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Ajwain Coconut Chutney

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Ajwain Coconut Chutney Ingredients: Fresh Ajwain leaves – 20 medium size Grated Coconut – 1 small cup Dry Red Chillies – 10 medium size Tamarind - 1 medium marble size Jaggery – 1 big marble size Sesame seeds – 1 tsp Garlic cloves – 4 big size Split black gram – 1 tsp Split bengal gram – 1 tsp Mustard seeds – ½ tsp Curry leaves – 1 sprig Oil for sautéing and tempering Salt as per taste Instructions: Wash and rinse the Ajwain leaves in water to get rid of any dirt or dust. Take a shallow frying pan and heat it. When the pan is hot add sesame seeds and saute until they puff up. Dish them out into a clean plate and let it cool. Dry roast the red chillies until they turn crisp. Then, dish out and allow to cool. Now, add the fresh Ajwain leaves into the pan along with 1.5 tbsp of oil. Saute the leaves until they start to wilt and turn soft. Put OFF the flame. Once the Ajwain leaves cool down, add them into the blender. Also, add roasted sesame seeds, dry red chilli...
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Roasted Cashew nuts

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Roasted Cashew nuts Ingredients: Cashew nuts – 1 small cup Turmeric powder – ¼ tsp Red chilli powder – ½ tsp Ghee – ½ tbsp Salt as per taste Instructions: Take a shallow frying pan and heat it. When the pan is hot add cashew nuts, ghee and roast them until they slightly change the colour to light brown. Put off the flame. Add red chilli powder, turmeric powder, salt and mix well. Quick and tasty roasted cashew nuts are ready. Let them cool down under room temperature before you serve. This way the crunchiness is retained and they taste much better than the nuts which are still hot. You can also store them in an air tight container for later consumption. You can serve them with tea as evening snacks or savour them as pass time snack. You can also pack them as light snacks for school going kids. They would definitely enjoy munching these spicy, crunchy and tasty nuts. Health benefits of Cashews are incredible. They are rich...
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Jackfruit Idly

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Jackfruit Idly Ingredients: Ripe jackfruit – 2 cups, de-seed the pods and separate the flesh Rice – 2 cups Freshly grated coconut – 1 cup Crushed Jaggery – 4 tbsp Green cardamom powder – ¼ tsp Fresh banana leaf – 1 big size Idly maker Instructions: Wash the rice and rinse well to get rid of any dirt or dust. Soak the rice in water for about 6 to 8 hours (or) overnight. Add soaked rice into the blender and blend into coarse powder. Now, add ripe jackfruit flesh and blend into fine paste. There is no need to add any water while blending as the liquid from the juicy flesh is enough to grind. While blending taste the batter and adjust the sweetness accordingly by adding more ripened flesh. TIP 1: Make sure that the batter is thick like idly batter and not runny. Take a small bowl. Add grated coconut, crushed jaggery and cardamom powder into it. Mix well and set it aside. Clean the banana leaf and cut it into palm sized rectangles. Pick the cut banana leaf and place it over the palm. ...
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Coconut Burfi

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Coconut Burfi Ingredients: Grated Coconut – 400 gm Sugar – 1 Kg Ghee – 1.5 tbsp Raisins – 25 gm Broken Cashew nuts – 25 gm Green Cardamom powder – ½ tsp Instructions: In a small kadai add ghee (1 tbsp) and broken cashew nuts. Heat the pan over medium flame and fry the cashew nuts until they slightly change the colour to brown. Now, add raisins and sauté until they puff up. Switch OFF the flame and set aside. Take a thick bottomed container and add sugar along with a small glass of water. Switch ON the flame and set it on medium heat. Keep stirring the sugar syrup every now and then until the sugar dissolves. Continue to boil the sugar syrup until it starts to bubble. Add green cardamom powder and roasted cashew nuts and raisins into the sugar syrup mix well. Add grated coconut and mix well. Keep cooking this mixture until it starts to thicken. Take a small bowl and fill it with water. Put a drop or two of the thickened sugar syrup into the water. Touch the syrup and try to form a s...
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Milo Dinosaur

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Milo Dinosaur Ingredients: Milo powder – 8 tbsp Condensed Milk – 4 tbsp Whole milk – 1.5 glass Granulated sugar – 4 tsp Ice cubes – 10 to 12 Instructions: Take a small bowl and add sugar, Milo powder (4 tbsp), condensed milk and mix well. Then, add a glass of milk into it and mix until the sugar dissolves. Add the remaining milk and stir until the Milo powder blends well. Smooth and creamy Milo chocolate milk is ready. Now, take a serving glass and fill it with some ice cubes. Pour the Milo chocolate milk into it until the glass is almost full. Add additional 3 to 4 teaspoons of Milo powder over the milk and serve. Be generous to add enough Milo powder to enjoy this truly amazing drink. The above measurements make 2 full glasses of yummy Milo Dinosaur drink. This chilled drink is very famous in Singapore and Malaysia. It’s every child’s favourite drink due to its chocolate flavour. This drink is named Dinosaur due to the abundance of Milo powder used in its preparation. If you do n...
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Amte Kai/ Hog Plum chutney

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Amte Kai/ Hog Plum chutney Ingredients: Raw Amte Kai – 8 big size Grated coconut – 1 cup Split bengal gram – 1.5 tsp Split black gram – 1 tsp Sesame seeds – 1 tbsp Fenugreek seeds – ¼ tsp Cumin seeds – 3/4 tsp Coriander powder – 1 tsp Turmeric powder – 1 pinch Crushed jaggery - ¾ tbsp Dry red chillies – 10 medium spice Curry leaves – 3 sprigs Salt as per taste Oil for roasting the spices – 2 tsp (optional) Instructions: Take a knife and cut the stem of the Amte Kai. Scrape out the black spots on their skin, if any. Now, cut the fruit into thin slices length wise. There will be a tiny seed in the centre. Do not worry. Its edible and can be used in this recipe as its still young and soft. Take a bowl and fill it with a small glass of water. Heat it on medium flame until you notice small bubbles at the bottom. Now, add the sliced Amte Kai into the hot water. Make sure that the fruit is immersed in the water. Then, add a pinch of salt, turmeric powder and mix well....
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Shastalu – Ragi vermicelli dessert

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Shastalu – Ragi vermicelli dessert Ingredients: Finger millet/ Ragi flour – 2 cups Water – 3 glasses Jaggery powder – 1 ½ cup Cardamom powder – ¼ tsp Fried gram powder – ¾ cup Grated coconut – ¼ tsp (optional) Ghee - ½ tbsp Muruku maker – 1 Wooden stick – 1 Instructions:  Take a small pan and add jaggery powder into it. Pour a glass of water and switch ON the flame. Keep stirring continuously until the jaggery melts. Add cardamom powder and mix well. When the jaggery syrup starts to thicken, switch OFF the flame and set it aside. Take a large thick bottomed bowl with wide mouth. I am using a pressure cooker container. Pour 3 glasses of fresh water into it. Switch ON the flame. Add ½ tbsp of ghee, 1 tbsp of finger millet/ragi flour into the water and mix well. Make sure that there are no lumps and allow it to boil. When the foam starts to build up on the surface lower the flame. Add finger millet flour slowly into the boiling water. Keep stirring continuously until all the f...
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