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Sunday, February 25, 2024

Flaxseed Ladoo Recipe / Flaxseed Ladoo With Jaggery / Flaxseed Almond and Sesame Ladoo / Avisaginjala ladoo Recipe - Easy Ladoo Recipe

images of Flax Seed Ladoo Recipe  / Flax Seed Ladoo With Jaggery / Flaxseed Almond and Sesame Ladoo /  Avisaginjala ladoo Recipe  - Easy Ladoo Recipe
Flax Seed Ladoo
Ingredients

Dry roasted and powdered flaxseeds - 1 cup

Dry roasted and powdered almonds - 1/2 cup

Dry roasted and powdered sesame seeds - 1/4 cup

Powdered jaggery - 1 cup (heaped)

( Make sure your jaggery is clean and has no impurities)

Cardamom - 4 ( powdered)

Warm melted ghee - as needed to bind the ladoo

images of Flax Seed Ladoo Recipe  / Flax Seed Ladoo With Jaggery / Flaxseed Almond and Sesame Ladoo /  Avisaginjala ladoo Recipe  - Easy Ladoo Recipe
Flax seed almond Sesame Ladoo
Method

Take all the ingredients into a bowl and mix, add warm melted ghee little by little and shape it into tight ladoos.

Easy ladoo is ready to serve!

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Saturday, February 24, 2024

Ajwain Paratha Recipe / Ajwain Roti Recipe / Carom Seeds Flatbread Recipe / Carom Seed Paratha Recipe / Indian Flatbread With Bishop's Weed

 

images of Ajwain Paratha Recipe / Ajwain Roti Recipe / Carom Seeds Flatbread Recipe / Carom Seed Paratha Recipe / Indian Flatbread With Bishop's Weed
Ajwain Paratha

Yields: 6 Parathas

Ingredients

Wheat flour - 1 & 1/2 cups

Salt to taste

Warm water as needed to knead the dough

Ghee - ad needed

Kashmiri chilly powder as needed

Ajwain as needed

images of Ajwain Paratha Recipe / Ajwain Roti Recipe / Carom Seeds Flatbread Recipe / Carom Seed Paratha Recipe / Indian Flatbread With Bishop's Weed
Ajwain Paratha
Method

Take a bowl add wheat flour , salt and pour warm water little by little and form into a soft dough.

Divide the portion into equal size balls.

Flatten each ball dust with wheat flour and roll out to a thick disc.

Apply ghee on top of the paratha sprinkle some ajwain and chilly powder and close the paratha in any shape you like.

Roll out the parathas and cook it on a tawa, apply oil on both sides and cook till light brown.

Enjoy hot with raita!

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Friday, February 23, 2024

Masala Puri Chaat Recipe / Bangalore Masala Puri Chaat Recipe / Masala Puri Recipe / Bangalore Street Style Masala Poori Chaat Recipe / Chaat Recipes

 

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Masala Puri Chaat

Fry and grind to a smooth paste

Oil - 2 tsp

Chopped onion - 1 medium size

Chopped tomato - 1

Green chilies - 4

Ginger -  1" piece

Garlic - 4

A handful of Mint and Coriander leaves

Cumin - 1/2 tsp

Black pepper - 1/4 tsp

Cinnamon - 1 inch piece

Cloves - 4

Fennel seeds - 1/2 tsp

Cooked green peas - 1/2 cup

( Heat oil in a pan add all above mentioned ingredients except for mint, coriander leaves and green peas and fry till color changes, Cool the mixture and transfer into a blender add the mint, coriander leaves and peas and grind to a smooth mixture)

Ingredients to be boiled

Dry green peas - 1 cup

( wash and soak it in water for 8 hours or over night)

Potato - 1 large

Turmeric powder - 1/4 tsp

( Pressure cook above ingredients till soft. Save 1/2 cup peas and mash the remaining peas and potato)

Masala powders

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Salt to taste

Chaat masala - 1 & 1/2 tsp

Black salt - 3/4 tsp

Amchur powder - 1 tsp

Garam masala - 1 tsp

Topping ingredients as needed

Golgappa puri 
Chopped onion
Chopped tomato
Chopped coriander leaves
Thin sev

Method

Heat 2 tsp of oil and add red chilly powder, coriander powder and in low flame fry, immediately pour the ground mixture and sauté well.

Add the cooked and mashed potato/ peas add needed water and all the remaining masala powders.

Boil for couple minutes and switch off the stove.

Assembling

Take a plate crush the golgappa puri pour the peas masala on top sprinkle onion, tomato, grated carrot, coriander leaves.

Pour the imli chutney on top and lastly sprinkle sev and serve immediately!

Note:

Adjust all the spices according to your taste.

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Thursday, February 22, 2024

Coconut Milk Rasam Recipe / Kobbari Palu Charu Recipe / Kayi Halu Rasam Recipe / Thengai Paal Rasam

 

images of Coconut Milk Rasam Recipe / Kobbari Palu Charu Recipe / Kayi Halu Rasam Recipe / Thengai Paal Rasam
Thengai Paal rasam

Tempering

Coconut oil - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilly - 1

Curry leaves few

Chopped small onions - 2

Hing - 1/4 tsp

Ingredients crushed coarsely

Pepper - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 3/4 tsp

Red chilly - 2

Garlic - 5

Curry leaves few

( I crushed all the above ingredients using a mortar and pestle)

Other ingredients

Crushed ripe tomato - 1 large

Tamarind - a small gooseberry size

( soak it in water and extract the juice)\

Water as needed

Thick coconut milk - 1 cup

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander and curry leaves for garnish

images of Coconut Milk Rasam Recipe / Kobbari Palu Charu Recipe / Kayi Halu Rasam Recipe / Thengai Paal Rasam
Coconut Milk Rasam
Method

Take a bowl add the crushed tomato , tamarind juice, salt, turmeric powder, few coriander leaves and crushed ingredients, coconut milk and needed water, mix and keep it aside

Heat oil in a pan and temper it with above ingredients , now pour the tomato/ coconut milk mixture.

Give a boil and switch off the stove, do not over boil there are chances of curdling. Keep stirring the mixture to avoid curdling.

Garnish with coriander and curry leaves.

Enjoy with hot rice or drink it as a soup!

Note:

This Coconut milk rasam is an excellent home remedy for mouth and stomach ulcers.

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Tuesday, February 20, 2024

Palak Ulli Karam Recipe / Spinach Ulli Kaaram Recipe / Andhra Style Palak Ulli Karam Recipe

 

images of Palak Ulli Karam Recipe / Spinach Ulli Kaaram Recipe / Andhra Style Palak Ulli Karam Recipe
Palak Ulli Karam 

Ingredients

Palak / Spinach - 1 big bunch

( wash and chop them fine)

Salt to taste

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Jeera powder - 1/4 tsp

Ingredients ground to a thick paste

Onion - 1 large size

Garlic - 10

Red chilly powder - 1 tsp

( or add according to your spice level)

( Grind above ingredients to a semi coarse paste Do not add water while grinding )

Tempering

Sesame oil - 3 to 4 tbsp

( this dish requires more oil so add accordindly)

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Jeera - 1/2 tsp

Red chilly - 3

Crushed garlic - 4

Curry leaves few

Hing - a pinch

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and fry till raw smell has disappeared.

Add the dry masala powders and mix well.

Now add the chopped palak and in low flame fry till oil separated the masala and mixture has reduced.

Switch off and add a spoon to hot rice mix and enjoy.

Store this in refrigerator.

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Friday, February 16, 2024

Paramannam Recipe / Rice Payasam Recipe / Indian Rice Pudding / Bellam Paramannam Recipe / Andhra Rice And Jaggery Kheer / Annam Payasam Recipe - Ratha Saptami Festival Prasadam

 

images of Paramannam Recipe / Rice Payasam Recipe / Indian Rice Pudding / Bellam Paramannam Recipe / Andhra Rice And Jaggery Kheer / Annam Payasam Recipe - Ratha Saptami Festival Prasadam
Paramannam

Ingredients

Sona masoori rice - 1 cup

Water - 1 cup

Milk - 4 cups

Powdered jaggery - 1 & 1/2 cups

( make sure your jaggery is clean without any impurities)

Crushed cardamom - 8

Edible camphor - a pinch ( optional)

Ghee - 4 tbsp

Fried raisins and cashew nut - 1 tbsp each ( optional)

images of Paramannam Recipe / Rice Payasam Recipe / Indian Rice Pudding / Bellam Paramannam Recipe / Andhra Rice And Jaggery Kheer / Annam Payasam Recipe - Ratha Saptami Festival Prasadam
Paramannam
Method

Add washed rice , milk and water into a pressure cook and cook the rice till soft.

Cool and open the lid add the jaggery and in low flame give a quick mix till jaggery is dissolved.

Switch off the stove and add the cardamom powder, ghee and nuts, mix well and enjoy hot!

Note:

a) This prasadam is served to Lord Surya the Sun god on Ratha saptami.festival.

b) When serving the prasadam to the god nuts are not added.

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Thursday, February 15, 2024

Kovil Puliyodarai Recipe / Koyil Puliyodharai Recipe / Kovil Puliyodharai / Temple Style Tamarind Rice Recipe / Temple Puliyodharai / Tamarind Rice Recipe / Puli Sadam Recipe

 

images of Kovil Puliyodarai Recipe / Koyil Puliyodharai Recipe / Kovil Puliyodharai / Temple Style Tamarind Rice Recipe / Temple Puliyodharai / Tamarind Rice Recipe / Puli Sadam Recipe
Kovil Puliyodharai

Ingredients fried till light brown in 1/2 tsp of oil

Coriander seeds - 2 tsp

Channa dal - 2 tsp

Mustard -1/2 tsp

Black sesame seeds - 2 tsp

Urad dal - 2 tsp

Whole pepper - 2 tsp

Methi/Fenugreek seeds-1/2 tsp

Red chilies - 6

( Cool the fried ingredients and grind it to a smooth powder, keep it as)

Tempering

Sesame oil - little more than 1/4 cup

Mustard - 1 tsp

Red chilies - 6

Urad dal -1tsp

Channa dal - 1tsp

Peanuts - a handful

Curry leaves a fistful

Hing-1tsp

Other ingredients

Salt to taste

Turmeric powder-1/2tsp 

Tamarind - a large lemon size 

( soak it water and extract the juice, i got 1 & 1/2 cups of semi thick juice)

Jaggery - 1/2 tsp

Method

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

Pour the tamarind juice add the turmeric powder & salt, give a nice boil 

Cook the whole mixture till thick & oil separates from sides of the pan.

Now add the ground powder and jaggery , mix well till combined.

Switch off the flame, add required amount of the paste to hot rice, mix well and enjoy!

images of Kovil Puliyodarai Recipe / Koyil Puliyodharai Recipe / Kovil Puliyodharai / Temple Style Tamarind Rice Recipe / Temple Puliyodharai / Tamarind Rice Recipe / Puli Sadam Recipe
Temple Style Puliyodharai
Note:

a) Remaining puliyodharai mixture can be stored in the refrigerator in a bottle.

b) The rice grains must be slightly sticky , do not cook till the grains are separate.

c) For this recipe only sesame oil is used , oil is added more in this recipe this gives the flavor to your dish.

d) Usually puliyodharai is mixed and kept aside and then served after an hour as all the flours will get into the rice.

e) Some people make the tamarind mixtures and skip adding the ground powder into the tamarind mixture. Instead they sprinkle on the rice and then add needed tamarind paste and mix.

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Wednesday, February 14, 2024

Gulkand Phirni / Rose Gulkand Phirni / Gulkand Kheer / Rose Flavoured Rice Pudding

images of Gulkand Phirni / Rose Gulkand Phirni / Gulkand Kheer / Rose Flavoured Rice Pudding
Gulkand Phirni

Ingredients

Whole milk - 3 cups
Homemade gulkand - 1 & 1/2 tbsp
( pulse it once in mixi)
Cardamom - 3 finely powdered
Chopped pistachio and almonds - 6 each
Sugar - 2 tbsp
( add according to your taste)
Basmati rice - 1/8 cup
( soak it in water for 1 hour, add some milk and grind it to a coarse paste)
Rose essence few drops


images of Gulkand Phirni / Rose Gulkand Phirni / Gulkand Kheer / Rose Flavoured Rice Pudding


Method

Pour milk in a heavy bottom vessel bring it to a boil.
Now add the rice paste and in low flame cook till is thick and rice is cooked.
Add the sugar,gulkand and cardamom powder cook for a minute and switch off the stove.
Lastly add the chopped nuts and rose essence mix till everything is well combined.
Serve this Gulkand phirni warm or cold.

Rose Gulkand
Note:

a) For quick version you can add rice flour and make this dish.
b) You can add few drop of Rooh Afza on top of the phirni just before serving.



Link for Homemade Gulkand click HERE
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Friday, February 9, 2024

Jackfruit Payasam Recipe / Chakka Payasam Recipe / Chakka Pradhaman Recipe / Jackfruit Kheer Recipe - Onam Sadhya Recipes

 

images of Jackfruit Payasam Recipe / Chakka Payasam Recipe / Chakka Pradhaman Recipe / Jackfruit Kheer Recipe - Onam Sadhya Recipes
Jackfruit Payasam

Ingredients

Chopped ripe jackfruit - 8 large size

Thick coconut milk - 1 cup

Jaggery - 1/2 cup or add according to the sweetness of the fruit

( dissolve in water to remove impurities', filter and keep it aside)\

Crushed cardamom - 2

Yellow moongh dal - 1/8 cup

Ghee - 8 tsp

Cashew nuts - 10

Raisins - 2 tsp

Coconut cut into bits - 1 tbsp

Method

Heat 1 tsp ghee in a pressure cooker fry moongh dal till light brown.

Lower the flame add the chopped jackfruit and sauté for 2 to 3 minutes.

Pour water and pressure cook till soft, once cool open the pressure cooker and mash the mixture.

Pour the crushed cardamom , coconut milk and jaggery liquid , in low flame give a boil and switch off the stove.

Pour ghee in a pan and coconut and fry till golden brown add it into the payasam. In the same ghee fry the cashew nuts and raisins fry and pour it into the payasam.

Mix everything well and enjoy warm.

Note:

a) Adding crushed dry ginger powder and cumin powder give a nice flavor.

b) If your payasam is thick add some hot milk and mix.

c) fresh coconut milk gives a nice taste today i used tinned coconut milk.

d) Add jaggery according to the sweetness of the fruit.

images of Organic dried jackfruit from costco

images of Jackfruit Payasam Recipe / Chakka Payasam Recipe / Chakka Pradhaman Recipe / Jackfruit Kheer Recipe - Onam Sadhya Recipes
Jackfruit Payasam


Made this payasam using dried organic jackfruitf from Costco. all the ingredients and procedure are same. I just pressure cooked the jackfruit along with the moongh dal and mashed it.

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Friday, February 2, 2024

Chutney Powder Recipe / Karnataka Style Chutney Podi Recipe / Karnataka Style Chutney Pudi Recipe / Gunpowder Recipe / Kadle Bele Chutney Pudi Recipe

 

images of Chutney Powder Recipe / Karnataka Style Chutney Podi Recipe / Karnataka Style Chutney Pudi Recipe / Gunpowder Recipe / Kadle Bele Chutney Pudi Recipe
Chutney Pudi

Ingredients

Channa dal - 1/2 cup

Urad dal - 1/2 cup

Dry coconut / Kopparai - 1 cup

Red chilly - 6

Kashmiri red chilly / Byadagi chilly - 8

Salt to taste

Tamarind - a large grape size

Jaggery - 1/2 tsp

Curry leaves - few

Tempering

Coconut - 3 tsp

Mustard - 1 tsp

Hing - 1/8 tsp

Method

Dry roast channa dal and urad dal separately till color changes, transfer to a plate.

Add a drop of coconut oil and fry both the red chilies till they puff up remove to a plate.

Add coconut and roast till slightly colour changes switch off the stove and add curry leaves.

Cool all the ingredients and transfer to a mixie jar, add salt, jaggery and tamarind. 

Grind to a semi smooth powder , transfer to a bowl.

Heat oil in a pan and temper it with hing and mustard seeds, pour it into the chutney pudi mix till combined. Store it in a clean jar in fridge.

Enjoy with Idli or Dosa!

Note:

If you are making it in small quantity keep it at room temperature otherwise to retain the freshness of the pudi keep it in fridge.

For Version 2 click HERE

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