Carrot Badam Paal Payasam

Recipe marathon2# 30th day
Today is the last day of recipe marathon. I feel happy about to run along with all participants in RM#2 successfully. In one way I feel, wow!!! I completed the whole 30 days & also I feel hmmmm…. it’s up…. Now ending entry with delicious payasam (desert)….While exploring priya’s blog I got idea to prepare this dish & it came out delicious

Though all r in their busy schedule, passing valuable comments… Bunch of thanks to friends cum participants ….. Due to my work stuff I’m unable to leave comments regularly... I’m really sorry for it….Now please, have a desert….cheers….

Carrot (medium) -1 no

Raw rice –3/4 handful (around1.5 tbs)

Badam - 8 nos

Poppy seed -1 tbs

Condensed milk -1/2 cup

Milk -1/2 liter

Sugar -2 tbs

Elachi -3 nos

Saffron -2 strands

Grate carrot & cook it in a cooker upto 3 whistle, after it gets cool grind it to fine paste. Now grind badam & poppy seeds into fine paste. Now add condensed milk & less amount of water into pan, let it melts, add milk & rice, cook till the rice gets cooked & mashy in milk. Here add carrot paste & badam paste into the milk mixture, cook for a while, add elachi,saffron & sugar, stir it continuously without leaving hand for about 5 minutes. Now wow!!!!!!!!!!!!! Delicious payasam is ready to serve………..

Note: here I do not want to add roasted cashew, can be added if require.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi

Sending this to - JFI-Carrot by the cooker

Also sending this to Rice mela by valli

Carrot Salad

Recipe marathon2# 29th day
My amma used to prepare this salad & I love this… like… anything

Carrot (medium) – I no

Lemon – 1 no

Mustard -1/2 tsp

Jeera powder -1 tsp

Salt –as per taste

Chop carrot thinly by vertical, add lemon juice, salt & stir it well. Temper mustard without adding oil. Now add jeera powder & mustard to carrot mixture.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi

Sending this to - JFI-Carrot by the cooker

porul Vilanga Urundai

Recipe marathon2# 28th day
This porul vilanga urundai is also a traditional recipe. It means, couldn’t find the things in the dish. Porul- things, vilanga – unable to find (in tamil). Its taste will be yummy but it becomes harder to bite after an hour of preparation.

Bengal gram -1/2 cup

Splitted moong dal -1/2 cup

Raw rice -1/4 cup

Boiled rice Elachi -1/4

Jaggery (grated) -1.5 cup

Dry ginger powder -1/2 tbs

Dry roast Bengal gram, splitted moong, both rices & elachi till good aroma comes. Then grind it finely in mixie. Now add jaggery in kadai with less amount of water, when jaggery dissolves in water, filter it for purity. Now again heat the filtered jaggery syrup until it reaches perfect consistency i.e., when u add some drops of syrup in a glass of water, It can be rolled like flexible ball( ilam paagu) then switch of the stove; pour this syrup into grinded flour, roll it quickly to small lemon size. If too much time is taken to roll the flour, it will become tough to roll. Taste the yummy urundai.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi

sending this to Rice mela by valli

Mor kali

Recipe marathon2# 27th day

Mor kali is made out of rice flour & it is one of the traditional recipes in Brahmins…It gives tangy taste….We like it very much. Buttermilk called Mor in Tamil. Kali means any flour cooked as dough, and then it is called Kali. Here i used raw rice flour for this dish

Rice flour (raw) -1 cup

Sour buttre rmilk -1.5 cup

Water -1 cup

Sesame oil -3 tsp

Mustard -1 tsp

Asafoedita -2-3 pinch

Red chilly -1 no

More milagai -4 no

Salt –as per taste

Curry leaves -5-7 counts

Mix water & butter milk with salt; mix rice flour into it. Add oil in a kadai put mustard let it spluts, add asafoedita curry leaves & * mor milagai (chilli). Now add “raw rice water” into it & stir till it gets cooked. Check it by wet hand, when it sticks in fingure, it has to cook further or else switch off the stove.

* Mor Milagai –Mor- buttermilk, Milagai - chilly

Green chilli soaked in curd & dried in sundry
My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi

sending this to Rice mela by valli

Kadalai curry

Recipe marathon2# 26th day
This kadalai curry perfectly matches with appam & idiappam.

Brown channa (small chick pea) – 1 cup

Kashmiri chilly powder – 1 tsp

Oil -2 tsp

Salt –as per taste

Coriander – 1 tbsn

For grinding

Onion -2 nos

Tomato – 2 nos

Garlic -3 pods

Ginger -samll piece

R.chilly -5-7 no

Poppy seed – 2 tsp

Coconut (grated) – ¼ cup

Cinnamon – small piece

Cardamom – 2 nos

Clove – 2 nos

Curry leaves – 1 stalk

Soak channa for about 10 hours & cook it in cooker up to 3 whistles, keep aside with water. Grind 1 onion with other ingredients mentioned above. Add oil in kadai, sauté onion till it turns to golden brown colour. Now add the grinded paste, let it cook till raw smell go off. Then add cooked Chenna (kadalai) & coariander leaves, boil till the gravy becomes thick.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi