Carrot Pickle

INGREDIENTS:

• Sliced Carrot - 2 cup
• Lemon Juice - 2 tbsp or Vinegar - 1 tsp
• Chopped Ginger - 1tbsp
• Garlic(sliced)- 2 nos
• Red Chilly -  2 nos
• Chilli powder - 2 tbsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Mustard seeds - 1 tsp
• Gingely oil -¼ Cup
• Salt to taste

PREPARATION METHOD:

• Heat oil in a pan.
• Put mustard seed and red chilly into the oil and let it splutter.
• Add ginger and garlic and saute well.
• Add chilly powder to the hot oil and saute for a minute.
• Add carrot and salt and saute well.
• Sprinkle little water to it and mix well.
• Cover the pan with a lid and cook for 5 minutes in medium fire.
• Add fenugreek powder and asafoetida powder and mix well.
• Remove from fire and add lemon juice or vinegar and mix well.

Beetroot Halwa

A variety dessert prepared by using Beetroot.

INGREDIENTS:

• Grated Beetroot -2 cups
• Milk - 2 cup
• Sugar - ½ cup to 3/4 cup  (or as needed)
• Ghee - 3 tbsp
• Cardamom powder - ¼ tsp 
• Almond slices - few
• Pista slices - few

PREPARATION METHOD:

• Heat ghee in a Pan.
• Add the grated beetroot and saute on medium heat for 5 minutes.
• Add milk and cook till the milk gets completely absorbed.
• Add the sugar and stir well.
• Add the cardamom powder and cook in low heat till the ghee oozes out.
• Remove from fire and let it cool.
• Garnish with almond slices and pista slices and cut it in a desired shape.

Carrot Broccoli Mezhukkupuratti / Carrot Broccoli stir fry

INGREDIENTS:

• Sliced Carrot (length wise) - 1 nos
• Sliced Broccoli - 1 cup
• Sliced Onion - 1 nos
• Turmeric powder - ¼ tsp
• Crushed Chilly - ½ tsp
• Mustard seeds - 1  tsp
• Red chilly - 2 nos
• Curry leaves - A few
• Salt to taste
• Oil - 1 tbsp

PREPARATION METHOD:

• Put carrot, broccoli and onion into a pan.
• Add turmeric powder, salt and little water into it and mix well.
• Cover the pan with a lid and cook.
• Heat oil in a pan.
• Add mustrard seeds, curry leaves and red chillies into it, allow to Splutter.
• Add cooked vegetable, crushed chilly and mix well.
• Fry utill it becomes golden colour.

Recommended Combination: Serve hot with Rice / Chappathi

Pineapple Payasam

A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.

INGREDIENTS:

• Finely chopped pineapple - 2cup
• Sugar- 1 cup
• Jaggery - 1 cup
• Thin coconut milk - 3 cup
• Thick Coconut Milk - 1 ½ cup
• Dried Ginger powder - ¼ tsp
• Cardamom powder - ¼ tsp
• Ghee  - 3 tbsp
• Cashew nuts- 10 nos
• Raisins - 1 tbsp
• Sesame - 1 tsp
• Cumin seed - 1 tsp

PREPARATION METHOD:

• Add little water in jaggery, let it dissolve and filter it.
• Heat a heavy bottomed pan, add ghee into it.
• Add chopped pineapple into it and saute well till it becomes soft. 
• Add sugar and  filtered jaggery into the cooked pineapple and mix well.
• Stir continuously and allow to cook.
• When the pineapple absorbs the jaggery, add thin coconut milk.
• Stir well and let it boil.
• When it begins to boil, add thick coconut milk, mix well and boil for a minute.
• Turn off  the stove and add cardamom powder and ginger powder.
• Heat 1 tsp of ghee in a pan.
• Fry cashew nut, raisin, cumin seed, sesame.
• Add this seasoning into the payasam and mix well.