Method: 1. Wash Little millet / Samai rice and soak for ½ an hour. 2. In a pressure cooker, add ghee or oil and heat in medium flame. 3. Add cashew nuts, pepper, jeera, grated ginger and curry leaves. 4. Now add the soaked millet and moong dal. 5. Add 4 and ½ cups of water(including the water used to soak little millet / samai rice). 6. Now add salt to taste. 7. Close with lid and put whistle. 8. Cook until 3 to 4 whistles. 9.
Once the pressure is released completely, open the pressure cooker lid. 10. Add 2 tsp ghee and mix. 11. Serve the tasty, healthy and silky millet / samai Pongal. 12. Serve with sambar or chutney.
Preparation: Wash and soak (Toor dal, Channa dal, urad dal and Methi ) these ingredients separately. Wash and soak Samai rice in a separate bowl. Soak around 2 hrs.
Method: 1. In a mixie jar, add jeera, ginger and dry red chili then crush it. 2. Now drain the water and add the soaked Samai rice and hing. 3. Grind it coarsely like fine semolina/rava. 4. Transfer it to a big bowl and then add sprouted green moong dal and other ingredients to the mixie jar. 5. Grind it finely, Add water less. 6. Transfer it to the same bowl. 7. Add salt, chopped coriander and onions. 8. Mix well and keep aside. 9. Longer standing time softer the dosa(no need to ferment). 10. Adjust the Adai dosa batter consistency by adding little water. 11. Grease the tawa, pour batter and spread the Adai dosa. 12. Smear oil and cook the Adai for 2 – 3 mins, then flip the Adai and cook another 2 – 3 mins. 13. Healthy and protein rich Adai is ready.
Preparation: Coriander/Malli Masala: Grind to a fine powder coriander leaves, mint leaves, green chili, tomato, ginger and fennel seed. Grind without adding water.
Method: 1. Heat a wide pan with gingelly oil. 2. In medium heat, season with cinnamon, cloves and cardamom. 3. Add finely chopped shallots, garlic pods and salt. 4. Saute until it turns light golden colour. 5. Now add cleaned, diced boneless chicken. 6. Here I added boneless chicken, but chicken with bone also tastes good. 7. Cook the chicken for a while. 8. And add chili powder, turmeric powder, cumin powder and coriander powder. Cook until the raw smell of spices goes off. 9. Mix well, adjust salt and add little water then cook the chicken until it is soft. Cook until 80%. 10. Now time to add malli/coriander masala(green masala). 11. Cook chicken 100% along with this Malli masala. 12. Cook the raw Malli masala until raw smell goes off and oil separates. 13. Flavourful and Tasty Malli/Coriander Chicken.
1. Heat sauce pan with 1 tsp ghee. 2. Keep the flame low to medium. 3. Fry the cashew nuts in the ghee until it is roasted and golden colour. 4. Add Aval/flake rice and continue frying until it changes to light brown colour. 5. Now add ½ cup water and ½ cup milk. 6. Let it boil and cook the Aval / Flake rice until it is soft. 7. Now add the rock sugar / Karkkandu to the sauce pan. Let it dissolve and incorporate with the Aval / Flake rice. 8. Once the Aval is cooked, add another cup of milk, cardamom and pacha karpuram. 9. Let the milk boil and all the flavours incorporate. 10…
Kaju Katli is a very popular sweet for any occasion. It is made with grounded Cashew nuts. Here is the recipe for your favourite Kaju Katli using Jaggery
1 Cup (Powdered)
1 tsp + greasing
1. Powder the cashew nut coarsely. 2. Grate the jaggery and boil with little water. 3. Choose Jaggery in light colour, so you will get the sweet in usual Kaju Katli Colour and not in brown colour. 4. Once the jaggery dissolves, filter the syrup and get rid of dirt in jaggery. 5. Transfer the filtered jaggery syrup to a pan and let it boil. 6. Boil the syrup upto 1 string consistency. If you find it difficult, just boil for 2 min. 7. add the cashew nut powder, cardamom powder and ghee to the syrup. 8. Mix and cook until it separates from the pan. 9. Grease a tray with little ghee. 10. Transfer the Cashew nut mixture to that tray to let it cool down. 11. Roll the cashew nut mixture flat. 12. Before it cools down completely, slice the Kaju katli with knife. 13. Later separate it and store it in a box and enjoy. 14. Tasty and healthy Kaju Katli is ready.
1. Heat sauce pan with 1 tsp ghee. 2. Keep the flame low to medium. 3. Fry the cashew nuts in the ghee until it is roasted and golden colour. 4. Add Aval/flake rice and continue frying until it changes to light brown colour. 5. Now add ½ cup water and ½ cup milk. 6. Let it boil and cook the Aval / Flake rice until it is soft. 7. Now add the rock sugar / Karkkandu to the sauce pan. Let it dissolve and incorporate with the Aval / Flake rice. 8. Once the Aval is cooked, add another cup of milk, cardamom and pacha karpuram. 9. Let the milk boil and all the flavours incorporate. 10. Boil until it becomes Payasam consistency and put off the flame. 11. Enjoy the tasty and healthy Aval Payasam/Flake rice Payasam.
Preparation: Dry roast all the above ingredient one after another given under ground paste. And grind it into a fine paste. Adjust dry red chili as per your spice level. Method: 1. Heat oil in a wide heavy bottom pan. 2. Add cinnamon, fennel seeds and clove followed by finely chopped onion and curry leaves. 3. Fry the onions until golden brown in colour. 4. Now add the chopped chicken pieces and cook. (cleaned with fresh water and turmeric powder) 5. Cook Chicken for at least 5 mins, then add Ginger and Garlic paste. Mix well and cook with chicken. 6. Now add chopped tomatoes and cook until it is mushy, then add salt and turmeric powder. 7. Cook the chicken 3/4th. 8. Time to add the grounded masala and 2 cups of water. 9. Pour enough water and let the chicken to cook until soft. 10. Check salt and adjust. 11. Put finely chopped coriander leaves and continue cooking. 12. Once the chicken is cooked fully and oil separates from the curry, off the flame. 13. Garnish with coriander leaves and enjoy this tasty Chicken Curry.
Serve this spicy and yummy Chicken Curry with Rice or Idly or Dosa or Chappathi.
1. Chop the onions and tomatoes roughly. Depending on the size it will take time to cook. 2. Heat a pan with tsp of oil. when it is in medium heat start adding the ingredients. 3. Add dry red chili and garlic to the pan. Saute for a while.
4. After few seconds add roughly chopped onions and fry until translucent. 5. Then add roughly chopped tomatoes and cook until mushy.
6. Add turmeric powder, salt and turmarind.
7. Once it is cooked, off the flame, add the coriander leaves and let it cools down. 8. Blend it and chutney is ready. 9. Transfer the Chutney to a bowl and season. 10. heat a pan with tsp of oil and once it is hot add mustard seeds and ley it crackle and the add split urad dal then off the flame. Now add curry leaves and hing. 11. Tasty Kara Chutney is ready. 12. Enjoy with Idly or Dosa.
Badam/Almond halwa is an Indian sweet. Almonds can be eaten as raw or toasted as a snack or add them to sweet or savory dishes. Almonds contain vitamins, minerals, protein, and fiber. So they offer a number of health benefits. Just a handful of almonds — approximately 1 ounce — contains one-eighth of a person’s daily protein needs. Badam Halwa is my children’s favorite too..
There are different ways to make Badam halwa. This is one of the simplest method to make Badam halwa without using artificial coloring.
1. Soak Almond (Badam) overnight or soak in hot water for an hour and peel the skin, then rinse the Badam once.
2. Blend the Badam/Almond coarsely with milk. keep it in sand like texture.
3. Keep the mixture in pouring consistency, helps prevent the formation of lumps while cooking. 4. Heat a pan with 3 tbsp ghee, add a pinch of turmeric powder (avoid adding food colour) and pour the Almond mixture to the pan. 5. Cook the Badam/Almond mixture for 5 – 7 mins, keep stirring to avoid the mixture from sticking to the pan.
6. Once the Badam/Almond is cooked, add sugar to it slowly and continue stirring. 7. Add 2 tbsp ghee, a pinch of salt and stir until mixture is cooked well and ghee separates. 8. Silky and tasty Badam halwa is ready.
Sorakkai / bottle gourd helps to reduce the inflammations in the liver and kidneys. Helps in easing the problems related to constipation. The water and fiber in bottle gourd makes the digestive system free and active. Bottle gourd helps to treat urinary tract infections. Also good for weight watchers.
Sorraikkai / Bottle gourd
1 medium size
Channa / chickpeas
Moong dal/pasi paruppu
2 medium sized
Dry red chili
Preparation: 1. Peel, wash and chop the whole soraikkai into small cubes. 2. Wash and soak the moong dal for half an hour. 3. Wash and soak the channa / chickpeas (can use boiled channa also). 4. Chop the onions and tomatoes finely.
Pressure cook the chopped sorakkai, soaked moong dal, soaked/boiled channa or chickpeas with little salt and turmeric powder. 2. Cook upto 4 to 5 whistles and keep separately. 3. Heat a kadai with 1 tbsp of oil. 4. Season with mustard seeds and cumin seeds, wait until it splutters. 5. Add chopped onion, garlic, curry leaves and dry red chili, then fry for a while. 6. Now add finely chopped tomatoes and hing, cook until tomatoes become mushy. 7. Add in spices – chili powder, turmeric powder and salt. 8. Cook until the raw smell goes off.
9. Pour the pressure cooked sorakkai mixture into the pan. 10. Mix until well combined and pour little water, then let it boil for another 5 mins in low flame and mix well. 11. Garnish with chopped coriander leaves. 12. Serve this tasty soraikkai kondakadalai kootu with rice or chappathi.