Buttermilk Upma Recipe / Buttermilk Rice Rava Upma Recipe / Majjiga Upma Recipe / Challa Upma Recipe / Biyyapurava Majjiga Upma / Mor Upma / More Uppuma

 

Buttermilk Upma

Tempering

Coconut oil - 2 tsp

Mustard , Urad dal, Channa dal - each 1 tsp

Hing - 1/8 tsp

Red chilly - 2

Chopped cashew nuts - 6

Other ingredients

Rice rava - 1 cup

Water - 1 & 1/2 cup

Sour buttermilk - 1 & 1/2 cups

(mix water and buttermilk together in a bowl, keep it aside)

Salt to taste

Chopped green chilly - 1

Chopped ginger - 1 tsp

Curry leaves few

Coconut oil - 1 tsp

( add at the last once the upma is done)

Mor Upma

Method

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

Add chopped ginger, green chillies, curry leaves and saute.

Pour the water/buttermilk mixture and give a boil, reduce flame and add the rice rava.

Add salt mix well, cover and cook till done.

Switch off the stove add 1 tsp of coconut oil few curry leaves mix well and enjoy hot!

Note:

a)  You can add more milagai instead of red chilly.

b) Some add chopped onions and grated coconut to this recipe.

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Cranberry Jalapeno Cream Cheese Dip Recipe / Creamy Cranberry Jalapeño Dip Recipe / Cranberry Jalapeno Dip - Easy Cranberry Recipes

 

Cranberry Jalapeno Dip

Ingredients crushed to a coarse mixture

Fresh cranberry - 1/2 cup

Salt to taste

Lemon juice - 1/8 tsp

Jalapeno - 1 large size

Spring onion - 3 tsp

Dry cranberry - 2 tsp (optional)

( Using a chopper mince the above ingredients, transfer to a bowl)

Other ingredients

Cream cheese - 1/4 cup

Sour cream - 1/4 cup

Salt and Pepper powder to taste

Sugar - 1/4 tsp

Crushed dry rosemary - a generous pinch

Chopped spring onions - 1 tsp

Method

 Cream the sour cream and cream cheese till soft, add the seasonings, rosemary, sugar, spring onions and the minced cranberry mixture.

Gently mix till combined.

Keep in refrigerator for few hours and enjoy with crackers.

Note:

a) Adjust all the above ingredients according to your taste buds.

b) Chopped cilantro can be added for extra flavor.

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Madurai Urulai Pottalam Recipe / Madurai Kizhangu Pottalam Recipe / Madurai Potato Masala / Spicy Potato Podimas / Madurai's Famous Potato Masiyal

 

Madurai Urulai Pottalam

Tempering

Sesame oil - 6 tsp

(add more if needed)

Fennel seeds and Mustard seeds - each 1 tsp

Other ingredients

Boiled peeled and mashed potato - 2 medium size

Curry leaves few

Chopped onion - 1 small size

( usually small onions are used in this recipe)

Chopped ginger - 1 tsp

Chopped garlic - 5

Chopped green chilies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Besan - 1 tsp (heaped)

Chopped coriander leaves for garnish/

Method

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

Add the onion, garlic, ginger, green chilies and few curry leaves fry till light brown.

Reduce the flame and add the dry masala powders , besan and salt mix till raw small has disappeared.

Pour some water and cook till mixture is semi thick. now add the mashed potato.

In low flame mix till oil separates and switch off the stove. Garnish with coriander leaves.

Place this potato mixture on a banana leaf or lotus leaf wrap it well and tie with a rope. This is how they are served.

Enjoy as a side dish for curd rice!

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Daddojanam Recipe / Temple Style Curd Rice / Andhra Style Curd Rice Recipe / How to make Temple Style Daddojanam Recipe?

 

Temple Style Daddojanam

Ingredients

Raw rice - 1/2 cup

Water - 1 & 1/2 cups

Milk - 1/2 cup

Curd - 1/2 cup

Salt to taste

Tempering

Oil - 2 tsp

Mustard, Urad dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Crushed pepper - 1/4 tsp

Curry leaves - few

Method

Wash the rice and add it into a pressure cooker pour water and pressure cook till soft and mushy.
Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined
Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , mix and enjoy warm.

Note:

Rice should be in a loose consistency not thick so add milk and curd accordingly.

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Temple Prasadam Recipes / Special Prasadams Served at Temples In India / India Temple Prasadam Recipes

 

Chidambaram Temple Thiruvathirai Kali	Chidambaram Temple Samba Sadam	Tirupati Temple Malahora
Madurai Alagar Koyil Dosai	Jaganath Puri Temple Tanka	Palani Panchamrutham
Srirangam Temple Akkaravadisal	Kancheepuram Temple Idli	Tirumala Vadai
Andhra Temple Style Curd Rice	Golden Temple Prashad Kada Prasad	Shri Banke Bihari temple in Vrindavan prashad Makhan Mishri
Srirangam Temple Jeera	Kovil Puliyodharai	Kovil Style Pongal

Melkote Sakkare Pongal

Lebanese Lentil Soup Recipe / Red lentil Soup Middle Eastern Style Recipe / Lebanese Shorbat Adas Recipe / Middle Eastern Lentil Soup Recipe / Lebanese Lentil Soup In Instant Pot / Yellow Lentil Soup Recipe - Easy Soup Recipes

 

Lebanese Lentil Soup

Ingredients

Yellow lentils - 1/2 cup

Vegetable stock - 3 cups

( add accordingly to the consistency you need)

Salt and Pepper powder to taste

Cumin powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Chopped onion - 1/4 cup

Chopped carrot - 1 medium size

Chopped celery - a handful

Chopped garlic - 2

Olive oil - 2 tsp

Garnish

Lemon juice - 2 tsp

Chopped parsley or Chopped Coriander leaves

Olive oil to drizzle on top

Red Lentil Soup in Instant Pot

Method

Heat oil in an instant pot sauté onion, celery, carrot and garlic till light brown.

Add the washed lentils , seasonings and pour the stock.

Close the lid vent closed and pressure cooked for 15 minutes or in soup MODE.

You can make this soup even on stovetop.

Once the pressure has naturally released open the lid and blend the soup using a hand blender till a smooth liquid.

Add the lemon juice and garnish with chopped cilantro and drizzle olive oil mix and enjoy hot!

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Rasa Vadai Recipe / Rasam Vadai Recipe / How to make Rasam Vadai?

 

Rasam Vadai

Rasam Recipe

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Ingredients dry roasted & powdered (Rasam powder)

Pepper-1/2tsp
Jeera/cumin-1/2tsp
Coriander seeds-1/2tsp
Thur/thoor dal-1tsp
Red chillies-1
(dry roast all above ingredients till light brown & make a powder. Do not burn them)

Tempering

Oil or ghee-1/2tsp
Mustard-1/4tsp
Hing-1/4tsp
Curry leaves-few

Other ingredients

Diluted tamarind juice-3 cups
Finely chopped tomato-1big
Salt to taste
Turmeric powder-1/8tsp
Chopped coriander & curry leaves for garnish

Method

Heat oil in a pan & temper it.Pour the tamarind juice,add the chopped tomato,salt & turmeric powder.
When the rasam starts to froth add the rasam powder & switch off the stove ( Do not boil or simmer the rasam,it loses  its flavour).Garnish with curry & coriander leaves.

Note: 

Do not boil or simmer the rasam,it loses its taste/flavor.
Crushed garlic can be added it gives a nice flavor. Add it while adding the tomatoes.
You can even add thoor/thur dal water.
Instead of red chilies even green chilies can be added.

Vadai Recipe version 1

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Channa dal - 1 cup

(wash and soak the dal for 1 hour, drain water and grind to a coarse thick mixture)

Chopped onion - 1/4 cup

Chopped green chilly - 2

Jeera - 1/2 tsp

Chopped curry leaves few

Hing - a pinch

Salt to taste

( Mix all ingredients together, heat oil take some batter flatten it and gently drop it into the oil. deep fry the vadai till light brown, remove and add it immediately into the hot rasam. Soak it for few minutes and enjoy. You can even use left over Masala Vadai too for this recipe)

Vadai/Bonda Version 2

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Channa dal - 1 cup
Urad dal - 1/4 cup
Hing - a pinch
(Wash and soak both the dals together for 2 hours, drain out the water and grind to a thick batter. Mix in all the ingredients and drop a ladle of batter into the hot oil. deep fry till light brown remove and add it into the hot rasam. Let them soak for few minutes and enjoy)
Salt to taste

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Vankaya Menthi Karam Recipe / Vankaya Menthi Kaaram Koora Recipe / Menthi Podi Veysina Vankaya Kura Recipe

 

Vankaya Menthi Karam Kura

Ingredients fried and coarsely powdered

Channa dal - 1 tbsp

Urad dal - 1/2 tbsp

Methi - 1/2 tsp

Mustard - 1/2 tsp

Red chilly - 4

Hing - a generous pinch

Oil - few drops

( Heat oil in a pan and fry above ingredients till light brown. Cool and grind to a semi coarse powder)

Other ingredients

Brinjals cut into strips - 1 cup

Turmeric powder - 1/4 tsp

Salt to taste

Tamarind juice - 1 tbsp

Curry leaves few for garnish.

Oil - 2 tbsp

Method

Heat oil in a pan and add the brinjals, salt and turmeric powder in low flame keep mixing till half cooked.

Pour the tamarind juice and the ground powder mix well.

Sprinkle some water cover and cook in low flame till combined and oil separates the masala.

Switch off the flame garnish with curry leaves and enjoy with rice.

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Malabi Recipe / Mahalabia Recipe / Israeli Malabi Rose Water Milk Pudding Recipe / Malabi Pudding Recipe / Muhallebi Recipe

Malabi

Ingredients for the pudding

Whole milk - 1 & 1/2 cups

Corn flour - 2 tbsp

Sugar - 1 & 1/2 tbsp

Rose essence - few drops

( Take all ingredients into a sauce pan mix well till there are no lumps. Now switch on the stove and in slow flame keep stirring till the mixture becomes thick and raw smell has completely disappeared. Switch off the stove and add the essence and mix till combined. Pour the mixture into small cups , cover and refrigerate for 4 hours to set )

Topping ingredients

Chopped fresh strawberry - 10

Sugar - 1 tbsp

Chopped pistachio for garnish as needed

Rose syrup - 1 tbsp

Mahalabia

Method

Take a bowl add sugar and strawberry cook in microwave for 3 minutes till soft and cooked. Cool and add 1 tbsp of Rose syrup / Rooh afza, place 1 tsp of the topping on the chilled pudding garnish with chopped pistachio and enjoy cold .

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Hainanese Chicken Rice Recipe / Hainan Chicken Rice Recipe / One Pot Hainanese Chicken Rice Recipe

 

Hainanese Chicken Rice

For Hainanese chicken

Water as needed to get a good broth

Chicken bread - 2

Salt to taste

Soy sauce - 1 tsp

Spring onions - 1 tbsp

Ginger cut into slices - 4

( Boil all the above ingredients together for 20 minutes in low flame to get a tasty broth. Remove the chicken from the broth and slice them.)

For Hainanese rice

Long grain rice - 2 cups

( I used Basmati rice in this recipe)

Salt to taste

Garlic chopped - 2

Ginger chopped - 1 tsp

Sesame oil - 2 tsp

Chicken broth - 3 & 1/2 cups

( Pour the broth in a pan add the salt, ginger, garlic and oil give a boil. Lower the flame and add the washed rice cover and cook in low flame till rice is cooked)

For Chilly sauce

Red chilly sauce/ Siracha- 2 tbsp

Soy sauce - 1 tbsp

Salt to taste

Sugar - 2 tsp

Ginger/Garlic paste - 1/2 tsp

Vinegar - 2 tsp

Sesame oil - 1 tsp

( Mix all above ingredients together. You can adjust the ingredients according to your taste)

Assembling

Place rice on a plate arrange the sliced chicken and sliced cucumbers. Place the dipping sauce and some broth to the side and enjoy!

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