My recipe in Palaipoo Magazine

 My recipe in Paalai poo Magazine (page 31,32,33) by Arizona Tamil Sangam, Thanks for the organizers who made it happen....

https://f76d38cf-a772-4d75-b574-258096ec44c5.filesusr.com/ugd/6eda96_a5dd553413754c59bbff36689101fbad.pdf?fbclid=IwAR2mxPROkG4MVZrqCiNx6L8dPVxUxEopS6SoPWZJJe041ByPDyOIMpsnVO4

Milk Powder Burfi / Milk Powder Barfi / Easy And Quick Milk Powder Burfi / Milk Sweet

Milk Burfi

Ingredients

Nestle everyday milk powder - 4 cups
Sugar - 1 cup
( you can powder the sugar and then add too)
Milk - 1 cup
Ghee - 1/2 cup
Cardamom powder - a generous pinch
Chopped nuts of your choice - 4 tsp
( i used pistachio, melon seeds and chironji )
Rose essence - a drop ( optional)

Milk Burfi

Method

Grease a tray with ghee and keep it aside.
Take a non stick pan add ghee, milk and sugar mix it for a minute.
Add the milk powder and mix in low flame till there are no lumps.
Keep the flame in medium high flame and continue mixing till the mixture thickens and leaves the sides of the pan ( approximately 8 minute).Do not cook in high flame.
Once the mixtures has formed a soft dough switch off the stove. Add rose essence if using and mix.
Transfer it to the grease tray and spread it evenly.
Sprinkle the nuts and cardamom powder on top and gently pat it.
Cool the burfi completely ( i kept it in fridge for 10 minutes) and then cut into desired shape and enjoy!

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Dragon Fruit Milk Shake / Dragon Fruit Shake - Easy Milkshake Recipe

Dragon Fruit Milkshake

Ingredients

Dragon fruit pulp - 1/2 cup

Chilled milk - 1 cup

Chopped dates - 1

(You can replace with sugar add as needed)

Method

Take a blender add all the ingredients and blend to a smooth milkshake.

Pour it into a glass and serve chill!

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Green Chilli Chutney / Pachi Mirapakaya Pachadi / Pachai Milagai Pachadi / Andhra Style Green Chilli Chutney

Pachi Mirapakaya Pachadi

Ingredients

Slit spicy green chilies - 30

Salt to taste

Jaggery - 1/2 tsp

Thick tamarind juice - 2 tbsp

Methi seeds - 1/2 tsp

Cumin seeds - 1 tsp

Chopped onions a handful

Oil - 1 tbsp

Method

Heat oil in a pan add methi seeds and cumin seeds fry till colour changes, transfer to a bowl.

In the same pan add some oil add the green chillies and salt , in low flame fry till they change colour.

Cool and add the chillies, methi, cumin, tamarind juice and jaggery into a mixi jar and grind to a coarse texture. Transfer into a bowl and add the chopped onions and mix well.

Mix with hot rice and enjoy!

Note:

If the green chilies are wet or not slit while frying be careful they may explode.

Adjust jaggery and tamarind juice according to your taste.

This pachadi is very spicy so add some sesame oil while mixing with rice.

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Pani Varagu Ven Pongal / Panivaragu Arisi Pongal / Proso Millet Pongal / Panivaragu Pongal - Millet Recipes

Pani varagu Pongal

Tempering ingredients

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

Other ingredients

Pani varagu arisi / Proso millet - 1 cup
Yellow moongh dal - 1/4 cup
( Today i have used split yellow moong dal with skin)
Water - 4 cups
Salt to taste
Turmeric powder - 1/4 tsp

Method

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

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Kadugu Kulambu Recipe / Aavala Pulusu Recipe / Mustard Gravy Recipe - A Simple Healthy Kulambu Recipe

Kadugu Kulambu

Ingredients dry roasted and powdered

Mustard seeds - 1 tsp (heaped)

Pepper - 1 tsp

Jeera / Cumin - 1/2 tsp

Methi / Fenugreek seeds - 1/4 tsp

( Dry roast all above ingredients till they splutter, do not over fry and burn them. Cool and dry grind to a fine powder. Keep it aside)

Other ingredients

Sesame oil - 6 tsp

Chopped onion - a handful

Chopped garlic - 6

Curry leaves few

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Jaggery - a pinch ( optional)

Diluted tamarind juice - 1 cup

Method

Heat oil in a pan add onion, garlic and few curry leaves add some salt and fry till onions changes its colour. Add the dry masala powders and sauté for a minute.

Pour the tamarind juice and in low flame cook till oil separates the gravy.

Add the dry roasted and powdered masala and jaggery mix well and switch off the stove.

Garnish with curry leaves and enjoy with hot plain rice.

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Red Coconut Chutney For Idli and Dosa / Red Coconut Chutney / Kerala Style Coconut Chutney - Chutney Recipe

Kerala Red Coconut Chutney

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup
Red chilly powder - 3/4 cup
Kashmiri chilly powder - 1/4 tsp
Salt to taste
Small onion - 2
Ginger a very small piece
Curry leaves - 5
Tamarind - a small piece

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Chopped onions - 1 tsp

Method

Take a mixi jar add all the above mentioned ingredients add some water and grind to a smooth paste.

Heat oil in a pan and temper it with above ingredients. Once the onions are light brown pour the ground chutney.

Mix well till raw smell disappears, do not boil the chutney.

Switch off the stove and enjoy with Idli or Dosa.

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Gur Papdi Recipe / Gol Papdi Recipe / Sukhdi Recipe / Gujarati Gol Papdi Recipe - A Gujarati Sweet Recipe

Gur Papdi

Ingredients

Melted Ghee - 3/4 cup

( I used only 1/2 cup)

Wheat flour - 1 cup

Grated clean jaggery - 3/4 cup

Cardamom powder - 1/8 tsp

Sliced almonds - 1 tbsp

Gol Papdi

Method

Add ghee and wheat flour in a pan in low flame roast till nice aroma comes out and has changed its colour to light brown. Make sure the raw smell has completely disappeared . Switch off the stove and place it on a counter top.

Let this mixture cool for few seconds and add the cardamom powder and jaggery , mix well till combined.

Pour the mixture immediately into a greased tray , even the top using a spatula , sprinkle the almonds on top and press gently.

While still warm cut into desired shape and enjoy!

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My recipe picture in NDTV Food website

 My recipe picture  in NDTV Food website 

1. https://food.ndtv.com/food-drinks/andhra-style-beans-kudumulu-a-scrumptious-steamed-rice-cake-for-a-healthy-snack-2631890

2. https://food.ndtv.com/food-drinks/thoothuvalai-recipes-boost-immunity-with-thoothuvalai-solanum-trilobatum-2199876?fbclid=IwAR36oMpsLTmDr3INR6U0wR10MkGuJRXONPBdCoeNx4h6XZdYoF4V0PDLEVM

Varagu Mint Sevai / Kodo Millet Mint Sevai / Millet Mint Sevai / Varagu Sevai Mint Upma / Kodo Millet Mint Upma - Millet Recipes

Varagu Mint Sevai

Tempering

Oil - 4 tsp

Mustard - 1 tsp

Urad dal and channa dal together  - 1 tsp

Cashew nuts - 6

Curry leaves few

Ingredients ground to a smooth paste

Mint leaves and Coriander leaves together - a handful

Green chillies - 6

Ginger and garlic paste - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

( add very little water and grind to a thick smooth paste)\

Other ingredients

Kodo millet / Varagu sevai - 1 cup ( heaped)

( cook according to the instruction on the pack and keep it aside)

Chopped onions - 1/8 cup

Lemon juice - 1 tsp

Method

Heat oil in a pan and temper it with above ingredients. Add onions and fry till colour changes.

add the ground paste and fry till oil separates the masala , reduce the flame add the cooked kodo millet sevai and gently mix till well combined.

Switch off the stove add lemon juice and few curry leaves mix and enjoy hot!

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Moongil Arisi Idli Recipe / Bamboo Rice Idli Recipe - Healthy Idli Recipes

Moongil Arisi Idli

Ingredients

Bamboo rice / Moongil Arisi - 1 cup

Idli rice - 1 cup

Urad dal with skin - 1/2 cup

Thick poha / Aval - 1/2 cup

Methi seeds / Fenugreek seeds - 1/2 tsp

Salt to taste

Method

Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.

Wash and soak idli rice and aval together for 4 hours.

Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.

Grind urad dal and methi to a fluffy thick batter.

Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.

Next day beat the batter once if the batter is very thing add some water to get the right consistency.

Grease idli plates with oil and pour a ladle of batter and steam till cooked.

Enjoy with chutney or sambar.

With the same above batter you can make Dosa and Uttapam

Moongil Arisi Uttapam

Moongil Arisi Dosa

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Uppudu Pindi Recipe / Rice Flour Dry Upma Recipe / Andhra Uppudu Pindi Recipe / Uppidipindi Recipe / Maha Shiva Rathri Special Recipe / Telangana Recipes

Uppudu Pindi

Ingredients

Rice flour - 1 cup

Water - 1 cup

( do not add more water then the consistency of the upma will change)

Ghee - 2 tsp

Salt to taste

Chopped coriander and curry leaves - few

Slit green chjillies - 4

Chopped ginger - 1/2 tsp

Sliced onions - a handful

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal and channa dal - 1 & 1/2 tsp each

Jeera - 1/4 tsp

Peanuts - 2 tsp

Red chillies - 2

Method

Take rice flour in a bowl add ghee and mix till they resemble bread crumbs. This step is important when added into the water they will not form lumps and the upma will be soft , keep it aside.

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

Add the onion, ginger, green chillies and curry leaves sauté till onions changes colour.

Pour water add salt and bring to a boil , reduce flame and slowly add the rice flour and mix briskly till they are crumbled and dry.

Cover with a lid and in low flame cook for couple minutes by mixing in between.

Switch off the flame and garnish with coriander leaves and serve hot

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Lemon Peel Thokku Recipe / Lemon Skin Pickle / Lemon Peel Pickle / Easy Lemon Peel Pickle / Instant Lemon Peel Pickle Recipe - Pickle Recipes

Lemon Peel Thokku

Ingredients

Lemon peel coarsely  ground - 2 cups

( do not add any water for grinding)

Green chilies coarsely crushed - 10

Red chilly powder - 3 tsp (heaped)

Turmeric powder - 1 tsp

Salt to taste

Dry roasted and powdered mustard seeds - 1 & 1/2 tsp

Dry roasted and powdered methi seeds - 1 tsp

Jaggery - a pinch

Tempering

Mustard seeds - 2 tsp

Curry leaves - few

Sesame oil - 7 tbsp

Hing - 1 tsp

Method

Heat oil in a pan and temper it with mustard seeds, hing and curry leaves , switch off the stove and add the ground lemon peel, green chillies, salt, all dry powders and jaggery.

Mix well till combined , cool and store in a clean jar in fridge.

Enjoy with  curd rice.

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Gujarati Khichu Recipe / Khichu Recipe / How to make Gujarati rice khichu recipe / Gujarati Khichu

Khichu

Ingredients

Rice flour - 1/2 cup

Water - 1 & 1/2 cups

Salt to taste

Crushed ajwain - 1/8 tsp

Jeera - 1/2 tsp

Chopped green chilies - 1

Baking soda - 1/8 tsp

Peanut oil - 2 tsp to drizzle on top of the Khichu

Pickle masala as needed to sprinkle on top

Gujarati Khichu

Method

Pour water in a pan add the salt, green chillies, ajwain, jeera and baking soda, boil for a minute.

Reduce the flame and add the rice flour gradually and using a wooden spatula stir  till all the water is absorbed and there are no lumps and it forms a soft mixture.

Cover with a lid and simmer for 2 to 3 minutes till the mixture is cooked well and switch off the stove.

Just before serving pour peanut oil on top sprinkle pickle masala and serve hot.

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Mappillai Samba Dosa Recipe / Mappillai Samba Arisi Dosa / The Bridegroom’s Samba Rice Dosa - Dosa Recipes

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

Wash & soak rice for 8 hours or overnight and urad dal and methi together for 3 hours.

Grind the rice to a smooth thick batter and transfer into a bowl. Grind urad dal to a smooth fluffy thick batter. Add salt and mix both the batters till combined. Cover and rest to ferment over night or for 8 hours.

Next day if the batter is very thick add some water & dilute.

Heat a tawa pour a ladle of batter, spread it to a thin circle, pour oil around the dosa and cook till crisp & light brown on all sides. Flip the other side and cook.

Serve with chutney or Idli Podi.

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Chettinad Poricha Kulambu Recipe / Poricha Kuzhambu Recipe / Poricha Kuzhambu Chettinad Style Recipe / Poricha Kulambu Recipe

Chettinad Poricha Kulambu

Ingredients to grind

Urad dal - 1 & 1/2 tsp 

Cumin seeds - 1 tsp ( heaped

Red chillies - 3

Rice - 1 tsp

Grated coconut - 2 tbsp

Method

Dry roast urad dal, rice, jeera and red chillies till colour changes, switch off the stove and add the coconut mix well. Cool add water and grind to a smooth paste, keep it aside.

Tempering

Ghee - 1 tsp

Oil - 1 tsp

Mustard seeds - 1 tsp

Red chillies - 1

Curry leaves few

Hing - a pinch

( heat oil and ghee in a pan and temper with above ingredients)

Ingredients to be pressure cooked

Thur dal - 1/2 cup

Diced tomato - 1 large

Turmeric powder

( Pressure cook till tomatoes are mashed and dal is cooked but holds its shape. Do not over cook till mashed )

Other ingredients

Chopped snake gourd - 1 medium size

( Cook the snake gourd with little salt and turmeric powder)

Salt to taste

Method

Take a pan add the cooked dal, snake gourd , ground paste add salt as needed and cook in low flame for 2 to 3 minutes till combined.

Switch off the stove and pour the hot tempering into the mixture and mix.

Best serve with hot rice.

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Azhagar Kovil Dosai / Azhagar Kovil Dosai Recipe / Azhagar Dosai Recipe / Alagar Kovil Dosai / Black Urad Dal Dosa Recipe

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

Wash and soak urad dal overnight and sona masoori for 3 hours. 

Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.

Add rice and grind to a smooth thick batter by adding water little by little.

Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.

Add the chukku, pepper, cumin , hing to the fermented batter and mix well.

Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.

Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.

Pour some ghee around and cook till crisp and light brown on all sides.

Enjoy with coconut chutney.

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Handvo Recipe / How to make Gujarati Handvo / Gujarati Handvo Recipe

Handvo

Tempering Ingredients

Oil - 3 tsp

Mustard - 1/2 tsp

Cumin 1 tsp

Sesame seeds - 2 tsp

Few curry leaves

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients, keep it aside)

Ingredients for the batter

Sona masoori - 1/4 cup

Channa dal - 1/2 cup

Thur dal - 3/4 cup

Sour curd - 1/4 cup

Salt to taste

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

ENO - 1/4 tsp ( heaped)

Grated lauki / Bottle gourd - 1 cup

Finely chopped green chilies - 4

Ginger and garlic paste - 1 tsp

Oil - 1 tsp

Gujarati Handvo

Method

Wash and soak the rice and dal in water for 3 hours, drain out the water, add it into a blender pour  water little by little and  grind to a semi coarse idli batter consistency.

Second method is dry grind the rice and dal using a coffer grinder to a semi fine coarse consistency. Add the lauki, salt and little water , mix well and let it soak overnight in fridge. Next day add remaining ingredients and bake.

Transfer the ground rice/dal mixture into a bowl and add all the above mentioned ingredients and half of the tempering, save the remaining tempering to pour on top of the baked handvo.

Mix quickly and pour it into a greased pan and bake at 350 deg .F for 45 minutes or till cooked and brown on top.

Each oven is different so temperature and cooking time can vary.

If you don't have an oven pour the mixture into a thick bottomed tawa and in low flame cook it on stove stove till both sides are brown and cooked.

Pour the remaining tempering on top , cool and cut into desired shape and serve with any chutney or sauce.

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Paneer Ghee Roast / Mangalore Style Paneer Ghee Roast - Paneer Recipes

Paneer Ghee Roast

Ingredients for grinding

Coriander seeds - 1 & 1/2 tsp

Whole pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Kashmiri red chillies - 4

Red chillies - 2

Methi / Fenugreek seeds - less than 1/8 tsp

Cardamom -1

Cinnamon - 1 small piece

Cloves -2

Ginger and garlic paste - 1tsp 

Tamarind paste or lemon juice -2 tsp

Turmeric powder - 1/2 tsp

Mangalore Style Paneer Ghee Roast

Method

Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown, Do not burn them.
Cool and put it into a blender add tamarind paste, salt, turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste. Keep it aside

Other Ingredients

Ghee - 1/4 cup

Oil - 1 tbsp

Curry & coriander leaves for garnish

Jaggery - 1/2 tsp

Chopped onion - 1/4 cup

Paneer cut into medium size cubes - 2 cups

Curd - 2 tbsp 

Paneer Ghee Roast

Method

Add some oil and fry paneer pieces till light brown on all sides and keep it aside.

Heat ghee in a heavy bottomed pan add the onion and little curry leaves and fry till its light brown.

Now add the ground paste and curd in medium low flame roast till ghee separates from the masala.

Pour little water to get a semi thick consistency , lastly add the jaggery and give a stir.

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

Best served as a side dish for Rice or Roti.

For more Paneer recipes click HERE

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Bhindi Do Pyaza / Easy Bhindi Do Pyaza / Dhaba Style Bhindi Do Pyaza - Easy Side Dish Recipes

Bhindi Do Pyaza

Ingredients

Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/2 tsp
Red chilies - 3

Other ingredients

Okra / Bhindi - 30
( cut into any size or shape)
Thinly sliced ginger strips - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
( make a puree)
Chopped onion - 1/2
Onions - 1 cup cut into big cubes
Salt to taste
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp

Dhaba Style Bhindi do Pyaza

Method

Heat oil in a pan add the cut okra, salt fry in medium high flame till all sides are light brown,
Reduce flame and add the diced onion and sauté till its translucent, remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and sauté.
Add the chopped onion and thinly sliced ginger strips sauté till onions are light brown.
Add the tomato puree and fry till raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water cover and cook till gravy is semi thick. Add the fried okra and onion mix well.
Lastly add the garam masala mix. and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.

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Kinnathappam Recipe / How to make Kinnathappam / Steam Cooked Rice Cake in a plate / Easy and Instant Kinnathappam Recipe / Kerala Kinnathappam Recipe

Kinnathappam

Ingredients

Sona masoori rice - 1/2 cup

( wash and soak it in water for 3 hours)

Semi thick coconut milk - 1 cup

( add more or less according to the consistency needed)

Sugar - 2 tbsp

( add more or less according to your taste)

Cumin - little to sprinkle on top

Salt a pinch

Kinnathappam

Method

Drain the water from the rice add it into a blender pour coconut milk and grind to a smooth batter. Do not add water for grinding use only coconut milk.

Pour more coconut milk if needed to get a semi thick pouring batter consistency.

Add salt , sugar and mix till dissolved , grease a pan with coconut oil and pour the batter.

Sprinkle some cumin seeds on top , cover with a lid or cover with a foil and make few slits on top , steam till cooked. When inserted a knife in the middle must come out clean.

Cool slightly loosen the edges using a knife , cut into desired shape and enjoy!

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Godumai Mavu Idiyappam / Wheat Flour Idiyappam / String Hoppers With Whole Wheat Flour / Healthy Wheat Idiyappam / Idiappam Recipe

Wheat Flour Idiyappam

Ingredients

Whole wheat flour/Godumai mavu-1 cup
(Put the wheat flour in a clean cloth , tie a knot & place it in a steamer.Steam this for 15 to 20 minutes in medium flame without whistle. Remove from the steamer & cool the flour, break it up so there are no lumps. Sieve this flour & now your wheat flour is ready to use. You can store the left over flour in fridge)
Salt to taste
Oil-1tsp
Boiling water-1 & little less than 1/4 cup

Godumai Idiyappam

Method

Take the flour in a bowl, add salt & oil , pour the boiling water little by little and make a soft dough.
Fill some dough into the idiyappam mould and press it on a greased plate & steam it for 8 to 10 minutes in medium flame.
Cool & eat it with sugar & coconut or with any gravy you wish.

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Mapillai Samba Puttu Recipe / Bridegroom Rice Puttu - Healthy Puttu Recipe

Mapillai Samba Puttu

Ingredients

Mapillai Samba rice / Bridegroom Rice - 1/2 cup

( wash the rice and soak it in water for at least 4 hours. Drain out the water and spread the rice on a clean towel for 15 to 20 minutes. Dry grind the wet rice to a semi coarse consistency ( sand texture).

Jaggery - 1 & 1/2 tbsp

( add more or less according to your taste, you can add sugar instead)

Salt a pinch

Grated coconut - 1/4 cup

Cardamom powder - 1/4 tsp

Fried cashew nuts in ghee - 1 tbsp

Ghee - 3 tsp

Method

Take the ground flour into a boil add a pinch of salt, sprinkle warm water little by little using your finger tips mix well.

When you hold the mixture with your fist they should hold the shape this is the right consistency.

Put the flour in a cloth fold and steam for 15 minutes or till cooked.

Transfer the puttu into a bowl and add the cardamom powder, ghee, fried nuts and coconut, mix and enjoy hot or warm.

Plain puttu can be enjoyed with Kadalai Curry too.

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