Hagalakayi(Bitter Guard) Gojju

Ingredients:
4 medium sized Bitter Gourd / Hagalakayi
1/2 tsp of Turmeric powder
Medium lemon siized Tamarind
5 - 6 medium lemon sized Jaggary
3/4 - 1 tsp Chilly powder
1.5 - 2 tsp Rasam powder / Sambar powder
4 - 5 Curry Leaves
Salt to taste
2 - 3 flakes of Garlic
1 tsp Mustard seeds
Pinch of Asafetida powder
1 - 2 tsp Oil

Recipe:

Cut each bitter gourd into two halves and remove the seeds. Chop the bitter gourds into small pieces as shown in the picture below.

Put this chopped bitter gourds in a vessel. Add around 5 cups of water, 1/2 tsp salt and keep them aside for about 30 mins. (This step is optional)

Put tamarind in a bowl and add little amount of water and keep it aside for about 10 mins. Squeeze the tamarind and keep the tamarind pulp aside.

Gently squeeze the bitter gourd pieces and put them in another vessel. Add jaggary, salt, tamarind pulp, turmeric powder, chilly powder, sufficient amount of water and cook them well by covering a lid. Once the bitter gourd pieces are cooked, add rasam powder and keep the gojju in medium/low flame for about 1 hr. Keep stirring the gojju once in 5-10 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add curry leaves, asafetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Gojju. Mix well before serving. It goes well with Rice & Ghee, Rice & Curd combination.

Carrot Kheer

Ingredients:
3 cups chopped Carrot
3 cups Sugar
9 cups Milk
Pinch of Safron / Kesari
5 - 6 Cardamom / Elakki / Elachi

Recipe:

Peel the carrots and chop them into medium sized pieces as shown in the picture below.

Put them in pressure cooker container and sprinkle little amount of water and cook.(3-4 whistles) Once the pressure goes off, grind the carrot into smooth paste by adding required amount of milk.

Add 1/4 cup of warm milk, pinch of Safron in a bowl and keep it aside.

Put remaining milk in a heavy bottomed vessel and bring it to boil. Keep the milk in low flame for about 10 mins.

Add the ground carrot, sugar, mix them well and bring them to boil. Keep this in low flame for about 15 mins and stirring the mixture once in 2 mins.

Add mashed cardamom, saffron milk and mix them well. Keep this in low flame for about 5 mins.

Once it comes to room temperature, refrigerate for about 5-6 hrs and serve chilled.