Maanga Malli Sadham / Greens Rice

Ingredients:

Boiled Rice -1 cup
Channa dal -  1 tbsp
Green chilly - 2 (slit)
Coriander Leaves - Handful (app half bunch)
Raw Mango - 1/2 (grate)
Mustard seeds  - 1 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 1 (deseed)
Curry Leaves - a sprig
Ghee - 1 tbsp
Salt, Oil - As reqd

Method:

• Heat a tbsp of oil in pan and add in channa dal.
• Saute in low flame till it turns mild brown.
• Add in chilly and coriander leaves and saute for 1-2 mins app.
• Let it cool and blend it to fine paste and set aside.
• Peel the raw mango skin and grate and set aside.
• Heat oil in pan and add in mustard seeds.
• Add in urad dal and dry red chilly.
• Add in curry leaves and saute in low flame.
• Add in raw mango (reserve little) and saute for a min.
• Add in blended paste and saute for a min.
• Add in ghee and mix well.
• Add the cooked rice, salt and mix gently.
• Top it with reserved mango and serve hot.

Note:

• I had very little coriander leaves.
• So I added a cup of  mixed leaves -  coriander leaves, mint leaves and curry leaves.
• And after adding rice sprinkled poondu parupu podi(1 tsp) and mixed it.

Homemade Masala Paneer

Ingredients:

Milk - 1 L
Lime juice - 1 Lemons
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Black Pepper Corns - 5
Red Chilly flakes - 1 tsp
Coriander Leaves - Little (fine chop)
Salt - a pinch

Method:

• Dry roast cumin seeds, coriander seeds, black pepper corns.
• Roast them in low flame for 2 mins.
• Let it cool, add it mortar and pestel.
• Add in chilly flakes and a pinch of salt and crush it.
• Set this aside.
• Now boil milk in  heavy bottom pan.
• Place a laddle.
• Once it starts to boil, add in crushed spices, coriander leaves and mix it.
• Add in lime juice and mix it.
• Once whey separates remove from flame.
• Place a muslin cloth in strainer and pour the mixture.
• Now rinse it twice with normal water.
• Now hold the cloth tight and squeeze excess water.
• Shape it and place a flat bowl and place pestel inside it.
• Set aside for an hour.
• Slice it and refrigerate and use in recipes.
• Or refrigerate overnight and then slice it and store.

Orange Almond Cupcakes

Ingredients:

All purpose flour - 50 g
Wheat flour - 25 g
Powdered Brown sugar - 1 tbsp
Crushed Almonds - 23 g
Almond flakes - 1 tbsp
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Orange Zest - 1/2 tbsp
Water - 30 ml
Orange juice - 30 ml
Condensed Milk - 90 ml
Unsalted butter - 56.5 g
Vanilla Esc - 1/4 tsp
Orange Esc - a drop (optional)

Method:

• In a bowl add in butter, sugar and whisk well for a min.
• Then add in condensed milk, zest and whisk well.
• Add in water, juice and esc and whisk well.
• Add in flour, baking soda and baking powder and whisk well.
• Add in crushed almonds and fold gently.
• Line the muffin cases with liner.
• Fill in the batter in each muffin case.
• Top it with almond flakes.
• Bake this in a preheated microwave convention oven at 180 °C for 15-18 mins.
• Yields 6 cupcakes and each weighed 40 g.

Sooji/Rava Onion bonda #1

Ingredients:

Rava - 75 g
Besan flour - 65 g
Turmeric powder - 1/2 tsp
Red Chilly powder - 3/4 tsp
Onion - 1 (fine chop)
Curry Leaves - a sprig (fine chop)
Water - 1 1/4 cup
Salt, Oil - As reqd

Method:

• In a bowl add rava, besan flour, salt, turmeric powder.
• Add in chilly powder and mix well.
• Add water and whisk well, batter should be lump free.
• Add little oil in pan and add in the batter.
• Cook in low flame.
• Keep stirring till it thickens.
• Transfer to a bowl.
• Add in onions, curry leaves nd mix well.
• Grease your hands and make small balls and set aside.
• Heat oil in pan and fry them.
• Serve hot with sauce/chutney/sambar.
• Yields 15-16 bonda.

Milk Sarbath / Paal Sarbath #1

 

Ingredients:

Milk - 475 ml

Badam pisin - 4 tbsp

Saffron strands - Little

Badam pieces - 1 tbsp

Nannari Syrup - 50 ml

Sabja seeds - 1 tbsp

Water - Little

Method:

• In a bowl add in sabja seeds and add water to soak it.
• Let it sit for 10 mins till it blooms.
• Add in milk in pan and cook in low flame.
• Keep stirring the milk, till it reduces to half.
• Add in saffron strands and mix well.
• Now set this aside.
• To a blender add in 1 tbsp of badam pisin, 1 tbsp of sabja seeds.
• Add in reduced milk and 35 ml of syrup and blend it.
• In a serving glass add in 1/2 tbsp of pisin, top with little nannari syrup.
• Add in little sabja seeds and blended milk.
• Top it with badam pieces and serve hot.

Note:

• You can use homemade nannari syrup or store bought.
• In this recipes I used store bought 777 brand.