How to make Sambangi and Rose Garland / Poochendu?

This is very easy and simple garland for simple functions.

Click this video for garland making:

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Manathakkali Keerai Kootu / Black Night Shade / Sunberry Leaves Curry

Normally we use moong dal for preparing keerai kootu. But in this recipe we use thur dal instead of moong dal. The goodness of this recipe is that it hides the bitterness of the keerai completely.

Click HERE to view more Greens / Keerai Recipe.

Ingredients:

Keerai Leaves	2 handful
Thoor Dal / Thuvaram Paruppu	3 tbsp
Sambar Onion	10
Tomato	1
Green Chilli	1
Salt	As required
To Temper:
Coconut Oil	1 tsp
Mustard Seeds	¼ tsp
Red Chilli	1

Procedure:

1. Wash and pressure cook the dal with ¼ cup of water for 2 whistles in high flame. Keep it aside.

2. Wash the leaves and onions.

3. In a vessel, add manathakkali leaves, onion, chopped tomato, green chilli and ½ cup of water.

4. Cook them well till the greens become tender.

5. Mash them well with hand blender ( paruppu maththu).

6. Then add the cooked dal with water and salt to the mashed greens.

7. Cook them well till they incorporate well.

8. Meanwhile, in a pan add a tsp of oil. Add mustard seeds and wait for popping.

9. Then add the whole red chilli and fry till the chilli become crisp.

10. Pour this temper into the dal mixture (from 7) and cook for few more mins.

     Healthy and tasty manathakkali keeri kootu ready!

Note:

1. Adjust the green chilli level according to your taste.

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Beetroot Stir Fry / Grated Beetroot Poriyal

Typically we use Beetroot cut into pieces as Pooriyal. Since Beetroor is a readily available and healthy food, we need to have varieties of recipes with Beetroot so that there is no fatigue if we use it frequently. If we grate Beetroot, we can use it as poriyal also and as sidedish for chappathi also.

Click HERE for more Beetroot Recipes.

Recipe Cuisine : South Indian | Recipe Category: Stir Fry

Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 1 cup

Ingredients:

Beetroot	1/4 kg
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Split gram / Chana dal	½ tsp
Curry Leaves	1 spring
Chopped Onion	¼ cup
Red Chilli	2
Salt	As required

Procedure:

1. Wash and remove the skin of the beetroot using the grater.

2. Then grate the beetroot using the grater with small holes.

3. Heat the oil in a pan, add mustard seeds and wait for popping.

4. Add chana dal / kadalai paruppu and fry till it becomes golden color.

5. Add curry leaves and sauté till the leaves become crisp.

6. Add red chillies (break it into two halves) and fry for few seconds.

7. Add finely chopped onion and fry till they become translucent.

8. Add grated beetroot (from 2), salt and ¼ cup of water. Mix them well.

9. Close the lid of the pan and cook till the beetroot becomes tender. Stir the mixture occasionally because avoid to stick the bottom of the pan.

11. Transfer the stir fry into a serving bowl and enjoy.

        Serve this beetroot fry with any rice varieties or chapathis.

Note:

1. Adjust the red chilli level according to your taste.

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Mango Fro Yo | Mango Recipes

We prepare Ice creams, popsicles, juices etc., during summer to beat the heat. Milk based recipes always make us have more guilt free. Mango Fro yo [Mango Frozen Yogurt] is a curd based recipe like ice cream but with the touch of curd.

Recipe Cuisine : International | Recipe Category: Dessert

Preparation Time: 10 + 6 hrs | Yields: 2 cups

Ingredients:

Hung Curd	1 cup
Ripe Sweet Mango Cubes without skin	1 cup
Sugar	¼ cup
Cardamom Pods	1

Procedure:

1. In a dry mixie jar, add mango cubes, sugar and cardamom pod.

2. Grind them into a smooth paste without water.

3. Now add the hung curd and again grind them into a smooth paste without water.

4. Transfer this paste into a freezer safe box and close the lid of the box.

5. Keep the box in the freezer for 2-3 hrs.

6. Then take it out from the freezer and blend the frozen paste once again.

7. Again transfer to freezer box and close the lid of the box. Freeze it for 2-3 hours.

the lid of the box. Freeze it for 2-3 hours.

9. After 3^rd time freezing is the last step. Now you can get the creamy mango frozen yogurt. Scoop them carefully and serve.

    Enjoy this summer with healthy and yummy Mango Fry Yo.

Note:

1. You can use ripe and sweet mango.

2. Adjust the sugar level according to your mango sweetness.

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Homemade Hung Curd

Hung Curd is an ingredient for lot of recipes. We can easily prepare it at home and will have more special feel if we use homemade itself. I will post a good number of recipes made with Homemade Hung Curd, so stay tuned.

Click HERE to view Homemade Basics.

Recipe Cuisine : Indian | Recipe Category: Homemade

Preparation Time: 10 mins + Over night  | Yields: ¾ cup

Ingredients:

Curd / Yogurt

1 cup

Procedure:

1. Take a wide bowl and keep juice strainer over the bowl.

2. Place one cotton cloth over the strainer.

3. Pour the curd on the cloth and cover the curd using the cloth.

4. Close this covered curd with plate.

5. Now keep this bowl in a refrigerator for 5-6 hrs or overnight.

6. Now you can get a thick cheese like curd.

     Homemade hung curd is ready to use.

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Sambar Powder Rice / Molagupodi Satham

      How about a unique variety rice other than regular variety rice like lemon rice, tomato rice, tamarind rice etc.,? Sambar powder rice / Molagu podi satham is a traditional village recipe in which we mix the sambar powder with rice and temper it. Its a very tasty food also. Try at least once and experience it.

Click here to view 15+ Variety Rice Recipes.

Recipe Cuisine : South Indian | Recipe Category: Rice

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:

Cooked Rice	1 cup
Salt	1 tsp
To Temper:
Sesame Oil	2 tsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Chana Dal / Kadalai Paruppu	1 tsp
Curry Leaves	1 spring
Finely Chopped Onion	¼ cup
Samabr Powder	1 tbsp

Procedure:

1. Heat the oil in a pan, add mustard seeds and wait for popping.

2. Add urad dal, chana dal and curry leaves. Fry them for few seconds.

3. Then add chopped onion and fry till they become translucent.

4. Now add sambar powder and salt. Mix them well and cook for few seconds.

5. Then add cooked rice and mix them well. Close the lid of the pan and cook till the rice become heat up completely.

   Wow quick, easy and delicious sambar powder rice is ready!

Note:

1. Adjust the samabr powder level according to your samabar powder spice level.

2. Sambar onion gives very rich taste than big onion.

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Variety Rice Recipes

Palak Peas Pulao

Peas Pulao

Beetroot Pulao

Sambar Powder Rice

Mixed Vegetable Rice

Curry Leaves Rice

Lemon Rice with Lemon Zest

Channa Biriyani

Coconut Rice

Coconut Milk Rice

Curd Rice

Fried Rice

Gooseberry Rice

Kodo Millet Curd Rice

Lemon Rice

Mint Pulao

Mushroom Biryani

Paruppu Satham

Peas Masala Bath

Pepper Rice

Ripe Mango Sweet Rice

Tomato Biriyani

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Jowar Buttermilk Porridge / Chola Ambuli / Sorughum Buttermilk Poridge

In Villages, People soak Jowar, grind, ferment and add buttermilk to it. This recipe is called "Ambuli" and is very famous in my region. In today's busy world, we cannot prepare such a elaborate recipe. Jowar Porridge is a good alternative because it is quick and easy to make with Jowar Flour.

Recipe Cuisine : South Indian | Recipe Category: Beverages

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:

Jowar Flour / White cholam Powder	3 tbsp
Buttermilk	1 cup
Salt	As required
Water	2 cups

Procedure:

1. In a bowl, add jowar flour and 1 cup of water. Leave it for 3 mins.

2. Then mix them well without lumps.

3. Add 1 cup of water in a thick bottom vessel. Bring it into boil. Keep the flame at simmer.

4. When it starts boiling, add jowar mixture (from 2) slowly.

5. Stir continuously with ladle because avoid to stick at the bottom of the vessel.

6. Cook them till they become thick. Switch off the flame and allow it to cool down completely.

7. Now add buttermilk and salt. Mix them well. Serve it at room temperature or refrigerate and serve.

        Healthy healthy and cool cool jowar porridge is ready!

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Karuveppilai Kuzhambu / Curry Leaves Kuzhambu

There are a few recipes using Curry Leaves posted by me earlier. In that Series, Curry Leaves Kuzhambu is a very tasty and also unique recipe. It can be used for two-three days especially as a sidedish for curd rice.

Related Links:
Curry Leaves Chutney
Curry Leaves Idli Podi
Curry Leaves Rice

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 1 cup

Ingredients:

Curry Leaves	1 cup (tightly packed)
Tamarind	Gooseberry size
Sambar Powder	1 tbsp
Turmeric Powder	½ tsp
Salt	As required
To Temper:
Sesame Oil	1 tbsp
Mustard Seeds	¼ tsp
Cumin Seeds	1 tsp
Fenugreek Seeds	½ tsp
Roughly Chopped Onion	¼ cup
Roughly Chopped Garlic	2 tbsp
Finely Chopped Tomato	1
To Fry the Curry Leaves:
Sesame Oil	1 tsp

 Procedure:

1. Heat 1 tsp of oil in a pan, add curry leaves and fry till the color of the curry leaves become changed. Allow it to cool down completely.

2. Then grind them into a fine paste with little water using the mixie jar.

3. Heat 2 tbsp of oil in the same pan, add mustard seeds and wait for popping.

4. Add cumin seeds and fenugreek seeds, wait for splutter.

5. Then add onion and garlic pods. Fry them till they become translucent.

6. Add chopped tomato and fry till they become mushy.

7. Now add sambar powder, turmeric powder and salt. Fry for few seconds.

8. Extract the juice from the tamarind using ½ cup of water.

9. Now pour this tamarind juice with above mixture ( from 7) and mix them well. Close the lid of the pan.

10. Allow it to cook till the raw smell of the tamarind goes off.

11. Now add the ground curry leaves paste (from 2) and mix them well. Cook till the kuzhambu becomes thick.

          Healthy and tasty curry leaves / karuveppilai kuzhambu is ready.

Note:

1. Increase or decrease the curry leaves quantity according to your taste.

2. Adjust the sambar powder level according to your spice level.

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