Kanchipuram Rava Upma Recipe / Kanchipuram Upma Recipe / Kanjivaram Upma Recipe

Kanchipuram Rava Upma

Ingredients

Roasted Rava / Semolina / Sooji - 1 cup

Water - 2 cups

Salt to taste

Chopped onion - 1/4 cup

Chopped green chilies - 2

Grated or Chopped ginger - 1 tsp

Curry and coriander leaves few

Grated coconut - 2 tbsp

Ghee - 2 tsp

Tempering Ingredients

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal  - 1 tsp

Jeera - 1 tsp

Whole black pepper - 1 tsp

Dry red chilly - 1

Method

Heat oil in a pan add the tempering ingredients and fry till light brown.

Add the onions, green chillies, few curry leaves and ginger fry till onion changes its colour.

Lower the flame & add the sooji , salt and grated coconut mix well.
Mean while heat water in a pan, when boils immediately pour it into the rava mixture & stir it well to make sure there are no lumps. Cover with a lid and in low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add some more grated coconut , ghee ,curry and coriander leaves and mix well.

Serve hot with any chutney.

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Soojir Puli Pitha Recipe / Roshopuli Recipe / Rosho Puli Pithe Recipe / Bengali Pithe Puli Recipe / Rosho Puli Recipe - A Easy Bengali Sweet Recipe

Rosho Puli

Ingredients for the Kheer

Milk - 2 cups

Salt a pinch

Sugar or Jaggery - 1 tbsp

( add more or less according to your taste)

Ingredients for the dumplings

Sooji / Semolina - 1/4 cup

Grated coconut - 1/2 cup

Sugar - 3 tsp

Cardamom powder - a generous pinch

Method

Add very little water and coarsely grind the coconut , transfer to a pan add cardamom powder, semolina and sugar mix.

In low flame cook the mixture till it form a smooth non sticky dough, switch off the stove.

Cool the mixture and using your palm gently knead for a second to make sure there are no lumps.

Divide the dough into small smooth equal size balls.

Mean while boil the milk in a wide pan reduce the flame and add the prepared balls.

Cook the milk in low flame scraping the sides and bottom of the pan till all the balls are well cooked and starts to float on top.

If adding sugar add it at this stage and cook till dissolved. If adding jaggery switch off and then add.

Add a pinch of salt mix and serve hot.

Note:

a) Never add jaggery to boiling milk otherwise milk will curdle.

b) Don't skip the salt it will balance the sweetness in the dish.

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No Cooking Vegetarian Indian Food Recipes / Cooking Without Fire Recipes / Fireless Cooking Recipes / Satvik Food Recipes

 There is no measurements for this recipe add all the ingredients according to your taste.

Satvik Recipes

Curd Poha

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Thin Poha

(wash once and fluff it up with a fork)

Curd

Salt to taste

Chopped ginger and green chillies

Chopped coriander leaves

Chopped Cashew nuts and Raisins

Pomegranate

( Mix all the ingredients together)

Coconut Poha

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Thin Poha

(wash once and fluff it up with a fork)

Salt to taste

Pepper powder

Grated coconut

Chopped coriander leaves and Green chillies

Chopped cashew nuts

( Mix everything together)

Lemon Poha

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Thin Poha

(wash once and fluff it up with a fork)

Salt to taste

Chopped coriander leaves and Green chillies

Tiurmeric powder

Lemon juice

Groundnut

(soaked in water for overnight)

(Mix all ingredients together)

Beetroot Carrot Salad

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Grated beetroot and carrot

Salt to taste

Groundnut and Green moongh dal

(soaked in water for overnight)

Jeera powder

Chopped green chillies and coriander leaves

Lemon juice

Grated coconut

( Mix everything together)

Cooking Without Fire Recipes

Zucchini Raita

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Grated zucchini

Curd

Salt to taste

Chopped green chillies and Coriander leaves

( Mix everything together)

Panchamrutam

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Mashed banana

Chopped dates

Honey

Ghee

Crated coconut

Edible camphor

Sugar crystals/ kalkand

( Mix everything together)

Amla Ginger Pickle

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Chopped amla and ginger

Salt to taste

Red chilly powder

Oil

Lemon juice

( Mix everything together)

Mango Payasam

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Mango

Cashew nuts and Almonds

Milk

Coconut milk

Cardamom powder

( Blend everything to a smooth semi thick mixture)

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Healthy Vedic Tea Recipe / Vedic Tea Recipe / Herbal Tea Recipe / Caffeine Free Herbal Tea

Vedic Tea

Ingredients ground to a semi coarse powder

Black pepper - 8

Cloves - 4

Cardamom - 3

Nutmeg - a generous pinch

Cinnamon pieces - 1 tsp

Other ingredients

Water - 1 & 1/2 cup

Milk - 1 cup

Crushed ginger - 1 tsp

Brown sugar - as needed

Method

Boil water in a pan add the crushed spices and ginger in low flame boil for 2 to 3 minutes or till the essence has got into the water.

Add milk and boil for 1 or 2 minutes and switch off the stove. 

Mix brown sugar according to your taste and enjoy hot!

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Thari Vattu Recipe / Tharivattu Recipe / Traditional Tea Shop Snack in Kerala

Thari Vattu

Ingredients

Sooji / Semolina / white Rawa - 1 cup

Grated coconut - 1/2 cup

Sugar - 1/2 cup

( add more or less according to your sweetness)

Cardamom - 6 crushed

Salt - a pinch

Ghee - 1 tsp

Hot water - 3 to 4 tbsp

Black sesame seeds - 1 tsp

Jeera - 1/4 tsp

Method

Take a pan add the sooji, salt, coconut, jeera, sesame seeds and ghee mix well.

In low flame fry till sooji is roasted well and changes it's colour, switch off the stove.

Add the cardamom powder and sugar mix well till the sugar is slightly melted and combined.

Pour water little by little till the sooji is slightly wet, do not add too much water as they will become sticky and lumpy.

Grease a small cup with ghee add few spoons of the mixture and press well then immediately invert onto a plate to get the shape.

Enjoy as a tea time snack!

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Grilled Pineapple Recipe / Caramelized Brown Sugar Cinnamon Grilled Pineapple Recipe

 

Grilled Pineapple

Ingredients

Pineapple slices - 4

Melted butter - 1/4 cup

Brown sugar - 1/4 cup

Cinnamon powder - 1/2 tsp

Chilli Salt - as needed (optional)

Method

Mix cinnamon powder , butter and brown sugar in a bowl.

Heat a pan arrange the pineapple slices and cook for a minute on both sides.

Brush the butter/ brown sugar mixture on top and grill both sides till cooked.

Sprinkle chilli salt (optional) on top and enjoy!

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Sandwich Dhokla Recipe / Sandwich Dokla Recipe / Instant sandwich Dhokla / How to make instant sandwich dhokla

Sandwich Dhokla

Ingredients for the batter

White Rawa/Sooji/Semolina - 1 cup

Curd - 1 cup

Water - 1/4 cup or little more

Salt - 1/2 tsp

Oil - 1 tsp

Sugar - 1/4 tsp

ENO fruit salt - 1/2 tsp

( Mix all above ingredients except ENO together cover and rest it for 5 minutes. The batter should be of a besan pakora consistency, Divide the portion into 3 portions, the lower and upper portion batter should be more and the chutney layer batter should be little less. Add ENO only just before steaming.)

Tempering

Oil - 2tsp

Mustard-1/4 tsp

Sesame seeds-1/2 tsp

Green chillies chopped-1

Curry leaves - few

Hing - a generous pinch

( Heat oil in a pan and temper it with above ingredients)

For the sandwich

Garlic - 4

Salt to taste

Sugar - 1/4 tsp

Red chilly powder - 1 tsp

( Grind all above ingredients together to a smooth thick paste, Mix the lesser portion of the batter into the garlic paste mix well. And a tiny pinch of ENO salt just before steaming )

Sandwich Dhokla 

Method

Grease the dhokla plates with oil and pour one portion of the batter and steam.

Steam it for 3 minutes or till the top is slightly cooked.

Pour the chutney layer batter and spread evenly , steam for another 3 minutes or till the top is cooked.

Lastly add the 3rd portion of batter and cook for 5 minutes are till cooked completely.

Cool the dhokla & cut into desired shapes, pour the tempering on top.

Enjoy with tamarind & green chutney or just like that.

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Maa Vathal Mor Kuzhambu Recipe / Maa Vathal Mor Kulambu / Dry Mango Curd Gravy Recipe

Tempering

Coconut oil - 2 tsp

Mustard - 1 tsp

Methi seeds - 6

Urad dal - 1/2 tsp

Jeera - 1/8 tsp

Hing - a generous pinch

Curry leaves few

Mor milagai / Salted sun dried chillies - 2

Other ingredients

Beaten curd - 1 cup

( make sure they are not too sour)

Turmeric powder - 1/4 tsp

Dried salted mango pieces - 2 or 3 small pieces or as needed

( soak the mango pieces in water for overnight to soften)

Method

Add the soaked mango pieces , turmeric powder and curd in a mixi jar grind to a smooth liquid.

Heat oil in a pan and temper with above ingredients. Once the chilies are turned dark brown pour the ground curd mixture. Salt is not needed for this dish, 

Do not boil there are chances of curdling so when it is hot and well combined with the tempering switch off the stove.

Mix the gravy with rice and enjoy!

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Papad Taco Recipe / Crispy Indian Tacos made with Papad - An Evening Snack Recipe

Papad Taco

Ingredients

Plain papad or Masala papad

( make sure papads are fresh so its easy to fold. Fold the papad into half and hold it with a tongs and deep fry to hold the shape. If using masala papad press them gently on a hot tawa till both sides are roasted. remove from the tawa place a rolling pin in the middle of the papad using a towel quickly fold into half  and press and hold for few seconds  to hold the shape)

Chopped mango

Chopped onion

Chopped tomatoes

( seeds removed)

Chopped cucumber

Chopped coloured bell peppers

Chopped green chillies

Chopped coriander leaves

Salt to taste

Chat masala 

( There is no quantity for this recipe add above ingredients according to your taste in a bowl and mix till well combined)

Assembling

Take 2 tsps of the mixture fill it inside the prepared papad tacos and serve immediately.

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Chia Seeds Curd Rice Recipe / Curd Chia Seeds Recipe / Chia with Curd Recipe - Summer Recipes

Chia Seeds Curd Rice

Ingredients

Chia seeds - 4 tsp ( heaped )

Water - 1 cup or as needed

Salt to taste

Curd - 1 cup

Tempering

Oil - 1/2 tsp

Ghee - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/4 tsp

Jeera / Cumin seeds - 1/8 tsp

Chopped cashew nuts - 1 tsp

Chopped ginger - 1/4 tsp

Chopped green chillies -2

Curry leaves few

Hing - a generous pinch

Method

Add chia seeds into a bowl and pour enough water to soak for 30 minutes or more.

Mix in the curd and salt.

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

Pour the tempering into the chia curd, mix and serve chill.

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