Vazhakkai Podi Recipe / Raw Plantain Podi Recipe / Valakai Podi Recipe / Raw Banana Podi Recipe / Spicy Plantain Crumble Recipe - An Easy Side Dish For Rice

Vazhakkai Podi

Ingredients

Vazhakkai / Raw plantain / Raw banana - 1 medium size

Salt to taste 

Turmeric powder -1/4tsp

Chopped curry leaves few 

Sesame oil -2tsp

Ingredients dry roasted and ground to a semi coarse powder

Coriander seeds -1 & 1/2tsp

Channa dhal-1tsp

Methi-1/4tsp

Jeera-1/2tsp

Red chillies-2

Coconut - 1 tbsp

Hing - 1/2 tsp

(Dry roast all the above ingredients till light brown. Cool the mixture and dry grind to a semi coarse powder, keep it aside)

Method 

Steam the raw plantain with the skin till cooked.

Cool and peel the skin, grate the raw banana finely & put it in a bowl.

Now add the oil, salt ,curry leaves and the ground powder to the grated raw plantain & mix till well combined.

Serve it as a side dish for rice.

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Maddur Vada Recipe / Maddur Vade Recipe / How to make Maddur Vade - Udupi Recipes

Maddur Vada

Ingredients

Rice flour-1 cup

Fine white rawa / sooji -1/2 cup

Maida-1/4 cup

Hot oil -3 tsp

Chopped ginger -1/2tsp

Chopped green chillies-3

Chopped onion -1/4

Chopped curry & coriander leaves -1tbsp

Jeera-1tsp

Salt to taste

Hing -1/8tsp

Oil -to deep fry

Method

Add all above ingredients in a bowl pour the hot oil and mix till looks like bread crumbs.

Pour water little by little and form a stiff dough. Divide the dough into small balls.

Wet your fingers with water and press each ball on a plastic sheet to a semi thick disc.

Deep fry these in medium flame till crisp & golden brown on all sides.

Remove on a kitchen towel & serve hot as a tea time snack

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Sourashtra. Kulambu Podi Recipe / Ounty Bhurko Recipe / Sourashtra Kulambu Powder Recipe

Sourashtra KUlambu Podi

Ingredients

Coriander seeds / Dhania - 1 cup

Dry red chilies - 1/2 cup

Channa dal - 1/4 cup

Black urad dal with skin - 1/4 cup

Sona masoori rice - 1/4 cup

Methi seeds - 2 tsp

Turmeric powder - 1 tbsp

Method

Dry roast each item separately till colour changes, do not over fry and burn them. Do not fry turmeric powder. Cool the ingredients completely.

Dry grind to a fine smooth powder and store it in a clean jar.

This kulambu podi is used for all Sourashtra kulambu recipes.

Recipe for Sourashtra Poondhu Kulambu click HERE

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Sourashtra Poondu Kuzhambu Recipes / Losan Kolgar Recipe / Sourashtra Style Garlic Curry

Sourashtra Poondu Kulambu 

Tempering

Sesame oil - 3 tbsp

Whole black pepper - 1 & 1/2 tsp

Jeera - 1/2 tsp

Mustard - 1/2 tsp

Curry leaves few

Other ingredients

Tamarind - a small gooseberry size

( Soak it in hot water and extract the juice, pour some water and dilute)

Sliced garlic - 10

Salt to taste 

Sourashtra kulambhu podi - 2 tsp ( heaped)

Method

Mix the kulambu powder and salt into the tamarind juice and keep aside.

Heat oil and temper with above ingredients, add the garlic and fry till light brown.

Now pour the tamarind mixture and in low flame cook till oil separates and raw smell has disappeared.

This kulambu will thicken fast so add more water when diluting the tamarind juice.

Switch off the stove mix it with hot rice and enjoy!

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Sahlab Recipe / Middle Eastern Milk Pudding Recipe / Middle Eastern Pudding Drink Recipe - Easy Quick Pudding Recipe

Sahlab

Ingredients

Whole milk - 1 & 1/4 cup

Corn flour - 1 tbsp

Sugar - 2 tsp

( or add according to your taste)

Cinnamon powder - less than 1/8 tsp

Rose essence - 1 or 2 drops

Desiccated coconut - as needed to sprinkle on top

Chopped pistachios as needed to sprinkle on top

Sahlab

Method

Dissolve corn flour in 1/4 cup of cold milk.

Boil 1 cup of milk and sugar together reduce flame and add the diluted corn flour and in low flame cook till thick , creamy and raw smell has disappeared.

Switch off the flame and add the rose essence and cinnamon powder, mix till well combined.

Pour it into a glass or bowl and sprinkle desiccated coconut and pistachio on top and serve hot, warm or cold.

An easy and quick winter drink/ pudding.

Note:

Do not add too much rose essence and cinnamon powder they will overpower the taste of the drink.

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Lauki Halwa / Lauki Ka Halwa / Dudhi Halwa / Doodhi ka Halwa Recipe / Bottle Gourd Halwa - Indian Dessert

Lauki Halwa

Ingredients

Bottle gourd /Lauki grated - 2 cups

( Peel the lauki grated it leaving the soft portion inside and the seeds)

Milk - 1 cup

Ghee - 2 tbsp

Sugar - 1/4 cup

( or add according to your taste)

Khoya/Mava crumbled - 1/4 cup

Cardamom powder - 1/2 tsp

Saffron strings few

Chopped pistachio and almonds together - 1 tbsp

Method

Heat 1 tbsp ghee and fry the lauki till raw smell has disappeared completely.

Pour the milk and cook the lauki till soft.

Add the crumbled khoya and cook till its thick add the sugar and remaining ghee and mix well.

Cook till the halwa leaves the sides of the pan, switch off the stove.

Add the nuts, saffron and cardamom powder, mix and serve them hot or warm.

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Tandoori Chicken Recipe / Restaurant Style Tandoori Chicken Recipe / Tandoori Murgh Recipe

Tandoori Chicken

Ingredients for marination

Chicken drumsticks -12

Ginger & garlic paste -2tsp

Tandoori masala -1tsp
(or any garam masala powder)

Red chilly powder -1/2tsp

Salt to taste

Roasted jeera/cumin powder -1tsp

Kastoori methi -1tsp

Lime juice-1tsp

Curd-1tbsp

Yellow food colour-a pinch

Oil - 1 tsp

Butter to apply on top of the chicken

Method

Mix all above ingredients together in a bowl, prick the chicken with a fork on all sides for the masala to get into the chicken pieces & apply the masala evenly to the chicken pieces,

Cover and keep it over night in fridge or for at least 3hrs.Place it on a baking tray & broil it at 375 deg.for 10 minutes or till cooked.

Apply little butter on both sides & broil it again till brown on top.

Serve it with onions & lemon wedges, sprinkle some chat masala on top just before serving.

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Set Dosa Recipe / Sponge Dosa Recipe / Karnataka Style Set Dosa Recipe - Dosa Recipes

Set Dosa

Ingredients

Idly rice - 2 cups

Urad dal - 1/2 cup

Aval / Poha -1/2 cup

Methi seeds-1/2 tsp

Salt to taste

Oil-to make dosas

Method

Wash and soak rice, urad dal and methi together & aval separately for 3 hrs.

Grind everything to a smooth semi thick batter add salt , mix well.

Transfer the batter into a wide bowl cover with a lid and let it ferment overnight.

Next day beat the batter once and add water if needed to get the right consistency.

Heat a tawa pour a ladle of batter and spread slightly, they should be thick like Uttapams or pancakes and not thin like dosa.

Pour oil around and cover with a lid, in low flame cook till the top is cooked and bottom is light brown.

Do not flip remove from the tawa and enjoy with any side dish of your choice.

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Urad Dal Idiappam / Ulundhu Suvali / Dal Idiappam / Ulundhu idiappam - A Srilankan Dish

Urad Dal Idiappam/ Ulundu Suvali

Yields: - 4 big idiappams

Ingredients

Store bought rice flour - 1/2 cup
Urad dal - 1/4 cup
Yellow moongh dal - 2 tbsp
Salt a pinch

Method

Heat a pan add urad dal and dry roast till nice aroma comes out, remove it to a plate. Do not fry till brown.
Same way dry roast moongh dal till slightly colour change. Do not over fry and burn them.
Dry roast rice flour till its just hot.
Take a mixi jar and dry grind urad dal and moongh dal together to a fine powder, sieve the flour.
Mix the dal flour and rice flour,take a clean cloth add both the flours tie it and steam for 2 to 3 minutes.
Cool and crumble the flours now your dal idiappam flour is ready to use.
This flour will have a strong flavour of moongh and urad dal.
Take needed flour in a bowl add a pinch of salt, pour boiling water little by little till you form a soft dough. Put the dough into the idiappam maker.
Grease idiappam plates and press the dough into the plates.

Steam them till cooked.

How to eat Idiappam

a) Have this healthy urad dal idiappam with any spicy  gravy or kurma.
b) You can crumble the idiappam add some grated coconut,1 tsp ghee and some sugar or jaggery,mix and enjoy.
c) Using the crumbled idiappam make lemon sevai. vegetable upma or tomato idiappam.
d) You can make egg idiappam too just add the crumbled idiappam to crumbled egg puttu,mix and enjoy.

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Moongh Dal Idli Upma / Pasi Paruppu Idli Upma / Dal Upma / Moongh Dal Upma - Easy Breakfast With Leftover Idli

Moongh Dal Idli Upma

Other Ingredients

Moongh dal Idli - 10

Salt to taste

Turmeric powder - 1/4 tsp

Chopped onion - a handful

Chopped green chilies - 6

Grated ginger - 1/8 tsp

Curry leaves few

Lemon juice few drops

Chopped coriander leaves for garnish

Tempering

Oil - 5 tsp

Mustard - 1/2 tsp

Channa dal & Urad dal - each 1/2 tsp

Method

Take the idli in a bowl and crumble them, keep it aside.

Heat oil in a pan temper it with above mentioned ingredients.

Now add the chopped onion, green chilies , ginger & curry leaves, sauté till onions are slightly brown,

add the salt & turmeric powder, mix well.

Lower the flame add the crumbled idli & mix gently till everything is well combined.

Switch off the flame add lemon juice, chopped coriander leaves and mix.

Idli upma is ready to serve.

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