Chocolate Milk Powder Burfi.

 Chocolate milk powder burfi is a 2 layered sweet dish and a very easy to prepare Diwali sweet.

The following ingredients are needed to prepare 2 layered Chocolate Milk Powder Burfi.

Ingredients -

Milk powder.    -1 and 1/4 cup
Cocoa powder. -1tsp
Sugar.               -1/4 cup
Milk.                 -1/3 cup
Cardamom.      -1
Ghee.                -2 tbsp

Instructions -

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

2). Grease a plate with little ghee and keep aside.

Method -

1). In a wide bottom pan add ghee, milk powder, milk and powdered sugar cardamom mixture. Mix the above ingredients without lumps. Keep the pan on stove and stir the milk powder mixture continuously on medium flame until it leaves the pan. Switch off the flame.

2). Divide the burfi mixture equally into 2 portions.

3). In a mixing bowl add one portion of the burfi mixture along with cocoa powder. Mix well until the cocoa powder is fully mixed and the burfi mixture becomes chocolate colour.

4). Add white burfi mixture on a greased plate and spread it evenly on the plate.

5). Spread the chocolate burfi mixture evenly above the white burfi mixture layer on the greased plate. Refrigerate the 2 layered burfi mixture for 20 minutes.

6). Once the burfi mixture is set, cut it into desired shape.

Layered Chocolate Milk Powder Burfi is ready to serve. You can keep the burfi in the refrigerator and will stay good for 2 weeks. 

Ulli Theeyal / Kerala Style Shallots Curry

 Ulli theeyal is a Kerala style tasty and easy to prepare roasted coconut masala curry with shallots and goes well with rice.

The following ingredients are needed to prepare Ulli Theeyal / Kerala Style Shallots Curry.

Ingredients -

Shallots (Ulli). -20 half slit
Green chillies. -2
Tamarind.        -gooseberry size
Water.              -as required
Salt.                  -to taste

For grinding Roasted Coconut Masala Paste -

Grated coconut.  -1 cup
Shallots.               -5 thinly chopped
Dry red chillies.    -6
Coriander seeds.  -1tsp
Turmeric powder. -1/2 tsp
Curry leaves. -few

For Seasoning -

Mustard seeds. -1tsp
Dry red chilly.   -1
Curry leaves.     -1sprig
Coconut oil.      -1tbsp

Instructions -

1). Peel and wash shallots. Chop 5 shallots into thin round pieces. Half slit 20 shallots. Half slit green chillies. Keep aside.

2). Soak tamarind in little water for few minutes. Squeeze the soaked tamarind and extract tamarind juice. Keep aside.

3). Heat a pan and add dry red chillies and roast on low flame. Add coriander seeds into the pan and saute for a minute on low flame. Then add grated coconut, thinly chopped 5 shallots and few curry leaves into the pan and dry roast on medium flame till the coconut becomes golden brown. Add turmeric powder and mix with all the dry roasted ingredients in the pan and switch off the flame. Once cooled grind all the dry roasted ingredients together in a mixer grinder to a smooth paste without adding water. Keep aside the ground roasted coconut masala paste.

Method -

1). Heat 1tbsp coconut oil in a wide bottom pan and splutter mustard seeds. Add 1 broken dry red chilly pieces and curry leaves into the pan and saute in oil.

2). Add half slit 2 green chillies and half slit 20 shallots into the pan and saute in oil for 2 minutes on low flame.

3). Add tamarind juice and required salt into the pan and mix well. Add 1/2 cup of water. Boil and cook shallots on low flame.

4). Add ground roasted coconut masala paste into the pan and mix with the cooked shallots.

5). Add required water (about 1 cup) into the curry and make a semi thick gravy consistency. Boil the shallots curry for 2 minutes on medium flame. (The curry will become thick when it cools). Switch off the flame.

Very tasty Kerala Style Shallots Curry / Ulli Theeyal is ready to serve with rice. 

Onion Carrot Uthappam

 Onion carrot uthappam also known as carrot onion uthappam is a south Indian breakfast dish and is a thicker version of dosa topped up with grated carrot, finely chopped onion, green chilly curry leaves mixture. Onion Carrot Uthappam recipe is given below with photos.

The following ingredients are not going to prepare Onion Carrot Uthappam.

Ingredients :-

For Dosa Batter :-

Urad dal.             -1 cup
Raw rice.              -3 cup
Fenugreek seeds.-1tsp
Water.                  -as required
Salt.                      -to taste

For Topping Mixture:-

Carrot.           -1
Onion.           -1 large
Green chillies.-2
Curry leaves.  -few

Instructions:-

1). Wash and soak urad dal and fenugreek seeds together and raw rice seperately in water. In a mixer grinder grind the soaked urad dal and methi seeds together till fluffy. Grind the soaked raw rice seperately to a smooth paste. Transfer both ground batters in a vessel. Mix both the batters together. Add required salt into the batter and mix well. Keep aside the batter to ferment overnight. Mix the fermented batter with a ladle. Now dosa batter is ready to make onion carrot uthappam.

2). Scrap and remove the outer skin and grate carrot. Finely chop onion, green chillies and curry leaves. In a bowl add grated carrot, chopped green chillies, chopped onion, chopped curry leaves and little salt and mix well. Keep aside the grated carrot onion green chilly curry leaves mixture for topping.

Method:-

1). Heat a nonstick dosa tawa. Sprinkle little water on hot tawa and wipe it using a cloth. Pour a ladle of dosa batter on hot tawa and spread it and make a thick dosa.

2). Sprinkle and spread grated carrot onion green chilliy curry leaves mixture on top of dosa batter. Add 1tsp oil on all sides of dosa. Cover and cook dosa on low flame.

3). Flip the thick dosa along with topping using a flat spatula and cook the other side on low flame.

4). Once uthappam is cooked well on both sides then flip it again on tawa.

5). Remove the well roasted Onion Carrot Uthappam from tawa and transfer to a serving plate.

Onion Carrot Uthappam is ready to serve with coconut chutney.

Note:-

Recipe for Coconut Chutney -

In a small mixi jar add 1cup grated coconut, 2 green chillies, a small piece of ginger, little tamarind and little salt and grind to a fine paste adding little water. Transfer the ground coconut chutney to a bowl. Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds. Add curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the seasoning into the ground coconut chutney in the bowl. Coconut Chutney is ready.

Butter Murukku.

Butter murukku is a deep fried crunchy tea time snack and a very easy to make diwali snack.

The following ingredients are needed to prepare Butter Murukku / Deepavali Murukku

Ingredients:-

Rice flour.               -3 cup
Urad dal.                 -1/2 cup
Roasted gram dal.   -1/4 cup
Asafoetida.              -1/2 tsp
Black sesame seeds.-3 tsp
Asafoetida.              -1/2 tsp
Boiled hot water. -as required
Salt.                         -to taste
Butter.                     -2 tbsp
Oil.          -for frying murukku

Instructions:-

Heat a pan and dry roast urad dal on low flame till nice aroma comes out. Add roasted gram dal / pottukadala into the pan and roast for a minute on low flame and switch off the flame. Once cooled add the roasted urad dal and roasted gram dal / pottukadala in a mixi jar and grind together to a fine powder. Sieve urad dal roasted gram dal powder mixture.

Method:-

1). In a mixing bowl add rice flour, powdered urad dal roasted gram dal mixture, asafoetida, black sesame seeds, required salt and mix well. Add required boiled hot water little by little into the bowl and mix the flour mixture with a spoon. Then knead the mixture together using your hand to form a firm dough.

2). Fill the murukku dough in a murukku maker.

3). Heat oil in a deep frying kadai. Once the oil is hot press the murukku dough directly into hot oil and deep fry on medium flame till crisp on all sides.

4). Once the murukku becomes crisp and the bubbles in oil stops remove the butter murukku from hot oil using a slotted spoon and transfer to a tissue paper to absorb excess oil. Switch off the flame,

5). Crush the butter murukku in desired length. Once cooled store the crunchy butter murukku in an airtight container. 

   
 

Crunchy Butter Murukku is ready.

Green Brinjal Curd Curry.

Green brinjal curd curry is a semi thick gravy made with green long brinjals adding curd and goes well with rice.

The following ingredients are needed to prepare Green Brinjal Curd Curry

Ingredients:-

Green long Brinjal.-3
Curd.                      -1/4 cup
Mustard seeds.       -1tsp
Cumin seeds.          -1/4 tsp
Green chilly.           -4
Curry leaves.          -1sprig
Turmeric powder.   -1/4 tsp
Water.                     -as required
Salt.                        -to taste
Oil.                         -2 tsp

For grinding Coconut Cumin Paste:-

Grated Coconut.-1 cup
Cumin seeds.     -1/4 tsp

Instructions:-

1). Wash green long brinjals, remove the stem and chop green brinjals into thin round pieces.Half slit green chillies.Whisk curd without lumps.Keep aside.

2). Grind grated coconut and 1/4 tsp cumin seeds to a smooth paste adding little water. Keep aside the ground coconut cumin paste.

Method:-

1). Heat 2 tsp oil in a pan and splutter mustard seeds and 1/4 tsp cumin seeds.Add half slit green chillies and curry leaves into the pan and fry in oil for a minute. Add turmeric powder and mix well.

2). Add thinly chopped green brinjal pieces and saute in oil for 2 minutes on low flame.

3). Add required salt and 3/4 cup of water into the pan and mix well. Cover and cook the green brinjal pieces till soft.

4). Add ground coconut cumin paste into the pan and mix well. Once it boils switch off the flame. Allow the curry to cool.

5). Once the curry is cooled add whisked curd into the pan and mix the curry.

Green Brinjal Curd Curry is ready to serve with rice .

Ash gourd Curd Curry Without Coconut

 Ash gourd curd curry is a healthy and easy to prepare very tasty curry made without adding coconut and can be served with rice.

The following ingredients are needed to prepare Ash gourd Curd Curry Without Coconut.

Ingredients:-

Ash gourd.       -2 cup chopped
Curd.                -3/4 cup
Mustard seeds.-1/2 tsp
Curry leaves.   -few
Salt.                 -to taste
Coconut oil.     -2 tsp

For grinding Mustard Green Chilly Curd Paste:-

Mustard seeds. -1/2 tsp
Green chilly.    -2
Curd.               -1/4 cup

Instructions:-

1). Chop and remove the outer skin of ash gourd. Then chop ash gourd into small pieces.Wash the chopped ash gourd pieces and keep aside.

2). In a small mixer grinder add 1/2 tsp mustard seeds, 2 green chillies and 1/4 cup of curd and grind to a smooth paste without adding water. Keep aside the ground mustard green chilly curd paste.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan and splutter 1/2 tsp mustard seeds. Add few curry leaves into the pan and fry in oil.

2). Add chopped ash gourd pieces and required salt into the pan and saute well on low flame till ash gourd pieces are cooked. Switch off the flame.

3). Add ground mustard green chilly curd paste into the pan and mix with the cooked ash gourd pieces. Do not add water.

4). Add 3/4 cup curd into the pan and mix all the ingredients and do not boil.Transfer the ash gourd curd curry to a serving bowl.

Ash gourd Curd Curry Without Coconut is ready to serve with rice.

Hot and Sour Soup

 Hot and sour soup is a very tasty, healthy and easy to prepare simple and delicious soup adding mushroom, carrot, cabbage, capsicum and spring onion.

The following ingredients are needed to prepare Hot and Sour Soup.

Ingredients:-

Mushroom.        -5 or 6
Carrot.               -1
Cabbage.            -2 tbsp
Capsicum.          -1tbsp
Spring onion.     -4
Garlic cloves.     -2
Ginger.                -1/2 inch
Green chilly.       -1
Pepper powder.   -2 tsp
Red chilly sauce.-1tbsp
Dark soya sauce.-1tbsp
Vinegar.              -1tbsp
Sugar.                 -1tsp
Cornflour.           -2 tbsp
Salt.                    -to taste
Oil.                    -1tsp
Water.        -4 cup + 2 tbsp

Instructions:-

1). Wash and thinly chop mushroom, carrot, cabbage, capsicum, spring onion, green chilly, ginger and garlic cloves. Keep aside.

2). In a bowl add 2 tbsp cornflour and 2 tbsp water and mix well without lumps and make cornflour slurry and keep aside.

Method:-

1). Heat 1tsp oil in a pan and add chopped white parts of spring onion, chopped ginger, garlic and green chilly and saute well on high flame.

2). Add chopped carrot, capsicum, mushroom and cabbage into the pan and saute well for a minute.

3). Add 4 cups of water into the pan and allow it to come to boil. Add red chilly sauce, dark soya sauce, pepper powder, vinegar, sugar and required salt into the pan and mix well.

4). Add corn flour slurry into the pan and mix well.

5). Add chopped green parts of spring onion and mix well. Switch off the flame. Adjust the taste of the soup according by adding vinegar for sourness, pepper powder for spiciness.

Very tasty Hot and Sour Soup is ready to serve hot.

White Peas Pepper Stir Fry

 White peas pepper stir fry is a very tasty and easy to prepare delicious side dish goes well with rice.

The following ingredients are needed to prepare White Peas Pepper Stir Fry.

Ingredients:-

White Peas.      -1cup
Pepper powder.-1and 1/2 tsp
Mustard seeds. -1tsp
Fennel seeds.   -1/2 tsp
Curry leaves.   -few
Salt.                 -to taste
Coconut oil.    -1tbsp
Coriander leaves.-few

Instructions:-

1). Wash and soak white peas in water overnight. Pressure cook soaked white peas adding required water for 4 whistles or till soft.

Method:-

1). Heat 1tbsp coconut oil in a pan and splutter mustard seeds and fennel seeds. Add curry leaves and pepper powder into the pan and fry in oil for a second.

2). Add cooked white peas with little cooked water and required salt into the pan and mix well. Cook on low flame till water evaporates.

3). Add finely chopped few coriander leaves into the pan and mix every thing. Switch off the flame.

Very tasty White Peas Pepper Stir Fry is ready to serve.