Top South Indian Breakfast Recipes / Popular Indian Breakfast Recipes / Simple Indian Breakfast Recipes

Rava Pongal	Rava Upuma	Ven Pongal
Aval Kozhukattai	Kanchipuram Idli	Rava Idli
Instant Ragi Dosa	Toor Dal Idli	Wheat Rava Upuma
Soft Dosa	Kollu Dosa	Aapam
Uttappam	Poori	Rava Kichadi
Soft Idli	Kushboo Idli	Ragi Rava Idli

Idiappam	Arisi Upma	Semiya Upma
Rava Kolukattai	Masala Dosa	Akki Roti
Onion Rava Dosa	Neer Dosa	Kollu Idli
Sago Dosa	Puli Aval	Ragi Adai

Idli Rava Upma	Andhra Style Idli	Vendhaya Dosa
Bun Dosa	Red Aval Upma	Usili Upma

Ladoo Recipes / Easy Laddu Recipes - Festival Sweet Recipe

Bandar Ladoo	Dry Fruits Ladoo	Urad Dal Ladoo
	Atta Ladoo	Maa Ladoo

   

Peanut Ladoo	Walnut Aval Ladoo	Ragi Simili Urundai
Flax Seed Ladoo	Ariyunda

Boondhi Ladoo	Coconut Ladoo	Motichoor Ladoo
Sesame Ladoo	Aval Ladoo	Rava Ladoo
Besan Ladoo	Ellu Urundai	Aval & Cornmeal Ladoo
Sago Ladoo	Rose Petal & Dry Fruits Ladoo	Pasi Paruppu Ladoo

Bombay Ice Halwa Recipe / Mahim Halwa Recipe / Ice Halwa Recipe

Bombay Ice Halwa

Ingredients
Fine white sooji/rava/semolina-1/4 cup
Ghee-1/4 cup
Milk-2 cups
Sugar-1 cup
Chopped almonds & pistachio-10 each
Cardamom powder-1/2tsp
Saffron strings-5
Yellow food colour-2 drops
Rose essence-few drops

Bombay Ice Halwa

Method
Grease a long piece of aluminium foil & a plastic sheet,keep it ready.
Mix the nuts,cardamom powder & saffron in a bowl.
Take a heavy pan i used a non stick pan mix the sooji,milk,sugar,food colour & ghee.
Switch on the stove & give a boil, now reduce the flame & keep stirring till this mixture forms into a soft dough.Switch off the stove
Now add 1tsp of ghee, essence mix,pour this halwa on the greased foil.
Cover it with a greased plastic sheet & roll it out into a very thin sheet.
Sprinkle the nuts & cardamom mixture evenly on top of the halwa.
Slightly roll it on top for the nuts so they stick to the halwa.
I used a pizza cutter to cut them into squares.
Drying time can vary, for me it took 2 days to dry completely & harden.
Break the pieces carefully,place the squares on a wax paper & store it in an air tight container.

Inspired by bhavnakitchen.com

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Instant Tamarind Rice Mix Recipe / Puliyodharai Mix Recipe / Puliyogare Mix / How to make readymade Puliyodarai Mix

Instant Puliyodharai Mix

Ingredients
Coriander seeds - 1/2 cup
Chillies - 10 to 12
Whole pepper - 1/2 tsp
Fenugreek seeds - 1/4 tsp
White sesame seeds - 4 tsp
Channa dal - 2 & 1/2 tbsp
Cumin seeds - 1tsp
Turmeric powder - 1 tsp
Tamarind - bigger ball than a lemon size.
Salt to taste
Fresh curry leaves - a handful
Dessicated unsweetened coconut - 3 tbsp
Hing - 1tsp
Sesame oil - 3 tsp
Jaggery - 1/2 tsp
Method
Heat the oil in a pan in medium low flame start adding above ingredients one by one.
Roast them till its light brown in colour.Do not burn them.
Switch off the stove & add the jaggery.
Cool completely & grind to a semi coarse powder.

Ingredients for tempering
Sesame oil -2 tsp
Mustard - 1tsp
Urad dal - 1tsp
Channa Dal - 1 tsp
Peanuts - 2 tbsp
Cashewnuts - a handful
Curry leaves - few
Red chillies-2
Method
Heat oil in a pan & add above ingredients.
Fry till its light brown in colour.Switch off the stove.
Now once cooled add the tamarind dry mix powder.
Mix them well till everything is well combined.
Cool completely & store them in a clean jar in fridge.

To prepare the tamarind rice
Take a pan heat it up with 1 or 2 tsp of sesame oil .
Add the cooked rice & required quantity of the readymade tamarind mix.
Toss well till everything is well combined.
 Enjoy them with chips or Papad !

Inspired by : everydaycookingradha with a slight change

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Potato Crusted Pizza Recipe / Potato Pizza Recipe

Potato Crusted Pizza

Ingredients for the crust
Boiled medium size potato -2
Rice flour - 2 tsp
Italian seasoning - a generous pinch
Salt to taste
Oil-2tsp
Grated garlic - 1
Other ingredients
Vegetables of your choice
Mozzarella cheese required amount
Italian seasoning a generous pinch
Salt to taste
Ready made or homemade pizza sauce as needed

Potato Crust Pizza

Method
Mash the potato well make sure there are no lumps.
Take a bowl add all the crust ingredients,mix well to make a soft ball.Do not add any water.
Grease a pan with little oil pat the potato mixture to the thickness you like.Brush some oil on top.
Bake this crust for 10 minutes or till light brown at 400 deg.
Remove the crust from the oven, now spread the pizza sauce evenly.
Top it up with your favorite vegetables & seasoning,
Lastly sprinkle the cheese on top & bake till the cheese melts.
Last 2 minutes i kept it in broil for the top to get light brown.
Remove from oven stand for a minute & cut into slices.
Serve them hot.

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Prawn Idiyappam Biriyani / Shrimp Idiyappam Biriyani Recipe

Prawn Idiyappam Biriyani

Ingredients
Ready made Idiyappam or Home made Idiyappam - 4 to 5 cups
( Add more if needed)
Cardamom-2
Cinnamon-2
Cloves-2
Bay leaf-1
Oil-2 tbsp
Onion-1 big
Green chillies slit-6
Salt -to taste
Turmeric powder-1/2 tsp
Prawn / Shrimp-1 cup
Mint-1/4 bunch
Coriander leaves-1/4 bunch
Lemon juice -2tsp ( Optional)
Ingredients ground to a smooth paste
Coconut-1/2 cup
Ginger/Garlic paste-1/2tbsp
Somph / Fennel seeds -1tsp
Tomato small - 2nos

Prawn Idiyappam Biriyani

Method
Cook the idiyappam according to the instruction,keep aside.
Grind coconut,ginger/garlic paste ,somph &tomato to a smooth paste.
Heat a kadai pour oil add the spices,then add onion,3 green chillies,shrimp,salt,turmeric powder & ground masala.
Fry this till raw smell disappears & the gravy is thick.
Do not add any extra water while cooking the gravy.
Heat oil in another pan add remaining slit green chillies,little sliced onion,bay leaf & mint fry well till its light brown.
Slower the flame & add the cooked idiyappam & fry for a minute.
Slowly add the prawn gravy,mix till the Idiyappam is well coated with the gravy.
Lastly add the lemon juice give a quick stir & switch off the stove.
Garnish with chopped mint & coriander leaves.
Serve this hot with raita..

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Tomato Rasam / Thakkali Rasam / Tomato Rasam Recipe / Rasam Recipe / Tomato Charu Recipe- How to Make Tomato Rasam.

Tomato Rasam

Ingredients for the rasam powder
Toor dal-1tsp
Pepper-1tsp
Jeera-1tsp
Coriander seeds-1/2tsp
(Dry roast till light brown colour,do not burn them,cool & grind to a fine powder)
Other Ingredients
Chopped tomato- 1 large size
Salt to taste
Tamarind -1/2 of a lime size
Turmeric powder-1/2tsp
Coriander & curry leaves-little
Crushed garlic-3
Water -required amount (around 3 cups)
Tempering
Oil-1 tsp
Mustard-1/4tsp
Red chillies-1
Hing-1/4tsp
Method
Boil 1 cup of water add the chopped tomato,salt & turmeric powder.Give a boil,switch off the stove,add the tamarind & crushed garlic.
Once the mixture is cooled slightly crush the tomatoes with your fingers & add remaining water,keep it aside.
Heat oil in a pan & temper it,now pour the cooked tomato/tamarind liquid into the pan.
When the mixture is frothy & about to boil immediately switch off the stove.
Add 1 & 1/2 tsp of the above ground rasam powder,coriander/curry leaves,mix & cover it with a lid,so that you don't loose the flavour.
Serve it with hot rice or can be served as a soup at winter season.
Note:
a) When frothy & about to boil switch off the stove.Do not boil rasam,you will loose the flavour.
b) If you want more spicy use all of the about ground rasam powder.
c) For extra flavour instead of oil  ghee can be used for tempering.

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Schezwan Sauce / Spicy Szechuan Sauce / Homemade Schezwan Sauce Recipe / How To Make Chinese Schezwan Sauce

Schezwan Sauce

Ingredients
Red chillies -12
Chopped garlic-10
Chopped ginger-1tbsp
Tomato ketchup-2tbsp
Vinegar-1tbsp
Salt to taste
Pepper-1/8tsp
Oil-5tbsp
Soy sauce -1tbsp

Schezwan sauce

Method
Remove seeds (optional) from the red chillies & soak it in warm water for 1 hour.
Grind along with the water to a smooth paste.Add other ingredients mix and keep it aside
Heat oil in a pan & add the chopped ginger & garlic.Fry till its light golden brown.Do not burn them.
Pour the sauce mixture and stir well,cook the sauce in low flame.
Cook till the oil separates from the sauce.
Switch off the stove,cool the sauce & store them in a clean glass jar in fridge.
Add one or two teaspoon of this sauce while making Chinese fried rice or Hakka noodles.


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Soya Kheema Kola Urundai / Meal Maker Kola Urundai / Soya Kola Urundai / Soy Chunks Balls / Soya Keema Fritters

Soya Kola Urundai

Ingredients dry ground to a smooth paste
Ginger & Garlic paste-1 & 1/2tsp
Cloves-4
Cinnamon-a big piece
Cardamom-1
Green chillies-4 (increase the chillies according to the hotness )
Grated coconut-5tsp
Poppy seeds/Khus Khus-1 & 1/2tsp
Fennel seeds-2tsp
Pottu kadalai/Roasted gram powder-1/3 cup (add 1 or 2 tsp extra if you think your soya balls are breaking while frying)
Salt to taste
(Dry grind all above ingredients except pottu kadalai powder to a smooth paste,do not add water while grinding.)
Other ingredients
Soya chunks/Meal maker-1 cup
(Soak the soya chunks in boiling water for 5 minutes.Squeeze out the water completely & dry grind to a smooth paste)
Chopped onion-1/4 cup
Mint & coriander leaves-a handful chopped
Oil-to deep fry
Method
Take a wide bowl add the ground paste,the ground soya ,onions,mint & coriander leaves.
Mix them well add the powdered pottu kadalai powder & mix till every thing is combined.
Make small balls from the mixture & keep it ready on a plate
Heat oil in a pan slowly drop the soya balls into the hot oil.
Deep fry in medium high flame till they are golden brown on all sides.
Remove them on a a kitchen paper to remove excess oil if any.
Serve them hot as a starter with any dip you like.
Note:
a) Make sure there is no water in the mixture,otherwise the balls will break while frying or will absorb too much oil.
b) If the balls are breaking add more dal powder to hold the balls tight.
c) Do not deep fry in low flame otherwise they may absorb too much oil.

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Rava Pongal Recipe / Rava Khara Pongal Recipe / Sooji Pongal Recipe

Rava Pongal

Ingredients
Rava / Sooji - 1 cup
Yellow moongh dal / pasi paruppu - 1/2 cup
Salt to taste
Turmeric powder - a generous pinch
Water - 4 & 1/2 cups
Ghee - 1/4 cup
Whole pepper - 1/2 tsp
Jeera/Cumin - 1tsp
Cashew nuts - 1 tbsp
Curry leaves few
Grated ginger - 1/2 tsp
Method
Dry roast dal till nice aroma comes out.Do not brown them.
Pour 1 & 1/2 cups of water salt to taste & turmeric powder.
Pressure cook till soft,keep it aside.
Heat 1 tsp of ghee in a pan & roast the rava till its hot to touch.Do not over fry them.Keep it aside
Heat a pan add ghee fry the cumin,pepper,cashew nuts & curry leaves till light brown.
Now pour the remaining 3 cups of water,salt to taste & grated ginger.
Once it starts to boil reduce the flame & slowly add the roasted rava.
Continuously keep stirring to avoid forming lumps.Cook till the rava has absorbed the water & done.
Now add the cooked dal & mix well.At this point add extra ghee if needed.
Once everything is well combined switch off the stove.
Serve them hot with any chutney or sambar.
Note:
a) Do not fry the moongh dal till brown.
b) Fry rava till its hot to touch,otherwise the colour of the pongal will change.
c) Adding turmeric powder is totally optional.

Pressure cooker method
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Rava Pongal In Pressure Cooker

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