Desserts, snacks

Ila Ada- rice cake with coconut and jaggery filling

Ila ada is a very tasty and delicious sweet snack of Kerala. It is made using rice flour with a sweet filling of coconut and jaggery. It is traditionally made steaming in a banana leaf. It gives its unique taste when the essence from the banana leaf is left on the sweet.

But not having a banana leaf handy should not stop you from making this delicious snack. This recipe shows you how to make the exact same thing using a baking paper and still enjoy this amazing dish.

It does become a version of vella (jaggery) kozhukattai made during festivals like Vinayaka chaturthi.

Enjoy the recipe by watching the video and dont forget to subscribe to my Youtube channel.

Ingredients ( Serves 3-4)

1. Rice powder- 1 cup

2. Jaggery- 1/2 cup

3. Grated coconut- 1 cup

4. Boiling water ~ 1 cup

5. Cardamom powder- a pinch

6. Salt- a pinch

7. Baking sheet/ Banana leaf as required

Please watch video for method!

Mains

Mutton Biryani in Pressure Cooker

Biryani is always my Sunday routine menu. Mutton biryani usually takes preference over Chicken biryani at my home. The taste is just delicious and very hard to stop with just one serve.

I have already shared a Mutton biryani recipe but this one is slightly different and also a much easier version.

This biryani is cooked using a pressure cooker and saves a lot of time and cooks the meat and rice to perfection if you follow the correct water quantity and duration.

This is the usual method followed at my mom’s place.

Hope you enjoy this recipe and also subscribe to my YouTube channel for all the latest updates.

Ingredients ( Serves 3-4)

1. Basmati rice-2 cups

2. Onions- 4-5

3. Tomato-1

4. Mutton pieces- 1/2 kg

5. Mint- 1/2 cup

6. Coriander leaves- 1/2 cup

7. Green chilli- 2

8. Ghee- 3-4 tbsp + 2 tbsp( for rice)

9. Ginger garlic paste- 4 tbsp

10. Lemon juice- few drops

11. Cinnamon stick- 1

12. Cardamom pods- 4

13. Cloves- 3

14. Sunflower oil- 1/4 cup

15. Salt as required

16. Turmeric powder- 2 tsp

17. Chilli powder- 1 big heaped tbsp

18. Coriander powder- 2 big heaped tbsp

Please watch video for method:

Starters

Madras Filter Coffee

Traditional Filter coffee is what starts the day for most of the people living in South India. The aroma and richness in this style of coffee is just unbeatable. It is one of the simplest way to make one of the best coffee around the world at your very own home.

A manual filter is used to make this coffee which has two compartments ( top and bottom) and a filter press. It is easy to handle, clean and maintain.

Leo coffee powder is one of the best and popular coffee powder available in Chennai.

This recipe uses that powder but feel free to use the coffee powder which is available to you. Don’t use the instant coffee powder for this method.

Do watch the video below and enjoy the recipe.

All you need is ground and roasted coffee powder, hot water, boiling milk, sugar. Enjoy!

And also subscribe to my youtube channel for more interesting recipes.

Mains, Side dish

Vengaya (onion) chutney for Dosa/Idli

A tasty and delicious chutney made using shallots and dry red chillies. The method shown here gets its unique taste as it is grinded into a paste or chutney using the traditional Ammikal or Indian stone grinder.

It is entirely worth the exercise in creating this chutney as the taste is unbeatable. So lucky that this method is still followed at my mom’s place in creating that magical taste.

An amazing chutney which goes great with dosas and idlis.

Please watch video for the recipe and don’t forget to subscribe to my YouTube channel.

Mains

Ven Pongal – South Indian breakfast

Ven Pongal is a very popular savoury breakfast of South India made using raw rice and moong dal. The aroma of ghee will fill the air in this delicious recipe. It is a nutritious meal and is generally had along with coconut chutney.

This meal is both heart filling and stomach filling. So make sure you have a nice relaxed day after this meal.

Enjoy the recipe!

It will serve around 2 people.

Ingredients

  1. Raw rice – 1 cup
  2. Moong dal- 1/4 cup
  3. Water – 2 – 2.5 cup
  4. Milk- 1 cup
  5. Peppercorns- 1 tsp
  6. Cumin seeds- 1 tsp
  7. Curry leaves- few
  8. Salt as required
  9. Ghee – 1-2 tsp
  10. For tempering: Little cumin seeds, 1 tsp ghee, Chopped cashews- 5-6, few curry leaves.

Please watch video for the recipe method. Also please do subscribe to my YouTube channel to have all the latest updates.

Mains

Himalayan Goat curry with Naan

A fantastic dinner idea to try at home. Dinner Idea #1: Himalayan Goat curry with Naan. The goat curry is inspired from the Nepalese cuisine which I recently had at a restaurant and the flavours were very close to what we use in South Indian cooking. An amazing side to naan or steamed rice. This video shows how to make this dinner idea with both the goat curry recipe and the naan recipe combined. Hope you enjoy the recipe and try it out.

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Himalayan Goat Curry:

Ingredients ( Serves 2-3)

1. Goat meat(mutton): 1/2 kg

2. Onuons- 300 gms

3. Tomatoes- 200 gms

4. Green chillies- 3

5. Ginger- 1.5 inch big pieces

6. Garlic- 6-7 cloves

7. Sunflower oil- 6-8 tbsp

8. Dry red chilli- 5-6

9. Cinnamon stick- 1

10. Bay leaf- 1

11. Fenugreek seeds- 8

12. Cumin seeds- 3 tsp

13. Coriander seeds- 3 tbsp

14. Garam masala- 1/2 tsp

15. Coriander leaves- to garnish

16. Turmeric powder- 2 tsp

17. Star anise- 1

To Make Naan:

Ingredients ( Serves 10 naans)

1. Plain flour or Maida- little over 2 cups

2. Yeast sachet (7g) – 1/2 sachet

3. Sugar- 1/2 tsp

4. Warm milk- 1/3 cup

5. Yogurt- 3- 4 tbsp

6. Baking soda- 1/4 tsp

7. Salt as required

8. Oil- 1 tbsp

9. Butter or ghee a little as required for topping (optional)

Please watch video for the recipe method.

Mains

Sabudana Khichidi- Sago Upma

Sabudana Khichidi is a very popular dish in Maharashtra, Orissa and western India. It is generally made during fasting days like navaratri and Shivaratri. It’s a great substitute breakfast idea to the usual Rava upma. It is a great snack idea too.

This recipe is made using Tapioca pearls (sago), javvu arisi in Tamil. Make sure the sago pearls are soaked long enough to enable it to cook quicker. Resting the drained sago for a couple of hours ensures it does not become mushy. It needs to turn translucent while cooking, so please adjust the cooking time accordingly. Enjoy the recipe!

Ingredients: serves 2-3

1. Sago or Tapioca pearls (Javvarisi in Tamil)( small variety)- 1 cup

2. Onion- 1/2

3. Mustard seeds- 1/2 tsp

4. Cumin seeds- 1 tsp

5. Turmeric powder – 1 tsp

6. Green chilli- 2-3

7. Channa Dal (Bengal gram dal) – 1 tsp

8. Curry leaves- few

9. Kashmiri chilli powder (optional)- 1/2 tsp

10. Salt to taste

11. Peanuts – roasted- 25 gms

12. Oil- 3-4 tbsp

13. Baby peas- 40 gms

14. Carrot- 1/2

15. Ginger sliced – little

16. Lemon juice- 1 tsp

Please watch video for recipe.

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