Varagu Pongal / Varag Arisi Pongal / Kodo Millet Ven Pongal / Kodo Millet Pongal - Millet Recipes

Varagu arisi Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 1 tbsp
Whole pepper - 1/2 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch

Other ingredients

Varagu arisi / Kodo millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/8 tsp

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the kodo millet and saute till its just hot.
Pour water add salt and turmeric powder, pressure cook till cooked.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

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Nellikai Rasam Recipe / Gooseberry Rasam Recipe / Amla Rasam Recipe / Goosberry Soup Recipe

 

Nellikai Rasam

Ingredients ground to a smooth paste

Fresh amla - 3 

( remove the seed and chop the flesh )

Whole black pepper - 1/2 tsp

Cumin seeds -  1 tsp

Chopped ginger - 1 tsp

Green chilly - 1

Turmeric powder - 1/4 tsp

Salt to taste

( Grind all above ingredients to a semi coarse mixture , add water and dilute to the needed consistency )

Tempering Ingredients

Ghee - 1 tsp

Mustard - 1 tsp

Red chilly 1

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Cooked and mashed thur dal - 1/4 cup

Chopped coriander and curry leaves for garnish

Method

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

Pour the amla mixture and the cooked dal, give a boil and switch off the stove.

Garnish with curry and coriander leaves.

Enjoy with hot rice or drink like a soup.

Note:

Some add chopped tomatoes to this rasam.

You can also add garlic instead of ginger.

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Homemade Mudakathan Oil Recipe / Balloon Vine Oil Recipe / Homemade Mudakathan Pain Relief Oil Recipe

 

Homemade Mudakathan oIL

Ingredients

Fresh mudakathan / Balloon Vine leaves - 1/2 cup

( wash the leaves and wipe well to make sure there is no water )

Sesame oil - 1 cup

Crushed garlic - 4

Method

Take a pan pour the oil add the mudakathan leaves and garlic, in medium low flame boil till the leaves become crisp and garlic is light brown.

Switch off the stove and filter the oil. Store it in a clean glass jar.

Warm needed oil and massage gently to your body joints or knee. Massage twice a day to get best result. This oil removes pain from joints and knee pain. Use regularly for best result.

Note:

To make this oil you can use a combination of mustard, coconut and castor oil.

You can add cinnamon powder and camphor too.

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Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe - Gujarati Recipes

Surati Ghari

Ingredients for the Filling

Homemade Mawa/Khoya - 1 cup
Sugar - 4 tbsp
( add more sugar if needed)
Almonds - 20
Pistachio - 20
Cardamom - 4
Besan - 2 tbsp
Semolina - 1 tbsp
Ghee - 2 tsp
Crushed saffron

Surati Ghari

Method

Heat 1 tsp of ghee in a pan add besan and fry till raw smell disappears and the colour changes.

Dry roast rava till colour changes.

Take a food processor or blender add the cardamom, nuts, sugar and dry grind to a fine powder.

Heat ghee in a pan add khoya and roast till its light pink.

Take a bowl and mix all the ingredients and the crushed saffron.

If your mixture is dry fry for a minute, switch off the stove.

Sprinkle few drops of milk to the mixture.

While warm divide the portion into equal portion.

Ingredients for the outer covering

Maida / All purpose flour - 1 cup
Ghee - 3 tsp
Salt a pinch
Milk - 1/2 cup add more if needed

Surati Ghari

Method

Take a bowl add maida,salt & ghee.Mix to resemble bread crumbs.
Now add milk little by little to form a soft dough.
Cover and rest for 10 minutes.
Divide the portion into small equal balls.

Ingredients for the coating

Melted ghee - 6 tbsp
Powdered sugar - 6 tsp

Method

Add the powdered sugar to the melted ghee and beat it well and keep it aside.

Other Ingredients

Oil as needed for deep frying
Ghee- 1 tbsp
Chopped pistachio and almonds chopped - each 5

Surati Ghari

Method

Roll out each ball of dough into a thick circle and slightly flatten.

Place the filling ball mixture in the middle of the dough.

Cover the dough completely make sure its well sealed ( see the above picture).

Heat oil and ghee in a pan when hot drop the ghari slowly into the oil.

In medium low flame fry till light brown on all sides.

Remove it on a kitchen paper , cool them completely.

Once cooled dip the fried ghari into the ghee/sugar mixture, make sure both sides are well coated.

Place it on a plate & sprinkle the chopped nuts.

Allow the ghari to set for 12 hours to become firm then cut and enjoy !

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Fermented Ragi Dosa Recipe / Fermented Finger Millet Dosa Recipe / Ragi Dosa Recipe /Kezhvaragu Dosa Recipe . - Dosa Recipes

 

Fermented Ragi Dosa

Ingredients

Urad dal - 1 cup

Ragi flour - 2 cups

Salt to taste

Method

Wash and soak urad dal for 3 hours then grind to a smooth fluffy light batter.

Remove the batter into a bowl add the ragi flour and salt mix well till combined , cover and let the batter to ferment for 8 hours or overnight.

Next day mix the batter well add water if needed to get a semi thick dosa batter consistency.

Heat a tawa take a ladle of batter and spread it to the thickness you want. Pour a teaspoon of oil around the dosa , When light brown at the bottom flip and cook till done.

Serve it hot with any chutney.

For more Dosa recipes click HERE

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Edamame Sundal Recipe / Navaratri Special Sundal Recipes- Easy Sundal Recipes

Edamame Sundal

Ingredients

Edamame - 1/2 cup

( boil them with little salt and keep it aside)

Oil - 1 tsp

Urad dal and Mustard seeds - each 1/2 tsp

Chopped green chilies - 1

Curry leaves few

Hing - a generous pinch

Salt add if needed

Grated coconut - 1 tbsp

Chopped coriander leaves for garnish

Lemon juice - few drops

Method

Heat oil in a pan and temper it with mustard, urad dal, curry leaves, chilies and hind.

Add the cooked edamame toss well till combined, add salt if needed.

Lastly add the coconut mix and switch off the stove.

Squeeze lemon juice garnish with coriander leaves and enjoy!

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Homemade ​Makhan Mishri Recipe / Makhan Mishri Recipe / Mishri Makhan Recipe /Janmashtami Recipes / Gokulashtami Recipe / Krishna Jayanthi Recipes

 

Makhan Mishri

Ingredients

Ghee - 2 tbsp

Mishri / Crystalized Sugar / Rock Sugar powdered- 2 tsp or as needed

Saffron strings - few

Ice cubes

Method

Add ice cubed and ghee in a bowl using hand or whisk mix till butter forms.

Discard the ice cubes add sugar mix well.

Garnish with saffron strings. Serve it to Lord Krishna.

This prashad is served at Shri Banke Bihari temple in Vrindavan

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Broken Matta Rice Upma / Red Rice Upma Recipe / Kerala Matta Rice Upma Recipe / Matta Rice Upma Recipe / Kerala Red Rice Upma Recipe

 

Kerala Matta Rice Upma

Tempering ingredients

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Channa dal - 1/4 tsp

Red chilly -1

Chopped onion - a handful

Chopped green chilly - 2

Chopped ginger -  1/2 tsp

Curry leaves few

Other ingredients

Kerala matta rice - 1/2 cup

Water - 2 cups

Salt to taste

Grated coconut - a handful

Curry leaves few for garnish

Method

Wash the rice and drain out the water, add the wet rice into a pan.

In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.

Cool the mixture and dry grind to a coarse rava consistency and keep it aside.

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

Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.

Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.

Close it with a lid and in low flame cook till it's done, switch off the stove.

Garnish with few curry leaves mix and serve hot with any chutney or pickle.

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Mutton Soup Recipe / South Indian Style Mutton Soup / Soup Recipes / South Indian Style Mutton Soup

Mutton Soup

Ingredients for the broth

Mutton with bones - 250 gms
Salt to taste
Pepper to taste
Ginger and Garlic paste - 1/2 tsp
Water - 7 to 8 cups

Method

Take all the ingredients in a pressure cooker or Instant pot and cook for 30 minutes.
Once cool remove the mutton from the broth. your broth is ready to use.
Don't throw away the mutton use it in making mutton kurma / fry or  gravy.

Other ingredients

Sesame oil - 2 tsp
Fennel seeds / Somph - 1/2 tsp
Barley - 2 tsp
Thur dal - 1 tsp
Pepper powder - 1 & 1/2 tsp
Jeera/cumin powder - 1 tsp
Salt to taste
Coriander powder - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped mint.curry and coriander leaves - 1 tbsp
Ginger and garlic paste - 1/2 tsp

Method

Heat oil in a pressure cooker temper it with fennel seeds.thur dal and barley fry till its light brown.
Now add onion,tomato,mint,curry leaves,ginger and garlic paste.Fry till raw smell has disappeared.
Add the dry masala powders and saute for couple more minutes.
Pour the broth and in low flame cook for 10 minutes.Once cooked mash the ingredients well.
Filter the soup this step is optional garnish with coriander leaves and serve hot.
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Cabbage Momos Recipe / Purple Cabbage Momos Recipes / Healthy Vegan Momos / Healthy No Flour Momos Recipe / Tofu Stuffed Cabbage Momos Recipe

 

Steamed Purple Cabbage Tofu

Ingredients for the stuffing

Shredded firm tofu - 1 cup

Finely chopped capsicum - 1

Chopped onion - a handful

Ginger/ Garlic paste - 1 tsp

Chilly sauce - 1 tsp

Soy sauce - 1/2 tsp

Pepper and Salt to taste

Chopped basil leaves - a handful

Oil - 1 tsp

( Heat oil in a pan in high flame sauté everything till combined, too much cooking not needed as we are going to steam or fry the momos. Switch off the stove and let it cool )

Other ingredients

Purple cabbage leaves

( Any colour cabbage can be used but make sure no tears . Boil the leaves in hot water with little salt till they are soft to handle. Remove from water and let the leaves cool)

Fried Purple Cabbage Momos

Assembling

Take a leaf place 2 tsps of the tofu filling and close it all four sides. Make sure they are folded well otherwise the filling will come out.

Steam these momos for 2 to 3 minutes or fry them on a pan with little oil till they are crisp on all sides.

Enjoy them with any spicy dip you like.

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