Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

Karuvepillai Podi Idiyappam

Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed
Ingredients for Curry Leaf Podi
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp

Karuvepillai Podi Idiyappam

Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.

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Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe / Hyderabadi Bagara Rice

Bagara Rice

Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste
Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp

Hyderabadi Bagara Rice

Method

Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry

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Pudina Pickle / Mint Pickle / Puthina Pickle / Mint Thokku

Pudina Pickle

Ingredients

Fresh mint leaves-3 cups

(Wash pat dry & fry it in 2 tsp of oil till reduced to 1/2 & changed its colour.Add the tamarind too while frying)

Sliced Garlic-10

Salt to taste

Chilly powder-2 tsp

Turmeric powder-1/2 tsp

Tamarind - a small gooseberry size

Oil-1 cup

Ingredients for grinding

Mustard-1tsp

Jeera / Cumin-1tsp

Urad Dal-1tsp

Sesame seeds-1tsp

Methi/Fenugreek seeds-1/4tsp

Coriander seeds-1tsp

Red chillies-4

(Dry roast all above ingredients till slight brown.Do not burn them cool and grind to a semi smooth powder)

Method

Take a blender add the mint ,tamarind,chilly powder,turmeric powder & salt.Grind it to a coarse paste.Do not add any water while grinding.
Heat oil in a pan add the garlic and fry till its slightly soft,now add the ground mixture & saute till oil floats on top.Switch off the stove mix the ground powder.
Cool completely and store it in a clean jar in fridge.

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Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe

Karuvadam Kulambhu

Ingredients
Semi thick tamarind juice diluted -2 cups
Chopped onion-1tbsp
Chopped garlic - 4
Curry leaves-few
Red chilly powder-1tsp
Coriander powder-1tsp
Salt to taste
Turmeric powder-1/4tsp
Karuvadam fried in oil till light brown -8 to 10
Tempering
Oil-6 tsp
Vadagam-1tsp
(If you don't have vadagam use little methi,mustard,urad dal & jeera for tempering)
Method
Heat oil in a pan & temper it with above ingredients.
Add the onion,garlic & curry leaves,fry till its nice golden brown.
Add the fried karuvadam,dry masala powders,fry for a minute.
Pour the tamarind juice,needed water,cover & cook till the gravy is thick & raw smell has completely disappeared.
Switch off the flame garnish with curry leaves.
Best served with hot rice.

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Bread Jamun Recipe / Bread Gulab Jamun / Easy Bread Gulab Jamun Recipe / Stuffed Jamun Recipe / Bread Jamoon Recipe

Bread Gulab Jamun

Yields: 12 Jamuns
Ingredients

Whole wheat bread slices-6
Cooking soda-a pinch (optional)
(I didn't use)
Oil-to deep fry
Milk-little to form a soft dough ( around 1/2 cup)
Filling
Raisins & Chopped almonds-each 1tsp
Sugar Syrup
Sugar-1 cup
Water-1 cup
Saffron-little
Cardamom powder-1/4tsp
Rose essence-a drop
(Boil all above ingredients together for 3 minutes & switch off the stove. Add the saffron,cardamom powder and rose essence)

Bread Gulab Jamun

Method
Remove the crust from the bread,crumble the bread slices.
Sprinkle milk & make a soft dough.Make small balls slightly flatten the balls,place some filling & cover it well.
Heat oil in a pan deep fry these balls in medium high flame till light brown on all sides.
Prick the balls with a fork on all sides.Put the fried balls immediately into the hot syrup.
Leave it for 30 minutes & serve them warm

Note:
Do not fry the balls till crisp,it will become hard.
While adding the balls the syrup should be very hot.
Prick the ball with a fork on all sides before adding it to the syrup.
White bread can be used in this recipe instead of wheat bread.

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