Happy New Year - 2012

Wishing you and your family a very wonderful New Year 2012.

Carrot Kheer

Every week end for lunch I used to prepare some payasam to have it after meals. For this week I prepared carrot kheer, one of my hubby’s fav kheer.
I tried several methods to prepare this and finally this is my best method to make it very tasty and by adding condensed milk n badam we get very rich texture. The colour is so appealing, tempting and very tasty. I am sure u would love this!!

Ingredients:

Carrot -2no
Milk –3cup
Sugar – 2tbsp (adjust to taste)
Condensed milk – 1/2cup
Almonds – 10nos
Nuts to garnish (Almonds, Pista, Cashews)

Method:

• Wash, Peel and chop the carrots into chunks.
• Pressure cooks the carrots by adding little milk.
• Allow to cool and blend the carrot into smooth paste along with almonds.
• In a deep vessel boil the remaining milk in a low flame for 10 mins.
• Now add the sugar and condensed milk to the boiling milk and heat till the sugar dissolves.
• Remove from fire and mixed it with carrot paste and mix to blend well.
• Cool it in refrigerator and serve chill.

Garnish with fried nuts and enjoy hot or cold!!



Note:

• For more richness n sweetness, avoid adding sugar and substitute with condensed milk.
• For more flavour add cardamom powder or few drops of vanilla essence.
• You can add some grated carrot fried in ghee and mix with kheer while serving.

I am pleased to submit this recipe for a Christmas Delicacy!! event announcement initiated by Juile @ Erivum Puliyum

Bisibelabath

It is authentic and flavourful rice, famous in Karnataka region. Even though we prepare sambar rice it tastes different. Some of us may use the readymade bisi bela bath powder to prepare, but it can’t be beat the freshly ground powder which we prepared at home. Their Delicious taste is from various veggies, rice & dhal. Highly protein rich dish which suits for lunch box.

Ingredients:

Rice – 1cup
Toor dhal – 1/2cup
Vegetables (I used drumstick -1, Carrot -1, Beans - 4, fresh green peas ¼cup, Brinjal- 2no, potato -1)
Small Onions – 12 to 15 nos
Tamarind – small lemon size ball (extract paste)
Turmeric powder – 1/2tsp
Jaggery – 1/4tsp
Cashew nuts few
Coriander leaves few
Curry leaves – 1spring
Asafoetida - 1/4tsp
Salt to taste
Oil – 2tbsp
Ghee

Roast and Grind:

Coriander seeds – 2tsp
Channa dhal – 1tsp
Urad dhal – 1/2tsp
Red chillies – 3-4no
Fenugreek seed – 1/4tsp
Pepper corns few
Cumin seeds – 1/4tsp
Cloves – 2 no
Cinnamon – 1’’piece
Coconut – 2tbsp
Garlic – 2pods
Ginger – 1”piece

Method:

• Fry all the masala ingredients in to golden brown and make coarse powder.
• Wash and soak the rice and dhal together with 6 cups of water for 30 minutes.
• Clean, peel and chop the vegetables into desired shapes.
• In a pressure cooker heat a tbsp of ghee and sauté the vegetables for few seconds and add soaked rice and toor dhal along with water and turmeric powder, salt for taste and leave for four whistles.
• In a pan heat a tbsp of oil and fry the peeled small onions fry till it turns transparent.
• Now add a tamarind paste, asafoetida, jaggery and chopped coriander leaves.
• Once it starts boiling add the grinded masala powder to it and leave to boil for another couple of minutes, now it starts thicken. Switch off the flame.
• Now open the pressure cooker and add this masala mixture to the cooked rice mixture and mix well to blend well.
• Finally in a ghee tempering the mustard seeds when they start popping add curry leaves, asafoetida and cashew nuts and mix it to the bisi bele bath.

Hot and delicious Bisibelbath is ready to serve with chips or vadam.
Note:

• Adding masala and chopped onions towards the last, the flavour last long.
• For better taste the consistency of Bisibelabath shouls be little wattery.