Mushroom Pepper Fry / Pepper Mushroom Fry / Kalan Milagu Varuval

Mushroom Pepper Fry

Ingredients to be powdered
Whole pepper - 1 tsp ( heaped)
Jeera/Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
( Powder these ingredients to a semi smooth powder)
Tempering
Oil - 1 tbsp
Cinnamon - 1 small stick
Red chillies - 4
Other ingredients
Button mushrooms - 20
( cut into cubes)
Chopped onion - a handful
Ginger/Garlic paste - 1 tsp
Cubed coloured capsicum - 1/2 cup
Curry and coriander leaves few
Salt to taste
Turmeric powder - 1/2 tsp

Method
Heat oil in a kadai add cinnamon stick and red chillies saute.
Add onions and few curry leaves fry till raw small has disappeared,add ginger/garlic paste and fry for few more minutes.Add coloured capsicum and toss well.
Increase the flame to high and add the mushrooms and mix well.
Add salt,turmeric powder and the powdered masala toss well till mushrooms are cooked and dry.
Switch off the stove garnish with curry & coriander leaves.
Best served as a side dish for Roti or Rice.


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Neer Dosa / How to make Neer Dosa / Traditional Mangalorean Neer Dosa Recipe

Neer Dosa

Ingredients
Sona masoori rice / Raw rice - 1 cup
Salt to taste
Fresh grated coconut - 1 tbsp

Neer Dosa

Method
Wash rice 2 times,pour fresh water and soak it for 4 hours.I soaked it overnight as i was making it in the morning for breakfast.
Add the soaked rice and coconut in a blender pour water and grind it to a fine smooth batter.
Add salt and water as needed to dilute.The batter must look like a thin rawa dosa consistency.
Heat a iron tawa, grease it slightly pour the batter and swirl to spread the batter.Cover it with a lid and cook.Fold and remove,do not stack the dosas as they will stick together.
Enjoy these hot dosas with chutney or any side dish you like.

Note:
a) Always use an iron tawa and must be hot each time you pour the batter.
b) Make sure your batter is very thin for best result.
c) Cook only one side do not flip like the regular dosa.
d) Pour the batter like you make the rawa dosa from outer to inside,these will not have a perfect round shaped dosa.
e) Some add a teaspoon of onion while grinding the batter for extra taste.
f) Fermentation is not needed for this dosa.
g) Each time mix the batter and pour the dosa,the rice particles tend to settle at the bottom.


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Crackling Spinach / How to Make Crackling Spinach / Crunchy Spinach Recipe / Crispy Spinach Recipe - Chinese Recipes

Crackling Spinach

Ingredients
Spinach - 1 small bunch
( I have used baby spinach )
Salt to taste
Sugar - 1/2 tsp
Red chillies - 2
Sesame seeds - 1 tsp
Chopped garlic - 2
Oil to deep fry

Method
Dry roast sesame seeds till they change colour and keep it aside.
Put the red chillies and sugar into a mortar and crush,keep it aside.
Wash the spinach remove stems use only the leaves, pat dry well to remove water and shred it to thin strips.
Heat oil in a pan and deep fry shredded spinach in batches in medium high flame till crisp.Mix in between for even frying.Remove it on a kitchen paper.
In the same oil add the chopped garlic fry till light brown and remove it on a kitchen paper.
Take a wide bowl add the fried spinach,garlic,salt,toasted sesame seeds,crushed red chillies and sugar,gently mix or toss till well combined.
Serve this immediately as a starter or as a side to any Chinese/Indo Chinese main dish.


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Thinai Thengai Paal Kanji / Millets Coconut Milk Porridge / Millets Recipes

Thinai Thengai Paal Kanji

Ingredients
Thinai / Foxtail Millet - 1/2 cup
Water 3 & 1/2 cups
Thick Coconut milk - 1/2 cup
Salt to taste
Crushed garlic - 3
Methi seeds / Vendayam - 1/4 tsp

Thinai Thengai Paal Kanji

Method
Heat a pressure cooker add the millets and dry roast till just hot.
Pour water add salt ,garlic and methi seeds,pressure cook till done.
Cool and open the lid and mash it well, pour the coconut milk and give a mix.
Serve hot with Paruppu thogayal

Note:
a) This recipe can be made with raw rice too,just replace rice and follow the same procedure.
b) Have this as a breakfast with any spicy thogayal/chutney you like.
c) Add water according to the consistency you want.


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Sprouts Poha / Moong Sprouts Poha Recipe / Flattened Rice With Green Gram Sprouts / Easy Breakfast Recipes

Sprouts Poha

Ingredients
Poha / Flattened rice - 2 cups
( use semi thick variety)
Sugar - 1/8 tsp ( optional)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Hing - a generous pinch
Chopped onion - a handful
Chopped tomato - 1 small
Chopped Curry and coriander leaves
Chopped ginger - 1/8 tsp
Lemon juice - 3 tsp
Green gram sprouts - 1/2 cup
Tempering
Oil - 5 tsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Jeera - 1/2 tsp

Method
Sprinkle some water on poha mix well and keep it for 2 to 3 minutes.
Heat oil in a pan add mustard,channa dal ,urad dal and jeera fry till they crack.
Add onion,ginger and curry leaves fry till onions are light brown.
Add tomato and mix for a minute.Add salt,turmeric powder,red chilly powder and hing give a mix and add the green gram sprouts.Mix till everything is combined.
Add the poha and toss them well,if the poha is dry sprinkle some water and toss again.
Lastly add the sugar,lemon juice and coriander leaves,mix well and switch off the stove.
Serve hot as a breakfast or at tea time.

Note:
a) Green chillies can be added instead of red chilly powder.
b) You can add peanuts or cashew nuts to the tempering.
c) Do not add thin poha they will get mushy when you sprinkle water.Try to use thick or semi thick variety.
d) You can also add vegetables to make it more interesting.


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Kuthiraivali Kanji / Kuthiraivali Arisi Kanji / Banyard Millet Porridge - Millet Recipes

Kuthiraivali Kanji

Ingredients
Kuthiraivali / Barnyard millet - 1/2 cup
Water - 3 & 1/2 cups
Salt to taste
Sesame oil - 2 tsp
Jeera - 1/2 tsp
Ajwain - 1/4 tsp
Whole black pepper - 8
Hing - a pinch
Methi powder - a pinch
Crushed garlic - 4
Yellow moongh dal - 1 tsp
Sundakkai vathal / Sun dried turkey berry - 1 tsp
Ghee - 2 tsp

Method
Heat oil in a pressure cooker add jeera,ajwain,pepper,hing,methi powder and crushed garlic,saute.
Add the yellow moongh dal and saute for a minute,add the millet and mix.
Pour water add salt and pressure cook till done.
Cool and open the lid, if you want your kanji to be more watery then add a cup of boiling water and mix to get the right consistency you want.
Heat ghee in a pan add the sundakkai vathal and fry till light brown.
Pour the tempering into the kanji,mix well and serve hot.


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Jeera Goli Recipe / Cumin Candy / Tangy Jeera Goli / Digestive Candy / Homemade Jeera Goli

Jeera Goli

Ingredients
Jeera /Cumin seeds - 2 tbsp
Dry mango powder / Amchur powder - 2 tbsp
Powdered sugar - 3 tbsp
Powdered sugar for dusting - as needed
Black salt / Kala namak - 1 tsp
Salt - 1/4 tsp
Pepper powder - 1/8 tsp
Lime juice - as needed

Method
Take a pan add jeera and in low flame roast till colour changes and nice smell comes out.Do not over fry and burn them.Remove it to a plate and let it cool completely.
Put it into a mixi jar and dry grind to a fine powder.transfer into a bowl.
To this powdered jeera add the remaining ingredients except the lime juice.
Mix it well or put in the mixi jar and pulse once to combine well.
Now slowly add lime juice little by little and start mixing till you form a tight dough.
Make small balls out of the dough,spread some powdered sugar in a plate and dust each ball till well coated.Place all the balls in a plate and let it dry for 2 to 3 hours under the fan or in sunlight.Store it in a clean bottle.
Take 1 ball after meals for digestion.


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Garlic Butter Shrimp / How to Make Garlic Shrimp

Garlic Butter Shrimp

Ingredients
Butter - 2 tbsp
Olive oil - 2 tsp
Chopped garlic - 10
Chopped fresh parsley - a handful
Salt and pepper to taste
Mixed herb seasoning -  1 tsp
Red chilly flakes - 1 tsp
Medium size raw shrimp - 15
( clean,wash and pat it dry with a paper towel)
Paprika ( optional) - 1/4 tsp
( I add it to give a nice colour)
Lemon juice - 1 tsp

Method
Heat butter and oil in a pan add the chopped garlic and saute.
Add chopped parsley add red chilly flakes,mix well,
Add the shrimp toss till it is well coated with the mixture.
Cook shrimp in high flame,they cook very fast.
Add salt and pepper,mixed herb seasoning gently mix.
Switch off the stove garnish with chopped parsley and sprinkle lemon juice.
Serve hot as a starter.


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Varagu Upma / Kodo Millet Upma Recipe / Varagu Arisi Upma Recipe / Varagu Vegetable Upma - Millet Recipes

Varagu Arisi Upma

Tempering
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp each
Cashew nuts - 6
Other ingredients
Kodo millet/Varagu arisi - 1/2 cup
Boiling water - 2 & 1/2 cups
Mixed vegetables - 1/2 cup
( I have used peas,carrots,beans)
Sliced onions - a handful
Chopped ginger - 1 tsp
Chopped green chillies - 1
Coriander & Curry leaves few
Salt to taste

Method
Add kodo/Varagu arisi into a pan and dry roast till its hot,keep it aside.
Heat oil in a pan and temper it with above ingredients.
Add onion.ginger,green chillies and few curry leaves fry till onions are light brown.
Now add the vegetables and salt saute for a minute and add the kodo millet and mix.
Reduce the flame and add the boiling water, check for salt and cover it with a lid.
In low flame cook till upma is done.
Garnish with coriander and curry leaves and serve hot.

For more Millet recipes click HERE



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Thiruvathirai Kali / Thiruvadirai Kali Recipe

Thiruvathirai Kali

Ingredients
Raw rice/Pacharisi - 1/2 cup
Jaggery - 1 cup
Yellow moongh dal - 1/8 cup
Channa dal - 1/8 cup
Cardamom - 2
Cloves - 2
Nutmeg powder - a generous pinch
Water - 4 &1/2 cups
Ghee - 1 tbsp
Cashew nuts broken - 15

Thiruvadirai Kali

Method
Dry roast rice,moongh dal,channa dal seperately till light brown.Do not over fry and burn them.Cool completely add cardamom,cloves and nutmeg and pulse or dry grind to a coarse rava consistency.
Dissolve jaggery in water filter to remove impurities.transfer it to a heavy bottom pan and bring it to a boil.Lower the flame and slowly add the  broken rice/dal and mix well to avoid lumps.
Cover it with a lid and in low flame cook till they are well cooked.Mix it well in between.
You can also make this in a pressure cooker to save time.
Heat ghee in a pan add the cashew nuts and fry till light brown.
Pour this into the cooked kali and mix it well.
Serve hot or  warm.


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