Carrot Milk Shake

GET COOL IN THIS SUMMER:

INGREDIENTS:

  • Grated carrot 1 cup
  • Full Fat milk 1 1/2
  • sugar 2 tbls
  • Saffron a pinch

PREPARATION:

Put carrot and sugar in a food processor and grind it ,pour the milk  and grind it. Now extract the Juice add saffron and serve it chilled with lots of ice cubes,with a fresh mint leaf on top….Simple and Healthy. Quench your thirst in this summer with carrot milk shake.

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PINEAPPLE DELIGHT

INGREDIENTS:

  • Sliced pineapple (fresh or canned)    -500gmPINEAPPLE DELIGHT
  • Whipping mix(topping mix)         -100gm
  • Jelly powder(pineapple flavor)  -100gm
  • Condensed milk                    -1 big tin

PREPARATION:

Prepare jelly by mixing its powder in hot water,and refrigerate it for 1/2 hour.Grind the pineapple slices in a mixer to a smooth paste, add the prepared jelly, whip mix powder,and condensed milk.

Blend it well in food processor and refrigerate for 2-3 hours. Serve chilled with jelly topping .It is utterly delicious after a meal. you will love it.

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Carrot Jam

INGREDIENTS:carrotjam

  • Grated carrot – 1 cup
  • Sugar                 – ½ cup
  • Honey              – 1 teaspoon
  • Salt                   – a pinch

PREPARATION:

Boil carrot nicely in a pressure cooker then grind it to a smooth paste in a mixer Add sugar and cook on a low flame nicely stir it until it thickens like Jam. At this stage, switch off fire, add honey, stir well. Garnish with fried cashew on top.

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TOMATO JAM

INGREDIENTS:tomato_jam

  • Plum Big Tomato – 10
  • Sugar- 1 1/2 cup
  • Ghee – 100gm
  • Cashew – 10

PREPARATION:

  1. Boil the tomatoes in water.Peel off the skin,grind in a mixer to a smooth paste.Plum ripe tomato is best for this tomato jam recipe.
  2. Sieve this juice to remove the seeds from the tomatoes.Now take a vessel pour the juice, sugar and ghee or oil, boil nicely till its water consistency goes and it thickens like jam add crushed cashew along with this.
  3. Stir nicely, until a stage that it separate oil and comes like a ball without touching the vessel sides. At this stage remove from fire.You can store this in a refrigerator for 2-3 weeks.This will be a good combination for a spicy biryani.This is one of our native special.This tomato jam sweet pickle suits as a side dish for any breads,tortillas,just stuff it and serve.Tomato fruit jam just tastes yummy as a dip sauce…..
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StuffedRiceflour Cake

( Kozhukattai )

Marinating Time :  2 Hours

Cook Time :Under 30 Minutes

Prep Time :Under 30 Minutes

Serves :5 People

Yield :Filling Snack for 5

INGREDIENTS:

  • Rice – 1 cup
  • Salt for taste
  • Oil – little
  • Jaggery  ( sugar )– ½ cup
  • Kaskas – 2 tbls
  • Cashew – 10 pcs
  • Pista – 8 pcs
  • Dessicated coconut – 3 tbls
  • Ghee – 2 tbls

PREPARATION:

Soak 1 cup rice in 1 cup water for 2 hrs.without adding extra water grind it well. Boil 1 cup water with added salt and 1 teaspoon oil, while its boiling add the grinded rice mixture and stir well  till it becomes a smooth dough. keep it aside.This is the main ingredient for rice flourcake, kozhukattai.

STUFFING:

  1. Put kaskas,cashew, pista, semolina(sooji, rava) jaggery (can also used sugar), dessicated coconut in a mixer and grind it to a course powder.
  2. Add ghee in a vessel, heat slightly and add the powder,stir well till its raw smell goes. Make a small ball of the dough, press with hand to get a round shape, put the stuffing inside, fold it half circle.similarly you can make it in different shapes.
  3. Steam this in a steamer or in a idly cooker for 10 minutes.Stuffed riceflour cake is ready for serving.It is one of the festival recipes (Ganesh Chaturti)of India.
  4. You can also use different stuffing like grated coconut mixed with sugar,
  5. mashed dhal(lentils) with jaggery
  6. Do it the same way as instructed above with ghee.
  7. This stuffed rice flour cake is easily digestible,and different stuffing’s makes this rice cake more delicious.
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