Dhaba Style Paneer Masala / Paneer Masala / Restaurant Style Paneer Masala - Paneer Recipes

Dhaba Style Paneer Masala

Tempering ingredients
Ghee - 1 tbsp
Oil - 1tbsp
Jeera/Cumin - 1/2 tsp
Cloves - 4
Cardamom slit opened - 4
Bay leaf - 1
Cinnamon stick - 1 piece
Red chillies - 3
Hing - 1/4 tsp
Peppercorn - 4
Crushed kastoori methi - 1/2 tsp
To marinate paneer cubes
Paneer/Indian cottage cheese cubes - 30
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander powder - 3/4 tsp
Oil - 2 tsp
( Saute it in a pan till all sides are slightly roasted,keep it aside)
Other ingredients
Roasted besan/gram flour - 1 tbsp
Crushed or grated tomatoes - 4 small
Chopped onion - 1/2
Ginger and Garlic paste - 1tsp
Kashmiri red chilly powder - 1/2 tsp
( this will give colour to your dish)
Cumin/Jeera powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Water as needed
Method
Heat oil and ghee in a pan temper it with above ingredients.
Add the onions and fry till light golden brown,this step is very important otherwise your dish will not give colour and will have a raw onion smell.
Now add all the dry masalas and the roasted besan.
Fry till raw smell has completely disappeared.
Add the ginger/garlic paste and saute for a minute.Add the crushed or grated tomatoes and fry till oil separates the masala.Add more ghee or oil if needed.
Pour water cover and cook till the gravy is thick.
Add the sauteed paneer and cook for 1 or 2 minutes.
Switch off the stove garnish with chopped coriander leaves and serve it with Roti.

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Dates Coconut Poli Recipe / Dates Poli Recipe / Date Obattu Recipe / Kharjoora Holige Recipe

Dates Poli

Filling Ingredients
Seedless dates - 30
Grated coconut - 1/4 cup
Cardamom -5
Poppy seeds - 1 tsp
Jaggery powdered - 3 tsp
( If the mixture is not that sweet then add jaggery otherwise just omit)
Method
Take a mixi jar grind coconut and cardamom.Do not add any water.
Now add the chopped dates and pulse it.Your mixture will look like a thick paste.
Remove it in a bowl and add the jaggery powder and poppy seeds.
Mix well grease your palm and divide it into 8 equal size balls.
Outer covering
Fine white rawa/chiroti rawa/fine semolina-1/2 cup
Maida/all purpose flour-1/2 cup
Salt a pinch
Turmeric powder-a pinch
Oil- 3tsp
Water- 1/2 cup ( add more if needed)
Method
Mix all above ingredients together,knead it to a soft dough.Keep it covered for 30 minutes.

Divide the dough mixture into eight equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook them with little ghee or oil spread on both sides and cook till its light brown on all sides.
Serve them hot.

Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.
d) Only ghee can also be used for frying the poli.
e) While grinding your mixture is water then just take a non stick pan and cook the mixture to thicken.Cool and make balls.
f) You can use only maida to make this poli,for healthy version you can make it with wheat flour.

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Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes

Tandoori Tofu

Ingredients for marination
Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Homemade tandoori masala - 1 & 1/2 tsp heaped
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces

 Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed

Tandoori Tofu

Method
Pat dry the tofu cubes well to remove extra water
Take a bowl add all the ingredients mentioned under marinate.
Mix well till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Line a baking tray with an aluminum foil grease it with some oil,arrange all the marinated cubes.
Bake it for 10 minutes at 400 deg.F then turn it other side apply some oil on top and broil it for another 5 minutes.
Each oven is different so time can vary.Watch it carefully so you don't end up burning.
Once done brush it with some melted butter,sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.
I broiled some onion and capsicum cubes in the same tray and served.

Below picture is pan fried Tandoori Tofu ,people who don't have oven can make it this way

Tandoori Tofu

Recipe for 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.

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Manathakkali Keerai Poriyal / Black Nightshade Stir Fry / Keerai Poriyal / Manathakali Keerai Poriyal

Manathakkali Keerai Poriyal

Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped Manathakkali Keerai/Black Nightshade - 1 small bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

Other recipes using Manathakkali keerai and seeds

a) Manathakkali Keerai Masiyal

b) Manathakkali Vathal 

c) Manathakkali Kulambhu 

d) Manathakali Keerai Rasam


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Prawn Pakora Recipe / Spicy Prawns Pakora / Shrimp Pakora / How to make Prawn Pakoda

Prawn Pakora

Ingredients for marination
Large prawns - 15
( clean and washed prawns chopped into small pieces)
Salt to taste
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin powder - 3/4 tsp
Chaat masala - 1/2 tsp
Crushed kastoori methi - 1 tsp
Lemon juice - 1 tsp
Chopped green chillies - 2
Chopped coriander leaves - 2 tsp
Chopped curry leaves few
Chopped mint leaves - 1 tsp
Chopped onions - a handful
Besan/Gram flour - 3 tsps heaped
Rice flour - 1 tsp
Corn flour - 1 tsp
Other Ingredients
Oil to deep fry as needed
Method
Take a bowl add all the ingredients mentioned under marinate.
Mix well and leave it for 20 minutes.If water needed add very little to make a thick dropping consistency mixture.Do not make it too thin, batter should be thick.
Heat oil in a pan drop the batter into the hot oil with a spoon.
In medium high flame deep fry till crisp and brown on all sides.
Remove it on a kitchen tissue.
Serve it with any dip or ketchup as an appetizer or tea time snack.

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Arisi Paruppu Sadam / Coimbatore Style Arisi Paruppu Sadam / Kongunadu Style Arisi Paruppu Sadam

Arisi Paruppu Sadam

Ingredients
Sona masoori rice-1 cup
Thur dal-1/2 cup
Water - 3 cups
Turmeric powder-1/2 tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-5
Tempering
Oil -6tsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Hing-1/4 tsp
Red chilles-6

Arisi Paruppu Sadam

Method
Heat oil in a pressure cooker temper it with above ingredients.
Add onions,curry leaves,tomato & garlic fry it till onions are light brown.Add the dry ingredients and saute for a minute.
Now add the washed rice and dal pour water and cook it till done.
Garnish with curry leaves and enjoy with any side dish you like.

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Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts

Stuffed Brussels Sprouts

Stuffing Ingredients
Peanuts - 3 tbsp
Grated coconut - 1/4 cup
Besan/Chick pea flour - 1 tsp heaped
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin seeds - 3/4 tsp
Garlic - 2
Oil - 1 tsp
(Roast peanuts till light brown now add the coconut and roast till its pale and water has evaporated.Add the besan and roast till raw smell has disappeared.Cool and transfer to a mixi jar.Grind it with other ingredients to a fine powder.Do not add water.Lastly mix the oil into this mixture and mix.Your filling is ready)
Other ingredie4nts
Brussels sprouts - 12
( make 2 slits on top to fill the stuffing,do not cut till the end.See picture)
Oil - 1 tbsp
Water very little to sprinkle for the Brussels sprouts to cook.

Stuffed Brussels Sprouts

Method
Tightly stuff the filling into each slit Brussels sprouts carefully without breaking them.
Heat oil in a pan arrange all the stuffed Brussels sprouts and roast it on all sides.Gently handle to turn each Brussels sprouts to cook the other side.
Sprinkle very little water cover and cook till they are brown on all sides.
Enjoy this as a starter or side dish for Roti or Rice.

Note:
Instead of pan fry you can spray some oil and bake it in oven.

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Akki Roti Recipe / Rice Flour Roti Recipe / Nugge Soppu Akki Rotti / Drumstick Leaves Rotti /Indian Bread With Drumstick Leaves

Akki Roti

Yields : 6
Ingredients
Rice flour - 1 & 1/2 cups
Salt to taste
Chopped moringa/Drumstick leaves - 1/2 cup
Chopped onion - a handful
Crushed garlic - 1 ( optional)
Chopped green chillies - 1
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp
Hot water as needed
Oil to cook
Method
Add all the above mentioned ingredients in a bowl except oil and water.
Slowly add hot water and make a thick dough.Divide into 6 small balls.
Grease a plastic sheet take a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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How to clean Vazhaipoo / How to clean Banana Flower / Plantain Flower / Banana Blossom

Banana Flower

Method
a) Grease your hand with some oil before you start to clean the banana flower to avoid staining your fingers and sticking to your hand.
b) Choose a fresh banana flower.
c) Remove the red petal and discard under the petal you will find row of flowers save them.Repeat this process till the flower becomes small.
d) Now take each flower from the bunch,remove the white cover and the stamen from the flower we will not be using this in our cooking ( see picture).
e) Put it in a bowl of water or buttermilk to prevent from changing colour.
f) Chop the flowers finely and cook.Cook the flowers while they are fresh.

Try out these recipes using Banana Flower

a) Vazhaipoo Kootu/Banana Flower Kootu

b) Vazhai Poo Kola Urundai / Banana Flower Kebabs 

c) Vazhai Poo moongh Dal Pulao 

d) Oats Vazhai Poo Usili

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Bread Rasmalai Recipe / Instant Bread Rasmalai / Easy Bread Rasmalai

Thank you all for the encouragement and continuous support ,today my website is stepping into its 11th year.Happy birthday www.sailajakitchen.org

Bread Rasmalai

Ingredients
White bread - 6 slices
Whole milk - 4 cups
Chopped nuts - 1 tbsp
( I used pistachio and almonds)
Sugar - 3 tsp or less
Saffron strings few
Cardamom powder - 1/4 tsp
Method
Pour milk in a heavy bottom pan boil till it slightly reduces.
Add sugar and boil for couple more minutes.
Switch off the stove add the saffron,nuts and cardamom powder.
Mix and keep it in the refrigerator.
Remove the crust and cut the bread slices using a round big cookie cutter arrange these on a plate.
Just before serving pour the cold milk mixture on top of the bread sprinkle some nuts on top and enjoy!

Note:
a) Always serve this sweet cold make sure your milk mixture is cold when serving.
b) Do not soak bread in milk pour the milk just before serving.
c) You can add almond flour to thicken your milk quickly.

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Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe

Shrimp Biryani

Ingredients for the rice
Water - Required amount
Basmati Rice - 1 & 1/2 cups
( soak rice in water for 30 minutes )
Salt to taste
Cardamom -1,Cloves - 2,Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Salt to taste
Oil- 1tsp
Method

Shrimp Biriyani

Boil around 6 to 7 cups of water in a large pot.Add the spices,salt & oil bring this to a nice boil.
Drain out the water from the soaked rice,add the rice to the boiling water.
In medium high flame cook till the rice is half cooked.
Now strain out the water.
Note:
Once your gravy is ready then start your cooking process for rice.We need to add the rice immediately to the gravy & put it in DUM.So make your gravy first & then the rice )

Ingredients for the marination
Prawn/Shrimp - 25 medium size
Salt to taste
Ginger & garlic paste - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
My biriyani masala - 1tsp
Curd - 1/4 cup
Method
Take a wide bowl add all the above mentioned ingredients.
Mix well & rest it for at least 30 minutes

Ingredients for the gravy
Oil - 2 tbsp
Ghee - 1 tbsp
Chopped mint & coriander leaves - a handful
Sliced onion - 1/4
Chopped tomato - 1 small
Slit green chillies - 8
Cloves - 2,Cardamom -2,Cinnamon stick - a small piece,Bay leaf -1,Star anise -1
Water - 1/2 cup

Shrimp Biriyani

Method
Heat oil & ghee in a pan add the spices.
Now add the onion & green chillies,fry till light brown.
Add the tomato,mint & coriander leaves fry till tomatoes are mashed.
Add the marinated shrimp & fry for 2 to 3 minutes in high.
Add water cover & cook till the gravy is semi thick.
Switch off the flame.

Garnish
Fried onion - 1 tbsp
Chopped mint & coriander leaves little
Lemon juice - 2 tsp
Ghee - 2 tsp

Shrimp Biriyani

Method
Take a wide thick bottomed vessel spread the gravy.
Now on top add the rice,spread evenly.Sprinkle the fried onion,lemon juice,mint & coriander leaves.
Close it with a tight lid & in very low flame cook for 10 minutes.
Make sure your lid if tight & don't let the steam go out.
Switch off the flame,mix gently & serve it hot with onion raita.

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Vegetable Jowar Upma Recipe / Jowar Upma Recipe / Jonna Upma / Cholam Upma / Sorghum Upma - Millet Recipes

Jowar Upma

Ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1/2 tsp
Curry leaves few
Chopped ginger -1/4 tsp
Slit green chillies - 4
Chopped onion - a handful
Chopped vegetables - 1/4 cup
( use any vegetable you like here i have used carrot,beans,peas)
Diced tomato -1 small
Salt to taste
Sorghum/Jowar/Jonna/Cholam - 1/2 cup
Water - 1 and 1/4 cup
Method
Wash and soak sorghum in water for 5 to 6 hours.
Take a pressure cooker add the drained sorghum pour water and a pinch of salt.Cook till its done.
Heat oil in pan and temper it with mustard,urad dal,channa dal.
Now add the onion,green chillies,curry leaves and fry till onions are transparent.
Add the vegetables and salt fry a minute ,sprinkle very little water for the vegetables to cook.
Now add the cooked sorghum/jowar and mix it gently till everything is well combined.
Switch off the stove and serve them hot.

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Sunnundalu / Urad Dal Ladoo / Urad Dal Laddu / Ladoo recipes

Urad Dal Ladoo

Ingredients
Whole Urad dal without skin -1 cup
(Dry roasted till light brown, cool and dry grind to a very fine powder)
Powdered Sugar- 3/4 or 1 cup
Cardamom - 3 (powdered)
Warm melted ghee required amount
Cashew nuts & Raisins fried in ghee - 1 tbsp
Method
Put all above mentioned ingredients together in a wide bowl except warm ghee,mix it well.
Now pour warm ghee little by little & roll it out into small tight balls.
Store it in an airtight container and enjoy!

Note:
a) Store bought urad dal can be used but make sure you have dry roasted till raw smell has disappered.
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Cauliflower Peratal / Cauliflower Milagu Pirattal / Cauliflower Pepper Fry / Cauliflower Piratal

Cauliflower Peratal

Ingredients dry roasted and fine powdered

Curry leaves - 2 sprigs

Fennel seeds/Somph - 2 tsp

Khus khus (white poppy seeds) - 2 tbsp

Black pepper - 2 tsp

Cinnamon - 1/2 " piece

Star anise - 1/2

Other ingredients

Cauliflower - 1 big

(cut into medium size florets)

Sesame oil - 1 tbsp

Cumin seeds/Jeera - 1/2 tsp

Garlic crushed - 10 cloves

Onion, sliced - 1

Salt to taste

Chopped tomato -1

Coriander leaves for garnish

Method

Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool,dry grind to a fine powder.

Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.

Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.

Once the tomatoes are cooked, add in the masala powder. Mix well till its well combined.

Add in the cauliflower and half a cup of water,cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked.

Switch off the flame and garnish with coriander leaves.

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Shahi Paneer Recipe / Shahi Paneer - Paneer Recipes

Shahi Paneer

Tempering ingredients
Bay leaf - 1
Whole pepper - 5
Cinnamon - a small piece
Cloves - 1
Shajeera - 1/4 tsp
Black cardamom -1
Oil - 2 tsp
Ghee - 1 tsp
Ingredients to be boiled
White onion - 1
Green chillies - 2
Cashew nut -12
Almonds - 6
Ginger - a small piece
Green cardamom -2
( Boil these ingredients in water for 5 minutes or till soft.Cool and grind it to a smooth paste, use a strainer and remove the puree.Keep it aside)
Other ingredients
Paneer cubes / Indian Cottage Cheese -15
Hot milk - 1/2 cup
Salt to taste
Saffron a generous pinch
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/8 tsp
Sugar - 1/4 tsp
Fresh cream - 1 tbsp
Method
Heat oil and ghee in a pan temper it with above  mentioned ingredients.
Now pour the cooked and ground paste and in low flame cook till raw smell has disappeared and oil has separated the pan.
Add all the dry masala powders ,sugar and cook for few more minutes,add the paneer cubes pour hot milk and some water if needed.
Cook till the gravy is thick switch off the stove,
Add cream and saffron mix and serve it hot with roti or rice.

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Salsa Recipe / Fresh Tomato Salsa Recipe / Easy Homemade Salsa / Raw Salsa Recipe

Salsa

Ingredients
Large ripe vine tomatoes - 4
Onion - 1
Coriander leaves/Cilantro - 1 small bunch
Lemon - 1
Sugar - 1/2 tsp
Salt to taste
Jalapeno - 1 small
Garlic - 4 cloves
Method
Take a food processor add all the above ingredients,pulse till desired consistency.Do not over blend.
Remove it in a bowl and serve immediately with tortilla chips.

Note:
a) Add or reduce the ingredients according to your taste.
b) Chopped green bell peppers can also be used to give a crunch in each bite.

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Masala Dosa Recipe / How to Make Masala Dosa / Potato Masala Recipe For Dosa / Filling For Dosa

Masala Dosa

Click HERE for dosa recipe

Ingredients for the filling ( Potato Masala)
Boiled and mashed potato - 1 large
Chopped onion - a handful
Chopped green chillies - 2
Chopped curry and coriander leaves - 1 tbsp
Frozen peas - 1/8 cup
Chopped ginger - 1/4 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice 3 drops
Tempering
Oil - 2 tsp
Mustard,Urad dal - together 1/2 tsp
Chopped cashew nuts - 6
Hing - a pinch
Method
Heat oil in a pan and temper it.
Now add the onion and green chillies fry till its light brown.
Now add ginger,few curry leaves and peas and saute for couple minutes.
Lastly add salt,turmeric powder and mashed potato mix well till everything is combined.
Switch off the stove add lemon juice and curry and coriander leaves.
You filling is ready for Masala Dosa.Place a spoon of masala inside crispy dosa fold and serve them with any chutney of your choice.

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Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

Palak Pakora

Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry

Pineapple Gojju

Ingredients for grinding
Oil - few drops
Urad dal - 1 tsp
Sesame seeds - 1 tsp
Channa dal - 1/2 tsp
Dhania/Coriander seeds - 1/4 tsp
Kashmir red chillies - 2
Methi seeds - 1/8 tsp
Mustard - 1/8 tsp
Freshly grated coconut - 1 tbsp heaped
( Heat oil in a pan add all above mentioned ingredients except mustard seeds and coconut.Fry till light brown,cool and grind it with mustard and coconut to a smooth paste.Keep it aside)
Other ingredients
Chopped fresh pineapple - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Diluted tamarind juice - 1/4 cup
Tempering ingredients
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Method
Take a pan pour water add some salt ,turmeric powder and pineapple chunks.Cook till its half cooked now pour the tamarind juice and cook it till done.
Now add the ground paste and jaggery pour water if needed and give a nice boil.
Heat oil in a pan and temper it with above ingredients.Pour the tempering into the cooked mixture.
Mix well and switch off the stove.
Best served with plain rice.

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Thaalagam Recipe / Thalagam Kuzhambu Recipe / Tirunelveli Thalagam

Thalagam

Ingredients fried and ground
Coconut oil - 1/2 tsp
Urad dal - 1 & 1/4 tsp
Channa dal - 1 & 1/4 tsp
Red chillies - 3
Hing - 1/2 tsp
Coconut - 6 tsp
Sona masoori rice - 1 & 1/2 tsp ( dry roasted till it changes colour)
White sesame seeds - 1 & 1/2 tsp ( dry roasted till its light brown)
Method
Heat oil in a pan and fry above ingredients till light brown.Cool and grind it to a smooth paste.
Tempering
Coconut oil - 3 tsp
Mustard - 1 tsp
Curry leaves few
Grated coconut - 2 tsp
Other ingredients
Mixed vegetables of your choice - 2 cups heaped cut into big cubes
( I have used Clutter beans,drumstick,yellow and white pumpkin,bottle gourd,chow chow,mochakottai,brinjal)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind juice from 1 small gooseberry
Jaggery - 1/8 tsp
Method
Take a wide pan pour very little water,salt,turmeric powder and all the vegetables.Cook them till its soft but still holds the shape.
Now pour the tamarind juice ,jaggery and the ground masala boil for couple minutes.
Heat oil in a pan temper it with above ingredients pour it into the gravy.
Mix and best served with Manjal Pongal/Yellow Pongal.

Note:
a) Do not over cook the vegetables,they should hold their shape.

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Manjal Pongal / Manja Pongal Recipe / Yellow Pongal

Manjal Pongal

Ingredients
Sona masoori rice - 1/2 cup
Toor dal - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1/4 tsp
Water - 2 cups or more depends upon the quality of rice
Method
Wash rice and dal put it in a rice cooker.
Add salt,turmeric powder and salt,pressure cook till done.
Best served with Thalagam.

Click HERE for Thalagam Recipe

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Corn Pulao Recipe / Sweet Corn Pulao / Corn Rice - Easy Lunch Box Recipes

Corn Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Cinnamon - 1 small stick
Green cardamom - 2
Black Cardamom - 1
Pepper -5
Bay leaf - 1
Shajeera - 1/2 tsp
Star anise - a small piece
Cloves - 3
Other Ingredients
Basmati rice - 1 cup
Water - 1 cup
Coconut milk - 1 cup
Frozen corn - 1/2 cup
( You can also use fresh corn)
Sliced garlic - 1
Slit green chillies - 2
Sliced onion - a handful
Mint leaves - few
Salt to taste
Method
Heat oil and ghee in a pressure cooker temper it with above ingredients.
Add the onion,mint,garlic and green chillies fry till onions change colour.Add the corn and saute for a minute.Add salt as needed.
Pour the coconut milk and water close it and pressure cook till done.
Serve it hot with ant curry or raita.

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Rava Kozhukattai Recipe / Rava Mini Kolukattai / Rava Ammini Kozhukattai Recipe / Sooji Kozhukattai Recipe

Rava Kozhukattai

Ingredients
Roasted Sooji/Semolina/Rava - 1/2 cup
Water - 1 cup
Salt to taste
Oil - 2 & 1/2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Jeera/cumin - 1/8 tsp
Hing - a generous pinch
Chopped green chillies - 2 small
Curry and coriander leaves for garnish
Grated coconut - 1 tbsp
Method
Dry roast rava in a pan till it slightly changes colour.Do not fry too much and burn them.
Boil water in a pan add 1/2 tsp of oil and some salt reduce the flame and add the sooji slowly and start mixing it.Make sure they don't form lumps.Cook till rava has absorbed the water.
Switch off the stove cover it with a lid and let it cool.While still warm slightly knead the dough.
Apply oil to your palm and roll out the mixture into small marble size balls.
Steam these ball for 2 to 3 minutes and keep it aside
Heat oil in a pan and temper it with mentioned above ingredients.
Now add the steamed ball and gently toss them.
Lastly add the grated coconut,curry & coriander leaves,give a quick stir and switch off the stove.
Serve them warm for breakfast or have it as a starter.

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Thinai Mushroom Biriyani / Foxtail Millet Biriyani / Millet Biryani- Millet Recipes

Thinai Mushroom Biriyani

Ingredients ground to a fine powder 
Cinnamon - a small piece
Cloves - 2
Cardamom - 2
Black stone flower/Kalpasi - a small piece
Star anise - 1 petal
Nutmeg powder - a pinch
Somph/fennel seeds - 1/8tsp
Other ingredients
Oil - 2 tsp
Ghee -1tsp
Foxtail millet/Thinai - 1 cup
Chopped mushroom - 1 cup
Sliced onion - a handful
Chopped tomato - 1 small
Ginger and garlic paste - 1/4 tsp
Crushed green chillies - 2
Chopped coriander and mint leaves together 1 tbsp
Salt to taste
Red chilly powder - 1/8 tsp
Turmeric powder - 1/8 tsp
Coconut milk - 1 cup
Water - 3/4 cup
Method
Heat oil and ghee in a pan add the powdered masala saute for a minute.
Add the sliced onion and mint leaves fry till its transparent.
Now add the tomato,crushed green chillies ,ginger/garlic paste and saute till raw smell has disappeared completely.
Add the mushroom,millet and all dry powders and fry,pour the water and coconut milk.Adjust salt and close the lid and cook in low flame till done.
Garnish with mint & coriander leaves and serve hot with raita.

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Lauki Soup Recipe / Bottle Gourd Soup / Dudhi Soup Recipe / Sorakkai Soup - Indian Soup Recipes

Lauki Soup

Ingredients
Bottle gourd / Lauki /Sorakkai- 1 small chopped
Yellow moongh dal -1 tbsp heaped
Salt to taste
Jeera /Cumin seeds- 1/2 tsp
Whole pepper - 1 tsp
Bay leaf - 1
Cinnamon - a small piece
Chopped onion - a handful
Chopped garlic - 3
Chopped coriander leaves - 3 tsp
Oil - few drops
Turmeric powder - 1/8 tsp
Method
Heat oil in a pressure cooker add all above ingredients and saute for couple minutes.
Pour water as needed,I used 4 cups of water,pressure cook till the vegetables are soft.
Using a masher mash the cooked ingredients and strain out the pulp using a sieve or blend it well with a a hand blender and filter.
Adjust seasoning and serve them hot.

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