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

Uppudu Pindi

Ingredients

Rice flour - 1 cup

Water - 1 cup

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

Ghee - 2 tsp

Salt to taste

Chopped coriander and curry leaves - few

Slit green chjillies - 4

Chopped ginger - 1/2 tsp

Sliced onions - a handful

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

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

Jeera - 1/4 tsp

Peanuts - 2 tsp

Red chillies - 2

Method

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

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

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

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

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

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

Thanks for visiting !

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

Lemon Peel Thokku

Ingredients

Lemon or Lime  peel coarsely  ground - 2 cups

( do not add any water for grinding)

Green chilies coarsely crushed - 10

Red chilly powder - 3 tsp (heaped)

Turmeric powder - 1 tsp

Salt to taste

Lemon juice - 2 tbsp ( optional)

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

Dry roasted and powdered methi seeds - 1 tsp

Jaggery - a pinch

Tempering

Mustard seeds - 2 tsp

Curry leaves - few

Sesame oil - 7 tbsp

Hing - 1 tsp

Method

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

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

Enjoy with  curd rice.

Thanks for visiting !

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

Khichu

Ingredients

Rice flour - 1/2 cup

Water - 1 & 1/2 cups

Salt to taste

Crushed ajwain - 1/8 tsp

Jeera - 1/2 tsp

Chopped green chilies - 1

Baking soda - 1/8 tsp

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

Pickle masala as needed to sprinkle on top

Gujarati Khichu

Method

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

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

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

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

Thanks for visiting !

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

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

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

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

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

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

Serve with chutney or Idli Podi.

Thanks for visiting !

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

Chettinad Poricha Kulambu

Ingredients to grind

Urad dal - 1 & 1/2 tsp 

Cumin seeds - 1 tsp ( heaped

Red chillies - 3

Rice - 1 tsp

Grated coconut - 2 tbsp

Method

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

Tempering

Ghee - 1 tsp

Oil - 1 tsp

Mustard seeds - 1 tsp

Red chillies - 1

Curry leaves few

Hing - a pinch

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

Ingredients to be pressure cooked

Thur dal - 1/2 cup

Diced tomato - 1 large

Turmeric powder

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

Other ingredients

Chopped snake gourd - 1 medium size

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

Salt to taste

Method

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

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

Best serve with hot rice.

Thanks for visiting !

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

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

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

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

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

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

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

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

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

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

Enjoy with coconut chutney.

Thanks for visiting !

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

Handvo

Tempering Ingredients

Oil - 3 tsp

Mustard - 1/2 tsp

Cumin 1 tsp

Sesame seeds - 2 tsp

Few curry leaves

Hing - 1/8 tsp

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

Ingredients for the batter

Sona masoori - 1/4 cup

Channa dal - 1/2 cup

Thur dal - 3/4 cup

Sour curd - 1/4 cup

Salt to taste

Turmeric powder - 1/2 tsp

Sugar - 1/2 tsp

ENO - 1/4 tsp ( heaped)

Grated lauki / Bottle gourd - 1 cup

Finely chopped green chilies - 4

Ginger and garlic paste - 1 tsp

Oil - 1 tsp

Gujarati Handvo

Method

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

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

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

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

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

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

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

Thanks for visiting !

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

Paneer Ghee Roast

Ingredients for grinding

Coriander seeds - 1 & 1/2 tsp

Whole pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Kashmiri red chillies - 4

Red chillies - 2

Methi / Fenugreek seeds - less than 1/8 tsp

Cardamom -1

Cinnamon - 1 small piece

Cloves -2

Ginger and garlic paste - 1tsp 

Tamarind paste or lemon juice -2 tsp

Turmeric powder - 1/2 tsp

Mangalore Style Paneer Ghee Roast

Method

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

Other Ingredients

Ghee - 1/4 cup

Oil - 1 tbsp

Curry & coriander leaves for garnish

Jaggery - 1/2 tsp

Chopped onion - 1/4 cup

Paneer cut into medium size cubes - 2 cups

Curd - 2 tbsp 

Paneer Ghee Roast

Method

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

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

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

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

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

Best served as a side dish for Rice or Roti.

For more Paneer recipes click HERE

Thanks for visiting !

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

Bhindi Do Pyaza

Ingredients

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

Other ingredients

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

Dhaba Style Bhindi do Pyaza

Method

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

Thanks for visiting !

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

Kinnathappam

Ingredients

Sona masoori rice - 1/2 cup

( wash and soak it in water for 3 hours)

Semi thick coconut milk - 1 cup

( add more or less according to the consistency needed)

Sugar - 2 tbsp

( add more or less according to your taste)

Cumin - little to sprinkle on top

Salt a pinch

Kinnathappam

Method

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

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

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

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

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

Thanks for visiting !

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

Wheat Flour Idiyappam

Ingredients

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

Godumai Idiyappam

Method

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

Thanks for visiting !

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

Mapillai Samba Puttu

Ingredients

Mapillai Samba rice / Bridegroom Rice - 1/2 cup

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

Jaggery - 1 & 1/2 tbsp

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

Salt a pinch

Grated coconut - 1/4 cup

Cardamom powder - 1/4 tsp

Fried cashew nuts in ghee - 1 tbsp

Ghee - 3 tsp

Method

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

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

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

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

Plain puttu can be enjoyed with Kadalai Curry too.

Thanks for visiting !

 

Blue Tea Recipe / Sangu Poo Tea / Clitoria Tea / Blue Butterfly Pea Flower Tea - Healthy Drink Recipe

Sango Poo Tea

Ingredients

Fresh or dried sangu poo/ Butterfly Pea flower - 10

Boiling water - 1 cup

Honey - 1/2 tsp

Lime juice - 1/4 tsp

Sangu Poo Decoction

Method

Take the flowers in a bowl add the boiling water, cover and leave it for 5 minutes.

Filter and add honey and lemon juice, drink warm or add ice cubes and drink like a cold lemonade.

Medicinal benefits

Cures problems like diabetes, heart related issues, hair loss, anxiety, mensural problems, etc. If you have other health issues consult a doctor before consuming.

Thanks for visiting !

Mustard Rice Recipe / Kadugu Sadam Recipe / Coconut Mustard Rice - Variety Rice Recipes / Quick Lunch Box Recipes

Mustard Rice

Tempering ingredients

Sesame oil - 1 & 1/2 tbsp

Mustard - 1/2 tsp

Channa dal and Urad dal - each 1 tsp

Peanuts - 2 tbsp

Red chillies - 1

Curry leaves few

Turmeric powder - 1/2 tsp

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup

Mustard seeds - 1 & 1/2 tsp

Red chillies - 2

Kashmiri chillies - 2

Jaggery - 1 tsp 

Tamarind - a tiny piece

Salt to taste

Other ingredients

Cooked rice ( grains seperated) - as needed

Curry leaves few for garnish

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and sauté till oil separates the masala, reduce the flame and add the rice mix well till combined

Switch off the flame and garnish with curry leaves and serve hot.

Thanks for visiting !

Pudalangai Thokku Recipe / Snake Gourd Thokku Recipe - Simple Side Dish

Pudalangai Thokku

Ingredients for tempering

Oil - 1 & 1/2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Curry leaves few

Other ingredients

Finely chopped snake gourd - 1 & 1/2 cups

Chopped onion - 1/4 cup

Chopped tomato - 1 large

Chopped garlic - 6

Chopped green chillies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/2 tsp

Chopped coriander leaves for garnish

Method

Heat oil and temper with above ingredients.

Add onion, garlic and green chillies till light brown then add the tomato and snake gourd and saute till tomatoes are mashed well.

Add the dry masala powders and fry for a minute, pour some water cover and cook till vegetable is cooked and oil separates the masala.

Switch off the stove garnish with coriander leaves. Best served as a side dish for rice or roti.

Thanks for visiting !

Brown Sugar Kesari / Nattu Sarkarai Kesari / Kesari with Brown Sugar / Nattu Sakkarai Kesari - Easy Kesari Recipe

Brown Sugar Kesari

Ingredients

Rava /Sooji/Semolina - 1/2 cup

Water - 1 & 1/2 cups

Nattu sakkarai / Brown Sugar - 3/4 cup

( add more or less according to your taste)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Nattu Sakkarai Kesari

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.

Boil water and pour this into the rava. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the brown sugar and ghee and mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

Thanks for visiting !

Dalgona Candy Recipe / Squid Game Dalgona Recipe / Korean Honeycomb Recipe / Korean Sugar Sponge Candy

Dalgona Candy

Ingredients

White sugar - 1 tbsp

Baking soda / Cooking soda - 3 pinches

( I added only 2 pinches)

Oil to grease the baking sheet and cookie cutter 

Squid game Dalgona Candy

Method

Grease the baking sheet and cookie cutter with oil and keep it ready.

Add sugar into a round deep ladle using a wooden chopstick keep mixing till they melt and changes to light honey colour syrup. Do not caramelize till dark they will turn bitter. Switch off the stove.

This syrup will be too hot so handle careful and avoid touching with your fingers.

Add the baking soda and mix quickly till they form foamy.

Pour it immediately on the greased baking sheet and insert a candy stick and gently press with a plate on top for a second and remove.

Press the cookie cutter in the middle to give a print , I used a metal bottle cap.

Do not cut it till the end. I used a small toothpick pricked and removed the edges to hold the shape (this step is optional)

Enjoy.

For Dalgona Coffe Recipe click HERE

Thanks for visiting !

Jam Badam Wontons / Fried Sweet Wontons / Jam wontons / An Easy Sweet Recipe

Jam Wontons

Yeilds: 25 wontons

Ingredients

Vegetarian wonton wraps - 25
Oil to deep fry

Filling ingredients

Powdered almond/badam - 1/4 cup
Desiccated coconut powder1 tbsp heaped
Crushed cardamom -5
Mixed fruit jam - 3 tbsp
( use any jam flavor you like )
Dry milk powder - 1 cup
Milk - 3 tbsp
Ghee - 1 tsp

Method

Take a non stick pan add the jam, milk and milk powder in low flame keep cooking till it has thickened.

Now add the desiccated coconut and almond powder mix till everything is combined.

Add the cardamom powder and ghee mix it well till it leaves the sides of the pan.

Switch off the stove and cool the mixture.

Take a wonton wrap place 1/2 tsp of the filling in the middle, apply water to the sides of the wrap.

Bring the edges together and seal them well by pressing with your fingers or a fork.

Heat oil in a pan in medium high flame deep fry these wontons till crisp and brown on both sides.

Serve them warm.

Note;

a) Using these wonton wrap any kind of filling can be made ( sweet or spicy).

b) Sweetness was perfect for our family if you want it more sweet then add 1 or 2 tsps extra jam.
Thanks for visiting !

Raw Banana Podimas / Vazhakkai Milagu Podimas / Valaikkai Milagu Poriyal / Raw Banana Pepper Fry

Vazhakkai Milagu Podimas 

Ingredients dry roasted and powdered

Black pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Coriander seeds - 1/2 tsp

Thur dal - 1 tsp

( Dry roast till colour changes,cool and grind to a semi coarse powder)

Other Ingredients

Raw banana / Vazhakkai - 1 large

( steam with the skin till cooked then peel off the skin and grate ,keep it aside)

Chopped onion - a handful

Slit green chilies - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry leaves few

Oil - 1 tbsp

Mustard seeds - 1 tsp

Method

Heat oil in a pan temper with mustard seeds.

Add chopped onions, curry leaves and green chilies sauté till color changes.

Add the steamed grated raw banana,salt and turmeric powder, gently mix till well combined.

Lastly add the ground spice powder and toss well.Switch off the store garnish with coriander leaves.

Best served as a side dish with rice.

Thanks for visiting !

Nethili Karuvadu Chammanthi /Netholi Chammanthi / Dried Anchovies Chammanthi / Netholi Karivadu Chammanthi / Unakkameen Chammanthi / Dry Fish Chutney Powder / Dry Fish Chammanthi

Nethili Karuvadu Chammanthi

Ingredients

Dry Anchovies / Nethili karuvadu - 1 cup

( soak them in warm water for 10 minutes, this way they will soften and any sand will be removed from the fish, squeeze out and keep it aside)

Grated coconut - 1/2 cup

Small onions - 4 to 5

Curry leaves - one sprig

Tamarind a tiny piece

Salt to taste

Fried dry red chillies - 2

Red chilly powder - 1 & 1/2 tsp

( add more or less according to your spice level)

Coconut oil - 2 tbsp

Method

Take a mixi jar add all the above ingredients and pulse to a coarse mixture.

Heat coconut oil and add the ground mixture and in low flame fry till the mixture is dry, light brown and raw smell has disappeared.

Switch off the stove and mix the chutney with hot rice and enjoy.

Store it in fridge in a glass jar.

Thanks for visiting !

Sambaram Recipe / Kerala Style Buttermilk / Kerala Style Spiced Buttermilk Recipe / Kerala Sambaram Recipe / Moru Vellam Recipe / Pacha Moru Recipe / Kerala Onam Feast Drink / Traditional Buttermilk

Sambaram

Ingredients crushed to a coarse paste

Small onions - 3

( Big onions can be used too)

Green chillies - 2

Coriander leaves chopped - 1 tbsp.

Curry leaves - few

Ginger - 1 tsp

Salt to taste

Other ingredients

Thick sour curd - 2 cups

Water as needed to dilute

Method

Whisk the curd till smooth add water and the ground paste.

Mix well and rest for 10 minutes , do not filter and serve cold.

Sambaram is a refreshing South Indian buttermilk drink, especially popular in Kerala and Tamil Nadu. It is made by whisking thick curd with water and seasoning it with ginger, green chilies, curry leaves, coriander leaves, and salt. Traditionally served chilled, Sambaram is not only cooling and hydrating but also aids digestion, making it a staple drink during hot summer days and a common accompaniment to festive feasts like Onam Sadya.

Thanks for visiting !

Panchmel Dal Recipe / Rajasthani Panchratna Dal Recipe / Pancharangi Dal Recipe - Dal Recipes

Panchmel Dal

Tempering

Ghee - 3 tsp

Red chilly - 1

Jeera - 1/2 tsp

Hing - a generous pinch

Chopped garlic - 1

Red chilly powder - 1/4 tsp

( heat ghee in a pan and temper it above ingredients, pour the hot tempering into the dal and mix)

Ingredients pressure cooked till soft

Moongh dal - 1 tbsp

Channa dal - 1 tbsp

Thur dal - 1 tbsp

Urad dal with skin - 1 tbsp

Masoor dal - 1 tbsp

Salt to taste

Turmeric powder - 1/4 tsp

Water as needed to cook the dal

( Wash all the dals together and soak them for 30 minutes. Pressure cook along with salt and turmeric powder till soft)

Other ingredients

Chopped onion - 1/2

Chopped tomato - 1 big

Chopped coriander leaves for garnish

Ginger and Garlic paste - 1 tsp

Ghee - 1 tbsp

Oil - 1 tbsp

Black cardamom - 1, Bay leaf - 1 , Jeera - 1 tsp , Cloves - 3 , Red chilly - 1 ( whole spices)

Crushed kastoori methi - 1 tsp

Red chilly powder - 1/2 tsp

Coriander - powder - 1 tsp

Jeera powder - 3/4 tsp

Garam masala - 1/2 tsp

Method

Heat ghee and oil in a pan add the whole spices then add the onions anf fry till colour changes.

Add the ginger garlic paste and tomato fry till tomatoes are soft.

Add the dry masala powders , salt and kastoori methi, saute till raw smell as disappeared.

Pour the cooked dal and give a boil till thick and well combined, switch off the stove and add coriander leaves.

Pour the hot tempering on top of the dal mix and serve with rice or roti.

Thanks for visiting !

Hariyali Fish / Hariyali FishTikka / Fish Hariyali Tikka Recipe / Fish Hariyali Tikka in Air Fryer - Air Fryer Recipes

Hariyali Fish

Ingredients ground to a thick paste

Mint leaves - a handful

Coriander leaves - a handful

Lemon juice  - 1 tsp

Green chillies - 6

( grind above ingredients to a smooth thick paste)

Ingredients for marination

Tilapia fish fillets - 2

( cut into medium size pieces)

Salt to taste

Pepper powder - 1 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Black salt - 1/8 tsp

Garam masala - 3/4 tsp

Lemon juice - 1 tsp

Jeera powder - 1 tsp

Curd - 2 tbsp

Ginger and garlic paste - 1 tsp

Besan - 2 tsp

Oil - 1 tbsp

Hariyali Fish Tikka

Method

Take a wide plate add the ground paste , marination ingredients and the fish. Apply the whole masala to all sides of the fish pieces. Make sure they are well coated both sides. Rest them for 30 minutes.

Line an aluminum foil on the air fryer base plate and spray some oil arrange the fish pieces and roast at 350. deg till cooked. In between turn the fish and spray some oil and cook till light brown.

Serve with mint chutney!

Note:

Each air fryer is different so temperature and cooking time may vary.

You can also make this on a tawa.

Thanks for visiting !

Ragi Semiya Payasam Recipe / Ragi Vermicelli Payasam / Ragi Vermicelli Kheer - Payasam Recipes

Ragi Semiya Payasam

Ingredients

Cooked ragi semiya - 1/2 cup

( Cook according to the instruction given in the packet)

Milk - 3 cups

Brown sugar, white sugar or jaggery - 3 tbsp

( add more or less according to your taste)

Nuts fried in ghee - 2 tbsp

( I used cashew nuts , raisins and sara paruppu )

Desiccated coconut  or fresh coconut fried till brown in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Method

Boil milk till it is reduced to 2 cups now add the brown sugar, cooked ragi semiya , cardamom powder , nuts and coconut. Give a boil till combined and switch off the stove.

If you want a thin payasam then increase the milk quantity.

Serve hot.

Notes:

1. Once jaggery is added do not boil too much there are chances to curdle. Make sure there are no impurities in the jaggery.

2. Do not over cook the ragi otherwise they will turn sticky.

Thanks for visiting!

Roti Jala Recipe / Malaysian Net Crepes / Net Pancakes / Jala Roti Recipe / Net Pancakes Recipe / Jaalar Appam Recipe / Roti Jaala Recipe

Roti Jala

Batter Ingredients

Maida - 1 cup

Egg - 1

Coconut milk - 1 cup

Salt to taste

Water as needed

Turmeric powder - 1/4 tsp

( But today i have given a twist by grinding a handful of mint and coriander leaves along with the coconut milk and filtered to make a green Roti Jala. I used 1/2 cup wheat flour and 1/2 cup maida and did not add turmeric powder If you are making it plain Roti jala then just add the above mentioned ingredients )

Jala Roti

Method

Take a bowl add the flour ,egg , salt and pour the green coconut milk and whisk until the batter is smooth and silky. Add water as needed to get a pancake consistency. Filter the batter to remove any lumps. You can also use a blender to mix the batter.

Take a plastic bottle make holes on the cap fill the batter into the bottle and close the cap. If you have a bottle with a nozzle even that will work.

Non stick pan works great for this recipe, heat a pan and squeeze the bottle to make a net like patter ( see picture). Wait till they are cooked do not flip , slowly fold them and remove from the tawa.

Repeat till all the batter is over. Serve with any gravy , today i rolled them with stir fried shrimp and enjoyed!

Thanks for visiting !

Herbal Drink For Cholesterol / Biozen Tonic Recipe - Apple Cider Vinegar Garlic, Ginger, Lemon and Honey Syrup - Herbal Drink Recipe

Apple cider vinegar, Ginger,Garlic,Lemon juice and Honey drink

Ingredients

Ginger juice - 1 cup

( peel the ginger and chop into small cubes add some water and grind to a thick smooth liquid , filter and then measure the juice to 1 cup )

Garlic juice - 1 cup

( peel the garlic add some water and grind to a thick smooth liquid , do not filter then measure the juice to 1 cup )

Apple cider vinegar - 1 cup

Lemon juice - 1 cup

Honey - 1 cup

Method

Take a sauce pan add lemon juice, garlic juice, ginger juice and apple cider vinegar in low flame cook till the mixture reduces to 2 cups, switch off the stove and let cool completely.

Add honey and mix well , pour the syrup into a clean glass bottle and store it in fridge for a month.

How to drink this syrup?

Everyday morning in empty stomach mix 1 tsp of this syrup in warm water and drink. Drink for a month and check your LDL cholesterol level you will find the difference.

Note:

Sharing this recipe as it worked for me, if you have any health issues please check your doctor before consuming.

Thanks for visiting !

Garlic Pepper Rice / Poondu Milagu Sadam - Rice Varieties

Poondu Milagu Sadam

Ingredients

Cooked rice - 2 cups

Salt to taste 

Pepper powder - 1 & 1/2 tsp

Curry and coriander leaves

Tempering

Coconut oil - 1 tbsp

Mustard - 1/2 tsp

Urad dal and Channa dal - together - 1 tsp

Jeera - 1/4 tsp

Chopped red chilly or Green Chilly- 1

Curry leaves few

Chopped onion - a handful

Chopped garlic - 8

Cashew nuts - 6 ( optional)

Method

Heat oil in a pan and temper it with above ingredients. Fry till onion and garlic is light golden brown.

Reduce the flame and add the rice , salt and pepper powder and toss well till combined.

Switch off the stove garnish with curry and coriander leaves and serve hot.

Thanks for visiting !

Coconut Chutney with Onion / Onion Coconut Chutney - Chutney Recipes

Coconut Chutney with Onion

Ingredients

Grated coconut - 1 cup

Pottukadalai / Roasted gram dal - 1/2 cup

Green chillies - 6 to 8

( or add according to your spice level)

Chopped onion - a handful

Salt to taste 

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Red chillies - 2

Curry leaves few

Crushed garlic - 2

Method

Add a teaspoon of oil and fry green chilies and onion till color changes, cool and add it into a mixi jar.

Add coconut , salt and pottukadalai into the mixi jar , pour water and grind to a semi thick chutney. Transfer into a bowl.

Heat oil in a pan and temper with above ingredients and pour it into the chutney mix and serve with any tiffin.

Thanks for visiting !

Red Poha Upma / Sigappu Aval Vegetable Upma / Red Aval Upma / Brown Rice Flakes Upma - A Quick And Healthy Breakfast Recipe

Red Aval Upma

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad and Channa dal - each - 1 tsp
Jeera - 1/4 tsp
Chopped cashew nuts - 6
Chopped ginger - 1/2 tsp
Chopped green chillies - 3
Curry leaves - few

Other ingredients

Red Poha/Aval - 1 & 1/2 cups
( Wash the poha in water and transfer it to a strainer.If your poha is thick then soak it in water for 2 minutes and strain out the water)
Salt to taste
Chopped onion - a hand full
Chopped vegetables of your choice - 1/2 cup
( I used peas,carrot,potato,coloured bell peppers)
Grated fresh coconut - 1 tbsp
Coriander leaves for garnish

Method

Heat oil in a pan and temper it with above ingredients.
Add onion and vegetables in medium low flame saute till vegetables are cooked.
Add salt and the washed poha in low flame mix till everything is well combined.
Lastly add the coconut and coriander leaves,mix well and switch off the stove.
Your quick Poha Upma is ready to serve.

Thanks for visiting !