Tuesday, December 27, 2011

Rawa Pongal

Ingredients:

Rawa : 1 cup
Green Gram Dhal : 1/2 cup
Green Chilly : 1
Black Pepper : 1 tsp (coarsely powdered)
Cumin sseds/Jeera : 1 tsp (coarsely powdered)
Asafotida powder : a pinch
Fresh Ginger : a small 1" piece (finely chopped)
Cashew nuts : few
Ghee : 2 tablespoon
Curry leaves: few strands
Salt :as per taste

Method:

Put rawa in a kadai and dry roast it untill it turn into light golden brown.
In the same kadai put the dhal and  roast slightly.
Pressure cook the dal with enough water and keep it aside.
Boil two cups of water and chopped ginger and salt to the boiling water.
Now slowly add the rawa into it and reduce the flame.
When rawa is cooked well and then add the cooked dhal and mix gently. Add one or two teaspoon ghee and mix it nicely.
In a kadai put the remaining ghee and when it is hot, add cashew nuts, asafotida powder, green
chillies, curry leaves and coarsely powdered pepper and jeera and fry just for a
second. Add this seasoning to the rawa-dhal mixture and mix well.

Suvaiyana rawa pongal is ready to serve.

This goes well with Coconut Chutney or sambar along with vadai.

Maida Dosa

Ingredients:

Maida : 2 cup
Rice flour : ½ cup
Red Chilli flakes : 1 tsp
Asafotida Powder : a pinch
Onion – 1 (finely chopped)
Green Chillies – 3 to 4 (finely chopped)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Cumin seeds :  1tsp
Curry leaves
Salt

Method:

Mix maida flour and rice flour along with salt and add enough water to make a thin batter. Keep this aside..
Heat oil in a kadai, then  add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add cumin seeds, red chilli flakes, hing, chopped onion, curry leaves and green chillies into the batter and saute well.
Mix this seasoning into the batter and mix gently.
Heat a tawa and wipe it with a tsp of gingelly oil.
Pour one big ladle of batter in the tawa and spread it.
Put 1 teaspoon of gingelly oil around the corners of the dosa.
Once it is cooked oneside, flip it over and cook on the other side as well.
Remove it from the tawa and serve.

Buttermilk Oats

Ingredients:

Quick Cooking Oats : 1 cup
Milk : 3 cups (optional - can be replaced by water)
Buttermilk : 1 cup
Fresh ginger : 1 " piece
Green Chillies : 2
Mustard  seeds : 1/4 tsp
urad dal : 1/4 tsp
Asafotida Powder : a pinch
Oil
Salt

Method:

Mix milk/water with oats and cook for 3 to 4 minutes stirring now and then.
Alternatively, you can also cook oats in microwave oven.
Remove from stove and keep it aside.Allow it to cool down.
When it is cooled down,  add buttermilk into the oats along with salt. Mix well.
Heat oil in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add ginger and green chillies and saute for a min.
Add this seasoning to the Oats buttermilk mixture.
Garnish with grated carrot, coriander leaves and grapes or pomegranate pearls.

PS:

I normally use low fat buttermilk to prepare this.. u can even replace it with curd as well.
This is very gud breakfast for the weight watchers..

Mor kulambu/ Mor Kuzhambu (Buttermilk kulambu)




Ingredients:

Rice : 1 tsp
Bengal gram dal : 1 tsp
Cumin seeds : 1 tsp
Garlic : 2
Small Onion : 2
Greenchillies :2
Scrapped coconut : 2 tsp
Turmeric powder : 1/2 tsp
Hing : 1/2 tsp
Buttermilk : 1 cup

Method :

Soak the rice, bengal gram dal, cumin seeds for 30 mins.
Grind the soaked ingredients along with garlic, onion, greenchillies and scrapped coconut.
In a bowl, mix the grinded paste into the buttermilk and also add turmeric powder and hing into it.
Now heat oil in a kadai, and then add mustard seeds, urad dal.
Once the mustard seeds starts spluttering, then add redchillies/more milagai into it and then add the grinded ingredients along with buttermilk.
Heat for few seconds and then turn off the stove.

his goes well with rice...

PS:

If u rinterested, then add paruppu vadai into this kulambu or even u can veg. like poosanikkai/vendaikkai etc..

Gongura Pachidi/Pickle/Chutney

Ingredients:

Gongura leaves : 1 cup (chopped)
Small onions : 1 cup
Big brown Onions : 1 (roughly chopped)
Coriander seeds : 1 Table spoon
Cumin seeds : 1/2 -3/4 tsp
Urad dhal : 1 tsp
Tamarind :  1small lemon size
Sesame seeds : 1 - 11/2 tsp
Red chillies : 10-12 (adjust to ur spice level)
Salt : to taste
Oil
Method:

Heat oil in a pan, then add Dhaniya seeds (1tablespoon) and fry for a min.
Then add 1 tsp urad dhal, 1/2-3/4 tsp cumin seeds, lemon size tamarind, 1-11/2 tsp white sesame seeds, 10-12 red chillies and saute well..
Keep this aside and allow it to cool.
Heat oil in a pan add roughly chopped onion and fry until it becomes transparent & then add the gongura leaves and saute well..keep this aside and allow it to cool down to room temp.
Then first grind all the dry ingredients first and then add the onion gongura mixture and grind it into a slightly coarse paste.

Note: Pls don't add water while grinding so that u can store it for a week..

Heat oil in a pan, then add a cup of small onions and fry for a min until it turns into light pink..
Then add the gongura paste and mix it well.
Gongura chutney is ready to serve..

Vendaikkai gotsu / Bhindi Gotsu

Ingredients:

Vendaikkai : 150 -200 gms (cut into 2"pieces)
Onion :1 (finely chopped)
Tamarind juice : 1/2 cup
Turmeric powder : 1/2 tsp
Jaggery : 1-2 tsp (powdered & optional)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Oil
Salt
Roast & Grind

Dhaniya/coriander seeds : 2 tsp
Jeera/cumin seeds : 1 tsp
Pepper : 1/2 tsp

Method:

Dry roast all the roast & grind ingredients in a kadai and grind it into fine powder.
Heat oil in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add onion and saute for a min.
once the onions become transparent, then add the ladys finger/vendaikkai and saute well.
When the lady's finger is half cooked, then add tamarind juice into it.
Also add turmeric powder and jaggery powder into it and mix it well.
Then add salt & grinded powder into it and mix gently.
And finally garnish with coriander and serve it hot.

This gotsu goes well with Rice...

Thursday, December 22, 2011

Rice kichadi ( a slightly different version of Pongal)

Ingredients:


Rice : 1 cup
Moong dal : 1/2 cup
Potato : 1 (finely chopped)
Cauliflower : 1/2 cup (finely chopped)
Grean peas :1/2 cup
Turmeric powder : 1/2 tsp
Red chilly powder :1-2 tsp
Ginger : 1" piece (finely chopped)
Green chillies : 2 (finely chopped)
Cumin seeds : 1 tsp
Ghee: 2 tsp

Method:

Heat ghee in a pressure cooker, then add cumin seeds and fry for a min.
Then add ginger,green chillies, potato,green peas, cauliflower and saute well.
Then add turmeric powder, red chilly powder and mix well.
At this stage add rice and moong dal and fry a min.
Then add 3.5 cups of water and close the lid.
After 3-4 whistles and then turn off the stove.
Delicious kichadi/pongal with vegetables is ready to serve.

Thursday, December 15, 2011

Karuveppilai Kulambu / Curry leaves gravy


Curry Leaves kuzhambu



Ingredients:

Curry leaves : 1 cup (fresh)
Pepper : 1 tsp
Cumin seeds : ¾ tsp
Red chillies : 5,6 (adjust to ur spice level)
Hing : 1 tsp
Tamarind paste : 1 tbsp (adjust to ur taste)
Mustard seeds : 1 tsp
Urad dhal : 1 tsp (optional)
Oil
Salt

Method:

Heat a tsp of oil and roast red chilies, pepper, cumin seeds and hing and allow it to cool.
Once it's cooled down, then grind the above roasted ingredients along with the fresh curry leaves and tamarind paste.
Heat oil in a kadai, then add mustard seeds and urad dal & allow it to splutter.
Once it's spluttering, then add the above paste along with a cup of water.
Allow it to boil in low fire & wait until the gravy thickens.
Once it's thickened, then turn off the fire.
Delicious Karuveppilai kulambu is ready to serve.

This goes well with White rice along with ghee and roasted pappad...

Milagu Kulambu / Pepper gravy


Milagu kulambu /pepper kulambu


 


 


Ingredients: 

Roast & Grind:

Red chillies : 3, 4 ( adjust to ur taste)
Pepper : 1 tsp
Urad dal : 1 tsp
Bengal Gram dal : 1 tsp
Cumin seeds : ½ tsp
Hing : ½ tsp
Cuury leaves
Tamarind Paste: 3-4 tsp
Salt

For Seasoning/Tadka:

Gingelly oil : 2 tbsp (use this oil only for this kulambu)
Mustard seeds : 1 tsp
Urad dal : 1 tsp

Method:

Roast the above roast & grind ingredients (except tamarind) and then grind all the dry ingredients along with the tamarind paste.
Grind this into a fine paste and keep it aside.
Heat gingelly oil in a kadai, the nadd mustards seeds & allow it to splutter.
Once it started spluttering, then add urad dal and fry for a min.
Now add the above grinded paste along with 2 cups of water and allow it to boil in a low flame.
When the gravy reduces to nearly half of the volume, then remove it from the fire.
Spicy milagu kulambu is ready to serve.

This goes well with White rice...
Also u can keep this gravy for 2-3 days...

Beans Kootu

Ingredients:

Fresh and tender french beans : 1 cup (chopped into 1/2" pieces)
Moong dhal : ¼ cup (lightly roasted)
Green chillies :3 (slitted into 2)
Onion : 1 (finely chopped)
Turmeric powder : 1 tsp
Salt :  to taste

For Seasoning/Tadka:

Ghee/Oil : 1 tsp
Mustard seeds : 1/2 tsp
Urad dhal : 1 tsp
Cumin seeds : ½ tsp
Curry leaves

Method:

Wash & soak moong dal for an hour & cook it with neccesary water with turmeric powder.
When the dal is half cooked, then add chopped beans, onion & green chillies.
When the vegetable becomes soft and cooked , then add salt to this mixture.
Mix well and turn off the stove.
Heat oil in a kadai, then add mustard seeds and allow it to splutter.
Once it's started spluttering, then add urad dal, cumin seeds and curry leaves.
Add this seasoning into the vegetable mixture.
Beans kootu is ready to serve.

This goes well with Rice/Rotis.

PS:
Instead of Beans, we can also use vegetables like cabbage, banana stem, chow chow & snake gourd etc and prepare the kootu in a same way..

Chilli Idli

Ingredients:

Lfet over Idlies : 5-8 nos (Cut into small pieces/cubes)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Bengal gram dal : 1 tsp (optional)
Red chilli powder - 1 tsp
Oil
Salt to taste
Method:

Heat oil in a kadai, then add mustard seeds and allow it to splutter.
Once it started spluttering, then add urad dal & gram dal and wait until the dals turn into light brown color.
Then add the idli pieces, red chilli powder & salt and mix gently.
Saute the above mixture for 2-4 mins.
Chilli Idli is ready to serve.

Wednesday, December 14, 2011

Poosanikai kootu /Yellow Pumkin Kootu

Ingredients:

Yellow Pumkin : 1 cup (chopped into cubes)
Onions: 1 (chopped finely)
Toor dal : 1/4 cup
Moong dal : 1/4 cup
Green chillies : 3-4 (slitted length wise)
Turmeric powder : 1/2 tsp/pinch
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Channa dal/Bengal gram dal : 1-2 tsp
Red chillies: 1-2
Curry leaves
Oil
Salt

Method:

Cook toor dal and moong dal in a pressure cooker for 2-3 whistles and keep it aside.
PS: Don't overcook the dals, becos if u overcook it ,then it will become mashy.
In a heavy bottomed kadai, cook the yellow pumkin along with green chillies, onions ,turmeric powder and little salt.
Once the pumkin is cooked, turn off the stove and keep it aside.
Now heat oil in a kadai, add mustard seeds and wait until it splutters.
Once it started splutering add urad dal and channa dal and fry for a min.
Then add red chillies and curry leaves into and then add the dal mixture & pumkin into it.
Mix it gently & yellow pumkin kootu is ready to serve.

This goes well with Rice/Roti/Chappathi

Carrot Poriyal

Ingredients:

Carrots : 2-3 shredded
Onion : 1/2 (Finely chopped)
Green chillies : 4 (slitted length wise)
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Channa dal : 1 tsp
Oil
Curry leaves
Coriander leaves
Lemon juice : 1 tsp (optional)
Salt to taste

Method:

Heat oil in a kadai and then add the mustard seeds and allow it to splutter.
Then, add the urad dal and channa dal.
Wait until the dals become light brown coloue and then add the green chillies and curry
leaves.
Then add the chopped onion and salt and fry until the onion become transparent.
Then finally add the shredded carrots and saute until the carrot is cooked.
Once it's cooked well & then turn off the stove.
Sprinkle the lemon juice and chopped coriander leaves.

This goes well with sambar rice..

PS: Do not cover the pan, while preparing this. if u did so, then the carrots will turn mushy.

Brocolli chutney

Ingredients:

Brocolli : 1 cup (brocolli flowerets)
Tomato : 1 or 1/2 (finely chopped)
Onion : 1 (finely chopped)
Green chillies : 2 (finely chopped)
Bengal gram dal : 1 tsp
Moong dal : 1  tsp
Coriander leaves
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Red chilly : 1-2
Oil
Salt
Lemon juice : 1 tsp
Method:

Heat oil in a kadai, then add chopped onions and saute until the onions become transparent.
Add tomato and saute well and then add brocolli and chopped coriander leaves and fry.
Also add chopped green chillies into it and cook well.
Keep this mixture aside & let it cool.
Heat oil in a kadai and fry moong dal & bengal gram dal in it.
Now transfer the sauted brocolli along with the fried dals into blender & grind it coarsely.
After that, add a tsp of lemon juice and mix gently.
Now again heat oil a kadai, add mustard seeds , urad dal, red chillies and cumin seeds.
Add this tadka/seasoning into the chutney.

This goes well with Idly/Dosa/Rice/Chappathi etc..

Wednesday, December 7, 2011

Aval Kesari/Puffed Rice Kesari

Ingredients :

Aval : 1 cup
Jaggery : 1 cup (1:1 ratio)
Ghee : 2-3 tsp
Cashew nuts : 5-8nos
Scrapped coconut : 2 tsp
Water
Method:

Heat a tsp of ghee and roast the cashew nuts and coconut and keep this aside.
Heat one tsp of ghee and raost the aval/puffed rice until it turns into light golden brown
colour.
PS: Dont over fry the aval.
Heat water in a bowl and once it's hot, then turn off the stove and add the roasted puffed rice.
Immediately within 2 mins, strain the water.
Heat little water and then add powdered jaggery into it and make a syrup.
At this stage, add the soaked puffed rice into it and mix gently.
At the end of the stage, add the fried cashew nuts and coconut into tht.
Yummy aval kesari is ready to serve.

Wheat flour Dosa

Ingredients:

Wheat flour : 1 cup
Salt : to taste
Water

For seasoning/Tadka:

Mustard seeds : 1 tsp
Urad dal : 1/2 tsp
Jeera/Cumin seeds : 2 tsp
Red Chillies : 2-3 (adjust to ur taste)
crushed Pepper : 1 tsp (Optional)
Onion : 1 (Finely chopped)
Oil

Method:

Mix wheat flour with salt and water in a bowl and make a batter like normal dosa batter consistency.
PS: Lumps should be avoided while preparing the batter.
Heat one tsp of oil in a kadai, add mustard seeds, urad dal.
Once the mustard seeds starts spluttering, add jeera, red chillies, pepper and chopped onions one by one.
Once the onion becomes transparent, turn off the stove & add this seasoning to the wheat flour batter. Mix gently.
Heat tawa and then spread this batter and cook the dosa on both the sides.
Wheat flour dosa is ready to serve.

This goes well with coconut chutney or green chutney along with sambar.

PS:

If u r not so much health consicious, then u can add a tsp of ghee while cooking the dosa, which gives nice arome and tastes better :-)

Semiya Idly/Vermicelli Idly

Ingredients

Semiya : 1 Cup
Ghee : 2 table spoon
Cashew nuts: 12 nos
Mustard Seeds : 1 teaspoon
Urad dal : 1 tsp
Bengal gram Dal : 1 tsp (optional)
Green Chillies :  2
Sour Curd : 3/4 cup
Salt : To Taste


Method:

Heat a tsp of Ghee in kadai,and fry the cashew nuts. Keep it aside.
Heat oil/ghee in a kadai, then add mustard seeds and urad dal.
Once the mustard seeds started spluttering add the Bengal gram dal and chopped green chillies into it and fry for a min. Keep this aside.
Now heat a tsp of ghee and fry the vermicelli until it turns into light golden brown color.
Remove the vermicelli from the fire and add sour curd, salt and water into it. Mix it well and make a thick consistancy batter.
Then add the fried cashew nuts and seasoning to the vermicelli mixture.
Cook this mixture in an Idly cooker like normal idlies. But it takes a little longer time than the normal rice idly.
Semiya/Vermicelli Idly is ready to serve.

Serve it along with Coconut chutney or Sambar.

Semiya Pakoda/Vermicelli Pakora

Ingredients:

Semiya(Vermicelli) : 1 Cup (slightly dry roast semiya in a kadai and keep this aside)
Gram flour/Besan flour: 1/2 Cup
Rice Flour: 2 tablespoon
Onion : 1 (Finely chopped)
Green Chillies : 2 (adjust to ur taste - Also cut it into vertically)
Chopped Ginger : 1" piece (optional)
Hing :1/4 tsp 
Salt To Taste
Oil for deep frying

Method:

Mix semiya with  besan flour, rice flour along with salt, hing, chopped ginger and green chillies & onion in a pan/bowl.
Heat oil in a pan and wait until the oil is hot.
Take a small ball size of the pakoda batter and drop it in oil. Repeat the same for all the remaining batter.
Deep fry the pakodas till it turns golden brown color and crisp.
Remove the pakodas from oil and keep it in a tissue to obsorb excess oil.
The crispy semiya pakoda /Vermicelli pakora is ready to serve.

If u want u can have this pakoda with coconut chutney..

This is a very gud evening time snack during winter /rainy season....

Sunday, December 4, 2011

Oats Dosa

Ingredients:

Powdered Oats : 3/4 cup (Grind the oats in a mixie)
Wheat Flour : 1/2 cup
Rava  : 1/4 cup
Curd : 2-3 tsp
Pepper : 1 tsp
Salt - to taste
For seasoning:
Mustard seeds: 1 tsp
Urad dal :1/2 tsp
Channa dal : 1 tsp
Jeera/Cumin seeds : 1 tsp
Green chillies : 2-3 (finely chopped)
Curry leaves : 10-15 ( finely chopped)
Ginger : 1"piece (finely chopped)
Onion : 1 (Finely chopped)

Method:

Mix Powdered oats, wheat flour and rava with required amount of water and curd to dosa batter consistency.
Heat oil in a pan,add mustard seeds, jeera, channa dal, urud dal, green chillies, curry leaves, ginger , onion , little salt and saute nicely till everything is mixed..
Add this mixture in the batter and leave it for an hour.
PS: If you are really in a hurry, you can use it as soon as mixed.
Prepare like normal dosas.. 

Oats dosa is ready to serve...


Thursday, December 1, 2011

Ven Pongal / Kara Pongal

Ingredients:

Rice - 1 cup
Moong dal/Green gram dal(split & unskinned) - 1/2 cup
Ghee and Oil - 2 to 3 teaspoons
Cashew nuts - 10 -12
Ginger : 1" piece (finely chopped & optional)
Asafoetida/Hing - 1/4 teaspoon
Cumin seeds - 2 teaspoon
Peppercorns - 1 ½ teaspoon (crushed)
Curry leaves
Salt - to taste

Method:

Heat very little ghee in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat and keep it aside.
Wash rice and roasted dal in water.
Cook Rice and dal together with salt in a pressure cooker.
PS: Add 3 ½ to 4 cups of water to cook in pressure cooker.
Heat ghee in a pan and then add cashew nuts and fry till it turns into light brown. Then add cumin seeds, ginger, peppercorns, hing and curry leaves and saute for 1 or 2 minutes.
Pour this seasoning into the cooked pongal and mix gently.

Serve it hot with coconut chutney and/or sambar.

Sweet Pongal

Ingredients:

Rice :  11/2cups
Moong dhal : 1/2 cup
Milk :21/2 cups
Water 11/2 cup
Grated jaggery :2 cups
Cashew nuts & kismis
Elachi powder
Ghee
Scrapped coconut

Method:

Boil milk in a vessel & add water and bring it toboil
Add rice into it & boil
In another pan dry the moong dhal & wash it and it to rice milk mixture.
Mix well & boil
Heat ghee in a pan , fry the cashew nuts and kismis & keep it aside.
Heat little ghee in a pan, fry the scrapped coconut & keep it aside.
pour the remaining ghee into rice,milk & dhal mixture & mix gently.
At this stage, add grated jaggery and well.
Once it's done, then add the fried cashew nuts, kismiss and coconut & mix.
Also add elachi powder, which gives a nice aroma to the pongal.
Sweet pongal is ready to serve.

Dal mixed Green Subji

Ingredients:

Masoor Dal :11/2 cups ( can also use moong dal / toor dal)
Greens ( mixed greens like pasalai keerai, mulai keerai & methi leaves etc) :2 cups - finely chopped
Onion :1 ( finely chopped)
Jeera :1 tsp
Ghee : 2 tsp
Red chilly powder :1/2 tsp
Turmeric powder :1/4 tsp
Amchur powder :1/2 tsp
Tomato :1( finely chopped)
Salt

To grind:
Green chillies: 2
Ginger :1" piece
Garlic :6

Method:

Put the green chillies, ginger & garlic into a blender & grind it ino a coarse paste with very little water. Keep it aside.
Heat ghee in a kadai, then add cumin seeds and fry for a min.
Then add chopped onions & saute until it turns into transparent.
Now add the grinded paste into it & saute until the raw smell goes.
Then add chopped tomato and fry. (Add little salt at this stage in order to cook the tomato)
Then add turmeric powder,red chilly powder & amchur powder and mix well.
Then add all the greens and saute well.
Then add cooked dal into this & fry for 2 mins.
Dal green subji is ready to serve.

This goes well with rice/chappahi/roti...

Tricolour Poriyal

Ingredients:

Cabbage : 1 cup finely chopped
Beans :  1 cup finely chopped
Carrot: 1 cup finely chopped
Onion : 1/2 finely chopped
Green chillies : 2-3 roughly chopped (Adjust to ur taste)
Cumin seeds : 1 tsp
Scrapped coconut : 1/2 cup
Garlic -1
Mustard seeds: 1 tsp
Urad dal  : 1/2 tbs
Oil
Salt to taste
Curry leaves

Method:

Wash the cabbage,beans and carrot & cut it into small thin slices.
Cook the vegetables in microwave with very little water fr 3-4 mins.
(In case microwave is not available, then pressure cook it for 2-3 whistles & not much).
In a blender, take scrapped coconut,1 small onion, cumin seeds,garlic and greenchillies and grind it coarsely. Keep this aside.
Heat oil in a pan and then add mustard seeds,urad dal.
Once mustard seeds splutters, then add cumin seeds, curry leaves and onion.
Cook until the onion become transparent.
At this stage, add cooked vegetables and then sprinkle salt to it.
Saute well and then add the grinded coconut mixture and mix gently.
Turn off the stove and garnish with chopped coriander leaves.
Tricolour poriyal is ready to serve.

Serve hot with sambar rice.

Carrot Payasam/Kheer

Ingredients:

Grated Carrot:1cup
Milk:2cups
Sugar:1-11/2cup (adjust to ur taste level)
Ghee:2tsp
Cashew nuts:5-10
Elachi powder:1tsp

Method:

Steam cook the carrot in a steamer and grind it along with 4-5 cashew nuts.
Keep tis aside
Heat milk in a pan/kadai until it's boiled.
Once it started boiling, then add the grinded carrot into the milk.
In the mean time, heat 2 tsp ghee in another kadai, and fry the remaining cashew nuts and keep it aside.
Once the carrot and milk mixture is cooked, then add fried cashew nuts into itand mix well.
Then add suger into it and mix well.
At the end, add a pinch of elachi powder and turn off the stove.
Serve hot or cold.