MASALA MILK RECIPE | MASALA PAAL RECIPE

The word masala milk instantly makes me to remember Hotel  Saravana Bhavan chennai as the masala milk served there will be so awesome and we all are a huge fan of it.  Here in Saravana bhavan they won’t serve masala milk and when i tried in some other restaurant it tasted very bad. Long time i was thinking to make this but few weeks back i had a sudden craving for masala milk i made it at home following our super enthusiastic blogger Priya's recipe. It turned out so well and thank you priya for the recipe.
Also check out my

• Hot chocolate recipe
• Turmeric milk recipe

INGREDIENTS:

MILK	2 CUPS
ALMONDS	6-7
CLOVES	2
CINNAMOM	A SMALL PIECE
CARDAMOM	1
SAFFRON	FEW STRANDS
SUGAR	1-2 TBLSP
PISTACHIOS | CASHEW NUTS	1 TBLSP

METHOD:

• Soak the saffron strands in 1 tablespoon of warm milk for 10 minutes.
• Soak the almonds in hot water for 15 minutes and take out the skin.

• Boil the remaining milk by adding cardamom,( i added 2 pinches of cardamom powder) cinnamon and cloves. Keep the flame low.
• grind the almonds with little milk into a smooth paste.

• After 5 minutes , add the ground almond paste to the milk and the soaked saffron.
• Boil in a low flame for 5 minutes.
• Switch off the flame and strain the milk.
• Add sugar and mix well and garnish with pisatchios or cashew nuts or sliced almonds.

• Enjoy hot masala milk.

      

This version sounded very easy to me and so i tried and posted and this is not the traditional version of masala paal. in restaurants they serve with malai on the top.

KARAMANI VELLA SUNDAL RECIPE| SWEET SUNDAL| NAVARATRI RECIPES

Karamani | Black eyed beans is the which we normally use to make sweet sundal along with jaggery. When we were kids , i never tasted this one just for the reason that it has jaggery in that. Even it will very much disappointing for me if somebody gives vella sundal , when we visit their house for Golu.  Now a days everything has changed  and i love this vella sundal and most of the sweets with jaggery also. Making this karamani vella sundal is so simple and i learnt this from my mom.

INGREDIENTS:

KARAMANI | BLACKEYED BEANS	1/2 CUP
JAGGERY	3-4 TBLSP
WATER	1-2 TBLSP
SALT	A PINCH
CARDAMOM POWDER GRATED COCONUT	A PINCH 3-4 TBLSP

METHOD:

• Dry roast the karamani for 3-4 minutes in a pan (this step will ensure easy cooking of the karamani.
• Soak it in enough water for 4-5 hours.
• Pressure cook for 3-4 whistles by adding a pinch of salt to this. Do not over cook and mash the peas.

• In a pan add jaggery and add 1-2 tblsp of water.
• When the jaggery melts completely, strain the impurities and boil it again in a low flame for 2-3 minutes.

• Now add in the cooked karamani after draining the excess water. Stir it well and saute till the jaggery mixture gets incorporated well with the sundal and all the moisture evaporates. Even if you find the moisture is there, do not worry after adding coconut it will come to the right consistency. Add cardamom powder in the last and mix well.

• Karamani vella sundal is ready for Neivedhyam.

Note:

1. The same sundal can be done by replacing karamani with green moong dal too.
2. Adjust jaggery according to your taste.
3. I have seen my mami used to temper mustard and a red chilli in 1/2 tsp of oil in the last. If you wish you can do this.

SEPPANKIZHANGU FRY RECIPE , ARBI FRY

SEPPANKIZHANGU VARUVAL

Seppankizhangu is one of the rare vegetable which i cook in my kitchen. My kids and hubby are not a big fan of seppankizhangu, but since i love this a most i make it a point to cook this seppankizhangu at least once in six months.  This time i made this after a very long time and i enjoyed it with Vendakkai Morkuzhambhu. Though my mom makes this in a different style, i tried it in the same way as i made the Pavakkai fry.

INGREDIENTS:

SEPPANKIZHANGU(ARBI)	300 GMS
RICE FLOUR	4-5 TBLSP
SAMBAR POWDER	1 – 2 TSP
SALT	TO TASTE
BLACK PEPPER POWDER	1/4 TSP
TURMERIC POWDER	1/4 TSP
ASAFOETIDA	A GENEROUS PINCH
OIL	FOR DEEP FRY

METHOD:

• Par boil the seppankizhagu either in a pan or pressure cook for  1 whistle.
• Cool it down and take out the skin.

• Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder.
• Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning.

• Heat the oil in a pan for deep frying.Fry them in batches till golden brown.
• Drain them in a kitchen towel.

• This seppankizhangu fry will go well with sambar rice, rasam rice and curd rice too.

     
NOTE:

1. Never over cook the seppankizhanghu , just parboil it .
2. My mom just fry it without any spices and add red chilli powder and salt at the last.
3. Add few drops of coconut oil at the last and mix well , to enhance the flavour of the seppankizhangu fry.
4. You can roast this in a tawa  too.

Beach style pattani sundal

Beach style Pattani Sundal  | Thengai maanga pattani sundal, recipe with step by step pictures and video. Whenever i think of Marina beach , Milagai bajji comes to my mind first and next will be this Thengai Mangai pattani sundal. I don’t need to give explanations for this more, as most of us are a big fan of these beach side junk food. I skipped the addition of onions in this recipe as we are making this for navaratri, but if you making this as a snack for kids feel free to add onions.

In the beach they use the white peas, but you can use green peas or even peanuts too.In the beach they add lots of maangai , onion and carrot and less of sundal but i have added more sundal in my version.

Also check out my

• Beach style pori
• Beach style peas gravy

CURD RICE RECIPE | THAYIR SADAM RECIPE| BAGALABATH

A perfect south Indian meal will never end up without this simple curd rice. Even whenever we have potluck with our friends, apart from whatever i make the job of making curd rice is usually assigned to me only. And i can happily say all the kids of my dear friends love my curd rice. I thought of posting this recipe of how to make curd rice for a long time but somehow it got postponed. So under the request of all my friends i am posting this thayir sadam recipe.
Also check out my

• Temple style curd rice
• Kovil puliyodarai

INGREDIENTS(SERVES 2-3)

RICE(UNCOOKED)	1/2 CUP
MILK	1 CUP
YOGURT |CURD	1 CUP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/2 TSP
ASAFOETIDA	1/4 TSP
GREEN CHILLI	1
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
CASHEW NUT(OPTIONAL)	FEW

METHOD:

• Pressure Cook the rice by adding 1 and 1/2 cup of water.
• When done mash the rice nicely with the back of the spoon.

• When it is slightly warm add milk to this. I usually add the cold milk but if you want you can add warm milk too.
• Mash it nicely and mix it up nicely with the rice. I feel clean hands will do this job perfectly

• When it is completely cool add the yogurt to this and mix it up smoothly without any lumps. Add salt to this.

• Heat a pan, add oil and throw in the mustard seeds and add the chopped green chilli, curry leaves asafoetida and lastly the coriander leaves.
• Ensure that the coriander leaves and curry leaves are chopped finely. Chop the green chilli into big pieces. I will discard this after mixing with rice.
• Add this to the curd rice.

• If adding cashew nuts chop them finely and add it raw. Do not fry them in oil.

• Mix it well and take out the green chillies. If you wish you can temper with some grated ginger too.
• Serve it with any pickle of your choice. We had with Raw mango pickle.

         
Note:

1. Never add the yogurt when the rice and milk mixture is warm.
2. I prefer to add full cream milk to the rice as it gives a creamy texture.
3. My aunty always add a dollop of butter while mixing the rice.
4. You can add raw mango bits and finely chopped carrots to make it more yummy.
5. My kids love to have with pomegranate and if i have it in hand  i usually mix it with the rice at the end.
6. Adjust the quantity of milk and yogurt according to the consistency, for curd rice.

ITALIAN BREAD SOUP RECIPE

Last week when we went to buy a laptop which we were planning for a very long time, we finished our shopping and after that we wanted to install some additional things to it and the shopkeeper told that it will take one hour and as the time was around 7 pm kids started feeling hungry and we went to a nearby cafe. Unfortunately nothing was there for vegetarians. Finally we thought we will have some juice but the choice which the kiddos opted for was not there. Then finally they told they have a choice of a vegetarian soup and we ordered one and told the waiter that we will order one more if the kids like the soup. We all loved the soup and it was quite filling too. While we were having the soup the chef visited the dining area(it was a very small cafe). When he asked the feed back about the soup i casually asked him the recipe and he immediately told the recipe of the bread soup in detail and i made this 2 days back. My kids enjoyed and the taste was so close to the soup which we tasted in the cafe.
Also check out my

• Hot and sour soup
• Vazhaithandu soup

This soup is made with the bread crust(sides of the bread) which we usually discard. So whenever you cut the edges of the bread keep it in the freezer and try out this soup.
INGREDIENTS: SERVES 2-3

BREAD CRUST(SIDE PORTION OF THE BREAD)	FROM 4 SLICES OF BREAD
PASTA SAUCE	3-4 TBLSP
ONION	1
GARLIC	3-4
BUTTER	1/2 TSP
OREGANO	A PINCH
BLACK PEPPER POWDER	1/2 TSP
WATER	2-3 CUPS
SALT	AS NEEDED

METHOD:

• Take out the the edges of the bread and chop them roughly.
• Chop the onions and garlic finely.
• In a deep pan, add butter and add the chopped and saute them till the onions becomes translucent.
• Add the bread crust and saute till it emits a nice aroma. Do it in a lower flame.

• When it is done, add 2 cups of water,tomato based pasta sauce and cover the pan and cook till the bread becomes tender and the flavours are infused into it.
• Let this cook for 7-9 minutes.

• Allow this to cool and blend this smoothly in a blender.
• Add the blended soup to the pan and bring it to a nice boil.
• Add oregano ,pepper powder and salt to this.

• Add water to reach the right consistency. If you want to have a creamy soup add 1/2 cup of full cream milk in the last.
• Serve hot.

PASIPARRUPU SUNDAL RECIPE| NAVARATRI SUNDAL RECIPES

    Navaratri is nearing and is starting from next week , i wanted to post some sundal varieties in my space which will be helpful for all my readers. So i will be posting some navaratri recipes in the following weeks. It has been a long time since i made this pasiparrupu sundal and i remember my grandma making  this one not only  during navaratri evenings ,but also on regular days and we used to enjoy this healthy  evening snack.
Also check out my

• Javarisi sundal recipe
• Navadhanya sundal

INGREDIENTS:

YELLOW MOONG DAL| PASIPARUPPU	1/4 CUP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED
GREEN CHILLI	1
LEMON JUICE	FEW DROPS
GINGER (GRATED)	1/4 TSP
COCONUT(SCRAPPED)	2-3 TBLSP
OIL	1/4 TSP
MUSTARD SEEDS	1/8 TSP
COCONUT OIL	1-2 DROPS(OPTIONAL)
CURRY LEAVES	FEW

METHOD:

• In a heavy bottomed pan add the moong dal and add 1 and 1/2 cup of water along with turmeric powder and salt.

• Let this cook in a medium flame for 10 to 12 minutes. Stir in between and be careful not to get it burnt.
• Do not over cook, the moong dal should be whole and at the same time should be soft too. It should not be mushy.

• Drain the water and keep the cooked moong dal separately.
• In a pan, add oil and temper with mustard seeds and add in the chopped green chillies and ginger.
• When it is done add the cooked pasiparuppu(moongdal) and saute for a minute.

• Add scrapped coconut and lemon juice. Mix well. Add few drops of coconut oil (if using) and mix well. Garnish with curry leaves. I didn’t add as i don’t have curry leaves.

NOTE:

• Instead of adding green chilli you can add red chillies too.
• I feel addition of asafoetida(perungayam) will suppress the flavour of the ginger , green chilli and lemon juice flavour. 
• If you wish you can add it to the pasi paruppu sundal.

SOYA CHUNKS BIRYANI | SOYA CHUNKS RECIPES

   
Biryani is a very popular and rich one pot meal. I am posting the recipe of soya chunks biryani  made in pressure cooker, though it is not the authentic way of making biryani, but i am sure it will taste awesome and  easy one to make even on a busy weekday mornings too.
Before going into the post i wanted to mention to all my readers that i have a Facebook Fanpage for Jeyashri’s Kitchen and you can get all the updates by clicking the Like button over there. And for I am clarifying the doubt that i am not writing recipes in Facebook  i have a website  and i have a collection of 1200+ recipes , i have linked my posts to get published in Facebook. For those who are not aware of it, just click HERE.
Over to the recipe of Protein Rich Soya Chunks Biryani:
Also check out my

• Paneer biryani
• Tomato biryani