Melkote Puliyogare Recipe / Melukote Puliyogare Recipe / Melkote Iyengar Puliyogare Recipe / Iyengar Puliyogare Gojju Recipe / Karnataka Style Puliyodarai Recipe - Temple Prasadam Recipes

 

Melkote Puliyogare

Ingredients for tamarind gojju

Tamarind - a large gooseberry size

( soak it in hot water till soft, squeeze and extract the pulp from the tamarind, filter and keep it aside)

Turmeric powder - 1/4 tsp

Salt to taste

Jaggery - 1 & 1/2 tbsp

Sesame oil - 1 tbsp

( Add all the above ingredients into a pan and in low flame cook the mixture till the oil separates and the thick gojju has cooked well and has no raw smell)

Ingredients for the puliyogare podi

Sesame oil - 1 tsp

Methi seeds - 1/2 tsp

Mustard - 1/2 tsp

Black pepper - 1/2 tsp

Coriander seeds - 1 tbsp

Byadge red chilly - 10

( this will give nice colour to your rice)

Curry leaves few

Cumin seeds - 1/2 tbsp

Hing - 1/4 tsp

Salt as needed

Turmeric powder - 1/8 tsp

( Heat oil and in low flame fry above ingredients till light brown, do not over fry and burn them.Cool completely and dry grind to a fine powder along with salt)

Tempering

Sesame oil - 2 tbsp

Peanut a handful

Chopped cashew nuts - 8

Channa dal- 1 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Red chilly - 3

Curry leaves few

Shredded dry coconut / Kopparai - 1/8 cup

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients)

Other ingredients

Cooked sona masoori rice - as needed

(grains must be separate , do not over cook the rice)

Method

Take a wide plate add the cooked rice to this add the gojju , spice powder and the tempering as needed and mix gently till well combined. If salt is needed add at this stage.

Garnish with dry coconut and curry leaves and enjoy!

Chembu Moru Kachiyathu / Chembu Moru Curry / Taro Root Yogurt Curry / Tangy & Comforting Chembu Moru Kachiyathu - Kerala Recipes

Ingredients ground to a smooth paste

Coconut-2 tbsp
Turmeric powder-a pinch
Jeera- 3/4 tsp
Green chillies-2
Garlic-1
( Take above ingredients in a mixi/blender jar and grind to a smooth paste)

Other ingredients

Sepakilangu / Chembu / Taro -4
(peeled & cut into thin slices)
Salt to taste
Turmeric powder- 1/4 tsp
Red chilly powder - 1/8 tsp
Beaten curd -1 cup
Curry leaves few

Tempering

Coconut oil - 1 tbsp
Mustard -1tsp
Urad dal - 1/8 tsp
Red chillies-1
Methi seeds - 5
Curry leaves-little

Method

Cook the taro/chembu with salt, turmeric powder, red chilly powder and few curry leaves till soft.

Add the ground paste to the cooked taro and cook till its thick.

Reduce the heat and add the beaten curd & give a brisk stir & just a boil.

Switch off the gas, heat oil in a pan and temper it with above ingredients.

Pour the tempering into the curry, mix and serve it hot with plain rice.

Chembu Moru Kachiyathu is a traditional Kerala-style curry made with taro root simmered in spiced buttermilk. Light, tangy, and comforting, this dish is a staple in Kerala homes and pairs perfectly with hot steamed rice.

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Bihari Style Khatai Chokha Recipe / Khatai Chokha Recipe / Spicy Garlic & Green Chilli Mash with Coriander & Amchur / Lasun Mirchi ka Thecha

 

Bihari Khatai Chokha

Ingredients

Garlic cloves -12 

Green chilies - 8

Coriander leaves a handful

Salt to taste 

Amchur powder - 1 tsp ( heaped)

Mustard oil - 4 tsp

Method

Heat oil in a pan fry garlic and green chilies till light brown, add the coriander leaves and sauté for a minute and switch off the stove.

Add salt and amchur powder to the fried ingredients, using your fingers mash them well till combined.

Enjoy this with rice or roti.

Khatai Chokha is a tangy and spicy North Indian side dish made with roasted garlic, green chilies, fresh coriander leaves, and amchur powder. This flavorful mash is simple to prepare, bursting with smoky aroma and perfect to pair with hot rice or roti.

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Navara Rice Idli / Dosa Batter / Ayurvedic Superfood Idlis with Navara Rice / Navara Rice Idli for a Healthy Start / Soft & Healthy Navara Rice Idli Recipe / Power-Packed Breakfast: Navara Rice Idli / Diabetic Friendly Navara Rice Idli

 

Navara Rice Idli

Ingredients

Navara Rice - 1 & 1/2 cups

Idli rice - 1/2 cup

Urad / Black gram dal - 1/2 cup

Method

Wash & soak both the rice and urad dal in separate bowls for 5 hours.

Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter

Sprinkle water in intervals , transfer to a wide bowl.

Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.

Add both the batters into a wide bowl add salt mix till combined.

Cover & leave it to ferment overnight or for at least 12 hours.

Next day beat the batter well and its ready to use.

Note:

a) If making dosa dilute the batter a bit and make dosa.

Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.

🌿 Health Benefits:

• Boosts immunity and energy levels

• Aids digestion and is gentle on the stomach

• Rich in antioxidants, iron, and essential minerals

• Beneficial for people with anemia and fatigue

• Helps in bone and joint health, especially during recovery

• Gluten-free and diabetic-friendly due to its low glycemic index

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Prawn Puttu Recipe / Eral Puttu Recipe / Minced Prawn Puttu Recipe - Prawn Recipes

Prawn Puttu

Ingredients

Medium size prawns - 30

( boil the prawns in water with 1/4 tsp turmeric powder till cooked, drain out the water. Let it cool and mince it to a coarse mixture)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Pepper powder - 1/2 tsp

Oil - 4 tbsp

( add more if needed)

Chopped green chilies - 2

Chopped onion - 1 medium size

Chopped garlic - 10

Chopped curry and coriander leaves - 1 tbsp

Tempering

Fennel seeds - 1/2 tsp

Cinnamon stick - a small piece

Mustard - 1/2 tsp

Method

Heat oil in a pan and temper it with above ingredients.

Add chopped onions, green chilies, few curry leaves and garlic sauté till colour changes.

Add the dry masala powders, salt and the minced prawns, add more oil if needed and in low flame fry till colour changes to golden brown.

Switch off the stove add the pepper powder, curry and coriander leaves mix well and enjoy with rice.

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Sarkara Upperi / Sharkara Varatti / Sarkara Varatti / Sarkara Puratti - Banana Chips Coated With Jaggery /Onam Sadya Recipe / Sharkara Upperi

Sarkara Varatti/Sarkara upperi

Ingredients

Raw banana/Plantain - 2
Salt a pinch
Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Crushed cardamom - 5
Dry ginger powder/Chukku - 1/2 tsp
Rice flour - 2 tbsp
Jaggery - 1 cup
( use 3/4 cup if you don't want too sweet )
Water - 1/2 cup
Coconut oil/Canola oil to deep fry

Method

Take a bowl pour water add salt and turmeric powder. Peel the raw banana into small cubes or thick slices. Soak them in turmeric water for a minute.

Pat dry the raw banana pieces and deep fry in coconut oil in medium heat till crisp and golden brown. remove and drain on paper towel.

In another pan add jaggery and water, boil until it forms a sticky one string consistency.

Add the cumin powder, cardamom powder and ginger powder mix well.

Add the fried banana stir quickly so the syrup coats all pieces evenly.

Sprinkle the rice flour and keep mixing till they become dry. Rice flour helps to prevent sticking.

Spread on a greased plate to cool, once hardened , store in an air tight container.

Sarkara Upperi is a traditional Kerala sweet made with crispy fried raw banana pieces coated in a glossy jaggery syrup, flavored with cardamom and dry ginger. It is a must-have delicacy in Onam Sadhya, offering the perfect balance of crunch and sweetness.

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Pumpkin Puliserry / Authentic Kerala Pumpkin Puliserry / Onam Sadya Recipes / Kerala Pumpkin Puliserry / Creamy Pumpkin Puliserry Recipe

Pumpkin Puliserry

Ingredients

White pumpkin - 1 cup

Salt to taste

Turmeric powder - 1/4 tsp

Water - 1/2 cup

Curd - 1 cup

Ingredients for grinding

Fresh grated coconut - 1/4 cup

Green chillies - 2

Rice flour - 1 tsp

Jeera - 1/2 tsp

( Pour very little water and grind the ingredients to a smooth paste, mix this paste into the curd mixture)

Tempering ingredients

Coconut oil - 1 tbsp

Mustard - 1 tsp

Methi - 1/4 tsp

Red chilly - 2

Curry leaves - few

( Heat oil in a pan and temper it with above ingredients)

Method

Boil pumpkin with salt and turmeric powder till cooked. Do not over cook and mash the pumpkin. Cook till they hold the shape.

Add the curd coconut mixture and cook till just heated, do not boil there are chances of curdling.

Switch off the flame pour the tempering and mix.

Enjoy with rice!

White Pumpkin Puliserry is a traditional Kerala curry made with tender white pumpkin simmered in a tangy yogurt-coconut base. Lightly spiced with green chilies and flavored with a fragrant tempering of curry leaves, mustard, and red chilies, this comforting dish is perfect with steamed rice and a classic addition to an Onam Sadya meal.

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Masala Makhana Recipe / Spicy Masala Makhana Recipe / Roasted lotus Seed Recipe

 

Masala Makhana

Ingredients

Makhana  / Phool Makhana- 2 cups

Almonds - 1/4 cup

Cashew nuts - 1/4 cup

Pistachio - 1/4 cup

Pumpkin seeds - 1/4 cup

Salt to taste

Curry leaves - few

Red chilly powder - 1 tsp

Black salt - 1/4 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/4 tsp

Chaat masala - 1 tsp

Sugar - 1/4 tsp

Dry mint powder - 1/4 tsp

Ghee - 2 tsp

Method

Add a teaspoon of ghee in a pan add the makhana and roast till crisp. Do not over fry and burn them, transfer into a plate.

Pour remaining oil in the pan add curry leaves & the nuts fry till color changes.

Reduce the flame add all the dry masala powders , sauté for few minutes and switch off the stove.

Add the mint powder , sugar and roasted makhana toss well still combined.

Cool completely and store it in an air tight container.

Note: Adjust the dry masala powders according to your taste.

Masala Makhana is a crunchy and healthy snack made by roasting fox nuts (makhana) and tossing them in flavorful Indian spices. Light, nutritious, and rich in protein, it’s a guilt-free treat perfect for tea time or as a quick anytime munch. Health benefits (like being low in calories and good for weight management).

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Aloo Paratha Recipe / Stuffed Potato Flatbread Recipe / Delicious Aloo Paratha / Potato Stuffed Paratha

Aloo Paratha is a traditional North Indian flatbread made with whole wheat dough and spiced mashed potatoes as the main filling. This stuffed paratha is soft, hearty, and flavorful, often served with butter, curd, or pickle, making it a comforting dish that completes any Indian meal.

Aloo Paratha

Ingredients for outer dough

Whole wheat flour - 2 cups

Salt to taste

Oil - 1 tsp

Nigella seeds - 1/2 tsp

Warm water as needed

( Make a soft dough with flour, salt & water. Knead it well cover & rest it for 5 minutes. Divide the dough into equal size balls)

Ingredients for the filling

Boiled & mashed potato - 2 medium size

Chopped coriander leaves - 2 tbsp.

Grated ginger - 1/2 tsp

Chopped onion - 1 tbsp.

Chopped green chillies - 1 large

Salt to taste

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Dry mango powder - 1/8 tsp

Method

Take a bowl add all the filling ingredients and mix till combined. Diving into equal size balls.

Take a small ball of the dough shape it like a cup, keep a ball of the filling inside the cup & seal it well to make sure the filling doesn't come out.

Flatten it well with your palm, dust it with dough and gently roll the parathas to a semi thick disc.

Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.

Serve it hot with any gravy or raita of your choice.

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Pasta Sauce Recipe / Homemade Pasta Sauce Recipe / Easy Homemade Pasta Sauce / Homemade Tomato Sauce For Pasta Recipe

Homemade Pasta Sauce

Ingredients

Chopped tomatoes - 4 cups

Salt to taste 

Sugar - 1/2 tsp

Chopped carrots - 1/2 cup

Chopped onion - 1/2 cup

Chopped garlic - 8

Chopped basil leaves - 1/4 cup

Italian seasonings - 2 tsp

Chilly flakes - 1/2 tsp

Paprika - 1/4 tsp

Olive oil - 1 tbsp

Method

Heat oil in a pot fry onion , garlic and carrots till onions changes color.

Add the tomatoes and salt sauté for 2 to 3 minutes , add the paprika and chilly flakes cover and cook till the tomatoes are well cooked and thickened.

You can grate the tomatoes and remove the skin or blanch the tomatoes remove the skin and then chop them. I usually like to chop the whole tomatoes with skin on.

Add the basil leaves, sugar and Italian seasoning cook for a minute and switch off the stove.

Cool completely and blend it to a coarse mixture using a blender or hand blender.

Store then in a clean jar in refrigerator.

Homemade pasta sauce is a rich, flavorful blend made with fresh tomatoes, herbs, garlic, and a touch of olive oil. Unlike store-bought versions, this sauce is preservative-free, customizable, and brings out authentic Italian taste right from your kitchen. It pairs perfectly with spaghetti, lasagna, or even as a base for pizza, making every meal wholesome and comforting.

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