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Showing posts with label Festival Recipes. Show all posts
Showing posts with label Festival Recipes. Show all posts

Oct 2, 2018

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice

. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.


Cooked Rice                    2 cups
Black Pepper                   1 Tablespoon
Chenna Dal                     2 Tablespoon
Urdh Dal                         1 Tablespoon
Cumin Seed                    1 Teaspoon
Curry Leaves                   Few Leaves
Red Chilli                        1 nos
Gingelly Oil                     1 Tablespoon

For Tadka/ Temper
Ghee                              1 Tablespoon
Mustard seeds                 1 Teaspoon
Chenna Dal                     1 Teaspoon
Curry Leaves                   few
Asafetida Powder             ½ Teaspoon


  • Cook the rice to the right consistency – not too dry nor too well-done.

  • In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

  • Mix this powder with cooked rice.
  • Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
  • When it crackle, switch off the stove. Add to the rice and Mix well.
  • Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
  • Other 30 Rice recipes that you can try are:
  •  30 Rice Recipes

Sep 1, 2018

513: Traditional Thirattipal


A popular milk sweet from Tamil Nadu. Thirattipal is a rich and delicious dessert of thickened Milk with Jaggery, Ghee and flavored with cardamom powder. It is a Rich, Delicious, and is a perfect choice to your dears to make them Happier on Birthdays, Festivals and on all Occasion.
I always craved for the kind of Thirattipal my mom used to make when I was a child. This is a very simple recipe but need time to prepare.

Cooking Time         1 hour
Recipe type:           Sweet
Cuisine:                 South Indian
Serves:                 2-4 people


Whole Milk                     1 ½ Lt/ ½ Gallon
Jaggery                         1 cup
Green Cardamom           8 no (Crushed)
Saffron                          a pinch for garnish (optional)
Ghee                             1 Tablespoon


  • Heat milk in a heavy bottom deep Pan over a Medium flame.
  • Bring to a boil. Add saffron in it.  Mix well. Simmer the stove heat.
  • Stir it every 5 or 10 minutes and scrape the sides. Milk level will start reducing and the color will also change.
  •  Simmer until it is reduced to 3/4ths. Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  • In meantime powder the jaggery and crush the cardamoms.
  • Now add the jaggery and crushed cardamoms to the milk mixture. Mix it very well.
  • Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  •  Now add Ghee in it.
  • When all the liquid is absorbed and you get thick halwa like mixture, switch off the flame.
  • Allow it to cool down and transfer it to the container.     
  • Delicious Thirattipal is ready to Serve.

Jun 1, 2018

509:Thayir Vada/ Curd Vada/ Dahi Vada

A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source
Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!
Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website

Preparation Time             15 Minutes.  
Soaking  Time                  1 Hour
Cooking Time                   20 Minutes
Cuisine                              South  Indian
Recipe Category             Snacks
Serves                                4 nos.


Urdh Dal                          1 Cup
Raw Rice                          1 Tablespoon
Green Chilies                   1 no. (Chopped)
Grated Ginger                  1 Tablespoon
Asafetida powder              ½ Teaspoon
Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon
Green Chillies                     3 no.
Thick Curd/ Plain Yogurt      2 Cups
Roasted cumin seed            1/8 Teaspoon.
Finely Chopped Cilantro       2 Tablespoon
Red Chilli Powder                 small pinch
Salt                                    To Taste
Sugar                                 1/8 Teaspoon
For Tadka
Oil                                      1/2 Teaspoon
Mustard Seed                       ½ Teaspoon


For Making Vadas
  • Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

  • Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
  • Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
  • Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
  •  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
  •  Repeat process for all the batter to make vadai.

Thayir Vadai Preparation:

  • Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
  • Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
  • •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
  • Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
  • Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
  • Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
  • This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
  • Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
  • Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .

  • You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
  • You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.

Oct 9, 2017

498: Deepavali Recipes- View Full Collection Here

 Deepavali Sweets and Savory

Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 40 types of Sweets and savories here.

Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So Bookmark this page and try out few snacks and sweets recipes for this year Deepavali 2017 and enjoy with your family and friends.

Here is the compilation of Diwali easy sweets recipes and savoury snacks recipes.

 Maladu Almond Burfi Microwave Thirattipal Almond Burfi Carrot Halwa Coconut Burfi Peanut Urundai Gulab Jamoon Gulab Jamoon with Khoya Shahi Thukda Almond ShirkandSoft MysorepakRasgulla Rava Kesari Kasi Halwa Ashoka Halwa Mullu Thenkuzhal Thenkuzhal Ribbon Pakoda Ribbon Pokada Version 2 Cornflakes Mixture Thattai Puzhengal Arisi Thattai Thattai Version 3 Nippittu/ Rice CrackersPuzhungal Arisi Murukku Karaboondi KaraSev Omapodi Thool Pokada Kodubale Methi Crackers

Sep 13, 2016

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam

Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.


Kadala Paruppu / Chenna Dhal      1 cup
Water                                          2 cups
Jaggery                                       300 gms
Thick Coconut milk                       1 cup
Thin Coconut milk                        2 cups
Powdered Cardamom                   2 Tsp.
Dry Ginger Powder                       ½ Tsp. 
Coconut slices                             1 Tbsp.
Ghee                                          3 Tbsp.
Cashew nuts                                2 Tbsp. 


  • Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
  • Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
  • Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
  • Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
  • Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
  • Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
  • Now add cardamom powder and dry ginger powder to the mixture. Combine well.
  • Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
  • Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
  • Drizzle 1 tbsp. ghee over the mixture.
  • Serve in a dessert bowl.


Adjust the jaggery and coconut milk according to your preference.

My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

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Pressure Cookers