Nungu Paal/Ice Apple Kheer-Nungu Recipes

In Summer season,i love to enjoy few things.One among them is eating Palm fruit/Ice apple(Taati Munjalu in Telugu,Nungu(நுங்கு) in Tamil,Tale Hannu or Taati ningu in Kannada,Tari in Hindi, Taal in Bengali, Pana Nangu in Malayalam,Munjal in Urdu, Lontar in Indonesian,Ton Taan in Thai, Tadfali in Gujarati, Targula in Konkani, Tadgola in Marathi, Myanmar and sometimes Ice-apple in British English especially by the immigrants living in India.(Source:Wikipedia).I love to eat Nungu as such more than making recipes with it.But recently,when i was talking with my friend Shalini,she told me to try Nungu kheer and tender coconut pudding recipes.This morning i tried this easy,no cook nungu paal recipe for the first time and we loved it a lot.It tastes the best only when serve chilled.My dad told me another interesting Nungu Sarbath recipe which is very popular in Tamil nadu.I will try to post that recipe soon.Now lets see how to make this easy nungu recipe.Enjoy this drink and feel cool in this summer

Nungu Paal/Ice apple kheer

Easy,no cook Nungu paal recipe - One of the best coolant for summer

Cuisine: Indian

Category: Summer recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Boiled milk - 1 cup Nungu/Palm fruit - 3 nos Sugar - 1 tbsp Cardamom powder or rose essence - as needed

METHOD

Wash and peel the skin of nungu/Ice apples.Chop them into pieces.Reserve a handful of nungu pieces for garnishing. Grind the remaining to a smooth paste adding sugar. Take the boiled milk at room temperature ( Milk should not be hot).Mix the ground nungu paste with the milk,cardamom powder and check for sweetness.Add more sugar if needed. Refrigerate for an hour.Garnish with the chopped nungu pieces and serve chilled. Enjoy !

Note

You can replace nungu with tender coconut pieces. For variations,u can add rose milk essence in milk instead of cardamom powder.It will look colourful and tasty too.

Have this refreshing drink and enjoy this summer

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White Paneer Korma Recipe - Paneer kurma - Paneer Recipes

Today I made this Paneer white kurma after seeing the recipe in a cookbook by Deepa sekar. She had given the title as”Paneer Pasanda” but I guess paneer pasanda recipe is different. This white gravy is very much related with Shahi paneer masala. So I named it as “Paneer white korma” after seeing its color. This gravy is of pucca North Indian style and not related to South Indian kurma in any way. There is neither tomato nor coconut used in this recipe. Boiled, cooked onions with milk makes the base for this white based gravy.So this korma has got a mild sweet taste which I loved it the most. Basically I like the combination of sweet and spice taste in gravies.So I loved this gravy to the core and I licked the kadai thoroughly before washing. This white kurma(vellai kurma) tastes the best with chapathi/Roti & Naan but not with rice.I packed it for Sendhil’s lunch box today and waiting for his feedback. Friends,if you like mildly sweetish gravies,do try this recipe.I am sure kids would enjoy this with chapathi.
Check out my restaurant style Paneer butter masala , Palak paneer recipe , Kadai paneer

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Mini Idli Sambar - Ghee Sambar Idli Recipe - Hotel Style 14 Idli Sambar

Hello friends, Sorry I couldn’t post biryani recipes in my Sunday lunch series for the past two weeks. As l was having continuous trips to Salem, I couldn’t do it. I will come up with a yummy biryani this weekend for sure. Today’s post is a kids friendly breakfast recipe. Yes, it is hotel style mini idli sambar. It is popularly known as ghee sambar idli, 14 idly sambar in Tamil nadu. My friends here call it as Button idli sambar, Coin idli sambar etc etc by different names. This is my daughter’s favorite breakfast/dinner recipe. 

Generally I make idli sambar for dinner more than breakfast. I follow my hotel idli sambar recipe with some modifications for making mini idli sambar. Most of the people make this sambar in a simple way just by adding sambar powder and tamarind. But I always make it using freshly ground sambar masala and tomatoes (without tamarind and vegetables). 

My friend Shalini suggested me to use raw onions and coriander leaves along with ghee for topping which adds great taste to this recipe. You can drink/eat this sambar with raw onions as such even without mini idlis. This combination tastes soo good. Last year I conducted a small party at my home for Raksha’s birthday.

On that day, I made mini idli sambar, vermicelli pulao and curd rice along with corn cheese balls , chips,  ice cream and gulab jamun. This mini idli sambar was a super hit among my friends and kids. Everybody asked for second serving and the whole sambar bowl got emptied quickly. I was thinking to share this recipe in my blog for long time. But I couldn’t. At last I made it yesterday just for blogging sake. It came out really well. Sendhil liked it a lot. 

For parties, you can make it in bulk quantity easily if you have mini idli stand with 3 plates and you can serve them hot anytime by reheating the sambar. 

Friends, do try this kids favorite ghee sambar idli during this vacation and take the credits from your family members. Lets see how to make this mini idli sambar recipe in detail.

Mini idli sambar recipe

How to make  hotel style 14 idli sambar/ghee sambar idli recipe.

Cuisine: Indian

Category: Breakfast

Serves:  2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

For idli Idli dosa batter - 2 cups Rice flour -1.5 tsp( optional) Water & salt - add only if needed Oil - to grease Ghee - to serve For sambar Toor dal - 1/2 cup Turmeric powder - 1/8 tsp Hing/Asafetida – 2 pinches Cooking oil - few drops Ripe tomatoes - 3 nos ( Do not chop) To roast & grind Cooking oil - 1 tsp Dhania/Coriander seeds - 2 tsp Chana dal - 1 tbsp Red chillies - 2 nos Methi seeds - 1/4 tsp Grated coconut - 2 tbsp ( 2 small finger size pieces) To saute in oil Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Jeera/Cumin seeds - 1/2 tsp Hing - few pinches Small onions - 10 nos Curry leaves - few Sambar powder - 1/2 tsp Salt & water - as needed Jaggery – a small piece For topping Coriander leaves - for topping Finely chopped big onion - 1 no ( for topping) Ghee - few tsp to drizzle on top

HOW TO MAKE MINI IDLI SAMBAR - METHOD

Pressure cook toor dal adding turmeric powder, hing, whole ripe tomatoes( I don’t chop tomatoes because dal may not turn mushy) and a drop of cooking oil.  Cook for one whistle in very low flame adding 2 cups of water (If you wish, You can add drumstick and other vegetables in a bowl and cook separately inside the cooker). Remove the lid and mash the dal with tomatoes using a whisk. Peel and chop onions. Heat oil in a kadai and roast all the ingredients given under “to roast and grind” in medium flame till the dals turn golden. Make sure u don’t burn the dhania seeds. Lastly add the coconut , mix well and switch off the flame.  If using pieces of coconut, just add it at the beginning and roast it along with dals. Grind everything to a fine powder and set aside. Mix this powder with the cooked & mashed dal. In the same kadai, heat oil and temper mustard, jeera. Saute small onions, curry leaves. Add a cup of water, sambar powder, required salt, jaggery, turmeric powder, hing and cook the onions well. Add the cooked dal + ground masala powder mixture to the sambar and add 1/2 cup of water to adjust the consistency. Boil well for few minutes till you get a nice aroma. Switch off the flame and garnish with coriander leaves. Transfer the sambar to a vessel and add 2 tsp of ghee. Keep it closed and give a standing time of 30 minutes to 1 hour for all the taste to blend well. To make mini idlis, take 1 cup of idli batter and add 1 tsp of rice flour if you want to thicken the batter. Mix well . Grease the mini idli stand with oil and spoon the batter in each hole. Steam in idli pot for 10 minutes till they are done. Keep it in a hot box/ Casserole till serving. While serving, reheat the sambar. Take a small bowl and pour 2 ladleful of sambar. Put the idlis, add few tsp of ghee, finely chopped coriander leaves, onions and serve hot. Enjoy !

Note

I have not used vegetables here. If you wish to add some veggies, take the chopped carrot, drumstick, potato in a small bowl and pressure cook with dal by keeping the bowl inside the cooker. You can also saute the finely chopped tomatoes along with onions instead of pressure cooking with dal. Adding jaggery gives a nice sweet taste to sambar. U can replace the jaggery by adding few pumpkin pieces to add natural sweetness. If you want to make this sambar in a simple way without grinding masala, add 1 tsp of sambar powder and 1/2 tsp of red chilli powder while cooking onions.

Try this yummy mini idli sambar for your kids during this vacation and make them happy.

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Maavadu Oorugai Recipe | Vadu Mangai Pickle | Baby Mango Pickle

Basically I am a big fan of pickle recipes right from my Childhood. I need to have at least one pickle variety for my curd rice.I don’t mind about the oil, salt and preservatives in it. My appa is just the same like me. He can eat even paruppu sadam, lemon rice, rasam rice and other rice recipes with pickle as side dish.

Even though we like all the pickles, Vadu manga urugai / Baby mango pickle is our family favourite. My mom doesn’t make pickles on her own getting afraid of fungus formation. So my dad used to tell a brahmin(yer)paati nearby our house to make this pickle for us. We used to store it for an year and relish it with curd rice.And now after marriage, I became very happy when I saw my MIL making pickles at home. She is an expert in making many pickle varieties like onion, garlic, Raw mango, Nellikai, Naarthangai etc etc.

This year, I bought baby mangoes in Bangalore and tried this pickle by myself following my MIL’s recipe. I was very happy and completely satisfied with the result. Thanks a ton Aunty for teaching me this easy and yummy maavadu pickle. I thank her everyday when I eat this pickle with a plateful of curd rice. Don’t hesitate to try this baby mango pickle even if you are a beginner. Just follow the recipe, you will get it right. Lets see how to make maavadu/Vadu mangai pickle at home with stepwise pictures.

Check out my other pickle recipes here

Maavadu Oorugai/Baby mango pickle

How to make Maavadu Oorugai/Baby mango pickle at home

Cuisine: Indian

Category: Pickles

Serves: 5 cups

Prep time:  10 Minutes

Cook time: 7 days

Total time: 7 days 10 min

INGREDIENTS

Baby mangoes/Vadu mangai- 5 cups ( heaped) Red chillies - 35 nos ( use 40 nos for more spice) Methi seeds - 2 tbsp Mustard seeds - 1.5 tbsp Turmeric powder - 1 tsp Hing/Asafetida - 1 tsp Rock salt/Crystal salt - as needed Castor oil – 2 tbsp To temper Gingely oil - 2 tbsp Mustard seeds - 1 tsp

HOW TO MAKE MAAVADU OORUGAI RECIPE - METHOD

Remove the stalk/Kaambu of baby mangoes if they are very big. Ignore this step if the stalk is small. Wash them well and spread it in a towel . Pat it dry.T ake the baby mangoes in a porcelain bowl (Peengaan jaadi) or glass bowl as other vessels may react. Now apply oil all over the baby mangoes. In a kadai, dry roast the methi seeds till golden brown in medium flame. In a mixie jar take the mustard seeds, roasted methi seeds, red chillies, turmeric powder, Hing and rock salt. Powder them nicely. Now add water and make a smooth paste. Add this paste to the baby mangoes and coat it well. Mix with a ladle and not with your hands. Now add water till the mangoes immerse well. Make sure water is not more. Mix well with a ladle. Check for salt and add more if needed. Cover the bowl with a cotton cloth and keep it under the sun for a day. Mix well once or twice in the middle. Remove and keep it closed over night. Repeat the same procedure for 5-7 days. Baby mangoes will start to shrink and soak well. Enjoy with curd rice. You can eat the mangoes in the second day itself. But it needs at least a week to ten days to enjoy its best flavor and taste. Enjoy !

Note

Some version calls for roasting the chillies along with methi seeds and hing. But my MIL always add it raw. So I too follow her method. Adjust the quantity of red chillies as per your taste. U can also replace red chillies with chilli powder. Use Kashmiri chilli powder for best color. Mustard seeds gives a nice flavor to this pickle. So don’t skip it. But do not add more as it may give a bitter taste.  This pickle tastes the best only after a week. So let it dry under sun. Do this patiently.

Check out my other pickle recipes here .

Try this pickle in this mango season and relish it all through the year. 

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Phool Makhana Curry Recipe|Lotus Seeds Gravy With Paneer

I came to know about Phool Makhani(Puffed Lotus Seeds/Fox nut in English) recently through my blogger friends. As soon as I came to know about them, I looked for its health benefits and amazed at it. I have listed them below. Please have a look so that you can have it whole heartedly without any fear. I used to have Lotus stem fryums( Thamarai thandu vathal in Tamil) buying from Home foods, Salem when I was pregnant. My Doctor suggested me to eat them as it is very rich in calcium.Similarly the nutritional facts of Phool makhana makes you buy them immediately. I bought it from Metro, Kanakapura road. I guess you can find them in Nilgiris too. You can prepare recipes like Roasted masala phool makhani, makhana kheer, gravy, phool makhana curry, pulao and much more.Very soon I will share phool makhana kheer recipe.
Coming to today’s recipe, last week I got a mail form BigBasket.com asking me to do a guest post. I generally don’t accept any promotional posts. So I was in hesitation. When I told about this offer to my friend Shalini, she suggested me to do it as she buy groceries and vegetables from Bigbasket regularly and she gave a very good feedback about them. So I accepted to make a post. They immediately sent me this phool makhani, paneer gravy recipe. I made some changes in the original recipe and made it for Sendhil’s lunch box as a side dish for Roti/Chapathi. I too had the same for lunch. It was very nice, flavorful and kadai licking good. It tastes very similar to Paneer butter masala. Addition of phool makhana made it more healthy. Try this Yummy North Indian Gravy with lotus seeds. You will love it for sure.

Check out my other paneer recipes HERE.

Health benefits of phool Makhana

Source: http://manjumakhana.com/ & http://shilpsnutrilife.blogspot.in/

1. Makhana helps in cardiac protection,regulates blood pressure and relieves numbness and pains in joints.
2. It prevents premature aging,arthritis.
3. It is rich in calcium,protein when compared with other nuts.Popped makhana contains almost 12% of protein
4. It benefits kidney,spleen and heart.
5. Makhana is very useful for women during and post pregnancy period.
6. The seed also has calming properties that alleviate restlessness, palpitations, and insomnia.It is good for impotency too.

Phool Makhana Paneer Gravy Recipe

Yummy North Indian style gravy recipe using phool makhana and paneer - An awesome side dish for roti

Cuisine: Indian

Category: Gravies

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml Phool makhana/Lotus seeds/Fox nuts- 1/2 cup Paneer - 50 gms ( 1/2 cup) To saute n grind Cooking oil + ghee - 2 tbsp + 2 tsp Cardamom – 1 no Ripe tomato - 4 nos Big onion- 2 nos Green chilli - 1 no ( long) Ginger garlic paste - 1/2 tsp Turmeric powder - 1/8 tsp Red chilli powder - 1/2 tsp( Use 1 tsp for more spice taste) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Sugar – 1/2 tsp Cashew nuts - 6 nos Water – as needed To add at the end Fresh cream - 2 tbsp ( optional) Kasoori methi - 1/4 tsp ( crushed) Boiled milk - 1/4 cup Coriander leaves - few ( to garnish) Lemon juice – few drops (optional)

METHOD

Heat 1 tsp of ghee in a kadai. Roast the makhana for 3-4 minutes and set aside. Boil water in a bowl and add the chopped paneer cubes. Let it soak in hot water till use.This helps u get soft paneer pieces. Chop onions, tomatoes and slit chilli. Keep aside. Heat  1 tbsp oil+1 tsp ghee in a kadai and add cardamom. Saute onions,ginger-garlic paste till its raw smell vanishes. Now add the green chilli and saute for a second. Add tomato pieces.Saute till mushy adding required salt. Add red chill powder, dhania powder & garam masala powder. Saute them in medium flame. Switch off the flame & add cashew nuts. Let it cool. Grind this mixture to a smooth paste adding water. Heat 1 tbsp of oil & splutter cumin seeds, add this paste. Saute well till oil separates. Add a cup of water and boil for few minutes. It splutters,be careful. Lastly add the roasted makhana, paneer pieces. Add milk, sugar. Mix well and switch off the flame. Add crushed kasoori methi & fresh cream at the end. Remove and garnish with coriander leaves. Adjust the consistency of gravy by adding more milk or water as it thickens after cooling down. Serve & Enjoy with roti/chapathi !

Note

For variations, you can saute the tomatoes and make this gravy instead of grinding a paste. Use either phool makhana or paneer in this gravy.

Enjoy this healthy, tasty phool makhana gravy with roti/chapati. Tastes so good !

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Fine Vermicelli Payasam(Semiya Kheer)Recipe

I made this payasam using fine vermicelli for the first time on our 10th anniversary last week.It was so rich and creamy with condensed milk/Milk maid.We loved it a lot and it was perfect for the celebration too.Whenever I see my fellow bloggers sharing recipes like kesari and payasam with fine vermicelli(Semiya in Tamil),I get tempted & kept searching for fine vermicelli in stores.Recently i went to Jayanagar 4th block with my friend.I found this vermicelli and took it immediately to try this yummy payasam recipe.Its an easy and quick Indian dessert recipe that can be made easily by beginners too.The consistency of this kheer can be adjusted according to your preference.You can make it thick like vermicelli pudding or thin like payasam/kheer adding more milk.I have used condensed milk here but its completely optional.For variations,u can mix cooked sago/Javvarisi in this payasam.It gives more taste and volume as well.Whatever may be the combo,the end result would be great.Lets see how to make this creamy fine vermicelli payasam recipe.

Fine vermicelli kheer/Payasam recipe

Kheer/Payasam recipe with fine vermicelli/Semiya

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Fine vermicelli - 1/2 cup ( 100 gms) Sugar - 1/3 cup Condensed milk - 2 tbsp Ghee - 1 tsp Boiled milk - 1.5 cups Water - 2 cups Cardamom – 2 nos Saffron threads-few Nuts - few ( Roast in a tsp of ghee)

METHOD

Take the vermicelli and break into pieces.Heat ghee in a kadai and roast the vermicelli for 2 minutes till golden. After roasting the vermicelli,add water to it. Cover and cook in medium flame for 5 minutes.It cooks quickly.So keep an eye so that it doesn't get burnt. Add sugar and mix well.Lastly add boiled milk,condensed milk and cardamom powder. Give a boil and switch off the flame.Add saffron threads at the end if needed. Roast the nuts in ghee and add to the payasam. Serve it warm or refrigerate and serve chill.Enjoy !

 

Enjoy a cup of payasam with your loved ones.It tastes yum !

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Javvarisi Vadam-Sago Vathal Recipe-Summer Recipes

Javvarisi vadam/Sago fryums is our family favourite vathal recipe. My MIL makes it very nicely adding different colors. Every year she makes it in bulk during summer and pass it to me & my SIL.This year too, she made a batch for us. My FIL sent me a complete video of making this vadam in detail. But I couldn’t share it now as I am totally tied up with my personal works. So lets see how to make this crunchy Javvarisi Vathal recipe. Please refer my Arisi koozh vadam to get some basic idea of how to make vadam.

Javvarisi Vadam Recipe

Javvarisi vadam/Sago vathal recipe - Summer special side dish for rice varieties

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 12 Hours

Cook time: 30 Minutes

Total time: 12H30Min

INGREDIENTS

1 cup - 250ml Javvarisi/Sago - 2 cups ( Big variety) Green chillies - 5 nos Cumin seeds/Jeera -2 tbsp Lemon - 1/2  Salt - as needed( Use lesser quantity than rice vadam) Water - as needed ( 1:5 ratio of sago & water)

METHOD

Wash and soak the Javvarisi/Sago over night.The next morning sago would have soaked well. Grind green chillies adding required water and salt.Set aside. Boil water in a pressure cooker base. Use 1:5 quantity of water.  If sago is 1 cup, use 5 cups of water. When the water comes to a boil, add green chilli paste & jeera. Let it cook well in medium flame. Keep stirring. At one stage, the batter will become thick and shiny, transparent. Javvarisi would have cooked very well without any white trace. Squeeze 1/2 of a lemon and mix well. Addition of lemon juice helps to give white colored vadam as shown in the pics. Now wash a dhoti(cotton cloth) OR thick Polythene sheet. Spread it on the floor. Pour a small ladle of batter and make vadam. Let it dry under the sun during daytime and under the fan during night for one day. The next day morning, sprinkle water on the back side of the cloth and remove the vadam. If using plastic sheet, the vadam will come off easily. No need to sprinkle water. Spread the vadam in the cloth or a paper and again sun dry  in morning and put under fan for another 2-3 days till they are completely dry. Deep fry in oil and enjoy with rice. To check whether it is completely dry, deep fry in oil. The vadam should rise immediately as soon as you put in hot oil and it should not stick to the teeth while eating.

Note

For variations, you can add food color in the water during intial stage OR add color while adding lemon juice at the end for making vadam in different colors in the same batch.

Making Javvarisi vadam is easy for beginners for too.Try n enjoy with rice varieties.

I served it with tomato rice.

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Thakkali Kuzhambu for rice/Tomato Kulambu Recipe Without Coconut and Tamarind

I usually make thakkali kuzhambu for idli,dosa (tomato gravy) using my mom’s method. It is our family favourite too. But I wanted to try tomato gravy / thakkali kulambu for rice for long time. I have also tried a couple of times but I made in kurma style with coconut. So it was not a good pair for rice instead it went well with idiyappam and roti. So I was looking for a tomato kuzhambu recipe without coconut and tamarind that suits well for rice. I got a perfect recipe from Jeyashri’s blog. 

I made few changes in the recipe based on my easy brahmin style vatha kuzhambu and tried it for Sendhil’s lunch box yesterday. It was very easy to make with less chopping works and without grinding job. So Bachelors and working women can give this a shot for making a quick lunch. It was not only easy but also very tasty and finger licking good.

 Being a tomato lover, I loved this gravy a lot. I am happy that its a no onion no garlic recipe too. Hope this recipe would be useful for my Jain readers. Lets see how to make this yummy,tangy tomato kulambu without coconut for rice.

Check out my 30 kuzhambu varieties for rice if interested !

 

Thakkali kuzhambu recipe

Thakkali kuzhambu/Tomato gravy without coconut for rice

Cuisine: Indian

Category: Gravies

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Ripe tomato - 4 nos Sambar powder – 2-3 tsp ( add 4 tsp for more spicy taste) Turmeric powder - 1/8 tsp Rice flour - 1 tsp Salt & water - as needed To temper Gingely oil or cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Toor dal - 2 tsp Cumin seeds/Jeera - 1/2 tsp Methi seeds - 1/8 tsp Red chilli – 1 no  Curry leaves - few Hing/asafetida - a pinch

HOW TO MAKE TOMATO KUZHAMBU FOR RICE - METHOD

Wash and chop the tomatoes finely. Dilute rice flour in little water and set aside. Heat oil in a kadai and splutter mustard seeds, methi seeds, urad dal, toor dal, Pinched red chilli and jeera. Saute for a second until dal turns golden. Now add the sambar powder and curry leaves. Saute in medium flame for a minute and immediately add the finely chopped tomatoes. Make sure sambar powder is not burnt. Saute until tomato turns pulpy. Add 1 cup of water and bring to boil. Check for salt and spice. Add more if required. Lastly add the diluted rice flour and Mix well. The gravy will become thick. Add little water and bring to boil. Switch off the flame and serve hot with rice. Enjoy !

Note

The quantity of sambar powder may vary based on the tanginess of tomato. Rice flour water acts as a binding agent. Skip if you don’t want to use. Actual recipe din’t call for it.

I served this easy thakkali kuzhambu with rice & easy potato curry. It was yum !

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