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Tuesday, January 21, 2025

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

 

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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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Monday, January 20, 2025

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

 

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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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Thursday, January 16, 2025

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

 

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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

 

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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

images of Chinese Steamed Eggs Recipe / Steamed Eggs Recipe / Easy Chinese Steamed Eggs Recipe
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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Tuesday, January 7, 2025

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

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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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