Ingredients
1. Beetroot - 1
2. salt
3. turmeric powder (1/4 tsp)
4. mustard seeds (1/2 tsp)
5. cumin seeds (1/2 tsp)
6. grated coconut (1 cup)
7. ginger (1/2 inch )
8. green chillies - 2
9. curd - 1 - 2 cups
10. mustard seeds, dry red chillies, curry leaves and coconut oil for seasoning.
Method
1. peel the beet root , grate it and cook it in a pan after adding salt , turmeric powder and 1 table spoon of water.
2. grind mustard seeds, cumin seeds, grated coconut, ginger and green chillies with necessary quantity of water (chutney consistency)
3. Once the beetroot is cooked add the grinded mix to it and cook for five minutes.
4. Beat curd in a bowl
5. Tranfer the curd into the mix of step 3 and warm the pachadi without boiling it.
6. sputter the mustard seeds, dry red chillies and curry leaves in coconut oil and add it to the pachadi.
Serve with warm white /brown rice.
This is one of the favourite dishes of our family and a hit maker on all Sadhyas
Ingredients:
Pumpkin - half of a medium sized pumpkin or 3 cups , peeled and cut into cubes approximately 1 inch in size
Ground nut - two cups - soaked overnight and cooked well (8 whistles in cooker) After cooking add one teaspoon salt and boil for 5 - 10 minutes.
Grated coconut - 1 cup - for grinding and frying
Cumin seeds - 1 tspoon
green chillies - to taste
turmeric powder - 1/4 tspoon
mustard seeds - 1/2 tsp
urad dal - 1 table spoon - I like a lot of urad dal in this
shallots - 5
dried red chillies - 2
curry leaves - two stalks
coconut oil - as much as you like
Preparation
1. Boil the pumpkin in 1/4 cup water until it is cooked well. Add salt and turmeric powder to this.
2. Grind 3/4 cup of coconut, green chillies and jeera to paste. Keep aside.
3. Mash the cooked pumpkin well and add the cooked ground nut.
4. Add the grinded coconut, green chilli and jeera mix to this and mix well.
5. Check salt and add as much as you would like your dish to taste.
6. Heat oil in a pan and add mustard seeds. Once it pops add urad dal , curry leaves, shallots and dried red chillies. Fry until urad dal turns golden brown. Pour this over the cooked pumpkin - ground nut mix.
7. In a pan add the remaining coconut and fry till it becomes golden brown. ( if you are using the tender coconut pls add a tsp of coconut oil to it and it will taste heavenly.)
8. Add the above fried coconut to the erissery and mix well.
Serve with white/brown rice.
Ingredients
===========
- Mushroom
- cauliflower
- lemon grass
- snow peas
- carrot
- corriander leaf
- tofu
- tomato
- ginger
- red chilli(fresh/not dried)
- salt
- turmeric powder
- chilli powder
- lemon/lime juice
Method
- cut the roots of the mushrooms and wash it with water.
- cut cauliflower into small pieces and wash it with water.
- heat 5 cups of water in a pan and add half t spoon of salt and quarter t spoon of turmeric powder
- put the above mushroom and cauliflower in the hot water for a minute and strain the water
- beat the lemon grass to bring out the flavour and cut it into one inch pieces
- heat the required amount of water in a bowl and add the lemon grass
- let it boil for a while until the water gets the flavour of lemon grass
- remove the lemon grass from the water (original version does not remove the lemon grass)
- add quarter t spoon of turmeric and required amount of chilli powder/chilli paste
- add tofu, mushroom, cauliflower, snow peas, carrot , ginger, red chilli and salt.
- After boiling the soup for few minutes add tomato and corriander leaf.
- When all the ingredients are cooked well, remove the bowl and add the lemon/lime juice
- Serve hot !!
Ingredients
1. 2 cup quinoa
2. salt
3. oil
4. turmeric powder
5. cut vegetables - capsicum, carrot, green peas, tomato
6. ginger
7. curry leaves
8. green chilli
9. mustard
1. take 2 cups of quinoa ina bowl and add 3 cups of water, salt, oil and turmeric powder. Let it boil and let quinoa cook well.
2. In a pan heat two table spoon oil and let mustard sputter, add ginger, green chilli and curry leaves. Add rest of the vegetables and fry them to your requirement by adding salt.
3. Add cooked quinoa to the pan and mix it well.
4. Serve hot.
Ingredients
===========
1. bread (white or whole meal)
2. Pudina
3. tamarind
4. besan flour
5. chilli powder
6. salt
Preparation
===========
1.soak tamarind in water for sometime and squeeze the juice out of it. resulting in a thick consistency.
2.grind pudina into thick paste
3.Mix tamarind and pudina to form a well mixed paste.
4.Take a piece of bread and cut it into two equal rectangular pieces.
5.Apply the mix of tamarind and pudina to one side of the bread piece and fold it.
6.Add chilli powder and salt to besan powder and mix it with water to form a batter.
7.Dip the bread slices in the batter and deep fry.
8.Serve hot with chutney or ketchup.
An awesome tea-time snack :-)
Ingredients
========
1. Sago seeds- 1 1/2 cup
2. green chilli -2
3. green peas - 1/2 cup
4. peanut - 1 cup
5. turmeric - 1/4 cup
6. jeera - 1 table spoon
7. mustand - 1 tspoon
8. green cilantro - few stalks
9. Curry leaves - 2 stalks
10. Salt to taste
11. potato - 1
12. Lemon juice - two table spoon
This can serve 4 people
Soaking Sago seeds:
If you are preparing khichdi in the morning, you could do the preparation at night. Wash Sago seeds three times and add water just to cover it. Keep it for 30 minutes. Drain excess water and close the vessel and keep it overnight.
Pre-preparation
Boil potato and cook green peas and keep aside. Cut the boiled potato to small cubes of 1/2 inch.
Roast peanuts and remove the skin. Grind it coarsely.
Preparation
1. Heat a pan and add 4 table spoon of oil
2. Sputter jeera and mustard seeds
3. Add curry leaves followed by green peas and potato.
4. Add the sago seeds and peanut powder
5. Add turmeric powder and salt
6. Mix peanut powder and stir for 6-7 minutes.
8. Add cilantro, sprinkle lemon juice and serve hot.
There are many variants of Sabudana Khichdi. Its good when its slightly spicy. Adding green peas is optional.
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Ingredients - vishukkatta
=========
Raw rice-1 cup
Coconut Milk (thick milk)-21/4 cup + 1 cup
Cumin powder-1/4 tsp
Salt-1/4tsp or to taste
Method
======
Cook rice in coconut milk (diluted milk) and add jeera powder and salt to it.
Once it is cooked well, add the remaining thick milk and bring to boil
spread it in a plate and allow it to cool down
press it evenly , sprinkle jeera over it
cut it into small squares/diamonds and serve with the below jaggery syrup.
Ingredients - Jaggery syrup
==========
Jaggery-1 cup
Water-3/4 cup
Dried ginger powder-1/8tsp
Coconut milk-1/2 tsp
Cumin powder-1/8tsp(optional)
Method:
Make jaggery syrup by diluting Jaggery in boiling water.
Sieve the syrup
add the remaining ingredients and bring it to boil.
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Ingrediants:
1. koorka : 3 cups
2. shallots : 10
3. red chilli : coarsely ground
4. curry leaves : to taste
5. oil : 3 table spoons
6. salt to taste
Preparation:
1. Soak koorka in water for two hours. clean it and peel off the skin using hands/knife.
2. Chop into thin slices as shown in the picture
3. Cook the chopped koorka in water for 20 minutes adding salt and a pinch of turmeric powder(until it is 95% cooked.)
4. Remove the water and keep aside
5. In a pan, add oil. When the oil is hot, add the shallots chopped into fine pieces.
6. Add the chilli and curry leaves and fly until the chilli auroma comes out.
7. Add the koorka and a pinch of turmeric powder and salt(if needed, after checking the taste)
8. Stir fry until koorka becomes golden brown and serve hot with brown rice... Yummy !!! :-)
Ingredients:
- Paneer
- capsicum
- onion -2 big , cut into squares
- tomatoes pureed -4 (remove the seeds from tomatoes after cutting it into two, place it in water add a little salt and bring water to boil. take out the tomatoes and remove the skin and grind)
- ginger garlic paste- 1 tbsp
- green chilli-2
- cumin powder-1/2 tsp
- corriander powder -1 tbsp
- turmeric powder-1/4 tsp
- red chilli powder- 1/2 tsp
- asafoetida- a pinch
- oil- 2 tbsp
- salt
- coriander leaves
Preparation:
- Shallow fry paneer cubes and keep it aside.
- Saute capsicum and onion for a while separately and keep it aside.
- In a pan, add asafoetida, tomato puree, green chilli, coriander powder, cumin powder, turmeric powder , chilli powder and salt and saute well for few mins.
- Add capsicum , onion and paneer.
- Mix well and switch off the stove.
- Garnish with coriander leaves.
- Ladies finger 15-20 no
- 1 big onion finely chopped (stir fry in 1 tbsp of oil until it turns brown)
- 3/4 cup medium sized bowl of peanuts (fry peanuts in a little oil and grind it coarsely)
- garlic paste -1 tsp
- ginger paste-1 tsp
- coriander leaf
- turmeric powder -1/4 tsp
- cumin powder -1/4 tsp
- coriander powder -1 tsp
- garam masala-1 tsp
- chilli powder -1 tsp
- jaggery- 1 tsp
- amchur powder -1/2 tsp
- salt
- oil
Ingredients:
Preparation
- mix all the ingredients except ladies finger and saute it in a pan for few mins to remove the raw taste
- wash and clean ladies fingers , dry it and slit it on one side.
- Stuff each ladies finger with the ingredients mixed in step 1.
- heat a non -stick pan, add 3 tbsp oil , once oil is heated, add mustard seeds, cumin seeds, asafoetida powder , turmeric powder .
- Add the stuffed ladies finger and stir well.
- turn heat low and cover with lid.
- turn and cook all the sides of ladies finger properly
PS: you can shallow fry the ladies finger first and saute the stuffed ingredients separately and stuff inside the ladies finger also. this ensures proper cooking of ladies finger.
Ingredients:
- Raw peanuts - 1cup
- Gram flour - 1cup
- Kashmiri chilli powder - 1tbsp
- Turmeric powder - 1/4tsp
- Asafoetida - a pinch
- Curry leaves - few
- Garlic paste -1tbsp
- vegetable oil - 3tbsp
- Water - 1/4 cup
- Salt to taste
Preparation
Mix the ingredients(except water and oil) in a bowl. Add oil to this and mix well. Slowly add water and mix so that the ingredients coat the peanuts well.
Place in a microwave safe plate and heat for 5 minutes.Take out and stir the peanuts using a fork and place back in microwave in an interval of one minute each. Roast the masla peanuts in a pan for 2 minutes. Crispy masala peanuts are ready!!
Ingredients:
- green moong beans
- salt
- jaggery
- grated coconut
- cardamom powder
- maida
- rice flour
- baking powder
Preparation:
- soak green moong beans in water for three hours.
- cook it using pressure cooker adding half a tsp of salt.(one whistle)
- prepare jaggery syrup and once ready add grated coconut
- open the cooker and add the jaggery syrup+grated coconut and cardamom powder and let the water completely evaporate.
- prepare the maida batter adding little rice powder and 1/4 tsp of baking powder.
- make the mixture of step 4 into small balls, coat it in the batter in step 5 and deep fry in oil until light golden brown.
- Yummy sukhiyan is ready to be served hot hot....:-)
Ingredients
- Kadala pparippu
- thuvar dal
- basen powder
- ginger
- shallots
- red chilli
- salt
- asafoetida powder
- curry leaves
- green chilli
- oil
Preparation
Soak both the dals for 3 hours and grind to paste.(divide into three portions. first portion grind to smooth paste,next medium and the third leave it as it is.) Grind ginger, green chilli and shallots and add it to the paste. Mix salt, red chilli, curry leaves and asafoetida powder.Take half a cup of basen powder and make a paste and mix it to the above mix.
Make into small thin patties and deep fry until it turn brown.
Make into small thin patties and deep fry until it turn brown.
Ingredients:
- cauliflower 1 medium
- 3/4 cup of plain flour
- 1 table spoon corn flour
- salt
- green chilli -chopped -1
- ginger garlic paste -3 table spoon
- finely chopped onion-1 cup
- finely chopped coriander leaves
- soya sause (5 table spoon - light or 2 table spoon -dark)
- 2 table spoon of tomato ketchup
- oil
- edible red colour(optional)(which obviously was not used for my preparation this time).
- spring onion
- shimla mirch -1-chopeed to small 2cm squares.
Preparation
- Make a batter of maida, corn flour , salt and one tsp of ginger garlic paste and edible red colour.
- Dip cauli florets in the paste and deep fry till properly cooked and keep aside.
- Heat oil in another pan and saute ginger and garlic paste, chopped onios, shimla mirch and green chilli to it.
- Mix soya sause and tomato ketchup.
- Add fried cauliflower and mix well. Garnish with coriander leaves and spring onion.
1. Make a batter of Maida and add a pinch of salt.
2. Mix grated coconut, sugar and jeera and keep aside.
3. Make thin pancakes of Maida batter and when its cooked on both sides, keep the second mix inside and make rolls or fold from both sides.
4. Yummy, easy to prepare, love -letter is ready.
Ingredients
1.Irumban puli -3 cups
2.red chilli powder-3tsp
3.garlic-one (depends on the size of the garlic)
4.mustard seeds
5.turmeric powder-1/2 tsp
6.asafoetida powder
7.sesame oil
8.vinegar-one Tbspoon
9.curry leaves
10salt to taste
11.pickle powder-3 Tbspoon (if available and optional. the achar comes out well without this also)
1. cut each irumban puli into 4 vertical(horizontal) slices.
2. heat sesame oil and sputter mustard seeds.
3. Add garlic and saute well. When it becomes pale brown, add curry leaves and saute for a while.
4. Reduce flame and add chilli powder (and pickle powder) asafoetida powder, salt and turmeric powder.
5. Add vinegar and mix well.
6. Add the cut irumban puli to this and mix for a minute.
Yummy Achar is ready to be served and can be kept refridgerated for long.
6. Add the cut irumban puli to this and mix for a minute.
Yummy Achar is ready to be served and can be kept refridgerated for long.
PS: Its better not to cook the irumban puli for more than a minute as it gets cooked in low heat.
PS: it would be great if the irumban puli is marinated with salt and pickle powder one hour before preparation
PS: it would be great if the irumban puli is marinated with salt and pickle powder one hour before preparation
Ingredients
Besan powder 1kg
peanuts 150 gram
gram dal 500gm
curry leaves
salt
chilli powder
oil
Ingredients
Besan powder 1kg
peanuts 150 gram
gram dal 500gm
curry leaves
salt
chilli powder
oil
Preparation
soak gram dal overnight
mix besan powder in cold water, salt and chilli powder and knead to a paste (similar to chappathi's dough)
make into noodle shape using idiappam maker.
fry it in oil.
fry peanuts, gram dal and curry leaves.
break the fried bhujia into small pieces and mix with fried peanuts, gram dal and curry leaves.
let it cool down . keep it in an air-tight container.
Ingredients:.
4 cups Besan
3 cups sugar
2 cups ghee
2 tsp cashew nuts (chopped)
few cardamom seeds.
Preparation
1. Heat ghee to liquid form, add besan powder and mix over a low heat.
2.Keep stirring and remove from the heat when it releases a nice aroma and allow it to cool down(very important).
3.Add sugar and nuts and mix thoroughly.
4.Make into desired sized balls.
5.Its all yours now...
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