Niranjana's yummy yummy recipes
Kadala curry is one of the famous recipes in Kerala. It is served with puttu or Aapam. It also goes well with rotis or chappathis. Usually we make ishtu or Coconut chutney as an accompaniment for Aapam. And my chithappa suggested me that Aapam also tastes best with kadala curry. So this time …
Paruppu podi is a blend of roasted spices and lentils and is full of flavour and aroma. When you are tired of making sambar or rasam, you can mix this powder with the rice and eat. It is also a healthy one. My brother is always fond of this powder. So whenever he comes amma …
Upma Kozhukkattai is a delightful South Indian steamed rice dumpling, known for its simplicity and unique flavour. This traditional dish is made with a small quantity of dal and a subtle seasoning, creating a perfect balance of taste and texture. Whether enjoyed as a breakfast item or packed in a tiffin box, Upma Kozhukattai is …
China grass is the name used for Agar-agar in India. It is a gelatinous substance obtained from algae. Usually we use in labs as a medium to grow bacteria and to check their motility and mobility. Apart from this it is also used in cooking. It is a natural vegetable gelatin counterpart. they are available …
Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool. It is not season bound and can be cultivated throughout the year. The grain cannot be …
Upma is the simplest and humble breakfast that can made in a jiffy. It is also an easy recipe for beginners. It can be made with sooji, vermicelli, samba sooji. The recipe tastes good and doesn’t need any accompaniment. So this comes in handy when you are short of time. But you can also serve it …
Gotsu is a side dish that goes well with Venpongal, and molagootal rice. Usually Amma and Paati makes puli inji or some thogayal as an accompaniment for molagootal rice. I learnt this recipe from my perima(Mom’s sister). She made this as a side dish for Gujarat kichadi. It tasted good and I tried this at …
Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool. It is not season bound and cultivated throughout the year. The grain cannot be polished due to …
Vegetarians forgo the use of meat and they have to find an alternative to meet their nutritional needs. The soya chunks, derived from the soy bean work well as substitutes. They are rich source of protein. They are dry when you purchase them and they have to be reconstituted with water. So soak them in water before cooking. They absorb water, enlarge in size and becomes spongy. Basically they have no flavour but absorb the spices and other flavourings well. In the same way, Kabul channa is also rich in micro and macro nutrients. They are also a rich source of protein. So basically this recipe is a healthy one and hope you will enjoy it.
INGREDIENTS
Rice – 1 cup
Nuggets– 1/2 cup
Kabul channa – 1/2 cup
Water – 3 cups
Milk – 1 cup
Ghee – 4 tbsp
Cumin seeds – 2 tbsp
Fennel seeds – 1 tsp
Cardomom – 1
Bay leaf – 1
Mace – small piece
Marathi moggu – 1
Star anise – 1
Cinnamon – 1
Cloves – 3
Salt – As required
