Ragi Sweet Paniyaram / Finger Millet Sweet Paniyaram / Ragi Sweet Kuzhi Paniyaram / Instant Ragi Sweet Paniyaram / Ragi Inippu Paniyaram Recipe

Ragi Sweet Paniyaram

Ingredients

Ragi flour/Finger millets flour - 1 cup
Rice flour - 3 tsp
Powdered jaggery - 1/2 cup
( add more if you want it too sweet)
Ripe banana - 1
Milk - 1/2 cup
Water as needed
Salt a pinch 
Cardamom powder - 1/2 tsp
Chopped cashew nuts - 8
Grated coconut - 1 tbsp heaped
Baking soda - 1/4 tsp
Ghee and oil as needed to cook the paniyarams

Sweet Ragi Paniyaram

Method

Take a bowl add banana,cardamom powder and salt mash it well.
Add the ragi flour,rice flour,jaggery,nuts,grated coconut mix it,
Pour the milk and water as needed to get a thick batter ( Idli batter consistency).
Just before making add the baking soda and give a quick mix.

Sweet  Ragi Paniyaram

Heat a paniyaram pan pour ghee and oil in the holes,carefully pour a ladle of batter into the holes.
Lower the flame and cook once the bottom is light brown gently turn all the paniyarams and cook the other side. Pour some more ghee and oil if needed.
Sweet paniyarams are ready to serve.

Note:

a) My jaggery was very clean with no impurities,otherwise dissolve jaggery in some water filter and then use.
b) Cook these paniyarams in medium low flame.
c) Instead of plain milk coconut milk can be added.
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Spanish Rice Recipe / Spanish Rice and Beans Recipe / Mexican Rice With Beans Recipe / Flavorful Spanish Rice and Beans Recipe

 

Mexican Rice

Ingredients

Basmati rice or Long Grain Rice - 1 cup

Vegetable stock - 2 cups

Tomato - 1 large

( make a puree)

or Tomato Sauce - 1/2 cup r Tomato paste - 1&1/2 tbsp

Canned or Cooked Kidney beans - 1  cup

Salt and Pepper powder to taste

Cumin powder - 1 tsp

Chopped coriander leaves - a handful

Lemon juice - 1 tsp

Chopped onion - a handful

Chopped garlic - 3

Oil - 1 tbsp

Spanish Rice

Method

Heat oil in a pan and sauté garlic and onion until light brown. Add the tomato paste, kidney beans, seasonings and cook till water has absorbed.

Add rice and sauté for a second and pour the vegetable stock, cover and cook in low flame till rice is cooked.

Switch off the stove and add lemon juice and chopped coriander leaves, mix and enjoy hot!

Note:

For extra flavoring you can add chopped olives , coloured bell peppers and Jalapeno chilies

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Amla Murabba Recipe / Indian Gooseberry Murabba / Gur Amla Murabba Recipe / Gooseberry Relish

 

Amla Murabba

Ingredients

Fresh amla - 300 gms

( I used frozen cut amla today, if using fresh steam the amlas for 10 minutes or till soft , prick them with a fork all sides)

Jaggery - 2 cups

( dissolve in water and filter to remove impurities )

Water - 2 cups

(add more if needed)

Crushed cardamom - 2

Dry ginger powder - 1/2 tsp

Gur Amla Murabba

Method

Pour the jaggery liquid into a pan add the amlas in low flame cook till syrup is thick like honey and amlas turn brown. Stir in intervals for even cooking.

Add the cardamom and ginger powder mix well and switch off the stove.

Cool and store it in a glass jar in fridge.

Note:

a) You can make this recipe even with sugar.

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Peri Peri Masala Recipe / Piri Piri Masala Recipe / Homemade Peri Peri Masala

Peri Peri Masala Powder

Ingredients

Red chilly powder - 1 tbsp

Red chilly flakes or Kashmiri chilly powder - 1 tsp

Garlic powder - 1 tsp

Dry ginger powder - 1/2 tsp

Pepper powder - 1/4 tsp

Onion powder - 1 tsp

Black salt - 1/4 tsp

Salt - 1 tsp

Amchur powder - 1 tsp

Oregano - 1 tsp

Sugar - 1 tsp

Method

Add all the above mentioned ingredients into a mixi jar and blend till combined.

Cool completely and store it in a clean glass container.

You can use this masala to top it on french fries, crispy corn, sandwiches, barbeque chicken.

Peri Peri Chicken

Easy Fried Chicken Recipe using this masala

Wash and pat dry the 3 small chicken fillets . Add 1 tbsp curd and 1 tsp lime juice and Peri peri masala powder as needed. Mix well and rest for 20 minutes. Dust both sides with some bread crumbs and shallow fry till crisp and brown on all sides. Enjoy with any dip of your choice.

Simple Mayo dip for the chicken

Take a bowl add mayonnaise, ketchup, mustard sauce, garlic powder, Peri Peri masala, honey as needed according to your taste and enjoy!

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Toffee Bananas Recipe / Chinese Toffee Bananas Recipe / A Classic Chinese Dessert

Toffee Banana

Ingredients

All purpose flour / Maida - 4 tbsp ( heaped)

Corn flour - 2 tbsp ( heaped)

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp

Salt a pinch

Ice cold water as needed

( Mix all the ingredients together in a bowl, add ice cold water and make a smooth semi thick batter)

For Toffee ( Sugar syrup)

Sugar - 1 cup

Water - 1/2 cup

( add above ingredients into a sauce pan and cook till the syrup comes to a golden colour syrup)

Other ingredients

A bowl filled with water and few ice cubes

Oil to deep fry

Sesame seeds to sprinkle on top - as needed

Bananas - 2 large

( Cut into semi thick long slices or any size you wish)

Method

Heat oil in a pan dip each banana slices into the batter and gently drop it into the oil.

In medium high flame cook both sides till crisp and golden brown. remove from the oil and dip them into the prepared syrup till both sides are well coated.

Immediately drop them into the ice cold water to set the caramel and remove to a plate. Do not dip too much into the water as they will become soggy.

Sprinkle sesame seeds and enjoy with ice cream!

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Gur Paratha / Easy Gur Paratha Recipe / Gur ka Paratha / Stuffed Jaggery Paratha Recipe - Indian Bread Recipe

Gur Paratha

Ingredients for the dough

Wheat flour - 1 cup

Salt a pinch

Ghee - 1 tsp

Water as needed to knead the dough

( Take above ingredients into a bowl add water little by little and knead to a soft tight non sticky dough, cover and rest for 5 minutes. Divide the dough into equal size balls)

Filling ingredients

Ghee as needed

Powdered Jaggery as needed

Cardamom powder as needed

Other ingredients

Ghee as needed to cook the paratha

Stuffed Jaggery Paratha

Method

First method  is take a ball of dough and roll it out into a semi thin roti.

Apply some ghee sprinkle some cardamom powder and jaggery cover it with another roti and seal the edges well (pinch and fold method). Make sure both the rotis are sealed together otherwise the filling will come out when cooking.

Then cook them on a tawa by applying ghee on both sides till brown, serve hot

Second method is apply some ghee on one side of the rolled roti sprinkle cardamom powder and jaggery. Fold it into half and press the edges with a fork to seal or by pinch and fold method and cook on tawa.

Third method is roll the dough place the filling in the middle like regular stuffed parathas , close and roll it out gently to make sure the filling does not come out. Then cook it on tawa.

Enjoy!

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Pattani Paruppu Bonda / Yellow Split Peas Bonda / Tea Kadai Paruppu Bonda Recipe

 

Pattani Paruppu Bonda

Ingredients

Yellow peas / Pattani paruppu - 1 cup

Chopped onion - 1

Chopped green chilies - 5

Ginger - a small piece

Chopped coriander and curry leaves - few

Fennel seeds - 1 tsp

Baking soda - a generous pinch

Salt to taste

Oil to deep fry

Method

Wash and soak dal for 4 hours and drain out the water. Keep a handful of dal separately and add the remaining into a blender.

Add fennel seeds , ginger and green chillies grind to a coarse thick mixture.

Transfer into a bowl and add the remaining ingredients and the reserved soaked dal and mix well.

Heat oil in a pan and take small portion of the mixture and drop it into the hot oil.

Deep fry in medium high flame till brown on all sides.

Enjoy hot with tea!

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Iru puli Kuzhambu Recipe / Yeruvalli Kuzhambu Recipe / Tirunelveli Special Iru Puli Kulambu Recipe / Easy Kulambhu Recipes

 

Iru Puli Kuzhambu

Ingredients for grinding

Methi seeds - 1/ 2 tsp

Red chillies - 5

Grated coconut - 1/4 cup

Rice - 1 tsp ( soak it in water for 30 minutes)

Oil - a drop

( Add oil in a pan and fry methi and red chilies till color changes. Switch off the stove and add the coconut and mix well. Cool the ingredients and grind it along with the soaked rice to a smooth paste)

Tempering

Oil - 2 tsp

Mustard - 1tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Vegetables of your choice - 1 & 1/2 cups

( I used pumpkin, brinjal, flat beans and potato)

Salt to taste

Turmeric powder - 1/4 tsp

Diluted tamarind juice - 1 cup

Thick butter milk - 1/2 cup

( make sure buttermilk is not too sour)

Coconut oil - 1 tsp

Method

Pour water in a pan add the salt , turmeric powder and the vegetables cook till they are half cooked.

Pour the tamarind juice and cook till raw smell has disappeared and the vegetables are cooked.

Pour the ground masala and cook till the gravy is thick. add the buttermilk and give a boil and switch off the stove.

Pour oil in a pan and temper it with above ingredients , pour the hot tempering into the kulammbhu.

Lastly add the coconut oil on top mix and enjoy with hot rice.

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Pineapple Pulao / Pineapple Rice / Ananas Pulao - Easy Rice Recipe

Pineapple Pulao

Ingredients

Basmati rice - 1 cup
( wash and soak the rice for 10 minutes)

Water - 1 & 3/4 cup

Salt to taste

Chopped fresh pineapple - 3/4 cup

Cashew nuts - 3 tsp

Raisins - 1 tsp

Saffron - a generous pinch

Warn milk - 1 tbsp

Thinly sliced onion - a handful

Tempering ingredients

Oil - 1 tsp

Ghee - 2 tsp

Shajeera - 1/4 tsp

Green cardamom - 2

Black Cardamom - 1

Star anise - 1

Bay leaf - 1

Cinnamon a small piece

Cloves - 2

Method

Wash the rice and soak it in water for 10 minutes.

Soak saffron strings in warm milk.

Heat 1/2 tsp ghee and fry the onions till golden brown, keep it aside.

In the same pan add 1/2 tsp oil and fry the nuts till light brown.

Now add the pineapple and sauté till they are slightly soft but till crunch keep it aside.

Heat oil and ghee in a pan add the spices sauté for a minute and pour the water, once the water started to boil drain water from the rice and add salt cover and cook in low flame.

When the rice is 3/4th cooked add the saluted pineapples, cashew nuts, raisins and fried onion.

Cover and cook till done , gentle mix everything and serve them hot.

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Onion Tomato Gotsu Recipe / Vengayam Thakkali Gothsu / Tomato Gotsu Recipe / Tomato Gostu Recipe / Thakkali Kosthu Recipe - Side dish For Idli and Dosa

 

Tomato Gotsu

Ingredients ground to a smooth paste

Grated coconut - a handful

Pottukadalai / roasted gram dal - 1 tbsp

Green chillies - 2

( add water and grind to a smooth paste)

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Hing - a generous pinch

Curry leaves few

Other ingredients

Tomatoes - 2 large

( Blanch the tomatoes and remove the skin and finely chop them)

Chopped onion - a handful

Red chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves for garnish

Onion Tomato Gothsu

Method

Heat oil in a pan and temper with above ingredients.

Add onions and fry till color changes. Add the dry powders and chopped tomatoes mix well.

Pour the ground mixture  water as needed and cook till the gravy is semi thick.

Switch off the stove , garnish with curry and coriander leaves and enjoy with Idli or Dosa.

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