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Carrot Halwa is a delicious and healthy sweet. It can also be served as a desert after a meal. We can make it quick by using pressure cooker.
Carrot – 1/2 kg
(peel, cut carrot and grind them in mixi without adding water. Or you can grade it. Measure the grinded carrot.. Here it is 1cup )
Boiled Milk – 1 cup
Sugar – little less than 1/2 cup
Ghee – 4 tsp
Batham – 6
( soak in hot water and peel the skin and chop)
Pista – 8 chopped
Cardamom powder – 1/4 tsp
In a tsp of ghee, fry carrot for 3 minutes. Add milk, mix and cook for 1 whistle.
Open and cook for 4,5 minutes, until it gets little thick consistency.
Add sugar, and cook for 10 minutes, until it gets halwa consistency.
Add ghee, chopped nuts.
Refer Gowri Samayalarai For
Potato Halwa In Oven: https://youtu.be/ExEXqihnkdc
Bread Jamun: https://youtu.be/OAlRLdP2qps
Spl. Vegetable Briyani: https://youtu.be/jBvEvsW-TOk
Carrot Green Dhal Poriyal: https://youtu.be/PJngVS_WbDU
Beetroot Chutney: https://youtu.be/xAFdGOHIOm0
Visit : http://gowrisamayalarai.com/
Kalkandu Pal Pongal recipe made using Kalkandu (Rock Candy). Using kalkandu and milk gives a creamy sweet pongal. This is a prasadham commonly used for pooja.
Raw rice – 1 small cup : kalkandu – 1 1/2 cup: milk -2 cup : ghee-3 tsp: cardamon powder- 1/4 spoon: cashew nuts : dry grapes
Wash and soak rice for 30 minutes. Boil 3 cups of water and 1 cup of milk, add rice, cook for 3 whistles. Put kalkandu in 1 cup of water and boil it to melt. Mash the cooked rice well, add kalkandu water, 1 cup of milk, and cook in slow flame for 3 minutes. In a spoon of ghee fry cashew nuts, dry grapes, add this to pongal. Add cardamon powder and 2 spoons of ghee.
Wheat Rava Kheer Sweet Recipe. Kheer is a important sweet served in functions, festivals , marriages. This Kheer recipe is a different one made by wheat rava, jaggery,etc. This kheer is a very tasty and healthy one too.
Wheat rava – 50 gm ( 1 small cup ), jaggery – 1, 1/2 cup : milk- 200 ml, cashew nuts, raisins- few, coconut-1 tbs, dry ginger powder- 1/4 tsp; cardamom powder- 1/4 tsp; ghee- 1/2 tsp
Roast cashews, raisins, coconut in ghee. Keep aside. Roast wheat rava for 2 mins. Add 3 cups of hot water, cook in medium flame until the water drains. Melt jaggery in a cup of water. Filter & add this to the cooked rava. Boil for 2 mins. Add roasted nuts, raisins and coconut to it. Add cardamom & dry ginger powder. Add milk & allow for 1 boil. Acc. to the consistency, u can add more water or milk.
Rava Kesari is a simple sweet ,liked by all. It can be made by homely ingredients, in less time.This suits for all festivals and functions.No artificial colour is added in this recipe .
Sooji rava – 1 small cup : sugar- 1 small cup : cardamon powder-3 pinch : cashew nut-4 : dry grapes : 6 : saffron- 1 pinch : hot milk – 1 tbs : ghee – 2 tbs
Dry roast rava for 2 minutes.Add 3 cups of boiling water to it. cook in medium flame. once rava cooked, add sugar, mix well. put saffron in hot milk, add this to the kesari. Add a spoon of ghee, put in slow flame. In 1/2 spoon of ghee fry cashew nuts, dry grapes and add to kesari,add cardamon powder. Add 1 spoon ghee on top.
Poha/ Rice Flakes Pidi Kolulattai, made for Ganesh Chathurthi
Red thick rice flakes- 1 cup (50g); jaggery- 1/2 cup; coconut- 2 tbsp; butter- 1 tsp; cardamom powder- 2 pinch.
Wash & soak rice flakes for 20 mins in plain water. Mash it with hands. In jaggery, put 2 spoons water & boil. Once it melts, add coconut, butter, rice flakes, cardamom powder & mix well for 1 min, until it becomes dry. Once it cools down mash with hands & mold it to kolukattai shape as shown. Bake this in idly cooker for 5 mins.
Kollukatai | Mothakam , recipe made with coconut jaggery filling. Specially made for Ganesh Chathurthi.
Rice flour- 250g (1 cup); coconut- 4 table spoon; jaggery- 4 table spoon; cardamom powder- 2 pinch; gingelly oil- 1 spoon; salt- 1/4 spoon.
Dry roast the rice flour for 1 min. The colour should not change. Boil 1 & 1/4 cup of water. Add salt, gingelly oil to the rice flour & mix well. Add hot water to the hot rice flour, little by little. Once it cool down, knead well to a soft dough.
For the stuffing :
Melt jaggery in a spoon of water. Add coconut & cook for 2 min, till water dries up. Add cardamom powder.
Take a lemon size dough. Grease with gingelly oil & flatten it as shown. Put 1/2 spoon filling in it. Fold & seal the edges as shown. Bake them in a idly cooker for 6 mins.