauté till

translucent .

Add tomato with turmeric and salt and cook for

2-3 minutes

Next add carrot, greens , chilli flakes and cook

on a low flame covered till carrots are cooked .

Next add coconut mixture and mix . Remove

from fire after a minute,and add lemon juice.

PALAK CURD VADA


Vada in curd ‘known to be ‘Thayir Vada’ in

South Indian cuisine, is like comfort food

during hot summer days.

As urad dal is protein rich and curd is a

probiotic ,calcium rich healthy food ,having

this combination for breakfast contributes to

healthy living.

This combination of food is also considered to

be an alkalising agent.

I make this dish for breakfast at least once a

week,and today I thought to make it ‘green‘ by

adding spinach leaves .The addition of spinach

made the vadas super soft and tasty .

Let me share this recipe with you !

INGREDIENTS

200 gm urad dal

A small piece ginger

2-3 green chillies

1/2 tsp cummin seed powder

A pinch of asafoetida

A handful or more spinach leaves

1 tsp all purpose flour

A pinch of baking soda

Salt to taste.

Oil for frying

For the curd mix

Enough curd to immerse the vadas

A little sugar

Salt to taste

Beat curd lightly with sugar and salt.

METHOD

Soak the urad dal for minimum 30 minutes -1

hour.

Grind the urad dal first to a coarse paste, and

then add all the ingredients and grind to a fine

paste.

Heat oil and fry the vadas on medium flame ,

till golden brown.

Dip the fried vadas in water ,squeeze out the

water lightly ,and add to prepared curd.

Garnish with a sprinkle of paprika,or Kashmiri

chilli powder,and coriander leaves.

ROASTED GARLIC ,BRINJAL IN CURD


Simple and elegant dish!Tastes amazing,and a

finger-licking dish.

The flavour of roasted garlic and the blend,of

curd,may look simple,but the taste is exquisite!

A fit to any cuisine !

Let’s get into the recipe …

INGREDIENTS

3-4 brinjal sliced thin and marinaded in 1 tsp

chilli powder and salt.

2-3 green chillies cut thin

5-6 peeled whole garlic

1 tsp chilli flakes

Chives cut

1 cup beaten curd

Salt to taste

3-4 tbsp for grilling

METHOD

Heat oil in a shallow pan.

Add the sliced brinjal and whole garlic and fry

on both sides till golden brown.Remove from

fire and set aside .

Add the beaten curd to a bowl , with the rest of

the ingredients except chilli flakes.

Sprinkle the chilli flakes and serve !

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

KOVAKKAI FRY (IVY GOURD)


Ivy gourd ,kovakkai ,coccinea is a vegetable

which resembles a tiny watermelon. It contains

many health benefits. Good for diabetic,heart,

pressure related problems …,and many more to

find .

This vegetable can be sliced fine ,and made into

a salad, cooked with coconut milk , cooked with

tomatoes and chilli flakes and well suited for

rice or rotis.

Well,today’s recipe is a fry , with sambhar

masala. The easiest and tastiest .

To the recipe….

INGREDIENTS

250 gm kovakkai ( washed and cut into strips)

2 tblsp sambhar masala powder

1/4 tsp turmeric

salt to taste

Oil/ ghee

1 tblsp lime juice / 1 tblsp vinegar

1 tsp besan flour ( gram dal flour)

METHOD

First cook the vegetable with turmeric salt and

water( 1/2 cup water).Once the water is starting

to dry up , add the sambhar masala,besan flour

and oil .

Cook till the masala is well blended with the

vegetable.

Remove from fire . Serve with rice or rotis!

BOTTLE GOURD +NUTS PAKODA


Pakoda or pakora whatever the variety may be

it’s good for side dishes with variety rice,and

good to be served with tea .

I have posted recipes and variations of this

dish.

https://calinskitchen.com/2016/02/22/crunchy-pakodas-or-pakoras/

Click on the link for the recipe .

Today’s recipe is with grated bottlegourd

(.Sorakkai), sunflower seeds,and pumpkin

seeds.

Tip to fry : First fry till 3/4th done. Remove

from fire and fry again to a golden color .

This way the crisp texture will last longer.

INGREDIENTS

1 cup grated bottle gourd

1 onion chopped

1 -2 green chillies chopped

1-2 cloves garlic crushed

3 tblsp. Sunflower seeds

3 tblsp pumpkin seeds

1 tsp chillie powder

3/4 cup gram flour

2 tblsp rice flour

1 tblsp all purpose flour/ wheat flour

1-2 tblsp melted ghee

Salt to taste

1 tsp saunf

A pinch of asafoetida

METHOD

As the bottlegourd contains water , do not add

water .

Just mix in all the ingredients together.

If you can hold the dough with the tips of your

fingers , do not add water.

Heat oil in a pan, and drop little portions

pinching with the tips of your fingers (shapes

will be rustic).

Do not roll like for cutlets .Fry till 3/4th done .

Remove from oil . After frying all ,refry till

golden brown.

POHA-SEMOLINA IDDLI


Healthy , low calorie,healthy iddli . Fermenting

time is just 20- 30 minutes.No need to use fruit

salt.

I tried using a pinch of baking powder in a

tsp of vinegar ,after soaking to create the

fizz ,and it worked.

Grind the poha (rice flakes /Aval in Tamil)

coarsely, without adding it whole.

Now to the recipe

INGREDIENTS

1 cup coarsely ground poha ( rice flakes/AVAL)

1/2 cup semolina ( rawa)

1 cup curd

1/2 tsp salt

1 tsp.pepper corns coarsely ground

1/2 tsp cummin seeds

Few coriander leaves chopped

A small piece ginger chopped

1 green chilli chopped

METHOD

Mix all the ingredients together ,cover and set

aside for 20-30 minutes.

After 30 minutes , add a little water to get the

consistency of iddli batter.

Pour into iddli moulds and steam for 10

minutes.

Serve hot with chutneys of your choice.

The same can be mixed and kept overnight for

the next morning breakfast.

So , do try and post in your comments and

suggestions!

RADISH & CARROT PORIYAL


This a lovely side dish with rice and rotis.

Everyone knows the benefits of carrot and

radish,and I think I needn’t get into the topic.

Well, both are highly nutritious and I thought

to mix both root vegetables.The combination

was indeed lovely.

For the recipe now

INGREDIENTS

2 radish peeled and chopped

2 carrots ( I used the red carrots )

I onion chopped

1 chopped garlic

1/2 tsp mustard

1/2 split urad dal/ gram dal

2 red chillies

1/4 tsp.turmeric

1 tblsp.oil

Curry leaves

1/2 coconut,2 green chillies,1/2 tsp cummin seeds ( dry ground)

Salt to taste

METHOD

Heat oil,add mustard,dry chillies,urad dal and

curry leaves.

Next add the chopped vegetables with turmeric

and salt and cook with a little water on a slow

flame.

Once the vegetables are cooked add the ground

coconut and mix well.

Remove from fire.Serve with rice .