Pulikuthi Upperi Recipe / Palakkad Style Pulikuthi Upperi Recipe / Vegetables In A Tamarind Sauce / Kerala Style Pulikuthi Upperi Recipe

Pulikuthi Upperi

Ingredients roasted and powdered

Sona masoori rice - 2 tbsp

Red chillies - 4

Hing - 1/4 tsp

Methi seeds - 1/8 tsp

( Dry roast the above ingredients till light brown, do not over fry and burn.Cool and grind to a fine powder. Keep it aside)

Other ingredients

Vegetables cut into length - 2 cups

( I used raw banana, flat beans, red pumpkin, brinjal and okra)

Thin tamarind juice - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Water as needed to cook the vegetables

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Method

Add the vegetables, tamarind juice, salt, turmeric powder and water as needed and cook till they are tender. Do not over cook and mash the vegetables.

Add the ground powder and mix well till combined, switch off the stove.

Heat oil in a pan and temper with above ingredients, pour the hot tempering into the vegetables and mix well.

Best served as a side dish with rice.

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Kerala Matta Rice Kozhukattai Recipe / Matta Rice Kolukattai Recipe / Kolukattai Recipe / Kerala Kozhukattai Recipe

 

Kerala Matta rice Kozhukattai

Ingredients

Kerala matta rice - 1 cup

( wash and soak it for 8 hours)

Grated coconut - 1/2 cup

Salt to taste

Cumin seeds - 1 & 1/2 tsp

Method

Drain the water from the rice add it into a blender , grind to a thick coarse mixture.

Do not add water while grinding, if needed just sprinkle very little water.

Transfer to a bowl , in the same blender add cumin and coconut , pulse till combined.

Add the coconut mixture into the ground rice mixture, add salt and mix well.

Shape it into small balls and steam them for 5 minutes or till cooked.

Enjoy with any spicy chutney.

Note:

If you want it to be spicy then add chopped green chilies, onions, curry leaves fried in a teaspoon of oil mix it into the ground rice mixture and steam.

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Kerala Matta Rice Upma Recipe / Ari Upma Recipe / Matta Rice Upma Recipe

 

Kerala Matta Rice Upma

Ingredients for tempering

Oil - 2 tbsp.

( For this recipe oil is added a bit more so add accordingly)

Mustard - 1 tsp

Urad dal - 1 tsp

Red chilly - 1

Few curry leaves

Chopped ginger - 1/4 tsp

Ingredients ground to a coarse mixture

Kerala matta rice /  - 1/2 cup

( wash and soak the rice for 8 hours )

Coconut - 2 tbsp.

Chopped onion - 1 tbsp.

Curry leaves few

( Drain out the water from the rice add it into a blender, add the above ingredients and grind to a coarse thick mixture, add very little water while grinding )

Other ingredients

Salt to taste

Coconut oil - 1 tsp

Method

Take a heavy bottomed pan i have used a cast iron skillet, temper it with above ingredients.

Pour the ground mixture and mix well. Spread it evenly and cover it with a lid , in low flame cook for 10 minutes.

Remove the lid and mix well, cook the upma till the mixture turn light brown and leaves the sides of the pan. Switch off the stove add curry leaves and coconut oil , mix and enjoy hot!

Broken Matta Rice Upma version 2 recipe click HERE

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Acorn Squash Dosa Recipe / Yellow Pumpkin Dosa Recipe / Parangikai Dosa Recipe / Interesting Dosa Recipes

 

Acorn Squash Dosa

Ingredients

Idli rice - 1 cup

Sona masoori rice - 1 cup

Urad dal - 1/4 cup

Methi / Fenugreek seeds - 1/4 tsp

Grated acorn squash - 1 cup

( ass more if needed)

Salt to taste

Method

Wash and soak both the rice , urad dal and methi seeds for 3 hours.

Add this into a blender add the grated squash and grind to a smooth semi thick batter.

Add salt mix and let it ferment for 8 hours. Next day add water if needed to get a dosa batter consistency.

Heat a tawa pour a ladle of batter and spread it thin , drizzle some oil. Flip the dosa and cook the others ide too.

Enjoy these delicious dosa with chutney or sambar.

Note:

You can add yellow pumpkin instead of acorn squash in this recipe.

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Chinese Steamed Eggs Recipe / Steamed Eggs Recipe / Easy Chinese Steamed Eggs Recipe

 

Chinese Steamed Eggs

Ingredients

Egg - 1

Warm water - 1/2 cup

( Water is same volume as egg, some use vegetable or chicken stock for extra flavor))

Salt a pinch

White pepper powder - as needed

Sauce Ingredients

Sesame oil - a drop

Soy sauce - 2 tsp

Sugar - a pinch

( mix everything together in a bowl)

Garnish

Chopped spring onions or Chives - 1 tsp

Steamed Chinese Eggs

Method

Mix sesame oil, soy sauce and sugar together and keep it aside.

Crack the eggs into a bowl add warm water and salt. Whisk well till combined.

Sieve this mixture into a bowl, sprinkle spring onions on top.

Place the bowl into a steamer , spread a towel on top of the steamer and place the lid. This will prevent from water getting into the eggs.

Steam these eggs for 5 minutes or till cooked, switch off the stove.

Pour the prepared sauce mixture on top sprinkle pepper powder and enjoy warm with rice.

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Oats Paruppu Urundai Kulambu Recipe / Paruppu Urundai Kuzhambu Recipe / Paruppu Urundai Kulambu Recipe / Urundai Kulambu Recipe

Oats Paruppu Urundai Kulambu

Ingredients ground to a semi smooth thick batter

Soaked channa & thur dal- each 1/3 cup

Dry roasted & powdered oats - 1/4 cup

Small onions - 4

Curry leaves-1tsp

Ginger & garlic paste-1tsp

Fennel seeds-1tsp

Red chilies & green chilies - 2 each

Grated coconut-2tsp

Salt to taste

(without water grind it to a thick batter, roll out into small balls & keep it aside)

Tempering

Oil-8tsp

Mustard, Urad dal, Fennel seeds - each 1/2tsp

Methi seeds -1/8tsp

Other ingredients

Diluted tamarind juice-3 cups

Thick coconut milk-1/2 cup

Chopped onion- 1/2

Chopped tomato-1

Crushed garlic-4

Slit green chillies-2

Curry leaves-little

Turmeric powder-1/8tsp

Red chilly powder-1tsp

Coriander powder-1 & 1/2tsp

Salt to taste

Method

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

Fry onion, garlic, tomato & green chilies till light brown.

Add all the dry powders & fry a bit, pour the tamarind juice & the coconut milk. Give a nice boil for 5 minutes, now reduce the flame & slowly drop the balls.

Do not overlap , cook it for 10 minutes till cooked , in-between slowly give a stir make sure you don't break the balls.

You can steam the balls and drop them if you think they will break when added directly into the gravy.

Switch off the stove & garnish it with coriander & curry leaves. 

Enjoy with rice.

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Thecha Rice Recipe / Maharashtrian Thecha Rice Recipe / Green Chilli Thecha Rice Recipe

 

Thecha Rice

Ingredients to be crushed

Green chilies - 20

Garlic - 10

Salt to taste

Roasted peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

( Crush all above ingredients to a coarse mixture, keep it aside)

Other ingredients

Oil - 3 tsp

Jeera/ cumin seeds - 1/2 tsp

Curry leaves - few

Lemon juice - 1 tsp

Cooked rice as needed

Method

Heat oil in a pan and temper it with jeera and curry leaves.

Add the crushed mixture and sauté in low flame for few minutes.

Add the cooked rice and gently mix till combined.

Squeeze lemon juice mix and switch off the stove.

Enjoy with raita.

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Dhaba Style Bhindi Masala / Bhindi Masala Curry / Bhindi Masala Recipe / Okra Masala Recipe / Dhaba Style Okra Masala Recipe

Dhaba Style Bhindi Masala

Ingredients for the masala

Curd - 1 & 1/2 tbsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1 tsp

Coriander powder - 1tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 1/2 tsp

Hing - 1/8 tsp

Garam masala - 1/4 tsp (optional)

Besan- 1 tsp

( Mix all above ingredients together to form a smooth paste)

Tempering ingredients

Oil - 3 tbsp

Ghee - 2 tsp

Jeera - 1 tsp

Red chilies - 2

Cinnamon - a small stick

Bay leaf - 1

Other ingredients

Bhindi/Okra - 1 pound ( around 1/2 kg)

( trim the edges and cut in half)

Chopped onion - 1 cup

Chopped large tomato - 2

Ginger & Garlic paste together - 1 tsp heaped

Coriander leaves for garnish

Method

Shallow fry bhindi in oil with little salt till it changes its color, keep it aside.

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

Add onion and fry till its light brown ,now add the ginger garlic paste and sauté till raw smell has disappeared completely.

Add the chopped tomatoes and cook till they are mashed well.

Now pour the curd masala mixture, in low flame cook till oil separates the pan.

Add the fried bhindi pour some water cover and cook till the masala is thick.

Switch off the stove garnish with coriander leaves.

Best served as side dish for Roti.

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Rosun Bhorta Recipe / Garlic Bharta Recipe / Garlic Bhorta Recipe / Lahsun Bharta Recipe / Easy Bhorta Recipe / Bengali Bhorta Recipe

 

Garlic Bhorta

Ingredients

Mustard oil - 1 tbsp

Red chilly - 6

Garlic - 12 cloves

Sliced onions - a handful

Salt to taste

Lemon juice - 1 tsp

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a pan fry red chilly, garlic, onion seperately till light brown, transfer to a plate.

Add salt using your fingers crush everything together till combined.

Lastly add the lemon juice and coriander leaves, mix well.

Enjoy this spicy bhorta with rice.

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Tofu Rice Paper Wrap / Crispy Pan-Fried Tofu Wraps / Tofu Seaweed Rice Paper Wrap Recipe

 

Fried Tofu Rice Paper Wraps

Ingredients

Tofu slices -8

( in a pan add few spoons of soy sauce , 1tsp sesame oil and salt , fry the tofu slices till coated)

Cucumber strips as needed

Carrot strips as needed

Cooked rice as needed

Nori/ Edible seaweed sheets -8

Rice paper - 8

Japanese Mayo as needed

Black and White Sesame seeds as needed to sprinkle on both sides of the wrap

Sesame oil as needed to fry on a pan

Rice paper, sesame seeds, veggies, nori, fried tofu and cooked rice

Assembling

Dip the rice paper wrap in water quickly remove and place it on a sheet or wooden board.

Place the seaweed sheet top it up with the vegetables and drizzle the mayo.

Gently fold all four sides to make a wrap.

Sprinkle sesame seeds on both sides both.

Heat a pan add a teaspoon of oil and in low flame fry till light brown and crisp.

Enjoy with any dip of your choice.

Note:

Meat eater can add their choice of meat or seafoods.

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Kambu Idli Dosai Recipe / Bajra Idli Dosa Recipe / Pearl Millet Idli Recipe - Healthy Idli Recipes - Millet Recipes

 

Kambu Idli

Ingredients

Kambu / Pearl millet - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method

Wash and soak kambu, methi, rice and urad dal together for 4 hours.

Grind the ingredients to a smooth batter add salt mix well.

Cover and let to ferment overnight or at least for 8 hours.

Next day mix the batter well , grease the idly plates pour a ladle of batter into the plates & steam them till cooked.

Serve it with any chutney you like.

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Varagu Pongal / Varag Arisi Pongal / Kodo Millet Ven Pongal / Kodo Millet Pongal - Millet Recipes

Varagu arisi Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 1 tbsp
Whole pepper - 1/2 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch

Other ingredients

Varagu arisi / Kodo millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/8 tsp

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the kodo millet and saute till its just hot.
Pour water add salt and turmeric powder, pressure cook till cooked.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

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Nellikai Rasam Recipe / Gooseberry Rasam Recipe / Amla Rasam Recipe / Goosberry Soup Recipe

 

Nellikai Rasam

Ingredients ground to a smooth paste

Fresh amla - 3 

( remove the seed and chop the flesh )

Whole black pepper - 1/2 tsp

Cumin seeds -  1 tsp

Chopped ginger - 1 tsp

Green chilly - 1

Turmeric powder - 1/4 tsp

Salt to taste

( Grind all above ingredients to a semi coarse mixture , add water and dilute to the needed consistency )

Tempering Ingredients

Ghee - 1 tsp

Mustard - 1 tsp

Red chilly 1

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Cooked and mashed thur dal - 1/4 cup

Chopped coriander and curry leaves for garnish

Method

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

Pour the amla mixture and the cooked dal, give a boil and switch off the stove.

Garnish with curry and coriander leaves.

Enjoy with hot rice or drink like a soup.

Note:

Some add chopped tomatoes to this rasam.

You can also add garlic instead of ginger.

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Homemade Mudakathan Oil Recipe / Balloon Vine Oil Recipe / Homemade Mudakathan Pain Relief Oil Recipe

 

Homemade Mudakathan oIL

Ingredients

Fresh mudakathan / Balloon Vine leaves - 1/2 cup

( wash the leaves and wipe well to make sure there is no water )

Sesame oil - 1 cup

Crushed garlic - 4

Method

Take a pan pour the oil add the mudakathan leaves and garlic, in medium low flame boil till the leaves become crisp and garlic is light brown.

Switch off the stove and filter the oil. Store it in a clean glass jar.

Warm needed oil and massage gently to your body joints or knee. Massage twice a day to get best result. This oil removes pain from joints and knee pain. Use regularly for best result.

Note:

To make this oil you can use a combination of mustard, coconut and castor oil.

You can add cinnamon powder and camphor too.

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Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe - Gujarati Recipes

Surati Ghari

Ingredients for the Filling

Homemade Mawa/Khoya - 1 cup
Sugar - 4 tbsp
( add more sugar if needed)
Almonds - 20
Pistachio - 20
Cardamom - 4
Besan - 2 tbsp
Semolina - 1 tbsp
Ghee - 2 tsp
Crushed saffron

Surati Ghari

Method

Heat 1 tsp of ghee in a pan add besan and fry till raw smell disappears and the colour changes.

Dry roast rava till colour changes.

Take a food processor or blender add the cardamom, nuts, sugar and dry grind to a fine powder.

Heat ghee in a pan add khoya and roast till its light pink.

Take a bowl and mix all the ingredients and the crushed saffron.

If your mixture is dry fry for a minute, switch off the stove.

Sprinkle few drops of milk to the mixture.

While warm divide the portion into equal portion.

Ingredients for the outer covering

Maida / All purpose flour - 1 cup
Ghee - 3 tsp
Salt a pinch
Milk - 1/2 cup add more if needed

Surati Ghari

Method

Take a bowl add maida,salt & ghee.Mix to resemble bread crumbs.
Now add milk little by little to form a soft dough.
Cover and rest for 10 minutes.
Divide the portion into small equal balls.

Ingredients for the coating

Melted ghee - 6 tbsp
Powdered sugar - 6 tsp

Method

Add the powdered sugar to the melted ghee and beat it well and keep it aside.

Other Ingredients

Oil as needed for deep frying
Ghee- 1 tbsp
Chopped pistachio and almonds chopped - each 5

Surati Ghari

Method

Roll out each ball of dough into a thick circle and slightly flatten.

Place the filling ball mixture in the middle of the dough.

Cover the dough completely make sure its well sealed ( see the above picture).

Heat oil and ghee in a pan when hot drop the ghari slowly into the oil.

In medium low flame fry till light brown on all sides.

Remove it on a kitchen paper , cool them completely.

Once cooled dip the fried ghari into the ghee/sugar mixture, make sure both sides are well coated.

Place it on a plate & sprinkle the chopped nuts.

Allow the ghari to set for 12 hours to become firm then cut and enjoy !

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Fermented Ragi Dosa Recipe / Fermented Finger Millet Dosa Recipe / Ragi Dosa Recipe /Kezhvaragu Dosa Recipe . - Dosa Recipes

 

Fermented Ragi Dosa

Ingredients

Urad dal - 1 cup

Ragi flour - 2 cups

Salt to taste

Method

Wash and soak urad dal for 3 hours then grind to a smooth fluffy light batter.

Remove the batter into a bowl add the ragi flour and salt mix well till combined , cover and let the batter to ferment for 8 hours or overnight.

Next day mix the batter well add water if needed to get a semi thick dosa batter consistency.

Heat a tawa take a ladle of batter and spread it to the thickness you want. Pour a teaspoon of oil around the dosa , When light brown at the bottom flip and cook till done.

Serve it hot with any chutney.

For more Dosa recipes click HERE

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Edamame Sundal Recipe / Navaratri Special Sundal Recipes- Easy Sundal Recipes

Edamame Sundal

Ingredients

Edamame - 1/2 cup

( boil them with little salt and keep it aside)

Oil - 1 tsp

Urad dal and Mustard seeds - each 1/2 tsp

Chopped green chilies - 1

Curry leaves few

Hing - a generous pinch

Salt add if needed

Grated coconut - 1 tbsp

Chopped coriander leaves for garnish

Lemon juice - few drops

Method

Heat oil in a pan and temper it with mustard, urad dal, curry leaves, chilies and hind.

Add the cooked edamame toss well till combined, add salt if needed.

Lastly add the coconut mix and switch off the stove.

Squeeze lemon juice garnish with coriander leaves and enjoy!

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Homemade ​Makhan Mishri Recipe / Makhan Mishri Recipe / Mishri Makhan Recipe /Janmashtami Recipes / Gokulashtami Recipe / Krishna Jayanthi Recipes

 

Makhan Mishri

Ingredients

Ghee - 2 tbsp

Mishri / Crystalized Sugar / Rock Sugar powdered- 2 tsp or as needed

Saffron strings - few

Ice cubes

Method

Add ice cubed and ghee in a bowl using hand or whisk mix till butter forms.

Discard the ice cubes add sugar mix well.

Garnish with saffron strings. Serve it to Lord Krishna.

This prashad is served at Shri Banke Bihari temple in Vrindavan

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Broken Matta Rice Upma / Red Rice Upma Recipe / Kerala Matta Rice Upma Recipe / Matta Rice Upma Recipe / Kerala Red Rice Upma Recipe

 

Kerala Matta Rice Upma

Tempering ingredients

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Channa dal - 1/4 tsp

Red chilly -1

Chopped onion - a handful

Chopped green chilly - 2

Chopped ginger -  1/2 tsp

Curry leaves few

Other ingredients

Kerala matta rice - 1/2 cup

Water - 2 cups

Salt to taste

Grated coconut - a handful

Curry leaves few for garnish

Method

Wash the rice and drain out the water, add the wet rice into a pan.

In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.

Cool the mixture and dry grind to a coarse rava consistency and keep it aside.

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

Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.

Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.

Close it with a lid and in low flame cook till it's done, switch off the stove.

Garnish with few curry leaves mix and serve hot with any chutney or pickle.

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Mutton Soup Recipe / South Indian Style Mutton Soup / Soup Recipes / South Indian Style Mutton Soup

Mutton Soup

Ingredients for the broth

Mutton with bones - 250 gms
Salt to taste
Pepper to taste
Ginger and Garlic paste - 1/2 tsp
Water - 7 to 8 cups

Method

Take all the ingredients in a pressure cooker or Instant pot and cook for 30 minutes.
Once cool remove the mutton from the broth. your broth is ready to use.
Don't throw away the mutton use it in making mutton kurma / fry or  gravy.

Other ingredients

Sesame oil - 2 tsp
Fennel seeds / Somph - 1/2 tsp
Barley - 2 tsp
Thur dal - 1 tsp
Pepper powder - 1 & 1/2 tsp
Jeera/cumin powder - 1 tsp
Salt to taste
Coriander powder - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped mint.curry and coriander leaves - 1 tbsp
Ginger and garlic paste - 1/2 tsp

Method

Heat oil in a pressure cooker temper it with fennel seeds.thur dal and barley fry till its light brown.
Now add onion,tomato,mint,curry leaves,ginger and garlic paste.Fry till raw smell has disappeared.
Add the dry masala powders and saute for couple more minutes.
Pour the broth and in low flame cook for 10 minutes.Once cooked mash the ingredients well.
Filter the soup this step is optional garnish with coriander leaves and serve hot.
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