Bread Halwa

Had some Leftover Brown Bread, was in no mood to toast it for Breakfast, instead tried this bread halwa, tasted great.

Ingredients

5 slices of Brown Bread

2 pods of Cardamom, crushed

3/4 cup Milk

1/2 cup Sugar (add or reduce, as per taste)

2-3 tbsp of Ghee

Roasted Nuts for Garnishing

Method

Toast the Bread Slices Crisp. I Microwaved them @ high for 4 minutes, they came out really like Rusk!!!!! Cool them a little, break them and powder them in a Mixer. Got your Bread Powder here!!!!

In a Hard-Bottom Pan Add bread powder, Milk, and Sugar let it mix well and Cook. When this mixture starts leaving the sides of the pan, add Ghee and Cardamom powder.

 When the Ghee starts coming out of the halwa, take it off the flame, Pour on a greased Plate. Wait for 15-20 Minutes, Garnish with Nuts and Serve. I actually greased the plate and arranged the nuts on that plate and poured the halwa on top of it.

Sending this CWS-Cardamom Seeds hosted by Priya

RIDGE GOURD KOTHSU

பீர்க்கங்காய் கொத்சு

This ridge gourd kothsu is a delicious accompaniment for dosai and idli. The final gravy must not be very thick. Nowadays the ridge gourds sometimes are having bitter taste. Hence it is better to taste it before cooking.


Ingredients:


Green gram- 1 cup
Ridge gourd- half kilo
Slit green chillies-3
Mustard seeds- 1 tsp
Turmeric powder- half sp
Asafetida powder- half tsp
Chopped onion- half cup
Crushed tomato- 2 cups
Tamarind- a lime size
Sambar powder- half tsp
Salt to taste
Oil- 4 tbsp
Curry leaves- 1 arc
Chopped coriander- half cup


Procedure:


Soak the tamarind in 2 cups of water for half an hour and then extract its juice.
Boil the green gram with the turmeric powder and enough water until it is almost cooked.
Cut the ridge gourds in to 1cm cubes and add them to the boiling green gram with the green chillies.
When the vegetable is cooked well put off the fire and mash them finely with a potato masher.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion with the asafetida powder and fry them for a few seconds.
Then add the tomato with the greens and cook them until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind extract and allow it to boil for a few minutes.
Now add the cooked vegetable with enough water and sprinkle the sambar powder.
Boil the kothsu for five minutes.

Lemon Good Rasam

Dear friends,

I have been traveling this month and haven't gotten a chance to read all your comments on my previous post until now. Thank you so much for the same. As I will be busy for a few more weeks, I may not be able to sign in to my blog. I will disable the comment option temporarily. I will enable it once I get some time to sit back and read each and every comment. If you have any questions regarding this recipe, you may send me an email by clicking the "contact me" link on header menu.
In regular rasam, we cook dal separately and add it to boiling tomato-rasam powder mixture. In good rasam, we add uncooked dal along with tomato and rasam powder to water and boil together.

Ingredients:
Tomato - 1
Hing - 1/4 tsp
Rasam Powder - 1.5 tsp
Lemon - 1 medium (add more if needed)
Masoor Dal - 2 tbsp
Coriander leaves - a few
Salt
Green chilli - 1 (optional)

Seasoning:
Mustard seeds - 1 tsp
Jeera- 1/2 tsp
Curry leaves - a few
Ghee - 1 tsp

Method:
In a vessel, add 2 cups of water, chopped tomato, salt, hing, rasam powder, whole green chilli, masoor dal and boil it for 12 minutes or until tomato turns soft.
Add 1.5 cups of water again and bring it to a boil.
Turn off the heat.
Tamper with mustard seeds, curry leaves and jeera in ghee.
Granish with coriander leaves and squeeze lemon juice.
Mix well and serve with hot rice and curry!