Kakarakaya Karam Recipe / Bitter Gourd Kaaram Recipe / Andhra Style Bitter Gourd Kaaram

 

Kakarakaya Karam

Ingredients

Sliced bitter gourd - 1 cup

( pour some oil in a pan and deep fry the bitter gourd till crisp and keep it aside. Remove 2 tsp separated to mix it at the last into the kakarakaya kaaram)

Red chilly powder - 2 tsp

Jaggery - 1/4 tsp

Salt to taste

Garlic - 4

Tamarind - a small piece

Tempering

Oil as needed

Urad dal - 2 tsp

Peanuts - a handful

Curry leaves few

Coriander seeds - 1/2 tsp

Jeera - 1/4 tsp

Coconut - 1 tbsp

( Heat oil in a pan i used the same oil which I fried the bitter gourd, temper it above ingredients. Remove 1 tsp separately to mix it into the kaaram later.)

Method

Take a mixi jar add add the tempering ( save 1tsp to mix it into the kaaram at the end) and grind to a coarse powder.

Add the fried bitter gourd, garlic, red chilly powder , tamarind, salt and jaggery and pulse till combined.

Transfer into a powder add the saved tempering and fried bitter gourd and give a mix.

Store this mixture in a clean jar and kelp it in the refrigerator.

Mix this into hot rice with a drop of ghee and enjoy!

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Raw Mango Rasam Recipe / Mango Charu Recipe / Mavinakayi Saaru Recipe / Mangai Rasam Recipe / Viral Mango Rasam Recipe

 

Raw Mango Rasam 

Tempering ingredients

Oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Red chilly - 1

Few curry leaves 

Hing - 1/4 tsp

Turmeric powder - 1/8 tsp

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

Other ingredients

Raw mango - 1/2

( pour some water into a pressure cooker add the mangoes and cook till soft. Once cool remove the skin and scoop out the pulp and mash it well. Make sure your mango is sour.)

Salt to taste

Chopped onions - a handful

Chopped coriander leaves - 1 tbsp

Water as needed

Rasam powder - 1/4 tsp ( optional)

Ingredients crushed to a coarse mixture

Jeera/ Cumin seeds - 1 tsp

Black pepper - 1 tsp ( heaped)

Green chilies - 2

Garlic - 2

( Using a mortar and pestle crush the ingredients)

Mango Saaru

Method

Take a bowl add the mango pulp, onion, coriander leaves, crushed ingredients, rasam powder if adding , salt and add water as needed.

Pour the hot tempering into the mango rasam and mix well.

Enjoy with plain rice.

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Mango Sticky Rice Rolls Recipe / Thai Mango Sticky Rice Summer Rolls Recipe / Coconut Sticky Rice Rolls With Mango Recipe / Rice Papper Rolls Recipe

 

Mango Sticky Rice Rolls

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice

Other ingredients

Fried crispy yellow moongh or toasted sesame seeds

Sliced ripe mango

Thick salted coconut milk sauce

Rice papers as needed

Thai Mango Sticky Rice Rolls

Assembling

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.

Now slowly roll it up tightly and fold the sides as we do for spring rolls,

Drizzle the coconut sauce on top and enjoy!

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Mango Lachha Paratha Recipe / Aam Ka Paratha Recipe / Ripe Mango Paratha Recipe / Paratha Recipes / Ripe Mango Lachha Paratha Recipe / Mango Paratha Recipe

 

Mango Lachha Paratha

Ingredients for the dough

Wheat flour - 1 cup heaped

Ripe mango pure - 1/4 cup

Salt to taste

Sugar - 1/4 tsp

Oil -1 tsp

Warm water as needed to make the dough

( Take wheat flour, mango pulp , oil, sugar and salt in a bowl, pour warm water little by little if needed and form a soft dough. Divide the dough into equal size balls )

Ingredients to sprinkle on paratha

Kashmiri red chilly powder as needed

Jeera powder as needed

Turmeric powder as needed

Kastoori methi as needed

Kalonji seeds few

Oil - 2 tbsp

Other ingredients

Oil as needed to cook the paratha

Method

Dust the board with some flour and roll out a ball of dough into a thin paratha.

Brush some oil on top and sprinkle some red chilly powder, jeera powder, turmeric powder , few kalonji seeds and crushed kastoori methi evenly.

Using your fingers spread the masala powders evenly on the paratha.

Dust some flour on top and from one corner start to pleat the dough till you reach the end.

Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.

Dust the coil with flour and gently roll it out to a semi thick paratha. Do not give pressure while rolling.

Heat a tawa cook the paratha both sides till crisp, flaky and brown by adding oil around.

Enjoy these paratha with pickle or curd.

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Instant Ragi Bun Dosa Recipe / Ragi Bun Dosa Recipe / Bun Dosa Recipe / Finger Millet Bun Dosa Recipe / Millet Recipes

 

Ragi Bun Dosa

Ingredients

Ragi flour / Finger Millet - 1/2 cup

Sooji - 1/2 cup

( do not roast the rava)

Curd - 1/4 cup

Water as needed to mix the batter

Salt to taste

Cooking soda - 1/4 tsp

Tempering

Oil - 1 tsp

Mustard . Urad dal, Channa dal - each -1/4 tsp

Jeera - 1/8 tsp

Chopped green chilies - 1

Chopped curry leaves few

Chopped onions - a handful

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

Method

Add ragi flour, sooji, curd and water into a bowl, mix well till combines.

Cover and rest it for 10 minutes. Add this into a blender and blend to a smooth batter.

Transfer to a container the consistency of the batter must be a semi thick pouring consistency. Add water accordingly.

Pour the tempering into the batter add salt and cooking soda, mix well.

Heat a shallow kadai pour a ladle of the batter pour oil around the dosa.

 Cover and cook till both sides a light brown.

Enjoy with any chutney you like.

Note:

To make this dosa more interesting add grated vegetables of your choice, drumstick leaves or spinach.

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Chocolate Rice Mousse Recipe / 3 Ingredients Rice Mousse Recipe / Viral Leftover Rice Chocolate Mousse / A Quick Rice chocolate Mousse

 

Rice Chocolate Mousse

Ingredients

Cooked rice - 1/2 cup

( I used raw rice, you can use leftover rice too)

Warm milk as needed for blending the rice

Chocolate chips - 4 tbsp.

( add more or less according to your taste)

Method

Soak the chocolate chips in milk for 2 to 3 minutes for the chocolate to soften. You can even melt the chocolate using double boiler method and then use.

Take a blender add the milk chocolate mixture and rice, blend till thick and smooth.

Transfer into a bowl and chill it in refrigerated.

Dust cocoa power or grated chocolate on top and enjoy cold.

Rice Chocolate Mousse

Note:

a) Sweetness was perfect for us if needed add honey or sugar.

b) Add milk little by little while grinding the rice to get a perfect creamy mixture.

c) You can make this recipe vegan by adding plant based milk and using vegan chocolate.

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Karima Podi Recipe / Multipurpose Masala Powder Recipe / Kootu Powder Recipe / Podi Recipes / Spice Powders Recipes

 

Karima Podi

Ingredients

Thur dal - 1/2 cup

Channa dal - 1/2 cup

Coriander seeds - 1/2 cup

Raw rice - 1/2 cup

Black pepper - 1/2 tsp

Cumin seeds - 1/4 tsp

Methi seeds - 1/4 tsp

Red chilies 6

Curry leaves 2 sprigs

Salt to taste

Oil few drops

( Heat oil in a pan add all the above ingredients and fry in low flame, do and fry till color changes. Cool completely and dry grind to a coarse powder )

Tempering ingredients

Oil 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Hing - 1/2 tsp

Grated coconut - 1/4 cup

Turmeric powder - 1/2 tsp

Method

Heat oil in a pan and temper it with mustard and  urad dal .

Then add the coconut , turmeric and hing fry till coconut slightly changes it's cooler.

Switch off the stove and add the ground powder and mix till combined.

Cool and store it in a clean jar in fridge.

How to use this podi ?

Heat some oil add any vegetable of your choice and little salt and fry in low flame till cooked or  you can sprinkle some water cover and cook too to avoid oil.

Lastly sprinkle needed podi mix and switch off the stove.

Enjoy with rice or roti!

Note:

a) You can mix this podi when making kootu.

b) Use these podi on vegetable frys like brinjal, potato, raw banana, banana flower, flat beans, snake gourd, etc.

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Tofu And Eggs Omelet Recipe / Tofu Omelet Recipe / Tofu Egg Omelette Recipe / Chinese Tofu And Eggs

 

Chinese Tofu And Eggs

Ingredients for the sauce

Salt and pepper powder to taste

Water - 2 tbsp.

Hoisin sauce - 1 tbsp.

Soy sauce - 2 tsp

Corn flour - 1 tsp

( Mix everything together and keep it aside)

Ingredients for the eggs

Firm tofu slices - 250 gms

Beaten eggs - 2

Oil - 2 tsp

Other ingredients

Oil - 1 tsp

Chopped fresh red chilies - 6

Ginger and garlic paste - 1 tsp

( you can add chopped ginger and garlic instead)

Spring onions - 1 tbsp.

( heat oil in a pan fry ginger, garlic and chilly till light brown. Pour the sauce and cook till thick)

Garnish ingredients

Chopped spring onions as needed

Tofu and Egg Omelet

Method

Heat a pan non stick works better for this recipe pour the oil and arrange the tofu slices overlapping each other.

Pour the beaten eggs on top of the tofu, cover and cook till light brown at the botton. Gently flip the tofu and eggs and cook the other side too.

Switch off the stove and pour the sauce on top, garnish with spring onions and enjoy with rice.

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Thai Mango Sticky Rice Recipe / Mango Sticky Rice Recipe / Khao Neeo Mamuang Recipe / Thai Sweet Sticky Rice With Mango Recipe / An Easy Thai Dessert Recipe

 

Thai Sweet Sticky Rice With Mango

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice.

Topping

Fried crispy yellow moongh or toasted sesame seeds to sprinkle on top

Sliced ripe mango

Thick salted coconut milk sauce

Thai Mango Sticky Rice

Assembling

Place a mound of rice on a plate , place the sliced mangoes on the side. Pour the salted coconut sauce on top and sprinkle sesame seeds and enjoy!

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Vegetable Manchow Soup Recipe / Manchow Soup Recipe / Indo Chinese Manchow Soup Recipe / Spicy Vegetable Manchow Soup Recipe / Veg Manchow Soup Recipe

 

Vegetable Manchow Soup

Ingredients

Finely minced vegetables - 2 cups

(I used carrots, cabbage, beans )

Minced garlic and Ginger - together - 1 tbsp

Minced green chilies - 4

Minced celery - 1 tsp

Chopped spring onions - a handful

Chopped coriander stems - 2 tsp

Tiny cubes of Tofu - 1 cup

Dark soy sauce - 1 tsp

Light soya sauce - 1 tsp

Salt and pepper powder - to taste

Sugar - 1/2 tsp

Rice vinegar - 1 tsp

Corn starch - 2 tsp

( dilute it in some water, this is used for thickening the soup)

Vegetable stock - 4 cups or add as needed

Sesame oil - 1 tsp

Deep fried crispy noodles for garnish

Method

Heat oil in a pan fry ginger, garlic and green chilies till changes to light brown.

Add the vegetables and  sauté for a minute. Pour the stock add the coriander stems , tofu , celery , soy sauces and seasonings. 

In low flame cook till the vegetables are cooked , pour the diluted corn flour liquid , sugar , rice vinegar and cook till thick.

Switch off the stove garnish with fried noodles and spring onions and serve immediately!

Note:

Color of the soup is not dark as I used light soy sauce more.

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