Almond -Carrot Kheer

Almond - Carrot Kheer is a sweet dish, prepared using jaggery and fresh milk. It is easy, tasty and we can have them at any time of the day. Cold or Hot both taste delicious. Fresh almond drink is always better as you know.  Here I used jaggery instead of sugar to make it completely healthy. You can use jaggery as you like more or less according to your wish. I used to prepare this kheer with using sugar for the sweetness. When I was just thinking to make the kheer little more healthy side, it flashed in my mind is that better use jaggey, that too with small portion.

This is a healthy drink for the whole family. Almonds, carrots and milk have lots of beneficial values in them. Lets see some benefits of eating Almonds.

Almonds help to lower the bad cholesterol. They protects artery walls from damage. Almonds help build strong bones and teeth. They provide healthy fats and aid in weight loss. almonds lower the rise in blood sugar and insulin after meals. They also help provide good brain function. They nourish the nervous system.

Milk  provides calcium which helps to maintenance of healthy bones and teeth. Calcium is also important for blood clotting and wound healing maintaining normal blood pressure. Milk is also one of the important nutrient found that helps with sleep, muscle movement, learning and memory. Milk is rich in potassium and Vitamin D. Milk also provides magnesium, phosphorus, Vitamin A, Vitamin B-6, and Vitamin B-12.

Here is a recipe of  " Almonds -Carrot Kheer " as I said it will be liked by all age group.

Things Needed :

Carrots : 2 To 3 (Medium sized)
Almonds : 15 ti 20 (or One Handful )
Jaggery : 1/2 Cup
Cardamom : 5 to 6
Milk : 2 Cups

 

Method :

1. Wash and scrape out the outer skin of carrots and cook with a cup of water.

2. Uncover the cardamom pods and powder it.

3. Keep a pan on the fire and put a cup of water. Put jaggery and let it melt nicely. Sieve the jaggery and keep the cleaned jaggery aside.

4. Put almonds in hot water and leave it for 10 minutes. Remove the almond skin.

5. Now grind almonds, crardamom pods and cooked carrots till paste. Remove the mixture from liquidizer and keep it aside.

6. Keep a big pan on the fire and put ground mixture and  cleaned jaggery . Mix it well and let it boil nicely.

 7. Now shift the boiled kheer to a serving bowl. Cool it and mix it with fresh milk when it is cooled a bit.

8. Serve ready "Almond -Carrot Kheer " at any time of the day.

Note :

Do not add more carrots since it overtakes the flavour. Using sugar is optional. It taste differ. Do not add any ghee or butter to it.Adding Cashew nuts will enrich the taste. I have not added it. Adding more or less jaggery is also an optional. Adding more water is also an optional. But it does not taste that good. Adding coconut milk is also an optional. It adds to the taste and richness to the kheer.

Time  : 20 minutes.
Serves :  5 to 6

Basale leaves Curry

"Basale soppu"  or  " Basella alba" is an edible perennial vine. It is known in many various common names, like Pui, Vine Spianch, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, malabar spinach and ceylon spinach are some.

Ready to serve Basale leaves Curry

In India we use basale in many dishes. Basale or Basella alba is known as pui shak in Bengali, poini bhaji in Gujarathi, Basale soppu in Kannada, Valchi bhaji or Vouchi bhaji in Konkani, Vallicheera in Malayalam, Mayalu in Marathi, poi saaga in Oriya, Kodip pasali in Tamil, Bachhali in Telugu and Basale in Tulu.

Basale leaves which are used here particularly is from OUR GARDEN. We can grow them in small pots.

Let us see some benefits of Basale  Soppu.
Basale soppu is rich source of vitamins like vitamin A, Vitamin C, Iron and Calcium. They are rich in soluble fiber and helps in fastening digestion process..

Here is a recipe of Basale leaves curry and this curry goes very well with almost all the main dishes like chapatis, poori, roti, idli, Vada, any kind of dosa, plain rice. No onion or garlic is used in this curry.

Things Needed : 

Baslae leaves : 1 Bowl
Harave soppu (Amaranth leaves)  : 1 small Bundle 
Channa dal : 1 Table spoon
Urid dal: 1 Tea spoon
Coriander seeds : 1 Table spoon
Methi seeds : 1/4 Tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Turmeric powder : a pinch
Coconut : 3 to 4 Table spoons
Salt : To taste
Oil : 2 Tea spoons.
Tamarind : a small marble size.
Jaggery : 1 Table spoon (Optional).

Method :

1. Wash and cut Baslae and harave (Amaranth ) leaves into small. Cook until they turn soft. Keep it aside.

2. Grate coconut and keep it aside.
3. Now keep a small pan on the fire. Put 1/2 Tea spoon of oil. Add methi seeds and fry till they turn brown.

4.Add channa dal and urid dal and fry them till they turn golden brown.
5. Add coriander seeds and red chilly. Fry them for 1 minute and put off the gas.
6. Now grind this mixture with coconut and small marble size tamarind. (Remove the seed if there is and wash it before use).

7. Keep a pan on the fire. Add cooked basale soppu, jaggery, turmeric powder and ground coconut mixture. Add salt. Mix it well.
8. Now boil nicely for 2 to 3 minutes. Stir slowly in between so that it does not get burnt at the bottom.

9. Put the ready to serve curry in to a serving bowl.

10.. Keep a small pan on the fire and put a tea spoon of oil and heat. Add mustard seeds and ingh. Add curry leaves when the mustard seeds splutter. Add this mixture to ready to serve Basale curry and serve with the main dish you have prepared.

Ready to serve Basale Leaves Curry . Serve with the main dish you have prepared.

Note : 

Using coconut is purely optional. Using onion and garlic also an optional. Normally they say when you add garlic splutter it adds to the taste of basale curry. ( but I do not use them ). Adding more or less chilly is also according to your wish.  You can use any vegetables if you want. Brinjal goes very well with this curry. Potatoes also will be a good combination.
Time : 15 minutes.
Serves : 4.