Search a recipe

Wednesday, October 31, 2018

Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

images of Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udipi Recipes
Gojjavalakki
Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

Thanks for visiting !

Monday, October 29, 2018

Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe - Diwali Recipes

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Ingredients
Ready made store bought fine rice flour - 1 cup
Jaggery - 1/2 cup
Water - 1/4 cup
Cardamom -4
Dry ginger powder - 1/4 tsp
Ghee - 1 tsp
Oil to deep fry
images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method
Take the store bought rice flour in a bowl,sprinkle water little by little.
Using your fingers mix the rice flour till it resembles like bread crumbs..When you press the flour it should hold the shape ( see picture).
If you break the flour they should crumble easily.Then your flour is in right consistency.
Take a mixi jar add the cardamom ,dry ginger and rice flour.Powder them finely and then sieve it well to get a smooth powder.
Your rice flour is ready to use.Always keep the flour covered to retain its moisture content..

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method 
Take a pan add jaggery and water boil till jaggery has dissolved.
Now filter the syrup to remove any impurities.
Bring this syrup to a nice boil,keep a small plate pour some water water in it.
Pour a drop of syrup into the water if you are able to form a soft ball ( see picture) then the consistency is right.

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method
Switch off the stove and pour the syrup into the rice flour,keep mixing till it forms to a soft slightly flowing consistency.If you still have some left over syrup save it for some other recipe do not add all the syrup.
Cover this mixture in a closed container and keep it at room temperature overnight.
Next day divide the dough into small balls,grease a sheet with ghee and press these balls to a flat semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladles to remove excess oil.
Store it in a air tight container and enjoy!
Note:
a)Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
b) Poppy seeds or sesame seeds can be added to the flour for extra taste.
c) Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or will break.
d)Flip immediately once it rises in oil.Do not deep fry till dark brown,otherwise your adhirasam will become hard.

Click HERE for traditional method of making Adhirasam.

Thanks for visiting !

Thursday, October 25, 2018

Mixed Nuts Burfi / Nuts Burfi Recipe / Easy Diwali Recipes - Healthy Burfi Recipe

images of Mixed Nuts Burfi / Nuts Burfi Recipe - Healthy Burfi Recipe
Mixed Nuts Burfi
Ingredients
Almonds/Badam-1 cup
(I used the whole almonds with skin)
Unsalted pistachio-1 cup
Macadamia -1 cup
Sugar-2 & 1/2 cups
Water-1 cup
Ghee-2 cups
Method
Dry roast all the nuts separately till its slightly warm,do not burn the nuts.Cool and dry grind to a fine powder,keep it aside.
Dissolve sugar in water,bring it to a boil.Once you have got the 1 string consistency add the powdered nuts.
Reduce the flame and mix it well.Once it starts to thicken slowly add the ghee.Mix till the mixtures leaves the sides of the pan,pour it into a greased tray.
While still warm cut into desired shapes & enjoy!!!!!
Note:
a) Use any combination of nuts of your choice.

Thanks for visiting !

Tuesday, October 23, 2018

Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.

images of Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.
Quinoa Thattai
Ingredients
Rice flour - 1 & 1/2 cups
Red quinoa - 1/2 cup heaped
( Dry roast & powder it fine)
Salt - 1 tsp heaped or to your taste
Red chilly powder - 1 tsp heaped
Hing - 1/2 tsp
White sesame seeds - 1 tbsp
Coarsely powdered peanuts - 2 tbsp
Melted butter - 1 tbsp
Water - 1 cup approximately
( Add if needed more)
Chopped curry leaves - 15
Other Ingredients
Oil to deep fry

images of Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.
Quinoa Thattai
Method
Take a bowl add all the above mentioned ingredients except oil & water.
Add water little by little to form a semi soft dough.Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps to fry evenly.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight container.
Note:
a) Soaked channa dal & garlic can be added for extra taste.


Thanks for visiting!

Saturday, October 20, 2018

Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes

images of Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes
Thinai Salad/Foxtail Millet salad
Ingredients
Cooked Thinai / Fox tail millet - 1/4 cup
Chopped onion -  a handful
Chopped green apple - a handful
Chopped capsicum - 1 tbsp
Chopped green chillies - 1
Chopped carrot - a handful
Chopped coriander leaves - 2 tsp
Chopped almonds or nuts of your choice -6
Chopped dates - 2
Pomegranate - 1/8 cup
Olive oil - 2 tsp
Lemon juice - 1 tbsp
Salt & pepper to taste
Roasted and powdered jeera / cumin - a generous pinch
Method
Take a wide bowl put all the above ingredients.
Gently mix to make sure everything is well combined.
Serve immediately.
Note:
Use your creativity to make your salad more interesting.

Thanks for visiting !


Monday, October 15, 2018

Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

images of Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal
Palak Keerai Chutney
Ingredients to be cooked with very little water till soft
Chopped palak- 2 cups
Green chillies-2
Chopped onion-1tsp
Salt to taste
Turmeric powder-1/8tsp
Tempering
Mustard,Jeera,Urad dal -each 1/4tsp
Red chillies-2
Curry leaves -little
Crushed garlic-3
Hing-a pinch
Oil-2tsp
Method
Take a pan pour very little water & add all the above mentioned ingredients.
In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).
Switch off the stove,cool the mixture completely,blend it to a smooth paste.
Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.
Serve this yummy chutney with plain rice.

Thanks for visiting !

Wednesday, October 10, 2018

Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

images of Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney /Trilobatum Leaves Chutney
Thoothuvalai Keerai Thuvaiyal
Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

Thanks for visiting !

Monday, October 8, 2018

Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

images of Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe
Semiya Upma
Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli saute for a second and then add the boiling water . Mix well and cover it with a lid and cook in low flame till done.
Switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding vegetables then add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma
Thanks for visiting !

Sunday, October 7, 2018

Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Images of Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties
Pineapple Rasam
Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

Thanks for visiting !

Friday, October 5, 2018

Vazhakkai Podi / Valaikai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble

images of Vazhakkai Podi / Valakai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble
Vazhakkai Podi
Ingredients
Raw banana/Vazhakkai - 1
Red chillies - 3
Urad dal - 1 tsp heaped
Thur dal - 1 tsp heaped
Salt to taste
Hing - 1/8 tsp
Oil - a drop
Method
Roast the raw banana in flame till dark or boil them with skin in a pressure cooker.
Cool and peel out the skin.Chop into small pieces or grate it.
Heat a drop of oil in a pan and roast urad dal,thur dal and chillies till light brown.switch off the stove and add salt and hing.
Cool and make a coarse powder lastly add the banana pieces and pulse once.
Add few drop of sesame oil and podi to hot rice mix and enjoy!

Thanks for visiting !
Print Friendly and PDF