Beetroot Poli Recipe / Beetroot Stuffed Indian Bread / Poli Recipe

Beetroot Poli

Yields :10 polis
Ingredients for the stuffing
Finely grated beetroot - 2 cups
Sugar - 1/4 cup heaped
Cardamom -8
Almonds - 15
Desiccated coconut - 1/4 cup
Ghee - 2 tsp
Method
Finely grate the beetroot or pulse it in mixi.Do not add water while grinding.
Add desiccated coconut,almonds & cardamom in a blender & make a fine powder.
Heat ghee in a pan add the grated beetroot & in medium high flame fry till raw smell has completely disappeared & cooked.
Now add the desiccated coconut/almond powder & give a quick mix.
Add the sugar & 1 tsp of ghee & fry till the mixture is dry & well combined.
Switch off the stove cool the mixture & divide into 10 equal size balls.

Beetroot poli

Ingredients for the outer covering
Maida / All purpose flour - 1 & 1/4 cup
Fine sooji/semolina - 1/4 cup
Ghee- 1tsp
Oil - 3 tsp
Water - 1/2 cup approximately
Salt a pinch
Other ingredients
Ghee as needed to fry

Method
Take a bowl add maida,sooji,oil,salt mix to resemble bread crumbs.
Now slowly add water little by little till you form a soft dough.
Cover & rest it for 10 minutes.Divide the dough to 10 equal size balls.
Grease a plastic sheet place the covering ball on top flatten it slightly,place a filling ball on top & cover it.Make sure its sealed well.
Apply oil to your fingers and evenly flatten it to a thin disc.You can also use a rolling pin to roll it.Make sure the stuffing doesn't come out.
Heat a tawa cook the poli with ghee till slight brown on both sides.
Serve them warm.

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Ginger Tambli Recipe / Shunti Tambli / Shunti Tambuli Recipe / Ginger Raita- Udupi Recipes

Ginger Tambli

Ingredients fried in oil
Oil - 1 tsp
Whole pepper - 1/2 tsp
Jeera/Cumin seeds - 1/4 tsp
Chopped ginger - 1 tbsp heaped
Grated coconut - 1/4 cup
Curry leaves few
( Heat oil in a pan and fry these ingredients till light brown.Cool add salt and grind to a fine thick paste)
Other ingredients
Thick Curd - 1 cup
Tempering ingredients
Oil or Ghee - 1/2 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies broken/ Mor Milagai/ Sun dried curd chillies - 1
Method
Pour curd into a bowl add the ground paste and whisk it well
Heat oil in a pan and temper it ,pour this into the curd mixture.
Mix and serve with plain rice.
Note:
Pepper can be replaced with green chilly or red chilly.
Make sure curd is not sour.

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Ragi Sweet Adai / Kezhvaragu Sweet Adai / Ragi Pancakes / Finger Millet Sweet Pancake

Ragi Sweet Adai

Yields : 6 Adai
Ingredients
Ragi flour / Finger Millet flour - 1 cup
( roast till its just warm this is optional)
Ripe banana - 1
Cardamom -4
Nutmeg - a pinch
Salt - a pinch
Grated coconut - 1/4 cup
Jaggery - 1/2 cup heaped
( reduce if you think its too sweet for you)
Oil and Ghee - as needed
Method
Take a blender /mixi jar add the jaggery,coconut,banana,cardamom,nutmeg and salt blend it to a smooth paste.Add very little water if needed.
Remove it into a bowl add the ragi flour and mix.Pour water little by little and mix till you get a thick batter consistency.
Heat a tawa add few drops of ghee and oil take a ladle of batter and spread it evenly cover it with a lid and cook it in low flame.Flip other side and add few more drops of ghee and cook.
Remove it on a plate and serve them hot.

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Omavalli Rasam / Karpooravalli Leaves Rasam / Ajwain Leaf Rasam - Indian Soup

Karpooravalli Rasam

Ingredients for tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/8 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 2
Diluted tamarind juice - 1/2 cup
Water as needed
Rasam powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped omavalli leaves - 15
Curry and coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and half of chopped karpooravalli leaves,saute till tomatoes are soft.
Now add the rasam powder,hing,salt,turmeric powder and tamarind juice,add water as needed.
Bring this rasam to a boil and switch off the stove.
Garnish with remaining karpooravalli leaves,curry & coriander leaves.
Note:
a) If you don't have rasam powder ready in your pantry just add crushed pepper & jeera.
b) Instead of chopping the leaves you can grind and add the paste to rasam.
c) This rasam is best remedy for cold and cough.

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Mango Salsa / Fresh Mango Salsa / Easy Mango Salsa Recipe - Mexican Salsa

Mango Salsa

Ingredients
Small ripe mango - 1
( skin removed and cut into small cubes)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped coriander leaves - 2 tsp
Red bell pepper/Capsicum - 2 tbsp
Chopped Jalapeno chilly or any kind chilly -1
Lemon juice - 1/2 of a lime
Salt to taste
Olive oil - 1tsp
Cumin powder - a generous pinch
Method
Take a wide bowl add all the above ingredients.
Mix gently till everything is well combined.
Serve immediately with tortilla chips or tacos.
Note:
There is no measurement for this recipe just add ingredients according to your taste.

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Chettinad Eral Chukka/ Chettinad Prawn Chukka Fry / Chettinad Style Prawn Fry / Shrimp Dry Fry

Chettinad Eral Chukka

Ingredients ground to a smooth paste
Red chillies - 2
Whole pepper - 1/2 tsp
Jeera/Cumin- 1/4 tsp
Fennel seeds/Somph - 1/2 tsp
Star anise petal - 1
Cloves -2
Cardamom -1
Cinnamon - a small piece
Black stone flower/Kalpasi - a small piece
Ginger and Garlic paste - 1 tsp
Curry leaves few
Tomato - 1 small
Turmeric powder - 1/4 tsp
Other ingredients
Oil - 3 tsp
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Prawns/Shrimps - 400 gms
Slit green chilly -1
Chopped onion - 1 small
Curry leaves few
Coriander leaves for garnish
Salt to taste
Method
Heat oil in a pan temper it with mustard seeds,then add onion,curry leaves and green chillies saute till light brown.
Add the ground masala and saute till oil separated the pan and raw smell has disappeared.
Now add the washed cleaned prawns mix well pour little water,salt as needed cover and cook.
Remove the lid and fry till its dry lastly add 1tsp of coconut oil some curry and coriander leaves.
Best served as a side dish for rice.

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Tandoori Masala Recipe / Homemade Tandoori Masala Powder / Tandoori Masala Spice Mix Recipe

Tandoori Masala

Ingredients
Dry long red chilies - 20
Coriander seeds - 3 tbsp
Jeera/Cumin seeds - 2 tbsp
Black peppercorns - 1 tbsp
Fenugreek seeds/Methi seeds- 1 tsp
Cinnamon - 3" piece
Green cardamom - 7
Cloves - 7
Black cardamom - 2
Kasoori methi/Dry fenugreek leaves - 1 tbsp
Black salt - 1 tsp
Method
Dry roast all above ingredients ( except kastoori methi and black salt) till nice flavour comes out.
Switch off the stove and add kastoori methi and black salt.
Cool completely and dry grind to a fine powder.
Sieve it well to get a smooth powder.
Store it in a clean dry jar.Use as you need.

Courtesy; My friend

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Caprese Salad Recipe / Sliced Tomato Mozzarella Salad - Easy Salad Recipes

Caprese Salad

Ingredients
Fresh Mozzarella cheese - 7 slices
Tomato - 7 slices
Fresh basil leaves - 12 leaves
Salt & Pepper to taste
Extra Virgin olive oil as needed to drizzle on top

Caprese salad

Method

Take a tray arrange the cheese and tomato alternatively.
Place fresh basil leaves in between the slices.
Spring salt & pepper on top.
Lastly drizzle olive oil over the salad,serve it as an appetizer.

Sliced Tomato Mozzarella Salad

Note:

Some add balsamic vinegar to this salad for extra taste.

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Badam MIlk Powder / Homemade Badam Milk Powder Recipe / Instant Badam Milk Powder Recipe / Badam Malt

Badam Milk Powder

Ingredients
Badam flour / Blanched Almond flour or Powdered blanched almonds - 6 tsp heaped
( Bought almond flour from Costco))
Sugar powdered - 6 tsp
( reduce if its too sweet for you)
Cardamom powder - 1 tsp heaped
Pistachio powdered - 1 tsp heaped
Crushed saffron - 1/2 tsp
Sarapappu / Charoli/Chironji - for garnish
Milk as needed
Method
Take a mixi jar and powder sugar,pistachio,saffron to a fine dry powder.
Lastly add the almond flour and cardamom powder and run once to make sure the powders are all well combined.
Store this in a clean jar in fridge.

How to make Badam drink:
Heat 1 cup of milk add 1 tsp or as needed of the above badam powder and give a boil.
Add sugar if needed.
Switch off the stove add the chironji and serve this drink hot or cold.

Note:
Here i have used ready made almond flour if you don't have then soak almonds in hot water remove skin and pat them dry.Then dry roast in a pan to make sure there is no water,cool and dry powder the almonds.Your almond powder is ready.

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Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe / Tirumala Vada Recipe / Tirumala Temple Style Vadai recipe

Tirupati Vadai

Ingredients

Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry

Method

Soak dal in water for 5 hours. Drain out the water completely.
Grind the dal till a coarse very thick mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.

Note:

a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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Egg Pepper Roast / Muttai Milagu Varuval / Pepper Egg Fry / Egg Pepper Fry

Egg Pepper Roast

Ingredients dry roasted till light brown and grind to a fine powder
Coriander seeds/Dhania - 1/2 tsp
Pepper - 3/4 or 1 tsp
Jeera/Cumin seeds - 1/2 tsp
Cinnamon - a very small piece
Cloves -1
Fennel seeds - 1/4 tsp
Khus Khus - 1/8 tsp ( optional)
Other ingredients
Boiled eggs - 4
( make slits on all sides of the egg)
Sliced onion - a handful
Slit green chillies -1
Curry leaves few
Ginger and Garlic paste - 1/4 tsp
Salt to taste
Turmeric powder - 1/8 tsp
Tempering
Oil - 6 tsp
Mustard - 1/2 tsp
Red chillies broken -1
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,curry leaves,green chillies fry till onions are light brown add the ginger /garlic paste,salt and turmeric powder saute for a minute.
Now add the eggs and fry them gently.add the ground powder and mix till the eggs are well coated.
Sprinkle very little water and give quick mix,switch off the stove garnish with coriander leaves.
Best served as side dish for rasam or sambar rice.
Note:
The above spice level was perfect for our family adjust according to your comfort.

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Egg Drop Soup Recipe / How To Make Egg Drop Soup / Chinese Egg Drop Soup - Soup Recipes

Egg Drop Soup

Ingredients
Vegetable Broth or Chicken Broth - 4 cups
Corn starch - 1 tbsp
( Dilute it with little water this is used for thickening the soup,its totally optional)
Eggs beaten - 2
Salt & pepper to taste
Grated ginger - 1 tsp
Chopped spring onion - a handful
Soy sauce - 1 tsp

Egg Drop Soup

Method
Pour the broth in a sauce pan add the seasoning,few chopped spring onions,soy sauce and ginger.
Bring this to a boil now slowly pour the whisked eggs into the boiling broth and keep stirring using a fork or spoon and cook for a minute
If you want a thick soup then add the diluted corn starch and quickly mix it.
Switch off the stove garnish with spring onions and serve hot.


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Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack

Sarva Pindi

Yields:7
Ingredients
Rice flour - 1 cup heaped
Salt to taste
Channa dal - 1/8 cup
( soak it in water for 1 hour)
Roasted sesame seeds - 1 tbsp
Roasted and crushed peanuts - 1/4 cup
Chopped coriander leaves - 1 tsp
Curry leaves chopped few
Chopped onion - 1 tbsp
Chopped or grated ginger - 1/4 tsp
Chopped green chillies - 2
Cumin/Jeera - 1tsp
Red chilly powder - 1/2 tsp
Water as needed
Oil to deep fry

Sarva Pindi

Method
Take a bowl add all above mentioned ingredients.
Slowly add water and make a soft dough.
Divide the dough into equal size balls.
Mean while heat oil in a pan,take a small plate place a ball of dough, press and spread the dough into a semi thin disc.( see picture)
Make holes all around the chekka/disc when the oil is hot slowly slide the plate into the oil.
Wait for couple minutes and slowly release the chekka/disc using a knife from the plate.Remove the plate from the oil.
Deep fry these chekka till crisp and light brown on both sides in medium high flame.
Remove it on a kitchen tissue and enjoy this crispy snack with your tea.

Note:
a) If you are not comfortable to put the plate in oil just spread it on a plastic sheet lift from the sheet and slowly slide it into the oil.
b) All ways deep fry in medium high heat.
c) Some add spring onions too for extra flavour.

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Sweet Mixed Fruit Pachadi Recipe / Kalyana Sweet Pachadi Recipe / Sweet Fruit Relish

Sweet Fruit Pachadi

Ingredients
Chopped fruits of your choice - 1 & 1/2 cups
( I used apple,green seedless grapes,orange,pineapple)
Honey - 1 tsp
Chopped cashew nuts - 2 tsp
Raisins - 2 tsp
Tomato crushed- 1
Sugar - 1/2 cup
Water - 1/2 cup
Rose essence or Pineapple essence - few drops
( I used pineapple essence)
Red food colour - a pinch ( optional)
Method
Crush one tomato and keep it aside.
Boil water and sugar once the sugar has melted add the crushed tomato and cook.
Cook till the mixture has come to a semi thick jam consistency mix in the food colour and switch off the stove.Let this cool completely.
Add the nuts,fruits,essence & honey mix well and rest it for 2 hours.
Your sweet fruit pachadi is ready to serve,

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How to make Sugar Cane Juice at home / Homemade Sugarcane Juice / Karumbu Juice

Sugarcane Juice

Ingredients
Fresh sugarcane - 1
Lemon juice -2 tsp
Ginger a very small piece
Water as needed

Sugarcane Juice

Method
Wash the sugarcane well and wipe it.
Break into long pieces now using a sharp knife or sugarcane peeler remove the outer layer.
Chop the sugarcane into very small pieces.Put these pieces inside a blender/mixi.
Do not put big pieces into your blender,your blender may break.
Add the ginger pieces and little water.
I used the extract juice option and removed the juice.
Filter the juice using a fine strainer.I filtered second time using a clean cloth to get a clear juice.
Add lemon juice mix and serve immediately.

Note:
a) Chop the pieces into small pieces otherwise your blender will stop working.
b) Filter twice to get a clear juice.

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Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

Gojjavalakki

Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

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Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe - Diwali Recipes

Adhirasam

Ingredients
Ready made store bought fine rice flour - 1 cup

( Do not use Idiappam flour)
Jaggery - 1/2 cup
Water - 1/4 cup
Cardamom -4
Dry ginger powder - 1/4 tsp
Ghee - 1 tsp
Oil to deep fry

Adhirasam

Method
Take the store bought rice flour in a bowl,sprinkle water little by little.
Using your fingers mix the rice flour till it resembles like bread crumbs..When you press the flour it should hold the shape ( see picture).
If you break the flour they should crumble easily.Then your flour is in right consistency.
Take a mixi jar add the cardamom ,dry ginger and rice flour.Powder them finely and then sieve it well to get a smooth powder.
Your rice flour is ready to use.Always keep the flour covered to retain its moisture content..

Adhirasam

Method 
Take a pan add jaggery and water boil till jaggery has dissolved.
Now filter the syrup to remove any impurities.
Bring this syrup to a nice boil,keep a small plate pour some water water in it.
Pour a drop of syrup into the water if you are able to form a soft ball ( see picture) then the consistency is right.

Adhirasam

Method
Switch off the stove and pour the syrup into the rice flour,keep mixing till it forms to a soft slightly flowing consistency.If you still have some left over syrup save it for some other recipe do not add all the syrup.
Cover this mixture in a closed container and keep it at room temperature overnight.
Next day divide the dough into small balls,grease a sheet with ghee and press these balls to a flat semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladles to remove excess oil.
Store it in a air tight container and enjoy!
Note:
a)Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
b) Poppy seeds or sesame seeds can be added to the flour for extra taste.
c) Do not flatten the adhirasam very thin, otherwise while frying it becomes crisp or will break.
d)Flip immediately once it rises in oil. Do not deep fry till dark brown, otherwise your adhirasam will become hard.

Adhirasam

Click HERE for traditional method of making Adhirasam.

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Mixed Nuts Burfi / Nuts Burfi Recipe / Easy Diwali Recipes - Healthy Burfi Recipe

Mixed Nuts Burfi

Ingredients
Almonds/Badam-1 cup
(I used the whole almonds with skin)
Unsalted pistachio-1 cup
Macadamia -1 cup
Sugar-2 & 1/2 cups
Water-1 cup
Ghee-2 cups
Method
Dry roast all the nuts separately till its slightly warm,do not burn the nuts.Cool and dry grind to a fine powder,keep it aside.
Dissolve sugar in water,bring it to a boil.Once you have got the 1 string consistency add the powdered nuts.
Reduce the flame and mix it well.Once it starts to thicken slowly add the ghee.Mix till the mixtures leaves the sides of the pan,pour it into a greased tray.
While still warm cut into desired shapes & enjoy!!!!!
Note:
a) Use any combination of nuts of your choice.

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Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.

Quinoa Thattai

Ingredients
Rice flour - 1 & 1/2 cups
Red quinoa - 1/2 cup heaped
( Dry roast & powder it fine)
Salt - 1 tsp heaped or to your taste
Red chilly powder - 1 tsp heaped
Hing - 1/2 tsp
White sesame seeds - 1 tbsp
Coarsely powdered peanuts - 2 tbsp
Melted butter - 1 tbsp
Water - 1 cup approximately
( Add if needed more)
Chopped curry leaves - 15
Other Ingredients
Oil to deep fry

Quinoa Thattai

Method
Take a bowl add all the above mentioned ingredients except oil & water.
Add water little by little to form a semi soft dough.Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps to fry evenly.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight container.
Note:
a) Soaked channa dal & garlic can be added for extra taste.


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Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes

Thinai Salad/Foxtail Millet salad

Ingredients
Cooked Thinai / Fox tail millet - 1/4 cup
Chopped onion -  a handful
Chopped green apple - a handful
Chopped capsicum - 1 tbsp
Chopped green chillies - 1
Chopped carrot - a handful
Chopped coriander leaves - 2 tsp
Chopped almonds or nuts of your choice -6
Chopped dates - 2
Pomegranate - 1/8 cup
Olive oil - 2 tsp
Lemon juice - 1 tbsp
Salt & pepper to taste
Roasted and powdered jeera / cumin - a generous pinch
Method
Take a wide bowl put all the above ingredients.
Gently mix to make sure everything is well combined.
Serve immediately.
Note:
Use your creativity to make your salad more interesting.

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Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

Palak Keerai Chutney

Ingredients to be cooked with very little water till soft

Chopped palak- 2 cups

Green chillies -2

Chopped onion-1tsp

Salt to taste

Turmeric powder -1/8tsp

Tempering

Mustard - 1/4 tsp

Jeera - 1/4 tsp

Urad dal -1/4tsp

Red chillies-2

Curry leaves -little

Crushed garlic-3

Hing-a pinch

Oil-2tsp

Method

Take a pan pour very little water & add all the above mentioned ingredients.

In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).

Switch off the stove,cool the mixture completely,blend it to a smooth paste.

Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.

Serve this yummy chutney with plain rice.

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Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

Thoothuvalai Keerai Thuvaiyal

Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

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Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

Semiya Upma

Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli saute for a second and then add the boiling water . Mix well and cover it with a lid and cook in low flame till done.
Switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding vegetables then add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma

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Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Pineapple Rasam

Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

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Vazhakkai Podi / Valaikai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble

Vazhakkai Podi

Ingredients
Raw banana/Vazhakkai - 1
Red chillies - 3
Urad dal - 1 tsp heaped
Thur dal - 1 tsp heaped
Salt to taste
Hing - 1/8 tsp
Oil - a drop
Method
Roast the raw banana in flame till dark or boil them with skin in a pressure cooker.
Cool and peel out the skin.Chop into small pieces or grate it.
Heat a drop of oil in a pan and roast urad dal,thur dal and chillies till light brown.switch off the stove and add salt and hing.
Cool and make a coarse powder lastly add the banana pieces and pulse once.
Add few drop of sesame oil and podi to hot rice mix and enjoy!

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