Gajar Coconut Burfi

Ingredients:

• Gajar finely grated- 1 cup
• Coconut (finely grated/grinded) 1/2 cup or 1/3 cup 
• (Remove the brown part of the coconut flesh)
• Sugar- 3/4 - 1 cup
• Ghee/ Clarified butter- 1 tbsp
• Cardamom powder- 1 tsp 
• Cashew nuts/ Almonds- a handful for decoration
• Milk Powder- 2 tbsp (optional)

Method:

1. Wash and peel the skin of gajar or pink carrots. Finely grate or grind. 
2. Remove the brown skin of the coconut flesh, chop only the white part and grind it.
3. Take a nonstick pan and add 1 tbsp of ghee.
4. Add the grated gajar and saute. 
5. Keep the heat in simmer or medium. 
6. Stir occasionally and cook the gajar for 10 minutes.
7. Add grated coconut and mix. 
8. Cook for another 5 minutes. 
9. Add milk powder (optional). It tends to form lumps. So, mix it thoroughly. 
10. Add sugar and mix.
11. The sugar will melt and the mixture will cook in the liquid. 
12. Keep the heat on medium and stir occasionally. 
13. The mixture should come together and form a ball. 
14. Then it is ready to be transferred to a plate. 
15. Apply ghee on a plate and add this mixture. Spread it evenly using a spatula. 
16. Lightly press the cashews or almonds onto the surface of the burfi. 
17. Let it cool. Cut into desired shapes. Apply a bit of ghee to the knife to prevent it from sticking to the burfi. 
18. Separate the pieces, serve. 
19. Store in an airtight container for up to 4 days. 

Gajar Halwa (Pink Carrot Halwa)

Ingredients:

• Gajar- 1/2 kg
• Sugar- 1 cup
• Milk- 1/4 cup
• Water- 1/4 cup
• Ghee- 3 tbsp (clarified butter)
• Chopped nuts- Cashews, Almonds, Pistachios, Melon seeds, Chironji (the bigger ones roughly chopped)
• Cardamom powder- 3/4 tsp

Method:

1. Wash, peel and finely grate the gajar. 
2. Add 1 1/2 tbsp ghee to a thick bottom pan and add the grated gajar. 
3. Cover with lid and cook for 5-8 minutes in simmer. 
4. Mix regularly to avoid burning. 
5. Add milk first and cook for 3 minutes. 
6. Then add water (or double the quantity of milk). 
7. Increase the heat to medium. 
8. Keep the lid on and cook until the gajar is tender. It will take about 10-12 minutes. 
9. Add cardamom powder and mix well. Keep stirring to prevent the mixture from sticking to the pan. 
10. Once the gajar gets tender, add sugar and mix well. 
11. Remove the lid and let it cook until the sugar dissolves. 
12. Add the chopped nuts (or fry them in ghee and add) to the cooking halwa. Keep some aside for garnish.
13. Add the remaining 1 1/2 tbsp of ghee and mix well. 
14. The halwa will become thicker and comes together. 
15. It will take about 10-12 minutes. 
16. Take into a serving bowl and top with more nuts. 
17. Serve hot or cold. 
18. The halwa stays good for 3 days in the refrigerator. 

Gajar Thick Soup

Ingredients:

• Gajar- 1 big
• Onion- 1 medium
• Tomato- 1 medium
• Garlic cloves- 2 medium (optional)
• Salt- 3/4 tsp or more
• Pepper Powder- 1/2 - 3/4 tsp
• Malai/ Cream- 1 tbsp or so (Optional)
• Water- 1/2 - 3/4 cup
• Bread slices- 3 (Or Rusk)

Method:

1. Wash and peel the gajar and onion.
2. Roughly chop the gajar, onion, tomato, and garlic cloves into small pieces.
3. Add 1/2 cup water and boil until the pieces are cooked. Cover with lid while cooking.
4. It will take about 15 minutes in simmer. 
5. Let the veggies cool down. Separate water into another bowl. Grind only the veggies into a smooth paste. 
6. Add to the water and boil again. 
7. Add more water if required. 
8. Add salt and black pepper powder. Stir to prevent the soup from sticking to the pan. 
9. Let it boil for about 5 minutes. Once it starts to thicken up, turn off the heat.
10. Meanwhile, cut bread slices into cubes and toast in another pan. Or use rusk.
11. After 2 minutes, add 1 tbsp of whipped malai or cream. 
12. Do not add cream when the soup is too hot. 
13. Serve with the toasted bread cubes. 

Note: Try Yellow Pumpkin Soup
 

Eggless Jaggery Gajar Cake

Ingredients:

• Whole Wheat Flour- 3/4 cup
• Jaggery- 1/3 cup (powder/grated)
• Grated Gajar (pink carrot)- 1/2 cup
• Oil- 1/8 cup + 1 tbsp
• Milk- 1/4 cup
• Yogurt whey- 1/8 cup
• Vannila/ Butterscotch essence- 1/2 tsp
• Baking powder- 1/2 tsp
• Baking soda- 1/4 tsp
• Grated Nutmeg- 1/8 tsp (optional)
• Cinnamon powder- 1/8 tsp
• Soaked nuts- 1/4 cup (optional) I used them since I had whiskey soaked nuts ready. Can be substituted by normal raisins or tutti frutti. 

Method:

1. Sift whole wheat flour, baking powder, baking soda into a bowl. 
2. In another bowl add jaggery to oil and mix until the jaggery melts. 
3. To it, add milk, yogurt whey, essence and mix well. The liquid will look like a caramel sauce. 
4. Meanwhile, add salt to a nonstick pan and place a plate on it. 
5. Keep it on the stove and cover with lid. Heat should be in simmer. 
6. Check the image for clarity. 
7. Add this liquid to the bowl with dry ingredients. Mix once gently to avoid lumps.
8. Add the grated gajar and fold. Do not over mix. 
9. Grease and dust a baking dish. 
10. Add the soaked nuts (optional) and mix once. 
11. The batter should be thick in consistency. 
12. Pour the batter into the baking dish. 
13. Carefully place it in the pan and cover with lid again.
14. Let it cook/bake until the batter thickens up. 
15. Check once after 25 minutes. 
16. Carefully wipe away the steam on the lid using a kitchen towel. 
17. Keep the lid on throughout the cooking time.
18. Mine took 35 minutes to done. 
19. Insert a toothpick to check if the cake is done.
20. If it comes out clean, turn off the heat and let it cool. 
21. Invert onto a plate and cool completely before frosting or slicing. 
22. I did not use any frosting. 

Notes:

• The cake will be dense because of the jaggery, grated gajar, and whole wheat flour. 
• Store in an airtight container. 
• At room temperature, the cake stays good for 2 days. 
• Store in refrigerator for up to 4 days. 

 

Semolina Orange Eggless Cake

Ingredients:

• Semolina- 1 cup
• Yogurt- 1/2 cup
• Milk- 1/2 cup 
• Sugar- 1/2 cup 
• Orange flavored Glucon D- 1/4 cup (1/3 cup can also be used for stronger orange flavor)
• Baking Soda- 1/4 tsp
• Baking Powder- 1/4 tsp
• Ghee/ Oil/ Melted butter- 1 tbsp 
• Vanilla/butterscotch essence- 1 tsp

(Yogurt+milk should be 1 cup. The proportions can be adjusted accordingly)

Method:

1. Take sugar in a bowl and add the yogurt, milk mix to it. Beat until smooth. Add essence and mix well. 
2. To another bowl add semolina, orange flavored Glucon D and mix. 
3. To it add the yogurt-sugar mix and stir without lumps. 
4. Let it rest for 10-30 minutes. (The time period is up to you.)
5. Meanwhile, add salt to a nonstick pan and place a plate on it. 
6. Cover with lid and let it heat up for 5-10 minutes. The heat should be in simmer or medium. 
7. Grease a tin and dust with flour. 
8. I added dusted tutti frutti as well. (it is entirely optional)
9. Once the semolina is rested, add 1 tbsp ghee/oil.
10. Mix well. add baking powder, soda, and mix.
11. Add the dusted tutti frutti and mix gently.
12. Pour into the greased tin and place it carefully on the plate in the nonstick pan. (refer to the pictures)
13. Keep the flame between simmer and medium.
14. It will take about 30-40  minutes for the cake to be ready.
15. Use a toothpick or knife to test if it is ready.
16. If the toothpick comes out clean when poked into the cake, it means the cake is ready. 
17. Turn off the heat and let it cool down for 10-15 minutes.
18. When it is still warm, invert it onto a plate. 
19. Serve. 
20. It will stay good for 3 days in an airtight container. 
21. For longer duration, store it in the refrigerator.   

Dry Fruit Jaggery Ladoo

Ingredients:

• Cashews- 10-15
• Almonds-25-30
• Pistachios- 15-20
• Melon seeds- 2 1/2 tbsp 
• Chironji- 1 1/2 tbsp
• Poppy seeds- 1 tsp
• Coconut pieces- 2 tbsp
• Jaggery- <1/4 cup grated
• Milk- 1 tbsp (if needed)

Method: 

1. Take a nonstick pan and add almonds. 
2. Dry roast for 1 minute on simmer. 
3. Keep tossing to avoid burning.
4. Add cashews and pistachios. 
5. Toast for another minute. 
6. Add melon seeds, chironji. 
7. Toast for half a minute until the melon seeds start popping.
8. Add poppy seeds and turn off the heat.
9. Let it all cool down to room temperature. 
10. Grind into a coarse powder.
11. Add grated jaggery and mix well.
12. Grind again or use a spatula to mix.
13. Take into a bowl. 
14. If the jaggery doesn't release enough moisture, add milk 1/4 tsp at a time.
15. The mixture should not be too wet or sticky.
16. When it forms a rough lump, roll ladoos. 
17. No need to add butter or ghee as the nuts will release a lot of oil. 
18. If the ladoos are sticky roll them in desiccated coconut. 
19. Store in airtight container for a week. 

Note: Find Dry Fruit Ladoo here. 

Yellow Pumpkin Soup

Ingredients:

• Pumpkin- 1/4 kg
• Onion- medium (roughly chopped)
• Garlic- 2-3 (roughly chopped) (optional)
• Water- 1/2 cup
• Salt- 1/2 tsp or so
• Pepper powder- 1/4 tsp
• Milk- 1 1/2 tbsp or less
• Turmeric- 1/4 tsp (optional)
• Fresh Cream- 1 tsp or Homemade Malai- 1 tbsp (optional)
• Toasted bread cubes or Rusk pieces- optional (I used flavored rusk slices because those were handy)

Method:

1. Peel the hard skin of the pumpkin and roughly chop into one-inch pieces. 
2. Wash the pieces and add 1/2 cup water to a pan. 
3. Add the pumpkin, onion and garlic pieces, cover with a lid and cook until tender. (Appx. 10-12mins cooking on medium heat)
4. Let the pieces cool down to room temperature. 
5. Keep the water aside and grind the pieces into a thick pulp by adding milk.
6. Now add the pulp back to the water. 
7. Add salt, pepper powder and cook again on simmer for 5 minutes. 
8. The soup will boil and thicken up a bit. 
9. Add a bit of turmeric powder if the soup is pale in color. 
10. Turn off the heat and after 1 minute add fresh cream or malai. 
11. Mix well. 
12. Do not add cream when the heat is on.
13. Take into a serving bowl and serve hot with toasted bread cubes or flavored rusk slices.

Note:

• Add one clove and a quarter inch of cinnamon while boiling the pieces. 
• take care not to grind the spices. The flavor will be overpowering. 
• The thick soup is perfect for winter evenings. 

Flattened Rice Jaggery Payasam- Aatukulu Payasam

Ingredients:

• Flattened rice- 1 cup (Atukulu/ Chidwa)
• Moong dal- 1/3 cup (Pesara pappu)
• Jaggery- 3/4 cup 
• Ghee- 2-3 tbsp (Clarified butter)
• Milk- 1 cup 
• Water- 1/2 cup 
• Half dried coconut- 1 tbsp (pieces)
• Cashews, Almonds, Melon seeds- roughly chopped
• Nutmeg grated or Elachi powder

Method:

1. Wash, soak and moong dal for 1-2 hours. 
2. Cook it in half cup of water for 15 minutes or until the dal becomes semi-soft. 
3. Keep it aside, ready to be used when preparing the payasam. (The dal can be cooked a few hours in advance. Just do not throw away the remaining water)
4. Take a nonstick pan and add 2 tbsp of ghee. 
5. Add the flattened rice to it. Fry until golden brown on simmer. 
6. To it, add milk and keep stirring to avoid lumps. 
7. Increase the heat to medium and let it cook. 
8. Once the flattened rice becomes soft (in 10-15 minutes) add the cooked moong dal. 
9. Mix well. 
10. Take a small pan. Add 1/2 tbsp ghee and fry the chopped cashews, almonds, melon seeds, etc until golden brown. 
11. Keep a portion aside for topping. Add the rest to the cooking payasam. 
12. Grate a piece of nutmeg or add 1 tsp elachi (cardamom) powder. 
13. In the same small pan fry the thinly sliced coconut pieces until golden. 
14. Keep a portion aside for topping. Add the rest to the cooking payasam. 
15. Mix well. Add 1/2 tbsp ghee to it and mix again.
16. Once it starts to thicken up, turn off the heat. 
17. Add the grated jaggery (or use jaggery powder). 
18. Mix well until it melts. Be gentle. Do not smash the flattened rice or dal.
19. Let it sit for a few minutes. 
20. I served it hot by topping with the remaining nuts and fried coconut pieces. 
21. It can be served cold as well.
22. Since we are using a nonstick pan the payasam will thicken up after taking it from the heat. Make sure it is a bit runny when you turn off the heat. 

Note: If you want it liquidy, add 1/4 cup water or milk when cooking. Turn off the heat when it's still in the liquid stage.

Pumpkin Jaggery Halwa

Ingredients:

• Pumpkin- 1/4 kg
• Jaggery- 100-150 gms
• Clarified butter/ Ghee- 4 tbsp
• Nutmeg- 1/8 tsp of powder
• Cashews, Almonds, Pistachios, Melon seeds, Chironji- chopped (except melon seeds and chironji)- 2 tbsp 

Method:

1. Wash, peel and grate the pumpkin. 
2. Also, grate/chop the jaggery into small pieces. Or use powdered one instead.
3. Take a non-stick pan and add 2 tbsp of ghee. 
4. Keep the heat on simmer. 
5. Add the grated pumpkin and cook until tender. 
6. No need to add water. The pumpkin will release enough of it.
7. Mix in between to prevent it from getting burnt.
8. Once the pumpkin is soft, add grated jaggery.
9. No need to add water. Keep stirring it.
10. The jaggery will melt and the mixture will cook in it.
11. Add nutmeg powder. (Can use any spice powder. I find grating nutmeg easier to pounding the cardamom)
12. In a small pan, heat 1 tsp ghee and fry the nuts until golden brown. 
13. Keep a little portion aside for topping and add the rest to the halwa.
14. Mix well. Once the halwa starts to thicken up, turn off the heat.
15. Remember we are using a non-stick pan. The halwa will turn hard if overcooked.
16. Turn off the heat when there is still moisture. That way as it cools down, the consistency will be correct for serving. 
17. Serve it hot or cold. 

Spicy Lemon Dip II

Ingredients:

• Lemon- 4
• Coriander seeds- 2 tbsp (Dhaniya) 
• Chana dal- 1/4 cup 
• Urad dal- 1/4 cup 
• Cumin seeds- 1 tbsp (Jeera)
• Jaggery- 1 tbsp (or less) 
• Salt- 1 tsp (or so)
• Dry red chili- 12-15 broken (varies according to taste)
• Black peppercorns- 8-12
• Oil- 1/2 tsp 

Method:

1. Add oil to a pan. 
2. Add chana dal, urad dal fry until the color becomes golden.
3. Add coriander seeds, cumin, and peppercorns.
4. Continue to stir to avoid burning to spices.
5. A minute later add dry red chili pieces. 
6. Make sure to turn off the heat before the dry red chilies become dark. We only want those to turn glossy and crisp. 
7. Keep the heat in simmer at all times.
8. Let the mixture cool down.
9. Once it comes to room temperature, add to a mixer jar and grind once.
10. Add salt and grind again into a smooth powder. 
11. Do not add jaggery until the powder is smooth. Jaggery releases moisture and the mixture will not grind into a softer texture. 
12. Add jaggery (or sugar) at the end and grind again. 
13. Take it into a separate bowl and add lemon juice.
14. You can squeeze the lemons previously and keep the juice ready. Do not forget to add a pinch of salt to the juice to prevent it from turning bitter. 
15. Slowly add the lemon juice and mix well. 
16. The powder will absorb the juice and become a sticky thick paste. 
17. It can be diluted with more lemon juice or take a small portion and add water to it.
18. The thick paste can be stored up to a week in the refrigerator. 
19. Take a small quantity, add water (warm) and serve with idli, dosa, rice, paratha or curd rice. 
20. Dilute it further and serve with chips or fries as well. 

Note: Here is the link to Spicy Lemon Dip Version I

Raw Banana Pulusu

Ingredients:

• Raw banana- 1 1/2 
• Tamarind- 1/8 cup (Washed)
• Water- 1 cup (or less)
• Jaggery- 1 tbsp
• Onion- 1 big
• Green chilies- 1-2 slit 
• Curry leaves- 5-8
• Turmeric powder- 1/8 tsp
• Salt- 1 tsp
• Coriander powder- 1/2 tsp 
• Cumin Powder- 1/2 tsp
• Red Chili powder- 1/4 tsp (or more)

For Tempering:

• Oil- 2 1/2 tbsp (1 + 1 1/2)
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp (Jeera)
• Dry Red Chilies- 3 broken
• Asafoetida- 1/4 tsp 

Method:

1. Wash and peel the raw banana. The skin will be thick so use a knife to remove it.
2. Cut the banana into 1/2 inch pieces and boil for 7-10 minutes. Add a pinch of salt and turmeric powder after 6 minutes of boiling.
3. Meanwhile, wash and soak tamarind in 1/4 cup of water. 
4. Peel and chop the onion. 
5. Slit the green chili. 
6. Once the raw banana is parboiled, mash half of it with the back of a spatula. 
7. Do not throw away the excess water. We will use it for the pulusu.
8. Place it on the heat again (simmer). 
9. In a small pan add 1 1/2 tbsp of oil. 
10. Add green chilies and chopped onions. 
11. Fry till transparent.
12. In the meantime, squeeze tamarind and make pulp. Add the pulp to the mashed banana mix. 
13. Add the fried onions to the mix.
14. Keep stirring occasionally.
15. Add jaggery, salt, and the powders.
16. Mix well. 
17. Take the same small pan and prepare tempering.
18. Add 1 tbsp oil to it.
19. Add the mustard seeds, cumin seeds, dry red chili, asafoetida. 
20. If using garlic add peeled and crushed garlic to the tempering.
21. Once the mustard seeds splutter, turn off the heat. 
22. Add the tempering to the pulusu and mix well.
23. Let it sit on simmer for about 5 minutes.
24. Turn off the heat and let it settle. 
25. The pulusu will thicken up a little.
26. Serve with rice, roti, dosa, etc
27. It can be used for both lunch and dinner. 

Curry Leaves Powder & Idli Powder

Ingredients:

• Curry leaves- 1 cup (washed and dried of moisture)
• Chana dal- 1/3 cup 
• Urad dal- 1/3 cup 
• Coriander seeds- 1/4 cup(dhaniya)
• Cumin seeds- 1 tbsp (jeera)
• Dry red chilies- 50 gms
• Tamarind- 1/8 cup (wash once and keep aside)
• Oil- 1 tsp 
• Salt- 1 1/2 tsp 
• Garlic- 4-6 unpeeled (optional)

Method:

1. Wash curry leaves and dry them on a clean cloth. The aim is to remove excess water. 
2. Meanwhile, take a pan and add 1 tsp oil. 
3. To that add chana dal and urad dal. Roast until they become golden in color. Keep the heat on low at all times. 
4. Add coriander seeds. 
5. Make sure to keep stirring it regularly. We do not want to burn any of the items. 
6. After a minute, add cumin seeds (jeera) and then the dry red chilies. 
7. Take care to not let the red chilies turn dark. 
8. Once they become crisp, turn off the heat. 
9. Transfer onto a plate and place the washed tamarind on the hot spices. 
10. This will help clean up the moisture from the tamarind. 
11. Now, in the same pan, add the curry leaves (without oil) and fry until crisp.
12. Turn off the heat. Transfer onto another plate.
13. The spices should be at room temperature for us to grind them along with the tamarind. 
14. Transfer to the mixer jar and blitz until it becomes a rough powder.
15. Then add salt, and unpeeled garlic (optional) and grind again. 
16. You can keep the powder a bit coarse or totally smooth. It depends on your preference. 
17. Then separate half of the powder and add the crisp curry leaves to the remaining half. 
18. Grind it again to make powder. 
19. Now, we have two version of powders- one without curry leaves and another with curry leaves.
20. Transfer to clean, dry airtight containers and let them cool for a few minutes.
21. Then close the lid and store in a dry place. 
22. The powders will stay good for up to 3 months.
23. Serve with idli, dosa, parantha or add to curries. 
24. The normal brown powder can be used as stuffing in bitter gourd, brinjal, ridge gourd, etc curries. 

Homemade Choco Almond Spread

Ingredients:

• Almonds- 1/2 cup
• Cocoa powder- 1 1/2 tbsp (or less)
• Sugar powder- 4-6 tbsp ( or less)
• Extra virgin Coconut Oil- 1/2 tsp (optional)
• Chocohips/grated dark chocolate- 1/2 tsp (optional)

Method: 

1. Dry roast the almonds for 3-5 minutes. 
2. Make sure they don't burn or become dark.
3. Once cooled add to a mixer jar and start grinding. 
4. It might be a bit easier in a food processor, but when grinding in a normal mixer jar, it will take around 20-30 minutes including the time needed to cool. 
5. Keep grinding until the jat gets hot. 
6. Open the lid and let it cool down. 
7. Use a spoon to regularly scrape the sides of the jar. 
8. Repeat the process until the almond becomes a paste and releases oil. 
9. It will happen eventually. We need to be patient, that's all. :) 
10. Once it releases oil, the mix will look like this. (refer picture 4)
11. 
12. Now add cocoa powder and choco chips (optional).
13. Add sugar powder and grind again. 
14. Keep pulsing. The mix will become smooth and silky. 
15. If it looks too thick, add 1/2 tsp coconut oil (or olive oil or almond oil). 
16. Coconut oil has a slight aftertaste. If you do not prefer it, use something else.
17. Once the spread looks like the store brought one, taste it (make sure not to eat it all ;) ).
18. Add cocoa powder or sugar powder if necessary. It depends entirely on your taste.
19. Transfer to an airtight box. 
    
20. Let it cool before closing the lid.
21. Store in refrigerator. 
22. I made a small batch. Change quantities accordingly. 
23. It will stay good for more than a month, I guess. 
24. Mine is a month old and tastes good.