Ada Pradaman Recipe

Ada Pradaman – 1 cup
Milk 1 litre
Sugar - 2 cups
Green cardamoms 2
Ghee ½ cup
Cashew nuts 10

Heat 3 tablespoon ghee in a fry pan and first fry cashew nuts and Raisins (if you wish) gold color and remove it from the pan then add remaining Ghee and Ada Pradaman and fry it for few seconds. Then add milk and boil it stir continuously. Continue cooking till the mixture becomes thick. Now remove it from flame and add sugar and roasted Cashew nuts stir continuously for 5 minutes and add Cardamom powder. Serve at Room Temperature.

Ada Pradaman Recipe

Ada Pradaman – 1 cup
Milk 1 litre
Sugar - 2 cups
Green cardamoms 2
Ghee ½ cup
Cashew nuts 10

Heat 3 tablespoon ghee in a fry pan and first fry cashew nuts and Raisins (if you wish) gold color and remove it from the pan then add remaining Ghee and Ada Pradaman and fry it for few seconds. Then add milk and boil it stir continuously. Continue cooking till the mixture becomes thick. Now remove it from flame and add sugar and roasted Cashew nuts stir continuously for 5 minutes and add Cardamom powder. Serve at Room Temperature.

Bread Dosai Recipe

Ingredients
Raw rice - 2 cups
Green gram dal - 1 cup
Milk - 1 cup
Bread slices - 10 pieces
Peppercorn - 2 tsp
Cumin - 2 tsp
Curry leaves
Coriander leaves
Method
First Soak raw rice and green gram dal in water separately for 4 hours. Then. Grind in a mixer grinder raw rice and green gram dal with milk then bread slices to a make smooth batter. Now add the powdered peppercorn, cumin, salt and add to the batter. Clean and wash the curry leaves, coriander leaves and cut in to small pieces mix well and prepare dosas and serve hot with Chuttney or Sambar.

Recipe Badam Milk

The healthy drink Badam Milk is very easy to prepare. Badam has high protein and a good source of Vitamin E, Calcium, Fiber and Iron. Regular intake of Badam gives you many health benefits like prevents to reduce hair fall, dandruff and increase the good cholesterol level.

Soak 100 grms Badam in water for 6 hours and remove the outer skin. Grind Badams like paste with little Milk in a Mixe. Now 1 litre milk and heat it to boiling level and add Badam paste in it. Stir it continuously for 10 minutes. Remove from flame add sugar according to your taste, stir for few minutes. Add Cardamom powder (if you wish) then garnish with grated badam and nuts. If you want serve it hot or allow it to chill and serve after storing Refrigerator.

Carrot Milkshake Recipe

Carrot milkshake ingredients:
1. Fresh Carrots – ¼ kg.
2. Sugar – according to your taste
3. Cold milk – 4 cups
4. Cardamom powder – a pinch (optional)

Carrot milkshake preparation:
Buy Fresh Carrots and clean and wash the carrots with water.
Peel the outer skin and cut the carrots in to small pieces. Put them in a Mixy and grind using milk in to a smooth paste. Now add the remaining milk and boil it stirring continuously. After 10 minutes remove from the flame add sugar as per your wish and allow it to cool. Then add the cardamom powder, .keep it in a Fridge and serve chilled.

Recipe Oats Rava Idli

Oats – 2 cups
Roasted Rava – 1 cup
Sour curd - 2 ½ cups
Green Chilli paste – 1 tea spoon
Finely grated Carrots – ¼ cup
Coriander leaves - 1 tablespoon
Oil - 2 tablespoon
Cooked green peas - ¼ cup
Cooking soda ¼ tea spoon
Toasted cashew nuts – ¼ cup

Soal rava in curd for 10 minutes. Then add oats and keep it for 5 minutes. Take a pan and heat the oil add mustard seeds then blackgram dal and chili paste and fry for few minutes. Then add peas and small amount of grated carrots for few minutes then pour the soaked rava and oats mixture and add salt to your taste and coriander leaves and cooking soda. Mix them well. Now Grease the Idli moulds with little oil and arrange the cashew nuts in Idli moulds and put grated carrots then pour the idli mixture over it. Steam cook for 15 minutes. Serve hot with Sambar or Chutney. Sambar is very suitable for Oats Rava Idli.

South Indian Recipe photos

Mango Milk Shake Recipe

Milk – ½ lit.
Mangoes 2 or mango pulp – 1 glass
Sugar – 5 tablespoon


Wash the mangoes thoroughly in water. Remove the skin of mangoes and get the mango pulp – by grinding the mango pieces in a mixie. Add chill milk and sugar in the mixie and run the mixie for two minutes. Mango and milk blend well now pour the Mango milk shake in a bowl and put it in a Fridge for two hours. Now serve Mango Milk Shake to your family and friends.

Mangoes are very good for health. Vitamin A is present in Mangoes is very good for eyes. It is a very good source of energy to growing children. Everybody loves to eat mangoes in any form.

Recipe Masala Dosai

3 ½ cups rice
1 cup black gram dal
Oil
Salt to taste

For masala

½ kg potatoes
5 onions
8 green chilies
1 sprig curry leaves

Soak rice and dal separately in water for 4 hours and grind them separately to a fine paste. Add salt and mix the two batters well. Leave the batter over night. Heat the tava. Pour a ladle full of batter on the tava and spread it thinly. Pour a spoonful of oil or ghee around it. When cooked turn over the other side. Your Dosa is ready. Now we will see the preparation of masala. heat oil in a copper bottom vessel or tava add mustard seeds, black gram dal and green chilies. When brown add chopped onions and curry leaves. Fry till onion are golden. Add boiled smashed potatoes, salt and a little water. Mix well and cook on a low flame for a few minutes. Put a spoonful of masala on each dosai and fold it. Serve hot with Chutney or Sambar.

Recipe Rawa Upma

6 cups water
2 tbsp ghee
3 cups rawa
Salt to taste

Roast rawa on a low flame till light pink in color and set aside. Heat oil. Add 1 ½ mustard seeds, 1 ½ tsp black gram dal, 1 ½ tbs Bengal gram dal, 3 red chillies. When they are brown, add cashewnuts, 6 green chillies, ginger, curry leaves. Fry for a couple of minutes and add 6 cups of boiling water and salt. Add rawa and belend so that no lumps form. Add ghee and mix well. Serve hot with chutney or sambar.

Preparation of Omappodi

3 cups besan
1 tbsp rice flour
1 tsp ajwain (cleaned and soaked in water for a few minutes)
A lemon sized ball of butter (unsalted)
Oil for frying
Salt to taste
Grind ajwain to very find paste. Mix along with besan, rice flour, butter, salt and enough water to form soft dough. Heat oil in a pan. Take a small quantity of the dough and press through an Omappodi (sev) mould directly into the oil. Cook on a moderate flame till done. Cool and store in air tight container.

Recipe Vella Dosai

Whole wheat flour - 1 cup
jaggery (powdered) 3/4 cup
ghee - 2 tbsp
cardamom powdered 6 pods
Oil

Mix whole wheat flour and jaggery with enough water to forma batter of puring consistency. Add ghee and cardamom powder and mix well. Heat a griddle (tawa) and spread a ladleful of batter evenly. Pour oil around it. When cooked, turn over and cook again. Serve hot with pure ghee.

Recipe Vegetable Bonda

mustard seeds 1 1/2 tsp
black gram dal 1 tsp
Bengal gram dal 1 tbsp
red chillies (broken) 3
asafoetida powder 1/2 tsp
ghee 4 tsp
Oil for deep frying

Outer cover
besan 6 cups
red chilli powder 1 tsp
asafoetida powder 1/2 ts
salt to taste

filling
Potatoes (boiled, peeled and smashed) 1/2 kg
green chillies (cleaned and chopped finely) 15
beans (chopped finely) 100 gms.
carrots (scrapped & chopped finely) 3
green peas (shelled) 200grms
curry leaves (cleaned & chopped finely) 2 sprigs
cashew nuts (broken) 10
turmeric powder 1 tsp
Salt to taste

Mix besan, asafoetida powder, red chilli powder and salt with enough water to make thin batter and set aside. Heat ghee and add mustard seeds, black gram dal, Bengal gram dal, red chillites and asafoetida powder. When brown add cashewnuts and washed beans carrots, green peas, green chillites turmeric powder and curry leaves. When cooked add salt and mashed potatoes. All the mixture to cool and form medium sized balls. Healt oil in a pan. Dip each bass in batter and deep fry till golden brown. Drain and serve hot with chutney or sauce.

Preparation of Seedai

Rice soaked in water for 6 hours - 2 cups
drained and powdered into a fine flour

urad dal - 1 tbsp.
coconut scrapings - 2 tbsp.
white til - 1 tbsp.
Oil for deep frying
A pinch of asafoetida
Salt to taste

Roast the flour till light pink in color. Roast the urad dal and make into a fine powder. Mix the rice flour, dal powder, salt, coconut scrapings, asafoetida and 2 tbsp. hot oil. Add water and make into a thick dough. Keep aside for 30 minutes. Spread a cloth and roll the dough into tiny balls. Deep fry them in hot oil. Store in an airtight tin.

Preparation of Karanjis

flour 2 cups
a pinch of salt
ghee 1 tsp.

For the filling:
finely grated coconut - 1
poppy seeds - 1 tbsp.
cardmom powder - 1 tsp.
sugar - 1 cup
nuts and raisins, sliced - 2 tbsp.
Oil for frying.

Mix flour, ghee and salt. Make a stiff dough and keep aside.

Make a syrup with sugar, add the coconut and cook over a low fire. Add roasted poppy seeds and cook till the mixture is thick. Add the nuts and cardamom powder. Cook till thick and remove from fire. Cool.

Now take a small portion of the flour dough and make a small disc of 6 cms, Over a plastic sheet. Put a small portion of the coconut mixture in the center. Fold the edges and make a half circle. Seal the edges and the piece should look like a half-moon. Thus make all the pieces. Deep-fry them and remove. Cool and store in airtight tins.

Rava Ladoo preparation

rava 2 cups
ghee 1 cup
cardamom powder 1 tsp
powdered sugar 2 cups
chopped cashewnuts 2 tbsp.

Roast the rava on a low fire by adding 1 tbsp. ghee till pink. Cook and grind the dry mixture in a mixer. Mix the powdered sugar, cardamom powder and melted ghee with rava powder. Add the nuts. While still warm, make into small balls. Cool and store in airtight tins.

Erichery preparation

Raw bananas, peeled 6 No. (cut into long pieces)
curry leaves 8
green chillies, sliced 3
coconut scrapings 2 cups
cummin seeds 1/2 tsp.
turmeric powder 1/4 tsp.
coconut oil 2 tbsp.
mustard seeds 1/2 tsp.
red chillies 2
Salt to taste

Mix banana pieces with turmeric and salt and cook till soft. Mash slightly. Grind 1 cup coconut, 1 red chilli and cummin to a fine paste. Add to banana mash. Reserve.

Heat oil. Add mustard seeds, green chillies, curry leaves and red chilli pieces. Add one cup coconut scrapings and fry till golden. Add the banana mash and mix well. Serve hot.

Preparation of Curd Rice / Bhagala Bhath

Rice 2 cups
milk 2 cups
ginger 1 cm
fresh curd 2 cups
green chillies 3
mustard seeds 1 tsp
curry leaves 8
Asafoetida a pinch
Oil
salt to taste

Boil the rice in a pressure cooker. While it is warm, slightly mash up. Heat oil and fry the mustard seeds and asafoetida. and add chopped green chillies, ginger and curry leaves. Pour over the rice.

Beat the curd and add salt. Pour over the rice and mix well. Add the milk and mix thoroughly. Cool. If it becomes quite thick, add more milk. Serve with pickle.

For preparing it for children you can add grapes in it. They like it very much.

Preparation of Dosa

Rice 2 cups
Black gram 1 cup
fenugreek seeds 1/2 tsp.

Soak rice and black gram with fenugreek seeds separately in water for 4 hours. Grind them separately. Add with salt and keep it for overnight.

Heat a griddle, smear generously with oil and spread the batter into a dosa. After few minutes turn over and add some oil. Serve with chutney or Sambar.

Preparation of Aviyal

White pumpkin peeled, cubed - 100 grms

Drumsticks, peeled, cut into 3 cm pieces - 10 pieces

Yam, peeled cubed - 100 gms

raw bananas peeled, cubed - 3

brinjals, cubed - 2

french beans, chopped - 1 cup

Green chillies - 5

Red chilies - 3

Yoghurt - 1 cup

coconut oil - 4 tpsb.

turmeric powder - 1 tsp.

cummin seeds - 1/2 tsp.

currery leaves - 8

Coconut scrapings - 3 cups

Salt to taste

Wash all vegetables. Add salt, turmeric, ground green chillies and curry leaves. Cook in a little water in a pressure pan till all vegetables are soft.

Grind the coconut finely and mix with the yoghurt. Add this paste to vegetables and check salt. Coook for a few minutes to blend. Heat oil and add red chillies. Pour oil over the Aviyal and serve hot.