Blue Tea Recipe / Sangu Poo Tea / Clitoria Tea / Blue Butterfly Pea Flower Tea - Healthy Drink Recipe

Sango Poo Tea

Ingredients

Fresh or dried sangu poo/ Butterfly Pea flower - 10

Boiling water - 1 cup

Honey - 1/2 tsp

Lime juice - 1/4 tsp

Sangu Poo Decoction

Method

Take the flowers in a bowl add the boiling water, cover and leave it for 5 minutes.

Filter and add honey and lemon juice, drink warm or add ice cubes and drink like a cold lemonade.

Medicinal benefits

Cures problems like diabetes, heart related issues, hair loss, anxiety, mensural problems, etc. If you have other health issues consult a doctor before consuming.

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Mustard Rice Recipe / Kadugu Sadam Recipe / Coconut Mustard Rice - Variety Rice Recipes / Quick Lunch Box Recipes

Mustard Rice

Tempering ingredients

Sesame oil - 1 & 1/2 tbsp

Mustard - 1/2 tsp

Channa dal and Urad dal - each 1 tsp

Peanuts - 2 tbsp

Red chillies - 1

Curry leaves few

Turmeric powder - 1/2 tsp

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup

Mustard seeds - 1 & 1/2 tsp

Red chillies - 2

Kashmiri chillies - 2

Jaggery - 1 tsp 

Tamarind - a tiny piece

Salt to taste

Other ingredients

Cooked rice ( grains seperated) - as needed

Curry leaves few for garnish

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and sauté till oil separates the masala, reduce the flame and add the rice mix well till combined

Switch off the flame and garnish with curry leaves and serve hot.

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Pudalangai Thokku Recipe / Snake Gourd Thokku Recipe - Simple Side Dish

Pudalangai Thokku

Ingredients for tempering

Oil - 1 & 1/2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Curry leaves few

Other ingredients

Finely chopped snake gourd - 1 & 1/2 cups

Chopped onion - 1/4 cup

Chopped tomato - 1 large

Chopped garlic - 6

Chopped green chillies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/2 tsp

Chopped coriander leaves for garnish

Method

Heat oil and temper with above ingredients.

Add onion, garlic and green chillies till light brown then add the tomato and snake gourd and saute till tomatoes are mashed well.

Add the dry masala powders and fry for a minute, pour some water cover and cook till vegetable is cooked and oil separates the masala.

Switch off the stove garnish with coriander leaves. Best served as a side dish for rice or roti.

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Brown Sugar Kesari / Nattu Sarkarai Kesari / Kesari with Brown Sugar / Nattu Sakkarai Kesari - Easy Kesari Recipe

Brown Sugar Kesari

Ingredients

Rava /Sooji/Semolina - 1/2 cup

Water - 1 & 1/2 cups

Nattu sakkarai / Brown Sugar - 3/4 cup

( add more or less according to your taste)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Nattu Sakkarai Kesari

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.

Boil water and pour this into the rava. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the brown sugar and ghee and mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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Dalgona Candy Recipe / Squid Game Dalgona Recipe / Korean Honeycomb Recipe / Korean Sugar Sponge Candy

Dalgona Candy

Ingredients

White sugar - 1 tbsp

Baking soda / Cooking soda - 3 pinches

( I added only 2 pinches)

Oil to grease the baking sheet and cookie cutter 

Squid game Dalgona Candy

Method

Grease the baking sheet and cookie cutter with oil and keep it ready.

Add sugar into a round deep ladle using a wooden chopstick keep mixing till they melt and changes to light honey colour syrup. Do not caramelize till dark they will turn bitter. Switch off the stove.

This syrup will be too hot so handle careful and avoid touching with your fingers.

Add the baking soda and mix quickly till they form foamy.

Pour it immediately on the greased baking sheet and insert a candy stick and gently press with a plate on top for a second and remove.

Press the cookie cutter in the middle to give a print , I used a metal bottle cap.

Do not cut it till the end. I used a small toothpick pricked and removed the edges to hold the shape (this step is optional)

Enjoy.

For Dalgona Coffe Recipe click HERE

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Jam Badam Wontons / Fried Sweet Wontons / Jam wontons / An Easy Sweet Recipe

Jam Wontons

Yeilds: 25 wontons

Ingredients

Vegetarian wonton wraps - 25
Oil to deep fry

Filling ingredients

Powdered almond/badam - 1/4 cup
Desiccated coconut powder1 tbsp heaped
Crushed cardamom -5
Mixed fruit jam - 3 tbsp
( use any jam flavor you like )
Dry milk powder - 1 cup
Milk - 3 tbsp
Ghee - 1 tsp

Method

Take a non stick pan add the jam, milk and milk powder in low flame keep cooking till it has thickened.

Now add the desiccated coconut and almond powder mix till everything is combined.

Add the cardamom powder and ghee mix it well till it leaves the sides of the pan.

Switch off the stove and cool the mixture.

Take a wonton wrap place 1/2 tsp of the filling in the middle, apply water to the sides of the wrap.

Bring the edges together and seal them well by pressing with your fingers or a fork.

Heat oil in a pan in medium high flame deep fry these wontons till crisp and brown on both sides.

Serve them warm.

Note;

a) Using these wonton wrap any kind of filling can be made ( sweet or spicy).

b) Sweetness was perfect for our family if you want it more sweet then add 1 or 2 tsps extra jam.
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Raw Banana Podimas / Vazhakkai Milagu Podimas / Valaikkai Milagu Poriyal / Raw Banana Pepper Fry

Vazhakkai Milagu Podimas 

Ingredients dry roasted and powdered

Black pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Coriander seeds - 1/2 tsp

Thur dal - 1 tsp

( Dry roast till colour changes,cool and grind to a semi coarse powder)

Other Ingredients

Raw banana / Vazhakkai - 1 large

( steam with the skin till cooked then peel off the skin and grate ,keep it aside)

Chopped onion - a handful

Slit green chilies - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry leaves few

Oil - 1 tbsp

Mustard seeds - 1 tsp

Method

Heat oil in a pan temper with mustard seeds.

Add chopped onions, curry leaves and green chilies sauté till color changes.

Add the steamed grated raw banana,salt and turmeric powder, gently mix till well combined.

Lastly add the ground spice powder and toss well.Switch off the store garnish with coriander leaves.

Best served as a side dish with rice.

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Nethili Karuvadu Chammanthi /Netholi Chammanthi / Dried Anchovies Chammanthi / Netholi Karivadu Chammanthi / Unakkameen Chammanthi / Dry Fish Chutney Powder / Dry Fish Chammanthi

Nethili Karuvadu Chammanthi

Ingredients

Dry Anchovies / Nethili karuvadu - 1 cup

( soak them in warm water for 10 minutes, this way they will soften and any sand will be removed from the fish, squeeze out and keep it aside)

Grated coconut - 1/2 cup

Small onions - 4 to 5

Curry leaves - one sprig

Tamarind a tiny piece

Salt to taste

Fried dry red chillies - 2

Red chilly powder - 1 & 1/2 tsp

( add more or less according to your spice level)

Coconut oil - 2 tbsp

Method

Take a mixi jar add all the above ingredients and pulse to a coarse mixture.

Heat coconut oil and add the ground mixture and in low flame fry till the mixture is dry, light brown and raw smell has disappeared.

Switch off the stove and mix the chutney with hot rice and enjoy.

Store it in fridge in a glass jar.

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Sambaram Recipe / Kerala Style Buttermilk / Kerala Style Spiced Buttermilk Recipe / Kerala Sambaram Recipe / Moru Vellam Recipe / Pacha Moru Recipe

Sambaram

Ingredients crushed to a coarse paste

Small onions - 3

Green chillies - 2

Coriander leaves chopped - 1 tbsp

Curry leaves - few

Ginger - 1 tsp

Salt to taste

Other ingredients

Thick sour curd - 2 cups

Water as needed to dilute

Method

Whisk the curd till smooth add water and the ground paste.

Mix well and rest for 10 minutes , do not filter and serve cold.

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Panchmel Dal Recipe / Rajasthani Panchratna Dal Recipe / Pancharangi Dal Recipe - Dal Recipes

Panchmel Dal

Tempering

Ghee - 3 tsp

Red chilly - 1

Jeera - 1/2 tsp

Hing - a generous pinch

Chopped garlic - 1

Red chilly powder - 1/4 tsp

( heat ghee in a pan and temper it above ingredients, pour the hot tempering into the dal and mix)

Ingredients pressure cooked till soft

Moongh dal - 1 tbsp

Channa dal - 1 tbsp

Thur dal - 1 tbsp

Urad dal with skin - 1 tbsp

Masoor dal - 1 tbsp

Salt to taste

Turmeric powder - 1/4 tsp

Water as needed to cook the dal

( Wash all the dals together and soak them for 30 minutes. Pressure cook along with salt and turmeric powder till soft)

Other ingredients

Chopped onion - 1/2

Chopped tomato - 1 big

Chopped coriander leaves for garnish

Ginger and Garlic paste - 1 tsp

Ghee - 1 tbsp

Oil - 1 tbsp

Black cardamom - 1, Bay leaf - 1 , Jeera - 1 tsp , Cloves - 3 , Red chilly - 1 ( whole spices)

Crushed kastoori methi - 1 tsp

Red chilly powder - 1/2 tsp

Coriander - powder - 1 tsp

Jeera powder - 3/4 tsp

Garam masala - 1/2 tsp

Method

Heat ghee and oil in a pan add the whole spices then add the onions anf fry till colour changes.

Add the ginger garlic paste and tomato fry till tomatoes are soft.

Add the dry masala powders , salt and kastoori methi, saute till raw smell as disappeared.

Pour the cooked dal and give a boil till thick and well combined, switch off the stove and add coriander leaves.

Pour the hot tempering on top of the dal mix and serve with rice or roti.

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Hariyali Fish / Hariyali FishTikka / Fish Hariyali Tikka Recipe / Fish Hariyali Tikka in Air Fryer - Air Fryer Recipes

Hariyali Fish

Ingredients ground to a thick paste

Mint leaves - a handful

Coriander leaves - a handful

Lemon juice  - 1 tsp

Green chillies - 6

( grind above ingredients to a smooth thick paste)

Ingredients for marination

Tilapia fish fillets - 2

( cut into medium size pieces)

Salt to taste

Pepper powder - 1 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Black salt - 1/8 tsp

Garam masala - 3/4 tsp

Lemon juice - 1 tsp

Jeera powder - 1 tsp

Curd - 2 tbsp

Ginger and garlic paste - 1 tsp

Besan - 2 tsp

Oil - 1 tbsp

Hariyali Fish Tikka

Method

Take a wide plate add the ground paste , marination ingredients and the fish. Apply the whole masala to all sides of the fish pieces. Make sure they are well coated both sides. Rest them for 30 minutes.

Line an aluminum foil on the air fryer base plate and spray some oil arrange the fish pieces and roast at 350. deg till cooked. In between turn the fish and spray some oil and cook till light brown.

Serve with mint chutney!

Note:

Each air fryer is different so temperature and cooking time may vary.

You can also make this on a tawa.

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Ragi Semiya Payasam Recipe / Ragi Vermicelli Payasam / Ragi Vermicelli Kheer - Payasam Recipes

Ragi Semiya Payasam

Ingredients

Cooked ragi semiya - 1/2 cup

( Cook according to the instruction given in the packet)

Milk - 3 cups

Brown sugar, white sugar or jaggery - 3 tbsp

( add more or less according to your taste)

Nuts fried in ghee - 2 tbsp

( I used cashew nuts , raisins and sara paruppu )

Desiccated coconut  or fresh coconut fried till brown in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Method

Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.

If you want a thin payasam then increase the milk quantity.

Serve hot.

Notes:

1. Once jaggery is added do not boil too much there are chances to curdle. Make sure there are no impurities in the jaggery.

2. Do not over cook the ragi otherwise they will turn sticky.

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Roti Jala Recipe / Malaysian Net Crepes / Net Pancakes / Jala Roti Recipe / Net Pancakes Recipe / Jaalar Appam Recipe / Roti Jaala Recipe

Roti Jala

Batter Ingredients

Maida - 1 cup

Egg - 1

Coconut milk - 1 cup

Salt to taste

Water as needed

Turmeric powder - 1/4 tsp

( But today i have given a twist by grinding a handful of mint and coriander leaves along with the coconut milk and filtered to make a green Roti Jala. I used 1/2 cup wheat flour and 1/2 cup maida and did not add turmeric powder If you are making it plain Roti jala then just add the above mentioned ingredients )

Jala Roti

Method

Take a bowl add the flour ,egg , salt and pour the green coconut milk and whisk until the batter is smooth and silky. Add water as needed to get a pancake consistency. Filter the batter to remove any lumps. You can also use a blender to mix the batter.

Take a plastic bottle make holes on the cap fill the batter into the bottle and close the cap. If you have a bottle with a nozzle even that will work.

Non stick pan works great for this recipe, heat a pan and squeeze the bottle to make a net like patter ( see picture). Wait till they are cooked do not flip , slowly fold them and remove from the tawa.

Repeat till all the batter is over. Serve with any gravy , today i rolled them with stir fried shrimp and enjoyed!

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Herbal Drink For Cholesterol / Biozen Tonic Recipe - Apple Cider Vinegar Garlic, Ginger, Lemon and Honey Syrup - Herbal Drink Recipe

Apple cider vinegar, Ginger,Garlic,Lemon juice and Honey drink

Ingredients

Ginger juice - 1 cup

( peel the ginger and chop into small cubes add some water and grind to a thick smooth liquid , filter and then measure the juice to 1 cup )

Garlic juice - 1 cup

( peel the garlic add some water and grind to a thick smooth liquid , do not filter then measure the juice to 1 cup )

Apple cider vinegar - 1 cup

Lemon juice - 1 cup

Honey - 1 cup

Method

Take a sauce pan add lemon juice, garlic juice, ginger juice and apple cider vinegar in low flame cook till the mixture reduces to 2 cups, switch off the stove and let cool completely.

Add honey and mix well , pour the syrup into a clean glass bottle and store it in fridge for a month.

How to drink this syrup?

Everyday morning in empty stomach mix 1 tsp of this syrup in warm water and drink. Drink for a month and check your LDL cholesterol level you will find the difference.

Note:

Sharing this recipe as it worked for me, if you have any health issues please check your doctor before consuming.

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Garlic Pepper Rice / Poondu Milagu Sadam - Rice Varieties

Poondu Milagu Sadam

Ingredients

Cooked rice - 2 cups

Salt to taste 

Pepper powder - 1 & 1/2 tsp

Curry and coriander leaves

Tempering

Coconut oil - 1 tbsp

Mustard - 1/2 tsp

Urad dal and Channa dal - together - 1 tsp

Jeera - 1/4 tsp

Chopped red chilly or Green Chilly- 1

Curry leaves few

Chopped onion - a handful

Chopped garlic - 8

Cashew nuts - 6 ( optional)

Method

Heat oil in a pan and temper it with above ingredients. Fry till onion and garlic is light golden brown.

Reduce the flame and add the rice , salt and pepper powder and toss well till combined.

Switch off the stove garnish with curry and coriander leaves and serve hot.

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Coconut Chutney with Onion / Onion Coconut Chutney - Chutney Recipes

Coconut Chutney with Onion

Ingredients

Grated coconut - 1 cup

Pottukadalai / Roasted gram dal - 1/2 cup

Green chillies - 6 to 8

( or add according to your spice level)

Chopped onion - a handful

Salt to taste 

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Red chillies - 2

Curry leaves few

Crushed garlic - 2

Method

Add a teaspoon of oil and fry green chilies and onion till color changes, cool and add it into a mixi jar.

Add coconut , salt and pottukadalai into the mixi jar , pour water and grind to a semi thick chutney. Transfer into a bowl.

Heat oil in a pan and temper with above ingredients and pour it into the chutney mix and serve with any tiffin.

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Red Poha Upma / Sigappu Aval Vegetable Upma / Red Aval Upma / Brown Rice Flakes Upma - A Quick And Healthy Breakfast Recipe

Red Aval Upma

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad and Channa dal - each - 1 tsp
Jeera - 1/4 tsp
Chopped cashew nuts - 6
Chopped ginger - 1/2 tsp
Chopped green chillies - 3
Curry leaves - few

Other ingredients

Red Poha/Aval - 1 & 1/2 cups
( Wash the poha in water and transfer it to a strainer.If your poha is thick then soak it in water for 2 minutes and strain out the water)
Salt to taste
Chopped onion - a hand full
Chopped vegetables of your choice - 1/2 cup
( I used peas,carrot,potato,coloured bell peppers)
Grated fresh coconut - 1 tbsp
Coriander leaves for garnish

Method

Heat oil in a pan and temper it with above ingredients.
Add onion and vegetables in medium low flame saute till vegetables are cooked.
Add salt and the washed poha in low flame mix till everything is well combined.
Lastly add the coconut and coriander leaves,mix well and switch off the stove.
Your quick Poha Upma is ready to serve.

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Ajwain Fenugreek Kalonji Drink / Homemade Ajwain Methi Kalajeera Drink - Herbal Drink Powder

Herbal Drink

Ingredients

Methi / Fenugreek seeds - 250 gms

Ajwain / Omam / Carom seeds - 100 gms

Kalonji / Karunjeerajam / Black cumin / Nigella seeds- 50 gms

Ajwain Kalonji Karajeera Drink

Method

Dry roast each ingredients separately till colour changes. Do not fry too much and burn them.

Cool the ingredients and grind to a smooth powder. store it in a clean bottle.

Take a glass of hot water add 1 tsp of the powder mix and drink after dinner. After consuming this drink do not eat or drink anything. I add only 1/2 tsp as its too strong for me.

Drink this for a month to see the result. If you are taking any medication please consult doctor before consuming. As this worked for me iam sharing.

Benefits of this drink

Removes toxins from your body, controls diabetes , helps in weight loss , cures constipation , reduces cholesterol.

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Sweet Kozhukattai / Poorna kozhukattai / Purnam Kozhukattai / Sweet Kolukattai - Ganesh Chathurthi recipes / Vinayaka Chathurthi Recipes

 

Sweet Kozhukattai

Ingredients for the dough

Sona masoori - 1 cup
Water-1 cup
Sesame oil-3tsp
Salt- a generous pinch

kolukattai

Method

Soak rice in water for 2 hours. Grind along with the water and little salt to a very smooth batter.

Pour the batter into a heavy bottom or non stick pan. In medium low flame keep stirring till the mixture is half cooked and forms into a soft dough.

Cover the mixture and leave it for 10 minutes. Now using your palm knead the dough to a soft dough, make sure there are no lumps.

Divide the dough into small balls, cover and keep.

Poornam Ingredients

Grated jaggery - 1/2 cup

Grated fresh coconut - 1 cup

Cardamom powder - 1/2 tsp

Purna Kolukattai

Method

In a heavy bottom pan mix the above ingredients , in low flame cook till the jaggery is melted and the mixture leaves the sides of the pan.

Do not cook the mixture till dry.Switch off the stove and while still warm make small balls and keep it aside.

Method to make the kolukattai / kozhukattai

Grease your palm and fingers with oil slowly shape the outer dough like a cup.

keep a teaspoon of the filling inside and close the cup.Seal the edges by pressing it tightly, pinch and fold to form a design.( see picture).

Steam the kolukattai for 5 to 7 minutes or till done, Serve them hot or warm.

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Guava Leaf Tea Recipe / Guava Tea Recipe / Guava Leaf Kashayam / Herbal Drink Recipe - How to Make Guava Tea?

Guava Leaf Tea

Ingredients

Water - 3 cups

Guava leaves - 4

Sweetener of your choice (optional)

Method

Pour water in a pan add the guava leaves and boil in lower flame till they are reduced to 2 cups.

Switch off the flame cover and leave it for a minute and filter the tea.

Add sweetener if you like mix and enjoy hot or cold!

Health benefits

This drink has lots of health benefits some are  Reduces Acne . Lowers Cholestrol , Good for diabetes, Wound healing.

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Beetroot Kolukattai / Beetroot Kozhukattai / Beetroot Modak - Ganesh Chathurthi Recipes

Beetroot Kolukattai

Ingredients for the dough

Idiappam flour - 1/2 cup
Water-1/2 cup 

(to grind the beetroot )

Beetroot - a handful

(grind beetroot with 1/2 cup of water and filter , boil the filtered juice)
Salt a pinch
Sesame oil-1/2 tsp

Method

Take a wide bowl put the flour,salt & oil.
Slowly pour the boiling juice mix it with a spatula till it forms to a soft dough.
Do not use hand it will be very hot. Cover & rest it for 5 minutes.

Now knead the dough well, divide the dough into equal size balls.

Grease your fingers shape like a small cup with the outer dough, Place a teaspoon of the filling , close it into half and gently press the edges to seal. Make sure there are no cracks.

You can also use a banana leaf to flatten the dough then place the filling and fold the leaf into half and press the edges to seal. Steam the kolukattai with the leaf.

Steam these modakam in a greased idli plates for 5 to 7 minutes or till done.

Cool the modakam & serve them.

Different kinds of fillings

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Ellu Pooranam

Ingredients for the filling

Sesame seeds / Ellu - 1/2 cup
Grated jaggery-1/2 cup
Coconut-1/4 cup
Cardamom-3 crushed
(I used dessicated coconut )
Water -1 tbsp

Method

Dry roast sesame seeds till its light brown, cool & dry grind to a coarse powder.
Take a pan add the grated jaggery, cardamom powder, grated coconut, water & sesame powder, keep mixing in low flame till the mixture thickens & leaves the sides of the pan.

Switch off the flame cool the mixture,while still warm divide it into equal size balls.

Panchakajjaya

Ingredients

Yellow moongh dal - 1/4 cup

( dry roasted till light golden brown and ground to a fine powder)

Grated jaggery - 1/4 cup

Grated coconut - 1/4 cup

( dry roast till moisture has evaporated, do not fry till brown)

Cardamom powder - 1/2 tsp

Cashew nuts and Raisins - together 2 tsp

( roasted in 1 tsp ghee till light brown)

Black sesame seeds - 1/2 tbsp

(dry roasted till they splutter, do not over fry and burn them)

Method

Take a bowl add all the above ingredients and mix till combined.

Offer this easy neivedyam to lord Ganesha.

Note:

a) You can use store bought rice flour to make this modakam.
b) Seal them well to make sure the filling doesn't come out while steaming.
c) Keep any filling of your choice.
d) Water ration depends upon the quality of rice,so add little by little to form a dough.
e) Always keep the dough covered to avoid drying.
f) Knead the dough well before making the modakam.
g) If your jaggery is not clean then dissolve it in water, filter & then use to make the poornam.

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Panchakajjaya Recipe / Pancha Kajjaya Recipe / How to make Panchakajjaya / Easy Ganesh Chaturthi Neivedyam Recipe / Neivedyam for Ganesh Chaturthi

Panchakajjaya

Ingredients

Yellow moongh dal - 1/4 cup

( dry roasted till light golden brown and ground to a fine powder)

Grated jaggery - 1/4 cup

Grated coconut - 1/4 cup

( dry roast till moisture has evaporated, do not fry till brown)

Cardamom powder - 1/2 tsp

Cashew nuts and Raisins - together 2 tsp

( roasted in 1 tsp ghee till light brown)

Black sesame seeds - 1/2 tbsp

(dry roasted till they splutter, do not over fry and burn them)

How to make panchakajjaya

Method

Take a bowl add all the above ingredients and mix till combined.

Offer this easy neivedyam to lord Ganesha.

For more Ganesh Chathurthi recipes click HERE

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Keerai Kootu / Keerai Kootu In Instant Pot / Moong Dal Spinach Gravy / Spinach And Coconut Dal - Instant Pot Recipes

Keerai Kootu

Ingredients

Mixed greens chopped - 2 cups
Washed split moongh dal - 1/4 cup
Salt to taste
Turmeric powder - 1/2 tsp
Water as needed to cook

Ingredients to grind

Fresh grated coconut - 1/4 cup
Jeera - 3/4 tsp
Green chilies - 2
Rice flour - 1 tsp ( optional)
or soaked rice 1 tsp this is used for thickening the dal

Tempering

Coconut oil - 2 tsp
Mustard and urad dal - each - 1 tsp
Red chilies - 1
Curry leaves few
Hing - 1/4 tsp

Keerai Kootu

Method

Add the washed moongh dal , keerai , salt, turmeric powder and salt into the instant pot.
Cook for manual mode 4 minutes once cooled down open the lid and mash it well.
Add the ground masala and cook in sauté mode for a boil. Switch off the instant pot.
Heat oil in a pan and temper it with above ingredients and pour it into the kootu.
Mix and best served with plain rice.

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