Mango Recipes

Eggless Mango Ice Cream	Mango Sago Pudding	Mango Kulfi
Mango Pachadi	Mango Peanut Chutney	Mango Ginger Pickle
Aam Panna	Instant Mango Pickle	Raw Mango Rice
Mango banana Smoothie	Avakai pickle	Mango Shrikandh
Apricot & Mango Sweet Pachadi	Mamadikaya Thurumu Pachadi	Mango Lassi

Mango Thokku	Jalapeno Raw Mango Thogayal	Mango Dal
Mango Rava Kesari	Mango Cake	Mango Pecan Pudding
Mango Mint Mojito	Mango Gulkand Lassi	Mango Mastani
Mango Banana Smoothie	Watermelon Mango Juice	Mango Salad Dressing
Mango Rose Delight	Korean Mango Milk	Mango Custard

Thai Mango Sticky Rice	Mango Lachha Paratha	Mango Sticky Rice Rolls

 

 

 

 

 

 

Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe - A Traditional South Indian Rice Papad

Elai Vadam

Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Salt - 1/2 tsp or to your taste
Jeera/ Cumin seeds - 1 tsp
Banana leaf as needed
Oil little

Elai Vadam

Method
Soak the rice for 3 hours.Drain out the water & put it in a blender/Mixi.
Grind it with very little water to a smooth semi thick batter.
Make sure you don't add too much water while grinding,you can always add later if its thick.
Add salt & jeera to the batter & mix.
Add a drop of oil to the banana leaf and grease it.Pour a ladle of batter & evenly spread it.Make sure you spread it very thin.( see picture)
Steam these leaves for 2 minutes till the leaf colour changes & your vadams are cooked.
Cool for a minute & gently peel them off .
Spread a clean white cloth & place these steamed vadams on them.
Dry them in sun or inside the house with fan on.
Dry them completely & store them in a container.
Deep fry them in oil & enjoy.
Note:
a) Hing & ground green chilly paste can also be added.Jeera can be replaced with ajwain.
b) Batter should be slightly runny than dosa batter.
c) Do not grease the leaf with too much oil then you won't be able to spread the batter evenly.
d) No need to ferment the batter for this vadam.

Courtesy: rakskitchen

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Watermelon Lemonade / Fresh Watermelon Lemonade Recipe- Summer Drinks

Watermelon Lemonade

Ingredients

Chopped watermelon-2 cups
Lemon-1/2
(squeeze out the juice)
Salt a pinch
Crushed mint leaves - 5 leaves
Grated ginger-1/2 tsp
Sugar (add only if  needed )
Water required amount to dilute
Method
Take a blender add the watermelon cubes.ginger and mint puree till smooth liquid
Strain this mixture using a mesh strainer.
Add cold water,lemon juice and a pinch of salt,mix well.
Serve them cold.

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Sorghum Dosa / Jowar Dosa Recipe / Cholam Dosai Recipe - Millet Recipes

Sorghum Dosa

Ingredients
Sorghum/Jowar/Cholam - 1 cup
Idli rice - 1/2 cup
Urad dal - 1/4 cup
Methi/Fenugreek seeds - 1/8 tsp
Salt to taste
Oil to make dosa
Method
Wash and soak jowar for 8 hours and remaining ingredients ( except salt) for 3 hours.
Now grind all together to a semi thick smooth batter.Add salt mix and leave it to ferment for 8 hours.
Your batter is ready for use,heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

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Radish Mint Chutney / Mooli Mint Chutney / Mullangi Pudhina Thogayal

Radish Mint Chutney

Ingredients to be fried till raw smell disappears
Chopped radish/mooli/mullangi -1 cup
Mint / pudhina leaves-1/2 cup
Green chillies-3
Salt to taste
Turmeric powder-1/4tsp
Jeera-1/2tsp
Garlic-1
Coconut -1tbsp
Tamarind-1tsp
Oil-1tsp
(Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste)
Tempering
Oil-1tsp
Mustard,Jeera/cumin,Urad dal-each-1/4tsp
Curry leaves-5
Method
Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste.
Heat oil in a pan temper it,pour it on the ground chutney,mix.
Best served with plain rice.

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Godhumai Sweet Dosai / Vella Dosai / Sweet Wheat Dosa / Wheat Jaggery Pancakes

Godhumai Sweet Dosai

Yields: 8 small dosas
Ingredients
Wheat flour - 1 cup
Jaggery powdered - 1/2 cup
Rice flour - 3 tsp
Grated coconut - 3 tsp
Salt a pinch
Chopped cashew nuts - 8
( fried in ghee till light brown )
Cardamom crushed - 6
Ghee to cook the dosa as needed
Water as needed
Method
Take a bowl mix all above ingredients together
Pour water little by little and make a thick pouring batter consistency.
Heat a tawa  grease it pour a ladle of batter and spread it,pour ghee around the dosa.
Cover it with a lid and cook till done.
Flip it other side and cook for a minute and remove.
Serve them hot.
Note:
a) As the jaggery was clean i added it directly.Otherwise please dissolve it in water filter and then use to remove all impurities.
b) If you don't want to cook in ghee then add half ghee and half oil.
c) These dosa are eaten hot.

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Vermicelli Cutlet Recipe / Vermicille And Vegetable Cutlets Recipe / Semiya Cutlet

Vermicelli Cutlet

Yields : 12 cutlets
Ingredients
Finely chopped vegetables - 1 cup
( I used carrot,cabbage & beans)
Boiled and mashed Potato - 1 medium size
Cooked vermicelli - 1/4 cup
Chopped green chillies -2
Chopped ginger - 1/4 tsp
Salt to taste
Red chilly & coriander powder together - 1/2 tsp
Turmeric powder - 1/8 tsp
Jeera / cumin powder - 1/8tsp
Garam masala - 1/8 tsp
Chopped coriander leaves - 1tsp
Maida/All purpose flour - 1 & 1/2 tsp
(dilute maida with little water)
Roasted vermicelli or bread crumbs - 3/4 cup
Oil to deep fry

Method
Heat 1 tsp of oil add ginger & green chillies,saute for a minute.
Add the vegetables & saute till raw smell disappears.
Now add all the spices & fry for couple more minutes.Switch off the stove and cool the mixture.
Take a bowl add the vegetable mixture,cooked vermicille,chopped coriander leaves and boiled potato.
Mix everything well and take small portion and shape it to any shape you like.

Method
Dip them into the diluted maida mixture,next coat it well with vermicelli or bread crumbs.repeat it with all the cutlets.
Heat oil in a pan and deep fry it in medium low flame till golden brown and crisp on all sides.
Serve them hot with ketchup.

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Besan Dahi Phulki / Dahi Phulki / Gram Flour Dumplings In Yogurt Sauce

Dahi Phulki

Ingredients for the Pakoras
Besan/Gram flour-1 cup
Cooking soda-1/8tsp
Salt to taste
Sugar-a pinch
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Water required amount to make a batter
Oil-to deep fry
For the dahi/curd
Beaten curd -2 cups
Salt to taste
Black salt a pinch
Roasted & powdered jeera/cumin powder-1/4tsp
Red chilly powder-a pinch
Sugar a pinch
Tempering
Oil-1tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-2
Curry leaves-little
Method
Make a smooth semi thick batter with the above ingredients for pakoras.
Heat oil in a pan drop a spoon full of batter,fry them till light brown on all sides.
Slightly prick it with a fork or put it in warm water & then squeeze out excess water & keep it aside( this is done for the curd to get absorbed into the pakoras).
Heat oil in a pan & temper it.Pour this into the curd mixture and mix.
Drop the fried pakoras into the curd mixture.
Leave it to soak for some time & serve it as an appetizer.

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Sabudana Khichdi In Green Masala / Sago Khichdi / Sabudana Khichdi - Mahashivaratri Recipe

Sabudana Khichdi

Ingredients
Sago/Sabudana/Tapioca pearls- 1 cup
( wash it once and add 1 cup of water and keep it covered in the fridge overnight.Next day you will see all the water as absorbed and the sago is well soaked.Drain out any excess water using a strainer. Rest it for 10 minutes before making the Khichdi )
Green Masala
( grind a handful of fresh coriander leaves,2 green chillies and a small ginger to a smooth paste)
Salt to taste
Potato - 1 cubed
( fry the potatoes in 2 tsp of oil in low flame till its light brown on all sides)
Dry roasted and powdered ground nuts - 1/2 cup
Lemon - 1 tbsp
Tempering
Oil - 2 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Groundnuts- 1/8 cup
Hing - pinch

Sabudana Khichdi

Method

Heat a non stick pan add oil temper it with jeera,hing,curry leaves and groundnuts.

Add the sago and the green masala paste,gently toss till well combined.

Now add the roasted potato and powdered ground nuts and mix.

Switch off the stove add lemon juice and mix.

Garnish with curry leaves and serve hot!

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Vegetable Manchurian / Chinese Vegetable Manchurian / Veg Manchurian Recipe / Dry Vegetable Manchurian

Vegetable Manchurian

Ingredients for the balls/dumplings
Finely chopped vegetables-3 cups
(I used peas,carrot,sweet peppers,cabbage,spring onions)
Corn flour-8tsp
Salt & pepper to taste
Red chilly paste-1tsp
Soy sauce-1tsp
Ginger & garlic paste-1 & 1/2tsp
(mix all above ingredients together,make small balls & deep fry them till light golden colour on all sides.But today i have fried these in kuzhi paniyaram pan with very little oil)
For the sauce
Chopped onions-2tsp
Oil-3tsp
Ginger & garlic finely chopped-1tsp
Chopped spring onions-a handful
Salt to taste
Vinegar-12tsp
Tomato ketchup-1/2 cup
Red chilly paste-2tsp
Soy sauce-2tsp
Sugar-a pinch(optional)
Corn flour-1/2tsp (dilute it with little water,this is to thicken the sauce & gives a glaze)
Method
Heat oil in a pan fry onion,ginger & garlic till light brown in colour.
Add all the remaining ingredients for the sauce,stir.
Pour the diluted corn flour mixture & give a boil.
Switch off the stove & add the fried Manchurian ball.Mix till all the fried balls are well coated & garnish it with chopped spring onions.
Best served with Chinese fried rice.

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Sukku Malli Kapi / Chukku Malli Coffee / Chukku Kapi / Sukku Coffee Powder / Dry Ginger Coffee

Sukku Malli Kapi

Ingredients
Dry ginger powder/Chukku/Sukku/Sonti - 1 tbsp
Coriander seeds / Dhania - 2 tbsp
Whole pepper - 1/4 tsp
Cloves -1
Cardamom - 1 small
Palm jaggery/Karupatti vellam - as needed
Method
Take a pan and add the coriander seeds.roast till its just warm switch off the stove,
Take a mixi jar or coffee grinder add all the above ingredients except the palm jaggery and dry grind to a fine powder.
Store it in a clean glass jar.
Method
Take a glass of water add 1/2 or 1 tsp of this ground powder and boil for a minute.
Switch off the stove and add the palm jaggery according to your sweetness.
Cover it with a lid and rest for 2 to 3 minutes then filter and serve them hot or warm
Health benefits
Home remedy for a quick relief for ingestion,cold/cough.

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Dosakaya Soup / Yellow Cucumber Soup - Easy Soup Recipe

Dosakaya Soup

Ingredients
Oil - 1 tsp
Barley - 1 tsp
Coriander / Dhania seeds - 1/2 tsp
Whole pepper - 1 tsp
Cumin/jeera - 1/2tsp
Cinnamon stick a very small piece
Yellow moongh dal - 1 tbsp
Chopped spring onions - 1 small bunch
Chopped garlic - 2
Chopped dosakaya - 5 small round size ( small orange size see picture)
Salt to taste
Turmeric powder - a generous pinch
Water as needed
Method
Take a pressure cooker heat oil and saute all above ingredients for a minute.
Pour enough water and pressure cook.
Once the mixture is cool filter the water and blend the ingredients.
Using a sieve remove the puree into the water.
Give this soup a boil add seasoning if needed.
Garnish with chopped coriander leaves and serve them hot.

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Wheat Rava Bisi Bele Bath / Samba Godhumai Bisi Bele Bath

Wheat Rava Bisi Bele Bath

Ingredients dry roasted & powdered to a smooth powder
Channa Dal-1tsp
Coriander seeds-2tsp
Uraddhal-1/2tsp
Jeera/Cumin-1/4tsp
Methi/fenugreek seeds-10
Whole pepper-5
Red chillies-6
Cinnamon-a small piece
Cloves-1
Coconut grated-2tsp
( dry roast all ingredients till light brown,cool and dry grind to a smooth powder)
Tempering
Oil-4tsp
Ghee-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Hing-1/4tsp
Red chillies-4
Curry leaves-little
Peanuts a handful
(Heat oil & ghee in a pan & temper it with above ingredients.Keep it aside)
Other ingredients
Wheat rava/Cracked wheat-1 cup
Thoor Dal/Thur Dal-3/4 cup
(Cook wheat rava,thoor dal,1/4tsp of turmeric powder & little salt with 4 &1/2 cups of water  keep it aside)
Chopped vegetables-2 cups
(I used beans,peas,carrot)
Chopped onion-1/4
Curry & Coriander leaves-little
Diluted tamarind juice -1 & 1/2 cups
(add according to your sourness)
Turmeric powder-1/4tsp
Salt to taste
Method
Take a wide vessel add the vegetables,onion,salt,turmeric powder & tamarind juice,cook till raw smell disappears & vegetables are well cooked.
Now add the cooked wheat & dal,powdered masala & little more water.Cook till everything is mixed well.
Switch off the stove & pour the tempering on top,stir it well.
Garnish it with curry & coriander leaves & serve with raita or papad.

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Ashoka Halwa / Asoka Halwa / Thiruvaiyaru Asoka Halwa / Moongh Dal Halwa

Happy to announce that my website is stepping into its 10th year.Thanks to each and everyone who helped me to achieve this and hope this love will continue.Happy birthday www,sailajakitchen.org 

Ashoka Halwa

Ingredients
Yellow Moong dal - 1/2 cup
Water - 1 & 3/4 cups
Wheat flour - 1/4 cup
Sugar - 1 & 1/4 cups
Ghee - 1/2 cup
Yellow food colour - a generous pinch
Cardamom - 8 crushed finely
Cashew nut roasted in ghee - 10
Method
Take a pressure cooker dry roast moong dal till light brown,do not burn them.
Pour water and pressure cook till soft.Cool and open the cooker mash it well to get a smooth paste.
Heat a non stick pan add 1/2 cup ghee and wheat flour roast till raw smell has disappeared.This step is very important otherwise your final dish will have a raw taste and smell.
Now add the mashed dal,sugar and food colour in medium low flame start cooking the mixture.
When it has started to thicken slowly add remaining ghee little by little and mix till the halwa has started to leave the sides of the pan.
Switch off the stove add the fried cashew nut and cardamom powder mix well.
Serve this halwa hot or warm.

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Beguni Recipe / Bengali Beguni / Bengali Eggplant Fritter / Batter Fried Brinjal

Beguni

Ingredients
Besan Flour/ Gram Flour - 1 cup
Rice flour - 1 tbsp
Baking soda - 1/8 tsp
Hot oil - 2 tsp
Onion seeds / Kalonji / Nigella seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - a generous pinch
Salt to taste
Water as needed
Eggplant cut into thin slices- 1
Oil to deep fry
Method
Wash and cut the eggplant into thin slices.
Take a bowl add all the above dry ingredients and 2 tsp of hot oil,add water little by little and make a smooth semi thick batter.
Heat oil in a pan,dip each eggplant slices into the batter,make sure both sides are well coated with the batter.Slowly drop it into the hot oil.
In medium heat deep fry till golden brown on all sides.Remove it on a kitchen paper.
Serve it hot with little black salt sprinkled on top(optional).

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Oats Broccoli Paratha - Healthy Paratha Recipes / Easy Indian Bread Recipes

Oats Broccoli Paratha

Ingredients
Wheat flour-1 & 1/2 cups
Powdered quick oats-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Jeera / Cumin powder-1/4tsp
Ginger & garlic paste-1/4tsp
Finely grated broccoli-3/4 cups
Avocado (flesh)-1/2
(If you don't have avocado use a small mashed potato,this is just to give softness to your paratha)
Water-required amount
Oil-to cook the parathas
Method
Mix all above ingredients together in a bowl.
Sprinkle water & knead it to a soft dough.Cover & rest it for 5 minutes.
Divide the portion into equal size balls,take a ball roll it out into a semi thick disc.
Cook it on a griddle with very little oil smeared on both sides till light brown on all sides.
Serve it hot with any side dish you like.

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Vadai Mor Kuzhambu / Vadai Thatti Potta Mor Kuzhambu / Vadai Mor Kulambhu / Mor Kuzhambu with Vadai / Urad Dal Fritters In Buttermilk Gravy

Vadai Mor Kulambhu

Ingredients for Mor Kulambhu
Ingredients to be soaked in water for 30 minutes
Toor dal - 1 tbsp
Rice - 2 tsp
Coriander seeds - 1/2 tsp
Jeera/Cumin - 1 tsp
Grated coconut - 1/4 cup
Ginger a small piece
Green chillies -3
( Grind this above ingredients to a smooth paste)
Other ingredients
Curd - 2 cups
Water to dilute as needed
Turmeric powder - 1/2 tsp
Salt to taste
( Beat the curd well add water,salt,turmeric powder and the ground paste.Mix well and keep it aside )
Tempering
Coconut oil - 1 tbsp
Mustard - 1 tsp
Methi seeds - 1/4 tsp
Red chillies - 4
Hing a pinch
Chopped onion a handful
Chopped curry laves few
Method
Heat oil and temper it with above ingredients.
Once the onions are light brown add the curd mixture.
When it starts to froth and rises up switch off the stove immediately.Do not boil the gravy.
Garnish with curry and coriander leaves.

Ingredients for the vada
Urad dal - 1 cup
Salt to taste
Chopped onion a handful
Chopped curry leaves few
Ginger a small piece
Green chillies - 2
Oil to deep fry
Method
Soak urad dal for 2 hours drain the water.Add ginger,green chillies and dal in a blender and grind it to a thick batter.Do not add too much water while grinding,sprinkle water if needed.
Transfer to a bowl add salt,onion and curry leaves mix well.
Heat oil in a pan wet your fingers take small portion of the batter place it on your palm shape it into a flat disc.drop these in hot oil and fry till light brown on all sides.Do not fry the vadas till crisp.
Remove and drop these hot vada into the Mor Kulambhu.
Dip both sides well in Kulambhu and leave it to soak .
Serve them with hot plain rice.

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Punjabi Style Rajma Masala / Punjabi Rajma Recipe / Rajma Masala Recipe

Rajma Masala 

Ingredients dry roasted & powdered
Coriander seeds-1tsp
Jeera/Cumin seeds-1tsp
Kastoori methi-1tsp
Grated nutmeg-2 pinch
Cardamom-1
Cinnamon-a very small piece
Ingredients ground to a smooth paste
Chopped onion-2tbsp
Chopped tomato-2
Ginger & Garlic paste-1tsp
Other ingredients
Rajma-1 cup
(soaked overnight)
Slit green chillies-2
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Dry mango powder/Amchur powder-1/2tsp
Oil-2tbsp
Method
Heat oil in a pressure cooker pour the ground paste & green chillies.Fry till the raw smell disappears & oil separates the pan.
Now add all the dry masala powders and the ground spice powder.
Fry for a minute,pour 3 cups of water & pressure cook till done.
Garnish it with chopped coriander leaves & serve it with roti or rice.

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Ven Pongal In Slow Cooker / Slow Cooker Pongal Recipe / Pongal In Crock Pot/ Slow Cooker Indian Recipes - Slow Cooker Recipes

Ven Pongal In Slow Cooker

Ingredients for Pongal
Sona masoori rice - 1 cup
( wash the rice and keep it ready)
Yellow moongh dal - 1/2 cup
Water - 7 cups
Salt to taste
Grated ginger - 1 tsp
Ingredients for tempering
Ghee - 5 tsp
Oil - 1 tsp
Whole pepper - 1 tsp
Jeera / Cumin - 1 tsp
Curry leaves - few leaves
Cashew nuts - 1 tbsp
Method
Dry roast moongh dal in a pan till nice aroma comes out.
Add the washed rice,dal,grated ginger and water in a slow cooker/crock pot.
Turn the pot to HIGH and cook for 3 hours my pongal was ready. ( each slow cooker is different so cooking time may differ )
Heat ghee and oil in a pan temper with above ingredients.
Pour this into the cooked pongal add salt & mix it well.
Serve them hot with chutney or sambar.

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Quinoa Bisi Bele Bath / Bisi Bele Bath With Quinoa Recipe / Quinoa Bisibelebath

Quinoa Bisi bele Bath

Ingredients pressure cooked together
Quinoa-1 cup
Thoor dhal-3/4 cup
Salt to taste
Turmeric powder-1/2tsp
Water-3 cups
( Pressure cook the above ingredients together till done,keep it aside)
Tempering ingredients to be added at the end
Chopped cashew nut-10
Curry leaves-little
Red chillies-3
Ghee-1tbsp
(Heat ghee in a pan & temper it,keep it aside to add at the end)
Other ingredients
Oil-3tsp
Mustard-1tsp
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Chopped vegetables-3 cup
(I used potato,carrot,beans,peas,zucchini)
Red chilly powder-1/4tsp
Turmeric powder-1/2tsp
Salt to taste
Semi thick tamarind water-1 cup
Water-2 cups
Bisi bele bath powder
Urad dal-1tbsp
Channa dal-1tbsp
Coriander seeds-2tbsp
Methi / Fenugreek seeds-1/4tsp
Pepper-5
Jeera / Cumin-1tsp
Cinnamon stick-1 ''
Cloves-3
Marati moggu -a small piece
Star anise-1
Red chillies-5
Dessicated coconut-1tbsp
( Dry roast the above ingredients except coconut till light brown.Cool & dry grind to a smooth powder along with coconut & keep it aside )
Method to make Bisi bele bath
Heat oil in a pan temper it with mustard.
Fry onion,tomato & curry leaves till light brown.
Add the vegetables saute for a minute,add all the dry masala powder,bisi bele bath powder,tamarind juice & water.
Cook till vegetables are cooked add the pressure cooked quinoa & dhal.
Give a boil & switch off the stove.
Pour the fried cashew,red chilly & curry leaves fried in ghee on top,garnish with chopped coriander leaves ,mix & serve them hot with raita or papad.

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Tirunelveli Halwa Recipe / Godhumai Halwa Recipe / Thirunelveli Iruttu Kadai Halwa Recipe / Wheat Halwa Recipe- Diwali Sweet Recipes

Tirunelveli Halwa

Ingredients
Whole wheat berries - 1 cup
( you will get 1 & 1/2 cups of milk out of 1 cup whole wheat berries)
Water - 1 & 1/2 cups
Sugar - 2 & 1/4 cups
( Usually sugar is double the quantity of the milk,its too sweet for me so i have reduced the sugar)
Sugar - 1 tbsp & Ghee - 1 tsp to caramelize
Ghee - 1 cup
Cardamom crushed - 6
Chopped cashew nuts fried in ghee - 1 tbsp
Orange food colour - a generous pinch ( optional)
(caramelized sugar did not give much colour to the halwa so i added extra food colour )

Tirunelveli Halwa

Method
Soak the whole wheat in water for 8 hours or overnight,next day wash it well.
Pour fresh water & grind it in a blender or wet grinder till soft.
Extract the milk add some more water & repeat the process 2 more times.
Now cover this milk & leave it for 6 hours.After 6 hours you will find the thick milk settled at the bottom & clear liquid on top.
Now slowly discard the clear liquid making sure the thick milk is not disturbed.
Now add 1 & 1/2 cups of water to the thick milk mix & keep aside.

Tirunelveli Halwa

Take a non stick pan add 1 tbsp of sugar & 1 tsp ghee keep mixing till sugar melts.
Continue stirring till the sugar has caramelized, now reduce the flame and add the remaining sugar & 1/2 cup water.
Boil till you get a one string consistency now add the diluted wheat milk .
In medium low flame keep stirring till raw smell has disappeared and the mixture has started to thicken.Now add ghee in intervals and keep stirring till the whole halwa has absorbed the ghee.
The last stage is the whole ghee will ooze out from the halwa & the halwa just slides out from your ladle.At this stage add the fried cashew nuts & cardamom powder.
Mix well & switch off the stove.Serve them warm!
Notes
a) The ratio of  this sweet is usually wheat milk - 1 cup,sugar -2 cups ghee -1 cup.
b) Cook the mixture till raw smell has completely disappeared before adding ghee otherwise the finished product will have a raw smell ( very important step ).
c) Non stick pan is better for this sweet, its easy to clean & stir.I have made this halwa even in slow cooker but i liked the texture only on stove top method.
d) Warm the halwa before you serve.

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Pepper Meat Masala Powder / Homemade Pepper Meat Masala

Pepper Meat Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Black pepper - 1/3 cup
Jeera / Cumin seeds - 1/4 cup
Red chillies -3
Fennel - 1/8 cup
Cinnamon - 1 stick
Cardamom -2
Cloves -6
Poppy seeds - 1 tsp
Black stone flower / Kalpasi - a small piece
Method
Dry roast all above ingredients till nice aroma comes and light brown.
Do not over fry and burn them.
Cool the ingredients and grind to a semi smooth dry powder.
Store it in a air tight container or glass bottle.
How to use:
Heat oil in a pan fry onion ,ginger and garlic paste with few curry leaves till light brown.
Add the washed chicken and needed pepper meat masala,salt and turmeric powder.
Pour very little water and cook till chicken is soft and oil has separated the masala.
Your pepper chicken is ready.
You can also use this masala for egg or mutton fry.
                   
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Moth Bean Sprout Raita / Bean Sprout Raita

Moth Bean Sprout Raita

Ingredients
Moth bean sprouts-1/4 cup
Beaten curd-1/2 cup
Salt to taste
Red chilly powder-a pinch
Roasted jeera powder-1/8tsp
Black salt -a pinch
Sugar a pinch
Pepper powder a pinch
Method
Mix all above ingredients & serve it cold.

Idiyappam Recipe / Nool Puttu Recipe / Noolappam Recipe / String Hopper Recipe /How To Make Idiyappam At Home

Idiyappam

Ingredients for the Idiyappam Flour
Ponni Raw Rice - 3 cups
Water to soak the rice
Method
Wash and soak the raw rice in water for 4 to 5 hours.
Drain out the water completely and spread it on a cloth.
Leave it for 30 minutes.Take a mixi jar and grind the rice in batches to a fine powder.
Sieve the flour using a fine sieve,keep the unground rice particle separately in a plate.
Repeat this process till all the rice is ground to a fine powder.
Lastly grind the coarse rice particle and sieve it.Your smooth rice flour is ready.
Take a wide heavy pan or kadai in low flame dry roast the flour in batches till its dry and make sure you don't burn the rice.
To check if the flour is ready take some flour cool it and try to draw a straight line.If the flour is flowing smoothly then your flour is dry and perfect to store.
Cool the rice flour completely & store it in an air tight clean jar.
How to make Idiyappam at home
Take 1 cup of above flour in a bowl add salt and oil.
Heat water in a pan bring to a rolling boil.Switch off the stove.
Pour the hot water into the flour & using a wooden ladle mix it well to form a soft dough.
Cover it with a tight lid & leave it for 10 minutes.
Fill the dough into the idiappam maker and press it on a greased plate.
Steam these till cooked.Best served with flavoured coconut milk or any spicy gravy.

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Gujarati Kadhi Recipe / Kadhi Recipe

Gujarati Kadhi

Tempering 
Oil - 1/2 tsp
Ghee - 1 tsp
Mustard - 1/4 tsp
Jeera / Cumin- 1/4 tsp
Red chilly-1
Cloves - 1
Cinnamon - a small stick
Bay leaf - 1
Curry leaves few
Hing - 1/8 tsp
Grated ginger - 1 tsp
Grated green chillies -1
Other ingredients
Sour curd - 1 cup
Water - 1 & 1/2 cups
Besan / Gram flour- 1 tbsp heaped
Salt to taste
Sugar - 1/4 tsp
Turmeric powder a generous pinch
Chopped coriander leaves for garnish
( Mix all above ingredients together in a bowl.Make sure there are no lumps and its a smooth mixture.Keep it aside)
Method
Heat ghee and oil in a pan temper it with above mentioned ingredients.
Now pour the curd mixture and give a boil.
Simmer the mixture for 5 minutes till the raw smell has disappeared.
Switch off the stove and garnish with coriander leaves.

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