MALPUA

Ingredients :

Whole wheat flour - 1 cup

Sugar - 2 1/2 cups
Black pepper - 1/4 tsp
Fennel seeds - 1/4 tsp

Method of preparation :

• 1.Mix sugar in 1 cup of water and cook in a medium flame and dissolve completely.Cool it down .
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    • 2.Once cooled down, add crushed pepper , fennel seeds , wheat flour with little water and mix it well.
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        • 3.Heat ghee/oil in a kadai . Once hot , drop a ladle of the batter in oil and deep fry them till golden brown.
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            • 4.Serve immediately.
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              • • Recipe  : Tarladalal.

OATS MOONGDAL PONGAL

INGREDIENTS :

Oats - 1 cup

Green gram - 1/4 cup

Pepper -2 tsp

Cumin seeds - 2 tsp

Mustard - 1 tsp

Red Chillies - 2
Asafoetida - a pinch
Ginger - a small piece
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Soak green gram overnight .

2) Pressure moong gram for 3-4 whistles.

3) Once done , allow it to cool . Meanwhile , heat oil in a pan . Add mustard,cumin seeds,red chillies and pepper . When it splutters , add curry leaves.

4) Then , add chopped ginger and asafotida with salt .Add moong dal.
5) Boil oats in water till done.Finally add dal with it and mix it well.

Serve hot with sambar/chutney/kurma .

Chickpeas Salad

INGREDIENTS :

Boiled chickpeas - 1 cup

Cucumber - 1 cubed

Tomato - 1 cubed

Onion - 1 sliced

Salt to taste

Lemon juice  - 1 tsp

METHOD OF PREPARATION :

Mix the above said ingredients in a bowl well . Leave for a minute and serve .

Gavachi Kheer / Whole Wheat Kheer

INGREDIENTS :

Whole wheat - 1/2 cup(Soaked overnight and grinded coarsely )
Rice - 2 tbsps(soaked)
Jaggery - 250gms (dissolved syrup - 2.5 cups)
Ghee 
Cashews ,Cardamom powder - 1 tsp
Milk -  1 cup

METHOD OF PREPARATION :

1) Ghee roast grinded wheat and rice for few minutes till the flavour rules out.
2) Add jaggery syrup to it . Cook for few minutes .
3) Finally , mix milk and cardamom powder to it and serve with ghee roasted cashews.

Linking it with SNC  challenge

OATS SWEET CREPES

INGREDIENTS :

Oats - 1 cup (powdered) ..i used saffola oats.
Jaggery - 1 1/2 cup
Dosa batter - 2 ladles
Baking salt - 1/2 tsp

METHOD OF PREPARATION :

1) Mix the above ingredients to a smooth batter .
2) Heat dosa / aappam pan . Spread the batter , add a spoon of oil or ghee to its sides . Cover with  a lid for few minutes and then flip to its other side.
3) Cook till done . Serve hot .

A healthy crepes for Priya akka's Secretly cooking challenge ...Thank you Prathima for giving me two yummy ingredients Jaggery and Oats as secret ingredients.

SOYA BEANS PULIKULAMBU

INGREDIENTS:

Sambar onion - 1 cup

Garlic cloves - 1 cup

Red kidney beans/Soya beans - 150 gms/1 cup

Tomato - 1 (medium)

Tamarind - a big lemon size

Mustard,Jeera and Methi seeds - 1 tsp

Curry and coriander leaves

Coconut milk(tinned ) - 1/4 cup

Sambar Powder - 2 tsps

Asafoetida - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Heat oil in a pressure cooker.Add mustard,jeera and methi seeds.When it splutters,add onion,garlic and curry leaves.Fry till onion and garlic becomes tender

2)  Then add chopped tomato.wait till it forms thick gravy.Followed by adding beans to it .
3) Add thick tamarind extract and allow to boil in medium flame .

4) When it starts boiling ,add sambar powder ,coconut milk and salt .Cook  for 4 whistles and open the lid releasing the pressure . Cook in slow flame till the oil separates out and gravy thickens  .
5) Add asafoetida while boiling .Garnish with coriander leaves before removing from the flame.
Serve with Hot rice .

Oats Nuts Laddu

 

Tried this yummy laddoo from Priya's Space .Thank you for sharing a yummy recipe.

INGREDIENTS :

Oats - 1 cup 

Cashews,Badam,Pista - 15 nos

White Sesame seeds - 1 tbsp

Sugar-(i used 1 cup) as per your taste

Cardamom - 2

Milk - 1 tbsp

Ghee as per requirement

METHOD OF PREPARATION :

1. Dry roast oats for few minutes in slow flame and allow it to cool down.

2. Then ,dry roast the sesame seeds, cashew, pista, almonds and set aside to cool.

3. Grind finely the sugar and cardamom .

4. To it add the roasted oats, nuts and grind it.

5. Now add the melted ghee,milk to the grinded mixture and combine to form balls.

7. Store in an airtight container and serve .

Cabbage Fries

INGREDIENTS :

Cabbage ( grated) - 1 cup
Salt to taste
Chilli powder - 3 tsps
Besan Flour - 1/4 cup
Rice flour -  3 tsps
Asafoetida -  a pinch
Fried curry leaves - few

METHOD OF PREPARATION :

1) Mix besan and rice flour with salt.
2) Add chilli powder and asafoetida to it and mix it up well.
3) Add grated cabbage to it . Sprinkle little water to it and mix it up well .Cabbage nust be coated with flour .It mustn't be too watery .
4) Finally, deep fry them till golden brown . While serving mix it up with few fried curry leaves.

Pav Bhaji

INGREDIENTS :

Potatoes(2),Capsicum(1),Green peas(1 cup),Carrots(2)- 2 cups
Onion - 1
Tomatoes - 2 finely chopped
Turmeric powder-1 tsp
Chilli powder-1/2 tsp
Garam masala - 1/4 tsp
Pav bhaji masala -1 1/2 tbsp
Red Chillies - 6
Garlic - 6 cloves
Coriander leaves -few

METHOD OF PREPARATION :

For the bhaji:

1. Boil the Vegetables till they are soft. Drain out the excess water.Mash them a bit coarsely.
2. Heat the butter in a large pan,saute the onion for few minutes minutes. Then, add grinded red chillies and garlic paste .
3. Add the tomatoes and cook till the oil separates out.
4. Add the turmeric powder, chilli powder,Garam masala, pav bhaji masala and salt.
5. Finally , add the boiled and mashed vegetables with little of water.Cook for few minutes ,turn off the flame and garnish with coriander leaves and few finely chopped onions .

Serve hot bhaji with Butter toasted Pav buns...

PAASIPAYAR PAYASAM ( MOONG DAL KHEER)

Today, I am sharing one of the traditional payasam recipe of Tamilnadu, Paasiparuppu Payasam. This payasam is the most flavourful payasam. We never miss to prepare this on every special occasion in our family.

INGREDIENTS :

Pasiparuppu - 1 cup
Jaggery syrup - 2 cup
Milk -  1 cup
Ghee
Few dry fruits to garnish

METHOD OF PREPARATION :

1) Roast moong dal in a vessel with turmeric powder and a spoon of oil for 3 minutes. Ass sufficient water and cook it till it softens.Mash it well till soft and smooth.





2) Meanwhile ,Take 200gms of jaggery , dissolve in hot water and take 2 cups of jaggery syrup filtering the impurities.




3) Once dal is mashed well , mix milk and jaggery syrup to it and mix it up well . Cook in slow flame till  proper consistency .



4) Add a ladle of ghee with few ghee roasted dry fruits. Stir it up well and serve hot.

Potato Kurma

INGREDIENTS :

Potato - 150 gms
Chilli powder -  2 tsps
Coriander powder - 1 tsp
Salt to taste
Onion -  1 big finely sliced
Garam masala -  1tsp
Curry leaves

TO GRIND :

Green chillies - 2
Kuskus - 1 tsp
Fennel seeds - 1 tsp
Coconut - 3 pieces
Tomato - 1 small
Jeera - 1 tsp

METHOD OF PREPARATION :

1) Saute onion well in a pressure cooker with tbsp of oil .
2) Then add few curry leaves , followed by well cleaned and cubed potato to it .Saute for a minute.
3) Add the grinded masala to it with Chilli , coriander , garam masala powders with salt with little water.Mix it up well .Pressure cook for 3 whistles.  
4) Allow the steam to leave , open the lid and cook for few minutes in slow flame till the oil separates out.Garnish with corianader leaves.

Serve hot with Hot rice , Roti / Poori.

Semiya Paal Kesari - Aadi Velli Special

INGREDIENTS :

Roasted semiya - 1 cup
Sugar - 1 cup
Milk - 1/2 litreWater - sufficient .
Ghee

METHOD OF PREPARATION :

1) Ghee roast the semiya well for few minutes . Boil roasted semiya with milk , little water and sugar.Mix it up well and stir it up continuously to avoid lumps .Cook till semiya is well cooked in slow flame and comes out without sticking to the pan..
2) Add 1 ladle of ghee . Mix it up well . 
3) Garnish with roasted cashews.

KADHI GOLE (Maharastrian kadhi)

A yummy kadhi for SNC Challenge - july by Prerana. Thank you sharing a tempting recipe.

INGREDIENTS : 

Channa dal -1 small cup
Curd -- 2 cups
Salt to taste
Ginger - a small pinch
Green chillies - 3

Garlic cloves - 3

Asafoetida - 1 tsp

Besan flour - 2 tsps

Sugar - 2 tsps

Jeera - 1 tsp
Chilli powder - 3 tsps
Coriander powder - 2 tsps
Curry leaves
Mustard - 1 tsp
Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1. Soak dal for 6 hours and strain the water .Grind it coarsely with little Salt , ginger , green chillies ,garlic . Transfer it to a bowl and roll small balls of it.
2. Meanwhile in a pan,  beat well fresh curd with sufficient water to make buttermilk .Add turmeric powder,chilli powder ,salt and mix besan flour to it without lumps. 
3. Switch on the flame ,place the pan and bring it to boil.When it starts boiling , add dal balls one by one .When you drop a ball , give few minutes for it to reach up and then drop the other. 
4. Cook in slow flame , be careful buttermilk shouldnt curdle .
5. Finally temper it with mustard,jeera, finely chopped ginger and curry leaves.

Keluthi Meen Kuzhambu / Catfish curry

INGREDIENTS :

Fish - 1 kg

Pearl Onions - 1/2 cup
Jeera and Methi seeds - 1 tsp each
Pepper - 1/2 tsp

Red Chillies - 10 nos

Tamarind - a big lemon size(soak tamarind in water for 20 minutes and take thick tamarind juice/extract )

Chilli powder- 2 tsps
Fish masala powder - 4 tsps

Turmeric powder - 1 tsp

Salt to taste.

METHOD OF PREPARATION:

1) Grind onion , red chillies,coconut ,Jeera,Pepper and methi seeds with little water .

2) Mariante fish with turmeric powder and salt for few minutes.

3 )Heat oil in a kadai .Add grinded masala with chilli powder , fish masala powder and salt.

4) Then,add tamarind water and bring it to boil .
5) Finally, add marinated fish to it .Leave in slow flame till fish is fully cooked and the oil separates out .

Serve hot with Rice .

Fish Eggs Masala

INGREDIENTS : 

Fish eggs - 200gms
Pearl Onions - 1/2 cup finely sliced
Tomato - 2 medium
Curry leaves- few
Salt to taste
Ginger- garlic paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 2 tsps
Garam masala - 1/2 tsp
Grinded coconut - 3 tbsps

METHOD OF PREPARATION :

1) Heat oil in a pan . Saute onion well till transparent and tender.
2) Then , add sliced tomato and saute well .
3) Add ginger-garlic paste , salt , curry leaves and spice powders .
4) Meanwhile , clean and wash fish eggs well with little turmeric powder.
5) Once , onion mixture is ready , add eggs to it with grinded coconut and mix it up well.Cook till it turned out a dry curry like scrambles egg.

Vegetable Clear Soup

A yummy simple comfort soup for monsoon season for the 5 ingredients Challenge with TOMATO,CARROT,ANY KIND OF HERB,BUTTER AND ONION by Lakshmi Vimala .

INGREDIENTS :

Mixed Boiled Vegetables - 1 carrot , 1 tomato , 1 onion , 1 french beans 
(Boil the vegetables together and store the stock and keep aside)

Boiled tood dal stock - 1 cup
Curry leaves - few
Mint crushed - 1 tsp
Pepper powder - 1 tsp
Butter- 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Bring to boil the vegetable stock and dal stock together for few minutes .
2) Saute the vegetables in a tsp of butter and then boil it.Mix the boiled vegetables to the stock with salt and mint.
3) Stir it up well and bring it to boil , garnish with coriander leaves.

Serve hot with pepper powder.

Peanut Ginger Thogayal

A yummy spicy chutney with two secret ingredients ,Peanuts and Ginger given by Kalpana for Sshh Secretly Cooking Challenge event by Priya akka.

INGREDIENTS :

Ginger -  a small lemon size
Peanuts - 2 tbsps
Toor dal - 2 tbsps
Red Chillies - 3
Salt to taste
Coconut pieces - 6
Cabbage / Onion - 1/4 cup sliced
Mustard and Urat dal - 1 tsp each , Curry leaves - few for tadka.
Tomato - 1 small

METHOD OF PREPARATION :

1) Heat a spoon of oil . Once hot , roast peanuts well till done and keep it aside in a bowl.
2) Then , roast coconut pieces , ginger with red chillies and transfer it to the roast peanuts bowl.
3) Then , roast well the toor dal and add it to the roasted ingredients.
4) Then , saute cabbage and tomato together till done , well cooked for few minutes.
5) Allow them to cool down completely.
6) Finally , blend them in a mixer with very little water and temper it with mustard,urat dal and curry leaves.

Serve with Dosa , Idly or Rice.

SAKKARAI PAAL PONGAL

Aadi festival is celebrated for the birth of the tamil month of Aadi (July - August)
This festival is special for various forms of Amman(Godess Durga). Sundays, Tuesdays and Fridays of this month are considered very auspicious.For this year's, first aadi velli , a traditional neivaidhyam for amman.

SAKKARAI PAAL PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as your wish --i used 200 gms
Milk-1/2 litreCashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal with little water and milk.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery in hot water and filter the impurities .
4) Once the water in rice pot is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .

BABY POTATO FRY

INGREDIENTS :

Baby potatoes - 100 gms
Turmeric powder - 1 tsp

To powder : 

1 tsp Jeera/Cumin seeds
1 tsp pepper 
6 Dried Red Chillies
3 Garlic cloves
1/4 tsp Fennel seeds

Salt to taste

METHOD OF PREPARATION :

1 ) Heat oil in a wok . Saute well peeled potatoes for few minutes.
2) Then add the grounded powder with salt and turmeric powder.
3) Simmer to slow flame and cover with a lid for few minutes. Then , cook them in the open wok.. Stir it up for every 3 minutes till done.

Serve hot with Rice.

CABBAGE PAKODA

INGREDIENTS : 

Besan flour - 1 cup

Cabbage chopped - 1/2 cup

Chilli powder - 2 tbsps

Ginger - a small piece finely sliced

Onion- 1 finely chopped

Salt to taste

Asafoetida- 1 tsp 

METHOD OF PREPARATION : 

1) Mix all the said ingredients with little water a bit coarsely .

2) Heat oil in a kadai . Once hot , drop a spoon of batter and fry till golden brown .

Serve hot .

SEMIYA BIRIYANI

Ingredients :

Semiya/Vermicilli - 200 gms (Roasted or plain)

Onion (big)    -   1 medium
Tomatoes        -   1 medium
Green chillies    -   3
Coriander leaves   -   1 handful finely chopped
Curd       -   1/2 tsp
Ginger        -    a small piece
Garlic        -   8 cloves
Curry masala   powder -  3 tsps
Chilli powder    -   2 tsps
Coriander powder    -   2 tsp
Turmeric powder    -   1 tsp
Ghee sufficient
Salt to taste
Cardamom   - 2
Cloves        -  2
Cinnamon  sticks - 3

Brinji leaf - 1

Fennel seeds powder - 1 tsp

Veggies(Carrot, capsicum, sweet corn, potato ) - 1/2 cup

Anasi poo - 2

METHOD OF PREPARATION :

1 ) Heat a tsp of oil in a kadai .Roast plain semiya well till golden brown and leave it aside.Then, a tsp of ghee in the same kadai, Add whole spices till the flavour rules out .Followed by sliced onion and fry till transparent.

2) Add chopped tomato and fry till it mixes well with onion.
3) Add ginger  garlic paste and bay leaves.
4) Then add all the spice powders and salt. Add sliced veggies,cover with a lid and cook for 5-10 minutes .Add sufficient water to it and bring it to boil.
5)  Finally add semiya in it and stir it up well .Cover with a lid and cook till done.Garnish with coriander leaves.

Serve hot.

Linking it with Sapana'a  Down through the memory lane event, started by gayathri.

RAW BANANA PEPPER FRY

INGREDIENTS :

Raw banana - 2 big
Pepper powder - 1 tsp
Jeera Powder - 1 tsp
Red Chillies - 2
Mustard - 1 tsp
Salt to taste
Onion - 1 finely chopped
Urat dal - 1 tsp
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a kadai . Once hot , add mustard and urat dal . When they splutter , add onion and saute till tender.
2.Add red chillies and saute for a minute.
3. Then add finely cubed raw banana , sprinkle little water and cover with a lid.Cook in slow flame till done.
4. Finally , add all the spice powders and mix it up well .Stir fry it till done .

Serve hot with Rice .

Spinach Barley Pulao

INGREDIENTS :

Barley - 50 gms
Spinach - 1 bunch

Onion - 1

Green Chillies - 2

Ginger - garlic paste - 1 tsp

Fennel Seeds - 1 tsp

Cinnamon - 2

Cloves - 1

Salt to taste

Chilli powder - 1 tspGaram masala powder -- 1 tsp

Turmeric powder -- 1 tsp

Coriander leaves

To grind :

Spinach , Fennel seeds,Cinnamon ,Cloves and Coriander seeds

METHOD OF PREPARATION :

1 ) Cook barley in a pressure cooker with water for 5-6 whistles or till done . 

2) Meanwhile , heat oil in a pan .Add chopped onion and saute till transparent.

3) Add ginger garlic paste and grinded masala with all the spice powders and salt.

4) Finally ,mix cooked barley to it well.Once done remove from the flame.

Serve hot.

Linking it with SShhh Secretly cooking challenge by Priya akka . This month am paired with Veena akka , who gave me barley and spinach as secret ingredients. Thank you akka for the yummy ingredients.