With rain pouring one feels like having something hot to drink again and again and one obvious choice is tea! Try out this healthy tea.

Gud wali chai.

Gud (jaggery) chaai. When you hear Namak Shamakz, Namak Shamakz, you know it’s the great chef Harpal Singh. Some time ago I had watched him make this simple but healthy tea, so tried it today and it was awesome.
Here’s how you make it– boil 1 1/2 glass of water, pound 3 cardamom, add it, add 3/4 teaspoon sauf(fennel/sombu) & 3 whole pepper. Let it boil for a minute, then add 2 teaspoon of tea powder, allow to boil again for 3-4 minutes then add one glass milk. When it boils put of the heat and strain it over a vessel which has jaggery in it. ( I used karupatti vellam) . Strain the tea once again.
Enjoy hot healthy tea☺

Thokku is usually made with whole red chilli or red chilli powder. I wanted to tweak the traditional recipe and hence decided to use the little green chillies. The result was interesting and super tasty. Try out this thokku using green chilli and do drop in your reviews of the same.

Ingredients

Ingredients
Raw mango         —  300gms
Green chili            —- 50gms
Sesame  oil          —-  4 tbsp
Fenugreek seeds  —- 1/4 tsp Jaggery —- 1 1/2 tbsp
Salt                         —- 1 1/4 tsp.

Method

Wash, peel and grate the raw mango. Dry roast the fenugreek seeds. Cool and powder it. Wash the green chili and wipe it dry. Add salt to the green chili and grind it. Heat oil in a pan,add the grated mango and give it a stir. Now add the grounded green chili, salt and stir. Keep stirring for about 5 minutes on medium heat. Now add the jaggery mix well and further cook for 2-3 minutes till everything comes together. Put off the heat and add the fenugreek powder. Cool it and store in bottle. Refrigerate it after 24 hours. Enjoy mango- chili thokku.

Eid Mubarak to one and all! No Eid is complete without biriyani and here is a new recipe for all biriyani lovers. I wonder who can resist aromatic flavorful basmati soaking the richness of vegetables fresh and greens!

Ingredients

Basmati Rice — 2 cups Cashews —- 1/2 cup Paneer cubes —- 1 cup Coriander leaves — 1 cup Dry red chili — 3/4 Onion — 2 Tomatoes— 2 Carrot —- 1 cup Beans —- 1 cup Garam Masala — 1 tsp Bay leaves — 3-4 Ghee —- 1/2 cup Few Cinnamon, Cloves ,Cardamom, Salt — 1 1/2 tsp Water — 5 cups.

Method

Wash rice and keep aside for half an hour. Cut all vegetables in small pieces. Grind together fresh coriander and red chili into a paste. Heat a deep pan add ghee, now add the whole spices, bay leaves, sauté. Next add the cashews and fry for a minute, further add the grounded coriander paste, now add the vegetables and paneer, saute for a minute. Now add the water. Once water starts boiling, add the rice, garam masala, salt. Lower the heat, cover and cook till the rice is cooked. Paneer- Coriander Biriyani ready!

It’s 4 years since I started my blog, which now has 230 recipes A big thank you to everyone for following my blog and encouraging me to publish traditional dishes and try new ones too. 😊

A salad that is quick and easy to make and healthy too.

Ingredients Pineapple pieces —- 1 cup Cucumber pieces —- 1 cup Tomato pieces —- 1/2 cup Onion pieces —- 1/2 cup Peanut —- 1/2 cup Salt —- 3/4 tsp Pepper pwd —- 1/2 tsp Sauf / Fennel seeds —- 1/2 tsp Fresh coriander leaves & juice of half lemon.

Method Pressure cook peanut with 1/4 tsp of salt,cool it. Mix together all ingredients except salt and lemon juice. Just before serving add salt, lemon juice and toss everything together. Enjoy Pineapple- Cucumber salad.

Adding one more rasam recipe. This time I have used fresh pineapple. It’s quick and easy to make. Make it and enjoy having warm rasam.

Ingredients

Tomato    —-                    1 1/2  cup
Pineapple pieces   —-    1 1/2   cup
Tuvar  dal  —-                    1/2     cup
Turmeric pwd  —-            1/2  tsp
Rasam  pwd  —-               1 tsp
Salt   —-                              1 1/4 tsp
Whole pepper  —-             1/2 tsp
Cummin seeds  —-          1 1/2 tsp
Mustard seeds  —-           3/4 tsp
Ghee  —-                            2 tsp
Fresh coriander leaves.

Pineapple pulissery is a traditional Kerala dish. In the Palakad belt it is also known as mooru kootaan. Enjoy this quick and easy recipe and let us know what you think.

Ingredients

Pineapple pieces —- 1 cup Fresh coconut —- 1 1/2 cup Curd —- 2 cup Green chili —- 2 Chili powder —- 1 tsp Turmeric powder —- 1/2 tsp Salt —- 1 1/2 tsp Jaggery —- 1 tsp Coconut oil —- 1 tbsp Mustard seeds —- 1 tsp Fenugreek seeds —- 1/2 tsp Few curry leaves.

Method

Add a cups of water to the pineapple pieces and cook it along with chilli powder, turmeric powder and salt. Grind together coconut, green chili with one of curd. Once the pineapple are cooked add the jaggery and the grounded paste and remaining curd. Stir, lower the heat and further cook for 3 minutes. When you see forth forming switch off the heat. Heat the coconut oil add the mustard seed when they crackle add the fenugreek seeds fry, add the curry leaves. Add the tempering to the Pineapple Pulisssery.

Here is one more kesari recipe using a seasonal fruit. Enjoy pineapple kesari with chunks of it melting in ravai.

Ingredients
Rava —                        1 cup
Sugar —                       1  1/ 2 cup
Pineapple pieces —    1 cup
Ghee —                         1/2 cup
Cardamom  pwd —     1/2 tsp
Yellow food color  —   1/4 tsp
Water—                          3 cup
Few cashews and raisins.

The most simple recipe I have made. Ingredients
Gulab jamun mix — 1cup, Sugar — 3/4 cup , milk – 3/4 cup, Ghee 1/2 cup, dry roasted and Powdered cashew– 1/4 cup. Method
Mix together all the ingredients. Stir everything together in low heat for 5-7 minutes. Sweet ready. Give your desired shape. 😊

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