Jeyashri's Kitchen

Paneer tawa pulao recipe

Fri, 27 Nov 2020 10:06:46 GMT

Paneer tawa pulao recipe, Popular mumbai street style tawa pulao recipe with full video and step by step pictures.

Tawa pulao recipe is one of the most favorite dish in our family. I have already posted Veg tawa pulao recipe in Jeyashris kitchen. This recipe is Paneer tawa pulao. Tawa pulao is a popular street-style food of Mumbai. They use Pav bhaji masala for making this pulao, which gives a nice aroma to it.

Mumbai tawa pulao is a perfect one for lunch box and quick dinner too. I tried the Tawa pulao with paneer today and it turned out super yum. Usually, it is made using leftover pav bhaji gravy. I have posted other popular Mumbai street style recipes.

Paneer tawa pulao recipe

Spicy Paneer tawa pulao

Popular Mumbai street style tawa pulao recipe

Course Dinner, Lunch

Cuisine Indian

Keyword easy lunch recipes, monsoon recipes

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings people

Author Jeyashri suresh

Ingredients

2 cups cooked rice
1 tbsp butter
1 onion
2 tsp ginger garlic paste
1/4 cup capsicum
2 to matoes
1 cup paneer cubes
2 tsp red chili powder
2 green chili
2 tsp Pav bhaji masala
Salt as needed
Coriander leaves few to garnish

Instructions

Soak the paneer cubes in hot water for 10 minutes
In a pan add 1 tbsp butter and add 2 slit green chilis.
Now add 1 tbsp finely chopped onions.
Add a little salt and saute this till the onion becomes translucent.
Add ginger garlic paste at this stage and saute till the raw smell goes off.
Now add ¼ cup of finely chopped capsicum.
Saute for a minute.
Add 2 finely chopped tomatoes and cook till it becomes mushy.
Now we can add the salt, red chili powder, and pav bhaji masala.
Cook till the raw smell goes off.
Drain the paneer cubes from the water and add it to the pan.
Mix well.
Add the cooked rice now.
Ensure the rice is not mushy and has separate grains.
Use basmati rice as it enhances the taste.
Mix well gently and evenly.
Once it is mixed, let this cook for a minute.
Switch off the flame and garnish with coriander leaves.
Spicy paneer tawa pulao is ready.

Video

Notes

I cooked 1 cup of basmati rice and it yielded 2 cups of cooked basmati rice.
Ensure the rice is separate and not mushy.
You can adjust the spiciness according to your taste.

Soak the paneer cubes in hot water for 10 minutes.

In a pan add 1 tbsp butter and add 2 slit green chilis.
Now add 1 tbsp finely chopped onions.
Add a little salt and saute this till the onion becomes translucent.

Add ginger garlic paste at this stage and saute till the raw smell goes off.

Now add ¼ cup of finely chopped capsicum.
Saute for a minute.

Add 2 finely chopped tomatoes and cook till it becomes mushy.

Now we can add the salt, red chili powder, and pav bhaji masala.
Cook till the raw smell goes off.

Drain the paneer cubes from the water and add it to the pan.
Mix well.

Add the cooked rice now.
Ensure the rice is not mushy and has separate grains.
Use basmati rice as it enhances the taste.

Mix well gently and evenly.
Once it is mixed, let this cook for a minute.
Switch off the flame and garnish with coriander leaves.

Spicy paneer tawa pulao is ready.

The post Paneer tawa pulao recipe appeared first on Jeyashri's Kitchen.

Sago Idli recipe

Tue, 24 Nov 2020 08:35:14 GMT

Sago Idli recipe, Javarisi idli Easy to make no fermentation, no grind Idli recipe. Easy South Indian breakfast recipes.

Idli is the most staple South Indian recipe . We usually make Idli by grinding idli rice and urad dal and ferment it for 8-12 hours. Other than that we make Instant Rava Idli using sooji. This Sago Idli is an easy idli recipe without any grinding and fermentation.

I got this recipe from my friend Meera a long time back. I have tried this a few times at home. This time wanted to make a video on how to make sago idli. I soaked it yesterday but today it was a cloudy and rainy day, I couldn’t take video.

I will update the recipe with a video soon. We all loved the sago pearls in the soft idlis. The sourness of the curd and addition of coconut gives soft spongy idli.

Also check out other popular South Indian breakfast recipes

Sago Idli recipe

Sago idli recipe

Easy to make Idli - No grinding, no fermentation needed

Course Breakfast

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 15 minutes

Soaking time 8 hours

Total Time 8 hours 25 minutes

Servings idlis

Author Jeyashri suresh

Ingredients

1 Cup Rice rava | Idli rava
½ cup sago | javarisi
2 cups Sour curd
Salt as needed
2 tsp Oil
½ tsp Mustard seeds
1 tsp Chana dal
1 tsp Urad dal
Asafoetida 2 pinches
2 tbsp Coconut

Instructions

In a bowl, soak idli rava, sago and sour curd.
Mix well.
Cover this and keep it aside for 8 hours or overnight.
Next day, in a pan, add oil and add mustard seeds, asafoetida, chana dal, and urad dal.
Once dal turns the golden color switch off.
Add to the idli rava mixture.
Mix well and add water to bring the idli batter consistency.
Add salt and grated coconut mix well.
If you want you can add ½ tsp of baking soda to get soft idlis.
Grease idli mould with few drops of sesame oil.
Pour batter in idli moulds.
Steam for 10 minutes. To check insert a toothpick in the center and if that comes out clean, idli is ready.
Take out from mould after a minute.
Dip a spoon in water to take out the idlis from the mould.
Serve with Kara chutney or sambar.

Notes

1.Coconut gives softness to the batter.

2. Sour curd tastes well for this sago idli.

3. Idli turned out nice without the addition of soda.

4. If you want you can add ½ tsp of baking soda before pouring the idli into the moulds.

5. Sago idli tastes well with any spicy chutney.

In a bowl, soak idli rava, sago, and sour curd.
Mix well.
Cover this and keep it aside for 8 hours or overnight.

Next day, in a pan, add oil and add mustard seeds, asafoetida, chana dal, and urad dal.
Once dal turns golden switch off.

Add to the idli rava mixture.
Mix well and add water to bring the idli batter consistency.
Add salt and grated coconut mix well.
If you want you can add ½ tsp of baking soda to get soft idlis.

Grease idli mould with few drops of sesame oil.
Pour batter in idli moulds.
Steam for 10 minutes. To check, insert a toothpick in the centre and if that comes out clean, idli is ready.
Take out from mould after a minute.
Dip a spoon in water to take out the idlis from the mould.

Serve with Kara chutney or sambar.

Coconut gives softness to the batter.
Sour curd tastes well for this sago idli.
Idli turned out nice without the addition of soda.
If you want you can add ½ tsp of baking soda before pouring the idli into the moulds.
Sago idli tastes well with any spicy chutney.

The post Sago Idli recipe appeared first on Jeyashri's Kitchen.

Karthigai Deepam recipes

Sun, 22 Nov 2020 02:56:56 GMT

Karthigai Deepam recipes, Collection of Karthigai deepam recipes from Jeyashris kitchen.

Karthigai Deepam festival is celebrated in Tamilnadu on the full moon day in the Tamil month Karthigai. We lit lots of oil lamps in the evening. We make Pori urundai, appam, and adai on this day. Many people fast on this day. After liting the lamps in the evening, they break their fast. Being a native of Thiruvanamalai, a town in North Arcot District of Tamilnadu, in my inlaws house, Karthigai Deepam is celebrated in a very grand way.

Pori urundai is the most important one we make for Karthigai Deepam. We get different varieties of Pori Urundai. In Tamil Brahmin families, we make paruppu thengai also with Pori. Jeyashris kitchen has a wide range of Karthigai deepam recipes.

Karthigai Deepam recipes

Collection of Karthigai Deepam recipes from Jeyashris kitchen

Course Festival recipes,, Karthigai deepam recipes

Cuisine Indian

Keyword Festival recipes

Author Jeyashri suresh

Video

Click on the names to see the recipe with detailed step by step pictures and some with video too.

Do follow Jeyashris kitchen on Instagram, Facebook and subscribe to Jeyashris Kitchen Youtube channel

The post Karthigai Deepam recipes appeared first on Jeyashri's Kitchen.

Oats Ven pongal recipe

Fri, 20 Nov 2020 06:24:57 GMT

Oats Ven pongal recipe, Easy to make Oats Ven Pongal recipe with Oats. Recipe of oats Ven Pongal with full video and step by step pictures.

Ven pongal is a popular South Indian breakfast recipe made using rice and yellow moong dal as key ingredients. I have posted many version of ven pongal, Samba godhumai rava pongal, Rava pongal and Millet Ven pongal. Though I am not a big fan of Oats, I have a cup of Oats lying in my pantry for a long time.

I was thinking as what to cook using the oats, then flashed this idea of making Oats Ven pongal. It got ready in a jiffy and we all enjoyed that with Kara Chutney.

I have posted few Oats recipes as well in Jeyashri’s Kitchen. Oats pongal tasted well but it will be in perfect taste and texture only when it is hot.

Check out my other interesting Oats recipes

Oats Ven pongal recipe

Oats Pongal recipe

Oats Ven pongal

Course Breakfast, Dinner

Cuisine Indian

Keyword Oats recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Author Jeyashri suresh

Ingredients

1 cup Instant quick oats
1/4 cup yellow moong dal
1/4 tsp turmeric powder
3 cups water
2 tsp oil
2 tsp ghee
1 tsp pepper
1 tsp cumin seeds
2 tsp grated ginger
few cashew nuts
few curry leaves
Salt as needed

Instructions

Cook ¼ cup of moong dal in enough water. Add ¼ tsp of turmeric while cooking the dal.
Pressure cook till 5-6 whistles.
Take out and mash this well.
In a pan dry roast the oats for a minute
Add 3 cups of water and cook the oats.
Since I used quick oats it got cooked so quickly.
Add the cooked moong dal once the oats are cooked.
Add 1 tsp ghee and salt at this stage and mix well.
In a pan, add oil and ghee and add pepper, cumin seeds, ginger, asafoetida,curry leaves, and cashew nuts.
Saute this till the cashew nuts turn golden brown.
Transfer this to the Oats mixture.
Mix well.
Oats Pongal is ready.
Serve hot along with chutney or sambar.
We had this with Kara chutney.

Video

Notes

I used quick cooking Oats
2. Always serve Oats pongal hot.

Cook ¼ cup of moong dal in enough water. Add ¼ tsp of turmeric while cooking the dal.
Pressure cook till 5-6 whistles.
Take out and mash this well.

In a pan dry roast the oats for a minute

Add 3 cups of water and cook the oats.
Since I used quick oats it got cooked so quickly.

Add the cooked moong dal once the oats are cooked.
Add 1 tsp ghee and salt at this stage and mix well.

In a pan, add oil and ghee and add pepper, cumin seeds, ginger, asafoetida, curry leaves, and cashew nuts.
Saute this till the cashew nuts turn golden brown.
Transfer this to the Oats mixture.
Mix well.

Oats Pongal is ready.
Serve hot along with chutney or sambar.
We had this with Kara chutney.

Notes:

1. I used quick cooking Oats.

2.Always serve Oats ven pongal hot.

The post Oats Ven pongal recipe appeared first on Jeyashri's Kitchen.

Moong dal thogayal | moong dal chutney recipe

Tue, 17 Nov 2020 07:50:41 GMT

Moong dal thogayal | moong dal chutney recipe, easy protein-rich thogayal recipe, with moong dal and red chili as key ingredients. Recipe with full video and step by step pictures.

We make paruppu thogayal using toor dal. This recipe is similar to that using yellow moong dal. Thogayal is one of the staple dishes in most South Indian homes. We mix this with hot rice or even have this as an accompaniment for curd rice too.

Moong dal paruppu thogayal is a very simple recipe and can be made in just 20 minutes. After a heavy dose of festive food, I want to eat a simple food. So I made this Moong dal thogayal, rasam and Cabbage curry.

Also check out my most popular thogayal recipes

Moong dal Thogayal

Easy, healthy protein-rich moong dal chutney.

Course Lunch | Dinner, Main Course

Cuisine Indian

Keyword Gluten free,

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 15 minutes

Total Time 45 minutes

Servings 4 people

Author Jeyashri suresh

Ingredients

½ cup yellow moong dal
4 red chili
2 garlic cloves
¼ tsp asafoetida
Few curry leaves
Salt as needed
3 tsp oil

Instructions

In a pan add 3 tsp oil and add the moong dal
Roast the moong dal in medium-low flame.
We need to roast this till golden brown.
Once it is half roasted, add the red chili, garlic, and curry leaves.
Roast till the dal turns golden brown.
Switch off and transfer this to a bowl.
Add little water and soak this for 15 minutes.
Drain the water, do not discard, we will use this while grinding.
Add asafoetida and salt. You can add grated coconut too.
Grind this into a slightly coarse paste.
Add little water while grinding.
This will be in thick consistency.
No need to temper mustard seeds.
Serve this with hot rice smeared with ghee.
Also you can pair this with dosa or chapati too.

Video

Notes

1.Along with red chili you can add ½ tsp of black peppercorns too.

2. This Moong dal Thogayal pairs well with lemon rice too.

In a pan add 3 tsp oil and add the moong dal
Roast the moong dal in medium-low flame.
We need to roast this till golden brown.

Once it is half roasted, add the red chili, garlic, and curry leaves.
Roast till the dal turns golden brown.

Switch off and transfer this to a bowl.
Add little water and soak this for 15 minutes.

Drain the water, do not discard, we will use this while grinding.
Add asafoetida and salt. You can add grated coconut too.
Grind this into a slightly coarse paste.
Add little water while grinding.
This will be in thick consistency.

No need to temper mustard seeds.
Serve this with hot rice smeared with ghee.
Also, you can pair this with dosa or chapati too.

Along with red chili, you can add ½ tsp of black peppercorns too.
This moong dal chutney pairs well with lemon rice too.

The post Moong dal thogayal | moong dal chutney recipe appeared first on Jeyashri's Kitchen.

Besan Nankhatai recipe

Thu, 12 Nov 2020 09:24:58 GMT

Besan nankhatai recipe | Popular Indian shortbread cookies made with gram flour, ghee, and sugar. The addition of cardamom powder enhances the taste of the nankhatai.

I have posted a few interesting Indian cookies recipes in Jeyashris kitchen. Usually, nankhatai is made using all-purpose flour. I have posted that version too in Jeyashris kitchen. This time wanted to try a Gluten-free nankhatai. The besan nankhatais turned out so well. I can say it just melted in my mouth.

I used Milk masala for the flavoring instead of cardamom powder. Nankahtais are basically eggless cookies. They are served with tea also. We can make this nankhatais in kadai or pressure cooker too. Check out my eggless choco-chip cookies in a pressure cooker and follow the same method.

Try out this home made gluten free Besan nankhatai recipe for this Diwali. This is a perfect Diwali gift to share with family and friends.

Also check out

You can also try the cookies in a pressure cooker. Check my chocolate chip cookies recipe

Besan Nankhatai

Besan Nankhatai recipe

Popular Indian shortbread cookies- Gluten-free cookies

Course Dessert, Diwali recipes, Festival recipes,

Cuisine Indian

Keyword Diwali recipes, Festival recipes

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings nankhatais

Author Jeyashri suresh

Ingredients

1 cup besan | gram flour
1/2 cup powdered sugar
1/2 cup melted ghee
1/4 tsp baking powder
1 tsp cardamom powder | Milk masala
Nuts for garnishing optional

Instructions

Sieve 1 cup of besan and add it to a wide bowl.
Powder ½ cup of sugar and add it to the bowl.
Add ¼ tsp of baking powder and 1 tsp cardamom powder.
I added milk masala.
Mix well nicely.
Now add the melted ghee. No need to add hot ghee. Just measure ½ cup of melted ghee and add to the flour.
Knead it to a soft dough.
If you feel it is hard, just sprinkle few drops of milk and knead well.
Take a small lemon sized portion of the dough.
Make it into round balls.
Do not flatten it. Just gently press.
You can keep a slice of pista or almond on the top.
I added milk masala on the top.
Preheat an oven for 5 minutes at 160 degrees Celcius.
Bake the nankhatais for 10-12 minutes at 160 degrees Celcius.
The nankhatais will be a bit soft once you take out.
Cool completely and store this in an airtight container.
Melt in mouth besan nankhatais are ready.

Video

Notes

1. You can replace besan with plain flour.
2. Do not increase the quantity of ghee in this besan nankhatai.

Sieve 1 cup of besan and add it to a wide bowl.
Powder ½ cup of sugar and add it to the bowl.
Add ¼ tsp of baking powder and 1 tsp cardamom powder.
I added milk masala.
Mix well nicely.

Now add the melted ghee. No need to add hot ghee. Just measure ½ cup of melted ghee and add to the flour.
Knead it to a soft dough.
If you feel it is hard, just sprinkle few drops of milk and knead well.

Take a small lemon sized portion of the dough.
Make it into round balls.
Do not flatten it. Just gently press.
You can keep a slice of pista or almond on the top.
I added milk masala on the top.

Preheat an oven for 5 minutes at 160 degrees Celcius.
Bake the nankhatais for 10-12 minutes at 160 degrees Celcius.
The nankhatais will be a bit soft once you take out.
Cool completely and store this in an airtight container.

Melt in mouth besan nankhatais are ready.

You can replace besan with plain flour.
Do not increase the quantity of ghee in this besan nankhatai.

The post Besan Nankhatai recipe appeared first on Jeyashri's Kitchen.

Curry leaves murukku recipe

Tue, 10 Nov 2020 08:58:26 GMT

Curry leaves murukku recipe | flavourful curry leaves murukku recipe with full video and step by step pictorial instructions.

Karuveppilai murukku | curry leaves murukku, the idea was given by my daughter. When I was planning for Diwali posts, she suggested me to try this out. I felt interesting and noted down in my to-do list. It was too busy for the past 10 days with a lot of work. Finally managed to make this murukku and shoot the video too.

In most of the houses, murukku | chakli will be made for Diwali. Apart from this is a perfect tea time snack too. I have mentioned in detail in my ellu murukku recipe, tips, and tricks to make a perfect murukku.

Check out my tomato murukku which I posted sometime back.

Do try this curry leaves murukku recipe for this Diwali.

Curry leaves murukku recipe

Karuveppilai Murukku – Curry leaves murukku

Easy to make crispy curry leaves murukku

Course Diwali recipes, Snack

Cuisine Indian

Keyword Diwali recipes, Festival recipes, tea time snacks

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings cups

Author Jeyashri suresh

Ingredients

1 cup rice flour
¼ cup pottukadalai flour | roasted gram flour
1/2 cup curry leaves
2 green chilis
1 tsp Cumin seeds
1 tsp sesame seeds
1 tbsp melted butter
Oil for deep frying
Salt as needed
1 tbsp melted butter
Asafoetida 2 pinches

Instructions

In a bowl add rice flour, pottukadalai flour, cumin seeds, sesame seeds salt, and asafoetida.
Add melted butter and mix well.
Grind the curry leaves and green chili along with little water.
Add ½ cup of water to this and filter this.
Add only the juice to the flour mixture.
You can add 2-3 garlic cloves to the curry leaves while grinding.
Knead the dough using this water.
Keep this covered always.
I used star achu and made like butter murukku.
You can use thenkuzhal achu and squeeze like murukku.
Keep a portion of the dough into the murukku press.
Gently squeeze the murukku into the hot oil.
Let this cook on medium flame.
Flip it after few minutes.
Once the oil sound subsides take it out from the oil.
Repeat this for the rest of the dough.
Crispy karuveppilai murukku is ready.
Store this in an airtight container.

Video

Notes

1.You can replace coriander leaves with curry leaves.

2. If making in bulk, make the dough in batches.

3.Roasted gram flour can be replaced with urad dal flour or besan flour too.

In a bowl add rice flour, pottukadalai flour, cumin seeds, sesame seeds salt, and asafoetida.
Now add melted butter and mix well.

Add ½ cup of water to this and filter this.

Now add only the juice to the flour mixture.
You can add 2-3 garlic cloves to the curry leaves while grinding.

Knead the dough using this water.
Keep this covered always.
I used star achu and made like butter murukku.
You can use thenkuzhal achu and squeeze like murukku.

Let this cook on medium flame.
Flip it after few minutes.
Once the oil sound subsides take it out from the oil.

Take out and drain in kitchen towel.

Repeat this for the rest of the dough.
Crispy karuveppilai murukku is ready.

Store this in an air tight container.

You can replace coriander leaves with curry leaves.
If making in bulk, make the dough in batches.
Roasted gram flour can be replaced with urad dal flour or besan flour too.

The post Curry leaves murukku recipe appeared first on Jeyashri's Kitchen.

Channar puli recipe | Diwali sweets

Fri, 06 Nov 2020 07:48:25 GMT

Channar puli recipe | Diwali sweet recipe made using Paneer, sugar, maida, and condensed milk as a main ingredient.

We always make Gulab jamun for Diwali. It is one of the must recipes in most Indian homes for Diwali. This Channar puli is a popular Bengali sweet, looks similar to gulab jamun. I have tried khoya gulab jamun and posted the recipe too in Jeyashris kitchen.

Though it looks similar to Gulab jamun we don’t use any ready mix or khoya or milk powder to make this. We are using paneer, maida, and condensed milk to make the dough. This Channar puli turned out extremely well and the whole family and friends loved it.

This will not turn out super soft like Gulab jamuns. But the texture of paneer and the sweetness of the condensed milk takes it to a different level.

Check out my Khoya jamun recipe, Potato jamun recipe, Rava gulab jamun, kala jamun and bread dry jamun recipe.

Channar puli recipe

A popular Bengali sweet made using paneer and condensed milk

Course Dessert, Diwali recipes

Cuisine Indian

Keyword Diwali recipes, Festival recipes, paneer recipes,

Prep Time 10 minutes

Cook Time 30 minutes

Servings pieces

Author Jeyashri suresh

Ingredients

1 cup scrambled paneer
½ cup condensed milk
1/3 cup maida
1/8 tsp baking powder
1.5 cups sugar
1 cup Water
Oil for deep frying

Instructions

In a bowl add the scrambled paneer(I used store-bought paneer) baking powder, maida, and condensed milk.
Knead this into a non-sticky soft dough.
Do not add any water to knead the dough.
If the mixture is sticky add 1-2 tbsp extra plain flour.
Grease your hands with ghee.
Take a small lemon size portion of dough.
Make into an oblong shape.
Do it for all the dough.
Place it on a greased plate.
Deep fry this int oil till golden brown.
Keep the flame in medium and fry well.
Do this for the rest of the dough.
In a saucepan add sugar and add water.
I used raw sugar.
Let this boil and comes to a sticky syrup consistency.
Switch off the flame.
Now add in the fried paneer jamuns to the hot syrup.
If you want to add cardamom powder or rose syrup add in the sugar syrup.
Let this nicely soak in sugar syrup for 4-5 hours.
Garnish with some nuts while serving

Video

Notes

Unlike gulab jamuns it won’t absorb the syrup so quickly and will become soft.
It tasted so yum and soft the next day.
Also, it will not turn out too soft like Khoya gulab jamuns.
The taste of this channar puli is too yum and a must-try Diwali sweet recipe.

In a bowl add the scrambled paneer(I used store-bought paneer) baking powder, maida, and condensed milk.
Knead this into a non-sticky soft dough.
Do not add any water to knead the dough.
If the mixture is sticky add 1-2 tbsp extra plain flour.

Grease your hands with ghee.
Take a small lemon size portion of dough.
Make it into an oblong shape.
Do it for all the dough.
Place it on a greased plate.

Deep fry this int oil till golden brown.
Keep the flame in medium and fry well.
Do this for rest of the dough.

In a saucepan add sugar and add water.
I used raw sugar.
Let this boil and comes to a sticky syrup consistency.
Switch off the flame.

Now add in the fried paneer jamuns to the hot syrup.
If you want to add cardamom powder or rose syrup add in the sugar syrup.
Let this nicely soak in sugar syrup for 4-5 hours.

Garnish with some nuts while serving.

Unlike gulab jamuns it won’t absorb the syrup so quickly and will become soft.
It tasted so yum and soft the next day.
Also, it will not turn out too soft like Khoya gulab jamuns.
The taste of this channar puli is too yum and a must-try Diwali sweet recipe.

The post Channar puli recipe | Diwali sweets appeared first on Jeyashri's Kitchen.

Bournvita burfi recipe

Wed, 04 Nov 2020 08:12:20 GMT

Bournvita burfi recipe | Easy burfi recipes in 20 minutes with besan, bournvita, sugar, ghee and oil as main ingredients. Bourvita burfi recipe with full video and step by step instructions.

We make many varieties of burfis for Diwali. I have posted the popular 7 cup burfi, besan burfi and coconut burfi recipe in Jeyashris kitchen. Bournvita burfi is the one I have been getting requests every year from readers. This time I kept that in my Diwali list. I adpated my Karupatti Mysore pak recipe and followed a similar method for making this bournvita burfi.

The burfi got ready in 20 minutes. This is such an easy recipe, basically made using my Soft Mysore pak recipe. The one string consistency is the key in this recipe. Once you arrive at it, soft, smooth, melt in mouth Bournvita burfis are ready.

In most of the sweet shops in Tamilnadu, Bourvita burfi and Horlicks burfi are more popular ones. Even this is served in weddings too. But many use maida for this bufis.

Check out the notes section for more tips.

Also check out my complete collection of Diwali sweets recipes.

Bournvita burfi recipe

Easy melt in mouth bournvita burfi in 20 minutes

Course Dessert

Cuisine Indian

Keyword Diwali recipes, Festival recipes

Prep Time 10 minutes

Cook Time 20 minutes

Resting time 20 minutes

Total Time 50 minutes

Servings pieces

Author Jeyashri suresh

Ingredients

¾ cup Besan | Gram flour
¼ cup Bournvitta
½ cup refined oil
2 tbsp ghee
½ cup Sugar

Instructions

Sift the besan and dry roast this for 2 minutes
Take out and add to a bowl
Add ¼ cup of bournvita
You can add milo too.
Add ½ cup of refined oil and mix well. Alternatively, you can add melted ghee.
If adding ghee ensure it is not hot, else it will form lumps.
Add sugar to the pan and add ¼ cup water.
Let the sugar melts and form one string consistency.
Now add the besan bournvita mixture.
Mix well in the sugar syrup.
Add 2 tbsp of ghee into this and cook for 2 minutes.
Stir continuously.
The mixture will come to a thick idli batter consistency.
Transfer it to a ghee greased plate.
Level it evenly.
Let this sit for 20 minutes.
Cut them into squares.
Soft bournvita burfi is ready.

Video

Notes

1.One string consistency for sugar syrup is most important, else burfis will not set.

2. If the sugar syrup cooks more, the burfis will turn a bit hard.

3. The bournvita burfi can be stored at room temperature for 8-10 days.

4. Bourvitta can be replaced with Horlicks to make Horlicks burfi.

The post Bournvita burfi recipe appeared first on Jeyashri's Kitchen.

Milk powder ladoo recipe

Mon, 02 Nov 2020 11:03:46 GMT

Milk powder ladoo | malai ladoo, easy ladoo recipe with milk powder, sugar and ghee as main ingredients. Milk powder malai ladoo with full video in Tamil.

Ladoo is a popular sweet, we make for Diwali. I have posted Boondi ladoo and Motichoor ladoo recipe in Jeyashris kitchen. Apart from these elaborate boondi ladoos we make easy Rava ladoo, besan ladoo and many more for Diwali festival. One such easy recipe is Milk powder ladoo.

I got Milk powder to make pedas. Since it is a big box, I want to try out some other recipe using Milk powder. I came across similar recipes like this on Youtube. I just stick to my rava ladoo recipe and replaced the Rava with milk powder. But the ghee and sugar quantity I changed a bit.

This is a very easy recipe and can be made in just 20 minutes. If you are a working mom and running out of time to make home made diwali sweets, you can try this ladoo recipe.

The creaminess of milk powder, the flavor of ghee, and the crunch of nuts complemented the taste. This is a super hit recipe at my home.

Check out my full collection of Diwali sweets recipes.

Milk powder ladoo

Easy milk powder ladoo with easy ingredients

Course Festival recipes,, Sweet

Cuisine Indian

Keyword Diwali recipes, sweets

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings ladoos

Author Jeyashri suresh

Ingredients

1 cup Milk powder
1/3 cup powdered sugar
2 tbsp desiccated coconut optional
¼ +2 tbsp cup ghee
Few Cashew nuts
Few pistachios
¼ tsp Cardamom powder

Instructions

In a pan add ¼ cup ghee.
Once it is melted add finely chopped cashew nuts and pistachios.
Roast till golden. Since it is finely chopped it will get roasted immediately.
So be careful not to burn it.
In a wide bowl add 1 cup milk powder.
Add 2 tbsp desiccated coconut. This is optional.
Add 1/3 cup powdered sugar. I powdered ¼ cup +2 tbsp sugar.
Now add in ¼ tsp cardamom powder. You can add milk masala too.
Mix well and add the melted hot ghee mixture.
Mix well with a spoon.
Take a small portion and make ladoos.
If you can’t make ladoos add 1-2 tbsp more hot ghee. I added 2 tbsp extra ghee while shaping the ladoos.
Milk powder ladoo ready.

Video

Notes

The amount of ghee depends on the texture of the milk powder.
• I added ¼ cup ghee then added 2 tbsp more later.
• Always add hot ghee to the milk powder, then only it is easy to make ladoos.
• Sugar level was perfect, you can add a little more if you want.
• Some milk powders will be sweet, so in that case, you can lessen the sugar to ¼ cup.

In a pan add ¼ cup ghee.
Once it is melted add finely chopped cashew nuts and pistachios.
Roast till golden. Since it is finely chopped it will get roasted immediately.
So be careful not to burn it.

In a wide bowl add 1 cup milk powder.
Add 2 tbsp desiccated coconut. This is optional.
Add 1/3 cup powdered sugar. I powdered ¼ cup +2 tbsp sugar.
Now add in ¼ tsp cardamom powder. You can add milk masala too.

Mix well and add the melted hot ghee mixture.
Mix well with a spoon.

Take a small portion and make ladoos.
If you can’t make ladoos add 1-2 tbsp more hot ghee. I added 2 tbsp extra ghee while shaping the ladoos.

Milk powder ladoo ready.

The amount of ghee depends on the texture of the milk powder.
I added ¼ cup ghee then added 2 tbsp more later.
Always add hot ghee to the milk powder, then only it is easy to make ladoos.
The sugar level was perfect, you can add a little more if you want.
Some milk powders will be sweet, so in that case, you can lessen the sugar to ¼ cup.

The post Milk powder ladoo recipe appeared first on Jeyashri's Kitchen.

Ellu murukku recipe

Thu, 29 Oct 2020 09:08:28 GMT

Ellu murukku recipe – Sesame seeds murukku Easy, crispy murukku recipe – Perfect tea time snack and diwali snack recipe. Murukku using rice flour, urad dal flour and roasted gram flour. Ellu murukku recipe with full video and step by step pictures.

We make varieties of murukku for Diwali snacks. Murukku is a popular Diwali recipe. We also make murukku for janmashtami too. I have posted many varieties of murukku in Jeyashris kitchen. This ellu murukku is a crispy flavourful murukku with black sesame seeds. It gives a nice taste to the murukku.

Some basic tips for beginners

Why is murukku hard

If the murukku is hard it means, oil or butter is not added in right quantity while making the dough. Always add the oil | melted butter in right quantity.

Why is murukku is not crisp

Sometimes it may be undercooked. Always put the murukku into hot oil. Once it is in the oil, keep the flame medium and cook on both sides till the oil sound subsides. If it is taken in advance, it murukku will be chewy and not crispy.

Why murukku is not retaining the shape and breaking in oil

If the dough is tight, the murukku will break in oil. Or if the flour is not soft and bit coarse, the murukku will break in oil.

If you have any doubts about making murukku, please leave it in the comment section.

Check out my other murukku varieties.

Ellu murukku recipe

Crispy easy ellu murukku recipe

Course Diwali recipes, Snack

Cuisine Indian

Keyword Diwali recipes, Festival recipes, tea time snacks

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings Murukku

Author Jeyashri suresh

Ingredients

1 cup Rice flour
1/4 cup urad dal
2 tbsp pottukadalai flour
1 tbsp melted butter
1 tbsp black sesame seeds
Salt as needed
Oil for deep frying
Asafoetida 2 pinches

Instructions

In a bowl add rice flour, urad dal flour, and pottukadalai flour.
I used store-bought rice flour and urad dal flour.
If you are making the flour in bulk quantity, take 4 cups of raw rice,1 cup of urad dal, and 2 tbsp of pottukadalai. Grind in the mill
We don’t roast the urad dal, but if you want you can slightly roast it and grind.
For pottukadalai flour, I took 2 tbsp of pottukadalai | chutney dal and make a fine powder.
Sieve it and use the flour.
Add 1 tbsp sesame seeds, melted butter, asafoetida, and salt.
Mix well
Add water and make a smooth soft dough.
Keep it covered always.
I used thenkuzhal achu.
Place a portion of dough inside the achu and cover it.
You can grease a ladle and squeeze on the back of it.
Else you can directly squeeze it into the hot oil.
Gently transfer the squeezed murukkus to hot oil.
Fry on both sides in medium flame.
Once the oil sound subsides take out from oil.
Drain in a kitchen towel.
Repeat the same process for the rest of the dough.
Crispy ellu murukku is ready.

Video

Notes

1.Use soft rice flour or idiyaapm flour to get a good texture of the murukku.

2.Do not make the dough in bulk, if you are making more murukku.

3.Grind 2 tbsp of pottukadlai|chutney dal, and sieve it for pottukadalai flour.

4.Use black sesame seeds for a nice flavor of ellu murukku.

In a bowl add rice flour, urad dal flour, and pottukadalai flour.
I used store-bought rice flour and urad dal flour.
If you are making the flour in bulk quantity, take 4 cups of raw rice,1 cup of urad dal, and 2 tbsp of pottukadalai. Grind in the mill.
We don’t roast the urad dal, but if you want you can slightly roast it and grind.
For pottukadalai flour, I took 2 tbsp of pottukadalai | chutney dal and make a fine powder.
Sieve it and use the flour.
Add 1 tbsp sesame seeds, melted butter, asafoetida, and salt.
Mix well
Add water and make a smooth soft dough.
Keep it covered always.

I used thenkuzhal achu.
Place a portion of dough inside the achu and cover it.
You can grease a ladle and squeeze on the back of it.
Else you can directly squeeze it into the hot oil.

Gently transfer the squeezed murukkus to hot oil.
Fry on both sides in medium flame.

Once the oil sound subsides take out from oil.
Drain in a kitchen towel.
Repeat the same process for the rest of the dough.

Crispy ellu murukku is ready.

1.Use soft rice flour or idiyaapam flour to get a good texture of the murukku.

2.Do not make the dough in bulk, if you are making more murukku.

3.Grind 2 tbsp of pottukadlai|chutney dal, and sieve it for pottukadalai flour.

4.Use black sesame seeds for nice flavor of ellu murukku.

The post Ellu murukku recipe appeared first on Jeyashri's Kitchen.

Besan burfi | Besan burfi recipe

Tue, 27 Oct 2020 09:12:31 GMT

Besan burfi | besan burfi recipe – A popular Indian sweet made using just 3 main ingredients, besan four, sugar, and ghee. Diwali sweets recipe with full video and step by step instructions.

Besan burfi | besan ki burfi is similar to our South Indian Mysore pak. I have tasted this few times in Singapore in friend’s house. Recently I tried besan burfi with jaggery and also with sugar. Both the recipes were super hit at home.

Usually it is made using slightly coarse besan| gram flour. But we can add little sooji to get that coarse texture. The main key in making perfect besan burfi is to get the sugar syrup consistency right. Also the besan has to be roasted very nicely in ghee without any raw smell. When you get both the things right besan burfi will turn out perfect.

The sugar quantity depends on your personal taste but do not add less than 1/2 cup for 1 cup of besan. It will make the burfi slightly bitter. You can make besan ladoo also if you don’t want to make sugar syrup.

I have posted a separate post to check sugar syrup consistency for Indian sweets. We have a very good collection of Diwali sweets recipes in Jeyashris kitchen.

Also check out

Besan burfi recipe

Popular Indian sweet Besan burfi for Diwali

Course Dessert, Sweet

Cuisine Indian

Keyword Diwali recipes, Festival recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings Burfis

Author Jeyashri suresh

Ingredients

1 cup Besan | gram flour
½ cup Ghee
1 tbsp sooji | rava
Cardamom powder 2 pinches
½ cup + 2 tbsp sugar
½ cup water

Instructions

Sieve 1 cup besan | gram flour. Sieving gives smooth texture to the burfi.
Add ½ cup ghee in a pan
Once the ghee melts, add the sifted flour.
Mix well without lumps.
Add 1 tbsp rava | sooji. This gives a nice texture to the besan burfi.
If you want to make it a gluten-free burfi, avoid adding the sooji.
Mix well
Let this roast in very low flame for 12-15 mins.
Keep stirring continuously without getting it burnt.
Keep it aside.
Keep stirring on and off as the pan will be very hot, so that the besan may get burnt.
Add ½ cup +2 tbsp sugar to a saucepan.
Add ½ cup water to it.
Let the sugar melt and forms one string consistency.
Switch off the flame.
Add sugar syrup to roasted besan
Add cardamom powder. This is optional, you can add milk masala too.
Cook for 2 mins.
Le this come to a thick idli batter consistency.
Grease a plate with ghee.
Transfer the besan mixture to the greased plate.
Sprinkle chopped pistachios or you can sprinkle chopped almonds too.
Press using a greased bowl so that the nuts will go bit inside.
Let this cool for 30 minutes.
Cut them into squares.
Besan burfi ready.

Video

Notes

1.Always ensure that the sugar syrup has come to the right one string consistency before you add it to the roasted besan mixture.

2. If the sugar syrup consistency has not come, the burfi will not set.

3. Adding Rava gives a nice consistency to the besan burfi.

Sieve 1 cup besan | gram flour. Sieving gives smooth texture to the burfi.

Add ½ cup ghee in a pan
Once the ghee melts, add the sifted flour.
Mix well without lumps.

Add 1 tbsp rava | sooji. This gives a nice texture to the besan burfi.
If you want to make it a gluten-free burfi, avoid adding the sooji.
Mix well
Let this roast in very low flame for 12-15 mins.
Always keep stirring continuously without getting it burnt.
Keep it aside.
Keep stirring on and off as he pan will be very hot, so that the besan may get burnt.

Add ½ cup +2 tbsp sugar to a saucepan.
Add ½ cup water to it.
Let the sugar melt and forms one string consistency.
Switch off the flame.

Add sugar syrup to roasted besan
Add cardamom powder. This is optional, you can add milk masala too.
Cook for 2 mins.
Let this comes to a thick idli batter consistency.

Grease a plate with ghee.
Transfer the besan mixture to the greased plate.

Sprinkle chopped pistachios or you can sprinkle chopped almonds too.
Press using a greased bowl so that the nuts will go bit inside.

Let this cool for 30 minutes.
Cut them into squares.

Always ensure that the sugar syrup has come to the right one string consistency before you add it to the roasted besan mixture.
If the sugar syrup consistency has not come, the burfi will not set.
Adding rava gives a nice consistency to the besan burfi.

The post Besan burfi | Besan burfi recipe appeared first on Jeyashri's Kitchen.

Diwali sweets recipe, collection of diwali sweets recipes

Mon, 26 Oct 2020 07:51:31 GMT

Diwali sweets recipe – collection of Diwali sweets recipes- 75 plus diwali sweets recipes from Jeyashris kitchen

I have been posting diwali recipes in Jeyashri’s kitchen every year for the past 11 years. We have a wonderful collection of diwali sweets recipes ranging from ladoos, gulab jamuns, burfis, mysore pak, pedas, halwa recipes, and many more recipes.

Diwali | Deepavali is one of the most popular and widely celebrated festival of India. It is called festival of lights. The festival symbolizes the victory of good over evil. We light diyas at home and do puja also to Goddess Lakshmi. In South India, we get up early in the morning and take oil bath. We wear new clothes, offer neivedyam to god and visit relatives and elders in the family.

We make variety of sweets and snacks for Diwali festival. I have compiled all the Diwali sweet recipes I have posted in Jeyashri’s kitchen so far. Also stay tuned for more recipes coming up in the next few weeks.

Some of the recipes are posted and updated with video, while some are given with detailed step by step pictorial instructions.

Collection of Diwali sweets recipes

Course Diwali recipes, Festival recipes,, Sweet

Cuisine Indian

Keyword Diwali recipes, Festival recipes

Author Jeyashri suresh

Check out the Diwali basics

The post Diwali sweets recipe, collection of diwali sweets recipes appeared first on Jeyashri's Kitchen.

Kondakadalai sundal | Black chana sundal

Thu, 22 Oct 2020 07:11:36 GMT

Kondakadalai sundal | Black chana sundal recipe with fresh sundal podi. Navratri sundal recipe using black chana, paired with a sundal podi.

This is a new and interesting variety of sundal which I learnt from my friend’s mom during last year navaratri. She added a fresh sundal podi and used grated carrots instead of coconut. I loved that version and noted down the recipe from her in my mobile notepad.

I have posted many sundal recipes in Jeyashris kitchen for Navaratri. Every year I post Navratri recipes during this season. Do try this interesting Kondakadalai sundal this year.

The sundal podi adds a nice aroma and flavour to the kala chana sundal. The addition of carrots instead of carrot gives a nice twist to the sundal.

Check out

Kala chana sundal

Easy sundal recipe with fresh sundal podi and without coconut

Prep Time 7 hours 15 minutes

Cook Time 30 minutes

Soaking time 8 hours

Total Time 15 hours 45 minutes

Servings people

Author Jeyashri suresh

Ingredients

1 cup Black chana
2 tsp coconut oil
1/2 tsp mustard seeds
few curry leaves
Asafoetida 2 pinches
1/4 cup grated carrot
Salt as needed
1/4 tsp turmeric powder
To roast and grind
1 tbsp urad dal
1 tbsp dhaniya | coriander seeds
4 red chili

Instructions

Soak the black chana for 8 hours or overnight.
Add little salt and asafoetida and pressure cook it till 4-5 whistles.
Drain the water completely and keep it aside.
In a pan a dry roast Urad dal, coriander seeds, and red chili.
Once the dal turns golden brown take out.
Cool completely and grind into a fine powder.
I got around 3 tbsp of podi.
In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
Once the mustard seeds splutter add the cooked black chana.
Add a little salt, turmeric powder to this now.
Add 1-2 tbsp of sundal podi now.
Mix well evenly.
Now add in the grated carrots.
Mix evenly.
Sundal is ready for neivedyam.
You can make this on non-festival days as an accompaniment to your everyday meal.

Video

Notes

1.You can replace black chana with green peas, chickpeas, or peanuts

2.Sundal podi can be made in bulk and used later for any sundal.

Soak the black chana for 8 hours or overnight.
WAsh and change the water.
Add little salt and asafoetida and pressure cook it till 4-5 whistles.
Drain the water completely and keep it aside.

In a pan a dry roast Urad dal, coriander seeds, and red chili.
Once the dal turns golden brown take out.

Cool completely and grind into a fine powder.
I got around 3 tbsp of podi.

In a pan add coconut oil and add mustard seeds, asafoetida, and curry leaves.
Once the mustard seeds splutter add the cooked black chana.

Add a little salt, turmeric powder to this now.
Add 1-2 tbsp of sundal podi now.
Mix well evenly.

Now add in the grated carrots.
Mix evenly.
Sundal is ready for neivedyam.

You can make this on non-festival days as an accompaniment to your everyday meal.

The post Kondakadalai sundal | Black chana sundal appeared first on Jeyashri's Kitchen.

Dates Phirni recipe

Tue, 20 Oct 2020 09:36:21 GMT

Dates phirni recipe, rich and creamy dessert with no added sugar. Dates phirni recipe with full video and step by step pictorial instructions.

Phirni is a North Indian dessert, made using rice milk and sugar as a main ingredient. I have posted Mango phirni and plain phirni recipe in Jeyashris kitchen. I recently did a cookery demo for London Sath sangam. It was a super hit show. All the participants enjoyed the recipes. I made this no sugar added Dates phirni, pori vadai, fruit sundal and a rasam recipe.

As it is Navaratri season, I want to post this Dates phirni recipe. We are not adding sugar or jaggery in this recipe. The sweetness of the dates is just enough. I tried to replace quinoa with rice but the taste was not nice.

I have posted many dessert and sweets recipe in Jeyashris kitchen for Navatri.

Also check out

Dates phirni recipe

No sugar added dessert recipe

Course Dessert, Festival recipes,

Cuisine Indian

Keyword Diwali recipes, Janmashtami recipes, Navratri recipes

Prep Time 10 minutes

Cook Time 30 minutes

Soaking time 15 minutes

Servings

Author Jeyashri suresh

Ingredients

20 Pitted dates
4 cups milk
¼ cup basmati rice
2 pinches saffron
¼ tsp cardamom powder
Few chopped almonds

Instructions

Soak dates in hot milk for 15 mins
Wash and soak basmati rice in water for 15 mins
Puree the date along with the milk.
Drain the water from rice and make it into a paste. It should in the texture of rava.
Soak saffron in 2 tbsp warm milk.
In a heavy-bottomed pan add 3 cups of milk. You can use low-fat milk too.
Add the rice paste to this and mix well without any lumps.
Now switch on the flame and let this boil in medium flame for 15 minutes.
Stir continuously.
Ensure it should not stick to the bottom and get burnt.
Once the milk mixture thickens to a porridge consistency, add the saffron soaked milk and cardamom powder.
Mix well and switch off.
Once it is cool completely add the dates puree.
Mix well evenly.
Transfer to a serving bowl.
Garnish with sliced almonds.
Serve chilled always.

Video

Notes

1. The sweetness was just perfect, if you want you can add little powdered jaggery while adding the dates puree.
2. Do not add the dates puree while the phirni is hot. It may curdle the milk mixture.
3. Dates phirni taste yum when served chilled.

Soak dates in hot milk for 15 mins.
Puree the dates along with the milk.

Wash and soak basmati rice in water for 15 mins.

Drain the water from rice and make it into a paste. It should in the texture of rava.
Soak saffron in 2 tbsp warm milk.

In a heavy-bottomed pan add 3 cups of milk. You can use low-fat milk too.
Add the rice paste to this and mix well without any lumps.
Now switch on the flame and let this boil in medium flame for 15 minutes.
Stir continuously.
Ensure it should not stick to the bottom and get burnt.

Once the milk mixture thickens to a porridge consistency, add the saffron soaked milk and cardamom powder.
Mix well and switch off.

Once it is cool completely add the dates puree.
Mix well evenly.

Transfer to a serving bowl.
Garnish with sliced almonds.
Serve chilled.

The sweetness was just perfect, if you want you can add little powdered jaggery while adding the dates puree.
Do not add the dates puree while the phirni is hot. It may curdle the milk mixture.
Dates phirni taste yum when served chilled.

The post Dates Phirni recipe appeared first on Jeyashri's Kitchen.

Instant Pori vadai recipe

Fri, 16 Oct 2020 05:13:47 GMT

Pori vadai recipe | murmura vada – Easy and instant pori vada recipe, no soaking no grinding required, recipe with full video and step by step instructions.

Recently I posted an Instant aval vadai recipe and it was a super hit recipe. As Navaratri is approaching, I thought I will post some easy snack recipes. Also, a few Sundal and sweet recipes are coming up in Jeyashris kitchen in the coming weeks.

Pori pakoda recipe I recently made for a cookery demo for London sath sangam. It was a super hit recipe among the viewers. A few days back, one of my good friends, shared with me Pori vadai recipe. That sounded more interesting than this pori pakoda. So I tried today and it turned out very crispy.

I made no onion no garlic version of this Pori vadai. You can add finely chopped onions if you are making it on non-fasting days. No need to soak for vada, just make this puffed rice vada for your guests this Navratri.

Check out

Pori vadai recipe

Instant Pori vadai recipe

Easy no soaking no grinding Pori vadai

Course Snack

Cuisine Indian

Keyword Festival recipes, no onion garlic recipes

Prep Time 15 minutes

Cook Time 30 minutes

Soaking time 10 minutes

Total Time 55 minutes

Servings vadais

Author Jeyashri suresh

Ingredients

3 cups pori | murmura
¼ cup besan | gram flour
¼ cup rice flour
2 green chili
Few curry leaves
Salt as needed
¼ cup finely chopped cabbage
¼ cup finely chopped carrot
¼ cup capsicum finely chopped
1 onion optional

Instructions

Add 3 cups of pori | murmura in a wide bowl.
Wash it nicely.
Soak in water for 5 minutes.
Squeeze and drain the water completely.
Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.
Add ¼ cup besan | gram flour and ¼ cup rice flour to this.
You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.
Now add finely chopped cabbage, carrot, and capsicum.
You can add finely chopped coriander and mint leaves too.
If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.
Add salt and mix well.
Sprinkle little water and mix well into a tight dough.
Take a small portion and make lemon sized balls
Flatten it nicely.
Deep fry in oil in batches.
Do now crowd the pan much.
Cook on both sides.
Take out once oil sound subsides.
Drain in a kitchen towel.
Repeat the same for the rest of the dough.
Pori vadai is ready. You can serve this as it is or with tomato ketchup.

Video

Notes

1.You can add finely chopped onions to the vada.

2. You can skip the green chili and add 1 tsp of red chili powder as well.

3. Pori vada stays crisp even after an hour.

Add 3 cups of pori | murmura in a wide bowl.
Wash it nicely.
Soak in water for 5 minutes.
Squeeze and drain the water completely

Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.
Add ¼ cup besan | gram flour and ¼ cup rice flour to this.
You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.
Now add finely chopped cabbage, carrot, and capsicum.

You can add finely chopped coriander and mint leaves too.
If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.

Add salt and mix well.
Sprinkle little water and mix well into a tight dough.

Take small portion and make lemon sized balls
Flatten it nicely.

Deep fry in oil in batches.
Do now crowd the pan much.
Cook on both sides.
Take out once oil sound subsides.
Drain in a kitchen towel.

Repeat the same for the rest of the dough.
Pori vadai is ready. You can serve this as it is or with tomato ketchup.

The post Instant Pori vadai recipe appeared first on Jeyashri's Kitchen.

Hayagreeva maddi | Hayagreeva recipe

Tue, 13 Oct 2020 07:08:43 GMT

Hayagreeva maddi | Hayagreeva recipe, a traditional sweet of Udipi | karnataka region made using chana dal and jaggery.

Hayagreeva maddi, I wanted to try this for a long time. Every year during Navaratri I want to make this for neivedyam. Few months back, when I asked one of my friend regarding this recipe, she asked her mom and shared with me. As Navratri is fast approaching, I thought I will share this easy and traditional Udipi sweet, Hayagreeva maddi.

Some people add poppy seeds, cloves or sesame seeds to this sweet. I made it in a simple way as taught by my friend’s mom. This tasted similar to Kadalaparuppu poli poornam. We usually make paruppu payasam or other jaggery based payasam for Navratri neivedyam. For a change, try out this Hayagreeva | Hayagreeva maddi for neivedyam.

Also check out

Hayagreeva maddi

Hayagreeva Maddi recipe

A traditional and popular udipi sweet made using Chana dal

Course Festival recipes,, Sweet

Cuisine Indian

Keyword Navratri recipes, South Indian festival

Prep Time 10 minutes

Cook Time 30 minutes

Soaking time 30 minutes

Total Time 1 hour 10 minutes

Servings

Author Jeyashri suresh

Ingredients

1/2 cup Chana dal
1/2 cup Jaggery
1/2 cup coconut
2 pinches cardamom powder
A tiny mustard size edible campor
4 tsp ghee
Few cashew nuts

Instructions

Wash and soak chana dal in water for 30 mins
Pressure cook for 4-5 whistles and drain the excess water
The excess water can be used to make rasam
In a pan add 2 tsp ghee and the cashew nut bits
Roast them till golden brown and keep aside.
Add the cooked chana dal in the same pan
Gently mash this.
Add the powdered jaggery to this
Mix well
This will become slightly watery as the jaggery starts melting.
It will thicken up after a few minutes
Add the coconut to this now and mix well.
Now the hayagreeva maddi is thickened up and come into a whole mass.
Add the cardamom powder, a tiny mustard size edible camphor.
Do not add more edible camphor than the quantity mentioned.
Mix well and 2 tsp of ghee.
Give it a quick stir and add the roasted cashew nuts.
Mix it up well and switch off the flame.
Hayagreeva maddi is ready for neivedyam

Video

Notes

The sweet was just perfect for the chana dal. Do not add more.
Ensure that the chana dal is cooked well, before adding the jaggery.

Wash and soak chana dal in water for 30 mins
Pressure cook for 4-5 whistles and drain the excess water
The excess water can be used to make rasam.

In a pan add 2 tsp ghee and the cashew nut bits
Roast them till golden brown and keep aside.

Add the cooked chana dal in the same pan
Gently mash this.

Add the powdered jaggery to this
Mix well
This will become slightly watery as the jaggery starts melting.
It will thicken up after a few minutes.

Add the coconut to this now and mix well.
Now the hayagreeva maddi is thickened up and come into a whole mass.
Add the cardamom powder, a tiny mustard size edible camphor.
Do not add more edible camphor than the quantity mentioned.
Mix well and 2 tsp of ghee.

Give it a quick stir and add the roasted cashew nuts.
Mix it up well and switch off the flame.

Hayagreeva maddi is ready for neivedyam.

The post Hayagreeva maddi | Hayagreeva recipe appeared first on Jeyashri's Kitchen.

Aloo kulcha recipe

Fri, 09 Oct 2020 05:43:09 GMT

Aloo kulcha recipe, a popular Indian flatbread stuffed with potato masala. Recipe of Amritsari Aloo kulcha with full video and step by step instructions.

Kulcha is one of the popular Indian flatbread next to naan, served in Indian restaurants. I have posted a plain kulcha recipe in Jeyashri’s kitchen. Also, I have tried Paneer kulcha once, when I was writing for a magazine. This Aloo kulcha recipe is a no onion no garlic recipe. I didn’t add onion in the potato stuffing. If needed you can add finely chopped onions.

What is the difference between Naan and Kulcha

Naan is made using yeast, whereas Kulcha is made by adding curd, warm milk and baking powder to the flour. Both Naan and kulcha will be very soft in texture. Naan will be more fluffy and soft as we are adding yeast to the dough.

We can stuff paneer, aloo and onion to the kulcha.

How Aloo Kulcha is different from Aloo Paratha

For Aloo kulcha we use plain flour for making the outer cover. Also to the flour, curd, baking soda and warm milk is added. But for Aloo paratha, the dough is made of normal whole wheat flour. It is kneaded with water. You can use the same potato mixture for both Kulcha and Aloo paratha.

This same dough can be used for no yeast pizza recipe too.

Check out my

Aloo kulcha recipe

Amritsari Aloo kulcha

Popular Indian flatbread stuffed with potato masala

Course Dinner, Main Course

Cuisine Indian

Keyword Indian flatbread

Prep Time 30 minutes

Cook Time 25 minutes

Resting Time 3 hours

Total Time 3 hours 55 minutes

Servings kulchas

Author Jeyashri suresh

Ingredients

2 cups plain flour | maida
½ tsp Baking soda
¼ tsp Baking powder
¼ cup yogurt
2 tsp sugar
½ cup warm milk
Salt as needed
2 tsp oil
Butter to make kulchas
Sesame seeds and kasoori methi little
2 big potatoes boiled
2 tsp red chili powder
Salt as needed
1 tsp Amchoor powder
1 tsp chaat masala
Few coriander leaves

Instructions

In a wide bowl add 2 cups of plain flour | maida, baking soda, baking powder, salt, and sugar.
Add in ½ cup warm milk, ¼ cup yogurt
Mix well and knead into a soft dough.
Add 2 tsp oil and knead well.
Cover with a damp cloth
Keep aside for 2-4 hours.
Let’s make the potato filling now.
Place 2 boiled and peeled potatoes in a bowl.
Mash well with a fork. Ensure there are no lumps.
Now add salt, red chili powder, amchoor powder, chaat masala, and few coriander leaves.
Mix well evenly.
Keep aside.
After 2 hours, knead the dough again.
Make into 6 equal balls.
Cover it always, else the dough will become dry.
Take one dough ball and dust with plain flour.
Roll into a small disc.
Place a portion of potato stuffing in the center.
Cover this well. Else filling will come out while rolling.
Dust again and roll gently into an oblong shape.
Apply water on one side of the rolled kulcha
Place the watered side on a hot tawa.
Sprinkle sesame seeds and little kasoori methi on the top side and press gently.
Once one side is cooked, flip it
Add some butter
Let the butter spread evenly on the kulchas
Show it on direct flame for few seconds
Aloo kulchas are ready
· Repeat the same foe the rest of the dough andfilling.
·

Video

https://youtu.be/9GJY4-PK3v8

Notes

The filling was perfect for 7 kulchas. I ran out of dough for one kulcha
• Amristari aloo kulcha goes well with Chole masala and dal makhani

In a wide bowl add 2 cups of plain flour | maida, baking soda, baking powder, salt, and sugar.
Add in ½ cup warm milk, ¼ cup yogurt
Mix well and knead into a soft dough.
Add 2 tsp oil and knead well.
Cover with a damp cloth
Keep aside for 2-4 hours.

Let’s make the potato filling now.
Place 2 boiled and peeled potatoes in a bowl.
Mash well with a fork. Ensure there are no lumps.

Now add salt, red chili powder, amchoor powder, chaat masala, and few coriander leaves.
Mix well evenly.
Keep aside.

After 2 hours, knead the dough again.
Make into 6 equal balls.
Cover it always, else the dough will become dry.

Take one dough ball and dust with plain flour.
Roll into a small disc.
Place a portion of potato stuffing in the center.

Cover this well. Else filling will come out while rolling.
Dust again and roll gently into an oblong shape.

Apply water on one side of the rolled kulcha
Place the watered side on a hot tawa
Sprinkle sesame seeds and little kasoori methi on the top side and press gently.

Once one side is cooked, flip it
Add some butter
Let the butter spread evenly on the kulchas.

Show it on direct flame for few seconds
Aloo kulchas are ready.

Repeat the same for the rest of the dough and filling.

The post Aloo kulcha recipe appeared first on Jeyashri's Kitchen.

Sorakkai dosa, Bottle gourd dosa recipe

Tue, 06 Oct 2020 05:10:21 GMT

Sorakkai dosa | Bottle gourd dosa recipe , easy no fermentation Sorakkai dosa recipe. Healthy bottle gourd dosa recipe with full video in Tamil and step by step instructions.

Recently when we went to a friend’s house for dinner. We were talking about food and that time she was telling about this interesting Sorakkai dosa. As her family members are bit choosy in eating veggies, she mask this bottle gourd this way and make dosa. I noted down the recipe from her and tried it yesterday. It turned out very well. Since I added red chili, toor dal and chana dal, it tasted like a thin adai dosa.

We usually make dosa batter using idli rice and urad dal and ferment it for 8 hours. But for this dosa we are not using Urad dal. Bottle gourd gives softness to the dosa.

The addition of toor dal gives softness and chana dal gives crispiness to the dosa. You can add 1/2 cup of Idli rice and 1/2 cup of Raw rice to this Sorakkai dosa. Even you can use Kodo millet or little millet instead of rice to make a very healthy dosa.

Also check out

Sorakkai dosai Bottle gourd dosa recipe

Sorakkai dosai |Bottle gourd dosa

Easy to make Instant Bottle gourd dosa recipe

Course Breakfast, Dinner

Cuisine Indian

Keyword Dosa recipes

Prep Time 20 minutes

Cook Time 25 minutes

Soaking time 3 hours

Total Time 3 hours 45 minutes

Servings Dosa

Author Jeyashri suresh

Ingredients

2 cups Bottle gourd | sorakkai cubes
1 cup Idli rice
2 tbsp toor dal
2 tbsp chana dal
7-8 Red chili
Salt as needed
1 onion
Oil for making dosa

Instructions

Wash and soak the idli rice, toor dal, chana dal, and red chili in a vessel for 3 hours
Grind this into a fine paste along with chopped bottle gourd.
Adjust water consistency. It should be like a dosa batter.
Add salt and 1 finely chopped onion.
Mix well. No need to ferment the batter.
If you want you can ferment for 2 hours also.
Heat a dosa pan and pour 1.5 ladles of sorrakai dosa batter.
Spread this into a thin dosa.
Drizzle a tsp of oil on the sides.
Once it is cooked on one side, flip the dosa.
Drizzle oil if needed.
Cook for few seconds and take out.
Crispy sorakkai dosa is ready.
Serve hot.
Repeat the same for the rest of the batter.

Video

Notes

You can add a few cloves of garlic while grinding.
2. Bottle gourd can be replaced with white pumpkin too.
3. The sorakkai dosa batter stays good in the fridge for 2 days.

Wash and soak the idi rice, toor dal, chana dal and red chili in a vessel for 3 hours

Grind this into a fine paste along with chopped bottle gourd.

Adjust water consistency. It should be like a dosa batter.
Add salt and 1 finely chopped onion.
Mix well. No need to ferment the batter.
If you want you can ferment for 2 hours also.

Heat a dosa pan and pour 1.5 ladles of sorrakai dosa batter.
Spread this into a thin dosa.
Drizzle a tsp of oil on the sides.
Once it is cooked on one side, flip the dosa.
Drizzle oil if needed.
Cook for a few seconds and take out.

Crispy sorakkai dosa is ready.
Serve hot.
Repeat the same for the rest of the batter.

1. You can add few cloves of garlic while grinding.

2. Bottle gourd can be replaced with white pumpkin too.

3. The sorakkai dosa batter stays good in the fridge for 2 days.

The post Sorakkai dosa, Bottle gourd dosa recipe appeared first on Jeyashri's Kitchen.

Poori masala recipe

Fri, 02 Oct 2020 08:15:04 GMT

Poori masala recipe – without potato . Poori masala recipe to pair with poori, chapati, idli and dosa too.

Usually in South Indian restaurants when we order poori, we always get the delicious Potato masala. The similar masala will also be served inside masala dosa too. I love that poori masala very much. I have posted the potato masala for poori with video in Jeyashri’s kitchen. Apart from this I have posted North Indian style Aloo masala to pair with poori and chapati. Even this masala goes well with Jeera rice too.

Sometimes when we run out of potato or if we have some people around, who don’t eat potato, you can make this poori masala.

This masala tastes exactly like the the one with potato. We can add peas and carrot to this masala. Apart from poori, this pairs well with Dosa and idli too.

Check out

Masala dosa
Potato kurma
Peas kurma
Potato pottalam

Poori masala recipe

Poori masala without potato

Course Dinner, Main Course

Cuisine Indian

Keyword Gluten free,

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings people

Author Jeyashri suresh

Ingredients

2 thinly sliced onions
¼ cup frozen peas
2 tbsp chopped carrot
1 tbsp oil
½ tsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal
2 green chilis
1 tsp chopped ginger
½ tsp turmeric powder
Salt as needed
½ tsp Garam masala
Few curry leaves
1 tbsp besan | kadalai maavu

Instructions

In a pan add oil and add the mustard seeds, urad dal, and chana dal.
Once the dal starts browning, add chopped green chili, curry leaves, and ginger
Saute this for a minute.
Add the sliced onions to the pan.
Saute this for 2-3 minutes in a low flame.
Add salt and turmeric powder and saute them.
Once it becomes translucent, add the frozen peas and chopped carrots.
Mix well and add 1.5 cups of water.
Cover it and cook for 15 minutes.
In a bowl add 1 tbsp of besan and add ¼ cup of water.
Mix well without any lumps.
Open the lid and add the besan mix to the pan.
Mix well, let this boil in a medium flame.
The gravy will start thickening now. Check for salt.
We need a semi-thick gravy consistency.
Add ½ tsp of Garam masala to this now. This step is optional.
Mix well and switch off the flame.
If you want you can add a dash of lemon juice.
Serve this with Poori, chapati, or idli dosa as well.

Video

Notes

1. Do not add besan more than the quantity mentioned. It will spoil the taste.

2. This poori masala goes well with Idli and Dosai too.

In a pan add oil and add the mustard seeds, urad dal and chana dal.
Once the dal starts browning, add chopped green chili, curry leaves and ginger
Saute this for a minute.

Add the sliced onions to the pan.
Saute this for 2-3 minutes in a low flame.
Add salt and turmeric powder and saute them.

Once it becomes translucent, add the frozen peas and chopped carrots.
Mix well and add 1.5 cups of water.
Cover it and cook for 15 minutes.

In a bowl add 1 tbsp of besan and add ¼ cup of water.
Mix well without any lumps.

Open the lid and add the besan mix to the pan.
Mix well, let this boil in a medium flame.

The gravy will start thickening now. Check for salt.
We need a semi-thick gravy consistency.
Add ½ tsp of Garam masala to this now. This step is optional.
Mix well and switch off the flame.

If you want you can add a dash of lemon juice.
Serve this with Poori, chapati, or idli dosa as well.

The post Poori masala recipe appeared first on Jeyashri's Kitchen.