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JOLADA PAYASA / CORN PUDDING

Today I am sharing a very easy dessert recipe that will impress your family and friends. They will be craving for more as this Jolada payasa aka corn payasam is very tempting and delicious.With easily available ingredients it will take less than 30 minutes to prepare this wonderful and nutritious dessert.

I love to think out of the box when cooking. This week my co blogger Kalyani suggested a theme where we had to think out of the box. Headover to her blog for amazing recipes.She is a wonderful blogger who blogs at http://www.sizzlingtastebuds.com/.

My Contribution for 210th #Foodiemonday #Bloghop theme #UltaPulta my humble contribution is this Jolada Payasa aka Corn Pudding.

Recipe for Jolada Payasa / Corn Pudding

Ingredients:

  • 1 Cup Corn Kernels
  • 1/2 Cup grated fresh Coconut
  • 8 Almonds
  • 1 Tsp Khus Khus / Poppy Seeds
  • 4 Tsp Sugar
  • 3 Cups Milk
  • 6 Cashews
  • 12 Raisins
  • 2 Tbsp Ghee
  • Few Strands of Saffron

Method:

Coarsely grind Corn Kernels , freshly grated coconut and almonds.

Heat a wide bottom pan . Add 1 tbsp ghee. Slightly roast cashews and raisins .Remove and transfer it to a plate. Add balance ghee to the pan. Add the ground corn ,coconut ,khus khus and almond mixture. Roast on low flame till the raw smell is gone. Add sugar and milk. Mix well and allow it to boil on low flame.

Switch off the flame once it is done. Garnish with roasted cashews and raisins.

Enjoy this simple and nutritious dessert at the comfort of your home.

https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

https://preethicuisine.com/sweet-pongal-rice-pudding/

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KHARA BHATH / MASALA BHATH

Today I am sharing a traditional breakfast recipe from Karnataka. It is called Khara Bath or Masala Bhath. Served traditionally along with kesari bhath. This combo breakfast is must in all weddings. I just love the spicy khara bhath drizzled with Ghee.I love the khara bhath you get in MTR and darshini in Bangalore.

Breakfast should never be skipped as it is the first meal of the day. A proper breakfast will keep you active and energized. I try to make wholesome breakfast on weekdays. We enjoy an elaborate breakfast on weekends as i am off from work.

My humble contribution for 209 #Foodiemonday #Bloghop theme #ThindiYenu is this delicious Khara Bhath. This week’s theme was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . Check out her amazing blog for some wonderful recipes.

Recipe for Khara Bhath:

Ingredients:

1 Cup Sooji / Rava

2 Medium Size Onions finely Chopped

1 Tbsp Oil

2 Medium size Tomatoes finely chopped

1 Tbsp Ghee

Salt to Taste

1 Tsp Vangi Bhath Powder

1/2 Tsp Mustard

3/4 Tsp Red Chilli Powder

1/2 Tsp Urad dal

A generous Pinch of Hing / Asafoetida

1/2 Tsp Channa dal

10 Cashews

2 Tsp Grated fresh coconut

Curry Leaves

Method:

Dry roast the Rava in a wide bottom pan on low flame. Ensure the color does not change. Roast for about 5 mins. Transfer it to a plate and allow it to cool.

Heat the same pan. Add oil. Add channa dal, urad dal , curry leaves and mustard seeds.Once the mustard seeds splutter add hing and cashews.They will turn lightly brown.

Next add finely chopped onions and saute until they turn translucent.Next add finely chopped tomatoes and saute until they are cooked. Add Vangi bhath powder and red chilli powder and mix well.

Add 2 cups of water to this mixture. As it starts to boil add salt and roasted rava and mix well.Ensure there are no lumps. Keep stirring until the water is dried up and rava is cooked.

Garnish with Ghee and freshly grated coconut and serve.

Enjoy bisi bisi Khara Bhath at the convenience of your home.

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread

https://preethicuisine.com/gluten-free-masala-rotti/

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JEERA COOKIES / CUMIN COOKIES

Today’s post is a very delicious and interesting Jeera cookie recipe. Loaded with the goodness of Cumin and whole wheat. These are eggless and refined sugar is replaced with palm jaggery that is mildly sweet.Roasted Cumin adds a nice flavor to the cookies. These flavorful cookies are perfect tea time accompaniment.

My son is back home for the weekend and these cookies were served to welcome him.Both my boys loved it to the core. A perfect treat for my boys.

Recipe for Jeera Cookies:

Ingredients:

1 Cup Whole wheat Flour

1/4 Cup Ghee / Clarified Butter

1 Tbsp Jeera / Cumin

1/4 Cup Palm Jaggery Powder

1/2 Tsp Baking Powder

3 Tbsp Milk

1/2 Tsp Salt

Method:

Dry Roast Jeera / Cumin on low flame untill they turn aromatic.Ensure not to burn them. Let it cool completely. Lightly crush them using a rolling pin or mortal pestle.

Take a bowl. Add jaggery and ghee. Whisk untill the jaggery is nicely dissolved and the mixture is creamy. Take a wide bottom bowl. Add whole wheat flour, baking powder, salt and lightly crushed jeera. Slowly unfold the creamy ghee and jaggery mixture into the dry flour mixture.Mix using a spatula.The flour mixture should be lump free.Slowly add milk and mix it with your hands to form a soft and smooth dough. Cling wrap and refrigerate for about 10 mins. The dough will not be sticky.

Remove the refrigerated dough. Roll the dough on a clean platform. Cut it into desired shape using a cookie cutter.

Place these cookies on a baking tray.Pre heat the oven for at 180 degree celsius for about 10 minutes. Place the baking tray in the pre heated oven and bake for 15-20 minutes . Please note that the temperature varies for every Oven. You need to keep a close watch to ensure cookies don’t burn.

As the cookie egdes turn golden brown , remove the tray from the oven and allow it to cool completely. The cookies will be more crisp once completely cooled.

Enjoy!!!!!

This recipe is adapted from Poonam’s blog for Recipe swap Challenge for August.You can find her recipe here. Thank you Poonam for the wonderful recipe.

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GULAB JAMUN (INDIAN DESSERT)

Rakshabandhan is round the corner. This is celebrated on the last day of Shravan which usually falls in August. This is celebrated to strengthen the brother sister bond.The sister prays for the well being of her brothers and ties rakhi on his wrist.The brother wows to protect his sister at all times.

I remember how we used to celebrate when we were kids. There used be so much enthusiasm as we always looked forward to yummy food, new clothes and the ceremonies. It makes me nostalgic every year as my brother and cousin brothers are all far away and we don’t get a chance to meet very often. Every year i continue to pray for their well being no matter where they are. We are connect by heart.

To celebrate this wonderful festival and my humble contribution for 208th #Foodiemonday # Bloghop theme #MeetheBandhan is this melt in the mouth Gulab Jamun. This week’s theme was suggested by Archana who blogs at https://themadscientistskitchen.com/ . She has some amazing collection of Goan recipes. You must check her blog.Her recipes are loved by her teenage children. You will get a lot of ideas to cook for your teenagers.

Recipe for Gulab Jamun:

Ingredients:

  • 1 Cup Khoya / Dried milk solids
  • 1/4 Cup Maida
  • 1/2 Tsp Baking Powder
  • Pinch of Cardamom Powder
  • 1.5 Tbsp Ghee / Clarified Butter
  • 1-2 Tbsp Warm Milk (use it as needed to knead a smooth dough)
  • Oil for frying

For Sugar Syrup:

  • 1.5 Cups White Sugar
  • 2 Cups of Water
  • 2 Tsp Lemon Juice
  • 1/4 Tsp Cardamom Powder

Almond slivers to Garnish

Method:

Take a wide bottom bowl . Add khoya, cardamom powder, baking powder and maida and mix well . Add ghee and mix well untill combined. Add warm milk little by little untill it comes together to form a soft smooth dough. Cover and allow it to rest for 20 mins. Take small portion of the dough and shape it into round balls using your palm. Ensure there are no cracks. Heat the oil.Ensure the oil is not too hot.Deep fry these balls on low flame till they are golden brown and ensure all sides are cooked.Remove them and transfer them to a plate once done.

Take a wide pan. Add sugar, water and cardamom powder and keep it on medium flame untill the sugar is fully dissolved.Once it starts to boil add the lemon juice and allow it to boil for another 5 mins. Once done switch off the flame and allow it to cool.

Once the sugar syrup is warm add the deep fried balls .Allow it to soak for 30 mins. Garnish with Almond slivers and serve.

Enjoy !!!

Wishing all my brothers a very Happy Rakshabandhan!!!!!!!!!!

https://preethicuisine.com/ratalyacha-god-halwa-sweet-potato-halwa/https://preethicuisine.com/quinoa-payasam-quinoa-pudding/

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KOTHAMALLI KHARAM / CILANTRO CHUTNEY POWDER

Today I am sharing a recipe using herbs that is nutritious and delicious. This is a quick recipe that can be made with easily available in your pantry. This kothamalli kharam can be used as a side dish for Idli ,dosa,Paniyarams or can be mixed with Rice and Ghee and eaten.

What is a herb?

Herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits.

Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as “herbs”, including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.(Source:Wikkipedia)

Some of the herbs are commonly used in Indian cooking.Herbs can be easily grown in your kitchen garden. Curry leaves and Cilantro are most commonly used in eveyday cooking. Today I am sharing a delicious recipe using Cilantro.

My humble Contribution for 207th #Foodiemonday #Bloghop theme #Herbalicious is this simple Kothamalli Kharam. This week’s wonderful theme was suggested by Swaty who blogs at https://foodtrails25.com/ . Check out her wonderful blog for some amazing recipes.

Recipe for Kothamalli Kharam:

Ingredients:

1 Cup =250 ml

Thick Bunch of Cilantro (2 Cups full)

1/4 Cup Almonds

1 Cup Grated desiccated Coconut

10 Dry Red Chillies

Salt to Taste

Lemon size Tamrind

2 Tbsp Oil

Method:

Wash the Cilantro nicely. Cut the stems if they are not tender. Sun dry untill all the moisture is dried.I have used the stems too as they were very tender.It was very hot here so the moisture dried up in 2 hours. I dry roasted the sun dried cilantro just to ensure that there is absolutely moisture free.

In a blender coarsely grind grated coconut, red chilli , tamrind and Almonds. Transfer this to a bowl.

Now coarsely grind the dried cilantro . Heat a wide pan. Add oil. Transfer the ground coriander to the pan. The oil gets quickly absorbed by the ground cilantro. Now add the coconut mixture and mix well. Add salt to taste. Spread it on a tray and mix to ensure it is lump free. Allow it to cool. Transfer it to an airtight container and store it. I make it in small quantities and it is usually over in 10 days.

I love to make fresh batch of these podis.

Try this delicious Kothamalli Kharam and share your views.

https://preethicuisine.com/mangalore-chilli-masala-powder-bunt-thal-da-podi-kundapur-chilli-powder/