Carrot Halwa or Gajrela is so common to the extent I almost forgot there could another way to go about it.
It was only when I thought to make it kid friendly in a way they enjoy it too rather than it being interesting enough as a orange veggie sweet. It did sound like a good idea and was well taken by both my daughters too. The only change is I added wholewheat vermicelli and unrefined cane sugar, you can use jaggery too.
Here is a simple yet interesting version which can be snacked out or served as a dessert too
Serves – 4
Preparation time – 10 minutes
Cooking time – 20 minutes
3 medium carrots grated (dark red variety)
1.5 cups milk
1-2 tbsps unrefined cane sugar
For vermicelli preparation
1/4 cup roasted vermicelli
1/2-1 cup milk
1 tsp kishmis/ raisins
1 tsp choped almonds
1 tbsp ghee
1. Take a pressure cooker and add carrots and milk and take about 3 high whistles.
2. Once it cools down, open the lid and transfer to a vessel and add vermicelli and let it cook.
3. After 5 minutes add 1/2 cup milk and let it cook on slow flame stirring continuously. Once cooked add sugar/ jaggery.
4. In the meanwhile take a pan and add ghee, almonds and raisins, and saute a bit.
5. Garnish over the halwa and serve hot with vanilla icecream or can be had as is.
1. You can make it watery by adding more milk and serve as kheer too.
If you like the recipe, do mention your comments in the Comments sections.
The best children day celebration I ever had was at an Ashram nearby and I still keep going year after year. It makes helps me connect to children and yes it is their special day. I almost stopped celebrating birthdays and now we get to involve them into more such celebrations. Well, they are pretty much OK with the idea and all so happy to mingle with other people too, it makes them connect to their home and in a way our family too loves meeting up with them.
Few things we planned in advance the cake, the food and there was desert made by me few truffles. It was a day filled with fun and frolic.
- The cake
Cake cutting with children. They all look so overwhelmed..
2. The food
We got the food ordered from Ammi’s biryani, quiet nice and filling must say.
Homemade truffles well they relished it.
And this year we decided to Go Bananas and Oranges..
When life throws bananas and oranges at you go give them off 😉
Pictures to be uploaded soon.
Its Children’s day tomorrow and what better than some fruits with Custard Sauce. It is not actually custard but a nice and yummy light sauce that can be poured over just anything like cakes or over fruits. My children love this and its surely a hit at home among children and elders too. To make this sauce
1/4 litre toned milk (Remove 3 tbsps milk and heat and set aside)
3-4 tablespoon milkmaid (as per desired sweetness)
Raspberry custard powder – 2 tbsps
Milk – 3 tbps
For fruit bowl
Fruits like chickoo, banana (kerala variety long) , grapes/raisins
1) Heat the fresh milk, if already heated milk then just heat it again. Prior to reheating remove 3 tbsps milk.
2) Add the milkmaid and stir well.
3) Once the milk starts to bubble, add the cold milk (mix cold milk + 2 tbsps raspberry custard powder)
4) Stir well, you will see the sauce begins to thicken in about 2-3 minutes. Allow the sauce to cool. Then move to the refrigerator.
5) Arrange the bowl with cut fruits like chickoo and banana.
6) Once the sauce is cooled pour it over the fruits and serve immediately.
1. This assortment tastes well with cold and hot sauce as well.
2. If you want more thicker custard sauce you can use cream/ full fat milk.
3. Tastes good in the noon may be after school is a good idea.
4. You can store the remaining sauce in the refrigerator and use the next day too.
Keep watching Hearts To Win for more recipes.
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Babycorn soup is a light soup that can be had during winters. It just needs steaming of a few ingredients and then good to go. Its winters and soups will do good for you with a dash of pepper.
5-6 piece of babycorn/ 1/2 corn put whole, whatever available
3-4 brocolli pieces
1/2 onion cut fine
1 tbsp butter
Milk – 2 tbsp
1.5 cups water
1. Take a cooker add, 1 tbsp butter and fry 1/2 finely chopped onion.
2. Add round cut babycorn, carrots, brocolli and add about 2 cups water and give it about 2 whistles.
3. Remove a 1 tbsp of babycorn, carrots and brocolli which can be used as garnish.
4. With the remaining ingredients and water just blend along with 2 tbsp milk upto 2-3 minutes.
5. Remove and serve warm with garnish of babycorn, carrots and brocolli.
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One of the problems that occurs during rains is concerning water. Be it food, general health or skin care. Here are few dos and don’ts for rains. Firstly cold, cough and viral fever are common problems due to change in weather conditions. Secondly, rodents like mice and rats are also result water borne diseases like cholera more in this season. Viral diseases are also common in this season.
- In case of throat infection, drink warm water as far as possible
- For kids carry an extra pair of socks in case you go walking to school to ensure you stay dry during the rains.
- Rain care accessories like umbrella and raincoat will be good to carry along to avoid you from getting wet and further putting you at risk of catching cold.
- Wear comfortable yet warm clothes when it gets cold in order to maintain the body temperature.
- Washing of hands prior to any meal or washing of hands and legs prior to having a meal will be beneficial.
- Closing the windows by 6 pm to avoid mosquitoes will ensure you have a good night sleep.
- Vitamin C in form of oranges, amla, guavas, lime juice can be taken to steer away from colds.
- Roadside food should be avoided during rains due to hygiene issues.
- Dry fruits can be included in your diet.
- In case of young children before the age of three proper clothing with full sleeves and head cap is beneficial while taking them out.
- Full sleeve clothes will protect the skin and keep mosquitoes at bay.
- It is always good to change your clothes if you are wet instead of getting into the airconditioned room.
- If you get wet it is good to have a warm/ hot water bath instantly.
- Do not keep moist clothes in the same room in order to avoid cold. Clothes best dried in the morning if possible.
- Do not move near marsh lands/ stagnant water during the day time to avoid dengue or malaria.
- Keep the swamps and stenches clean as possible in order to avoid mosquitoes and fruit flies.
- For fruit flies you can sprinkle neem powder wherever possible in wet waste.
- Check pots around your house for stagnant water accumulated they could be carriers of dengue or malaria.
- Better to avoid dairy products and citrus food after 6 pm as they aggravate colds and cough.
- Cold food such as icecreams, kulfis should be avoided at nights/ even during the day to avoid tendency of catching a cold, cough and thus leading to fever.
- Children should avoid playing in rains to avoid infections.
- Eucalyptus oil if applied to a small napkin and inhaled can provide good relief from cold.
- Tulsi tea made by boiling 3 glasses water and 11-12 tulsi leaves and sipped water 3 times a day can provide good relief.
- You can apply a coat of lemongrass oil on hands and legs of children to protect them from mosquitoes.
- Slightly hot food rather than warm food will do good in the rains
- Wheat and gram flour (mixed rotis can be made in ratio cups 3:1)
- Mustard oil proves benefitial during rains, it can be altered with coconut oil for cooking.
- Hot soups vegetable and chicken with pepper added are benefitial in colds.
- For children above 2 years in case of cough – Take vicks and apply on the soles of the feet and cover with socks. Apply mildly over chest and back for better relief.
- Drink as much as water as possible as you tend to feel parched all the time in monsoon.
- Food with pepper, clove and ginger are good for monsoons. Also pepper and ginger can be added in tea.
All the best. Stay healthy.
This traditional Manglorean gravy goes well with rice and any fried dish. Its a regular fare at most households and best complimented during the rains. It makes an wholesome curry with vegetables in it and can be pre-planned and made for two days. Raw banana a healthy alternative to potatoes and moong to take care of your protein intake. A good combination of iron and proteins.
1 raw banana (cut in pieces)
½ cup brown/ green moong (soaked for 3-4 hours)
1 tsp peanuts (optional)
½ medium onion
½ tsp jeera
1 tsp coriander seeds
½ tsp turmeric (to be added in the gravy later not while grinding)
1 tsp mustard
Few curry leaves
5-6 bedgi chillies
A pinch of hing
1. Fry all the ingredients in a little oil till light brown in colour.
2. Grind all the ingredients with little water
3. Pressure cook the raw cut banana and moong on moderate flame and close just before the whistle is out.
4. Transfer the steamed banana and moong into a vessel and add the thick masala, turmeric check the thickness of the gravy and add masala water if required.
5. Let it cook for 5-10 minutes
6. Take a small tempering vessel add oil, mustard, curry leaves and hing. Once the mustard splutters add over the gravy.
7. Serve with rice.
- Usually the gravy does not need peanuts but I had made a mixture of peanuts and coconut just added it and it tasted as good and added bulk to the gravy.
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This low calorie option of Paneer and Methi make a very unique combination, well usually kasuri methi is used but the unusual combination of a few fresh methi leaves is nothing like it in the cold weather.
Paneer is a good option of calcium and good for your bones. Methi is rich in follic acid good for skin and hair too. You can use methi more frequently in different combinations.
Paneer Methi Curry (Opos Method)
Ingredients (Serves 4)
200 gms paneer
2 tomatoes (ground)
1 small onion
1 tsp corriander seeds (pounded)
Whole garam masala (4 cloves, 1 pc cinnamon, 1 tej patta)
1 cup water
1/2 cup milk
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
2-3 sprigs of methi leaves
A small piece of jaggery (optional)
1 tsp butter
1 tbsp oil
1. In a cooker take butter + oil; add the whole garam masala, pounded corriander seeds and let the flavours release into the oil.
2. Add onion and ground tomatoes and fry for 5-10 minutes
3. Add all the powders, mix well, add paneer, methi leaves, jaggery, water, milk and close the cooker lid.
4. On moderate flame steam and just close the gas before the whistle.
5. Serve with pulav/rotis.
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