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TOMATO BATH / TOMATO RICE

Welcome back to my blog. I am glad to share a quick and easy Tomato rice recipe that can be made in a jiffy. Calling all rice lovers to check this out. I am not a great fan of rice. Some simple recipes are very close to my heart. My family prefers to have rice dishes only few times in a week. One those days we treat ourselves with some yummy delicacies. This is one of the popular recipes from Karnataka .

What is Foodiemonday Theme?

Our fellow blogger Narmadha who blogs at namscorner suggested to make any recipe with Rice. She is a wonderful blogger and you should check out her space . One of her rice recipes i have bookmarked is https://www.namscorner.com/peanut-rice-verkadalai-sadam-recipe/ .
For the 240th theme for #Foodiemonday #Bloghop theme #CookingWithRice my humble contribution is this delicious Tomato bath.

Recipe for Tomato Bath / Tomato Rice:

What are the Ingredients?

  • 1 Cup Cooked Rice
  • 2 Big red Tomatoes finely chopped
  • 1 Big Onion finely chopped
  • Salt to taste
  • 1 Tsp Ginger Garlic Paste
  • 1/2 Tsp Saunf / Fennel seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Mustard seeds
  • 2 Green Chillies slit
  • Few Curry Leaves
  • 1 Tsp Jeera Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Asafoetida / Hing
  • 1/2 Tsp Rasam Powder
  • 2 Tsp Oil
  • 1/4 Tsp Turmeric / Haldi
  • 1 Tsp Kasuri Methi

How to prepare Tomato Bath?

  • Heat oil in a wide bottom Pan. Add Jeera and Saunf and saute for a few seconds.
  • As you get the aroma, add asafoetida,mustard and turmeric.
  • Now add ginger garlic paste and saute for a few seconds. Next add finely chopped onions and slit green chillies.
  • As the onions turn slightly brown add the chopped tomatoes , jeera powder, coriander powder ,curry leaves , salt and rasam powder.
  • Allow it to cook untill the oil starts to leave the sides.
  • Add kasuri methi and mix well.
  • You can store this in an airtight container.
  • You can use a small quantity to mix with rice and store the rest.
  • Allow the mixture to cool . Add cooked rice and mix well.
  • Garnish with some curry leaves and serve.
  • Enjoy with fresh Cucumber Slices.
https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/puliodharai-tamrind-rice/ https://preethicuisine.com/brown-rice-and-ragi-vermicelli-upma/ https://preethicuisine.com/tenginkayi-chitranna-tengai-sadam-grated-coconut-rice/ https://preethicuisine.com/broccoli-and-coconut-riceno-onion-no-garlic-recipe/
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CUCUMBER & CORIANDER LASSI

Summers are approaching and we need to keep ourselves hydrated. Drink lot of water which will keep your throat moist. I decided to treat my family with delicious and refreshing Cucumber and Coriander Lassi. Hmm … could not stop at one glass and they just loved it. I love spiced Lassi compared to the sweet ones. Cucumber and yogurt act as coolents and when added to lassi ,it makes it more nutritious and delicious and Roasted Cumin adds a nice flavor too. Lassi is a thick yogurt based drink which originated in Northern part of India.You have salt and sweet lassi. and Fruit puree is used to make sweet lassi. There are many variations of Lassi these days.I prefer salted lassi with some spices but like some selected sweet lassi.

What is the foodiemonday theme this week?

Our theme for 239th #Foodiemonday #Bloghop is #CoolLassi and this is suggested by our fellow blogger Mayuri who blogs at https://mayuris-jikoni.com/ . She has some amazing recipes on her blog. She is a pro baker. I have bookmarked a lot of recipes to try some of them are Mango Sriracha hummus,Savory Oat Pancakes, Crunchy winter salad.

Recipe for Cucumber and Coriander Lassi.

Ingredients:

  • 1 Whole Japanese Cucumber
  • 3/4 Cup Fresh Coriander chopped
  • 1/4 Cup fresh Curry leaves
  • 2 Cups Thick Yogurt
  • 1 Tsp Jeera / Cumin dry Roasted
  • 5 Pepper Corns dry Roasted
  • Salt to Taste
  • 1 Green Chilli (Optional)

Method to Prepare Lassi:

  • Wash and Chop the Japanese Cucumber.
  • In a blender add yogurt , chopped Cucumber, green chilli, coriander,curry leaves, roasted cumin ,roasted pepper and salt.
  • Now blend all the ingredients to get a smooth puree.
  • Delicious Lassi is now ready. Serve fresh or store in a refrigerator and serve chilled.
Notes:
  • Use thick yogurt
  • Using green chilli is optional
  • You can use normal cucumber if you cannot find japanese cucumber.
  • Do not add water as lassi is always thick.
  • Cucumber and yogurt keeps your body cool .
https://preethicuisine.com/dry-fruits-nuts-lassi/ https://preethicuisine.com/chocolate-banana-milkshake/ https://preethicuisine.com/juicy-mint-mocktail/ https://preethicuisine.com/rose-orange-infused-water/ https://preethicuisine.com/kulukki-sharbathsummer-cooler/
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MIXED PEAS VADA / MIXED PEAS FRITTERS

What is Holi?

This year the festival of colors Holi falls on March 10th this year. It is the festival of colors and celebrated by Indian community worldwide.
he festival signifies the arrival of spring, the end of winter, the blossoming of love, and for many a festive day to meet others, play and laugh, forget and forgive, and mend broken relationships. This year prepare this Mixed Peas vada to celebrate the festival. It is something different and absolutely lip smacking. Please be responsible and consider the environment when you celebrate. Lot of sweet and savory delicacies are prepared to treat family and friends. This year the celebrations have taken a back seat due to the current virus situation worldwide. Let us all pray and hope the situation improves worldwide.

What is the theme for this week?

For 237th #Foodiemonday #Bloghop theme we decided to blog for Holi festival #HoliOnMyPlate. D check out all the wonderful recipes from me and my fellow bloggers for lots of idea to make something delicious last minute.

Recipe for Mixed Peas Vada:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1.5 Cups Roasted Moong dal Flour
  • 1 Tbsp Multigrain Wheat Flour
  • 2 Cups Boiled Chickpeas
  • 1 Cup Green Peas
  • 5 Green Chillies
  • 2 Cups Chopped fresh Coriander
  • 2 Tsp Ajwain / Carrom seeds
  • 1.5 Tsp Jeera
  • 2″ Ginger
  • Salt to Taste
  • 1/4 Tsp Turmeric
  • 1 Onion Finely Chopped
  • 1/2 Tsp Red Chilli Powder
  • 1 Tbsp Coconut Cream
  • water for the batter
  • Oil for frying
  • Generous Pinch of Hing /Asafoetida

Method to prepare these Vadas:

  • Take a wide bottom bowl. Add rice flour , roasted moong dal flour, multigrain wheat flour , jeera, ajwain , turmeric, coconut cream, salt ,hing chopped onion and red chilli powder.
  • In a blender add green chillies , ginger, boiled chickpeas , green peas and fresh coriander. Add a cup of water and blend to make a fine paste. Mix this paste to the flour.
  • Add a little water slowly to make thick vada batter . It should be vada batter consistency.
  • Heat oil in a wide pan. Once the oil is hot take a spoon full of batter and deep fry until both the sides are well cooked.
  • Serve with any green chutney or sauce.
  • I served it with Nandos extra hot Sauce. It was just mind blowing.
Enjoy with family and friends !!!!!!!!!!!!!!!
https://preethicuisine.com/dhuska-aloo-chana-chaat-holi-special/ https://preethicuisine.com/thandai-nectarine-mini-galetteeggless-and-baked/
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TEEKHA GOBHI MATAR MASALA

Today I am sharing an extremely delicious Teekha gobhi matar masala .This is a no onion and no garlic recipe.Pairs well with Phulkas amd rotis.It can made in just 30 mins. Try it to believe it. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It is widely used vegetable in many Indian Household. It is such a versatile recipe and can be cooked in many ways.This recipe is a keeper for sure.

Recipe for Teekha Gobhi Matar Masala:

Ingredients:

  • 1 Medium Cauliflower
  • 2 Long Peppers chopped (I have used red and yellow sweet pepper)
  • 4 Tomatoes chopped
  • 2 Green chillies
  • 4 Dry Red Chilli
  • Handful of Coriander chopped
  • 2 Tsp Kasuri Methi
  • Salt to taste
  • 2 ” Ginger Chopped
  • 1 Tsp Poppy seeds
  • 10 Cashews
  • 1 Tsp Red Chilli Powder
  • 3/4 Tsp Garam Masala
  • 1 Tsp Cumin
  • 20 Pepper Corns
  • 2 Tsp Oil
  • 1 Cup Green peas

Method to prepare the curry:

  • Chop the cauliflower in small parts and keep it aside.
  • Take a wide bottom pan. Heat a tsp of oil. Add jeera and pepepr corns, chopped peppers, chopped tomatoes ,coriander,green chillies ,ginger, red chillies ,and roast them untill the peppers and tomatoes turn slightly mushy.Lastly toss in the cashews and poppy seeds. Mix well and switch of the flame after a minute. Transfer the mixture to a blender once cooled. Blend it to get a fine paste.
  • In the same pan add oil and roast the califlower florets untill they turn golden brown.Once the cauliflower is cooked add the green peas ,chilli power ,salt and garam masala. Roast it for a minute. Now add the ground mixture.Let is simmer for 8-10 minutes. Garnish with Kasuri methi and switch off the flame.
  • Serve hot with Phulkas and Rotis. Goes well with Rice too.
Enjoy!!!!!!!!!!!!!!!!!! https://preethicuisine.com/cauliflower-fritters-gobhi-vada/ https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/cauliflower-kofta-curry/
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ROASTED PEPPER & CORIANDER HUMMUS

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I am back with a delicious Roasted pepper and coriander Hummus recipe today .It can be whipped in a jiffy with all the ready ingredients. Hummus is so versatile. It can be served as a dip with Pita Bread , as a dip with Nachos or Chips, Spread on the Bread and make a sandwich, Can also be garnished on the salad. Choice is absolutely yours. Hummus is a popular dip from the Middle Eastern Cuisine. Basic Hummus is chickpeas in Tahini. There are many variations these days. It can be made without Tahini as well.Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.]As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.(Source :Wikkipedia)
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What is the theme for Foodiemonday Bloghop theme this week?

Our theme for 236th Theme for #Foodiemonday #Bloghop is #HummusTime . This wonderful theme is suggested by our fellow blogger Kalyani who blogs at http://www.sizzlingtastebuds.com/ . She has an amazing collection of many vegan and gluten free recipes. I just loved her Sesame and Kidney beans dip and Andhra Special Bitter Gourd Spice Powder. Do head over to her blog and check out some amazing recipes.

Recipe for Roasted Pepper & Coriander Hummus:

What are the Ingredients ?

  • 2 Large Fresh Peppers
  • 1 Cup Boiled Chickpeas / Canned Chickpeas
  • 3 Large Garlic Cloves
  • 1 Tsp Sesame seeds
  • 1.5 Tbsp Olive Oil
  • 1 Tsp Jeera
  • 3/4 Cup Fresh Coriander Chopped
  • Salt to Taste
  • 1/4 Tsp Black Pepper
  • Juice of 1/2 Lemon
For Garnish:
  • 10 Roasted Chickpeas
  • 1/4 Tsp Chilli Flakes
  • 2 Tsp Olive Oil

How to prepare Hummus?

Remove the skin of the boiled chickpeas in order to get creamiest Hummus. Roast the large peppers on the flame. Allow it to cool. Remove the skin and keep them aside. Take a blender. Add all the ingredients and make a fine paste. Transfer the contents to a bowl. Heat a wide bottom pan. Add olive oil. Roast the boiled chickpeas until crisp and add the chilli flakes to the pan. Mix well. Garnish this on the Hummus. Serve with Pita Bread, falafel or Nachos. I served them with Corn Strips. It was absolutely lip smacking. The Bowl of hummus was wiped clean. Enjoy!!!!!!!!!!!!!!!!!!!
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Notes:
  • 1.You can use canned Chickpeas
  • Hummus is so versatile. Serve with any option mentioned above.
  • Always remove the skin of the chickpeas in order to get a creamy Hummus.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/ https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/lauki-ki-chutney-bottlegourd-chutney/
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LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
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FLAXSEED & CURRY LEAVES POWDER(MULTIPURPOSE USE)

Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.

What is the Foodiemonday Theme?

My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.

Recipe for Flaxseed and Curry Leaves Powder:

Ingredients:
  • 1 Cup Flax seeds
  • 1/2 Cup Chana Dal
  • 3/4 Cup Urad Dal
  • 15 Dry Red Chillies
  • 1 Tbsp White Sesame
  • 1/2 Tsp Methi dana / Fenugreek seeds
  • Salt to Taste
  • Tamrind (3/4th size of a lemon)
  • 1 Cup washed and cleaned Curry leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Oil

What is the procedure to make this Flaxseed and Curry leaves Powder?

  • Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
  • In the same pan gently roast all the other ingredients individually except the hing and salt.
  • Allow all the ingredients to completely cool down.
  • Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
  • Stays good for a month.
Enjoy…………… Notes:
  • Use a dry spoon always.
  • Always keep it in a airtight container
  • You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
  • Sprinkle on Poha and Upma
https://preethicuisine.com/multipurpose-masala-powder/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/all-spice-powder-garam-masala/
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MULTIGRAIN ROTI (QUICK BREAKFAST)

Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd. What is breakfast? Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast. What is the theme for foodiemonday this week? The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at
https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space. Interested to know the Recipe for Multigrain Roti? Ingredients for this recipe:
  • 2 Medium Size Onions
  • 1 Small Bottle Gourd grated
  • 2 Green Chillies Finely Chopped
  • 1 Cup Sprouted Ragi Flour
  • 2 Cups Multigrain Flour (Refer Notes)
  • 1/2 Cup Whole Wheat Flour
  • Salt to taste
  • 1 Tsp Cumin / Jeera
  • 1.5 Tsp Kashmiri Red Chilli Powder
  • 1/4 Tsp Hing / Asafoetida
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1/4 Cup finely chopped Curry leaves
  • 1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Enjoy!!!!!!!!!!!!!!!!!!!!!! Notes: Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom . https://preethicuisine.com/khara-bhath-masala-bhath/ https://preethicuisine.com/ragi-kanji/ https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/
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SHAHI TENDLI MASALA / ROYAL IVY GOURD CURRY

The festivities have come to an end and we are back to having simple lunch and dinner.This week I am sharing a delicious and rich Ivy gourd recipe.My son was back home after two weeks and I had to treat him with a rich and royal curry with Ajwain rotis. Shahi Tendli Masala is a lip smacking curry which will leave you craving for more.

Ivy Gourd is said to have potent anti-inflammatory and antioxidant effects that may aid in the prevention or treatment of a diverse range of health conditions, from diabetes and high cholesterol to high blood pressure and obesity. This is mostly used in Indian Cuisine , Indonesian Cuisine and Thai Cuisine.

A few years back when we had move to Vizag, I remember someone telling my mom that Ivy Gourds should not be eaten as the child will become dull as it affects the brain. I wonder why people spread such false rumors without any scientific proof. Well that did not stop me from eating Ivy Gourd. It is one of my favorite vegetable.

This week’s 220th #Foodiemonday #Bloghop theme is #GourdsAre Beautiful was suggested by our co -blogger Sujata who blogs at
https://batterupwithsujata.com/ . She is an amazing baker and has shared many healthy bakes on her blog. Do check her blog for amazing recipes.I have bookmarked her Sondesh and Rasagulla recipes.

Recipe for Shahi Tendli Masala:

  • 3 Red Onions
  • 4 Tomatoes
  • 10 Dry Red Chilli
  • 300 Gms Chopped Tendli / Ivy Gourd
  • 2 Tsp Poppy Seeds
  • 1/2 Cup Cashews
  • 1 Tsp Mustard Seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Sabzi Masala
  • 1 Tsp Kasmiri Chilli Powder
  • 1/4 Tsp Turmeric
  • 2 Bay Leaves
  • 3 Cloves
  • 1 Tbsp Coconut Cream
  • 2 Tsp Oil
  • Salt to Taste
  • 1 Cinnamon Stick
  • 1 Tsp Kasoori Methi

Method:

Roughly chop the onions. Boil 3 Cups of water and add the chopped onions and dry red chillies. Allow it to simmer for 7-8 Minutes. Remove the Onions and transfer them on to a plate. Allow it to cool. In the same water add whole tomatoes and allow it to boil for 7-8 minutes along with the red chillies. Tranfer the tomatoes (after you peel the skin) and red chillies to a plate and let it cool.

Grind blanched Onions , tomatoes, red chillies , cashews and Poppy seeds to a fine paste. Keep it aside.

Heat a wide bottom pan. Add oil. Once the oil is hot add Chopped Ivy Gourd and roast on medium flame until they are slightly brown and crisp. Once it is roasted transfer it to a plate. Add remaining oil in the same pan. Add cloves,cinnamon, jeera ,bay leaves and mustard seeds. Once the mustard seeds splutter add the roasted ivy gourd and mix well. Add the ground onion tomato paste. Add the water used for blanching tomatoes and onions. After it starts to boil, add turmeric, chilli powder, salt ,sabzi masala and coriander powder. Let it simmer for 7-8 Minutes. Lastly add coconut cream .Garnish with Kasuri methi and serve

Serve hot with Rotis ,Phulkas or steaming hot Rice.

Enjoy!!!!!!!!!!!!!!!!!!!!!

https://preethicuisine.com/ivy-gourd-pickle-kovakkai-urugai/

https://preethicuisine.com/stuffed-vegetables-platter/

In case you try my recipes please feel free to share your feedback and pics via email [email protected] Do follow my blog and also on social media sites FACEBOOK ,INSTAGRAM , TWITTER AND PINTEREST.

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PAAL HALWA / DOODH HALWA

HAPPY NAVRATRI EVERYONE!!!!!!!!!!!!!!!

We are celebrating the most auspicious time of the year now.This is celebrated in honour of Goddess Durga.Today is the last day of Navratri. It is believed that Goddess Durga killed the mighty demon Mahishasura during Navratri.  Hence, the victory of Goddess Durga over evil is celebrated during Navratri.The festival of Dussehra is celebrated on the 10th day or Vijay Dashmi. Celebrating this day with Paal Halwa.

Everyday we offer different offering to the goddess.This week we at Foodie monday Bloghop collectively decided to share varieties of dishes for the theme #VijayadashamiTreats. Our Readers will get a lot of ideas to cook last minute.

My humble contribution for today is a simple and delicious recipe called Paal Halwa or doodh halwa or Milk Halwa.It is absolutely lip smacking.

Recipe for Paal Halwa / Doodh Halwa:Ingredients:

Ingredients:

  • 500 Ml Full fat Milk
  • 3 Tbsp Ghee
  • 1 Tbsp Sooji / Semolina
  • 170 Gms Nestle Cream
  • 6 Tsp Sugar
  • Dry Fruit Mix —Raisins , Almonds and Cashews
  • 1/8 Tsp Cardamom Powder
  • 1 Tbsp Plain Yogurt

Method:

Boil milk in a wide bottom Pan. Once the milk is reduced to 1/3rd add cream, sugar and Sooji. Keep Stirring untill sugar is dissolved. Add 1 tbsp ghee.Keep Stirring for another 5-7 Minutes.The mix starts to thicken now.

Add Yogurt and stir again. Milk will split.Keep it on low flame and mix well.It will start to thicken add ghee in intervals so that it does not stick to the pan.

It will thicken as a mass without sticking to the pan.It will start to leave the sides of the Pan.Add cardamom powder ,mix and switch off the flame.

Take a small pan. Add ghee and roast the dry fruits. Garnish the halwa with ghee roasted dry fruits.

Serve!!!

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/kadala-parippu-payasam/