CARROT KHEER (100th POSTING)

INGREDIENTS

Carrot - 1 cup ( grated )

Sugar - 5 Tbsps

Milk - 500 ml

Cardamom Powder - 1 tsp

Almonds - 5 ( soaked in water )

Pistachios - 5 ( soaked in water )

Ghee - 1 Tsp

METHOD

1. Scrape the skin off the soaked almonds and pistachios.

2. Slice the soaked almonds and pistachios and keep aside.

3. Heat ghee in a pan and add the grated carrots saute for 2

    minutes.

4. Add the milk and cook till the carrots become soft.

5. Add the sugar and keep stirring till it reaches a thick milk

    maid like consistency.

6. Now add the cardamom powder and sliced almonds and

    pistachios.

7. Cool at room temperature , chill and serve.

DEAR FAMILY AND FRIENDS, 

I AM HAPPY TO INFORM YOU THAT THIS IS MY 100TH POSTING 

IN MY BLOG BY THE GRACE OF GOD.

MY FIRST POSTING WAS ON JANUARY 26 2012.

THANK YOU SO MUCH VIEWERS AND WELL WISHERS FOR YOUR 

LIKES, COMMENTS CONSTANT SUPPORT AND ENCOURAGEMENT 

ALONG THE WAY IN FACEBOOK, MY BLOG, MAILS AND PHONE CALLS.

I STARTED THIS BLOG WITH FEW MEMBERS AND VIEWERS. 

TODAY IT HAS SPROUTED UP SLOWLY WITH LOTS OF VIEWERS 

AND MEMBERS.

MORE COMMENTS AND FEED BACKS FROM MY DEAR ONES ARE 

ALWAYS WELCOME.

THROUGHOUT THIS YEAR FROM THE DAY I STARTED TO POST 

YOU GAVE ME HOPE AND CHEER, SOMETHING TO DO WITH MY TIME.

THANK YOU ONCE AGAIN FROM THE BOTTOM OF MY HEART.

MERLYN.

NANJIL STYLE MUTTON MASALA

INGREDIENTS

Mutton -1 Kg

Onion - 1 ( chopped )

Tomatoes - 2 ( pureed )

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

Ghee - 1 Tbsp

TO MARINATE

INGREDIENTS

Pepper Powder - 1 Tsp

Red Chilli Powder - 1 Tsp

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

TO DRY ROAST AND GRIND

INGREDIENTS

Fresh Coconut - 1 / 2 cup ( grated )

Shallots - 20 ( chopped )

Red Chilli Powder - 1 Tbsp

Pepper Powder - 2 Tbsps

Turmeric Powder - 1 Tsp

Coriander Powder - 1 Tbsp

Fennel Powder - 2 Tsps

TO TEMPER

INGREDIENTS

Oil - 4 Tbsps

Curry Leaves - 3 Sprigs

Cinnamon - 1 inch

Cardamoms - 2

Cloves - 2

METHOD

1. Clean and chop mutton into medium size pieces.

2. Marinate the mutton pieces with the ingredients

     to marinate for an hour.

3. Pressure cook the mutton till soft and keep aside.

4. Dry roast the coconut in a pan and when it browns

    remove pan from stove and add the spice powders.

5. Once the roasted comes down to room temperature,

    grind it to a fine smooth paste along with shallots.

6. Heat oil in a pan and add the curry leaves and whole

    spices to temper.

7. Once it crackles, add the chopped onion and saute till

     it turns golden.

8. Add the ginger and garlic paste and fry till raw smell is

    no more.

9. Add the pureed tomatoes , salt to taste and the ground

    paste ,stir for 5 minutes in a medium flame.

10. Add the cooked mutton now along with the stock

      and mix well.

11. Let it simmer in a low flame for 5 - 10 minutes.

12. Just before removing from stove , add 1 Tbsp of ghee

      and serve hot.

CHICKEN ROAST

INGREDIENTS

Chicken - 1 Kg

Onion - 3 ( sliced )

Ginger & Garlic Paste  - 3 Tbsps

Tomatoes - 2 ( sliced )

Red Chilli Powder - 2 Tbsps

Coriander powder - 2 Tsps

Pepper Powder - 1 tbsp

Garam Masala Powder - 2 Tsps

Fennel Powder - 1 Tsp

Turmeric Powder - 1 Tsp

Coconut Milk - 1 / 4 cup

Salt - to taste

Coconut Oil - 6 Tbsps

TO MARINATE

INGREDIENTS

Chilli Powder - 3 Tsps

Pepper Powder - 2 Tsps

Turmeric Powder - 1 / 4 Tsp

Fennel Powder - 1 Tsp

Garam Masala Powder - 1 Tsp

Lemon Juice - 3 Tsps

Salt - to taste

METHOD

1. Clean and chop chicken into medium size pieces.

2. Marinate chicken in the given marinade for an hour.

3. In a pan pour the coconut milk and cook chicken till

    soft and dry.

4. In another pan heat 2 tbsps oil and add the cooked

    chicken pieces and saute in a low flame for 5 minutes.

5. Set aside the chicken pieces and to the same pan add

    remaining oil.

6. Add the sliced onions and saute till a golden brown.

7. Add the ginger and garlic paste and saute till raw smell

    is no more.

8. Add the sliced tomatoes and saute till it becomes soft.

9. Add the spice powders and salt to taste and mix wel.

10. Now add the cooked chicken pieces and mix well till

      the chicken is coated well with the masala.

11. Reduce flame , cover and cook for 5 minutes more

      and remove pan from stove.

RED SPINACH PAKORA

INGREDIENTS

Red Spinach - 1 bunch ( finely chopped )

Onion - 1 (chopped )

Green Chillies - 2 ( chopped )

Cumin Powder - 1 / 4 tsp

Red Chilli Powder - 1 Tsp

Asafoetida -  a pinch

Chickpea Flour - 1 cup

Rice Flour - 2 Tbsps

Salt - to taste

Water - as required

Oil - to fry

METHOD

1. Mix all the dry ingredients with finely chopped red

    spinach, onion and green chillies.

2. Sprinkle water little at a time and mix well bind the

    ingredients.

3. Heat oil in a pan and drop in small pinches of the dough.

4. Fry till crisp, drain excess oil if any and serve hot.

    

     

TENDER COCONUT DRINK

INGREDIENTS
Tender Coconut Water - 2 cups ( chilled )
Tender Coconut Meat - 1 1 / 2 cup ( chilled )
Condensed Milk - 3 Tbsp ( chilled )
Sugar - 2 Tsps

METHOD
1. Grind the chilled tender coconut meat to a paste in a
    mixer along with  1 / 2 cup tender coconut water and sugar.

2. Add the remaining tender coconut water and milkmaid to the
    above paste.
3. Blend the ingredients well and serve chilled.

Note : Adjust the addition of condensed milk as some tender coconut
           water are very sweet.