How to make traditional Kandhar appam recipe or Chettinad kandhar appam or Kandarappam
Kandhar appam is very tasty and traditional Chettinad sweet appam variety made with raw rice, urud dal, jaggery and coconut which is made to a batter and is deep fried in small quantities. It is called Kandhar appam because it is made as a neivedanam for Lord Muruga who is also called Kandhan. Learn how to make this authentic Chettinad special Kandhar appam below.
How to make traditional potato bonda or aloo bonda or urulaikilangu bonda recipe
Potato bonda/Aloo bonda/urulai kilangu bonda is a mouth-watering, traditional south indian tea time snack made with boiled mashed potatoes dipped in besan flour batter and deep fried to golden brown colour.It is usually served with coconut chutney and is eaten along with a cup of hot tea/ coffee. Check out how to make this delicious potato bonda below.
How to make Mango coconut milk popsicles
An absolutely delicious dairy-free popsicle made with just three ingredients mango, coconut milk and sugar. These mango coconut popsicles are very easy to make and the slight nutty flavour of the coconut makes these popsicles taste like heaven. Check out the recipe below.
How to make healthy chilled cucumber soup or cold cucumber soup
Chilled cucumber soup is an refreshing, nutritious and delicious creamy cold soup made with cucumber, mint and yoghurt, perfect for hot summer.No cooking required, can be made in a jiffy. There are many variations of this soup, the recipe given below is my family's favourite version of the cold cucumber soup, check out the recipe below.
How to make amrakhand recipe or mango shrikhand
Amrakhand/ Mango shrikhand is a delicious sweet dessert made with homemade hung curd and sweet ripe mangoes. It is very easy to make if you have the hung curd preprepared. Check out how to make this yummy amrakhand or mango shrikhand recipe below.
Ingredients
Hung curd -2 cupsMango Pulp -1 cup
Powdered Sugar -1/4 cup or as required
Cardamom powder-1/4 tsp
Saffron strings - few
Pista,badam,cashews- few chopped
Method
To make hung curd-
Keep a strainer on top of a bowl/ vessel, place a clean cheese cloth/ muslin cloth on the strainer. Pour the homemade fresh curd into the cloth and make potli (refer pic)and gently squeeze out the whey from the curd.Keep this (entire setting)in the refrigerator for 3-4 hours until all the whey is separated from the curd and you get a thick curd. (Use the whey instead of water in any dish.)
Amrakhand -
In a mixing bowl add the hung curd, mango pulp, powdered sugar, cardamom powder, saffron whisk briskly for 5 minutes until you get a smooth creamy mixture, finally add the mixed nuts mix well, refrigerate until serving.
Garnish with few mango pieces, chopped nuts serve chilled.
Always use fresh homemade curd and not sour curd.You will need approximately 3-4 cups of curd to make 2 cups of hung curd.
Check the sweetness of the mangoes and then add sugar accordingly.
This dish can be used as a side dish for poori ,chappati etc.
How to make traditional Pala Kai Masala or Raw Jack Fruit Gravy
Pala kai masala/raw jackfruit gravy is an absolutely delicious and very traditional south indian side dish.It can be made only during the jackfruit season.
