Grapefruit Rice / Grapefruit Puliyohara / Grapefruit Puliyodharai / Variety Rice Recipes

Grapefruits from my mini garden.

Grapefruit Rice

Ingredients

Grape fruit juice -1 cup

(I used the yellow flesh fruit not the pink)

Salt to taste

Cooked rice-1 cup

(grains separate)

Tempering

Oil-5tsp

Mustard-1tsp

Urad dal -1 & 1/2 tsp

Channa dal-1tsp

Chopped green chillies-2

Grated ginger -1/2tsp

Peanuts-a handful

Curry leaves-little

Turmeric powder-little

Hing-1/4tsp

Method

Heat oil in a pan temper it with above ingredients.

Add grape fruit juice , salt & turmeric powder & switch off the stove.

Take a kadai add the rice and pour the required quantity of the mixture in low flame mix till well combined.

Switch off the stove and serve it hot with potato chips & pickle.

Note:

The tempered mixture can be stored in fridge for a week.

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Ulli Karam Recipe / Onion Karam

Ulli Karam

Ingredients

Thinly sliced onion - 1 large

Garlic - 4

Salt to taste

Red chilly powder -  3 tsp

Roasted whole coriander seeds - 1 tsp

Jeera - 1 & 1/2 tsp

Peanuts - a handful

Curry leaves - few

Oil to deep fry the onions as needed

Ulli Karam

Method

Heat oil in a pan add the sliced onions and a pinch of salt in medium high flame fry till brown and crisp,remove to a plate.Do not over fry and burn them

In the same oil fry peanuts and curry leaves and transfer to a plate.

Take a mixi jar add the garlic,jeera,roasted coriander seeds,salt and chilly powder,grind in intervals till crushed.

Add this into the fried onion,peanut,curry leaf mixture and mix well using your hands till well combined or pulse the whole mixture once in a mixi.

Mix with hot rice and enjoy!

Onion Karam

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Nannari Paal Sarbath / Milk Sarbath / Paal Sarbath / Summer Drinks Recipes

Nannari Paal Sarbath

Ingredients

Cold milk - 1 cup

Sabja seeds/Basil seeds - 1 tsp

( soak it in water for 10 minutes till they are doubled in size)

Homemade Nannari syrup - 2 tsp or as needed

Ice cubes - as needed

Method

Take a glass add the milk,soaked sabja seeds and nannari syrup,mix well.

Add ice cubes and serve immediately!

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Ponnangani Thogayal / Ponnangani Thuvayal / Ponnanganni Keerai Thogayal

Ponnanganni Keerai Thogayal

Ingredients

Washed and chopped ponnangani keerai - 1 small bunch

Tamarind - a small gooseberry size

Salt to taste

Grated coconut - 1/8 cup

Urad dal and Channa dal - each 2 tsp

Green chillies - 6

Hing - 1/4 tsp

Turmeric powder - 1/4 tsp

Ginger - a very small piece

Oil - 2 tsp

Method

Heat oil in a pan fry urad dal and channa dal till light brown.

Add remaining ingredients and fry till keerai is shrunk. Cool the mixture add
very little water and grind to a thick thogayal.

Mix with hot rice and enjoy!

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Mulakushyam Recipe / Moloshyam Recipe - Kerala Recipes

Mulakushyam

Ingredients

Yellow moongh dal - 1/3 cup

(washed well)

Avarakai chopped - 2 cups

Turmeric powder - 1/2 tsp

Salt to taste

Pepper powder - 1 tsp

Slit green chillies - 4

Chopped onion - a handful

Curry leaves few

Coconut oil - 3 tsp

Water as needed ( around 2 & 1/2 cups or according to the thickness you want)

Method

Take a pressure cooker add the washed moongh dal,chopped avaraikai,salt,turmeric powder.pepper powder, 1 tsp oil coconut oil, onions,few curry leaves and green chillies,pressure cook till soft then mash it slightly.

Add remaining coconut oil ,curry leaves mix and serve with plain rice.

Note:

Usually this dish is made with Ash gourd,

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Nannari Sharbat Recipe / Nannari Sarbath / Nannari Syrup Recipe / Homemade Nannari Syrup - Summer Drinks Recipes

Nannari Sharbath

Ingredients

Nannari roots - 100 gms

Jaggery - 500 gms ( If the jaggery your using is too sweet then reduce)

( sugar can be used in this recipe)

Crushed ginger - 1 tbsp

Water - 6 cups

Nannari Sarbat

Nannari Syrup

Method

Using a mortar and pestle break open the roots to remove the white stick from the middle ( see picture).

Then wash the roots couple times and soak it in 6 cups of water for 24 hours or overnight.

Next day transfer to a pan add the jaggery and crushed ginger and give a boil.

In low flame boil till the syrup becomes semi thick consistency,this will take around 30 minutes.

Switch off the stove cool completely, pour it into a clean bottle and store it in fridge.

How to make the drink?

Take 2 tbsp of the syrup in a glass pour chilled water squeeze some lemon juice,mix and enjoy!

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Tindora Fry In Air Fryer / Dondakaya Fry In Air Fryer - Air Fryer Recipes

Tindora Fry In Air Fryer

Ingredients

Tindora chopped - around 3 cups

Chopped onion - a handful

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/8 tsp

Oil - 4 tsp

Method

Take a plate or bowl add all the above mentioned ingredients and gently massage or toss well till combined.

Pre.heat gourmia air fryer to 400 deg. for 12 minutes,when it says add food spread the tindora mixture in a single layer and cook.

Turn in between once for even frying.

Remove from air fryer and enjoy!

Note:

Each air fryer is different so time and temperature may vary.

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Golgappa Fryied In Air Fryer / No Fry Golgappas / Air Fryer Golgappas / Air Fryer Puri / Air Fryer Gol Gappe

Air Fryer Golgappas

Ingredients

Golgappa ready to fry - 10 poories

Oil few drop

Method

Brush the golgappa poories with some oil on both sides.

Pre.heat Gourmia air fryer at 350 deg for 2 minutes.

When it says to add food arrange the golgappa inside the air fryer tray in a single layer.

After 2 minutes they are done and ready to use.

Note:

Each air fryer is different so cooking temperature and time may vary.

Chaat with the Air Fried Golgappas

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Air Fryer Gol Gappe

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Muthia Recipe / Cabbage Muthia / Cabbage Na Muthiya / Gujarati Snack Muthia / Steamed Cabbage Muthiya

Ingredients
Wheat flour - 2 cups
Besan/Chick pea flour - 1/4 cup
Sooji/Semolina - 1/4 cup
Finely grated cabbage - 1 cup ( heaped)
Salt to taste
Red chilly powder - 3/4 tsp
Cumin powder - 1/4 tsp
Coriander powder- 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - 1 tsp
Grated ginger- 1 tsp
Grated green chillies - 2
Cooking soda - 1/2 tsp
Water as needed
Coriander leaves - a handful
Oil - 3 tsp
Temper
Oil - 2 tbsp
Mustard seeds - 1 tsp
Sesame seeds - 2 tsp
Hing - a generous pinch
Red chillies - 2
Curry leaves few
Turmeric powder - a generous pinch
Garnish
Grated coconut - 1 & 1/2 tbsp
Chopped coriander leaves

Method
Take a bowl add besan,sooji and wheat flour to this add all the spices.
Add cabbage,ginger,green chillies,coriander leaves,cooking soda and oil mix everything well.
Slowly add water little by little and form a soft dough.
Grease your palm with oil and roll out the dough into cylinder shape.
Steam these rolls for 10 minutes or till the knife comes out clean when inserted in the middle of the rolls.Cool and cut into semi thick rounds.

Heat oil in a pan and temper it with above ingredients.
Now add the steamed muthia and gently toss till all sides are light brown and crisp.
Switch off the stove garnish with grated coconut and coriander leaves.
Serve this Gujarati snack with any chutney you like.

Note:
You can replace cabbage with grated bottle gourd,palak or methi.


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Chikoo Lassi / Chickoo Lassi / Chikku Lassi / Sapota lassi - Sweet Lassi Recipes

Chikoo Lassi

Ingredients

Sapota / Chikoo - 1 large

( remove skin and seeds)

Curd - 1 cup

Cold milk - 1/4 cup

Sugar / Brown sugar - 1 tsp

( or add according to the sweetness of the fruit)

Cardamom powder - a pinch

Saffron strings - few (optional)

Ice cubes few

Method

Take a mixi jar add the chikoo pulp,sugar,milk,curd and cardamom powder,blend to a smooth mixture.

Pour it inside a glass add ice cubes garnish with saffron and serve chill.

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