Best how to add a new relationship on facebook Shayari, Status, Quotes, Stories & Poem.
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
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
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.
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.
LinkedIn Follows Facebook: Launches A New Interface of Profile And Page
#Linkedin is gearing up with a new UI to keep brands hooked to the platform. The online professional network has released an early preview of a more clean and appealing user interface. This new UI is apparently visible to a few selected users for personal profiles as well as company pages. The interesting twist is, the new UI of LinkedIn looks heavily influenced by the box design pattern of Facebook.
HAPPY NEW YEAR..❤
Kerala Moru Curry - Buttermilk curry with tomatoes and coconut in it. Absolutely healthy!
Thakkali Mor Kozhumbu is a South Indian Delicacy usually served with
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.