Jeyashri's Kitchen

Sultani dal recipe

Thu, 04 Mar 2021 08:31:21 GMT

Sultani dal recipe | Creamy dal recipe – Lucknowi style sultani dal recipe – with full video and step by step pictures.

We usually make dal in many different ways. Dal tadka is generally made using moong dal or Toor dal or combination of moong dal, toor dal or chana dal. This Sultani dal is made without the addition of tomatoes.

Sultani dal is a creamy rich version of dal, with the addition of milk, cream, and yogurt. This a rich dal from the Mughlai cuisine. Mughlai cuisine is very popular for its richness. I wanted to try out this Sultani dal for a long time and finally tried it yesterday. We had this dal with roti and kids had with rice. It tasted too yum and kids loved it a lot.

Also check

Sultani dal recipe

Rich and creamy Sultani dal recipe

Course Lunch, Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Author Jeyashri suresh

Ingredients

1 cup Toor dal
¼ tsp turmeric powder
1 cup milk
3 tbsp yogurt
¼ cup fresh cream
1 tbsp ghee
1 onion
1 tbsp finely chopped garlic
2 tsp chopped ginger
1 tsp cumin seeds
2 chopped green chili
2 dried red chili
1 tsp red chili powder
Salt to taste

Instructions

In a vessel add 1 cup of toor dal.
Wash few times and add 2.5 cups of water to this.
Add ¼ tsp turmeric powder and 2 pinches of asafoetida.
Pressure cook for 4-5 whistles.
Once the pressure releases, take out the cooked dal and mash well.
Transfer it to a pan.
Add milk, yogurt, and fresh cream.
I used raw milk, low-fat milk only.
Mix everything well.
Add salt to taste.
Let this come to a boil.
Switch off the flame
Keep it aside.
In a pan add 1 tbsp ghee.
Add the cumin seeds, chopped garlic, chopped green chili, and chopped ginger.
Saute for a minute.
Add 1 finely chopped onions to this.
Add the dried red chili also to this.
Saute till the onions become golden brown.
Switch off and add the red chili powder.
Mix well.
Transfer this to the dal.
Mix well.
Dal is ready.
The next step is optional but if you have charcoal, do not miss this step.
It gives a nice flavour to the dal.
Place heated charcoal in a bowl and keep it inside the dal.
Add 2 drops of ghee to the charcoal and cover it immediately.
Let this be covered for 2 minutes.
Sultani dal is ready to serve.
You can serve this with plain rice, pulaos, or roti too.

Video

Notes

1.You can add ½ portion of toor dal and ½ portion of moong dal too.

2. Since we are adding milk, yogurt, and cream, it is ok to add chilis, red chili, and red chili powder.

3. Sultani dal pairs well with pulaos, roti, and plain rice too.

In a vessel add 1 cup of toor dal.
Wash few times and add 2.5 cups of water to this.
Add ¼ tsp turmeric powder and 2 pinches of asafoetida.
Pressure cook for 4-5 whistles.
Once the pressure releases, take out the cooked dal and mash well.

Transfer it to a pan.
Add milk, yogurt, and fresh cream.
I used raw milk, low-fat milk only.
Mix everything well.
Add salt to taste.
Let this come to a boil.

Switch off the flame
Keep it aside.

In a pan add 1 tbsp ghee.
Add the cumin seeds, chopped garlic, chopped green chili, and chopped ginger.
Saute for a minute.

Add 1 finely chopped onions to this.
Add the dried red chili also to this.
Saute till the onions become golden brown.

Switch off and add the red chili powder.
Mix well.
Transfer this to the dal.
Mix well.
Dal is ready.

The next step is optional but if you have charcoal, do not miss this step.
It gives a nice flavour to the dal.
Place heated charcoal in a bowl and keep it inside the dal.
Add 2 drops of ghee to the charcoal and cover it immediately.
Let this be covered for 2 minutes.

You can add ½ portion of toor dal and ½ portion of moong dal too.
Since we are adding milk, yogurt, and cream, it is ok to add chilis, red chili, and red chili powder.
Sultani dal pairs well with pulao, roti, and plain rice too.

The post Sultani dal recipe appeared first on Jeyashri's Kitchen.

Peas masala rice

Tue, 02 Mar 2021 07:40:20 GMT

Peas masala rice | Matar masala rice – South Indian style peas masala rice using freshly ground masala powder. Peas masala rice | pattani sadam recipe with full video and step-by-step pictures.

This is an interesting lunch box recipe using green peas. We usually make Peas pulao or add peas in veg pulao or other pulao recipes. We are making this Peas masala rice, using fresh homemade masala. The masala is similar to Vangi bath powder. A few months back I saw this recipe on my Instagram feed and saved the recipe.

The original recipe used brinjal | eggplant to make this rice. I replaced brinjals with green peas. You can use colored capsicum also for making this masala rice.

If you make and keep the masala powder in hand, then it is easy for you to make the rice for the lunch box. Also, check our interesting lunch box recipe collection.

Peas masala rice

Easy lunch box recipe using green peas and freshly ground masala

Course Lunch, Main Course

Cuisine Indian

Keyword easy lunch recipes, lunch box recipes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Author Jeyashri suresh

Ingredients

1/2 cup uncooked rice
½ cup frozen green peas
1 tsp red chili powder
¼ tsp turmeric powder
1 tbsp oil
2-3 tsp ghee
Cashew nuts few
Curry leaves few
Coriander leaves few
1 onion
1 to mato
1 tsp chopped ginger
1 tbsp chopped garlic
½ tsp mustard seeds
1 tsp urad dal
To roast and grind
1 tsp oil
2 tbsp coriander seeds
2 tbsp chana dal
1 tsp urad dal
¼ tsp venthayam | methi seeds
2 cardamom
1 small cinnamon stick

Instructions

In a pan add 1 tsp oil and add the coriander seeds, chana dal, urad dal, methi seeds, cardamom, and cinnamon. You can add 2-3 cloves too.
Roast till the dal turns golden brown.
Cool completely and grind into a fine powder.
This powder can be stored at room temperature for 2 months.
Apart from making this rice, this podi can be used in curries too.
Cook the rice and spread this on a plate.
I used raw rice, you can use basmati rice too.
In the same pan, add 1 tbsp oil.
Add mustard seeds, urad dal, and curry leaves.
Saute till the da becomes golden brown.
Add finely chopped ginger and garlic.
Now add in the finely chopped onions.
Saute till the onions become translucent.
Add a little salt.
Now add in the chopped tomato.
Mix well and cook for a minute.
Add turmeric powder, red chili powder, and salt.
Mix well.
Add the frozen peas now.
If adding fresh peas, pressure cook for 3 whistles and add it.
Mix well and cook for 5 minutes.
Add 3-4 tsp of the masala which we ground in the beginning.
Mix well.
Since it is roasted powder no need to cook after adding this.
Add 1 tsp ghee and mix well.
Switch off the flame.
Now add this to the cooked rice.
Add finely chopped coriander leaves.
Add ghee roasted cashew nuts. This is optional.
Mix well evenly.
Peas masala rice is ready to serve.

Video

Notes

The masala powder can be used while making potato curry, brinjal curry, and raw banana curry.
You can replace the peas with eggplant or capsicum too.
Peas masala rice is a perfect one for a lunch box too.

In a pan add 1 tsp oil and add the coriander seeds, chana dal, urad dal, methi seeds, cardamom and cinnamon. You can add 2-3 cloves too.
Roast till the dal turns golden brown.

In a pan add 1 tsp oil and add the coriander seeds, chana dal, urad dal, methi seeds, cardamom, and cinnamon. You can add 2-3 cloves too.
Roast till the dal turns golden brown.

Cool completely and grind into a fine powder.
This powder can be stored at room temperature for 2 months.
Apart from making this rice, this podi can be used in curries too.
Cook the rice and spread this on a plate.
I used raw rice, you can use basmati rice too.

In the same pan, add 1 tbsp oil.
Add mustard seeds, urad dal, and curry leaves.
Saute till the dal becomes golden brown.
Add finely chopped ginger and garlic.

Now add in the finely chopped onions.
Saute till the onions become translucent.
Add a little salt.

Now add in the chopped tomato.
Mix well and cook for a minute.

Add turmeric powder, red chili powder, and salt.
Mix well.
Add the frozen peas now.
If adding fresh peas, pressure cook for 3 whistles and add it.
Mix well and cook for 5 minutes.
Add 3-4 tsp of the masala which we ground in the beginning.
Mix well.

Since it is roasted powder no need to cook after adding this.
Add 1 tsp ghee and mix well.
Switch off the flame.

Now add this to the cooked rice.
Add finely chopped coriander leaves.
Add ghee roasted cashew nuts. This is optional.
Mix well evenly.

Peas masala rice is ready to serve.

Notes:

The masala powder can be used while making potato curry, brinjal curry, and raw banana curry.
You can replace the peas with eggplant or capsicum too.
Peas masala rice is a perfect one for a lunch box too.

The post Peas masala rice appeared first on Jeyashri's Kitchen.

Paruppu urundai rasam

Thu, 25 Feb 2021 07:24:04 GMT

Paruppu urundai rasam | Dal dumplings rasam recipe. A traditional South Indian version of rasam, with steamed dal dumplings. Protein-rich paruppu urundai rasam recipe with full video and step-by-step pictures.

Rasam is one of the staple dishes in South Indian cuisine. We make many varieties of rasam. We make rasam with or without dal. Some rasams we make with tamarind and some without tamarind. Also in the traditional Tamil brahmin rasam do not add garlic. We make Poondu rasam but in traditional tomato paruppu rasam we don’t usually add garlic cloves.

Rasam is also made using fruit in Tamilnadu cuisine. Yes we make Pineapple rasam and Orange rasam too. I have tried Strawberry rasam also in one of my cookery demos.

We make paruppu urundai kuzhambu, which will be a slightly thick gravy. I wanted to try out this rasam for a long time, finally made it yesterday. It was a super hit at home. We all loved it with hot rice and it was perfect for the winter weather.

Also check

Kalyana rasam
Orange rasam
Pineapple rasam
Andhra style raw onion rasam
Tomato rasam with fresh rasam powder

Paruppu urundai rasam

Traditional rasam recipe with steamed dal dumplings

Course Lunch, Main Course

Cuisine Indian

Keyword easy lunch recipes, South Indian rasam recipes

Prep Time 15 minutes

Cook Time 25 minutes

Soaking time 1 hour

Servings

Author Jeyashri suresh

Ingredients

½ cup toor dal
2 red chili
1/8 th tsp turmeric powder
1 tbsp tamarind
2 to matoes
1.5 tsp sambar powder
½ tsp turmeric powder
Asafoetida 2 pinches
Water as needed
Coriander leaves few
Curry leaves few
1.5 tsp Pepper cumin coarsely powdered
1 tsp ghee
1 tsp oil
½ tsp mustard seeds

Instructions

Soak toor dal in water along with red chilis for an hour.
Drain the water completely and pulse into a paste without adding any water.
Add salt and ¼ tsp of turmeric powder while grinding.
Wash the mixie jar with ¾ cup of water and keep the water for later use.
Soak 1 tbsp of tamarind in hot water.
We are going to take 1.5 cups of tamarind extract.
Puree 2 tomatoes.
In a pan add 1 tsp of oil and saute the ground dal paste.
Cook for 2 minutes.
Allow this to cool.
This step is optional. But this helps in the urundais not getting disintegrated in rasam while boiling.
Make them into gooseberry-sized balls and steam this on greased idli plates for 10 minutes.
Meanwhile in a vessel add the tamarind extract and pureed tomato.
Add 1 cup of water.
Add turmeric powder, asafoetida, salt, and sambar powder.
Add few torn curry leaves.
Let this boil in a medium flame for 7-9 minutes, till the raw smell of the tamarind goes off.
Now add the steamed paruppu urundais one by one.
Add the reserved water, which we kept after washing the mixie jar.
Now add in the pepper cumin powder.
Let this froth up.
Add finely chopped curry leaves and coriander leaves.
Once this froths up well, switch off the flame.
Temper mustard seeds in ghee and add them to the rasam.
Paruppu urundai rasam is ready.
Serve with hot rice.

Video

Notes

1. Do not make the paruppu urundai balls too tight, else it will become very hard.
2. You can chop 1 tomato and puree one tomato if you prefer tomato chunks in your rasam.
3. Paruppu urundai rasam pairs well with rice or you can have it as a soup too.

Soak toor dal in water along with red chilis for an hour.
Drain the water completely.

Pulse into a paste without adding any water.
Add salt and ¼ tsp of turmeric powder while grinding.
Wash the mixie jar with ¾ cup of water and keep the water for later use.

Soak 1 tbsp of tamarind in hot water.
We are going to take 1.5 cups of tamarind extract.
Puree 2 tomatoes.

In a pan add 1 tsp of oil and saute the ground dal paste.
Cook for 2 minutes.
Allow this to cool.
This step is optional. But this helps in the urundais not getting disintegrated in rasam while boiling.
Make them into gooseberry-sized balls and steam this on greased idli plates for 12 minutes.
We got 13 small urundais | balls

Meanwhile, in a vessel add the tamarind extract and pureed tomato.
Add 1 cup of water.
Now add turmeric powder, asafoetida, salt and sambar powder.
You can add rasam powder too.
Add few torn curry leaves.

Let this boil in a medium flame for 7-9 minutes, till the raw smell of the tamarind goes off.

Now add the steamed paruppu urundais one by one.

Add the reserved water, which we kept after washing the mixie jar.

Now add in the pepper cumin powder.

Let this froth up.
Add finely chopped curry leaves and coriander leaves.

Once this froths up well, switch off the flame.

Temper mustard seeds in ghee and add it to the rasam.

Paruppu urundai rasam is ready.
Serve with hot rice.

The post Paruppu urundai rasam appeared first on Jeyashri's Kitchen.

Pudina chutney recipe

Tue, 23 Feb 2021 09:04:52 GMT

Pudina chutney recipe |Ginger flavoured mint chutney – Mintchutney -Easy to make chutney recipe using mint leaves. Mint ginger chutney recipe with full video and step-by-step pictorial instructions.

We South Indians make different varieties of chutney to pair with Idli | dosa. This chutney recipe I recently learned from my friend. I have posted 2 varieties of Mint chutney in Jeyashris kitchen. We make chutneys with coconut or sometimes without coconut too. With lots of fresh mint leaves in hand during this winter season, I wanted to give it a try.

The chutney tasted so yum and we relished it with dosa. If you want to learn how to make crispy dosa, please click on the link.

Also check out other interesting chutney recipes

Pudina chutney recipe

Mint ginger chutney

Tasty ginger flavoured mint chutney to pair with Idli dosa

Course Breakfast, Dinner

Cuisine Indian

Keyword Side dish for Idli dosa, South Indian breakfast recipes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings people

Author Jeyashri suresh

Ingredients

2 cup mint leaves tightly packed
1 tbsp chana dal
3 green chilis
10 small onion
1 small tomato
1 piece ginger
2 tbsp grated coconut
Salt as needed
3 tsp oil+ 1 tsp for tempering
½ tsp mustard seeds
½ tsp urad dal

Instructions

In a pan add 3 tsp oil and add the chana dal and roughly chopped green chili.
Saute this till the dal turns golden brown colour.
Take it out from the pan.
In the pan add the onion and ginger.
I used small onion, you can use 1 big onion too.
Saute the onions and once it is half done, add the tomato.
Cook till it becomes mushy.
Add the mint leaves and saute for 2 minutes.
Take out and add 2 tbsp fresh coconut and salt.
Cool and grind into a fine paste.
Temper mustard seeds and urad dal in 1 tsp oil.
Add this to the chutney and mix well.
Serve with Idli, dosa, or upma.

Video

Notes

1.You can skip the tempering and use this chutney as a spread on bread too.

2.Few cloves of garlic can be added along with onions.

3. Mint ginger chutney pairs well with chapati too.

In a pan add 3 tsp oil and add the chana dal and roughly chopped green chili.
Saute this till the dal turns golden brown colour.
Take it out from the pan.

In the pan add the onion and ginger.
I used small onion, you can use 1 big onion too.
Saute the onions and once it is half done, add the tomato.
Cook till it becomes mushy.

Add the mint leaves and saute for 2 minutes.

Take out and add 2 tbsp fresh coconut and salt.
Cool and grind into a fine paste.

Temper mustard seeds and urad dal in 1 tsp oil.
Add this to the chutney and mix well.

Serve with Idli, dosa or upma.

You can skip the tempering and use this chutney as a spread on bread too.
Few cloves of garlic can be added along with onions.
Mint ginger chutney pairs well with chapati too.

The post Pudina chutney recipe appeared first on Jeyashri's Kitchen.

Maddur vada recipe

Fri, 19 Feb 2021 07:59:09 GMT

Maddur vada recipe | no grind Instant vada recipe – Popular Maddur vada recipe with full video and step by step pictures.

Usually, we make vada by soaking or grinding dals. This Maddur vada is an instant vada without any soaking or grinding. This is a crispy vada recipe and a perfect tea-time snack. This vada is made using rice flour, semolina, and little plain flour along with some chilis and onions.

This specialty of this vada is, this Maddur vada need not be served hot. You can make it in the morning and serve guests in the evening too. The vada retains its crispiness throughout the day. When I first tasted this, it reminded me of the Iyengar bakery Khara biscuit. We all loved these Maddur vadas very much, especially kids loved it.

You can check out these instant easy vada | pakoda recipes

Maddur vada recipe

Easy to make no grind vada recipe

Course Snack

Cuisine Indian

Keyword monsoon recipes, tea time snacks

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings vadas

Author Jeyashri suresh

Ingredients

1 cup rice flour
¼ cup sooji | rava
1 tbsp maida | plain flour
2 tbsp hot oil
Oil for deep frying
2 big onions chopped
2 green chilis chopped
½ tsp red chili powder
Salt as needed
½ tsp cumin seeds
Curry leaves few
Coriander leaves few

Instructions

In a bowl add the rice flour, sooji, and maida.
Add finely chopped green chilies, curry leaves, coriander leaves, cumin seeds, and red chili powder.
Now add 2 tbsp of hot oil to this.
Adding hot oil at this stage, gives crispiness to the maddur vada.
Mix well. The mixture will be crumbly.
Now add the chopped onions and salt.
Mix well.
Add water little by little and make a soft dough.
Take one small lemon-sized dough ball.
You can either grease your hands and flatten them in your hands.
Or place it in a greased zip lock cover and flatten it.
I placed it on a clean damp cloth and flattened it.
Ensure the cloth is not very wet but should be moist.
Heat oil for deep frying.
Gently transfer the flattened vadas to the oil.
Cook in medium flame.
Deep fry till they become nice golden brown color and take out from the pan.
Drain in a kitchen towel.
Repeat the same for the rest of the dough.
These vadas stay crispy for a day.
Store them in an air-tight container.

Video

Notes

Adding hot oil gives crispy vadas.
If making in big batches, make the dough in batches, else the onion will ooze out water.
MAddur vadas stay crisp for many hours and can stay at room temperature for a day.

In a bowl add the rice flour, sooji, and maida.
Add finely chopped green chilies, curry leaves, coriander leaves, cumin seeds, and red chili powder.
Now add 2 tbsp of hot oil to this.
Adding hot oil at this stage gives crispiness to the maddur vada.
Mix well. The mixture will be crumbly.
Keep this aside for 10 minutes.

Now add the chopped onions and salt.
Mix well.

Add water little by little and make a soft dough.

Take one small lemon sized dough ball.

You can either grease your hands and flatten in your hands.
Or place it in a greased zip lock cover and flatten it.
I placed it on a clean damp cloth and flattened it.
Ensure the cloth is not very wet but should be moist.

Heat oil for deep frying.
Gently transfer the flattened vadas to the oil.
Cook in medium flame.
Deep fry till they become nice golden brown color and take out from the pan.

Drain in a kitchen towel.
Repeat the same for the rest of the dough.

These vadas stay crispy for a day.
Store them in an air tight container

Adding hot oil gives crispy vadas
If making in big batches, make the dough in batches, else the onion will ooze out water.
These Maddur vadas stay crisp for more than 12 hours.

The post Maddur vada recipe appeared first on Jeyashri's Kitchen.

Sabudana pongal, Sago pongal

Wed, 17 Feb 2021 10:51:18 GMT

Sabudana pongal | Sago pongal | Javarisi pongal- Ven pongal recipe using sago | javarisi. Easy to make ven pongal recipe using sago and moong dal.

We usually make Ven pongal | khara pongal using raw rice or millets too. I have seen this Sago pongal | sabudana pongal in a restaurant menu card, in Chennai. We usually make sabudana khichidi | sabudana vada using sago. A few days back I saw Javvarisi pongal on my Instagram feed. Since I had sago in hand, I tried out this recipe. It turned out very well and I loved the texture of the ven pongal too.

We can also make sweet version of this Javvarisi pongal too. I will share that recipe soon in Jeyashri’s kitchen. This is a no onion no garlic recipe, which can be made on fasting days too.

You can also check out

Sago pongal recipe

Sago Pongal | Javvarisi Pongal

Easy to make sago Pongal | javvarisi Ven Pongal - Pongal – South Indian breakfast recipe

Course Breakfast, Dinner

Cuisine Indian

Keyword no onion garlic recipes, South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 1 hour

Total Time 1 hour 35 minutes

Servings people

Author Jeyashri suresh

Ingredients

1 cup sago | javarisi
¼ cup yellow moong dal
1 tsp black pepper
1 tsp cumin seeds
Water as needed
Cashew nuts few
1 tsp grated ginger
Few curry leaves
1 green chili
Asafoetida 2 pinches
½ tsp turmeric powder
Salt as needed
3 tsp oil
2 tsp ghee

Instructions

In a pan add sago and dry roast for 2 minutes.
Transfer it to a vessel.
Wash this 3-4 times.
Soak in ½ cup water.
Keep aside for an hour.
In a vessel add ¼ cup moong dal.
Add ¾ cup water and pressure cook for 4-5 whistles.
In a pan add 1 tsp ghee and 3 tsp oil.
Add 1 slit green chili, grated ginger, peppercorns, and cumin seeds.
Add few cashew bits, asafoetida, and curry leaves
Saute well till the cashew turns golden brown.
Now add the cooked moong dal and mix well.
Add the soaked sago to this.
Add salt as needed.
Now add 1 cup of water to this and mix well.
Add ½ tsp turmeric powder.
Soaked sago gets cooked fast.
If needed add a little more water.
Cook for 3 minutes.
Drizzle 1 tsp of ghee towards the end.
Mix well.
Sago Pongal is ready.
Serve hot.

Video

Notes

1.You can add grated carrots while adding the pepper cumin seeds.
2. Sago Pongal tends to solidify and thicken quickly, so always serve it hot.

In a pan add sago and dry roast for 2 minutes.
Transfer it to a vessel.
Wash this 3-4 times.
Soak in ½ cup water.
Keep aside for an hour.

In a vessel add ¼ cup moong dal.
Add ¾ cup water and pressure cook for 4-5 whistles.

In a pan add 1 tsp ghee and 3 tsp oil.
Add 1 slit green chili, grated ginger, peppercorns, and cumin seeds.
Add few cashew bits, asafoetida, and curry leaves
Saute well till the cashew turns golden brown.

Now add the cooked moong dal and mix well.
Add the soaked sago to this.
Add salt as needed.
Now add 1 cup of water to this and mix well.

Add ½ tsp turmeric powder.
Soaked sago gets cooked fast.
If needed add little more water.
Cook for 3 minutes.

Drizzle 1 tsp of ghee towards the end.
Mix well.
Sago Pongal is ready.

Serve hot.

Notes:

You can add grated carrots while adding the pepper cumin seeds.
Sago Pongal tends to solidify and thicken quickly, so always serve it hot.

The post Sabudana pongal, Sago pongal appeared first on Jeyashri's Kitchen.

Sweet corn payasam recipe | Sweet corn kheer

Fri, 12 Feb 2021 02:47:14 GMT

Sweet corn payasam | sweet corn kheer, a delicious and creamy payasam made using sweet corn, milk, and jaggery. Makai kheer recipe with full video and step by step pictures.

A simple payasam or kheer made using sweet corn and jaggery. I have tasted this payasam in Singapore during one of our potlucks. One friend made sugar-based sweet corn payasam. When I saw a huge pack of frozen sweet corn in my freezer, I thought of trying this payasam.

You can make this payasam with fresh corn also. But frozen corn is easy to make as the boiling time will be saved. I wanted to make jaggery based payasam, you can also make a sugar version of the same.

Also check out

Sweet corn payasam

Delicious kheer made using sweet corn, milk, and jaggery

Course Dessert, Sweet

Cuisine Indian

Keyword dessert, sweets

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings people

Author Jeyashri suresh

Ingredients

1 and 1/4 frozen sweet corn kernels
½ cup powdered jaggery
2.5 cups milk
¼ tsp cardamom powder
1 tsp ghee
Few cashew nuts

Instructions

Grind 1 cup of frozen corn into a fine paste.
If needed add 1 tbsp of water, do not add more than that.
If using fresh corn cook this first and then grind it into a paste.
In a pan add ghee and add the cashew nuts.
Roast till golden brown and keep it aside.
In the same pan add the ground corn paste.
Add ¼ cup of frozen corn kernels to this.
Saute this in ghee for 3 minutes.
Add the milk now.
I used low-fat milk.
Mix well and let this boil in medium flame for 10-12 minutes.
Stir in between.
Switch off the flame.
Allow this to come to room temperature.
I used organic powdered jaggery.
So I added it as it is.
If using normal jaggery, melt this using very little water and filter the syrup.
Do not add it to the milk mixture when the milk is hot.
It may get curdled, so it is always safe to add the jaggery once the milk comes to room temperature.
Mix well after adding the jaggery.
Do not switch on the flame.
Add the roasted cashew nuts.
Serve chilled

Video

Notes

Do not add the jaggery when the milk is hot.
Instead of jaggery, you can add sugar, if adding sugar, you can add it when milk is hot.
You can add condensed milk also to enhance the taste and reduce the sugar.

Grind 1 cup of frozen corn into a fine paste.
If needed add 1 tbsp of water, do not add more than that.
If using fresh corn cook this first and then grind it into a paste.

In a pan add ghee and add the cashew nuts.
Roast till golden brown and keep it aside.

In the same pan add the ground corn paste.
Add ¼ cup of frozen corn kernels to this.
Saute this in ghee for 3 minutes

Add the milk now.
I used low-fat milk.
Mix well and let this boil in medium flame for 10-12 minutes.
Stir in between.
Switch off the flame.
Allow this to come to room temperature.

I used organic powdered jaggery.
So I added it as it is.
If using normal jaggery, melt this using very little water and filter the syrup.
Do not add it to the milk mixture when the milk is hot.
It may get curdled, so it is always safe to add the jaggery once the milk comes to room temperature.

Mix well after adding the jaggery.
Do not switch on the flame.
Add the roasted cashew nuts.

Serve chilled.

Notes:

Do not add the jaggery when the milk is hot.
Instead of jaggery, you can add sugar, if adding sugar, you can add it when milk is hot.
You can add condensed milk also to enhance the taste and reduce the sugar.

The post Sweet corn payasam recipe | Sweet corn kheer appeared first on Jeyashri's Kitchen.

Kadalai paruppu kuzhambu

Tue, 09 Feb 2021 03:24:24 GMT

Kadalai paruppu kuzhambu | Chana dal kuzhambu gravy, a simple and easy gravy recipe. Kadalai paruppu kuzhambu pairs well with Idli and dosa. Paruppu kuzhambu recipe in Tamil with full video and step by step pictures.

A few months back while talking with my friends on a whats app chat, one friend was telling me about this kuzhambu. She told that her mom makes this often and home. She shared the recipe with me the next day. I saved it in my ‘Notes list’, but completely forgot to try it out. A few days back while I was scrolling the ‘Notes list’, I found this recipe.

I tried this easy kadalai paruppu kuzhambu yesterday. We all relished this gravy with dosa. Usually, we make sambar with toor dal or moong dal. This time for a change this no tamarind chana dal kuzhambu. Do give this a try and I am sure you will love it.

Also check out my

Kadalai paruppu kuzhambu

Easy to make chana dal gravy to pair with Idli dosa

Course Breakfast, Dinner

Cuisine Indian

Keyword kuzhambu recipes, Side dish for Idli dosa

Prep Time 15 minutes

Cook Time 35 minutes

Soaking time 30 minutes

Total Time 1 hour 20 minutes

Servings people

Author Jeyashri suresh

Ingredients

½ cup Chana dal
2 onions
1 tomato
2 tsp sambar powder
½ tsp turmeric powder
Salt as needed
3 tbsp coconut
3 tsp oil
½ tsp mustard seeds
1 tsp cumin seeds
Coriander leaves few to garnish
2 pinches Asafoetida

Instructions

Soak chana dal in water for 30 minutes in 2 cups of water. This helps in the easy cooking of the dal.
Add thinly sliced onions and sliced tomatoes to this.
Now add the sambar powder and turmeric powder.
You can add 1 tsp of red chili powder and 1 tsp of coriander powder also, instead of sambar powder.
Pressure cook for 4-5 whistles.
Grind coconut and cumin seeds into a fine paste.
Once the pressure is released, take it out and keep it aside.
In a pan add oil and add the mustard seeds.
In the original recipe, my friend told to add fennel seeds and crushed cloves.
Since we don’t prefer it much, I added mustard seeds.
Once it splutters add the cooked chana dal mixture.
Add salt to this now.
Add the ground coconut mixture to this.
Mix well and boil for 5 minutes.
Add water to adjust the consistency.
Garnish with coriander leaves.
The kuzhambu tends to thicken once it comes to room temperature.
So add water accordingly.
Serve with Idli or dosa.

Video

Notes

You can add small onions also to this kadala paruppu kuzhambu.
2. You can add fennel seeds along with coconut while grinding.
3. With the addition of fennel seeds this kadala paruppu kuzhambu will go well with chapati too.

Soak chana dal in water for 30 minutes in 2 cups of water. This helps in the easy cooking of the dal.
Add thinly sliced onions and sliced tomatoes to this.
Now add the sambar powder and turmeric powder.
You can add 1 tsp of red chili powder and 1 tsp of coriander powder also, instead of sambar powder.
Pressure cook for 4-5 whistles

Grind coconut and cumin seeds into a fine paste.

Once the pressure is released, take it out and keep it aside.

In a pan add oil and add the mustard seeds.
In the original recipe, my friend told me to add fennel seeds and crushed cloves.
Since we don’t prefer it much, I added mustard seeds.
Once it splutters add the cooked chana dal mixture.

Add salt to this now.
Add the ground coconut mixture to this.
Mix well and boil for 5 minutes.
Add water to adjust the consistency.

Garnish with coriander leaves.
The kuzhambu tends to thicken once it comes to room temperature.
So add water accordingly.

Serve with Idli or dosa.

You can add small onions also to this kadala paruppu kuzhambu.
You can add fennel seeds along with coconut while grinding.
If you want to tamarind water, add thin tamarind extract after the mustard splutters and boil for 5-7 minutes.
With the addition of fennel seeds, this kadala paruppu kuzhambu will go well with chapati too.

The post Kadalai paruppu kuzhambu appeared first on Jeyashri's Kitchen.

Green peas Idli, Instant idli recipe

Fri, 05 Feb 2021 07:42:15 GMT

Green peas Idli, Instant idli recipe, Matar idli recipe- Easy Instant idli recipe using sooji and green peas. Instant peas idli recipe with full video and step by step pictures.

Usually, we make Idli by grinding and fermenting Idli rice and urad dal. Sometimes when we run out of Idli | dosa batter, we make upma for breakfast or dinner. I have posted few Instant Idli and dosa recipes in Jeyashri’s kitchen. These Instant peas Idli is similar to our Rava idli recipe, but with the addition of green peas paste.

The variation of adding green peas in rava idlis turned out so well. We can add grated carrots to this Instant peas Idli to make it more colorful. I have one more interesting idea of making green peas dosa, which I will share soon. Also, check out my Green peas kheer recipe.

Check out my easy breakfast| dinner | tiffin recipes

Instant Green peas idli

Instant peas idli recipe

Easy and Instant Peas rava idli recipe for breakfast | dinner

Course Breakfast, Breakfast | Dinner

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 10 minutes

Total Time 40 minutes

Ingredients

½ cup Rava | sooji
¼ cup curd
½ cup frozen green peas
3 tsp oil
A small bunch of coriander leaves
2 green chili
Few curry leaves
½ tsp mustard seeds
½ tsp urad dal
1 tsp chana dal
Few cashew nuts
2 tsp grated ginger
2 pinches asafoetida

Instructions

Grind coriander leaves, green chili, and frozen peas into a paste.
Do not add any water, if needed add 1 tbsp water.
Keep it aside.
In a pan add oil and add mustard seeds, urad dal, chana dal, and cashew nuts.
Roast till the dals and nuts turn golden brown.
Add asafoetida powder, chopped curry leaves, and grated ginger.
Mix well
Add the Rava | sooji to this.
Roast for 2 minutes.
Switch off the flame.
Add salt.
Allow this to cool completely.
Now add the green peas paste to this.
Add the curd to this and mix well.
Add the lemon juice now.
Now add ½ cup water or a little more to adjust the consistency.
Just before making the idlis add the Eno fruit salt.
If you don’t have Eno fruit salt, add 1 tsp of Baking soda.
Eno | Baking soda gives nice aeration to the batter.
Grease the idli mould and pour the batter into the mould.
Steam for 12 minutes.
Take out and rest this for 1-2 minutes.
Using a spoon take out the idlis from the mould.
Serve hot with any chutney of your choice.
The idlis stay soft even after 4-5 hours.

Video

Notes

1. Make the idlis immediately after adding Eno salt.

2. If you want to make the idlis later, keep everything ready, add water, curd, and eno salt just before making the idlis.

3. This instant peas idli stays soft even after 4-5 hours.

4. You can add grated carrots to make the rava idlis more colorful.

Grind coriander leaves, green chili, and frozen peas into a paste.
Do not add any water, if needed add 1 tbsp water.
Keep it aside.

In a pan add oil and add mustard seeds, urad dal, chana dal, and cashew nuts.
Roast till the dals and nuts turn golden brown.

Add asafoetida powder, chopped curry leaves, and grated ginger.
Mix well
Add the rava | sooji to this.
Roast for 2 minutes.
Switch off the flame.
Add salt.
Allow this to cool completely.
Add the green peas paste.

Add the curd to this and mix well.
Now add the lemon juice now.
Now add ½ cup water or a little more to adjust the consistency.

Just before making the idlis add the eno fruit salt.
If you don’t have Eno fruit salt, add 1 tsp of Baking soda.
Eno | Baking soda gives nice aeration to the batter.

Grease the idli mould and pour the batter into the mould.
Steam for 12 minutes.

Take out and rest this for 1-2 minutes.
Using a spoon take out the idlis from the mould.
Serve hot with any chutney of your choice.
The idlis stay soft even after 4-5 hours.

The post Green peas Idli, Instant idli recipe appeared first on Jeyashri's Kitchen.

Onion garlic chutney

Wed, 03 Feb 2021 08:09:51 GMT

Onion garlic chutney recipe, delicious chutney recipe made using small onion and tomato, pairs well with Idli and dosa. Onion Garlic chutney | vengaya poondu chutney recipe with full video and step by step pictures.

We make different varieties of chutneys for Idli | dosa. A few weeks back I saw very nice small onions in the Indian market and bought a good quantity. Also, two of my friends also got me small onions | shallots too. Apart from the peeling part, I love the addition of small onions into my cooking. Of course, as everyone says, peeling is not a big task, it’s just time-consuming. If we plan our work accordingly, we can easily do it.

After using shallots in adai, sambar, bisi bele bath, I thought of making chutney using it. Sometime back, my mom was telling me about this chutney, so I wanted to try it out. It was a super hit and paired well with dosa.

Check out my other easy chutney recipes

Onion Garlic chutney

Onion garlic chutney recipe

Easy and yummy chutney with onion and garlic, pairs well with Idli and dosa

Course Breakfast

Cuisine Indian

Keyword chutney recipes

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings

Author Jeyashri suresh

Ingredients

1 cup small onions
½ cup garlic peeled
7 red chili
3 Kashmiri red chili
A small piece of tamarind
3 tsp oil
1 tbsp sesame oil
½ tsp mustard seeds
1 tsp urad dal
Few curry leaves
Salt as needed

Instructions

In a pan add 3 tsp oil and add the red chilis and tamarind.
I added 7 normal red chilis for spiciness and 3 Kashmiri chili | byadigae chili for color.
If you don’t have Kashmiri chili add 8 red chilis.
As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
Also tamarind balances the spiciness too.
Saute for 2 minutes and keep it aside.
In the same pan add the peeled small onions and the garlic.
Saute till the color of the onion and garlic changes to light brown.
Add little salt while cooking the onion and garlic.
Take out from the pan.
Cool completely.
Add little curry leaves.
Grind into a fine paste.
Add water to adjust the consistency.
Temper mustard seeds and urad dal in 1 tbsp sesame oil.
Mix well.
Serve with Idli or dosa.
This chutney tastes well with Pongal and chapati too.

Video

Notes

1.Small onions give a nice taste, so do not replace them with big onions.

2. If you don’t get small onions, add 2 normal size big onions.

3. Instead of tamarind, you can add ½ tomato to the Onion garlic chutney.

In a pan add 3 tsp oil and add the red chilis and tamarind.
I added 7 normal red chilis for spiciness and 3 Kashmiri chilies | byadige chilies for color.
If you don’t have Kashmiri chili add 8 red chilis.
As small onion will give a slightly sweet taste, this spice level for perfect for the chutney.
Also, tamarind balances the spiciness too.
Saute for 2 minutes and keep it aside.

In the same pan add the peeled small onions and the garlic.
Saute till the color of the onion and garlic changes to light brown.
Add little salt while cooking the onion and garlic.

Take out from the pan.
Cool completely.
Add little curry leaves.
Grind into a fine paste.
Add water to adjust the consistency.

Temper mustard seeds and urad dal in 1 tbsp sesame oil.
Mix well.

Serve with Idli or dosa.
This chutney tastes well with Pongal and chapati too.

Small onions give a nice taste, so do not replace with big onions.
If you don’t get small onions, add 2 normal size big onions.
Instead of tamarind, you can add ½ tomato to the Onion garlic chutney.

The post Onion garlic chutney appeared first on Jeyashri's Kitchen.

Ulundhu kanji recipe

Mon, 01 Feb 2021 08:02:36 GMT

Ulundhu kanji | urad dal porridge, healthy recipe using black urad dal and rice. A savory version of Ulundhu kanji recipe with step by step pictures and detailed instructions. This is also a Zero oil recipe.

Ulundhu kanji is one of the popular recipes in Tamilnadu. Usually made in many houses, when girls attain puberty. The black urad dal is very healthy and elders used to say this is very good for bones. I have seen in many houses they made this for weekend breakfast too. I have posted venthaya kali which is also good for lactating moms and girls who attain puberty.

One of my friend in Singapore, she makes this very regularly at home on weekends and her kids love this too. I have noted down the recipe from her long back but somehow missed giving it a try. Yesterday another good friend of mine was sharing about her daughter’s puberty, I suddenly remembered this recipe and tried it this morning. I have taken a video of Ulundhu kanji but due to time constraints, I will upload it by tomorrow.

The original recipe called for more rice and less urad dal but I added both in equal quantity. Also do add fresh homemade coconut milk for best taste.

Also check out

Ulundhu kanji recipe

Ulundu kanji recipe

Healthy savory porridge using Rice and black urad dal

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Author Jeyashri suresh

Ingredients

¼ cup black urad dal
¼ cup raw rice
3 cups water
5 cloves garlic
½ tsp venthayam | methi seeds
1/2 tsp Dry ginger powder | sukku
Salt as needed
1/3 cup coconut milk

Instructions

In a pressure cooker add the rice and urad dal.
Wash it nicely and add ½ tsp of venthayam and garlic cloves.
Add salt and add 3 cups of water.
Pressure cook for 6-7 whistles.
Once the pressure is released open the cooker.
Add the dry ginger powder and salt.
Mash well and add the coconut milk.
Check for salt.
Add little water to adjust the consistency.
Serve with any thogayal of your choice.

Notes

1.The original recipe which my friend told me is ½ cup rice and ¼ cup urad dal. I reduced the rice to suit my preference.

2. You can replace kodo millet, barnyard millet, or little miller in the place of rice

3. Traditionally this ulundam kanji is made using black urad dal only.

In a pressure cooker add the rice and urad dal.
Wash it nicely and add ½ tsp of venthayam and garlic cloves.
Add a little salt and add 3 cups of water.
Pressure cook for 6-7 whistles.

Once the pressure is released open the cooker.
Add the dry ginger powder and a little salt.
Mash well and add the coconut milk.
Check for salt.
Add little water to adjust the consistency.

A spicy thogayal will pair well with this urad dal kanji.
You can check out this thogayal recipes.

The post Ulundhu kanji recipe appeared first on Jeyashri's Kitchen.

Aloo Spring onion sabzi

Thu, 28 Jan 2021 06:30:21 GMT

Aloo Spring onion sabzi – Dry aloo sabzi – Potato srping onion sabzi recipe, a perfect side dish for chapati, poori and rice. Aloo spring onion sabzi recipe with full video and step by step pictures.

Dry potato curry is loved by everyone and potato in any form, pairs well with chapati and poori. I have posted the South Indian version of potato curry and few north Indian aloo gravies too. This aloo spring onion bhaji is perfect for picnics and lunch boxes too.

Recently when we went a hiking with few friends here, one friend brought this sabzi along with parathas. We all loved it and later the next day I messaged her to know the recipe. She told me about this easy and simple recipe. As I mentioned in one of my vlogs about Wet markets in Hongkong, they give spring onions for free when we buy veggies. So I used to get to of spring onions every time after my market visit.

If you don’t get spring onions in your place, I have given variations for that too in the Notes section.

Also check out my other recipes using spring onions, spring onion paratha, spring onion zunka, and spring onion pakoda.

Also check out

Aloo spring onion sabzi

Aloo Spring onion bhaji

Easy and simple dry aloo bhaji, pairs well with chapati, poori, and rice.

Course Accompaniments, Lunch | Dinner

Cuisine Indian

Keyword Dry curry, North indian recipe, side dish for roti

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings people

Author Jeyashri suresh

Ingredients

2 Potatoes | aloo
¼ cup spring onion whites
¼ cup spring onion greens
1 to mato
1 and ¼ tsp red chili powder
½ tsp coriander powder
½ tsp turmeric powder
½ tsp cumin seeds
1 tsp garam masala
1 tbsp oil

Instructions

Boil the potatoes, peel the skin, and cut them into cubes.
In a pan add oil and add the cumin seeds.
Add the coriander powder, tumeric powder and red chili powder.
Just saute for few seconds, do not burn it.
Add the spring onion whites to this and saute for a minute.
Now add in the tomato and salt saute well.
Mix well and cook till the tomatoes are soft.
Add the boiled and cubed potatoes to this.
Now add in the spring onion greens and garam masala.
Mix well and let this cook for 10 minutes.
Stir in between.
If you want a tangy taste add ½ tsp of amchur powder at this stage.
Switch off the flame.
Aloo spring onion bhaji is ready.
This dry sabzi goes well with chapati, paratha, poori and rice too.

Video

Notes

If you don’t have spring onions, you can add normal onions and replace the spring onion greens with coriander leaves.
2. Adding the spice powders to the oil, gives an even coating of masalas to the aloo spring onion sabzi.

Boil the potatoes, peel the skin, and cut them into cubes.
In a pan add oil and add the cumin seeds.
Add the coriander powder, turmeric powder, and red chili powder.
Just saute for few seconds, do not burn it.
Add the spring onion whites to this and saute for a minute.

Now add in the tomato and salt and saute well.
Mix well and cook till the tomatoes are soft.
Add the boiled and cubed potatoes to this.

Now add in the spring onion greens and garam masala.

Mix well and let this cook for 10 minutes.
Stir in between.
If you want a tangy taste add ½ tsp of amchur powder at this stage.
Switch off the flame.

Aloo spring onion bhaji is ready.
This dry sabzi goes well with chapati, paratha, poori, and rice too.

If you don’t have spring onions, you can add normal onions and replace the spring onion greens with coriander leaves.
Adding the spice powders to the oil gives an even coating of masalas to the aloo spring onion sabzi.

The post Aloo Spring onion sabzi appeared first on Jeyashri's Kitchen.

Cabbage peas pulao recipe

Tue, 26 Jan 2021 05:51:21 GMT

Cabbage peas pulao recipe | Matar pulao recipe, easy pulao recipe using green peas and cabbage. Restaurant-style pulao recipe with full video and step by step pictures.

One-pot pulaos are always loved by everyone at home. It is easy to pack for a lunch box. Also, pulao with rich gravy and dal always finds a place in the party menu too. I have shared many pulao recipes in Jeyashri’s kitchen. Basmati rice is the best rice for making pulao.

A few weeks back I made this pulao for dinner using cabbage and peas. It was a super hit at home. I made this again for lunch and shot the video for the blog post. I used frozen peas for this recipe. This cabbage peas pulao is made in an open pot, but you can make the pulao in a pressure cooker too. I have given the pressure cooker version of pulao in the “Notes” section.

Please check out

You can pair the pulao with

Cabbage peas pulao recipe

Easy cabbage peas pulao recipe | matar pulao recipe

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword easy lunch recipes, Gluten free,

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Author Jeyashri suresh

Ingredients

½ cup basmati rice
1 cup water
¼ cup thinly sliced cabbage
¼ cup frozen peas
2-3 green chilli
¼ tsp garam masala
1 bay leaf
1 tbsp oil
1 tsp ghee
Coriander leaves few to garnish
¼ tsp turmeric powder
Salt as needed

Instructions

Wash the basmati rice and soak it in 1 cup water for 20 minutes.
In a heavy-bottomed pan add oil.
Add the bay leaf and slit green chilis.
Add the thinly sliced onions.
Saute for a minute.
Add the ginger garlic paste and saute for a minute.
Now add the garam masala, turmeric powder, and salt.
Mix them well and saute for a minute.
Add the frozen peas and shredded cabbage.
Mix well and saute for a minute.
Add the soaked rice, keep the water aside.
Saute for a minute.
Now add the soaked water.
Check for salt.
Mix well and cover this with a lid.
Let this cook on low flame for 11 minutes.
Switch off and keep this covered for 2 minutes.
Do not open the lid.
After 2 minutes open the lid.
Add ghee and sprinkle with coriander leaves.
Gently mix the rice from the sides, without breaking the rice.
Cabbage peas pulao is ready.

Video

Notes

1.You can make this pulao in a pressure cooker too.

2. If so, soak in 3/4 cup water and cook for 1 whistle, and simmer for 5 minutes.

3. Cabbage pulao pairs well with simple dal or Dhaba style paneer masala

Wash the basmati rice and soak it in 1 cup of water for 20 minutes.

In a heavy-bottomed pan add oil.
Add the bay leaf and slit green chilis.
Add the thinly sliced onions.
Saute for a minute.
Add the ginger-garlic paste and saute for a minute.
Now add the garam masala, turmeric powder, and salt.
Mix them well and saute for a minute.

Add the frozen peas and shredded cabbage.
Mix well and saute for a minute.

Add the soaked rice, keep the water aside.
Saute for a minute.

Now add the soaked water.
Check for salt.
Mix well and cover this with a lid.
Let this cook on low flame for 11 minutes.
Switch off and keep this covered for 2 minutes.
Do not open the lid.
After 2 minutes open the lid.

Add ghee and sprinkle with coriander leaves.
Gently mix the rice from the sides, without breaking the rice.

Cabbage peas pulao is ready.

You can make this pulao in a pressure cooker too.
If so, soak in 3/4 cup water and cook for 1 whistle, and simmer for 5 minutes.
Cabbage pulao pairs well with simple dal or Dhaba style paneer masala.

The post Cabbage peas pulao recipe appeared first on Jeyashri's Kitchen.

Coriander pickle recipe

Fri, 22 Jan 2021 10:59:57 GMT

Coriander pickle recipe | Andhra style Kothimeera pickle – Spicy, tangy coriander leaves pickle recipe. Andhra style pickle recipe with full video and step by step pictures.

We make Kothamalli thokku in our house when we have little excess coriander leaves at home. This thokku pairs well with curd rice, Idli , dosai and chapati too. Apart from that, my personal favorite is to pair this with Pressure cooker biryani.

Sometime back I got this recipe of Coriander pickle | Andhra style Kothimeera pickle from a friend. Last week got huge bunch of coriander leaves from the market to try out this pickle recipe. It was a super hit recipe and we all loved it.

The tanginess and spiciness of the pickle paired well with curd rice, chapati, dosa, and also sambar rice too. This kothimeera pickle is a perfect one to pack for long travel too.

You can also try out

Coriander leaves pickle

Andhra style spicy coriander leaves| Kothimeera pickle recipe

Course pickle

Cuisine Indian

Keyword Andhra style recipes,

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings cup

Author Jeyashri suresh

Ingredients

5 cups chopped coriander leaves
20 red chilis
2 pods garlic
1/3 cup sesame oil
1 big lemon sized tamarind
1 tsp jaggery
1 tsp mustard seeds
¼ tsp venthayam | methi seeds
½ cup water

Instructions

Take a big lemon sized tamarind and put it in a bowl.
Add ½ cup water to this and boil for 10 minutes in medium flame.
Wash the coriander leaves nicely and dry this completely.
Pat using a clean dry towel to remove the excess water.
Roughly chop this and keep it aside.
In a pan add 3 tsp of oil and add the red chilis
Roast well without getting burnt.
Keep it aside.
Add 5 cloves of garlic into the same pan.
Roast it for 2 minutes and take it out.
Add the chopped coriander leaves to the pan.
Add salt.
Take out and allow this to cool completely.
Grind the red chili, tamarind, coriander leaves, 5 cloves of garlic into a fine paste along with salt.
Do not add any water to this while grinding.
In a pan add ¼ cup sesame oil and add the mustard seeds and venthayam.
Once it splutters add the remaining garlic cloves to this.
Cook till it turns a slightly golden color.
Now add the ground paste to the pan.
Mix well and cook this in medium flame for 10 minutes.
Stir in between.
Add the jaggery and mix well. Jaggery balances the spices.
Add the remaining oil towards the end and mix well.
Switch off the pan.
Cool completely and store this in a glass or porcelain bowl.

Video

Notes

1.Ensure the coriander leaves are not wet before adding them to the pan. 2. Coriander pickle stays good in the refrigerator for a month.

Take a big lemon sized tamarind and put it in a bowl.
Add ½ cup water to this and boil for 3 minutes in medium flame.

Wash the coriander leaves nicely and dry this completely.
Pat using a clean dry towel to remove the excess water.
Roughly chop this and keep it aside.

In a pan add 3 tsp of oil and add the red chilis
Roast well without getting burnt.
Keep it aside.
Add 5 cloves of garlic into the same pan.
Roast it for a minute and take it out.

Add the chopped coriander leaves to the pan.
Take out and allow this to cool completely.

Grind the red chili, tamarind, coriander leaves, 5 cloves of garlic into a fine paste along with salt.
Do not add any water to this while grinding.

In a pan add ¼ cup sesame oil and add the mustard seeds and venthayam.
Once it splutters add the remaining garlic cloves to this.
Cook till it turns a slightly golden color.
Now add the ground paste to the pan.

Mix well and cook this in medium flame for 10 minutes.
Stir in between.
Add the jaggery and mix well. Jaggery balances the spices.
Add the remaining oil towards the end and mix well.
Switch off the pan.

Cool completely and store this in a glass or porcelain bowl.

Ensure the coriander leaves are not wet before adding them to the pan.
Coriander pickle stays good in the refrigerator for a month.

The post Coriander pickle recipe appeared first on Jeyashri's Kitchen.

Thavala adai recipe

Wed, 20 Jan 2021 07:39:11 GMT

Thavala adai recipe | Thavala adai in Tamil, a traditional tiffin recipe, made using rice, toor dal, and pepper. Recipe of thavala adai with full video and step by step pictures.

We make arisi upma at home using raw rice. Sometimes elders at home, pat the same upma into crispy thavala adais by smearing lots of oil. I have memories of my grandmother making this and also my husband’s grandmother making it too. When my friend’s mother in law shared the recipe of Thavala dosa recipe, she shared the recipe of Thavala adai too.

Finally I tried this yesterday and we all loved it. We usually make simple coconut chutney to pair with Thavala adai. You can make Kalyana gotsu also to pair with this. Some people make this using raw rice. This recipe is using Idli rice | parboiled rice. On festival days and on fasting days, you can replace idli rice with raw rice.

Also check out

Thavala adai recipe

A traditional tiffin recipe without onion and garlic

Course Breakfast | Dinner, tiffin,

Cuisine Indian

Keyword Gluten free,, no onion garlic recipes

Prep Time 20 minutes

Cook Time 1 hour

Resting time 40 minutes

Total Time 2 hours

Servings adais

Author Jeyashri suresh

Ingredients

1 cup Idli rice
½ cup toor dal
1 tsp pepper
3 tsp oil
1 tsp mustard seeds
Asafoetida 2 pinches
Curry leaves few
Salt as needed
1/3 cup coconut
3 cups water for 1 cup podi
Coconut oil to cook the adais

Instructions

In a bowl add idli rice and wash it thrice.
Drain the excess water.
Now spread the rice in a clean towel.
Let this dry in a shade for 40 mins.
You can skip this step and straight away pulse it along with toor dal.
Washing and then pulsing makes the grinding process so even.
Don’t keep it under the sun.
Once it is dried and could easily slide from the cloth take it out.
Put this into a mixie jar.
Add toor dal and pepper to this.
Pulse into a coarse powder. It should be slightly bigger than the rava.
This gave around 2 cups Thavala adai podi.
We can store this in the fridge for 2 -3 months.
Now let’s make thavala adai.
In a pan add 3 tsp oil. I used coconut oil.
Add mustard seeds, asafoetida and curry leaves.
Once it splutters, add 3 cups of water
Add salt to taste and grated coconut.
Let this boil nicely.
Simmer the flame and add 1 cup of podi
Stir well continuously.
Let this cook.
Once water is absorbed, switch off
When warm, take small portions and make into lemon sized balls.
Flatten the balls
Place it on a hot greased tawa.
Cook in medium flame on both sides.
Smear coconut oil in between. Coconut oil enhances the taste of thavala adai.
You can add normal cooking oil too.
Once it is slightly roasted on both sides, done take out.
Repeat this for the rest of the cooked balls.
Always keep the cooked dough balls covered.

Video

Notes

1.The thavala adai podi can be stored in the fridge for 3 months. Do not keep it outside.

2. Along with pepper you can add 1-2 dried red chilis too.

3. Do not make the adai when the upma mixture is too dry, then adai will break while making.

4. If it is too dry, sprinkle little hot water, mix well, and then make Thavala adais.

5. Thavala adai tastes best when served hot.

In a bowl add idli rice and wash it thrice.
Drain the excess water.

Now spread the rice in a clean towel.
Let this dry in a shade for 40 mins.
You can skip this step and straight away pulse it along with toor dal.
Washing and then pulsing, makes the grinding process so even.
Don’t keep it under the sun.
Once it is dried and could easily slide from the cloth take it out.

Put this into a mixie jar.
Add toor dal and pepper to this.
Pulse into a coarse powder. It should be slightly bigger than the rava.

This gave around 2 cups Thavala adai podi.
We can store this in the fridge for 2 -3 months.

Now let’s make thavala adai.
In a pan add 3 tsp oil. I used coconut oil.
Add mustard seeds, asafoetida, and curry leaves.
Once it splutters, add 3 cups of water
Add salt to taste and grated coconut.

Simmer the flame, and add 1 cup of podi
Stir well continuously.
Let this cook.

Once water is absorbed, switch off.

When warm, take small portions and make into lemon sized balls.
Always keep the cooked dough balls covered.

Flatten the balls.
Place it on a hot greased tawa.

Cook in medium flame on both sides.
Smear coconut oil in between. Coconut oil enhances the taste of thavala adai.
You can add normal cooking oil too.
Once it is slightly roasted on both sides, done take out.
Repeat this for the rest of the cooked balls.

The thavala adai podi can be stored in the fridge for 3 months. Do not keep it outside.
Along with pepper, you can add 1-2 dried red chilis too.
Do not make the adai when the upma mixture is too dry, then adai will break while making.
If it is too dry, sprinkle little hot water, mix well and then make Thavala adais.
Thavala adai tastes best when served hot.

The post Thavala adai recipe appeared first on Jeyashri's Kitchen.

Milagu rasam, Pepper rasam recipe

Mon, 18 Jan 2021 09:17:42 GMT

Milagu rasam | Pepper rasam | a simple comfort and soothing rasam without cooked dal and tomato. Milagu rasam recipe in Tamil with full video and step by step pictures.

We South Indians make many varieties of rasam at home. Usually tomato is added in making rasam, but this pepper rasam is made without adding tomato. In our home, I make rasam on weekend only. As now it is winter, we all crave hot piping rasam to just sip as a soup. This Milagu rasam, can be served with rice or can be had as clear soup too.

The flavour of pepper and jeera added in making the fresh rasam powder, elevates the taste of the rasam. Usually, we add dal water to the rasam, but in this, we are not adding that. So we can make this Milagu rasam in a jiffy.

Also check out

Milagu rasam recipe

Easy and simple to make pepper rasam, Rasam without tomato.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Author Jeyashri suresh

Ingredients

Tamarind a gooseberry sized
½ tbsp toor dal
1 tsp pepper
1 tsp cumin seeds
1 red chili
3 cups water
1 tsp ghee
½ tsp mustard seeds
2 pinches of asafoetida optional
Salt as needed
Curry leaves few
½ tsp turmeric powder

Instructions

Soak tamarind in ½ cup hot water and extract tamarind extract using 1.5 cups of water.
So we have now 2 cups of tamarind juice.
In a pan dry roast toor dal, pepper, cumin seeds, and red chili.
Once the dal turns brown, switch off the flame.
Transfer to a plate soon and cool completely.
Grind into a powder, this came around 4 tsp of the fresh rasam podi for pepper powder.
In a pan add 2 cups of tamarind extract and add turmeric powder and salt.
If adding asafoetida add it now. Usually, many elders at home, don’t add asafoetida of milagu rasam.
Add 2-3 tsp of the ground pepper powder.
Let this boil for 5-7 minutes. Let the raw smell of tamarind goes off.
Add 1 cup more water to this now.
Let this froth up, switch off the flame.
Add few curry leaves.
Temper mustard seeds in ghee and add them to the rasam.
Milagu rasam is ready.

Video

Notes

You can add a tiny piece of jaggery in the end to balance the spices.
2. Instead of adding plain water after the tamarind is boiled, you can add dal water | parrupu thanni too.
3. Milagu rasam podi can be done for 2 weeks and stored in an airtight box.

Soak tamarind in ½ cup hot water and extract tamarind extract using 1.5 cups of water.
So we have now 2 cups of tamarind juice.

In a pan dry roast toor dal, pepper, cumin seeds, and red chili.
Once the dal turns brown, switch off the flame.

Transfer to a plate soon and cool completely.
Grind into a powder, this came around 4 tsp of the fresh rasam podi for pepper powder.

In a pan add 2 cups of tamarind extract and add turmeric powder and salt.
If adding asafoetida add it now. Usually, many elders at home, don’t add asafoetida of milagu rasam.
Add the ground powder, around 2-3 tsp is fine for this quantity.
Let this boil for 5-7 minutes. Let the raw smell of tamarind goes off.

Add 1 cup more water to this now.
Let this froth up, switch off the flame.
Add few curry leaves.

Temper mustard seeds in ghee and add it to the rasam.
Milagu rasam is ready.

You can add a tiny piece of jaggery in the end to balance the spices.
Instead of adding plain water after the tamarind is boiled, you can add dal water | parrupu thanni too.
Milagu rasam podi can be done for 2 weeks and stored in an airtight box.

The post Milagu rasam, Pepper rasam recipe appeared first on Jeyashri's Kitchen.

My weight loss journey

Sat, 16 Jan 2021 12:29:37 GMT

My weight loss journey – This is not a sponsored post. Finally I could sit and write this post, which many of you are asking to do for the past 2 months.

Before I begin, let me put a disclaimer here. I approached a certified nutritionist and the diet was customised according to my health conditions and preferences. So please don’t blindly follow any diet on your own. I also followed a proper workout regime, along with my diet.

Many of you who are follow Jeyashri’s kitchen on YouTube and Instagram, have seen me in my videos and Navaratri posts and kept asking me about my weight loss. I was thinking of sharing about it for the past few weeks, but got tied up with regular work.

First of all, I didn’t have any idea to lose weight, as I am not obese. I have had some pre-menopausal issues for the past few months. During the lockdown, to be precise, from March 2020, I came across a live session by Mrs. Shiny Surendran, a popular nutritionist from Chennai. I used to have this misconception, that only people who wanted to lose weight will go to a nutritionist. But Shiny’s talk broke my misconceptions and gave me a wonderful insight into it.

After that, I started following her “ Art of eating series” on Instagram. Hooked up by a holistic approach and doable tips, I messaged her on Instagram one day. I told her about my menopausal issues and she immediately told me that we can definitely reverse it with changes in my diet. That gave me a lot of confidence and I booked an appointment with her. The first thing she told after hearing about health issues, “ This can be reversed through diet and fitness” Her words gave me immense confidence.

We spoke about my diet habits and she noticed that my intake of protein was very low and carbohydrates were more. A diet chart was curated to suit my health conditions. I was allowed to eat even white rice but I had to control my portions. Portion control was the most important aspect.

I had a huge sugar craving before I enrolled in my diet but after 20 days, it drastically reduced. Lack of protein in our meal leads to sugar cravings -This was the first lesson I learned in this journey.

It was not so hard to follow the diet as it was quite doable. The only thing I found a little tiring was chopping veggies because the majority of my diet consisted of incorporating vegetables. The team of Shiny and Karpagam really chiseled me and had a close follow up of my daily eating habits.

I was not allowed to take milk, sugar, and gluten products, as it would interfere with hormones. Thin buttermilk was allowed in my diet so I didn’t miss curd as much.

I included Pesarattu, besan cheela, adai, Ragi dosai, millet idli, kootu, millet bisibelabath, salads, and other veggies in my diet. The everyday follow up on my eating habit with her team, helped me a lot. Their commitment to me motivated me a lot and helped me be more aligned.

Needless to say, I do get cravings on and off. I do crave aloo parathas, sandwiches, rava upma, and few milk kheers. I just take a bite of them on and off but not any more than that.

Many of you who follow me on Instagram know, that I learn yoga online from Ms. Ramya. Her daily yoga classes helped me a lot in my weight loss journey too. I’ve been practicing with her for the past 1.5 years. During this lockdown, I started learning Pranayama from Mr.Vikas of Panchayoga. Those sessions and daily practice helped me align with my diet well.

I lost 6 kgs in 6 months (in 6 months) in this journey. Although weight loss was not my motive, it happened on its own. I was on tablets (prescribed by a gynaecologist) as well during this period to address my issues. So, I couldn’t see any other impact of diet on my health, except the weight loss. Now I am out of tablets and my periods are regular too.

Overall, I feel more energetic than before. Previously I used to feel so lethargic and tired. Now I am eating mindfully.

In this journey, I got a lot of comments from friends and family that I looked pale and sick. On the inside, I feel healthier than before so I didn’t bother much. In fact, my hair loss has reduced and my energy levels are higher than before.

I do taste the sweets and dairy items that I make for the blog but I don’t over-eat. Portion control is the key.

This was my journey. Diet and workout are the most important things to keep our body and mind fit. Eat Healthy, Stay Healthy.

The post My weight loss journey appeared first on Jeyashri's Kitchen.

Urad dal rice recipe, Ulundogare

Thu, 14 Jan 2021 12:58:12 GMT

Urad dal rice recipe, Ulundogare – an easy variety rice made using urad dal. Ulundogare is a traditional temple prasadam and made in home during Puratasi month and also for Kanu pongal and Aadi perukku. Urad dal rice recipe with full video and step by step pictures.

We have a lot of recipes in Jeyashri’s kitchen for Kanu pongal. This Urad dal rice is a simple recipe. I used black urad dal for this recipe. This is a simple no onion no garlic recipe. Apart from making this for the festival, we can pack this for lunch box too.

In the traditional temple style ulundogare , the urad dal spice mix is cooked in milk and then mixed with rice. This pepper flavored urad dal pairs well with a simple appalam or simple green vegetable any stir fry.

Also check out other no onion no garlic kannu pongal recipes

Urad dal rice recipe

Ulundogare recipe

Easy no onion no garlic urad dal rice recipe

Course Festival recipes,, Lunch

Cuisine Indian

Keyword easy lunch recipes, Pongal recipes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings people

Author Jeyashri suresh

Instructions

Wash the rice and cook in 1 cup of water for 4 whistles.
Once pressure is released, take out and spread this in a plate.
The grains should be separate and not mushy.
In a pan add the black urad dal (if don’t have it, can use the white one)
Add the pepper and red chili.
Dry roast for 2-3 minutes.
Now add the grated coconut and roast till the coconut changes golden brown.
You can add koparai too, in that case, no need to dry roast it.
Cool completely and grind into a semi coarse powder.
In a pan add oil and add in the mustard seeds, white urad dal, and cashew nuts.
Roast till golden brown, and add the curry leaves.
Add the cooked rice to this.
Mix well and add the coarse powder.
I added all the powder(around 3.5 tbsp).
Mix well evenly.
Add 1 tsp ghee to this.
Mix well. Switch off the flame
Garnish with some curry leaves.
Ulundogare is ready.
You can pack this for your lunch box too.
Traditionally, in the temple style ulundogarai, urad dal mixture is cooked in milk and once it shrinks, we add the cooked rice to this.

Video

Notes

I added 1 tsp pepper and 3 red chili but it was bit spicy, so reduced the quantity in the measurement.
2. You can add ½ tsp of coriander seeds to the Ulundogare, while roasting the ingredients.

Wash the rice and cook in 1 cup of water for 4 whistles.
Once pressure is released, take out and spread this in a plate.
The grains should be separate and not mushy.

In a pan add the black urad dal (if don’t have it, can use the white one)
Add the pepper and red chili.
Dry roast for 2-3 minutes.
Now add the grated coconut and roast till the coconut changes golden brown.
You can add koparai too, in that case, no need to dry roast it.

Cool completely and grind into a semi coarse powder.

In a pan add oil and add in the mustard seeds, white urad dal and cashew nuts.
Roast till golden brown, and add the curry leaves.

Add the cooked rice to this.
Mix well and add the coarse powder.
I added all the powder(around 3.5 tbsp).
Mix well evenly.

Add 1 tsp ghee to this.
Mix well. Switch off the flame
Garnish with some curry leaves.

Ulundogare is ready.
You can pack this for your lunch box too.
Traditionally, in the temple style ulundogarai, urad dal mixture is cooked in milk and once it shrinks, we add the cooked rice to this.

The post Urad dal rice recipe, Ulundogare appeared first on Jeyashri's Kitchen.

Paal sakkarai pongal

Tue, 12 Jan 2021 06:41:25 GMT

Paal sakkarai pongal | Creamy sakkarai pongal using milk, jaggery and kalkandu | rock candy. Paal sakkarai pongal recipe with full video and step by step pictures.

Sakkarai pongal | sweet pongal is made for Pongal festival. We usually make Sakkarai pongal with little milk on Pongal day. When that milk boils and froths up, we all say ” Pongalo pongal”. This Paal sakkarai pongal recipe, is similar to Sakkarai pongal, but I can say it is a mix of akkaradisal and kalkandu bath.

I learned this recipe of paal sakkarai pongal from my friend’s mom in Singapore. Her version is cooking pongal in a pot but I chose the pressure cooker version. The recipe is a super hit and everyone loved it. I highly recommend you all to try out this recipe for this Pongal festival or Kannu pongal too.

Apart from making this for Pongal fesitval, we can make this for Janmashtami, Thai velli, aadi velli and Navratri too.

I have posted Kovil sakkararai pongal in Jeyashris kitchen. We can make this sakkarai pongal in a pressure cook too.

Also check out

Paal sakkarai pongal recipe

Paal sakkarai Pongal

Creamy sweet Pongal with jaggery and rock candy

Course Festival recipes,, pongal recipes, Sweet

Cuisine Indian

Keyword Festival recipes, Janmashtami recipes, Pongal recipes

Prep Time 10 minutes

Cook Time 45 minutes

Servings people

Ingredients

¼ cup raw rice
½ cup water
3 cups milk
1/3 cup kalkandu | rock candy
1/3 cup powdered jaggery
2 tbsp ghee
Few cashew nuts

Instructions

Wash the rice and add ½ cup of water and 1 cup of milk.
Pressure cook this for 7-8 whistles.
Once the pressure releases, take out and mash the rice well with a ladle.
Transfer this to a pan and add 2 cups of full cream milk.
I used raw milk.
Mix well and start cooking this till the milk shrinks.
I cooked for 15 minutes on low flame.
Now add the kalkandu | rock sugar and powdered jaggery.
Mix well.
Let this cook till the rock sugar dissolves.
The texture may look a bit watery, but it will get thickened once it comes to room temperature.
Now add 1 tbsp of ghee.
Actually the original recipe called for more ghee but I didn’t add that much.
Roast a few cashews in 1 tbsp of ghee and add it to the paal sakkarai Pongal.
I don’t like to add saffron or cardamom powder in this paal sakkarai Pongal.
Just enjoy the creaminess of the milky Pongal as it is.

Video

Notes

Ensure the rice is mashed well once it is cooked.
2. Paal sakkarai Pongal can be made in a pot too.
3. Always use full cream milk for making paal sakkarai Pongal.

Wash the rice and add ½ cup of water and 1 cup of milk.
Pressure cook this for 7-8 whistles.

Once the pressure releases, take out and mash the rice well with a ladle.
Transfer this to a pan and add 2 cups of full cream milk.
I used raw milk.

Mix well and start cooking this till the milk shrinks.
I cooked for 15 minutes on low flame.
Now add the kalkandu | rock sugar and powdered jaggery.

Mix well.
Let this cook till the rock sugar dissolves.
The texture may look a bit watery, but it will get thickened once it comes to room temperature.

Now add 1 tbsp of ghee.
Actually the original recipe called for more ghee but I didn’t add that much.

Roast few cashews in 1 tbsp of ghee and add it to the paal sakkarai Pongal.
I don’t like to add saffron or cardamom powder in this paal sakkarai Pongal.
Just enjoy the creaminess of the milky Pongal as it is.

Notes:

Ensure the rice is mashed well once it is cooked.
Paal sakkarai Pongal can be made in pot too.
Always use full cream milk for making paal sakkarai Pongal.

The post Paal sakkarai pongal appeared first on Jeyashri's Kitchen.

Akkaravadisal | Millet Akkara adisal recipe

Sat, 09 Jan 2021 04:16:37 GMT

Akkaravadisal , a very popular sweet made using rice milk and jaggery. This recipe of akkara adisal is using millets instead of rice. Akkaravadisal | akkara adisal recipe with full video and step by step pictures.

I have posted the traditional akkaraadisal recipe in Jeyashris kitchen using raw rice. I had a packet of Varagu | kodo millet on my grocery shelf, so I wanted to try akkaravadisal using millet. It turned out so yum and the texture of millet suited very well for this sweet.

In akkara adisal, the rice | millet is cooked in milk and later mashed well. The addition of saffron milk gives a wonderful flavor and taste to this sweet. We don’t add cardamom powder to this sweet as personally, I feel, it will suppress the flavour of the saffron.

The traditional Iyengar delicacy akkara adisal, we usually make on the Tamil month Margazhi for Koodaraivalli. Apart from this, we make it for Kannu pongal and sometimes for Janmastami too.

Millet Akkara adisal

Millet Akkaravadisal recipe

Traditional akkara adisal with jaggery and millets

Course Festival recipes,, pongal recipes, Sweet

Cuisine Indian

Keyword Festival recipes, Pongal recipes, South Indian festival

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings people

Author Jeyashri suresh

Ingredients

½ cup Varagu | kodo millet
2 pinches saffron
2 tbsp moong dal
2 cups milk
1 cup jaggery
¾ cup water
2 tbsp ghee
Few cashew nuts
A pinch of edible camphor

Instructions

In a vessel add the millet and moong dal.
Wash nicely and add ½ cup water and 2 cups milk.
I used full cream, raw milk. Do not add hot milk as it may curdle sometimes.
Cover it with a plate.
Pressure cook this for 7-8 whistles and keep it in low flame for 5 minutes.
Switch off the flame.
Soak saffron in 1 tbsp of warm milk for 5 minutes.
Once the pressure subsides, take out and mash it well.
If it is too thick, you can add ¼ cup – ½ cup of milk and mix well.
In a pan add the jaggery and add ¼ cup of water.
Let the jaggery melt, no need for syrup consistency.
Once it is melted filter the impurities and add them to the mashed millet mixture.
Transfer it to a pan.
Mix well and cook for 2 minutes on a low flame.
Do not any milk now.
Add 1 tbsp ghee at this stage and mix well.
Add little edible camphor if adding and mix well.
Roast a few cashew nuts in 1 tbsp of ghee and add it to the millet akkara adisal.
Mix well.
Akkaravadisal is ready for neivedyam.

Video

Notes

1.Any millet like Barnyard millet, little millet, or thinai works well for this Millet akkaravadisal.

2. I personally don’t prefer to add cardamom powder as it will suppress the flavor of saffron and edible camphor.

3. The consistency of the akkaradisal is perfect and it stayed the same for 4-5 hours.

In a vessel add the millet and moong dal.
Wash nicely and add ½ cup water and 2 cups milk.

I used full cream, raw milk. Do not add hot milk as it may curdle sometimes.
Cover it with a plate.
Pressure cook this for 7-8 whistles and keep it in low flame for 5 minutes.
Switch off the flame.

Soak saffron in 1 tbsp of warm milk for 5 minutes.
Once the pressure subsides, take out and mash it well.
If it is too thick, you can add ¼ cup – ½ cup of milk and mix well.

In a pan add the jaggery and add ¼ cup of water.
Let the jaggery melt, no need for syrup consistency.

Once it is melted filter the impurities and add them to the mashed millet mixture.

Transfer it to a pan.
Mix well and cook for 2 minutes on a low flame.
Do not any milk now.

Add 1 tbsp ghee at this stage and mix well.
Add little edible camphor, if adding and mix well.

Roast a few cashew nuts in 1 tbsp of ghee and add it to the millet akkara adisal.
Mix well.

Akkaravadisal is ready for neivedyam.

Any millet like Barnyard millet, little millet, or thinai works well for this Millet akkaravadisal.
I personally don’t prefer to add cardamom powder as it will suppress the flavor of saffron and edible camphor.

The post Akkaravadisal | Millet Akkara adisal recipe appeared first on Jeyashri's Kitchen.