FENUGREEK LEAVES PORIAL

Ingredients:

Fenugreek leaves - 1 bunch

Onion - 1

Green chillies - 2

Mustard seeds - 1/4 tsp

Green gram split - 2 tbsp

Grated coconut - 1/2 cup

Oil - 1 tbsp

Cumin seeds - 1/2 tsp

Salt to taste

Preparation:

First chop green chillies, onion and fenugreek leaves.

Heat oil in a pan and splutter mustard seeds. After that add green gram splits and mix until it turns light brown.

 

Now add chopped green chillies and chopped onions. Saute until it becomes translucent. 

Now add chopped leaves, add salt and mix well. Cover the vessel with a lid and cook for about 5 minutes. 

After it is cooked well add cumin seeds and grated coconut. 

Mix well and serve with rice.

BLUEBERRY WAFFLES

Blueberry Waffles

Ingredients:

Blueberries - 125 grams

All purpose flour - 2 cups

Sugar - 1 tablespoon

Baking powder - 3 teaspoons

Salt - 1/2 teaspoon

Eggs - 2

Milk - 1 1/2 cups

Melted Butter - 1/4 cup

Preparation:

Separate egg yolk and white and beat separately. Beat egg white until stiff.

Now mix together all the dry ingredients.

Add milk and beat well.

Now add beaten egg yolk and melted butter. Mix well.

Now fold in blueberries and finally stiffly beaten egg white.

Preheat the waffle iron and add the batter.

When done remove and serve with whipped cream.

CARROT KESARI

Required:
Carrots - 3 medium sized
Semolina/Rava - 1/2 cup
Sugar - 1/2 cup
Ghee - 1/2 cup
Cardamom powder - 1/4 tsp
Cinnamon powder - 1 pinch
Cashew nuts - 2 tbsp
Raisins - 2 tbsp

Preparation:
Grind carrots into smooth paste. In a pan add 2 tablespoon ghee and roast cashews and raisins. Keep it separately. In the same ghee add carrot paste and stir till raw flavor is removed. Add hot water and let it boil well. Now add rava and stir continuously. When it starts to thicken add sugar, cashews, raisins, cinnamon powder, cardamom powder and mix well. Again when it thickens add ghee little by little and mix until kesari is done.