Krithi's Recipes

COCONUT MILK RICE THIS RECIPE IS ONE OF MY FAVOURITE  WHICH IS VERY TASTY AND EASY TO PREPARE. COCONUT MILK RICE IS A LESS SPICY FOOD WHICH TASTES GOOD WHEN COOKED IN BASMATI OR SEERGA SAMBA RICE. SINCE IT IS A LESS FLAVORED RECIPE IT GOES WELL WITH CHICKEN, EGG GRAVIES AND EVEN WITH VEGETABLE CURRY. THE INGREDIENTS IS VERY FEW AND ALSO TAKES VERY LESS PREPERATION TIME.  INGREDIENTS 1. SEERAGA SAMBA / BASMATI RICE ( 1 AND 1/2 CUP SOAKED) 2. COCONUT MILK ( 2 CUPS) 3. WATER ( 3/4 CUP) 4. ONION ( 1BIG CHOPPED) 5. TOMATO ( 1/2) 6. PUDINA / MINT LEAVES ( 1 CUP WASHED) 7. GINGER GARLIC PASTE ( 1 SPOON) 8. CORIANDER POWDER ( 1/2 SPOON) 9. ALL SPICES ( 1CINNAMON,1 CARDAMOM, 2 CLOVES, 1 BRINJI LEAF) 10. SALT 11. .OIL / GHEE DIRECTIONS 1. TAKE A PRESSURE COOKER, ADD OIL OR GHEE. WHEN OIL HEATS, ADD ALL SPICES AND WHEN AROMA COMES ADD ONION AND SAUTE WELL. 2. ADD GINGER GARLIC PASTE, MIX WELL. 3. NOW ADD TOMATO AND MINT LEAVES AND COOK WELL. 4. NOW

CARROT LADOO / CARROT COCONUT TRUFFLES CARROT LADOO IS A DESSERT WHICH IS VERY HEALTHY AND TASTY. THIS IS VERY EASY TO COOK WITH VERY SIMPLE AND EASILY AVAILABLE INGREDIENTS AND IS MOSTLY PREPARED DURING FESTIVE SEASONS OR HOUSEHOLD FUNCTIONS. HERE IS THE STEP BY STEP PROCEDURE FOR THIS EASY AND YUMMY RECIPE. INGREDIENTS 1. CARROT ( 2CUPS GRATED) 2. COCONUT ( 1 CUP SHREDDED) 3. SUGAR( 3/4 OR 1 CUP) 4. CARDAMOM POWDER ( 1/4 TSPN) 5. CASHEWS & RAISINS  6. GHEE DIRECTIONS 1. IN A PAN ADD 1 SPOON OF GHEE AND FRY RAISINS AND CASHEWS AND KEEP ASIDE. 2. ADD 1 OR 2 SPOONS OF GHEE AND FRY GRATED CARROT, WHEN THE CARROT BECOMES SOFT ADD COCONUT AND MIX WELL.  3. WHEN BOTH THE CARROT AND COCONUT ARE MIXED WELL ADD SUGAR, STIR WELL, COVER WITH A LID AND COOK IN LOW FLAME FOR 5 MIN. 4. IF THE CARROT BECOMES MUSHY THEN ADD CARDAMOM POWDER, FRIED CASHEWS AND RAISINS 5. NOW MAKE BALLS BEFORE THE CARROT BECOMES COOL.

BOTTLE GOURD MANCHURIAN BOTTLE GOURD IS A VERY COMMONLY USED AND HEALTHIEST VEGETABLE. BOTTLE GOURD MANCHURIAN IS VERY TASTY AND EASY TO PREPARE. THIS INDO CHINESE RECIPE USING MIXED VEGETABLE IS POPULAR IN INDIA. I TRIED THIS USING BOTTLE GOURD WHICH TASTES GOOD AND I SHARE THE STEP BY STEP PROCEDURE  FOR THIS RECIPE. INGREDIENTS 1. BOTTLE GOURD ( PEELED & GRATED) 2. CORN FLOUR 3. ALL PURPOSE FLOUR  4. GINGER GARLIC PASTE 5. TOMATO SAUCE 6. PEPPER POWDER 7. RED CHILLI POWDER 8. ONION ( 1 FINELY CHOPPED) 9. SALT 10. OIL ( FOR FRYING) 11. CAPSICUM ( 1 SLICED)  12. SOYA SAUCE DIRECTIONS 1. IN A MIXING BOWL, ADD GRATED BOTTLE GOURD ( TIGHTLY SQUEEZE GRATED BOTTLE GOURD WITHOUT WATER), CORN FLOUR, ALL PURPOSE FLOUR, GINGER GARLIC PASTE, TOMATO SAUCE, SALT, PEPPER, RED CHILLI POWDER AND MIX WELL. 2. MAKE SMALL BALLS USING THIS PASTE. 3. IN A HEAVY BOTTOM PAN, FRY THESE BALLS WHEN THE OIL IS IN MEDIUM HEAT.  4. NOW TAKE A COOKING PAN AND A