Carrot Payasam

Ingredients:
Carrots - 3
Whole milk - 2 1/2 cups
Half & half milk powder - 1 tsp(optional)
Cashew nuts ,Raisins - As reqd
Ghee - 3 tsp
Sugar 1 cup according to your taste
cardamom powder 1/4 tsp
Method:

• Peel the carrots, cut them and pressure cook until they are soft enough to be blended.

• Make a paste of the cooked carrots in a blender or a mixie.

• The paste should be smooth and do not use any water to blend them.Like this:-
  

• In a large vessel, boil the milk.

• Once its boiled, reduce the flame and add the carrot paste, half & half and sugar.

• After 15 mins, the contents will reduce.

• Add the cardamom powder.

• Switch off the flame.

• Garnish with cashew nuts & raisins fried in ghee.

• Serve hot or cold.

Tastes better when it is served Cold

Varalakshmi Vratam Special

Today is Varalakshmi Vratham. a popular festival of married ladies in the Southern States of India – Tamil Nadu, Karnataka, AndhraPradesh and also Maharashtra. Lakshmi, the wife of Lord Vishnu and the goddess of power, wealth and prosperity is worshipped today.
Also, traditionally prayers are offered to the Goddess first as because of her kind heart, she will intercede with Lord Vishnu for granting any boon.
U can see more about this pooja here.
U can see the pooja vidhanam here.
Here some roses for Goddess lakshmi
Today I offer 7 different types of food for goddess Lakshmi.

Nivedhyam/Prasadam
Capsicum Coconut Rice
Carrot payasamSooji Vada
Badam Kheer
Enjoy the pictures

Veg Kheema

It is a pure vegetarian dish, because it looks like kheema curry.That's why I put the named for it's Veg Kheema Not only this dish you can be used in non-veg kheema also by using same ingredients. I love adding these granules/chunks in any dish.For Kids It is high in Protein Dish.

Ingredients:

Soya granules 1 cup
Tomatoes 2 to 3 medium size
Onion 1 medium size
Ginger & Garlic paste 1tsp each
Turmeric powder 1tsp
Chilli powder 2 tsp
Salt to taste
Daniya or Coriander powder 1 tsp
Ga ram Masala 1/2 tsp (optional)
Fresh Coriander 1/2 cup
Lime juice 1/2 tsp (optional if not adding gar am Masala)
Oil for cooking.
Cloves 2
Cinnamon 1
These two are optional
Method:

• Wash and soak granules in warm water for 1/2 hr

• Meanwhile, cut tomatoes into thin slices or make puree and keep aside

• Cut onions into thin slices

• Take a wide pan, heat oil and add Cinnamon,cloves add onions and fry till light brown in color

• Add ginger-garlic paste and fry for 1 min
• Now add tomatoes and mix well. Again allow to cook for 3 minutes or until tomatoes are cooked completely.
  

• Add turmeric powder and fry for few seconds, add so ya granules by squeezing all water from it into the pan and mix well.

• Fry for 2 minutes. Add all other mas alas including salt and mix well (if needed very little water ) and allow to cook with closed lid on medium heat for 5-7 minutes.

• Finally add coriander and lime juice and mix well and Sim for 2 minutes.

• Remove from heat and serve with hot chapatis or plain rice.

Muli/Radish/Mullangi Paratha

Ingredients:
To Dough:
Radish 1 Grated(1 cup)
Wheat Flour 2 1/2 cup
Salt 1/2 tsp
Oil 1 tbsp
Water for needed to make dough/if necessary
To Pa rota:
Oil
Method:

• Mix all the above ingredients in a bowl and knead them together into a soft dough by adding water if necessary. Keep aside for 30 minutes.

• Make balls off the dough.

• Cook on a tawa, until golden brown on both sides.
  

Serve with Any Curry
Serving Size: 4 to 5 people

Capsicum Coconut Rice

Ingredients:
Fresh coconut, grated - 1/2 cup.I used frozen coconut
Rice – 1 cup
Capsicum, chopped – 3/4 cup
Shallot – 1
Green chillies – according to taste
Urad dal – 1 tsp
Ginger garlic paste - 1tsp
A pinch of Turmeric
Salt according to taste
For tempering
mustard seeds
jeera /cumin seeds
oil
curry leaves
Process:
1.Cook rice in 2 cups of water, keep aside.
2.Heat oil and add mustard, cumin, turmeric, curry leaves and urad dal. Once mustard splutters, add chopped shallot and ginger garlic paste. Finally add green chillies and capsicum.
3.Cook until capsicum is well done.
4.Add Coconut, salt and rice. Mix well.
5.Garnish with cilantro/Coriander leaves

Serving size:2to 3 people