Semiya Payasam (Kheer/ Indian noodles sweet)

Semiya payasam is very easy to cook up and takes a few minutes.

Cooking time : 15 mins
Prep time : 6 mins

Ingredients:

Semiya – 2 cups
(I used dry roasted available in Indian grocery store; but if you don’t get it – dry roast the semiya till it turns golden brown)

Milk (boiled) – 3 cups

Sugar – The more, the merrier!

Ghee – 2 table spoons

Raisins, Cashew – Handful

Procedure:

1)In a pan, heat ghee and cook raisins and cashew till they turn golden brown. Let this cool down to room temperature.

2)Now, heat 1/2 table spoon ghee – add semiya and add milk. Let it cook for 8 mins.(Keep stirring to avoid semiya from sticking to the pan)

3)Add raisins, cashew to this semiya.

Semiya payasam is ready to serve! 🙂FullSizeRender-6

Gajar ka Halwa (Carrot Halwa)

Gajar ka halwa is the best ‘winter time’ dessert. Eat is warm or cold – its delicious…!

Cooking time : 30 mins
Prep time : 15 mins

Ingredients:

Carrot – 5 cups (grated)

Milk – 1/4 gallon

Sugar – The more, the sweeter 🙂

Ghee – 2 table spoons

Raisins, Cashew – Handful

Procedure:

1)In a pan, heat ghee and cook raisins and cashew till they turn golden brown. Let this cool down to room temperature.

2)Now, heat 1/2 table spoon ghee and add the grated carrot (on low flame). Let this cook for about 8 mins but keep stirring with a ladle to avoid carrot from burning.

3)Add milk to the cooked carrot; let it cook for about 12 mins. (You can see the carrot getting condensed and getting thicker).

4)Add raisins, cashew to this halwa and stir thoroughly.

Carrot halwa is ready to serve! 🙂

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Bhatura

Mom’s recipe – This is a simple bhatura- making process that I copied from my mom.

Cooking time : 15 mins

Prep time : 10 mins

Soaking time : 3- 4 hours in the fridge

Ingredients:

Maida – 4 cups

Khatta dahi (sour yogurt) – 1/4 cup

Salt to taste

Water if and as needed (to make the dough)

Oil to fry

Procedure:

1) In a dish, mix maida, salt to taste with khatta dahi to make the dough (please make surethat the dough is neither too thin nor too thick).

2) Cover this dough with a wet cloth/tissue and refrigerate it for 3 hours.

3) Make small balls and roll it out like a roti.

4) Heat oil in a trying pan and fry the bhatura.

Bhatura is ready to eat. Best when served with chole, a side of green chilly and onion. For spicy chole recipe: https://momadefood.wordpress.com/2013/10/26/spicy-chole-chick-pea/

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Mango Dal

Mango dal goes well with both rice and roti…Very easy to make.

Cooking time : 30 mins

Prep time : 17 mins

Ingredients:

Arhar – 1 1/2 cup

Raw mango – 1/2 (cut)

Green chillies- 2-3 (chopped)

Oil – 1/2 table spoon

Curry leaves – garnish

Salt to taste

Seasoning: Chana dal, mustard seeds, jeera-1/4 table spoon each; 3 red chillies, one pinch each of heeng.

Recipe:

1) Cook (thoroughly) arhar dal and cut mango pieces in a pressure cooker (should take around 12-15 minutes).

2) In a pan- heat oil, add seasoning and let it pop.

3) Add cooked dal (with mango) + salt to this seasoning and mix well.

4) Heat this dal on low flame for 5 minutes. Mango dal is ready to eat 🙂

Add a dab of ghee to enhance the flavor!

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Pulihara!

South India’s very own pulihara, is an all time festive menu! Very easy to make and obviously tasteful.

Cooking time : 35 mins

Prep time : 20-25 mins

Ingredients:

Rice – 2 cups

Lemon juice – 1/4 cup

Green chillies- 8-9 (cut vertically)

turmeric powder – 1 1/2 tablespoon

Oil – 1 1/4 table spoons

Groundnuts – 1/4 cup

Curry leaves – garnish

Salt to taste

Seasoning: Chana dal, mustard seeds 1/4 table spoon each; 4 red chillies, one pinch each of heeng.

* Cook rice in a regular rice cooker/pressure cooker *

Recipe:

1) In a pan- heat oil, add seasoning, groundnuts and let it pop. Let this cool down to room temperature.

2) In a serving bowl, add turmeric powder + salt to the cooked rice, mix it thoroughly; and let it cool to room temperature.

3) Now add the seasoning to this rice and mix well. Garnish with curry leaves.

Pulihara is ready to eat!!!

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South Indian Kadhi – Majjigapulusu

A very traditional family recipe taught by my grandmother. Needless to say, this dish reminds me of my grammy.

Cooking time : 30 mins

Prep time : 20-25 mins

Ingredients:

Buttermilk – 3 cups

Besan powder – 5 tablespoons

Veggies – Eggplant (1 – chopped), Drumstick (2- cut), Bottle guard (1/4 – cut)

Green chillies- 3 (cut vertically)

Coriander – To garnish

Oil – 1 1/4 table spoons

Salt to taste

Seasoning: Chana dal, mustard seeds, jeera-1/4 table spoon each; 3 red chillies, one pinch each of heeng and turmeric powder.

* In a blender puree the buttermilk and besan to get a fine texture *
* Boil the veggies before cooking so that they are consistently cooked *

Recipe:

1) In a pan- heat oil, add seasoning, and let it pop.

2) At low flame, add the buttermilk puree and cover the lid; let it cook for 10 mins (the best way to test if this is cooked is to ensure that there is no raw besan smell)

3) Now add veggies, salt to taste, and coriander. Let this cook for about 5-10 mins.

Majjigapulusu is ready to eat – best when served with rice and a dab of ghee 🙂

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Broad beans – Coriander Curry

Broad beans (also referred to as kidney beans) is super nutritious due to its high protein content. This recipe is spicy to make it a little more flavorful.

Cooking time : 20 mins
Prep time : 15 mins

Ingredients:

Broad beans – Finely cut into desired shape

Coriander – 1 bunch

Green chillies- 3 finely chopped

Ginger – 1 Tablespoon (grated or chopped)

Oil – 1 1/4 table spoons

Salt to taste

Seasoning: Chana dal, mustard seeds, jeera-1/4 table spoon each; one pinch each of heeng and turmeric powder.

Paste: Blend the coriander, green chillies, and ginger into paste (just before you are ready to cook).

Recipe:

1) In a deep frying pan, heat oil, add seasoning and let it pop.

2) Add green beans and stir them for 5 mins.

3) Now add the coriander paste – lower the heat to a medium and cover the pan with a lid. Let it cook for 6-7 mins.

4) Add salt to taste; mix thoroughly.

Curry is ready to serve. Best when served with rice

 

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