Pahadi Cucumber Raita Recipe / Kumaoni Raita Recipe / Pahadi Kheere Ka Raita / Pahadi-Style Cucumber Raita Recipe / Uttarakhand Cucumber Raita Recipe

 

Pahadi Raita

Ingredients crushed to a coarse paste

Yellow mustard seeds - 1 tsp

Garlic - 2

Coriander leaves - 2 tsp

Salt to taste

Green chilly - 1

Turmeric powder - 1/2 tsp

( crush all the above ingredients to a thick coarse paste, do not add water)

Other ingredients

Grated cucumber - 1/2 cup

( squeezing the juice from the cucumber is optional)

Thick curd - 1 cup

Black salt - 1/4 tsp

Roasted and crushed cumin seeds - 1/4 tsp

Red chilly powder - 1/8 tsp

Mustard oil - 1/4 tsp

Method

Whisk the curd add the crushed paste, black salt and mustard oil mix well.

Sprinkle cumin powder and red chilly powder on top.

Refrigerate and serve chill.

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Aval Modagam Recipe / Poha Modak Recipe / Poha Mothagam Recipe / Easy Modak Recipe / Easy and Quick Poha Modak Recipe / Vinayagar Chathurthi Recipes / Vinayaka Chaturthi Recipes

 

Ingredients

Thick or Thin Aval / Poha - 2 cups

( I used thin poha)

Jaggery - 1/2 cup

(add more or less according to your sweetness)

Water - 1 cup

( Water quantity will depend upon the quality of the poha, so add hot water if needed)

Cardamom - 4

Grated coconut - 1/ 2 cup

Roasted gram dal / Pottukadalai - 1/4 cup 

Roasted peanuts - 1/4 cup

Ghee - 2 tsp

Poha Modak

Method

Dry roast poha till crisp, add the poha, cardamom roasted peanut, gram dal into a blender and powder to a semi smooth powder.

Dissolve jaggery in water and filter to remove any impurities.

Add coconut to the jaggery mixture and cook for a minute. Reduce flame add the powdered mixture and mix well till combined.

Switch off the stove add ghee mix well, cover and let it cool a bit.

Grease the modak mould with ghee while still warm fill the mould with the prepared mixture , press well to get the shape.

Easy Poha modak is ready to serve Lord Ganesha.

Poha Modak

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Moroccan Beghrir Recipe / Semolina Honeycomb Pancakes Recipe / Beghrir Recipe

 

Moroccan Beghrir

Ingredients

Fine semolina - 1/2 cup

All purpose flour - 1/2 cup

Salt - 1/4 tsp

Sugar - 1/2 tbsp

Dry yeast - 1/ 4 tbsp

Baking powder - 1/2 tsp

Warm water - 1 & 1/4 cup

( add more or less according to the consistency )

Method

Add all ingredients into a blender and grind to a smooth mixture.

Transfer to a bowl cover and rest for 20 minutes till batter appears foamy, light and with lots of bubbles.

Mix well add water if needed consistency must be a bit lighter than regular pancakes.

Heat a non stick pan pour a ladle of the batter in the middle and shake slightly to spread.

Cover with a lid and cook till done, do not flip. Drizzle butter on top this is optional.

Enjoy with maple syrup or any curry!

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Vellam Seedai Recipe / Vella Seedai in Air Fryer / Sweet Seedai Recipe / Vella Seedai Air Fried / Vellam Cheedai made in Air Fryer / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes / Air Fryer Recipes

Vella Seedai in Air Fryer

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 1 tsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 2 tsp

Melted butter or Ghee - 2 tsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter/ ghee into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it inside the air fryer which is lined with a parchment paper. Do not over crowd, spray oil evenly on top.

Air fry at 350 deg for 15 minutes. In between gently flip each pieces and brush with coconut oil.

Air fry till light brown and crisp.

Every air fryer is different so temperature and frying time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai recipe click HERE

For Baked Vella Seedai recipe click HERE

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Selavu Rasam Recipe / Kongunadu Special Selavu Rasam / Rasam For Cold And Cough Remedy - Easy Rasam Recipe

 

Selavu Rasam

Tempering

Ghee or Sesame Oil - 1 tsp

Mustard - 1/2 tsp

Chopped small onions - 3

Crushed garlic - 2

Curry leaves few

Ingredients ground to a smooth paste

Tomato - 1

Small onions - 4

Garlic - 3

Black Pepper - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 1 and 1/2 tsp

Red chilly - 1

Curry leaves - 5

Turmeric powder - 1/2 tsp

Salt to taste

Other ingredients

Water as needed to dilute

Coriander leaves for garnish

Method

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

Pour the ground paste and saute for a minute, pour water as needed to dilute the rasam.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with coriander leaves and drink like soup or mix with hot rice and enjoy!

Beetroot Feta Cheese Salad Recipe / Beetroot Salad Recipe / Easy Beet Salad with Feta Cheese Recipe / Beet Salad with Feta - Easy Salad Recipes

 

Beetroot Feta Cheese Salad

Ingredients

Boiled and cubed beetroot - 1 cup

Feta cheese - 1 tbsp

Balsamic vinaigrette - 3 tsp

Method

Add everything in a bowl and mix well and enjoy!

Note:

If you don't have vinaigrette just add lemon juice, salt and pepper..

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Aloo Beans Fry Recipe / Potato Beans Fry Recipe / Potato and French Beans Fry Recipe

 

Aloo Beans Fry

Ingredients

Aloo cut into strips - 2 medium size

French beans - 1 cup

Red chilly powder - 1/2 tsp

Chilly flakes - 1/4 tsp (optional)

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Amchur powder - 1/4 tsp

Garam masala - 1/4 tsp

Chopped garlic - 4

Curry leaves few

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Jeera - 1/2 tsp

Kalonji - 1/4 tsp

Hing - 1/2 tsp

Method

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

Add the potato , garlic , turmeric powder , salt and beans and sauté well. Cover for few minutes and cook in low flame.

Add the dry masala powders pour some water cover and cook in low flame till the vegetables are cooked. Switch off the flame and add curry leaves.

Enjoy with Roti or Rice!

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Panchamrutham Recipe / Panchamrit Recipe / Panchamrut Recipe / Panchamirtham Recipe / Pazhani Panchamirtham Recipe / Palani Panchamrutham Recipe / Panjamirtham Recipe

 

Panchamrutham

.

Ingredients

Ripe banana - 1 large

Salt a pinch

Brown sugar - 1 tsp

Chopped dates - 6

Raisins - 1 tsp

Cardamom powder - a generous pinch

Edible camphor - a tiny pinch

Ghee - 1 tsp

Honey - 1 tsp

Sugar candy / Kalkandu - 1 tsp

Method

Add all the ingredients into a bowl, except for sugar candy.

Using your fingers mash, do not mash till its a paste. Fruits must still hold their shape..

Lastly add the sugar candyand mix, your Panjamrutham is ready!

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Urad Dal Chainsu / Urad Dal Chainsoo / Utterkhand Special Urad Dal Chainsu / Uttarakhand Style Black Gram Chainsoo Recipe / Chainsoo Recipe

 

Urad Dal Chainsu

Tempering Ingredients

Mustard oil - 1 tbsp

Jeera - 1/2 tsp

Mustard - 1 tsp

( Usually wild mustard is used)

Red chillies - 3

Hing - a generous pinch

Crushed garlic - 4

Other Ingredients

Whole urad dal with skin - 1/2 cup

( dry roast till light brown, cool and dry grind to a semi coarse powder. Do not grind to a fine powder)

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Chopped tomato - 1

Chopped coriander leaves - few for garnish

Ghee - 1 tsp

Boiling water as needed to cook the dal

Urad Dal Chainsoo

Method

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

Add the powdered urad dal and fry for few minutes. Add the dry masalas and give a quick mix.

Pour boiling water, tomatoes cover and in low flame cook till dal is thick and cooked.

Lastly add coriander leaves and ghee mix and enjoy with rice.

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Bitter Gourd Pickle Recipe /Pavakkai Urukkai Recipe / Pavakka Achar / Kakarakaya Nilava Pachadi / Andhra Style Bitter Gourd Pickle / Karela Pickle

Bitter Gourd Pickle

Tempering

Sesame oil - 1/2 cup

Mustard - 1 tsp

Jeera - 1/2 tsp

Red chillies - 2

Curry leaves few

Ginger and Garlic paste - 1 tsp ( heaped)

Turmeric powder - 1 tsp

Other ingredients

Bitter gourd cut into thick circles - 2 medium size

Salt - 2 tsp

( add more or less to your taste)

Red chilly powder - 4 tsp

Mustard powder - 1 tsp

Lemon - 1 large size

(remove the juice from the lemon)

Jaggery - 1/4 tsp

Method

Heat oil in a pan and deep fry the bitter gourd till golden brown on all sides, remove to a bowl.

In the same oil add the tempering ingredients, fry till mustard splutter and ginger garlic is well fried. Switch off the stove and let it cool.

Add the dry powders , lemon juice, jaggery and the cooled tempering into the fried bitter gourd, mix well till combined .Store it in a clean jar in fridge.

This pickle can be enjoyed immediately or after 2 days.

Enjoy as a side dish for rice or roti.

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