Sahlab Recipe / Middle Eastern Milk Pudding Recipe / Middle Eastern Pudding Drink Recipe - Easy Quick Pudding Recipe

Sahlab

Ingredients

Whole milk - 1 & 1/4 cup

Corn flour - 1 tbsp

Sugar - 2 tsp

( or add according to your taste)

Cinnamon powder - less than 1/8 tsp

Rose essence - 1 or 2 drops

Desiccated coconut - as needed to sprinkle on top

Chopped pistachios as needed to sprinkle on top

Sahlab

Method

Dissolve corn flour in 1/4 cup of cold milk.

Boil 1 cup of milk and sugar together reduce flame and add the diluted corn flour and in low flame cook till thick , creamy and raw smell has disappeared.

Switch off the flame and add the rose essence and cinnamon powder, mix till well combined.

Pour it into a glass or bowl and sprinkle desiccated coconut and pistachio on top and serve hot, warm or cold.

An easy and quick winter drink/ pudding.

Note:

Do not add too much rose essence and cinnamon powder they will overpower the taste of the drink.

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Lauki Halwa / Lauki Ka Halwa / Dudhi Halwa / Doodhi ka Halwa Recipe / Bottle Gourd Halwa - Indian Dessert

Lauki Halwa

Ingredients

Bottle gourd /Lauki grated - 2 cups

( Peel the lauki grated it leaving the soft portion inside and the seeds)

Milk - 1 cup

Ghee - 2 tbsp

Sugar - 1/4 cup

( or add according to your taste)

Khoya/Mava crumbled - 1/4 cup

Cardamom powder - 1/2 tsp

Saffron strings few

Chopped pistachio and almonds together - 1 tbsp

Method

Heat 1 tbsp ghee and fry the lauki till raw smell has disappeared completely.

Pour the milk and cook the lauki till soft.

Add the crumbled khoya and cook till its thick add the sugar and remaining ghee and mix well.

Cook till the halwa leaves the sides of the pan, switch off the stove.

Add the nuts, saffron and cardamom powder, mix and serve them hot or warm.

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Tandoori Chicken Recipe / Restaurant Style Tandoori Chicken Recipe / Tandoori Murgh Recipe

Tandoori Chicken

Ingredients for marination

Chicken drumsticks -12

Ginger & garlic paste -2tsp

Tandoori masala -1tsp
(or any garam masala powder)

Red chilly powder -1/2tsp

Salt to taste

Roasted jeera/cumin powder -1tsp

Kastoori methi -1tsp

Lime juice-1tsp

Curd-1tbsp

Yellow food colour-a pinch

Oil - 1 tsp

Butter to apply on top of the chicken

Method

Mix all above ingredients together in a bowl, prick the chicken with a fork on all sides for the masala to get into the chicken pieces & apply the masala evenly to the chicken pieces,

Cover and keep it over night in fridge or for at least 3hrs.Place it on a baking tray & broil it at 375 deg.for 10 minutes or till cooked.

Apply little butter on both sides & broil it again till brown on top.

Serve it with onions & lemon wedges, sprinkle some chat masala on top just before serving.

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Set Dosa Recipe / Sponge Dosa Recipe / Karnataka Style Set Dosa Recipe - Dosa Recipes

Set Dosa

Ingredients

Idly rice - 2 cups

Urad dal - 1/2 cup

Aval / Poha -1/2 cup

Methi seeds-1/2 tsp

Salt to taste

Oil-to make dosas

Method

Wash and soak rice, urad dal and methi together & aval separately for 3 hrs.

Grind everything to a smooth semi thick batter add salt , mix well.

Transfer the batter into a wide bowl cover with a lid and let it ferment overnight.

Next day beat the batter once and add water if needed to get the right consistency.

Heat a tawa pour a ladle of batter and spread slightly, they should be thick like Uttapams or pancakes and not thin like dosa.

Pour oil around and cover with a lid, in low flame cook till the top is cooked and bottom is light brown.

Do not flip remove from the tawa and enjoy with any side dish of your choice.

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Urad Dal Idiappam / Ulundhu Suvali / Dal Idiappam / Ulundhu idiappam - A Srilankan Dish

Urad Dal Idiappam/ Ulundu Suvali

Yields: - 4 big idiappams

Ingredients

Store bought rice flour - 1/2 cup
Urad dal - 1/4 cup
Yellow moongh dal - 2 tbsp
Salt a pinch

Method

Heat a pan add urad dal and dry roast till nice aroma comes out, remove it to a plate. Do not fry till brown.
Same way dry roast moongh dal till slightly colour change. Do not over fry and burn them.
Dry roast rice flour till its just hot.
Take a mixi jar and dry grind urad dal and moongh dal together to a fine powder, sieve the flour.
Mix the dal flour and rice flour,take a clean cloth add both the flours tie it and steam for 2 to 3 minutes.
Cool and crumble the flours now your dal idiappam flour is ready to use.
This flour will have a strong flavour of moongh and urad dal.
Take needed flour in a bowl add a pinch of salt, pour boiling water little by little till you form a soft dough. Put the dough into the idiappam maker.
Grease idiappam plates and press the dough into the plates.

Steam them till cooked.

How to eat Idiappam

a) Have this healthy urad dal idiappam with any spicy  gravy or kurma.
b) You can crumble the idiappam add some grated coconut,1 tsp ghee and some sugar or jaggery,mix and enjoy.
c) Using the crumbled idiappam make lemon sevai. vegetable upma or tomato idiappam.
d) You can make egg idiappam too just add the crumbled idiappam to crumbled egg puttu,mix and enjoy.

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Moongh Dal Idli Upma / Pasi Paruppu Idli Upma / Dal Upma / Moongh Dal Upma - Easy Breakfast With Leftover Idli

Moongh Dal Idli Upma

Other Ingredients

Moongh dal Idli - 10

Salt to taste

Turmeric powder - 1/4 tsp

Chopped onion - a handful

Chopped green chilies - 6

Grated ginger - 1/8 tsp

Curry leaves few

Lemon juice few drops

Chopped coriander leaves for garnish

Tempering

Oil - 5 tsp

Mustard - 1/2 tsp

Channa dal & Urad dal - each 1/2 tsp

Method

Take the idli in a bowl and crumble them, keep it aside.

Heat oil in a pan temper it with above mentioned ingredients.

Now add the chopped onion, green chilies , ginger & curry leaves, sauté till onions are slightly brown,

add the salt & turmeric powder, mix well.

Lower the flame add the crumbled idli & mix gently till everything is well combined.

Switch off the flame add lemon juice, chopped coriander leaves and mix.

Idli upma is ready to serve.

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Huggi With Tamarind Gojju / Huggi Recipe / Udipi Style Kara Pongal / Huggi Gojju Recipe - Udipi Recipes

Huggi With Tamarind Gojju

Ingredients for Huggi

Yellow moongh dal - 1/4 cup

Sona masoori rice - 1/4 cup

Turmeric powder - 1/8 tsp

Salt to taste

Grated coconut - 2 tbsp

Water 3 cups

( Add more water if needed as the consistency must be mushy)

Cardamom -1, Cloves - 2, Cinnamon a very tiny bit

( grind the above 3 spices to a fine powder)

Method

Wash rice and dal and add it into a pressure cooker. Pour water and add all above mentioned ingredients. Pressure cook till rice is soft and mushy, keep it aside.

Huggi Gojju

Tamarind Gojju ingredients

Semi thick tamarind juice - 1 cup

Grated jaggery - 2 tbsp

( add more or less according to your taste)

Salt a pinch

Slit green chillies - 3

Grated ginger - 1/4 tsp

Tempering

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves few

Method

In low flame cook tamarind juice, jaggery, salt, green chilies and grated ginger till it's semi thin sauce consistency, switch off the stove.

Heat oil in a pan and temper it with above ingredients

Pour the tempering into the tamarind gojju mix and serve with Huggi/Kara pongal.

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Khow Suey Recipe / Burmese Style Curried Noodle Soup / Khao Suey Recipe / Burmese Khow Suey Recipe / Vegetarian Khow Suey Recipe

 

Khow Suey

Ingredients for the soup

Chopped vegetables - 2 cup

( I used carrot, bell pepper, zucchini, baby corn and mushroom)

Vegetable broth / stock - 3 cup

(add more or less according to the thickness you want)

Coconut milk - 2 cups

Slightly crushed lemon grass stem - a finger size

Chopped ginger and garlic - 1 tsp

Dry red chilies -2

Slit green chilies - 2

Gram flour / Besan - 1 tsp

(diluted in some broth)

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Jeera powder - 1/4 tsp

Soy sauce - 2 tsp

Sugar - 1/2 tsp

Sesame oil - 1 tsp

Burmese Khow Suey

Other ingredients for garnish

Cooked noodles 

Fried garlic till brown

Fried onion till brown

Chopped spring onions

Chopped coriander leaves

Chilly flakes

Lemon wedges

Crushed peanuts

( Add all the above ingredients as needed)

Method

Heat oil in a pan and add the ginger, garlic, red chilies and green chilies sauté till color changes.

Add the vegetables and sauté, add the broth soy sauce, sugar, salt, dry powders, lemon grass and cook in low flame till vegetables are cooked.

Add the dilute gram flour and give a boil , reduce the flame and add the coconut milk and give a boil and switch off the stove.

Do not boil the soup too much. Gram flour is added so that the coconut milk will not curdle .

Switch off the flame and discard the lemon grass stem , add 1 tsp lemon juice and mix.

Khao Soup

Serving

Take a wide bowl place some cooked noodles pour the soup on top and garnish with fried garlic, fried onions, spring onions, coriander leaves, chilly flakes, crushed peanuts and a lemon wedge.

Mix and enjoy hot!

Note:

Meat eaters can add chicken to the soup.

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My recipe in Palaipoo Magazine

 My recipe in Paalai poo Magazine (page 31,32,33) by Arizona Tamil Sangam, Thanks for the organizers who made it happen....

https://f76d38cf-a772-4d75-b574-258096ec44c5.filesusr.com/ugd/6eda96_a5dd553413754c59bbff36689101fbad.pdf?fbclid=IwAR2mxPROkG4MVZrqCiNx6L8dPVxUxEopS6SoPWZJJe041ByPDyOIMpsnVO4

Milk Powder Burfi / Milk Powder Barfi / Easy And Quick Milk Powder Burfi / Milk Sweet

Milk Burfi

Ingredients

Nestle everyday milk powder - 4 cups
Sugar - 1 cup
( you can powder the sugar and then add too)
Milk - 1 cup
Ghee - 1/2 cup
Cardamom powder - a generous pinch
Chopped nuts of your choice - 4 tsp
( i used pistachio, melon seeds and chironji )
Rose essence - a drop ( optional)

Milk Burfi

Method

Grease a tray with ghee and keep it aside.
Take a non stick pan add ghee, milk and sugar mix it for a minute.
Add the milk powder and mix in low flame till there are no lumps.
Keep the flame in medium high flame and continue mixing till the mixture thickens and leaves the sides of the pan ( approximately 8 minute).Do not cook in high flame.
Once the mixtures has formed a soft dough switch off the stove. Add rose essence if using and mix.
Transfer it to the grease tray and spread it evenly.
Sprinkle the nuts and cardamom powder on top and gently pat it.
Cool the burfi completely ( i kept it in fridge for 10 minutes) and then cut into desired shape and enjoy!

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