CARROT COCONUT FRY

A simple fry which will be a favorite for kids. Plain carrot curry or grated carrot fry will not please your kids. Carrot when combined with coconut makes a very good dish which can be had with plain rice or even chapathi/roti. Try this out.

INGREDIENTS
Carrots                         1/2 kg
Grated coconut            1/2 cup
Oil                               4Tsp
Green chilies               2 chopped
Chana and urad dal     1 Tsp each
Mustard seeds              1/2 Tsp
Curry leaves                 8

PROCEDURE
Peel and dice the carrots into Bite size pieces.
Steam them or microwave them till soft and set aside.
Heat  oil and add the dals, mustard, curry leaves.
When the dals turn golden brown add the carrot pieces.
Add salt and fry them till the carrot are fully cooked from inside and tend to change color from out side.
Finally add the chopped green chilies, grated coconut.
Fry for few more minutes and serve with rice or roti.
Add whole cashews while frying dals for a rich taste.

GODHUMA PINDI HALWA-2

I have already post the recipe for godhuma pindi halwa. Today I give another procedure for making the halwa. Unlike the other recipe, this is very simple and you will never go wrong in making the halwa.
Of course the earlier one tastes awesome, but this one also taste good. There is no much pre preparation for this procedure.

INGREDIENTS

Wheat flour               2 cups
Water                        5 cups
Ghee                         1+1/2 cup
Sugar                         1/2 cup
Jaggery                      1 cup(grated)
Elachi powder            1 Tsp
Nuts                           your choice

PROCEDURE

Heat the whole ghee in a thick bottom pan or a non stick pan.
Fry the nuts, remove them from ghee and set aside.
In the same ghee add the wheat flour. Fry on a very slow flame till you feel a nice aroma.
Now add the water, sugar, jaggery.
Mix well. Since the flour is fried in ghee you will not get any lumps.
Keep on stirring till a thick paste is formed.
Now lower the flame and keep a lid on the pan.
Let cook till ghee oozes out of the halwa.(It may take about 15 minute)
Stir intermittently.
When the halwa reaches the completion point add the nuts, cardamom powder.
Mix well and dish out the sweet.

KOBBARI-VANKAYA VEPUDU

I love cooking with brinjal. The number of dishes made with this veggie is unlimited. Here is yet another curry with vankaya.........simple ingredients, simple procedure and simply tasty.

INGREDIENTS

Brinjal                             1/2 kg
Fresh coconut pieces      1/2 cup
Red chilly                        5-6
Jeera                                1 Tsp
Oil                                   4-5 Tsp(as required)
Salt                                  to taste

PROCEDURE

Choose bridal which are long and firm. If you use letha vankayalu then you will not get perfect vepudu.
Round small eggplant(baby eggplant) is also a good option.
Cut the brinjal into small, long and thin pieces.
In a mixie pulse the fresh coconut pieces, red chilies, jeera.
The coconut pieces should just be grated but not made to a paste.
Grated coconut and red chilly powder is also an alternative.
Heat oil in a pan, add the brinjal pieces. Add salt, cover and cook till the pieces turn soft.
Now remove the lid and fry the pieces till they attain golden red color. Add oil if required.
Add the coconut mixture.
Fry for another 10 minutes and serve hot with rice.