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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Oriya Badi Chura Recipe / Badi Chura - Traditional Odia Recipe / Badi Chura Recipe / Vadi Churma Recipe

Badi Chura

Ingredients

Badi / Vadi - 1 cup 

Salt to taste 

Onion - a handful 

Garlic - 5 

Green chilies - 2 

Lemon juice - 1 tsp 

Coriander leaves - 2 tsp

Oil - 1 tsp

Method

Heat oil in a pan add the badi and fry till light brown. Cool and using a mortar and pestle crush them.

Crush the onion, garlic and green chilies too.

Transfer everything to a bowl add salt, coriander leaves and lemon juice , mix everything till combined.

Enjoy as a side for rice.

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Simple Rasam Recipe / Quick Rasam Recipe / Bachelor's Rasam Recipe / Easy Tomato Rasam Recipe

Tomato Rasam

Tempering

Mustard 1/2 tsp

Methi - 1/8 tsp

Red chilly - 1

Grind the ingredients

Roma tomato - 2

( Add a tiny piece of tamarind if tomatoes are not sour)

Garlic - 2

Green chilly - 1

Curry leaves few

Pepper - 1 tsp

Jeera - 1 tsp

( Blend all the ingredients to a semi smooth consistency)

Other Ingredients

Hing - 1/4 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Curry and coriander leaves for garnish

Method

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

Pour the ground mixture add water , salt , turmeric powder and give a boil.

Switch off the stove garnish with curry and coriander leaves, add 1/8 tsp ghee for a nice flavor, it's optional though.

Enjoy with hot rice !

Cabbage Upma Recipe / Cabbage Rava Upma Recipe / Cabbage Uppittu Recipe / Upma Recipe

 

Cabbage Upma

Tempering ingredients

Oil-3tsp

Coconut oil -2tsp

Mustard-1tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Cashew nuts broken - 5

Chopped ginger - 1/2 tsp

Green chilies - 3

Red chilly - 1

Curry leaves few

Other ingredients

Finely  shredded cabbage - 1 cup

Roasted Sooji / Rava / Semolina - 1 cup

Salt to taste

Boiling hot water - 2 & 1/2 cup

Method

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

Add the cabbage and sauté for a minute, add salt and pour the water and reduce the flame.

Slowly add the roasted sooji and mix well quickly to avoid lumps. Cover and cook till the upma is cooked. switch off the flame mix and enjoy hot with any chutney or pickle.

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Idli Donut Recipe / Idli Doughnut Recipe / Easy Starter Recipe

Idli Donuts

 Ingredients

Idli - 4

Imli chutney as needed

Green chutney as needed

Garlic chutney as needed

Gun powder / Idli Podi as needed

Thin sev as needed

Idli Doughnuts

Method

Using a a small cutter cut the middle portion of the idli.

Apply imli chutney on top of an idly and sprinkle sev on top.

Apply green chutney on top of an idly and sprinkle sev on top.

Apply garlic chutney on top of a idly and sprinkle sev and gun powder on top.

Enjoy as an appetizer.

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Beetroot Banana Rose Petals Ice Cream Recipe / No Cooking Rose Petals Banana Ice Cream / Healthy Rose Petals Banana Ice Cream Recipe / Paneer Rose Ice Cream Recipe

 

Rose Petal Banana Ice Cream

Ingredients

Pink rose petals / Damask Rose - 2 cups

( I used red rose in this recipe)

Ripe yellow sweet banana - 2 medium size

Coconut milk -  1 cup

Grated beet root - 1/8 cup

Cashew nuts - 1/4 cup

( soak it in coconut milk till soft)

Cardamom powder - a tiny pinch

Condensed milk - 1 tbsp

( add more or less according to the sweetness)

Chopped pistachio for garnish

Rose syrup to drizzle on top ( optional)

Rose Banana Ice Cream

Method

Take a blender add all the ingredients and blend to a smooth mixture.

Transfer into a container and sprinkle some chopped nuts and refrigerate overnight or till firm.

Scoop the ice cream into a bowl, garnish with chopped pistachio and drizzle rose syrup on top.

Serve immediately!

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Sweet Potato Hummus Recipe / Vegan Hummus Recipe / Creamy Sweet Potato Hummus Recipe / Healthy Hummus Recipe

Sweet Potato Hummus

Ingredients

Cooked sweet potato - 1 cup

Tahini - 1 tbsp.

Paprika - 1/4 tsp

Cumin powder - 1/2 tsp

Olive oil - 1 tbsp.

Grated garlic - 1 clove

Lemon juice - 1 tsp

Lemon zest - a generous pinch

Salt and pepper powder to taste

Sweet Potato Hummus

Method

Take a blender add all the above ingredients and blend till combined.

Transfer into a bowl drizzle some olive oil, sprinkle some paprika , cumin powder , pumpkin seeds , sesame seeds on top and garnish with few parsley.

Enjoy with chips , vegetables or pita bread.

Vegan Sweet Potato Hummus

Note:

a) You can roast the sweet potato and make hummus.

b) If you don't have Tahini just grind some roasted sesame seeds with some oil to a smooth consistency.

c) You can blend 1/4 cup of cooked chickpea to give a grainy texture to you hummus.

d) Adjust all above ingredients according to your taste.

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Orange Ginger Tofu Recipe / Orange Tofu Recipe / Ginger Tofu Recipe / Easy Tofu Recipes / Vegan Recipes

Orange Ginger Tofu 

Ingredients

Firm tofu cut into desired shape - 1 pack ( 14 ounce / 396 gms) 

Salt and pepper powder to taste

Orange juice - 1 cup

Rice vinegar - 1/4 cup

Soy sauce - 2 tbsp.

Chilly flakes - 2 tsp

Sesame oil - 2 tbsp.

Chopped coriander leaves - 2 tbsp.

Chopped coriander leaves - 2 tbsp.

Grated ginger - 1 tbsp.

Minced or grated garlic - 4

Garnish

Sesame seeds as needed

Orange Ginger Tofu 

Method

Take a bowl add all the above ingredients and mix.

Arrange the tofu in a wide baking dish, pour the sauce mixture on top and let the tofu rest for 1 hour. Make sure both the sides are well coated with the marinate.

Preheat the oven to 350 deg. F and bake for 10 minutes or air fry them at 350 deg. F for 15 minutes.

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

Sprinkle some toasted sesame seeds on top of the tofu and enjoy with hot rice.

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Srikakulam Chandra Kaantalu Recipe / Srikakulam Chandrakaantalu Recipe / Chandra Kanthulu Recipe / A Traditional Andhra Sweet Recipe

 

Chandra Kaantalu

Ingredients

Yellow moongh dal - 1/2 cup

Raw rice - 1 tbsp.

Grated coconut - 1 & 1/2 tbsp.

Chopped cashew nuts - few ( optional)

Salt a pinch

Sugar - 1/2 cup

Cardamom powder - 1/8 tsp

Water - 1 cup

Oil as needed for deep frying

Method

Wash and soak moongh dal and rice in water for 2 hours., drain the water out add it into a blender pour some water and grind to a semi coarse mixture, transfer into a bowl.

Add sugar, cardamom powder, salt and coconut to the ground mixture and mix well.

Pour it into a greased plate and steam  for 5 minutes or pour it into a non stick pan and in low flame keep stirring continuously till the mixture forms to a thick lump.

Transfer it on a wet towel or to a greased plate flatten the mixture to 1/2 " thickness.

Grease a knife with ghee cut into desired shape ,make sure you wipe the knife each time you cut.

Heat oil in a pan and in medium flame deep fry the pieces till light golden brown on both sides.

Remove to a kitchen tissue for extra oil to get absorbed.

Enjoy hot or warm!

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Turkish Yogurt Soup Recipe / Yayla Çorbasi Recipe / Creamy Yayla Corbasi Recipe / Yogurt Corbasi Recipe

Turkish Yogurt Soup

Ingredients

Rice - 1/2 cup

Water - 5 cups add more if needed

Salt to taste

Dry mint leaves crushed - 1 tbsp.

Yogurt - 1 cup

Egg - 1

All purpose flour - 1 tbsp.

Lemon juice - 2 tsp

Butter - 2 tbsp.

Yayla Corbasi

Method

Wash the rice and add it into a pan pour water and cook till the rice is soft.

Take a bowl whisk the egg , all purpose flour, lemon juice, salt, yoghurt and whisk.

Once the rice is cooked ladle some hot rice water and pour it into the yoghurt mixture and whisk till combined. Adding hot rice water helps the yoghurt from curdling.

Pour this mixture into the cooked rice and in low flame cook till the soup is thick.

Heat butter in a pan add the mint leaves stir for 10 seconds and switch off the stove.

Pour this on top of the hot soup mix and enjoy hot or warm!

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Pumpkin Pasta Recipe / Creamy Pumpkin Pasta Recipe / Yellow Pumpkin Pasta Recipe / Vegan Pumpkin Pasta Recipe / Easy Vegan Recipes

 

Pumpkin Pasta

Ingredients for the sauce

Chopped yellow pumpkin - 2 cups

Garlic - 2

Chopped white onion - 1/4 cup

Vegetable stock - 1 cup or as needed

Salt and Pepper powder to taste

Red chilly flakes - 1/4 tsp

Italian seasonings - 1/2 tsp

Fresh basil leaves - 3

Olive oil - 1 tbsp.

Pumpkin Pasta

Method

Heat oil in a pan and fry onion, garlic , cashew nuts and pumpkin till raw smell disappears.

You can even roast the vegetables in the oven.

Pour the stock and cook till the vegetables are soft. 

Switch off the stove and add the seasoning and basil leaves.

Cool and blend to a smooth thick mixture. Add stock if needed to get the right consistency.

Pour this sauce into the cooked pasta sprinkle some cheese on top and enjoy!

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Cauliflower Chickpea Bowl Recipe / Vegan Cauliflower Chickpea Bowl Recipe / Weight loss Recipes

Cauliflower Chickpea Bowl

Ingredients

Olive oil - 3 tsp

Cumin seeds - 1/4 tsp

Chopped onion - a handful

Chopped garlic - 1

Chopped red bell pepper - 2 tbsp.

Salt to taste

Red chilly powder - 1/4 tsp

Chopped ripe green chilies - 1

Chopped parsley - 1 tbsp. ( for garnish)

Cooked chickpeas - 1/2 cup

Cooked cauliflower rice - 2 cups

Tahini or Hummus - 1 tbsp. to drizzle on top of the dish.

Method

Heat oil in a pan and temper it with cumin seeds.

Add onion , garlic , green chilly, bell pepper and sauté till raw smell has disappeared.

Add salt, red chilly powder , cooked cauliflower rice and chickpea, in low flame mix till well combined.

Switch off the stove mix in the parsley , drizzle the hummus on top and enjoy warm!

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Daddojanam Recipe / Andhra Temple Style Curd Rice Recipe / Andhra Style Curd Rice / Dadyojanam Recipe / Temple Style Yoghurt Rice - Version 2

Dadojanam

Ingredients

Raw rice - 1/2 cup

Water - 1 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup

( make sure curd is not sour)

Salt to taste

Tempering

Ghee - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Whole pepper - 1/4 tsp

Hing - a pinch

Chopped green chilly - 1

Red chilly - 1

Chopped ginger - 1 tsp ( heaped)

Curry leaves - few

Other ingredients

Chopped coriander leaves - 2 tsp

Roasted and powdered chukku/ dry ginger in ghee - 1/4 tsp

( this gives a nice flavour to your dish, try not to skip this ingredient)

Method

Wash the rice and add it into a pressure cooker pour water and pressure cook till soft and mushy.
Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined.
Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , add the dry ginger powder, coriander leaves and mix till combined.

Enjoy warm!

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Kakarakaya Karam Recipe / Bitter Gourd Kaaram Recipe / Andhra Style Bitter Gourd Kaaram

 

Kakarakaya Karam

Ingredients

Sliced bitter gourd - 1 cup

( pour some oil in a pan and deep fry the bitter gourd till crisp and keep it aside. Remove 2 tsp separated to mix it at the last into the kakarakaya kaaram)

Red chilly powder - 2 tsp

Jaggery - 1/4 tsp

Salt to taste

Garlic - 4

Tamarind - a small piece

Tempering

Oil as needed

Urad dal - 2 tsp

Peanuts - a handful

Curry leaves few

Coriander seeds - 1/2 tsp

Jeera - 1/4 tsp

Coconut - 1 tbsp

( Heat oil in a pan i used the same oil which I fried the bitter gourd, temper it above ingredients. Remove 1 tsp separately to mix it into the kaaram later.)

Method

Take a mixi jar add add the tempering ( save 1tsp to mix it into the kaaram at the end) and grind to a coarse powder.

Add the fried bitter gourd, garlic, red chilly powder , tamarind, salt and jaggery and pulse till combined.

Transfer into a powder add the saved tempering and fried bitter gourd and give a mix.

Store this mixture in a clean jar and kelp it in the refrigerator.

Mix this into hot rice with a drop of ghee and enjoy!

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Raw Mango Rasam Recipe / Mango Charu Recipe / Mavinakayi Saaru Recipe / Mangai Rasam Recipe / Viral Mango Rasam Recipe

 

Raw Mango Rasam 

Tempering ingredients

Oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Red chilly - 1

Few curry leaves 

Hing - 1/4 tsp

Turmeric powder - 1/8 tsp

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

Other ingredients

Raw mango - 1/2

( pour some water into a pressure cooker add the mangoes and cook till soft. Once cool remove the skin and scoop out the pulp and mash it well. Make sure your mango is sour.)

Salt to taste

Chopped onions - a handful

Chopped coriander leaves - 1 tbsp

Water as needed

Rasam powder - 1/4 tsp ( optional)

Ingredients crushed to a coarse mixture

Jeera/ Cumin seeds - 1 tsp

Black pepper - 1 tsp ( heaped)

Green chilies - 2

Garlic - 2

( Using a mortar and pestle crush the ingredients)

Mango Saaru

Method

Take a bowl add the mango pulp, onion, coriander leaves, crushed ingredients, rasam powder if adding , salt and add water as needed.

Pour the hot tempering into the mango rasam and mix well.

Enjoy with plain rice.

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Mango Sticky Rice Rolls Recipe / Thai Mango Sticky Rice Summer Rolls Recipe / Coconut Sticky Rice Rolls With Mango Recipe / Rice Papper Rolls Recipe

 

Mango Sticky Rice Rolls

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice

Other ingredients

Fried crispy yellow moongh or toasted sesame seeds

Sliced ripe mango

Thick salted coconut milk sauce

Rice papers as needed

Thai Mango Sticky Rice Rolls

Assembling

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 sprinkle some sesame seeds in the middle, arrange the sliced mangoes on top lastly add the rice on top.

Now slowly roll it up tightly and fold the sides as we do for spring rolls,

Drizzle the coconut sauce on top and enjoy!

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Mango Lachha Paratha Recipe / Aam Ka Paratha Recipe / Ripe Mango Paratha Recipe / Paratha Recipes / Ripe Mango Lachha Paratha Recipe / Mango Paratha Recipe

 

Mango Lachha Paratha

Ingredients for the dough

Wheat flour - 1 cup heaped

Ripe mango pure - 1/4 cup

Salt to taste

Sugar - 1/4 tsp

Oil -1 tsp

Warm water as needed to make the dough

( Take wheat flour, mango pulp , oil, sugar and salt in a bowl, pour warm water little by little if needed and form a soft dough. Divide the dough into equal size balls )

Ingredients to sprinkle on paratha

Kashmiri red chilly powder as needed

Jeera powder as needed

Turmeric powder as needed

Kastoori methi as needed

Kalonji seeds few

Oil - 2 tbsp

Other ingredients

Oil as needed to cook the paratha

Method

Dust the board with some flour and roll out a ball of dough into a thin paratha.

Brush some oil on top and sprinkle some red chilly powder, jeera powder, turmeric powder , few kalonji seeds and crushed kastoori methi evenly.

Using your fingers spread the masala powders evenly on the paratha.

Dust some flour on top and from one corner start to pleat the dough till you reach the end.

Slightly stretch the pleated dough and roll it into a coil and tuck the end under the coil and press.

Dust the coil with flour and gently roll it out to a semi thick paratha. Do not give pressure while rolling.

Heat a tawa cook the paratha both sides till crisp, flaky and brown by adding oil around.

Enjoy these paratha with pickle or curd.

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Instant Ragi Bun Dosa Recipe / Ragi Bun Dosa Recipe / Bun Dosa Recipe / Finger Millet Bun Dosa Recipe / Millet Recipes

 

Ragi Bun Dosa

Ingredients

Ragi flour / Finger Millet - 1/2 cup

Sooji - 1/2 cup

( do not roast the rava)

Curd - 1/4 cup

Water as needed to mix the batter

Salt to taste

Cooking soda - 1/4 tsp

Tempering

Oil - 1 tsp

Mustard . Urad dal, Channa dal - each -1/4 tsp

Jeera - 1/8 tsp

Chopped green chilies - 1

Chopped curry leaves few

Chopped onions - a handful

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

Method

Add ragi flour, sooji, curd and water into a bowl, mix well till combines.

Cover and rest it for 10 minutes. Add this into a blender and blend to a smooth batter.

Transfer to a container the consistency of the batter must be a semi thick pouring consistency. Add water accordingly.

Pour the tempering into the batter add salt and cooking soda, mix well.

Heat a shallow kadai pour a ladle of the batter pour oil around the dosa.

 Cover and cook till both sides a light brown.

Enjoy with any chutney you like.

Note:

To make this dosa more interesting add grated vegetables of your choice, drumstick leaves or spinach.

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Chocolate Rice Mousse Recipe / 3 Ingredients Rice Mousse Recipe / Viral Leftover Rice Chocolate Mousse / A Quick Rice chocolate Mousse

 

Rice Chocolate Mousse

Ingredients

Cooked rice - 1/2 cup

( I used raw rice, you can use leftover rice too)

Warm milk as needed for blending the rice

Chocolate chips - 4 tbsp.

( add more or less according to your taste)

Chocolate Rice Mousse

Method

Soak the chocolate chips in milk for 2 to 3 minutes for the chocolate to soften. You can even melt the chocolate using double boiler method and then use.

Take a blender add the milk chocolate mixture and rice, blend till thick and smooth.

Transfer into a bowl and chill it in refrigerated.

Dust cocoa power or grated chocolate on top and enjoy cold.

Rice Chocolate Mousse

Note:

a) Sweetness was perfect for us if needed add honey or sugar.

b) Add milk little by little while grinding the rice to get a perfect creamy mixture.

c) You can make this recipe vegan by adding plant based milk and using vegan chocolate.

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Karima Podi Recipe / Multipurpose Masala Powder Recipe / Kootu Powder Recipe / Podi Recipes / Spice Powders Recipes

 

Karima Podi

Ingredients

Thur dal - 1/2 cup

Channa dal - 1/2 cup

Coriander seeds - 1/2 cup

Raw rice - 1/2 cup

Black pepper - 1/2 tsp

Cumin seeds - 1/4 tsp

Methi seeds - 1/4 tsp

Red chilies  - 6

Curry leaves - 2 sprigs

Salt to taste

Oil few drops

( Heat oil in a pan add all the above ingredients and fry in low flame, do and fry till color changes. Cool completely and dry grind to a coarse powder )

Tempering ingredients

Oil 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Hing - 1/2 tsp

Grated coconut - 1/4 cup

Turmeric powder - 1/2 tsp

Karima Podi

Method

Heat oil in a pan and temper it with mustard and  urad dal .

Then add the coconut , turmeric and hing fry till coconut slightly changes it's cooler.

Switch off the stove and add the ground powder and mix till combined.

Cool and store it in a clean jar in fridge.

How to use this podi ?

Heat some oil add any vegetable of your choice and little salt and fry in low flame till cooked or  you can sprinkle some water cover and cook too to avoid oil.

Lastly sprinkle needed podi mix and switch off the stove.

Enjoy with rice or roti!

Note:

a) You can mix this podi when making kootu.

b) Use these podi on vegetable frys like brinjal, potato, raw banana, banana flower, flat beans, snake gourd, etc.

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Tofu And Eggs Omelet Recipe / Tofu Omelet Recipe / Tofu Egg Omelette Recipe / Chinese Tofu And Eggs

 

Chinese Tofu And Eggs

Ingredients for the sauce

Salt and pepper powder to taste

Water - 2 tbsp.

Hoisin sauce - 1 tbsp.

Soy sauce - 2 tsp

Corn flour - 1 tsp

( Mix everything together and keep it aside)

Ingredients for the eggs

Firm tofu slices - 250 gms

Beaten eggs - 2

Oil - 2 tsp

Other ingredients

Oil - 1 tsp

Chopped fresh red chilies - 6

Ginger and garlic paste - 1 tsp

( you can add chopped ginger and garlic instead)

Spring onions - 1 tbsp.

( heat oil in a pan fry ginger, garlic and chilly till light brown. Pour the sauce and cook till thick)

Garnish ingredients

Chopped spring onions as needed

Tofu and Egg Omelet

Method

Heat a pan non stick works better for this recipe pour the oil and arrange the tofu slices overlapping each other.

Pour the beaten eggs on top of the tofu, cover and cook till light brown at the botton. Gently flip the tofu and eggs and cook the other side too.

Switch off the stove and pour the sauce on top, garnish with spring onions and enjoy with rice.

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Thai Mango Sticky Rice Recipe / Mango Sticky Rice Recipe / Khao Neeo Mamuang Recipe / Thai Sweet Sticky Rice With Mango Recipe / An Easy Thai Dessert Recipe

 

Thai Sweet Sticky Rice With Mango

Ingredients for the rice

Sticky rice - 1/2 cup

Water - 1 cup

( Wash the rice couple time and add it into a electric rice cooker. Pour water and cook till rice is cooked. I  used a Japanese rice cooker with sticky rice mode to cook the rice.)

Sweet Coconut milk sauce for the rice

Coconut milk - 1/2 cup

Salt a pinch

Sugar - 5 tsp

Pandan leaf - 1 leaf

Method

Add all the ingredients into a pan boil it once and switch off the stove.

Discard the pandan leaf before mixing the sauce into the rice.

Add the hot sticky rice into the hot coconut sauce and mix well till combined. Cover and rest for 10 minutes for the rice to absorb the sauce.

Ingredients for thickened salted coconut milk sauce 

Coconut milk - 1/2 cup

Salt 1/8 tsp

Corn flour diluted with 1tsp of coconut milk

Sugar - 1 tbsp

( add more sugar if you want it sweet)

Method

Add all the ingredients into a pan and in low flame cook till the sauce is thick. Switch off the stove. This sauce is poured on top of the sticky rice.

Topping

Fried crispy yellow moongh or toasted sesame seeds to sprinkle on top

Sliced ripe mango

Thick salted coconut milk sauce

Thai Mango Sticky Rice

Assembling

Place a mound of rice on a plate , place the sliced mangoes on the side. Pour the salted coconut sauce on top and sprinkle sesame seeds and enjoy!

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Vegetable Manchow Soup Recipe / Manchow Soup Recipe / Indo Chinese Manchow Soup Recipe / Spicy Vegetable Manchow Soup Recipe / Veg Manchow Soup Recipe

 

Vegetable Manchow Soup

Ingredients

Finely minced vegetables - 2 cups

(I used carrots, cabbage, beans )

Minced garlic and Ginger - together - 1 tbsp

Minced green chilies - 4

Minced celery - 1 tsp

Chopped spring onions - a handful

Chopped coriander stems - 2 tsp

Tiny cubes of Tofu - 1 cup

Dark soy sauce - 1 tsp

Light soya sauce - 1 tsp

Salt and pepper powder - to taste

Sugar - 1/2 tsp

Rice vinegar - 1 tsp

Corn starch - 2 tsp

( dilute it in some water, this is used for thickening the soup)

Vegetable stock - 4 cups or add as needed

Sesame oil - 1 tsp

Deep fried crispy noodles for garnish

Method

Heat oil in a pan fry ginger, garlic and green chilies till changes to light brown.

Add the vegetables and  sauté for a minute. Pour the stock add the coriander stems , tofu , celery , soy sauces and seasonings. 

In low flame cook till the vegetables are cooked , pour the diluted corn flour liquid , sugar , rice vinegar and cook till thick.

Switch off the stove garnish with fried noodles and spring onions and serve immediately!

Note:

Color of the soup is not dark as I used light soy sauce more.

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Ema Datshi Recipe / Spicy Bhutanese Stew Recipe / Bhutanese Chili Cheese Recipe / National Dish of Bhutan Ema Datshi

 

Ema Datshi

Ingredients

Sliced onions - a handful

Sliced deseeded hot green chilies - 6

Chopped garlic - 3

Water as needed

Salt to taste

Processed cheese - a handful

( I used cheese slice in this recipe )

Oil or butter - 1 tsp

Ema Datshi

Method

Heat oil in a pan add the onion, garlic and green chilies sauté for a minute.

Add salt pour needed water cover and cook for a minute.

Add the cheese and simmer for a minute till the cheese is melted and well combined.

Switch off the stove and serve hot with Bhutanese red rice or bread.

Note:

a) There are lots of variations like adding vegetables and meat.

b) Traditionally spring onions and farm cheese are used in this dish.

c) This is served as a main course

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Jilakarra Maggu Recipe / Jeelakarra Maggu Recipe / Jeera Gravy Recipe / Jeera Maggu Recipe / Andhra Traditional Recipe Jeelakarra Maggu

 

Jeelakarra Maggu

Ingredients to be ground

Jeera / Cumin seeds - 2 tsp

Coriander seeds / dhania - 1 tsp

Garlic - 6 cloves ( medium size)

Chopped ginger - 1/2 tsp

Red chilies - 5

Turmeric powder - 1/4 tsp

Salt to taste

( Pour water and grind to a smooth paste)

Other ingredients

Sesame oil - 6 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilies - 3

Curry leaves - few

Chopped garlic - 6 cloves ( medium size)

Jilakarra Maggu

Method

Heat oil in a pan temper it with mustard, red chilly , curry leaves and urad dal. add the garlic and fry till they turn light brown.

Pour the ground paste and sauté till raw smell has disappeared completely.

Pour needed water and in low flame cook the gravy till thick and oil floats on top.

Switch off the stove mix this gravy into hot rice and enjoy.

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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 spreads 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 or chew them slowly and enjoy.

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