Pumpkin Puliserry / Authentic Kerala Pumpkin Puliserry / Onam Sadya Recipes / Kerala Pumpkin Puliserry / Creamy Pumpkin Puliserry Recipe

Pumpkin Puliserry

Ingredients

White pumpkin - 1 cup

Salt to taste

Turmeric powder - 1/4 tsp

Water - 1/2 cup

Curd - 1 cup

Ingredients for grinding

Fresh grated coconut - 1/4 cup

Green chillies - 2

Rice flour - 1 tsp

Jeera - 1/2 tsp

( Pour very little water and grind the ingredients to a smooth paste, mix this paste into the curd mixture)

Tempering ingredients

Coconut oil - 1 tbsp

Mustard - 1 tsp

Methi - 1/4 tsp

Red chilly - 2

Curry leaves - few

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

Method

Boil pumpkin with salt and turmeric powder till cooked. Do not over cook and mash the pumpkin. Cook till they hold the shape.

Add the curd coconut mixture and cook till just heated, do not boil there are chances of curdling.

Switch off the flame pour the tempering and mix.

Enjoy with rice!

White Pumpkin Puliserry is a traditional Kerala curry made with tender white pumpkin simmered in a tangy yogurt-coconut base. Lightly spiced with green chilies and flavored with a fragrant tempering of curry leaves, mustard, and red chilies, this comforting dish is perfect with steamed rice and a classic addition to an Onam Sadya meal.

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Masala Makhana Recipe / Spicy Masala Makhana Recipe / Roasted lotus Seed Recipe

 

Masala Makhana

Ingredients

Makhana  / Phool Makhana- 2 cups

Almonds - 1/4 cup

Cashew nuts - 1/4 cup

Pistachio - 1/4 cup

Pumpkin seeds - 1/4 cup

Salt to taste

Curry leaves - few

Red chilly powder - 1 tsp

Black salt - 1/4 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1/4 tsp

Chaat masala - 1 tsp

Sugar - 1/4 tsp

Dry mint powder - 1/4 tsp

Ghee - 2 tsp

Method

Add a teaspoon of ghee in a pan add the makhana and roast till crisp. Do not over fry and burn them, transfer into a plate.

Pour remaining oil in the pan add curry leaves & the nuts fry till color changes.

Reduce the flame add all the dry masala powders , sauté for few minutes and switch off the stove.

Add the mint powder , sugar and roasted makhana toss well still combined.

Cool completely and store it in an air tight container.

Note: Adjust the dry masala powders according to your taste.

Masala Makhana is a crunchy and healthy snack made by roasting fox nuts (makhana) and tossing them in flavorful Indian spices. Light, nutritious, and rich in protein, it’s a guilt-free treat perfect for tea time or as a quick anytime munch. Health benefits (like being low in calories and good for weight management).

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Aloo Paratha Recipe / Stuffed Potato Flatbread Recipe / Delicious Aloo Paratha / Potato Stuffed Paratha

Aloo Paratha is a traditional North Indian flatbread made with whole wheat dough and spiced mashed potatoes as the main filling. This stuffed paratha is soft, hearty, and flavorful, often served with butter, curd, or pickle, making it a comforting dish that completes any Indian meal.

Aloo Paratha

Ingredients for outer dough

Whole wheat flour - 2 cups

Salt to taste

Oil - 1 tsp

Nigella seeds - 1/2 tsp

Warm water as needed

( Make a soft dough with flour, salt & water. Knead it well cover & rest it for 5 minutes. Divide the dough into equal size balls)

Ingredients for the filling

Boiled & mashed potato - 2 medium size

Chopped coriander leaves - 2 tbsp.

Grated ginger - 1/2 tsp

Chopped onion - 1 tbsp.

Chopped green chillies - 1 large

Salt to taste

Cumin powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Dry mango powder - 1/8 tsp

Method

Take a bowl add all the filling ingredients and mix till combined. Diving into equal size balls.

Take a small ball of the dough shape it like a cup, keep a ball of the filling inside the cup & seal it well to make sure the filling doesn't come out.

Flatten it well with your palm, dust it with dough and gently roll the parathas to a semi thick disc.

Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.

Serve it hot with any gravy or raita of your choice.

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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.

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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.

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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.

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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.

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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.

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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.

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.

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