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| Dragon Fruit Milkshake |
Dragon fruit pulp - 1/2 cup
Chilled milk - 1 cup
Chopped dates - 1
(You can replace with sugar add as needed)
Take a blender add all the ingredients and blend to a smooth milkshake.
Pour it into a glass and serve chill!
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| Pachi Mirapakaya Pachadi |
Slit spicy green chilies - 30
Salt to taste
Jaggery - 1/2 tsp
Thick tamarind juice - 2 tbsp
Methi seeds - 1/2 tsp
Cumin seeds - 1 tsp
Chopped onions a handful
Oil - 1 tbsp
Heat oil in a pan add methi seeds and cumin seeds fry till colour changes, transfer to a bowl.
In the same pan add some oil add the green chillies and salt , in low flame fry till they change colour.
Cool and add the chillies, methi, cumin, tamarind juice and jaggery into a mixi jar and grind to a coarse texture. Transfer into a bowl and add the chopped onions and mix well.
Mix with hot rice and enjoy!
If the green chilies are wet or not slit while frying be careful they may explode.
Adjust jaggery and tamarind juice according to your taste.
This pachadi is very spicy so add some sesame oil while mixing with rice.
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| Pani varagu Pongal |
Oil - 1 tsp
Ghee - 2 tbsp
Whole black pepper - 1 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few
Pani varagu arisi / Proso millet - 1 cup
Yellow moongh dal - 1/4 cup
( Today i have used split yellow moong dal with skin)
Water - 4 cups
Salt to taste
Turmeric powder - 1/4 tsp
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the millet and sauté till its just hot.
Pour water add salt and turmeric powder ,pressure cook till done.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.
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| Kadugu Kulambu |
Mustard seeds - 1 tsp (heaped)
Pepper - 1 tsp
Jeera / Cumin - 1/2 tsp
Methi / Fenugreek seeds - 1/4 tsp
( Dry roast all above ingredients till they splutter, do not over fry and burn them. Cool and dry grind to a fine powder. Keep it aside)
Sesame oil - 6 tsp
Chopped onion - a handful
Chopped garlic - 6
Curry leaves few
Salt to taste
Red chilly powder - 1/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Jaggery - a pinch ( optional)
Diluted tamarind juice - 1 cup
Heat oil in a pan add onion, garlic and few curry leaves add some salt and fry till onions changes its colour. Add the dry masala powders and sauté for a minute.
Pour the tamarind juice and in low flame cook till oil separates the gravy.
Add the dry roasted and powdered masala and jaggery mix well and switch off the stove.
Garnish with curry leaves and enjoy with hot plain rice.
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| Kerala Red Coconut Chutney |
Grated coconut - 1/4 cup
Red chilly powder - 3/4 cup
Kashmiri chilly powder - 1/4 tsp
Salt to taste
Small onion - 2
Ginger a very small piece
Curry leaves - 5
Tamarind - a small piece
Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Chopped onions - 1 tsp
Take a mixi jar add all the above mentioned ingredients add some water and grind to a smooth paste.
Heat oil in a pan and temper it with above ingredients. Once the onions are light brown pour the ground chutney.
Mix well till raw smell disappears, do not boil the chutney.
Switch off the stove and enjoy with Idli or Dosa.
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| Gur Papdi |
Melted Ghee - 3/4 cup
( I used only 1/2 cup)
Wheat flour - 1 cup
Grated clean jaggery - 3/4 cup
Cardamom powder - 1/8 tsp
Sliced almonds - 1 tbsp
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| Gol Papdi |
Add ghee and wheat flour in a pan in low flame roast till nice aroma comes out and has changed its colour to light brown. Make sure the raw smell has completely disappeared . Switch off the stove and place it on a counter top.
Let this mixture cool for few seconds and add the cardamom powder and jaggery , mix well till combined.
Pour the mixture immediately into a greased tray , even the top using a spatula , sprinkle the almonds on top and press gently.
While still warm cut into desired shape and enjoy!
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| Varagu Mint Sevai |
Oil - 4 tsp
Mustard - 1 tsp
Urad dal and channa dal together - 1 tsp
Cashew nuts - 6
Curry leaves few
Mint leaves and Coriander leaves together - a handful
Green chillies - 6
Ginger and garlic paste - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
( add very little water and grind to a thick smooth paste)\
Kodo millet / Varagu sevai - 1 cup ( heaped)
( cook according to the instruction on the pack and keep it aside)
Chopped onions - 1/8 cup
Lemon juice - 1 tsp
Heat oil in a pan and temper it with above ingredients. Add onions and fry till colour changes.
add the ground paste and fry till oil separates the masala , reduce the flame add the cooked kodo millet sevai and gently mix till well combined.
Switch off the stove add lemon juice and few curry leaves mix and enjoy hot!
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| Moongil Arisi Idli |
Bamboo rice / Moongil Arisi - 1 cup
Idli rice - 1 cup
Urad dal with skin - 1/2 cup
Thick poha / Aval - 1/2 cup
Methi seeds / Fenugreek seeds - 1/2 tsp
Salt to taste
Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.
Wash and soak idli rice and aval together for 4 hours.
Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.
Grind urad dal and methi to a fluffy thick batter.
Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.
Next day beat the batter once if the batter is very thing add some water to get the right consistency.
Grease idli plates with oil and pour a ladle of batter and steam till cooked.
Enjoy with chutney or sambar.
With the same above batter you can make Dosa and Uttapam
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| Moongil Arisi Uttapam |
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| Moongil Arisi Dosa |
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| Uppudu Pindi |
Rice flour - 1 cup
Water - 1 cup
( do not add more water then the consistency of the upma will change)
Ghee - 2 tsp
Salt to taste
Chopped coriander and curry leaves - few
Slit green chjillies - 4
Chopped ginger - 1/2 tsp
Sliced onions - a handful
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and channa dal - 1 & 1/2 tsp each
Jeera - 1/4 tsp
Peanuts - 2 tsp
Red chillies - 2
Take rice flour in a bowl add ghee and mix till they resemble bread crumbs. This step is important when added into the water they will not form lumps and the upma will be soft , keep it aside.
Heat oil in a pan and temper it with above ingredients.
Add the onion, ginger, green chillies and curry leaves sauté till onions changes colour.
Pour water add salt and bring to a boil , reduce flame and slowly add the rice flour and mix briskly till they are crumbled and dry.
Cover with a lid and in low flame cook for couple minutes by mixing in between.
Switch off the flame and garnish with coriander leaves and serve hot
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