Murungai Keerai Podi Recipe / Murungai Ilai Podi / Moringa leaves Spice Powder / Drumstick Leaves Podi - Podi Varieties

Murungai Keerai Podi

Ingredients

Drumstick leaves / Murungai Keerai - 2 cups

( wash and dry on a towel or kitchen tissue inside the house till crisp)

Salt to taste

Urad dal - 2 tsp

Channa dal - 2 tsp

Sesame seeds - 1 & 1/2 tsp

Coriander seeds - 1 tsp

Pepper - 3/4 tsp

Jeera / Cumin seeds - 1/2 tsp

Red chillies - 4

Hing - 1/4 tsp

Method

Heat a kadai dry roast all ingredients separately except salt . hing and drumstick leaves till light brown.

Switch off the stove and add the drumstick leaves , hing and salt , saute till combined. Let the ingredients cool completely.

Add the roasted ingredients into a mixi jar and grind to a semi smooth powder.

Store it in a clean jar. Mix 1 or 2 tsps of this podi , ghee or sesame oil to hot rice mix and enjoy!

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Rice Kesari Bath Recipe / Sweet Saffron Rice / Kesribhath Recipe / Kesaribath Recipe - How to make Kesari Bhaat

Rice Kesari Bath

Ingredients

Basmati rice - 1/2 cup

Turmeric - a generous pinch

Water - 1 & 1/2 cups

( Add the washed  rice , water and turmeric powder into a pressure cook and cook till done )

Chopped cashew nuts - 10

Raisins - 1 tbsp

Cardamom powder - 1/2 tsp

Saffron strings - a generous pinch

( soak them in 2 tbsp of milk)

Sugar - 1 cup

( add more or less according to your taste)

Ghee - 8 tsp

Method

Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.

Add the sugar and mix till they dissolve and rice is well mixed with the sugar.

Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.

Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.

Notes:

a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.

b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.

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Neipathiri recipe / Neipathal Recipe / Neypathal Recipe / Malabar Style Rice Roti / Poricha Pathiri Recipe / Deep fried rice pancake / Malabar Neipathiri

Neipathiri

Ingredients

Sona masoori Rice / Raw rice - 1/2 cup

Rice flour - 3/4 cup

( 1st add 1/2 cup if needed more then add 1/4 cup)

Salt to taste

Small onions - 1/4 cup

Grated coconut - 1/4 cup

Fennel seeds - 1/2 tsp

Oil to deep fry

Method

Boil water in a pan switch off the stove and add the raw rice, cover and leave it for 1 hour till rice is blotted. Drain out the water from the rice and rinse once.

Add the rice, , salt , onion , fennel seeds and coconut into a mixi jar, grind to a coarse thick paste.Do not add too much water while grinding and do not grind to a fine paste.

Transfer the mixture into a bowl and add the rice flour to get a smooth non sticky dough. Divide the dough into equal size balls.

Take a plastic sheet and sprinkle water take a ball and press to forma semi thick disc. Do not pat them very thin then while frying they will not puff up.

Heat oil in a pan and deep fry them till they puff up and turn  golden brown on both sides in medium high flame. Remove on a kitchen tissue for excess oil to get absorbed.

Best served with any spicy curry of your choice.

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Garlic Mushroom Recipe / Sauteed Mushrooms with Garlic / Easy Garlic Mushroom - Indo Chinese Recipes

Garlic Mushroom

Ingredients

Chopped garlic - 8

Chopped onion - 1

Sliced brown mushrooms - 3 cups

Sesame oil - 2 tbsp

Red chilly powder - 1 tsp

Salt and pepper powder to taste

Soy sauce - 1 tbsp

Vinegar - 1 tsp

Tomato ketchup - 2 tsp

Chopped spring onions - a handful

Method

Heat oil in a pan fry onion and garlic till colour changes, add the mushrooms and saute in high flame till they are cooked.

Reduce flame add  all other ingredients mentioned above and mix well till raw smell has disappeared and mixture is dry.

Switch off the flame garnish with spring onions. Best served as a side dish for vegetable fried rice.

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Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe

Neyyada

Ingredients for white batter

Maida / All purpose flour - 1/2 cup

Water - 1/2 cup

Milk - 1/2 cup

Salt a pinch 

Sugar - 1 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

Ingredients for yellow batter

Egg - 2

Turmeric powder - a pinch ( optional)

Sugar - 3 tbsp

(add more or less according to your sweetness)

Cardamom powder - 1/4 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

Other ingredients

Ghee as needed ( around 2 tbsp )

Cashew nuts - 10

Neyyada

Method

Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.

Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.

( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)

The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.

Loosen up the sides using a knife and cut into desired shape and enjoy!

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Kasa Kasa Sadham Recipe / Khus Khus Rice / Poppy Seeds Rice - Variety Rice Recipe

Kasa Kasa Sadham

Ingredients dry roasted & Powdered

Khus khus/poppy seeds / kasa kasa -2tsp
Whole black pepper - 1/2

Coconut -1tsp

Jeera/cumin -1/2 tsp

Tempering

Oil-3tsp

Mustard-1/2tsp

Urad dal -1/2tsp

Channa dal-1/2tsp

Curry leaves - few

Hing - a generous pinch

Cashew nuts chopped -6

Other ingredients

Left over or freshly cooked rice-2 cups

Salt to taste

Method

Heat oil in a pan temper it with above ingredients.
Reduce the flame , add the cooked rice , salt & ground powder , mix it well till everything is well combined. switch off the flame and serve it with any chutney, raita or papad 

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Pesarapappu Vadiyalu / Pesara Vadiyalu / Moong Dal Vadiyalu / Moongh Dal Vadam / Andhra Style Vadam / Vadam / Vathal Recipe

Pesarapappu Vadiyalu

Ingredients

Yellow moongh dal - 1 cup
( soak it for 4 to 5 hours)
Salt to taste ( around 3/4 tsp
Ginger chopped - 1 tsp heaped
Green chillies -4
( add according to your taste)
Jeera/Cumin - 1 tsp

Method

Drain the water out from the dal grind dal,green chillies,ginger to a very smooth thick paste.
Sprinkle very little water while grinding.
Add salt and jeera mix well. Use your fingers or spoon and place small ball of dough on a clean thick plastic sheet.
Dry these vadiyalu till crisp, store it in a container.
When needed just deep fry till crisp and serve them as side dish for rice.

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Cool Bar Style Lime Juice / Restaurant Style Lemon Juice Recipe / CoolBar Special Fresh Lime Juice / Kerala Coolbar Lemon Juice / Cool bar Style White Lime Juice Recipe - Summer Drinks

Cool Bar Style Lime Juice

Ingredients

Green lime medium size - 1

( cut into 8 pieces and seeds removed )

Powdered Sugar - 1 tbsp

( add more if needed)

Salt a pinch

Cashew nuts - 3

( soaked in water for 30 minutes and ground to a smooth paste)

Crushed cardamom - 1

Water - 2 cups

Ice cubes few

Method

Take a mixi jar add all the ingredients and blend till lemon pieces are just crushed.

Do not blend too much then juice will become bitter.

Filter the mixture and serve cold.

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Baked Peaches Recipe / Easy Baked Peaches With Cinnamon Sugar - How to Make Baked Peaches

Baked Peaches

Ingredients

Ripe peaches - 3 medium size

( cut into half and remove the seed)

Butter - 3 tbsp ( Cut into 6 small cubes)

Brown sugar - 6 tsp

( add more if needed)

Cinnamon powder - 1/4 tsp

Method

Preheat  the oven at 375 deg.F . mix cinnamon and sugar together , keep it aside.

Take a baking dish and arrange all the peaches cut side facing up, place some butter in the middle of each peach.

Sprinkle the cinnamon sugar on top, bake for 15 minutes until golden brown and tender yet firm and holding its shape.

Each oven is different so temperature and cooking time may vary.

Best served with vanilla ice cream.

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Ragi Curd Semiya / Curd Ragi Semiya Recipe / Thayir Ragi Semiya Recipe / Ragi Thayir Semiya / Finger Millet Vermicelli Curd Bath / Bagala bath With Ragi Semiya - Millet Recipes

Ragi Curd Semiya

Ingredients

Cooked Ragi semiya / Ragi vermicelli - 2 cups

( cook according to the instruction on the readymade packet)

Milk - 1/4 cup

Curd - 1 & 1/2 cups

Salt to taste

Grated carrot for garnish.

Tempering

Mustard - 1 tsp

Chopped cashew nuts  - 2 tsp

Raisins - 1 tsp

Chopped ginger - 1/ tsp

Chopped green chillies - 1

Curry and coriander leaves few

Hing - a generous pinch

Method

Mix curd, milk and salt into the ragi sevai ans mix well.

Heat oil in a pan and temper it with ingredients.

Pour the tempering and coriander leaves into the curd mixture and mix well.

Garnish with grated carrot and serve chill.

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