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Ghiya/Lauki/Doodhi (Bottle gourd Halwa)

Ghiya (Lauki/bottle gourd) - 1 kg
Ghee - 2 table spoons
sugar - 250 grms (more or less as per the taste )
Milk - 1/2 liter
Khoa - 100 grms OR pedas
Cardamom powder
Rose water essence - 1table spoon
Dry fruits of your choice
Food color - Optional (green or pink)
Dessciated coconut - 2 tea spoons for garnishing optional


Choose nice bottle gourd which have less or no seeds.Peel off the bottle gourd. Its better to take a taste of raw ghiya as sometimes they are bitter in taste.Grate bottle gourd and remove if it has big seeds, while small and soft seeds can be used.
Now take a big pan/kadahi and put 2 table spoons of pure ghee(can take more or less too). Heat ghee and add grated ghiya in that.
Now mix well and cover the pot and let it cook on low flame for 5-10 mnts. Ghiya releases natural water and it will help it to cook.
Now add milk and cook again for 10 mnts. Cook till the milk is disappreared and the mixture is not looking watery.
Now you can add 50 grams of khoa or pedas. cook it again for 10 mnts. Cook it untill you get the halwa consistency. Now add sugar and cook it. Add
cardamom powder dry fruits and essence.

1. Taste the bitter gourd before making halwa.
2. Do not squeeze water from the grated bitter gourd
3. You can avoid adding food color but you can make look appealing to eat with adding a bit of green color.
4. Adding rose essence increases the flovour but you can avoid
5. You can add more ghee or can completely avoid.
6. You can vaporise extra water/moisture in halwa till you get desired consistancy
7. Always cook on low-medium flame, never pressure cook it
8. If you do not get khoa then you can buy readymade pedas from market and use it in halwa but then you need to cut the sugar as pedas already have sugar in that
9. If you dont want to use khoa or peda then take more milk (doubled) and vaporise it so it will taste good..
10. You can taste the halwa and add anything anytime you need and cook it for some more time

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Pongal (Ven Pongal) with Sambar and Chutnies
Ven pongal is the simplest and healthy South-Indian breakfast . Somewhat similar to khichdi. Goes well with coconut chuteny, sambar ,dried curd chilies and paapads.
This is similar to khichdi.
Ingredients
Rice- 1 cup
Moong daal washed- 1/4 c up and 2 tblspns
Ghee- 3 tblspns
Kali mirch (blck pepper)-1tspn
Ginger- 1 tspn (finely chopped)
Cumin seeds - 1/2 tspn
Curry leaves - 7-8
Kaju (Cashews )- 8-10 broken
Water - 3 cups
Salt to taste
Heeng -1 pinch (optional)
Green chilies -2-3 (optional)

In a pan or on tawa first dry roast moong daal for 2-3 mnts in medium flame. Till it becomes little brown in color. Keep it aside. Then dry roast the rice just for 2-3 mnts. Now wash both rice and daal. Keep aside. In cooker take 3 tblspns oil. Heat the oil and quickly fry the broken cashew nuts. Remember it burns too fast. Then take the cashew out,drain the oil and keep the nuts aside.
Now in the same ghee add cumin seeds, kali mirch and crackle them. And curry leaves. Add ginger and saute for few seconds.
Now add washed rice and daal. Mix well add water and salt. Cook it. We need to put more water than our usual rice cooking. Because pongal should not be dry, but not too watery as well.
When it is cooked,add cashews and garnish with coriander leaves.
Eat with coconut chutny and sambar.
1. Can roast in little ghee also.
2. No need to wash rice and daal becfore roasting them.
3. Can add cashews while cooking..but I like the crunchiness which comes when we add it later.
4. Dryness and liquidity of pongal depends upon the quality of rice and daal, also upon your choice how you like to make it.
4. Traditional pongal looks like halwa. Means rice and daal looks crushed.

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Kerala Moru Curry - Buttermilk curry with tomatoes and coconut in it. Absolutely healthy!
Thakkali Mor Kozhumbu is a South Indian Delicacy usually served with
rice.
Mor means Buttermik and that’s how this dish got its name. It is
also very famous in Kerala and called as moru curry. Other name like
Pulissery or Kachiya Moru are also popular in South India. Different
names for same dish and you will even find different variations for it
:)


It is a traditional dish of simple, tasty and seasoned yogurt. I have
cooked it with tomatoes but you can add potatoes, ash gourd etc.

Thakkali Mor Kozhumbu is one of the most comforting dishes which you
can easily serve with some steamed rice. So, sharing the recipe today to
make this easy Mor kozhambu today.



You can also watch this quick Cooking Video to make it..
Thakkali Mor Kozhumbu / Kerala Moru Curry
* Prep Time - 5 Mins
* Cook Time - 10 Mins
* Total Time - 15 Mins


Ingredients- Tomatoes - 2- Curd/dahi -1 cup- Green Chilies – 2- Cumin Seeds – ½ tsp- Fresh grated Coconut- ½ cup- Mustard Seeds -1/2 tsp- fenugreek Seeds – ½ tsp- Curry leaves – 1 sprig- Turmeric Powder -1/4 tsp- salt to taste- Coconut Oil – 1 tbsp
Instructions Clean and chop tomatoes into equal pieces. Boil in ½ cup water for 2 minutes. Grind coconut with green chilies,cumin seeds with little water to make a smooth paste. Blend curd with 1 cup of water nicely to make buttermilk. Add the grounded paste, turmeric powder, buttermilk and tomatoes in a pan. Mix well and bring it to boiling point. When it starts boiling add salt to taste, mix it well and remove from flame. In a small frying pan, add oil and mustard seeds. When mustard seeds splutter, add fenugreek seeds and curry leaves and fry for few seconds and add this to the stew. Enjoy this stew with some steamed rice.
By Priya
Website:
http://priyakitchenette.com

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Low fat suji (semolina) and coconut laddus
Low fat, no oil, no ghee food is the demand and need of today's generation. Here you can enjoy a very low fat but very tasty sweet.

Ingredients
Suji(semolina)- 1 cup
Desiccated coconut (grated dry coconut) -1cup (Can take more/double or less too)
Sugar- 1 cup or 3/4 cup (as per the taste)
Milk-1/4 cup or as much required to make laddus
Dry fruits of your choice- crushed or finely chopped.(charoli, raisins, badam,kaju etc)
Cardamom powder- 1 tspn
Food colors and essence for colored laddus (optional)

Grind the sugar.Take dry Suji in a steel container (box or dibba) which must have a tight lid. Do not fill the suji till the top of the container. Fill 3/4th only. Take some water in the pressure cooker and keep a grid on the water. Now place the suji container on the grid. Make sure the container is above the water level. You can use any metal dibba,pot,bowl which has lid .Just make sure the water or moisture should not reach inside the container. Otherwise it will spoil the suji. Cover the pressure cooker and steam it till 7-8 whistles on medium flame.
After that let the cooker and container cool.Then take out the container and shift the suji in a big plate or bowl. At this time the suji turns in cake, so break the cake using your hands. Add desiccated coconut and powdered sugar and mix well. Add dry fruits and cardamom powder. Mix again. Now start adding very little quantity of milk. Add in drops the quantity which is required to make laddus. Make laddus of desired size.
Can add edible colors or any essence/flavors too.

1. Make sure no moisture or water enter the suji container. So the containers with tight lid are the best to use.
2. Be careful while adding milk. Add very less quantity in drops using spoon. Dont mix too much of milk at once.
3. Store the laddus in air tight container in the refrigerator, finish it within 5-6 days.
4. These laddus were prepared for a fun party so I made them colorful..using too much food colors is also not recommended so you can avoid it.

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Foods that can be made within 15 minutes :



Microwaved egg - Its yum and superquick. Just break an egg in a cup or small bowl, blend it or not. Sprinkle salt/condiments. Put in microwave for 30–45 seconds. Tadaaaa! Have it with Brown bread grilled without oil/butter.



2. Grilled Chicken - Marinate Chicken breast pieces cut in small sizes, freeze for 15 mins and put down in grill for 5 min. Yeeeee!



3. Bread Rava/Sooji Toast - Add water and chopped capsicum/onion/greenchilli/basil/tomato to sooji/rava to make a paste consistency. Add salt/condiments. Apply this past to one side of bread and cook bread from this side on greased tawa/ non-stick. Tadaaa!



4. Hashbrowns - Boil 2 big potatoes. Grate them after peeling. Add roasted oats (roasted on dry non-stick pan)/salt/condiments/chopped onion/chopped veg (Carrot/capsicum). Mash everything together. Make round cutlets and shallow fry on non-stick or thick base tawa.



5. Oats Shake - For filling breakfast I personally like to make a shake - Strawberry/banana/mango/whatsoever you wish and add 4–5 spoons oats to it before blending . You won’t feel hungry too soon :)



6. Egg Parantha - Beat 2 whole eggs in a bowl. Add salt/condiments. Make one plain roti. Now pour half of the beaten egg mix on greased non-stick pan/tawa. Once it starts solidifying, place roti on the top, let it stick to it completely on one side. Pick up the one sided egged roti on a plate and pour another half of the beaten egg mix, place roti with non-egged side on it now and let it cover all the visible part of the roti. Tadaa! Super-quick/Healthy/stomach filling.

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