Murukku Varieties / South Indian Murukku Recipes

Murukku Varieties

Pottukadalai Murukku	Ribbon Murukku	Mixed Dal Murukku
Omapodi	Potato Murukku	Coconut Milk Murukku
Wheat flour Murukku	Kara Sev	Thenkuzhlal

Aloo Bhujia	Mullu Murukku	Boiled Dal Murukku
Besan Murukku	Sour Cream Murukku	Oats Murukku
Achu Murukku	Moongh Dal Murukku	Avocado Garlic Murukku

Achappam	Beetroot Murukku	Seepu Murukku
Quinoa Murukku	Pudhina Murukku	Tomato Murukku
Semiya Murukku	Badam Murukku

 

Spicy Thakkali Bajji Recipe / Thakkali Bajji Recipe / Tomato Bajji Recipe / Thakkali Bhaji for Idli . Dosa and Chapathi / Thakkali Kadayal Recipe

 

Thakkali Bajji

Tempering

Sesame oil - 2 tsp

Mustard and Urad dal together - 1 & 1/2 tsp

Jeera - 1/4 tsp

Red chilly - 1

Curry leaves few

Ingredients to be pressure cooked

Diced onion - 1 medium size

Ripe tomatoes - 2 large or 3 medium size

Red chilly - 4

Kashmiri chilly - 4

Garlic - 3

Salt to taste

( Pressure cook all the ingredients till soft and using a hand blender blend till all mashed)

Method

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

Pour the hot tempering into the tomato mixture and mix well.

Best served as a side dish for  Idli . Dosa and Chapathi.

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Parangikai Paal Kootu Recipe / Paal Kootu Recipe / Sweet Pumpkin Milk Gravy Recipe / Yellow Pumpkin Milk Kootu Recipe

Parangikai Paal Kootu

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Rice flour - 1 tsp

Milk - 1/2 cup

( grind all ingredients together to a smooth mixture)

Tempering

Coconut oil - 2 tsp

Mustard seeds - 1 tsp

Curry leaves few

Red chilly - 1

Other ingredients

Yellow pumpkin / Parangikai - 1 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Jaggery - 1 tsp

Slit green chillies - 2

Method

Add the pumpkin, green chillies , salt , turmeric powder and little water, cook the vegetable till soft.

Pour the ground mixture and jaggery and cook for a minute and switch off the stove.

Heat oil in a pan and temper it with mustard and curry leaves, pour the hot tempering into the kootu.

Mix and best served as a side dish for rice.

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Caramel Payasam Recipe / Easy Caramel Payasam Recipe / Caramel Kheer Recipe / Quick Caramel Payasam Recipe - Easy Payasam Recipes

 

Caramel Payasam

Ingredients

Sugar - 1/2 cup

Milk - 2 cups

Basmati rice - a handful

( wash the rice and soak it in water for 5 minutes, drain the water and pulse to a coarse mixture)

Salt a pinch

Chopped cashew nuts fried in ghee - 1 tbsp

Raisins fried in ghee - 1 tsp

Powdered cardamom - 1

Method

Heat a pressure cooker add the sugar in low flame keep stirring till the sugar melts and reaches to a light golden brown syrup. Do not cook too much then syrup can burn and the payasam will turn bitter.

Pour the milk gently make sure they don't sputter on you, mix well.

Now add the ground rice and give a mix , close the cooker with the lid and cook till one whistle. Switch off the stove.

Once cooled open the pressure cooker add the fried nuts , a pinch of salt and powdered cardamom powder and enjoy!

Note:

a) Instead of rice you can use millets or wheat rava.

b) Saffron can be added for extra flavor.

c) Be careful when making the syrup , if cooked too long the colour will become dark and the dish will taste bitter. The whole process should be in low flame.

d) The whole payasam process can be made in a heavy bottomed pan cooking in low flame for 30 to 45 minutes.

e) This payasam can be served hot or cold.

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Thanni Kolukattai Saurashtra Style / Neer Kozhukattai / Saurashtra Panim Dhowlo Recipe / Rice Dumplings Recipe / Neer Kolukattai Recipe

Thanni Kolukattai

Ingredients for the dumplings

Rice flour - 1/2 cup

Salt as needed

Hot water as needed

( Take rice flour and salt into a bowl pour hot water little by little , using a wooden spoon mix till you get a soft dough. Cover and rest for 5 minutes to cool, knead the dough to make sure there are no lumps. Divide the dough into small balls, using your thumb press each ball slightly in the middle. Keep these covered.)

Tempering

Ghee - 1 tsp

Jeera - 3/4 tsp

Pepper powder - 1/2 tsp

Thippilli / long pepper crushed - 1/8 tsp

Curry leaves few

Other ingredients

Water - 5 cups

Sesame oil - 1 tsp

Salt a pinch

Method

Pour water in a wide bowl add oil and salt bring it to a roaring boil. Gently drop the prepared kolukattai and reduce the flame to a medium heat.

Cook the kolukattai for 10 minutes or till they float on top. Mix once in between to avoid sticking to the bottom and for even cooking.

 Switch off the stove and remove the kolukkatai out from the liquid, save the liquid.

Heat ghee in a pan and temper with jeera and curry leaves, switch off the stove and add the thippilli powder and pepper powder.

Take a teaspoon of the tempering and mix it into the saved liquid ( Kolukattai cooked water) add the cooked kolukattai into the tempering and toss well till combined.

Enjoy the warm drink and Kolukattai hot.

Note:

Traditionally its made by grinding soaked parboiled rice to a thick dough and then rolled and cooked in the liquid. Today i have made it with store bought rice flour.

This is a traditional Saurashtra  recipe which is usually eaten when you have cough or cold.

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Vazhaithandu Soup Recipe / Banana Stem Soup Recipe / Plantain Stem Soup Recipe / Valai Thandu Soup - Soup Recipes

Banana Stem soup

Ingredients

Ghee - 1 tsp

Banana stem chopped - 2 cups

Moongh dal - a handful

Ginger and Garlic paste - 1/4 tsp

whole black pepper - 1/2 tsp

Jeera - 1/4 tsp

Fennel seeds - 1/2 tsp

Cinnamon - a tiny piece

Cloves - 2

Bay leaf - 1

Salt to taste

Turmeric powder - a generous pinch

Chopped coriander leaves for garnish

Method

Heat ghee in a pressure cooker add the spices , ginger / garlic paste and banana stem sauté for 2 minutes. Add the moongh dal , salt , turmeric powder and  sauté for couple more minutes.

Add water as needed and pressure cook till soft. Once cooled open the pressure cooker lid and remove bay leaf, cloves and cinnamon stick out.from the soup.

Cool the mixture and blend to a smooth mixture , filtering is optional.

Garnish with coriander leaves and sprinkle some pepper powder on top and serve hot.

Note:

If the soup is too thin dilute 1 or 2 tsp of corn starch pour it into the soup and boil once to thicken.

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Pullattu Recipe / Curd Dosa / Andhra Pullattu Recipe / Perugu Dosa Recipe - Dosa Recipes

Pullattu

Ingredients

Sona masoori rice - 2 cups

Methi Seeds - 1 tsp

Curd - 1 cup

Water as needed to dilute the curd

Cooking soda - 1/4 tsp

Salt to taste

Method

Wash and soak rice and methi seeds together in curd, add water as needed for overnight.

Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.

Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.

Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.

Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.

Enjoy hot with chutney or sambar.

For more interesting dosa recipes click HERE.

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Veg Chilli Milli Recipe - A Side Dish For Roti

Veg Chilli Milli

Ingredients fried in oil and ground to a fine paste

Oil - 2 tsp

Pepper corns - 5

Bay leaf - 1

Cloves -3

Cardamom - 2

Cinnamon - a small stick

Jeera - 3/4 tsp

Cashew nuts - a handful

Kashmiri chilly - 5

Onion - 1

Tomato - 1 large

Salt to taste

( Heat oil and fry all above ingredients till color changes, pour some water and cook till soft. Cool the mixture and grind to a fine paste )

Tempering

Butter - 2 tbsp

Ginger cut into thin strips - 1 tsp

Green chilly cut into strips - 4

Other ingredients

Shredded cabbage - a handful

Green peas a handful

Capsicum strips - a handful

Beans a handful

Paneer cubes - 1 cup

Cream - 1/ 8 cup

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Garam masala - 1/8 tsp

Kasturi methi crushed - 1/2 tsp

Chopped coriander leaves - 2 tbsp

Veg Chilli Milli

Method

Heat butter in a pan add ginger and green chilies strips sauté for a minute, add the vegetables and sauté till vegetables are cooked.

Pour the ground paste, dry masala powder , salt if needed , paneer and mix well pour water as needed cover and cook till the mixture is thick.

Reduce the flame add the Kasturi methi and cream mix till combined.

Switch off the stove and garnish with coriander leaves and serve as a side dish for roti or naan.

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Turkish Eggs Recipe / Cilbir Recipe / Turkish Eggs Cilbir Recipe / Turkish Poached Eggs - Turkish Cuisine

 

Turkish Poached Eggs

Ingredients for the white base

Plain Greek yogurt - 1/2 cup

Chopped parsley or Dill leaves - 1 tsp

Grated garlic - 1

Salt and pepper powder to taste

( mix everything together in a bowl)

Ingredients for the red base

Butter - 2 tbsp

Red chilly flakes - 1 tsp

Red chilly powder - 1/ 2 tsp

( Heat butter in a pan add the red chilly flakes and red chilly powder cook for a minute till well combined and switch off the stove, do not over cook and burn them.)

Ingredients for the green base

Olive oil - 2 tsp

Parsley - 1 tsp

( crush parsley with olive oil to a coarse paste )

Ingredients for the poached eggs

Water as needed

Vinegar or Lemon juice - 1 tsp

Eggs - 2

( Break an egg into a bowl , heat water in a pan add vinegar and give a boil reduce the heat and gently drop the eggs from the bowl into the water. simmer till the egg yolk are runny and white are set . Repeat with the second egg too. Using a slotted spoon gently remove the eggs from the water.

Garnish

Chopped Dill or Parsley leaves

Cilbir

Assembling

Take a plate spread the yogurt mixture place the poached eggs on top. Drizzle the butter sauce and the parsley olive oil paste generously on top. Garnish with Dill or Parsley leaves and enjoy immediately with toasted bread !

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Aadi 18 Recipes / Aadi Perukku Recipes - Festival Recipes

Lemon Rice	Coconut Rice	Curd rice
Puli Sadam	Sarkarai Pongal	Payasam Recipes
Medhu Vadai	Kaaparisi	Akkaravadisal

Uggani Recipe / Puffed Rice Upma Recipe / Rayalaseema Kurnool Special Uggani Recipe / Tossed Puff Rice Recipe / Borugula Upma Recipe

 

Uggani / Puffed Rice Upma

Ingredients to be powdered

Putnala pappu / Roasted gram dal - 3 tsp

Desiccated coconut - 1 tsp

Red chilies - 1

(Dry grind to a fine powder)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Puffed rice - 3 cups

( wash and squeeze out the water from the puffed rice , add little salt and mix well)

Chopped onion - a handful

Chopped tomato - 1/2 

Crushed green chillies - 2

Curry and coriander leaves few

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat oil in a pan and temper with above ingredients.

Add onions, few curry leaves and crushed green chilies sauté till onions changes its colour.

Now add the tomatoes, turmeric powder ,salt  as needed and sauté for few more minutes, do not mash the tomatoes.

Add the puffed rice and the dry ground powder and gently mix till well combined, switch off the stove.

Garnish with coriander leaves and enjoy!

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Kariveppilai Thokku Recipe / Curry Leaves Thokku Recipe / Curry Leaf Thokku Recipe - Thokku Recipes

Karuvepillai Thokku

Ingredients ground to a semi smooth paste

Lemon size tamarind soaked in some warm water

Fresh curry leaves -1 small bunch

Salt to taste

Jaggery - 1 tsp heaped

Red chilly powder-3 tsp

Coriander powder - 1 tsp

( Grind all the above ingredients to a thick semi smooth paste , add very little water if needed)

Tempering

Sesame oil -1/2 cup

Mustard-1tsp

Urad dal - 1/4 tsp

Jeera - 1/8 tsp

Red chillies broken -2

Curry leaves few

Crushed garlic-6

Hing-1tsp

Turmeric powder-1/2 tsp

Method

Take a mixi jar or blender add the soaked tamarind, salt, chilly powder, coriander powder, jaggery & curry leaves , without any water grind to a smooth paste. Add very little water if needed.

Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook in low flame till its thick, switch off the stove.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Instant Sundal Powder Recipe / Sundal Powder Recipe / Curry Powder Recipe / Sundal Podi Recipe / Sundal Masala Powder Recipe / Dry Spice Mix Powder For Sundal

 

Instant Sundal powder

Ingredients

Coriander seeds - 3 tbsp

Channa dal - 3 tbsp

Desiccated coconut - 4 tbsp

Red chilies - 3

Byadagi chille - 3

(This chille gives color to the podi)

Jeera - 1/2 tsp

Hing - 1 tsp

Salt - 1/2 tsp

Curry leaves few

Mustard - 1 tsp

Urad dal - 1 tsp

Oil - a drop

Method

Add a drop of oil in a pan and add coriander seeds , channa dal and both type red chillies and dry roast till colour changes, remove to a plate to cool.

Add the desiccated coconut and dry roast for couple minutes. Add salt , hing and mix once and switch off the stove.

Dry roast mustard till splutters , urad dal changes its colour and curry leaves turn crisp

Add the fried channa dal. red chilies and coriander seeds to a blender and pulse till coarse. Now add the coconut mixture and grind till combined.

Transfer to a plate and mix the mustard, urad dal and curry leaves till everything is well mixed.

Store it in refrigerator in a clean bottle.

Instant Sundal Podi

How to use this powder?

Boil any kind of sundal with some salt in water, drain out the water.

Heat 1 tsp oil add the sundal sauté for a minute then add the sundal powder as needed and mix well.

Switch off the stove and enjoy !

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Thirupagam Recipe / Thirubagam Recipe / Nellai Special Sweet Thirupagam / A Tirunelveli Sweet Recipe

Thirupagam

Ingredients

Besan / Kadalai maavu - 1 cup

Milk - 1 cup

Powdered cashew nuts - 1 cup

Ghee - 1 cup

Sugar - 2 cups

Saffron strings a generous pinch

A tiny pinch of edible camphor is optional

Thirubagam

Method

Dry roast besan in low flame till raw smell has completely disappeared, do not fry till colour changes, switch off the stove and let it cool.

To the besan add the milk, sugar and saffron string stir till there are no lumps. Now switch on the stove and in low flame cook till the mixture is getting thick and starts to froth.

Add ghee little by little till the mixture leaves the sides of the pan.

Add the cashew nut powder and edible camphor and mix till combined. Do not cook more than 2 minutes.

Switch off the stove and enjoy hot or warm!

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Kaaparisi Recipe / Kaapu Arisi Recipe / Aadi Perukku Kaapparisi Recipe / Aadi Perukku Kaaparisi - Aadi Perukku Recipes

Kaaparisi

Ingredients

Raw rice - 1/4 cup

Jaggery - 1/4 cup

Pottukadalai - a handful

Black sesame seeds - 1 tbsp

Coconut bits or Grated coconut - a handful

Cardamom crushed - 1

 Ghee - 1/2 tsp

Aadi Perukku Kaaparisi

Method

Wash and soak rice in water for 1 hour, drain out the water , spread the rice on a towel and dry inside the house till water has evaporated completely. Make sure there is no water in the rice.

Dry road the sesame seeds till they splutter. Dry roast pottukadai till colour changes. Roast the coconut in ghee till light brown.

Dissolve jaggery in water bring to a boil, filter to remove any impurities.

Pour it in a pan and boil till the syrup is thick, if you pour a drop of syrup into a small plate with water while rolling with your fingers they should form a soft ball. This is the right consistency to switch off the stove.

Take a bowl add the rice, sesame seeds, pottukadalai, cardamom powder , coconut and mix. 

Pour the hot syrup and mix till everything is well combined.

Enjoy!

Kalyana Veetu Tomato Jam Recipe / Tomato Sweet Pachadi Recipe / Tomato Jam Recipe / Thakkali Sweet Pachadi Recipe / Tomato Jam for Biryani

Tomato Jam

Ingredients

Finely chopped ripe large tomatoes - 3

Salt a pinch

Sugar - 4 tbsp

( Add more or less according to your taste)

Chopped dates - 6

Cardamom crushed - 4

Raisins and Cashew nuts fried in 1 tsp of ghee - 2 tbsp (together)

Ghee - 3 tbsp

Kalyana Veetu Tomato Jam

Method

Heat 2 tbsp of ghee and fry the tomatoes till raw smell has disappeared. Cover with a lid and cook till soft.

Add the dates and in low flame cook till dates are mashed and mixture is thick.

Add the remaining ghee , sugar , fried raisins, cashew nuts and a pinch of salt , cook the mixture turns into a jam consistency.

Switch off the stove and add the cardamom powder, mix well. Cool completely transfer into a clean jar and store it in the refrigerator.

Served as a side for biriyani or spread on roti or bread and enjoy!

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Andhra Style Prawn Kurma / Andhra Prawn Kurma / Shrimp Kurma Andhra Style / Shrimp Kurma / Prawn Kurma Recipe

Andhra Style Prawn Kurma

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Chopped onion - a handful

Roasted poppy seeds - 1 tsp ( heaped)

Roasted coriander seeds - 1 tsp

Cloves - 2

Cardamom - 1

Cinnamon - a small piece

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Salt to taste

( Grind all the above ingredients to a smooth paste)

Other ingredients

Chopped onion - 1/2 cup

Ginger / Garlic paste - 1 tsp

Curry and Coriander leaves

Slit green chillies - 4

Curd - 1/4 cup

( make sure curd is fresh not sour)

Frozen peas (optionaL)

Oil - 3 tbsp

Marination ingredients

Prawns - 2 cups

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/4 tsp

( Mix all above ingredients and marinate for 10 minutes)

Method

Heat 1 tbsp of oil and saute the prawns for few minutes and remove to a bowl.

In the same pan add remaining oil and add onion, curry leaves and green chilies, sauté till onions changes it's colour.

Add ginger /Garlic paste and sauté till raw smell has disappeared,

Now add the ground paste and fry till oil separates the masala. Reduce the flame add the curd and mix quick to avoid curdling.

Add the sautéed prawns and peas if using and little water mix well and cook till kurma is thick.

Switch off the stove garnish with coriander leaves and serve hot with roti or rice.

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Thaen Mittai / Then Mittai Recipe / Then Nilavu Recipe / Thaen Unda Recipe / Potti Kadai Special Thaen Mittai / Honey Candy Recipe / Thane Mittai Recipe

Then Mittai

Ingredients

Idli Rice - 1/2 cup
Urad dal - 1 & 1/2 tbsp
Salt a pinch
Orange food colour - a generous pinch
Baking powder - less than 1/8 tsp
Sugar for dusting as needed.
Oil to deep fry
Sugar - 1 cup
Water - 1/2 cup

Thaen Mittai

Method

Dissolve sugar and water in a pan, boil till the syrup reaches to one string consistency. Switch off the stove.
Wash and soak rice and dal together for 3 hours .Drain the water and add it to a blender.
Sprinkle water little by little and grind to a thick vada batter consistency.
Now add the food colour and baking powder and mix well.
Heat oil in a pan using your finger or spoon drop the batter into the hot oil.
In medium high flame deep fry the balls till the outer layer is very crispy.
Now drop all the fried balls into the warm syrup for 8 to 10 minutes mix in between to make sure all the balls are well soaked.
Remove the balls from the syrup and spread some sugar in a plate roll out these balls to make sure its well coated with sugar on all sides.
Your Thaen Mittai is ready to enjoy!

Note:

a) Do not add to much water while grinding batter should be thick.
b) Fry till the outer layer is crisp other wise they will become soggy when you add it in sugar syrup.

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Hariyali Paneer Tikka Recipe / Paneer Hariyali Recipe - Paneer Recipes

Hariyali Paneer

Ingredients for marination

Thick  curd - 3/4 cup

Roasted and powdered cumin powder - 1 tsp

Chaat masala - 1 & 1/2 tsp

Black salt - 1/4 tsp

Salt to taste

Coriander powder - 3/4 tsp

Crushed kastoori methi - 1/2 tsp

Ajwain - 1/4 tsp

Garam masala - 1/2 tsp

Besan - 1 tbsp

Fresh cream - 2 tbsp

Mint and Coriander leaves - a handful, Ginger/Garlic paste - 1 tsp , Lemon juice - 1 tsp, Green chilly - 5

( grind these ingredients to a smooth thick paste)

Cubed paneer - 1 and 1/2 cups

Diced coloured capsicum - 1 cup

Diced onion - 1/2 cup

Oil - 3 tsp

Method

Take a wide bowl add all the above mentioned ingredients, make sure paneer and vegetables are well coated with the masala , cover and rest it for 1 hour.

If using air fryer place then on the tray spray them with some cooking oil and air fry at 375 deg. for 12 minutes turning once in the middle.

Insert the paneer and vegetables into a wooden skewer and roast it on a tawa by spraying some cooking oil on top till light brown.

Sprinkle some chaat masala on top and serve immediately with mint curd chutney..

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Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Ponni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the water will ooze out.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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Nellikai Podi Recipe / Usirikaya Podi Recipe / Gooseberry Spice Powder Recipe / Amla Podi Recipe

Nellikai Podi

Ingredients

Dry amla/ gooseberry - 1/2 cup

Urad dal - 1 tsp

Channa dal - 1 tsp

Red chillies - 10

( or use 1 & 1/2 tsp red chilly powder)

Coriander seeds - 3 tsp

Sesame seeds - 2 tsp

Jeera - 1 tsp

Garlic - 4

Curry leaves a handful

Tamarind - a tiny piece

Salt to taste

Oil - few drops

Method

Add few drops of oil in a pan add the above ingredients one by one in low flame roast till colour changes. Do not over fry and burn them. Switch off the stove and let it cool.

Add the mixture into a mixi jar and grind to a smooth powder, store it in a clean jar.

Add a teaspoon of amla podi to hot rice add ghee or sesame oil mix and enjoy.

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Thecha Recipe / Maharashtrian Green Chilli Thecha Recipe / Green Chilli Thecha Recipe

Thecha

Ingredients

Green chillies - 20

Garlic - 10

Jeera - 1/2 tsp

Salt to taste

Sesame oil - 1 tsp

Peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

Method

Heat oil in a pan add jeera, peanuts, garlic and chilies in low flame fry till colour changes. 

Switch off the stove and add the salt and coriander leaves mix and let it cool completely.

Using a mortar and pestle , chopper or food processor just crush them, do not over grind to a paste.

Store it in a clean bottle in fridge and serve a teaspoon along with Roti, Jowar Bhakri, Thalipeeth  etc.

Thecha rice

Thecha Rice Recipe click HERE

Paneer Thecha Recipe click HERE

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Kanchipuram Rava Upma Recipe / Kanchipuram Upma Recipe / Kanjivaram Upma Recipe

Kanchipuram Rava Upma

Ingredients

Roasted Rava / Semolina / Sooji - 1 cup

Water - 2 cups

Salt to taste

Chopped onion - 1/4 cup

Chopped green chilies - 2

Grated or Chopped ginger - 1 tsp

Curry and coriander leaves few

Grated coconut - 2 tbsp

Ghee - 2 tsp

Tempering Ingredients

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal  - 1 tsp

Jeera - 1 tsp

Whole black pepper - 1 tsp

Dry red chilly - 1

Method

Heat oil in a pan add the tempering ingredients and fry till light brown.

Add the onions, green chillies, few curry leaves and ginger fry till onion changes its colour.

Lower the flame & add the sooji , salt and grated coconut mix well.
Mean while heat water in a pan, when boils immediately pour it into the rava mixture & stir it well to make sure there are no lumps. Cover with a lid and in low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add some more grated coconut , ghee ,curry and coriander leaves and mix well.

Serve hot with any chutney.

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