❌

Reading view

There are new articles available, click to refresh the page.

Masoor Dal Drumstick Leaves Adai | The Healthy Way to Lose Weight

✇Sharmi's Kitchen
By: Sharmili

Adai made with Masoor Dal, Grated Carrot, and Drumstick Leaves is a highly nutritious Adai that blends the benefits of lentils, rice, and vegetables into one delicious dish. Masoor dal, or red lentils, offers a valuable source of plant-based protein, ideal for vegetarians or anyone aiming to increase their protein intake. The grated carrots add a subtle sweetness, while drumstick leaves (moringa leaves) contribute an impressive array of vitamins and minerals. This versatile meal can be served any time and pairs excellently with chutneys or sambar for a complete and satisfying meal.

This Adai is also beneficial for weight management thanks to its fibre and complex carbohydrate content. The fibre from lentils, rice, and vegetables helps keep you satisfied for longer periods, which can reduce the temptation to snack between meals. Unlike refined carbs, the complex carbohydrates in this dish provide a steady release of energy, helping to stabilize blood sugar levels. Additionally, drumstick leaves are noted for their anti-inflammatory effects and are rich in antioxidants, supporting overall health and aiding in weight management by promoting good digestion and metabolism.

In addition to supporting weight loss, this Adai offers numerous health advantages. Masoor dal is rich in iron, which helps prevent anaemia and boost energy levels. Carrots are packed with beta-carotene, an antioxidant that supports healthy vision and immune system function. Drumstick leaves are full of nutrients such as calcium, potassium, and vitamins A, C, and E. Together, these ingredients create a meal that not only satisfies hunger but also provides essential nutrients, supporting cardiovascular health, bone strength, and overall wellness.

Enjoy the video of masoor dal drumstick leaves adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Masoor Dal Drumstick Leaves Adai | The Healthy Way to Lose Weight
Servings10 adai approx
Prep Time15 min(excluding soaking time)
Cook Time10 mins
Ingredients
Instructions
  1. Rinse the rice and masoor dal under running water until the water runs clear. Soak them together in enough water for about 2 hours.
  2. Drain the soaked rice and dal, and transfer them to a blender or food processor.
  3. Add the grated carrot, dry red chilies, garlic cloves, and salt to the blender.
  4. Blend into a coarse batter using a little water. The consistency should be thicker than dosa batter but not too thick.
  5. Transfer the batter to a mixing bowl. Fold the drumstick leaves into the batter and mix well.
  6. Heat a non-stick skillet or cast-iron griddle on medium heat. Lightly grease with oil.
  7. Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thick adai.
  8. Drizzle a little oil around the edges and cook until the bottom side turns golden brown.
  9. Flip and cook the other side until it is also golden and crispy. Serve hot with coconut chutney, tomato chutney, or sambar.
Recipe Notes
  • Grinding the grated carrot with the rice and dal will give a nice colour and slight sweetness to the batter.
  • Adjust the number of dry red chilies according to your spice preference.

Serve delicious Adai with coconut chutney, tomato chutney, or sambar.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Thengai Poorana Kozhukattai | Coconut Jaggery Modak | Modagam recipe

✇Sharmi's Kitchen
By: Sharmili

Coconut jaggery modak is a traditional Indian sweet that holds a special place in the hearts of many, particularly during the auspicious festival of Ganesh Chaturthi. This delicacy is known for its soft, melt-in-the-mouth texture and rich, flavorful filling made from freshly grated coconut and jaggery. The modak, with its unique shape resembling a pleated dumpling, is not only a treat for the taste buds but also a symbol of devotion and reverence. The outer layer, made from rice flour, is steamed to perfection, making it a healthier alternative to many other sweets.

According to Hindu mythology, Lord Ganesha is believed to have a great fondness for modaks, which is why they are prepared in large quantities during the festival. The festival typically spans ten days, beginning with the installation of beautifully crafted Ganesha idols in homes and public pandals (temporary shrines). Devotees offer various sweets, flowers, and prayers to the deity, with coconut jaggery modak being a staple offering.

The preparation of coconut jaggery modak during Ganesh Chaturthi is more than just a culinary activity; it is a cherished tradition passed down through generations. Families come together to make these sweet dumplings, sharing stories and creating memories. The act of making modaks is seen as an offering of love and devotion to Lord Ganesha, who is believed to remove obstacles and bring good fortune.

Enjoy the video of Thengai Poorana Kozhukattai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Thengai Poorana Kozhukattai | Coconut Jaggery Modak | Modagam recipe
Thengai Poorana Kozhukattai - Ganesh Chaturthi Special
Servings12 pieces appox
Prep Time10 mins
Cook Time15 mins
Ingredients
Outer Dough
Filling
Instructions
Outer Dough
  1. In a pan, add water, salt, sesame oil and bring it to a rolling boil. Now turn the flame to low. Add the dough gradually and mix it thoroughly until it forms a soft dough. Switch off the flame. Close it and keep it for 5 mins.
  2. When the dough is warm enough to handle, apply oil to your palm and need the dough thoroughly. There should be no lumps and cracks at this stage. The dough should be soft and pliable.
  3. Close the dough with a damp cloth, so that the dough doesn't dry. Soft dough is ready.
Filling
  1. Heat a pan and add a tbsp of ghee. Once ghee melts, add coconut and saute for a min. To this add jaggery powder, 2 tbsp water, and cook on low flame until the filling is able to hold a shape.
  2. To this add salt, cardamom powder, add remaining ghee, and mix all thoroughly. Let the filling cool completely.
Making the Modak
  1. Grease your hands with a little ghee and take a small portion of the dough. Roll it into a ball and flatten it to make a small disc or cup shape.
  2. Place a spoonful of the coconut-jaggery filling in the center of the disc.
  3. Carefully bring the edges together to form a peak at the top as shown in the video, resembling a modak shape. Seal the edges properly.
  4. Repeat the process for the rest of the dough and filling.
Steaming
  1. Once all the modak is done, place the modak in the idli pan or any steamer. While placing modak water should be boiling.
  2. Do not overcrowd the modak and steam it for 12-15 mins only. Once done let it cool for a while and then serve. Garnish with saffron soaked milk. Thengai poorana kozhukattai is ready to serve God.
Recipe Notes
  • You can increase or decrease the jaggery according to your taste.
  • I have used store-bought idiyappam flour. Use any branded rice flour.
  • For preparing rice dough, you can use a cup of boiling water, a cup of hot milk, or half of the boiling water and half of the hot milk.

Soft and melt in the mouth thengai poorana kozhukattai is ready to serve God.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut

✇Sharmi's Kitchen
By: Sharmili

Coconut ladoos are a delightful and easy-to-make Indian sweet that is perfect for festive occasions or as a quick treat to satisfy your sweet tooth. The recipe requires minimal ingredients, primarily desiccated coconut and sweetened condensed milk, making it accessible and simple to prepare even for novice cooks. The addition of cardamom powder infuses a warm, aromatic flavour that beautifully complements the sweetness of the condensed milk and the nutty taste of the coconut.

The process of making coconut ladoos is straightforward, involving a few basic steps. Initially, the coconut is lightly roasted in ghee to enhance its flavour and aroma. Then, it is mixed with condensed milk and flavoured with cardamom powder. This mixture is cooked until it thickens and begins to leave the sides of the pan. After a short cooling period, the mixture is shaped into small balls and rolled in additional desiccated coconut, giving them a beautiful finish and a pleasant texture.

These coconut ladoos are delicious and visually appealing, making them a great addition to any dessert table. They are perfect for sharing with family and friends during celebrations or as a homemade gift. The ease of preparation and the delightful taste make them a favourite among both kids and adults. With the provided tips, you can easily perfect the recipe and enjoy these scrumptious coconut ladoos anytime.

Enjoy the video of coconut ladoo. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Coconut Ladoo Recipe with Condensed Milk and Desiccated Coconut
Delicious coconut ladoo.
Servings10 pieces appox
Prep Time5 mins
Cook Time10 mins
Ingredients
Instructions
  1. In a heavy-bottomed pan, heat the ghee on medium heat. Add the desiccated coconut and roast it lightly for about 2-3 minutes. Stir continuously to ensure it doesn't burn. The coconut should just start to turn golden and release its aroma.
  2. Lower the heat and add the sweetened condensed milk to the roasted coconut. Mix well until the coconut and condensed milk are thoroughly combined.
  3. Add the cardamom powder to the mixture. Continue to cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan. This should take about 5-7 minutes.
  4. Remove the mixture from heat and let it cool slightly. It should be warm but cool enough to handle with your hands.
  5. Grease your palms with a little ghee to prevent sticking. Take small portions of the mixture and roll them into smooth, round balls.
  6. Roll the shaped ladoos in the extra desiccated coconut to coat them evenly.
  7. Allow the coconut ladoos to cool completely. They will firm up as they cool. Store them in an airtight container. They can be kept at room temperature for a couple of days or refrigerated for longer shelf life.
Recipe Notes
  • Ensure you stir the mixture continuously while cooking to prevent it from sticking to the pan and burning.
  • If the mixture feels too dry, add a little more condensed milk. If it’s too sticky, incorporate some extra desiccated coconut.
  • Grease your hands with ghee while shaping the ladoos to make the process smoother and prevent sticking.
  • Let the mixture cool enough to handle but not completely, as it might harden and become difficult to shape.
  • For a longer shelf life, store the ladoos in the refrigerator, especially in warm climates.

Delicious Coconut ladoo using Condensed Milk is ready to serve.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

 

Karthigai Vella Adai Recipe – Karthigai Deepam Special

✇Sharmi's Kitchen
By: Sharmili

Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

Enjoy the video of Karthiga Vella Adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Karthigai Vella Adai Recipe - Karthigai Deepam Special
Delicious Karthigai Vella Adai.
Servings10 pieces appox
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Add rice, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
  2. Once soaked, transfer rice and dal to a mixer jar. Add little water and grind it to a smooth paste.
  3. To the batter, add salt, jaggery, cardamom powder and grind to a smooth batter.
  4. Transfer the batter to a bowl. Add coconut bits and mix all thoroughly. Adjust the batter consistency if required.
  5. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
  6. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of ghee. Let it cook.
  7. Now flip to the other side and drizzle another spoon of ghee. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Vella adai is ready.
Recipe Notes
  • Soak lentils and rice for at least 2-3 hours.
  • Grind the batter to a smooth paste, and keep it slightly thicker than the dosa batter consistency.
  • Adai can be made immediately after grinding. You need not ferment the batter.
  • If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Delicious Karthigai Vella Adai is ready to serve God as Prashad.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

 

Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku – Diwali Snacks

✇Sharmi's Kitchen
By: Sharmili

Preparing and sharing traditional sweets and savouries is an integral part of Diwali preparations. Families make an array of delicious treats, such as ladoos, jalebis, and murukku, to offer to guests and exchange with loved ones.

With Diwali fast approaching, many of you have likely begun preparing sweets and snacks. This is the perfect time to share my healthy version of the garlic murukku recipe using Kodo millet flour with you all, which can be prepared in 15 minutes.

Garlic Murukku is a popular South Indian snack, particularly during festivals like Diwali. Murukku is a crunchy, deep-fried snack made from rice flour and various seasonings. Garlic Murukku gets its distinctive flavour from the addition of garlic.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of Kodo millet flour.
  • Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and not able to press, sprinkle a little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of Kodo millet murukku. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Poondu Varagu Murukku Recipe | Garlic Kodo Millet Murukku - Diwali Snacks
Instant and crispy garlic flavoured kodo millet murukku in 15 mins.
Servings10-12 Murukku approx
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Grind enough garlic (10 pods) by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  2. On a wide bowl, place a sieve, add kodo millet flour, and Bengal gram flour. Sieve both thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, garlic paste, a tbsp of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
  6. Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand of Kodo millet flour. 
  • Grind enough garlic by adding a little water into a smooth paste. Use only one or one and a half tsp of garlic paste into the mixture.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and unable to press, sprinkle a little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Crispy and crunchy garlic Kodo millet murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Karupatti Mysore Pak Recipe | Palm Jaggery Mysore Pak – Diwali Sweet

✇Sharmi's Kitchen
By: Sharmili

Karupatti Mysore Pak is a delicious and unique variation of the traditional Indian sweet Mysore Pak. What sets it apart is the use of karupatti, which is a type of palm jaggery made from the sap of palm trees. This rich, dark jaggery imparts a distinct flavour and aroma to the Mysore Pak, making it a favourite among those who appreciate traditional South Indian sweets.

There are so many varieties of Mysore Pak nowadays available in shops, and Karupatti Mysore Pak is one of them. So this time, I wanted to try this recipe for the upcoming Diwali. I am glad that I gave it a try, and this turned out to be super yummy. I have already posted regular soft Mysore Pak. Using the same recipe, I have tweaked this recipe, and it turned out like we get in the Sri Krishna Sweets shop.

Follow the below steps to get the perfect soft carrot Mysore Pak:

  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Always use fresh Bengal gram powder.
  • Fry Bengal gram until you get a nice aroma, do not burn. If not fried properly, then you will get the raw smell in the final product.
  • Make sure you get one string consistency while making jaggery syrup.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

If you use the given ingredients with a specified quantity and follow the steps as such, you will get an awesome mouth-melting dessert. Now let us see how to prepare this recipe.

Enjoy the video of Karupatti mysore pak. Subscribe for more vidoes.

Karupatti Mysore Pak Recipe | Palm Jaggery Mysore Pak - Diwali Sweet
Melt in the mouth soft karupatti ghee mysore pak.
Servings12 pieces appox
Prep Time10 mins
Cook Time20 mins
Instructions
  1. Grease a plate with ghee and set aside. To get a proper square I have used a cake ring.
  2. Now heat a heavy bottom non-stick Kadai, add Bengal gram, and dry roast it on low flame for about 5-6 minutes until a nice aroma comes. Don't let the color change.
  3. Now transfer the Bengal gram to another bowl and allow it to cool. If you leave it in Kadai, it will turn brown due to residual heat in it. In a bowl add roasted Bengal gram, 1/2 cup ghee, mix it without any lumps, and set aside.
  4. In a sauce pan, add water and palm jaggery. Cook until the palm jaggery is melted completely. Remove it from the stove.
  5. Now heat a pan and filter and add the prepared jaggery water. Boil the jaggery until you get the one string consistency. If you take the jaggery syrup between the thumb and the index finger a single string will form, that's the correct consistency.
  6. Now add the Bengal gram oil mixture to the jaggery syrup and mix well.
  7. Now add the remaining 1/2 cup ghee in intervals (2 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  8. At this last stage, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. Switch off the flame and pour the mixture into the greased plate.
  9. Just allow it to cool for a while and once it starts to get set, cut it into the desired shape.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Please do not leave it unattended.
  • Always use fresh Bengal gram powder.
  • Fry Bengal gram until you get a nice aroma; do not burn. If not fried properly, then you will get the raw smell in the final product.
  • Make sure you get one string consistency while making jaggery syrup.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to a greased plate; otherwise, it will become hard.

Soft, melt-in-the-mouth carrot Mysore Pak is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Aadi Kummayam Recipe | Chettinadu Special Aadi Kummayam

✇Sharmi's Kitchen
By: Sharmili

In the Chettinad region of Tamil Nadu, a traditional sweet dish called kummayam is made during the month of Aadi. This dish resembles halwa and is made by roasting urad dal, moong dal, and raw rice. To add sweetness, jaggery or palm jaggery is used, and it is typically flavoured with ghee.

In the Tamil solar calendar, Aadi is the fifth month, which holds immense significance in Tamil culture. This is because it marks the onset of the monsoon season and the annual freshes of the rivers. The 18th day of the month is celebrated as the Aadi festival, a time to honour the importance of water, the source of all life.

During the month of Aadi, people make kummayam for various reasons:

  1. It’s a way to celebrate the abundance of the monsoon season.
  2. Kummayam is known to have health benefits, especially for women. The ingredients used in kummayam are said to strengthen the bones and uterus and are also a good source of protein and iron.
  3. Kummayam is a traditional sweet often served during special occasions like weddings and festivals.

Here are some additional facts about kummayam:

  • The name kummayam comes from the Tamil word “Kumm,” which means “to grind.”
  • Kummayam is traditionally made in a clay pot over a wood fire.
  • The texture of kummayam should be smooth and soft and have a slight chewiness.
  • Kummayam can be stored in an airtight container for up to one week.

If you are looking for a delicious and nutritious sweet, I encourage you to try kummayam. It is a traditional Chettinad dish that is sure to please your tastebuds. Now let us see how to prepare this recipe.

Enjoy the video Kummayam. Subscribe for more videos.

Aadi Kummayam Recipe | Chettinadu Special Aadi Kummayam
Kummayam - a delicious and nutritious sweet from the region of Chettinad.
Servings1 Cup
Prep Time10 mins
Cook Time30 mins
Instructions
  1. Dry roast whole urad dal, moong dal, and rice separately until it turns aromatic and golden brown. Place it on a plate and let it cool completely.
  2. Transfer the dals and rice to a blender or food processor and grind into a fine powder. Sieve the powder to remove any large pieces.
  3. In a small saucepan, heat the jaggery and 3/4 cup of water over medium heat. (Water ratio is 1:3). Stir until the jaggery melts and the mixture comes to a boil. Remove from the heat and let cool slightly.
  4. Heat a tbsp of the ghee in a large skillet or wok over medium heat. Add the kummayam powder and cook, stirring constantly, for about 5 minutes, or until fragrant.
  5. Add the jaggery mixture and cook, stirring constantly, until the kummayam thickens, about 10 minutes more.
  6. Finally add the remaining tbsp of ghee and stir for another minute. Remove from the heat and let cool completely. Kummayam is ready.
Recipe Notes
  • Use good quality whole urad dal, moong dal, and rice.
  • Dry roast whole urad dal, moong dal, and rice separately until it turns aromatic and golden brown.
  • Use either jaggery or palm jaggery.
  • You can enjoy this nutritious treat, either warm or cold.

Delicious and healthy Aadi Kummayam is ready to serve God as Prashad.

If you found this post helpful, please consider sharing it with your friends and followers on Facebook, Twitter, or Google+. You can do so by clicking the buttons below the post. Your support would be greatly appreciated and will keep me motivated. Thank you!

Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65

✇Sharmi's Kitchen
By: Sharmili

Gobi 65 is a popular Indian appetizer or snack made with cauliflower florets coated in a spicy batter and deep-fried. It is a vegetarian version of the famous Chicken 65 dish and is just as delicious and flavorful.

Gobi 65 is made by first blanching the cauliflower florets in boiling water for a few minutes. Blanching helps to soften the cauliflower and make it easier to coat in the batter. A mixture of flour, spices, and herbs is combined and seasoned with salt and pepper to make the batter. The cauliflower florets are then coated in batter and fried until they turn crispy and golden brown.

Gobi 65 is typically served hot with a chutney or sauce. This dish is often eaten as an appetizer or snack but can also be served as a side dish.

Variations of Gobi 65

There are numerous ways to prepare for Gobi 65. Some popular variations include:

  • Gobi Manchurian: This dish features Gobi 65, coated in a delectable sweet and sour sauce.
  • Gobi 65 Pizza: This delicious meal consists of a pizza crust generously layered with Gobi 65, tomato sauce, cheese, and toppings of your preference.
  • Gobi 65 Wrap: This delectable dish features a tortilla filled with scrumptious gobi 65, flavorful chutney, and your preferred vegetables.
  • Gobi 65 Salad: This meal consists of gobi 65, lettuce, tomatoes, cucumbers, and your preferred dressing.

Gobi 65 is a delicious and versatile dish that can be enjoyed in many ways. So next time you’re looking for a flavorful and satisfying snack or appetizer, be sure to give the Gobi 65 a try. Now let us see how to prepare this recipe.

Enjoy the video of Gobi 65. Subscribe for more videos.

Crispy Gobi 65 Recipe Restaurant Style | Cauliflower 65
Crispy Gobi 65 Restaurant Style.
Servings3 people
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Blanch the cauliflower florets with a tsp of salt in boiling water for 2-3 minutes, or until they are slightly softened. Drain and set aside.
  2. In a large bowl, combine the all-purpose flour, rice flour, corn flour, turmeric powder, red chili powder, garam masala, coriander powder, salt, black pepper, lemon juice, ginger garlic paste and a tbsp of oil. I forgot to show adding ginger garlic paste in the video. So do add ginger garlic paste. Do not skip it.
  3. Add the water little by little to the dry ingredients and whisk until the batter is smooth. The batter should be neither too thick nor too thin.
  4. Add the cauliflower florets to the batter and toss to coat. Keep it refrigerated for at least 30 mins.
  5. Heat the oil in a deep pan over medium heat.
  6. Fry the cauliflower florets in batches for 3-4 minutes per batch, or until golden brown and crispy. Drain the fried cauliflower florets on paper towels.
  7. Fry green chili, curry leaves until it crackles and mix with fried cauliflower. Serve hot with your favorite chutney or sauce.
Recipe Notes
  • Use fresh cauliflower florets. Frozen cauliflower florets will not work as well, as they will not be as crispy.
  • Make sure the batter is not too thick or too thin. The Gobi 65 will not be crispy if the batter is too thick. The Gobi 65 will not hold its shape if the batter is too thin.
  • Deep-fry the gobi 65 in small batches. Frying in small batches will help to ensure that the gobi 65 cooks evenly and does not burn.
  • Serve the Gobi 65 hot with your favourite chutney or sauce.

Crispy Gobi 65 is ready to relish.

If you found this post helpful, please consider sharing it with your friends and followers on Facebook, Twitter, or Google+. You can do so by clicking the buttons below the post. Your support would be greatly appreciated and will keep me motivated. Thank you!

Aaya Kadai Four Ingredient Chicken Fry Recipe / Erode Aaya Kadai Chicken Fry

✇Sharmi's Kitchen
By: Sharmili

Have you had the chance to try the tasty chicken fry from Aaya Kadai restaurant in Erode, Tamil Nadu? Although I haven’t had the opportunity to taste it from the restaurant itself, I came across the recipe online and decided to give it a try.

To make it, you’ll need fresh chicken(Country chicken/நாட்டு கோழி), shallots, dry red chilli, salt, and turmeric powder, cooked perfectly in cold-pressed groundnut oil. It’s a simple recipe, but it’s important to use fresh ingredients and a good quality, heavy-bottomed pan. Cooking it on a low flame for 40 to 45 minutes will give you the best results.

The process involves sautéing the onions until golden brown, then adding the chicken and letting it cook until the chilli and onion form a thick sauce. Trust me, the end result is amazing, and your taste buds will thank you!

Enjoy the video of aaya kadai chicken fry. Subscribe for more videos.

Now let us see how to prepare this recipe.

Aaya Kadai Four Ingredient Chicken Fry Recipe / Erode Aaya Kadai Chicken Fry
Yummy Chicken Fry.
Servings3 people
Prep Time10 mins
Cook Time45 mins
Ingredients
Instructions
  1. Heat a heavy bottom pan and add oil. Once oil gets heated up add shallots and fry for 5 to 8 minutes until onion turns golden brown.
  2. Add dry red chili and saute for 5 minutes. Then add chicken, salt to taste, turmeric powder and mix all thoroughly.
  3. cook on medium flame for 5 mins or until chicken turns white.
  4. Then add a cup of water, close the lid and cook on low flame for about half an hour. Mix the chicken in between.
  5. At last onion and chili forms a thick gravy. Chicken gravy is ready. Serve hot with rice.
Recipe Notes
  • For an authentic taste, opt for country chicken.
  • Ensure you use an ample amount of shallots, as other ingredients like tomato are not added.
  • Adjust the amount of chilli to your personal preference.
  • This recipe does not require fancy ingredients such as ginger garlic paste, garam masala powder, coriander powder or chilli powder.

Delicious chicken fry is ready to relish.

If you found this post helpful, please consider sharing it with your friends and followers on Facebook, Twitter, or Google+. You can do so by clicking the buttons below the post. Your support would be greatly appreciated and will keep me motivated. Thank you!

How to Season a Clay Pot and How to Set Perfect Curd/Yogurt in the Clay Pot

✇Sharmi's Kitchen
By: Sharmili

Curd is a dairy product produced by adding a starter culture to milk. When made in clay pots, the porous nature of the pots permits the curd to develop a richer and more flavorful texture. Curd made in clay pots is commonly believed to be more nutritious and probiotic than when made in other types of containers.

How to season a clay pot to set curd:

  • Wash the clay pot with warm water and salt.
  • Rinse the clay pot thoroughly with clean water.
  • Fill the clay pot with water and let it sit for 24 hours.
  • Empty the water and wash the clay pot thoroughly with clean water.
  • Again fill the clay pot with rice-rinsed water and let it sit for another 6 to 8 hours.
  • Empty the water and wash the clay pot thoroughly with clean water.
  • Place the clay pot in a warm place and let it sit for 24 hours.
  • Your clay pot is now seasoned and ready to use for setting curd.

Again this method is ready for only setting curd. You cannot boil milk in this pot. To boil milk in the pot, we have to season it differently. I will give you a detailed description of this in another blog.

Here are some important instructions to take care of while cleaning the clay pot:

When cleaning clay pots, it’s important to take the necessary precautions to avoid damaging the natural oils in the clay. Avoid using soap and opt for warm water and a soft cloth instead. This gentle approach will effectively remove dirt and food residue without causing any harm.

Consider using mild abrasive cleaners like baking soda or salt for stubborn stains. These products will provide a deeper clean without causing any damage to the clay. However, rinse the pot thoroughly after using any cleaners to remove remnants.

Avoid putting clay pots in the dishwasher, as the harsh chemicals and high temperatures can harm the pot. Instead, dry the pot thoroughly by air-drying or wiping it with a clean cloth after cleaning.

Remember to wait for the pot to cool completely before cleaning it to prevent it from cracking. Lastly, if you plan on storing the pot for an extended period, dry it thoroughly and coat it with a thin layer of oil to protect it from moisture and cracking.

Once the clay pot is seasoned, you can use it to set curd whenever you like. Just be sure to wash the clay pot thoroughly with warm water and salt after each use.

Here are some additional benefits of using a clay pot to set curd:

  • The clay pot will help to retain the natural nutrients in the curd.
  • The clay pot will help to give the curd a slightly sour flavour.
  • The clay pot will help to make the curd thicker and creamier.

If you are looking for a healthy and delicious way to make curd, then using a clay pot is a great option.

Enjoy the video of seasoning clay pot and set curd in it.

Now let us see how to set the curd in the seasoned clay pot.

How to Season a Clay Pot and How to Set Perfect Curd/Yogurt in the Clay Pot
Thick and creamy curd in clay pot.
Servings1 litre
Prep Time10 mins
Cook Time10 mins(excluding setting time)
Ingredients
Instructions
  1. Bring the milk to a boil in a saucepan over medium heat.
  2. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
  3. After heating the milk, transfer milk into the clay pot. Let it cool down to a lukewarm temperature before using it.
  4. Add one tablespoon of curd to the milk and stir until well combined and cover it with a lid.
  5. Place the clay pot in a warm place, such as a sunny windowsill or on top of the refrigerator.
  6. Let the curd set for 4-6 hours or until it is firm.
  7. Once the curd is set, you can store it in the refrigerator for up to 1 week.
Recipe Notes
  • Use whole milk or double cream milk for the best results.
  • Make sure the milk is lukewarm before adding the curd.
  • Use live culture yoghurt to set the curd.
  • Keep the clay pot in a warm place while the curd is setting.
  • Do not disturb the clay pot while the curd is setting.
  • Once the curd is set, store it in the refrigerator for up to 1 week.

Perfect thick and creamier curd/yoghurt is ready to relish.

If you found this post helpful, please consider sharing it with your friends and followers on Facebook, Twitter, or Google+. You can do so by clicking the buttons below the post. Your support would be greatly appreciated and will keep me motivated. Thank you!

Hotel Style Ghee Roast Dosa Recipe | How to make Perfect Dosa Batter

✇Sharmi's Kitchen
By: Sharmili

Ghee roast dosa is a popular dish in South India, where it is often enjoyed as a breakfast food or a snack. The dish has a crispy texture on the outside and a soft and spongy interior, and ghee gives it a rich buttery flavor. The batter for ghee roast dosa is traditionally made by soaking and grinding rice and urad dal and then fermenting the mixture for several hours or overnight. This process helps to develop the flavor and texture of the dosa.

When making ghee roast dosa, the batter is spread thinly on a hot griddle or tawa and then cooked until it is crispy and golden brown. The ghee is added to the griddle before cooking the dosa and drizzles on top of it while it is cooking, which helps to enhance the flavor and crispiness.

Ghee roast dosa is typically served with various chutneys, such as coconut chutney or tomato chutney, as well as sambar, a spicy soup or stew made with lentils and vegetables. The dish can also be enjoyed with various other accompaniments, such as masala potatoes, or with different fillings, such as cheese or paneer (cottage cheese). Overall, ghee roast dosa is a delicious and versatile dish many people enjoy in India and beyond. Let us see how to prepare this recipe.

Enjoy the video of the Paper ghee roast. Subscribe for more recipes.

Hotel Style Ghee Roast Dosa Recipe | How to make Perfect Dosa Batter
Crispy ghee roast hotel style.
Servings15-20 dosa approx
Prep Time10 min(excluding soaking time)
Cook Time30 mins
Ingredients
Instructions
  1. Place idli rice, raw rice, urad dal, chana dal, and fenugreek seed in a bowl. Wash them thoroughly in water 2 to 3 times. Drain the water completely. Add enough fresh water and soak rice and lentils for 2 to 3 hours.
  2. Now add soaked rice and dal along with a little water in the wet grinder or mixer. Add little by little water at a time while grinding. Grind it into a slightly coarse paste, as shown. Once done, remove the batter from the grinder and place it in a bowl.
  3. Then add sugar and the required salt and mix it thoroughly using your hand.
  4. Let it rest for 8-10 hours to ferment. I usually grind it in the evening and let it ferment overnight. You can see how well the batter is fermented from the picture.
  5. Transfer the required amount of batter into another bowl. You can adjust the batter by adding water if it is a thicker consistency. The dosa batter should be slightly thinner than the idli batter.
  6. Heat a pan and pour a ladle of batter, and spread it in a circular motion as shown. Drizzle a spoonful of ghee. Close a lid and let it cook on low flame until the dosa is cooked well. Then remove the lid and cook for one more minute until it turns crispy.
  7. Now roll the dosa and serve hot with sambar, chutney, or any side dish of your choice.
Recipe Notes
  • An equal amount of raw rice and idli rice is used to get crispy dosa.
  • Use good quality urad dal.
  • Fermentation is essential to get crispy dosa.
  • If you are grinding in a mixie, it very often gets heated. So add ice-cold water to grind the batter.
  • To get a nice golden brown color of the dosa adding sugar is a must.

Crispy and crunchy ghee roast dosa is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai – Karthigai Deepam Special

✇Sharmi's Kitchen
By: Sharmili

Milagu jeeraga adai is similar to the regular dal adai, with a little difference in taste. You can taste the jeera and pepper flavor in this adai. This adai is specially prepared on the occasion of Karthigai Deepam.

We don’t add onions in this as we serve it to God as Prashad. This adai can even be had as breakfast or dinner. Best served with jaggery powder or coconut chutney, or idli podi. This adai tastes delicious, and it is also filling for breakfast or dinner.

Several other recipes were also made during this Karthigai Deepam. Some are peanut jaggery laddu, puffed rice laddu, sweet appam, sweet adai, pasiparuppu payasam, and so on. Now let us see how to prepare this recipe.

Enjoy the video of milagu seeraga adai. Subscribe or more videos.

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai - Karthigai Deepam Special
Delicious milagu jeeraga adai.
Servings10 pieces appox
Prep Time10 min(excluding soaking time)
Cook Time20 mins
Ingredients
Instructions
  1. Add rice, urad dal, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
  2. Once soaked, transfer rice and dal to a mixer jar. Add salt and cumin seeds and grind to a coarse batter by adding little water.
  3. Transfer the batter to a bowl. Add grated coconut, curry leaves, and pepper powder to this, and mix all thoroughly. Adjust the batter consistency if required.
  4. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
  5. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of oil. Let it cook.
  6. Now flip to the other side and drizzle another spoon of oil. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Milagu jeeraga adai is ready.
Recipe Notes
  • Soak lentils and rice for at least 2-3 hours.
  • Coarsely grind the batter, and keep it slightly thicker than the dosa batter consistency.
  • Adai can be made immediately after grinding. You need not ferment the batter. But it is better to keep it for an hour or two and then make adai.
  • If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Delicious Milagu jeeraga adai is ready to serve as Prashad to God.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Air Fryer Masala Cashew Nuts Recipe | Masala Kaju | Namkeen Kaju

✇Sharmi's Kitchen
By: Sharmili

Roasting cashews in Air Fryer is a breeze. It just takes only 5-6 mins to roast the raw cashews. With the Philips air fryer, we don’t even need to preheat it. No deep fry, just a tsp of ghee will do the magic.

Cashews are an excellent source of healthy fats, including monounsaturated and polyunsaturated varieties. These nuts are also a modest source of protein. Nutritionists suggest limiting cashew nut kernel consumption to up to 5 – 10 cashews a day to avoid weight gain. You can eat 15–30 cashew nuts daily as a primary source of fat and a secondary source of protein. Not all fats are bad for you, and some types of fat can help your heart health.

Cashews are as healthy as they are delicious. They contain protein, healthy fats, fiber, vitamins, and minerals. Like other nuts, cashews can be great for heart health, controlling blood sugar, and supporting healthy weight loss. (Source: achalorg.com)

The same recipe can be prepared using the oven or instant pot lid too. If you don’t have any of these, you can even deep fry the cashews in the oil. Now let us see how to prepare this recipe.

Enjoy the video of Air fryer masala cashews. Subscribe for more videos.

Air Fryer Masala Cashew Nuts Recipe | Masala Kaju | Namkeen Kaju
Crispy air-fried masala cashews.
Servings1 cup
Prep Time5 mins
Cook Time5 mins
Ingredients
Instructions
  1. Add the cashews to a small bowl and drizzle with the Ghee. Toss to coat.
  2. Spread the cashews in a single layer in the air fryer basket. No need to preheat the air fryer.
  3. Air fry the cashews for 5-6 mins at 170 degrees C. Halfway shake the basket for even roasting.
  4. In the meanwhile, in another bowl, add chili powder, pepper powder, chaat masala powder, and salt. Mix all thoroughly and keep it ready.
  5. While still warm, transfer the roasted cashews into a bowl. Add the required masala and mix thoroughly until all the nuts are coated evenly.
  6. Initially, nuts will not be crispy, but they will have turned golden brown. Once the nuts cool completely, they turn crisp.
Recipe Notes
  • You can add masala according to your taste and choice.
  • Coating cashews with ghee or oil gives a nice sheen shine.
  • Do not eat it hot, as it may burn your tongue.
  • Cool it completely and store it in an air-tight container to use later.

Crispy air-fried masala cashew is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Munthiri Cake Recipe | Cashew Cake | Kaju Cake – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili

Cashew cake is one of the simple and rich recipes which can be prepared within 30 mins. Cashew cake is different from cashew katli. For Katli we used to check the string consistency. But for Cashew cake we do not need to check for the string consistency.

This recipe was also on my to-do list for a long time and one of my followers asked me to show how to make this cashew cake. So I thought this is the perfect time to share the recipe as Diwali is nearing. This exactly tastes like the one we buy from Nellai Lala Sweets.

Making cashew cake is very easy. Soak cashews in hot milk for 30 mins. Grind cashews along with milk to a smooth paste. Add sugar and cardamom powder, and cook till it leaves the sides of the kadai. Add the remaining 1 cup of ghee in intervals (1 tbsp at a time) to avoid drying.

Take a small piece and check whether you are able to make the ball. If you are able to make the ball then consistency is reached. Pour the mixture into the greased plate. Let it cool for a while and cut it into the desired shape and enjoy.

Enjoy the video of Munthiri cake. Subscribe for more videos.

Now let us see how to prepare this recipe.

Munthiri Cake Recipe | Cashew Cake | Kaju Cake - Diwali Sweets
Scrumptious munthiri cake.
Servings16 pieces appox
Prep Time20 mins
Cook Time30 mins
Ingredients
Instructions
  1. Soak cashews in hot milk for 30 mins. Once soaked well, grind cashews along with milk to a smooth paste.
  2. Heat a kadai, add a tbsp of ghee, and ground cashew paste. Saute for a min. Add sugar and cook on a medium flame for 5 mins. Once sugar is added to the cashew paste, the mix becomes watery.
  3. Now add cardamom powder and mix all thoroughly. Now add the remaining 1 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
  4. At this last stage, approximately after 15 mins, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. You can even place a small drop of the mixture on a greased plate and if you are able to make a ball out of it then the consistency is perfect.
  5. Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape. Cashew cake is ready.
Recipe Notes
  • Keep flame to medium-low for the entire process.
  • Do not leave it unattended.
  • Soaking cashew in hot or warm milk is a must.
  • The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.

Delicious melt-in-mouth munthiri cake/cashew cake is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Sweet Boondi Recipe | How to Make Sweet Boondi – Diwali Sweets

✇Sharmi's Kitchen
By: Sharmili

Sweet Boondi is a famous South Indian sweet that is prepared almost at all festivals and auspicious occasions. Especially this boondi is served at South Indian weddings. Sweet Boondi was on my to-do list for a quite long time. As Diwali is nearing, I thought this would be the perfect time to share this recipe.

Last year I tried Kara Boondi and Boondi Ladoo it turned out so good. As I know how to prepare boondi pearls, I was confident this time that sweet boondi too will turn awesome. Trust me it came out so well. It was a kind of melt-in-the-mouth texture and delicious too. To make the perfect sweet boondi, follow the given below steps.

  • The first step is to mix the boondi batter and keep it ready.
  • Next fry cashews, raisins, and cloves and set aside.
  • Now make a boondi and set it aside.
  • 4th step is to make sugar syrup. Bring it to one-string consistency and switch off the flame.
  • 5th step is to add all the ingredients prepared and let it rest for 5 to 10 mins
  • In the 6th and final step mix the boondi again and let it cool completely for 1 or 2 hours. So that it will crumble easily.

If you follow the steps as said above, you will end up with melt-in-the-mouth delicious sweet boondi. Once prepared cool it and store it in an airtight container for a fortnight.

Enjoy the video of Sweet Boondi. Subscribe for more videos.

Now let us see how to prepare this recipe.

Sweet Boondi Recipe | How to Make Sweet Boondi - Diwali Sweets
Melt in the mouth, soft perfect sweet boondi.
Servings4 cups
Prep Time10 mins
Cook Time30 mins
Ingredients
To make Boondi
To make Syrup
Other Ingredients
Instructions
  1. In a bowl, add the ingredients under "To make Boondi" except oil, and mix well all. Add water little by little and bring to bajji batter consistency. The batter should be neither too watery nor too thick.
  2. Heat a pan and add ghee. Once ghee gets heated fry cashews, raisins, and cloves, and set it aside.
  3. Heat oil in a kadai. Once the oil gets heated, just drop two or three drops of batter in the oil. If the batter rises immediately, then the oil is ready. Bring the flame to medium-low heat.
  4. On a perforated ladle, pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd, or else they will stick with each other.
  5. Let it cook for a minute. No need to cook it until it turns golden brown or crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with the ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
  6. Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to a boil and simmer until you get the one-string consistency as shown. Once you get the string consistency, keep the other prepared ingredients ready. You have to act here fast. First, switch off the flame.
  7. Now add cardamom powder to the syrup. Next, add edible camphor by cruising it. Then now add prepared boondi, cashews, raisins, and sugar candy. Mix all thoroughly and let it sit there for 5 to 10 mins until all syrup is absorbed.
  8. While still, the boondi is warm mix it again and keep it for 1 to 2 hrs to dry it completely. After it cools completely you can separate the pearls.
Recipe Notes
  • Once you get the one-string consistency, switch off the flame. You can even add a tsp of lemon juice in order to avoid sugar crystallization.
  • Let the boondi cool completely. You can wither it and have it as a boondi.
  • If you want to make it as ladoo, make it in shape while the mixture is still warm.
  • If by accident the sugar syrup crystallizes, add some water, again boil and bring to single thread consistency. 

Scrumptious juicy sweet boondi is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku – Diwali Snack

✇Sharmi's Kitchen
By: Sharmili

Diwali is around the corner and most of you would have started making sweets and snacks. So I thought this was the perfect time to share my instant diabetic-friendly, healthy, and crispy ragi thinai murukku, which can be prepared in 15 mins.

I have prepared this murukku using organic ragi and thinai flour. The traditional method of making this murukku is by grinding the ragi and thinai, which is time-consuming. So I have shared here the easy way to use store-bought flour.

To make the perfect murukku, the following steps should be followed.

  • Use any good brand of ragi and thinai flour.
  • Always cook murukku on the medium-low flame to cook evenly.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry.
  • If you feel the dough is getting dry and cannot press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities, always make it in batches.

Enjoy the video of ragi thinai murukku. Subscribe for  more videos.

Now let us see how to prepare this recipe.

Ragi Thinai Murukku Recipe | Finger Millet and Foxtail Millet Murukku - Diwali Snack
Diabetic-friendly, healthy, and crispy ragi thinai murukku.
Servings15-20 Murukku approx
Prep Time10 mins
Cook Time15 mins
Instructions
  1. In a mixer jar, add roasted gram, grind it to a smooth powder, and set aside.
  2. On a wide bowl, place a sieve, add ragi flour, thinai flour, and powdered roasted gram. Sieve all thoroughly and discard the residue.
  3. Now to the bowl, add sesame seeds, required salt, hing, chili powder, and two tbsps of hot oil, mix with a spatula, and crumble the mixture thoroughly.
  4. Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
  5. Take a small portion of the dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough.
  6. Now press the murukku batter on a spatula or butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 2 to 3 murukkus at a time. Do not overcrowd.
  7. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops.
  8. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with the remaining murukku batter. Let it cool and store it in an airtight container.
Recipe Notes
  • Use any good brand ragi flour and thinai flour. I have used organic flour.
  • Always cook murukku on medium-low flame to evenly cook.
  • Instead of sesame seeds, you can use carom seeds or cumin seeds.
  • Gently drop the murukku into the oil, or else the oil may spill. Use enough oil to deep fry. 
  • If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
  • Always keep the dough closed with a cloth or lid to prevent it from getting dry.
  • If making in large quantities always make it in batches.

Diabetic-friendly, healthy, and crispy ragi thinai murukku is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Bakery Style Paneer Puffs Recipe | Air Fryer Paneer Puffs

✇Sharmi's Kitchen
By: Sharmili

Today let us see how to make the perfect bakery-style paneer puffs. The ingredients used are very simple that is available in our pantry. If you have readymade puff pastries handy at home then you can prepare this recipe in just 25 mins.

Don’t defrost pastry sheets using the microwave. The best way to thaw is to keep the frozen pastry sheets in the fridge for 12 to 24 hours before use. That way it will not crack while shaping. You can make puff in any desired design. Make sure the filling is entirely cooled before placing it on the sheet.
In the same recipe, you can bake it in the oven at 200 degrees for 10-12 minutes. Crispy and crunchy flaky puff with soft and spicy inside. Let us see how to prepare this delicacy.

Enjoy the video of paneer puffs. Subscribe for more videos.

Bakery Style Paneer Puffs Recipe | Air Fryer Paneer Puffs
Crispy out and soft in paneer puffs.
Servings10 pieces appox
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Keep all the ingredients ready. Bring puff pastry to room temperature
  2. To make the filling, heat a Kadai, and add oil. Once the oil gets heated, add cumin seeds. Let it crackle. Then add onion, and curry leaves and saute till onion becomes translucent.
  3. Now add ginger garlic paste and saute till the raw smell goes. Add tomato and saute till it becomes mushy.
  4. Then add turmeric powder, chili powder, coriander powder, garam masala, and salt to taste and saute for a few more minutes.
  5. Add paneer cubes and the required salt and cook for another 5 mins. Now garnish with coriander leaves and set aside. The filling is ready.
  6. Place a pastry sheet. Then add a tbsp of the filling prepared on the pastry sheet. Apply water to the four edges of the pastry sheets, as shown. Fold it into a triangle shape. Seal it properly so the filling will not spill out while air frying. Using a fork press the sides to make design as shown in the video.
  7. Spray oil on the wire rack of the air fryer. Arrange prepared paneer pastry in the air fryer. Do not overcrowd. Spray some oil on top of the pastry.
  8. Close the rack. Air fry it at 165 degrees C for 12 mins. Flip it halfway, and air fry the other side. I kept extra 3 mins to get nice golden brown color. So total 15 mins air fried.
  9. Once done, remove it and serve hot. Paneer Puff is ready to relish.
Recipe Notes
  • Don't defrost pastry sheets using the microwave. The best way to thaw is to keep the frozen pastry sheets in the fridge for 12 to 24 hours before use.
  • Keep pastry sheets at room temperature to defrost, and cover them using a damp cloth.
  • You can make puff in any desired design.
  • Make sure the filling is entirely cooled before placing it on the sheet.

Crunchy out soft in Paneer Puff is ready to relish along with a cup of coffee/tea.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it,” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Kumbakonam Kadappa Recipe | Idli Dosa Poori Chapati Side Dish

✇Sharmi's Kitchen
By: Sharmili

Kumbakonam Kadappa is a traditional recipe from the region of Tanjore. It is a flavourful and delicious side dish that goes well with idli, dosa, poori, and chapati. Kadappa is mainly made of moong dal and potato as the base ingredient.

In most South Indian restaurants, breakfast is served with sambar, chutney, and podi as the accompaniment. But in Kumbakonam, in most restaurants and hotels, breakfast is served with this kadappa. The preparation of this kadappa is precisely like the potato kurma we prepare, with the added flavor of moong dal.

If you have boiled moong dal and potato, you can make this recipe in just 15 mins. Kadappa is neither sambar nor kurma. It is a combination of both, as it uses both dal and ground coconut paste. If you want this to be served with idli and dosa, keep the kadappa watery consistency. If you want this to be served with poori or chapati, the gravy should be thick. Now let us see how to prepare this recipe.

Enjoy the video of Kumbakonam Kadappa. Subscribe for more videos.

Kumbakonam Kadappa Recipe | Idli Dosa Poori Chapati Side Dish
Kumbakonam kadappa is a delicious side dish for breakfast.
Servings4 people
Prep Time10 mins
Cook Time30 mins
Ingredients
Main ingredients
Instructions
  1. Dry roast moong dal in a pan until it turns aromatic and golden brown. Wash it thoroughly, transfer it to a pressure cooker, and add enough water. Along with this, add a medium size potato and pressure cook it for three whistles.
  2. Once done, mash the moong dal and set it aside. Mash the potato into chunks. Please do not make it into a paste. Set it aside.
  3. Add all the ingredients under "To grind" in a mixer. Add water and grind to a smooth paste.
  4. Heat a pan and add oil. Once the oil gets heated, add cinnamon sticks, cloves, and fennel seeds and let it crackle.
  5. Now add onion and curry leaves. Saute until the onion turns translucent. Then add tomatoes and a little salt. Saute until tomatoes turn mushy.
  6. Now add turmeric powder and saute for a min. Add ground coconut paste, adjust the water consistency, and add mashed moong dal and salt. Close the lid and cook for 10-15 mins.
  7. Then mash and add the potatoes. Keep the potatoes a little bit chunky. Please do not make it to a smooth paste. Now cook the kurma for another 5 mins.
  8. For idli and dosa, keep kadappa slightly watery. For poori and chapathi, keep kadappa thick consistency. Once done, garnish with coriander leaves. Serve hot with idli or dosa.
Recipe Notes
  • Use only the specified amount of masala while grinding coconut, or it will overpower the taste of kadappa.
  • We use only green chilies in this kadappa. So increase or decrease green chilies according to your taste.
  • This kadappa goes well with idli, dosa, poori, and chapathi.

Delicious Kumbakonam kadappa is ready to relish.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it,” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Murugan Idli Shop Idli Milagai Podi Recipe | Hotel Style Idli Podi

✇Sharmi's Kitchen
By: Sharmili

Have you ever tasted Chennai Murugan idli shop ghee idli milagai podi? My daughter and husband are fans of those ghee podi idlis. The secret ingredient used is none other than sesame seeds, which give a unique taste to the podi.

Also, the bright red color of the podi is certainly attractive and a crowd pleaser. Idli Milagai Podi is a dipping condiment for idli and dosa. Even though we used to make sambar and chutney for idli and dosa, we always prefer this idli milagai podi over sambar and chutney. If you don’t have much time in the morning to prepare any side dish for breakfast this podi comes in handy on lazy mornings.

Always grind the mixture coarsely, you should feel the crunchiness in each bite. Once prepared you can store it at room temperature in an airtight container and use it for a fortnight. If you want to use it for a very long time, make it in batches and store it in a ziplock bag and refrigerate it. Then transfer the required amount to a container and use it. Let us see how to prepare this recipe.

Enjoy the video of Murugan shop idli podi. Subscribe for more videos.

Murugan Idli Shop Idli Milagai Podi Recipe | Hotel Style Idli Podi
Murugan idli shop style ghee podi idli.
Servings1 cup
Prep Time10 mins
Cook Time15 mins
Instructions
  1. Heat a pan and add sesame seeds. Dry roast it until a pleasant aroma comes and turns golden brown. To this, add asafoetida and saute for a min. Once done, transfer it to a plate.
  2. Add a tsp of sesame oil to the pan. Add urad dal and roast it on medium-low flame until it turns golden brown. Once done, transfer it to a plate.
  3. To the pan, now add chana dal and roast it on medium-low flame until it turns golden brown. Once done, transfer it to a plate.
  4. Switch off the flame. Add rock salt, dry red chili, and saute until chili puffs. Once done, transfer it to a plate. Let all the ingredients cool completely.
  5. Once cooled, transfer the roasted items to a mixer jar. Along with this, add Kashmiri chili powder and grind it to a coarse powder. Idli podi is ready. Store it in an air-tight container.
  6. In a bowl, add the required amount of podi and ghee. Mix both thoroughly. Dunk hot idli in the ghee podi mixture and serve immediately.
Recipe Notes
  • Use only sesame oil to roast the ingredients, as it gives a nice flavor to the podi.
  • Always roast the ingredients on medium-low flame only. 
  • Please do not leave it unattended, as it may get burnt easily.
  • Use whipper mode to grind the ingredients to get the coarse powder.
  • I have added organic chili; it is very spicy, so I added only 3. If you are using regular chili, you can use 8 to 10 chilies in this recipe.
  • To get a nice vibrant red color to the podi, you can add up to a tbsp of Kashmiri chili powder.

Delicious ghee podi idli is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Ulundu Urundai Recipe | Urad Dal Ladoo | Black Whole Urad Ladoo

✇Sharmi's Kitchen
By: Sharmili

A healthy and easy ladoo made with black urad dal, palm jaggery, and ghee as the main ingredients. Eat a ladoo per day to get immunity. There are numerous health benefits of eating black urad dal.

Urad dal is rich in protein and thus acts as an energy booster. It is also rich in Vitamin B and useful for women especially pregnant ladies as this lentil also comes packed with iron, folic acid, calcium, potassium, and magnesium.

Black gram or urad dal holds a high protein value than most legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, and phosphorus which offers a myriad of healing health benefits. Now let us see how to prepare this recipe.

Enjoy the video of Black urad dal ladoo. Subscribe for more videos.

Ulundu Urundai Recipe | Urad Dal Ladoo | Black Whole Urad Ladoo
Healthy Black urad dal ladoo.
Servings10 pieces appox
Prep Time15 mins
Cook Time15 mins
Ingredients
Instructions
  1. Place the black gram in a bowl and wash it thoroughly 2 to 3 times. Drain the water completely. Spread it on a clean cloth and dry it for 2 hours.
  2. Once dried thoroughly, transfer it to a pan and roast it for 2-3 mins until a pleasant aroma comes. Transfer this to a plate and cool it completely.
  3. Add fried gram and fry to the same pan for 2 mins until the gram turns hot. Transfer this to a plate and cool it completely.
  4. Add rice and saute until the rice puffs and turns golden brown. Transfer this to a plate and cool it completely.
  5. Transfer the cooled ingredients to the mixer jar and grind it to a slightly coarse powder.
  6. Add jaggery and cardamom powder and grind them to a fine powder. Transfer this to a wide bowl.
  7. Heat a pan and add a tsp of ghee. Fry the cashews until it turns golden brown. Transfer the cashews to the bowl.
  8. Heat a cup of ghee. Add a tbsp of ghee at a time into the mixture until you can make a ball out of it. You may or may not require the entire ghee. Quickly start making balls while it is warm. Urad dal ladoo is ready.
Recipe Notes
  • Roast urad dal in a medium-low flame until a pleasant aroma comes. Please do not leave it unattended.
  • In the end, while making ladoos, heat the ghee and then use it. So that ladoos can be made quickly. If the ghee is cold, you will not be able to make balls.
  • If you feel the ladoos are breaking, you can add either ghee or sprinkle little milk to bind the ladoos.
  • If you add milk, the shelf life of ladoo will last for two days only. It turns hard if you keep it longer.
  • Only 3/4th cup of ghee is used in making ladoos. Do not add the remaining ghee.

Delicious and healthy black urad dal ladoo are ready to relish.

If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

❌