Masala Sabudana Khichdi / Vegetable Masala Sabudana Khichdi / Sabudana Khichdi Recipe / Sago Masala Khichdi

Masala Sabudana Khichdi

Ingredients

Sago/Sabudana/Tapioca large white pearls- 1 cup

( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer.Rest it for 10 minutes before making the Khichdi )

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1/8 tsp ( optional)

Cubed Potato - 1 medium size

Frozen peas - 1/8 cup

Dry roasted and powdered ground nuts - 1/2 cup

Chopped green chillies - 2

Chopped ginger - 1/4 tsp

Chopped tomato - 1 small

Lemon - 1 tbsp

Curry and coriander leaves - 1 tbsp

Oil - 3 tsp

Ghee - 1 tsp

Jeera/cumin - 3/4 tsp

Masala Sabudhana Khichdi

Method

Heat oil and ghee in a non stick pan add the potatoes,salt and turmeric powder,in low flame fry till cooked and colour is brown.

Add jeera,ginger and green chillies,red chilly powder,few curry leave,tomato and the peas,saute for few minutes.Cover it with a lid and in low flame cook till they are soft.

Add the sago and gently mix till well combined.Sprinkle the ground nut powder and toss .

Switch off the stove add lemon juice and mix.

Garnish with curry leaves and serve hot!

Thanks for visiting !

Atta Ladoo / Wheat Flour Ladoo / Atta Ka Ladoo / Wheat Ladoo / Godhumai Maavu Ladoo

Atta Ladoo

Yields :  18 ladoos

Ingredients

Whole wheat flour / Atta - 2 cups

Ghee - 3/4 cup

( or add accordingly)

White sugar - 1 cup (powdered)

Palm sugar - 1 cup

Edible gum / Gond - 2 tbsp

(fried in 1 tsp ghee till they puff up, cool and grind to a fine powder)

Chopped cashew nuts and almonds  -15 each

(fried in ghee till light brown)

Cardamom powder - 1 tsp

Wheat Flour Ladoo

Method

Heat ghee in a pan add the wheat flour and in low flame fry till colour changes and raw smell has completely disappeared.

This step is very important so take time to fry them well.Taste the atta before switching off  the stove to check if it is well roasted, cool the atta completely.

Add both the sugars,cardamom powder, powdered edible gum and fried nuts into the atta,mix well.

Take small portion press and form into tight ladoos.

Enjoy!

Note:

a) Jaggery can also be used in this recipe.

b) Frying the atta is very important otherwise the ladoos will have a raw taste.

c) Any nuts of your choice can be added.

Thanks for visiting!

Manathakkali Keerai Soup / Manathakkali Keerai Clear Soup / Black Nightshade Soup

Manathakkali Soup

Ingredients
Manathakkali keerai - 1/4 cup
Masoor dal or Thoor Dal - 1 tbsp heaped
Pepper - 1 tsp
Cumin/Jeera - 1/2 tsp
Somph/Fennel seeds - 1/4 tsp
Tomato - 1 small
Chopped onion - 1 tbsp
Garlic - 3
Ginger a small piece
Water - 3 cups
Salt to taste
Turmeric powder - a generous pinch
Tempering
Ghee - 1/4 tsp
Manathakali leaves chopped few
Method
Take a pressure cooker add all above ingredients and pressure cook till soft.
Cool the mixture mash or pulse once and then filter the soup.

Heat ghee in a pan and saute the manathakali leaves for a minute.
Add seasoning to the soup garnish with sauted leaves and serve them hot.

Note:

a) Manathakali leaves has a slight bitter taste so if its too strong for you then don't blend just filter add seasonings and drink.

Thanks for visiting !

Broccoli Cheddar Soup Recipe / Panera's Broccoli Cheddar Soup / Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup

Ingredients

Vegetable stock - 3 cups

Chopped broccoli - 2 cups

Shredded carrots - 2 cups

Hot Milk or Half and Half Milk - 2 cups

Nutmeg - a pinch

Salt and pepper to taste

Paprika powder - 1 tsp

Chopped onion - a handful

Chopped garlic - 6

Butter - 2 tbsp

All purpose flour - 2 tsp (heaped)

Cheddar cheese - 1 & 1/2 cups

Method

Heat butter in a pan add onion and garlic and saute till color changes. Add the flour and sauté till raw smell disappears.

Reduce flame pour the stock little by little and whisk quickly to avoid lumps.

Add the carrots,broccoli,salt,pepper powder, nutmeg powder , paprika powder and simmer for 6 to 8 minutes.

Now add the milk or half and half milk and mix well till combined.

Do not boil they may curdle,switch off the stove.

Add the cheddar cheese mix till melted and serve hot.

Note:

a) If milk is added you can boil till combined if half and half is added do not boil ,there are chances to curdle.

b) Add cheddar cheese according to your taste.

c) Add more reduce the vegetables according to your taste.

Thanks for visiting !

Thirunelveli Style Idly Podi / Ellu Idly Podi / Ellu Idli Milagai Podi / Sesame Seeds Gun powder

Ellu Idli Podi

Ingredients

Black sesame seeds - 4 tbsp

( Usually black sesame seeds is used)

Urad dal - 2 tbsp

(Usually black urad dal with skin is used)

Red chillies -5

( I used kashmiri red chilly -2 for colour and hot red chilly - 3)

Salt to taste

Hing - 1/4 tsp

Garlic - 2

Tirunelveli Idli Milagai Podi

Method

Dry roast all above ingredients separately till colour changes except hing,keep it aside.

Cool the ingredients add hing and grind to a semi coarse powder.Lastly add the garlic and pulse once.

Cool and store it in fridge,enjoy with Idli or Dosa.

Ellu Podi Idli / Podi Idli Recipe 

Mini Idli ,Sesame oil , Mustard seeds ,Curry leaves and Idli podi.

( Heat oil temper with mustard seeds and curry leaves.Add the mini idlis and ellu idli podi and toss well and serve)

Ellu Podi Idli

Thanks for visiting!

Apple Kheer Recipe / Apple Payasam / Easy Kheer Recipe

Apple Kheer

Ingredients

Ripe red apple - 1 medium size

( peel the skin remove seeds and chop into fine pieces)

Whole milk - 3 cups

Palm sugar - 6 tsp

( Use white sugar,jaggery or brown sugar as per your taste)

Cardamom powder - 1/8 tsp

Saffron - a few strings

Chopped pistachio and almonds - each 15 finely chopped

Ghee - 1 tsp

Method

Add ghee in a pan and sauté the apple pieces till slightly cooked.

Add the sugar and mix till well combined , switch off the stove and let it cool.

Pour milk in a sauce pan bring it to a boil and then reduce flame and cook till they are slightly reduced.

Add the chopped nuts , cardamom powder and saffron strings give a boil and switch off the stove.

Allow the milk to cool completely. Add the cooked apples into the cooled milk mixture and mix.

Keep it in the fridge and serve cold garnish with some nuts on top.

Note:

a) Instead of chopping apples you can grate them.

b) Do not add hot apples to milk they may curdle.Always make sure apples and milk are at room temperature.

Thanks for visiting !

Ellu Sadam Using Cauliflower Rice / Cauliflower Rice With Sesame Seed Powder / Cauliflower Ellu Sadam

Cauliflower Ellu Sadam

Tempering

Sesame oil - 3 tsp

Mustard seeds - 1 tsp

Peanuts - 1 tbsp

Curry leaves few

Red chilly - 1

Ingredients for the powder

Sesame seeds - 4 tsp

(use any colour sesame seeds )

Black pepper - 1 & 1/2 tsp

Red chilies - 3

Hing - 1/8 tsp

Salt to taste

( Dry roast all above ingredients except hing and salt till light brown.Cool the mixture add it into a mixi jar add salt and hing,dry grind to a fine powder,keep it aside)

Other ingredients

Frozen cauliflower - 2 & 1/2 cups

( cook the rice according to the directions on the pack)

Curry leaves few for garnish

Sesame oil - 1 tsp to drizzle on top

Cauliflower Rice with Sesame Powder

Method

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

Add the cooked cauliflower rice and saute for a minute, add the sesame powder and toss well till well combined , switch off the stove.

Lastly drizzle sesame oil garnish with curry leaves mix and serve hot.

Check out for other Cauliflower Recipes HERE

Thanks for visiting !

Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe / Mundiri Pakoda / Pakoda Recipe

Cashew Mint Pakoda

Ingredients

Cashew nuts - 15 cut into half
Chopped fresh mint leaves - 1/2 cup
Somph /Fennel seeds - 1/2 tsp
Chopped green chilies - 4
Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu - 1 cup
Ghee - 1 & 1/2 tbsp
Cooking soda - 1/8 tsp
Salt to taste
Oil - to deep fry

Method

Take ghee and cooking soda in a wide bowl using your fingers cream it well till pale.
Now add all the above mentioned ingredients and mix.
Sprinkle very little water and mix till it resembles like wet bread crumbs.
Heat oil in a pan press the dough in irregular shapes and drop it into the oil.
In medium low flame deep fry in batches till golden brown and crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them at tea time.

Note:

a) Make sure the dough is not too wet like the regular pakodas we make.They should be dry resembling like wet bread crumbs and you are able to shape it and they don't stick to your hand.This is the right consistency of the mixture.

Thanks for visiting !

Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal

Khara Pongal

Ingredients

Sona masoori rice - 1/2 cup

Yellow moongh dal -1/2 cup

Turmeric powder - 1/2 tsp

Water - 4 cups

Salt to taste

Chopped coriander leaves - 2 tsp

Grated coconut - 2 tbsp

Tempering
Ghee - 2 tbsp

Oil -1tsp
Jeera/cumin seeds-1tsp
Whole black pepper-1tsp
Cashew nuts-1tbsp
Curry leaves-few

Grated ginger-1tsp

Slit green chillies - 6

Hing - 1/8 tsp

Karnataka Style Khara Pongal

Method

Dry roast moongh dal till nice aroma comes out and slightly colour has changed.

Add rice and saute for a minute,wash the rice and dal mixture.
Add 3 cups of water,turmeric powder and pressure cook till its mushy.
Heat oil & ghee in a pan temper it with above mentioned ingredients.
Pour the hot tempering into the cooked rice/dal mixture add salt,remaining water,grated coconut and mix well.Cook for a minute till well combined and switch off the stove.

Lastly garnish with coriander leaves.

Serve  hot with chutney,sambar or brinjal gothsu

Thanks for visiting!

Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli

Andhra Style Kollu Idli 

Ingredients

Idli Rava - 2 cups

Urad dal - 1/2 cup

Kollu / Horsegram - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method
Wash & soak urad dal,kollu and methi together in enough water and soak Idli rava separately for 6 hrs or overnight.
Drain out excess water from the soaked dal mixture add it into the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Squeeze out water from the soaked rava and add it to the ground dal mixture,

Add salt mix everything well.Cover & leave it to ferment for at least 8 hours.

Mix the batter well before making idli.Grease idli plates pour some batter into the plate and steam till done.

Best served with any spicy chutney!

Click here for another version of Kollu Idli 

Thanks for visiting !

Dragon Tofu / Indo Chinese Dragon Tofu - Indo Chinese Recipes

Dragon Tofu

Ingredients for marinating the tofu

Firm tofu cut into medium size cubes - 2 cups

( Place a heavy weight on top of the firm tofu slab for 20 minutes for extra water to drain out.Pat dry using a kitchen tissue and then cut into cubes)

Corn flour - 2 tbsp

All purpose flour / Maida - 1 & 1/2 tbsp

Salt & Pepper powder to taste 

Ginger and garlic paste - 1 tsp

Red chilly powder - 1tsp

( Take a zip lock and add all the ingredients, put the tofu too and shake the bag till all the tofu pieces are well coated with the flour mixture.Deep fry or shallow fry in batches till golden brown on all sides and keep it aside, Save some fried oil to sauté the vegetables.)

Other ingredients

Sliced onion - 1/2 cup

Sliced Red bell pepper - 1/2 cup

Chopped ginger and garlic - 1 tsp

Dry red chillies - 6

Cashew nuts - 15

Salt to taste

Red chilly powder - 1/2 tsp

Tomato ketchup - 3 tbsp

Soy sauce - 1 tbsp

Sugar - 1/2 tsp

Spring onions - a handful

Oil - 2 tbsp

( use the tofu fried oil)

Stock /Broth - as needed

( add only if you don't want a dry dragon tofu)

Indo Chinese Dragon Tofu

Method

Heat oil in a pan add cashew nuts,red chilles,ginger and garlic,saute till color changes.

Add the onions and capsicum sauté in high flame for a minute. Reduce flame add the sauces,salt,sugar,red chilly powder and toss well.

Lastly add the fried tofu pieces quickly give a mix and switch off the stove.

Garnish with spring onions and serve hot with Fried rice.

Note

a) Use dark soy sauce for this dish

b) Adjust the sauces and spices according to your taste.

c) If you don't want a dry mixture then add some stock/broth after adding the sauces.

Thanks for visiting !

Dragon Chicken / Indo Chinese Dragon Chicken / Restaurant Style Dragon Chicken - Indo Chinese Recipes

Dragon Chicken

Ingredients for marinating the chicken

Boneless chicken cut into small cubes - 2 cups

Corn flour - 2 tbsp

All purpose flour / Maida - 1 & 1/2 tbsp

Salt & Pepper powder to taste 

Soy sauce - 1 tbsp

Ginger and garlic paste - 1 tsp

Red chilly powder - 1tsp

Beaten egg - 1

( Mix all above ingredients together and rest for 20 minutes.Deep fry in batches till golden brown on all sides and keep it aside,Save some fried oil to sauté the vegetables.)

Other ingredients

Sliced onion - 1/2 cup

Sliced Red bell pepper - 1/2 cup

Chopped ginger and garlic - 1 tsp

Dry red chillies - 5

Cashew nuts - 10

Salt to taste

Red chilly powder - 1/2 tsp

Tomato ketchup - 3 tbsp

Soy sauce - 1 tbsp

Sugar - 1/4 tsp

Spring onions - a handful

Oil - 2 tbsp

( use the chicken fried oil)

Stock /Broth - as needed

( add only if you don't want a dry dragon tofu)

Method

Heat oil in a pan add cashew nuts,red chilles,ginger and garlic,saute till color changes.

Add the onions and capsicum sauté in high flame for a minute. Reduce flame add the sauces,salt,sugar,red chilly powder and toss well.

Lastly add the fried chicken quickly give a mix and switch off the stove.

Garnish with spring onions and serve hot with Fried rice.

Note

a) Use dark soy sauce for this dish

b) Adjust the sauces and spices according to your taste.

c) If you don't want a dry mixture then add some stock/broth after adding the sauces.

Thanks for visiting !

Aloo Kulcha Recipe / Potato Kulcha Recipe / Wheat Kulcha Recipe / Spiced Potato Stuffed Indian Flat Bread

Add caption

Ingredients
Wheat flour - 2 cups
Oil - 3 tsp
Sugar - 3/4 tsp
Baking powder - 1/2 tsp
Curd- 2  tbsp
Salt to taste
Water as needed
Method
Take a wide bowl add all above ingredients except water.Mix everything well.
Now slowly add water little by little and form a soft dough.
Apply some oil on top and cover it with a towel or plate.
Rest the dough for 2 to 3 hours.Divide it into equal size balls
Stuffing ingredients
Boiled and mashed Potato - 1 big
Bleck salt - 1/4 tsp
Salt to taste
Jeera powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Ginger powder or grated ginger - 1/4 tsp
Chaat masala - 1/4 tsp
Amchur powder/dry mango powder - 1/8tsp
(Take a bowl add all above ingredients.Mix it well and divide into equal size balls)
Other ingredients
Butter to brush on top
Onion seeds/Sesame seeds or Ajwain seeds  and Chopped coriander leaves - to sprinkle on top
Method
Take a ball of dough and flatten it place a ball of filling and close the edges.
Now roll this gentle to a thick kulcha or use your fingers to flatten.Do not roll it out too thin.
Sprinkle some onion seeds and coriander leaves on top and press it well.
Apply some water to the base of the kulcha and place the wet side on the tawa.
Cook till it starts to puff up,immediately flip the tawa upside down and show it on the gas flame.Once its slightly brown remove from tawa.
Place it on a plate and brush some butter on top of the hot kulcha.
Serve this Aloo kulcha with any side dish you like.
Note:
You can make this kulcha even with maida/all purpose flour.

Thanks for visiting !

Rava Halbai Recipe / Rava Halubai / Semolina Halbai / Chiroti Rava Halbai / Halubai Recipe - Udupi Recipes

Rava Halbai

Ingredients

Fine semolina /white chiroti rava - 1/2 cup

Grated fresh coconut - 1/2 cup

Jaggery - 3/4 cup

(add 1/2 cup if your jaggery is very sweet)

Cardamom - 3

Cloves - 3

Water - 2 & 1/4 cups

Ghee - 1 tbsp

Rava Halubai

Method

Dissolve jaggery in 1/4 cup of water filter to remove impurities.

Soak rava in 1 cup of water for 1 hour. Take a mixi jar add the soak rava along with the water , grated coconut, cardamom and cloves. Grind this to a very smooth mixture.

Transfer the ground mixture into a heavy bottomed kadai add the remaining 1 & 1/4 cups of water and add the filtered jaggery, mix and then switch on the stove.

In medium low flame keep stirring till the mixture starts to thicken.

Continues stirring is a must in this recipe otherwise they will burn at the bottom or form lumps.

When its almost thick add the ghee and keep stirring till the mixtures leaves the sides of the pan.

Take a small portion of the mixture ( be careful it will be very hot) if the mixture is not sticky and rolls into a soft  ball then switch off the stove.

Pour the mixture into a greased tray and spread it evenly ,let it cool completely.

Cut into desired shape and enjoy!

Thanks for visiting !

Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes

Crackers Topped With Spicy Mayo Dip and Salsa

Method

Multi Grain Crackers or and variety crackers you like - as needed

Salsa - as needed

Spicy Mayo Dip  - as needed

Parmesan cheese for garnish

Mint leaves or any fresh herbs of your choice

Easy Crackers Toppings

Method

Arrange crackers on a plate . spread some spicy mayo dip on top.

Place a spoon of salsa on top garnish with parmesan cheese and fresh herbs of your choice.

Serve immediately.

Thanks for visiting !

Garlic Herb Cauliflower Rice / Herb Cauliflower Rice / Cauliflower Rice With Herbs And Garlic

Garlic Herb Cauliflower Rice

Ingredients

Frozen cauliflower rice - 2 cups

Salt and pepper powder to taste

Italian seasonings - 3/4 tsp

Chopped fresh parsley - a handful

Chopped spinach - a handful

Chilly flakes - 3/4 tsp

Chopped garlic - 8

Chopped onions - 2 tbsp

Lemon juice - 1 tsp

Butter - 1 tbsp

Olive oil - 3 tsp

Parmesan cheese as needed for garnish ( optional)

Herb Cauliflower Rice

Method

Heat olive oil in a pan add onion and garlic fry till color changes.

Add the chopped parsley and spinach fry till they shrink.

Add chilly flakes,salt and pepper powder saute for a second and add the frozen cauliflower rice.

Mix well and cover with a lid and cook in low flame till done.

Add the Italian seasonings, butter and few parsley and mix well and switch off the stove.

Lastly squeeze lemon juice garnish with parmesan cheese and serve warm.

Thanks for visiting !

Tomato Basil Soup / Creamy Tomato Basil Soup / Rich and Creamy Tomato Basil Soup Recipe- Healthy Soup Recipes

Tomato Basil Soup

Ingredients
Chopped small vine tomato - 10
Chopped onion - a handful
Chopped garlic - 3
Fresh basil leaves - 20
Salt and pepper to taste
Sugar - 1/2 tsp
Half & Half cream/Heavy whipping cream - 1/2 cup
Water/broth as needed
Olive oil or butter - 1 tsp
Method
Heat oil /butter in a pan add onion and garlic saute for 2 to 3 minutes.
Add the tomatoes,seasonings and sugar saute till tomatoes are soft.
Pour the water/broth and cook in low flame for 20 minurtes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender along with fresh basil leaves till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.

I usually don't heat it once heavy cream is added.
Serve them warm.

Thanks for visiting !

Cauliflower Rice Vegetable Biriyani / Cauliflower Rice Biriyani / Biriyani With Cauliflower Rice - Cauliflower Rice Recipes

Cauliflower Rice Vegetable Biriyani

Tempering

Oil - 3 tsp

Ghee - 1 tsp

Cinnamon - a small piece

Cloves - 3

Cardamom - 2

Bay leaf - 1

Star anise - 1/2

Shajeera - 1/4 tsp

Other ingredients

Frozen cauliflower rice - 3 cups

Chopped vegetables of your choice - 1 cup

( I used potato,peas,carrot and beans)

Slit green chilies - 4

Ginger and garlic paste - 1/2 tsp

Sliced onions - a handful

Diced tomato - 1 small

Mint leaves - few

Curd - 3 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat ghee and oil in a pan add the tempering ingredients and saute.

Add the onions,green chillies,ginger/garlic paste and few mint leaves saute till onions changes its colour.Add the vegetables and tomato fry for couple minutes.

Add the dry masala powders, curd cover with a lid and cook in low flame till potatoes are half cooked.

Spread the cauliflower rice on top of the vegetable mixture, sprinkle some water and cover with a tight lid and cook for 5 minutes in low flame till well cooked.

Switch off the stove pour lemon juice,sprinkle chopped mint leaves on top of the biriyani,mix gently and serve hot with raita.

Click HERE for more Cauliflower Rice recipes.

Thanks for visiting!

Thayir Vadai Recipe / Curd Vada Recipe / Dahi Vada Recipe / Soft Dahi Vada Recipe

Dahi Vada

Ingredients for Vada Batter

Urad dal-1 cup
(soak it for for 2 hour & grind to a smooth & fluffy thick batter with very little water added in intervals. Add salt and beat the batter well with your hand to get a fluffy batter)
Salt to taste
Ingredients for the curd mixture
Beaten curd-3 cups
Salt to taste
Fresh ginger a small piece, green chilly- 4,mint leaves - 1 tsp , coriander leaves a handful

(Grind ginger,green chillies,mint,coriander leaves to a smooth paste)

Sugar - 1/2 tsp
(Take a bowl add all above mentioned ingredients together, mix well and keep it aside. For extra richness cream or sour cream can be added)
Other ingredients
Oil-required amount for deep frying
Warm milk-required amount to soak the vadas
Tempering
Oil-2tsp
Mustard - 1 tsp
Red chillies-3
Curry leaves-little

Hing a pinch
(Heat oil & temper it with above ingredients and keep it aside)

Thayir Vada

Method

Heat oil in a pan wet your palm take some batter and shape it into a vada and slide gently into the oil.

If you are not able to get the shape do not worry dip a round ladle into the water and scoop out the batter with the wet ladle and drop it into the hot oil gently.

Deep fry till color changes and do and fry till crisp and brown.

Remove from oil and drop them into the warm milk.Let them soak till you are done frying all the vadas.

This step is important as they will soften the vadas.

Arrange the soaked vadas into a tray and pour the curd mixture.Top it with the tempering. Keep it in fridge till serving time.

Just before serving sprinkle some jeera powder and red chilly powder on top and enjoy!

Thanks for visiting !

Black Halwa Recipe / Karuppu Halwa / Kerala Black Halwa / Kerala Style Rice Halwa Recipe

Kerala Black Halwa 

Ingredients

Rice flour - 1/4 cup

Powdered jaggery - 1 cup

( make sure they are clean, otherwise dilute in little water, filter and then use)

Thick coconut milk - 1 can (13.5 o z)

( Dilute with water to get total 4 cups of semi thick milk,You can use fresh coconut milk extracted from fresh coconut, that tastes more authentic))

Cardamom powder - 1 tsp

Cashew nuts chopped - 3 tbsp

Ghee - 1 tbsp

( I did not use )

Black Halwa

Method

Take a non stick pan add the jaggery .rice flour and 3 cups coconut milk, mix well and switch on the stove. In medium high flame keep stirring till they starts to thicken.

After couple minutes add the remaining coconut milk and keep stirring till the halwa has started to leave oil. As there were more oil in the halwa i skipped using ghee otherwise add ghee at this stage.

Add cardamom powder and cashew nuts,mix till the halwa is thick and oil/ghee has left the mixture.

Pour it into a greased plate spread it evenly, cool completely and cut into squares and enjoy!

Note:

a) The colour of the dish depends upon the variety of the jaggery.

b) If the jaggery is not clean then dilute it in water filter and then use.

c) As the coconut milk left lots of oil so i did not use any extra ghee.

d) Frying nuts in ghee is not needed,

e) Non stick works best for making this dish.

f) The whole process should be cooked in medium low flame.

Thanks for visiting !

Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe

Matar Ka Nimona

Green ingredients crushed

Coriander leaves - a handful

Green chillies - 4

Chopped ginger - 1 tsp

(crush to a coarse mixture)

Other ingredients

Frozen fresh peas - 1 cup

( crush to a coarse mixture, sauté in 2 tsp oil till raw smell has disappeared, keep it aside)

Cubed or cut into finger size potato - 2 medium

( add little salt and shallow fry them in oil till light brown and keep it aside)

Chopped tomato - 2 small

Salt to taste

Kashmiri red chilly powder - 3/4  tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Tempering

Ghee - 1 tbsp

Jeera - 1 tsp

Red chilly - 3

Cinnamon stick - 1 small piece

Hing - 1/4 tsp

UP Style Matar Ka Nimona

Method

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

Next add the dry masala powders and saute in low flame for a minute.

Add the tomatoes and salt fry till they are mashed well.Add the fried peas mixture and mix.

Pour needed water cover and cook for 2 minutes.Add the fried potato and simmer for a minute and switch off the stove.

Garnish with coriander leaves and serve hot with Roti!

Note:

Adding a pinch of sugar and lime juice is optional.

Thanks for visiting !

Lunch Menu

 

Bagara Rice

Apollo Fish Fry

Mutton Kurma

Apollo Fish Fry Recipe / Apollo Fish Fry / Hyderabad Style Fried Fish / Restaurant Style Apollo Fish Fry

Apollo Fish Fry 

Ingredients for marination

Boneless fish pieces - 18

( use any fish ,today i have used Tilapia)

Salt to taste

Pepper powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Red food colour as needed (optional)

Corn flour - 1 tbsp (heaped)

Maida - 1/2 tbsp

Ginger and Garlic paste - 1 tsp

Egg beaten - 1

( mix all above ingredients together and rest for 10 minutes)

Other ingredient

Oil to deep fry

Chopped ginger and garlic - each - 2 tsp

Sliced green chillies - 4

Curry leaves and coriander leaves few

Red chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Coriander powder - 1/2 tsp

Red chilly paste - 1 tsp

Salt to taste

Soy sauce - 3 tsp

Curd - 1 tbsp

Lemon juice - 2 tsp

Method

Heat oil in a pan and deep fry the marinated fish in batches till golden brown on both sides. Keep it aside.

Take 2 tbsp of the fried oil in a pan add chopped ginger ,garlic,green chillies and few curry leaves and saute.

Now add the remaining ingredients one by one and sauté till the oil separated from the masala.

Switch off the stove add the fried fish pieces and toss till well combined.

Garnish with coriander leaves and serve immediately!

Thanks for visiting!