12th ANNIVERSARY

 

Todays marks the 12th  year anniversary of My “MADAPPALLI ” Blog.

Wow! 12th  Time actually flies.  Its feel amazing as I write this blog post. I have learned so much, seen so many ups and downs but now after 12years, I want to look back and smile and be proud of where I am today. Still we’ve got miles to go and this is IMPOSSIBLE without YOUR LOVEand SUPPORT my dear readers. So, stick with me and I promise I will keep on writing for you all.

THIS YEAR  PAGE VIEWS    2610560

Thank you for the 12 remarkable years of Friendship and Support.

Semiya Payasam /Vermicelli Kheer

HAPPY NEW YEAR 2023

Semiya Payasam /Vermicelli Kheer are a very popular traditional south Indian dessert, which is prepared at all special occasions. A preparation of milk and vermicelli sweetened with sugar. It has rich and creamy texture.. It is a very simple to make, healthy dessert. It can be made using low fat milk

Ingredients:
Vermicelli                                  : 1 cup (broken into small strips)
Whole Milk                                : 1 ½ cup

Evaporated milk                        – 1 tin

Sugar                                        : 1/2 cup or to your taste
Ghee                                          : 2 tbsp.
Raisins                                       : few
Cashew nuts                               : few
 green cardamoms                       6-7 no. (peeled and powdered)

Preparation:

• Boil the milk in a nonstick or heavy bottom sauce pan.
• Simmer and stir every now and then, till it reduces to almost half the quantity. Stir almost constantly to avoid the milk getting burnt. Simmering the milk may take a while, but it is the safest way to tastefully thicken the milk.
• Heat the ghee and fry raisins and cashews till light brown in color, remove and keep it aside for later use. 
• Roast the vermicelli in the remaining ghee till it turns to light golden color. 
• When they slightly change the color, add them to the milk, along with all the roasted dry fruits , nuts and evaporated milk .
• Cook on a low heat for about 10 minutes or until the vermicelli become soft. (Keep stirring at regular intervals so that no lumps are formed).
• Add sugar and cook for couple of minutes until all sugar is dissolved.
• Add cardamom powder and mix well and allow it to boil. Turn the heat off..
• Yummy Payasam is ready. Let this get cooled to room temperature. Refrigerate it later and eat it chilled. 

Low fat version Use 2% milk and low fat  Evaporated milk  . Reduce nuts

Tip - 

• The payasam/Kheer normally tends to get thick as it cools down or when chilled in the fridge. Pour little milk or cream and microwave them for a couple of minutes before serving.

Enjoy!!

11th Anniversary

 Todays marks the 11th year anniversary of My “ Madappalli” Blog.

Wow! 11 years! Time actually flies.  Its feel amazing as I write this blog post. I have learned so much, seen so many ups and downs but now after 11 years, I want to look back and smile and be proud of where I am today. Still we’ve got miles to go and this is IMPOSSIBLE without YOUR LOVE and SUPPORT my dear readers. So, stick with me and I promise I will keep on writing for you all.

Thank you for the 11 remarkable years of Friendship and Support.

Carrot Rice

The South Indian food is loved by folks because of their simple preparation techniques and the nutrition value which remains intact in their recipes. This is a yummy dish of South India Cuisine and served as quick breakfast or lunch at homes.

Ingredients:

 Cooked Basmati R                 2 cups

Fresh Carrot                           1 cup (Peeled and Grated)

Green Chilies                          3 Nos (Finely Chopped)

Finely chopped Ginger             1Tbsp.

Fresh Green Peas                    ¼ cup (Boiled)

Lemon juice                              1 Tbsp.

Turmeric Powder                     ¼ Tsp.

Salt                                             To Taste.

For Seasoning

 Coconut oil                               1 Tbsp

 Mustard Seeds                         1 Tsp.

 Curry Leaves                             few

 For Decoration

 Chopped coriander leaves          2 Tbsp.

 Fried Cashewnuts and Kismish   1 Tbsp.

 Method:

• Take a pan, heat a oil, add and fry the all seasoning.
• Add turmeric powder, green chilies, ginger and curry leaves, fry for a minute
• Now add the boiled peas and grated carrots.
• Keep the stove heat in low, and cover the pan and cook till the carrots are tender. Add the lemon juice.
• Now add the cooked rice in it and mix it well.
• Cook for another 2 minutes in medium flame. Garnish with coriander leaves and fried cashews and Kismish.  The delicious carrot rice is ready.
• Serve hot with Raita and potato chips.

Potato Korma – Aloo Bhaji

There are several types of Kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. Every household has its own unique way to cooking Potato Bhaji. I have shared my version of Aloo Bhaji here. Make it at home with this easy recipe.

Preparation Time     10 Mins

Cooking Time         20 Mins

Cuisine                North Indian

Serves                4-5

Ingredients

Large Potatoes              4 Nos.

Big Tomatoes                 2Nos.

Green Chillies                 1 Nos.(Finely Chopped)

Grated Ginger                1 Tablespoon

Asafetida Powder          ½ Teaspoon

Coriander Leaves           2 Tablespoon (finely chopped)

Masala Powder

Turmeric Powder           ½ Teaspoon

Red Chili Powder             1 Teaspoon

Dhania Powder                1 Teaspoon

Garam Masala Powder     ½ Teaspoon

To Temper

Oil                                 2 Tablespoon

Cumin Seeds                  ½ Teaspoon

Fennel Seeds                  ½ Teaspoon

Method:

• Wash, Peel and chop the Potatoes into cubes. Chop the tomatoes into cubes.
• In a Pressure cooker, heat the oil and temper the cumin & Fennel seeds, chopped chillies and  Asafetida Powder . Fry in low flame.
• Now add the chopped Potatoes, Turmeric powder, garam masala Chili Powder, dhania Powder  and fry until oil separates.
• Now add 1 cup of water and pressure cook for 2 whistles. Switch off the stove
• After pressure cooker steam release, open the cooker add the tomatoes and salt. Cook it in low flame for 5 minutes.
• Add the coriander leaves adjust the water consistency. Mix it well.
• Now Aloo Bhaji is ready to serve.
• Serve with Pulao, Poori or Chapatis

Note:

•   Don’t add more water than requires. The Korma should be thick

My other Aloo Bhaji Recipes, click here

Potato Masala/ Poori Masala (Click Here)

Masala Kichadi/ Masala Bath

After a long and tiring day, what could rescue you but a bowl of Kichadi. Kichadi is the perfect comfort food for Indians. Easy to make a One Pot Meal. Breakfast, brunch or dinner, Kichadi is the epitome of convenience. Kichadi is usually made with combination of grains and dals , cooked till soft and mushy, just thicker than porridge.

Masala Kichadi/ Masala Bath is sumptuous meal of rice with vegetables and an appetizing dry masala powder made of simple spices. Garnish with fresh coriander leaves and serve it with a  raita or plain curd.

Preparation Time :  10 Minutes

Cooking Time        :  20 Minutes

Soaking Time       :   30 Minutes

Servings               :   4 Nos.

 Ingredients:

Raw Rice                1 Cup

Tovar Dal                1 Tablespoon

Moong Dal              1 Tablespoon   

Tomatoes                2 Nos.

Green Chilies           2 Nos.

Grated Ginger          1 Tablespoon

Turmeric Powder      ½ Teaspoon

Salt                         To Taste

For Dry Masala Powder

Cinnamon sticks         2 nos.

Fennel Seeds              1 Tablespoon

Cloves                        5 nos.          

Green Cardamoms       7 nos.

Chutney Dal                1 Tablespoon

Red Chillies                 2 -3 nos.

Dhania Powder            ½ Teaspoon

Cumin Powder             ¼ Teaspoon

Garam Masala Powder     ½ Teaspoon

Tempering

Oil/ Butter /Ghee              1 Tablespoon

Mustard Seeds                  1 Teaspoon

For Garnishing

Chopped Coriander Leaves

Method:

Wash and soak the rice with dals for 30 minutes. Chop the tomatoes and Green chillies and keep aside.

For Dry Masala Powder:

• Heat a pan on medium heat. Dry roast the cinnamon, cloves, cardamoms, red chillies, chutney dal, fennel seeds for 2 to 3 minutes.
• Take the spices out, add Garam masala powder, cumin powder and dhania powder in it. Transfer to blender pot. Blend it into course powder. Keep aside.

For Masala Bhat

• Heat a oil in Pressure cooker, add Mustard seeds and curry leaves, let them splutter.

• Now add the chopped tomatoes, Grated ginger and Green chillies and fry for a minute.
• Drain the rice and dals add into the tomato mix and sauté for minute.
• Add two cups of hot water, Turmeric powder and  Ground Dry masala Powder and salt . Mix it well. Pressure cooker for 5 whistles . Turn off the heat

• Allow the steam to escape before opening the lid.  Mix well the Kichadi.
• While serving garnish with dollop of ghee, coriander leaves.
• Serve with Pickle, Curd and Pappad

Note:

• As khichdi cools will become little thick.
• Re heat the Kichadi and eat.
• Add vegetables of your choice like  cauliflower,  tindora or brinjal into kichadi

Enjoy Cooking!.

Kerala Style Carrot Pachadi

Carrot Pachadi is a healthy side dish and easy to prepare within minutes. Try this recipe for this Sadya and enjoy the taste.

Prep Time: 5 mins    | Cook time: 15 mins    |  Serves: 4

Ingredients:

 Large Carrot                         2 no. 

Green Chillies                         3 no.

Thick Curd                              1/4 cup

Salt                                        To taste

Sugar                                      1 Tablespoon(optional)

For Grinding

Grated Coconut                         1/2 cup

Chopped Ginger                         1 Teaspoon

Chopped Green Chili                   1 no.

Cumin Seed                                ¼ Teaspoon

For Seasoning

Coconut Oil –                             1 Tablespoon

Mustard Seeds                          1/2 Teaspoon

Dry Red Chillies                         1 or 2no.

Urdh dal                                     1 Teaspoon.

Chopped Coriander Leaves for decorations

Method:

• Wash and Peel the skin and grate the carrots.
• Peel and grate the carrot.
• Blend the curd with little salt until smooth and keep aside.
• Grind coconut along with the green chillies, ginger , cumin seeds  to form a nice paste and keep aside.

• Boil the grated carrot, chopped green chillies with little water and salt. Cook for 7 minutes.

• Once the carrots are cooked and soft, add the ground coconut paste to the pan.

• Continue cooking on medium heat for another 5-8 minutes.
• Switch off the stove when the carrot becomes thick and soft.
• Once the cooked carrot is cool, add curd to it and stir well.
• For tempering, heat coconut oil in a pan, add mustard seeds and when it crackles, add whole red chili and Urdh dal . Fry for a minute.

• Pour this seasoning over the Pachadi and mix well.
• Decorate with Chopped Coriander Leaves.
• Serve with Rice.

Note:

• If you want to make this Pachadi a bit sweet, you can add 1-2 teaspoons of sugar .

You might also like to check these Pachadi  recipes:

PACHADI RECIPES