Carrot balls

Ingredients:

Carrot                      : 2

Condensed milk      : 2 tbsp

Sugar                       : 1cup

Besan                       : 1/4 cup

Ghee                        : 4 tbsp

Cardamom powder  : a pinch

Method:

Grate carrot and boil it with the condensed milk. Then grind it to a paste.

Boil sugar with little water and make a syrup.

Add the carrot paste to this, mix well. Add ghee, mix  and  seive the besan to this, stirring frequently. Cook it till the mixture leaves the sides of the pan completely. Then transfer this to a plate, let it cool for sometime. Then make small balls out of it.  Looks like bengali sweets!!!

  

       

Cabbage Dosa

Ingredients:

Idli rice                             : 1 cup
Raw rice                           : 1 cup
Shredded cabbage            : 1 cup
Green chillies                   : 2
Coriander leaves              : 1/2 cup(chopped)



Method:

Soak rice for 2 hours.
Boil the shredded cabbage and drain.
Grind rice with green chillies and coriander leaves.
Mix the cabbage and salt to the batter. The batter resembles like ada dosa batter.

Heat the dosas tawa and pour one ladle full batter and spread it evenly.
Sprinkle oil and when it changes colour slightly to brown turn it and cook the other side also.
Serve  it hot with tomato chutney!

Egg curry

 

 Egg Curry

Ingredients:

 Eggs                                        : 4 nos
Shallots                                    : 5 or 6 nos

Chilli pdr                                  : 1 tsp
Coriander pdr                           : 2 tsp
Ginger                                      : 1/2 " pc
Garlic                                       : 2 cloves
Turmeric pdr                            : 1/4 tsp
Grated coconut                         : 1 cup
Tamarind paste                         : very little
Curry leaves
Coriander leaves


Method: 


Boil the eggs and remove the shells and keep aside.
Heat a tawa and roast the chilli pdr and coriander powder until the raw smell goes. Then add shallots, ginger, garlic and grind it into a smooth paste.
Grind the coconut seperately into a paste.
Mix the masala paste and tamarind paste, add 2 cups of water and let it boil for 2 or 3 mins. The add the coconut paste and boil it in reduced flame for 4 mins. Cut the boiled eggs into two and add this to the curry and cook for 1 more min. Remove from fire. Add curry leaves. Garnish with coriander leaves and serve.

Tomato rice(Thakkali sadham)

Ingredients:

 Raw rice                  : 2 cups
Tomatoes                  : 3 nos
Green chillies           : 2 nos
Turmeric pdr            : 1/8 tsp
Cloves                      : 2 nos
Cinnamon                : 1/4"pc
Onion                      :1 sliced
Garlic                      : 4 cloves
Chilli pdr                 : 1/4tsp
Salt to taste
Curry leaves            :1sprig
Oil                           : 1tbsp


Method: 

Cook rice in a rice cooker adding salt.  You can use the left over rice also. The rice should not be overcooked.

Heat oil in kadai, add cinnamon and cloves. When it is done add garlic cloves and fry. Then add the finely sliced onion and slit green chillies,  saute till the onion is light pink in clolour. Add the chilli pdr and turmeric pdr, mix well.

Now add the chopped tomato and saute it well. When it becomes mushy add  a little salt and mix well. Now add the cooked rice, mix well. Check salt and garnish with curry leaves. Serve it with potato chips or kondattam!!