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| Vethalai Kashayam |
Beetle leaf chopped - 2
Water - 3 cups
Crushed pepper - 1/2 tsp
Crushed ginger - 1 tsp
Honey or Palm sugar - as needed
Pour water in a sauce pan add the betel leaf, ginger and pepper boil till it reduces to 2 cups.
Filter and add needed honey mix and serve immediately.
Drink a cup a day for common cold and cough for a week.
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| Thai Fried Chicken |
Chicken drumstick - 7
( make slits on the chicken)
Salt and pepper powder to taste
Corn flour - 3 to 4 tbsp ( add as needed for binding)
Baking powder - 1 tsp
( added to soften the chicken)
Egg white - 1
Ginger and garlic paste - 1 tsp ( heaped)
Chopped lemon grass - 1 tbsp
Dipping sauce - 1 tbsp
Oil to deep fry
Take a wide bowl add all the above ingredients except corn flour , mix well till all the drumstick is well coated. Rest for 20 minutes.
Just before frying add the needed corn flour mix till coated. Heat oil in a pan and deep fry the chicken in batches till light brown on top.
Deep fry the chicken the second time till nice golden brown and crisp. Keep it aside.
Chopped spring onions - 1 handful
Chopped coriander leaves - 1 tsp
Chopped red chillies - 1
Dipping sauce - 1 tbsp
Oil - 2 tsp
Heat oil in a pan and fry the spring onion , coriander leaves , red chillies till colour changes.
Add the dipping sauce and fried chicken toss well and switch off the stove.
Serve immediately with dipping sauce and Thai mango salad.
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| Thai fried chicken with Mango salad |
Soy sauce - 3 tbsp
Fish sauce - 1 tsp
Salt to taste
Brown sugar - 1 tbsp
Vinegar - 3 tsp
Chopped red chillies - 2
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp
Chopped spring onions - 2 tbsp
( or add all ingredients according to your taste)
Take a bowl add all the ingredients together and mix well. Sauce is ready to serve.
In above picture chicken is served with peanut sauce.
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| Thai Mango Salad |
Soy sauce - 3 tbsp
Fish sauce - 1 tsp
Salt to taste
Brown sugar - 1 tbsp
Vinegar - 3 tsp
Chopped red chillies - 2
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp
Chopped spring onions - 2 tbsp
( or add all ingredients according to your taste)
Thinly shredded raw mango - 1 cup
Chopped red chillies - 3
Sliced onions - a handful
Crushed peanuts or cashew nuts
Add all the vegetables into a bowl pour the needed dressing and toss well.
Just before serving sprinkle the peanuts on top mix and serve immediately.
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| Biriyani Side Dish |
Thinly sliced onion - 1
Chopped green chillies - 2
Choppede curry leaves few
Vinegar - 1 tbsp
Water - 2 tbsp
Salt to taste
Take a bowl add the onion, salt, curry leaf and green chilies crush with your finger till onions are soft.
Squeeze out the water and transfer into another bowl, discard the water.
Add vinegar and water to the onion mixture , mix and serve with biriyani.
Mint leaves - a handful
Grated coconut - 3/4 cup
Coriander leaves - 1 tbsp
Green chilies - 2
Ginger - 1 tsp
Salt to taste
Small onions - 2
Lemon juice - 1 tsp
Add all the ingredients except lemon juice into a mixi jar , grind to a thick coarse mixture.Do not add any water for grinding if needed add 1 or 2 tsps of water.
Lastly add the lemon juice mix and serve with biriyani.
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| Sarlas . Mint Chammanthi , Vegetable Salad |
Chopped onion - 1
Chopped carrots - 1/4 cup
Chopped cucumber - 1/4 cup
Chopped tomato - 1 ( seeds removed)
Curd - 1 cup
Chopped green chillies - 2
Salt to taste
Mix all the ingredients together and serve chill with biriyani.
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| Aval Kesari |
Thick aval / poha - 1/2 cup
( use white or red aval)
Water - 1 & 1/2 cups
( add more or less according to the quality of the poha)
Ghee - 1 & 1/2 tbsp
Sugar - 1/4 cup
( add more or less according to your taste )
Cardamom powder - 1/4 tsp
Saffron soaked in 1 tbsp of warm milk - a generous pinch
Chopped cashew nuts - 6
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| Poha Kesari |
Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.
Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.
Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan.
Switch off the flame and serve hot or warm.
a) Use only thick poha for this recipe.
b) Add sugar only once the poha is well cooked.
c) Fried raisins can also be added.
d) Adding food colour is optional.
e) Do not grind the poha to a fine powder.
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| Beetroot Upma |
White Rawa/Rava/Suji/Sooji/Semolina- 1/2 cup
Grated beetroot - 1 small or add according to your taste
( You can puree the beetroot or pulse them in mixi)
Water-1 & 1/2 cups
Salt -to taste
Chopped onion -1/4
Curry and Coriander leaves-few
Chopped green chillies-3
Chopped ginger - 1/2 tsp
Oil-3tsp
Ghee - 1 tsp
Mustard -1/2 tsp
Urad dhal & channa dal-each 1/4tsp
Cashew nuts - 6
Heat oil & temper it with above ingredients.
Add onion, green chillies, ginger, onion and few curry leaves and fry till slightly changes color.
Add the beetroot and fry till raw smell has disappeared.
Add rava and fry till light brown & switch off the flame.
Mean while heat water in a pan, when boils immediately pour it into the rava mixture add salt & stir it well to make sure there are no lumps.
Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add ghee , coriander and curry leaves mix well & serve hot.
Always cook upma in low flame.
Water measurement differs according to the quality of rava.
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| Baked Vella Seedai |
Store bought Rice flour - 1 cup
Store bought urad dal flour - 2 tbsp
Salt a pinch
Grated jaggery - 3/4 cup
Water - 1/4 cup
White sesame seeds - 1 tbsp
Grated coconut - 1 & 1/2 tbsp
Melted butter - 2 tbsp
Cardamom powder - 1/2 tsp
Coconut oil as needed to brush on top of the seedai
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| Baked Vellam Seedai |
Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.
Add sesame seeds, grated coconut, cardamom powder , salt and butter into the rice flour mixture and mix well.
Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.
Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.
Shape the dough into small balls and arrange it on a baking tray which is lined with a parchment paper.
Brush all sides of the balls generously with coconut oil.
Preheat oven at 400 deg.F and reduce temperature to 375 deg F and bake for 10 minutes. In between shake the tray and brush with coconut oil.
Reduce the temperature to 350 deg F and bake for 10 minutes or till light brown and crisp. If you want it soft then reduce the time. In between shake the tray and brush with coconut oil.
Every oven is different so temperature and baking time may vary, so keep an eye.
Cool and store it in a glass jar.
For Baked Uppu Seedai Recipe click HERE
For Air Fryed Vella Seedai recipe click HERE
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| Elai Adai |
Store bought rice flour - 1 cup
Boiling water - 1 & 1/2 cup
( add more or less according to the rice flour quality)
Ghee - 1/2 tsp
Salt - a pinch
( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.
Clean powdered jaggery - 3/4 cup
Grated coconut - 1 cup
Cardamom powder - 1/2 tsp
( mix all the ingredients together in a bowl and keep it aside)
Ghee as needed to grease the banana leaf
Banana leaves as needed
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| Elai Adai |
Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.
Place some filling at one corner and cover the banana leaf and press to seal ( see picture).
Steam these for 2 to 3 minutes or till cooked.
Serve hot or warm.
a) Instead of cardamom powder you can add crushed cumin seeds.
b) Add water accordingly as each rice flour quality is different.
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| Vallarai Keerai Podi |
Vallarai keerai / Brahmi / Pennywort - 1 cup ( packed)
( wash fresh vallarai leaves spread it on a towel or plate , dry them inside the house till crisp)
Urad dal with skin - 1/4 cup
Red chillies - 3
Hing - 1/8 tsp
Salt to taste
Oil - a drop
Add a drop of oil and roast the urad dal and red chilies till color changes.
Switch off the stove and add the vallarai keerai, salt , hing and mix.
Cool completely and grind to a fine powder , store it in a clean bottle.
Add a teaspoon of the podi with little ghee or sesame oil on hot rice mix and enjoy!
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| Ponche |
Water - 10 cups
Ceylon cinnamon stick - 1 long
Piloncillo - 1 small cone
(replace with Jaggery or brown sugar - 1/4 cup or add according to your taste)
Chopped ripe guava - 1 cup
Chopped apples - 1 cup
Chopped orange peel - 2 tsp
Tamarind paste - 1 tsp
Chopped fresh sugarcane - 1 cup
Tejocotes fruit - 10
Dry Hibiscus flowers - 1 tbsp
Cloves - 1
Add all the ingredients into a sauce pan bring to a boil. Simmer this mixture for 15 minimum minutes or more. Switch off the flame and remove the cinnamon stick and cloves.
Pour this into mugs with fruits and serve hot.
All the above mentioned ingredients can be added according to your taste.
You can add a dash of rum or bandy (optional).
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| Tabouli |
Fine bulgur wheat - 1/2 cup
( Pour boiling water cover and rest for 15 minutes or till soft. Drain out the water and squeeze out excess water and keep it aside)
Salt and Pepper powder to taste
Chopped Parsley - 1/2 cup
Chopped mint leaves - 1 tbsp
Chopped tomato - 1/2 cup
Chopped cucumber - 1/4 cup ( optional)
Chopped spring onions - 1/4 cup
Lemon - 1 ( squeeze out the juice)
Olive oil - 1/8 cup
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| Tabbouleh |
Take a wide bowl add all the ingredients together and toss or gently mix till combined.
Serve cold with lettuce leaves.
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| Ragi Puttu |
Store bought Ragi flour-1 cup
( slightly roast the flour till just hot, cool completely and then make puttu. This step is optional i follow to avoid the raw smell)
Salt a pinch
Freshly grated coconut -1/2 cup
Sugar or palm sugar to your taste
Cardamom powder -1/2 tsp
Ghee -2tsp
Water - 1/2cup
( add more or less accordingly)
Take a bowl add the salt and the ragi flour, sprinkle water little by little and mix till you get a bread crumbs consistency.
Take a fistful of flour and press they should hold the shape and easy to crumbled then this is the right consistency.
Steam it in the Puttu mould by adding 2 tsp of coconut at the base then the ragi flour , do not press them too tight.
Repeat till the mixture reaches the top of the puttu maker. Steam this for 5 minutes or till cooked.
Remove it in a bowl add sugar, ghee & cardamom powder mix and serve hot.
If you don't want sweet make it plain and enjoy with any curry.
If you don't have a puttu maker you can steam it in Idly plates or in a coconut shell by making a small hole at the base and insert on top of a cooker lid with water inside the cooker.
Check out for more Millet Recipes HERE
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| Immune Boosting Turmeric Tea |
Turmeric powder - 1 tsp
( Fresh turmeric is always better )
Crushed fresh ginger - 1 tbsp
Crushed pepper - 1/2 tsp
Crushed cardamom - 1
Cinnamon stick - a small piece
Water - 2 & 1/4 cup
Honey or Palm sugar - as needed
Lime juice - 1 tsp
Take a pan add all the ingredients except lemon juice and honey , in low flame boil this for 5 minutes.
Switch off the stove cover it with a lid and let it stay for 1 minute.
Add the honey and lemon juice , strain the drink and enjoy hot or warm.
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| Drumstick Leaves Paratha |
Chopped fresh drumstick leaves - 1 cup
Whole wheat flour - 2 cups
Salt to taste
Turmeric powder-1/4 tsp
Red chilly powder -1 tsp
Jeera powder - 1/4 tsp
Grated garlic - 1
Oil-1tsp
Water to make the dough
Oil - as needed to cook paratha
Mix all above ingredients together in a bowl, sprinkle very little water & knead it to a soft tight dough. Add 1 tsp of oil and apply on top of the dough , cover and rest it for 10 minutes.
Take out small balls from the dough and roll it out into a semi thick disc.
Cook it on both sides till its light brown on a griddle/tawa, smearing some oil while cooking.
Serve it with any side dish or raita.
As i used a dough kneader to knead the dough the leaves are crushed and well mixed into the dough.
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| Sweet Pori |
Salted Pori / Puffed rice - 2 cups ( heaped)
( If adding unsalted pori then add a pinch of salt)
Sugar - 1 & 1/2 tbsp
( or add according to your taste)
Grated coconut - 1/2 cup
Cardamom powder - 1/4 tsp
Black sesame seeds - 1 tbsp
Take a wide bowl add all the ingredients together and mix well.
Serve immediately.
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| Fruit and Nut Chocolate Bar |
Milk chocolate chips - 1/4 cup
White chocolate chips - 1/4 cup
Raisins - 1 tsp
Chopped dry apricots - 1 tsp
Chopped cashew nuts - 8
Chopped almonds - 8
Chopped Brazilian nuts - 4
Chopped pistachio - 8
Cake sprinkles as needed
Cherry - 2 (Cut into half)
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| Fruit and Nut Candy Bar |
Line a tray with cling wrap and keep it aside.
Add milk chocolate chips into a bowl and melt them in microwave for a minute and extra 15 seconds if needed or melt using a double boiler.
Once melted pour it into the lined tray and spread evenly using a rubber spatula. Each microwave is different so melting time may vary.
Same way melt the white chocolate and pour it on top of the melted milk chocolate , spread evenly.
While still warm sprinkle all the nuts , dry fruits and cake sprinkles, arrange the cherry on top and gently press so they stick well with the chocolate.
Keep it in fridge for 30 minutes or till hard , remove from the fridge and break into pieces and enjoy!
a) Use any nut or fruit of your choice.
b) If you don't have chocolate chips use cooking chocolate bars.
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| Palathalikalu |
Rice flour - 1/2 cup
Boiling water - 1/2 cup
Ghee - 1 tsp
Sugar - 1/2 tsp
Salt a pinch
Sugar - 1/4 cup heaped
( sweetness was perfect for our family ,if needed add 1 tbsp more )
Milk - 4 cups
Water - 1 & 1/2 cup
Coconut grated - 1 tbsp heaped
Cardamom powder - 1/2 tsp
Take ghee,1/2 tsp sugar, rice flour & a pinch of salt in a bowl add boiling water slowly & form a soft dough. Grease your palm with ghee or oil take very small balls of dough.
Roll it out into thin noodles , if you don't have time or patience just fill it into a murukku press.
Boil water & milk in a pan ,when starts to boil reduce the flame & add the rice flour noodles.
If using murukku press then press out the dough directly into the boil milk , in low flame cook for 5 to 10 minutes for the strings to cook.
Once cooked add the sugar & cardamom powder, give a boil & switch off the flame.
Add the grated coconut ,mix & serve hot or warm.
a) Once warm this sweet may become thick,to dilute add some warm milk to loosen it up.
b) After adding coconut do not boil otherwise your milk will curdle.
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| Appalam Chutney |
Fried papad / appalam - 5
Small onion - 2
( or 1 teaspoon heaped chopped onion)
Garlic - 1
Curry leaves - 1 sprig
Red chilies - 3
Kashmiri chilies - 2
Salt as needed
( add only if needed as appalam has salt)
Tamarind - a very tiny piece
Coconut oil - 2 tsp
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| Papad Chammanthi |
Heat 1 tsp of oil and fry the red chilies till color changes and crisp. Do not over fry and burn them.
Switch off the heat and add the tamarind , garlic , onion and curry leaves sauté for a minutes and let them cool completely.
Take a mixi jar add the fried ingredients and dry grind till coarse now add the fried appalam and grind till well combined. Do not add any water while grinding.
Add salt if needed lastly add 1 teaspoon of coconut oil and pulse once.
Enjoy this chutney with curd rice or mixed with plain white rice.
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| Madurai Thanni Chutney |
Grated coconut - 1/8 cup
Roasted gram dal / Pottukadalai - 3 & 1/2 tbsp
Salt to taste
Curry leaves few
Green chillies - 3
( or add according to your taste)
Small onions - 2
( Grind above ingredients into a smooth paste and dilute with 2 cups of water or to the consistency you want )
Oil - 3 tsp
Chopped small onions - 2
Curry leaves few
Mustard - 1 tsp
Red chillies - 2
Dilute the ground ingredients with needed water. Heat oil in a pan and temper with above ingredients.
Pour the tempering into the chutney and mix well.
Serve with any tiffin you like.
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| Gothambu Kachiyathu |
Whole wheat or crushed wheat - 1/4 cup
Grated coconut - 3 tsp
Cardamom powder - 1 pinch
Milk - 3 cups
Water - 1 cup
Ghee - 2 tsp
Chopped small onions - 3
Chopped cashew nuts - 8
Salt a pinch
Wash and soak the wheat in water overnight, add the soaked wheat, grated coconut, cardamom powder and 1 cup water, grind to a smooth paste.
Mix this into the milk and filter the mixture. pour this milk into a pan and in low flame cook the milk mixture till it comes to a boil and raw smell has disappeared , switch off the stove.
The milk mixture should be in a pouring consistency.
Heat ghee in a pan add the onions, salt and cashew nuts fry till onions are light brown, pour it into the wheat milk. Mix well and serve hot.
Once cooled the mixture may become thick so add milk to the consistency you want.
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| Vietnamese Summer Rolls |
Rice paper as needed
Vegetables cut into thin strips as needed
(cabbage,carrot,cucumber)
Bean sprouts as needed
Tofu cut into thin slices
Cooked bean threads (vermicelli)
Sweet basil leaves few
Dip both sides of the rice paper in water for 30 seconds, or until it is soft and pliable.
Remove from the water and place on a plate , take the fillings one by one & place it at the end of the circle.
Now slowly roll it up tightly as we do for spring rolls.
Serve this rolls chill with Thai peanut sauce & sweet vinegar dipping.
Try to keep very little stuffing otherwise the rice paper will tear while rolling.
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| Thai Peanut Sauce |
Olive oil -1/2 tbsp
Chilly garlic sauce -1/2tsp
Soy sauce -1/2tsp
Sugar -1/ 4tsp
Peanut butter -2tsp
Grated ginger -1/2tsp
Lime juice -1 & 1/2 tsp
Warm water -1/2tbsp
Mix all above ingredients together till well combined.
Serve it with Vietnamese Summer Rolls.....
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