Elantha Vadai / Elandha Vadai /Jujube Candy / Regi Vadiyalu / Regi Pandu Vadiyalu

Elantha Vadai

Ingredients
Ripe elantha palam / Indian Jujubi / Regi pandu- 50
( washed and wiped )
Tamarind - a small gooseberry size
Rock salt - 1 tbsp
Powdered jaggery - 1/4 cup
Dry red chillies - 6
( add according to the hotness of the chilly)
Jeera powder  or Jeera seeds- 1/2 tsp
Hing - 1 tsp

Elantha Vadai

Method
Wash and wipe all the berries and spread it on a towel for 10 minutes.
Take a mortal pestle add the salt and red chillies and grind till they are coarse.
Next add the jeera and hing grind again,now add the berries,tamarind and jaggery.
Gently crush and try to remove all the seeds without breaking.You can also pulse once in a mixi to remove seeds.Do not over grind and break the seeds,it will be difficult to eat once its sun dried.
Take small portion of the ground mixture and spread it on a greased plastic sheet and keep them in sun for a day till they are 3/4 th dry.
Next day flip all the vadai and couple more days dry them in shade till they change colour.
Store it in a container and enjoy !

Note:
a) If you are going to store it in a bottle at room temperature then make sure they are well dried,otherwise they may spoil very fast.


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Chikkudukaya Kudumulu / Chikkudu Kaya Kudumulu / Chikkudu Kudumulu / Kudumulu / Avarakkai Kolukattai

Chikkudukaya Kudumulu

Ingredients
Chikkudukaya / Broad beans / Valor lilva - 30
( I used fresh broad beans from my garden,Wash and string the beans,remove the seeds and chop the beans.I got 1/2 cup seeds and 2 cups of chopped beans)
Rice flour - 1 cup
( store bought)
Salt to taste
Chopped coriander leaves - 2 tsp
Chopped spring onions - little more than 1/4 cup
Chopped or crushed green chillies - 3

Method
Pour water in a pan add some salt and the chopped beans and the seeds,cook till they are 1/2 cooked,switch off the stove.
Take a wide bowl add the rice flour,salt,chopped spring onions,green chillies and the cooked beans.Mix it well and slowly add the cooked beans water little by little and form a semi soft dough.Water must be slightly hot,do not add cold water.
Divide into small equal size balls,flatten the balls and shape it into a bowl ( see picture).
Arrange all the kudumulus in a idli plate,place it inside a idli steamer cover and steam for 8 minutes or till cooked.
Serve hot with sesame oil and enjoy!

Note:
a) Boiled broad beans water should be slight hot while mixing into the rice flour.
b) Make a semi soft dough,do not make very tight dough then your kudumulu will turn hard.
c) These kudumulu must be eaten hot,otherwise they will turn hard.
d) You can also eat with any chutney or just with sesame oil.
e) Try to use fresh chikkudukaya if possible for making this recipe.


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Mor Kali / More Kali / Mor Kuzhu / Mor Koozh / Mor Upma

Mor Kali

Tempering

Sesame oil - 6 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies broken - 3
Mor milagai - 2
Curry leaves few
Hing - 1/4 tsp
Other ingredients
Rice flour - 1/2 cup
( store bought)
Slightly sour curd - 1/4 cup
Water - 2 cup
Salt to taste

Mor Koozh

Method
Take a bowl add the rice flour,curd,water,salt and whisk.
Heat 3 tsp of oil in a heavy kadai temper it with above mentioned ingredients.
Now reduce flame and add the whisked rice flour mixture, mix well and keep stirring till the mixture is cooked,thick and starts to leave the sides of the pan.
Lastly add the remaining 3 tsps of sesame oil mix and pour it immediately into a greased plate.
Cool completely cut into cubes (optional) and enjoy!

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Caramel Rava Pudding / Easy Semolina Pudding / Rava Pudding / Rava Caramel Pudding

Caramel Rava Pudding

For caramel syrup
Sugar - 1/2 cup
Water - 4 tbsp
Method
Add water and sugar in a pan in medium low flame keep mixing till you get a light golden brown syrup,Switch off the stove if you cook more the syrup will turn bitter and become hard,pour immediately  into the greased bowl in which you are going to steam the pudding.

Rava Pudding

Other ingredients
Eggs - 2
Milk - 2 cups
Butter - 1 tbsp
( I did not add)
Rava/semolina - 1/4 cup
( roasting is not needed )
Sugar - 1/2 cup
Vanilla essence - 2 tsp

Caramel Rava Pudding

Method
Pour milk in a saucepan add sugar and butter bring it to a boil,reduce flame slowly add the rava and quickly mix.Cook the mixture for a minute,switch off the stove and keep it aside.
Beat the eggs with the essence now slowly add the egg mixture into the cooked pudding and vigorously mix till everything is well combined.This step needs to be done fast otherwise your pudding will curdle.
Pour the pudding on top of the caramel syrup cover it with a lid and steam for 10 minutes or till cooked.Insert a knife in the center if the knife comes out clean then your pudding is ready.
Cool completely and loosen up the sides using a knife,place a plate on top of the bowl and invert.
Enjoy the pudding!

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Hibiscus Rasam / Sembaruthi Rasam / Rasam Recipes

Hibiscus Rasam

Ingredients
Dried mexican hibiscus - 1/4 cup
( you can make with fresh red hibiscus too)
Water - 4 cups
Pepper powder - 1 & 1/2 tsp
Jeera powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves few
Hing - 1/4 tsp
Salt to taste
Jaggery - 1/4 tsp
Chopped tomato - 1 small
Slit green chillies - 2
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Methi seeds - 1/8 tsp
Method
Pour water in a pan add turmeric powder,salt and the hibiscus flowers bring it to a boil,switch off the stove and filter it,keep it aside.
Heat ghee in a pan temper with mustard,methi seeds and hing,next add the slit green chillies and tomato.Saute till tomatoes are soft now pour the filtered hibiscus liquid and bring it to a boil and switch off.
Lastly add the jaggery few curry leaves and enjoy as a soup or mix with rice.

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Melon Beet Rose Coolers / Melon Beet Rose Syrup Juice / Melon With Beet Rose Syrup

Melon Beet Rose coolers

Ingredients
Melons peeled and  chopped - 2 cups
( I used santa claus melons / piel de sapo melons)
Beet Rose Syrup - 2 tsp
Mint leaves for garnish
Method
Take a blender add the melon cubes and blend to a smooth juice.
Take a tall glass pour the beet rose syrup next on top pour the blended melon juice.
Garnish with mint leaves and serve cold.Just before drinking stir and enjoy!

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Neem Begun / Neem Baingan / Bengali Neem Begun Bhaja

Neem Begun

Ingredients
Fresh tender neem leaves - 1/4 cup washed and  chopped
Green medium size brinjals  -3 cut into small cubes
( any colour brinjal is fine)
Salt to taste
Turmeric powder - 1/2 tsp
Sugar - 1/4 tsp
Oil - 6 tsp
( usually mustard oil is used as i don't have i added 1/4 tsp mustard in tempering)

Neem Begun

Method
Heat oil in a pan add the chopped neem leaves and in low flame fry till crisp,remove it into a bowl.
In the same oil add mustard (optional) once spluttered add the brinjals,salt and turmeric powder fry till brinjals are soft and light brown.Do not over fry and mash the brinjals.
Add the fried neem leaves and sugar toss well till everything is combined and switch off the stove.
Serve them with hot rice.


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Thinai Adai / Foxtail Millet Adai / Millets Adai - Millets Recipes

Thinai Adai

Ingredients
Thinai arisi / Foxtail millet - 3/4  cup
Red quinoa -1/4 cup
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Yellow moongh dhal-1/8 cup
Red chillies - 4
Ginger-a small piece
Salt to taste
(Soak all the dals together for 3 hour and millet for minimum 6 hrs )
Method
First grind the millets to a coarse thick batter and transfer into a bowl.In the same jar grind the dals to a coarse thick batter,mix both together,add water if needed to get a thick pouring consistency.
Ingredients mixed into the batter
Chopped onion-1/4
Chopped curry leaves-little
Grated coconut - 2 tbsp
Salt to taste
Hing-a pinch
(Mix these ingredients into the ground batter)
Oil-to cook the Adai.
Method
Heat a iron tawa,pour a ladle of batter,spread it to a semi thick circle.
Pour a 1tsp of oil around the adai & little at the center.
In medium flame cook the adai till its crisp & brown on all sides.
Serve it hot with any chutney you like.

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Milagai Killi Potta Sambar / Killi Potta Sambar / Quick Sambar Recipe

Killi Pota Sambar

Ingredients for tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Channa & Urad dal -1/2 tsp each
Hing - 1/2 tsp
Red chillies cut into bits - 5
Other ingredients
Sliced onion - 1 small
Cubed tomato - 2
Curry leaves few
Diluted tamarind juice - 1 cup
Cooked and mashed toor dal - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Coriander leaves for garnish
Method
Heat oil in a pan temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Pour the tamarind juice,add the salt and turmeric powder boil till raw smell has disappeared.
Pour the cooked dal and add water as needed.Usually this sambar is a bit watery.
Once cooked switch off the stove garnish with coriander leaves and serve with plain rice.

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Crispy Smashed Potatoes Recipe / Smashed Potatoes./ Garlic Smashed Potatoes

Smashed Potato

Ingredients
Coloured baby potatoes - 15
Garlic Salt as needed to sprinkle on top
( if you don't have garlic salt then just grate fresh garlic and sprinkle salt on top )
Melted butter -1 tbsp
Olive oil as needed
Parmesan cheese 1 tbsp
Chopped fresh parsley or spring onions for garnish
Method
Wash and boil the potatoes until tender,do not remove skin.
Pre.heat oven to 400 deg F, take a baking tray drizzle some oil and arrange all the potatoes.
Using a potato masher or fork slightly press until flattened.
Sprinkle garlic salt on top and pour melted butter  on top of the potatoes and bake it for 15 minutes or till golden brown and crisp on both sides.
Each oven is different so temperature and cooking time will vary.
Remove from oven sprinkle parsley or spring onions and grated cheese.
Serve hot as an appetizer.

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Kalonji Tea / Nigella Seeds Tea / Onion Seed Tea / Immunity Booster Tea

Kalonji Tea

Ingredients
Kalonji seeds / Nigella seeds / Onion seeds - 1 tsp
Jeera / cumin - 1 tsp
Water - 1 cup
Honey/Palm sugar as needed ( optional)
Method
Take a sauce pan pour water add the kalonji and cumin seeds.
In medium low flame boil for 2 to 3 minutes and switch off the stove
Filter into a cup while warm stir in the honey and enjoy.

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Thengai Payasam / Arisi Thengai Payasam / Easy Payasam Recipe

Thengai Payasam

Ingredients ground to a semi smooth paste
Grated coconut - 1/4 cup
Rice -1 tbsp
( soak it in water for 30 minutes,i used sona masoori rice)
Cardamom - 4
( put all above ingredients in a mixi add some water and grind to a smooth mixture)
Other ingredients
Boiled milk - 1 cup
Jaggery - 1/4 cup heaped
( dilute jaggery in 1/2 cup water,filter and keep it aside)
Saffron few strings
Fried cashew nuts in ghee - 1 tbsp
Method
Take a pan add the ground rice/coconut/cardamom mixture pour 2 cups of water and in low flame cook till the rice is cooked.Add more water if needed.
Add the filtered jaggery and cook for 2 to 3 minutes.
Switch off the stove add the saffron strings and the fried cashew nuts,
Once the mixture is cooled pour the milk mix and serve.

Note:
a) Do not add milk when the mixture is hot they may curdle.
b) Grind rice/coconut to a semi smooth mixture.
c) If you want too sweet then add more jaggery.

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Tomato Dosa / Thakkali Dosa - Dosa Recipes

Tomato Dosa

Ingredients
Sona masoori rice - 1 cup
Poha - 2 tbsp
( use any kind i used thin poha)
Thur dal - 2 tbsp ( optional)
( I added)
Salt to taste
Kashmiri red chilly - 2
Jeera - 1/2 tsp
Ripe large tomato chopped - 1
Oil as needed to cook
Method
Wash and soak rice,thur dal and poha together for 3 to 4 hours.
Take a mixi jar add the rice,thur dal,poha,red chillies and tomato,grind to a semi thick smooth batter.
Transfer into a bowl add needed salt and jeera mix well.Fermentation is not needed for this dosa.
Heat an iron tawa pour a ladle of batter spread into a semi thick circle,pour oil around the dosa.
Once cooked flip the other side and cook till both sides are light brown.
Enjoy with any chutney you like.

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Beetroot Syrup / Beet Syrup / Rose Milk With Beetroot Syrup

Beetroot Syrup

Ingredients
Beetroot - 1 medium size
( wash the beetroot peel and pressure cook with some water till soft,cool and grind to a smooth semi thick paste.Measure the paste i got 1 & 1/4 cup so i used the same amount of sugar)
Sugar - 1 & 1/4  cup
Rose essence few drops

Beetroot Syrup

Method
Take a pan add the ground paste & sugar in medium low flame keep cooking till raw smell has disappeared and the liquid has come to a thin syrup consistency.
Do not over cook when cooled the syrup will turn hard and crystallize.
Switch off the stove and add few drops of rose essence and mix.
Cool completely pour it into a clean jar and keep in fridge.

How to use
Take some cold milk in a glass add 1tsp of the syrup and mix it well and serve.
If you like add soaked chia seeds and serve.

Note:
a) Do not cook the syrup till thick,this take just couple minutes to get a thin syrup.
b) If you don't like rose essence add cardamom powder.
c) You can make this with cane or palm sugar but there will be a slight change in taste.
d) If you don't want to add milk add some ice cubes pour water and drink like a juice.
e) You can cut the beets into cubes blend it to a smooth paste,filter and then cook it with sugar.

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Manathakali Keerai Rasam / Black Nightshade Rasam

Manathakali Keerai Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/4 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 4
Diluted tamarind juice - 1/2 cup
Water as needed
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped manathakali leaves - 1/4 cup
Curry leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and chopped manathakali leaves,saute till tomatoes are soft.
Now add the jeera powder,pepper powder,hing,salt,turmeric powder and tamarind juice,add water as needed.Bring this rasam to a boil and switch off the stove.
Garnish with curry leaves and serve hot with rice or drink like a soup.

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Beetroot Keerai Poriyal / Beetroot Leaves Poriyal

Beetroot Keerai Poriyal

Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped beetroot leaves - 1 big bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

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Honey Garlic Shrimp / Easy Garlic Honey Shrimp Recipe / Sticky Honey Garlic Shrimp

Honey Garlic Shrimp

Ingredients for the marination

Medium size shrimp - 16
Honey - 3 tbsp
Soy sauce - 1 tbsp
Chilly flakes - 1 tsp
Salt to taste
Chopped ginger and garlic - 2 tsp
( Take a bowl mix all ingredients together cover and rest it for 30 minutes)

Other ingredients

Chopped spring onions - 2 tbsp
Sesame oil - 1 tbsp
Roasted sesame seeds little to sprinkle on top

Method

Take a pan add oil once its hot arrange the marinated shrimp and in high flame toss till both sides are cooked,lower the flame and pour the marinated sauce.
Gently mix till the sauce is coated to the shrimp.
Switch off the stove sprinkle sesame seeds ans chopped spring onions and serve hot with Chinese fried rice.
For more Indo Chinese Recipes Click HERE
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Golden Egg Coin / Golden Coin Egg Recipe / Egg Gold Coin

Golden Egg Coin

Ingredients
Hard boiled eggs - 4
( slice into semi thin circles)
Salt and Pepper to taste
Corn flour - 1 & 1/2 tsp
Sesame oil - 1 & 1/2 tbsp
Chopped ginger and Garlic - 2 tsp
Soy Sauce - 1 tbsp
Hot red chilly sauce - 2 tsp
( or use chilly flakes - 2 tsp)
Chopped spring onions for garnish
Method
Arrange all the egg slices on a plate sprinkle salt,pepper and corn flour on top of all the egg slices.
Heat a pan add oil place the dusted egg slices and in low flame fry till crisp and golden brown on both sides,remove to a plate.
In the same oil add ginger/garlic,soy sauce and chilly sauce or chilly flakes and saute, lower the flame add the fried eggs and gently mix till all the mixture is well coated to the eggs.
Switch off the stove garnish with spring onions and serve as a side dish for chinese fried rice.

For more Indo Chinese Recipes click Here

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Wheat Appam Recipe / Kerala Style Wheat Aapam Recipe / Appam Recipe / Healthy Wheat Appam

Wheat Appam

Ingredients

Wheat flour-3 cups
( I used 1 cup multi grain atta/wheat flour and 2 cups regular atta/wheat flour)

Salt to taste
Sugar-3 tbsp

Yeast-1/2 tsp

Coconut milk-1/2 cup

Egg beaten-1

Warm water-required quantity

Method

Mix wheat flour,yeast,1 tbsp sugar & salt in a bowl.
Slowly add the warm water & make a thick batter without any lumps.
Cover and let it ferment for at least 5 hrs,
Now mix the coconut milk,beaten egg & remaining sugar and mix well till everything is well combined.
Heat an appam pan & grease it,pour a ladle of batter and slowly turn the pan round so that the batter spreads and the middle remains thick.
Cover with a lid and cook on a low heat till the edges turn crisp light brown colour and centre is soft.
When the appam is ready, remove gently.
Serve it with any side dish.

Salna pairs well with Appam

Courtesy: Sangeetha Subbash

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Kuthiraivali Khichdi / Barnyard Millet Kichadi / Khichdi Recipe / Millets Khichdi - Millets Recipes

Kuthiraivali Khichdi

Ingredients
Ghee -  2 tsp
Oil - 1 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Curry leaves few
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chillies - 1
Barnyard millet / Kuthiraivali arisi - 1/2 cup
Green moongh dal - 1/2 cup
(slightly roasted)
Salt to taste
Water 4 & 1/2 cups
( If you want more watery then add 1 or 1/2 cup extra)

Method
Heat a pressure cooker add ghee and oil and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing,curry leaves and ginger.
Add the millets and green moongh dal saute for a minute then pour water add salt and turmeric powder,pressure cook till soft.Cool and open the lid,mix well.
Serve them hot with pickle,curd or salad.

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Rose Petals Rasam / Roja Rasam - Rasam Recipes

Rose Petals Rasam

Tempering
Ghee or Oil - 1 tsp
Mustard - 1/2 tsp
Methi - 6 seeds
Mor milagai - 1
Crushed garlic - 1
Other ingredients
Fresh red rose petals washed and chopped - 1 big flower
( paneer rose works best,as i don't have i have used red rose from my garden )
Thur dal - 1/4 cup
Cocktail tomato - 1
Turmeric powder - 1/4 tsp
Salt to taste
Pepper powder - 1/2 tsp
Jeera powder - 1/4 tsp
Rose essence a tiny drop ( optional)
Lemon juice - 1 tsp
Curry and coriander leaves for garnish
Method
Take a pressure cooker add tomato,thur dal,turmeric powder and water,cook till soft.
Once cooled open the cooker and mash the mixture dilute with water and keep it aside.
Heat oil or ghee in a pan and temper with above ingredients.
Pour the dal mixture add jeera powder,pepper powder and salt as needed,
Switch off the stove once it starts to froth,do not boil.
Add the chopped rose petals,curry and coriander leaves and lemon juice and rose essence if using.
Mix and enjoy like a soup or mixed with rice.

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Instant Rava Kara Paniyaram / Rava Kara Kuzhi Paniyaram / Rava Vegetable Kara Kuzhi Paniyaram / Rava Paniyaram / Rava Kuli Paniyaram

Rava Kara Paniyaram

Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera - 1/4 tsp
Other ingredients
Mixed vegetable of your choice - 1 cup
( i used cabbage,carrot and capsicum)
Chopped onion - 1/4 cup
Chopped green chillies - 1
Chopped or grated  ginger - 1/4 tsp
Chopped coriander and curry leaves - 2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sooji / Semolina/Rava - 1 & 1/2 cups
Thick curd - 1 cup
Water around 1 & 1/4 cups
( later add more if required as each rava quality is different)
Baking soda/Cooking soda - little less than 1/4 tsp
Oil to cook paniyaram

Method
Take a bowl add rava,salt,curd and water mix well and rest it for 30 minutes.
Heat oil in a kadai temper it next add the onion,chillies,ginger and few curry leave saute for a minute.
Add the vegetables,red chilly powder and turmeric powder saute till everything is fried well.
Switch off the stove add the curry and coriander leaves and cool the mixture.
Add the vegetable mixture to the rava and mix well,if needed add some water to get a thick pouring consistency.Just before making add the cooking soda and give a nice mix.
Heat a paniyaram pan add oil into the holes,pour a ladle of batter into the holes and cook till both sides are light brown.
Serve hot with any chutney you like.


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Bread Halwa / Quick Bread Halwa / Easy Bread Halwa

Bread Halwa

Ingredients
White bread slices - 5 to 6
( do not remove crust chop the bread into small pieces,stale bread also works)
Ghee - 8 tsp
Milk - around  1 &1/2 cups
(pour 1 cup milk  little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different)
Sugar - 6 tsp add more if needed
Fried Cashew nuts - 10
Fried Raisins - 2 tsp
Melon seeds - 1 tsp
Saffron - a generous pinch
Cardamom crushed -5

Method
Heat 6 tsps of ghee in a pan add the bread cubes and roast till crisp and golden brown on all sides in medium high flame ( this step is very important),do not burn them.Otherwise once milk is poured the bread pieces will get mashed up and become mushy.
Add the sugar and milk cook till bread absorbs the milk.Pour 1 cup milk  little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different
Add the remaining 2 tsp ghee, fried nuts,cardamom powder and saffron mix,
Switch off the store and serve the halwa hot

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