Pasta Sauce Recipe / Homemade Pasta Sauce Recipe / Easy Homemade Pasta Sauce / Homemade Tomato Sauce For Pasta Recipe

Homemade Pasta Sauce

Ingredients

Chopped tomatoes - 4 cups

Salt to taste 

Sugar - 1/2 tsp

Chopped carrots - 1/2 cup

Chopped onion - 1/2 cup

Chopped garlic - 8

Chopped basil leaves - 1/4 cup

Italian seasonings - 2 tsp

Chilly flakes - 1/2 tsp

Paprika - 1/4 tsp

Olive oil - 1 tbsp

Method

Heat oil in a pot fry onion , garlic and carrots till onions changes color.

Add the tomatoes and salt sauté for 2 to 3 minutes , add the paprika and chilly flakes cover and cook till the tomatoes are well cooked and thickened.

You can grate the tomatoes and remove the skin or blanch the tomatoes remove the skin and then chop them. I usually like to chop the whole tomatoes with skin on.

Add the basil leaves, sugar and Italian seasoning cook for a minute and switch off the stove.

Cool completely and blend it to a coarse mixture using a blender or hand blender.

Store then in a clean jar in refrigerator.

Homemade pasta sauce is a rich, flavorful blend made with fresh tomatoes, herbs, garlic, and a touch of olive oil. Unlike store-bought versions, this sauce is preservative-free, customizable, and brings out authentic Italian taste right from your kitchen. It pairs perfectly with spaghetti, lasagna, or even as a base for pizza, making every meal wholesome and comforting.

Thanks for visiting !

Ragi Modak Recipe / Ragi Modagam Recipe / Easy Ragi Modak With Coconut, Nuts & Dates Recipe / Ragi Modakam Ragi Kozhukattai Recipe / Ragi Modakam Recipe / Finger Millet Sweet Dumplings Recipe / Ganesh Chathurti Recipes

Ragi Modak

Yields: 12 Modak

Ingredients for the outer covering

Finger millet Flour / Ragi flour - 1 cup

Water - 1 & 1/4 cup

Salt a pinch

Oil - 1 tsp

Filling ingredients

Roasted sesame seeds - 1/4 cup

Roasted peanuts - 1/4 cup

Fresh grated coconut - 1/4 cup

Dates - 8 or more

Cardamom - 2

( In a blender add all the ingredients , pulse till well combined)

Ragi Modagam

Method

Pour water in a pan add salt and oil, when boiling reduce flame and add the ragi flour and quickly mix till combined.

Cover with a lid and rest for 5 minutes. Grease your palm with oil and knead the dough till soft

Grease the modak mould with oil fill some ragi dough and using your finger spread it well.

Make a small hole at the middle , take some filling and fill it up.

Cover the end with some dough, press well to make sure the filling does not come out when steaming. 

Gently remove the modak from the mould and arrange it on a greased steamer plate.

Steam these modagam till cooked. Cool the modagam & serve them.

Ragi Modak is a healthy twist on the traditional Indian sweet, made with nutrient-rich finger millet (ragi) flour, jaggery, and coconut. Soft, mildly sweet, and full of earthy flavor, these modaks are not only delicious but also packed with calcium, iron, and fiber. Perfect for festive occasions like Ganesh Chaturthi or as a wholesome dessert, Ragi Modak brings together taste and health in every bite.

Thanks for visiting !

lapsi Halwa Recipe / Broken Wheat Halwa Recipe / Fada Lapsi Recipe / Sweet Dalia Recipe

 

Lapsi Halwa

Ingredients

Broken wheat / Dalia / Lapsi - 1/2 cup

Boiling water 2 cups or more

Jaggery - 1/4 cup

( make sure it's clean without any impurities)

Ghee - 4 tsps or more

Chopped nuts - 1 & 1/2 tbsp.

Cardamom powder - 1/4 tsp

Method

Heat 1 tsp. of ghee and fry the nuts till light brown, keep it aside.

Add remaining ghee and fry the lapsi till color changes, reduce flame and pour boiling water.

Cover with a lid and cook till lapsi is well cooked.

Crush the jaggery and add it to the halwa and in low flame cook till well combined.

Lastly add the nuts and cardamom powder , mix and enjoy hot or warm.

Note:

1) Each wheat quality is different so water quantity may vary, adjust accordingly.

Lapsi Halwa is a traditional Indian sweet dish made with broken wheat (daliya), ghee, and jaggery or sugar. It has a rich, nutty flavor and soft texture, often flavored with cardamom and garnished with nuts. This wholesome dessert is especially popular during festivals and auspicious occasions, symbolizing warmth, prosperity, and celebration.

Thanks for visiting !

Rava Mor Upma Recipe / Buttermilk Vegetable Upma Recipe / Rava Mor Upuma Recipe / Buttermilk Upma Recipe

Rava Mor Upuma

Ingredients 

Rava (Semolina) – 1 cup (medium or coarse) 

Carrots, peas, beans together - 1 cup

Luke warm buttermilk – 2 & 1/2 cups 

Tempering

Dry Red chilies – 4 

( you can also use mor milagai)

Broken cashews - few pieces fried in ghee

Mustard seeds – 1 tsp 

Urad dal - 1 tsp 

Cumin seeds – ½ tsp 

Chopped green chilies – 2 

Chopped ginger – 1 inch 

Curry leaves – few 

Hing – 1/4 tsp 

Salt – to taste 

Oil and Ghee – 2 tbsp 

Warm buttermilk – 2 & 1/2 cups 

Method

Pour some ghee in a pan add rava and roast till colour changes, do not over fry and burn them.

Heat ghee and temper it with above ingredients.

Add the ginger, green chillies, curry leaves and vegetables sauté for few minutes. Pour some water cover and cook for couple minutes.

Add the roasted rava and pour the luke warm buttermilk , mix cover and cook in low flame till cooked.

Add the fried cashew nuts garnish with curry leaves and enjoy hot with chutney or pickle.

Courtesy: Priya Satish

Rava Mor Upma is a light and comforting South Indian dish made with roasted semolina (rava) and spiced buttermilk. Mildly tangy and flavored with curry leaves, green chilies, and ginger, this wholesome recipe is easy to digest and perfect for breakfast or a simple meal.

Thanks for visiting !

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.

Jaggery Rava Ladoo is a traditional Indian sweet made with roasted semolina (rava), melted jaggery, ghee, and cardamom. Soft, aromatic, and mildly sweet, these ladoos are quick to prepare and packed with wholesome flavors. They are perfect for festive occasions or as a simple homemade treat.

Thanks for visiting !

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.
Thanks for visiting!

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.

Paan Lassi is a refreshing twist on the classic Indian yogurt drink, blended with betel leaves, gulkand, and creamy curd. Sweet, cooling, and aromatic, this unique lassi is perfect for summer and also works as a digestive after meals.

Thanks for visiting !

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!

Thanks for visiting !

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

Thanks for visiting!

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!

Thanks for visiting !