Ingredients:
– Fresh Chukka Keerai (Spinach)
– Grated coconut
– Green chili
– Tamarind
– Urad dal
– Mustard seeds
– Asafoetida
– Salt
– Oil

Recipe:
1. Begin by washing and cleaning the Chukka Keerai (Spinach) thoroughly.
2. Heat a little oil in a pan and sauté the Chukka Keerai until it wilts and the raw smell disappears.
3. Allow the sautéed Chukka Keerai to cool down and then blend it along with grated coconut, green chili, and tamarind to a fine paste.
4. In a separate pan, heat some oil and add urad dal, mustard seeds, and a pinch of asafoetida. Once the dal turns golden brown, remove from heat.
5. Add the blended Chukka Keerai paste to the pan and mix well, allowing the flavors to meld together.
6. Finally, add salt to taste and give it a good stir.
7. Your Mallika Badrinath’s Spinach Pachadi Thuvaiyal is now ready to be savored!

This simple yet irresistible recipe is perfect to accompany rice or even as a side dish. With the nutritional benefits of Chukka Keerai and the burst of flavors in every bite, this Spinach Pachadi Thuvaiyal is sure to become a favorite in your household.

So, what are you waiting for? Gather the ingredients and let’s get cooking!

The post Chukka Keerai Keerai Thokku Recipe Mallika Badrinath Spinach Pachadi Thuvaiyal appeared first on Desi Cooking Recipes.

INGREDIENTS

• Ripe tomatoes
• Tamarind pulp
• Turmeric powder
• Mustard seeds
• Urad dal
• Chana dal
• Curry leaves
• Green chilies
• Asafoetida
• Oil
• Salt
• Fresh coriander leaves

RECIPE

1. Begin by gathering your ingredients and preparing your tomatoes by chopping them into small pieces.
2. In a pan, heat some oil and add mustard seeds. Once they start to splutter, add urad dal, chana dal, and a pinch of asafoetida.
3. Add curry leaves, green chilies, and turmeric powder to the pan, and sauté for a few minutes until the flavors are released.
4. Now, it’s time to add the chopped tomatoes to the pan. Cook them until they become soft and pulpy.
5. In a separate bowl, mix the tamarind pulp with water and extract the juice. Add this juice to the pan of tomatoes, along with some salt to taste.
6. Allow the mixture to simmer for a few minutes, allowing the flavors to meld together and the gotsu to thicken.
7. Once the gotsu reaches your desired consistency, remove it from the heat and garnish with freshly chopped coriander leaves.
8. Your delicious Tomato Gotsu is now ready to be served alongside your idly or dosa!

Incorporating authentic South Indian flavors and simple cooking techniques, this Tomato Gotsu recipe is sure to impress your family and friends. Try it for a delightful taste of Mallika Badrinath’s cooking at home!

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Learn how to make Mamidikaya Pindi Recipe at home in a healthier way. For more tasty recipes, Subscribe http://goo.gl/9LRFtM

Ingredients

Rice Rawa — 1 ½ Cups Hot Water — 4 Cups Salt — To Taste Oil — For frying

Raw Mango (Grated) — 1

Seasoning : Mustard Seeds — 1 Tsp Black Gram Dhal — 2 Tsps Bengal Gram Dhal — 1 Tblsp Green Chillies (Slit) — 3 Red Chillies (broken) — 2 Curry Leaves — 2 Springs Turmeric Powder — ¼ Tsp

Cooked Peas — ¼ Cup

Methods : 1.Heat oil in a deep curved pan. 2. Add seasoning. Allow to splutter and then add green chillies, red chillies, curry leaves, green peas, grated mango and sauté well. 3. Poured measured hot water along with salt, turmeric powder and grated coconut. 4. When it starts boiling add rice rawa to that gently and mix well. 5. Keep closed. 6. Allow to cook for 5 to 7 minutes. 7. Open lid and mix well. 8. Transfer to serving plate and serve hot with any pickle/thokku.

*Rice Rawa: Soak raw rice in water for ½ hour. Drain and spread on a cloth for few hours. Put it in a small mixie and allow to run at short intervals to make it rawa consistency.

Rated 5.0

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Tomato Cheese Pulao: Ingredients: Basmati rice – 1 cup Tomato puree (diluted) – 2 cups Sugar – ½ tsp Green peas – 50 grms Peeled garlic (sliced) – 6 Thinly sliced onion rings – 50 grms Salt – as required Red chilli powder – 1 tsp Fresh basil – few leaves Garam masala powder – ½ tsp Grtaed processed cheese – 2 cubes Oil – 1 ½ tsp Bay leef – 1 Cumin seeds – ½ tsp Method: 1. Wash and soak rice for few minutes. 2.Heat oil in a kadai, add onions and allow to turn brown and crisp. 3. Take out and keep aside. 4.In the same oil add bay leaf, cumin seeds, chopped garlic, and then green peas .. saute well. 5.Add strained rice, mix well for 1 min. 6.Heat tomato juice seprately. 7. Pour over rice along with salt, red chilli powder, garam masala powder. 8. Close with lid and cook until moisture gets absorbed.

9. Add finely chopped basil and grated cheese on top serve decorated with fused onion rings

Rated 4.8

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Ingredients:
– 1 cup sesame seeds
– 3-4 dried red chilies
– 2 tbsp grated coconut
– 1 small piece of tamarind
– Salt to taste
– 1 tbsp oil

Recipe:
1. Dry roast the sesame seeds in a pan until they turn golden brown.
2. In the same pan, roast the dried red chilies and grated coconut until they are fragrant.
3. Let the roasted ingredients cool and then grind them into a fine paste along with tamarind and salt.
4. Heat the oil in a pan and add the ground paste, sauté for a few minutes.
5. Ellu Thuvaiyal is now ready to be served with hot steamed rice and ghee.

Mallika Badrinath’s Tips:
– You can also add a little jaggery to balance the flavors of the chutney.
– Store the leftover chutney in an airtight container in the refrigerator for later use.
– This Ellu Thuvaiyal can also be enjoyed as a side dish with dosa or idli.

Incorporating calcium-rich ingredients into your daily meals is essential for maintaining bone and dental health. This Ellu Thuvaiyal recipe not only adds a burst of flavor to your meal but also contributes to your calcium intake. Try this South Indian delicacy for a healthy and delicious lunch today!

The post Ellu Thuvaiyal Mallika Badrinath Recipes Calcium Rich South Indian Lunch appeared first on Desi Cooking Recipes.

Learn how to make Almond Soup Recipe at home in a healthier Way. For more tasty recipes, Subscribe http://goo.gl/9LRFtM.

Almond Soup (Appetizer) INGREDIENTS Almonds (Blanched) – 20 no.s Potatoes – 1 small Turnip/Khol-Khol – 1 Butter – 1 Tblsp Milk – 1 1/2 Cups Green Chilli – 1 Sugar – 1 Tsp Salt – As Required Corn Flour – 1 Tblsp

Pepper Powder – As Required.

METHOD 1. Grind half of the almonds to smooth paste. Slice and dry roast rest of them. 2. Scrape and cut potato, turnip to small pieces. 3. Heat butter in a pressure pan, add vegetables and fry for 1 or 2 minutes. Pour enough water and milk to cover it. Add a green chilli and pressure cook for 1 whistle. 4. Discard the chilli and grind to smooth paste. 5. Add ground almonds, enough water and rest of the milk. 6. Heat well, stirring constantly. Add salt, little sugar, white pepper powder, little cornflour which is mixed with water to a paste. 7. Stir well till it gets a shine. Do not allow to boil.

8. Serve hot with roasted almonds on top.

Rated 4.43

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Ingredients:
– 1 cup paneer (cottage cheese), grated
– 2 cups whole wheat flour
– 1 onion, finely chopped
– 1 tomato, finely chopped
– 1 green chili, finely chopped
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– Salt to taste
– 2 tablespoons cooking oil
– Fresh coriander leaves, chopped
– Water as needed

Recipe:
1. In a mixing bowl, combine the whole wheat flour and water to make a smooth dough. Let it rest for 15 minutes.
2. In a separate bowl, mix the grated paneer, chopped onion, tomato, green chili, red chili powder, turmeric powder, garam masala, and salt.
3. Divide the dough into small lemon-sized balls and roll out each ball into a small chapati.
4. Place a spoonful of the paneer mixture in the center of the chapati and seal the edges to form a stuffed ball.
5. Gently roll out the stuffed ball into a thin chapati.
6. Heat a tawa or a skillet and place the rolled chapati on it. Cook it on medium heat, flipping it occasionally and brushing it with oil until both sides are golden brown.
7. Serve the hot and delicious Paneer Chapati with a garnish of fresh coriander leaves. Enjoy your meal!

In conclusion, this Paneer Chapati recipe is a delicious, healthy, and easy-to-make dish that is perfect for a quick meal option. With simple ingredients and easy steps, anyone can prepare this mouthwatering dish in no time. Try it out and let us know how it turned out for you. Happy cooking!

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Ingredients:
– 4 ripe chikoos (sapotas)
– 1 cup of chilled milk
– 2-3 tablespoons of sugar or honey
– A pinch of cardamom powder
– Ice cubes (optional)
– Fresh mint leaves for garnish

Recipe:
1. Peel the chikoos and remove the seeds. Cut them into small pieces.
2. In a blender, combine the chikoo pieces, chilled milk, sugar or honey, and cardamom powder.
3. Blend the mixture until it becomes smooth and creamy.
4. If desired, add a few ice cubes to make the juice extra refreshing.
5. Pour the chikoo juice into glasses and garnish with fresh mint leaves.
6. Serve chilled and enjoy the deliciousness of Mallika Badrinath’s sapota juice.

Why You’ll Love Mallika’s Chikoo Juice:
– The creamy texture and natural sweetness of chikoo make this juice a delightful treat for your taste buds.
– With the goodness of milk and the health benefits of chikoos, this juice is a nutritious and satisfying beverage for all ages.
– Mallika Badrinath’s recipe ensures that you can easily prepare this refreshing drink at home and enjoy its delectable flavors anytime.

Whether you’re looking for a tasty way to stay hydrated or a healthy beverage to complement your meals, Mallika’s chikoo juice is the perfect choice. Give this recipe a try and experience the goodness of sapota in every sip!

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Ingredients:
– 2 cups basmati rice
– 1 onion, finely sliced
– 1 tomato, chopped
– 1 cup mixed vegetables (carrots, peas, beans, etc.)
– 1/2 cup yogurt
– 1/4 cup chopped mint leaves
– 1/4 cup chopped coriander leaves
– 2 green chilies, slit
– 1-inch piece of ginger, grated
– 4 cloves
– 4 cardamom pods
– 2-inch piece of cinnamon
– 1 bay leaf
– 1/2 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 tsp garam masala
– Oil
– Ghee
– Salt to taste

Recipe:
1. Wash and soak the basmati rice in water for 30 minutes. Drain and keep aside.
2. In a large pan, heat some oil and ghee. Add the whole spices and let them sizzle.
3. Add the sliced onions and sauté until golden brown.
4. Add the chopped tomatoes, ginger, and green chilies. Cook until the tomatoes are soft.
5. Add the mixed vegetables and sauté for a few minutes.
6. Add the turmeric powder, red chili powder, and garam masala. Mix well.
7. Add the yogurt and cook for a couple of minutes.
8. Add the drained rice and mix gently. Add 4 cups of water and salt to taste.
9. Cover and cook until the rice is done and the vegetables are tender.
10. Garnish with chopped mint and coriander leaves.
11. Serve hot with raita or curry of your choice.

I hope you enjoy making and savoring this delicious Vegetable Biryani as much as I do! Happy cooking!

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Ingredients:

1 cup long grain rice
2 cups chopped spinach (keerai greens)
1 onion, finely chopped
2-3 green chilies, finely chopped
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
A pinch of asafoetida
A handful of cashew nuts
Salt to taste
2 tbsp oil
1/2 tsp garam masala
1/2 tsp turmeric powder

Recipe:

Wash and soak the rice for 10-15 minutes, then cook and spread it on a plate to cool.
Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida.
Add the chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.
Add the chopped spinach and cook for a few minutes until it wilts.
Add the cooked rice, salt, garam masala, and turmeric powder. Mix well.
Garnish with cashew nuts and serve hot.

This simple and flavorful Keerai Greens Fried Rice is a must-try for anyone who loves Mallika Badrinath’s recipes. It’s a perfect way to incorporate nutritious greens into your meal while enjoying a delicious and satisfying dish. So, why not give it a try and treat yourself to this mouth-watering fried rice recipe?

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