Nadan Neyyappam

Ingredients

raw rice-1 1/2 cup

jaggerry- 5 nos

water-1/2cup

cumin

salt

ghee-1 tsp

black sesame seeds-1 tbsp

oil for frying

Preparation

Soak rice for 4 – 6 hrs, melt jaggerry and allow it to cool. Grind rice into slightly fine powder, add jaggerry into it, mix well, next add salt, cumin, ghee and black sesame seeds and mix well, rest this batter for 8 hrs. Then make tasty neyyappam in hot oil.

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Healthy ramadan drink

Prepare this drink for ifthar

Ingredients

ice cubes-3-4

banana-1

apple-1

cashews-3-4

milk-1/4 cup

chocolete syrup

frozen mixed berry-1/2 cup

Preparation

Add all ingredients in a blender , then blend well, pour in a serving glass. Blend berries well pour above the smoothie.

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Sharkkara upperi

sharkkari upperi/ sharkkara varatti

Ingredients

banana-2

jaggerry-150-200 gm

coconut oil

cumin-1/2 tsp

dry ginger powder-1 tsp

cardamom powder-1 tsp

powdered sugar-1-1 1/2 tsp

roasted rice flour- 1 tbsp

Preparation

Peel off banana, then soak in turmeric and salt added water for 10-20 minutes.Then wipe out water.Then cook in oil. Melt jaggerry and add cooked banana into it, then make thick consistency, next add cumin,cardamom, and dry ginger powder, finally add rice flour or powdered sugar and mix well.

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Aval milk

Tasty aval milk

Ingredients

Banana-3

milk-1/4 cup

sugar-2 tbsp

poha-1/2 cup

corn flakes

dry fruits

Preparation

Dry roast poha, cursh banana with milk, then add sugar into it, then mix well. In the serving glass add some corn flakes, next add poha, next banana mix, again poha, put some dry fruits, Finally pour milk above it.

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Kitchen tips

These kitchen tips are useful for ease your cooking in ramadan,

1.Perfect garam masala recipe

Roast the wholegaram masala, then dry grind into fine powder, then keep in an air tight container

2.How to preserve ginger garlic paste

Add oil in ginger garlic paste , keep ginger garlic paste, crush separately

3.How to preserve vegetables and fruits

wash well, and wipe out water, then remove stems and keep in air tight container, you can use tissue paper for coriander leaves

4.How to clean gas stove

Clean daily

5. How to clean refrigirator, and how arrange it

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Egg curry

Ingredients

onion-3

green chilly

curry leaves

oil

ginger garlic paste

tomato -1

salt

turmeric powder-1/4 tsp

red chilly powder-1/2 tsp

coriander powder-1/2 tbsp

garam masala-1/4 tsp

potato-1

water-1 cup

egg-5

coconut milk-1 cup

fennel-1/2 tsp

curry leaves

coconut oil

Preparation

Heat oil in a pan, add onion, green chilly, and curry leaves, saute well, then add ginger garlic paste, mix well, next add tomato, salt, and all masalas, cook until the raw smells gone, then add potato, cook well, then mash it, then add eggs, cook well, next add coconut milk, finally add fennel and coconut oil.

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Instant semolina idly

Ingredients

semolina-1 cup

curd-1 cup

baking soad-1/2 tsp

salt

water

Preparation

Mix all ingredients in a bowl, and rest for 10 minutes. Then cook in idly steamer.

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Sadya special ginger curry

Ingredients

ginger-200 gm

garlic- 3-4 cloves

chilly powder-2 tsp

tamarind juice

melted jaggerry

hot water-1/4 cup

curry leaves, dry red chilly, mustards

salt

oil-3-4 tbsp

Preparation

Chop ginger into small pieces, then fry in oil, then blend in a mixie jar, then in the same oil, add mustards, curry leaves, dry red chilly, garlic and all masalas, then roast well , next add blended ginger into it, mix well, next add tamarind juice, salt, hot water and melted jaggerry, then cook until it becomes thick

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Palada paayasam

Ingredients

ada-70 gm

sugar-250 gm

milk-1 ltr

ghee-1/2 tsp

water-1 glass

Preparation

Soak ada in boiled water for 1/2 hrs. In a pan add ghee, water and milk, stir well, then soaked ada, and cook for another few minutes, next add sugar, cook for 5 minutes.

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Pressure cooker sambar

Ingredients

toor dal-1 cup

shallots-10-15

turmeric powder-1 tsp

hing-1 1/2 inch pc

water-2 1/2 cup

salt

carrots-2

ladies finger-10

raw banana-2

potato-2

drum stick-1

tomato-3

green chilly-2

sambar powder-5 tbsp

tamarind-gooseberry size

mustards-1/2 tsp

kashmiri chilly-1 tsp

dry red chilly-2

oil

salt

water-3 1/4 cup

Preparation

Add toor dal, turmeric, shallots, hing, water and salt in pressure cooker, cook for 4 whistle in medium flame, then add other vegetables, water, sambar powder, tamarind juice, curry leaves, salt and mix well, then cook for 2 whistles in medium flame. Next heat oil in a pan, add mustards, dry red chilly, sambar powder, kashmiri chilly powder, roast this slightly, then add to the sambar.

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Thattukada

Nadan Neyyappam

Healthy ramadan drink

Sharkkara upperi

Aval milk

Kitchen tips

Egg curry

Instant semolina idly

Sadya special ginger curry

Palada paayasam

Pressure cooker sambar

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business