Parangikai Paal Kootu Recipe / Paal Kootu Recipe / Sweet Pumpkin Milk Gravy Recipe / Yellow Pumpkin Milk Kootu Recipe

Parangikai Paal Kootu

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Rice flour - 1 tsp

Milk - 1/2 cup

( grind all ingredients together to a smooth mixture)

Tempering

Coconut oil - 2 tsp

Mustard seeds - 1 tsp

Curry leaves few

Red chilly - 1

Other ingredients

Yellow pumpkin / Parangikai - 1 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Jaggery - 1 tsp

Slit green chillies - 2

Method

Add the pumpkin, green chillies , salt , turmeric powder and little water, cook the vegetable till soft.

Pour the ground mixture and jaggery and cook for a minute and switch off the stove.

Heat oil in a pan and temper it with mustard and curry leaves, pour the hot tempering into the kootu.

Mix and best served as a side dish for rice.

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Caramel Payasam Recipe / Easy Caramel Payasam Recipe / Caramel Kheer Recipe / Quick Caramel Payasam Recipe - Easy Payasam Recipes

 

Caramel Payasam

Ingredients

Sugar - 1/2 cup

Milk - 2 cups

Basmati rice - a handful

( wash the rice and soak it in water for 5 minutes, drain the water and pulse to a coarse mixture)

Salt a pinch

Chopped cashew nuts fried in ghee - 1 tbsp

Raisins fried in ghee - 1 tsp

Powdered cardamom - 1

Method

Heat a pressure cooker add the sugar in low flame keep stirring till the sugar melts and reaches to a light golden brown syrup. Do not cook too much then syrup can burn and the payasam will turn bitter.

Pour the milk gently make sure they don't sputter on you, mix well.

Now add the ground rice and give a mix , close the cooker with the lid and cook till one whistle. Switch off the stove.

Once cooled open the pressure cooker add the fried nuts , a pinch of salt and powdered cardamom powder and enjoy!

Note:

a) Instead of rice you can use millets or wheat rava.

b) Saffron can be added for extra flavor.

c) Be careful when making the syrup , if cooked too long the colour will become dark and the dish will taste bitter. The whole process should be in low flame.

d) The whole payasam process can be made in a heavy bottomed pan cooking in low flame for 30 to 45 minutes.

e) This payasam can be served hot or cold.

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Thanni Kolukattai Saurashtra Style / Neer Kozhukattai / Saurashtra Panim Dhowlo Recipe / Rice Dumplings Recipe / Neer Kolukattai Recipe

Thanni Kolukattai

Ingredients for the dumplings

Rice flour - 1/2 cup

Salt as needed

Hot water as needed

( Take rice flour and salt into a bowl pour hot water little by little , using a wooden spoon mix till you get a soft dough. Cover and rest for 5 minutes to cool, knead the dough to make sure there are no lumps. Divide the dough into small balls, using your thumb press each ball slightly in the middle. Keep these covered.)

Tempering

Ghee - 1 tsp

Jeera - 3/4 tsp

Pepper powder - 1/2 tsp

Thippilli / long pepper crushed - 1/8 tsp

Curry leaves few

Other ingredients

Water - 5 cups

Sesame oil - 1 tsp

Salt a pinch

Method

Pour water in a wide bowl add oil and salt bring it to a roaring boil. Gently drop the prepared kolukattai and reduce the flame to a medium heat.

Cook the kolukattai for 10 minutes or till they float on top. Mix once in between to avoid sticking to the bottom and for even cooking.

 Switch off the stove and remove the kolukkatai out from the liquid, save the liquid.

Heat ghee in a pan and temper with jeera and curry leaves, switch off the stove and add the thippilli powder and pepper powder.

Take a teaspoon of the tempering and mix it into the saved liquid ( Kolukattai cooked water) add the cooked kolukattai into the tempering and toss well till combined.

Enjoy the warm drink and Kolukattai hot.

Note:

Traditionally its made by grinding soaked parboiled rice to a thick dough and then rolled and cooked in the liquid. Today i have made it with store bought rice flour.

This is a traditional Saurashtra  recipe which is usually eaten when you have cough or cold.

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Vazhaithandu Soup Recipe / Banana Stem Soup Recipe / Plantain Stem Soup Recipe / Valai Thandu Soup - Soup Recipes

Banana Stem soup

Ingredients

Ghee - 1 tsp

Banana stem chopped - 2 cups

Moongh dal - a handful

Ginger and Garlic paste - 1/4 tsp

whole black pepper - 1/2 tsp

Jeera - 1/4 tsp

Fennel seeds - 1/2 tsp

Cinnamon - a tiny piece

Cloves - 2

Bay leaf - 1

Salt to taste

Turmeric powder - a generous pinch

Chopped coriander leaves for garnish

Method

Heat ghee in a pressure cooker add the spices , ginger / garlic paste and banana stem sauté for 2 minutes. Add the moongh dal , salt , turmeric powder and  sauté for couple more minutes.

Add water as needed and pressure cook till soft. Once cooled open the pressure cooker lid and remove bay leaf, cloves and cinnamon stick out.from the soup.

Cool the mixture and blend to a smooth mixture , filtering is optional.

Garnish with coriander leaves and sprinkle some pepper powder on top and serve hot.

Note:

If the soup is too thin dilute 1 or 2 tsp of corn starch pour it into the soup and boil once to thicken.

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Pullattu Recipe / Curd Dosa / Andhra Pullattu Recipe / Perugu Dosa Recipe - Dosa Recipes

Pullattu

Ingredients

Sona masoori rice - 2 cups

Methi Seeds - 1 tsp

Curd - 1 cup

Water as needed to dilute the curd

Cooking soda - 1/4 tsp

Salt to taste

Method

Wash and soak rice and methi seeds together in curd, add water as needed for overnight.

Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.

Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.

Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.

Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.

Enjoy hot with chutney or sambar.

For more interesting dosa recipes click HERE.

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Veg Chilli Milli Recipe - A Side Dish For Roti

Veg Chilli Milli

Ingredients fried in oil and ground to a fine paste

Oil - 2 tsp

Pepper corns - 5

Bay leaf - 1

Cloves -3

Cardamom - 2

Cinnamon - a small stick

Jeera - 3/4 tsp

Cashew nuts - a handful

Kashmiri chilly - 5

Onion - 1

Tomato - 1 large

Salt to taste

( Heat oil and fry all above ingredients till color changes, pour some water and cook till soft. Cool the mixture and grind to a fine paste )

Tempering

Butter - 2 tbsp

Ginger cut into thin strips - 1 tsp

Green chilly cut into strips - 4

Other ingredients

Shredded cabbage - a handful

Green peas a handful

Capsicum strips - a handful

Beans a handful

Paneer cubes - 1 cup

Cream - 1/ 8 cup

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Garam masala - 1/8 tsp

Kasturi methi crushed - 1/2 tsp

Chopped coriander leaves - 2 tbsp

Veg Chilli Milli

Method

Heat butter in a pan add ginger and green chilies strips sauté for a minute, add the vegetables and sauté till vegetables are cooked.

Pour the ground paste, dry masala powder , salt if needed , paneer and mix well pour water as needed cover and cook till the mixture is thick.

Reduce the flame add the Kasturi methi and cream mix till combined.

Switch off the stove and garnish with coriander leaves and serve as a side dish for roti or naan.

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Turkish Eggs Recipe / Cilbir Recipe / Turkish Eggs Cilbir Recipe / Turkish Poached Eggs - Turkish Cuisine

 

Turkish Poached Eggs

Ingredients for the white base

Plain Greek yogurt - 1/2 cup

Chopped parsley or Dill leaves - 1 tsp

Grated garlic - 1

Salt and pepper powder to taste

( mix everything together in a bowl)

Ingredients for the red base

Butter - 2 tbsp

Red chilly flakes - 1 tsp

Red chilly powder - 1/ 2 tsp

( Heat butter in a pan add the red chilly flakes and red chilly powder cook for a minute till well combined and switch off the stove, do not over cook and burn them.)

Ingredients for the green base

Olive oil - 2 tsp

Parsley - 1 tsp

( crush parsley with olive oil to a coarse paste )

Ingredients for the poached eggs

Water as needed

Vinegar or Lemon juice - 1 tsp

Eggs - 2

( Break an egg into a bowl , heat water in a pan add vinegar and give a boil reduce the heat and gently drop the eggs from the bowl into the water. simmer till the egg yolk are runny and white are set . Repeat with the second egg too. Using a slotted spoon gently remove the eggs from the water.

Garnish

Chopped Dill or Parsley leaves

Cilbir

Assembling

Take a plate spread the yogurt mixture place the poached eggs on top. Drizzle the butter sauce and the parsley olive oil paste generously on top. Garnish with Dill or Parsley leaves and enjoy immediately with toasted bread !

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Aadi 18 Recipes / Aadi Perukku Recipes - Festival Recipes

Lemon Rice	Coconut Rice	Curd rice
Puli Sadam	Sarkarai Pongal	Payasam Recipes
Medhu Vadai	Kaaparisi	Akkaravadisal

Uggani Recipe / Puffed Rice Upma Recipe / Rayalaseema Kurnool Special Uggani Recipe / Tossed Puff Rice Recipe / Borugula Upma Recipe

 

Uggani / Puffed Rice Upma

Ingredients to be powdered

Putnala pappu / Roasted gram dal - 3 tsp

Desiccated coconut - 1 tsp

Red chilies - 1

(Dry grind to a fine powder)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Puffed rice - 3 cups

( wash and squeeze out the water from the puffed rice , add little salt and mix well)

Chopped onion - a handful

Chopped tomato - 1/2 

Crushed green chillies - 2

Curry and coriander leaves few

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat oil in a pan and temper with above ingredients.

Add onions, few curry leaves and crushed green chilies sauté till onions changes its colour.

Now add the tomatoes, turmeric powder ,salt  as needed and sauté for few more minutes, do not mash the tomatoes.

Add the puffed rice and the dry ground powder and gently mix till well combined, switch off the stove.

Garnish with coriander leaves and enjoy!

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Kariveppilai Thokku Recipe / Curry Leaves Thokku Recipe / Curry Leaf Thokku Recipe - Thokku Recipes

Karuvepillai Thokku

Ingredients ground to a semi smooth paste

Lemon size tamarind soaked in some warm water

Fresh curry leaves -1 small bunch

Salt to taste

Jaggery - 1 tsp heaped

Red chilly powder-3 tsp

Coriander powder - 1 tsp

( Grind all the above ingredients to a thick semi smooth paste , add very little water if needed)

Tempering

Sesame oil -1/2 cup

Mustard-1tsp

Urad dal - 1/4 tsp

Jeera - 1/8 tsp

Red chillies broken -2

Curry leaves few

Crushed garlic-6

Hing-1tsp

Turmeric powder-1/2 tsp

Method

Take a mixi jar or blender add the soaked tamarind, salt, chilly powder, coriander powder, jaggery & curry leaves , without any water grind to a smooth paste. Add very little water if needed.

Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook in low flame till its thick, switch off the stove.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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