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Wow delicious raw mango curry❤

Wow yummy and healthy beet root poriyal❤

Ingredients - 1. One medium sized green, raw mango🌟 (not which ripens into a fruit). Grate with the skin ( it makes approximately half a cup ). 2. 4-5 tbsps of oil 3. One tbsp each of channa dal and urad dal and 2 red chillies broken into pieces 4. Salt to taste 5. Mustard seeds for tempering 6. Turmeric powder 7. Hing 8. Groundnuts- half a cup ( adjustable) 9. Curry leaves one sprig 10. 🌟 Cooked and cooled rice of 1.5 to 2 cups 11. Grated coconut 3-4 tbsps Method 1. In a wok, to heated oil, add groundnuts and saute. Remove from the wok when it turns golden pink🌟. 2. Heat oil and add chana dal and saute. Then, add urad dal when chanadal is changing its rawness a-bit and add broken red chillies, salt, turmeric powder and hing(asafoetida), saute. 3. Make tempering of mustard seeds and curry leaves in another wok. 4. To the cooked and cooled rice, add the tempering of both kinds. 5. Add grated mango to this and mix. 6. Add 4 tbsps of grated coconut and mix well Enjoy!

Excellent recipe. I don't use tomatoes. They may add color, however not much to the taste. This was (is) my mother's recipe. 😊

Ingredients: 1. Oil 2 tbsps 2. Mustardseeds 1 tsp 3. Chanadal and uraddal 1 tbsp each 4. Turmeric powder 1 tsp 5. Salt to taste 6. Dry Redchillies broken 2 7. Hing a pinch 8. Curry leaves a sprig 9. Grated coconut 4-5 tbsps 10. 2 big Beetroots peeled and diced Method: 1. Make tempering by heating oil 2. Add mustard, allow it to splutter 3. Add chanadal, saute, add uraddal, saute until slightly crisp and add broken Red chillies, saute. 4. Add hing, salt, turmeric powder and curry leaves (cumin and peanuts soon after adding dals - if adding) 4. Add cooked and salted beetroot, mix well and cover the lid. Let it cook for 3-4 mins 5. Add grated coconut and mix well. (grated coconut can be added while tempering or at the end) Ready to serve! ⭐Cumin 1tsp optional 🥜 2 -4 tbsp dry peanuts optional

1. Soak horsegram in lukewarm water overnight/10 hours atleast after rinsing a few times. 2. Pressure cook with enough water. The cooked gram should split when pressed gently. Save some protein-rich water after cooking. 3. In a pan, add the lentils water, salt to taste, rasam powder and turmeric powder. Mix well and let it boil. 4. In another pan, saute coriander leaves, coconut pieces and diced tomatoes to remove any rawness. 5. Add a big spoonful of cooked gram to the mixture and grind to make a paste. 6. Add tamarind paste/juice and curry leaves. Let it boil. 7. Add cooked gram and ground paste to the rasam. Bring to a boil. 8. Give tempering of mustard seeds, hing and curry leaves. Enjoy!

1. Soaked and Cooked horsegram (cooked with salt) in a big cup / of 250 gms 2. Garlic cloves 2.Onions 🧅 2 medium sized 3. Coriander leaves 4. Curry leaves 1 sprig 5. Tomatoes 2 6. Turmeric powder 1 tsp 7. Salt to taste 8. Rasam powder 9. Tamarind paste 10. Oil for tempering without hing. 1. In a teaspoon oil saute 3-4 garlic cloves ( you can add more too ) for two minutes 2. Add chopped onions and saute and add salt 3. Add chopped coriander leaves and diced tomatoes, saute 4. Add turmeric powder and mix well and allow the mixture to cool 5. Grind everything into a fine paste 6. Into a pan add **cooked horse gram/ hurulikaalu and it's water add rasam powder, needed salt and BOIL. 7. ADD tamarind paste and boil well with a sprig of curry leaves till the rawness is removed 8. Give Tempering **without hing/ asafoetida Enjoy!

Ridge Gourd - 2 Onion - 2 medium Tomato - 2 Peanuts - 1/4th cup White sesame seeds - 2 tbsps Oil - 2 tbsps Coriander powder - 1 tsp Cumin powder - 1 tsp Red chilli powder - 1 tsp Salt to taste Dry mango powder / Amchur powder - 1/2 tsp (adjustable) Garam masala - 1/2 tsp Tomato puree - 1.5 cups from 4 tomatoes Water Grated ginger of 1 inch 1. Roast 1/4 cup of peanuts and 2 tbsps of white sesame seeds. Cool them with some salt. Grind into a little coarse powder. 2. Peel Ridgegourd and dice them into cubes 2. Chop onions and tomatoes. Make tomato puree with 4 other tomatoes. 3. Add 2 tbsp of oil and add chopped onions. Saute till whitish pink. Add grated ginger abd saute well. 4. Add chopped tomatoes, saute till the pieces turn soft and cooked. 5. Add coriander powder, cumin powder, Red chilli powder and salt, mix well and close the lid. 6. Add diced ridge gourd and salt if needed and add water to cook the ridge gourd. Add tomato puree and mix. 7. Add the roasted and powdered peanuts and white sesame seeds 8. Mix well and cook for 5 minutes 9. Add dry mango powder/ amchur powder and garam masala, cook for another 2-3 minutes 10. Garnish with coriander leaves and serve with rice/chapati!

Horsegram is Alasande kaalu alva ???

1. Soak horsegram in lukewarm water overnight/10 hours atleast after rinsing a few times. 2. Pressure cook with enough water. The cooked gram should split when pressed gently. Save some protein-rich water after cooking. 3. In a pan, add the lentils water, salt to taste, rasam powder and turmeric powder. Mix well and let it boil. 4. In another pan, saute coriander leaves, coconut pieces and diced tomatoes to remove any rawness. 5. Add a big spoonful of cooked gram to the mixture and grind to make a paste. 6. Add tamarind paste/juice and curry leaves. Let it boil. 7. Add cooked gram and ground paste to the rasam. Bring to a boil. 8. Give tempering of mustard seeds, hing and curry leaves. Enjoy!

Rice of 1 cup (cook with less water to have grainy texture). Spread cooked rice in a wide mouthed vessel to cool. Capsicum of medium size - 2 Onion of medium size - 2 Chana dal - 1 tsp Urad dal - 1 tsp Red chillies - 2 Groundnuts - 1/4 cup Turmeric powder - 1/4 tsp Hing - a pinch Salt to taste Curry leaves - a sprig 1. Heat 4 tbsp oil and add ground nuts, saute, remove them when the nuts turn golden brown and seem to be crisp. Remove from the wok. 2. Now, add mustard, let it splutter 3. Add chanadal saute, add uraddal and allow them to change their colour to golden yellow. 4. Add turmeric powder, hing and salt and add curry leaves, saute 5. Add chopped onion and saute till it turns a little translucent and a little whitish 6. Add chopped capsicum, saute 7. Add the completely cooled, grainy but cooked rice and mix gently to mix everything well. Saute. Cover the dish for couple minutes by randomly mixing the mixture upside down 8. Add roasted peanuts and saute 9. Add juice of half a 🍋 lemon, chopped coriander leaves and mix. Serve hot! ❤It goes well with URAD DAL papad🌟🌟 and you should give a try 😀 Let us know how did you like it with papad 😀😀

Version 1 🌟 1. Whisk the curd and add water to dilute 2. Give Tempering of mustard, chopped garlic ( **OPTIONAL), chopped ginger, chopped green chillies, chopped coriander leaves and chopped curry leaves 3. Add a pinch of hing, if GARLIC is not added. 🌟Without garlic, you can make this ❤❤ during festivals ❤❤ too !! Version 2🌟 1. Curd of your choice and measurement. Churn/ whisk curd with water 2. Add powdered, roasted cumin, some jaggery powder to taste (**OPTIONAL) and a couple pinches of dry mango powder / amchur powder + dry ginger powder mixture. 3. Add salt to taste and serve ! You can refrigerate and use the cold spiced buttermilk too!!

Ingredients : 🌟1 measure chiroti rava 3/4 measure all purpose flour OR 🌟1 Measure APF and 3/4 measure chiroti rava Both measures work well in making a pliable dough. Those who prefer more of Rava / fine sooji, can opt for that proportion For the filling 1/2 of dry coconut grated with the skin ( optional) 1 cup of crystal sugar made into powder A pinch of NUTMEG POWDER 1/4 tsp cardamom powder. Mix everything thoroughly. Method 1. Measure Rava and APF and add them to a fairly big vessel. Sieve the mixture. 2. Add a pinch of salt and 3. 1/4 tsp turmeric powder Mix well 4. Heat 5 tbsps of oil or ghee to the smoking point and pour over the mixture. When you pour, small bubbles get formed on the mixture of Rava and APF mixture. Mix well 5. Allow it to rest for atleast an hour 6. Add water slowly over it. you should make the dough of chapati dough consistency. 🌟Knead knead and knead and allow it rest for 20 minutes. More you knead better will be the consistency of the outer covering. 7. Make small balls and roll out flat of a size of a poori 8. Add the mixture of kopra/ dry coconut and powdered sugar mixture 9. Seal and gently roll out into a little thicker obbattu and roast on a hot skillet and smear with a drop of ghee and cook till brown spots appear and smell aromatic. Allow them to cool completely before storing!

Recipe: Serves 8 Doddapatre / Ajwain leaves - 1 big bowl Oil - 1 tbsp Jeera seeds - 1 tbsp Green chillies - 2 Ginger -1 piece Coriander - Handful Coconut pieces - 1/2 cup Curry leaves Water - 1/4th cup Peppercorn - 4-5 Salt to taste Yogurt/curd - 2 cups Temper with: Oil Mustard seeds - 1tsp Red chillies - 3-4 Pinch of hing Method: Add oil in a pan and roast jeera seeds until aromatic. Add green chillies, ginger, coriander and coconut pieces. Sauté for 1-2 mins and add curry leaves. Add doddapatre leaves and sauté until the leaves wilt. Cool the mixture completely before grinding. To make the paste: Add the cooled mixture, water, peppercorns and salt to taste. Grind into a smooth paste. Add the paste to a mixing bowl, add yogurt and mix well. Temper and serve with hot rice!

Will the oil be sufficient?

1:1/4 OR 1:1/6 ratio of Rice and Moong Dal 2 or 3 small cubes of Jaggery (adjustable) 2 or 4 tbsps of Ghee / Neutral flavoured plant based oil Milk / Plant based milk (VEGAN) Milk cream / Nut butter ( VEGAN) Pinch of Saffron dissolved in milk 1/4 tsp Cardamom powder 1. Lightly roast moong dal till it becomes hot( don't overroast to get the change in the colour) to this now add rice to roast to make it look whitish and hot. 2. Cook this mixture as you cook rice, by adding 1/4 tsp turmeric powder in a pressure cooker ( ** you can cook completely with MILK / Plant based milk too) 3. In the meantime, make jaggery syrup and filter and let it boil for couple minutes to reach the honey- consistency.🍯 4. To the thick honey- consistency jaggery syrup, add the cooked rice moongdal mixture and saute well 5. Add more milk / cream/ plant based butter as much as you want 6. Fry broken cashews and raisins in 2 or 3 tbsps of ghee/ plant based neutral flavoured oil 7. You can add more ghee / olive oil if you prefer to make it more smooth and shiny 8. Add saffron milk and cardamom powder. Saute well and turn off the heat.

Oil - 2 tsps Coriander seeds - ½ cup Chana dal - ¼ cup Urad dal - ¼ cup Byadagi chillies - 10 Guntur chillies - 5 Asafoetida - 1/8 tsp Cinnamon - 1 inch stick Jaipatre /mace - ¼ piece Cloves - 6 Nutmeg powder - ¼ tsp Cardamom / Elaichi - 5 Poppy seeds / Gasgase - 1 tbsp Dried coconut / Copra - 1 lime sized (optional) Turmeric - ¼ tsp 🌟Note: You can add roasted dried coconut while making this powder. We usually add it just before making vangibath as the powder sometimes changes its aroma over time when powdered together beforehand. 🌿In a heated wok, dry roast coriander seeds, chana dal and urad dal separately until slightly brown and aromatic on a very low flame. 🌿Spread it on a plate and let it cool each time 🌶With 1 tsp oil, roast red chillies and spices separately, adding them one by one on a low flame. 🌶Add asafoestida to the heated pan and sauté for a few seconds. Transfer to the plate. ✨Also sauté cardamom and poppy seeds for a few seconds. ✨Add turmeric powder directly over the warm mixture in the plate and mix gently. 🥥Spread it and let it cool completely before grinding. 🥥Make sure to grind it in a dry jar to make a fine powder. Store in an air-tight container!

🍚Rice - 1 cup 🥥Fresh coconut - ½ 🫛Surti Papdi / Avarekai / Hyacinth Beans - 2 cups 💧Water - for grinding 🧂Salt to taste Soak 1 cup rice in water for around 6 hours. Strain and grind it into a smooth batter with ½ a fresh coconut and some water. Add salt to taste. Mix well Let the batter rest for 30 minutes. Cook the beans with salt in a pressure cooker for 6-7 whistles. To the rested batter, add the beans and mix well. Using the prepared batter, make golden brown dosas and enjoy! 🌟Note: The consistency of the batter should be of idli consistency. After adding salted cooked beans, check for the pourable consistency. Don’t allow the batter to rest and get fermented as it tastes sour.

🍚Rice - 1 cup 🥥Fresh coconut - 3/4 cup 🫛Green peas cooked with salt - 2 and 1/2 cups ( can be mashed to halve a bit ) 💧Coconut water - for grinding Grated coconut - 1/2 cup (optional) 🧂Salt to taste Soak 1 cup rice in water for around 6 hours. Strain and grind it into a smooth batter with 1½ fresh coconut and some water. Add salt to taste. Mix well let the batter rest for 30 minutes. Cook the peas with salt in a pressure cooker for 6-7 whistles. To the rested batter, add the peas and mix well. 🌟🌟For Tempering to a spoon of oil add mustard seeds , hing, curry leaves, chopped green chillies and add to the batter and mix well. 🌟Using the prepared batter, make golden brown dosas and enjoy! Note: The consistency of the batter should be of idli consistency. After adding salted cooked peas (🌟1/2 cup grated coconut optional), check for the pourable consistency. Don't allow the batter to rest and get fermented as it tastes sour

Groundnut : Aval - 1 : 5 Oil - 7 tbsps Mustard seeds - 1 tsp Hing / Asafoetida - a pinch Curry leaves - a sprig Salt - 1/4th tsp Turmeric - 1 tsp Rasam powder - 1/4th tsp . . Ground nut : Very thin aval in the ratio of One : Five 1. To 1 tablespoon of heated oil add ground nut and saute till golden pinkish and remove from the wok and keep aside. 2. To 6 tbsps of oil, add 1 tsp of mustard seeds and allow it to splutter. 3. Now add a sprig of curry leaves and 1/4 tsp rasam powder and 1/4 tsp powdered salt and a pinch of hing 4. Saute till the curry leaves turn crisp and ensure that the mixture doesn't get burnt. 5. Add the cleaned thin poha and groundnut roasted in oil, mix well. Allow the mixture to cool well before storing in an air-tight container This healthy, gluten free, vegan, dry, moderately spiced Poha and groundnuts mixture gets loosely packed and occupies larger space in a pan / container. 🌟Do not Microwave the poha mixture, as poha shrinks in size. 🌟Note: 1.You can use relatively thin poha if you don't get paper-thin ones. 2. You can use both broken cashews and groundnuts of the proportion you like Share it with your friends and family!

This soothing dish is prefect for the winter season as well as when one has cold & cough or is feeling under the weather. Note- For a change, you can roast 1 tsp of coriander seeds and add with the other spices and lentils and make powder What we have shown makes a small batch of this powder. Also, in the market, there are two kinds of pepper. One gives that nice pungent sharp spiciness. Whereas the other, after the preparation tastes a little bitter. Possibly this is because of tender corns mixed with the ripe ones. Identifying pepper corns is difficult. . . Method 1⃣: Porchatambd Pudi - 2 tbsps Ghee - 1 tsp Urad dal - 1 tsp Hing - a pinch Water - 2-3 cups Few curry leaves Salt to taste Lime juice - ½ tbsp *Dissolve 2 tbsps of the pepper rasam powder in some water to prevent any lump formation. * Heat ghee, add urad dal and let it turn aromatic. *Now add a pinch of hing and a sprig of curry leaves. Switch off the flame. * Add 2-3 cups of water and allow it to boil. *Add the dissolved mixture and salt to taste by keeping the flame very low. *You can add some more water if you wish. * Boil for 10 minutes. * Switch off the flame, add lemon juice and mix well. Enjoy! . . Method 2⃣: Cooked toor dal - 2 cups Porchatambd Pudi - 2 tbsps Ghee - 1 tsp Urad dal - 1 tsp Hing - a pinch Water - 2 cups Few curry leaves Salt to taste Lime juice - ½ tbsp *Dissolve 2 tbsps of the pepper rasam powder in a little water to make it a runny paste. * Dissolve a pinch of hing in water and keep aside. * Into a cooktop pan, add 2 cups of cooked toor dal and 2 cups of water and boil for 2-3 minutes. * Add the paste, salt and curry leaves and boil for 2-3 minutes. * Add hing dissolved in water and boil for a few seconds. *In ghee, sauté urad dal until aromatic. Add to the cooktop pan and it is ready to serve! Optional - Switch off the flame, add lemon juice and mix well. Note- adding hing water can also be done just before serving for an intense hing flavour!

Serves 6 ( 🌟you can divide and use it twice, if you want the rasam to be milder) *2 tsp oil to roast the spices *1/3 measure of coriander seeds *1 tbsp cumin seeds *1 tsp pepper corns ( **adjustable as per the tolerance to the spice level) *3-4 red chillies ( **adjustable) *1/4 tsp hing *1/2 tsp turmeric powder *1 cup freshly grated coconut ( not copra or dry coconut) *Roast all the spices till you get the aroma. *To begin with roast coriander seeds till it starts smelling not- raw, *Now, add jeera saute. *Then, add pepper till everything changes the colour and emits good spicy aroma. *Add chillies and saute well. *Add hing and saute ( 🌟addition of more hing dissolved in water after boiling the rasam too ) *After pouring everything onto a flat plate to allow the mixture to cool, add turmeric powder and cover that with the hot mixture. Preparation of the rasam using the above powder * Grind the mixture with coconut into a fine paste and make rasam by adding 4-6 ladles of cooked and mashed Toordal with 3 - 4 cups of water, salt and a fresh sprig of curry leaves. * Boil for 5 minutes and serve hot. Note -With more peppercorns and chillies, more cooked Toordal should be added. You can adjust the consistency as per your requirement. If made in bigger proportion, once cooled, store in an airtight container and grind with grated coconut as and when needed.

Serves 4 Potatoes - 4 Oil - 2 tbsps Mustard seeds - ½ tsp Chana dal - 1 tbsp Urad dal - 1 tbsp Hing - a pinch Red chillies - 3-4 (adjustable) Few curry leaves Turmeric - ½ tsp Salt to taste 🥔Cut potatoes into thin uniform pieces. Soak in water to prevent it from changing colour after cutting each one. 🫘In a cooktop pan, add oil and mustard seeds. Once the mustard seeds splutter, add urd dal, chana dal and hing. Sauté until slightly golden brown and aromatic. 🧂Add turmeric and salt. Mix well. 🌿Add curry leaves and fry well. 🌶Now, add halved red chillies and sauté well. 🥔Add chopped potatoes and mix well but with a gentle hand. 🍲Sauté until the potatoes are fully cooked. ✨Ready to serve with rice or roti! Enjoy!

Serves 4 Oil - 2-3 tbsps Mustard seeds - 1 tsp Hing/Asafoetida - a pinch Chana dal - 1 tbsp Urad dal - 1 tbsp Chopped green chillies - 4-5 (adjustable) Finely chopped carrot - 1 Finely chopped potato - 1 Finely chopped capsicum - ½ Turmeric - ½ tsp Roasted vermicelli - 1 cup Grated coconut - ½ cup Water - 3-4 cups Salt to taste Chopped coriander Lemon juice - 1 tbsp In a heated wok, add oil, mustard seeds and asafoetida. Add chana dal and urad dal, sauté until golden brown and aromatic. Add chopped green chillies, carrot and potato one after the other. Add some salt while the carrot and potato are cooking. Cover with a lid and let it cook for about 3 mins. Now add chopped capsicum, turmeric and sauté well for 1 minute. Add roasted vermicelli and mix well. Add water, chopped coriander, salt and grated coconut. Mix well, cover with a lid and let it cook for 5-6 mins or until the water evaporates. Mix well, add lemon juice ( optional ) and serve hot with pickle!

Serves 6 Oil - 2 tbsps Mustard seeds - 1 tsp Hing/Asafoetida - a pinch (optional) Urad dal - ½ tbsp Chana dal - ½ tbsp Green chillies (finely chopped) / Dried red chillies - 3 (adjustable) Grated ginger - ½ tbsp (optional) Chiiroti rava / fine semolina - 1 ¼ cups Medium rava - ¼ cup Water - enough to cover the rava mixture + a little more than that Cooked avarekai with salt- 1 cup Few curry leaves Salt to taste Grated coconut - 1 tbsp (optional & adjustable) Chopped coriander leaves - 1 tbsp (optional) 🫘Cook avarekai with salt in a pressure cooker for 5-6 whistles 🫘In a thick bottomed cooktop pan, add oil and mustard seeds. Once the mustard seeds splutter, add hing, urad dal and chana dal. Saute until the dals are slightly golden brown and aromatic. 🫘Add chopped green chillies and grated ginger. Saute well. 🫘Add semolina/rava and roast until slightly aromatic for 3-4 minutes on a low flame. 🫘Now, add water, cooked avarekai and curry leaves. Mix well and make sure there are no lumps. 🫘Add salt. Mix and cover with a lid. Let it cook for 8-10 minutes. 🫘Add grated coconut and let it cook covered for 5-6 minutes. 🫘Add chopped coriander, mix well and the dish is ready! Note: At times, we add hing dissolved in water to the dish at the end, mix well and serve!

Chiroti Rava / Fine Semolina - ½ cup Maida / All-purpose flour - ½ cup Sugar - ½ - 3/4th cup (adjustable) Water - 1/3rd cup Hot Oil/Ghee - 3 tbsps Cardamom powder - 1/2 tsp 🪔In a bowl, add sugar and room temperature water. Mix well. Let the sugar dissolve in water completely. 🪔In a mixing bowl, add equal amounts of semolina and all-purpose flour. Mix well. 🪔Add cardamom powder. 🪔Add 3 tbsps of hot oil/ghee to the mixture. When you pour the oil, you should see the bubbles on the dry mixture. Mix well. 🪔The consistency of the mixture should be such that you are able to hold a fistful of it intact. 🪔Now, mix the sugar syrup in parts to the prepared mixture. Combine it well until it forms a dough of pliable consistency (like chapati dough). Once it has reached that consistency, do not add more sugar syrup! Let it rest for at least 20 minutes. 🪔Divide the dough into portions and roll it out like a roti/chapati with the help of some all-purpose flour for dusting on the rolling surface. 🪔Roll it out slightly thicker than a chapati as it will give that crispy yet melt-in-the-mouth texture. 🪔Using a roller/knife/cookie cutter, cut it into desired shapes of diamond, square,rectangle, etc. 🪔Fry them until slightly golden brown. It gets darker while cooling later. If removed too quickly, it does not become crisp. 🪔Allow it to cool and store! 🪔Enjoy! Tip : If you are preparing proportionately a larger quantity of the dry mixture, divide the mixture into portions and make the dough as and when required. Making the dough at once and making it rest for longer duration will spoil the texture.

It tastes like jaggery peda offered in temples as bhog/naivedyam. Cooking consumes time. Slow cooking on low flame enhances the flavour and imparts the taste and texture. . . 3/4 cup - Paneer 1cup + 1/2 cup - Milkpowder 1 cup - Jaggery Cardamom fine powder - 1/2 tsp Saffron in a 2 tbsp of milk 2-3 tbsps - Ghee ( you can add a couple more spoons, if you want) Pulse paneer blocks ( pulse into a little coarse mixture and not into a fine paste) and take out from the grinder container ( *you can grate paneer if you wish to do so) Into the container add 2 tbsps of jaggery powder and 1 cup of milk powder and mix but don't use the pulse on the grinder Now, add coarse paneer into the container and mix with a spatula Into the pan add jaggery and a little water. Let the jaggery completely melt and form small bubbles. Add cardamom powder. When it starts thickening a little, add the above paneer milkpowder mixture and start blending with the melted jaggery Let the mixture thicken well. Add kesar milk. Saute well. Add ghee in drops and don't pour. When you can roll the mixture into a soft ball between the fingers, transfer onto a tray. Slice or shape them into balls or design on the top with a seal-impression ❤ You can roll the burfi/peda on powdered sugar or dessicated coconut ❤❤

🧈Ghee - 2 tbsps 🍚Rice - 1/3rd cup / 80 gms 🫙Sugar - ½ cup / 125 gms (adjustable) 🥛Milk - 3-4 cups (for a creamier taste use 4 cups and boil well) Cardamom powder - 1 tsp Saffron - few strands For tempering: Ghee Broken cashews - Handful Raisins - Handful 🍚In a cooktop pan, add ghee and rice to it. Sauté the rice in ghee until white, slightly golden brown as well as aromatic. 🥛Add milk and keep stirring until the rice is fully cooked. It takes 10-12 minutes to boil and completely cook. Add more milk as needed. ✨Check if it is cooked by pressing a grain of rice between your fingers. 🍯Once the rice is cooked, add sugar and mix well. Keep stirring not to let the sugar burn. 🍚Add cardamom powder and saffron strands soaked in warm milk. 🥛Mix well and let it boil for 4-5 minutes. The more it boils, thicker it gets and richer the taste. ✨Temper with cashews and raisins sautéed in ghee. 🪔The dish is now ready!

How to make Mysore Pak - version 1 ( with less ghee) Ingredients One measure each of gram flour/ besan, sugar, melted ghee and 3/ 4 measure of water or a little less. Method- 1. Prepare the tray greased for pouring the Mysore Pak later. 2. Dry roast besan till aromatic and changes its colour. Add a tbsp of melted ghee to enhance the aroma and to prevent the flour from forming big lumps. 3. Add sugar and water and allow the sugar to dissolve completely. Keep checking for the string consistency by dropping from the flat flip- turner. Another way of checking is to get a sugar string between the fingers. 4. Add a tbsp of roasted flour, blend and then add all the remaining flour 5. Blend constantly so as to break the tiny lumps if any and to blend well with the syrup 6. Keep adding melted ghee two tbsps at a time till the mixture keeps absorbing. 7. After a while, when you feel that the time taken for the absorption is getting prolonged, quickly pour the mixture into the greased mould. 8. Wait till it cools a little, but still warm to touch. 9. Make squares using a knife 9. Flip on a plate by overturning the mould 10.Remove the mould by tapping 11. Again flip on another plate to have the cubes of the delicacy undisturbed 12. Store only after cooling thoroughly Note.- *You can add a few more tbsps of ghee if you want more greasy Mysore Pak. * If you want your Mysore Pak to be a little too sweet add half measure of sugar more. *Don't fret, if the mixture doesn't show any visible bubbles during the process and if the mixture doesn't release ghee by the end (before pouring into the mould) as it is generally told while pouring into the mould. Happy Navaratri and happy preparation! 🌺

Foxtail millet - 1 cup Kalsakkare / Rock Sugar / Misri - ½ cup pieces Cardamom - 4 Cloves - 2 Honey - 2 tbsps Broken cashews and raisins - Handful Ghee - 1 tsp In a pan, dry roast foxtail millet for 5-6 mins, until it is aromatic and slightly reddish-brown. Spread on a plate and keep aside to cool a bit. In 1 tsp ghee, sauté cashews and raisins until cashews are slightly golden brown and raisins are plump. In a grinder jar, add rock sugar pieces, cloves, cardamom and roasted foxtail millet. Grind into a fine powder. In a mixing bowl, add the powdered mixture, sautéed dry fruits and 1 tbsp honey. Mix well to get a crumbly mixture. Add 1 more tbsp of honey and mix well. The mixture can now be served as is, or can be shaped into balls! Enjoy!

Spices to marinate tofu with: Turmeric - ½ tsp Salt to taste Dry mango powder - 1/4th tsp Kasuri Methi - 1 tsp Garam Masala - 1/4th tsp Dry Ginger powder - a pinch Red chilli powder - 1 tsp Black pepper powder - 1/4th tsp Cumin powder - 1/4th tsp Curd - 1/2 cup Cornflour - 1tbsp Chopped garlic - 1 tsp (adjustable) Chopped basil leaves- 1 tbsp Chopped capsicum - ½ Chopped onion - ½ Honey - 1 tbsp ✨Wrap a block of tofu with a kitchen towel and place a weight on it for about 1 hour to remove the excess moisture in it before marinating. Cut into cubes. ✨In a mixing bowl, marinate the cubes of tofu with the above-mentioned spices for 30-40 mins. ✨Add cornflour and mix well. ✨In a cooktop pan, add oil, marinated cubes of tofu and sauté for 1-2 mins. ✨Add chopped capsicum and onion to the pan, sauté well. ✨Mix in chopped garlic, chopped basil leaves and salt to taste. 🍯Drizzle some honey over it and garnish with basil leaves! Serve with chilli oil or green chutney!

Banana - Sapota/Chikoo Thick Shake without ice cream or ice!🍨 Combining these two fruits makes it a healthy, nutritious and energetic drink! It is super easy and quick to make! . . Banana - medium sized - 4 Chikoo/Sapota - 1 Vanilla essence - 1/2 tsp Sugar - as per taste since both fruits contain some sugar Milk - 100 ml ( adjustable as per thickness required) Chocolate sauce - optional In a blender jar, add the chopped fruits, vanilla essence, sugar and some milk. Blend. As per thickness required, add some more milk. Blend well. Optional - Swirl and add chocolate sauce along the sides of the glass. Enjoy the thick shake!🥤 You may use coconut milk / crushed ice instead of milk.

Try my grandmother's Iyengar Pepper Rasam Powder also known as Porchatambd Pudi ( Porach=Spices roasted in a drop of oil , Chatambd=Rasam ). This is also called winter pepper rasam powder! Here, we have dry roasted the spices, but, you can choose to roast each spice with a drop of oil. Rasam using this pudi, is made almost everyday during winter. This is one of the most easy rasams which doesn't require either the tamarind juice or tomatoes! When we were young, our grandparents would religiously make this rasam during the night times. Lentils with pepper adds to the thickness and taste when prepared with toordal or with plain water. Pepper generates heat while cumin seeds balances it. Making of the rasam with this pudi, is coming up next! . . Chana dal / Bengal gram - 1 cup Urad dal - 3/4th cup Black peppercorn - ½ cup (adjustable) Byadagi chillies - 4 Guntur chillies - 4 Cumin seeds - 1 tsp ✨Dry roast chana dal, urad dal and cumin seeds separately until slightly golden brown and aromatic each time. Transfer it to a plate and let it cool. ✨Dry roast peppercorn for 1-2 minutes until slightly aromatic. Let it cool. ✨Dry roast the chillies until slightly shiny and aromatic. ✨Let it all cool completely before grinding. ✨Grind into a fine powder and store in a glass/steel container. ✨Ready to make porchatmbd/pepper rasam!

Coconut - 1/2 a coconut Coriander : Mint - 1 : 2 Green chillies - 4-5 (adjustable) Water Oil - 2 tbsps Cinammon sticks - 2 - 1 inch sticks Cloves - 4 Big cardamom / bada elaichi - 1 Bay leaves - 2 Carrot - 2 Green beans - 1 cup Potato - 1 Borlotti beans / Cranberry beans - a type of kidney beans - Handful (Optional) Turmeric - 1/2 tsp Salt to taste Water Basmati rice - 2 cups Soak basmati rice in water for 10-15 mins In a grinder jar, add coconut pieces, mint leaves, coriander leaves , green chillies and some water to make a fine paste. In a pressure cooker, add oil and saute cinammon sticks, big cardamom, cloves and bay leaves in it until aromatic. Add chopped carrot and saute for 2 mins Add turmeric and chopped potato. Saute for another 2 mins. Now add borlotti beans and green beans. Saute and let it cook for 5-6 mins Add the prepared paste and mix well. Add salt to taste and mix well. Add the soaked rice and water enough to submerge the mixture. Cover the pressure cooker and cook for 3-4 whistles. Once done, mix well it is ready to serve. Enjoy with raita!

Serves 6 Oil - 1 tbsp Mustard seeds - 1 tsp Hing/Asafoetida - a pinch Green chillies (finely chopped) - 2-3 (adjustable) Cooked Avarekai with salt - 1 cup Salt to taste Grated coconut - 1/4th cup ( adjustable) Chopped coriander leaves - Handful Lime juice - ½ -1 tbsp 🫘Cook avarekai with salt in a pressure cooker for 5-6 whistles 🫘In a cooktop pan, add oil and mustard seeds. Let the seeds splutter. Add hing. 🌶Now, add chopped green chillies and sauté. 🧂Add cooked avarekai and mix well. Add salt to taste if needed. 🥥Mix well and add grated coconut & chopped coriander leaves. 🫘Let it cook covered for 5 minutes. 🍋Add curry leaves. Turn off the flame and add lime juice. Mix well. 🌿Ready to serve! Enjoy!

Serves 6 🥒Ridge Gourd - 2 🫑Capsicum - 1 (small) 🍅Tomatoes - 2 🌶Green chillies - 2-3 (adjustable) 🫘Cooked toor dal - 2.5 cups Turmeric - 1/2 tsp 🥥Grated coconut (optional) - 2 tbsps 🧂Salt to taste 🌿Few curry leaves 🌿Chopped coriander leaves - Handful 🍋Lime juice - 2 tbsps For tempering: Oil Mustard seeds Cumin seeds Hing/Asafoetida - a pinch 🌿Cook chopped ridge gourd in a pan with water and salt for 5 minutes uncovered and 1 minute covered 🌿Strain the cooked ridge gourd and keep aside in a bowl. 🌿To the same water, add chopped capsicum and let it cook for 2-3 mins 🌿Now, add tomatoes and let it cook for 2-3 mins. 🌿Add green chillies, curry leaves and cooked toor dal. Mix well 🌿Add turmeric and grated coconut. Mix well. 🌿Add salt to taste and cooked ridge gourd. Mix well and let it boil for 5 mins 🌿Add chopped coriander leaves and mix well. Let it boil covered for 1 minute. 🌿Turn off the flame. Temper it with oil, mustard seeds, cumin seeds and hing. 🌿Add lime juice and mix well. 🌿Ready to serve with chapati or rice!

This chutney contains no onion or garlic and is so easy to prepare! Share and save for later! . . Oil - 1 tbsp 🌿Coriander leaves - 1 medium bunch 🥥Coconut - ½ a medium sized coconut 🌶Green chillies - 5-6 (adjustable) Tamarind paste - 1 tsp or 1 small gooseberry sized tamarind piece 🧂Salt to taste Water - enough to make a paste For tempering: Oil Mustard seeds Hing/Asafoetida - a pinch Curry leaves 🌶In a wok, add oil and sauté green chillies in them for about 30 seconds. 🌿Now add coriander leaves and sauté until the leaves reduce in quantity (to almost half). 🥥Add coconut pieces and sauté well. 🧂Add salt and tamarind paste. Let the paste get sauteed in oil for 30-60 seconds. ✨Mix all together and let it cool before grinding. ✨In a grinder jar, add the cooled mixture and some water, just enough to get a pourable consistency chutney. ✨Temper with mustard seeds and curry leaves. Mix well. ✨Ready to serve with poori, dose, akki roti, upma or chapati!

Here, wheat with the fine husk which has a good amount of fibre, iron and vitamins, is better than APF/Maida, but, is not gluten-free. People with sensitivity, should avoid! . . Broken wheat / Daliya - ½ cup Water - 1 cup Milk - 2.5 cups Ghee - 2 tbsps Cloves - 4 Broken cashews and raisins - Handful Cardamom powder - ½ tsp Saffron/Kesar - few strands Jaggery/Gud - 1 cube Blanched almond powder - 1/3rd cup (optional) In a bowl, add broken wheat and water. Wash it thoroughly and strain it. After cleaning it, now add ½ cup water and 3/4th cup milk. Cook in a pressure cooker for 3-4 whistles. In the meanwhile, in a cooktop pan, dissolve jaggery in some water to make the jaggery syrup. Using a pestle and mortar, soak some saffron strands in milk, mix gently and keep aside. In a cooktop pan, heat ghee and once heated, add cloves and sauté for about 30 seconds. Add the cooked broken wheat/daliya - milk mixture to the pan. Mix well and make sure not to mash it. Add 2 cups of milk and mix well. Let it boil for about 10 minutes while stirring occasionally. Optional - add blanched almond powder and mix well. Let it boil for another 5 minutes. Strain and add the jaggery syrup. Mix and boil for another 10 minutes. Add cardamom powder and mix well. Add the saffron-milk mixture and mix well. Let it boil for 1 minute. In another pan, using ghee, sauté the broken cashews and raisins until slightly golden brown and plump respectively. Garnish the payasa/kheer with it and it is ready for bhog/naivedyam!

Here, this avial version given by my colleague from Kerala, tastes absolutely flavourfully-divine !! Do share and try it! Follow Garuda's Kitchen for more such vegetarian recipes! . . Carrot - 1 measure French beans - 1 measure Drumsticks - 2-4 Potatoes - 1 measure Corinderleaves - 4 sprigs Curry leaves - 2 sprigs Green chillies - 6 🥥Coconut oil - 10 tbsps Salt to taste Coconut half of one whole coconut Cumin - 1 tsp 1. Sauté green chillies, curry leaves, coriander leaves in a tsp of coconut oil. I did sauté them. (If you don't want to use raw, you too can sauté) 2. Along with coconut and cumin, grind the above into a fine paste 3.Cook all the vegetables in a pressure cooker with enough salt and water 4. Mix the cooked vegetables and the ground paste and boil well. Switch off the flame. 5. Give tempering with curry leaves in 2 tsps of coconut oil 6. Now, drizzle tablespoons of coconut oil and mix gently. Do not boil again 7. Add well churned not-sour curd and mix well. ✨**If you are adding curd and boiling, add coconut oil after boiling 🥥** More the oil added, better will be the aroma and the taste!

Brinjal being the showstopper in this stir-fry, tastes heavenly although prepared without any onion or garlic or any garam masala. This should be done in an iron kadai, with a little more oil than usual, as it sticks to the bottom ( This is how it is done and is being taught to us). Using couple more spoons of oil in an iron wok is far better than preparing in a non- stick kadai/wok with minimal oil. You can choose to prepare in any. Using grated coconut is optional. At home, we prepare both ways. In parts of Tamilnadu, Kerala and in Karnataka too we can see this dish with and without grated coconut as per one's liking. Infact, usage of coconut and it's oil is healthier. So, shying away from its usage can't be justifiable !! . . Green brinjal - 6-8 Oil - 3-4 tbsps Mustard seeds - ½ tbsp Chana dal - 1 tbsp Urad dal - 1 tbsp Asafoetida / hing - a pinch Salt to taste Red chillies (halved) - 3-4 Turmeric - ½ tsp Grated coconut - 1-2 tbsps (optional) Cut brinjal lengthwise and soak in water until use. In a wok (I am using an iron wok), add oil and once it is heated, add mustard seeds. Now add chana dal, urad dal and hing. Sauté well. Add turmeric and mix well in oil. Add halved red chillies and salt to taste and sauté well. Add soaked brinjal to the wok in parts by straining it. Let it sauté until cooked and crispy. Mix occasionally. It might stick to the iron wok and that is ok to get it crispy. It will release some water, but cook it until it evaporates and the vegetable seems like it is crispy and still has the glaze. Add grated fresh coconut - this is optional. Mix well for 2 minutes. The dish is ready!

Upma is one of the most versatile breakfast dishes. As this is more of a steamed dish, has proven to be more healthy. Here, one can choose to use any kind of vegetable/s. We have used only one here😊 Little roasting or using less water while preparing upma makes it more lumpy and very hard once cooled ! If you have no restriction, drizzle a spoon of ghee for an enhanced flavour and taste. . . Chiroti rava / Fine sooji - 400 gms Onions - 3 medium Salt to taste Oil - 2 tbsps Mustard seeds - ½ tbsp Hing / asafoetida - a pinch Urad dal - 1 tbsp Chana dal - 1 tbsp Green chillies - 3-4 (finely chopped - adjustable) Few curry leaves Coriander leaves - Handful Water 🧅In a cooktop pan, heat oil and add mustard seeds. Once it splutters, add urad dal, chana dal and sauté until slightly golden brown and aromatic. 🧅Now, add a pinch of asafoetida and mix well. Then add chopped green chillies and curry leaves, sauté well. 🧅Add chopped onions & some salt and sauté until translucent in colour. 🧅Once the onions are sautéed well, add chiroti rava or fine sooji and roast well until it is aromatic and has changed in colour. 🧅Add some more salt and chopped coriander leaves. 🧅Now add water, just enough to cover the mixture, and mix well making sure there are no lumps. 🧅Simmer the flame, cover with a lid and let it cook for 3-4 mins. ✨It is ready to serve! Enjoy!

Under roasting hides the flavour of each spice Overroasting or usage of brownish black chillies can make the powder a little too dark. ✨Note : Those who like the strong flavour of coconut oil, can add some more oil before roasting each spice. . . Coconut oil - 2-3 tbsps Coriander seeds - 1/4th cup Methi/Fenugreek seeds - 1 tbsp Jeera/Cumin seeds - 1.5 tbsps Curry leaves - 4-5 strands Byadagi red chillies - 16-18 Asafoetida/Hing - a pinch Turmeric - 1/2 tsp 🥥💦In a pan, heat 2 tbps of coconut oil, roast coriander seeds until slightly golden brown and aromatic. Transfer to a plate and let it cool. Now with some oil remaining in the pan, roast fenugreek seeds and cumin seeds until aromatic. Transfer and let it cool. 🌶With 1 tbsp oil, roast red chillies until slightly shiny and aromatic. Transfer and let it cool. 🌿To the same pan, add curry leaves and asafoetida and saute well until the leaves are crispy & lose the raw flavour, yet not burnt. Transfer to the plate, add turmeric on the hot spice mixture and spread to let it cool. In a grinder jar, add the cooled ingredients and grind into a fine powder. The aromatic rasam powder is now ready!

Ghee - 2 tbsps Urad dal - 250 gms Red chillies - 9-10 (adjustable) Curry leaves Hing / Asafoetida - 1/4th tsp Fresh coconut - ½ Cashews (broken) - Handful Salt to taste Cooked rice - 2 cups In a cooktop pan, heat 1 tbsp ghee, add urad dal and sauté until golden brown and aromatic. Once roasted, spread on a plate, and let it cool. To the same pan, add red chillies, curry leaves and some asafoetida. Sauté well. Transfer to the plate and let it cool. Sauté coconut pieces in the same pan until aromatic and let it cool. Let the mixture cool completely. Grind into a coarse paste without adding any water. Add the mixture to cooled and cooked rice. Add salt to taste. In the same pan, add the remaining 1 tbsp ghee and sauté cashew pieces with curry leaves and some asafoetida until golden brown. Add the cashew tempering to the rice and mix well. The dish is ready to serve! Enjoy!

Either you say in english/Tamil/Malayalam OR give written explanation in english. I hope you understand. Thank you!

Nalagri powder, synonymous with Huli powder or Sambar powder, is a Hebbar Iyengar speciality from the Tambrahm community! It is packed with flavour and you are bound to love it! . . Recipe: Chana dal - 2 tbsps Coriander seeds - 3 tbsps Methi seeds - ½ tsp Black peppercorn - 1 tsp Cinnamon stick (1 inch) - 1 Guntur chillies - 5 Byadgi chillies - 5 Few curry leaves Dry roast all ingredients, adding them one by one, except for coriander seeds, for about 10 seconds each on a very low flame. Turn off the flame and add coriander seeds, roast only using the heat from the pan for 10 seconds with no flame. Spread it on a plate and let it cool completely before grinding. Make sure to grind it in a dry jar to make a fine powder. Store in an air-tight container! . . Look out for the Nalagri recipe using this powder, which would be posted soon! Do like, share and subscribe to Garuda's Kitchen! ruclips.net/channel/UCYZJL1xXXmqBzV0LfaFoKrQ You can also follow our recipes on Instagram : instagram.com/garudas_kitchen/ Facebook : facebook.com/garudakitchen58

Kosambari is a typical South Indian dish made during festivals! It is super easy and quick salad to make, as well as very healthy to eat! This recipe was asked for, by one of our subscribers! Do try it or save for later! . . Serves 4 🥒Cucumber - 1 cup 🫘Moong dal - ½ cup 🫘Chana dal - 1/2 tsp 🥥Fresh grated coconut - 2 tbsps 🧂Salt to taste 🌶Chopped green chillies - 3-4 (adjustable) ☘️Chopped coriander leaves - Handful 🌿Few curry leaves 🍋Lemon juice - 1 - 1.5 tbsp (adjustable) For tempering: Oil Mustard seeds Hing / Asafoetida - a pinch ✨Soak moong dal and chana dal for 3-4 hours in cool water. Gently rinse 4-5 times to remove the rawness of the dals. ✨Finely chop cucumber and remove seeds if too many. ✨In a bowl, add soaked and strained dals, chopped cucumber, salt to taste and grated fresh coconut. ✨Saute chopped green chillies, coriander leaves and curry leaves in some oil and add to the bowl. ✨Temper with mustard seeds and asafoetida. ✨Squeeze lemon juice into the bowl and mix well. It tastes better with a slight sour tinge. ✨Cucumber kosambari is now ready! Hope you like this super easy and quick recipe!

Love this is eggless as no choline to worry about! Definitely going to try this just with some oat-milk yogurt as I have a family history of Cancer and need to avoid the estrogen in dairy. Thanks for sharing

Nice recipe stay connected

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Padavala kai kootu tumba channagide, just subscribed. Let’s stay connected friend 🙂