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Wednesday, October 31, 2018

Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

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Gojjavalakki
Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

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Monday, October 29, 2018

Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe - Diwali Recipes

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Adhirasam
Ingredients
Ready made store bought rice flour - 1 cup
Jaggery - 1/2 cup
Water - 1/4 cup
Cardamom -4
Dry ginger powder - 1/4 tsp
Ghee - 1 tsp
Oil to deep fry
images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method
Take the store bought rice flour in a bowl,sprinkle water little by little.
Using your fingers mix the rice flour till it resembles like bread crumbs..When you press the flour it should hold the shape ( see picture).
If you break the flour they should crumble easily.Then your flour is in right consistency.
Take a mixi jar add the cardamom ,dry ginger and rice flour.Powder them finely and then sieve it well to get a smooth powder.
Your rice flour is ready to use.Always keep the flour covered to retain its moisture content..

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method 
Take a pan add jaggery and water boil till jaggery has dissolved.
Now filter the syrup to remove any impurities.
Bring this syrup to a nice boil,keep a small plate pour some water water in it.
Pour a drop of syrup into the water if you are able to form a soft ball ( see picture) then the consistency is right.

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method
Switch off the stove and pour the syrup into the rice flour,keep mixing till it forms to a soft slightly flowing consistency.If you still have some left over syrup save it for some other recipe do not add all the syrup.
Cover this mixture in a closed container and keep it at room temperature overnight.
Next day divide the dough into small balls,grease a sheet with ghee and press these balls to a flat semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladles to remove excess oil.
Store it in a air tight container and enjoy!
Note:
a)Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
b) Poppy seeds or sesame seeds can be added to the flour for extra taste.
c) Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or will break.
d)Flip immediately once it rises in oil.Do not deep fry till dark brown,otherwise your adhirasam will become hard.

Click HERE for traditional method of making Adhirasam.
https://www.sailajakitchen.org/2013/09/adhirasam-arisalu.html )

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Thursday, October 25, 2018

Mixed Nuts Burfi / Nuts Burfi Recipe / Easy Diwali Recipes - Healthy Burfi Recipe

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Mixed Nuts Burfi
Ingredients
Almonds/Badam-1 cup
(I used the whole almonds with skin)
Unsalted pistachio-1 cup
Macadamia -1 cup
Sugar-2 & 1/2 cups
Water-1 cup
Ghee-2 cups
Method
Dry roast all the nuts separately till its slightly warm,do not burn the nuts.Cool and dry grind to a fine powder,keep it aside.
Dissolve sugar in water,bring it to a boil.Once you have got the 1 string consistency add the powdered nuts.
Reduce the flame and mix it well.Once it starts to thicken slowly add the ghee.Mix till the mixtures leaves the sides of the pan,pour it into a greased tray.
While still warm cut into desired shapes & enjoy!!!!!
Note:
a) Use any combination of nuts of your choice.

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Tuesday, October 23, 2018

Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.

images of Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.
Quinoa Thattai
Ingredients
Rice flour - 1 & 1/2 cups
Red quinoa - 1/2 cup heaped
( Dry roast & powder it fine)
Salt - 1 tsp heaped or to your taste
Red chilly powder - 1 tsp heaped
Hing - 1/2 tsp
White sesame seeds - 1 tbsp
Coarsely powdered peanuts - 2 tbsp
Melted butter - 1 tbsp
Water - 1 cup approximately
( Add if needed more)
Chopped curry leaves - 15
Other Ingredients
Oil to deep fry

images of Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.
Quinoa Thattai
Method
Take a bowl add all the above mentioned ingredients except oil & water.
Add water little by little to form a semi soft dough.Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps to fry evenly.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight container.
Note:
a) Soaked channa dal & garlic can be added for extra taste.


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Saturday, October 20, 2018

Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes

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Thinai Salad/Foxtail Millet salad
Ingredients
Cooked Thinai / Fox tail millet - 1/4 cup
Chopped onion -  a handful
Chopped green apple - a handful
Chopped capsicum - 1 tbsp
Chopped green chillies - 1
Chopped carrot - a handful
Chopped coriander leaves - 2 tsp
Chopped almonds or nuts of your choice -6
Chopped dates - 2
Pomegranate - 1/8 cup
Olive oil - 2 tsp
Lemon juice - 1 tbsp
Salt & pepper to taste
Roasted and powdered jeera / cumin - a generous pinch
Method
Take a wide bowl put all the above ingredients.
Gently mix to make sure everything is well combined.
Serve immediately.
Note:
Use your creativity to make your salad more interesting.

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Monday, October 15, 2018

Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

images of Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal
Palak Keerai Chutney
Ingredients to be cooked with very little water till soft
Chopped palak- 2 cups
Green chillies-2
Chopped onion-1tsp
Salt to taste
Turmeric powder-1/8tsp
Tempering
Mustard,Jeera,Urad dal -each 1/4tsp
Red chillies-2
Curry leaves -little
Crushed garlic-3
Hing-a pinch
Oil-2tsp
Method
Take a pan pour very little water & add all the above mentioned ingredients.
In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).
Switch off the stove,cool the mixture completely,blend it to a smooth paste.
Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.
Serve this yummy chutney with plain rice.

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Wednesday, October 10, 2018

Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

images of Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney /Trilobatum Leaves Chutney
Thoothuvalai Keerai Thuvaiyal
Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

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Monday, October 8, 2018

Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

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Semiya Upma
Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli and boiling water mix well cover it with a lid.
Cook till done switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding water add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma
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Sunday, October 7, 2018

Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Images of Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties
Pineapple Rasam
Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

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Friday, October 5, 2018

Vazhakkai Podi / Valaikai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble

images of Vazhakkai Podi / Valakai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble
Vazhakkai Podi
Ingredients
Raw banana/Vazhakkai - 1
Red chillies - 3
Urad dal - 1 tsp heaped
Thur dal - 1 tsp heaped
Salt to taste
Hing - 1/8 tsp
Oil - a drop
Method
Roast the raw banana in flame till dark or boil them with skin in a pressure cooker.
Cool and peel out the skin.Chop into small pieces or grate it.
Heat a drop of oil in a pan and roast urad dal,thur dal and chillies till light brown.switch off the stove and add salt and hing.
Cool and make a coarse powder lastly add the banana pieces and pulse once.
Add few drop of sesame oil and podi to hot rice mix and enjoy!

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Wednesday, October 3, 2018

Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe

images of Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe
Chilli Garlic Paneer
Ingredients ground to a semi smooth paste
Kashmir red chillies - 6
Garlic - 8 cloves of garlic or add according to your taste
Salt to taste
Sugar - 1 tsp
Vinegar - 1 &1/2 tbsp
Soy sauce - 2 tbsp
( Add very little water and grind the above ingredients to a semi smooth paste)
Other ingredients
Cubed paneer - 1 cup heaped
( I have used homemade paneer click HERE for the recipe)
Chopped onion - a handful
Chopped spring onions - a handful
Oil - 6 tsp
Method
Heat oil in a pan fry onion and spring onions till light brown.
Now add the ground paste and saute till oil separates the masala.
Lower the flame add the paneer cubes and gently mix till all the paneer cubes are well coated.
Switch off the stove garnish with some spring onions.
Best served as an appetizer or with roti or fried rice.

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Tuesday, October 2, 2018

Zucchini Halwa Recipe / Easy Zucchini Halwa / Halwa Recipes

images of Zucchini Halwa Recipe
Zucchini Halwa
Ingredients
Shredded zucchini-2 cups
(squeeze out the water)
Sugar-3/4 cup
Khoya/Mawa-1/4 cup
Milk-1/2 cup
Cardamom powder-1/2tsp
Ghee-3tbsp
Fried nuts in ghee-1tbsp
Green food colour-a few drops(optional)
Saffron strings (optional)-little
Method
Heat ghee in a pan fry the zucchini till raw smell has completely disappears,
Pour milk & cook till it has evaporated.
Now add the sugar,food colour,khoya,cardamom powder & fried nuts,mix it well till the ghee separates the pan.
Garnish with saffron strings & serve the halwa warm.

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Monday, October 1, 2018

Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi - Indian Sweet Recipes

images of Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi
Badam Carrot Coconut Burfi
Ingredients ground to a thick smooth paste
Almonds - 1/2 cup
( soak it in hot water for 1 hour and remove the skin)
Grated carrot - 1/2 cup
Fresh grated coconut - 1/2 cup
Milk - 1 cup
Cardamom - 6
Nutmeg - a pinch
( Grind all the above mentioned ingredients to a smooth thick paste.Mix the saffron into the mixture.Measure the paste and take the same amount of sugar.I got 2 & 1/2 cups paste so i took 2 & 1/2 cups sugar/This sweetness was perfect for our family)
Other ingredients
Sugar - 2 & 1/2 cups
Saffron - a generous pinch
Oil - 1 tbsp
Ghee - 4 tbsp
( mix oil and ghee together in a bowl)
Method
Heat a non stick pan add the sugar and 1/2 cup of water let the sugar dissolve.
Keep stirring till its 2 string consistency, this will not take much time.
Now pour the ground paste reduce the flame and keep cooking till the mixture has become thick.the consistency will look like a thicker batter than a dosa batter.Do not add ghee till you reach this stage. ( this will take some time and be careful about the splash).
At this stage start adding the oil/ghee and keep mixing till the mixture leaves the sides of the pan and has completely absorbed the ghee.
Immediately pour it on a greased tray and cut it into desired shapes while still warm.

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