Seeraga Samba Biryani Rrecipe / Seeraga Samba Rice Vegetable Biryani Recipe / Jeera Rice Vegetable Biryani Recipe - Variety Rice Recipes

Seeraga Samba Vegetable Biriyani

Ingredients

Seeraga samba rice - 1 cup

Hot Water -1 & 3/4 cup

Mixed vegetable - 1 cup

Sliced onions - a handful

Sliced tomato - 1

Tempering

Kalpasi / Black stone flower - a small piece

Bay leaf - 1

Fennel seeds - 1/4 tsp

Oil - 2 tbsp

Ghee - 1 tbsp

Biriyani masala - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Red chilly powder - 1/4 tsp

Ingredients ground to a smooth paste

Coriander and mint leaves together - 1/4 cup

Green chillies - 4

Ginger and Garlic paste - 1 tsp

Method

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

Add sliced onion and sauté till light brown. Add the ground masala and fry till oil separates the pan.

Add the vegetables, tomato, spice powders and salt fry for couple minutes and add the washed rice.

Sauté for a minute pour water mix well, cover with a lid and in low flame cook till done.

Switch off the flame and gently fluff it up with a fork and enjoy with raita.

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Rail Palaharam Recipe / How to make Rail Palaram Recipe? / Telangana Popular Tiffin Rail Palaharam / Railu Palaram Recipe

 

Rail Palaharam

Ingredients for the rice balls

Rice flour - 1/2 cup

Water - 3/4 cup

Red chilly powder - 1/2 tsp

Salt to taste 

Oil - 1 tsp

( Pour water into a pan add oil, salt, red chilly powder and bring it to a boil. Reduce flame and add the rice flour, mix well to avoid lumps. Switch off the stove cover and let it rest for few minutes. When it's still warm knead the dough using your palm to form a smooth dough. Pinch small portion of the dough and roll it into tiny balls. Steam all the rice balls for 2 to 3 minutes and keep it aside. )

Other ingredients

Oil - 6 tsp

( add more if needed)

Salt to taste

Turmeric powder - 1/4 tsp

Mustard - 1 tsp

Jeera - 1/2 tsp

Chopped onions - a handful

Chopped green chilies - 3

Grated coconut - 2 tbsp

Yellow moogh dal - 1/4 cup

( Wash and soak the dal in water for 1 hour, drain out the water save 2 tsp separately and grind the remaining to a thick mixture. Do not add too much water to grind)

Chopped curry and Coriander leaves few

Method

Heat oil in a pan temper it with mustard and jeera. add onion, few curry leaves and green chilly sauté till onion changes it's colour.

Now add the saved soaked moongh dal , salt ,turmeric powder and the ground dal mixture, in low flame keep mixing till the dal is cooked and resembles like bread crumbs.

Add the grated coconut and the steamed rice balls, gently mix  cover and cook for few minutes in low flame.

Switch off the stove garnish with coriander and curry leaves and enjoy hot!

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Instant Idli Mix Recipe / Idly Ready Mix Recipe / Instant Idli Mix Recipe / Easy Instant Idly Premix Recipe

 

Instant Idli Premix

Ingredients

Idli rava - 1 cup

Urad dal or Urad dal powder - 1/2 cup

Beaten rice / Poha powdered - 1/2 cup

Salt - 1/4 tsp

Method

Dry roast urad dal until hot, cool and grind to a fine smooth powder sieve it well. If using urad dal flour then just dry roast and no need to sieve.

Blend poha , idli rava and urad dal once in a blender to combine.

Store it into a clean bottle.

Instant Idli Premix

How to use?

Take needed amount of the mixture pour water till you get a lump free semi thick batter. This will be little thinner than the regular Idli batter.

Cover and let it ferment for overnight or till batter has raised , next day add the salt , beat the batter with a ladle.

Grease idli plates with oil pour a ladle of batter and steam till cooked.

Enjoy with Sambar or Chutney

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Instant Appam Using Idli Dosa Batter / Appam Recipe Using Idli Dosa Batter / Appam from Leftover Idli Batter

Appam using Idli Batter

Ingredient

Idli batter - 4 large ladles

Thick coconut milk - 1 & 1/2 ladle

( I used tinned coconut milk)

Water a needed

Salt to taste

Sugar - 1/4 tsp

Cooking soda - a pinch

Method

Mix all the above ingredients together in a bowl, pour water little by little to get a semi thin consistency.

Do not add too much water then batter will be runny.

Grease a appam pan  (non stick works great) with little oil , when hot pour a ladle of batter and swirl the pan. The center portion should be thick and outer portion must be thin. Pour some oil around cover with a lid and cook till done.

Gently loosen up the edges and remove the appam from the pan.

Enjoy with Paya or sweetened coconut milk with a pinch of cardamom powder.

Regular Appam recipe click HERE 

Wheat Appam recipe click HERE

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Milagu Kuzhambu Instant Mix Recipe / Pepper Curry Premix Recipe / Instant Milagu Kuzhambu / Homemade Instant Milagu Kulambhu Mix Recipe

 

Instant Milagu Kulambhu Mix

Ingredients for roasting

Coriander seeds - 3 tsp

Black pepper - 2 tsp

Cumin seeds - 1 tsp

Thur Dal - 1 tsp

Urad dal - 1 tsp

Methi - 1/ 2 tsp

Rice - 1/2 tsp

Red chilly - 2

Curry leaves - few

Hing - 1/4 tsp

Turmeric powder - 1/2 tsp

Salt - 1 tsp

( add more when making the gravy)

Tamarind - a small gooseberry size

Tempering

Sesame oil -2 tsp

Talimpu vadagam - 1 tsp ( heaped)

( or add few mustard, jeera, urad dal and channa dal)

Method

Add all the above ingredients under roasting except salt, hing and turmeric in a pan. 

In low flame dry roast all the above ingredients till color changes, switch off the stove and mix salt, hing and turmeric powder..

Cool completely and dry grind to a smooth powder.

Heat sesame oil in a pan and temper it with above ingredients ,  cool and mix this into the ground mixture. Store this in a clean jar.

Now your Milagu Kulambhu instant mix is ready to use.

Homemade Milagu Kulambhu Instant Mix

How to make the Milagu Kulambhu?

Heat 1 tsp of oil in a pan add few garlic ( optional) and curry leaves fry till color changes.

Pour needed water and add 1 or 2 tsp of Milagu Kulambhu mix and give a boil. In low flame cook till gravy is thick.

Switch off the stove add a tiny piece of jaggery and salt if needed and mix.

Mix this with hot rice and enjoy with papad!

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Asian Style Glazed Salmon Recipe / Glazed Salmon Recipe / Salmon Fish Recipes / Easy Asian Salmon Recipe / Simple Asian Glazed Salmon Recipe

 

Asian Style Glazed Salmon

Ingredients for the sauce

Oyster sauce - 2 tbsp

Soy sauce - 1 tbsp

Chilly sauce - 1 tbsp

Grated ginger and garlic - 1 tsp ( heaped)

Salt and pepper powder to taste

Sesame oil - 1 tbsp

Brown sugar - 2 tsp

Fish sauce - 1/2 tsp ( optional)

Rice wine vinegar - 1/2 tsp

Water - 3 tbsp

( Add everything into a bowl and mix. Add ingredients according to your taste)

Other ingredients

Salmon - 2 small fillets

( I used skinless fillets, salmon fish best for this recipe )

Gently crushed lemon grass - 1" sticks ( 2 sticks)

Chopped Thai basil - 6  leaves 

Toasted sesame seeds - 1 tsp

( I used black sesame seeds)

Chopped spring onions as needed

Method

Heat a pan pour the sauce add the lemon grass and few basil leaves, arrange the fish on top cover and cook in low flame till fish is cooked.

Flip the fish gently and cook the other side till done.

Switch off the stove and discard the lemon grass sticks.

Garnish with basil leaves , spring onions and sprinkle the toasted sesame seeds on top.

Serve hot with rice!

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How to grow Microgreens? Growing Microgreens in Clay Pots, How to Grow Microgreens at Home?

 

Another fun way to grow these microgreens outside a clay pot

Home grown microgreens

Ingredients

Chia seeds

Water as needed to spray the seeds

Method

Take a teaspoon of chia seeds in a cup mix some water and let it stay for 5 minutes.

This mixture will be like a sticky paste.

Take a clay pot or a glass apply this chia paste outside the clay pot. Make sure they are evenly applied.

Pour water inside the glass and keep it on a kitchen counter where there is indirect sunlight.

Every day morning and evening using a spray bottle water them.

After 4 days you will see the seeds have started to germinate.

Once they reach 3 to 4 inches gently using a knife remove them from the pot.

Enjoy on salad, pesto, sandwich, eggs, pasta, pizza ,etc.

Click HERE to see how to grown microgreens in soil.

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Hesaru Kaalu Drink Recipe / Hesaru Kaalu Juice Recipe / Green Gram Juice Recipe / Moong and Coconut Drink / Mung Bean Milk / Healthy Summer Drinks Recipe

Green Gram Juice

Ingredients

Whole green moong dal - 1/2 cup

Grated coconut - a handful

Cardamom - 2

Jaggery - 1/8 cup

( or add according to your sweetness)

Almonds - 5

( soak it in hot water for 30 minutes and remove the skin )

Water as needed

Ice Cubes as needed

Method

In low flame dry roast the green moong dal till light brown. Do not over fry and burn them.

Wash the moong dal and add it into a blender to this add the jaggery, coconut, cardamom and almonds.

Pour some water and grind to a smooth liquid and filter the juice.

Transfer the pulp from the sieve into the blender again , add some more water grind to remove the maximum juice from the green gram dal paste. Discard the pulp.

Add ice cubes and enjoy cold!

Note:

a) Each time you serve mix the juice and pour it into the glass and serve.

b) Remaining milk can be stored in the refrigerator.

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Semiya Kheer Premix Recipe / Semiya Ready-Mix Recipe / Semiya Payasam Premix Recipe / Homemade Vermicelli Kheer instant Mix Recipe

 

Semiya Kheer Ready Mix

Ingredients

Semiya / Vermicelli - 1 cup

Powdered sugar - 1/2 cup

Milk powder - 1/4 cup

Ghee - 2 tsp

Chopped pistachio and almonds - 1 tbsp

Saffron crushed - a generous pinch

Crushed cardamom - 8

( remove the skin use only the seeds)

Semiya Payasam Premix

Method

Heat ghee in a pan add the semiya and in low flame roast till light brown. Add the chopped nut roast for a minute and switch off the stove

Cool the mixture completely and add the sugar , milk powder , cardamom powder and saffron.

Store it in a clean jar.

Vermicelli Kheer Instant Mix

How to use this ready mix?

Boil 1 or 2 cups of milk in a sauce pan add 2 tbsps or as needed of the mix and cook in low flame till semiya is cooked.

Switch off the stove and enjoy hot or cold!

Note:

a) If you like rose essence flavor then add a drop after switch off the stove. Do not cook after adding the essence they may give a bitter taste,

b) Adding milk powder is optional , if added they give a nice thickness to your kheer.

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Green Chutney Cucumber Raita Recipe / Cucumber Raita With Green Chutney / Cucumber Raita Recipe / Refreshing Cucumber Raita

 

Cucumber Raita With Green Chutney

Ingredients

Cucumber cut into cubes - 1 cup

Green Chutney - 1 tbsp

Curd - 1 cup

Salt to taste

( add all above ingredients according to your taste)

Method

Add all above ingredients into a bowl, mix and serve cold.

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Curry Leaf Paneer Recipe / Karuveppilai Paneer Recipe / Curry Leaf With Cottage Cheese Recipe / Paneer Recipes / Easy Paleo Recipes

 

Curry Leaf Paneer

Ingredients

Oil - 2 tbsp

Diced onion - a handful

Diced capsicum - a handful

Chopped green chilly - 3

Crushed Ginger and Garlic - 1 tsp

Paneer cubes - 1 & 1/2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Curry leaves few

Cashew nuts - 6

Chilly flakes - 1/2 tsp

Curry leaf Podi click HERE for the recipe as needed

Garam masala - 1/4 tsp

Coconut oil - 2 tsp

Method

Heat oil in a pan and fry onion, capsicum, green chilly, cashew nuts, curry leaves and ginger /garlic paste till slightly colour changes.

Add the paneer, salt and turmeric powder, sauté for a minute. Cover and cook in low flame for 2 to 3 minutes.

Add the chilly flakes, curry leaf powder and garam masala gently mix till combined.

Lastly add coconut oil garnish with curry leaves mix and switch off the stove.

Serve as a starter or roll it in roti and enjoy!

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Fresh Neem Flower Rice / Vepampoo sadam Recipe / Veppampoo Rice Recipe / Neem Flower Rice Recipe / Neem Flower Sadam Recipe / Quick Rice Recipes

Fresh Neem Flower Rice

Tempering

Coconut oil - 1 tbsp

Mustard, Urad Dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Mor Milagai crushed - 2

Chopped cashew nuts - 4

Curry leaves few

Chopped garlic - 2

Other ingredients

Cooked rice grains must be separate - 2 cups

( Leftover rice works best for this recipe)

Salt to taste

Pepper powder - 1/4 tsp

Fresh neem flowers - a handful

( Do not add more then the rice will be too bitter)

Ghee - 1 tsp

Curry leaves for garnish

Fresh Neem Flowers

Method

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

Lower the flame and add the neem flowers and sauté till light brown.

add salt, pepper powder and the rice gently mix till combined.

Lastly add ghee garnish with curry leaves, mix and enjoy hot with raita!

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Balsamic Bruschetta Recipe / Simple and Easy Bruschetta Recipe / Tomato Bruschetta Recipe / Bruschetta with Tomato and Basil Recipe

 

Balsamic Bruschetta

Ingredients for the topping

Chopped ripe tomato - 1 cup

Chopped red onion - 1/2 cup

Chopped fresh basil leaves - 10

Chopped garlic - 2

Salt and pepper powder to taste

Olive - 2 tsp

Balsamic vinegar - 1 tsp

( Mix all above ingredients into a bowl, gently give a mix )

Other ingredients

French bread / Baguette or any crushed bread - cut into 1/4 " slices as needed

Grated garlic - 1

Grated parmesan cheese - 2 tbsp ( optional)

Olive oil - as needed to brush on top

( Mix garlic with olive oil and brush both sides of the bread. sprinkle some cheese on top and bake it at 400 deg. F for 10 minutes or in Air fryer till the bread is brown. Each oven is different so temperature and baking time may vary. So keep an eye)

Ingredients for the balsamic glaze

Balsamic vinegar - 1/2 cup

Brown sugar - 2 tbsp

Sea salt a pinch

( Add all the ingredients into a sauce pan and in low flame cook till the glaze is semi thick switch off the store. Leftover glaze can be stored in the refrigerator)

Bruschetta

Assembling

Place the toasted bread on a plate place some filling on top. Drizzle the glaze on top and serve immediately.

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Sugarcane Juice Without Sugarcane / Summer Refreshing Sugarcane Juice With Sugarcane / Ganne Ka Juice Without Sugarcane / Summer Refreshing Drink Recipe

 

Sugarcane Juice Without Sugarcane

Ingredients

Mint leaves - 8

Lemon juice from 1 small lemon

Jaggery - 2 to 3 tbsp

Chopped ginger - 1 tsp

Ice cubes

Black salt - a tiny pinch ( optional)

Water as needed

Method

Take a blender add lemon juice, mint, jaggery, ginger and few ice cubes.

Blend till smooth and filter.

Add some water and ice cubes and serve chill.

This juice will taste close to the real sugarcane juice.

Note:

Alter above ingredients according to your taste.

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Andhra Style Papad Dough Recipe / Appadala Pindi Recipe / Papad Dough Balls

Appadala Pindi

Ingredients

Yellow moongh dal - 3 tbsp

Urad dal without skin - 1 tbsp

Red chilly powder - 3/4  tsp

Salt to taste

Hing - 1/4 tsp

Water - 2 tsp ( optional)

Peanut oil - 2 tbsp

( add more or less accordingly )

Method

Dry roast both the dals till just hot, do not fry till colour changes. Usually the dals are kept in sun and removed, dry roasting is optional.

Dry grind to a very smooth fine powder, transfer to a bowl.

Add salt , hing and water mix , slowly add oil and form to a tight dough. Divide it into equal size balls.

Add some ghee to hot rice mix a ball and enjoy!

Papad Dough Balls

Note:

a) You can store this for a week in refrigerator , but i make them fresh each time i need.

b) Usually seema mirapakaya / hot spicy red chilies are used for this recipe.

c) Traditionally only oil is used for binding the dough.

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Korean Rice Balls Recipe /Jumeokbap Recipe / Korean Vegetarian Joomuk Bap Recipe / Korean Style Rice And Veggie Balls Recipe

Korean Style Rice And Vegetables Balls

Ingredients

Cooked sticky rice - 2 cups

(short or medium grain rice, sushi rice)

Finely chopped carrots, zucchini and mushrooms - 1 & 1/2 cups

Chopped garlic - 2

Chopped onion - a handful

Spring onions - 1 tsp ( optional)

Rice vinegar - 3 tsp

Salt and pepper powder to taste

Toasted sesame seeds - 2 tbsp.

Crushed seaweeds - 1/8 cup

Sesame oil - 3 tsp

Spring onions for garnish ( optional)

Kumeokhap

Method

Heat oil in a pan sauté onion and garlic till color changes. Add the chopped vegetables and sauté in high flame for 2 minutes.

Add the rice vinegar, salt and pepper powder mix well and switch off the stove.

Add the spring onions , little sesame seeds and the cooked rice, pour a tsp of sesame oil and mix till well combined..

Cool and shape them into tight balls and roll them on sesame seeds and seaweeds.

Enjoy with any tip you like!

Korean Vegetable Rice Balls

Note:

Meat eater can add cooked salmon, bulgogi, etc.

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Ariyunda Recipe / Rice Ladoo Recipe / Roasted Rice Balls / Sweet Rice and Coconut Balls - Easy Ladoo Recipe

Ariyunda

Yields: 8 small ladoos     

Ingredients

Par boiled rice , Red rice or Rose matta rice - 1 cup

Jaggery - 3/4 cup

Grated coconut - 1/2 cup

Water - 1/4

Cardamom -6

Jeera - 1/4 tsp

Dry ginger powder - 1/2 tsp

Method

Wash rice once or twice and add it into a pan in low flame dry roast till golden brown colour and crunchy. Do not over fry and burn the rice.

Let the rice cool down take a mixie jar or a coffee grinder add the roasted rice, cardamom, coconut , jeera and ginger powder dry grind to a fine powder. Transfer to a plate and keep it aside

Melt jaggery in water and filter to remove impurities.

Pour the hot jaggery syrup into the ground mixture and mix it with a spoon , once warm to hold mix well and shape it into tight balls. Once cooled they will become hard.

Enjoy!

Note:

Fried cashew nuts in ghee can be added for extra taste.

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Tutti Frutti Cake Recipe / Simple Tutti Frutti Cake Recipe / Easy and Quick Tutti Frutti Cake Recipe

 

Tutti Frutti cake

Ingredients

All purpose flour / Maida - 1 cup

Sugar - 1 cup

Butter - 1 cup

Eggs - 4

Vanilla essence - 1 tsp

Baking powder - 1 tsp

Tutti frutti - 1/8 cup

Method

Take a blender add eggs, sugar , essence and butter blend till combined.

Add the flour and baking powder and blend once , transfer to a bowl and fold in the tutti fruitti.

Pour this mixture into a grease baking tin, tap it to make it even.

Bake at 350 deg. F for 40 minutes or till done.

Each oven is different so temperature and time may vary..

Remove from oven and let it cool completely.

Cool and cut into desired shape and enjoy!

For version - 2 click HERE

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How to Make Curd at Home? How to making Dahi Indian Yogurt at Home? Homemade Indian Yogurt / Homemade Curd

 

How to make curd at home

Ingredients

Whole milk - 2 cups

Curd - 1 to 2 tsp ( beaten)

( curd must be in room temperature)

Method

Pour milk in a pan and boil, simmer it for 2 to 3 minutes. Switch off the stove and let it cool down.

When milk is luke warm transfer to the bowl in which you are going to set the curd..

Add the beaten curd / culture and mix evenly.

Cover and set it in room temperature for 8 hours or overnight.

Next day your curd is ready to serve,

Keep it in fridge and enjoy cold!

Homemade Curd

Note:

a) Thickness of the curd depends upon the quality of the milk. So use whole milk if possible.

b) Make sure the culture is fresh and good quality.

c) Mix the culture evenly into the luke warm milk to get get good result.

d) Keep the milk in warm place to set curd, warm environment helps for best result.

e) Do not mix the culture in hot milk.

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Vegetable Pan Fried Noodles Recipe / Pan Fried Vegetable Noodles Recipe / Pan Fried Noodles Recipe / Crispy Pan Fried Noodles Recipe

Pan fried vegetable noodles

Ingredients

Cooked any kind thin noodles - 2 cups

( drizzle some oil gently mix and keep it aside)

Finely chopped vegetables of your choice - 2 cups

( I used spinach, carrot, broccoli, cauliflower, tofu, bell peppers I balanced the cauliflower, carrot and broccoli)

Chopped ginger and garlic - together 2 tsp

Chopped spring onion - a handful

Chopped onion - a handful

Chopped green chilly - 1

Salt and pepper powder to taste

White vinegar - 1 tsp

Sugar - 1/2 tsp

Corn flour - 2 tsp 

( diluted in water)

Soy sauce - 2 tsp

Vegetarian oyster sauce - 2 tbsp

Vegetable broth - 1 cup

Oil - 1 tbsp

( Add all sauces according to your taste)

Pan fried noodles

Method

Heat a heavy pan or non stick pan spread the oiled noodles and in low flame cook till crisp and light brown. Gently flip the other side and cook till crisp. Switch off the stove.

Heat oil in a pan fry green chilly, ginger, garlic, onion and spring onions fry till transparent.

Now add the vegetables and sauté in high heat for few minutes.

Reduce flame and add the seasonings and sauces sauté for a minute and pour the stock.

When it starts to boil pour the diluted corn flour cook till thick and switch off the stove.

Garnish with spring onions , pour this mixture on top of the pan fried noodles and enjoy hot.

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Coconut Spaghetti Recipe / Thengai Spaghetti Recipe / Edamame Spaghetti With Coconut

Coconut Spaghetti

Tempering

Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa Dal - 1 tsp each
Jeera/Cumin seeds - 1/4 tsp
Chopped cashew nuts - 10
Chopped green chilliest - 2
Hing - 1/8 tsp

Other Ingredients

Cooked Edamame spaghetti - 2 cups
( cook according to the direction on the pack)
Grated coconut - 1/2 cup
Pepper powder - 1/4 tsp
Salt to taste
Chopped Curry and Coriander leaves - few

Method

Heat oil in a pan and temper it with above ingredients.
Add the grated coconut and fry for a minute, add pepper powder and salt mix well.
Reduce flame add the cooked edamame spaghetti and toss well till well combined.
Garnish with curry and coriander leaves and serve hot!
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Brinjal And Nuts Poli / Brinjal Poli Recipe / Eggplant Poli Recipe / Poli Recipes

Brinjal Poli

Yields: 15 Poli

Ingredients for the stuffing

Cashew nut - 1/4 cup
Almond - 1/4 cup
Peanuts - 1/4 cup
Sesame seeds -  1/4 cup
Fresh coconut - 1/4 cup
Powdered jaggery - 1 & 1/4 cup
( If your jaggery is too sweet then reduce)
Cardamom -10
Ghee - 1 tbsp
Eggplant - 1 big
( Cut the eggplant into half cover and microwave it for 2 minutes or till soft. Cool and grind to a smooth paste along with the skin. You can steam them too)

Method

Dry roast all the nuts, sesame and coconut separately till light brown. Do not  burn them.
Cool them and powder the ingredients along with cardamom to a fine powder.
Take a non stick pan add the eggplant paste, ground powder and powdered jaggery.
In low flame cook the mixture till it leaves the sides of the pan and forms into a mass.
Switch off the stove add the ghee and mix it well.
Cool the mixture and divide the portion into equal size balls.

Ingredients for outer covering

Wheat flour - 1 cup heaped
Maida / All purpose flour - 1 cup heaped
Salt a pinch
Turmeric powder - 2 generous pinches
Oil - 2 tbsp
Water as needed
Ghee as needed to cook the poli

Method

Take a bowl add maida, wheat flour, oil, salt mix to resemble bread crumbs.
Now slowly add water little by little till you form a soft dough.
Cover & rest it for 10 minutes. Divide the dough to equal size balls.
Grease a plastic sheet place the covering ball on top flatten it slightly place a filling ball on top & cover it. Make sure its sealed well.
Apply oil to your fingers and evenly flatten it to a thin disc. You can also use a rolling pin to roll. Make sure the stuffing doesn't come out.
Heat a tawa cook the poli with ghee till slight brown on both sides.
Serve them warm.

Note:

a) If you think the jaggery you are using is very sweet then reduce the quantity.

b) As the jaggery was sand free and clean i used it directly otherwise dilute it in water filter and then use.

c) I have used one large eggplant you can make this even with small or medium size brinjals.

d) If you don't have microwave just steam the brinjals.

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Kaipola Recipe / Ripe Plantain Egg Cake Recipe / Malabar Plantain Egg Cake / Malabar Kaipola Recipe - Kerala Sweet Recipes

 

Kaipola

Ingredients

Ethapazham / Ripe Kerala plantains / Nendrapazham - 1 large chopped

Eggs - 2

Sugar - 1/8 cup

( add more if needed)

Milk powder - 1 tbsp

( dilute it in some milk)

Cardamom powder - 1/4 tsp

Salt a pinch

Cashew nuts - a handful

Raisins - a handful

Ghee - 1 tbsp

Method

Heat ghee in a pan and sauté the plantain for few minutes remove to a plate. In the same pan add some ghee and sauté cashew nuts and raisins till color changes. Let everything cool.

Take a blender add eggs, cardamom powder, salt, milk powder and sugar bend till smooth.

Transfer to a bowl add the fried nuts and banana mix till combined , sprinkle some on top.

Grease a non stick pan pour the mixture cover it with a tight lid and in low flame cook till cooked, switch off the stove.

Cool completely flip it on to a plate , cut and enjoy with tea !

Note:

a) If using a cake pan pour the mixture inside the pan take a vessel keep a metal  trivet inside. 

Place the cake pan on top of the trivet and cover it with a tight lid and in low flame cook till done. This way the base of the cake will not burn.

b) If you don't have milk powder replace it with just milk.

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Bread Pizza recipe / Heart Shaped Bread Pizza Recipe / Heart Shaped Pizza / Quick Bread Pizza Recipe / Kids Party Recipes

Bread Pizza

Ingredients

Bread slices - 2

Pizza sauce - 4tsp

Salt to taste

Italian seasoning a pinch

Finely chopped vegetables of your choice -2tsp

(I used yellow bell peppers, onions, tomatoes and olives)

Mozzarella cheese to sprinkle on top as needed

Method

Take a heart shaped cookie cutter and cut the bread.

On top spread the pizza sauce and sprinkle all the chopped vegetables.

Sprinkle the seasonings and top it with cheese.

Bake it in oven till crisp or bake in airfryer at 375. deg for 2 minutes.

Enjoy hot!

Note:

If you don't have a cookie cutter then using a rolling pin gently roll the bread to make it flat. Then cut diagonal to get 2 triangles. Bend 2 ends of the bread to form a heart shape and use a tooth pick to secure the fold. This way you can eat the bread along with the crust instead of discarding them.

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Easy Baklava Recipe / Easy Baklava Pinwheel Recipe / No Filling Easy Baklava Recipe / Quick Baklava Recipe / No Filling Baklava Roll

No Filling Baklava

Ingredients

Phyllo Dough 16 oz/ 2 rolls - 1 used only 1 roll 

Chopped pistachios - 15

Melted butter - 1 cup

Syrup ingredients

Sugar -1 &1/4 cups

Water - 3/4 cup 

Rose essence a tiny drop

Lemon juice - 1 tsp 

All spice powder - a generous  pinch 

(or add Cinnamon powder)

Dry rose petals for garnish

( Take a pan add all spice powder , water and sugar , cook till the sugar has dissolved and slightly sticky.  Do not cook till string consistency. Switch off the stove add the lemon juice and rose essence mix and keep it aside)

Quick Baklava

Method

Cut the roll into 1/2 " thick pieces and gently place it into a greased muffin tray.

Brush the butter generously on top of each rolls , make sure all the layers has butter.

Bake this at 350 deg. F for 45 minutes or till crisp and brown.

Each oven is different so temperature and baking time may vary.

Remove from the oven and pour the warm syrup on top of each baklava.

Sprinkle the pistachio on top of the baklava garnish with rose petals and serve.

Note:

This is a quick version of making baklava , for regular baklava recipe click HERE

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Black Rice Dosa Recipe / Kavuni Arisi Dosa / Karuppu Kavuni Arisi Dosa Recipe - A Healthy Dosa Recipe

Kavuni Arisi Dosa

Ingredients

Kavuni arisi / Black Rice- 2 cups

( You can add 1 cup idli ice and i cup kavuni arisi for a variation)

Urad dal with skin - 1/2 cup

( You can add urad dal without skin too)

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak kavuni arisi for 6 hours and urad dal and methi together for 3 hours.
Now grind all together to a semi thick smooth batter or grind urad dal and rice separately and then mix both the batters.

Add salt mix and leave it to ferment for 8 hours.
Next day add water if needed to get the right consistency, heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

For more Dosa recipes click HERE 

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Baked Avocado Omelet Recipe / Avocado Omelet Recipe / Avocado Egg Bake / Baked Eggs In Avocado / Paleo Baked Eggs in Avocado / Baked Avocado Eggs - Avocado Recipes

 

Baked Avocado Eggs

Ingredients

Avocado - 1 large size

(cut it into half remove the pit and scoop very little flesh from both sides of the avocado to give some space for the eggs. Do not use too ripe avocados for this recipe)

Chopped onion, bell pepper, tomato - 1 tsp each

( or any vegetables of your choice)

Egg - 1 

Salt and pepper powder to taste

Chilly flakes to sprinkle on top as needed.

Baked Eggs In Avocado

Method

Take a bowl add the egg , seasonings and the chopped vegetables, beat it well.

Pour the egg mixture into the avocados and bake it at 400 deg. F for 10 minutes or in Airfryer at 375 deg. for 10 minutes till the eggs are cooked. 

Each oven is different cooking time and temperature may vary , so keep an eye while baking.

Sprinkle chilly flakes on top and enjoy hot!

Note:

Use your imagination to serve it interesting like adding cheese, basil leaves, drizzling chilly sauce or chilly oil, etc.

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