Diwali recipes

Tuesday, July 28, 2015

Kollu podi recipe | Horse gram recipes

kollu-podi
Kollu podi or horse gram powder - This version is for mixing with rice along with sesame oil. I have never consumed kollu until my friend sent me the kollu rasam recipe (Selavu rasam). It tasted nice, but the recipe uses only little amount of kollu and I wanted to use up the rest of the kollu I got. Kollu podi was my mom’s suggestion and she told it can be made just like the way we make paruppu podi. Kollu (horse gram, kulthi bean, hurali, Madras gram) has a huge number of health benefits. It is one of the forbidden less known dals, but we should start including this in our diet. My mom says “kollu thindral uzhaikanum” (you should work if you eat horse gram), but don’t know why so. I know horse gram is fed to horses to keep it energetic and give its power for running. So something to do with it… I will update if I come to know, or if any of you know the reason, leave your comment about it. It takes long time to digest, so keeps you full if you consume it. You can sprout it to make it easily digestible. So here’s the simple recipe for kollu podi.


Kollu podi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time5 mins    |  Cook time: 10 mins     Makes: 1 cup

Ingredients

Kollu (Horse gram) – 1 cup

Red chillies – 3 – 5

Black pepper – 1 tsp

Garlic - 5 flakes

Salt – As needed


Method

  1. In a pan, roast horse gram with red chillies until golden. The horse gram will start popping, so you will know its the right time to switch off the stove. But roast in medium flame to ensure even roasting.  Cool down and powder first the horse gram, red chillies and salt together.1-roast
  2. Then add crushed garlic and pepper and run the mixer only once. 2-powder

Notes

  • Adding garlic and pepper at the last stage enhances the taste. You can roast the pepper along and everything together too.

I love all my podi slightly coarse. This will be having a nice crunch while eating rather than sticking to hands and plates Laughing. Store in an airtight container and can be used it for 2 weeks.
kollu-podi-recipe
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Friday, July 24, 2015

Arisi paruppu payasam recipe | With coconut milk

arisi-paruppu-thengai-paal-
Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this. I am not sure how I forgot this payasam. Last time, I made this for a festival and after long time, I enjoyed making and having this childhood favourite payasam. As a kid, it have not been much special or exciting to me, but after years, when I remembered and made this, tasted this, really loved it and realised how good it is and how I had liked it. So from that time I wanted to post this and tried to post last week, but could not. So this week I decided to post this.
My mom makes this with coconut milk for festivals and for fridays, she powders this coarsely and makes it with milk – a quicker version for the weekly version.



Arisi paruppu payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time15 mins    |  Cook time: 25 mins     Serves: 3

Ingredients

Raw rice – 1/4 cup

Paasi paruppu (Moong dal) – 1 tbsp

Jaggery, powdered – 1/2 cup, heaped

Coconut milk – 1/4 cup

Cashew nuts – 4-6

Cardamom – 1, powdered

Salt – a pinch

Ghee – 2 tsp

Water as needed


Method

  1. Heat a small pressure cooker with a tsp of ghee and roast moong dal until golden. Add water and washed rice. (You can add rice and roast it too for a nice flavor) 
  2. 1-roast
  3. Pressure cook with 1 & 1/2 cups of water and salt for 4 whistles.
  4. 2-cook 
  5. Mean while, Powder jaggery, cardamom, roast cashew nuts in a tsp of ghee until golden and keep things ready.
  6. Once the rice, dal is done, open the pressure cooker and mash is slightly. Add powdered jaggery and a cup (or as needed) of water. Mix, dissolve jaggery and boil for 4 minutes.
  7. 3-jaggery
  8. Put off the flame and add coconut milk, powdered cardamom, roasted cashews and mix. Heat up for a minute.
  9. 4-ready

Notes

    • To extract coconut milk, Grind 1/2 cup grated coconut with little warm water to squeeze coconut milk.
    • You can replace coconut milk with milk, but coconut milk gives the best flavour. You can add more coconut milk to make it rich and tastier.
    • Adjust jaggery quantity as per your taste.
    • Also water quantity should be adjusted to get your preferred thickness of the payasam.
    • DO NOT boil the payasam after adding coconut milk as it may break, so just heat it up.

Serve hot or cold as per your wish, I prefer hot. Happy
Arisi-paruppu-payasam
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Wednesday, July 22, 2015

Strawberry jam recipe | Homemade strawberry jam

homemade-strawberry-jam
Strawberry jam is very easy to make at home. Not only strawberry jam, any fruit jam is easy to make home, you can make it without any artificial colours, flavours or preservatives. Use any of your favourite fruit and make for a week’s use, you have a huge variety of choice and healthier choice as its homemade too. I have never thought its so easy.


Still I was not convinced to try it out at home until a reader insisted to post jam recipes. We never use jam that much in our breakfast, so we buy the mixed fruit jam, never thought of trying at home. I am glad I tried this, now I can confidently try other jam recipes too and post it. This recipe is slightly adapted from Martha Stewart’s recipe.
strawberry-jam-recipe


Strawberry jam recipe

Recipe Cuisine: Continental  |  Recipe Category: Condiments
Prep Time15 mins    |  Cook time: 15 mins     Makes: 3/4 cup

Ingredients

Strawberries – 25 – 30

Sugar – 1/2 cup

Lemon – 1

Salt a pinch (optional)


Method

  1. Remove the green leafy part from strawberry. I used a straw to remove this easily. Insert a strong straw from the bottom and you will be able to remove the core along with this green top. Chop it roughly. Puree it in a blender, without water. You can add leave some strawberry chunks for a nice texture.
  2. 1-puree
  3. Heat a non-stick heavy bottomed pan and transfer the puree to it. add sugar, lemon juice and mix well.
  4. 2-mix
  5. Continue heating, mixing now and then taking care not to let it burnt at the bottom. Once it is not watery,becomes thick and glossy (Takes around 8-10 mins approx), switch off the flame and cool down. It becomes little bit thicker as it cools down.
  6. 3-ready

Notes

    • Sugar quantity differs as per the tanginess of the fruit.  You can check after sugar dissolves and add more if needed.
    • Strawberry puree came about 300 ml for me, so you can use this as guidance.
    • You can chop and remove the green part from the strawberry too. Straw trick works only best with bit thick and strong straws.
    • You can keep this refrigerated and use it for 2 weeks.
    • Cooking time varies as per the fruit, water content, heat, the utensil you use.

Transfer to a clean bottle and use it along with toast or bread. It was tangy for me to taste, but when I had with bread, it was perfect.
strawberry-jam
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Monday, July 20, 2015

Arisi upma recipe | How to make rice upma

arisi-upma-recipe
Arisi upma is made with raw rice and dal, we make it with toor dal (thuvaram paruppu) but I have seen people make with channa dal and moong dal too. Very easy and simple recipe and one pot meal if you are looking for a filling breakfast or dinner. We make another version which is an easier one with arisi noi (broken rice) It has no dal other than tempering. I have posted it how to make rice upma in rice cooker earlier. But wanted to post this authentic version my family makes for long time. I knew many of my readers search as arisi upma raks kitchen too. For past few months, I am making this version often and thought making a post. My mom used to make it in vengala paanai, which will lend you a golden crisp adai in the bottom. It will be so delicious and I miss it. Next time I am going to bring a vengala panai sure for making pongal and this upma mainly Winking.


Arisi upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time15 mins    |  Cook time: 20 mins     Serves: 3

Ingredients

Raw Rice - 1 cup, heaped

Toor Dal - 2 tbsp

Black Pepper - 1/2 tsp

Cumin seeds - 1/2 tsp

Water - 2 & 1/4 cup

Coconut Oil (Optional)

Salt - as needed


To temper

Oil - 1 tbsp

Mustard - 1 tsp

Urad Dal - 2 tsp

Channa Dal - 1 tbsp

Asafoetida - 1 generous pinch

Red Chili – 1

Curry Leaves - 1 sprig


Method

  1. Wash and soak rice, dal together for minimum 10 mins or maximum 2 hrs. Drain water and spread over a cotton cloth for 10 minutes.
  2. 1-soak
  3. Transfer little at a time to a blender. Grind it for few seconds to make it like rava. Make sure not to powder it finely. Coarsely grind pepper and jeera too.
  4. 2-grind
  5. In a small pressure cooker or heavy bottomed vessel, heat oil and temper with the items under ‘To temper’ table. Add water, salt and mix well.
  6. 3-temper
  7. Bring to boil and add the powdered rice, dal mixture. Cook until it turn like a porridge.
  8. 4-add
  9. Lower the flame to medium and pressure cook for 2 whistles or cook in lowest heat for 15 minutes.
  10. 5-cook
  11. Once done, open and fluff it, drizzle with coconut oil.
  12. 6-ready

Notes

    • How much ever you soak the rice, the upma turns soft that much.
    • If you grind rice and dal altogether at a time, then it will get powdered at the bottom and be as such in the top, giving you un even grains. So grind little at a time.
    • You can skip pepper and jeera.
    • If you want adai at the bottom, after opening the cooker, keep in the flame low for 10 minutes.
    • You can use grated coconut towards the end to give a unique taste and flavour.

Serve with coconut thogayal the best combination for rice upma. I eat as such or with sugar too.
arisi-upma
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Thursday, July 16, 2015

Pizza dosa recipe | Kids snack recipes

pizza-dosa-1
Pizza dosa is an easy and wonderful snack for kids who come hungry back from school or even for their breakfast. Cheese, dosa and their favourite toppings will be a winner combo and hit among them sure. This is just an idea and use this as base and be creative with your own ideas. Yesterday, when I was browsing instagram, some how saw this pizza dosa, from a famous roadside shop in Mumbai. This seems to be one of the favourite street food among numerous dosa varieties. There were many pictures and I got too much tempted that I tried this.
Pizza-dosa-recipe


Pizza dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time10 mins    |  Cook time: 15 mins     Serves: 4

Ingredients

You can use this idli dosa batter or this dosa batter

Toppings

Capsicum – 1/2, Finely chopped

Tomato – 1, Finely chopped

Boiled sweet corn – 1/2 cup

Grated mozzarella cheese – 3/4 cup

Red chutney / Garlic chutney – 1/4 cup

Tomato sauce – 1/4 cup

oil as needed

Italian seasoning – Optional



Step by step method

  1. Make a thin dosa over hot tawa and drizzle over some oil. Cook in medium flame. Once it gets cooked, add 2 tsp of chutney, 1 tsp of tomato sauce and spread evenly.
  2. step 1 pizza dosa
  3. Spread the toppings as needed. Sprinkle grated cheese generously.
  4. step 2 pizza dosa
  5. Cook covered until cheese melts and dosa gets golden crisp.
  6. step-3

Notes

    • Let the dosa batter be smooth and runny. Add water accordingly.
    • Always cook in low or medium flame for crisp and golden dosa.
    • I made a quick red chutney by grinding red chillies with garlic and a bit of tamarind. But you can use any chutney.
    • Italian seasoning adds the pizza flavour to the dosa. I didn’t add, but if kids like it, you can add.

Serve hot with coconut chutney or any of your favorite chutneys. You can have it as such as we have spread chutney and tomato sauce.
pizza-dosa
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Tuesday, July 14, 2015

Mango kesari recipe | Mango sheera

mango-kesari
Mango kesari or mango sheera, which ever way it is called is delicious sweet done with semolina/ rava/ sooji. Rava kesari is always a hit in family. After trying paal kesari and fruit kesari, this is one I haven’t tried before. So thought of trying out. Without any artificial flavour and colour, it turns out really flavourful and looks pleasant too.
mango-kesari-recipe
When I went to Chennai, I saw this ceramic pan my Mom-in-law had, I loved cooking in it. Though I was only a week there and it was the last day, my in-laws were ready to go for shopping and buy that pan for me. Since it was hectic, I asked them to buy and keep and I would take it along with me, next time I visit there. But after coming here to SG, I saw this pan in BHG and got it. I wanted to use it immediately and thought will make kesari to start with something sweet as it was weekend. Then thought why not try mango kesari / mango sheera as I had ripe mango in stock.



Mango kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time10 mins    |  Cook time: 25 mins     Serves: 4

Ingredients

Rava/ Semolina - 1/2 cup

Mango pulp - 1/2 cup

Sugar - 1 cup

Water - 1 & 1/2 cup

Salt - A pinch

Cardamom - 1, powdered

Ghee - 1/4 cup

Cashew nuts - 5


Method

  1. Scoop the mango pulp from a well ripen mango. Grind it to make it smooth. 1-pulp
  2. In a pan, add 2 tsp of ghee and fry  broken cashew nuts until golden and keep aside. Add rava to the same pan with 1/8 cup of ghee. 2-roast
  3. Roast for a minute or until fragrant in medium flame without changing its colour. Keep aside and boil 1 & 1/2 cup of water with salt. Add mango pulp to it. 3-boil
  4. Mix well and add the roasted rava to it, stirring briskly in such a way to avoid forming lumps. 4-add
  5. Once it becomes like porridge, lower the flame and cook covered until the rava is soft. 5-cook
  6. Add sugar and cardamom and mix well. It will loosen and also take care not to let form any lumps. Keep stirring until it thickens. 6-cooked
  7. Add rest of the ghee and mix well. 7-stir
  8. Once it leaves the sides of the pan and forms a mass, add cashewnuts and mix well. 8-ready

Notes

    • Choose mango that is sweet and less in fibre. I used banganapalli.
    • Ghee can be reduced as per your need.
    • Make sure the rava is cooked perfectly well and soft before adding sugar. Otherwise it will become chewy.
    • Mango adds slight tanginess, so add salt to balance it.

I loved it a lot in room temperature, than when it was hot.
mango-sheera

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Friday, July 10, 2015

Dahi papdi chaat recipe | Indian Chaat recipes

Dahi-papdi-chaat-recipe
After I got a fresh pack of coriander leaves last weekend, I cleaned and kept it and thought I will grind green chutney and make some chaat. This Dahi papdi chaat is the first thing came to my mind. Myself and Vj love this chaat. Aj is not a fan of curd, so he never try any chaats like dahi vada or dahi puri. This chaat is easy when you plan it ahead. You can make papdi one day, chutneys one day in weekday free time and make a chaat time in the weekend with your family. Just like I did. Today I will make Aj Papdi chaat and this one for Vj.
dahi-papdi-chaat

Other chaat recipes that you may wish to check out:

Pani puri, Canapes chaat, Raj kachori, Bhel puri, Sev puri, Dahi puri, Dahi vada, Aloo channa chaat, ragda pattice


Dahi Papdi chaat recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time15 mins    |  Cook time: 30 mins for papdi, potato    Serves: 3

Ingredients

Click on each ingredient in bold letters for the respective recipes

Papdi – 18

Potato – 1, Boiled, cubed

Curd/ plain yogurt – 1 cup

Sugar – 2 tbsp

Salt – 1/4 tsp

Sev – As needed

Green chutney – As needed

Red chutney  - As needed

Red chilli powder – As needed

Chaat masala – As needed

Coriander leaves, chopped – 1/4 cup


Method

  1. Gather all the ingredients. Whisk curd, salt and sugar together smoothly.
  2. 1-whip
  3. In the serving plate, first arrange the papdis. Top with 2 cubes of potatoes on each papdi. Add a tbsp of sweetened curd over each. Add a dash of both green and red chutneys over it.
  4. 2-top
  5. Sprinkle red chilli, chaat masala a pinch each over. Top with a tsp of sev over it. Garnish with coriander leaves.
  6. 3-ready

Notes

    • You can add pomegranate over this.
    • I personally don’t prefer raw onion in any chaat that has curd in it. So if you like that, you can add finely chopped onions too.

Serve immediately, otherwise it will become soggy. After finish clicking, I obviously gobbled all thoseHee hee
dahi-papdi-chaat---1
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bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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