Wheat Rava Bisi Bele Bath / Samba Godhumai Bisi Bele Bath

Wheat Rava Bisi Bele Bath

Ingredients dry roasted & powdered to a smooth powder
Channa Dal-1tsp
Coriander seeds-2tsp
Uraddhal-1/2tsp
Jeera/Cumin-1/4tsp
Methi/fenugreek seeds-10
Whole pepper-5
Red chillies-6
Cinnamon-a small piece
Cloves-1
Coconut grated-2tsp
( dry roast all ingredients till light brown,cool and dry grind to a smooth powder)
Tempering
Oil-4tsp
Ghee-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Hing-1/4tsp
Red chillies-4
Curry leaves-little
Peanuts a handful
(Heat oil & ghee in a pan & temper it with above ingredients.Keep it aside)
Other ingredients
Wheat rava/Cracked wheat-1 cup
Thoor Dal/Thur Dal-3/4 cup
(Cook wheat rava,thoor dal,1/4tsp of turmeric powder & little salt with 4 &1/2 cups of water  keep it aside)
Chopped vegetables-2 cups
(I used beans,peas,carrot)
Chopped onion-1/4
Curry & Coriander leaves-little
Diluted tamarind juice -1 & 1/2 cups
(add according to your sourness)
Turmeric powder-1/4tsp
Salt to taste
Method
Take a wide vessel add the vegetables,onion,salt,turmeric powder & tamarind juice,cook till raw smell disappears & vegetables are well cooked.
Now add the cooked wheat & dal,powdered masala & little more water.Cook till everything is mixed well.
Switch off the stove & pour the tempering on top,stir it well.
Garnish it with curry & coriander leaves & serve with raita or papad.

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Ashoka Halwa / Asoka Halwa / Thiruvaiyaru Asoka Halwa / Moongh Dal Halwa

Happy to announce that my website is stepping into its 10th year.Thanks to each and everyone who helped me to achieve this and hope this love will continue.Happy birthday www,sailajakitchen.org 

Ashoka Halwa

Ingredients
Yellow Moong dal - 1/2 cup
Water - 1 & 3/4 cups
Wheat flour - 1/4 cup
Sugar - 1 & 1/4 cups
Ghee - 1/2 cup
Yellow food colour - a generous pinch
Cardamom - 8 crushed finely
Cashew nut roasted in ghee - 10
Method
Take a pressure cooker dry roast moong dal till light brown,do not burn them.
Pour water and pressure cook till soft.Cool and open the cooker mash it well to get a smooth paste.
Heat a non stick pan add 1/2 cup ghee and wheat flour roast till raw smell has disappeared.This step is very important otherwise your final dish will have a raw taste and smell.
Now add the mashed dal,sugar and food colour in medium low flame start cooking the mixture.
When it has started to thicken slowly add remaining ghee little by little and mix till the halwa has started to leave the sides of the pan.
Switch off the stove add the fried cashew nut and cardamom powder mix well.
Serve this halwa hot or warm.

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Beguni Recipe / Bengali Beguni / Bengali Eggplant Fritter / Batter Fried Brinjal

Beguni

Ingredients
Besan Flour/ Gram Flour - 1 cup
Rice flour - 1 tbsp
Baking soda - 1/8 tsp
Hot oil - 2 tsp
Onion seeds / Kalonji / Nigella seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - a generous pinch
Salt to taste
Water as needed
Eggplant cut into thin slices- 1
Oil to deep fry
Method
Wash and cut the eggplant into thin slices.
Take a bowl add all the above dry ingredients and 2 tsp of hot oil,add water little by little and make a smooth semi thick batter.
Heat oil in a pan,dip each eggplant slices into the batter,make sure both sides are well coated with the batter.Slowly drop it into the hot oil.
In medium heat deep fry till golden brown on all sides.Remove it on a kitchen paper.
Serve it hot with little black salt sprinkled on top(optional).

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Oats Broccoli Paratha - Healthy Paratha Recipes / Easy Indian Bread Recipes

Oats Broccoli Paratha

Ingredients
Wheat flour-1 & 1/2 cups
Powdered quick oats-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Jeera / Cumin powder-1/4tsp
Ginger & garlic paste-1/4tsp
Finely grated broccoli-3/4 cups
Avocado (flesh)-1/2
(If you don't have avocado use a small mashed potato,this is just to give softness to your paratha)
Water-required amount
Oil-to cook the parathas
Method
Mix all above ingredients together in a bowl.
Sprinkle water & knead it to a soft dough.Cover & rest it for 5 minutes.
Divide the portion into equal size balls,take a ball roll it out into a semi thick disc.
Cook it on a griddle with very little oil smeared on both sides till light brown on all sides.
Serve it hot with any side dish you like.

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Vadai Mor Kuzhambu / Vadai Thatti Potta Mor Kuzhambu / Vadai Mor Kulambhu / Mor Kuzhambu with Vadai / Urad Dal Fritters In Buttermilk Gravy

Vadai Mor Kulambhu

Ingredients for Mor Kulambhu
Ingredients to be soaked in water for 30 minutes
Toor dal - 1 tbsp
Rice - 2 tsp
Coriander seeds - 1/2 tsp
Jeera/Cumin - 1 tsp
Grated coconut - 1/4 cup
Ginger a small piece
Green chillies -3
( Grind this above ingredients to a smooth paste)
Other ingredients
Curd - 2 cups
Water to dilute as needed
Turmeric powder - 1/2 tsp
Salt to taste
( Beat the curd well add water,salt,turmeric powder and the ground paste.Mix well and keep it aside )
Tempering
Coconut oil - 1 tbsp
Mustard - 1 tsp
Methi seeds - 1/4 tsp
Red chillies - 4
Hing a pinch
Chopped onion a handful
Chopped curry laves few
Method
Heat oil and temper it with above ingredients.
Once the onions are light brown add the curd mixture.
When it starts to froth and rises up switch off the stove immediately.Do not boil the gravy.
Garnish with curry and coriander leaves.

Ingredients for the vada
Urad dal - 1 cup
Salt to taste
Chopped onion a handful
Chopped curry leaves few
Ginger a small piece
Green chillies - 2
Oil to deep fry
Method
Soak urad dal for 2 hours drain the water.Add ginger,green chillies and dal in a blender and grind it to a thick batter.Do not add too much water while grinding,sprinkle water if needed.
Transfer to a bowl add salt,onion and curry leaves mix well.
Heat oil in a pan wet your fingers take small portion of the batter place it on your palm shape it into a flat disc.drop these in hot oil and fry till light brown on all sides.Do not fry the vadas till crisp.
Remove and drop these hot vada into the Mor Kulambhu.
Dip both sides well in Kulambhu and leave it to soak .
Serve them with hot plain rice.

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Punjabi Style Rajma Masala / Punjabi Rajma Recipe / Rajma Masala Recipe

Rajma Masala 

Ingredients dry roasted & powdered
Coriander seeds-1tsp
Jeera/Cumin seeds-1tsp
Kastoori methi-1tsp
Grated nutmeg-2 pinch
Cardamom-1
Cinnamon-a very small piece
Ingredients ground to a smooth paste
Chopped onion-2tbsp
Chopped tomato-2
Ginger & Garlic paste-1tsp
Other ingredients
Rajma-1 cup
(soaked overnight)
Slit green chillies-2
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Dry mango powder/Amchur powder-1/2tsp
Oil-2tbsp
Method
Heat oil in a pressure cooker pour the ground paste & green chillies.Fry till the raw smell disappears & oil separates the pan.
Now add all the dry masala powders and the ground spice powder.
Fry for a minute,pour 3 cups of water & pressure cook till done.
Garnish it with chopped coriander leaves & serve it with roti or rice.

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Ven Pongal In Slow Cooker / Slow Cooker Pongal Recipe / Pongal In Crock Pot/ Slow Cooker Indian Recipes - Slow Cooker Recipes

Ven Pongal In Slow Cooker

Ingredients for Pongal
Sona masoori rice - 1 cup
( wash the rice and keep it ready)
Yellow moongh dal - 1/2 cup
Water - 7 cups
Salt to taste
Grated ginger - 1 tsp
Ingredients for tempering
Ghee - 5 tsp
Oil - 1 tsp
Whole pepper - 1 tsp
Jeera / Cumin - 1 tsp
Curry leaves - few leaves
Cashew nuts - 1 tbsp
Method
Dry roast moongh dal in a pan till nice aroma comes out.
Add the washed rice,dal,grated ginger and water in a slow cooker/crock pot.
Turn the pot to HIGH and cook for 3 hours my pongal was ready. ( each slow cooker is different so cooking time may differ )
Heat ghee and oil in a pan temper with above ingredients.
Pour this into the cooked pongal add salt & mix it well.
Serve them hot with chutney or sambar.

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Quinoa Bisi Bele Bath / Bisi Bele Bath With Quinoa Recipe / Quinoa Bisibelebath

Quinoa Bisi bele Bath

Ingredients pressure cooked together
Quinoa-1 cup
Thoor dhal-3/4 cup
Salt to taste
Turmeric powder-1/2tsp
Water-3 cups
( Pressure cook the above ingredients together till done,keep it aside)
Tempering ingredients to be added at the end
Chopped cashew nut-10
Curry leaves-little
Red chillies-3
Ghee-1tbsp
(Heat ghee in a pan & temper it,keep it aside to add at the end)
Other ingredients
Oil-3tsp
Mustard-1tsp
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Chopped vegetables-3 cup
(I used potato,carrot,beans,peas,zucchini)
Red chilly powder-1/4tsp
Turmeric powder-1/2tsp
Salt to taste
Semi thick tamarind water-1 cup
Water-2 cups
Bisi bele bath powder
Urad dal-1tbsp
Channa dal-1tbsp
Coriander seeds-2tbsp
Methi / Fenugreek seeds-1/4tsp
Pepper-5
Jeera / Cumin-1tsp
Cinnamon stick-1 ''
Cloves-3
Marati moggu -a small piece
Star anise-1
Red chillies-5
Dessicated coconut-1tbsp
( Dry roast the above ingredients except coconut till light brown.Cool & dry grind to a smooth powder along with coconut & keep it aside )
Method to make Bisi bele bath
Heat oil in a pan temper it with mustard.
Fry onion,tomato & curry leaves till light brown.
Add the vegetables saute for a minute,add all the dry masala powder,bisi bele bath powder,tamarind juice & water.
Cook till vegetables are cooked add the pressure cooked quinoa & dhal.
Give a boil & switch off the stove.
Pour the fried cashew,red chilly & curry leaves fried in ghee on top,garnish with chopped coriander leaves ,mix & serve them hot with raita or papad.

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Tirunelveli Halwa Recipe / Godhumai Halwa Recipe / Thirunelveli Iruttu Kadai Halwa Recipe / Wheat Halwa Recipe- Diwali Sweet Recipes

Tirunelveli Halwa

Ingredients
Whole wheat berries - 1 cup
( you will get 1 & 1/2 cups of milk out of 1 cup whole wheat berries)
Water - 1 & 1/2 cups
Sugar - 2 & 1/4 cups
( Usually sugar is double the quantity of the milk,its too sweet for me so i have reduced the sugar)
Sugar - 1 tbsp & Ghee - 1 tsp to caramelize
Ghee - 1 cup
Cardamom crushed - 6
Chopped cashew nuts fried in ghee - 1 tbsp
Orange food colour - a generous pinch ( optional)
(caramelized sugar did not give much colour to the halwa so i added extra food colour )

Tirunelveli Halwa

Method
Soak the whole wheat in water for 8 hours or overnight,next day wash it well.
Pour fresh water & grind it in a blender or wet grinder till soft.
Extract the milk add some more water & repeat the process 2 more times.
Now cover this milk & leave it for 6 hours.After 6 hours you will find the thick milk settled at the bottom & clear liquid on top.
Now slowly discard the clear liquid making sure the thick milk is not disturbed.
Now add 1 & 1/2 cups of water to the thick milk mix & keep aside.

Tirunelveli Halwa

Take a non stick pan add 1 tbsp of sugar & 1 tsp ghee keep mixing till sugar melts.
Continue stirring till the sugar has caramelized, now reduce the flame and add the remaining sugar & 1/2 cup water.
Boil till you get a one string consistency now add the diluted wheat milk .
In medium low flame keep stirring till raw smell has disappeared and the mixture has started to thicken.Now add ghee in intervals and keep stirring till the whole halwa has absorbed the ghee.
The last stage is the whole ghee will ooze out from the halwa & the halwa just slides out from your ladle.At this stage add the fried cashew nuts & cardamom powder.
Mix well & switch off the stove.Serve them warm!
Notes
a) The ratio of  this sweet is usually wheat milk - 1 cup,sugar -2 cups ghee -1 cup.
b) Cook the mixture till raw smell has completely disappeared before adding ghee otherwise the finished product will have a raw smell ( very important step ).
c) Non stick pan is better for this sweet, its easy to clean & stir.I have made this halwa even in slow cooker but i liked the texture only on stove top method.
d) Warm the halwa before you serve.

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Pepper Meat Masala Powder / Homemade Pepper Meat Masala

Pepper Meat Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Black pepper - 1/3 cup
Jeera / Cumin seeds - 1/4 cup
Red chillies -3
Fennel - 1/8 cup
Cinnamon - 1 stick
Cardamom -2
Cloves -6
Poppy seeds - 1 tsp
Black stone flower / Kalpasi - a small piece
Method
Dry roast all above ingredients till nice aroma comes and light brown.
Do not over fry and burn them.
Cool the ingredients and grind to a semi smooth dry powder.
Store it in a air tight container or glass bottle.
How to use:
Heat oil in a pan fry onion ,ginger and garlic paste with few curry leaves till light brown.
Add the washed chicken and needed pepper meat masala,salt and turmeric powder.
Pour very little water and cook till chicken is soft and oil has separated the masala.
Your pepper chicken is ready.
You can also use this masala for egg or mutton fry.
                   
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