Black Halwa Recipe / Karuppu Halwa / Kerala Black Halwa / Kerala Style Rice Halwa Recipe

Kerala Black Halwa 

Ingredients

Rice flour - 1/4 cup

Powdered jaggery - 1 cup

( make sure they are clean, otherwise dilute in little water, filter and then use)

Thick coconut milk - 1 can (13.5 o z)

( Dilute with water to get total 4 cups of semi thick milk,You can use fresh coconut milk extracted from fresh coconut, that tastes more authentic))

Cardamom powder - 1 tsp

Cashew nuts chopped - 3 tbsp

Ghee - 1 tbsp

( I did not use )

Black Halwa

Method

Take a non stick pan add the jaggery .rice flour and 3 cups coconut milk, mix well and switch on the stove. In medium high flame keep stirring till they starts to thicken.

After couple minutes add the remaining coconut milk and keep stirring till the halwa has started to leave oil. As there were more oil in the halwa i skipped using ghee otherwise add ghee at this stage.

Add cardamom powder and cashew nuts,mix till the halwa is thick and oil/ghee has left the mixture.

Pour it into a greased plate spread it evenly, cool completely and cut into squares and enjoy!

Note:

a) The colour of the dish depends upon the variety of the jaggery.

b) If the jaggery is not clean then dilute it in water filter and then use.

c) As the coconut milk left lots of oil so i did not use any extra ghee.

d) Frying nuts in ghee is not needed,

e) Non stick works best for making this dish.

f) The whole process should be cooked in medium low flame.

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Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe

Matar Ka Nimona

Green ingredients crushed

Coriander leaves - a handful

Green chillies - 4

Chopped ginger - 1 tsp

(crush to a coarse mixture)

Other ingredients

Frozen fresh peas - 1 cup

( crush to a coarse mixture, sauté in 2 tsp oil till raw smell has disappeared, keep it aside)

Cubed or cut into finger size potato - 2 medium

( add little salt and shallow fry them in oil till light brown and keep it aside)

Chopped tomato - 2 small

Salt to taste

Kashmiri red chilly powder - 3/4  tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Tempering

Ghee - 1 tbsp

Jeera - 1 tsp

Red chilly - 3

Cinnamon stick - 1 small piece

Hing - 1/4 tsp

UP Style Matar Ka Nimona

Method

Heat ghee in a pan and temper it with above ingredients.

Next add the dry masala powders and saute in low flame for a minute.

Add the tomatoes and salt fry till they are mashed well.Add the fried peas mixture and mix.

Pour needed water cover and cook for 2 minutes.Add the fried potato and simmer for a minute and switch off the stove.

Garnish with coriander leaves and serve hot with Roti!

Note:

Adding a pinch of sugar and lime juice is optional.

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Lunch Menu

 

Bagara Rice

Apollo Fish Fry

Mutton Kurma

Apollo Fish Fry Recipe / Apollo Fish Fry / Hyderabad Style Fried Fish / Restaurant Style Apollo Fish Fry

Apollo Fish Fry 

Ingredients for marination

Boneless fish pieces - 18

( use any fish ,today i have used Tilapia)

Salt to taste

Pepper powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Red food colour as needed (optional)

Corn flour - 1 tbsp (heaped)

Maida - 1/2 tbsp

Ginger and Garlic paste - 1 tsp

Egg beaten - 1

( mix all above ingredients together and rest for 10 minutes)

Other ingredient

Oil to deep fry

Chopped ginger and garlic - each - 2 tsp

Sliced green chillies - 4

Curry leaves and coriander leaves few

Red chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Coriander powder - 1/2 tsp

Red chilly paste - 1 tsp

Salt to taste

Soy sauce - 3 tsp

Curd - 1 tbsp

Lemon juice - 2 tsp

Method

Heat oil in a pan and deep fry the marinated fish in batches till golden brown on both sides. Keep it aside.

Take 2 tbsp of the fried oil in a pan add chopped ginger ,garlic,green chillies and few curry leaves and saute.

Now add the remaining ingredients one by one and sauté till the oil separated from the masala.

Switch off the stove add the fried fish pieces and toss till well combined.

Garnish with coriander leaves and serve immediately!

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Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack

 

Ulli Vada 

Ingredients

Medium sized onion - 2 sliced

Salt to taste

Red chilly powder - 1 tsp

Fennel seeds - 1/4 tsp

Chopped ginger - 1/2 tsp

Chopped green chilies -3

Chopped curry leaves - few

Maida / All purpose flour - 3 tbsp ( heaped0

( Add more if needed)

Baking soda - a generous pinch (optional)

( I did not use)

Oil to deep fry

Kerala Ulli Vada 

Method

Take a bowl add the sliced onions and salt,using your hand crush and press the onions for a minute.

Cover with a lid and rest for 10 minutes till the onions leave water.To this add all the other ingredients and mix well,do not add any water.Shape the mixture into small vada and deep fry in hot oil in medium high flame till crisp and brown on all sides.

Place the fried vada on a kitchen tissue for extra oil to get absorbed.

Serve hot with tea.

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Apple Halwa / Apple Ka Halwa / Easy Apple Halwa / Easy Halwa Recipes

 

Apple Halwa

Ingredients

Sweet Apples - 4 medium size

( peel out the skin and grate )

Clean powdered jaggery - 3 tbsp

( add according to the sweetness of the apples)

Cardamom powder - 1/2 tsp

Cinnamon powder - a pinch

Fried cashew nuts and raisins in ghee - together - 2 tbsp

Ghee - 3 tbsp

Apple Ka Halwa

Method

Heat 1 tbsp of ghee and fry the apples till raw smell has disappeared. 

Cover with a lid and in low flame cook till all the water has evaporated and dry.

Add the jaggery and keep mixing till well combined.

Add remaining ghee, cinnamon and cardamom powder and mix well.

Switch off the stove add fried nuts and raisins, mix and enjoy hot or warm!

Note

a) For extra richness Khoya can be added.

b) Sugar can be added instead of jaggery.

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Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites

Dabeli Bread Bites

Ingredients

White bread slices - 6

( cut into bite size circles)

Oil to shallow fry - as needed

All other ingredients are same as Dabeli  recipe . Click HERE for the recipe

Dabeli Bread Coins

Method

Shallow fry the bread till crisp and golden brown.

Arrange all the bread slices on a plate,spread the red garlic chutney then top it with potato mixture.

Garnish with chopped onion,coriander leaves, sev, pomegranate seeds and desicated coconut.

Serve immediately!

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Stuffed Zucchini Boats / Zucchini Boats Recipe / Easy Baked Stuffed Zucchini Boats

Stuffed Zucchini Boats

Stuffing ingredients

Ground chicken - 1 cup

Marinara sauce - 1/4 cup

Salt and Pepper powder to taste

Italian seasoning - 1/4 tsp

Chopped fresh parsley - 2 tbsp

Chilly flakes - 1 tbsp

Chopped onion - a handful

Garlic salt - as needed

Zucchini flesh chopped

Olive oil - 3 tsp

Other ingredients

Zucchini - 1 large

( trim the edges and cut into half and scoop out the flesh,use the flesh for filling)

Mozzarella cheese - as needed

Baby potatoes - 4 and garlic -2

( I cut them and roasted along with zucchini boats) - Optional

Baked Stuffed Zucchini Boats

Method

Heat oil in a pan and fry onion, parsley and zucchini flesh till color changes. Add the ground chicken, seasoning and fry in high flame for couple minutes.

Lower the flame and add the marinara sauce, cook till the mixture thickens.switch off the stove and mix in the parsley leaves,

Grease a baking dish and arrange the zucchini boats and potatoes and garlic on the sides

Take the cooked chicken mixture and fill it inside the zucchini boats.

Sprinkle cheese and parsley on top and bake at 400 deg.F for 25 minutes or till cooked.

Serve hot!

Note:

Use your imagination to create interesting fillings

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Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal

Semiya Pongal

Ingredients
Roasted Semiya/Vermicille -1 cup
Yellow moongh dhal - 1/4 cup
Turmeric powder - 1/ 2tsp
Salt to taste
Water - 4 cups
Crushed pepper-1/2 tsp
Crushed jeera-1/2 tsp
Curry leaves-little
Cashew nut -1tbsp

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Ghee-1tbsp

Oil - 2 tsp

Vermicelli Pongal

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out. 

Add 2 cups of water and turmeric powder,pressure cook till its 3/4 th cooked.
Dry roast semiya till slightly colour changes. Do not over fry and burn them.

Heat ghee and oil in a pan and temper it with green chillies,ginger,crushed pepper,jeera,curry leaves and cashew nuts.Add the cooked dal and add remaining water and give a boil.

Reduce the flame and add the dry roasted semiya,cover and cook till done.
Switch off the stove add a teaspoon of ghee, mix and serve hot with any chutney you like.

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Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai / Milagai Vada Recipe

Milagai Vadai

Ingredients

Sona masoori rice - 1/2 cup

(Do not used Idli rice)

Thur dal - 1/2 cup

Salt to taste

Dry red chillies - 5

( I used Kashmiri chilies -2 and regular chilies -3)

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon stick - a small piece

Garlic - 3

Ginger - a small piece

Diced onion - a handful

( Usually small onions are used)

Chopped curry and coriander leaves - 1 tbsp

Oil to shallow fry as needed.

Dharmapuri Milagai Vadai

Method

Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes. 

Do not soak more than 10 minutes then your vadas will not turn out crisp.

Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.

Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.

The batter should be a semi thick pouring consistency. Do not add too much water and dilute.

Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.

Remove from oil and serve hot with coconut chutney.

Milagai Adai

Note:

a) This batter can be made even like Adai.

b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.

c) To not add more water to the batter, they should be a semi thick pouring consistency batter.

d) Do not add more spices as they will dominate the dish.

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