Almond Carrot puddings

Almond Carrot puddings 

Ingredients

• Carrot -04 pieces
• Dates-08 pieces
• Almond or Soya milk -700 ml
• Almond powder- 3-4 tbs
• Coconut oil -02 tbsp
• Cardomom powder -for taste
• Vanilla extract-1/2tbsp

Primary action

• Dates to be blended with soy milk and half the quantity of almond until a soft paste is formed.
• Gate carrot.

Cooking

• Take a tava and add coconut oil  heat properly.
• Then add grated carrot mix properly and boil to make it smooth and bake completely.
• Add the almond,dates,soya mix.
• Cook for another 5 minutes.
• Add cardamom powder.
• Add almond powder.
• Mix well all ingredients.
• Cook for 7 minutes for getting the milk absorbed into the carrots.
• Add vanilla extract.
• Stir for another 2 minutes.
• Add left out soya milk.
• Dry fruits to be added as required.
• Serve hot and share.

Benefits and usage tips 

This pudding is not added with sugar so the usage of pudding is not harmful.

Use of carrot and dates are excellent combination.

Eat delicate too much of anything is not advisable.

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C A R R O T

🥕 Carrot ▼

Carrot: A Versatile Vegetable

The carrot, a root vegetable most commonly orange in color, is a staple in many cuisines around the world. Not only is it celebrated for its crunchy texture and sweet taste, but it is also revered for its nutritional benefits.

Nutritional Benefits

Carrots are rich in beta-carotene, a type of vitamin A, which is essential for good vision, immune function, and skin health. They are also a good source of antioxidants, fiber, vitamin K1, potassium, and several other important nutrients.

Key Nutrients in Carrots:

Beta-Carotene: Converts to vitamin A in the body, promoting healthy vision. Fiber: Supports digestive health and helps maintain a healthy weight. Antioxidants: Protect cells from damage and reduce the risk of chronic diseases. Vitamin K1: Important for bone health and blood coagulation. Potassium: Helps regulate blood pressure.

Carrot Nutrition

Vitamin A: High

Vitamin K: Present

Vitamin C: Present

Fibre: Good source

Culinary Uses

Carrots can be enjoyed in a myriad of ways, both raw and cooked. They add a delightful crunch to salads and coleslaws and can be juiced for a refreshing drink. When cooked, carrots become tender and can be used in soups, stews, and stir-fries, or roasted for a caramelized flavor.

Popular Carrot Dishes:

Carrot Soup: A creamy, comforting dish often seasoned with ginger or cumin.

Carrot Cake: A sweet dessert featuring grated carrots, often topped with cream cheese frosting.

Roasted Carrots: Simple yet flavorful, often seasoned with herbs like thyme or rosemary.

Historical and Cultural Significance

The carrot has a long history, with its origins tracing back to Persia (modern-day Iran and Afghanistan), where it was initially cultivated for its leaves and seeds rather than its root. Over time, selective breeding led to the development of the sweet, orange variety we know today. Carrots have been a part of human diets for centuries and have been used in various cultural cuisines and traditional medicines.

Fun Facts About Carrots

Color Varieties: While orange is the most common color, carrots can also be found in purple, black, red, white, and yellow.

Carrot Capital: Holtville, California, is known as the "Carrot Capital of the World" and hosts an annual carrot festival.

World Record: The longest carrot ever recorded measured over 20 feet long!

Carrots are a versatile and nutritious vegetable that can be enjoyed in numerous ways. Whether you are looking for a healthy snack or a key ingredient in your next culinary creation, carrots are a fantastic choice.

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Prathaman Recipe | Traditional Kerala Moong Dal Payasam with Coconut Milk and Jaggery

Prathaman Recipe (Traditional Kerala Payasam)

A classic Onam and festive special recipe prepared using moong dal, coconut milk, and jaggery. Rich, aromatic, and delicious.

Servings: 8

Ingredient	Quantity	Notes
Yellow Moong Dal	1 cup	Wash and cook
Jaggery	1½ cups	Melt in 2–3 cups of water to form a medium-thick syrup
Coconut Milk	From 4 coconuts	Extract 1st, 2nd, and 3rd milk
Cardamom	Seeds from 2 pods	Crush lightly
Dry Ginger Powder	1 tablespoon	Optional but recommended for flavor and digestion
Ghee	1 teaspoon	For aroma

How to Extract Coconut Milk

1. Grate the coconuts.

2. Blend lightly with a little water.

3. Strain using a clean muslin/white cloth or fine sieve.

4. Collect milk in 3 batches:

   • 1st Milk: Thickest milk

   • 2nd Milk: Medium thick

   • 3rd Milk: Thinner milk

Keep them separate.

Method of Preparation

1. Cook the Moong Dal
   Wash the moong dal and cook until soft. Set aside.

2. Prepare the Jaggery Syrup
   Heat jaggery with water until it forms a medium-thick syrup.
   Add crushed cardamom seeds.
   Turn off the heat and allow to cool slightly.

3. Start the Prathaman
   In a thick-bottomed vessel, add 3rd coconut milk and the cooked dal.
   Boil for about 3 minutes.

4. Add the 2nd coconut milk and continue boiling for another 3 minutes.

5. Add 1 teaspoon of ghee and the jaggery syrup.
   Boil again for 3 minutes.

6. Finally, add the 1st (thick) coconut milk and the dry ginger powder.
   Boil only for 2 minutes and immediately turn off the heat.
   (Do not over-boil after adding the thick milk.)

---

Important Tips

• Stir continuously while cooking to prevent sticking.

• Keep a ladle inside the vessel even when not stirring to avoid burning at the bottom.

• Moong dal may cause acidity in some individuals. Consume moderately according to your health.

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Paneer Butter Masala

Paneer Making Process

Paneer is a versatile and delicious ingredient commonly used in Indian cuisine. It is a type of fresh cheese that can be made at home or purchased from grocery stores. Here's a simple recipe to make paneer at home and a popular paneer dish called "Paneer Tikka Masala."

Homemade Paneer Recipe:

Ingredients:

- 4 cups of whole milk

- 2 tablespoons of lemon juice or white vinegar

- Cheesecloth or muslin cloth

- Heavy object or weights for pressing

Instructions:

1. Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching.

2. Once the milk comes to a gentle boil, add lemon juice or vinegar gradually while stirring. The acid will cause the milk to curdle, separating the solids (curds) from the liquid (whey). If the milk doesn't curdle completely, add a little more lemon juice or vinegar.

3. Line a colander or strainer with a double layer of cheesecloth or muslin cloth. Place the colander over a sink or a large bowl to collect the whey.

4. Pour the curdled milk into the lined colander, allowing the whey to drain away. Gently rinse the curds under cold water to remove any lemony flavor.

5. Gather the corners of the cheesecloth and tie them together to form a bundle. Hang the bundle somewhere to allow the remaining whey to drip for about 30 minutes.

6. After the dripping process, place the bundle on a flat surface and put a heavy object or weights on top. Press it for about 2-3 hours to remove excess moisture and shape the paneer. You can place a plate underneath to catch any dripping whey.

7. Once the paneer is set and firm, remove it from the cloth and cut it into desired shapes. The paneer is now ready to be used in various dishes or stored in the refrigerator for a few days.

Paneer Tikka Masala Recipe:

Ingredients:

- 200 grams of paneer, cut into cubes

- 1 large onion, finely chopped

- 1 large capsicum (bell pepper), cut into cubes

- 2 tomatoes, pureed

- 2 tablespoons of oil

- 1 tablespoon of ginger-garlic paste

- 1 tablespoon of tikka masala or tandoori masala

- 1 teaspoon of red chili powder

- 1 teaspoon of cumin powder

- 1 teaspoon of coriander powder

- 1/2 teaspoon of turmeric powder

- 1/2 cup of plain yogurt

- Salt to taste

- Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a pan or skillet over medium heat. Add chopped onions and sauté until golden brown.

2. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

3. Add tomato puree and cook until the oil separates from the mixture.

4. In a bowl, whisk together the yogurt, tikka masala (or tandoori masala), red chili powder, cumin powder, coriander powder, turmeric powder, and salt.

5. Add the yogurt-spice mixture to the pan and cook for a couple of minutes, stirring well to combine.

6. Add the paneer cubes and capsicum to the pan, gently tossing them in the sauce to coat. Cook for 5-7 minutes or until the paneer is heated through.

7. Garnish with fresh cilantro leaves and serve hot with naan bread, roti, or steamed rice.

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Palak Paneer

 PALAK PANEER 

3.      Palak Paneer (Spinach and Cottage Cheese Curry): Ingredients:

·         200 grams paneer (cottage cheese), cubed

·         1 bunch spinach leaves, washed and chopped

·         1 onion, finely chopped

·         2 tomatoes, pureed

·         2 teaspoons ginger-garlic paste

·         2 teaspoons cumin powder

·         1 teaspoon garam masala

·         1/2 teaspoon turmeric powder

·         1/2 cup heavy cream

·         2 tablespoons ghee or oil

·         Salt to taste

Instructions:

·         Heat ghee or oil in a pan and add chopped onions. Sauté until they turn translucent.

·         Add ginger-garlic paste and cook for a minute.

·         Add tomato puree, cumin powder, turmeric powder, garam masala, and salt. Cook the masala until the oil separates from the mixture.

      Add 1/2 cup heavy cream.

      Add Paneer pieces and steer again and boil for 3 minutes.

      Remove it from flame and use hot.

t     The Palak Paneer is a tasty recipe and full of vitamins and minerals.

       Use Palak Paneer with Roti / Chapati / Rice

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Paneer butter masala

Paneer butter masala

Paneer butter masala is a tasty Indian vegetarian dish made out of paneer (Indian cottage cheese) as main ingredient prepares in creamy tomato-gravy.  Paneer best known for its smoothness and the curry when made has no choice except to wet your lips.

A basic recipe for paneer butter masala:

Ingredients:

paneer, cut into cubes200 grams ↳

↳2 tablespoons butter

↳1 tablespoon oil

↳1 medium-sized onion, finely chopped

↳2 tomatoes, pureed

↳1 tablespoon ginger-garlic paste

↳1 teaspoon red chili powder (adjust to taste)

↳1 teaspoon turmeric powder

↳ 1 teaspoon garam masala

↳ 1 teaspoon cumin powder

↳ 1/2 cup heavy cream

↳ 1 tablespoon kasuri methi (dried fenugreek leaves)

↳ Salt to taste

- Fresh coriander leaves for garnishing

Instructions:

1. Heat butter and oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.

2. Add ginger-garlic paste and cook for a minute until the raw smell disappears.

3. Add the tomato puree and cook until the oil separates from the mixture.

4. Add red chili powder, turmeric powder, garam masala, cumin powder, and salt. Mix well and cook for a couple of minutes.

5. Add the paneer cubes and mix gently, ensuring the paneer is coated with the masala.

6. Pour in the heavy cream and mix well. Cook for 2-3 minutes until the gravy thickens slightly.

7. Crush the kasuri methi between your palms and sprinkle it over the gravy. Stir gently.

8. Garnish with fresh coriander leaves.

9. Serve hot with naan, roti, or rice.

This recipe is a basic version of paneer butter masala, and you can customize it by adding other spices or ingredients according to your taste. Enjoy your paneer butter masala!

 

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