Baked Avocado Omelet Recipe / Avocado Omelet Recipe / Avocado Egg Bake / Baked Eggs In Avocado / Paleo Baked Eggs in Avocado / Baked Avocado Eggs - Avocado Recipes

 

Baked Avocado Eggs

Ingredients

Avocado - 1 large size

(cut it into half remove the pit and scoop very little flesh from both sides of the avocado to give some space for the eggs. Do not use too ripe avocados for this recipe)

Chopped onion, bell pepper, tomato - 1 tsp each

( or any vegetables of your choice)

Egg - 1 

Salt and pepper powder to taste

Chilly flakes to sprinkle on top as needed.

Baked Eggs In Avocado

Method

Take a bowl add the egg , seasonings and the chopped vegetables, beat it well.

Pour the egg mixture into the avocados and bake it at 400 deg. F for 10 minutes or in Airfryer at 375 deg. for 10 minutes till the eggs are cooked. 

Each oven is different cooking time and temperature may vary , so keep an eye while baking.

Sprinkle chilly flakes on top and enjoy hot!

Note:

Use your imagination to serve it interesting like adding cheese, basil leaves, drizzling chilly sauce or chilly oil, etc.

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Tender Coconut Payasam / Elaneer Payasam Recipe / Tender Coconut Kheer / No Cook Tender Coconut Payasam / No Oil No Boil Recipe / Easy Payasam Recipes

 

Tender Coconut Payasam

Ingredients

Evaporated milk - 2 cups

( or boil 4 cups of milk and reduce it to 2 cups)

Tender coconut pulp - 1 cup

Tender coconut water - 1 cup

Coconut milk - 1 cup

Condensed milk - 1 tbsp

( add more or less according to your taste)

Cardamom powder - a very tiny pinch do not add more

Elaneer Payasam

Method

Take a blender add tender coconut pulp and coconut water, grind to a coarse mixture.

Take a bowl mix all above ingredients together, mix till combined.

Refrigerate and serve chill.

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Sweet Potato Idiyappam Recipe / Sarkkaravalli Kilangu Idiappam Recipe / Idiappam With Sweet Potato Recipe / Idiappam Recipes / Sweet Potato Idiyappam Recipe / Sweet Potato String Hoppers

 

Sweet Potato Idiyappam

Ingredients

Sweet potato boiled - 1 small size use any variety

( Boil the sweet potato till soft remove the skin add it into a blender add some water and grind to a smooth thick paste. Make sure there are no chunks otherwise while pressing the idiyappam the mixture will get stuck into the tiny hole. I got 1/2 cup puree)

Roasted rice flour or Idiyappam flour- 1 cup

( add more or less)

Salt a pinch ( optional )

Boiling water as needed

Oil to grease the steaming plates.

Sarkaravalli Kilangu Idiyappam

Method

Take a wide bowl all the sweet potato puree add the Idiyappam flour mix well.

If needed add boiling water to form a soft non sticky dough, cover and keep.

Grease the idiyappam press with oil fill it up with the dough and press them on the steaming plates.

Steam these Idiyappams for 2 to 3 minutes or till cooked.

Remove to a plate and sprinkle grated coconut, palm sugar drizzle some ghee on top and enjoy.

You can enjoy this with and gravy of your choice.

Note:

Make sure the puree is ground smooth and thick.

If using white sweet potato add little turmeric powder to get a yellow colour, it's optional.

There is no as such a measurement for this recipe add the ingredients accordingly.

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Japanese Potato Salad Recipe / Japanese Potato Salad With Cucumbers, Carrots and Onion / Healthy Salad Recipes

 Listen to the recipe above

Japanese Potato Salad

Ingredients

Chopped boiled egg  - 1 

Persian Cucumber, Carrot and onion - thinly sliced a handful each

Boiled and mashed potato - 1 medium size

Boiled corn - a handful

( I used the canned corn)

Salt and pepper powder to taste

Japanese mayo - as needed

Rice vinegar - 1 tsp

Method

Sprinkle salt on cucumber , carrot and onion rest it for few minutes. Rinse them well and squeeze of extra water and discard the water.

Take a wide bowl add all the above ingredients squeezed vegetables and mix gently till combined.

Enjoy cold!

Note:

Original recipe has ham but i have not used

Add all above ingredients according to your taste.

Adding Japanese hot mustard is optional.

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Nasturtium Flower Butter Recipe / Nasturtium Compound Butter Recipe / Flower and Herb Butter / Nasturtium Butter Recipe / Edible Flowers Butter Recipe

 

Nasturtium Butter

Ingredients

Butter - 1 stick ( 1/2 cup / 8tbsp /4 oz / 113 gms)

( bring the butter to room temperature)

Salt and pepper powder to taste

Chilly flakes - 1/2 tsp

Lemon juice - few drops

Lemon zest - 1/8 tsp

Chopped coloured Nasturtium flowers - 1/2 cup

Herbs of your choice (optional)

Edible Flowers and Herbs Butter

Method

Take softened butter into a bowl add all the other ingredients mentioned and mix well till combined.

Place it on a plastic cling wrap or parchment paper and roll it to a log.

Press few petals and fresh herbs if using on top of the log.

Wrap the log tightly and chill till firm . cut into slices

Enjoy this flavored butter on steamed vegetables, meat, poultry, toasted bread , corn or on charcuterie board.

Note:

You can make this butter with any edible flowers and herbs of your choice.

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Egg Salad Recipe / Indian Style Egg Salad Recipe / Indian Egg Salad Recipe / Indian Spiced Egg Salad - Easy Salad Recipes

 

Egg salad

Ingredients

Chopped Lettuce a handful

Cherry Tomatoes cut into half - 6

Sliced Onion a handful

Cubed Cucumber 1/2 cup

Chopped Carrot 1/2 cup

Diced Avocado 1/4 cup

Chopped Coriander leaves for garnish

Lemon juice - 1 tsp

Olive oil - 2 tsp

Salt and pepper powder to taste

Black salt - 1/4 tsp

Chaat masala - 1/2 tsp

Roasted and powdered cumin powder - 1/4 tsp

Chopped green chilly - 1

Diced hard boiled eggs - 3

Method

Take a wide bowl add all above ingredients and toss gently till well combined.

Garnish with coriander leaves and serve immediately.

Note:

There is no exact measurements for this recipe add all ingredients according to your taste.

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Black Channa Poori Recipe / Channa Puri Recipe / Kala Chana Puri / Kondai Kadalaii Poori Recipe / Kadalai Poori Recipe / Chana Puri Recipe

 

Black Channa Poori

Ingredients

Black channa / Kondai kadalai / Kala channa - 1/2 cup

( wash and soak it in water for overnight)

Wheat flour - 1 & 3/4 cup

( add more or less as needed)

Salt to taste

Cumin powder - 1/2 tsp

Red chilly powder - 1 tsp

Crushed kastoori methi - 1/2 tsp

Garam masala - 1/2 tsp

Cubed potato - 1 small size

( do not boil, peel the skin and cut into cubes)

Oil to deep fry

Kala Channa Puri

Method

Drain the water from the kala channa and add it into a blender grind it along with the potato to a smooth thick paste. Do not add water for grinding, add very little water if needed to grind.

Transfer to a bowl and add the spice powders, salt and add wheat flour little by little to form a soft non sticky stiff dough.

Divide the dough into equal size balls and dust with flour and roll it out into semi thick disc.

Heat oil in a pan and deep fry till both side are light brown.

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy hot with any side dish, pickle or raita.

Note:

If you don't want to deep fry roll it out into a roti cook it on a tawa and enjoy.

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Egg Tulips / Egg Bouquet

 Time pass clicks at the kitchen. Carved Egg Tulips

Egg Tulip

Egg Bouquet

Ragi Moongh Dal Dosa Recipe / Moongh Dal Ragi Dosa Recipe / Ragi Mung Bean Dosa / Finger Millet Moongh Dal Dosa / Healthy Weight Loss Dosa Recipe / Ragi Pachai Payaru Dosa - Easy Dosa Recipes

 

Ragi Moongh Dal Dosa

Ingredients

Green moongh dal - 1 cup

Ragi Flour / Finger Millet Flour - 3/4 cup

Green chilly - 1

Ginger - a small piece

Cumin seeds - 1/2 tsp

Curry leaves - 6

Salt to taste

Method

Wash and soak green moongh dal in water for 8 hours. Next day drain out the water and add it into a blender, add green chilies, ginger . curry leaves add water and grind to a smooth semi thick batter.

Transfer the batter into a bowl add the ragi flour , salt and jeera mix well. Fermentation is not needed for this dosa.

Heat a dosa pan pour a ladle of batter and spread, pour oil around the dosa and cook both sides till light brown. Remove to a plate and enjoy with any chutney.

Ragi Pachai Payaru Dosa

Note:

If using whole ragi soak them overnight and grind.

Yellow moongh dal can also be used instead of green whole moogh dal.

Sprinkle some chopped onions on top of the dosa this gives an extra taste.

For more Dosa recipes click HERE

For more Millet recipes click HERE

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Fish Perattu Recipe / Fried Fish Roast / Kerala Style Fish Perattu / Meen Perattu Recipe / Meen Varattiyathu Recipe

 

Ingredients for marinating the fish

Boneless fish - 12 medium size pieces

( use any kind fish i have used Tilapia)

Kashmiri chilly powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Lemon juice - 1 tsp

Ginger and Garlic paste - 1 tsp

( Mix all the above ingredients together, make sure all the fish pieces are well coated with the masala. , Cover and rest it for 15 minutes. Shallow fry the fish till brown on all sides in coconut oil or fry them in Airfryer. Use the fried fish oil for the tempering.)

Ingredients ground to a smooth paste

Small onions - 20

Red chillies - 6

Tamarind soaked in water - a small gooseberry size

( Traditionally kudampuli /kerala tamarind is used)

( Dry roast chilies and onions in a pan till color changes. Cool and grind it along with the tamarind to a smooth paste. Keep it aside)

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Thinly sliced ginger - 1 tsp

Chopped garlic - 4

Curry leaves few

Chopped small onions - 10

Red chilies - 3

Green chilies 2

Kerala Fish Roast

Method

Heat oil in a pan and temper it with red chilly, green chilly and mustard. add onions, ginger, garlic , few curry leaves fry till onions are light brown. 

Add the ground paste and sauté well, add salt as needed pour very little water and arrange the fried fish pieces.

Gently mix well till fish is well combined with the masala.

Switch off the stove garnish with chopped curry leaves and enjoy with rice.

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Southekayi avalakki Recipe / Cucumber Avalakki Recipe / Avalakki Recipe / Kakdi Poha Recipe / Karnataka Special Cucumber Avalakki

 

Cucumber Avalakki

Tempering

Oil - 2 tsp

Peanuts - a handful

Mustard/ Urad dal/ Channa dal - each - 1 tsp

Chopped green chilies - 2

Curry leaves few

Other ingredients

Thick poha - 1 cup

( wash the poha once and put it in a strainer to drain out the water completely)

Grated cucumber - 1 cup

Grated coconut - 2 tbsp

Chopped coriander leaves - 1 tbsp

Salt to taste

Sugar - 1/4 tsp

Lemon juice - 1 tsp

Method

Take a bowl add the poha and cucumber mix and keep it aside.

Heat oil in a pan temper it with above ingredients , lower the flame and add the poha mixture and gently mix.

Add sugar, salt, coconut and mix till combined. Switch off the flame add lemon juice and coriander leaves, mix and enjoy for breakfast!

Note:

Usually thick white poha is used for this recipe. Do not use thin variety poha.

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Khamang Kakdi Recipe / Maharashtrian Cucumber Salad Recipe / Cucumber Salad Recipe / Healthy Salad Recipes

Khamang Kakdi

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Jeera - 1/4 tsp

Chopped green chilies - 1

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

Other ingredients

Chopped cucumber - 2 cups

Roasted and crushed peanuts - 1/4 cup

Chopped coriander leaves - 1 tbsp

Grated coconut - 1/4 cup

Salt to taste

Sugar - 3/4 tsp

Lemon juice - 1 tsp

Khamang Kakdi

Method

Take a wide bowl add all the above ingredients and the tempering.

Gently mix till combined, garnish with chopped coriander leaves and enjoy!

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Cucumber Curd Rice Recipe / Cucumber Thayir Sadham Recipe / Vellarikai Thayir Sadam Recipe / Summer Special Cucumber Curd Rice / Summer Recipes

 

Cucumber Curd Rice

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Chopped ginger - 1 tsp

Chopped green chilies - 1

Red chilly - 1

Hing - a generous pinch

Other ingredients

Cooked rice - 2 cups

( cook the rice till soft and mash the rice)

Salt to taste

Beaten curd - 2 cups add more if needed

Chopped coriander leaves few

Grated cucumber - 3/4 cup

Method

Heat oil in a pan temper with mustard, urad dal, jeera , red chilies and hing. Switch off the stove and add the ginger, green chilies and curry leaves.

Add the curd to the cooked and mashed rice , salt, grated cucumber, coriander leaves and pour the tempering. Mix well till combined.

Garnish with coriander leaves and enjoy cold !

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Kovil Pongal Recipe / Kovil Style Ven Pongal Recipe /Koil Pongal Recipe /Temple Pongal Recipe - Temple Prasadam Recipes

 

Kovil Ven Pongal

Ingredients to be pressure cooked till soft

Sona masoori rice - 1/2 cup

Moongh dal - 1/4 cup

Jeera - 1/4 tsp

Chopped ginger - 1/4 tsp

Hing - a generous pinch

Salt as needed

Water - 4 cups  or more if needed

(Pressure cook all the above mentioned ingredients together till soft. I used rice MODE in Instant Pot to cook the rice)

Tempering ingredients

Oil - 6 tsp

Ghee - 2 tbsp

Pepper - 1 tsp

Jeera - 3/4 tsp

Chopped ginger - 1 tsp

Curry leaves few

Chopped cashew nuts - 6

Kovil Style Pongal

Method

Once the rice is cooked mash it well, add boiling hot water if the pongal is thick.

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

Pour it into the pongal mix and enjoy hot with chutney or sambar !

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Malahora Recipe / Marichi Annam Recipe / Cracked Black Pepper Rice Recipe / Tirupati Temple Prasadam Recipe / Tirumala Balaji Ghee Pepper Pongal / Cracked Black Pepper Rice Recipe

 

Malahora

Ingredients

Sona masoori rice - 1/2 cup

(wash and soak the rice for 30 minutes)

Water - 2 & 1/2 cups

Salt to taste

Ghee - 2 to 3 tbsp

Hing - 1/2 tsp

Crushed black pepper - 1 & 1/2 tbsp

( You can reduce if you think it's spicy)

Method

Taka a pressure cooker add the soaked rice ( discard the water), pour water add salt and pressure cook till soft. Once cool open the pressure cooker and slightly mash the rice.

Heat ghee in a pan add hing and the crushed pepper, fry for a minute.

Pour it into the cooked rice, mix and enjoy hot!

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Oatmeal Cake Recipe / Simple Oats Cake / Healthy Oats and Nuts Cake Recipe / Oats Cottage Cheese Cake Recipe / Oatmeal Cottage Cheese Loaf Recipe / Oats Recipes

Oatmeal Cake

Ingredients

Powdered oats - 1 & 1/2 cup

( I used Quaker oats old fashioned oatmeal)

Cinnamon powder - 1/2 tsp

Baking powder - 3/4 tbsp

Baking soda - 1/4 tsp

Salt - 1/8 tsp

Vanilla essence - 1 & 1/2 tsp

Cottage cheese - 1 cup

( original recipe says yogurt )

Egg - 1

Olive oil - 1/4 cup

Honey - 1 tbsp 

Raisins - 1/4 cup

Chopped walnuts - 1/4 cup

Chopped dates - 6

Prunes - 1/4 cup

Other ingredients

Chopped nuts to sprinkle on top as needed

Oats Cottage Cheese Cake

Method

Add all the above mentioned ingredients into a food processor and  pulse till well combined.

Grease a baking tray and pour the mixture and pat, sprinkle some nuts on top and press gently.

Bake this at 350 deg. F for 30 minutes or till cooked. each oven is different so temperature and cooking time may vary.

Cool completely and cut into desire size and enjoy.

Note:

Add any nuts and dry fruits of your choice, I have not used any sugar in this recipe, instead I have added dry fruits for sweetness.

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Simple Cabbage Soup Recipe / Easy Cabbage Soup / Weight Loss Diet Cabbage Soup / Healing Cabbage Soup / Easy Soup Recipes

 

Cabbage Soup

Ingredients

Chopped cabbage -2 cups

Chopped tomato - 1

Chopped basil leaves - 2

Chopped onion - a handful

Chopped celery - 1 tsp

Chopped garlic -3

Italian seasoning - 1/2 tsp

Salt and Pepper powder to taste

Olive oil -1 tsp

Water or stock required amount

Weight Loss Diet Cabbage Soup

Method

Heat oil in a pan sauté cabbage, garlic, tomato , onion, celery till color changes.

Pour stock or water as needed , add the seasonings and boil till vegetables are cooked.

Switch off the flame add chopped basil and enjoy hot.

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Flaxseed Ladoo Recipe / Flaxseed Ladoo With Jaggery / Flaxseed Almond and Sesame Ladoo / Avisaginjala ladoo Recipe - Easy Ladoo Recipe

Flax Seed Ladoo

Ingredients

Dry roasted and powdered flaxseeds - 1 cup

Dry roasted and powdered almonds - 1/2 cup

Dry roasted and powdered sesame seeds - 1/4 cup

Powdered jaggery - 1 cup (heaped)

( Make sure your jaggery is clean and has no impurities)

Cardamom - 4 ( powdered)

Warm melted ghee - as needed to bind the ladoo

Flax seed almond Sesame Ladoo

Method

Take all the ingredients into a bowl and mix, add warm melted ghee little by little and shape it into tight ladoos.

Easy ladoo is ready to serve!

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Ajwain Paratha Recipe / Ajwain Roti Recipe / Carom Seeds Flatbread Recipe / Carom Seed Paratha Recipe / Indian Flatbread With Bishop's Weed

 

Ajwain Paratha

Yields: 6 Parathas

Ingredients

Wheat flour - 1 & 1/2 cups

Salt to taste

Warm water as needed to knead the dough

Ghee - ad needed

Kashmiri chilly powder as needed

Ajwain as needed

Ajwain Paratha

Method

Take a bowl add wheat flour , salt and pour warm water little by little and form into a soft dough.

Divide the portion into equal size balls.

Flatten each ball dust with wheat flour and roll out to a thick disc.

Apply ghee on top of the paratha sprinkle some ajwain and chilly powder and close the paratha in any shape you like.

Roll out the parathas and cook it on a tawa, apply oil on both sides and cook till light brown.

Enjoy hot with raita!

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Masala Puri Chaat Recipe / Bangalore Masala Puri Chaat Recipe / Masala Puri Recipe / Bangalore Street Style Masala Poori Chaat Recipe / Chaat Recipes / Masal Poori Chaat Recipe

 

Masala Puri Chaat

Fry and grind to a smooth paste

Oil - 2 tsp

Chopped onion - 1 medium size

Chopped tomato - 1

Green chilies - 4

Ginger -  1" piece

Garlic - 4

A handful of Mint and Coriander leaves

Cumin - 1/2 tsp

Black pepper - 1/4 tsp

Cinnamon - 1 inch piece

Cloves - 4

Fennel seeds - 1/2 tsp

Cooked green peas - 1/2 cup

( Heat oil in a pan add all above mentioned ingredients except for mint, coriander leaves and green peas and fry till color changes, Cool the mixture and transfer into a blender add the mint, coriander leaves and peas and grind to a smooth mixture)

Ingredients to be boiled

Dry green peas - 1 cup

( wash and soak it in water for 8 hours or over night)

Potato - 1 large

Turmeric powder - 1/4 tsp

( Pressure cook above ingredients till soft. Save 1/2 cup peas and mash the remaining peas and potato)

Masala powders

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Salt to taste

Chaat masala - 1 & 1/2 tsp

Black salt - 3/4 tsp

Amchur powder - 1 tsp

Garam masala - 1 tsp

Topping ingredients as needed

Golgappa puri 

Chopped onion

Chopped tomato

Chopped coriander leaves

Imli Chutney

Thin sev

Method

Heat 2 tsp of oil and add red chilly powder, coriander powder and in low flame fry, immediately pour the ground mixture and sauté well.

Add the cooked and mashed potato/ peas add needed water and all the remaining masala powders.

Boil for couple minutes and switch off the stove.

Assembling

Take a plate crush the golgappa puri pour the peas masala on top sprinkle onion, tomato, grated carrot, coriander leaves.

Pour the imli chutney on top and lastly sprinkle sev and serve immediately!

Note:

Adjust all the spices according to your taste.

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Coconut Milk Rasam Recipe / Kobbari Palu Charu Recipe / Kayi Halu Rasam Recipe / Thengai Paal Rasam

 

Thengai Paal rasam

Tempering

Coconut oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilly - 1

Curry leaves few

Chopped small onions - 2

Hing - 1/4 tsp

Ingredients crushed coarsely

Pepper - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 3/4 tsp

Red chilly - 2

Garlic - 5

Curry leaves few

( I crushed all the above ingredients using a mortar and pestle)

Other ingredients

Crushed ripe tomato - 1 large

Tamarind - a small gooseberry size

( soak it in water and extract the juice)\

Water as needed

Thick coconut milk - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander and curry leaves for garnish

Coconut Milk Rasam

Method

Take a bowl add the crushed tomato , tamarind juice, salt, turmeric powder, few coriander leaves and crushed ingredients, coconut milk and needed water, mix and keep it aside

Heat oil in a pan and temper it with above ingredients , now pour the tomato/ coconut milk mixture.

Give a boil and switch off the stove, do not over boil there are chances of curdling. Keep stirring the mixture to avoid curdling.

Garnish with coriander and curry leaves.

Enjoy with hot rice or drink it as a soup!

Note:

This Coconut milk rasam is an excellent home remedy for mouth and stomach ulcers.

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Palak Ulli Karam Recipe / Spinach Ulli Kaaram Recipe / Andhra Style Palak Ulli Karam Recipe

 

Palak Ulli Karam 

Ingredients

Palak / Spinach - 1 big bunch

( wash and chop them fine)

Salt to taste

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Jeera powder - 1/4 tsp

Ingredients ground to a thick paste

Onion - 1 large size

Garlic - 10

Red chilly powder - 1 tsp

( or add according to your spice level)

( Grind above ingredients to a semi coarse paste Do not add water while grinding )

Tempering

Sesame oil - 3 to 4 tbsp

( this dish requires more oil so add accordindly)

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Jeera - 1/2 tsp

Red chilly - 3

Crushed garlic - 4

Curry leaves few

Hing - a pinch

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and fry till raw smell has disappeared.

Add the dry masala powders and mix well.

Now add the chopped palak and in low flame fry till oil separated the masala and mixture has reduced.

Switch off and add a spoon to hot rice mix and enjoy.

Store this in refrigerator.

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Paramannam Recipe / Rice Payasam Recipe / Indian Rice Pudding / Bellam Paramannam Recipe / Andhra Rice And Jaggery Kheer / Annam Payasam Recipe - Ratha Saptami Festival Prasadam

 

Paramannam

Ingredients

Sona masoori rice - 1 cup

Water - 1 cup

Milk - 4 cups

Powdered jaggery - 1 & 1/2 cups

( make sure your jaggery is clean without any impurities)

Crushed cardamom - 8

Edible camphor - a pinch ( optional)

Ghee - 4 tbsp

Fried raisins and cashew nut - 1 tbsp each ( optional)

Paramannam

Method

Add washed rice , milk and water into a pressure cook and cook the rice till soft.

Cool and open the lid add the jaggery and in low flame give a quick mix till jaggery is dissolved.

Switch off the stove and add the cardamom powder, ghee and nuts, mix well and enjoy hot!

Note:

a) This prasadam is served to Lord Surya the Sun god on Ratha saptami.festival.

b) When serving the prasadam to the god nuts are not added.

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Kovil Puliyodarai Recipe / Koyil Puliyodharai Recipe / Kovil Puliyodharai / Temple Style Tamarind Rice Recipe / Temple Puliyodharai / Tamarind Rice Recipe / Puli Sadam Recipe

 

Kovil Puliyodharai

Ingredients fried till light brown in 1/2 tsp of oil

Coriander seeds - 2 tsp

Channa dal - 2 tsp

Mustard -1/2 tsp

Black sesame seeds - 2 tsp

Urad dal - 2 tsp

Whole pepper - 2 tsp

Methi/Fenugreek seeds-1/2 tsp

Red chilies - 6

( Cool the fried ingredients and grind it to a smooth powder, keep it as)

Tempering

Sesame oil - little more than 1/4 cup

Mustard - 1 tsp

Red chilies - 6

Urad dal -1tsp

Channa dal - 1tsp

Peanuts - a handful

Curry leaves a fistful

Hing-1tsp

Other ingredients

Salt to taste

Turmeric powder-1/2tsp 

Tamarind - a large lemon size 

( soak it water and extract the juice, i got 1 & 1/2 cups of semi thick juice)

Jaggery - 1/2 tsp

Method

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

Pour the tamarind juice add the turmeric powder & salt, give a nice boil 

Cook the whole mixture till thick & oil separates from sides of the pan.

Now add the ground powder and jaggery , mix well till combined.

Switch off the flame, add required amount of the paste to hot rice, mix well and enjoy!

Temple Style Puliyodharai

Note:

a) Remaining puliyodharai mixture can be stored in the refrigerator in a bottle.

b) The rice grains must be slightly sticky , do not cook till the grains are separate.

c) For this recipe only sesame oil is used , oil is added more in this recipe this gives the flavor to your dish.

d) Usually puliyodharai is mixed and kept aside and then served after an hour as all the flours will get into the rice.

e) Some people make the tamarind mixtures and skip adding the ground powder into the tamarind mixture. Instead they sprinkle on the rice and then add needed tamarind paste and mix.

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Gulkand Phirni / Rose Gulkand Phirni / Gulkand Kheer / Rose Flavoured Rice Pudding

Gulkand Phirni

Ingredients

Whole milk - 3 cups
Homemade gulkand - 1 & 1/2 tbsp
( pulse it once in mixi)
Cardamom - 3 finely powdered
Chopped pistachio and almonds - 6 each
Sugar - 2 tbsp
( add according to your taste)
Basmati rice - 1/8 cup
( soak it in water for 1 hour, add some milk and grind it to a coarse paste)
Rose essence few drops

Method

Pour milk in a heavy bottom vessel bring it to a boil.
Now add the rice paste and in low flame cook till is thick and rice is cooked.
Add the sugar,gulkand and cardamom powder cook for a minute and switch off the stove.
Lastly add the chopped nuts and rose essence mix till everything is well combined.
Serve this Gulkand phirni warm or cold.

Rose Gulkand

Note:

a) For quick version you can add rice flour and make this dish.
b) You can add few drop of Rooh Afza on top of the phirni just before serving.

Link for Homemade Gulkand click HERE
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