Jaggery Rava Ladoo Recipe / Rava Ladoo with Jaggery Recipe / Rava Ladoo Recipe / No Sugar Rava Ladoo Recipe / Suji Ke Laddu / Rava Urundai Recipe

Jaggery Rava Ladoo

Yields:  12 ladoos

Ingredients

Sooji - 1 cup

Grated coconut - 1/2 cup

Jaggery - 3/4 cup

Water - 2tbsp.

Warm milk - as needed

Ghee - 3 tbsp.

Chopped almonds, Cashew nuts & Raisins - 1 & 1/2 tbsp.

Cardamom powder - 1/4 tsp

Method

Heat 1 tbsp. of ghee in a pan add the nuts and fry till light brown, remove to a plate.

Add remaining ghee in the same pan add the sooji and fry in low flame till colour changes.

Add the coconut and roast for couple minutes, do not fry the coconut till dry. transfer to a plate/

Add the cardamom powder and nuts to the sooji mixture.

Add jaggery and water in a pan melt the jaggery and filter the syrup.

pour the hot syrup into the sooji mixture and mix , Sprinkle warm milk little by little till the mixture has some moisture.

Cover and rest for 20 minutes for the sooji to absorb the milk.

Grease your hands and shape the mixture into tight balls.

Store it in refrigerator.

Note:

1) Use semi coarse rava / sooji/ semolina for this recipe.

2) Add warm milk little by little to shape the balls, too much milk will make the mixture soggy and mushy and you can't shape the ladoos.

3) As coconut is added store it in refrigerator.

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Oats Thattai Recipe / Oats Thattai Murukku Recipe / Oats Recipes / Thattai Recipes

Oats Thattai

Ingredients

Rice flour - 1 & 1/2 cups
Quick oats - 1/2 cup
( Dry roasted & fine powdered )
Besan/Kadalai mavu - 2 tsp
Melted butter - 1 tbsp
Salt - 1 tsp
Hing - 1/4 tsp
Red chilly powder - 1 tsp
White sesame seeds - 2 tsp
Coarsely powdered peanuts - 1 tbsp
Finely chopped curry leaves - 10
Water as needed

Other ingredients

Oil to deep fry

Oats Thattai

Method

Take a bowl add all the above mentioned ingredients except oil & water, mix everything.
Add water little by little to form a semi soft dough. Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps in even frying.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight box.
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Pan Lassi Recipe / Beetle Leaf Lassi Recipe / Refreshing Pan Lassi Recipe / Paan Gulkand Lassi Recipe

 

Paan Lassi

Ingredients

Paan leaf - 1

( remove the stem and cut into small pieces)

Sugar - 1 tsp or more

Gulkand - 1 tsp ( heaped)

Cardamom - 1

Fennel seeds - 1/4 tsp

Curd - 1 cup

( Make sure it's not sour)

Method

Take a blender and blend till smooth.

Filter the lassi garnish with few crushed nuts on top add ice cubes and serve chill.

Note:

a) Filtering the mixture is optional.

b) To make it more rich add a scoop of vanilla ice cream while blending the ingredients.

c) Few drop of pan essence can be added.

d) Adjust all the ingredients according to your taste.

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Thalapakatti Mushroom Biriyani Recipe / Easy Mushroom Biryani in Thalappakatti Style / Dindigul Mushroom Biriyani Recipe / Dindigul Thalappakatti Biryani With Mushroom Recipe

 

Thalapakatti Mushroom Biriyani

Ingredients to be ground

Cinnamon - medium size stick

Cloves - 6

Cardamom - 6

Star anise - 1

Kalpasi - 1/4 tsp

Nutmeg - less than 1/8 tsp

Green chilly - 5

Ginger and garlic paste - 1 tsp

Salt to taste

Mint and coriander leaves - together 1/2 cup

Other ingredients

Coconut oil - 2 tbsp

Chopped onions a handful

Chopped mushroom - 2 cups

Curd - 1/4 cup

Lemon juice - 2 tsp

Jeeragasamba rice - 1 & 1/4 cup

Water - 2 & 1/2 cups

Method

Heat oil in a pan add onions and fry till colour changes.

Pour the ground paste and saute till raw smell has disappeared.

Add the mushrooms and curd fry for few minutes, cover and cook for 2 minutes.

add the rice4 and water cover and reduce the flame and cook till done.

switch off the stove add mint, coriander leaves and lemon juice.

Mix and enjoy with raita!

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Boiled Moong Dal Murukku Recipe / Moongh Dal Murukku Recipe / Pasiparuppu Murukku Recipe / Pasi Paruppu Murukku Recipe / Moong Dal Chakli Recipe - Murukku Recipes

 

Boiled Moongh Dal Murukku

Ingredients

Yellow Moongh dal - 1/2 cup

Water -1 cup ( to cook the dal add little more water if needed)

Rice flour - 2 cups

Red chilly powder - 1 & 1/2 tsp (optional)

Salt - to taste

Hing - 1/2 tsp

Ajwain- 1 tsp

Black sesame seeds - 2 tsp

Melted butter or Hot oil - 2 tbsp

Water as needed to make a smooth crack free dough

Oil to deep fry

Method

Wash the moongh dal take a pressure cooker add the dal and water, pressure cook till soft.

While still warm mash the dal well using a masher or your hand. I used a mixi to blend once to get a smooth mixture.

Put all above mentioned ingredients into the mashed dal. Add the melted butter & mix it till it forms crumbs. Pour water little by little & make a soft dough.

Heat oil in a pan, take some dough & fill it into the murukku mould , press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.

In medium high flame deep fry them till light brown colour  place it on a kitchen towel to remove excess oil if any.

Cool completely before storing it in a air tight container.

Note:

a) Always keep the dough covered with a wet cloth or plate to avoid drying.

b) adding red chilly powder is optional.

For more interesting Murukku recipes click HERE

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Rajasthani Sattu Recipe / Rajasthani Teej Sattu Recipe / Teej Sattu Recipe / 4 ingredients Sattu Recipe / Teej Sattu for Badi Teej / Teej Special Sattu Recipe

 

Rajasthani Teej Sattu

Ingredients

Roasted gram dal / Dalia -1/2 cup

(Slightly dry roast, do not burn them , cool & grind it to a fine powder, sieving is optional ))

Sugar -1/4 cup

( Grind to a very fine powder)

Cardamom - 3 powdered

Melted warm ghee - 1/4 cup

Sliced pistachio and almonds for decoration

Saffron few soaked in 1 tsp. of water

Method

Take a wide plate add the powdered gram dal, cardamom and sugar.

Pour warm ghee little by little & form into a soft dough, flatten the mixture.

Decorate with saffron water and nuts on top and enjoy!

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Citrus Avocado Salad Dressing / Avocado Dressing / Salad Dressing

Citrus Avocado Salad Dressing

Ingredients for the dressing

Ripe Avocado - 1/2 ( scoop out the flesh )
Salt to taste
Orange - 1/2 squeeze out the juice
Lemon juice - 2 tbsp.
Honey - 2 tsp
Olive oil - 1 tsp
Jalapeno chilly - 2 slices

Method

Take a blender add all above ingredients and blend to a creamy dressing.

Salad Ingredients

Kale - a very small bunch
( this kale is from my garden)
Cooked red quinoa - 1/4 cup
Cherry tomatoes cut into half - 4
Fresh mozzarella cheese -3 slices cut into cubes
Chopped walnuts - 1 tsp
Chopped onion - 1 tsp
Chopped carrots - 1/4 cup
Chopped cucumber - 1/4 cup
Chopped Jalapeno - 1/2 tsp
Chopped avocado - 1/2
Pepper powder to taste

Method

Take a wide bowl add all the above ingredients.
Just before serving pour the salad dressing and gently toss till well combined.
Serve immediately.

Note:

Use any vegetable/greens/nuts of your choice to make your salad more interesting, Here i have shown a very basic salad.

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Oriya Badi Chura Recipe / Badi Chura - Traditional Odia Recipe / Badi Chura Recipe / Vadi Churma Recipe

Badi Chura

Ingredients

Badi / Vadi - 1 cup 

Salt to taste 

Onion - a handful 

Garlic - 5 

Green chilies - 2 

Lemon juice - 1 tsp 

Coriander leaves - 2 tsp

Oil - 1 tsp

Method

Heat oil in a pan add the badi and fry till light brown. Cool and using a mortar and pestle crush them.

Crush the onion, garlic and green chilies too.

Transfer everything to a bowl add salt, coriander leaves and lemon juice , mix everything till combined.

Enjoy as a side for rice.

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Simple Rasam Recipe / Quick Rasam Recipe / Bachelor's Rasam Recipe / Easy Tomato Rasam Recipe

Tomato Rasam

Tempering

Mustard 1/2 tsp

Methi - 1/8 tsp

Red chilly - 1

Grind the ingredients

Roma tomato - 2

( Add a tiny piece of tamarind if tomatoes are not sour)

Garlic - 2

Green chilly - 1

Curry leaves few

Pepper - 1 tsp

Jeera - 1 tsp

( Blend all the ingredients to a semi smooth consistency)

Other Ingredients

Hing - 1/4 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Curry and coriander leaves for garnish

Method

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

Pour the ground mixture add water , salt , turmeric powder and give a boil.

Switch off the stove garnish with curry and coriander leaves, add 1/8 tsp ghee for a nice flavor, it's optional though.

Enjoy with hot rice !

Cabbage Upma Recipe / Cabbage Rava Upma Recipe / Cabbage Uppittu Recipe / Upma Recipe

 

Cabbage Upma

Tempering ingredients

Oil-3tsp

Coconut oil -2tsp

Mustard-1tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Cashew nuts broken - 5

Chopped ginger - 1/2 tsp

Green chilies - 3

Red chilly - 1

Curry leaves few

Other ingredients

Finely  shredded cabbage - 1 cup

Roasted Sooji / Rava / Semolina - 1 cup

Salt to taste

Boiling hot water - 2 & 1/2 cup

Method

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

Add the cabbage and sauté for a minute, add salt and pour the water and reduce the flame.

Slowly add the roasted sooji and mix well quickly to avoid lumps. Cover and cook till the upma is cooked. switch off the flame mix and enjoy hot with any chutney or pickle.

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