Instant Sohan Halwa Recipe /Sohan Halwa Recipe / Quick Homemade Sohan Halwa Recipe / Easy Dessert in just 5 minutes

 

Instant Sohan Halwa

Ingredients

Sugar - 1 cup

Ghee - 1/4 cup

All purpose flour / Maida - 1/4 cup

Milk powder - 1/4 cup

Mixed nuts as needed

( I used almonds, cashew nuts and pistachio)

Method

Take small steel bowls (katori ) and grease them with ghee sprinkle chopped nuts and keep is aside.

Add ghee and sugar into a heavy bottomed pan in low flame keep stirring continuously till sugar melts and changes it's color to golden brown. Do not over cook and burn them.

Switch off the stove and add the milk powder and maida stir quickly till well combined. 

Take a ladle of the mixture and pour it into the grease cups immediately, do not fill till the top. Tap the bowl so it's spread even or use a greased spoon to even the top.

Cool completely and unmold from the cups and enjoy!

Sohan Halwa

Note:

a) The mixture will be too hot so be careful while cooking the whole process.

b) Make sure you wipe the sides inside the bowl, otherwise it will be difficult to unmold the sweet.

c) This sweet is a firm brittle , crunchy, chewy , glossy and greasy. 

d) You need to break them into pieces, sprinkle them on top of ice cream or pair it with hot beverages.

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Pineapple Chia Fresca / Pineapple Chia Drink / Summer Drinks / Pineapple Summer Drink Recipe

Pineapple Chia Fresca

Ingredients

Chopped pineapple - 4 cups
Chia seeds - 2 tsp
( soak them in some water till it swells up)
Sugar - 1 tsp or more
( add only if the fruit is not sweet)
Salt a pinch
Mint leaves chopped - 6
Water - 2 cups
Ice cubes

Method

Add the pineapples cubes into the blender,blend till smooth.
Using a strainer press the pulp and strain out the juice , discard the pulp.
Add the salt, sugar, mint leaves , soaked chia seeds and water to the juice.
Mix well and just before serving add ice cubes and serve cold.

Note:

a) Instead of chia seeds indian basil seeds / sabja can be used.
b) Instead of sugar you can add honey.

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Kavuni Arisi Kanji Recipe / Kavuni Rice Porridge Recipe / Kavuni Rice Kanji / Karuppu Kavuni Kanji Recipe / Healthy Kanji Recipe / Black Rice Porridge Recipe

Kavuni Arisi

Ingredients

Kavuni rice / Karuppu kavuni arisi / Black rice - 1/2 cup

( wash and soak it in water for 8 to 10 hours or overnight. Next day drain out the water and pulse it in a blender to a semi coarse mixture. Do not discard the drained water you need it for cooking the kanji))

Water - 3 cups  

( The drained water from the soaked rice is also included , add more water if needed)

Method

Take a heavy bottomed pan pour the water add the coarsely ground rice and in low flame stir continuously for 10 minutes till the rice is cooked. Switch off the flame and let it cool completely.

Divide the portion into 2 portions, one for making sweet kanji and and another one for salt and spicy kanji.

Karuppu Kavuni Arisi Kanji

For sweet kanji

Cooked kanji 

Coconut milk 

Palm sugar

Cardamom powder

Method

Take a bowl add all the above ingredients as needed, mix and enjoy.

For salt and spicy kanji

Cooked Kanji

Salt to taste

Chopped onions, curry leaves and green chilies

Buttermilk

Method

Take a bowl add all the above ingredients as needed , pour the buttermilk according to the consistency needed mix and enjoy.

For other kavuni Arisi recipes click HERE

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Thai Coconut Soup / Coconut Soup / Vegetarian Coconut Thai Soup Recipe / Easy Tom Kha Soup

 

Thai Coconut Soup

Ingredients for the stock

Crushed lemon grass - 1 stem

Diced onion - 1/2 

Ginger and Garlic chopped - 1 tsp

Carrot chopped - a handful

Broccoli stems - few

Galanga - 4 slices

Lemon peel - 1 tsp

Fresh red chilly - 2

Brown sugar - 1 tsp

Water - 6 cups

( Bring all the ingredients together to a boil, simmer for 10 minutes till all flavors get into the stock.

Filter the broth and keep aside )

Other ingredients for the soup

Chopped carrot - 1 small

Broccoli cut into florets - a handful

Chopped red bell pepper - a handful

Cubed Tofu - 1 cup

Sliced mushroom - 1 cup

Coconut milk - 1 & 1/2 cups

Soy sauce - 1 tsp

Fish sauce - few drops ( optional)

Sugar - 1 tsp

Chilly flakes or chopped fresh red chilly - 1 tsp

Salt to taste

Add once the soup is switched off

Chopped coriander leaves - 1 tbsp.

Lemon juice - 1 tbsp.

Coconut milk - 1 & 1/2 cups

Chopped Thai basil - a handful

Method

Pour the stock into a sauce pan and add all the above mentioned ingredients and simmer for 5 minutes.

Switch off the stove and add coriander leaves, basil leaves and lemon juice. 

Mix well till combined and enjoy!

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Makhandi Halwa Recipe / Caramel Sheera Recipe / Pakistani Makhandi Halwa Recipe / Sooji Halwa Recipe

 

Makhandi Halwa

Ingredients

Semolina / Rava - 1 cup

( do not roast the semolina)

Milk - 2 cups

Ghee - 1 cup

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Chopped nuts - a handful

( I used sliced almonds and pistachio )

Dry rose petals few for garnish ( optional)

Pakistani Makhandi Halwa

Method

Pour milk into a bowl add the semolina mix and rest it for 20 minutes to soak.

Pour ghee into a heavy pan add the sugar and in low flame keep stirring till they melt and start to caramelize and turn golden colour.

Reduce the flame and add the soaked rava and stir till combined.

Keeping mixing continuously in low flame, do not worry if sugar crystalizes, they will melt as you keep cooking the halwa.

Once the rawa has cooked and has absorbed the milk and sugar and ghee starts to separate the halwa, add the nuts and cardamom powder mix well and switch off the stove.

Do not over cook the halwa then it will become hard.

Garnish with rose petals and serve hot or warm.

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Sweet Sunrise Mocktail / Sunrise Mocktail - Refreshing Drink Recipes

Sunrise Moctail

Ingredients

Fresh orange juice - 1 cup

Rose syrup  or Grenadine syrup - 2 tsp

Cherry few

Orange slices few

Ice cubes few

Method

Take a tall glass pour the rose syrup at the bottom.

Now slowly pour the orange juice on top making sure you don't disturb the syrup.

Add some ice cubes garnish with orange slices, cheery and serve immediately

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Tom Kha Soup Recipe / Thai Coconut Soup Recipe / Coconut Soup Thai Style / Vegetarian Thai Coconut Soup Recipe

Tom Kha Soup

Ingredients for the stock

Water - 3 cups

Chopped onion - a handful

Kaffir leaves - 4

Crushed lemon grass stems - 1 tbsp

Sliced galangal - 1 tbsp

Chopped ginger - 1 tsp

Chopped garlic - 1 tsp

Black pepper - 1/4 tsp

( Take a wide pot add all the above ingredients and in low flame boil the stock for 10 minutes. Cool and strain out the stock, keep it aside)

Other ingredients

Coconut oil - 1 tsp

Medium size brown mushrooms sliced - 6

Sliced yellow bell pepper - 1

Sliced carrots - 1 small carrot

Cubed firm tofu - 2 cups

Sliced onions - a handful

Chopped garlic - 1

Bird's eye chilly slit - 2

Sliced tomato - 1

Thai basil leaves - few leaves

Coconut milk - 1 cup

Soy sauce - 2 tsp

Brown sugar - 1 tsp

Salt to taste

Lemon juice - 1 tsp

For garnish

Chopped coriander leaves

Chopped spring onions

Chilly oil

Method

Heat coconut oil in a pan sauté onion and garlic for a minute.

Add the mushroom , carrots , chilly , bell pepper and basil leaf sauté for few minutes.

Pour the stock , coconut milk , tofu and soy sauce, in low flame cook till vegetable are cooked.

Add the sugar , sliced tomato and some coriander leaves. give a boil and switch off the stove. Add lemon juice and mix.

Pour some soup into a bowl garnish with spring onions, coriander leaves and drizzle chilly oil and serve hot.

Note:

Meat eaters can add shrimp or chicken to this soup.

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Paruppu Usili Millets Sevai / Millets Noodles With Spiced Lentils / Paruppu Usili Sevai Recipe / Protein Sevai Recipe / Millet Paruppu Sevai / Millets Sevai Recipe

 

Paruppu Usili Millets Sevai

Ingredients for usili

Thur dal - 1/4 cup

Channa dal - 1/4 cup

Red chilies - 6

Salt to taste

( Soak both the dals and red chilly in water for 1 hour. Drain out the water and grind to a thick semi coarse mixture, do not add water while grinding. Mix salt to the ground mixture and steam then for 3 minutes or till cooked. Once cooled down crumble the dal mixture)

Tempering ingredients

Oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Hing - 1/2 tsp

Curry leaves few

Other ingredients

Millet vermicelli - 1 pack ( 150 gms)

( cook the millet vermicelli according to the instructions on the pack)

Grated coconut - 1/4 cup

Curry leaves few for garnish

Method

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

Add the crumbled dal mixture and fry for a minute.

Add the steamed vermicelli and coconut , mix gently till well combined, add salt if needed.

Switch off the stove garnish with curry leaves and enjoy hot with any chutney.

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Talbina Recipe/ Prophetic Talbina / Healthy Barley Porridge Recipe / Sunnah Meals Recipe / Talbinah Recipe / The Prophetic Medicine / Talbeenah Recipe / An Iftar Recipe

Talbina

Ingredients

Barley flour - 3 tsps 

( use good quality barley)

Milk - 3 cups

( add more milk if needed)

Chopped nuts of your choice - 2 tsp

Chopped dates - 4

Honey as needed to drizzle on top

Method

Pour milk into a pot add the barley flour and mix making sure there are no lumps.

Now switch on the stove and in low flame whisk and cook till the barley is cooked completely and the mixture is thick.

Switch off the stove and transfer to a bowl or shallow plate.

Sprinkle the dates , nuts and drizzle the honey on top and enjoy hot or warm.

Note:

a) Dry roasting the barley flour gives a nice flavor to the dish, this step is optional.

b) You can even use whole barley but make sure you soak it overnight.

c) Adding cinnamon powder gives extra flavor to the dish.

d) Do not add honey while cooking, add only after you switch off the stove.

e) Use slow cooking method as traditionally it's cooked that way.

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Majjiga Chukka Atlu Recipe / Majjiga Atlu Recipe / Traditional Andhra Recipe Majjiga Chukka Atlu / Chukka Atlu Recipe / Urad Dal Chukka Atlu Recipe

 

Majjiga Chukka Atlu

Tempering ingredients

Oil - 2 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Jeera - 1/2 tsp

Chopped ginger - 2 tsp

Chopped green chilies - 4

Red chilly - 3

Hing - 1/4 tsp

Curry leaves few

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

Other ingredients

Urad dal - 1/2 cup

( soak it in water for 2 hours, drain the water add it into a blender. Add water little by little and grind to a smooth batter, add salt and mix. The consistency must be like dosa batter not too thick or too thin )

Salt to taste

Curd - 2 cups or add more if needed

( beat the curd well add some salt pour some water and dilute. Consistency must be like a semi thick buttermilk )

Chopped coriander leaves for garnish

Oil to fry 

Majjiga Chukka Atlu

Method

Pour the tempering into the diluted curd , mix and keep it aside.

Heat a tawa pour a ladle of urad dal batter like mini pancakes, pour oil around the pancakes.

Once cooked flip the pancakes to cook the other side. When both sides are light brown remove and put it into the curd mixture immediately.

Let it soak for 5 minutes, garnish with coriander leaves and enjoy like a evening snack or as a side dish for rice.

Courtesy : From internet.

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Thecha Paneer Recipe / Theecha Paneer Recipe / Paneer Thecha Recipe / Easy Paneer Recipes

 

Thecha Paneer

Ingredients

Green chilies - 20

Garlic - 10

Jeera - 1/2 tsp

Salt to taste

Sesame oil - 1 tsp

Peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

Method

Heat oil in a pan add jeera, peanuts, garlic and chilies in low flame fry till colour changes. 

Switch off the stove and add the salt and coriander leaves mix and let it cool completely.

Using a mortar and pestle , chopper or food processor just crush them, do not over grind to a paste.

Store it in a clean bottle in fridge.

Other Ingredients

Paneer cubes - as needed

( cut them into a bit big size cubes or any shape you like)

Oil - few teaspoons.

Theecha Paneer

Method

Apply thecha mixture to the paneer cubes, make sure all sides are well coated.

In a griddle add some oil and in low flame fry till light brown on all sides.

You can cook it in an Airfryer too.

Enjoy hot!

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Peanut Vadai Recipe / Groundnut Vadai Recipe / Peanut Masala Vadai Recipe / Peanut Channa Dal Masala Vadai Recipe Peanut Vada Recipe / Verkadalai Vadai Recipe

Listen the audio for the recipe.

Peanut Vadai

Ingredients

Raw peanuts - 1/2 cup

Channa dal - 1/2 cup

Salt to taste 

Red chilies - 5

Garlic - 4

Cloves - 2

Cinnamon - a tiny piece

Fennel seeds - 1 tsp ( heaped)

Chopped onions - a handful

Curry leaves few

Oil to deep fry

Method

Wash and soak peanuts and channa dal in water for 4 hours, drain out the water completely.

Take a blender add cinnamon, cloves, garlic, red chilly and fennel seeds grind them coarse.

Now add the peanut and channa dal into the blender and grind to a thick coarse mixture.

Do not add any water while grinding. 

Transfer the mixture into a bowl , add chopped onions, salt and curry leaves mix everything till combines.

Take small portion of the mixture shape it into tight balls then gently press to flatten.

Drop the vadas into the hot oil , in medium high flame deep fry till light brown on all sides and crisp.

Remove to a kitchen paper to remove excess oil if any.

Enjoy hot with tea.

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Ramzan Nombu Kanji Recipe / Ramadan Nombu Kanji Recipe / Vegetarian Nombu Kanji Recipe / Iftar Special Nombu Kanji Recipe / Palli Vaasal Nombu Kanji Recipe / Nombu Kanji Recipe / Ramadan Porridge Recipe

Ramadan Nombu Kanji

Tempering ingredients

Ghee - 2 tsp

Cinnamon - a small piece

Cloves - 3

Cardamom - 1

Other ingredients

Rice - 1/4 cup

Yellow moongh dal - 3 tbsp

Water - 4 cups

( add more or less according to the thickness you want)

Coconut milk - 1/2 cup

Chopped onion - a handful

Chopped tomato - 1 small

Chopped carrots a handful

Ginger/Garlic paste - 1 tsp

Chopped green chilies - 1

Chopped mint leaves - 1 tsp

Chopped coriander leaves - 1 tsp ( for garnish)

Curry leaves few

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Salt to taste 

Garam masala - 1/4 tsp

Method

Heat a pressure cooker pour ghee add the spices and sauté.

Add the remaining ingredients one by one and sauté till light brown.

Add the rice moongh dal mixture add the spice powders pour water and pressure cook till soft.

Remove lid once pressure is released and pour the coconut milk, give a boil and switch off the stove.

Garnish with coriander leaves and serve hot.

Note:

a) Meat eater can add finely chopped or minced chicken.

b) Instead of coconut milk you can add grated coconut.

c) Adding fennel seeds are optional in this recipe.

d) Usually obly carrots are used, if you like add beans and peas.

Oat Milk Chia Kheer / Oat Milk Chia Pudding Recipe / A Quick Simple Dessert Recipe / Oat Chia Kheer Recipe / Healthy Oat Chia Payasam Recipe

 Listen the audio for the recipe.

Oat Milk Chia Pudding

Ingredients

Oat milk - 2 cups

Chia seeds - 2 tsp

( add more if needed)

Brown sugar - 2 tsp

( add more if you want it sweeter)

Crushed pistachio - 6

Cardamom powder a pinch ( optional)

Crushed saffron strands - a generous pinch

Few dry rose petals for garnish

Oat Milk Chia Kheer

Method

Pour oat milk in a pan and give a boil, switch off the stove and add the cardamom powder if using, saffron and sugar. 

Mix till sugar dissolve, rest for few minutes and while still warm add the chia seeds.

Stir well make sure there are no lumps , cover with a lid for the chia seeds to absorb the milk and swell.

Just before serving pour them into individual cups garnish with rose petals and pistachio. 

Enjoy warm or cold!

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Nasturtium Wraps With Cashew Dressing / Creamy Cashew Dressing on Nasturtium Summer Rolls / Fresh Rolls With Nasturtiums Flowers And Leaves / Asian Style Cashew Dressing on Nasturtium Rice Paper Wraps / Spicy Cashew Dressing

 

Nasturtium Wraps With Cashew Dressing

Cashew Nut Dressing Ingredients

Cashew nuts a handful

( soak them in water overnight, use raw or roasted cashew nuts)

Lemon juice - 2 tsp

Salt and pepper to taste

Ginger/Garlic paste together - 1 tsp 

Siracha sauce - 2 tsp

Water as needed to blend

Coconut aminos - 1 tsp

Sugar or brown sugar - 1 tsp

( adjust all above ingredients to your taste)

Method

Add all the above ingredients into a blender and grind to a smooth creamy mixture.

Transfer to a clean jar and refrigerate.

This dressing can be used on salads, noodles loaded with veggies or as a dip.

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(bell pepper , carrot , cucumber or any veggies of your choice) 

Nasturtium flowers and leaves as needed

Spicy Cashew Dressing On Nasturtium Rice Paper Wtaps

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 , place the nasturtium leaves facing downwards and top it up with veggies , place it at the end of the circle.

Now slowly roll it up tightly and fold the sides as we do for spring rolls, at the end keep the flowers facing downwards and roll tightly

Serve this rolls chill with cashew dressing or any dip of your choice

Note:

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

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Sweet Potato Halwa / Shakarkandi Ka Halwa / Sakkaraivalli Kizhangu Halwa

Sweet Potato Halwa

Ingredients

Sweet potato - 1 small size
( boil till soft,peel the skin and mash the sweet potato,Use any colour sweet potato )
Sugar - 3 tbsp
( add according to the sweetness of the sweet potato)
Ghee - 5 tsp
Cashew nuts chopped - 8
Raisins - 1 tsp
Almonds/Badam - 15
( soak it in hot water for 30 minutes and remove the skin)
Milk - 1/8 cup
Cardamom - 4
Saffron strings - few

Method

Take a blender add the almonds, milk and cardamom, grind it to a smooth paste.
Heat 1 tsp ghee and fry the raisins and cashew nuts till light brown and keep it aside.
In the same pan add 2 tsp of ghee and add the boiled mashed sweet potato in medium low flame fry till raw smell has disappeared.
Now add the ground paste and cook till its slightly thick,add the sugar and cook in low flame.
Add the remaining ghee and mix till the halwa leaves the sides of the pan.
Switch off the stove add the fried nuts and saffron , mix till combined.
Serve the halwa warm.

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Stuffed Nasturtium leaves Recipe / Steamed Nasturtium With Brown Rice Stuffing / Nasturtium Stuffed Rolls Recipes / Nasturtium Recipes

Stuffed Nasturtium

Filling

Cooked brown rice - 1 cup

Chopped coloured bell peppers - a handful

Chopped spring onions - 1 tsp

Salt and pepper powder to taste

Siracha sauce - 1 tsp

Ponzu sauce - 1 tsp

( you can replace with coconut aminos or soy sauce)

Finely chopped ginger and garlic together - 1/2 tsp

Sesame oil - 1 tsp

( Heat oil a pan and sauté ginger , garlic and bell peppers for a minute. Switch off the stove add sauces and seasonings. Add rice and spring onions and toss well. Your filling is ready)

Other ingredients

Nasturtium leaves - as needed

( select large leaves wash and wipe them dry )

Method

Take a leaf place a teaspoon of filling and roll , tuck the sides. Handle these rolls gently.

Steam them for a second, cool and gently place it on a plate and enjoy with any Asian dip.

Nasturtium Rolls

Version - 2

Arrange the leaves on a plate top it up with the rice mixture, drizzle any dip or sauce on top roll and enjoy!

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Wheat Rava Kozhukattai Recipe / Wheat Rava Kolukattai Recipe / Godhumai Rava Kolukattai / Godhumai Rava Pidi Kozhukkatai Recipe / Spicy Godhumai Rava Kolukattai Recipe

 

Wheat Rava Kolukattai

Ingredients 

Wheat rava / Godhumai rava - 1 cup

( pulse the rava if it's big and dry roasted till light brown, do not over fry and burn them)

Water - 2 cups

Salt to taste

Channa dal - 1/4 cup

Red chilly - 3

Grated coconut - a handful

Tempering ingredients

Coconut oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Chopped ginger - 1 tsp

Chopped green chillies - 1

Chopped curry leaves few

Hing - 1/2 tsp

Method

Wash and soak channa dal and red chilly for 1 hour, drain out the water and grind to a semi coarse thick mixture, keep it aside.

Heat oil in a pan temper it with above ingredients. Add the ground channa dal mixture and coconut sauté in low flame for a minute.

Pour water and mix well, add roasted wheat rava add salt mix well . 

Cover it with a lid and cook in low flame till rava has absorbed the water and mixture is dry. Switch off the flame.

Rest for few minutes and shape it into desired shape.

Steam them for 3 minutes and enjoy hot with any chutney you like.

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Roadside Tomato Chutney Recipe / Roadside Tomato Kara Chutney Recipe / Easy Chutney Recipe / Roadside Thakkali Chutney Recipe

 

Roadside Tomato Chutney

Ingredients ground to a smooth mixture

Chopped onion - 1/2 of a medium size onion

Tomato -  2

Red chillies and Kashmiri chillies - each 2

( soaked in water for few minutes )

Garlic - 2 cloves

Salt to taste

( Put it into a blender and grind to a smooth mixture)

Tempering ingredients

Oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Hing - 1/4 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Idly batter - 2 tsp

( diluted it with water)

Jaggery - a pinch

Roadside Thakkali Chutney

Method

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

Pour the ground mixture add some water cover and cook till raw smell has disappeared.

Pour the diluted idly batter and jaggery mix well, give a rolling boil and switch off the stove.

Garnish with curry leaves and enjoy with steaming hot Idly!

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Thai Green Papaya Salad Recipe / Som Tam Thai Recipe / Green Papaya Salad Recipe / Thai-Style Green Papaya Salad Recipe

 

Thai Raw Papaya Salad

Ingredients

 Raw papaya thinly cut into strips - 1 cup ( Heaped)

( soak it in ice cold water for 10 minutes)

Crushed garlic cloves - 2

Crushed ripe red chilly - 5

Salt to taste

Palm sugar - 1 tbsp

Lime juice - 1 & 1/2 tbsp

Fish sauce - 1 tbsp

Tamarind paste - 1 tsp

Crushed long beans - 2

Crushed tomato - 1 medium size

Crushed peanuts - 2 tbsp

Small dry shrimp - 1/2 tbsp 

( I did not use in this recipe )

( adjust all above ingredients according to your taste)

Method

Drain out the water from the raw papaya and place it into a bowl.

Add all the above ingredients and gently mix till combined.

Serve immediately , enjoy with jasmine or sticky rice.

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Pulikuthi Upperi Recipe / Palakkad Style Pulikuthi Upperi Recipe / Vegetables In A Tamarind Sauce / Kerala Style Pulikuthi Upperi Recipe

Pulikuthi Upperi

Ingredients roasted and powdered

Sona masoori rice - 2 tbsp

Red chillies - 4

Hing - 1/4 tsp

Methi seeds - 1/8 tsp

( Dry roast the above ingredients till light brown, do not over fry and burn.Cool and grind to a fine powder. Keep it aside)

Other ingredients

Vegetables cut into length - 2 cups

( I used raw banana, flat beans, red pumpkin, brinjal and okra)

Thin tamarind juice - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Water as needed to cook the vegetables

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Method

Add the vegetables, tamarind juice, salt, turmeric powder and water as needed and cook till they are tender. Do not over cook and mash the vegetables.

Add the ground powder and mix well till combined, switch off the stove.

Heat oil in a pan and temper with above ingredients, pour the hot tempering into the vegetables and mix well.

Best served as a side dish with rice.

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Kerala Matta Rice Kozhukattai Recipe / Matta Rice Kolukattai Recipe / Kolukattai Recipe / Kerala Kozhukattai Recipe

 

Kerala Matta rice Kozhukattai

Ingredients

Kerala matta rice - 1 cup

( wash and soak it for 8 hours)

Grated coconut - 1/2 cup

Salt to taste

Cumin seeds - 1 & 1/2 tsp

Method

Drain the water from the rice add it into a blender , grind to a thick coarse mixture.

Do not add water while grinding, if needed just sprinkle very little water.

Transfer to a bowl , in the same blender add cumin and coconut , pulse till combined.

Add the coconut mixture into the ground rice mixture, add salt and mix well.

Shape it into small balls and steam them for 5 minutes or till cooked.

Enjoy with any spicy chutney.

Note:

If you want it to be spicy then add chopped green chilies, onions, curry leaves fried in a teaspoon of oil mix it into the ground rice mixture and steam.

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Kerala Matta Rice Upma Recipe / Ari Upma Recipe / Matta Rice Upma Recipe

 

Kerala Matta Rice Upma

Ingredients for tempering

Oil - 2 tbsp.

( For this recipe oil is added a bit more so add accordingly)

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilly - 1

Few curry leaves

Chopped ginger - 1/4 tsp

Ingredients ground to a coarse mixture

Kerala matta rice /  - 1/2 cup

( wash and soak the rice for 8 hours )

Coconut - 2 tbsp.

Chopped onion - 1 tbsp.

Curry leaves few

( Drain out the water from the rice add it into a blender, add the above ingredients and grind to a coarse thick mixture, add very little water while grinding )

Other ingredients

Salt to taste

Coconut oil - 1 tsp

Method

Take a heavy bottomed pan i have used a cast iron skillet, temper it with above ingredients.

Pour the ground mixture and mix well. Spread it evenly and cover it with a lid , in low flame cook for 10 minutes.

Remove the lid and mix well, cook the upma till the mixture turn light brown and leaves the sides of the pan. Switch off the stove add curry leaves and coconut oil , mix and enjoy hot!

Broken Matta Rice Upma version 2 recipe click HERE

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Acorn Squash Dosa Recipe / Yellow Pumpkin Dosa Recipe / Parangikai Dosa Recipe / Interesting Dosa Recipes

 

Acorn Squash Dosa

Ingredients

Idli rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/4 cup

Methi / Fenugreek seeds - 1/4 tsp

Grated acorn squash - 1 cup

( ass more if needed)

Salt to taste

Method

Wash and soak both the rice , urad dal and methi seeds for 3 hours.

Add this into a blender add the grated squash and grind to a smooth semi thick batter.

Add salt mix and let it ferment for 8 hours. Next day add water if needed to get a dosa batter consistency.

Heat a tawa pour a ladle of batter and spread it thin , drizzle some oil. Flip the dosa and cook the others ide too.

Enjoy these delicious dosa with chutney or sambar.

Note:

You can add yellow pumpkin instead of acorn squash in this recipe.

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Chinese Steamed Eggs Recipe / Steamed Eggs Recipe / Easy Chinese Steamed Eggs Recipe

 

Chinese Steamed Eggs

Ingredients

Egg - 1

Warm water - 1/2 cup

( Water is same volume as egg, some use vegetable or chicken stock for extra flavor))

Salt a pinch

White pepper powder - as needed

Sauce Ingredients

Sesame oil - a drop

Soy sauce - 2 tsp

Sugar - a pinch

( mix everything together in a bowl)

Garnish

Chopped spring onions or Chives - 1 tsp

Steamed Chinese Eggs

Method

Mix sesame oil, soy sauce and sugar together and keep it aside.

Crack the eggs into a bowl add warm water and salt. Whisk well till combined.

Sieve this mixture into a bowl, sprinkle spring onions on top.

Place the bowl into a steamer , spread a towel on top of the steamer and place the lid. This will prevent from water getting into the eggs.

Steam these eggs for 5 minutes or till cooked, switch off the stove.

Pour the prepared sauce mixture on top sprinkle pepper powder and enjoy warm with rice.

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Oats Paruppu Urundai Kulambu Recipe / Paruppu Urundai Kuzhambu Recipe / Paruppu Urundai Kulambu Recipe / Urundai Kulambu Recipe

Oats Paruppu Urundai Kulambu

Ingredients ground to a semi smooth thick batter

Soaked channa & thur dal- each 1/3 cup

Dry roasted & powdered oats - 1/4 cup

Small onions - 4

Curry leaves-1tsp

Ginger & garlic paste-1tsp

Fennel seeds-1tsp

Red chilies & green chilies - 2 each

Grated coconut-2tsp

Salt to taste

(without water grind it to a thick batter, roll out into small balls & keep it aside)

Tempering

Oil-8tsp

Mustard, Urad dal, Fennel seeds - each 1/2tsp

Methi seeds -1/8tsp

Other ingredients

Diluted tamarind juice-3 cups

Thick coconut milk-1/2 cup

Chopped onion- 1/2

Chopped tomato-1

Crushed garlic-4

Slit green chillies-2

Curry leaves-little

Turmeric powder-1/8tsp

Red chilly powder-1tsp

Coriander powder-1 & 1/2tsp

Salt to taste

Method

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

Fry onion, garlic, tomato & green chilies till light brown.

Add all the dry powders & fry a bit, pour the tamarind juice & the coconut milk. Give a nice boil for 5 minutes, now reduce the flame & slowly drop the balls.

Do not overlap , cook it for 10 minutes till cooked , in-between slowly give a stir make sure you don't break the balls.

You can steam the balls and drop them if you think they will break when added directly into the gravy.

Switch off the stove & garnish it with coriander & curry leaves. 

Enjoy with rice.

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