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| Adhatoda Tea |
Adhatoda leaves / Adathoda leaves / Adatoda leaves - 2 chopped
Water - 2 cups
Honey ( optional)
Take the leaves in a bowl pour water and boil in low flame till the water reduces to 1 cup.
Filter the tea add honey mix and drink. hot or warm.
This tea is used for treating of cold, cough, wheezing, asthma, tuberculosis.
Consult doctor before consuming.
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| Easy Badam Halwa |
Super fine Badam flour /Almond Flour - 1 cup heaped
( I bought it from Costco)
Sugar - 1 cup
( If you think its too sweet then add 3/4 cup)
Milk - 3/4 cup
Ghee - 3 tbsp
Cardamom crushed - 6
Saffron strings few
(soak them in 1 tbsp of warm milk)
Take a heavy bottom pan or non stick pan add sugar ,milk and almond flour.
In medium low flame cook the mixture till it gets thick.
Now add the ghee, cardamom powder and saffron mix till the mixture leaves the sides of the pan.
Switch off the stove and serve them warm.
Flower art - Made Lord Krishna with Parijatham flowers plucked from my garden
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| Parijatham Flowers |
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| Parijatham flower art - Krishna Flute |
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| Krishna feather made with Parijatham flowers |
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| Tulasi Madam |
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| Parijatham Krishna Butter Pot |
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| Parijatham Krishna |
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| Parijatham Conch |
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| Parijatham flower art |
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| Golgappa Salad |
Golgappas - as needed
( gently cut into half using a sharp knife)
Salad of your choice
Gently cut the golgappas into half using a sharp knife.
Place in on a tray and fill them with any salad of your choice.
Drizzle the dressing on top and serve immediately.
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| Yemeni Rotti |
Cooked rice - 1 cup
( use any kind i have used Sona masoori rice)
Water - 1/2 cup
All purpose flour / Maida - 2 cups
Salt a generous pinch
Oil - 1 tsp
Maida for dusting as needed
Oil to apply on roti and to cook as needed
Extra water to knead the dough
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| Yemeni Rotti / Yemani Rotti |
Take a mixi jar add the rice and water , grind it to a smooth paste.
Pour the ground mixture into a bowl add salt and maida, mix well to form a soft dough.
Add extra water if needed to form a soft non sticky dough. Apply oil cover and rest for 10 minutes.
Stretch and knead the dough for couple minutes, divide the dough into equal size balls.
Dust your work area with maida roll out one ball to a semi thick circle, apply oil on top evenly and sprinkle maida.
Fold the rotti into half again apply oil sprinkle maida and fold again to get a small square.
Roll out this into a semi thick square rotti.
Heat a tawa add the rotti and cook it both sides with little oil till light brown on both sides.
Enjoy with any gravy you like.
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| Kashmiri Pink Tea |
Water - 4 cups
Iced cold water - 2 cups
Kashmiri tea leaves - 4 tsp
Star anise - 1
Crush cardamom - 4
Cinnamon - 1/2 '' inch stick
Cloves - 3
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Milk - 2 cup or according to your taste
Kehwa as needed
Chopped pistachio and almonds - 1 tsp together
Sugar - 1 tsp or as needed
Pour 4 cups of water in a pan add the tea leaves and spices, in low flame keep boil till they are reduded to 2 cups.
Occasionally use a ladle to aerate the tea ( scooping out the tea using a ladle and pouring back into the pot).
Add the ice cold water and boil for few more minutes. Pour the milk and just give a boil and switch off the stove immediately.
Add the sugar mix well and pour into individual cups garnish with nuts and enjoy hot!
a) Use regular tea leaves if you don't have kashmiri tea leaves but you may not get the right colour tough. I used regular tea leaves in this recipe so unable to get the right colour.
b) Once milk is added do not boil too much.
c) For extra richness half and half milk can be used.
d) Kashmiri tea is mostly saltish and not sweet.
e) Kehwa can be stored in fridge and when needed add milk , nuts and enjoy!
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| Tanks Torani |
Leftover rice - 1 cup
Water - 2 to 3 cups or as needed
Curd - 3 tbsp.
Salt to taste
Slit green chilies - 3
Ripe green chilly - 2
Chopped curry leaves few
Chopped coriander leaves ( optional)
Lemon leaves - 4
Sliced lemons - 8
Cumin powder - 1tbsp
Chopped mango ginger - 1 " inch
Lemon juice - 2 tsp
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| Tanks Torani / Summer Drink Of Orissa |
Take a bowl add the leftover rice and pour water, slightly crush the rice using your finger.
Cover and leave the mixture to ferment for 1 to 2 days , strain to remove the liquid.
Take a wide bowl pour the strained water to this add all the above mentioned ingredients.
Gently crush and massage the ingredients by this method all the flavours will get into the liquid.
Pour them into individual cups and enjoy this refreshing summer drink.
a) Use chopped regular ginger if you can't find mango ginger.
b) Do not skip lemon leaves it's a must for this recipe.
c) Pour water according to the consistency you need, usually this drink is watery.
d) adjust all the above ingredients according to your taste.
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| Moongh Dal Sweet Sundal |
Cooked whole green gram dal / Pachai Payaru - 1/2 cup
( Do not cook till they are mushy)
Jaggery - 2 to 3 tbsp
( make sure its clean without any impurities)
Salt as needed
Oil - 1 tsp
Mustard - 1/2 tsp
Hing a generous pinch
Curry leaves few
Grated coconut - a handful
Heat oil in a pan and temper it with mustard, hing, curry leaves.
Add the cooked moongh dal, salt, jaggery and coconut mix in low flame till well combined.
Switch off the stove and enjoy!
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| Pachai Payaru Sweet Sundal |
Cooked whole green gram dal / Pachai Payaru - 1/2 cup
( Do not cook till they are mushy)
Jaggery - 1/4 cup
( make sure its clean without any impurities)
Grated coconut - less than 1/4 cup
Salt a pinch
Crushed cardamom - 2
Chopped fried cashew nuts (optional) for garnish
Heat a pan add jaggery and very little water and dissolve, in low flame cook till slightly sticky.
Add the cardamom, salt, coconut and cooked moongh dal, in low flame gently mix till combined and dry.
Switch off the stove garnish with cashew nuts and enjoy!
For more Sundal and Navarathri recipes click HERE
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| Egg Salna |
.jpg "Egg Salna Recipe / Muttai Salna Recipe / Egg Salna In Instant Pot / Instant Pot Salna Recipe - Side Dish for Aapam") |
| Muttai Salna |
Heat oil in a instant pot and temper it with above ingredients.
Add onion, few curry leaves and tomato fry till colour changes.
Now pour the ground masala and saute for a minute , pour water to the thickness you want.
Close the lid vent closed and pressure cook for 4 minutes. Cool and open the lid.
Switch to saute mode and add the beaten egg ,boiled eggs mix and give a boil, switch off the stove.
Lastly add the,mint and coriander leaves and serve hot with Appam, Barota.Parota Biriyani, Idli or Dosa.
Frying ingredients can also be done in instant pot, but i used a kadai to do so.
For Vegetable Salna click HERE
For Empty Salna click HERE
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| Sweet Poha Chivda |
Thick poha/aval/flattened rice - 1 cup
Whole cashew nuts - 12
Almonds - 12
Raisins - 1 & 1/2 tbsp
Sugar - 3 tbsp
Cardamom -3
Oil to deep fry
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| Sweet Poha Chivda |
Powder sugar & cardamom to a fine powder,keep it aside.
Heat oil in a pan and deep fry cashew nuts,almonds,raisins separately till light brown.
Do not burn them keep it aside now add the poha and fry till crisp.Do not fry till colour changes.
Remove all fried ingredients on a kitchen paper for extra oil to get absorbed.
While still warm sprinkle the powdered sugar/cardamom mixture.
Gently mix till everything is well combined.
Cool and store it in an airtight container.
a) Make sure your oil is hot when deep frying poha,otherwise they will not puff up and will be hard to eat.
b) Add any combination of nuts of your choice.
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