Navara Rice Idli / Dosa Batter / Ayurvedic Superfood Idlis with Navara Rice / Navara Rice Idli for a Healthy Start / Soft & Healthy Navara Rice Idli Recipe / Power-Packed Breakfast: Navara Rice Idli / Diabetic Friendly Navara Rice Idli

 

Navara Rice Idli

Ingredients

Navara Rice - 1 & 1/2 cups

Idli rice - 1/2 cup

Urad / Black gram dal - 1/2 cup

Method

Wash & soak both the rice and urad dal in separate bowls for 5 hours.

Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter

Sprinkle water in intervals , transfer to a wide bowl.

Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.

Add both the batters into a wide bowl add salt mix till combined.

Cover & leave it to ferment overnight or for at least 12 hours.

Next day beat the batter well and its ready to use.

Note:

a) If making dosa dilute the batter a bit and make dosa.

Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.

🌿 Health Benefits:

• Boosts immunity and energy levels

• Aids digestion and is gentle on the stomach

• Rich in antioxidants, iron, and essential minerals

• Beneficial for people with anemia and fatigue

• Helps in bone and joint health, especially during recovery

• Gluten-free and diabetic-friendly due to its low glycemic index

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Prawn Puttu Recipe / Eral Puttu Recipe / Minced Prawn Puttu Recipe - Prawn Recipes

Prawn Puttu

Ingredients

Medium size prawns - 30

( boil the prawns in water with 1/4 tsp turmeric powder till cooked, drain out the water. Let it cool and mince it to a coarse mixture)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Pepper powder - 1/2 tsp

Oil - 4 tbsp

( add more if needed)

Chopped green chilies - 2

Chopped onion - 1 medium size

Chopped garlic - 10

Chopped curry and coriander leaves - 1 tbsp

Tempering

Fennel seeds - 1/2 tsp

Cinnamon stick - a small piece

Mustard - 1/2 tsp

Method

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

Add chopped onions, green chilies, few curry leaves and garlic sauté till colour changes.

Add the dry masala powders, salt and the minced prawns, add more oil if needed and in low flame fry till colour changes to golden brown.

Switch off the stove add the pepper powder, curry and coriander leaves mix well and enjoy with rice.

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Sarkara Upperi / Sharkara Varatti / Sarkara Varatti / Sarkara Puratti - Banana Chips Coated With Jaggery /Onam Sadya Recipe / Sharkara Upperi

Sarkara Varatti/Sarkara upperi

Ingredients

Raw banana/Plantain - 2
Salt a pinch
Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Crushed cardamom - 5
Dry ginger powder/Chukku - 1/2 tsp
Rice flour - 2 tbsp
Jaggery - 1 cup
( use 3/4 cup if you don't want too sweet )
Water - 1/2 cup
Coconut oil/Canola oil to deep fry

Method

Take a bowl pour water add salt and turmeric powder. Peel the raw banana into small cubes or thick slices. Soak them in turmeric water for a minute.

Pat dry the raw banana pieces and deep fry in coconut oil in medium heat till crisp and golden brown. remove and drain on paper towel.

In another pan add jaggery and water, boil until it forms a sticky one string consistency.

Add the cumin powder, cardamom powder and ginger powder mix well.

Add the fried banana stir quickly so the syrup coats all pieces evenly.

Sprinkle the rice flour and keep mixing till they become dry. Rice flour helps to prevent sticking.

Spread on a greased plate to cool, once hardened , store in an air tight container.

Sarkara Upperi is a traditional Kerala sweet made with crispy fried raw banana pieces coated in a glossy jaggery syrup, flavored with cardamom and dry ginger. It is a must-have delicacy in Onam Sadhya, offering the perfect balance of crunch and sweetness.

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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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