1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut 3/4 cup ghee 2 cups sugar
Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.
Required ingredients :
Rice — 3 cups
Tamarind Extract — 5 tbsp.
Split Bengal Gram — 2 tbsp.
Peanuts — 0.5 cup
Mustard Seeds — 0.5 tsp.
Dried Red Chile — 5
Green Chile — 4
Black Pepper Corns — 8
Turmeric Powder — 0.5 tsp.
Oil — 0.5 cup
Water — 5 cups
Coriander Leaves — 1 bunch
Curry Leaves — 20
Sesame Seeds — 1 tbsp. (powdered)
Asafoetida — 0.5 tsp.
Salt to taste
In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the
rice and mix thoroughly. Keep it aside.
Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split
bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add
coriander leaves,remaining curry leaves, asafoetida, sliced green chiles and tamarind extract. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet and
add it all to the bowl containing rice. Mix thoroughly. Serve with Verusanagapappu Pacchadi or plain yoghurt.
Preparation time: 40 minutes