Sweet potato Halwa (SaKaravellikazhngu)

My favorite sweet, only for main reason that it had pretty less sweet content. I am not a sweet tooth person at all. its also very easy to make.

Ingredient:

Sweet potato 1
Sugar 3 spoons
butter (melted will also work) as needed
Dried grapes to garnish

Cardamom for flavoring (3)

Prep: 30 mins

Cooking time: 30 mins

Servings: 4

Method:

Pressure cook sweet potato in milk or water with a pinch of salt. (Salt is added to make the Halwa not very sweet). Once the pressure is released, peal the skin off SweetPotato and smash it such that a smooth paste is formed. 

Take a shallow flat bottomed vessel, and add sweet potato to it. Cook it until the water in it is vaporized (this is the longest process, takes about 15-20 mins). Now stir in 5 teaspoon of milk to it and cook for 5 mins.

Finally add butter and sugar (as per taste) and stir until the butter is completely melted and sugar is completely dissolved. Keep stirring until a nice aroma rises. (This takes about 5 mins)

Melt one spoon of butter or ghee, and once it is hot add dried grapes and cardamom, add it to halwa. (this is just for tempering or garnishing) 

The sweet potato halwa is ready for serving (best served when hot)!

Always the keep the heat very very very low and keep stirring often as halwas are liable to burn.

Enjoy ur hot yummy halwa

Mutter Paneer

Ingredients:

Peas (Mutter) - 2 cups

Paneer (cottage cheese cut in to cubes) - 1 cup

Onion (big one)- 1 

Tomato - 3

Ginger-Garlic Paste - 3 spoons

Jeera (cumin seeds) as needed

Garam Masala, Salt, Aamchur, Kichten King Vegetable Masala, red chilli powder, (haldi) Turmeric powder as per taste and needed.

Prep Time: 10 minutes

Cooking Time: 20-25 minutes

Servings: 5

Method: 

To salted water,add Paneer. Boil water until Paneer is soft to touch, then drain the excess water using a strainer.Leave the Paneer in teh strainer so that any remaining water will dribble out.

Add oil to a thick bottomed vessel and heat it. Add Jeera, to it and wait until it splutters. Then add, cut onion and ginger-garlic paste and saute until the onion turn translucent and the raw smell of ginger-garlic paste is gone. Now add the masalas, turmeric & chilli powder and saute for 10 secs. Add Peas to this mix and saute/cook in low flame until peas becomes soft to touch. Now add paneer, aamchur and salt. Stir and cook for 10 minutes at very low flame, then remove it from heat.

Garnish it with coriander to add aroma! Serve with hot chappathis or naans!!

ThenKuzhal Murukku

One of my fav snack and very easy to make. 

Ingredients:
1 cup of rice flour
2 spoons of udad flour
2 spoons of besan flour
salt as needed
a pinch of asafoetida
a spoon of butter
water to kneed
oil for frying

Prep Time: 10-15 minutes. But if u making it from scratch like making the rice flour atleast a day.

Cooking time: 20 minutes
Servings: 2

Method:
Sift all the flours together using sieve to get a fine smooth dough. Add salt as per taste and asafoetida, butter and kneed the flour in to nice dough of chapathi/pizza dough consistency. Heat oil and test the oil by adding small bit of the dough, if it raises immediately. Use the thenkuzhal maker to different shapes of thenkuzhal and add it to oil. Fry until golden hue appears. 

Serve yummy thenkuzhal as snack with tea or with pudina chutney!!