Raw Turmeric Salad

Raw turmeric salad is a healthy and winter special recipe made with raw turmeric.Fresh and raw turmeric is available during winter and it has a natural immunity boosting properties and good for digestion.Raw turmeric salad recipe is written with step by step method and photos.

The following ingredients are needed to prepare Raw Turmeric Salad.

Ingredients:-

Raw turmeric.     - 1 or 2 big piece
Carrot.                 - 1
Lemon juice.       - 1tbsp
Pepper powder.    - a pinch
Salt.                      - to taste
Coriander leaves. - few finely chopped

Instructions:-

                                           Raw Turmeric roots

1). Scrap the outer skin of raw turmeric, wash well and grate the raw turmeric using a grater and keep aside.

2). Scrap the outer skin of carrot, wash well and grate the carrot and keep aside.

Method:-

1). In a wide bowl add grated raw turmeric.

2). Add grated carrot into the bowl.

3). Add pepper powder and required salt into the bowl and toss well.

4). Add finely chopped coriander leaves into the bowl.

5). Squeeze lime juice over the salad and toss again. 

Raw Turmeric Salad is ready to serve.

Chembin Thaal Theeyal / Taro Stem Coconut Masala Gravy

 Chembin thaal theeyal is a Kerala style delicious taro stem curry cooked in roasted coconut spicy masala gravy. Chembin thaal theeyal recipe is written with step by step method and photos.

The following ingredients are needed to prepare Chembin Thaal Theeyal.

Ingredients:-

Taro stems.       - 10
Tamarind.          - a gooseberry size
Shallots.             -10
Curry leaves.      - 2 spring
Mustard seeds.    - 1tsp
Dry red chillies.  - 2
Coconut oil.         - 2tbsp
Salt.                      - to taste

For grinding Roasted Coconut Spicy Masala Paste:-

Grated coconut.           -1 cup
Red chilli powder.       - 2tsp
Coriander powder.       -1 and 1/2 tsp
Turmeric powder.         -1/4tsp
Fenugreek seeds.          -1/4tsp
Coconut oil.                   -1tsp

Instructions:-

1). Peel the outer skin of taro stems and wash well. Chop the taro stems into small pieces and keep aside.

2). Peel and chop shallots into lengthy pieces.Broke dry red chillies into halves. Keep the chopped shallots, broken  dry red chilly halves and curry leaves on a plate.

3). Soak tamarind in little water for 5 minutes. Squeeze and extract tamarind juice and keep aside.

4). Heat 1tsp coconut oil in a kadai and roast grated coconut on medium flame till it turns golden brown. Lower the flame and add red chilly powder, turmeric powder, coriander powder and fenugreek seeds into the kadai and saute well on low flame.Switch off the flame and allow the above roasted ingredients to cool.

  5). Once cooled grind all the roasted ingredients together to a fine paste adding 2tbsp of water.Keep aside the ground roasted coconut spicy masala paste.

Method:-

1). Heat 2tbsp coconut oil in a pan and splutter mustard seeds and saute well. Add broken dry red chilly halves, chopped shallots and 1 spring curry leaves into the pan. Add little salt into the pan and saute well till the shallots turns little golden colour.

2). Add chopped taro stems into the pan and saute well. Cover and cook the chopped taro stems on low flame till soft.

3). Add extracted tamarind juice into the pan and mix with the cooked taro stems.

4). Add ground roasted coconut spicy masala paste into the pan and mix well.

5). Add required salt and 3/4 cup of water into the pan and mix with the masala paste. Boil for few minutes and make the gravy a little thick consistency.

6). Lastly add 1spring curry leaves into the pan and cook the gravy for 2 minutes on low flame. Mix well and switch off the flame.

 7). Transfer the taro stem coconut masala gravy to a serving bowl.

  A very tasty chembin thaal theeyal / taro stem coconut masala gravy is ready to serve with rice.

Homemade Milk Chocolate

 A very easy to make milk chocolates recipe.The following ingredients are needed to prepare homemade milk chocolates.

Ingredients:-

Coconut oil or Butter. - 5tbsp
Milk powder.              - 1/2tbsp
Cocoa powder.            - 1 and 1/2tbsp
Powdered sugar.          - 1/4 cup
Vanilla essence.           - few drops

Method:-

1). In a kadai add water and put a pan on top.Add coconut oil in the pan and double boil it. Add powdered sugar into the oil and stir well till the sugar dissolves in oil.

2). Add cocoa powder and milk powder into the oil sugar mixture and stir continuously without any lumps.

3). Add vanilla essence into it and mix well. Switch off the flame.

4). Pour the double boiled chocolate mixture into a silicone chocolate mould and freeze it for 15 minutes in the refrigerator. De - mould it and serve.

Homemade milk chocolates are ready.

Potato Palak Curry

Potato palak curry is a easy to make delicious potato spinach curry made with fried potatoes cooked in palak tomato puree, goes well with rice, roti etc.Potato palak curry recipe is written with step by step method and photos.

The following ingredients are needed to prepare Potato Palak Curry.

Ingredients:-

Potato.                    - 3
Palak.                     - 1bunch
Onion.                    - 2
Tomato.                  - 2
Garlic.                    - 6 cloves
Red chilly powder. -1and 1/2tsp
Turmeric powder.   -1/2tsp
Coriander powder.  - 2tsp
Garam masala.        - 1 and 1/2tdp
Salt.                         - to taste
Mustard seeds.         -1tsp
Oil.                           -1tsp + for frying

Instructions:-

1). Peel and chop potato into medium thick lengthy pieces and wash well. Fry the potato pieces in hot oil till it is half cooked and keep aside.

2). Wash the palak leaves and steam cook in a steamer till soft.Once cooled grind the steamed palak leaves along with finely chopped tomatoes to a smooth paste without adding water. Keep aside the ground palak tomato puree.

Method:-

1). Heat oil in a wide bottom pan and splutter mustard seeds and saute well. Add chopped garlic and saute well. Add finely chopped onion and required salt into the pan and saute well until it becomes translucent. Add spice powders into the pan and mix well. Add fried potato pieces and mix with the spice powders.

2). Add ground palak tomato puree and 1/4 cup of water into the pan and mix well.

 3). Cook the curry for 2 minutes on low flame. Once the boiling bubbles starts to appear switch off the flame.

 4). Transfer the potato palak curry to a serving bowl.

 

A very tasty Potato Palak Curry is ready to serve with rice or roti.Try and enjoy the curry.

Vali Bhaji Alva Mande Ghassi/ Malabar Spinach Colocasia Root Masala Curry.

Vali bhaji alvamande ghassi is a konkani style delicious coconut masala curry made with red malabar spinach and colocasia root, goes well with rice. Red malabar spinach is a leafy vegetable. Malabar spinach is called vali Bhaji and colocasia root is called alva mande in konkani.

The following ingredients are needed to prepare Vali Bhaji Alva Mande Ghassi.

Ingredients:-

Red malabar spinach. - 1 bunch
Colocasia root.           - 4 or 5
Salt.                            - to taste

For grinding Coconut Masala Paste:-

Grated coconut.   -1 cup
Dry red chillies.   - 4
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.     -1tsp
Urad dal.          -1tsp
Mustard seeds.  -1tsp
Dry red chillies. -2 broken into halves
Curry leaves.      - 1 spring

Instructions:-

1). Peel the outer skin of colocasia roots and chop into medium thick lengthy pieces and wash well in water. Keep aside.

2). Seperate the leaves and stems of red malabar spinach and wash well.Roughly chop the spinach leaves and keep aside. Chop the stems into 1and 1/2 inch lengthy pieces and keep aside.

3). Grind grated coconut, dry red chillies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

Method:-

1). Pressure cook the chopped colocasia roots and chopped red malabar spinach stems and leaves for 2 whistles adding 1 cup of water.

2). Transfer the pressure cooked colocasia roots, red malabar spinach stems and leaves along with cooked water in a wide bottom pan.

3). Add required salt into the pan.Mix well and boil for 2 minutes on low flame.

4). Add ground coconut masala paste into the pan and mix with the cooked colocasia roots and spinach leaves and stems. Boil for 3 minutes on low flame and switch off the flame.

5). Heat coconut oil in a small pan for seasoning. Roast urad dal and splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame.

6). Pour the above seasoning into the masala curry in the pan. 

A very tasty Vali bhaji Alva mande Ghassi is ready to serve with rice.

Milk Powder Ladoo/ Instant Malai Ladoo

Instant milk powder ladoo/ instant malai ladoo is a very easy to make instant sweet dish and it will stay good for one week in an airtight box in the refrigerator.

The following ingredients are needed to prepare Instant Milk Powder Ladoo.

Ingredients:-

Milk powder.  - 1 cup

Sugar.              - 1/4 cup

Cardamom.      - 2

Almonds.         - 5

Raisins.            - 10

Ghee.                - 2tbsp

Instructions:-

1). Heat ghee in a pan and fry the almonds and crush the ghee fried almonds. Add raisins into the pan and fry in ghee till puffed up.Keep aside the fried almonds and raisins.

2). Grind sugar and cardamom together to a fine powder.Keep aside the powdered sugar cardamom mixture.

Method:-

1). In a mixing bowl add milk powder, powdered sugar cardamom mixture, crushed almonds, raisins, ghee and 1tsp water. Mix well and bind the mixture tightly into round balls.

2). Keep the bound milk powder balls in the refrigerator for 15 minutes.

Instant milk powder ladoo / Instant malai ladoo is ready to serve.

Ginger Honey Pepper Candy

 Ginger honey pepper candy also known as honey ginger pepper candy is a home made cough remedy and very good for sour throat and digestion.

The following ingredients are needed to prepare Ginger Honey Pepper Candy.

Ingredients:-

Dry Ginger powder.    - 1tbsp
Honey.                         - 1tbsp
Black pepper crushed. - 1tsp
Cinnamon powder.       - 1/2tsp
Sugar.                            - 1cup

Method:-

1). In a pan add 1cup sugar and 1cup water and boil well and make a sugar syrup.

2). Add dry ginger powder, crushed black pepper, cinnamon powder and honey into the sugar syrup. Stir well on medium flame till it becomes a thick sugar syrup mixture.

3). Once the sugar syrup mixture comes to the stage of rolling consistency switch off the flame.To check for rolling consistency - put a drop of thick sugar syrup mixture in a bowl with little water and if it is easily roll into ball shapes, then it reaches to the stage of rolling consistency.

4). Grease a plate and spread 2 tbsp each of thick sugar syrup mixture on it using a spoon and allow it to cool. When the syrup mixture becomes little hard, make them into small round shape candy.

5). Ginger honey pepper candy is ready.You can wrap each candy into small candy foil wrappers and keep them in refrigerator.

Cabbage Fried Rice.

Cabbage fried rice is a very easy to make tasty rice dish.The following ingredients are needed to prepare Cabbage Fried Rice.

Ingredients:-

Basmati rice.     -1cup
Cabbage.           -1cup chopped
Carrot.               - 2 grated
Green chillies.   - 2 chopped lengthwise
Spring onion.    - 1cup chopped
Onion.               - 1 chopped lengthwise
Bay leaf.            - 1
Cinnamon.         - 1small piece
Cloves.               - 4
Cardamom.         - 4
Black pepper.      - 6
Pepper powder.   - 1tsp
Fennel seeds       - 1/2tsp
Cashew nut bits.  - 2tsp
Raisins.               -10
Salt.                     - to taste
Ghee.                   - 2tbsp + 1tsp
Oil.                       - 2tbsp

Instructions:-

1). Chop cabbage, carrot, onion and green chillies into thin lengthy pieces and keep aside.

2). Chop spring onion into 1/2 inch lengthy pieces and keep aside.

3). Wash and soak basmati rice in water for 30 minutes. Drain water and keep aside the soaked basmati rice.

4). Heat 2tbsp ghee in a pressure cooker. Add bay leaf, cinnamon, cloves, cardamom and black pepper and saute well.Add cashew nut bits and fry well.Add raisins and fry well till it pop up.Add fennel seeds and saute well.Add soaked basmati rice into the cooker and fry in ghee for 2 minutes. Add 1 and 1/2 cup of water and required salt into the cooker and saute well. Cover and cook for 1 whistle and switch off the flame. Keep aside the cooked basmati rice.

Method:-

1). Heat 2tbsp oil and 1tsp ghee in a wide bottom pan. Add chopped onion and little salt into the pan and saute well till onion becomes translucent.

2). Add chopped green chilly pieces and saute well for a second.

3). Add chopped cabbage into the pan and saute well. Add grated carrot into the pan and saute well for 2 minutes.

4). Add 1/2 tsp pepper powder and a pinch of salt into the pan and mix with all the ingredients in the pan.

5). Add cooked basmati rice and saute well for 2 minutes.

6). Add chopped spring onion into the pan and saute well. Mix all the ingredients in the pan for a minute and switch off the flame. Close the pan with a lid for 5 minutes.

Cabbage Fried Rice is ready to serve with any side dish of your choice. 

Pineapple Ice Cream

Home made pineapple ice cream recipe is written with step by step method and photos. The following ingredients are needed to prepare Pineapple Ice Cream.

Ingredients:-

Boiled Milk.      -1/2 liter
Custard powder. - 1tbsp
Pineapple pulp.  -1/2 cup
Sugar.                 -1/2 cup
Milkmaid.           - 2 tbsp or Fresh cream

Instructions:-

1). In a small bowl add 2 tbsp custard powder and 1/4 cup of boiled milk and mix well without lumps. Keep aside the custard milk mixture.

2). Remove the outer thorny skin of a pineapple.Take a small piece of pineapple and chop into small cubes. Put the pineapple cubes in a bender and blend it to a fine puree - about 1/2 cup. Keep aside the pineapple puree.

 3). Powder 1/2 cup of sugar in a mixer grinder and keep aside.

Method :-

1). Boil the remaining milk again. Add powdered sugar into the boiling milk and stir well till the sugar dissolves in milk.

2). Add custard milk mixture into the boiling milk and mix well.Stir continuously and cook the milk mixture on low flame till it becomes thick.

3). Add pineapple puree into the boiling custard milk mixture and stir well.

4). Switch off the flame and allow the milk mixture to cool. Stir the milk mixture in between. Add 2tbsp of milk maid or fresh cream to the cooled milk mixture and mix well.

5). Pour the cooled milk mixture in a mixer grinder and pulse it for few seconds.

6). Transfer the milk mixture in a closed container and keep it in a freezer for 6 hours.

7). After 6 hours remove the container from freezer.

8). Pulse the cool milk mixture again for few seconds to make it creamy.

9). Transfer the creamy milk mixture again into the closed container and keep it in the freezer for 8 hours to set the ice cream. After 8 hours remove the ice cream container from the freezer.Now pineapple ice cream is ready.

10). Scoop out the pineapple ice cream from the container with an ice cream scooper and transfer it to a bowl.

Home made pineapple ice cream is ready to enjoy.