Tadka Times
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Corn Cutlet
– Grind cooked corn, ginger and green chillies to a fine paste – Add chopped bell pepper, grated carrot, chopped onion, rice flour, corn flour, cumin seeds and salt to the grinded mixture – Shallow fry in pan or air fry in air fryer
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Rava Kesari
– Add more ghee and sauté cashew nuts and raisins – Sauté 1 cup of semolina in the same pan until it becomes golden brown – Add 3 cups of water in the pan, once it boils add a pinch of kesari powder and semolina – Once semolina gets cooked, add 2 1/4 cups of…
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Coriander Thokku
– Add oil in a pan, saute chopped coriander leaves for 3 mins and remove it – Add oil in the same pan, saute red chillies and once the color changes add 1 1/2 tbsp mustard, 1 tsp fenugreek and saute until golden brown – Now remove the sauted red chillies and then the mustard…
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Mutton Soup
– Grind 1 big onion, tomato, ginger, garlic to a fine paste – Pressure cook mutton, above paste, turmeric powder, salt and rice washed water – Cook for 3 whistles and in low flame for 5 mins. Drain the soup – Add oil in a pan and sauté vadagam, smashed garlic, chopped curry leaves and…
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Seppankizangu/Colocasia Roast
– Boil colocasia and cut into small pieces – Grind small onion, garlic, red chillies and cumin seeds into a fine paste – Add oil in a pan and add mustard seeds, urad dal, cooked colocasia, grinded paste and salt – Cook it in low flame, until it gets roasted
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Varagu/Kodo Millet Vegetable Upma
– Without adding oil in a pan, sauté varagu rice until golden brown – Add oil in a pan and sauté mustard, bengal gram, urad dal, curry leaves, onion, chopped carrot, beans, capsicum, green peas, sweet corn niblets, ginger, green chillies, turmeric powder, 1 cup varagu rice, 3 cups water, grated coconut, salt and boil…
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Ragi Kali
– Boil 800 ml of water in aluminium vessel – Add little parboiled rice and salt into it – Add 200 gms of ragi flour directly into the water in the middle of the vessel and keep the stove in medium flame – Don’t put the ladle into it – Once it boils, switch off…
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Kaara Kuzhambu
– Grind 2 tomatoes and prepare thick tamarind juice – Mix tomato purée, tamarind juice, turmeric powder, sambar powder, little red chilly powder, salt and make it to a thick gravy – Dry roast 50 gms thoor dal, 1 tsp pepper, 1 tsp cumin seeds and little fenugreek and grind it to a fine powder…
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Kashayam for indigestion
– Grind ginger, pepper, cumin seeds, coriander seeds, carom seeds, fennel seeds, coriander leaves, mint leaves, cloves and 1 cardamom – Add it in boiling water and add palm jaggery to it – Filter and drink it warm
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Vegetable Cutlet
– Add oil in a pan and sauté chopped carrot, beans, capsicum, red chilly powder, curry masala powder and salt – Add the above mixture in a bowl, grinded cooked rice, grinded boiled potato, bread crumbs powder, rice flour, chopped coriander leaves and mix well – Flatten into round balls and dip in maida mixture…