Carrot Milk

Carrot Milk is simple,easy to prepare and delicious sweet milk flavored with cardamom. Let's see the process for carrot milk.

Ingredients: Serve - 4

• Carrot - 3 (medium size)
• Sugar – ½ cup
• Water – 1 glass
• Milk – 2 glass
• Cardamom powder – 1/4tspn

The following picture shows the step by step process for Carrot Milk:

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Method:

1. Remove skin and cut the carrot as small slices.
2. Take a pressure cooker, add carrot pieces, 1 glass of water, close with lid and cook for 3 vessels in medium flame.(figure 1 & 2)
3. Remove carrot from water and let it cool down. keep the water aside (figure 3)
4. In a mixer, add carrot and grind it as smooth paste (figure 4)
5. Add sugar, milk and grind it. (figure 5 & 6)
6. If carrot milk is very thick then again add sufficient water which is keep aside in step 3 (figure 7 & 8)
7. Transfer the milk into a bowl, add cardamom powder and mix well.
8. Keep in refrigerator for at-least 20 minutes and serve as cool. (figure 9)

Yummy carrot milk is ready to serve !

Additional Tips:-

• Ensure that,Carrot milk should be a little thick not very thick

Finger Millet Roti

Finger millet roti is a very famous south India recipe. Generally millet are high in fiber, protein, phosphorus and they help us to control blood sugar as well. Finger millet has highest calcium (344mg) content among all the food grains. In wheat and rice calcium content is less than 50 mg so just imagine the amount of energy you get by eating Finger millet.
 
Today lets see the steps involved in making finger millet roti. This recipe is also known as ragi adai in tamil, ragi roti in telugu. It's a healthy breakfast/dinner for diabetic and for people who wants to lose their weight. There are two versions of roti one is sweeter and other is spicy version. Now we are going to see the spicy version.

Finger Millet Roti

Ingredients: Serve -2

• Ragi flour / finger millet flour – 1 cup
• Onion – 1 (big size)
• Green chilly – 3
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 1/2tspn (adjust to taste)
• Oil – required for roti
• Water – as required

The following picture shows the step by step process for Finger Millet Roti:

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Method:

1. Take mixing bowl, add ragi flour, salt, onion pieces, green chilly pieces, chopped curry-coriander leaves and mix them well. (figure 1 & 2)
2. Add required water and make a dough.
3. Add 1tspn oil, mix well and make small equal balls.(figure 3 & 4)
4. Heat a pan in a medium flame.
5. Now take a cover, apply oil to the cover.
6. Take one ragi ball and make roti by spreading with hand (figure 5 & 6)
7. Shift the roti to the pan and cook both sides by applying oil in a medium flame. (figure 7 & 8)
8. Repeat the same process for remaining ragi balls.
9. Serve in a plate. (figure 9)

Finger Millet Roti is ready to serve !

Additional Tips:-

• In step2, make dough as little tight not smooth. For this dough we need only little water.
• In step 6, make roti as medium thick and not very thin
• In step7, take care while shifting roti to pan otherwise roti will broken. Cook roti in only medium flame otherwise roti wouldn't cook well.

Channa Dhal Curry

Channa Dhal Curry is a main course recipe were channa dhal balls are cooked along with tamarind juice. I'm sure you will definitely like this recipe.  Let's see the process for channa dhal curry.

Channa Dhal Curry

Ingredients: Serve - 4

• Channa dhal – 1glass
• Tamarind juice – 2 glass
• Fennel seeds – 1tspn
• Garlic -  5 pieces
• Ginger – small piece
• Green chilly – 6
• Onion – 2 (medium size)
• Tomato – 2 (medium size)
• Oil - 8tspn
• Mustard seeds – 1/2tspn
• Urad dhal – 1/2tspn
• Curry leaves – as required
• Coriander leaves – as required
• Salt – 2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
•  Red chilly powder – 4tspn

The following picture shows the step by step process for Channa Dhal Curry:

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Method:

1. Wash and soak channa dhal for 1 hour (figure 1)
2. In a mixer, add green chillies, garlic pieces, ginger pieces, 1/2tspn fennel seeds and grind them soft paste as shown in figure 3. (figure 2 & 3)
3. In a mixer add channa dhal make little rough paste by adding very little amount of water.(figure 4)
4. In a mixing bowl add chilly paste which has been prepared in step 2, channa paste , 1 onion piece, chopped curry-coriander leaves, 1tspn salt and mix well. (figure 5)
5. Take 2 glass of tamarind juice, add 1/2 tomato and mash it. (figure 6 & 7)
6. In tamarind juice add red chili powder, turmeric powder, salt and mix well. Taste the juice and if you feel like the taste is not as expected then add necessary ingredients to suit your taste and mix well. (figure 8)
7. Take wide mouth pan, heat oil in medium flame, add 1/2tspn mustard seeds wait for crackle and then add 1/2tspn urad dhal, 1/2tspn fennel seeds, few curry leaves. Saute for few seconds.
8. Add remaining onion and saute until onions become soft. (figure 9)
9. Add tomato and saute until tomatoes are smashed. (figure 10)
10. Add Tamarind juice which is prepared in step 6 and mix well. Close with lid and cook until tamarind juice become thick, which takes 10 - 15 minutes.(figure 11 & 12)
11. Mean while make channa dhal paste into equal small balls.
12. After tamarind juice become thick then add channa dhal balls. Close with lid and cook for 10 minutes or until channa dhal balls are cooked well in medium flame. (figure 13 & 14)
13. Garnish with coriander leaves. (figure 15)

Channa Dhal Curry is ready to serve !

Additional Tips:-

• In step3, make channa dhal paste little rough not in smooth by adding little water.

Prawn Briyani

For the Briyani lovers, here is my next recipe Prawn Briyani. In general prawns has high proteins and less fat. Yap, a normal size prawn contains about 2 grams of fat but it contains almost 30 grams of proteins. This ideal combination makes prawn as most preferred option than its competitors.  Today lets see the making process of prawn briyani.

Prawn Briyani

Ingredients: Serve - 2

• Basmati rice – 1 glass
• Prawn – 1/2kg
• Oil – 4tspn
• Onion – 2
• Green chilly – 4
• Mint leaves – as required
• Coriander leaves – as required
• Curry leaves – as required
• Cinnamon – small inch
• Cardamom – 3
• Cloves – 4
• Fennel seeds – 1/4tspn
• Bay leaf – 2
• Cashew nuts - 4
• Food color – few drops
• Ginger- garlic paste – 1tspn
• Thick curd – 2tspn
• Lemon – 1
• Cumin seeds – 1/4tspn
• Salt – 2tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Red chilli powder – 1tspn (adjust to taste)
• Everest briyani masala – 2tspn
• Ghee – 2tspn

The following picture shows the step by step process for Prawn Briyani:

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 Method:

1. Clean the prawn with turmeric powder and cook for 5 minutes in bowl by closing the lid. Cook in medium flame (figure 1 & 2)
2. After prawns are cooked add 1/2tspn red chilly powder, 1/2tspn salt, ½ lemon, mix well and soak for 15 minutes. (figure 3)
3. Soak the basmati rice for 1 hour.
4. Take a bowl add water, cumin seeds, bay leaf, ½ tspn salt, 1 drop oil, boil for 5 minutes. Add soaked basmati rice and cook the rice only 80%. (figure 4)
5. Take a pan, heat oil in medium flame add cloves,cinnamon , cardamom, fennel seeds, bay leaf, cashew nuts and saute for 1 minute. (figure 5)
6. Add sliced onions, salt, ginger-garlic paste and saute until onion color changes to golden brown. (figure 6)
7. Add green chilly saute for 5 seconds then add mint leaves, coriander leaves, curry leaves and saute for 1 minute. (figure 7 & 8)
8. Add prawn and saute for 2 minute. (figure 9)
9. Add red chilly powder, Everest briyani masala, curd and saute for 1 minute. (figure 10)
10. Now spread the curry evenly and then add cooked rice evenly.(figure 11)
11. Add mint leaves, food color, ghee and close the lid and cook for 10 minutes in medium flame. (figure 12 & 13)
12. After 10 minutes open the lid and mix the briyani carefully without breaking the rice. (figure 14)
13. Serve in bowl. (figure 15)

Tasty and Healthy Prawn Briyani is ready to serve !

Additional Tips:-

• In step 1, cook the prawn without adding any water.
• In step 2, we can soak the prawn masala more than 15 minutes also.