Jackfruit Payasam Recipe / Chakka Payasam Recipe / Chakka Pradhaman Recipe / Jackfruit Kheer Recipe - Onam Sadhya Recipes

 

Jackfruit Payasam

Ingredients

Chopped ripe jackfruit - 8 large size

Thick coconut milk - 1 cup

Jaggery - 1/2 cup or add according to the sweetness of the fruit

( dissolve in water to remove impurities', filter and keep it aside)\

Crushed cardamom - 2

Yellow moongh dal - 1/8 cup

Ghee - 8 tsp

Cashew nuts - 10

Raisins - 2 tsp

Coconut cut into bits - 1 tbsp

Method

Heat 1 tsp ghee in a pressure cooker fry moongh dal till light brown.

Lower the flame add the chopped jackfruit and sauté for 2 to 3 minutes.

Pour water and pressure cook till soft, once cool open the pressure cooker and mash the mixture.

Pour the crushed cardamom , coconut milk and jaggery liquid , in low flame give a boil and switch off the stove.

Pour ghee in a pan and coconut and fry till golden brown add it into the payasam. In the same ghee fry the cashew nuts and raisins fry and pour it into the payasam.

Mix everything well and enjoy warm.

Note:

a) Adding crushed dry ginger powder and cumin powder give a nice flavor.

b) If your payasam is thick add some hot milk and mix.

c) fresh coconut milk gives a nice taste today i used tinned coconut milk.

d) Add jaggery according to the sweetness of the fruit.

Jackfruit Payasam

Made this payasam using dried organic jackfruitf from Costco. all the ingredients and procedure are same. I just pressure cooked the jackfruit along with the moongh dal and mashed it.

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Chutney Powder Recipe / Karnataka Style Chutney Podi Recipe / Karnataka Style Chutney Pudi Recipe / Gunpowder Recipe / Kadle Bele Chutney Pudi Recipe

 

Chutney Pudi

Ingredients

Channa dal - 1/2 cup

Urad dal - 1/2 cup

Dry coconut / Kopparai - 1 cup

Red chilly - 6

Kashmiri red chilly / Byadagi chilly - 8

Salt to taste

Tamarind - a large grape size

Jaggery - 1/2 tsp

Curry leaves - few

Tempering

Coconut - 3 tsp

Mustard - 1 tsp

Hing - 1/8 tsp

Method

Dry roast channa dal and urad dal separately till color changes, transfer to a plate.

Add a drop of coconut oil and fry both the red chilies till they puff up remove to a plate.

Add coconut and roast till slightly colour changes switch off the stove and add curry leaves.

Cool all the ingredients and transfer to a mixie jar, add salt, jaggery and tamarind. 

Grind to a semi smooth powder , transfer to a bowl.

Heat oil in a pan and temper it with hing and mustard seeds, pour it into the chutney pudi mix till combined. Store it in a clean jar in fridge.

Enjoy with Idli or Dosa!

Note:

If you are making it in small quantity keep it at room temperature otherwise to retain the freshness of the pudi keep it in fridge.

For Version 2 click HERE

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Thavala Adai Recipe / Thavala Dosa / Tavala Adai Recipe / Thavaladai recipe / Tavalaadai Recipe / Thavala Adai recipe - Dosa Recipes

Thavala Adai

Ingredients ground to a coarse powder

Idli Rice - 1 cup
Thur dal - 1/2 cup
Channa dal - 1/2 cup
Yellow moongh dal - 2 tbsp
Red chillies - 3
Pepper - 1 tsp
Jeera - 1 tsp

Tempering

Oil - 1 tbsp
Mustard - 1 tsp

Urad dal - 1 tsp
Hing - a generous pinch
Curry leaves few

Other Ingredients

Grated coconut - 1 tbsp

Curd - 2 tbsp

Oil to cook adai as needed
Salt to taste

Method

Take a mixi jar add add all the above ingredients and dry grind to a rava consistency.

Your mixture is ready to use take needed consistency add salt and pour boiling water and mix well.

Make sure there are no lumps cover this with a lid and leave it for 1 hour.
After 1 hour you will see all the water is absorbed so add some more boiling water to get a thick batter consistency. Cover and let it rest for another 1 hour.
Heat oil in a pan and temper it with above ingredients, pour it into the batter add coconut, curd and mix.
Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Ingredients ground to a coarse batter ( Version 2)

Sona mosoori rice/ Raw rice - 1 cup

Idli rice - 1/4 cup

Urad dal - 1/4 cup

Channa dal - 1/4 cup

Thur dal - 1/4 cup

( wash and soak all the ingredients for 3 hours, then grind to a thick batter by adding very little water. Add salt mix and let it ferment for 4 hours)

Tempering 

Oil - 1 tbsp

Jeera - 1 tsp

Pepper - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Chopped green chilies - 2

Red chillies - 3 

Curry leaves few

Hing - a generous pinch

( Heat oil in a pan and temper it with above ingredients, pour it into the rice batter mix well..

Method

Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Version 3

Ingredients soaked and ground

Idli rice - 1 cup

Raw rice - 1 cup

Red chilly - 4

Black urad dal with skin - 1 cup

Channa dal - 1 cup

Thur dal - 1 cup

( Grind all above ingredients except moongh dal, grind to a semi smooth thick batter )

Yellow moongh dal - 1/4 cup ( soaked separately)

Tempering

Mustard - 2 tsp

Urad dal - 2 tsp

Oil- 2 tsp

( Heat oil and temper it with above ingredients)

Other ingredients

Crushed black pepper - 1 tbsp

Curry leaves few

Hing - 1 tsp

Grated coconut - 1/2 cup

Method

Pour the batter into a bowl add the crushed pepper powder, coconut, hing, curry leaves, drain out the water from the moongh dal and add lastly pour the hot tempring.
Mix well and your batter is ready.

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Pasi Paruppu Thogayal / Pasi Paruppu Thovaiyal / Pasi Paruppu Thuvaiyal / Moong Dal Chutney / Green Moongh Dal Thogayal / Pachapayiru Thogayal

Pasi Paruppu Thogayal

Version 1

Ingredients

Oil - 1/2 tsp

Yellow moongh dal / Pasi Paruppu - 1/4 cup

Red chillies - 4

Garlic - 2

Salt to taste

Hing - 1/4 tsp

Coconut - 1 tbsp

Method

Heat oil in a pan add pasi paruppu and red chilies fry till light brown Do not over fry and burn them.

Switch off the flame and add the hing , garlic ,salt and coconut mix well.

Cool completely add very little water and grind it to a thick coarse thuvaiyal.

Best served with hot plain rice or kanji/porridge.

Pasiparuppu Thogayal

Version - 2

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Ingredients

Green moongh dal - 1/4 cup (heaped)

Red chilly - 2

Kashmiri red chilly - 2

Garlic - 1 large

Tamarind - a small piece

Salt to taste

Curry leaves - few

Grated coconut - a handful

Method

Dry roast green moongh dal till colour changes.

Cool and transfer to a mixi jar and add all above mentioned ingredients.

Pour little water and grind to a semi smooth mixture.

Mix with hot rice and enjoy!

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Buttermilk Upma Recipe / Buttermilk Rice Rava Upma Recipe / Majjiga Upma Recipe / Challa Upma Recipe / Biyyapurava Majjiga Upma / Mor Upma / More Uppuma

 

Buttermilk Upma

Tempering

Coconut oil - 2 tsp

Mustard , Urad dal, Channa dal - each 1 tsp

Hing - 1/8 tsp

Red chilly - 2

Chopped cashew nuts - 6

Other ingredients

Rice rava - 1 cup

Water - 1 & 1/2 cup

Sour buttermilk - 1 & 1/2 cups

(mix water and buttermilk together in a bowl, keep it aside)

Salt to taste

Chopped green chilly - 1

Chopped ginger - 1 tsp

Curry leaves few

Coconut oil - 1 tsp

( add at the last once the upma is done)

Mor Upma

Method

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

Add chopped ginger, green chillies, curry leaves and saute.

Pour the water/buttermilk mixture and give a boil, reduce flame and add the rice rava.

Add salt mix well, cover and cook till done.

Switch off the stove add 1 tsp of coconut oil few curry leaves mix well and enjoy hot!

Note:

a)  You can add more milagai instead of red chilly.

b) Some add chopped onions and grated coconut to this recipe.

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Cranberry Jalapeno Cream Cheese Dip Recipe / Creamy Cranberry Jalapeño Dip Recipe / Cranberry Jalapeno Dip - Easy Cranberry Recipes

 

Cranberry Jalapeno Dip

Ingredients crushed to a coarse mixture

Fresh cranberry - 1/2 cup

Salt to taste

Lemon juice - 1/8 tsp

Jalapeno - 1 large size

Spring onion - 3 tsp

Dry cranberry - 2 tsp (optional)

( Using a chopper mince the above ingredients, transfer to a bowl)

Other ingredients

Cream cheese - 1/4 cup

Sour cream - 1/4 cup

Salt and Pepper powder to taste

Sugar - 1/4 tsp

Crushed dry rosemary - a generous pinch

Chopped spring onions - 1 tsp

Method

 Cream the sour cream and cream cheese till soft, add the seasonings, rosemary, sugar, spring onions and the minced cranberry mixture.

Gently mix till combined.

Keep in refrigerator for few hours and enjoy with crackers.

Note:

a) Adjust all the above ingredients according to your taste buds.

b) Chopped cilantro can be added for extra flavor.

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Madurai Urulai Pottalam Recipe / Madurai Kizhangu Pottalam Recipe / Madurai Potato Masala / Spicy Potato Podimas / Madurai's Famous Potato Masiyal

 

Madurai Urulai Pottalam

Tempering

Sesame oil - 6 tsp

(add more if needed)

Fennel seeds and Mustard seeds - each 1 tsp

Other ingredients

Boiled peeled and mashed potato - 2 medium size

Curry leaves few

Chopped onion - 1 small size

( usually small onions are used in this recipe)

Chopped ginger - 1 tsp

Chopped garlic - 5

Chopped green chilies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Besan - 1 tsp (heaped)

Chopped coriander leaves for garnish/

Method

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

Add the onion, garlic, ginger, green chilies and few curry leaves fry till light brown.

Reduce the flame and add the dry masala powders , besan and salt mix till raw small has disappeared.

Pour some water and cook till mixture is semi thick. now add the mashed potato.

In low flame mix till oil separates and switch off the stove. Garnish with coriander leaves.

Place this potato mixture on a banana leaf or lotus leaf wrap it well and tie with a rope. This is how they are served.

Enjoy as a side dish for curd rice!

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Daddojanam Recipe / Temple Style Curd Rice / Andhra Style Curd Rice Recipe / How to make Temple Style Daddojanam Recipe?

 Version : 2 Curd Rice

Temple Style Daddojanam

Ingredients

Raw rice - 1/2 cup

Water - 1 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup

Salt to taste

Tempering

Oil - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Crushed pepper - 1/4 tsp

Curry leaves - few

Method

Wash the rice and add it into a pressure cooker pour water and pressure cook till soft and mushy.
Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined
Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , mix and enjoy warm.

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Temple Prasadam Recipes / Special Prasadams Served at Temples In India / India Temple Prasadam Recipes

 

Chidambaram Temple Thiruvathirai Kali	Chidambaram Temple Samba Sadam	Tirupati Temple Malahora
Madurai Alagar Koyil Dosai	Jaganath Puri Temple Tanka	Palani Panchamrutham
Srirangam Temple Akkaravadisal	Kancheepuram Temple Idli	Tirumala Vadai
Andhra Temple Style Curd Rice	Golden Temple Prashad Kada Prasad	Shri Banke Bihari temple in Vrindavan prashad Makhan Mishri
Srirangam Temple Jeera	Kovil Puliyodharai	Kovil Style Pongal

Melkote Sakkare Pongal	Melkote Puliyogare

Lebanese Lentil Soup Recipe / Red lentil Soup Middle Eastern Style Recipe / Lebanese Shorbat Adas Recipe / Middle Eastern Lentil Soup Recipe / Lebanese Lentil Soup In Instant Pot / Yellow Lentil Soup Recipe - Easy Soup Recipes

 

Lebanese Lentil Soup

Ingredients

Yellow lentils - 1/2 cup

Vegetable stock - 3 cups

( add accordingly to the consistency you need)

Salt and Pepper powder to taste

Cumin powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Chopped onion - 1/4 cup

Chopped carrot - 1 medium size

Chopped celery - a handful

Chopped garlic - 2

Olive oil - 2 tsp

Garnish

Lemon juice - 2 tsp

Chopped parsley or Chopped Coriander leaves

Olive oil to drizzle on top

Red Lentil Soup in Instant Pot

Method

Heat oil in an instant pot sauté onion, celery, carrot and garlic till light brown.

Add the washed lentils , seasonings and pour the stock.

Close the lid vent closed and pressure cooked for 15 minutes or in soup MODE.

You can make this soup even on stovetop.

Once the pressure has naturally released open the lid and blend the soup using a hand blender till a smooth liquid.

Add the lemon juice and garnish with chopped cilantro and drizzle olive oil mix and enjoy hot!

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Rasa Vadai Recipe / Rasam Vadai Recipe / How to make Rasam Vadai?

 

Rasam Vadai

Rasam Recipe

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Ingredients dry roasted & powdered (Rasam powder)

Pepper-1/2tsp
Jeera/cumin-1/2tsp
Coriander seeds-1/2tsp
Thur/thoor dal-1tsp
Red chillies-1
(dry roast all above ingredients till light brown & make a powder. Do not burn them)

Tempering

Oil or ghee-1/2tsp
Mustard-1/4tsp
Hing-1/4tsp
Curry leaves-few

Other ingredients

Diluted tamarind juice-3 cups
Finely chopped tomato-1big
Salt to taste
Turmeric powder-1/8tsp
Chopped coriander & curry leaves for garnish

Method

Heat oil in a pan & temper it.Pour the tamarind juice,add the chopped tomato,salt & turmeric powder.
When the rasam starts to froth add the rasam powder & switch off the stove ( Do not boil or simmer the rasam,it loses  its flavour).Garnish with curry & coriander leaves.

Note: 

Do not boil or simmer the rasam,it loses its taste/flavor.
Crushed garlic can be added it gives a nice flavor. Add it while adding the tomatoes.
You can even add thoor/thur dal water.
Instead of red chilies even green chilies can be added.

Vadai Recipe version 1

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Channa dal - 1 cup

(wash and soak the dal for 1 hour, drain water and grind to a coarse thick mixture)

Chopped onion - 1/4 cup

Chopped green chilly - 2

Jeera - 1/2 tsp

Chopped curry leaves few

Hing - a pinch

Salt to taste

( Mix all ingredients together, heat oil take some batter flatten it and gently drop it into the oil. deep fry the vadai till light brown, remove and add it immediately into the hot rasam. Soak it for few minutes and enjoy. You can even use left over Masala Vadai too for this recipe)

Vadai/Bonda Version 2

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Channa dal - 1 cup
Urad dal - 1/4 cup
Hing - a pinch
(Wash and soak both the dals together for 2 hours, drain out the water and grind to a thick batter. Mix in all the ingredients and drop a ladle of batter into the hot oil. deep fry till light brown remove and add it into the hot rasam. Let them soak for few minutes and enjoy)
Salt to taste

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Vankaya Menthi Karam Recipe / Vankaya Menthi Kaaram Koora Recipe / Menthi Podi Veysina Vankaya Kura Recipe

 

Vankaya Menthi Karam Kura

Ingredients fried and coarsely powdered

Channa dal - 1 tbsp

Urad dal - 1/2 tbsp

Methi - 1/2 tsp

Mustard - 1/2 tsp

Red chilly - 4

Hing - a generous pinch

Oil - few drops

( Heat oil in a pan and fry above ingredients till light brown. Cool and grind to a semi coarse powder)

Other ingredients

Brinjals cut into strips - 1 cup

Turmeric powder - 1/4 tsp

Salt to taste

Tamarind juice - 1 tbsp

Curry leaves few for garnish.

Oil - 2 tbsp

Method

Heat oil in a pan and add the brinjals, salt and turmeric powder in low flame keep mixing till half cooked.

Pour the tamarind juice and the ground powder mix well.

Sprinkle some water cover and cook in low flame till combined and oil separates the masala.

Switch off the flame garnish with curry leaves and enjoy with rice.

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Malabi Recipe / Mahalabia Recipe / Israeli Malabi Rose Water Milk Pudding Recipe / Malabi Pudding Recipe / Muhallebi Recipe

Malabi

Ingredients for the pudding

Whole milk - 1 & 1/2 cups

Corn flour - 2 tbsp

Sugar - 1 & 1/2 tbsp

Rose essence - few drops

( Take all ingredients into a sauce pan mix well till there are no lumps. Now switch on the stove and in slow flame keep stirring till the mixture becomes thick and raw smell has completely disappeared. Switch off the stove and add the essence and mix till combined. Pour the mixture into small cups , cover and refrigerate for 4 hours to set )

Topping ingredients

Chopped fresh strawberry - 10

Sugar - 1 tbsp

Chopped pistachio for garnish as needed

Rose syrup - 1 tbsp

Mahalabia

Method

Take a bowl add sugar and strawberry cook in microwave for 3 minutes till soft and cooked. Cool and add 1 tbsp of Rose syrup / Rooh afza, place 1 tsp of the topping on the chilled pudding garnish with chopped pistachio and enjoy cold .

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Hainanese Chicken Rice Recipe / Hainan Chicken Rice Recipe / One Pot Hainanese Chicken Rice Recipe

 

Hainanese Chicken Rice

For Hainanese chicken

Water as needed to get a good broth

Chicken bread - 2

Salt to taste

Soy sauce - 1 tsp

Spring onions - 1 tbsp

Ginger cut into slices - 4

( Boil all the above ingredients together for 20 minutes in low flame to get a tasty broth. Remove the chicken from the broth and slice them.)

For Hainanese rice

Long grain rice - 2 cups

( I used Basmati rice in this recipe)

Salt to taste

Garlic chopped - 2

Ginger chopped - 1 tsp

Sesame oil - 2 tsp

Chicken broth - 3 & 1/2 cups

( Pour the broth in a pan add the salt, ginger, garlic and oil give a boil. Lower the flame and add the washed rice cover and cook in low flame till rice is cooked)

For Chilly sauce

Red chilly sauce/ Siracha- 2 tbsp

Soy sauce - 1 tbsp

Salt to taste

Sugar - 2 tsp

Ginger/Garlic paste - 1/2 tsp

Vinegar - 2 tsp

Sesame oil - 1 tsp

( Mix all above ingredients together. You can adjust the ingredients according to your taste)

Assembling

Place rice on a plate arrange the sliced chicken and sliced cucumbers. Place the dipping sauce and some broth to the side and enjoy!

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Gottu Rasam Recipe / Kottu Rasam Recipe / Goddu Rasam Recipe / Easy Rasam Recipe / Pathiya Rasam Recipe

Gottu Rasam

Tempering

Ghee - 1 tsp

Red chillies - 2

Curry leaves few

Mustard - 1 tsp

Hing - 1/4 tsp

Ingredients for rasam

Tamarind - a small gooseberry size

( soak it in warm water and remove the extract)

Water to dilute as needed

Rasam powder - 1 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Thur dal - 1 tsp

Chopped curry and coriander leaves for garnish

Method

Take a pan add the tamarind extra pour water as needed, add salt, turmeric powder and thoor dal, in low flame boil for 5 minutes till raw smell has disappeared , switch off the stove.

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

Pour it into the hot  rasam and garnish with chopped curry and coriander leaves.

Enjoy with rice or drink it like a soup!

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Tamilnadu Style Bisi Bele Bath / Sambar Sadam Recipe / Sambar Rice Recipe - Rice Recipes

 

Sambar Sadam

Tempering Ingredients

Ghee - 2 tbsp

( add more or less)

Chopped cashew nuts - 15

Curry leaves few

Mustard - 1 tsp

Urad dal - 1 tsp

Red chillies - 4

( Heat ghee and temper the above ingredients and keep it aside)

Other Ingredients

Sona masoori rice - 2 cups

Thur dal -1 cup

Salt to taste

Water - 12 cups

Tamarind water - 2 cups

Turmeric powder - 1 tsp

Small onion - 15

Drumstick pieces - few

Ingredients fried and powdered

Coriander seeds - 3 tbsp

Channa dal -2 tbsp

Urad dal - 1tbsp

Mustard seeds - 1/2 tbsp

Methi seeds -1/2 tbsp

Red chilly - 12

Hing - 1 tsp

Curry leaves - few

Dry coconut ( Kopra) - 3 tbsp ( fry them separately till golden brown )

Sesame oil - 2 tsp

( Heat oil in a pan and fry all above ingredients till light brown. Cool and grind to a smooth powder)

Garnish

Chopped coriander leaves - few

Method

Take a pressure cooker add the rice, thur dal, turmeric powder, drumstick ,small onions water and salt.

Pressure cook till rice is cooked, cool and open the lid.

Pour the tamarind juice the powdered ingredients and switch on the stove , cook in low flame till well combined and raw smell has disappeared. 

Switch off the stove and pour the tempering into the rice mixture , garnish with coriander leaves mix and enjoy hot.

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Note:

Adding different vegetables are your choice

Courtesy: My friend's mom.

Thengai Therattipal Recipe / Thengai Therattupal Recipe / Thanjavur thengai Therattupal Recipe / Coconut Thirattipal Recipe /A Traditional Thanjavur Special Sweet

 

Thengai Therattipal

Ingredients

Grated coconut - 1 cup

Grated jaggery - 1 cup

( Make sure it's clean other wise dissolve in water and filter to remove any impurities)

Yellow moongh dal - 1/4 cup

( Dry roast the dal till light brown, do not over fry. Cool and grind to a fine powder)

Ghee - 1 tbsp

Coconut oil - 1 tsp

Coconut bits - 1 tbsp

Chopped cashew nuts - 8

Cardamom crushed - 2

Method

heat ghee in a pan and fry coconut bits and cashew nuts till light brown, keep it aside.

Add the grated coconut , jaggery, powdered moongh dal and very little water , grind till well combined. Transfer this into a thick bottomed pan.

In low flame keep mixing till the mixture thickens and starts to leave the sides of the pan.

Now add the fried cashew nuts , coconut bits and cardamom powder mix well and switch off the stove.

Add the coconut oil mix and enjoy warm.

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Eggplant with Tomato and Mozzarella Recipe / Oven Roasted Eggplant With Tomato and Mozzarella Cheese

 

Roasted Eggplant with Tomato and Mozzarella Cheese

Ingredients

Long eggplant cut it into thick slices - 4 slices

Sliced onions few to add on top

Coriander or Parsley leaves for garnish

Sumac powder - 1 tsp

Olive oil as needed for brushing the vegetable

Ingredients for the topping

Chopped Mozzarella cheese - 1 cup

Chopped tomato - 1 cup

Chopped green chilies - 2

Bread crumbs - 1/2 cup

Salt to taste

Chopped garlic - 3

Dry Italian seasoning as needed

( Mix everything in a bowl and keep it aside)

Eggplant with Tomato and Mozzarella Cheese

Method

Score the flesh with a knife on each eggplant slices brush olive oil on both sides ,sprinkle some salt on top. Broil in low till the eggplant is half cooked

Remove from the oven add the topping on top of each eggplant slices sprinkle some sumac powder and arrange some onion slices on top. 

Brush some oil on top and broil in low till the top is golden brown.

Garnish with coriander leaves and enjoy hot !

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Healthy Gongura Sorrel Flower Tea Recipe / Sorrel Flower Tea Recipe / Gongura Puvvu Tea Recipe / Rosella Flower Tea Recipe

 

Rosella Flower Tea

Ingredients

Sorrel flower - 4

Water - 1 & 1/2 cups

Honey (optional )

Method

Remove the petals and discard the middle part, place the petals in a bowl pour water and boil in low flame till the water reduces.

Filter the tea add honey mix and drink hot or warm.

Medicinal benefits

This tea is used for treating of  on going swelling, pain , inflammation of nasal passages and has lot more medical benefits.

Consult doctor before consuming.

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Adathodai Herbal Tea Recipe / Vasaka Tea Recipe / Adathoda Tea Recipe / Adatoda Tea Recipe

 

Adhatoda Tea

Ingredients

Adhatoda leaves / Adathoda leaves / Adatoda leaves - 2 chopped

Water - 2 cups

Honey ( optional)

Method

Take the leaves in a bowl pour water and boil in low flame till the water reduces to 1 cup.

Filter the tea add honey mix and drink. hot or warm.

Medicinal benefits

This tea is used for treating of cold, cough, wheezing, asthma, tuberculosis.

Consult doctor before consuming.

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Instant Badam Halwa Recipe / Easy Badam Halwa Recipe / Almond Halwa Recipe / Badam Halwa Using Almond Flour

Easy Badam Halwa

Ingredients

Super fine Badam flour /Almond Flour - 1 cup heaped
( I bought it from Costco)
Sugar - 1 cup
( If you think its too sweet then add 3/4 cup)
Milk - 3/4 cup
Ghee - 3 tbsp
Cardamom crushed - 6
Saffron strings few
(soak them in 1 tbsp of warm milk)

Method

Take a heavy bottom pan or non stick pan add sugar ,milk and almond flour.
In medium low flame cook the mixture till it gets thick.
Now add the ghee, cardamom powder and saffron mix till the mixture leaves the sides of the pan.
Switch off the stove and serve them warm.

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