Thinai Adai / Foxtail Millet Adai / Millets Adai - Millets Recipes

Thinai Adai

Ingredients
Thinai arisi / Foxtail millet - 3/4  cup
Red quinoa -1/4 cup
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Yellow moongh dhal-1/8 cup
Red chillies - 4
Ginger-a small piece
Salt to taste
(Soak all the dals together for 3 hour and millet for minimum 6 hrs )
Method
First grind the millets to a coarse thick batter and transfer into a bowl.In the same jar grind the dals to a coarse thick batter,mix both together,add water if needed to get a thick pouring consistency.
Ingredients mixed into the batter
Chopped onion-1/4
Chopped curry leaves-little
Grated coconut - 2 tbsp
Salt to taste
Hing-a pinch
(Mix these ingredients into the ground batter)
Oil-to cook the Adai.
Method
Heat a iron tawa,pour a ladle of batter,spread it to a semi thick circle.
Pour a 1tsp of oil around the adai & little at the center.
In medium flame cook the adai till its crisp & brown on all sides.
Serve it hot with any chutney you like.

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Milagai Killi Potta Sambar / Killi Potta Sambar / Quick Sambar Recipe

Killi Pota Sambar

Ingredients for tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Channa & Urad dal -1/2 tsp each
Hing - 1/2 tsp
Red chillies cut into bits - 5
Other ingredients
Sliced onion - 1 small
Cubed tomato - 2
Curry leaves few
Diluted tamarind juice - 1 cup
Cooked and mashed toor dal - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Coriander leaves for garnish
Method
Heat oil in a pan temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Pour the tamarind juice,add the salt and turmeric powder boil till raw smell has disappeared.
Pour the cooked dal and add water as needed.Usually this sambar is a bit watery.
Once cooked switch off the stove garnish with coriander leaves and serve with plain rice.

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Crispy Smashed Potatoes Recipe / Smashed Potatoes./ Garlic Smashed Potatoes

Smashed Potato

Ingredients
Coloured baby potatoes - 15
Garlic Salt as needed to sprinkle on top
( if you don't have garlic salt then just grate fresh garlic and sprinkle salt on top )
Melted butter -1 tbsp
Olive oil as needed
Parmesan cheese 1 tbsp
Chopped fresh parsley or spring onions for garnish
Method
Wash and boil the potatoes until tender,do not remove skin.
Pre.heat oven to 400 deg F, take a baking tray drizzle some oil and arrange all the potatoes.
Using a potato masher or fork slightly press until flattened.
Sprinkle garlic salt on top and pour melted butter  on top of the potatoes and bake it for 15 minutes or till golden brown and crisp on both sides.
Each oven is different so temperature and cooking time will vary.
Remove from oven sprinkle parsley or spring onions and grated cheese.
Serve hot as an appetizer.

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Kalonji Tea / Nigella Seeds Tea / Onion Seed Tea / Immunity Booster Tea

Kalonji Tea

Ingredients
Kalonji seeds / Nigella seeds / Onion seeds - 1 tsp
Jeera / cumin - 1 tsp
Water - 1 cup
Honey/Palm sugar as needed ( optional)
Method
Take a sauce pan pour water add the kalonji and cumin seeds.
In medium low flame boil for 2 to 3 minutes and switch off the stove
Filter into a cup while warm stir in the honey and enjoy.

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Thengai Payasam / Arisi Thengai Payasam / Easy Payasam Recipe

Thengai Payasam

Ingredients ground to a semi smooth paste
Grated coconut - 1/4 cup
Rice -1 tbsp
( soak it in water for 30 minutes,i used sona masoori rice)
Cardamom - 4
( put all above ingredients in a mixi add some water and grind to a smooth mixture)
Other ingredients
Boiled milk - 1 cup
Jaggery - 1/4 cup heaped
( dilute jaggery in 1/2 cup water,filter and keep it aside)
Saffron few strings
Fried cashew nuts in ghee - 1 tbsp
Method
Take a pan add the ground rice/coconut/cardamom mixture pour 2 cups of water and in low flame cook till the rice is cooked.Add more water if needed.
Add the filtered jaggery and cook for 2 to 3 minutes.
Switch off the stove add the saffron strings and the fried cashew nuts,
Once the mixture is cooled pour the milk mix and serve.

Note:
a) Do not add milk when the mixture is hot they may curdle.
b) Grind rice/coconut to a semi smooth mixture.
c) If you want too sweet then add more jaggery.

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Tomato Dosa / Thakkali Dosa - Dosa Recipes

Tomato Dosa

Ingredients
Sona masoori rice - 1 cup
Poha - 2 tbsp
( use any kind i used thin poha)
Thur dal - 2 tbsp ( optional)
( I added)
Salt to taste
Kashmiri red chilly - 2
Jeera - 1/2 tsp
Ripe large tomato chopped - 1
Oil as needed to cook
Method
Wash and soak rice,thur dal and poha together for 3 to 4 hours.
Take a mixi jar add the rice,thur dal,poha,red chillies and tomato,grind to a semi thick smooth batter.
Transfer into a bowl add needed salt and jeera mix well.Fermentation is not needed for this dosa.
Heat an iron tawa pour a ladle of batter spread into a semi thick circle,pour oil around the dosa.
Once cooked flip the other side and cook till both sides are light brown.
Enjoy with any chutney you like.

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Beetroot Syrup / Beet Syrup / Rose Milk With Beetroot Syrup

Beetroot Syrup

Ingredients
Beetroot - 1 medium size
( wash the beetroot peel and pressure cook with some water till soft,cool and grind to a smooth semi thick paste.Measure the paste i got 1 & 1/4 cup so i used the same amount of sugar)
Sugar - 1 & 1/4  cup
Rose essence few drops

Beetroot Syrup

Method
Take a pan add the ground paste & sugar in medium low flame keep cooking till raw smell has disappeared and the liquid has come to a thin syrup consistency.
Do not over cook when cooled the syrup will turn hard and crystallize.
Switch off the stove and add few drops of rose essence and mix.
Cool completely pour it into a clean jar and keep in fridge.

How to use
Take some cold milk in a glass add 1tsp of the syrup and mix it well and serve.
If you like add soaked chia seeds and serve.

Note:
a) Do not cook the syrup till thick,this take just couple minutes to get a thin syrup.
b) If you don't like rose essence add cardamom powder.
c) You can make this with cane or palm sugar but there will be a slight change in taste.
d) If you don't want to add milk add some ice cubes pour water and drink like a juice.
e) You can cut the beets into cubes blend it to a smooth paste,filter and then cook it with sugar.

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Manathakali Keerai Rasam / Black Nightshade Rasam

Manathakali Keerai Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/4 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 4
Diluted tamarind juice - 1/2 cup
Water as needed
Pepper powder - 1 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped manathakali leaves - 1/4 cup
Curry leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and chopped manathakali leaves,saute till tomatoes are soft.
Now add the jeera powder,pepper 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 curry leaves and serve hot with rice or drink like a soup.

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Beetroot Keerai Poriyal / Beetroot Leaves Poriyal

Beetroot 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 beetroot leaves - 1 big 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.

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Honey Garlic Shrimp / Easy Garlic Honey Shrimp Recipe / Sticky Honey Garlic Shrimp

Honey Garlic Shrimp

Ingredients for the marination

Medium size shrimp - 16
Honey - 3 tbsp
Soy sauce - 1 tbsp
Chilly flakes - 1 tsp
Salt to taste
Chopped ginger and garlic - 2 tsp
( Take a bowl mix all ingredients together cover and rest it for 30 minutes)

Other ingredients

Chopped spring onions - 2 tbsp
Sesame oil - 1 tbsp
Roasted sesame seeds little to sprinkle on top

Method

Take a pan add oil once its hot arrange the marinated shrimp and in high flame toss till both sides are cooked,lower the flame and pour the marinated sauce.
Gently mix till the sauce is coated to the shrimp.
Switch off the stove sprinkle sesame seeds ans chopped spring onions and serve hot with Chinese fried rice.
For more Indo Chinese Recipes Click HERE
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Golden Egg Coin / Golden Coin Egg Recipe / Egg Gold Coin

Golden Egg Coin

Ingredients
Hard boiled eggs - 4
( slice into semi thin circles)
Salt and Pepper to taste
Corn flour - 1 & 1/2 tsp
Sesame oil - 1 & 1/2 tbsp
Chopped ginger and Garlic - 2 tsp
Soy Sauce - 1 tbsp
Hot red chilly sauce - 2 tsp
( or use chilly flakes - 2 tsp)
Chopped spring onions for garnish
Method
Arrange all the egg slices on a plate sprinkle salt,pepper and corn flour on top of all the egg slices.
Heat a pan add oil place the dusted egg slices and in low flame fry till crisp and golden brown on both sides,remove to a plate.
In the same oil add ginger/garlic,soy sauce and chilly sauce or chilly flakes and saute, lower the flame add the fried eggs and gently mix till all the mixture is well coated to the eggs.
Switch off the stove garnish with spring onions and serve as a side dish for chinese fried rice.

For more Indo Chinese Recipes click Here

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Wheat Appam Recipe / Kerala Style Wheat Aapam Recipe / Appam Recipe / Healthy Wheat Appam

Wheat Appam

Ingredients

Wheat flour-3 cups
( I used 1 cup multi grain atta/wheat flour and 2 cups regular atta/wheat flour)

Salt to taste
Sugar-3 tbsp

Yeast-1/2 tsp

Coconut milk-1/2 cup

Egg beaten-1

Warm water-required quantity

Method

Mix wheat flour,yeast,1 tbsp sugar & salt in a bowl.
Slowly add the warm water & make a thick batter without any lumps.
Cover and let it ferment for at least 5 hrs,
Now mix the coconut milk,beaten egg & remaining sugar and mix well till everything is well combined.
Heat an appam pan & grease it,pour a ladle of batter and slowly turn the pan round so that the batter spreads and the middle remains thick.
Cover with a lid and cook on a low heat till the edges turn crisp light brown colour and centre is soft.
When the appam is ready, remove gently.
Serve it with any side dish.

Salna pairs well with Appam

Courtesy: Sangeetha Subbash

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Kuthiraivali Khichdi / Barnyard Millet Kichadi / Khichdi Recipe / Millets Khichdi - Millets Recipes

Kuthiraivali Khichdi

Ingredients
Ghee -  2 tsp
Oil - 1 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Curry leaves few
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chillies - 1
Barnyard millet / Kuthiraivali arisi - 1/2 cup
Green moongh dal - 1/2 cup
(slightly roasted)
Salt to taste
Water 4 & 1/2 cups
( If you want more watery then add 1 or 1/2 cup extra)

Method
Heat a pressure cooker add ghee and oil and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing,curry leaves and ginger.
Add the millets and green moongh dal saute for a minute then pour water add salt and turmeric powder,pressure cook till soft.Cool and open the lid,mix well.
Serve them hot with pickle,curd or salad.

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Rose Petals Rasam / Roja Rasam - Rasam Recipes

Rose Petals Rasam

Tempering
Ghee or Oil - 1 tsp
Mustard - 1/2 tsp
Methi - 6 seeds
Mor milagai - 1
Crushed garlic - 1
Other ingredients
Fresh red rose petals washed and chopped - 1 big flower
( paneer rose works best,as i don't have i have used red rose from my garden )
Thur dal - 1/4 cup
Cocktail tomato - 1
Turmeric powder - 1/4 tsp
Salt to taste
Pepper powder - 1/2 tsp
Jeera powder - 1/4 tsp
Rose essence a tiny drop ( optional)
Lemon juice - 1 tsp
Curry and coriander leaves for garnish
Method
Take a pressure cooker add tomato,thur dal,turmeric powder and water,cook till soft.
Once cooled open the cooker and mash the mixture dilute with water and keep it aside.
Heat oil or ghee in a pan and temper with above ingredients.
Pour the dal mixture add jeera powder,pepper powder and salt as needed,
Switch off the stove once it starts to froth,do not boil.
Add the chopped rose petals,curry and coriander leaves and lemon juice and rose essence if using.
Mix and enjoy like a soup or mixed with rice.

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Instant Rava Kara Paniyaram / Rava Kara Kuzhi Paniyaram / Rava Vegetable Kara Kuzhi Paniyaram / Rava Paniyaram / Rava Kuli Paniyaram

Rava Kara Paniyaram

Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera - 1/4 tsp
Other ingredients
Mixed vegetable of your choice - 1 cup
( i used cabbage,carrot and capsicum)
Chopped onion - 1/4 cup
Chopped green chillies - 1
Chopped or grated  ginger - 1/4 tsp
Chopped coriander and curry leaves - 2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sooji / Semolina/Rava - 1 & 1/2 cups
Thick curd - 1 cup
Water around 1 & 1/4 cups
( later add more if required as each rava quality is different)
Baking soda/Cooking soda - little less than 1/4 tsp
Oil to cook paniyaram

Method
Take a bowl add rava,salt,curd and water mix well and rest it for 30 minutes.
Heat oil in a kadai temper it next add the onion,chillies,ginger and few curry leave saute for a minute.
Add the vegetables,red chilly powder and turmeric powder saute till everything is fried well.
Switch off the stove add the curry and coriander leaves and cool the mixture.
Add the vegetable mixture to the rava and mix well,if needed add some water to get a thick pouring consistency.Just before making add the cooking soda and give a nice mix.
Heat a paniyaram pan add oil into the holes,pour a ladle of batter into the holes and cook till both sides are light brown.
Serve hot with any chutney you like.


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Bread Halwa / Quick Bread Halwa / Easy Bread Halwa

Bread Halwa

Ingredients
White bread slices - 5 to 6
( do not remove crust chop the bread into small pieces,stale bread also works)
Ghee - 8 tsp
Milk - around  1 &1/2 cups
(pour 1 cup milk  little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different)
Sugar - 6 tsp add more if needed
Fried Cashew nuts - 10
Fried Raisins - 2 tsp
Melon seeds - 1 tsp
Saffron - a generous pinch
Cardamom crushed -5

Method
Heat 6 tsps of ghee in a pan add the bread cubes and roast till crisp and golden brown on all sides in medium high flame ( this step is very important),do not burn them.Otherwise once milk is poured the bread pieces will get mashed up and become mushy.
Add the sugar and milk cook till bread absorbs the milk.Pour 1 cup milk  little by little and mix,if needed add the remaining 1/2 cup milk as each bread quality is different
Add the remaining 2 tsp ghee, fried nuts,cardamom powder and saffron mix,
Switch off the store and serve the halwa hot

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Mushroom Chukka / Mushroom Sukka / Kalan Chukka / Chukka Mushroom

Mushroom Chukka

Tempering
Oil - 8 tsp
Somph / fennel seeds - 1 tsp
Cinnamon stick - 1 small piece
Red chillies - 4 broken
Other ingredients
White button mushrooms - 20 medium size
( cut into 4 pieces )
Chopped onion - 1/2
Curry leaves few
Chopped coloured capsicum - 1 cup
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Kashmiri red chilly pwder - 1 tsp
Salt to taste
Pepper powder - 1 & 1/2 tsp
Corn flour - 1 tsp
Cashew nuts - 8 broken into half
Coriander and curry leaves for garnish

Method
Heat oil in a wide pan temper it with somph,red chillies,cinnamon and red chillies.
Now add onions and curry leaves saute till light brown,then add the capsicum and cashew nuts saute well.Add ginger and garlic paste and saute till raw smell has disappeared.
Add the dry spices and mix,add the mushrooms and saute in high flame till its dry.Once mushrooms are added cooking should be in high flame.
Mushrooms will leave water collect the water and  keep it later you can mix it with rice and enjoy.
Add cornflour and pepper powder and mix till everything is combined.
Switch off the stove garnish with coriander and curry leaves.
Enjoy with rice,roti or as a starter.

Note:
a) Always use a wide pan to fry mushrooms as they will leave a lot of water.
b) Once mushrooms are added cooking should be only in high flame.
c) Corn flour is added to seal the mushrooms so they stop leaving water.
d) Mushrooms leave water collect it in a bowl and later you can mix it with rice and enjoy the gravy.


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Ram Ladoo Recipe / Ram Laddu / Delhi Street Food. Ram Ladoo

Ram Ladoo

Yields : 20 ladoos
Ingredients
Yellow Moongh dal - 1/2 cup
Channa dal - 1/4 cup
Salt to taste
Jeera - 1/2 tsp
Hing - a generous pinch
Chopped green chillies - 1
Chopped ginger - 1/2 tsp
Imli chutney/Tamarind chutney - 3 tsp or as needed
Green Chutney - 4 tsps or as needed
Thinly shredded radish/mooli - a handful
Chopped coriander leaves for garnish
Chaat masala - 1 tsp
Amchur powder - 1/2 tsp
Oil to deep fry
Method
Wash both the dals for 2 to 3 times and soak it in water for 5 hours.
Drain the water completely and grind the dals till they are thick coarse mixture.Do not add any water for grinding if needed as very little water and do not grind the batter smooth.
Transfer it into a bowl and using a spoon,whisk or your fingers beat the batter till it reaches to a light fluffy batter.
Heat oil in a pan drop small portion of batter using a spoon or fingers.Deep fry till light brown on all sides.Remove it on a kitchen paper.
Arrange the fried ladoos in a plate top it up with shredded mooli,chopped coriander leaves,Imli chutney,green chutney and sprinkle chaat masala and amchur powder and serve immediately.

Note:
a) Dals should be washed well and soaked at least for 5 hours.
b) Do not add water while grinding,if needed add very little.
c) Batter should be a coarse grainy thick batter,do not grind to a smooth paste.
d) Beat batter well till colour changes and turns into a light fluffy batter.

Please follow these above mentioned tips to get the best result.

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Orange Tea Recipe

Orange Tea

Ingredients
Water - 1 & 1/4 cup
Cloves crushed - 1
Orange slice - 1 chopped
Honey as needed
Tea leaves - 1/4 tsp
Method
Pour water in a sauce pan add the tea leaves,chopped orange slice,cloves and bring it to a nice boil.
Switch off the stove filter the tea,mix honey as needed and enjoy hot.

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Dalgona Coffee / How to make Dalgona Coffee

Dalgona Coffee

Ingredients
Instant coffee powder - 1 tsp
Sugar - 3 tsp
Hot water - 1 tsp
Cold milk 3/4 cup
Method
Take a cup add the coffee powder,sugar and hot water using a hand beater or spoon start whisking till they are fluffy,frothy and forms peaks.
Pour cold milk in a cup and top the whipped coffee on top sprinkle some cocoa powder and serve immediately.

Note:
Hand beater is better to get good result,

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Lemongrass Tea / Fresh Lemongrass Tea / Easy Lemongrass Tea

Lemongrass Tea

Ingredients
Water - 2 glasses
Tea leaves - 1 tsp
Honey as needed
Lemon wedges - 2
Fresh Lemongrass - 1 long leaf chopped
Method
Pour water in a pan add tea leaves and copped lemongrass leaves bring it to a boil.
Switch off the stove add the lemon wedges and honey,cover and wait for a minute.
Filter the tea and serve hot or warm.

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Chicken Malai Tikka / Malai Tikka / Murgh Malai Tikka

Murgh Malai Tikka

Ingredients for marination
Chicken breast cut into medium size - 15
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 6 ( optional)
Ginger and garlic paste - 1 tsp
Chopped green chillies - 3
Heavy cream - 1/4 cup
Thick hung curd - 1/4 cup
Corn flour - 3/4 tsp
Cheddar cheese - 2 tsp
Lemon juice - 2 tsp
Oil - 2 tsp
Method
Take a wide bowl mix all above ingredients together cover and rest it overnight in fridge or at least 3 hrs.
Other ingredients
Butter - 1 tbsp
Chaat masala
Lemon  wedges,sliced onions for garnish
Method
Take a metal skewer and insert the marinated chicken pieces,Place these on a baking tray which is lined with an aluminium foil.
Bake it in oven at 400 deg.F for 30 minutes or till light brown on all sides.Brush it with butter in intervals.each oven is different so keep an eye on temperature and cooking time.
For 5 minutes keep in broil to get a light dark colour on top.
You can do this even on stove by placing an iron tawa or grill.
Arrange on a plate and brush with some more butter sprinkle chaat masala and garnish with lemon wedges and sliced onions.
Serve hot with mint curd chutney

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Thinai Pongal / Thinai Ven Pongal / Foxtail Millet Pongal - Millets Recipes

Thinai Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 2 tsp
Crushed pepper - 1/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch
Other ingredients
Thinai arisi / Foxtail millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated ginger - 1/4 tsp

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the foxtail millet and saute till its just hot.
Pour water add salt,ginger 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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Dahi Puri / Dahi Puri Chaat / Dahi Poori - Chaat Recipes

Dahi Puri

Ingredients

Golgappa
Imli / Tamarind Chutney
Green chutney
Sprouted green moongh dal
Thin sev
Chopped onion
Chopped coriander leaves
Boiled and mashed potato - 1 large
( add some chaat masala,red chilly powder and salt to the potato mix it and keep)
Beaten curd
( add needed sugar and a pinch of salt to curd mix and keep)

Dahi Puri

Method

There is no any measurements for this recipe add the above ingredients according to your taste.
Carefully make a small hole in the middle of golgappas (small puffed pooris) put some green moongh sprouts then fill it up with some potato mixture,sprinkle onions and coriander leaves.
Then add both the chutneys and curd, garnish with lots of sev,
Serve this immediately.
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Tamarind Chutney / Imli Chutney For Chaat / Sweet Tamarind Chutney

Tamaring Chutney

Ingredients
Tamarind -1 large lime size ball
Dates or Raisins - 1/4 cup
Brown sugar  or Jaggery -2 tbsp or less
Black salt - to taste
Chilly powder -1/2tsp
Roasted crushed jeera powder -1 tsp
Chaat masala -1/2tsp
Method
Boil tamarind & raisins together for 5 minutes,cool it  completely& make a puree.
Add enough water & boil it for 5 minute with other dry masala powders.
Cool & store it in fridge.
This chutney can be used as a dip for any starter or chaat items.

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