Mixture

Mixture is a traditional snack recipe. The mixture is commonly seen in many of the South Indian households. Mixture is very crispy. 

Ingredients for making mixture:

Boondi 3 cups

Peanuts or Ground nuts 1 cup
Poha or Attukulu 1 cup

Roasted chana dal or Dalia 1 cup

Dried Curry leaves 15 string

Red chilli powder 2 teaspoons

(adjust accordingly)

Oil for deep frying

Salt as needed

Preparation for making this mixture:

1. Click this link for the preparation of boondi. 

2. Heat a deep pan and add oil to it. Add roasted chana dal and then they are roasted , using a holes spatula, transfer them on a tissue paper.

3. Now add peanuts and when they slightly change the color transfer the roasted peanuts using a holed spatula on a tissue paper.

4. Repeat the same for the poha.

5. Mix all the three and add boondi to it.

6. Add salt and red chili powder and mix well.

7. Crush the curry leaves and add the crushed leaves to the mixture.

Pulihara - Variety 2 or Puliyogare (with sesame powder)

Puliyogare or Pulihara is the most famous south Indian dish. Puliyogare or Pulihara is made for every festival in almost all the south Indian homes. This variety of Pulihara  or Puliyogare is usually made in Tamil nadu. The use sesame powder gives a very nice taste to the Pulihara or Puliyogare. In some temples  also they make  puliyougare  with  sesame oil and sesame powder.

Ingredients for making Puliyogare or Pulihara:

Rice 2 cups or Cooked rice 4 cups

Tamarind paste 1 cup (thick)

Green Chillies 6

Ginger 2 inch piece

Chana Dal(Senaga pappu) 2 teaspoons

Urad Dal(Menapa pappu ) 2 teaspoons

Red chillies 10 to 15

Mustard seeds 2 teaspoons

Curry leaves 2 strings

Corinader powder 2 teaspoons

Nuvvulu or sesame powder 2 tablespoons

Cashews Handful

Turmeric ½ teaspoon

Hing 2 pinches

Oil 1 cup

Salt as needed

Pre Preparation for making Puliyogare: 

1. Take 2 cup of rice and cook it by adding 4 cups of water. 

2. Soak tamarind in hot water and make a paste of it. 

3. Dry roast sesame seeds for about 5 mniutes and make a powder of it

4. Cut green chilli into length wise. Cut ginger into very small pieces.

Preparation for making Puliyogare:

Heat a pan and add oil after oil is heated turn to medium low flame add chana dal, urad dal, mustard seeds, cashews, red chillies,  hing, curry leaves, green chillies and ginger fry till the urad dal becomes into golden color. Mix well. Add the sesame powder and salt to it and mix well.

Add turmeric powder and coriander powder to it and mix well. Now add the tamarind juice. Mix well and let it cook for 5 minutes in low flame.

Spread the cooked rice a big bowl. Let the rice cool for a while or else the rice will split while mixing the above tadka. Add the tadka to the rice and mix well. 

Explore: Puliyogare or Pulihara, Tamarind rice or Khatta chawal or Yellow rice. Visit my channel "therecipeworld" for more recipes and videos.

Print a copy of the recipe Puliyogare or Pulihara, Tamarind rice or Khatta chawal or Yellow rice.

Chintakaya Kothimera or Tamrind Coriander Chutney

Chintakaya Kothimera or Tamarind Coriander Chutney is yummy pickle made from Chintakaya Kothimera or Tamarind Coriander Chutney.  Chintakaya means dry tamarind. Chintakaya Kothimera or Tamarind Coriander Chutney is sour in taste and very tasty. Pregnant  ladies love to have them ....

Ingredients for Chintakaya Kothimera or Tamrind Coriander Chutney:

Dried Tamarind in salt or Chinta tokku 1 cup

Coriander leaves 1 bunch or 1 cup

Red Chillies 7

Menthi seeds ½ teaspoon

Mustard seeds 2 teaspoons

Jeera 2 teaspoons

Hing or inguva 2 pinches

Oil 1 table spoon

Salt as needed

Preparation for making Chintakaya Kothimera or Tamrind Coriander Chutney:

1.  Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off  the stove.

2. In  a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.

Explore Chintakaya Kothimera or Tamrind Coriander Chutney. For videos of the recipes visit the channel "therecipeworld"

Print the recipe of Chintakaya Kothimera or Tamrind Coriander Chutney and try at home.

Ragi dosa

Ragi is rich source of calcium and iron. Kids like this dosa ... ragi dosa is very tasty too...

Ingredients for making Ragi dosa:

Ragi flour / Finger Millet flour 1 cup

Rice flour 2 cups or Dosa batter 2 cups

Oil for making dosa

Salt as needed

Preparations for making Ragi dosa:

1. I have used fermented dosa batter. Add ragi flour and water to the fermented batter. 

2.If you don't have fermented dosa batter, mix ragi flour and rice flour add water and blend  it in mixie and  ferment it for 8 hours. 

3. Heat the pan, spread the dosa batter into a 6 to 7 inch dosa using a round ladle. Spread ½ to 1 teaspoon of oil around the circumference of dosa .

4.When it is cooked on one side flip it over the other side and roast for about 30 seconds to 1 minute in medium low flame. Serve hot with chutney.

Spinach Carrot Idly

Vegetables and idly ... combo for kids and adults ... Kids like colorful idly... and so they like to eat the idly....

Ingredients for Spinach Carrot Idly:

Idly batter 3 cups

Chopped Spinach ½ cup

Grated Carrot ½ cup

Eno Fruit salt ½ teaspoon

(If batter is not fermented)

Salt as needed

 Preparation for  making Spinach Carrot Idly: :

1. Mix chopped spinach and grated carrot. Add very salt as you have salt in idly batter.

2. Click below for the link to make idly batter.

Rava Idly   ( I used this batter)

Soft Idly

Mix the idly batter and vegetables. If idly batter is not fermented add Eno fuit salt.

3. Grease the idly plates with oil and put the idly batter in the idly plates.

4. Pour 4 to 5 cups of  water in the vessel or cooker steam the idly by covering the  vessel  or cooker  with lid  for about 10 to 15 minutes.

5. Switch off the stove and wait for 10 minutes.  Remove the idlies with spoon. Serve hot with chutney. For kids serve with ketchup.