I am sort of now getting used to my hectic mornings. After almost a month, it's only natural one gets used to lazy mornings. Though I always wake early, the mornings will be spent loitering around facebook or reading my friends blogs. Now that gets curbed and I will have to allocate a different time to do these activities.
School reopens next week for the boys and we will have to make them get used to the early mornings. I have strictly told them that they ought to have their breakfast at home before leaving for school. I will have to wait and watch.
Now coming to the recipe of the day, this twist with the regular
carrot halwa, is a recipe from Amma. I am not sure if this was her own
creation or from her dairy. I just know the taste was awesome and the
texture was so creamy and silky. The moong really lends itself to the
halwa and you won't even notice it, until being told. We used to be a
great fan of Carrot halwa, the one halwa that gets done most at home.
And in so many ways as well.
We have sort of given up
making sweets at home, at least the traditional ones like Payasam or the
halwas, as there are hardly any takers for these sweets. I can never
understand how my boys don't like these. Can you believe they have not
tasted any of our traditional sweets? The max they have tasted is Son
Paddi and that of course is a store bought.
sweet now is scarified because of so many health restriction from other
family members. However I don't impose a restriction on the dishes my
kids eat, like the pizzas or pooris. Well if they don't eat now, when
will they ever!
Anyway, now for the recipe that will take your simple meal to another level, you must try this for sure!
Microwave Carrot Halwa
Rice Cooker Carrot Halwa
Carrot Halwa with Condensed Milk
Carrot Moong Dal Halwa
Carrot, grated - 2 cups,
Moong Dal - 1/2 cup, dry roast and boiled in pressure cook
Milk - 2 cups
Sugar - 1 & 1/2 cups
Ghee - 1/4 cup
Roasted Nuts for garnish (Used Almonds, Cashews and Raisins)
How to make the Carrot Moong Dal Halwa
In a non stick pan, heat ghee and roast chopped nuts, raisins till done. Remove and keep it aside.
Next in the same pan, roast the grated carrots till the raw smell leaves. This takes about 5 - 7 mins on high.
Pressure cook the moong dal and keep it aside.
Then once the carrot is roasted, add the milk and simmer for few minutes. Then bring to boil and cook for 10 mins. Then add the boiled moong dal and sugar together. Mix well. Cook till the moisture evaporates and becomes creamy.
Finally add the roasted nuts and serve hot
This goes for the June Week 1, Cooking from Cookbook Challenge