SAGO HALWA

Sago halwa, yumm!😃😃💓

Ingredients :

Sago one cup
Sugar two cups
Fresh cow ghee two tablespoons
Cashews seven
Golden raisin ten
Water four cups
Edible camphor a tiny pinch
Kaesar food color a pinch
Cardamom seeds crushed half a spoon

Procedure:

Blend the nylon sago into broken bits
Fry the sago in one spoon of ghee for a minute.
Take one wok and heat the water to the noiling temperature.
Add one spoon of ghee.
Add kaesar color.
Bring to boil.
Transfer the fried sago and allow boiling.
Give occasional stir.
Cook until the sago turns transparent.
Add sugar and stir well.
Add edible camphor.
Cook over a medium flame until the contents get gravy texture.
Add fried cashews and raisins.
Add another tablespoon of ghee.
Stir again.
Switch off the flame.
Sprinkle cardamom seeds.
Set aside to cool.

Serve!
Sheer delight!!!

AMLA RICE

Amla rice is the healthy and nutritional meal. It is made in quick fix mode. 

Ingredients:

Amlas 7 nos
Red chilies 4 nos
Salt to taste
Mustard seeds one spoon
Moong dal one spoon
Urad dal one spoon
Lemon half
Peanuts roasted one tablespoon
Asafoetida one pinch
Curry leaves one sprig
Turmeric powder one small spoon
Steamed rice three bowls
Sesame oil one tablespoon

Procedure:

Wash the amlas and grate the amlas using a grater and discard the seeds.

Heat the oil in a pan and add mustard seeds.

Once the seeds start crackling, add the peanuts, urad dal, moong dal, asafoetida and curry leaves.

Add slit red chilies and turmeric.

Saute again.

Add amla gratings and saute for a minute over a medium flame.

Add half a spoon and saute again.

Squeeze lemon over the steam cooked rice.

Pour one spoon of sesame oil and add half a spoon of salt.

Mix all the ingredients added to the steamed rice.

Now transfer the rice to the frying pan and fry for one minute, stirring once in between to incorporate all the ingredients together.

Super nutritious and healthy Nelli rice is ready to serve.

Serve hot! 

                                               

                   

CAPSICUM BAJJIES

Ingredients:

Capsicum one or two( medium size)

Besan flour one bowl

Raw rice flour one tablespoon

Cold pressed Sesame oil to fry

Water as required

Cooking soda one pinch

Ajwain seeds one spoon

Salt as required

Red chilly powder one spoon

Asafoetida one pinch

Procedure:

Chop the capsicum using chip cutter

Mix besan flour, raw rice flour, salt, cooking soda, red chilly powder, Ajwain seeds, Asafoetida and water into a smooth paste.

Heat the oil to a deep frying temperature.

Dip the capsicum slice and drop into the oil one by one in batches.

Allow deep frying and flip another side so as to fry both sides until golden brown.

Collect in a dry plate.

Capsicum bajjies are ready to serve.

Serve hot. 

So soft and super tasty snack for the rainy and cold evenings.

                                           

                                               

                                          

MURUNGAI KEERAI THOKKU/DRUMSTIC GREENS THOKKU

Dears!

Here is one nutritious and delicious thokku, to pair with hot steamed rice and idlis! You will go addicted to this flavorful thokku badly!

How to make this yummy thokku I'll define it as yummiest thokku!😜

Ingredients:

Young fresh drumstick leaves one bowl
Tamarind marble size soaked in water
Jaggery marble size
Garlic four nos
Salt to taste
Red chilly powder one spoon
Sesame oil (cold pressed) two tablespoons
Mustard seeds one spoon
Curry leaves one sprig
Asafoetida one pinch
Roasted fenugreek powder one spoon
Required water half a cup to blend leaves

Procedure:

Wash the leaves and blend with soaked tamarind and garlic to get the thick paste.
Heat the wok with one tablespoon of oil.
Add mustard seeds to crack
Once the seeds start spluttering, add curry leaves in low flame.
Transfer the paste to the wok and give a gentle stir.
Add salt and jaggery.
Raise the flame.
Allow boiling to cook and get thickness.
Check the taste. If needed add things to balance the taste.
Pour the remaining oil and set aside to cool down.
Store in a dry and airtight container.
Now you serve with steamed meal or idlis.

This is a tricky and wonderful alternative.😊😍
💐💐💐 check out, Supreme Mothers!!😊😄😃

POTATO CURD GRAVY

This is a curd based potato curry.
Well paired with hot steamed rice, poori, chapati and other South Indian main dishes.

How to make this yummy curry?


Ingredients:

Potato  4 nos
Fresh cow curd one bowl
Bay leaf one
Mustard seeds
Curry leaves one sprig
Cloves four
Cinnamon two
Fennel powder one spoon
Ginger and garlic gratings one tablespoon
Cardamom four
Turmeric one spoon
Red chilly powder one spoon
Asafoetida one pinch
Cumin seeds powder (roasted) one spoon
Coriander leaves chopped must
Salt to taste
Sesame Oil one and half a tablespoon
Garam masala powder one tablespoon
Coriander powder one spoon

Procedure:

Pressure cook or cook the potatoes until soft.
Peel off and cut them into big pieces.
Churn the curd.
Heat the frying pan with sesame oil.
Add mustard seeds to pop
Add cloves, bay leaf, cinnamon sticks, cardamom.
Switch off the flame to avoid burning. 
Add ginger and garlic gratings and potato dices and fry for few minutes.
Add turmeric, saunf/fennel powder, coriander powder, cumin powder, red chilly powder, curry leaves and asafoetida.
Add salt.
Mix again to incorporate everything.
Add the curd now and mix well.
Finally, sprinkle the coriander leaves over the gravy.
If you want the thin gravy, just dilute with little hot water.

Serve hot with steamed rice, or curd rice or poori or chapati. Whatever the main dish. it suits excellently with the fine aroma of the spices.


Quick fix recipe! Try out!

PERU NELLI THOKKU

Amla/Indian gooseberry/nellikkai is a wonderful package of vitamin C. Vitamin A and other important minerals for our optimal health. 

How to make Amla thokku?

Ingredients:

Gooseberry fresh  10 nos

Tamarind gooseberry size

Jaggery one piece

Mustard seeds one spoon

Salt to taste

Asafoetida one generous pinch

Roasted Fenugreek powder half spoon

Sesame oil two tablespoons

Curry leaves one sprig

Garlic pods three

Red chilly powder one spoon

Turmeric one spoon

Procedure:

Cut the gooseberries into wedges deseeding the seed.

Blend the gooseberry wedges, tamarind, jaggery, salt, garlic with required water.

into a coarse paste.

Heat the frying pan with one tablespoon of oil over a medium flame.

Add mustard seeds.

Once it starts to crackle. add curry leaves. Switch off the flame to avoid burning.

Add turmeric, red chilly powder, asafoetida, roasted fenugreek powder, to the oil.

Stir for a while and add the gooseberry paste and stir again.

Now switch on the flame and allow boiling for few minutes.

Pour the remaining oil.

Once the oil separates from the gooseberry mixture, switch off the flame.

Set aside to cool.

Now the glossy classic amla thokku is ready to have with urd rice, or any fried rice or dosa. or idlies.