Vegetable Jowar Upma Recipe / Jowar Upma Recipe / Jonna Upma / Cholam Upma / Sorghum Upma - Millet Recipes

Jowar Upma

Ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1/2 tsp
Curry leaves few
Chopped ginger -1/4 tsp
Slit green chillies - 4
Chopped onion - a handful
Chopped vegetables - 1/4 cup
( use any vegetable you like here i have used carrot,beans,peas)
Diced tomato -1 small
Salt to taste
Sorghum/Jowar/Jonna/Cholam - 1/2 cup
Water - 1 and 1/4 cup
Method
Wash and soak sorghum in water for 5 to 6 hours.
Take a pressure cooker add the drained sorghum pour water and a pinch of salt.Cook till its done.
Heat oil in pan and temper it with mustard,urad dal,channa dal.
Now add the onion,green chillies,curry leaves and fry till onions are transparent.
Add the vegetables and salt fry a minute ,sprinkle very little water for the vegetables to cook.
Now add the cooked sorghum/jowar and mix it gently till everything is well combined.
Switch off the stove and serve them hot.

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Sunnundalu / Urad Dal Ladoo / Urad Dal Laddu / Ladoo recipes

Urad Dal Ladoo

Ingredients
Whole Urad dal without skin -1 cup
(Dry roasted till light brown, cool and dry grind to a very fine powder)
Powdered Sugar- 3/4 or 1 cup
Cardamom - 3 (powdered)
Warm melted ghee required amount
Cashew nuts & Raisins fried in ghee - 1 tbsp
Method
Put all above mentioned ingredients together in a wide bowl except warm ghee,mix it well.
Now pour warm ghee little by little & roll it out into small tight balls.
Store it in an airtight container and enjoy!

Note:
a) Store bought urad dal can be used but make sure you have dry roasted till raw smell has disappered.
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Cauliflower Peratal / Cauliflower Milagu Pirattal / Cauliflower Pepper Fry / Cauliflower Piratal

Cauliflower Peratal

Ingredients dry roasted and fine powdered

Curry leaves - 2 sprigs

Fennel seeds/Somph - 2 tsp

Khus khus (white poppy seeds) - 2 tbsp

Black pepper - 2 tsp

Cinnamon - 1/2 " piece

Star anise - 1/2

Other ingredients

Cauliflower - 1 big

(cut into medium size florets)

Sesame oil - 1 tbsp

Cumin seeds/Jeera - 1/2 tsp

Garlic crushed - 10 cloves

Onion, sliced - 1

Salt to taste

Chopped tomato -1

Coriander leaves for garnish

Method

Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool,dry grind to a fine powder.

Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.

Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.

Once the tomatoes are cooked, add in the masala powder. Mix well till its well combined.

Add in the cauliflower and half a cup of water,cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked.

Switch off the flame and garnish with coriander leaves.

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Shahi Paneer Recipe / Shahi Paneer - Paneer Recipes

Shahi Paneer

Tempering ingredients
Bay leaf - 1
Whole pepper - 5
Cinnamon - a small piece
Cloves - 1
Shajeera - 1/4 tsp
Black cardamom -1
Oil - 2 tsp
Ghee - 1 tsp
Ingredients to be boiled
White onion - 1
Green chillies - 2
Cashew nut -12
Almonds - 6
Ginger - a small piece
Green cardamom -2
( Boil these ingredients in water for 5 minutes or till soft.Cool and grind it to a smooth paste, use a strainer and remove the puree.Keep it aside)
Other ingredients
Paneer cubes / Indian Cottage Cheese -15
Hot milk - 1/2 cup
Salt to taste
Saffron a generous pinch
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/8 tsp
Sugar - 1/4 tsp
Fresh cream - 1 tbsp
Method
Heat oil and ghee in a pan temper it with above  mentioned ingredients.
Now pour the cooked and ground paste and in low flame cook till raw smell has disappeared and oil has separated the pan.
Add all the dry masala powders ,sugar and cook for few more minutes,add the paneer cubes pour hot milk and some water if needed.
Cook till the gravy is thick switch off the stove,
Add cream and saffron mix and serve it hot with roti or rice.

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Salsa Recipe / Fresh Tomato Salsa Recipe / Easy Homemade Salsa / Raw Salsa Recipe

Salsa

Ingredients
Large ripe vine tomatoes - 4
Onion - 1
Coriander leaves/Cilantro - 1 small bunch
Lemon - 1
Sugar - 1/2 tsp
Salt to taste
Jalapeno - 1 small
Garlic - 4 cloves
Method
Take a food processor add all the above ingredients,pulse till desired consistency.Do not over blend.
Remove it in a bowl and serve immediately with tortilla chips.

Note:
a) Add or reduce the ingredients according to your taste.
b) Chopped green bell peppers can also be used to give a crunch in each bite.

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Masala Dosa Recipe / How to Make Masala Dosa / Potato Masala Recipe For Dosa / Filling For Dosa

Masala Dosa

Click HERE for dosa recipe

Ingredients for the filling ( Potato Masala)
Boiled and mashed potato - 1 large
Chopped onion - a handful
Chopped green chillies - 2
Chopped curry and coriander leaves - 1 tbsp
Frozen peas - 1/8 cup
Chopped ginger - 1/4 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice 3 drops
Tempering
Oil - 2 tsp
Mustard,Urad dal - together 1/2 tsp
Chopped cashew nuts - 6
Hing - a pinch
Method
Heat oil in a pan and temper it.
Now add the onion and green chillies fry till its light brown.
Now add ginger,few curry leaves and peas and saute for couple minutes.
Lastly add salt,turmeric powder and mashed potato mix well till everything is combined.
Switch off the stove add lemon juice and curry and coriander leaves.
You filling is ready for Masala Dosa.Place a spoon of masala inside crispy dosa fold and serve them with any chutney of your choice.

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Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

Palak Pakora

Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry

Pineapple Gojju

Ingredients for grinding
Oil - few drops
Urad dal - 1 tsp
Sesame seeds - 1 tsp
Channa dal - 1/2 tsp
Dhania/Coriander seeds - 1/4 tsp
Kashmir red chillies - 2
Methi seeds - 1/8 tsp
Mustard - 1/8 tsp
Freshly grated coconut - 1 tbsp heaped
( Heat oil in a pan add all above mentioned ingredients except mustard seeds and coconut.Fry till light brown,cool and grind it with mustard and coconut to a smooth paste.Keep it aside)
Other ingredients
Chopped fresh pineapple - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Diluted tamarind juice - 1/4 cup
Tempering ingredients
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Method
Take a pan pour water add some salt ,turmeric powder and pineapple chunks.Cook till its half cooked now pour the tamarind juice and cook it till done.
Now add the ground paste and jaggery pour water if needed and give a nice boil.
Heat oil in a pan and temper it with above ingredients.Pour the tempering into the cooked mixture.
Mix well and switch off the stove.
Best served with plain rice.

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Thaalagam Recipe / Thalagam Kuzhambu Recipe / Tirunelveli Thalagam

Thalagam

Ingredients fried and ground
Coconut oil - 1/2 tsp
Urad dal - 1 & 1/4 tsp
Channa dal - 1 & 1/4 tsp
Red chillies - 3
Hing - 1/2 tsp
Coconut - 6 tsp
Sona masoori rice - 1 & 1/2 tsp ( dry roasted till it changes colour)
White sesame seeds - 1 & 1/2 tsp ( dry roasted till its light brown)
Method
Heat oil in a pan and fry above ingredients till light brown.Cool and grind it to a smooth paste.
Tempering
Coconut oil - 3 tsp
Mustard - 1 tsp
Curry leaves few
Grated coconut - 2 tsp
Other ingredients
Mixed vegetables of your choice - 2 cups heaped cut into big cubes
( I have used Clutter beans,drumstick,yellow and white pumpkin,bottle gourd,chow chow,mochakottai,brinjal)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind juice from 1 small gooseberry
Jaggery - 1/8 tsp
Method
Take a wide pan pour very little water,salt,turmeric powder and all the vegetables.Cook them till its soft but still holds the shape.
Now pour the tamarind juice ,jaggery and the ground masala boil for couple minutes.
Heat oil in a pan temper it with above ingredients pour it into the gravy.
Mix and best served with Manjal Pongal/Yellow Pongal.

Note:
a) Do not over cook the vegetables,they should hold their shape.

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Manjal Pongal / Manja Pongal Recipe / Yellow Pongal

Manjal Pongal

Ingredients
Sona masoori rice - 1/2 cup
Toor dal - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1/4 tsp
Water - 2 cups or more depends upon the quality of rice
Method
Wash rice and dal put it in a rice cooker.
Add salt,turmeric powder and salt,pressure cook till done.
Best served with Thalagam.

Click HERE for Thalagam Recipe

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