This one is quick sweet recipe.  Poha / Avalakki are very  good for health. Since everyone knows about these I will directly head to the recipe. I made it for this year's Gokulashtami festival and it came out very nice. 

Check the recipe below. 

 Ingredients

• Avalakki | Beaten rice | Poha - 2 cups
• Sugar powder - 1 cup
• Vankobri | Dry coconut - 1/4 cup (grated)
• Nuts ( Cashews pieces + Raisins ) - 2 tbsp 
• Yelakki pudi | Cardamom powder - 1/2 tsp
• Thuppa | Ghee - 4 tbsp (warm)

1. Heat pan in a low flame stir fry avalakki/poha for few mins. Transfer into a plate
2. In a same pan add 1 tsp ghee fry cashews and raisins until golden in color then transfer into a cup and keep aside
3. In a mixer fried avalakki / poha and dry coconut make in to a fine powder and transfer into a plate
4. Blend sugar make into a fine powder 
5. In a large bowl add poha powder , sugar, cashews + raisins & cardamom powder
6. Add melted warm ghee into that and mix well make a laddu shape 

Tips : if laddu mixtures too dry add warm milk little bit (for binding )

Ingredients

• Mango puree - 1/4 cup (fresh fruit sweet mango puree)
• Homemade paneer - 1-1/2 cup
• Sugar  - 3/4 cup
• Nuts - Almonds & Pistachios
• Saffron milk - 2 tbsp
• Cardamom powder - 1/4 tsp

 Mavinakayi / Manga Gojju (In Manga is a tamil word and Mavinakayi is a kannada word). I have already posted various types of veggie/fruits gojju recipes here. This can be made ususally totapuri available in karnataka. Because it is very sour taste good for gojju. This can be store  for one week in the refrigerator. My amma expert to prepare all types of gojjus. She used to pack it for our school lunchboxes. I have followed her recipes it's very simple and minimal ingredients. 

Best to have with steamed white hot rice along with ghee. Yum! spicy, tangy & sweet gojju.

Ingredients

• Totapuri or sour raw mango -  4 cups
• Malaka Pudi / Sarina Pudi / Rasam Powder - 2 tbsp
• Vellu / Bella / Jaggery - a medium size(adjust as per taste)
• Sea Salt to taste
• Puli / Huli / Tamarind paste - 1/4 tsp ( if you are using concentrated paste use a less than 1/4 tsp) or (if using a soaked tamarind pulp water add 1 tbsp) (adjust as per taste)
• Warm water 
• Table spoon of rice flour + Water 

1. Wash and pat dry peel out the skin. Dice them into small pieces
2. Heat oil in a pan, add mustard seeds, when they begin to splutter 
3. Add curry leaves, hing and red chillies
4. Add immediately chopped mangoes and sauté for few mins until becomes soft
5. Add tamarind and jaggery. Add 1 cup of warm water and bring to boil
6. Cook on low flame
7. Add salt and rasam powder mix well. Add another cup of water bring to boil. Boil until oil leaves. 
8. To become the thickness : In a cup add a table spoon of rice flour mixed with water and pour into the gojju while stirring. So gojju becomes thickness.
9. Check the taste and add more salt, jaggery or tamarind according to your taste. 
10. Serve it with hot  rice or chapati etc.,

This is sugar free orange juice. Just used one ingredient, full of healthy vitamin C. 

Leftover outer layer orange skin make your own face mask. Place the orange skin in hot sun and make it sun dried powdered  and use it for facemask. This is one of the best natural sources of vitamins.

Orange juice can be made few methods :

• Juicer blender
• Hand squeeze or wooden grip
• Handheld blender

Prep Time : 10 Mins

Ingredients

• Oranges / Mandarin - 1 kg

Method

1. Squeeze out all the juice in the juicer blender and strain out the pulp. If you like orange juice with pulp then leave it as is.

Akki rotti is a Kannada word. This is a very simple version of akki rotti. This recipe is very popular in South Kanara region in Karnataka. Easy to digest and very healthy too. This Rotti/Bread is best eaten with Yenne Yengai or Gojju or Any veg curry / gravy or Chutney pudi. It is also known as Ubbu rotti. Enjoy the delicious meal.

• Rice flour / Akki hittu - 1 cup
• Water / neeru - 1-1/2 cup (adjust as per rice flour)
• Salt / Uppu - 1/4 tsp (adjust as per taste
• Oil / Yenne - 1 tsp

Method

1. Take non-stick wide pan. Add water, boil 
2. Add salt and oil
3. Add rice flour mix with whisk or back of a wooden ladle
4. Turn off the flame and close the lid let it sit for 20 mins
5. Once it becomes water knead the dough and make a medium / size of ball and flatten them 
6. Roll like chapati using rice flour. Roll It very gentle because dough is very soft and fragile. Do not pressure it on rolling pin. 
7. Meanwhile heat flat tawa on a medium flame. Put the rotti and press the wet towel all the edges and flip on the other side do it on the same way. Wait till light brown spots Or Can be done with direct flame (optional)
8. Apply little oil on both the sides 
9. Repeat the same process for remaining mixture

Serve with gravy's, gojju or chutney pudi or some veg curry.

Notes : If dough is dry add little warm water and knead well again. 

If you feel dough is sticky add 2 tbsp of rice flour and knead the dough again

Salna is a type of gravy. It can be plain or some vegetables. Today I have prepared just plain gravy for chapati's. Usually this is can be served with Parotta. Basically this is Tamil Nadu recipe. 

*This is a non-Iyengar recipe. 

• Cinnamon / Chakke - 1/2 inch
• Cloves / Lavanga - 4 
• Black Pepppercorns / Menasu - 5 no
• Red Chilli / Bayadgi chilli - 2 no
• Bay leaf / Pulao yelle - 1 medium size
• Fennel Seeds / Sompu - 4 or 5 seeds
• Red Onion / Eeruli - 1 medium size (cut into big cube pieces)
• Red Onion / Eeruli - 1 (cut into minced)
• Ginger Garlic minced / Shunti Bellulli - 2 tsp 
• Green Chilli / Hasi Mensinakayi- 1 or 2 
• Coriander leaves / Kothambari soppu - 1/4 cup
• Curry leaves - few
• Tomato  - 1 cup (cut into big cube pieces)
• Tomato - 1 cup (cut into small cubes)
• Coconut - 1/2 cup
• Poppy Seeds / Gasgase - 1/2 tsp (soaked)
• Red Chilli powder / Mensinapudi- 1/4 tsp
• Coriander powder / Dhanyapudi - 1/4 tsp
• Turmeric / Harishnapudi - a pinch
• Salt to taste
• Oil- 4 tbsp
• Water as required

Note : I have not used fennel seeds much. Because personally I don't  like the flavor and also i feel it overpower the other flavors.

Method

1. In a kadai / pan heat 2 tbsp of oil add cinnamon, cloves, black pepper, fennel seeds, bay leaf, red chillies, green chillies, curry leaves, onion, ginger garlic and coriander leaves sauté for few minutes. 
2. Add coconut, soaked poppy seeds, salt and turmeric powder sauté for few mins. Add 1/2 cup water stir well. Turn off the flam let it cool a bit 
3. In a mixer grind into a smooth paste
4. Heat 2 tbsp oil in a same pan add finely chopped onions and ginger garlic 1 tbsp. sauté for few mins until onions translucent then add tomatoes cook for few mins
5. Add masala and 1/2 cup water  . Boil the gravy on low flame
6. Add chilli powder and coriander powder. Cook another few mins. Turn off the flame
7. Garnish curry leaves 

Pure turmeric paste made out of fresh turmeric root. Can be used for face mask (beauty treatment). Also can be used for Puja / Prayer.  Women use this plain turmeric paste as an alternative or in addition to using soap. I have already mentioned turmeric it is often used for Indian cooking.  Turmeric is also known to reduce scars and heals any kind of wounds faster due to its antiseptic qualities. 

How to use it for Face & Skin  : In a bowl mix 1tbsp of turmeric paste & 1tsp of pure cooking coconut oil. Before applying cleanse your face. Apply the paste evenly all your face. Wait until 20 mins and rinse off your face with warm water.

Turmeric powder method : 

1. Wash and peel tureric
2. Sun dry until turmeric crisp
3. Once dry grind into flour mill
4. Strain the powder and store it in glass jar 

 This Kashaya / Kashayam is various types of Ayurvedic home remedy medicine freshly homemade. I usually makes this for winter season. Kashaya made out of fresh tumeric root and other herbs and spices. It helps and relieves common cold, cough, headache, indigestion  and minor inflammation. 

How to consume

Take a 2 tbsp of  thick kashayam add 1/2 cup of warm water and dash of honey and added freshly squeezed lemon juice on an empty stomach have it with every other days. 

Prep Time : 15 Mins

Cook Time :  20-25 mins

Ingredients

• Tumeric root - 1/2 cup (fresh)
• Ginger root - 1/2 cup (fresh)
• Tulsi leaves - 1/4 cup (fresh)
• Pan / Betel leaves - 1 (fresh, it should be lightgreen)
• Curry leaves  - 1/4 cup (fresh)
• Black peppercorns - 2 tbsp 
• Lavang / Clove - 2 tsp
• Jaggery - 1 tsp 
• Lime juice / Lemon - 1 tsp
• Honey - 1 tsp

Method

1. Wash and scrape tumeric root and make into small pieces
2. Washa and scrape ginger root make into small pieces
3. Wash all the leaves 
4. Heat a pan add black peppercorns fry until done then transfer into pestle motor. Add clove and fry for few mins then transfer into pestle. Crush them nicely
5. In a mixer add jtumeric,ginger and all leaves add little water and make a thick paste
6. Take a big pan add the paste and jaggery then add 1 ltr of water. Boil on low flame 
7. Add spices and stir. Boil for 20 mins. It blends all the flavors and make a concoction. Boil till the quantity is reduced to nearly half. Turnoff the stove. 
8. Once it is cool down transfer into a big jar. 

This is the simple easiest and tasty milk barfi / mithai. This sweet made out of milk powder also available in the Indian sweet shop there are 3 varieties of barfis one is plain, mixed with nuts and another version is tutti frutti (candid fruits). I love all the 3 varieties. This sweet is very less ingredients and looks festive. 

Ingredients

• Milk Powder / Mawa Powder - 2 cups
• Sugar - 3/4 cup (adjust as per taste)
• Tutti Frutti - 1/4 cup
• Saffron milk - 1 tbsp (1 tbsp warm milk with saffron few strands)
• Milk - 1/2 cup
• Ghee - 4 tbsp

Method

1. Mix saffron and milk in a Indian pestle crush them and keep aside
2. Prepare little ghee on a tray and keep aside
3. In a heavy bottom wide pan. Add Milk bring to boil on a low flame
4. Add ghee and boil again
5. Add milk powder slowly stir constantly. mix well then add saffron milk
6. Continue to cook for few mins add sugar
7. Stir continuously for few mins
8. The mixture comes out all the edges of the pan. Now remove pan from the heat
9. Add tutti frutti mix well and remove the milk mixture into the greased tray and roll them or square. However the shape you want.
10. Apply vark (edible silver leaves) all over it
11. Let it cool down and cut into desired shapes. (i make round of them)

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Ghee is a clarified butter. Traditionaly used in India (SouthAsian Cooking). It is used for all indian recipes. Ghee is made out of fresh homemade butter or (storebought butter). I used to make ghee always at home because it tastes more and gives more aroma.

Ingredients

• Butter - 200 grms ( unsalted ) 

Chai / Tea the most universal drink across various places in this vast world but also very unique to each place. The most refreshing drink. In India various versions of chai/tea. This is available in almost all restaurants and gadiwala across India and also in almost all households. Generally the tea makes basic version. The decoction (“black tea”) is basically made using a water and tea leaves.  I am off to make one for myself. Enjoy by making one for yourself if you like it !!!

Ingredients 

• Tea leaves - 4 tbsp ( I prefer Taj mahal brand or Lipton)
• Cloves - 2
• Cinnamon Stick - a small piece
• Black peppercorns - 4
• Nutmeg powder - 1/4 or less tsp
• Cardamom pods - 1 or 2 (adjust as per flavor)
• Sugar - 1 or 2 tsp (more or less to taste)
• Water - 2 cups
• Warm Milk - 1/2 cup (adjust as per black tea)
• Fresh Ginger - 1 tsp (grated)

1. Bring water to boil in a sauce pan 
2. In a pestle add  cloves, cinnamon, black peppercorns, cardamom pods crush them all 
3. Add  add nutmeg and grated ginger into boiling water 
4. Add tea leaves boil for few mins
5. Add milk stir well. Boil the chai for 5 mins. Do not make it high flame and it may overflow out of the saucepan.
6. Remove from heat and strain the chai with tea strainer and serve hot