Payasam Recipes / Kheer Recipes

Pasi Paruppu Payasam	Rava Payasam	Kadalai Paruppu Payasam
Semiya Payasam	Paal Payasam	Quinoa Payasam
Cornmeal Payasam	Thengai Payasam	Carrot Sabudana Kheer
Aval Payasam	Cauliflower Kheer	Ridge Gourd Payasam
Apple Phirni	Ragi Semiya Payasam	Caramel Payasam

Aadi Paal	Jackfruit Payasam	Tender Coconut Payasam

Nimboo Ka Achaar Recipe /Lemon Pickle /Nimbu Ka Achaar – No Oil Indian Lime Pickle / North Indian Style Lemon Pickle/Salted Limes Ginger With Green Chillies

Lemon Pickle

Ingredients
Lemon big size -3
( Deseeded & cut into small cubes)
Juice of 1/2 lemon
Salt-2tsp
Chopped green chillies-6
Chopped ginger -1tbsp heaped
Turmeric powder-1/4tsp
Hing-1/8tsp
Dry roasted & powdered coarse
Mustard-2tsp
Methi/Fenugreek-1tsp
Method
Take a clean jar add all the ingredients and mix them evenly.
Cover and leave it for a day,next day gently shake the bottle for even mixing.
Repeat it for 3 to 4 days till its slightly mushy,your pickle is ready to serve.
Store this pickle in fridge.

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Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

Seepu Seedai

Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry

Seepu Seedai

Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

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Cashew Basil Pesto Recipe / Basil Cashew Pesto Recipe / Cashew Nut Pesto Recipe

Cashew Basil Pesto

Ingredients
Fresh basil leaves - 3 cups packed
( wash and wipe the leaves)
Raw unsalted cashew nuts - 1/2 cup
Parmesan cheese - 1/2 cup
Garlic - 3
Salt and pepper powder to taste
Olive oil - 1/2 cup
Lemon juice - 1 tsp
Method
Take a food processor add the cashew nuts,garlic,salt,pepper powder,Parmesan cheese and basil leaves pulse them.
While blender is process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with pasta,spaghetti or spread on bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam

Channa Dal Payasam

Ingredients
Channa Dal-1/2 cup
Salt a pinch
Jaggery-1 cup
Thick coconut milk-1 & 1/2 cups
Jeera & dry ginger (chukku) powder-together 1/4tsp
Cardamom powder-1/2tsp
Coconut bits-2tbsp
Cashew nut -1tbsp
Raisins-1tbsp
Ghee-1tbsp
Method
Pressure cook the Channa Dal with 3 cups of water till done.Remove some whole Channa Dal separately & mash the remaining dal.
Dilute jaggery in 1 cup of water,filter it to remove any impurities.Pour this melted jaggery into the dal & in low flame cook for 5 minutes.
Heat ghee in a pan fry the coconut bits till brown & keep it aside.In the same pan fry the cashew nut & raisins till light brown.
Add coconut milk to the cooked dal mixture, before it boil switch off the flame.Now add the saved Channa Dal,fried coconut bits,cashew nut & raisins,mix & serve it hot or warm.

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Note:
a) Do not reheat the payasam as we have added coconut it may curdle.

How to grow Methi Leaves Without Soil / Grown Fenugreek Leaves Without Soil.

Easy way to grow Methi Leaves on your kitchen counter.I tried it from my friend Jessie's website.Click  HERE for step by step instruction.Made Methi Dal today with my home grown fresh Methi.For recipe click HERE

Gongura Pachadi Recipe / Andhra Gongura Pachadi / Andhra Style Sorrel Leaves Chutney

Gongura Pachadi

Ingredients
Gongura/ Sorrel leaves - 6 cups
Red chillies - 8
Salt to taste
Tamarind - 1 tsp
( as my leaves where not that sour so i added tamarind )
Oil - 2 tsp
Tempering
Sesame oil - 1/4 cup
Red chillies - 3
Mustard,Urad dal,Channa dal - each 1 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Chopped garlic -8
Hing - 1/8 tsp
Method
Remove the leaves from the stem,wash and spread them on a clean cloth till its dry.
Make sure there is no water.Do not dry them in sun.
Heat oil in a pan add the red chillies,tamarind if using & the leaves,in medium low flame fry till the leaves are soft.
Cool this mixture & grind it to a semi coarse paste.Do not add water while grinding.
Remove it in a bowl and keep it aside.
Now heat oil in a pan add the tempering ingredients,lastly add the garlic.
Fry till its light brown,switch off the stove & pour the hot tempering into the ground gongura.
Mix it well & serve it with hot rice.
Note:
a) Dry the leaves inside the house.Do not use the stems just the leaves.
b) Just before serving add chopped onions for extra taste.
c) As i have used very little oil i am going to store it in fridge.
d) My gongura was not sour so i added tamarind,if leaves our sour then don't add.

Gongura Pachadi Recipe / Gongura Chutney Recipe Andhra Style - Version -2

Gongura Pachadi

Ingredients
Fresh gongura leaves- 1 big bunch
( remove stems and use only the leaves wash and wipe it with a towel to remove water)
Salt to taste
Turmeric powder - 3/4 tsp
Hing - 1/2 tsp
Tamarind soaked in warm water - a small gooseberry size
Jaggery - 1/4 tsp
Ingredients for the masala powder
Red chillies - 20 to 25
( use according to the hotness of the chillies)
Coriander seeds/Dhania - 1 & 1/2 tbsp
Jeera / Cumin seeds - 1 tbsp
Methi - 1/2 tsp
Oil - a drop
( Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder)
Tempering
Sesame oil - 1/2 cup
Mustard - 1 tsp
Urad dal and channa dal - each 1 tsp
Red chillies - 5
Curry leaves few
Crushed garlic - 8

Method
Add gongura leaves to a pan and fry till the leaves shrink and colour changes,keep it aside.
Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder.
To this add the gongura leaves,tamarind and salt, grind to a coarse paste,do not add water while grinding
Heat oil in the same pan add the tempering ingredients and fry till light brown,lower the flame and add the ground gongura mixture.
Add hing and jaggery mix well till everything is combined.
Switch off the stove cool and store it in a glass jar in fridge.
Mix it with plain rice and enjoy!


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Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal

Sago Sundal

Ingredients fried in a drop of oil till light brown,cool and ground to a smooth dry powder
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Methi seeds - 5
Red chillies -1
Grated coconut - 1 tbsp
Hind a pinch
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Other ingredients
White pearl sago - 1/2 cup
Water - 1/2 cup to soak sago
Yellow moongh dal - 2 tbsp
Salt to taste
Coriander leaves for garnish
Method
Wash sago for 3 or 4 times to get rid of the smell.Then soak it in 1/2 cup of water overnight,next day strain out the extra water if any.
Cook the moongh dal till its just cooked.Do not cook till is mushy.Strain out extra water .
Heat oil in a pan and temper it with mustard and curry leaves then add the sago and moongh dal.reduce flame and mix it up gently.Non stick pan is best for any sago recipe.
Add the ground powder and toss it well.
Switch off the stove garnish with coriander leaves and serve.
Note:
a) Wash sago well to get rid of the smell.
b) Do not overcook the dal
c) Use non stick pan for any sago recipe.
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Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer

Almond Mutter Paneer

Ingredients fried in 1tsp of oil till transparent & ground to a smooth paste
Chopped onion-1 small
Chopped tomato-2
Ginger & Garlic paste-1/2tsp
Crushed cardamom powder-less than 1/8tsp
Green chillies-2
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Salt to taste
MDH Kitchen king masala-1/2tsp
Roasted & powdered jeera powder-1/2tsp
Soaked badam/almonds-20
(skin removed no need to fry this in oil just add it while grinding)
Other ingredients
Frozen peas-1 & 1/2 cups
Cubed paneer/ indian cottage cheese-1 cup
Hot milk-1/4cup
(I used fat free milk)
Tempering
Butter-1tbsp
Oil-1tbsp
Jeera/Cumin-1/2 tsp
Crushed kastoori methi leaves-1tsp
Method
Heat oil & butter in a pan temper it with above ingredients.
Pour the ground masala & saute till raw smell has disappeared.
Add the peas,paneer,milk & add water according to the thickness.
In low flame cook the gravy covered for 10 minutes or till done.
Switch off the stove & serve it hot with roti or jeera rice.

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Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe

Vangi Bath

Ingredients
Cooked Rice - 2 cups
Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few
Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups
Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.

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Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

Poha Vadai

Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

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Pol Sambol Recipe / Coconut Sambol Recipe / Pol Sambola Recipe / Sri Lankan Pol Sambol Recipe

Pol Sambol

Ingredients
Fresh grated coconut - 1/2 cup
Salt to taste
Crushed curry leaves - few
Chopped small onions -4
Grated garlic - 1
Red chilly powder - 1/2 tsp
Lemon juice - 1 & 1/2 tsp

Pol Sambol

Method
Take all above mentioned ingredients in a bowl.
Gently mix it using your hand.
Best served with Pol Roti

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Brinjal Kobbari Karam / Vankaya Kobbari Karam / Gutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture

Vankaya Kobbari Karam

Ingredients ground to a smooth paste
Fresh coconut - 1/4 cup
Kashmiri red chillies - 2
Jeera/Cumin seeds - 1 tsp
Garlic cloves - 4
Tamarind a very small piece
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Method
Take all above mentioned ingredients in a blender.
Pour very little water and make a smooth thick paste.Keep it aside.
Other ingredients
Chopped onion - 1/4 cup
Curry & coriander leaves
Small purple brinjals - 5
Oil - 2 tbsp
Method
Wash and wipe the brinjals,make a plus (+) shape slit on top.Do not cut till the end.
Now fill the brinjals with the ground masala.
Heat oil in a kadai place the stuffed brinjals,remaining masala,chopped onion and few curry leaves.
Sprinkle very little water and cover it with a lid.In intervals gently mix the brinjals so they don;t break.Fry till oil separates the pan and the brinjals are well cooked.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.

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Fish 65 Recipe / Fried Fish Recipe / Restaurant Style Fish 65 Recipe - Fish Starter Recipe

Fish 65

Ingredients for marinating the fish for 1 hour

Boneless fish cut into small cubes -30 piece

Salt to taste

Red chilly powder- 1tsp

Kashmiri red chilly powder - 1 tsp

Coriander powder -1tsp

Lemon juice - 1 tbsp

Curd - 1/2 tbsp

Turmeric powder -1/2tsp

Ginger & garlic paste together - 2tsp

Garam masala-1tsp

Corn flour -3 tsp

Rice flour - 1 tbsp

Food colour few pinches ( optional)

Other ingredients

Oil-to deep fry

Fried curry leaves for garnish

Chaat masala as needed to sprinkle on top

Method

Mix all marination ingredients together except for rice flour and corn flour.

Cover and rest it to marinate for 1 hour.

Add the corn flour to the marinated fish pieces and mix till all the pieces are coated well.

Heat oil in a pan & deep fry in batches till light brown & crisp on all sides.

Garnish it with fried curry leaves, sprinkle chaat masala on top and serve.

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Paal Paniyaram / Chettinad Paal Paniyaram Recipe / Pal Paniyaram / Milk Paniyaram

Paal Paniyaram

Ingredients
Urad dhal-1/2 cup
Rice - 1 tbsp
( I used sona masoori rice,adding rice is optional)
Salt a pinch
Oil-to fry
Whole milk-1 cup
Coconut milk-1 cup
( I used the tin)
Sugar - 1/4 cup + 2 tbsp
Cardamom powder-1tsp
Saffron-a pinch (optional)
Method
Wash and soak dal & rice together for 2 hours.
Drain the water and grind it with a pinch of salt to a smooth thick batter.
Heat oil in a pan drop small balls with a spoon & fry them till light brown on all sides.Do not fry till they are crisp.Then they may not soak well in the milk.
Remove on a kitchen towel keep it aside.
Boil the whole milk and let it cool.Take a bowl add the milk,coconut milk,sugar and cardamom powder.Mix till sugar has completely dissolved.
Now add the warm fried paniyarams & leave it to soak for 20 minutes.
Garnish with saffron strands and serve them cold or warm.

Note
a) Grind the dal in wet grinder for a smooth thick batter.
b) Add sugar according to your taste.
c) Fresh coconut milk always gives a better taste.
d) You can make this ahead and soak the paniyaram just before guest arrives to save time.
e) If you have fried it crisp don't worry add the paniyarams to hot water for couple minutes.Then squeeze out the water and add to the milk (As we do it for dahi vada).
f) My mom never used rice in this recipe just the urad dal batter.

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Fried Modakam / Fried Modak Recipe / Fried Modak For Ganesha Chathurthi / Fried Mothagam Recipe / Maharashtrian Fried Modak Recipe

Fried Modak

Yields : 11 Modak
Ingredients for outer covering
Wheat flour - 1/2 cup
Maida/All purpose flour - 1/2 cup
Salt a pinch
Melted butter - 1 & 1/2 tbsp
Water little more than 1/3 cup
Method
Take a bowl add all above ingredients together.
Mix it well till it looks like bread crumbs.
Now slowly add water little by little & form a tight dough.
Cover & rest it for 10 minutes.

Fried Modak

Ingredients for the filling
Grated fresh coconut - 3/4 cup
Grated jaggery - 1/4 cup heaped
Grated unsweetened khoya - 1/4 cup
Raisins - 1 tbsp
Chopped almonds - 15
Cardamom -8 powdered
Ghee - 1 tsp
Method
Heat ghee in a pan add the almonds and fry till its light brown.
Now add the coconut & fry till water has slightly evaporated.
Add the khoya,jaggery,cardamom powder & raisins,fry in low flame till everything is well combined.Cool the mixture & divide into 11 equal size balls.
Other ingredients
Oil to deep fry

Fried Modak

Method
Take a ball of outer covering roll it out into a thin disc.Place a ball of filling in the middle.
Pleat the dough and close the modak,twist on top to seal them well (see picture).
Heat oil in a kadai and in medium high flame deep fry till crisp & brown on all sides.
Cool & serve them to Lord Ganesha.
Note:
a)Sugar can be added instead of jaggery.
b)If using sweetened khoya then add jaggery accordingly.
c)Any nuts of your choice can be added in the filling.
d)Seal properly otherwise your filling will come out.

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Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe

Pol Roti

Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed

Pol Roti

Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.

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Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai

Baked Seedai

Ingredients
Rice flour - 1 cup
( I used the store bought)
Urad dal 2 tbsp
Freshly grated coconut - 1 tbsp
Melted butter - 2 tbsp
Salt to taste
Sesame seeds - 1 tsp
Hing-1/8 tsp
Coconut oil-to brush on top of seedai and to grease the baking tray
Water-needed amount

Method
Dry roast the rice flour in low flame till it slightly changes colour.Do not fry till brown.Keep it aside.
Dry roast the urad dal  till its light brown,Cool and grind it to a smooth powder and sieve it.
Take a wide bowl add all the above ingredients together & mix them well.
Pour water little by little & make a soft dough.Do not make a hard  or sticky dough.
Grease your palm with coconut oil and roll the dough into small balls.
Arrange these balls in a greased baking tray.Brush some oil on top of all the balls.
Bake these balls at 350 deg.for 20 to 30 minutes or till light golden brown.
Shake the tray and brush oil in intervals for even baking.
Cool & store it in an air tight container.

Baked seedai

Note:
a) Do not roast the rice flour till colour changes.
b) You can also use store bought urad dal powder fry till raw smell disappears and then use.
c) Each oven is different so check on the temperature & time frequently.
d) Brushing coconut oil give a nice flavour to your seedai.
e) Always keep the dough covered otherwise they will become dry.


Click HERE for Baked Vella seedai / Baked Vellam Seedai .

Click HERE for Air Fryed Vella Seedai

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Chena Murki Recipe / Chhenna Murki Recipe / Chenna Murki Recipe / An Easy Bengali Sweet With Paneer

Chena murki

Ingredients
Home made paneer cubes - 15
( Check out for recipe HERE )
Sugar - 1/4 cup
Water - 1/8 cup
Milk - 2 tsp
Crushed cardamom - 1
Rose essence - 2 drops
Method
Add sugar & water in a non stick pan or kadai,give a boil.
Reduce the flame and add the milk, when the mixture comes to a one string consistency add the paneer cubes & crushed cardamom.
In low flame keep mixing gently till the paneer cubes are well coated with the sugar and dry.
Add the essence and give a quick mix.
Switch off the stove cool & serve.

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Lemon Rasam Recipe / Elumichai Rasam Recipe / South Indian Lemon Soup

Lemon Rasam

Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Hing - 1/8 tsp
Curry leaves few
Red chillies -1
Other ingredients
Cooked toor dal - 1/4 cup
Water as needed
Salt to taste
Turmeric powder - 1/8 tsp
Chopped tomato - 1
Slit green chillies -2
Crushed ginger - 1/4 tsp
Chopped coriander and curry leaves - little
Pepper and Jeera crushed - together 1 & 1/2 tsp
Lemon - 1 small
Method
Take a bowl add the cooked dal water as needed,tomato,green chillies,ginger,salt & turmeric powder.
Boil this for 2 minutes reduce flame add the crushed pepper,jeera,curry and coriander leaves.
Heat a pan and temper it with above ingredients.
Pour this hot tempering into the boiling rasam and switch off the stove.
Lastly squeeze the lemon juice mix and serve it with plain rice or serve as a soup.
Note:
a) You can add rasam powder too.
b) Once lemon juice is added do not reheat or boil.

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Cranberry Sweet Thokku / Cranberry Jam / Cranberry Relish

Cranberry Sweet Thokku

Ingredients
Fresh Cranberry - 3 cups
Grated jaggery - 1/2 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Salt to taste
Tempering
Sesame oil - 1/4 cup
Mustard - 1 tsp
Methi / Fenugreek powder - 1/4 tsp
Curry leaves few
Red chillies 2
Hing - 1/4 tsp
Method
Take a pan add the cranberry and cook till its mashed in medium low heat.Do not add any water..
Now add the jaggery and cook till its well combined.Switch off the stove.
Heat oil in a pan and temper it with above ingredients.
While still warm add it to the cooked thokku.
Mix well and store it in fridge.
Best served with rice or roti.

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Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe

Dhokla Masala Fry

Ingredients ground to a smooth paste
Soaked channa dhal / Bengal gram-1/2 cup
Baking soda -a large pinch
Garlic -1
Salt to taste
Red chilly powder-a pinch
(Grind above ingredients to a smooth thick batter,mix in the baking soda just before steaming.Pour it in a greased plate & steam it till cooked.Cool & cut into small pieces)
Ingredients ground to a smooth paste
Coconut-1 tbsp
Green chillies-2
Ginger & garlic paste-1/2tsp
Cinnamon-a small piece
Cloves-2
Fennel seeds-1/2tsp
Turmeric powder-1/8tsp
Other ingredients
Oil-3tsp
Bay leaf-1
Chopped onion-1/2
Salt to taste
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with bay leaf,add the onion and fry till light brown.
Now add the ground masala and fry till raw smell has disappeared.Add salt if needed.
Add the dhokla cubes and toss it gently make sure all the pieces are well coated with the masala.
Switch off the stove and serve as a side dish for rice.

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Podi Idli Recipe / Spicy Podi Idli Recipe / Podi Idli Fry - A Quick Idli Variety

Podi Idli Recipe

Ingredients
Mini Idli - 18
Idli Podi - 3 tsp
Sesame oil - 2 tsp
Coconut oil - 1 tsp
Chopped onion - 2 tbsp
Chopped green chillies - 1
Chopped curry & coriander leaves - 1 tsp
Mustard,Urad,Channa dal,jeera - 1 tsp together
Method
Heat both the oils temper it with mustard,urad,channa dal & jeera.
Add onion,chillies & curry leaves fry for a minute.
Reduce the flame add the idli & idli podi.
Gently toss it well till everything is well coated.
Switch off the stove garnish with curry & coriander leaves.Serve hot.
Note:
a) To make it more colourful add grated carrots & capsicum.

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Moru Kachiyathu Recipe / Kachimoru Recipe / Kachiya Moru Recipe / Kerala Moru Kachiyathu / Seasoned Butter Milk Recipe

Moru Kachiyathu

Ingredients
Coconut oil - 2tsp
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Red chillies - 2
Chopped small onions -4
Chopped garlic - 1
Chopped ginger - 1/2 tsp
Chopped green chillies - 1
Curry leaves few
Butter milk- 2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Method
Heat oil in a pan and temper it with mustard,methi and red chillies.
Add onion,ginger,garlic,curry leaves,green chillies fry till onion is transparent.
Now add turmeric powder and salt saute for a minute reduce the heat and pour the buttermilk.
Mix and once its heated switch off the stove.Do not allow it to boil.
Serve it with plain rice.

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Pavarkai Seeds Thogayal / Bitter Gourd Seeds Chutney / Karela Seeds Chutney

Pavarkai Seeds Thogayal

Ingredients fried in 2tsp of oil till light brown
Bitter gourd/Pavarkai seeds- 1 & 1/2 cups
Grated ginger-2tsp
Channa Dal-2tsp
Urad dal -2tsp
Jeera/Cumin seeds-1tsp
Red chillies-6
Coriander seeds-1tsp
Tamarind -a small lime size ball
Hing-1tsp
Curry leaves-1tsp
Coconut-1tbsp
Salt to taste
Brown sugar-1tsp
(do not fry salt & brown sugar,just add it while grinding)
Method
Heat oil in a pan fry all above ingredients till light brown & raw smell disappears.
Cool completely & grind it with salt & brown sugar to a smooth chutney.
Tempering for this chutney is optional.
Serve it with plain rice,Idli or Dosa

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Quinoa Vegetable Dhal Kichidi / Quinoa and Dal Khichdi / Quinoa Vegetable Khichdi

Quinoa dal Khichdi

Tempering
Oil-2tsp
Red chillies-2
Mustard,Urad Dal,Jeera-each 1/4tsp
Turmeric powder-1/8tsp
Hing-1/8tsp
Crushed garlic-3
Curry leaves-little
Other ingredients
Mixed vegetables of your choice-2 cups
( I have used beans,peas,carrot and potato)
Small onions-10
Quinoa-3/4 cup
( Wash the quinoa 2 to 3 times before cooking)
Yellow masoor Dal-1/2 cup
Water-3 cups
Salt to taste
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the onion and fry till light brown colour,add the vegetables & saute for 2 minutes.
Add salt,pour water,add the soaked quinoa,Dal & pressure cook till done.
Serve it with any side dish or raita.

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Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval

Pepper Chicken Fry

Ingredients for marination
Chicken legs - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Onion - a handful
Salt to taste
Ingredients powdered
Whole pepper - 1 & 1/2 tsp
Somph/Fennel seeds - 1/2 tsp
( Dry roast till light brown,cool & grind it to a fine powder )
Other ingredients
Oil - 1 tbsp
Red chilly - 2
Cinnamon - a small piece
Cloves - 4
Bay leaf - 1
Curry leaf for garnish

Pepper Chicken Fry

Method
Wash the chicken with turmeric powder & salt.drain out water completely.Make some slits on the chicken for the masala to get inside the chicken.
Take a bowl add the chicken & all above mentioned ingredients under marinate.
Mix well till all masala is well coated to the chicken.Cover & rest it for 30 minutes.
Mean while dry roast the fennel seeds & pepper till light brown.Do no burn them.Cool and grind it to a fine powder.Keep it aside.
Heat a kadai add oil and then add the spices,next add the marinated chicken.
Saute for couple minutes,sprinkle some water add the ground powder cover & cook the chicken in very low flame.
In intervals just give a mix,cook till chicken is well cooked & the masala is dry.
Switch off the stove garnish with curry leaves & serve it with plain rice.

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Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal

Carrot Pasiparuppu Poriyal

Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp
Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3
Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little
Method
Heat oil in a pan and temper it with above ingredients.
Now add the carrot,salt and turmeric powder fry for a minute.
Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done.
Switch off the stove garnish with curry leaves and best served as side dish for rice.

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Instant Mor Kuzhambu Powder / Instant Mor Kuzhambu Podi / Instant Buttermilk Gravy Powder

Instant Mor Kulambu Powder

Ingredients to be dry roasted
Coriander seeds / Dhania - 2 & 1/2 tsp
Channa dal - 1 tsp
Toor Dal - 1 tsp
Rice - 1 tsp
Jeera /Cumin Seeds - 1 tsp
Red chillies - 5
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/4 tsp
Curry leaves - 2 tsp
Other ingredients
Dry coconut / Kopra - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Method
Take a pan and dry roast above mentioned ingredients except mustard,curry leaves & methi till light brown in colour & nice aroma comes.
Cool the mixture and grind to a smooth powder,
In the same pan dry roast mustard,curry leaves & methi.
Add roasted methi,curry leaves,mustard,dry coconut,hing & turmeric to the ground powder.
Mix well and store it in fridge.
When you want to make Mor Kulambu just add 1 or 2 tsp of this mixture to beaten curd.Add it to boiled vegetable with little salt & just heat the mixture.Once the mixture rises up switch off the stove.
Enjoy with plain hot rice !
Note:
a) If you want to store the powder at room temperature then avoid dry coconut.For coconut flavour just add a teaspoon to the cooked mor kulambu at the last.
b) Check out for Mor Kulambu recipe HERE

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Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal

Vazhaithandu Poriyal

Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp
Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch
Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice.
Note:
a) Soaked handful of moongh dal can also be added for a variation.

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Aam Panna Recipe / Aam Ka Panna Recipe / Raw Mango Panna / Raw Mango Drink - A Summer Drink

Aam Panna

Ingredients
Raw green mango - 1 medium size
Fresh mint leaves - a handful
Salt to taste
Black salt - 1/2 tsp
Pepper powder - 1/2 tsp
Roasted and powdered jeera / cumin - 3/4 tsp
Cardamom crushed - 2
Sugar - 1/2 cup
Water as needed

Aam Panna

Method
Wash and cut mango into half,pressure cook till soft.
Cool & remove the pulp,blend the pulp to a smooth paste.
Grind mint leaves,salt,black salt,pepper powder,cardamom,jeera powder to a smooth paste.
Take a jar add the mango pulp along with the cooked water add the sugar,mint mixture ans add water as needed.
Mix well add the ice cubes & serve them cold.
Note:
a) Add sugar according to the sourness of the mango.
b) Crushed saffron can be added for extra flavour

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Potato Papad Recipe / Aloo Papad Recipe / Aloo ka Papad Recipe - How to make Aloo papad at home

Aloo Papad

Ingredients
Aloo/Potato - 3 medium size
Salt to taste - around 3/4 tsp
Red chilly flakes - 1 tsp
Jeera/Cumin seeds - 1 tsp
Method
Wash and boil the potatoes in a pressure cooker till soft.
Cool & peel the skin,now finely grate the boiled potato make sure there are no lumps.I got around 3 cups of mashed potato.
Take a bowl add the grated potato,red chilly flakes,salt & jeera,Mix well to make sure everything is well combined.Divide the portion into 22 small balls.
Take a plastic sheet grease it with oil place a potato ball keep another sheet on top & gently roll it out to a thin papad.
Remove this & place it on a big plastic sheet & dry it in sun for 2 to 3 days or till they are completely crisp dry.After one day i turned all the papad other side.
Store it in a container & deep fry in oil when needed.
Note:
a) If you don't have a grater then use your palm to mash the potato.Make sure there are no lumps then rolling will be difficult.
b) Chopped coriander leaves can also be added to the mixture.
c) Do not cut & then boil that way the potatoes will absorb too much water.

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