Mango-Neem Flower Pachadi [Tamil New Year Special]

This recipe is prepared on our new year day to make us realize that life is a mix of sweet, salt, hot, sour, bitter and tangy. So the ingredients are added according to the above mentioned taste. It’s a very traditional dish prepared in every house on a new year day.

Ingredients:

  • Mango (raw, peeled, sliced, 1 cup)
  • Jaggery (3/4 cup)
  • Neem Flower (dried or fresh) (2 tsp)
  • Turmeric Powder (1/4 tsp)
  • Green Chili (slit, 1)
  • Ghee (1 tsp)
  • Mustard Seeds (1/2 tsp)
  • Salt ( a pinch)
  • Tamarind (a small piece) or Extract (3 tbs)
Prep time: 5 minutes

Cook time: 30 minutes

Category: Lunch \ Dinner / Tiffin

Cuisine: Indian

Serves: 3

Method:

  • Soak tamarind in water.
  • In a pan add water, salt, turmeric powder and mango pieces and cook till mango pieces are soft.
  • Add jaggery cook until it forms a thick syrup consistency.
  • In a pan add ghee and mustard seeds.
  • Wait for the seeds to splutter.
  • Add chilies and neem flower and fry till it turns black color.
  • Add the tempering to the mango jaggery mixture and mix well.

Step by step pictures of the recipe:

Nombu Adai (Sweet & Salt)

Nonbu adai is celebrated by south indian families by offering these vadais to God and pray for the longevity of husband.

Ingredients for Sweet Adai:

  • Rice (raw, 1/4 cup)
  • Jaggery (1/4 cup)
  • Cardamom (powder, 1/4 tsp)
  • Black Eyed Bean (1 tbs)
  • Coconut (bits, 2 tbs)
  • Butter (unsalted, 2-3 cubes)
  • Ghee (2 tsp)

Ingredients for Salt Adai:

  • Rice (raw, 1/4cup)
  • Mustard Seeds (1 tsp)
  • Black Eyed Bean (1 tbs)
  • Green Chili (chopped, fine, 1)
  • Coconut (bits, 2 tbs)
  • Oil (1 tsp)
  • Hing (Asafoetida, a pinch)
  • salt (to taste)
  • Butter (unsalted, 2-3 cubes)
  • Curry Leaves (chopped, fine, 2 tbs)
Prep time: 15 minutes

Cook time: 45 minutes

Standing time: 10 minutes

Cuisine: Indian

Category: Tiffin / Snack

Yield: 8-10

Method for sweet adai:

  • Wash and soak rice for 2 hours.
  • Wash and soak black-eyed- beans for 2 hours.
  • Strain water and spread on a clean cloth to dry for about 10- 15 minutes.
  • Pressure cook the black eyed beans for 4-5 whistles.
  • Heat a shallow skillet to low and dry roast the rice.
  • Constant stirring is required.
  • Roast till they are golden.
  • Grind the rice to a fine powder.
  • In a skillet add jaggery and water and bring it to boil.
  • Add ghee and cook till the jaggery dissolves.
  • Add coconut bits, cooked black eyed beans and cardamom powder.
  • Add the ground rice powder and cook till a dough like consistency.
  • Cover and rest the dough for 10-15 minutes.
  • Grease a steamer plate with a little ghee.
  • Rub your palms with little ghee and make a lemon sized dough.
  • Flatten it and make a hole at the center.
  • Repeat the process with the rest of the dough.
  • Steam for 8-10 minutes on a low flame.
  • After 5 minutes open the lid and gently transfer them to a plate.

Method for Salt adai:

  • Wash and soak rice for 2 hours.
  • Wash and soak black-eyed- beans for 2 hours.
  • Strain water and spread on a clean cloth to dry for about 10- 15 minutes.
  • Pressure cook the black eyed beans for 4-5 whistles.
  • Heat a shallow skillet to low and dry roast the rice.
  • Constant stirring is required.
  • Roast till they do not change its color.
  • Grind it to a fine powder.
  • In a skillet add oil and mustard seeds.
  • Wait to splutter.
  • Add the chopped green chili, curry leaves, asafoetida, salt and water.
  • Bring it to boil.
  • Add the coconut bits and cooked black eyed beans.
  • Add the ground rice and cook till a dough like consistency.
  • Cover and rest for 10-15 minutes.
  • Grease a steamer plate with a little oil.
  • Rub your palms with little oil and make a lemon sized dough.
  • Flatten it and make a hole at the center.
  • Repeat the process with the rest of the dough.
  • Steam for 8-10 minutes on a low flame.
  • After 5 minutes open the lid and gently transfer them to a plate

Step by step pictures of the recipe for sweet and salt:

Notes:

  • Dry roast can be done with a slight change in color for both sweet and salt.
  • Check after steaming, if it’s not cooked it can be steamed again.
  • The dough should be of correct consistency to flatten it or it will crack on edges. If the dough is hard wet your palm with water and make it.
  • Black eyed beans should be cooked properly.

Adai

Adai is a healthy protein rich dosa \ pancake prepared specially in southern part of India. It’s all time favorite in our house. We usually take adai during week ends.

Ingredients:

  • Boiled Rice (3/4 cup)
  • Toor Dal [Pigeon Peas] (split, 3/4 cup)
  • Chana Da [Chick Peas] (split, 2 tbs)
  • Shallot (1 cup)
  • Red Chili (6)
  • Chili (Kashmir, 2)
  • Salt (to taste)
  • Oil (10 tsp)

Prep time: 5 minutes

Soak time: 3 hours

Cook time: 40 minutes

Cuisine: Indian

Category: Lunch \ Dinner \ Breakfast \ Snack

Method:

  • Wash and soak idli rice and red chilies for 3 hours.
  • Wash and soak toor dal in a separate bowl for 3 hours.
  • In a grinder bowl add red chilis soaked rice, curry leaves and salt.
  • While adding rice strain water and add to a grinder bowl.
  • Grind to a coarse consistency.
  • Transfer it to a bowl.
  • In the same grinder bowl add soaked toor dal and grind to a coarse consistency.
  • Add water to adjust the consistency.
  • Add chopped onion, curry leaves and mix the batter well.
  • Heat the greased skillet and spread the batter from the center and outward.
  • Drizzle oil and cook till crispy and golden.
  • Flip it to the other side and cook for a few minutes.

Step by Step pictures:

Murungai Keerai Stir-Fry

Murungai keerai is a very healthy south-indian recipe. These are the best source of vitamins and minerals. Murungai keerai is the best side dish for sambar or rasam rice.

Ingredients:

  • Murungai Keerai (2 1/2 cups)
  • Turmeric Powder (1/4 tsp)
  • Hing (cake, a small piece)
  • Rice (raw, 2 tsp)
  • Coconut (2 tbs)
  • Urad Dal (1 tsp)
  • Salt (to taste)
  • Red Chili (2)
  • Oil (2 tsp)
Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Serves: 2

Method:

  • Remove leaves from the stem\stalk.
  • Chop the leaves and wash and spread on a cloth or paper for a few minutes.
  • Heat a skillet and add raw rice, hing and red chilies.
  • Dry roast for a few minutes.
  • Rice should change its color but do not burn.
  • Transfer them to a bowl.
  • Dry roast coconut until it’s golden.
  • Add to the grinder bowl along with the other ingredients and coarse grind.
  • In the same skillet add oil and udad dal.
  • Sautee for 2 minutes and add the murungai leaves.
  • Make some space at the center and add turmeric powder and salt.
  • Add water and close with a lid.
  • Cook for 10-12 minutes.
  • Remove the lid and add the ground mixture and mix well.

Step by step pictures of the recipe:

Notes:

  • Leaves stick with each other after wash. Don’t skip to spread on a cloth \ paper.

Mango Kheer [Vegan]

This recipe is made of ripe mangoes, jaggery and coconut milk. This recipe is healthy, light and very easy to make.

Ingredients:

  • Mango Puree (1 1/4 cup)
  • Coconut Milk (1 1/4 cup)
  • Jaggery (1/2 cup)
  • Almond (slivered,3 tbs)
  • Cardamom Powder (1/4 tsp)
  • Saffon (few strands)
  • Ghee (2 tsp)
Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Cuisine: Indian

Category: Dessert

Serves: 4

Method:

  • Heat a deep skillet and add ghee and slivered almonds.
  • Sautee for 2 minutes and set aside.
  • In the same skillet add the mango puree and cook for 5 minutes.
  • Add jaggery and cook for 5 minutes and then add coconut milk.
  • Garnish with cardamom powder, roasted almonds and saffron.
  • It can be served either hot or cold.

Step by step pictures of the recipe:

Notes:

  • Use fresh mangoes to make mango puree.

Foxtail Millet Idli and Dosa

Millet recipes are very healthy and loaded with nutrients and antioxidants. Since millets are very good substitute for rice many recipes like pongal, khicdi, idli and dosa can be made by using millets.

Ingredients:

  • Foxtail Millet [Thinai Arisi] (2 cups)
  • Black Gram [Udad Dal] (whole, white,1/2 cup)
  • Puffed Rice (2 tbs)
  • Oil (12 tsp)
  • Salt (to taste)
Prep time: 10 minutes

Soak time: 10 hours

Grind time: 40 minutes

Cook time: 20 minutes

Serves: 20 Idlis

Dosa: 10

Method:

Foxtail Millet idli:
  • In a wide bowl wash foxtail millet and soak for 10 hours.
  • In another bowl add udad dal and soak for 10 hours. After 2 hours it should be kept in the fridge till we grind.
  • First grind udad dal like how we grind for regular idli without adding much of water.
  • Pour in a wide bowl and set aside.
  • Next grind soaked foxtail millet. Before grinding add washed puffed rice along with foxtail millet
  • Grind to a fine paste and add the ground paste to the already ground udad dal paste.
  • Add salt and mix well.
  • Ferment it overnight.
  • Mix the batter well before we pour it on a staeamer.
  • Grease the idli steamer plates with oil.
  • Take a ladle full of batter and pour into greased plate.
  • Close with a lid and steam for 10-12 minutes.
  • Allow it to cool and remove idlis from the idli mould.
  • Use the same batte
Foxtail Millet Dosa
  • Heat the skillet or tawa to make dosa.
  • Pour the batter on a heated tawa and spread from the center to outward.
  • Drizzle with oil and cover with a lid.
  • Cook till it is nicely golden and crisp.
  • Remove the lid and flip the dosa if require drizzle some more oil.

Step by step pictures:

Notes:

  • The batter should be neither too thick nor too watery.
  • Humid temperature is very ideal for fermentation.
  • Puffed rice should be soaked 10 minutes before grinding.
  • Atleast 7-10 minutes rest time should be given after steaming.
  • Usually after fermentation the batter should be kept in the fridge for few hours before making idlis .

Methi Dal

This recipe is cooked with lentils, fenugreek leaves and spices. Here I made with moong dal it can be made with toor dal and chana dal too. It goes well with chapatis, breads and rice.

Cook time: 30 minutes

Cuisine: Indian

Category: Lunch \ Dinner

Serves: 2

Method:

  • In a shallow skillet melt butter and add jeera.
  • Add coriander, red chili powder, fenugreek leaves and salt.
  • Sautee for 5-7 minutes and set aside.
  • In a pressure cooker add moong dal, chopped tomatoes, water, turmeric powder, salt and slit green chili.
  • Pressure cook for 3-4 whistles.
  • Add the cooked methi leaves and chopped cilantro.
  • Serve hot with bread or rotis.

Step by step pictures:

Melt butter and add jeera, coriander powder, red chili powder.
Add methi leaves and salt.
Cook for 5-7 minutes or till it shrinks to half.
In a pressure cooker add moong dal, chopped tomatoes, turmeric powder, slit green chili and salt.
Pressure cook for 3-4 whistles.
Add the cooked methi leaves.
Add chopped cilantro and serve hot with bread or rotis.

Pistachio Barfi

Pistachio barfi requires a very few ingredients and takes less time to make. The nutty flavor and color temps the sweet lovers.

Ingredients:

  • Pistachio (1 cup, unsalted, unroasted)
  • Color (green, few drops)
  • Almond (sliced 3 tbs)
  • Sugar (1 1/2 cup)
  • Milk Powder (6 tbs)
  • Ghee (6 tsp)

Cook time: 30 minutes

Total time: 40 minutes

Cuisine: Indian

Category: dessert

Yield: 15

Method:

  • Grind pistachio to a fine powder.
  • In a deep skillet add sugar and water.
  • Boil sugar till it dissolves.
  • Grease the tray, flat plate and knife.
  • Stir constantly till it thickens.
  • Add 3 teaspoons of ghee.
  • Keep stirring and add the remaining ghee.
  • Cook until the mixture stops sticking to the sides.
  • Transfer the mixture to a greased tray.
  • Use a greased plate to gently smoothen the mixture.
  • Garnish with sliced almonds and again gently smoothen the mixture.
  • Use a knife to make pieces before it cools down.

Step by step pictures of the recipe:

Grind pistachio to a fine powder.
Add sugar and water in a deep skillet.
Boil till the sugar dissolves.
Add powdered pistachio and milk powder and stir constantly.
Add a few drops of green color.
Add ghee and stir constantly.
Cook until the mixture stops sticking to the sides.
Transfer to a greased tray.
Smooth the mixture using a greased plate.
Garnish with sliced almonds.
Use a greased knife to cut to pieces.

Notes:

  • Boil sugar till it dissolves and no need for string consistency.

Low Carb Keto Friendly Khicdi

Low carb khichdi is very healthy, light and easy to make with a few ingredients. Khicdi is usually made with rice and lentils but, here cauliflower rice has been substituted for regular rice and instead of lentils almond flour is added.

Ingredents:

  • Cauliflower Rice (3 cups)
  • Almond Flour (1 cup)
  • Jeera [Cumin Seeds] (2 tsp)
  • Turmeric Powder (1/2 tsp)
  • Ginger (grated, fine, 1 tsp)
  • Cilantro (chopped, 3 tsp)
  • Salt (to taste)
  • Green Chili (chopped, 1)
  • Onion (chopped, fine, 1/2 cup)
  • Tomato (chopped, fine, 1/4 cup)
  • Chili Powder (Kashmiri, 1 1/2 tsp)
  • Oil (4 tsp)
  • Butter (2 tbs)

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Category: Lunch \ Dinner

Cuisine: Indian

Serves: 2

Method:

  • Melt 2 tablespoons of butter.
  • Add jeera [Cumin Seeds], chopped onion, green chili and grated ginger.
  • Cook until onion is translucent.
  • Add cauliflower rice, salt, turmeric and red chili powder.
  • Cover with a lid and cook till they turn soft.
  • Add chopped tomatoes and cook for 5 more minutes.
  • Add almond flour, water and mix well.
  • Garnish with cilantro.
Add butter, jeera, chopped onion, green chili and grated ginger.
Add cauliflower rice, turmeric, red chili powder and salt.
Cover with a lid and cook till cauliflower rice turns soft.
Add chopped tomatoes.
Once tomatoes are soft add almond flour.
Add a cup of water if required add some more.
Garnish with chopped cilantro.









Qubani Ka Meetha

Qubani ka meetha is a popular hyderabadi dessert. The dessert is topped with fresh cream or ice cream or nuts. This dish is very easy to make and it is rich and delicious.

Ingredients:

  • Apricot (dried, 1 cup)
  • Sugar (3/4 cup)
  • Saffron (few strands)
  • Fresh Cream (50 gm)

Prep time: 10 minutes

Soak time: 10 hours

Cook time: 30 minutes

Cuisine: Indian

Category: Dessert

Serves: 3

Method:

  • Soak dried apricots for 10-12 hours.
  • Remove the pits and save the water.
  • Remove kernels using a nutcracker or a hammer.
  • In a skillet add the saved water.
  • Add half a cup of water and soaked apricots.
  • Cook for 20 minutes on a low flame.
  • Check whether apricots are soft.
  • Add sugar and cook for 10 more minutes.
  • Add the kernels and saffron soaked in milk already.
  • Allow it to cool and serve with fresh cream or ice cream.

Step by Step pictures of the recipe:

Soak apricots.
Remove the pits.
Remove the kernels.
Add saved water and apricots in a skillet.
Cook till apricots turn soft.
Add sugar.
Cook for 10 minutes.
Add the kernels.
Add saffron strands.
Serve with cream.

Notes:

  • Dried apricots are not available the entire year so store it when it’s available to make the dessert.
  • After adding sugar cook till the consistency is thick .