Sunday, October 25, 2009

Carrot-Beetroot-Pumpkin Halwa

Had to cook something before these 3 not often liked vegetables go waste. I used to make Carrot halwa, used the same procedure without any innovative approach. I love sweets, but have never liked carrot halwa. I've always cooked it for family and friends. Sometimes, I guess, you cook for others, though you personally dont like or dont eat what you cook. I know few vegetarians who have never tasted non-veg, cook amazing nv food.

This was very yummy, it tasted like basundi. I tasted a little(hubby's persuasion)and then had a generous amount without worrying about weight woes.

Carrot - 1
Beetroot - 2
Yellow Pumpkin - 50 gms/1/2 cup grated
Milk - 3 cups
Sugar - 1 1/2 cup
Ghee - 1/2 cup
Cardamom seeds/powder - 5
Cashews and raisins for garnish

1. Grate the vegetables.
2. In a non-stick pan, pour the milk and add the veggies.
3. Keep stirring frequently until the milk thickens. Once the milk starts bursting like bubbles, remove from heat(stove). This process usually takes 20-30 minutes. Using a pressure cooker may not give good results, though it saves time.
4. In another non-stick pan, heat ghee and add the veg-milk mixture and keep stirring continously.
5. After 5 minutes, add sugar and keep stirring. Once you add sugar, it will turn to a liquid consistency and colour will change. This is expected.
6. Keep stirring frequently every 2 minutes until the halwa is ready. When you feel the consistency is thick enough, remove from heat. This process needs a little patience.... Remove from heat.
7. Fry raisins and cashews in ghee and garnish on the halwa.
Serve hot or cold with icecream.

If you try this recipe, do let me know how it turned out for you.

Tuesday, October 13, 2009

Besan Laddu

Had to make this for my husband's Diwali potluck. I love besan laddoos made by my aunt back home in Pune. I have never liked store bought besan laddoos for 'n' reasons(i love my aunt's besan laddoos :)).

Hubby informed me at the last minute about the besan laddoo, which left me with no other option than checking online. Was skeptical not about making laddoos, but the method to choose. Finally, we both agreed to proceed with Manjula Aunty's recipe. The way she explains and gives small details helps a lot for cooks like me who are trying something for the first time.

Followed the recipe given by Manjula aunty of . It came out very well and was appreciated by one and all. I used the same procedure.(doubled the quantity).
I would recommend everyone to go ahead with her besan laddoo recipe, it will make ur day. :)

Methi Paratha

Methi Parantha... healthy and yummy. We all love methi parathas and I am sure each of us make it differently. Well, this is how I make mine.

Kasoori methi - 1/2 cup
Wheat flour - 4 cups
Chilli powder - 1 tsp
Salt and oil as required

1. In a bowl, add all the above ingredients and knead well using little water at a time.
2. Once the dough is pliable, add little oil and knead again for 2 minutes.
3. Rest the dough for atleast 15 minutes.
4. Make round balls of equal size and roll into thin paranthas.
5. Cook the parathas on the skillet on both the sides. Apply oil on both sides.
Serve hot with curd, raitha or pickle.

Health Quotient:
Indian Ayurvedic and traditional Chinese medicine recommend fenugreek to treat arthritis and bronchitis, induce labor, improve digestion, and maintain a healthy metabolism. Fenugreek also has a long history of use for treatment of reproductive disorders in women. Recent studies have shown that fenugreek helps lower blood glucose levels, and may be an effective treatment for both type 1 and 2 diabetes.
Fenugreek is also being studied for its cardiovascular benefits. Researchers in India found people who took 2 ounces of fenugreek seed each day had significantly (around 14 percent) lower cholesterol levels after 24 weeks, and had lowered their risk of heart attack by more than 25 percent. The same study showed that participants with type 2 diabetes had significantly lower blood sugar levels after eating fenugreek. To know more benefits of fenugreek, click here.

Sunday, October 11, 2009

Gobi masala/cabbage masala

Recently I have posted cabbage peas curry. One more cabbage recipe, cooked in a different way. This is something which tastes little different than other cabbage curries. The difference being that instead of adding various masalas or another vegetable, besan is added, which gives a very different flavour. It's worth a try, especially for those who do not like the smell of cabbage.

Cabbage - 1/2 chopped
Onion - 1 chopped lengthwise
Besan/gramflour - 1/4 cup
Urad dal - 1 Tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Garam masala - 1 tsp
Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt and oil as required

1. Heat oil in a pan, add the mustard seeds.
2. When the mustard seeds splutter, add urad dal and cumin seeds and saute for a minute.
3. Add the onion and fry till the onion are cooked.
4. Once the onions turn brown in color, add garam masala, chilli powder, turmeric and salt.
5. Saute till the masalas are cooked well and then add the cabbage.
6. Saute the cabbage for 5 minutes at frequent intervals.
7. Sprinkle little besan at a time and saute well for another 4 minutes.
8. Pour little water and let the cabbage cook.
9. Saute the cabbage at regular intervals till its cooked well.
Serve hot with roti or rice.

Tip: You can skip the water part and saute for some more time to get a crunchier cabbage masala. Tastes good both the ways.

Healthy Quotient:
Cabbage is the best vegetable to eat if you are on a weight loss diet. The reason being very calories and less fat as compared to other vegetables. Now we know why they call it, dieter's friend.

Wednesday, October 7, 2009

Ragi cookies

A big thanks to Sowmya of creativesaga who has posted about this recipe. Ragi and oats both are very healthy. This cookie is packed with loads of nutrients and vitamins. I made these cookies today, they tasted really good. I have used the same proportions as Sowmya. The only change I did is add almonds. Also I ran out of butter, so used vegetable oil.
Please click here to go to Sowmya's recipe.

Health Quotient:
Ragi/Millet is gluten-free and packed with vitamins and minerals. We are all aware of the health benefits of Oats. Millet is actually a seed not a grain.
Millet is a delicious way to start or end your day. Try some today and experience the benefits of millet nutrition that made it the prized grain of so many ancient cultures!

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