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April 19, 2018

Podi Idli Upma Recipe / Leftover Idli Upma



We make idli upma with leftover idlies. I added idli podi instead of chillies and then prepared the idli upma. The taste was really good and everyone loved it. An interesting variant you should definitely try.

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Full Video Recipe:


Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 5 mins  | Cooking Time: 7 mins | Serves: 1

Ingredients:
Leftover Idli
2
Oil
1 tbsp
Mustard Seeds
¼ tsp
Urad Dal
½ tsp
Channa dal / Kadalai Paruppu
1 tsp
Curry Leaves
½ spring
Finely Chopped Onion
2 tbsp
Idli Podi (Recipe HERE)
2 tbsp

Procedure:
1. Take 1 cup of lukewarm water in a wide bowl.
2. Add one idli at a time in the water (from 1) and immerse the idli completely; immediately take it out from the water with the help of ladle. Keep it aside. Do this step for all the idlies.
3. Squeeze the water from the idlies and smash them with your fingers. The idli will become soft powder.
4. Heat the oil in a pan, add mustard seeds and wait for popping.
5. Add urad dal and fry for few seconds.
6. Add channa dal and fry for few seconds.
7. Add curry leaves fry till they become crisp.
8. Add chopped onion and fry till they become translucent.
9. Add idli podi and fry for few seconds.
10. Add the powdered idli (from 3) and mix them gently and close the lid of the pan and cook for2-3 mins.
     Wow yummy and tasty Podi Idli Upma is ready to serve with coconut chutney.

Note:
1. Use of onion is optional.
2. Use any type of idli podi.
3. Use ghee instead of oil.
4. No need to add salt. Already the idli and podi also contains enough salt.



April 18, 2018

Aam Panna Recipe / Raw Mango Juice



Juice from Raw Mango ? What to drink to quench our thrust in this hot summer?
This recipe is to prepare Raw Mango Juice concentrate which can be used to create sweet and tasty natural mango juice in seconds. You can also store it for weeks. You have to taste it once to experience the goodness.

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Recipe Cuisine : Indian | Recipe Category: Beverages
Preparation Time: 10 mins  | Cooking Time: 5 mins | Serves: 5
Ingredients:
Raw Mango
1
Sugar
½ - ¾ cup
Cumin Powder
½ tsp
Pepper Powder
¼ tsp
Salt
¼ tsp
Water
As required
Ice Cubes
As required

Procedure:
1. Wash and cut the raw mangoes into 4 pieces vertically.
2. Remove the seed from it.
3. Pressure cook them with ½ cup of water for 3-4 whistles in medium flame. Allow it to cool down completely.
4. After pressure has gone, transfer the cooked mangoes with its pulp into wide bowl.
5. Remove the pulp from the skin of the mangoes using the ladle or spoon. Discard the skin. Collect the pulps from it. Use little water to remove the pulp from the skin and vessel.
6. Add sugar, cumin powder, pepper powder and salt with this pulp.
7. Grind them into a fine paste using the mixie jar.
8.  Transfer the pulp into air tight container and refrigerate for a week.
How to serve?
9. Add few ice cubes in a glass, then add 2-3 tbsp of the amm pulp and required water. Mix them well and serve it immediately.

      Yummy and tangy Aam Panna / Raw Mango Juice is ready to sip!

Note:
1. I have used chaat masala powder instead of cumin and pepper powder.

April 17, 2018

Thai Iced Coffee Recipe | Recipes Around the World



Coffee for us is always hot degree coffee. Eventhough cold coffee is very famous in Restaurants, for some reason we don’t try it cold. Thai Iced Coffee is easy to make recipe and the taste is more like Madurai Jigirthanda. I strongly insist not to miss this in this summer.  

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Recipe Cuisine : International / Thailand | Recipe Category: Beverages
Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields: 3 cups
Ingredients:
Coffee Syrup (Decoction)
½ cup
Condensed Milk (Recipe HERE)
¼ cup
Milk
¼ cup
Ice Cubes
As required
Fresh Cream
¼ cup

Procedure:
1. In a bowl, add ¼ cup of coffee syrup, condensed milk and milk. Mix them well with ladle.
2. Bring them to boil. Immediately switch off the flame. Allow it to cool down completely. Then refrigerate it for 2 hours.
3. Keep the remaining coffee decoction in a refrigerator for 2 hours.
4.  Add few ice cubes in a tall glass. Then add 1 tbsp of coffee syrup (from 3) and ½ cup of the coffee mixture (from 2). Finally add 2 tbsp of fresh cream on the top. Don’t mix them. Serve as it is.
      Wow yummy and delicious Thai Iced Coffee is ready to sip.

Note:
1. I have used Amul fresh cream for this recipe.

Homemade Condensed Milk Video Recipe:



April 11, 2018

Mango Pachadi Recipe/ Mangai Pachadi | Mango Recipes



I have already posted a variety of MangoPachadi earlier. But this one is another version using green chillies. The taste of this recipe was unique and nice. So I am posting it as a variant.


Recipe Cuisine : South India | Recipe Category: Pachadi
Preparation Time: 2 mins | Cooking Time : 14 mins | Yields : ¾ - 1 cupd

Ingredients:
Raw Mango (medium size)
1
Green Chillies
1 or 2
Jaggery
½ cup
Salt
½ tsp
Water
As required
To Temper:

Sesame Oil
2 tsp
Mustard Seeds
¼ tsp
Hing / Asafoetida
¼ tsp or equivalent

Procedure:
1. Wash and cut the heat and tail of the mango.
2. Cut them into two halves. Remove the seed of the mango.
3. Then cut them into small pieces.
4. In a pressure cooker, add the mango pieces, salt, chopped green chillies and required water. Add water till the mango pieces immersed in the water completely.
5. Pressure cook them for 4-5 whistles in a medium flame. Allow it to cool down completely.
6. After pressure has gone, remove the lid of the cooker and mash the mango pulp with the backside of the ladle.
7. Add the powdered jaggery and mix them well. Add water if needed.
8. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Add hing and switch off the flame.
9. Pout this mixture into the mango jaggery mixture. Mix them well and cook them for 2 mins.
   Yummy and tasty mango pachadi is ready to serve.

Note:
1. Adjust the water level according to pachadi consistency.
2. Adjust the jaggery level according to your sweetness.


Drumstick Vathal / Murungakkai Vathal | Vathal and Vadam Recipes



We all know many varieties of vathal. But not many have heard about Drustick Vathal / Murungaikai Vathal.
This recipe is mainly to prepare drumstick so that it can be used when it is not available in daily matter, or if its price has risen into high, or if you are in a country where it is not available at all.
The drumstick vathal you will get after preparation will look little brown color. But its taste will be just as fresh as normal drumsticks. You can make sambar and vathal kuzhambu with this preserved drumstick vathal.

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Recipe Cuisine : South Indian | Recipe Category: Vathal and Vadam
Preparation Time: 20 mins  | Drying time: 5-6 days
Ingredients:
Drumstick
Required
Salt
Required
Water
Required

Procedure:
1. Wash and remove the sharp ends of the drumsticks.
2. Then cut them into 2 inch pieces.
3. Add drumstick pieces in a wide bowl and add water till the drumstick pieces immersed completely.
4. Add required salt (1 tbsp is enough for 1 kg). Mix them well and bring to boil.
5. When the water starts to boil, switch off the flame.
6. Allow it to cool down completely.
7. Drain the water completely and spread the half cooked drumstick pieces in a plastic sheet or clean clothes. Keep it under sunlight for 4-5 days. It depends on the size of the drumsticks.
8. If dried completely then store them in a air tight container for later use.

Note:
1. Use the drained water for making soups.

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