Sweet Potato Poriyal / Sakkarai Valli Kizhangu Poriyal / Sweet Potato Stir Fry Recipe / Healthy Stir Fry Recipes

Sweet potato Poriyal

Ingredients for tempering

Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin seeds - 1/4 tsp

Ingredients ground to a coarse paste

Coconut pieces - 6 medium small pieces
Ginger - a small piece
( Do not add water just grind to a coarse paste)

Other ingredients

Sweet potato medium size - 1
( Boil the sweet potato till cooked ,peel and chop into small cubes.Do not over cook till soft)
Chopped onion - a handful
Slit green chillies - 2
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - few drops
Chopped coriander leaves for garnish

Method

Heat oil in a pan and temper it with above ingredients.
Add chopped onion, green chilies and few curry leave sauté till light brown.

Now add the chopped sweet potato cubes ,turmeric powder and salt ,mix till all combined.
Add the ground paste and gently mix it well.

Sprinkle very little water cover and cook in low flame for a minute.
Switch off the stove squeeze out the lemon juice and garnish with coriander leaves.
Served as a side dish for rice.

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Vegetable Paratha Recipe / Mixed Vegetable Paratha Recipe / Mix Veg Paratha Recipe / Stuffed Vegetable Paratha

Vegetable Paratha

Stuffing ingredients

Boiled and mashed potato - 2 small size
Finely grated or minced vegetables - 1 cup heaped
( I used carrot, cabbage, bean)
Minced green chilly - 2
Jeera powder - 1/2 tsp
Salt to taste
Dry mango powder/Amchur powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped coriander powder
Oil - 2 tsp

Method

Heat oil in a pan fry the vegetables and green chillies till raw smell has disappeared.
Now add all the dry ingredients and saute for couple more minutes till mixture is dry.
Switch off the stove add the mashed potato and coriander leaves.
Mix well and divide into equal size balls. Your filling is ready.

Other ingredients

Wheat flour - 2 cups
Salt to taste
Oil - 1 tsp + Oil to cook paratha as needed
Water as needed

Method

Take a bowl add flour,salt and oil mix pour water little by little and form a soft dough.
Cover it and keet it for 10 minutes.divide the dough into equal size balls.
Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
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Simple Tomato Chutney / Tomato Chutney / Thakkali Chutney / Easy Tomato Chutney / Tomato Chutney For Idli And Dosa

A simple tomato chutney with a slight twist,best side dish for Idli/Dosa.

Tomato Chutney

Ingredients

Large ripe tomatoes - 2
Onion - a handful
Salt to taste
Grated coconut - 1 tbsp
Tamarind a very small piece
Urad dal - 2 tsp
Coriander seeds/Dhania - 1 tsp
Kashmiri red chillies - 2
Red chillies - 2
Oil - 2 tsp

Tempering 

Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/8 tsp
Red chillies - 1
Curry leaves few

Method

Heat oil in a pan add urad dal,coriander seeds,both red chilies and tamarind fry till light brown.
Now add the onion,tomato and fry till raw smell has disappeared.
Add salt and coconut fry for a minute and switch off the stove.
Cool and grind it to a smooth chutney.
Heat oil in a pan and temper it with above ingredients.
Pour the hot tempering into the ground chutney and mix.
Best served with Idli or Dosa.
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Coconut Chutney / Red Coconut Chutney Recipe / Garlic Coconut Chutney / Poondu Thengai Chutney / Side Dish For Idli & Dosa

Garlic Coconut Chutney

Ingredients to grind

Fresh coconut -1/2 cup

Red chillies -2

Garlic-1

Pottukadalai / Roasted gram dal - a handful

Salt to taste

Water as needed

Tempering

Oil-1tsp

Mustard -1/2tsp

Channa dal -1/4tsp

Urad dhal-1/4tsp

Curry leaves-little

Method

Grind all above mentioned ingredients to a smooth paste.

Dilute the chutney according to the consistency you want.

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

Pour it into the ground chutney mix & serve with Pongal, Idli or Dosa.

Garlic Coconut Chutney is a spicy and flavorful South Indian side dish made with fresh coconut, garlic, red chillies, and roasted gram dal. Tempered with curry leaves and mustard seeds, it pairs perfectly with idli, dosa, and other tiffin varieties.

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Rava Pulihora with Lemon Recipe / Lemon Idli Rava Rice Recipe / Lemon Rava Pulihora Recipe / Lemon Rava Rice Recipe

 

Lemon Rava Pulihora

Ingredients to cook the rava

Idli rava - 1 cup

Water - 2 cups

Turmeric powder - 1/4 tsp

Oil - 1/4 tsp

Salt to taste

( Pour water into a pan add the turmeric powder , oil and salt, when water starts to boil reduce flame and add the rava. Cover and in low flame cook till done. Switch off the stove fluff it up with a fork and keep it aside)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal and Channa dal - each  1 tsp

Peanuts - 2 tsp

Chopped cashew nuts - 1 tsp

Hing - a generous pinch

Slit Green chilies - 4

Minced ginger - 1/4 tsp

Broken red chilly - 1

( Heat oil in a pan and temper it with above ingredients, keep it aside)

Other ingredients

Few curry leaves

Lemon juice extracted from 1 medium size

( add more or less according to your taste)

Method

Take a wide plate spread the cooked idli rava add the curry leaves, tempering and pour the lemon juice.

Mix gently till everything is combined. Enjoy !

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Kollu Puttu Recipe / Horsegram Puttu Recipe / Healthy Puttu Recipe

Ingredients

Kollu / Horsegram - 1/2 cup

Method

Wash and soak the kollu for 6 hours.

Drain the water out and add it into a blender, sprinkle water and grind to a smooth thick batter.

Grease idli plates and pour the batter and steam stem till cooked.

Cool the idli and crumble them. Puttu base is ready to make Kara puttu or Sweet puttu.

Kara Puttu / Savourt Puttu

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry leaves few

Grated coconut - 2 tsp

Chopped onions - a handful

Chopped green chillies - 1

Salt to taste

Coriander leaves for garnish

Method

Heat oil in a pan temper it with mustard, urad & channa dal.

Add onions, chilies, curry leaves and salt sauté till light brown.

Add the steamed and crumbled kollu and in low flame fry for 2 to 3 minutes till they reach puttu consistency ( Must be dry without and sticky consistency)

Add coconut mix and switch off the stove. Garnish with coriander leaves and enjoy hot.

Sweet Puttu

Jaggery - as needed

Grated coconut as needed

Cardamom powder - as needed

Steamed and crumbled kollu 

( Fry the steam kollu in 1 tsp of ghee till they are dry and without and sticky consistency )

Method

Take a bowl mix all above ingredients together and enjoy!

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Upma Premix Recipe / Instant Upma Mix Recipe / 5-Minute Upma / Meal Prep Magic: Upma Premix / Healthy Breakfast in a Jar

Upma Premix

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup

Water -2 & 1/2 to 3 cups

Salt-to taste

Curry leaves -few

Chopped green chillies-3

Chopped ginger - 1 tsp

Tempering

Oil- 3 tsp

Ghee - 1 tsp

Mustard -1tsp

Urad dhal - 1 & 1/2 tsp 

Channa dal- 1 & 1/2 tsp

Hing - 1/8 tsp

Red chilly - 1

Chopped cashew nuts - 6

Upma Premix

Method

Heat oil and ghee in a pan and add the tempering.

Add the green chillies, ginger and curry leaves fry till they are crisp.

Add the sooji and hing fry till sooji changes colour. Do not over fry and burn them.

Switch off the stove add salt mix, cool the ingredients and put it into a clean bottle.

Store it in fridge.

Upma with Premix

How to make Upma with premix?

Boil water in a pan add the upma premix mix and cover it with a lid.

Reduce the flame and cook till sooji is cooked.

Switch off the flame and enjoy hot with chutney or pickle..

Upma Premix (Ready-Mix) is a travel-friendly, shelf-stable blend of roasted sooji/rava with spices, lentils, and aromatics—just add hot water or quick-temper with oil for a fluffy, savory breakfast in minutes. Perfect for busy mornings, lunchboxes, or camping, it delivers classic South Indian upma taste without chopping or measuring. Great to batch-make and store for instant tiffin anytime.

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Guacamole Recipe , Fresh & Easy Dip in Minutes , Perfect Party Dip , Homemade Guacamole Recipe , How to Make Guacamole at Home

 

Guacamole

Ingredients

Avocado - 1 large

Chopped onion - 1/4 cup 

Chopped tomato - 1 large 

Chopped coriander leaves - 1tbsp 

Chopped green chilly -1 

Grated garlic - 1 

Salt and Pepper powder to taste 

Cumin powder - 1/8 tsp 

Lime juice - 1tbsp 

Method

Mash the avocado and add all the other ingredients and gently mix till combined.
Enjoy with chips.

Guacamole is a creamy, flavorful Mexican dip made with ripe avocados, fresh onions, tomatoes, garlic, and a splash of lime juice. Perfect as a healthy snack or a party dip, it pairs beautifully with chips, tacos, or any meal!

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Melkote Puliyogare Recipe / Melukote Puliyogare Recipe / Melkote Iyengar Puliyogare Recipe / Iyengar Puliyogare Gojju Recipe / Karnataka Style Puliyodarai Recipe - Temple Prasadam Recipes

 

Melkote Puliyogare

Ingredients for tamarind gojju

Tamarind - a large gooseberry size

( soak it in hot water till soft, squeeze and extract the pulp from the tamarind, filter and keep it aside)

Turmeric powder - 1/4 tsp

Salt to taste

Jaggery - 1 & 1/2 tbsp

Sesame oil - 1 tbsp

( Add all the above ingredients into a pan and in low flame cook the mixture till the oil separates and the thick gojju has cooked well and has no raw smell)

Ingredients for the puliyogare podi

Sesame oil - 1 tsp

Methi seeds - 1/2 tsp

Mustard - 1/2 tsp

Black pepper - 1/2 tsp

Coriander seeds - 1 tbsp

Byadge red chilly - 10

( this will give nice colour to your rice)

Curry leaves few

Cumin seeds - 1/2 tbsp

Hing - 1/4 tsp

Salt as needed

Turmeric powder - 1/8 tsp

( Heat oil and in low flame fry above ingredients till light brown, do not over fry and burn them.Cool completely and dry grind to a fine powder along with salt)

Tempering

Sesame oil - 2 tbsp

Peanut a handful

Chopped cashew nuts - 8

Channa dal- 1 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Red chilly - 3

Curry leaves few

Shredded dry coconut / Kopparai - 1/8 cup

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients)

Other ingredients

Cooked sona masoori rice - as needed

(grains must be separate , do not over cook the rice)

Method

Take a wide plate add the cooked rice to this add the gojju , spice powder and the tempering as needed and mix gently till well combined. If salt is needed add at this stage.

Garnish with dry coconut and curry leaves and enjoy!

Chembu Moru Kachiyathu / Chembu Moru Curry / Taro Root Yogurt Curry / Tangy & Comforting Chembu Moru Kachiyathu - Kerala Recipes

Ingredients ground to a smooth paste

Coconut-2 tbsp
Turmeric powder-a pinch
Jeera- 3/4 tsp
Green chillies-2
Garlic-1
( Take above ingredients in a mixi/blender jar and grind to a smooth paste)

Other ingredients

Sepakilangu / Chembu / Taro -4
(peeled & cut into thin slices)
Salt to taste
Turmeric powder- 1/4 tsp
Red chilly powder - 1/8 tsp
Beaten curd -1 cup
Curry leaves few

Tempering

Coconut oil - 1 tbsp
Mustard -1tsp
Urad dal - 1/8 tsp
Red chillies-1
Methi seeds - 5
Curry leaves-little

Method

Cook the taro/chembu with salt, turmeric powder, red chilly powder and few curry leaves till soft.

Add the ground paste to the cooked taro and cook till its thick.

Reduce the heat and add the beaten curd & give a brisk stir & just a boil.

Switch off the gas, heat oil in a pan and temper it with above ingredients.

Pour the tempering into the curry, mix and serve it hot with plain rice.

Chembu Moru Kachiyathu is a traditional Kerala-style curry made with taro root simmered in spiced buttermilk. Light, tangy, and comforting, this dish is a staple in Kerala homes and pairs perfectly with hot steamed rice.

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Bihari Style Khatai Chokha Recipe / Khatai Chokha Recipe / Spicy Garlic & Green Chilli Mash with Coriander & Amchur / Lasun Mirchi ka Thecha

 

Bihari Khatai Chokha

Ingredients

Garlic cloves -12 

Green chilies - 8

Coriander leaves a handful

Salt to taste 

Amchur powder - 1 tsp ( heaped)

Mustard oil - 4 tsp

Method

Heat oil in a pan fry garlic and green chilies till light brown, add the coriander leaves and sauté for a minute and switch off the stove.

Add salt and amchur powder to the fried ingredients, using your fingers mash them well till combined.

Enjoy this with rice or roti.

Khatai Chokha is a tangy and spicy North Indian side dish made with roasted garlic, green chilies, fresh coriander leaves, and amchur powder. This flavorful mash is simple to prepare, bursting with smoky aroma and perfect to pair with hot rice or roti.

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Navara Rice Idli / Dosa Batter / Ayurvedic Superfood Idlis with Navara Rice / Navara Rice Idli for a Healthy Start / Soft & Healthy Navara Rice Idli Recipe / Power-Packed Breakfast: Navara Rice Idli / Diabetic Friendly Navara Rice Idli

 

Navara Rice Idli

Ingredients

Navara Rice - 1 & 1/2 cups

Idli rice - 1/2 cup

Urad / Black gram dal - 1/2 cup

Method

Wash & soak both the rice and urad dal in separate bowls for 5 hours.

Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter

Sprinkle water in intervals , transfer to a wide bowl.

Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.

Add both the batters into a wide bowl add salt mix till combined.

Cover & leave it to ferment overnight or for at least 12 hours.

Next day beat the batter well and its ready to use.

Note:

a) If making dosa dilute the batter a bit and make dosa.

Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.

🌿 Health Benefits:

• Boosts immunity and energy levels

• Aids digestion and is gentle on the stomach

• Rich in antioxidants, iron, and essential minerals

• Beneficial for people with anemia and fatigue

• Helps in bone and joint health, especially during recovery

• Gluten-free and diabetic-friendly due to its low glycemic index

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Prawn Puttu Recipe / Eral Puttu Recipe / Minced Prawn Puttu Recipe - Prawn Recipes

Prawn Puttu

Ingredients

Medium size prawns - 30

( boil the prawns in water with 1/4 tsp turmeric powder till cooked, drain out the water. Let it cool and mince it to a coarse mixture)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Pepper powder - 1/2 tsp

Oil - 4 tbsp

( add more if needed)

Chopped green chilies - 2

Chopped onion - 1 medium size

Chopped garlic - 10

Chopped curry and coriander leaves - 1 tbsp

Tempering

Fennel seeds - 1/2 tsp

Cinnamon stick - a small piece

Mustard - 1/2 tsp

Method

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

Add chopped onions, green chilies, few curry leaves and garlic sauté till colour changes.

Add the dry masala powders, salt and the minced prawns, add more oil if needed and in low flame fry till colour changes to golden brown.

Switch off the stove add the pepper powder, curry and coriander leaves mix well and enjoy with rice.

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Sarkara Upperi / Sharkara Varatti / Sarkara Varatti / Sarkara Puratti - Banana Chips Coated With Jaggery /Onam Sadya Recipe / Sharkara Upperi

Sarkara Varatti/Sarkara upperi

Ingredients

Raw banana/Plantain - 2
Salt a pinch
Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Crushed cardamom - 5
Dry ginger powder/Chukku - 1/2 tsp
Rice flour - 2 tbsp
Jaggery - 1 cup
( use 3/4 cup if you don't want too sweet )
Water - 1/2 cup
Coconut oil/Canola oil to deep fry

Method

Take a bowl pour water add salt and turmeric powder. Peel the raw banana into small cubes or thick slices. Soak them in turmeric water for a minute.

Pat dry the raw banana pieces and deep fry in coconut oil in medium heat till crisp and golden brown. remove and drain on paper towel.

In another pan add jaggery and water, boil until it forms a sticky one string consistency.

Add the cumin powder, cardamom powder and ginger powder mix well.

Add the fried banana stir quickly so the syrup coats all pieces evenly.

Sprinkle the rice flour and keep mixing till they become dry. Rice flour helps to prevent sticking.

Spread on a greased plate to cool, once hardened , store in an air tight container.

Sarkara Upperi is a traditional Kerala sweet made with crispy fried raw banana pieces coated in a glossy jaggery syrup, flavored with cardamom and dry ginger. It is a must-have delicacy in Onam Sadhya, offering the perfect balance of crunch and sweetness.

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Pumpkin Puliserry / Authentic Kerala Pumpkin Puliserry / Onam Sadya Recipes / Kerala Pumpkin Puliserry / Creamy Pumpkin Puliserry Recipe

Pumpkin Puliserry

Ingredients

White pumpkin - 1 cup

Salt to taste

Turmeric powder - 1/4 tsp

Water - 1/2 cup

Curd - 1 cup

Ingredients for grinding

Fresh grated coconut - 1/4 cup

Green chillies - 2

Rice flour - 1 tsp

Jeera - 1/2 tsp

( Pour very little water and grind the ingredients to a smooth paste, mix this paste into the curd mixture)

Tempering ingredients

Coconut oil - 1 tbsp

Mustard - 1 tsp

Methi - 1/4 tsp

Red chilly - 2

Curry leaves - few

( Heat oil in a pan and temper it with above ingredients)

Method

Boil pumpkin with salt and turmeric powder till cooked. Do not over cook and mash the pumpkin. Cook till they hold the shape.

Add the curd coconut mixture and cook till just heated, do not boil there are chances of curdling.

Switch off the flame pour the tempering and mix.

Enjoy with rice!

White Pumpkin Puliserry is a traditional Kerala curry made with tender white pumpkin simmered in a tangy yogurt-coconut base. Lightly spiced with green chilies and flavored with a fragrant tempering of curry leaves, mustard, and red chilies, this comforting dish is perfect with steamed rice and a classic addition to an Onam Sadya meal.

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Masala Makhana Recipe / Spicy Masala Makhana Recipe / Roasted lotus Seed Recipe

 

Masala Makhana

Ingredients

Makhana  / Phool Makhana- 2 cups

Almonds - 1/4 cup

Cashew nuts - 1/4 cup

Pistachio - 1/4 cup

Pumpkin seeds - 1/4 cup

Salt to taste

Curry leaves - few

Red chilly powder - 1 tsp

Black salt - 1/4 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/4 tsp

Chaat masala - 1 tsp

Sugar - 1/4 tsp

Dry mint powder - 1/4 tsp

Ghee - 2 tsp

Method

Add a teaspoon of ghee in a pan add the makhana and roast till crisp. Do not over fry and burn them, transfer into a plate.

Pour remaining oil in the pan add curry leaves & the nuts fry till color changes.

Reduce the flame add all the dry masala powders , sauté for few minutes and switch off the stove.

Add the mint powder , sugar and roasted makhana toss well still combined.

Cool completely and store it in an air tight container.

Note: Adjust the dry masala powders according to your taste.

Masala Makhana is a crunchy and healthy snack made by roasting fox nuts (makhana) and tossing them in flavorful Indian spices. Light, nutritious, and rich in protein, it’s a guilt-free treat perfect for tea time or as a quick anytime munch. Health benefits (like being low in calories and good for weight management).

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Aloo Paratha Recipe / Stuffed Potato Flatbread Recipe / Delicious Aloo Paratha / Potato Stuffed Paratha

Aloo Paratha is a traditional North Indian flatbread made with whole wheat dough and spiced mashed potatoes as the main filling. This stuffed paratha is soft, hearty, and flavorful, often served with butter, curd, or pickle, making it a comforting dish that completes any Indian meal.

Aloo Paratha

Ingredients for outer dough

Whole wheat flour - 2 cups

Salt to taste

Oil - 1 tsp

Nigella seeds - 1/2 tsp

Warm water as needed

( Make a soft dough with flour, salt & water. Knead it well cover & rest it for 5 minutes. Divide the dough into equal size balls)

Ingredients for the filling

Boiled & mashed potato - 2 medium size

Chopped coriander leaves - 2 tbsp.

Grated ginger - 1/2 tsp

Chopped onion - 1 tbsp.

Chopped green chillies - 1 large

Salt to taste

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Dry mango powder - 1/8 tsp

Method

Take a bowl add all the filling ingredients and mix till combined. Diving into equal size balls.

Take a small ball of the dough shape it like a cup, keep a ball of the filling inside the cup & seal it well to make sure the filling doesn't come out.

Flatten it well with your palm, dust it with dough and gently roll the parathas to a semi thick disc.

Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.

Serve it hot with any gravy or raita of your choice.

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Pasta Sauce Recipe / Homemade Pasta Sauce Recipe / Easy Homemade Pasta Sauce / Homemade Tomato Sauce For Pasta Recipe

Homemade Pasta Sauce

Ingredients

Chopped tomatoes - 4 cups

Salt to taste 

Sugar - 1/2 tsp

Chopped carrots - 1/2 cup

Chopped onion - 1/2 cup

Chopped garlic - 8

Chopped basil leaves - 1/4 cup

Italian seasonings - 2 tsp

Chilly flakes - 1/2 tsp

Paprika - 1/4 tsp

Olive oil - 1 tbsp

Method

Heat oil in a pot fry onion , garlic and carrots till onions changes color.

Add the tomatoes and salt sauté for 2 to 3 minutes , add the paprika and chilly flakes cover and cook till the tomatoes are well cooked and thickened.

You can grate the tomatoes and remove the skin or blanch the tomatoes remove the skin and then chop them. I usually like to chop the whole tomatoes with skin on.

Add the basil leaves, sugar and Italian seasoning cook for a minute and switch off the stove.

Cool completely and blend it to a coarse mixture using a blender or hand blender.

Store then in a clean jar in refrigerator.

Homemade pasta sauce is a rich, flavorful blend made with fresh tomatoes, herbs, garlic, and a touch of olive oil. Unlike store-bought versions, this sauce is preservative-free, customizable, and brings out authentic Italian taste right from your kitchen. It pairs perfectly with spaghetti, lasagna, or even as a base for pizza, making every meal wholesome and comforting.

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Ragi Modak Recipe / Ragi Modagam Recipe / Easy Ragi Modak With Coconut, Nuts & Dates Recipe / Ragi Modakam Ragi Kozhukattai Recipe / Ragi Modakam Recipe / Finger Millet Sweet Dumplings Recipe / Ganesh Chathurti Recipes

Ragi Modak

Yields: 12 Modak

Ingredients for the outer covering

Finger millet Flour / Ragi flour - 1 cup

Water - 1 & 1/4 cup

Salt a pinch

Oil - 1 tsp

Filling ingredients

Roasted sesame seeds - 1/4 cup

Roasted peanuts - 1/4 cup

Fresh grated coconut - 1/4 cup

Dates - 8 or more

Cardamom - 2

( In a blender add all the ingredients , pulse till well combined)

Ragi Modagam

Method

Pour water in a pan add salt and oil, when boiling reduce flame and add the ragi flour and quickly mix till combined.

Cover with a lid and rest for 5 minutes. Grease your palm with oil and knead the dough till soft

Grease the modak mould with oil fill some ragi dough and using your finger spread it well.

Make a small hole at the middle , take some filling and fill it up.

Cover the end with some dough, press well to make sure the filling does not come out when steaming. 

Gently remove the modak from the mould and arrange it on a greased steamer plate.

Steam these modagam till cooked. Cool the modagam & serve them.

Ragi Modak is a healthy twist on the traditional Indian sweet, made with nutrient-rich finger millet (ragi) flour, jaggery, and coconut. Soft, mildly sweet, and full of earthy flavor, these modaks are not only delicious but also packed with calcium, iron, and fiber. Perfect for festive occasions like Ganesh Chaturthi or as a wholesome dessert, Ragi Modak brings together taste and health in every bite.

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lapsi Halwa Recipe / Broken Wheat Halwa Recipe / Fada Lapsi Recipe / Sweet Dalia Recipe

 

Lapsi Halwa

Ingredients

Broken wheat / Dalia / Lapsi - 1/2 cup

Boiling water 2 cups or more

Jaggery - 1/4 cup

( make sure it's clean without any impurities)

Ghee - 4 tsps or more

Chopped nuts - 1 & 1/2 tbsp.

Cardamom powder - 1/4 tsp

Method

Heat 1 tsp. of ghee and fry the nuts till light brown, keep it aside.

Add remaining ghee and fry the lapsi till color changes, reduce flame and pour boiling water.

Cover with a lid and cook till lapsi is well cooked.

Crush the jaggery and add it to the halwa and in low flame cook till well combined.

Lastly add the nuts and cardamom powder , mix and enjoy hot or warm.

Note:

1) Each wheat quality is different so water quantity may vary, adjust accordingly.

Lapsi Halwa is a traditional Indian sweet dish made with broken wheat (daliya), ghee, and jaggery or sugar. It has a rich, nutty flavor and soft texture, often flavored with cardamom and garnished with nuts. This wholesome dessert is especially popular during festivals and auspicious occasions, symbolizing warmth, prosperity, and celebration.

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Rava Mor Upma Recipe / Buttermilk Vegetable Upma Recipe / Rava Mor Upuma Recipe / Buttermilk Upma Recipe

Rava Mor Upuma

Ingredients 

Rava (Semolina) – 1 cup (medium or coarse) 

Carrots, peas, beans together - 1 cup

Luke warm buttermilk – 2 & 1/2 cups 

Tempering

Dry Red chilies – 4 

( you can also use mor milagai)

Broken cashews - few pieces fried in ghee

Mustard seeds – 1 tsp 

Urad dal - 1 tsp 

Cumin seeds – ½ tsp 

Chopped green chilies – 2 

Chopped ginger – 1 inch 

Curry leaves – few 

Hing – 1/4 tsp 

Salt – to taste 

Oil and Ghee – 2 tbsp 

Warm buttermilk – 2 & 1/2 cups 

Method

Pour some ghee in a pan add rava and roast till colour changes, do not over fry and burn them.

Heat ghee and temper it with above ingredients.

Add the ginger, green chillies, curry leaves and vegetables sauté for few minutes. Pour some water cover and cook for couple minutes.

Add the roasted rava and pour the luke warm buttermilk , mix cover and cook in low flame till cooked.

Add the fried cashew nuts garnish with curry leaves and enjoy hot with chutney or pickle.

Courtesy: Priya Satish

Rava Mor Upma is a light and comforting South Indian dish made with roasted semolina (rava) and spiced buttermilk. Mildly tangy and flavored with curry leaves, green chilies, and ginger, this wholesome recipe is easy to digest and perfect for breakfast or a simple meal.

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Jaggery Rava Ladoo Recipe / Rava Ladoo with Jaggery Recipe / Rava Ladoo Recipe / No Sugar Rava Ladoo Recipe / Suji Ke Laddu / Rava Urundai Recipe

Jaggery Rava Ladoo

Yields:  12 ladoos

Ingredients

Sooji - 1 cup

Grated coconut - 1/2 cup

Jaggery - 3/4 cup

Water - 2tbsp.

Warm milk - as needed

Ghee - 3 tbsp.

Chopped almonds, Cashew nuts & Raisins - 1 & 1/2 tbsp.

Cardamom powder - 1/4 tsp

Method

Heat 1 tbsp. of ghee in a pan add the nuts and fry till light brown, remove to a plate.

Add remaining ghee in the same pan add the sooji and fry in low flame till colour changes.

Add the coconut and roast for couple minutes, do not fry the coconut till dry. transfer to a plate/

Add the cardamom powder and nuts to the sooji mixture.

Add jaggery and water in a pan melt the jaggery and filter the syrup.

pour the hot syrup into the sooji mixture and mix , Sprinkle warm milk little by little till the mixture has some moisture.

Cover and rest for 20 minutes for the sooji to absorb the milk.

Grease your hands and shape the mixture into tight balls.

Store it in refrigerator.

Note:

1) Use semi coarse rava / sooji/ semolina for this recipe.

2) Add warm milk little by little to shape the balls, too much milk will make the mixture soggy and mushy and you can't shape the ladoos.

3) As coconut is added store it in refrigerator.

Jaggery Rava Ladoo is a traditional Indian sweet made with roasted semolina (rava), melted jaggery, ghee, and cardamom. Soft, aromatic, and mildly sweet, these ladoos are quick to prepare and packed with wholesome flavors. They are perfect for festive occasions or as a simple homemade treat.

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Oats Thattai Recipe / Oats Thattai Murukku Recipe / Oats Recipes / Thattai Recipes

Oats Thattai

Ingredients

Rice flour - 1 & 1/2 cups
Quick oats - 1/2 cup
( Dry roasted & fine powdered )
Besan/Kadalai mavu - 2 tsp
Melted butter - 1 tbsp
Salt - 1 tsp
Hing - 1/4 tsp
Red chilly powder - 1 tsp
White sesame seeds - 2 tsp
Coarsely powdered peanuts - 1 tbsp
Finely chopped curry leaves - 10
Water as needed

Other ingredients

Oil to deep fry

Oats Thattai

Method

Take a bowl add all the above mentioned ingredients except oil & water, mix everything.
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 in even frying.
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 box.
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Pan Lassi Recipe / Beetle Leaf Lassi Recipe / Refreshing Pan Lassi Recipe / Paan Gulkand Lassi Recipe

 

Paan Lassi

Ingredients

Paan leaf - 1

( remove the stem and cut into small pieces)

Sugar - 1 tsp or more

Gulkand - 1 tsp ( heaped)

Cardamom - 1

Fennel seeds - 1/4 tsp

Curd - 1 cup

( Make sure it's not sour)

Method

Take a blender and blend till smooth.

Filter the lassi garnish with few crushed nuts on top add ice cubes and serve chill.

Note:

a) Filtering the mixture is optional.

b) To make it more rich add a scoop of vanilla ice cream while blending the ingredients.

c) Few drop of pan essence can be added.

d) Adjust all the ingredients according to your taste.

Paan Lassi is a refreshing twist on the classic Indian yogurt drink, blended with betel leaves, gulkand, and creamy curd. Sweet, cooling, and aromatic, this unique lassi is perfect for summer and also works as a digestive after meals.

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Thalapakatti Mushroom Biriyani Recipe / Easy Mushroom Biryani in Thalappakatti Style / Dindigul Mushroom Biriyani Recipe / Dindigul Thalappakatti Biryani With Mushroom Recipe

 

Thalapakatti Mushroom Biriyani

Ingredients to be ground

Cinnamon - medium size stick

Cloves - 6

Cardamom - 6

Star anise - 1

Kalpasi - 1/4 tsp

Nutmeg - less than 1/8 tsp

Green chilly - 5

Ginger and garlic paste - 1 tsp

Salt to taste

Mint and coriander leaves - together 1/2 cup

Other ingredients

Coconut oil - 2 tbsp

Chopped onions a handful

Chopped mushroom - 2 cups

Curd - 1/4 cup

Lemon juice - 2 tsp

Jeeragasamba rice - 1 & 1/4 cup

Water - 2 & 1/2 cups

Method

Heat oil in a pan add onions and fry till colour changes.

Pour the ground paste and saute till raw smell has disappeared.

Add the mushrooms and curd fry for few minutes, cover and cook for 2 minutes.

add the rice4 and water cover and reduce the flame and cook till done.

switch off the stove add mint, coriander leaves and lemon juice.

Mix and enjoy with raita!

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Boiled Moong Dal Murukku Recipe / Moongh Dal Murukku Recipe / Pasiparuppu Murukku Recipe / Pasi Paruppu Murukku Recipe / Moong Dal Chakli Recipe - Murukku Recipes

 

Boiled Moongh Dal Murukku

Ingredients

Yellow Moongh dal - 1/2 cup

Water -1 cup ( to cook the dal add little more water if needed)

Rice flour - 2 cups

Red chilly powder - 1 & 1/2 tsp (optional)

Salt - to taste

Hing - 1/2 tsp

Ajwain- 1 tsp

Black sesame seeds - 2 tsp

Melted butter or Hot oil - 2 tbsp

Water as needed to make a smooth crack free dough

Oil to deep fry

Method

Wash the moongh dal take a pressure cooker add the dal and water, pressure cook till soft.

While still warm mash the dal well using a masher or your hand. I used a mixi to blend once to get a smooth mixture.

Put all above mentioned ingredients into the mashed dal. Add the melted butter & mix it till it forms crumbs. Pour water little by little & make a soft dough.

Heat oil in a pan, take some dough & fill it into the murukku mould , press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.

In medium high flame deep fry them till light brown colour  place it on a kitchen towel to remove excess oil if any.

Cool completely before storing it in a air tight container.

Note:

a) Always keep the dough covered with a wet cloth or plate to avoid drying.

b) adding red chilly powder is optional.

For more interesting Murukku recipes click HERE

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Rajasthani Sattu Recipe / Rajasthani Teej Sattu Recipe / Teej Sattu Recipe / 4 ingredients Sattu Recipe / Teej Sattu for Badi Teej / Teej Special Sattu Recipe

 

Rajasthani Teej Sattu

Ingredients

Roasted gram dal / Dalia -1/2 cup

(Slightly dry roast, do not burn them , cool & grind it to a fine powder, sieving is optional ))

Sugar -1/4 cup

( Grind to a very fine powder)

Cardamom - 3 powdered

Melted warm ghee - 1/4 cup

Sliced pistachio and almonds for decoration

Saffron few soaked in 1 tsp. of water

Method

Take a wide plate add the powdered gram dal, cardamom and sugar.

Pour warm ghee little by little & form into a soft dough, flatten the mixture.

Decorate with saffron water and nuts on top and enjoy!

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Citrus Avocado Salad Dressing / Avocado Dressing / Salad Dressing

Citrus Avocado Salad Dressing

Ingredients for the dressing

Ripe Avocado - 1/2 ( scoop out the flesh )
Salt to taste
Orange - 1/2 squeeze out the juice
Lemon juice - 2 tbsp.
Honey - 2 tsp
Olive oil - 1 tsp
Jalapeno chilly - 2 slices

Method

Take a blender add all above ingredients and blend to a creamy dressing.

Salad Ingredients

Kale - a very small bunch
( this kale is from my garden)
Cooked red quinoa - 1/4 cup
Cherry tomatoes cut into half - 4
Fresh mozzarella cheese -3 slices cut into cubes
Chopped walnuts - 1 tsp
Chopped onion - 1 tsp
Chopped carrots - 1/4 cup
Chopped cucumber - 1/4 cup
Chopped Jalapeno - 1/2 tsp
Chopped avocado - 1/2
Pepper powder to taste

Method

Take a wide bowl add all the above ingredients.
Just before serving pour the salad dressing and gently toss till well combined.
Serve immediately.

Note:

Use any vegetable/greens/nuts of your choice to make your salad more interesting, Here i have shown a very basic salad.

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