Tom Kha Soup Recipe / Thai Coconut Soup Recipe / Coconut Soup Thai Style / Vegetarian Thai Coconut Soup Recipe

Tom Kha Soup

Ingredients for the stock

Water - 3 cups

Chopped onion - a handful

Kaffir leaves - 4

Crushed lemon grass stems - 1 tbsp

Sliced galangal - 1 tbsp

Chopped ginger - 1 tsp

Chopped garlic - 1 tsp

Black pepper - 1/4 tsp

( Take a wide pot add all the above ingredients and in low flame boil the stock for 10 minutes. Cool and strain out the stock, keep it aside)

Other ingredients

Coconut oil - 1 tsp

Medium size brown mushrooms sliced - 6

Sliced yellow bell pepper - 1

Sliced carrots - 1 small carrot

Cubed firm tofu - 2 cups

Sliced onions - a handful

Chopped garlic - 1

Bird's eye chilly slit - 2

Sliced tomato - 1

Thai basil leaves - few leaves

Coconut milk - 1 cup

Soy sauce - 2 tsp

Brown sugar - 1 tsp

Salt to taste

Lemon juice - 1 tsp

For garnish

Chopped coriander leaves

Chopped spring onions

Chilly oil

Method

Heat coconut oil in a pan sauté onion and garlic for a minute.

Add the mushroom , carrots , chilly , bell pepper and basil leaf sauté for few minutes.

Pour the stock , coconut milk , tofu and soy sauce, in low flame cook till vegetable are cooked.

Add the sugar , sliced tomato and some coriander leaves. give a boil and switch off the stove. Add lemon juice and mix.

Pour some soup into a bowl garnish with spring onions, coriander leaves and drizzle chilly oil and serve hot.

Note:

Meat eaters can add shrimp or chicken to this soup.

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Paruppu Usili Millets Sevai / Millets Noodles With Spiced Lentils / Paruppu Usili Sevai Recipe / Protein Sevai Recipe / Millet Paruppu Sevai / Millets Sevai Recipe

 

Paruppu Usili Millets Sevai

Ingredients for usili

Thur dal - 1/4 cup

Channa dal - 1/4 cup

Red chilies - 6

Salt to taste

( Soak both the dals and red chilly in water for 1 hour. Drain out the water and grind to a thick semi coarse mixture, do not add water while grinding. Mix salt to the ground mixture and steam then for 3 minutes or till cooked. Once cooled down crumble the dal mixture)

Tempering ingredients

Oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Hing - 1/2 tsp

Curry leaves few

Other ingredients

Millet vermicelli - 1 pack ( 150 gms)

( cook the millet vermicelli according to the instructions on the pack)

Grated coconut - 1/4 cup

Curry leaves few for garnish

Method

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

Add the crumbled dal mixture and fry for a minute.

Add the steamed vermicelli and coconut , mix gently till well combined, add salt if needed.

Switch off the stove garnish with curry leaves and enjoy hot with any chutney.

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Talbina Recipe/ Prophetic Talbina / Healthy Barley Porridge Recipe / Sunnah Meals Recipe / Talbinah Recipe / The Prophetic Medicine / Talbeenah Recipe / An Iftar Recipe

Talbina

Ingredients

Barley flour - 3 tsps 

( use good quality barley)

Milk - 3 cups

( add more milk if needed)

Chopped nuts of your choice - 2 tsp

Chopped dates - 4

Honey as needed to drizzle on top

Method

Pour milk into a pot add the barley flour and mix making sure there are no lumps.

Now switch on the stove and in low flame whisk and cook till the barley is cooked completely and the mixture is thick.

Switch off the stove and transfer to a bowl or shallow plate.

Sprinkle the dates , nuts and drizzle the honey on top and enjoy hot or warm.

Note:

a) Dry roasting the barley flour gives a nice flavor to the dish, this step is optional.

b) You can even use whole barley but make sure you soak it overnight.

c) Adding cinnamon powder gives extra flavor to the dish.

d) Do not add honey while cooking, add only after you switch off the stove.

e) Use slow cooking method as traditionally it's cooked that way.

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Majjiga Chukka Atlu Recipe / Majjiga Atlu Recipe / Traditional Andhra Recipe Majjiga Chukka Atlu / Chukka Atlu Recipe / Urad Dal Chukka Atlu Recipe

 

Majjiga Chukka Atlu

Tempering ingredients

Oil - 2 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Jeera - 1/2 tsp

Chopped ginger - 2 tsp

Chopped green chilies - 4

Red chilly - 3

Hing - 1/4 tsp

Curry leaves few

( heat oil in a pan and temper it with above ingredients)

Other ingredients

Urad dal - 1/2 cup

( soak it in water for 2 hours, drain the water add it into a blender. Add water little by little and grind to a smooth batter, add salt and mix. The consistency must be like dosa batter not too thick or too thin )

Salt to taste

Curd - 2 cups or add more if needed

( beat the curd well add some salt pour some water and dilute. Consistency must be like a semi thick buttermilk )

Chopped coriander leaves for garnish

Oil to fry 

Majjiga Chukka Atlu

Method

Pour the tempering into the diluted curd , mix and keep it aside.

Heat a tawa pour a ladle of urad dal batter like mini pancakes, pour oil around the pancakes.

Once cooked flip the pancakes to cook the other side. When both sides are light brown remove and put it into the curd mixture immediately.

Let it soak for 5 minutes, garnish with coriander leaves and enjoy like a evening snack or as a side dish for rice.

Courtesy : From internet.

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Thecha Paneer Recipe / Theecha Paneer Recipe / Paneer Thecha Recipe / Easy Paneer Recipes

 

Thecha Paneer

Ingredients

Green chilies - 20

Garlic - 10

Jeera - 1/2 tsp

Salt to taste

Sesame oil - 1 tsp

Peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

Method

Heat oil in a pan add jeera, peanuts, garlic and chilies in low flame fry till colour changes. 

Switch off the stove and add the salt and coriander leaves mix and let it cool completely.

Using a mortar and pestle , chopper or food processor just crush them, do not over grind to a paste.

Store it in a clean bottle in fridge.

Other Ingredients

Paneer cubes - as needed

( cut them into a bit big size cubes or any shape you like)

Oil - few teaspoons.

Theecha Paneer

Method

Apply thecha mixture to the paneer cubes, make sure all sides are well coated.

In a griddle add some oil and in low flame fry till light brown on all sides.

You can cook it in an Airfryer too.

Enjoy hot!

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Peanut Vadai Recipe / Groundnut Vadai Recipe / Peanut Masala Vadai Recipe / Peanut Channa Dal Masala Vadai Recipe Peanut Vada Recipe / Verkadalai Vadai Recipe

Listen the audio for the recipe.

Peanut Vadai

Ingredients

Raw peanuts - 1/2 cup

Channa dal - 1/2 cup

Salt to taste 

Red chilies - 5

Garlic - 4

Cloves - 2

Cinnamon - a tiny piece

Fennel seeds - 1 tsp ( heaped)

Chopped onions - a handful

Curry leaves few

Oil to deep fry

Method

Wash and soak peanuts and channa dal in water for 4 hours, drain out the water completely.

Take a blender add cinnamon, cloves, garlic, red chilly and fennel seeds grind them coarse.

Now add the peanut and channa dal into the blender and grind to a thick coarse mixture.

Do not add any water while grinding. 

Transfer the mixture into a bowl , add chopped onions, salt and curry leaves mix everything till combines.

Take small portion of the mixture shape it into tight balls then gently press to flatten.

Drop the vadas into the hot oil , in medium high flame deep fry till light brown on all sides and crisp.

Remove to a kitchen paper to remove excess oil if any.

Enjoy hot with tea.

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Ramzan Nombu Kanji Recipe / Ramadan Nombu Kanji Recipe / Vegetarian Nombu Kanji Recipe / Iftar Special Nombu Kanji Recipe / Palli Vaasal Nombu Kanji Recipe / Nombu Kanji Recipe / Ramadan Porridge Recipe

Ramadan Nombu Kanji

Tempering ingredients

Ghee - 2 tsp

Cinnamon - a small piece

Cloves - 3

Cardamom - 1

Other ingredients

Rice - 1/4 cup

Yellow moongh dal - 3 tbsp

Water - 4 cups

( add more or less according to the thickness you want)

Coconut milk - 1/2 cup

Chopped onion - a handful

Chopped tomato - 1 small

Chopped carrots a handful

Ginger/Garlic paste - 1 tsp

Chopped green chilies - 1

Chopped mint leaves - 1 tsp

Chopped coriander leaves - 1 tsp ( for garnish)

Curry leaves few

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Salt to taste 

Garam masala - 1/4 tsp

Method

Heat a pressure cooker pour ghee add the spices and sauté.

Add the remaining ingredients one by one and sauté till light brown.

Add the rice moongh dal mixture add the spice powders pour water and pressure cook till soft.

Remove lid once pressure is released and pour the coconut milk, give a boil and switch off the stove.

Garnish with coriander leaves and serve hot.

Note:

a) Meat eater can add finely chopped or minced chicken.

b) Instead of coconut milk you can add grated coconut.

c) Adding fennel seeds are optional in this recipe.

d) Usually obly carrots are used, if you like add beans and peas.

Oat Milk Chia Kheer / Oat Milk Chia Pudding Recipe / A Quick Simple Dessert Recipe / Oat Chia Kheer Recipe / Healthy Oat Chia Payasam Recipe

 Listen the audio for the recipe.

Oat Milk Chia Pudding

Ingredients

Oat milk - 2 cups

Chia seeds - 2 tsp

( add more if needed)

Brown sugar - 2 tsp

( add more if you want it sweeter)

Crushed pistachio - 6

Cardamom powder a pinch ( optional)

Crushed saffron strands - a generous pinch

Few dry rose petals for garnish

Oat Milk Chia Kheer

Method

Pour oat milk in a pan and give a boil, switch off the stove and add the cardamom powder if using, saffron and sugar. 

Mix till sugar dissolve, rest for few minutes and while still warm add the chia seeds.

Stir well make sure there are no lumps , cover with a lid for the chia seeds to absorb the milk and swell.

Just before serving pour them into individual cups garnish with rose petals and pistachio. 

Enjoy warm or cold!

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Nasturtium Wraps With Cashew Dressing / Creamy Cashew Dressing on Nasturtium Summer Rolls / Fresh Rolls With Nasturtiums Flowers And Leaves / Asian Style Cashew Dressing on Nasturtium Rice Paper Wraps / Spicy Cashew Dressing

 

Nasturtium Wraps With Cashew Dressing

Cashew Nut Dressing Ingredients

Cashew nuts a handful

( soak them in water overnight, use raw or roasted cashew nuts)

Lemon juice - 2 tsp

Salt and pepper to taste

Ginger/Garlic paste together - 1 tsp 

Siracha sauce - 2 tsp

Water as needed to blend

Coconut aminos - 1 tsp

Sugar or brown sugar - 1 tsp

( adjust all above ingredients to your taste)

Method

Add all the above ingredients into a blender and grind to a smooth creamy mixture.

Transfer to a clean jar and refrigerate.

This dressing can be used on salads, noodles loaded with veggies or as a dip.

Ingredients for the rolls 

Rice paper as needed

Vegetables cut into thin strips as needed

(bell pepper , carrot , cucumber or any veggies of your choice) 

Nasturtium flowers and leaves as needed

Spicy Cashew Dressing On Nasturtium Rice Paper Wtaps

Method 

Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable. 

Remove from the water and place on a plate , place the nasturtium leaves facing downwards and top it up with veggies , place it at the end of the circle.

Now slowly roll it up tightly and fold the sides as we do for spring rolls, at the end keep the flowers facing downwards and roll tightly

Serve this rolls chill with cashew dressing or any dip of your choice

Note:

Try to keep very little stuffing otherwise the rice paper will tear while rolling.

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Sweet Potato Halwa / Shakarkandi Ka Halwa / Sakkaraivalli Kizhangu Halwa

Sweet Potato Halwa

Ingredients

Sweet potato - 1 small size
( boil till soft,peel the skin and mash the sweet potato,Use any colour sweet potato )
Sugar - 3 tbsp
( add according to the sweetness of the sweet potato)
Ghee - 5 tsp
Cashew nuts chopped - 8
Raisins - 1 tsp
Almonds/Badam - 15
( soak it in hot water for 30 minutes and remove the skin)
Milk - 1/8 cup
Cardamom - 4
Saffron strings - few

Method

Take a blender add the almonds, milk and cardamom, grind it to a smooth paste.
Heat 1 tsp ghee and fry the raisins and cashew nuts till light brown and keep it aside.
In the same pan add 2 tsp of ghee and add the boiled mashed sweet potato in medium low flame fry till raw smell has disappeared.
Now add the ground paste and cook till its slightly thick,add the sugar and cook in low flame.
Add the remaining ghee and mix till the halwa leaves the sides of the pan.
Switch off the stove add the fried nuts and saffron , mix till combined.
Serve the halwa warm.

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