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| Makhan Mishri |
Ghee - 2 tbsp
Mishri / Crystalized Sugar / Rock Sugar powdered- 2 tsp or as needed
Saffron strings - few
Ice cubes
Add ice cubed and ghee in a bowl using hand or whisk mix till butter forms.
Discard the ice cubes add sugar mix well.
Garnish with saffron strings. Serve it to Lord Krishna.
This prashad is served at Shri Banke Bihari temple in Vrindavan
Thanks for visiting !
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| Kerala Matta Rice Upma |
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chilly -1
Chopped onion - a handful
Chopped green chilly - 2
Chopped ginger - 1/2 tsp
Curry leaves few
Water - 2 cups
Salt to taste
Grated coconut - a handful
Curry leaves few for garnish
Wash the rice and drain out the water, add the wet rice into a pan.
In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.
Cool the mixture and dry grind to a coarse rava consistency and keep it aside.
Heat coconut oil in a pan and temper it with above ingredients.
Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.
Close it with a lid and in low flame cook till it's done, switch off the stove.
Garnish with few curry leaves mix and serve hot with any chutney or pickle.
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| Mutton Soup |
Mutton with bones - 250 gms
Salt to taste
Pepper to taste
Ginger and Garlic paste - 1/2 tsp
Water - 7 to 8 cups
Take all the ingredients in a pressure cooker or Instant pot and cook for 30 minutes.
Once cool remove the mutton from the broth. your broth is ready to use.
Don't throw away the mutton use it in making mutton kurma / fry or gravy.
Sesame oil - 2 tsp
Fennel seeds / Somph - 1/2 tsp
Barley - 2 tsp
Thur dal - 1 tsp
Pepper powder - 1 & 1/2 tsp
Jeera/cumin powder - 1 tsp
Salt to taste
Coriander powder - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped mint.curry and coriander leaves - 1 tbsp
Ginger and garlic paste - 1/2 tsp
Heat oil in a pressure cooker temper it with fennel seeds.thur dal and barley fry till its light brown.
Now add onion,tomato,mint,curry leaves,ginger and garlic paste.Fry till raw smell has disappeared.
Add the dry masala powders and saute for couple more minutes.
Pour the broth and in low flame cook for 10 minutes.Once cooked mash the ingredients well.
Filter the soup this step is optional garnish with coriander leaves and serve hot.
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| Steamed Purple Cabbage Tofu |
Shredded firm tofu - 1 cup
Finely chopped capsicum - 1
Chopped onion - a handful
Ginger/ Garlic paste - 1 tsp
Chilly sauce - 1 tsp
Soy sauce - 1/2 tsp
Pepper and Salt to taste
Chopped basil leaves - a handful
Oil - 1 tsp
( Heat oil in a pan in high flame sauté everything till combined, too much cooking not needed as we are going to steam or fry the momos. Switch off the stove and let it cool )
Purple cabbage leaves
( Any colour cabbage can be used but make sure no tears . Boil the leaves in hot water with little salt till they are soft to handle. Remove from water and let the leaves cool)
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| Fried Purple Cabbage Momos |
Take a leaf place 2 tsps of the tofu filling and close it all four sides. Make sure they are folded well otherwise the filling will come out.
Steam these momos for 2 to 3 minutes or fry them on a pan with little oil till they are crisp on all sides.
Enjoy them with any spicy dip you like.
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| Seeraga Samba Vegetable Biriyani |
Seeraga samba rice - 1 cup
Hot Water -1 & 3/4 cup
Mixed vegetable - 1 cup
Sliced onions - a handful
Sliced tomato - 1
Kalpasi / Black stone flower - a small piece
Bay leaf - 1
Fennel seeds - 1/4 tsp
Oil - 2 tbsp
Ghee - 1 tbsp
Biriyani masala - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Red chilly powder - 1/4 tsp
Coriander and mint leaves together - 1/4 cup
Green chillies - 4
Ginger and Garlic paste - 1 tsp
Heat oil and ghee in a pan temper it with above ingredients.
Add sliced onion and sauté till light brown. Add the ground masala and fry till oil separates the pan.
Add the vegetables, tomato, spice powders and salt fry for couple minutes and add the washed rice.
Sauté for a minute pour water mix well, cover with a lid and in low flame cook till done.
Switch off the flame and gently fluff it up with a fork and enjoy with raita.
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| Rail Palaharam |
Rice flour - 1/2 cup
Water - 3/4 cup
Red chilly powder - 1/2 tsp
Salt to taste
Oil - 1 tsp
( Pour water into a pan add oil, salt, red chilly powder and bring it to a boil. Reduce flame and add the rice flour, mix well to avoid lumps. Switch off the stove cover and let it rest for few minutes. When it's still warm knead the dough using your palm to form a smooth dough. Pinch small portion of the dough and roll it into tiny balls. Steam all the rice balls for 2 to 3 minutes and keep it aside. )
Oil - 6 tsp
( add more if needed)
Salt to taste
Turmeric powder - 1/4 tsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Chopped onions - a handful
Chopped green chilies - 3
Grated coconut - 2 tbsp
Yellow moogh dal - 1/4 cup
( Wash and soak the dal in water for 1 hour, drain out the water save 2 tsp separately and grind the remaining to a thick mixture. Do not add too much water to grind)
Chopped curry and Coriander leaves few
Heat oil in a pan temper it with mustard and jeera. add onion, few curry leaves and green chilly sauté till onion changes it's colour.
Now add the saved soaked moongh dal , salt ,turmeric powder and the ground dal mixture, in low flame keep mixing till the dal is cooked and resembles like bread crumbs.
Add the grated coconut and the steamed rice balls, gently mix cover and cook for few minutes in low flame.
Switch off the stove garnish with coriander and curry leaves and enjoy hot!
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| Instant Idli Premix |
Idli rava - 1 cup
Urad dal or Urad dal powder - 1/2 cup
Beaten rice / Poha powdered - 1/2 cup
Salt - 1/4 tsp
Dry roast urad dal until hot, cool and grind to a fine smooth powder sieve it well. If using urad dal flour then just dry roast and no need to sieve.
Blend poha , idli rava and urad dal once in a blender to combine.
Store it into a clean bottle.
.jpg "Instant Idli Mix Recipe / Idly Ready Mix Recipe / Instant Idli Mix Recipe / Easy Instant Idly Premix Recipe") |
| Instant Idli Premix |
Take needed amount of the mixture pour water till you get a lump free semi thick batter. This will be little thinner than the regular Idli batter.
Cover and let it ferment for overnight or till batter has raised , next day add the salt , beat the batter with a ladle.
Grease idli plates with oil pour a ladle of batter and steam till cooked.
Enjoy with Sambar or Chutney
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| Appam using Idli Batter |
Idli batter - 4 large ladles
Thick coconut milk - 1 & 1/2 ladle
( I used tinned coconut milk)
Water a needed
Salt to taste
Sugar - 1/4 tsp
Cooking soda - a pinch
Mix all the above ingredients together in a bowl, pour water little by little to get a semi thin consistency.
Do not add too much water then batter will be runny.
Grease a appam pan (non stick works great) with little oil , when hot pour a ladle of batter and swirl the pan. The center portion should be thick and outer portion must be thin. Pour some oil around cover with a lid and cook till done.
Gently loosen up the edges and remove the appam from the pan.
Enjoy with Paya or sweetened coconut milk with a pinch of cardamom powder.
Regular Appam recipe click HERE
Wheat Appam recipe click HERE
Thanks for visiting!
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| Instant Milagu Kulambhu Mix |
Coriander seeds - 3 tsp
Black pepper - 2 tsp
Cumin seeds - 1 tsp
Thur Dal - 1 tsp
Urad dal - 1 tsp
Methi - 1/ 2 tsp
Rice - 1/2 tsp
Red chilly - 2
Curry leaves - few
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
( add more when making the gravy)
Tamarind - a small gooseberry size
Sesame oil -2 tsp
Talimpu vadagam - 1 tsp ( heaped)
( or add few mustard, jeera, urad dal and channa dal)
Add all the above ingredients under roasting except salt, hing and turmeric in a pan.
In low flame dry roast all the above ingredients till color changes, switch off the stove and mix salt, hing and turmeric powder..
Cool completely and dry grind to a smooth powder.
Heat sesame oil in a pan and temper it with above ingredients , cool and mix this into the ground mixture. Store this in a clean jar.
Now your Milagu Kulambhu instant mix is ready to use.
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| Homemade Milagu Kulambhu Instant Mix |
Heat 1 tsp of oil in a pan add few garlic ( optional) and curry leaves fry till color changes.
Pour needed water and add 1 or 2 tsp of Milagu Kulambhu mix and give a boil. In low flame cook till gravy is thick.
Switch off the stove add a tiny piece of jaggery and salt if needed and mix.
Mix this with hot rice and enjoy with papad!
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| Asian Style Glazed Salmon |
Oyster sauce - 2 tbsp
Soy sauce - 1 tbsp
Chilly sauce - 1 tbsp
Grated ginger and garlic - 1 tsp ( heaped)
Salt and pepper powder to taste
Sesame oil - 1 tbsp
Brown sugar - 2 tsp
Fish sauce - 1/2 tsp ( optional)
Rice wine vinegar - 1/2 tsp
Water - 3 tbsp
( Add everything into a bowl and mix. Add ingredients according to your taste)
Salmon - 2 small fillets
( I used skinless fillets, salmon fish best for this recipe )
Gently crushed lemon grass - 1" sticks ( 2 sticks)
Chopped Thai basil - 6 leaves
Toasted sesame seeds - 1 tsp
( I used black sesame seeds)
Chopped spring onions as needed
Heat a pan pour the sauce add the lemon grass and few basil leaves, arrange the fish on top cover and cook in low flame till fish is cooked.
Flip the fish gently and cook the other side till done.
Switch off the stove and discard the lemon grass sticks.
Garnish with basil leaves , spring onions and sprinkle the toasted sesame seeds on top.
Serve hot with rice!
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