Spiced Beet Buttermilk Recipe / Beetroot Buttermilk / Beetroot Chaas / Chukandar Chaas / Refreshing Summer Drinks Recipe

Spiced Beet Buttermilk

Ingredients for grinding

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

Other ingredients

Chaat masala to sprinkle on to as needed

Chopped coriander leaves for garnish

Method

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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Healthy Sweet Potato Rabdi Recipe / Sweet Potato Rabdi Recipe / Easy Healthy Dessert Recipes | Vegan Dessert | Sweet Potato Recipes

Ingredients

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

Method

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.

Note:

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 Recipe / Viral Orange Chaat Recipe / Orange Viral Recipe / Tangy Spicy Fruit Chaat Recipe / Orange Salad Recipe

 

Orange Masala Chaat 

Ingredients

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

Method

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.

Note:

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 Recipe / How to make famous Ramassery idli at home / Ramasherri idli Recipe / Kerala Traditional Ramasseri Idli Recipe - Idli Recipes

Ramasseri Idli

Ingredients

Idli Rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/2 cup

Methi seeds - 1/2 tsp

Salt to taste

Method

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 Recipe / Almond Gulkandh Katli Recipe

Badam Gulkand Katli

Ingredients

Badam / Almond-1 cup
Sugar -1 cup heaped
Milk- 1 or 2 tbsp
Saffron a generous pinch
Gulkand - 1 tsp
Ghee-2 tsp

Method

Soak almonds in hot water for 30 minutes, remove the skin from the almonds
Take a pan add the almond and dry roast till just warm.
Take a mixi jar add the cooled almonds and grind to a smooth thick paste.
If needed add milk while grinding, keep it aside.
Add sugar in a pan pour water just till the sugar is immersed. Boil it for a  minute till sugar comes to a two string consistency. Add the saffron & mix.
Now lower the flame & add the badam paste. Keep mixing till everything is well combined.
Once the mixture is getting thick and can roll out into a non sticky ball add the gulkand, give a quick mix & switch off the flame.
Pour it on a greased tray or butter paper while still warm roll it out with a greased rolling pin.
Cool & cut it into desired shape.
Badam Gulkand Katli is ready.

Note:

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 Recipe / Ash Gourd Raita Recipe / Poosanikai Pachadi Recipe / Poosanikai Raita / Pumpkin Raita / Easy and Healthy Raita Recipe

Pumpkin Raita

Tempering

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

Other ingredients

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

Method

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 With Sticky Tofu Recipe / Crispy Rice With Tofu Recipe / Crispy Rice Squares with Tofu Recipe

 

Crispy Rice Bites

Ingredients for the rice

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.)

Tofu Ingredients

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 )

Garnish ingredients

Japanese mayo as needed

Siracha as needed

Chopped spring onions as needed

Black sesame seeds as needed

Crispy Rice Bites With Tofu

Assembling

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.

Note:

Use your imagination to make the topping more interesting.

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Masala Pasta recipe / Indian Style Masala Pasta / Indian Style Pasta Recipe / Quick and Easy Masala Pasta Recipe

 

Masala Pasta

Ingredients

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

Method

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 Recipe / Rasam Recipes / Poricha Sathamudhu Recipe / Arachivitta Rasam Recipe / Spiced Lentil Broth Recipe

 

Poricha Rasam

Ingredients fried and ground to a smooth paste

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)

Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Curry leaves

Slit green chilli - 1

Other ingredients

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

Method

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 Beans and Rice Recipe / Brazilian Rice and Beans Recipe / Brazilian Style Black Beans and Rice - Easy Rice Recipes

Brazilian Rice and Beans

Ingredients

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

Method

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 Sweet Pongal Recipe / Melkote Sakkarai Pongal Recipe / Melukote Sakkarai Pongal / Temple Style Sweet Pongal / Melukote Sakkare Pongal Recipe / Temple Prasadam Recipes

 

Melkote Sakkare Pongal

Ingredients for pressure cook

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 )

Other ingredients

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

Melukote Sweet Pongal

Method

Once the rice is cooked switch on the stove and add the sugar . Mix till sugar has dissolved and well combined. Switch off the stove and add cardamom powder.

Heat ghee in a pan fry cashew nuts till light brown, add the coconut and fry for a minute and swutch off the stove.

Pour this in the pongal mix and enjot hot or warm.

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Avocado Roti Recipe / Avocado Paratha Recipe / Avocado Chapathi / Phulka Recipe / Healthy Paratha Recipe

Avocado Roti

Ingredients

Wheat Flour-2 cups
Avocado mashed -2
Salt to taste
Chilli powder - 1 tsp
Ajwain or Kaloji -1/4 tsp
Turmeric powder -1/2 tsp

Water as needed

Ghee as needed

Method

Take a bowl add all above ingredients together if needed add water and knead to a soft dough.

Divide into equal size balls , dust the balls with wheat flour and roll it out into semi thick roti.

Cook the roti on a hot griddle till light brown on all sides.

Remove to a place and apply ghee on top.

Enjoy hot with any side dish of your choice.

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Paal Aval Kesari / Milk Poha Kesari / Aval Paal Kesari - Easy Kesari Recipe

Paal Aval Kesari

Ingredients

Thick aval / poha - 1 cup

( use white or red aval)

Milk - 1 & 1/2 cups

Water - 1/2 cup

( add more or less according to the quality of the poha)

Ghee - 2  tbsp

Powdered jaggery - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Fried Cashew nuts and Raisins in ghee - 1 tbsp

Method

Add 1 tbsp of ghee in a pan add the poha and roast till colour changes and crisp.

Boil water and milk in a pan lower the flame and add the roasted  poha and mix well, cover and cook till done.

Add jaggery, cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add jaggery only once the poha is well cooked.

c) For extra flavour saffron soaked in milk can be added.

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Kayi Vade Recipe , Coconut Vada Recipe , Akki hittu Poori Recipe , Coconut and Rice Flour Vada Recipe , Mangalorean Style Kayi Vade Recipe

 

Kayi Vade

Ingredients

Fresh coconut - 1/2 cup

Coriander seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry red chilli - 2

Green chilli - 1

( Grind to a coarse mixture, do not add water while grind)

Other ingredients

Rice flour - 1 cup

Warm water - as needed

Chopped curry leaves - 2 tsp

Sesame seeds - 1 tsp

Salt to taste 

Oil to deep fry

Method

Take a wide boil add the coconut mixture, rice flour, salt, curry leaves, sesame seeds, pour water little by little and form a semi tight dough.

Divide into equal size balls, grease a plastic sheet. place a ball cover it with another plastic sheet and flatten it to a semi thick disc.

Heat oil in a pan and deep fry them in batches till crisp and brown on both sides.

Enjoy as an evening snack.

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Instant Foxtail Millet Idli / Thinai Idli / Instant Thinai Idli / Millets Idli

Instant Thinai Idli

Tempering

Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Broken red chillies - 1
Chopped cashew nuts - 6
Hing - a generous pinch
Chopped curry leaves few
Other Ingredients
Thinai/Foxtail millet - 1/2 cup
( dry grind to a semi fine powder)
Sooji/White rava/Semolina - 1/2 cup
Curd - 1/2 cup
Water - as needed ( less than 1/2 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Lemon juice - few drops

Method

Heat oil in a pan and temper it with above mentioned ingredients.
Reduce the flame and add the sooji and foxtail millet,roast it for 1 or 2 minutes.
Switch off the stove let the mixture cool.
Add the curd,salt and water mix it and leave it for 10 minutes.
The batter must be a lump free idli batter consistency,do not add too much water.
Just before making idli mix the ENO and lemon juice give a quick mix.
Grease idli plates with some oil and pour a ladle of batter.
Steam the idli till cooked.
Serve them hot with any chutney you like.
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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 Puliyohara Recipe / Lemon Rava Pulihora Recipe / Lemon Rava Rice Recipe / Lemon Puliyohara 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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