Janmashtami 2021 / Krishna Janmashtami / Gokulashtami 2021 / Krishna Jayanthi

Gokulashtami Recipes

Krishna Jayanthi Recipes

Murukku

Baked Uppu Seedai

Baked Vella Seedai

Ellu Urundai

Rava Ladoo

Ragi Murukku

Chukku Vellam

Kara Sev 

For more recipes click HERE

Aval Kesari Recipe / Poha Kesari / Flattened Rice Kesari / Poha Sheera Recipe / Avalakki Kesari Bath Recipe / Easy Kesari Recipe - Easy Gokulashtami Recipe

Aval Kesari

Ingredients

Thick aval / poha - 1/2 cup

( use white or red aval)

Water - 1 & 1/2 cups

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

Ghee - 1 & 1/2  tbsp

Sugar - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Saffron soaked in 1 tbsp of warm milk - a generous pinch

Chopped cashew nuts - 6 

Poha Kesari

Method

Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.

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

Add sugar, saffron soaked in milk , 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 sugar only once the poha is well cooked.

c) Fried raisins can also be added.

d) Adding food colour is optional.

e) Do not grind the poha to a fine powder.

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Beetroot Upma / Beetroot Rava Upma / Beet Semolina Upma / Beet Sooji Upma / Beetroot uppuma / Rava Beetroot Upuma / Upma Recipe

Beetroot Upma

Ingredients

White Rawa/Rava/Suji/Sooji/Semolina- 1/2 cup

Grated beetroot - 1 small or add according to your taste

( You can puree the beetroot or pulse them in mixi)

Water-1 & 1/2 cups

Salt -to taste

Chopped onion -1/4

Curry and Coriander  leaves-few

Chopped green chillies-3

Chopped ginger - 1/2 tsp

Tempering

Oil-3tsp

Ghee  - 1 tsp

Mustard -1/2 tsp

Urad dhal & channa dal-each 1/4tsp

Cashew nuts - 6

Method

Heat oil & temper it with above ingredients.

Add onion, green chillies, ginger, onion and few curry leaves and fry till slightly changes color.

Add the beetroot and fry till raw smell has disappeared.

Add rava and fry till light brown & switch off the flame.

Mean while heat water in a pan, when boils immediately pour it into the rava mixture add salt & stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava is cooked well.

Switch off the flame & add ghee , coriander and curry leaves mix well & serve hot.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.

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Baked Vellam Seedai / Baked Vella Seedai / Baked Sweet Seedai / Vella Seedai Baked / Baked Vellam Cheedai / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes

Baked Vella Seedai

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 2 tbsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 1 & 1/2 tbsp

Melted butter - 2 tbsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Baked Vellam Seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it on a baking tray which is lined with a parchment paper.

Brush all sides of the balls generously with coconut oil.

Preheat oven at 400 deg.F  and reduce temperature to 375 deg F and bake for 10 minutes. In between  shake the tray and brush with coconut oil.

Reduce the temperature to 350 deg F and bake for 10 minutes or till light brown and crisp. If you want it soft then reduce the time. In between  shake the tray and brush with coconut oil.

Every oven is different so temperature and baking time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai Recipe click HERE

For Air Fryed Vella Seedai recipe click HERE

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Ela Ada / Elai Adai / Elayappam / Kerala Valsan / Vazhayila Ada / Ilai Adai / Plantain Leaf Adai - Kerala Sweet Recipe

Elai Adai

Yields: 6 adai

Outer layer ingredients

Store bought rice flour - 1 cup

Boiling water - 1 & 1/2 cup

( add more or less according to the rice flour quality)

Ghee - 1/2 tsp

Salt - a pinch

( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.

Filling Ingredients

Clean powdered jaggery - 3/4 cup

Grated coconut - 1 cup

Cardamom powder - 1/2 tsp

( mix all the ingredients together in a bowl and keep it aside)

Other ingredients

Ghee as needed to grease the banana leaf

Banana leaves as needed

Elai Adai

Method 

Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.

Place some filling at one corner and cover the banana leaf and press to seal ( see picture).

Steam these for 2 to 3 minutes or till cooked.

Serve hot or warm.

Note:

a) Instead of cardamom powder you can add crushed cumin seeds.

b) Add water accordingly as each rice flour quality is different.

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Vallarai Keerai Podi / Brahmi Leaf Podi / Brahmi Leaf Rice Powder / Vallarai Podi / Pennywort Spice Powder - Podi Varieties

Vallarai Keerai Podi

Ingredients

Vallarai keerai / Brahmi / Pennywort - 1 cup ( packed)

( wash fresh vallarai leaves spread it on a towel or plate , dry them inside the house till crisp)

Urad dal with skin - 1/4 cup

Red chillies - 3

Hing - 1/8 tsp

Salt to taste

Oil - a drop

Method

Add a drop of oil and roast the urad dal and red chilies till color changes.

Switch off the stove and add the vallarai keerai, salt , hing and mix.

Cool completely and grind to a fine powder , store it in a clean bottle. 

Add a teaspoon of the podi with little ghee or sesame oil on hot rice mix and enjoy!

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Ponche Recipe / How to make Ponche Navideño Mexicano / Mexican Christmas Fruit Punch / Ponche Navideño / Ponche de Frutas / Mexican Ponche Recipe

Ponche

Ingredients

Water - 10 cups

Ceylon cinnamon stick - 1 long

Piloncillo  - 1 small cone

(replace with Jaggery or brown sugar - 1/4 cup or add according to your taste)

Chopped ripe guava - 1 cup

Chopped apples - 1 cup

Chopped orange peel - 2 tsp

Tamarind paste - 1 tsp

Chopped fresh sugarcane - 1 cup

Tejocotes fruit - 10

Dry Hibiscus flowers - 1 tbsp

Cloves - 1

Method

Add all the ingredients into a sauce pan bring to a boil. Simmer this mixture for 15 minimum minutes or more. Switch off the flame and remove the cinnamon stick and cloves.

Pour this into mugs with fruits and serve hot.

Note

All the above mentioned ingredients can be added according to your taste.

You can add a dash of rum or bandy (optional).

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Tabouli Salad Recipe / Tabbouleh Recipe / Simple Mediterranean Salad / Lebanese Tabbouleh Salad - Easy Salad Recipes

Tabouli

Ingredients

Fine bulgur wheat - 1/2 cup

( Pour boiling water cover and rest for 15 minutes or till soft. Drain out the water and squeeze out excess water and keep it aside)

Salt and Pepper powder to taste

Chopped Parsley - 1/2 cup

Chopped mint leaves - 1 tbsp

Chopped tomato - 1/2 cup

Chopped cucumber - 1/4 cup ( optional)

Chopped spring onions - 1/4 cup

Lemon - 1 ( squeeze out the juice)

Olive oil - 1/8 cup

Tabbouleh

Method

Take a wide bowl add all the ingredients together and toss or gently mix till combined.

Serve cold with lettuce leaves.

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Ragi Puttu / Finger Millet Puttu / Easy and Healthy Ragi Puttu / Instant Ragi Puttu / Kezhvaragu Puttu / Ragi Sweet Puttu / Millet Recipes

Ragi Puttu

Ingredients

Store bought Ragi flour-1 cup

( slightly roast the flour till just hot, cool completely and then make puttu. This step is optional i follow to avoid the raw smell)

Salt a pinch 

Freshly grated coconut -1/2 cup 

Sugar or palm sugar to your taste 

Cardamom powder -1/2 tsp 

Ghee -2tsp 

Water - 1/2cup 

( add more or less accordingly)

Method 

Take a bowl add the salt and the ragi flour, sprinkle water little by little and mix till you get a bread crumbs consistency.

Take a fistful of flour and press they should hold the shape and easy to crumbled then this is the right consistency.

Steam it in the Puttu mould by adding 2 tsp of coconut at the base then the ragi flour , do not press them too tight.

Repeat till the mixture reaches the top of the puttu maker. Steam this for 5 minutes or till cooked.

Remove it in a bowl add sugar, ghee & cardamom powder mix and serve hot. 

Note:

 If you don't want sweet make it plain and enjoy with any curry.

If you don't have a puttu maker you can steam it in Idly plates or in a coconut shell by making a small hole at the base and insert on top of a cooker lid with water inside the cooker.

Check out for more Millet Recipes HERE

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How to make Turmeric, Cinnamon , Ginger Tea / Immune Boosting Turmeric Tea / Turmeric Ginger Tea Recipe / Immunity Booster Drink / Immune Boosting Turmeric Tea

Immune Boosting Turmeric Tea

Ingredients

Turmeric powder - 1 tsp

( Fresh turmeric is always better )

Crushed fresh ginger - 1 tbsp

Crushed pepper - 1/2 tsp

Crushed cardamom - 1

Cinnamon stick - a small piece

Water - 2 & 1/4 cup

Honey or Palm sugar - as needed

Lime juice - 1 tsp

Method

Take a pan add all the ingredients except lemon juice and honey , in low flame boil this for 5 minutes.

Switch off the stove cover it with a lid and let it stay for 1 minute.

Add the honey and lemon juice , strain the drink and enjoy hot or warm.

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Drumstick Leaf Roti / Drumstick Leaves Paratha / Murunga Keerai Chapathi / Moringa Leaves Chappathi / Indian Bread With Moringa Leaves - Indian Bread Recipes

Drumstick Leaves Paratha

Ingredients

Chopped fresh drumstick leaves - 1 cup

Whole wheat flour - 2 cups

Salt to taste

Turmeric powder-1/4 tsp

Red chilly powder -1 tsp

Jeera powder - 1/4 tsp

Grated garlic - 1

Oil-1tsp

Water to make the dough

Oil - as needed to cook paratha

Method

Mix all above ingredients together in a bowl, sprinkle very little water & knead it to a soft tight dough. Add 1 tsp of oil and apply on top of the dough , cover and rest it for 10 minutes.

Take out small balls from the dough and roll it out into a semi thick disc.

Cook it on both sides till its light brown on a griddle/tawa, smearing some oil while cooking.

Serve it with any side dish or raita.

Note:

As i used a dough kneader to knead the dough the leaves are crushed and well mixed into the dough.

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Sweet Pori Recipe / Sweet Puffed Rice Recipe / Puffed Rice with Sugar and Coconut / Tasty and Easy Kerala Snack / No Cooking Recipes

Sweet Pori

Ingredients

Salted Pori / Puffed rice - 2 cups ( heaped)

( If adding unsalted pori then add a pinch of salt)

Sugar - 1 & 1/2 tbsp

( or add according to your taste)

Grated coconut - 1/2 cup

Cardamom powder - 1/4 tsp

Black sesame seeds - 1 tbsp

Method

Take a wide bowl add all the ingredients together and mix well.

Serve immediately.

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Fruit and Nut Chocolate / Fruit & Nut Candy Bar / Homemade Fruit and Nut Chocolate Bark / Chocolate Covered Healthy Fruit and Nut Bars - Kids Recipes

Fruit and Nut Chocolate Bar

Ingredients

Milk chocolate chips - 1/4 cup

White chocolate chips - 1/4 cup

Raisins - 1 tsp

Chopped dry apricots - 1 tsp

Chopped cashew nuts - 8

Chopped almonds - 8

Chopped Brazilian nuts - 4

Chopped pistachio - 8

Cake sprinkles as needed

Cherry - 2  (Cut into half)

Fruit and Nut Candy Bar

Method

Line a tray with cling wrap and keep it aside.

Add milk chocolate chips into a bowl and melt them in microwave for a minute and extra 15 seconds if needed or melt using a double boiler.

 Once melted pour it into the lined tray and spread evenly using a rubber spatula. Each microwave is different so melting time may vary.

Same way melt the white chocolate and pour it on top of the melted milk chocolate , spread evenly.

While still warm sprinkle all the nuts , dry fruits and cake sprinkles, arrange the cherry on top and gently press so they stick well with the chocolate.

Keep it in fridge for 30 minutes or till hard , remove from the fridge and break into pieces and enjoy!

Note:

a) Use any nut or fruit of your choice.

b) If you don't have chocolate chips use cooking chocolate bars.

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Palathalikalu Recipe / Pala Thalikalu for Vinayaka Chavithi / Vinayaka Chathurti

Palathalikalu

Ingredients for the dough

Rice flour - 1/2 cup
Boiling water - 1/2 cup
Ghee - 1 tsp
Sugar - 1/2 tsp
Salt a pinch

Ingredients for the milk

Sugar - 1/4 cup heaped
( sweetness was perfect for our family ,if needed add 1 tbsp more )
Milk - 4 cups
Water - 1 & 1/2 cup
Coconut grated - 1 tbsp heaped
Cardamom powder - 1/2 tsp

Method

Take ghee,1/2 tsp sugar, rice flour & a pinch of salt in a bowl add boiling water slowly & form a soft dough. Grease your palm with ghee or oil take very small balls of dough.

Roll it out into thin noodles , if you don't have time or patience just fill it into a murukku press.

Boil water & milk in a pan ,when starts to boil reduce the flame & add the rice flour noodles.

If using murukku press then press out the dough directly into the boil milk , in low flame cook for 5 to 10 minutes for the strings to cook.

Once cooked add the sugar & cardamom powder, give a boil & switch off the flame.

Add the grated coconut ,mix & serve hot or warm.

Note:

a) Once warm this sweet may become thick,to dilute add some warm milk to loosen it up.

b) After adding coconut do not boil otherwise your milk will curdle.

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Papad Chammanthi / Appalam Chutney / Pappad Spicy Dry Chutney / Appala Chammanthi / Appalam Thogayal / Appala Chutney / Kerala Papad Chutney

Appalam Chutney

Ingredients

Fried papad / appalam - 5

Small onion - 2

( or 1 teaspoon heaped chopped onion)

Garlic - 1

Curry leaves - 1 sprig

Red chilies - 3

Kashmiri chilies - 2

Salt as needed

( add only if needed as appalam has salt)

Tamarind - a very tiny piece

Coconut oil - 2 tsp

Papad Chammanthi

Method

Heat 1 tsp of oil and fry the red chilies till color changes and crisp. Do not over fry and burn them.

Switch off the heat and add the tamarind , garlic , onion and curry leaves sauté for a minutes and let them cool completely.

Take a mixi jar add the fried ingredients and dry grind till coarse now add the fried appalam and grind till well combined. Do not add any water while grinding.

Add salt if needed lastly add 1 teaspoon of coconut oil and pulse once.

Enjoy this chutney with curd rice or mixed with plain white rice.

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Madurai Thanni Chutney / Madurai Special Thanni Chutney Recipe / Thanni Chutney / Madurai Chutney / Madurai Coconut Chutney - Chutney Recipes

Madurai Thanni Chutney

Ingredients to ground to a smooth paste

Grated coconut - 1/8 cup

Roasted gram dal / Pottukadalai - 3 & 1/2 tbsp

Salt to taste

Curry leaves few

Green chillies - 3

( or add according to your taste)

Small onions - 2

( Grind above ingredients into a smooth paste and dilute with 2 cups of water or to the consistency you want )

Tempering

Oil - 3 tsp

Chopped small onions - 2

Curry leaves few

Mustard - 1 tsp

Red chillies - 2

Method

Dilute the ground ingredients with needed water. Heat oil in a pan and temper with above ingredients.

Pour the tempering into the chutney and mix well.

Serve with any tiffin you like.

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Gothumai Kaachiyathu / Wheat and Coconut Milk Hot Drink / Wheat Milk Drink / Malabar Special Gothambu Kachiyathu / Ooral Kachiyathu Recipe / Godambu Kaachiyathu / Ramadan Recipe

Gothambu Kachiyathu

Ingredients for the drink

Whole wheat or crushed wheat - 1/4 cup

Grated coconut - 3 tsp

Cardamom powder - 1 pinch

Milk - 3 cups

Water - 1 cup

Tempering ingredients

Ghee - 2 tsp

Chopped small onions - 3

Chopped cashew nuts - 8

Salt a pinch

Method

Wash and soak the wheat in water overnight, add the soaked wheat, grated coconut, cardamom powder and 1 cup water, grind to a smooth paste.

Mix this into the milk and filter the mixture. pour this milk into a pan and in low flame cook the milk mixture till it comes to a boil and raw smell has disappeared , switch off the stove.

The milk mixture should be in a pouring consistency.

Heat ghee in a pan add the onions, salt and cashew nuts fry till onions are light brown, pour it into the wheat milk. Mix well and serve hot.

Note:

Once cooled the mixture may become thick so add milk to the consistency you want.

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Vietnamese Summer Rolls / Vietnamese Fresh Spring Rolls / Summer Rolls / Vietnamese-Style Summer Rolls with Peanut Sauce

Vietnamese Summer Rolls

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(cabbage,carrot,cucumber) 

Bean sprouts as needed

Tofu cut into thin slices 

Cooked bean threads (vermicelli) 

Sweet basil leaves few

Method 

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 , take the fillings one by one & place it at the end of the circle.

Now slowly roll it up tightly as we do for spring rolls.

Serve this rolls chill with Thai peanut sauce & sweet vinegar dipping.

Note:

Try to keep very little stuffing otherwise the rice paper will tear while rolling.

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Thai Peanut Sauce Recipe / Peanut Dipping Sauce Recipe / Easy Thai Peanut Sauce / Thai Peanut Sauce for Summer Rolls

Thai Peanut Sauce

Ingredients

Olive oil -1/2 tbsp 

Chilly garlic sauce -1/2tsp 

Soy sauce -1/2tsp 

Sugar -1/ 4tsp 

Peanut butter -2tsp 

Grated ginger -1/2tsp 

Lime juice -1 & 1/2 tsp 

Warm water -1/2tbsp 

Method 

Mix all above ingredients together till well combined.

Serve it with Vietnamese Summer Rolls.....

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Ghee Roast Dosa Recipe / Tuppa Dosa Recipe / Bisi Bisi Tuppa Dosa / Thuppa Dosa / Ney Dosa - Dosa Recipes

Tuppa Dosa

Ingredients

Idli rice - 2 cups

Urad dal - 1 cup

White Sago / Sabudana - 1/4 cup

Thick Poha - 1/2 cup

Channa dal - 3 tbsp

Methi seeds - 1 tsp

Salt to taste

Other ingredients

Potato Masala as needed

Red chutney as needed

Ghee to cook the dosa as needed

Ghee Dosa

Method

Wash and soak all the ingredients for 4 to 5 hours in fresh water.

Using a mixi or wet grinder grind all the ingredients to a smooth thick batter, add salt mix well and let it ferment overnight or minimum 8 hours.

Next day dilute the batter if too thick, heat a tawa pour a ladle of batter and spread thin cover with a lid for a minute and cook till the batter is slightly cooked on top.

Remove the lid and spread the red chutney evenly on top and place some potato masala, pour ghee generously around and in the middle and cook till crisp.

Remove and serve hot.

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Red Chutney For Mysore Masala Dosa / Red Chutney Recipe / Red Chutney For Dosa - Chutney Recipes

Red chutney

Ingredients

Byadagi red chilly / Kashmiri red chilly - 6

( soaked in warm water to soften)

Roasted gram dal / Pottukadalai - 1 tbsp

Chopped onion - a handful

Garlic - 1

Tamarind - a very tiny piece

( soaked in warm water to soften)

Jeera - 1/2 tsp

Salt to taste

Method

Add all the ingredients into a mixi jar and grind to a semi thick smooth paste. Do not add too much water while grinding.

Store it in fridge for 2 to 3 days.

Use this chutney to spread it while making masala dosa.

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Avalakki Chutni / Avalakki Chatni / Poha Chutney / Phova Chatni / Masala Avalakki - Konkani Recipe

Avalakki Chutni

Ingredients to fry

Coconut oil - 2 tsp

Byadgi chilly / Kashmiri chilly - 5

( or add according to your taste)

Coriander seeds - 1 & 1/2 tsp

( Heat oil and roast the above ingredients to light brown)

Tempering ingredients

Coconut oil - 1 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Byadgi chilly - 1

Curry leaves few

( Heat oil and temper the above ingredients)

Other ingredients

Thin poha - 2 cups

( do not use thick poha)

Salt to taste

Turmeric powder - 1/4 tsp

Jaggery - 1/2 tsp

Grated coconut - 1 cup

Tamarind - a very tiny piece

Poha Chutney

Method

Take a mixi jar add the fried ingredients, 1/2 cup coconut, jaggery, tamarind , salt and turmeric powder, grind to a semi coarse mixture, transfer into a bowl.

Pour the hot tempering and the remaining coconut in the bowl and using your fingers crush and mix well till combined.

Add the poha and mix gently, serve immediately with tea,

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Kummayam Recipe / Aadi Kummayam Recipe / Chettinad Aadi Koozh Recipe / Aadi Kool Chettinad Special - Adi Recipes

Kummayam

Ingredients for the kummayam flour

Urad dal - 1 cup

Raw rice - 1/4 cup

Yellow moongh dal - 1/4 cup

Method

Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.

Kummayam Flour

Other ingredients

Kummayam flour - 1/2 cup

Palm sugar - 1/4 cup

Jaggery - 1/4 cup

Water - 1 & 1/2 cup

Ghee - 8 tsp

Aadi Kummayam

Method

Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off  the flame and cool completely.

Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.

Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.

The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.

Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.

When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.

Serve hot or warm!

Note:

a) Color of the dish depends upon the quality of the jaggery.

b) Sweetness can be adjusted according to your taste.

c) No need to add any flavoring to this dish.

d) Make sure when mixture the syrup and roasted flour they are cooled completely.

e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).

f) Mixture will thicken fast so keep stirring continuously in low flame.

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Watermelon Pizza Recipe / Fruit And Nut Watermelon Pizza / Fruit Pizza Recipe - Easy Party Recipe / Summer Recipes

Watermelon Pizza

Ingredients

Seedless watermelon slice - 1 round slice

( cut into 2 inches thick round )

Greek yogurt - 2 tbsp

Heavy cream - 1 tbsp

Vanilla essence - few drops

Lemon juice - few drops

Powdered sugar - 1 tsp

Chopped nuts of your choice as needed

Cut fruits of your choice as needed

Honey to drizzle on top as needed

Few mint leaves for garnish

Fruit and Nut Watermelon Pizza

Method

Take Greek yogurt, heavy cream, sugar, lemon juice and vanilla essence in a bowl mix well till combined.

Place a watermelon slice on a plate spread the yogurt mixture evenly and sprinkle the nuts on top.

Arrange the fruits on top, drizzle honey and sprinkle the mint leaves.

Keep it in fridge just before serving cut into wedges and serve chill!

NOTE:

a) Whipped cream cheese can also be used as a spread.

b) Use your creation in making it more interesting!

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Kambu Puttu / Pearl Millet Puttu / Kambhu Puttu - Millet Recipes

Kambu Puttu

How to prepare Kambu puttu flour

Kambu/Pearl Millet-1 cup

Method

Dry roast the kambu in low flame till nice aroma comes out. At this stage it starts to pop switch off the stove and cool.
Rinse the roasted kambhu in water, pour some fresh water and soak it for 10 minutes.
Drain the water completely. Dry grind to a semi smooth powder/flour.
Do not add water while grinding.
Now the kambu powder/ flour is ready to make puttu.

Other ingredients

Freshly grated coconut-1/2 cup
Salt a pinch
Brown sugar or powdered jaggery - 3 to 4 tbsp ( or add according to your taste)
Cardamom powder - 1/4 tsp
Ghee - 1 tbsp

Method

Pour water in a puttu maker vessel & bring it to a boil.Place the disc inside the cylindrical vessel.
Fill the flour inside the cylindrical vessel,close it with a lid and steam it for 5 minutes or till steam comes out from the holes on the lid.
Remove it on a plate sprinkle some water to the kambu flour, using your fingers mix till it resembles like bread crumbs.
When you hold some flour in your palm and press it should hold the shape,then this is the right consistency.( see picture).

Take the cylindrical vessel put some grated coconut at the bottom next add some flour repeat same way till it reaches the top.Close it with a lid and cook for another 5 minute or till done.
Transfer it to a plate or bowl add salt,jaggery/brown sugar,ghee and cardamom powder mix it well till everything is well combined.
Serve them warm!

Note:

a) You can make this with store bought ready made Pearl millet/Kambhu flour.
b) Cashew nuts fried in ghee can be added for extra taste.

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Aval Nanachathu / Kerala Sweet Poha Recipe / Sweet Aval with Jaggery Recipe / Sweetened Beaten Rice Flakes / Innipu Aval Recipe / Sweet Poha Recipe - No Cooking Recipe

Aval Nanachathu

Ingredients

Thick Aval - 1 cup

( Usually red thick aval is used )

Freshly grated coconut - 1/2 cup

( make sure the coconut is fresh and juicy )

Powdered jaggery - 1/4 cup

( add more or less according to your sweetness)

Ingredients to be powdered

Jeera / cumin seeds - 1/2 tsp

Cardamom pods - 4

( use only the seeds and discard the skin)

Sugar - 1/4 tsp

( Using a mortar and pestle grind sugar, cardamom seeds and jeera  to a fine powder)

Method

Take a bowl add all the ingredients and mix well.

Press the mixture and cover with a lid and rest for 10 to 15 minutes or till aval is soft and serve immediately.

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