Badam Gulkand Katli Recipe / Almond Gulkandh Katli Recipe

Badam Gulkand Katli

Ingredients

Badam / Almond-1 cup
Sugar -1 cup heaped
Milk- 1 or 2 tbsp
Saffron a generous pinch
Gulkand - 1 tsp
Ghee-2 tsp

Method

Soak almonds in hot water for 30 minutes, remove the skin from the almonds
Take a pan add the almond and dry roast till just warm.
Take a mixi jar add the cooled almonds and grind to a smooth thick paste.
If needed add milk while grinding, keep it aside.
Add sugar in a pan pour water just till the sugar is immersed. Boil it for a  minute till sugar comes to a two string consistency. Add the saffron & mix.
Now lower the flame & add the badam paste. Keep mixing till everything is well combined.
Once the mixture is getting thick and can roll out into a non sticky ball add the gulkand, give a quick mix & switch off the flame.
Pour it on a greased tray or butter paper while still warm roll it out with a greased rolling pin.
Cool & cut it into desired shape.
Badam Gulkand Katli is ready.

Note:

a) Try to powder the almonds without adding milk then the shelf life is more for the sweet when kept outside.
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Pumpkin Raita Recipe / Ash Gourd Raita Recipe / Poosanikai Pachadi Recipe / Poosanikai Raita / Pumpkin Raita / Easy and Healthy Raita Recipe

Pumpkin Raita

Tempering

Oil -  1 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Chopped green or dry red chillies - 1
Hing - a generous pinch
Curry leaves few

Other ingredients

Grated ash gourd / white pumpkin  - 2 cups
( saute till raw smell has disappeared , let it cool completely )
Salt to taste
Thick beaten curd - 1 & 1/2 cups

Coriander leaves for garnish

Method

Add the sauted pumpkin , salt to the curd , mix and keep it aside.
Heat oil in a pan and temper it with above ingredients, switch off the stove.
Cool and add it to the curd mixture mix it well, garnish with coriander leaves.
Serve with plain rice or pulao.

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Crispy Rice Bites With Sticky Tofu Recipe / Crispy Rice With Tofu Recipe / Crispy Rice Squares with Tofu Recipe

 

Crispy Rice Bites

Ingredients for the rice

Cooked jasmine rice - 2 cups

Rice vinegar - 1 tsp

Sugar - 1/2 tsp

Salt to taste

( when rice is still warm add the above ingredients into the rice, mix well. Wet your fingers and press the rice mixture into a container lined with a cling wrap. Press flat to get the needed thickness. Cover and rest in fridge for few hours ,I left it overnight. Cut the rice using an oiled knife into squares or rectangle. Shallow fry in oil till crisp or air fry them till golden brown on all sides, Keep it aside.)

Tofu Ingredients

Firm tofu - 6 pieces

(cut into the same size and shape of the rice ) 

Soya sauce - 1 tbsp

Siracha - 2 tbsp

Honey - 1 tsp

Salt to taste

Asian style mushroom stir fry sauce - 2 tbsp

Rice vinegar - 1 tsp

Sesame oil - 1 tsp

( mix all the above ingredients together coat both sides of the tofu and rest for 5 minutes, Heat a pan and arrange the marinated tofu, in low flame cook the tofu till both sides are well absorbed with the sauce and dry. Keep it aside. Adjust the sauces according to your taste )

Garnish ingredients

Japanese mayo as needed

Siracha as needed

Chopped spring onions as needed

Black sesame seeds as needed

Crispy Rice Bites With Tofu

Assembling

Arrange the fried rice on a plate top it with the tofu, drizzle Japanese mayo, siracha. Sprinkle with chopped sesame seeds and chopped spring onions. Serve immediately as an appetizer.

Note:

Use your imagination to make the topping more interesting.

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Masala Pasta recipe / Indian Style Masala Pasta / Indian Style Pasta Recipe / Quick and Easy Masala Pasta Recipe

 

Masala Pasta

Ingredients

Oil - 2 tsp

Mustard - 1 tsp

Cumin - 1/2 tsp

Chopped onion - 1/2 cup

Chopped onion - 1 large

Chopped carrot , peas and beans - together 1 cup

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Garam masala - 1 tsp

Turmeric powder - 1/4 tsp

Water - 1 cup

Cooked pasta - 1 & 1/2 cups

Lemon juice - 1 tsp

Coriander & Curry leaves for garnish

Method

Heat oil in a pan temper it with mustard and cumin.

Add onions and fry till colour changes. Add tomatoes and vegetables sauté till tomatoes are soft.

Add all the spice powders and salt, pour water and cook till raw smell has disappeared.

Lastly add the pasta and gently mix till combined.

Pour the lemon juice garnish with curry and coriander leaves.

Mix and serve hot !

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Poricha Rasam Recipe / Rasam Recipes / Poricha Sathamudhu Recipe / Arachivitta Rasam Recipe / Spiced Lentil Broth Recipe

 

Poricha Rasam

Ingredients fried and ground to a smooth paste

Thur dal - 1 & 1/2 tsp

Cumin - 1 tsp

Black pepper - 1 tsp

Red chilly - 1

Grated fresh coconut - 1 tbsp

Hing - 1/4 tsp

( Fry them till light brown with few drop of oil, cool and grind to a smooth mixture)

Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Curry leaves

Slit green chilli - 1

Other ingredients

Crushed tomato - 2 medium size

Turmeric powder - 1/4 tsp

Salt to taste

Jaggery - 1/8 tsp

Pepper powder - 1/4 tsp

Water as needed

Chopped curry and coriander leaves for garnish

Method

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

Add the crushed tomato , green chilies, salt and turmeric powder pour needed water and give a boil.

Pour the ground mixture , jaggery , pepper powder and mix.

Switch off the stove garnish with curry & coriander leaves and enjoy with hot rice or drink as a soup.

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Brazilian Beans and Rice Recipe / Brazilian Rice and Beans Recipe / Brazilian Style Black Beans and Rice - Easy Rice Recipes

Brazilian Rice and Beans

Ingredients

Long grain rice - 1 & 1/2 cups

( I used Basmati rice)

Hot water - 3 cups

Black beans - 1 cup

( I used the canned beans , rinse the beans strain out the water and use)

Chopped Onion - a handful

Chopped garlic - 6

Bay leaf - 1

Salt to taste

Pepper powder - 3/4 tsp

Paprika - 1/2 tsp

Chilly flakes - 1/4 tsp ( optional)

Olive oil - 3 tsp

Chopped coriander leaves foe garnish

Method

Heat oil in a pan add bay leaf, onion and garlic saute till light brown.

Add the spices , beans and the rice saute for a minute and pour boiling water.

Cover with a lid and cook the rice in low flame till cooked, switch off the flame.

Fluff it up using a fork garnish with coriander leaves  and enjoy hot!

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Melkote Sweet Pongal Recipe / Melkote Sakkarai Pongal Recipe / Melukote Sakkarai Pongal / Temple Style Sweet Pongal / Melukote Sakkare Pongal Recipe / Temple Prasadam Recipes

 

Melkote Sakkare Pongal

Ingredients for pressure cook

Raw rice - 1/2 cup

Yellow moongh dal - 1/4 cup

Water - 3 cups

Ghee - 2 tbsp

( Heat ghee in a pressure cooker add the washed rice and yellow moongh dal fry for a minute. Pour water and pressure cook till rice is cooked, cool and open the lid )

Other ingredients

Grated coconut - 1/2 cup

Ghee - 1/4 cup

( add more if needed)

Sugar - 1/2 cup

( add more or reduce according to your sweetness )

Chopped cashew nuts - 2 tbsp

Cardamom powder - 1/8 tsp

Melukote Sweet Pongal

Method

Once the rice is cooked switch on the stove and add the sugar . Mix till sugar has dissolved and well combined. Switch off the stove and add cardamom powder.

Heat ghee in a pan fry cashew nuts till light brown, add the coconut and fry for a minute and swutch off the stove.

Pour this in the pongal mix and enjot hot or warm.

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Avocado Roti Recipe / Avocado Paratha Recipe / Avocado Chapathi / Phulka Recipe / Healthy Paratha Recipe

Avocado Roti

Ingredients

Wheat Flour-2 cups
Avocado mashed -2
Salt to taste
Chilli powder - 1 tsp
Ajwain or Kaloji -1/4 tsp
Turmeric powder -1/2 tsp

Water as needed

Ghee as needed

Method

Take a bowl add all above ingredients together if needed add water and knead to a soft dough.

Divide into equal size balls , dust the balls with wheat flour and roll it out into semi thick roti.

Cook the roti on a hot griddle till light brown on all sides.

Remove to a place and apply ghee on top.

Enjoy hot with any side dish of your choice.

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Paal Aval Kesari / Milk Poha Kesari / Aval Paal Kesari - Easy Kesari Recipe

Paal Aval Kesari

Ingredients

Thick aval / poha - 1 cup

( use white or red aval)

Milk - 1 & 1/2 cups

Water - 1/2 cup

( add more or less according to the quality of the poha)

Ghee - 2  tbsp

Powdered jaggery - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Fried Cashew nuts and Raisins in ghee - 1 tbsp

Method

Add 1 tbsp of ghee in a pan add the poha and roast till colour changes and crisp.

Boil water and milk in a pan lower the flame and add the roasted  poha and mix well, cover and cook till done.

Add jaggery, cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add jaggery only once the poha is well cooked.

c) For extra flavour saffron soaked in milk can be added.

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Kayi Vade Recipe , Coconut Vada Recipe , Akki hittu Poori Recipe , Coconut and Rice Flour Vada Recipe , Mangalorean Style Kayi Vade Recipe

 

Kayi Vade

Ingredients

Fresh coconut - 1/2 cup

Coriander seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry red chilli - 2

Green chilli - 1

( Grind to a coarse mixture, do not add water while grind)

Other ingredients

Rice flour - 1 cup

Warm water - as needed

Chopped curry leaves - 2 tsp

Sesame seeds - 1 tsp

Salt to taste 

Oil to deep fry

Method

Take a wide boil add the coconut mixture, rice flour, salt, curry leaves, sesame seeds, pour water little by little and form a semi tight dough.

Divide into equal size balls, grease a plastic sheet. place a ball cover it with another plastic sheet and flatten it to a semi thick disc.

Heat oil in a pan and deep fry them in batches till crisp and brown on both sides.

Enjoy as an evening snack.

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