Carrot kheer

Carrot Kheer:

Ingredients:
Carrots, sugar, milk, poppy seeds (optional) and cardamom powder.


Recipe:
1) Cook the carrots until it is soft.
2) Boil milk add sugar and poppy seeds (optional).1
3) Mash the cooked carrots in mixie.
4) Add the mashed carrot to the boiling milk and stir.
5) Add cardamom powder and boil the milk and carrot mixture for 5-10 mins.
6) Cool the carrot kheer and serve.

Note: For beetroot kheer use the same procedure and replace carrot with beetroot. Add rose essence (Optional)
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Gojju burko (Kulambu Maavu)

Gojju burko (Kulambu Maavu)
Ingredients:

Rice - 1/2 cup
Toor dal - 1/2 cup
Corriander - 1/2 cup
Urid Dal - 1/4 cup
Jeera - 50 gms
Pepper - 2 tbsp
Turmeric - 5,6 pieces
Fenugreek - 4 tbsp
Hing - 1 medium or equivalent powder



Receipe:

1. Dry roast all ingredients separately in a skillet and grind it without water.
2. Transfer the contents immediately to an airtight container.

Diabetics tips

Cinnamon (Pattai) plays an important role in reducing sugar level. Daily morning have a pinch of cinnamon powder with water. This will reduce the sugar.

Garlic kolagor

Garlic kolagor

Garlic Kolgor is a saurashtrian special recipe. It'll be given to new moms after delivery.

Ingredients:

Ginger – 1 small piece
Peeled Garlic -15 to 20 pieces
Diced Coconut - ¼ cup
Pepper – 1 tbsp
Gingely oil -3 tbsp
Kuzambu powder – 3 tbsp
Chilly powder – ¼ tbsp
Salt – As per taste
Tamarind paste – 1 tbsp
Turmeric powder – ¼ tbsp

1) In a pan heat 1 tbsp of oil and add diced ginger and fry for 15 seconds.
2) Add 4, 5 small garlic pieces and fry for 10 secs.
3) Add 2 tbsp of diced coconut and fry for 10 secs
4) Now add pepper and fry for 5 secs.
5) Let this mixture cool and then grind in mixie
6) In a vessel mix the tamarind paste, 3 glasses of water, salt, turmeric powder, kulambu powder and this grinded mixture and stir well.
7) In a pan add 1 tbsp of oil and the remaining garlic pieces and fry until it becomes golden color.
8) Add the remaining diced coconut and fry for 2 secs.
9) Transfer this to a small plate and add the remaining oil to the pan.
10) Pour the tamarind mix in the pan and boil.
11) When the mixture becomes thick add the fried garlic and coconuts to it and boil until the garlic is cooked.
12) Serve this garlic kolgar with hot rice.

Puli kuzambu

Ingredients:

Fenugreek seeds, Cumin seeds, Tamarind paste, Red chilies, Gingly oil, salt, coriander powder, channa dal, mustard, water, turmeric powder.

1) In mixie add equal amount of Fenugreek seeds and Cumin seeds and powder it.
2) Heat 3 tbsp of oil and add mustard.
3) When it pops add channa dal and fry for 10 secs.
4) Add 6-8 red chillies and fry for 5 secs.
5) Add the tamarind paste, turmeric powder, 2 cups of water, prepared powder, salt and coriander powder.
6) Let it cook until the mixture becomes thick like a paste.
7) Transfer this to a dry bottle and refrigerate. This can be used for more than a week
8) Mix this puli kuzambu and oil with rice and serve hot.

Mor kuzambu

Ingredients:

Rice – 2tbsp
channa dal or Toor dal – 2tbsp
green chillies -2 or as per taste
salt – 1tbsp
Yogurt- 1 cup
Mustard – ½ tbsp.
Cumin seeds – ½ tbsp
Oil -1 tbsp
Turmeric powder -1/4 tbsp
Curry leaves.

1) Soak the Rice and Dal in warm water for about 10 mins.
2) Drain the water and grind the Rice, Dal, 2 green chills and half teaspoon Cumin seeds.
3) In a pan heat the oil and add Mustard seeds.
4) When mustard pops add curry leaves.
5) Now add the grinded misture, turmeric powder and fry for 30 seconds.
6) Add salt as per taste.
7) Add Yogurt and stir for 30 seconds. Don’t let it to boil.
8) Serve this more kuzambu with rice.