Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe / Cheenachatti Appam - Kerala Breakfast Recipe

Cheena Chatti Dosa

Ingredients for the batter

Sona masoori rice - 1 cup

( use any variety raw rice)

Cooked rice - 1/2 cup

Grated coconut - 1/2 cup

Jeera - 1/2 tsp

Red chilies - 3

Diced onion - a handful

( If using small onions then add 5)

Curry leaves few

Salt to taste

Oil as needed to cook the dosa

Cheenachatti Dosa With Chammanti

Method

Wash and soak rice for 3 to 4 hours, drain the water from the rice and add it into a mixi jar.

Add cooked rice, jeera,1/4 cup coconut and salt. pour water and grind to a smooth semi thick batter.

Now add the remaining 1/4 cup coconut, red chilies, onion and curry leaves, grind till they are just crushed. Do not grind to a fine paste.

Heat a iron kadai apply oil when hot add a ladle of the batter and swirl to spread like aapam.

Cover with a lid and cook till outer side is crisp

Remove from the kadai and serve hot with chammamdi.

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Lebanese Turmeric Cake Recipe /Sfouf Reipe / Turmeric Cake Recipe / Lebanese Curcuma Cake

Lebanese Turmeric Cake

Ingredients

Fine yellow semolina - 1 & 1/2 cup

Maida / all purpose flour - 1/2 cup

Baking powder - 1 & 1/2 tsp

Turmeric powder - 1 tbsp

Sugar - 1 cup

Milk - 1 cup

Oil - 1/4 cup

( i used peanut oil, you can skip butter and replace with 1/4 cup oil ,so total 1/2 cup oil)

Butter - 1/4 cup

Pine nuts to sprinkle on top

( I used chopped Brazilian nuts instead)

Thahini to grease the baking pan

( I replaced with peanut butter)

Method

Mix all the dry ingredients together in a bowl. Add all the wet ingredients in another bowl and mix till sugar has dissolved.

Add the dry ingredients into the wet ingredients mixture and mix well till combined.

Grease a tray with thahini and pour this mixture into the pan and tap slightly.

Bake this cake at 375 deg F. for 30 minutes or till done.

Cool the cake completely and cut into desired shapes otherwise they will crumble and enjoy!

Note:

a) Buy semolina from a middle east store which is yellow in color, white rava may not work that great for making this cake, there are chances to crumble.

b) Cool completely and then cut the cake.

c) Each oven is different so temperature and baking time may vary.

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Mango With Chili Powder / Raw Mango With Chilly Powder And Salt

Raw mango with red chilli and salt

Ingredients

Raw sour mango - 1

( Today i have used Alphonso mango from my garden, it's very sour)

Chilly powder - 1 tsp

Salt to taste

Lemon slice - 1 

( use only if your mangoes are not sour)

Mango with chilli ans salt

Method

Wash and wipe the mango ,cut them into wedges and discard the seed.

I Sowed the seed in my garden and waiting for them to sprout.

Mix chilly powder and salt in a plate, just before serving sprinkle on top of the wedges and enjoy.

If your mangoes are not sour then dip a lemon slice into the chilly /salt mixture and rub on the mango slices and enjoy!

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Vegetable Paratha / Mixed Vegetable Paratha / Stuffed Vegetable Paratha / Vegetable Stuffed Paratha

Vegetable Paratha

Stuffing
Finely chopped carrot-1/2 cup
Boiled & mashed potato-2
Crushed frozen peas-1/2 cup
Finely chopped cabbage-1/2 cup
Ginger & garlic paste-1tsp
Chopped jalapeno chilly
( seeds removed)
Chopped coriander leaves - 1 tbsp
Salt to taste
Turmeric powder-1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Jeera/Cumin powder - 1 tsp
Dry mango powder - 1/8 tsp
Oil-2 tsp
Kalonji /Onion seeds - 1/2 tsp

Method
Heat oil in a pan temper it with kalonji.
Add chopped jalapeno chilly and saute next add the ginger and garlic paste.
Then add all the vegetables except potato,fry till vegetables are cooked.Do not over fry.
Add all the dry masala powders and fry till raw smell has completely disappeared.
Switch off the stove add the mashed potato and coriander leaves & mix it well.
Divide the mixture into equal size balls.

Ingredients for the dough
Wheat flour-3 cups
Salt to taste
Oil - 1 tsp
Warm water to knead the dough- as needed

Method
Put all above ingredients in a bowl,pour water and form a soft dough.
Cover it with a plate and rest it for 5 minutes.Now divide the dough into equal size balls.

How to make paratha
Take small ball of the dough & flatten it slightly,place the vegetable ball in the middle & cover the dough.Seal it well to make sure the filling doesn't come out.
Flatten it with your palm & roll it out into a semi thick disc.
Cook this on a tawa with little oil smeared on both sides till cooked &light brown on all sides.
Serve it hot with any side dish you like.



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Pasta Chips With Feta Cheese Dip / TikTok's Viral Pasta Chip Recipe / Pasta Chips In Air Fryer / Pasta Chips

Pasta Chips

Ingredients for pasta chips

Tube shaped paste - 3 cups

Garlic salt to taste

Olive oil - 2 tbsp

Italian seasoning - 1 tsp

Red chilly powder - 1 tsp

Mozzarella cheese - a handful

( Parmesan cheese works great for this recipe)

Method

Boil water add some salt and 1 tsp of oil add the pasta ,cook till done. Do not over cook and loose the shape. Rinse them in cold water and transfer into a bowl.

Add above mentioned ingredients and gently toss till well combined.

Arrange them in a single layer and fry them in batches in Gourmia air fryer at 400 deg for 10 minutes till crisp and light golden brown.

Make sure you shake the air fryer basket after 5 minutes for even browning.

Each Air fryer is different so temperature and frying time may vary.

Serve immediately with any dip you like.

Feta Cheese Dip

Ingredients for Feta Cheese Dip

Feta cheese - a small block ( 8 oz)

Greek yoghurt - 1/4 cup

( i use thick homemade curd)

Freshly grated garlic - 2

Salt to taste

( Feta cheese already had salt so i did not add)

Red chilly flakes as needed to sprinkle on top

Chopped coriander leaves for garnish

Olive oil - 2 tbsp

Method

Blend all the ingredients together in a food processor ,transfer into a bowl.

Sprinkle red chilly flakes on top and garnish with chopped coriander leaves.

Serve with any kind of chips you like.

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Parijatha Kashayam Recipe / Parijata Leaves Kashayam / Parijata Leaves Tea - A Medicinal Drink

Parijatham Kashayam

Ingredients

Parijatham leaves - 3

Water 1 & 1/2 cup

Sweetener as per your taste ( optional)

( You can add honey, sugar, brown sugar, etc )

Method

Boil water in a pan wash and tear the leaves and add to the water.

In low flame boil the Kashayam till it reduces to 1 cup, cover and rest for 1 or 2 minutes.

Filter the water add sweetener as per your taste and drink.

This kashayam will be slightly bitter to drink

Health benefits

In Ayurveda treatment this kashayam is widely used for treating arthritis, fever, dry cough ,worm infestation, etc. Consult a doctor for the dosage.

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Mini Milk Cookies / Mini Milk Cookies Without Eggs / Eggless Mini Milk Cookies / Easy Mini Milk Cookies Recipe

Mini Milk Cookies

Ingredients

Butter - 1 tbsp ( room temperature)

Powdered sugar - 2 tbsp

Maida / All purpose flour - 2 tbsp

Milk powder - 2 tbsp

Corn flour - 1/4 cup

Baking powder - 1/4 tsp

Vanilla essence - 1/2 tsp

Milk - 1 tbsp

Salt a pinch

Eggless Mini Milk Cookies

Method

Take a bowl cream sugar and butter well till pale.

Sieve maida, salt, milk powder and corn flour add it to the butter mixture. Pour the essence and mix well.

Add milk little by little to form a soft dough. Divide the dough into tiny crack free balls and slightly flatten.

Grease a baking tray and arrange all the cookies and bake at 325 deg. F for 15 minutes or  till light golden brown. Each oven is different so temperature and baking time may vary.

Cool and enjoy.

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Snow Pudding Recipe / Easy Pudding Recipe / How To Make Snow Pudding / Snow Pudding Without Egg

Snow Pudding

Ingredients

Whole milk - 1 cup ( 240 ml)

Sugar - 3 tbsp.

Corn flour - 1 tbsp. ( heaped)

Vanilla essence - few drops

Desiccated coconut to roll the pudding

Snow Pudding

Method

Take a pan add all the above ingredients except the vanilla essence . mix till there are no lumps.

Switch on the stove and cook this mixture in low flame till thick and glossy. Switch off the flame add the essence and mix well.

While still hot pour this mixture into a greased container and refrigerated for 4 hours.

Loosen up the sides using a knife and unmold from the container onto a plate.

Roll or sprinkle the pudding with desiccated coconut and serve immediately.

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Mor Milagai Recipe / Sun Dried Chillies / South Indian Sun Dried Chillies Recipe / Mor Milagai Vathal - Summer Recipes

Mor Milagai

Ingredients

Spicy green chilies - 12

( wash wipe and make a slit in the middle)

Thick sour curd - 1 & 1/2 cups

Water - 1/2 cup

Salt to taste ( around 2 tsp)

Turmeric powder - 1/8 tsp

Hing - 1/4 tsp

Method

Take a bowl add the curd, water, salt, hing and turmeric powder whisk well.

Add the chilies into the curd mixture and mix well and leave to soak overnight. Make sure chilies are well immersed in the curd otherwise they will be floating on top.

Next day remove only the chilies from the buttermilk mixture on  to a plate or tray and dry it in hot sun. In the evening put the chilies back into the buttermilk mixture cover and  soak it overnight.

Repeat this process till all the buttermilk is absorbed by the chilies and dried well crisp to touch and no moisture left in the chillies. Store them in a clean container or ziplock.

Fry the chilies till dark brown in oil and enjoy with curd rice.

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Ghee Mysore Pak Recipe / Mysore Pak Recipe / Sri Krishna Sweets Mysore Pak / Krishna Sweets Style Mysorepak / Soft Mysore Pak Recipe

Ghee Mysore Pak

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 cup

Oil - 1/2 cup

( use refined oil , i used peanut oil)

Method

Grease an aluminum square tray with ghee and keep it aside.

Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.

Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.

Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.

Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..

Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.

Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.

Courtesy: yummytummyaarthi

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