Thiruvathirai Thalagam Kulambu | Ezhu Kari Kootu
Vazhakai Piratal | Raw Plantain Fry
Broccoli Poriyal | Broccoli Stir Fry
Kala dry jamun | Kala jamun
Kala dry jamun is a yummy Indian sweet made with milk solids (khoya). The procedure is very similar to making Gulab jamuns Click here , but here we fry the jamuns a bit more to get dark brown or black colour, furthermore, we soak the jamuns in
Basundi
Basundi is a delicious traditional Indian dessert made by condensing the milk, adding sugar and nuts to it and served chilled. Though it is an easy to make dessert it requires a lot of patience and time (but absolutely worth it). Check out how to make basundi below.
Ingredients
Full fat milk -2 litres
Sugar -1/4 -1/2 cup( according your taste )
Saffron -few strings soaked in 1 tsp warm milk
Pista ,badam,cashews -1/4 cup (broken)
Cardamom powder -1/4 tsp
Method
👉In a heavy bottom nonstick pan add milk and allow it to boil in medium flame.Keep stirring to prevent the cream or milk solids from sticking to the bottom and sides.
👉Once the milk reduces to quarter( it takes around 40 minutes )of its quantity add in the sugar,cardamom powder,saffron soaked in milk and nuts mix well .
👉Continue to cook for few more minutes until all the water from the milk is evaporated and the mixture thickens a bit.
👉Continue to cook for few more minutes until all the water from the milk is evaporated and the mixture thickens a bit.
👉Remove from fire .
Preparation Time -45 mins
Serves -4-6
Garlic Paneer Recipe | Lehsuni Paneer
Garlic paneer or Lehsuni paneer is a finger licking good starter variety made with paneer (cottage cheese) and special firey garlic masala paste. It is a very easy to make starter and can be done in a jiffy. Learn how to make this super tasty garlic paneer recipe below.
Ingredients
Paneer -200 gms cubed
Onion -2 nos grated or minced
Garlic- 6 nos chopped fine or minced
Cumin seeds -1/2 tsp
Oil -1 tbsp
Coriander leaves few
Grind Together
Garlic -6-8 cloves
Red chillies -4-6 nos
Vinegar -1 tsp
Salt to taste
Sugar -1 tsp
Method
👉Grind the ingredients given for grinding to a fine paste adding little water.
👉Heat oil in a kadai add cumin seeds ,onion,garlic and saute well for 2-4 mins.
👉Add ground masala ,little water and saute well in medium flame by stirring occasionally until oil oozes on top and raw smell goes and colour changes.
👉Add paneer cubes and mix gently with the masala.
Preparation time -15 mins
Serves -4
Note -
✍️I have minced the onion and garlic together to give the masala a nice texture you can simply chop and add it too.
✍️You can adjust the spiciness according to your taste preferences.
✍️You can have this as a side dish for chapati and peas pulao too or you can crumble the paneer before adding to the paste and keep this masala inside the dosa and you'll have superb garlic paneer masala dosa do try it.
✍️You can have this as a side dish for chapati and peas pulao too or you can crumble the paneer before adding to the paste and keep this masala inside the dosa and you'll have superb garlic paneer masala dosa do try it.
Kalkandu vadai | Sweet vada | Rock candy vada
Kalkandu vadai or sweet vada is a very traditional and yummy south Indian vada variety. Unlike our regular vadas this has a sweet taste as we add kalkandu(rock candy) to the vada batter. This vada is kept as an offering for the goddess during Navratri festival. Learn how to make this delicious Kalkandu vadai recipe below.
Ingredients
Urud dal -1 cup
Diamond Kalkandu/ rock candy- 1/2 -3/4 th cup powdered
Cardamom powder -1/4 tsp
Salt to taste
Oil for deep frying
Method
👉Wash and soak the urad dal for 30 mins.Drain the water completely add salt and grind to a fine fluffy paste using very little water .
👉Heat oil in a kadai for deep frying.
👉Make small vadai shapes with the batter.Gently slide them into the oil , deep fry till nice golden brown colour by flipping both sides and until the oil stops bubbling.
👉Drain the excess oil in a tissue paper.
👉Serve hot.
Preparation Time-40 minutes
Yield -10 -12 vadas
Sweet Corn And Capsicum Gravy
Ingredients
Sweet corn - 1 cup boiled
Capsicum -1 cup chopped
Cashew paste -2 tbsps
Red chilli powder -1 tsp
Dhaniya powder -2 tsps
Turmeric powder -1/2 tsp
Cumin seeds powder -1/2 tsp
Garam masala powder-1/2 tsp
Salt to taste
Ghee +oil -1 tbsp
Coriander leaves few
Grind Together -
Onion -2 nos
Tomato -2 nos
Ginger -1 inch piece
Garlic -4 cloves
Green chillies -2 nos
Method
👉Boil the frozen sweet corn for 5 mins drain water and set aside.
👉Heat 1 tsp oil saute capsicum until 1/2 cooked set aside.
👉Grind the ingredients given under Grind together to a fine paste (don't add water for grinding) set aside.
👉Heat oil+ ghee in a kadai add cumin seeds, bay leaf and allow it to splutter add the red chilli powder,dhaniya powder, turmeric powder, cumin seeds powder, garam masala powder and saute for few seconds, add the ground masala paste and saute well for 5 mins in medium flame.
👉Add cashew paste mix and saute well .
👉Once the oil oozes on top , add required water and bring the gravy to a boil.
👉Add boiled corn, sauted capsicum and salt cook well for 5 mins and allow the gravy to thicken to desired consistency.
👉Garnish and serve hot with chapati, poori, dosa, pulov etc.
Preparation Time -20 mins
Serves -4
Note-
✍️You can add paneer to the gravy.
Keerai Kuzhambu
Keerai Kuzhambu (Kulambu) is a yummy and nutritious South Indian Kuzhambu (gravy) variety made with green leafy vegetable(Keerai).You can use any greens of your choice but generally, this gravy tastes better with Amaranth leaves.I personally don't like using spinach (Palak ) for this. Check out how to make this traditional Keerai kuzhambu recipe below.