Pepper Meat Masala Powder / Homemade Pepper Meat Masala

Pepper Meat Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Black pepper - 1/3 cup
Jeera / Cumin seeds - 1/4 cup
Red chillies -3
Fennel - 1/8 cup
Cinnamon - 1 stick
Cardamom -2
Cloves -6
Poppy seeds - 1 tsp
Black stone flower / Kalpasi - a small piece
Method
Dry roast all above ingredients till nice aroma comes and light brown.
Do not over fry and burn them.
Cool the ingredients and grind to a semi smooth dry powder.
Store it in a air tight container or glass bottle.
How to use:
Heat oil in a pan fry onion ,ginger and garlic paste with few curry leaves till light brown.
Add the washed chicken and needed pepper meat masala,salt and turmeric powder.
Pour very little water and cook till chicken is soft and oil has separated the masala.
Your pepper chicken is ready.
You can also use this masala for egg or mutton fry.
                   
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Moth Bean Sprout Raita / Bean Sprout Raita

Moth Bean Sprout Raita

Ingredients
Moth bean sprouts-1/4 cup
Beaten curd-1/2 cup
Salt to taste
Red chilly powder-a pinch
Roasted jeera powder-1/8tsp
Black salt -a pinch
Sugar a pinch
Pepper powder a pinch
Method
Mix all above ingredients & serve it cold.

Idiyappam Recipe / Nool Puttu Recipe / Noolappam Recipe / String Hopper Recipe /How To Make Idiyappam At Home

Idiyappam

Ingredients for the Idiyappam Flour
Ponni Raw Rice - 3 cups
Water to soak the rice
Method
Wash and soak the raw rice in water for 4 to 5 hours.
Drain out the water completely and spread it on a cloth.
Leave it for 30 minutes.Take a mixi jar and grind the rice in batches to a fine powder.
Sieve the flour using a fine sieve,keep the unground rice particle separately in a plate.
Repeat this process till all the rice is ground to a fine powder.
Lastly grind the coarse rice particle and sieve it.Your smooth rice flour is ready.
Take a wide heavy pan or kadai in low flame dry roast the flour in batches till its dry and make sure you don't burn the rice.
To check if the flour is ready take some flour cool it and try to draw a straight line.If the flour is flowing smoothly then your flour is dry and perfect to store.
Cool the rice flour completely & store it in an air tight clean jar.
How to make Idiyappam at home
Take 1 cup of above flour in a bowl add salt and oil.
Heat water in a pan bring to a rolling boil.Switch off the stove.
Pour the hot water into the flour & using a wooden ladle mix it well to form a soft dough.
Cover it with a tight lid & leave it for 10 minutes.
Fill the dough into the idiappam maker and press it on a greased plate.
Steam these till cooked.Best served with flavoured coconut milk or any spicy gravy.

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Gujarati Kadhi Recipe / Kadhi Recipe

Gujarati Kadhi

Tempering 
Oil - 1/2 tsp
Ghee - 1 tsp
Mustard - 1/4 tsp
Jeera / Cumin- 1/4 tsp
Red chilly-1
Cloves - 1
Cinnamon - a small stick
Bay leaf - 1
Curry leaves few
Hing - 1/8 tsp
Grated ginger - 1 tsp
Grated green chillies -1
Other ingredients
Sour curd - 1 cup
Water - 1 & 1/2 cups
Besan / Gram flour- 1 tbsp heaped
Salt to taste
Sugar - 1/4 tsp
Turmeric powder a generous pinch
Chopped coriander leaves for garnish
( Mix all above ingredients together in a bowl.Make sure there are no lumps and its a smooth mixture.Keep it aside)
Method
Heat ghee and oil in a pan temper it with above mentioned ingredients.
Now pour the curd mixture and give a boil.
Simmer the mixture for 5 minutes till the raw smell has disappeared.
Switch off the stove and garnish with coriander leaves.

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Millet Recipes / Healthy Millet Recipes

Ragi Koozh	Kambu Adai	Ragi Kozhukattai
Instant Ragi Dosa	Thinai Salad	Kuthiraivali Ven Pongal
Kollu Dosa	Ragi Rava Idly	Thinai Upma
.Jowar Upma	Sorghum Dosa	Ragi Sweet Adai
Thinai Mushroom Biriyani	Instant Thinai Idli	Ragi Sweet Paniyaram
Kambu Koozh	Pani Varagu Ven Pongal	Varagu Arisi Upma
Varagu Arisi Curd Rice	Ridge Gourd Millet Soup	Varagu Arisi Pongal

Kuthiraivali Kanji	Thinai Sambar Rice	Thinai Thengai Paal Kanji
Thinai Pongal	Kambu Dosa	Kuthiraivali Khichdi
Millets Oats Paniyaram	Thinai Adai	Ragi Adai
Instant Ragi Dhokla	Ragi Soup	Ragi Rasam

Ragi Simili Urundai	Varagu Mint Sevai

Kambu Pongal	Ragi Ladoo	Ragi Appam
Ragi Rava Dosa	Ragi Sevai Upma	Ragi Thayir Semiya
Kambhu Puttu	Ragi Puttu	Ragi semiya payasam

Kuthiraivalli Ven Pongal Recipe / Barnyard Millet Pongal Recipe / Kuthiraivali Pongal Recipe

Kuthiraivalli Ven Pongal

Ingredients
Kuthiraivali/Barnyard Millet - 1/2 cup
Yellow moongh Dal / Pasi paruppu - 1/4 cup
Salt to taste
Turmeric powder a generous pinch
Hing a pinch
Water - 3 cups
Tempering
Oil - 1 tsp
Ghee - 1 tbsp
Cumin - 1/2 tsp
Pepper - 1/2 tsp
Grated or chopped ginger - 1/2 tsp
Chopped green chilly- 1 small
Curry leaves few
Cashew nuts -6 chopped
Method
Heat a pressure cooker dry roast the dal till nice aroma comes,do not burn them or fry till light brown.
Add the washed millet,water,hing,salt and turmeric powder,pressure cook till soft.
Heat a kadai add ghee and oil add the tempering ingredients,saute for a minute.Switch off the stove.
Pour this tempering into the cooked pongal mix and serve them hot with chutney or sambar.

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Ragi Rava Idli Recipe / Instant Ragi Rava Idli Recipe / Ragi Vegetable Idli Recipe - Millet Recipes

Ragi Rava Idli

Ingredients for tempering
Oil - 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Other ingredients
Chopped vegetables - 1/4 cup
( I used beans and carrot)
Chopped green chillies - 1
Grated or chopped ginger - 1/8 tsp
Chopped coriander leaves - 2tsp
Curry leaves few
Ragi flour - 1/2 cup
Sooji/Rava /Semolina - 3/4 cup
Thick curd - 1 cup
Water as needed
Salt to taste
Lemon juice - 1/2 tsp
ENO fruit salt - 1 tsp ( i used only 1/2 tsp)
Cashew nuts few

Ragi Rava Idli

Method
Heat oil in a pan & temper it with above ingredients.
Add the vegetables and fry for couple minutes.
Add the rava and in very low flame fry for few minutes,do not burn or over fry them,Then add the ragi flour and fry a bit and switch off the stove.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the cashew nut, steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.
Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idli will not turn out good.Some use cooking soda instead of ENO fruit salt but i have not tried.

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