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| Carrot Ribbon Salad |
Carrots - 1 medium size
( shave it to long thin ribbons)
Grated Garlic - 1
Salt to taste
Rice vinegar - 2 tsp
Soy sauce - 1 tsp
Honey - 1 tsp
Sesame oil - 1 tsp
Sesame seeds - 2 tsp
Chopped coriander leaves - 1 tbsp.
Take a bowl add all the above ingredients and toss gently till combined.
Sprinkle sesame seeds and coriander leaves on top and serve it immediately.
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| Eggless Upside Down Pineapple Cake |
Canned pineapple slices-7
Cherries-10
Butter-1tsp
Brown sugar-2tbsp
Pre.heat oven to 300 deg. take a cake pan add the butter, place the pan over the flame.
When the butter melts add the brown sugar, and caramelize it. Arrange the pineapple slices and cherries on the caramel, keep aside.
Sieve maida, baking powder & baking soda & keep it aside.
Take another bowl beat all the above ingredients till smooth , Pour this on top of the pineapple slices.
Bake it for 20 minutes or till done. Cool completely , unmold & serve.
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| Methi Pachadi |
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| Kavuni Arisi Curd Rice |
Red rice / Forbidden Rice / Kavuni arisi - 1/2 cup
Water - 2 & 1/2 cups
Milk - 1/2 cup
Salt to taste
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
Chopped ginger - 1 tsp ( heaped)
Peanuts - 3 tsp
Curry leaves - few
Grated carrot and cucumber - together 1/4 cup
Wash the rice and grind to a coarse mixture, do not powder it fine.
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 carrots and cucumber , mix till combined.
Enjoy warm!
Rice should be in a loose consistency not thick so add milk and curd accordingly.
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| Beetroot Kanji |
Dark red carrot or use regular carrots - 1 medium size
( cut into thick strips are cubed)
Beetroot - 1 medium size
( cut into thick strips are cubed)
Slit green chillies - 4
Water - 1 liter or more if needed
Salt - 1/4 tsp
Black salt - 1/2 tsp
Hing - 1/4 tsp
Coarsely grounded yellow mustard seeds - 1 tbsp.
Take a wide glass jar add all the ingredients mix them well.
Cover it with a lid or a muslin cloth, do not close the lid tight.
Keep it in sunlight for 3 days, everyday using a wooden spoon stir.
If your kanji is tasting tangy then your fermented drink is ready.
Filter the drink and enjoy cold.
This stays fresh for 2 to 3 days in refrigerator.
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| Huevos Aguachile |
Sliced onion - 1 medium size
Sliced serrano peppers - 5 add more if you want it spicy
Lemon juice - 1/2 cup
White vinegar - 1/8 cup
Chopped cilantro - a handful
Salt & Pepper powder to taste
Hard boiled eggs cut into half - 4
Tajin or Chile oil to drizzle on top ( optional)
Take a bowl add all the above ingredients except Tajin.
Gently toss to combine make sure the eggs don't break, refrigerate for 10 minutes.
Drizzle Tajin or chile oil on top and serve immediately!
a) Serve these on a bed of lettuce or baby spinach.
b) This salad can be served with warm corn or soft tortillas.
c) Goes very well with grilled shrimp or chicken.
d) This salad can be made ahead but just before serving add some toppings ( onions, chille, cilantro) to give a crunch.
e) Adjust all the ingredients according to your taste.
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| Homemade Kefir |
Whole milk - 1 cup cold milk
Active milk kefir grains - 1 tbsp.
Take a clean glass jar add cold milk to this add the kefir grains. Make sure there is at least 1inch room left on top for fermentation.
Using a non metal spoon mix it & close it with a lid, do not close the lid tight.
Ferment at room temperature (18–24°C) for 24–48 hours . Next day using a mesh strainers gently strain the kefir and scoop out the kefir grains.
Add the strained kefir grains into the cold milk to make next batch.
Dilute and drink the kefir as it is or flavor it and drink as smoothie.
Store the prepared kefir in refrigerator.
a) Use only glass bottle do not use any other metal to make kefir.
b) Do not use metal trainer or spoons, use non metal .
c) Handle kefir gently as it's a live culture.
d) Use separate brush to clean all strainer, bottle and spoon. Do not mix it with other washing utensils.
e) Texture of the kefir will differ due to the temperature of the house.
f) I bought my kefir grains from Amazon. There are many vendors selling kefir grains.
g) Do not heat the milk milk must be cold otherwise your kefir culture will die.
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| Sweet Potato Bites |
Boiled and slices sweet potatoes - 8
Greek yogurt - as needed
Parsley leaves for garnish
Hot honey as needed to drizzle on top
Toasted salted dry fruits & nuts of your choice - 1/4 cup
( I used almonds, pumpkin seeds, raisins, dates)
Orange zest - 2 tbsp.
Hot honey - 3 tbsp. or more
Orange juice - 2 tbsp.
Balsamic vinegar - 1/8 cup or more
Chopped rosemary - 1/2 tsp
( Add all the ingredients into a bowl & mix )
a) Place the sweet potato slices on a plate, add a spoon full of Greek yogurt on top.
b) You can even roast the sweet potatoes for this recipe.
c) If you don't have hot honey add some paprika powder in the topping mixture.
d) Add the topping mixture on top, garnish with parsley leaves and drizzle hot honey and serve immediately!
e) You can make this recipe by adding vegan yoghurt.
Use your imagination to make this recipe even more interesting like adding any kind of cheese, fruits, herbs , etc.
Perfect healthy and easy party appetizer or any occasion.
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| Fennel Seeds Sharbat |
Saunf / Fennel seeds - 1/4 cup
Rock sugar / Candy sugar / Mishri- 1/4 cup
( Iam using palm sugar in this recipe )
Black pepper - 8
Cardamom - 5
Black salt - 1/4 tsp
Take a blender add all the above ingredients and grind to a fine powder.
Sieve the mixture and store it in a glass jar.
Lemon juice
Ice cubes
Water
Add some ice cubes into a glass squeeze some lemon juice , pour water and add 1 or 2 tsps of this mixture. Stir and enjoy!
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| Saunf Ka Sharbat |
a) Wash and dry the saunf in a clean cloth till dry. So your saunf is clean to use.
b) Usually candy sugar/ rock sugar / mishri is used in this recipe
c) Store the premix in refrigerator to retain it's freshness.
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| Ellu Paaku |
Roasted white sesame seeds / Ellu - 1 cup
Roasted and powdered urad dal / Black gram dal ( without skin) - 1 cup
Powdered palm sugar - 1 cup
Roasted and powdered cumin and pepper powder together - 1/2 tsp
Hot water - 1/2 to 1 tbsp.
Take a blend add all the dry ingredients and blend.
Pour hot water in drop and pulse it briefly for the mixture to bind. till combined.
Transfer the mixture into a plate, take small portion and roll it into small balls.
Serve it with tea!
a) Make sure sesame seeds are nicely roasted and then powdered otherwise the sweet will taste bitter.
b) Make sure urad dal is roasted till light brown and the powdered finely.
c) Sugar can be replaced but traditionally only brown or palm sugar is added.
d) Add water in drop do and pour the water at once.
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| Moongh Dal Baati |
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| Dindigul Biriyani Masala Powder |
Coriander seeds - 2 tbsp
Cashew nuts - 8
Cumin seeds - 1 tbsp
Stone flower / Kalpasi - 1 & 1/2 tbsp
Pepper - 1 tbsp
Bay leaf - 2
Star anise - 2
Marati moggu - 1
Cinnamon - a medium size stick
Mace - 2
Cloves - 12
Nutmeg - 2 small piece
Fennel seeds - 1 tbsp.
Take a blender add all the above ingredients and grind to a smooth powder.
Store it in a clean jar.
Add this powder as needed while making biriyani.
Another version of making Dindigul Mutton Biriyani
Courtesy: Home cooking show with a light change
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| Watalappan |
Eggs - 3
Thick coconut milk - 1 cup
( I used canned milk, fresh coconut milk is best for this recipe)
Palm sugar / Palm Jaggery / Kithul Jaggery - 3 tbsp
( add more or less according to your taste)
Cardamom powder - 1/4 tsp
Nutmeg powder a pinch
Chopped cashew nuts - 6
Palm sugar or Palm jaggery - 1 tsp ( to sprinkle at the base of the container)
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| Watalappan |
Grease a container or individual ramekins with ghee, sprinkle the palm sugar and chopped cashew nuts at the bottom and keep it aside.
Whisk eggs till well combined, dissolve the jaggery in coconut milk.in a bowl.
Now add the whisked eggs into the coconut milk mixture and gently beat till combined.
Filter this mixture and add the spices and mix.
Gently pour into the greased container, cover with an aluminum foil and steam in medium low flame for 20 minutes or till cooked.
Prick a tooth pick in the middle if tooth pick comes out clean then the pudding is cooked.
Switch off the stove and cool completely, keep it in the refrigerator for 3 hours.
Loosen the sides with a knife and invert it into a plate. Cut into desired shape and enjoy!
a) While serving sprinkle some more cashew nuts on top of the pudding with drizzled palm syrup.
b) If possible try to use fresh thick coconut milk.
c) Steaming time may vary so cook accordingly.
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| Papaya Chia Drink |
Papaya – 2 cups
Mint leaves – 10
Lemon juice – 1 tbsp.
Honey – 1 tbsp. (optional)
Chia seeds – 2 tbsp.
Ice cubes – as needed
Soak chia seeds in water for about 10–15 minutes until they swell.
In a blender, add papaya, mint leaves, lemon juice, and ice cubes.
Blend until smooth.
Add soaked chia seeds and mix well.
Serve immediately!
For extra freshness, garnish with a few mint leaves or a slice of lemon.
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| Spiced Beet Buttermilk |
Cooked beetroot - 1/4 cup
Thick curd - 1 cup
Water as needed to dilute
Chopped ginger - 1 tsp
Green chilli - 1
Salt to taste
Roasted cumin powder - 1/2 tsp
Chaat masala to sprinkle on to as needed
Chopped coriander leaves for garnish
Take a blender add all the ingredients for grinding and blend to a smooth liquid. Filtering is optional.
Pour it into a serving glass add ice cubes sprinkle chaat masala top it with coriander leaves and serve.
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.jpg "Healthy Sweet Potato Rabdi Recipe / Sweet Potato Rabdi Recipe / Easy Healthy Dessert Recipes | Vegan Dessert | Sweet Potato Recipes")
Boiled sweet potato - 1/2 cup
Milk - 1/2 cup or more if needed
Cardamom - 1
Palm sugar - 1 tbsp. or Dates - 3
Saffron a pinch soaked in warm milk
Cashew nuts - 10
Almonds , Pistachio & Rose petals for garnish as needed
Take a blender add all above ingredients and blend to a smooth mixture.
Transfer to individual bowls and garnish with chopped pistachio , almonds and rose petals.
Serve cold.
This is a healthy version Rabdi, if you need a grainy texture mix some crumbled milk khoya after blending the mixture, mix and serve.
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| Orange Masala Chaat |
Mandarin oranges - 2
( remove the other skin and white fibers and separate the segments)
Pepper powder - 1/4 tsp
Cumin powder - 1/4 tsp
Chaat masala - 1/2 tsp
Red chilli flakes - 1/2 tsp
Paprika - 1/4 tsp
Black salt to taste
Salt to taste
Honey - 1 tsp
Lemon juice - 1 tsp
Oil - 1/4 tsp
Chopped mint and coriander leaves - 1 tsp
Take a bottle add all the ingredients and close it with a lid.
Shake the bottle till all the ingredients are mixed well.
Transfer to a plate , chill and enjoy.
a) You can freeze the orange segments before making this recipe.
b) Adjust all the spices according to your taste.
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| Ramasseri Idli |
Idli Rice - 1 cup
Sona masoori rice - 1 cup
Urad dal - 1/2 cup
Methi seeds - 1/2 tsp
Salt to taste
Wash and soak both the rice and urad dal and methi together separately for 4 hrs.
Drain water from urad dal, grind dal till its a light fluffy batter by adding water little by little. keep it aside.
Same way drain out water from rice, grind rice to a smooth batter, make sure your batter is not too thick or
too thin. add water little by little while grinding.
Mix both the batters add salt, mix gently till its well combined, leave it to ferment overnight.
Line a shallow plate or idiappam plate with a thin wet muslin cloth or a greased banana leaf, pour a large ladle of batter and gently spread like a semi thick dosa.
Cover it with a lid and steam it till cooked, these idlis cook very fast.
Switch off the stove let the Idli cool & gently remove the idlis from the muslin cloth or banana leaf.
Serve hot with chutney or sambar.
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| Badam Gulkand Katli |
Badam / Almond-1 cup
Sugar -1 cup heaped
Milk- 1 or 2 tbsp
Saffron a generous pinch
Gulkand - 1 tsp
Ghee-2 tsp
a) Try to powder the almonds without adding milk then the shelf life is more for the sweet when kept outside.
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| Pumpkin Raita |
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Chopped green or dry red chillies - 1
Hing - a generous pinch
Curry leaves few
Grated ash gourd / white pumpkin - 2 cups
( saute till raw smell has disappeared , let it cool completely )
Salt to taste
Thick beaten curd - 1 & 1/2 cups
Coriander leaves for garnish
Add the sauted pumpkin , salt to the curd , mix and keep it aside.
Heat oil in a pan and temper it with above ingredients, switch off the stove.
Cool and add it to the curd mixture mix it well, garnish with coriander leaves.
Serve with plain rice or pulao.
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| Crispy Rice Bites |
Cooked jasmine rice - 2 cups
Rice vinegar - 1 tsp
Sugar - 1/2 tsp
Salt to taste
( when rice is still warm add the above ingredients into the rice, mix well. Wet your fingers and press the rice mixture into a container lined with a cling wrap. Press flat to get the needed thickness. Cover and rest in fridge for few hours ,I left it overnight. Cut the rice using an oiled knife into squares or rectangle. Shallow fry in oil till crisp or air fry them till golden brown on all sides, Keep it aside.)
Firm tofu - 6 pieces
(cut into the same size and shape of the rice )
Soya sauce - 1 tbsp
Siracha - 2 tbsp
Honey - 1 tsp
Salt to taste
Asian style mushroom stir fry sauce - 2 tbsp
Rice vinegar - 1 tsp
Sesame oil - 1 tsp
( mix all the above ingredients together coat both sides of the tofu and rest for 5 minutes, Heat a pan and arrange the marinated tofu, in low flame cook the tofu till both sides are well absorbed with the sauce and dry. Keep it aside. Adjust the sauces according to your taste )
Japanese mayo as needed
Siracha as needed
Chopped spring onions as needed
Black sesame seeds as needed
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| Crispy Rice Bites With Tofu |
Arrange the fried rice on a plate top it with the tofu, drizzle Japanese mayo, siracha. Sprinkle with chopped sesame seeds and chopped spring onions. Serve immediately as an appetizer.
Use your imagination to make the topping more interesting.
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| Masala Pasta |
Oil - 2 tsp
Mustard - 1 tsp
Cumin - 1/2 tsp
Chopped onion - 1/2 cup
Chopped onion - 1 large
Chopped carrot , peas and beans - together 1 cup
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Water - 1 cup
Cooked pasta - 1 & 1/2 cups
Lemon juice - 1 tsp
Coriander & Curry leaves for garnish
Heat oil in a pan temper it with mustard and cumin.
Add onions and fry till colour changes. Add tomatoes and vegetables sauté till tomatoes are soft.
Add all the spice powders and salt, pour water and cook till raw smell has disappeared.
Lastly add the pasta and gently mix till combined.
Pour the lemon juice garnish with curry and coriander leaves.
Mix and serve hot !
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| Poricha Rasam |
Thur dal - 1 & 1/2 tsp
Cumin - 1 tsp
Black pepper - 1 tsp
Red chilly - 1
Grated fresh coconut - 1 tbsp
Hing - 1/4 tsp
( Fry them till light brown with few drop of oil, cool and grind to a smooth mixture)
Ghee - 1 tsp
Mustard - 1/2 tsp
Methi seeds - 6
Crushed tomato - 2 medium size
Turmeric powder - 1/4 tsp
Salt to taste
Jaggery - 1/8 tsp
Pepper powder - 1/4 tsp
Water as needed
Chopped curry and coriander leaves for garnish
Heat ghee in a pan and temper it with above ingredients.
Add the crushed tomato , green chilies, salt and turmeric powder pour needed water and give a boil.
Pour the ground mixture , jaggery , pepper powder and mix.
Switch off the stove garnish with curry & coriander leaves and enjoy with hot rice or drink as a soup.
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| Brazilian Rice and Beans |
Long grain rice - 1 & 1/2 cups
( I used Basmati rice)
Hot water - 3 cups
Black beans - 1 cup
( I used the canned beans , rinse the beans strain out the water and use)
Chopped Onion - a handful
Chopped garlic - 6
Bay leaf - 1
Salt to taste
Pepper powder - 3/4 tsp
Paprika - 1/2 tsp
Chilly flakes - 1/4 tsp ( optional)
Olive oil - 3 tsp
Chopped coriander leaves foe garnish
Heat oil in a pan add bay leaf, onion and garlic saute till light brown.
Add the spices , beans and the rice saute for a minute and pour boiling water.
Cover with a lid and cook the rice in low flame till cooked, switch off the flame.
Fluff it up using a fork garnish with coriander leaves and enjoy hot!
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| Melkote Sakkare Pongal |
Raw rice - 1/2 cup
Yellow moongh dal - 1/4 cup
Water - 3 cups
Ghee - 2 tbsp
( Heat ghee in a pressure cooker add the washed rice and yellow moongh dal fry for a minute. Pour water and pressure cook till rice is cooked, cool and open the lid )
Grated coconut - 1/2 cup
Ghee - 1/4 cup
( add more if needed)
Sugar - 1/2 cup
( add more or reduce according to your sweetness )
Chopped cashew nuts - 2 tbsp
Cardamom powder - 1/8 tsp
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| Melukote Sweet Pongal |
