Rava Kheer/ Rava Payasam

Rava kheer / Rava payasam is a quick and easy to prepare sweet dessert made with semolina, sugar and milk.Rava Kheer / Rava Payasam recipe is given below with step by step photos.

The following ingredients are needed to prepare Rava Kheer / Rava Payasam..

Ingredients:-

Semolina /rava. -1/4 cup
Milk.                 -1/2 liter
Sugar.                -1/4 cup
Cashew nuts.     -few chopped
Raisins.              -few
Ghee.                 -1tbsp

Instructions:-

Boil 1/2 liter milk in a vessel and keep aside.

Method:-

1). Heat 1tbsp ghee in a wide bottom pan.Add few chopped cashew nuts and fry in ghee till golden colour and transfer it to a plate.Add few raisins and fry in ghee till it puffed up and transfer it to a plate.

2). In the same pan add rava and roast rava for a minute on low flame or till nice aroma comes out.

3). Add boiled milk into the pan and mix with the roasted rava.

4). Keep stirring the rava milk mixture without lumps and cook the roasted rava in milk on low flame for 3 minutes.

5). Once the rava milk mixture starts to become thick add sugar into the pan and stir well on low flame.

 

6). Add cardamom powder and few ghee fried cashew nuts and raisins into the pan. Mix well and switch off the flame.

7). Transfer the rava kheer / rava payasam to a serving bowl and garnish with few ghee fried cashew nuts and raisins.

Very tasty Rava Kheer / Rava Payasam is ready to serve hot or warm.

Tomato Kurma / Plain Kurma.

Tomato kurma is a hotel style plain kurma made using onion, tomato, cashew nuts, coconut, rock flower (kalpasi) and spices. A very good side dish for dosa, idli, chapathi, poori and parotta.Tomato Kurma / Plain Kurma recipe is given below with step by step photos.

The following ingredients are needed to prepare Tomato Kurma / Plain Kurma.

Ingredients:-

Tomato.                     -1
Onion.                        -1
Fennel seeds.              -1tsp
Rock flower (kalpasi).-a small piece
Cinnamon.                  -1 inch stick
Cloves.                        -4
Bay leaf.                      -1
Red chilli powder.       -1 tbsp
Turmeric powder.        -1/2 tsp
Coriander leaves.         -few
Salt.                              -to taste
Water.                           -as required
Oil.                               -2 tbsp

For grinding Coconut Cashew Onion Tomato Paste:-

Grated coconut.-1/4 cup
Cashew nuts.    -10
Fennel seeds.    -1tsp
Onion.              -1
Tomato.            -1
Green chillies.  -4
Ginger.              -a small piece
Garlic.               -6 cloves

Instructions:-

Grind grated coconut along with cashew nuts, fennel seeds, roughly chopped onion, roughly chopped tomato, green chilly, ginger and garlic to a smooth paste. Keep aside the ground coconut cashew onion tomato paste.

Method:-

1). Heat 2 tbsp oil in a wide bottom pan. Add fennel seeds, cinnamon stick, cloves, bay leaf and rock flower (kalpasi) into the pan and saute well.Add finely chopped one onion and saute well till onion becomes translucent.

2). Add finely chopped tomato into the pan and saute well. Cover and cook on low flame till tomato becomes soft.

3). Add required salt, red chilli powder and turmeric powder into the pan and mix well.

4). Add ground coconut cashew onion tomato paste into the pan and mix well.

 5). Add 1cup of water or add little more water into the pan and mix with the ground paste and make a desired gravy consistency. Boil the gravy for 3 to 4 minutes on low flame and stir in between till the raw smell of the ground paste goes out.

6). Add finely chopped few coriander leaves into the pan and mix well. Cover and cook kurma for 2 minutes and switch off the flame.

7). Transfer the tomato kurma / plain kurma to a serving bowl.

 

8). Very tasty Tomato Kurma / Hotel style Plain Kurma is ready to serve with dosa.

Tomato Kurma / Plain Kurma can also be served with idli, chapathi, poori and parotta.

Palak Dal Soup

Palak dal soup is avery tasty, healthy and delicious spinach dal soup made with palak and tur dal in a pressure cooker.

The following ingredients are needed to prepare Palak Dal Soup.

Ingredients:-

Palak.                -1 bunch
Tur dal.              -1 cup
Onion.                -1large
Green chillies.    -4
Ginger.                -1/2 inch piece
Garlic.                 -10
Tomato.               -2 large
Turmeric powder.-1/4 tsp
Salt.                     - to taste
Water.                   -2 or 3 cup
Ghee.                    -1tbsp

Instructions:-

Wash and finely chop palak leaves. Thinly slice onion and garlic lengthwise.Half slit green chillies. Finely chop ginger.Chop tomatoes into small pieces.

 Palak Dal Soup Method with step by step photos:-

1). Wash tur dal. In a pressure cooker add washed tur dal, finely chopped palak leaves, thinly sliced onion, thinly sliced garlic, half slit green chillies, finely chopped ginger, chopped tomatoes, 1/4 tsp turmeric powder, required salt and 3 cup of water and mix well. Cover the cooker with lid and cook for 4 or 5 whistles. Switch off the flame.

2). Once the pressure releases, open the cooker lid and mix the palak dal mixture with a ladle.

3). Transfer the palak dal soup to a serving bowl. Add 1tbsp ghee over the soup and mix well.

A very tasty and healthy spinach dal soup / Palak Dal Soup is ready to serve hot.

Beetroot Pachadi.

 Beetroot pachadi is a very tasty and easy to prepare side dish made with beetroot, curd and ground coconut mustard paste.Beetroot pachadi is one of the side dish curry served in Ona Sadhya during Onam festival in Kerala.

The following ingredients are needed to prepare Beetroot Pachadi.

Ingredients:-

Beetroot. - 1 medium size
Curd.       - 3/4 cup
Salt.         - to taste

For grinding Coconut paste:-

Grated coconut.-1cup
Cumin seeds.    -1tsp
Green chillies.   -3
Mustard seeds.   -1tsp
Ginger.               - a small piece

For Seasoning:-

Mustard seeds.   -1tsp
Dry red chillies. -2
Curry leaves.     -1sprig
Coconut oil.       -1tsp

Instructions:-

1). Remove the outer skin of beetroot. Wash well and grate the beetroot.

2). Grind grated coconut, cumin seeds, green chillies, mustard seeds and ginger to a thick and smooth paste.Keep aside the ground coconut mustard paste.

Method:-

1). In a pan add grated beetroot, required salt and enough water to cook. Boil and cook beetroot till soft.

2). Add ground coconut mustard paste to the cooked beetroot and mix well.

3). Add 3/4 cup curd into the pan and mix well. Switch off the flame.

4). Heat coconut oil in a small pan for seasoning and splutter mustard seeds.Add broken dry red chillies and curry leaves into the pan and saute well in oil for a second and switch off the flame.Pour the above seasoning into the beetroot curry and mix well.

Very tasty Beetroot Pachadi is ready to serve.

Potato Tomato Coconut Curry

Potato tomato coconut curry is a quick and easy to make very tasty coconut masala curry made with potato and tomato, goes well with steamed rice.

The following ingredients are needed to prepare Potato Tomato Coconut Curry.

Ingredients:-

Potato.            -1 large
Tomato.          -2 large.
Green chilly.   -4 half slit
Mustard seeds.-1tsp
Cumin seeds.  -1tsp
Curry leaves.  -few
Salt.                -to taste
Oil.                 -1tbsp

For Grinding Coconut Masala Paste:-

Grated coconut.    -1 cup
Red chilli powder.-1/2 tsp
Turmeric powder.-1/4 tsp

Instructions:-

1). Peel the outer skin of potato. Wash and and chop potato into medium thick cubed pieces. Boil potato pieces in enough water in a vessel till soft. Keep aside the boiled potato pieces.

2). Wash tomatoes and chop into large pieces and keep aside.

3) Grind grated coconut along with red chilli powder and turmeric powder to a smooth paste adding very little water.Keep aside the ground coconut masala paste.

Method:-

1). Heat 1tbsp oil in a wide bottom pan and splutter mustard seeds and cumin seeds.Add half slit green chillies and few curry leaves into the pan and saute well in oil for a second.

2). Add chopped tomato pieces into the pan and saute well.Cover and cook tomatoes till soft.

3). Add ground coconut masala paste into the pan and mix with the cooked tomatoes. 

4). Add boiled potato pieces, required salt and little water into the pan and mix well. Boil and cook the curry for 2 to 3 minutes on low flame and switch off the flame.Transfer the potato tomato coconut curry to a serving bowl.

Potato Tomato Coconut Curry is ready to serve with steamed rice.

Green Tomato Peanut Chutney.

 Green tomato peanut chutney is good side dish and can be served as a side dish with idli, dosa and appam.

The following ingredients are needed to prepare Green Tomato Peanut Chutney.

Ingredients:-

Green tomato.    - 4
Roasted peanuts. -1/4 cup
Chana dal.           -1tsp
Urad dal.             -1tsp
Green chillies.     -4
Tamarind.            -a small piece
Turmeric powder.-1/4 tsp
Hing powder.       -1/4 tsp
Mustard seeds.     -1tsp
Cumin seeds.       -1/2tsp
Dry red chilli.      -1
Curry leaves.       -1 sprig
Salt.                     -to taste
Coconut oil.         -2tsp +1tsp

Instructions:-

1). Wash and chop green tomatoes into small pieces. Broke dry red chilly into two halves.

Method:-

1). Heat 2 tsp coconut oil in a pan. Add chana dal and urad dal into the pan and saute well till dals changes to light brown colour.

2). Add green chillies, turmeric powder and hing powder into the pan and saute well.

3). Add chopped green tomatoes and required salt into the pan and mix well.Cover and cook green tomatoes on low flame till little soft without adding water.Switch off the flame and allow the green tomato mixture to cool.

4). Grind the green tomato mixture, roasted peanuts and tamarind to a smooth paste adding little water.Transfer the ground green tomato peanut chutney to a bowl and add 1/4 cup of water and mix well.

5). Heat 1tsp coconut oil in a small pan for seasoning. Splutter mustard seeds and cumin seeds. Add broken dry red chilly halves and curry leaves into the pan and saute well in oil for a second and switch of the flame. Pour the above seasoning over the chutney in the bowl and mix well. 

Green Tomato Peanut Chutney is ready to serve.

Tomato Capsicum Curry

Tomato capsicum curry is a quick and easy to make delicious side dish goes well with steamed rice, chapathi and phulka.

The following ingredients are needed to prepare Tomato Capsicum Curry.

Ingredients:-

Tomato.                 -3
Capsicum.             -2
Onion.                   -1
Green chilly.         -1
Ginger.                  -a small piece
Garlic.                   -5 cloves
Fennel seeds.        -1tsp
Red chilli powder.-1tsp
Turmeric powder. -1/4 tsp
Coriander powder.-2 tsp
Garam masala.      -1/2 tsp
Salt.                       -to taste
Ghee.                     -1tsp
Oil.                        -1tbsp

Instructions:-

1). Wash and cut capsicum into two halves and remove the seeds.Chop the capsicum into small pieces and keep aside.

2). Wash and chop tomatoes into small pieces and keep aside.

3). Peel, wash and chop onion, ginger and garlic into small pieces and keep aside.

4). Wash and slit green chilly into halves lengthwise and keep aside.

Method:-

1). Heat 1tbsp oil in a pan and splutter fennel seeds. Add chopped garlic, chopped ginger and slit green chilly into the pan and saute well.

2). Add chopped onion and required salt into the pan and saute well till onion becomes translucent.

3). Add turmeric powder, red chilly powder, coriander powder and garam masala powder into the pan and mix well.

4). Add chopped tomatoes into the pan and saute well and cook the tomatoes till soft.

5). Add chopped capsicum into the pan and saute well. Cook for 2 minutes on low flame and switch off the flame.

6). Lastly add 1tsp ghee into the pan and mix well. Transfer the tomato capsicum curry to a serving bowl.

A very tasty Tomato Capsicum Curry is ready to serve hot with steamed rice, chapathi or phulka.

Palak Ambat / Palak Coconut Curry

Palak Ambat is a Konkani style very tasty coconut based masala curry made with palak leaves, toor dal and onion seasoning. Palak ambat can be served with rice, dosa, idli and chapati. Palak Ambat / Palak Coconut Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Palak Ambat / Palak Coconut Curry.

Ingredients:-

Palak leaves.         -2 bunch
Toor dal.               -1/2 cup
Onion.                   -1 large
Grated coconut.    -1 cup
Dry red chillies.   - 6
Turmeric powder.- 1/4tsp
Tamarind.            - a gooseberry size
Water.                  - as required
Salt.                     - to taste
Coconut oil.         -1tbsp +2tsp

Instructions:-

1). Clean, wash and roughly chop palak leaves and keep aside.

2). Heat 2 tsp coconut oil in a small pan and roast dry red chillies. Once cooled grind the roasted red chillies along with grated coconut, turmeric powder and tamarind to a smooth paste adding 1/2 cup of water. Transfer the ground coconut masala paste to a plate.

3). Finely chop one large onion and keep aside.

Method:-

1). Wash 1/2 cup toor dal and pressure cook washed toor dal along with roughly chopped palak leaves, 2 tbsp finely chopped onion, 1tsp salt and 1and 1/2 cup of water for 2 whistles on medium flame. Transfer the cooked palak toor dal mixture to a wide bottom pan.

2). Mix the cooked palak toor dal mixture in the pan with a ladle and boil for two minutes on low flame.

3). Add ground coconut masala paste into the pan.

4). Add required salt and 1cup of water into the pan and mix well. Boil the curry for 3 to 5 minutes on low flame and switch off the flame.

5). Heat 1tbsp coconut oil in a small pan for seasoning. Add finely chopped onion into the pan and saute well in oil till onion turns soft and starts to become light brown. Switch off the flame.

6). Pour the onion seasoning into the palak coconut curry in the pan .

7). Mix the palak coconut masala curry with the onion seasoning.

 Very tasty Palak Ambat / Palak Coconut Curry is ready to serve with steamed rice, dosa or chapathi.

Papaya Moong dal Curry

Papaya moong dal curry is a very tasty gravy dish made with raw papaya, split yellow moong dal, onion, tomato and spices and goes well with rice.Papaya Moong dal Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Papaya Moong dal Curry.

Ingredients:-

Raw Papaya.                 -1small
Split yellow moong dal.-1/2 cup
Onion.                            -1
Tomato.                          -2
Ginger garlic paste.        -1tsp
Cumin seeds.                  -1tsp
Asafoetida.                     -1/4 tsp
Turmeric powder.           -1/4 tsp
Red chilli powder.          -1tsp
Coriander powder.          -1tsp
Garam masala.                -1/2 tsp
Cumin powder.               -1/2 tsp
Bay leaf.                         -1
Salt.                                - to taste
Water.                              -2 cup
Oil.                                  -2 tbsp

Instructions:-

Chop and remove the outer skin of raw papaya and cut papaya into 2 halves lengthwise. Remove the seeds and wash papaya in water and chop it into medium thick cubes and keep aside. Finely chop onion and tomato and keep aside.

Method:-

1). Heat 2 tbsp oil in a wide bottom pan and splutter cumin seeds. Add bay leaf and asafoetida into the pan and saute well. Add finely chopped onion and saute well. Add ginger garlic paste and saute well till onion becomes translucent.

2). Add required salt, cumin powder, turmeric powder, red chilli powder, coriander powder and garam masala powder into the pan and mix well on low flame.

3). Add finely chopped tomatoes and saute well till tomato becomes soft and mushy.

4). Add chopped papaya cubes into the pan and mix well.

5). Add yellow split moong dal into the pan and mix well.

6). Add 2 cup of water into the pan and boil the curry well. 

 

7). Cover and cook until moong dal and papaya cubes become soft and well cooked. switch off the flame.

8). A very tasty Papaya Moong dal Curry is ready to serve with rice.

 

 

 PAPAYA MOONG DAL CURRY RECIPE WITH STEP BY STEP PHOTOS

1). Heat 2 tbsp oil in a wide bottom pan and splutter cumin seeds. Add bay leaf and asafoetida into the pan and saute well. Add finely chopped onion and saute well. Add ginger garlic paste and saute well till onion becomes translucent.

2). Add required salt, cumin powder, turmeric powder, red chilli powder, coriander powder and garam masala powder into the pan and mix well on low flame.

3). Add finely chopped tomatoes and saute well till tomato becomes soft and mushy.

4). Add chopped papaya cubes into the pan and mix well.

5). Add yellow split moong dal into the pan and mix well.

6). Add 2 cup of water into the pan. Mix well and boil om low flame

7). Cover and cook moong dal and papaya cubes until soft and well cooked. Switch off the flame.

8). A very tasty Papaya Moong dal Curry is ready to serve with rice.

Try the recipe and enjoy the tasty Papaya Moong dal Curry.

Pumpkin Kheer / Pumpkin Payasam.

Pumpkin kheer / Mathanga payasam is a sweet pumpkin payasam made with red pumpkin, sugar, milk, sabudana and ghee fried cashew nuts and raisins.Pumpkin kheer / Pumpkin payasam recipe is given below with step by step photos.

The following ingredients are needed to prepare Pumpkin Kheer / Pumpkin Payasam / Mathanga Payasam.

Ingredients:-

Red pumpkin.         -300 gm
Sugar.                      -1/2 cup
Milk.                       -1&1/2 cup
Cardamom powder.-1tsp
Sabudana /Sago.     -3 tbsp
Water.                      -1 cup
Cashew nuts.           -1/4 cup
Raisins.                    -10 or 20
Ghee.                       - 4 tbsp

Instructions:-

1). Wash red pumpkin and cut it into halved pieces and remove the seeds.

2). Cook the required quantity of chopped red pumpkin halves with skin in a pressure cooker for 1 whistle on medium flame.Once pressure releases remove it from cooker and keep aside to cool. Once cooled scoop out the cooked pumpkin pulp.

3). Put the scooped out pumpkin pulp (about 2 cup) in a mixer jar. Add sugar, milk and cardamom powder into the mixer jar. Grind the pumpkin pulp along with sugar, milk and cardamom powder to a smooth puree.

Method:-

1). Wash sabudana /sago in water. In a pan add washed sabudana and 1 cup of water.Boil and cook sabudana until soft and translucent.

2). Add the ground pumpkin sugar milk mixture into the pan and mix it to the cooked sabudana.Bring it to boil on low flame for 3 minutes.

3). Heat ghee in a small pan and fry chopped cashew nuts and raisins in ghee till golden colour. Pour the ghee fried cashew nuts and raisins along with ghee into the pumpkin kheer.

4). Mix the pumpkin kheer and boil on medium low flame.

5). Once the boiling bubbles starts to appear, mix the pumpkin kheer and switch off the flame.

A healthy and sweet Pumpkin Kheer/ Pumpkin Payasam / Mathanga Payasam is ready to serve hot or cold.