Jackfruit seed olan recipe – Chakka kotta olan recipe -Palakottai Olan- Kerala style olan recipe using jackfruit seeds – Olan recipe with step-by-step recipe and short video

Jackfruit seeds are a powerhouse of nutrients. It is rich in fiber and supports good gut health. Jackfruit seeds also help control blood sugar and cholesterol levels. We simply boil this in a pressure cooker for 3 whistles and eat it during our childhood days. Amma put in palakottai in sambar or kootu. This jackfruit seed olan is an onion no garlic recipe.

Last summer, when we met at a friend’s place, she made this chakka kotta olan. That was super tasty and totally new to me. I have tried palakottai curry and also jackfruit seed cutlet. This jackfruit seed olan is a super-healthy, simple recipe. The coconut oil gives the olan a fantastic flavor. We are adding karamani (black-eyed bean) in olan, so this jackfruit seed olan is rich in fiber and protein.

• Olan recipe | Onam sadya recipes
• Jackfruit seed Cutlet recipe| Palakottai cutlet
• Jackfruit Modak Recipe | Ganesh chathurthi recipes
• Jackfruit payasam recipe
• Chakka unniyappam | Jackfruit uniappam recipe
  
  

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Jackfruit seeds Olan

Kerala style Chakka kotta olan recipe

Course Lunch, Main Course

Cuisine South Indian

Keyword Kerala recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 15 jackfruit seeds
• ½ cup black eyed peas
• 1 red chili
• 1 cup water
• 2 tsp coconut oil
• Salt as needed

Instructions

• Crush the jackfruit seed
• Take out the skin completely, else it will prick your throat.
• Soak ½ cup karamani for 4-5 hours
• Add the jackfruit seeds and soaked karamani in a vessel
• Add 1 red chili, this is completely optional. Now add little salt and ½ cup of water.
• Pressure cook for 3-4 whistles
• Add the cooked mixture to a kadai. We are not giving tempering to Olan.
• Mash it here and there, it will thicken. Add water to adjust the consistency.
• Boil for 2 minutes
• Switch off
• Add 2 tsp coconut oil
• Chakka kotta olan is ready

Notes

1. Adding red chili is totally optional.

2. You can pair this healthy jackfruit seed olan with vatha kuzhambu or sambar.

3. No need to temper mustard seeds for Olan.

• Crush the jackfruit seed
• Take out the skin completely, else it will prick your throat.
• Soak ½ cup karamani for 4-5 hours.

• Add the jackfruit seeds and soaked karamani to a vessel
• Add 1 red chili; this is completely optional. Now add a little salt and ½ cup of water.

• Pressure cook for 3-4 whistles.

• Take it out of the cooker
• Add this to a kadai.

• Mash here and there
• Add water to adjust consistency
• Boil for 2 minutes.
• Switch off the flame
• Add 2 tsp coconut oil.

• Notes:
• Adding red chili is totally optional
• You can pair this healthy jackfruit seed olan with vatha kuzhambu or sambar.
• No need to temper mustard seeds for Olan.

The post Jackfruit seed olan recipe appeared first on Jeyashri's Kitchen.

Maavadu recipe originally posted on 28-04-2014 updated with full video on 15-04-2026

Maavadu recipe | vadu mango pickle- Tender Mango pickle Vadu mangai or maavadu – Recipe with full video and step-by-step pictures. I remember accompanying my mom to the central market in my town to buy the tender mangoes. We make pickles from this vadu mangai. My mom always buys this vadu manga in bulk (10 padi), makes pickles in big jars, and shares them with my athais, who are all big fans of vadu manga pickles. Though I am not a big fan of maavadu, I enjoy watching the process of making maavadu. I love the maavadu water very much, a perfect combo for Curd rice. Make this easy maavadu pickle this summer and enjoy it with curd rice.

Also, check out Tomato pickle recipe and garlic mango pickle recipe

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Maavadu recipe

Tender mango pickle recipe

Course Condiment

Cuisine South Indian

Keyword pickle recipes

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Author Jeyashri suresh

Ingredients

• 1 cup Raw tender mango | Maavadu
• ½ tsp Castor oil
• ¾ tsp Rock Salt
• ¼ tsp Mustard seeds
• 10 Red Chilli
• ¼ tsp Asafoetida
• ¼ tsp Red chilli powder

Instructions

• Select small tender mangoes from the market and wash them in water nicely. Wash it a few times to get rid of the dirt in the mangoes and pat dry them well.
• Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour. inside the home near the window. I also did the same.
• Take the mangoes and put them in a clean dry bowl add castor oil to this rub the mangoes with oil, and ensure all the mangoes are coated well with oil.
• The addition of castor oil is to reduce the heat caused by mangoes.
• Grind the red chilli, mustard, rock salt, red chilli powder and asafoetida into a fine paste. You can add a little water while grinding.
• Add this to the mangoes and mix well with a clean dry spoon.
• Keep this covered and put it in a dry place for a week.
• Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week's time.
• And the mangoes will start shrinking too.
• After 10 days transfer it to a clean dry bottle and put it in the refrigerator.

Video

Notes

Notes:
• If handled well, maavadu will stay good even for a year.
• Generally, we don't store this in the refrigerator. Even outside in a porcelain jar, this will stay good.

• Take the mangoes and put them in a clean dry bowl. Add castor oil to this. Rub the mangoes with oil, ensuring they are well coated.
• The addition of castor oil is to reduce the heat caused by mangoes.

• Grind the red chili, mustard, rock salt, red chili powder, and asafoetida into a fine paste. You can add a little water while grinding.

• Add this to the mangoes and mix well with a clean dry spoon.

• Keep this covered and put it in a dry place for a week.
• Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week’s time.
• And the mangoes will start shrinking too.

• After 10 days, transfer it to a clean, dry bottle and put it in the refrigerator.
• If handled well, maavadu will stay good even for a year.
• Generally, we don’t store this in the refrigerator. Even outside in a porcelain jar, this will stay good.

Note:

• Always add clean water for grinding the ingredients. Do not use normal tap water. Use drinking water.
• Keep the pickle in a clean, dry container. Even with little water, the pickle will spoil.
• Use a dry spoon to take out the maavadu, every time.

The post Maavadu recipe | vadu mango pickle appeared first on Jeyashri's Kitchen.

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

• Arisi thengai payasam
• Rava payasam

Sweet potato payasam recipe

 

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Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 2 Sweet Potato
• ¼ cup Moong dal
• ¾ cup Jaggery
• Cashew nuts few
• 2 tsp Ghee
• ½ tsp Cardamom powder
• ½ cup Milk optional

Instructions

• Peel the skin of the sweet potato, wash it, and chop it into big chunks.
• In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
• Add 2 cups of water to this and pressure cook this for 3-4 whistles.
• In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
• Meanwhile, mash the cooked sweet potato and moong dal mixture.
• Add 1 cup water as it will be thick. Add the jaggery water to this.
• Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
• Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
• I didn't add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

 

Method:

• Peel the skin of the sweet potato, wash it, and chop it into big chunks.

• In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

• Add 2 cups of water to this and pressure cook this for 3-4 whistles.

• In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

• Meanwhile, mash the cooked sweet potato and moong dal mixture.
• Add 1 cup water as it will be thick. Add the jaggery water to this.

• Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
• Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

• I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

1. I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
2. The payasam tends to thicken more so add milk if you are consuming it later.
3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
4. You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri's Kitchen.

Arisi paruppu payasam | Traditional rice and dal-based payasam recipe, with jaggery and coconut milk. Arisi paruppu payasam recipe with full video and step-by-step pictures.

We usually make jaggery-based payasam for festivals or for Neivedyams. As we celebrate Tamil new year | Tamil Varusha pirappu tomorrow, I thought I will share this payasam recipe.

Arisi paruppu payasam is made using raw rice, moong dal and chana dal. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. Finally, I used coconut milk for this payasam but if you don’t have you can use milk.

This payasam tastes similar to sakkarai pongal but the addition of coconut milk gives a very nice taste and flavor to this. I used store-bought coconut milk in this recipe. But you can use homemade coconut milk for a more enhanced taste.

We make this payasam using raw rice | sona masoori rice. If you don’t get this in your place, you can use basmati rice or suruti kolam rice. If using basmati rice, just pulse this once ofter it is dry roasted.

Also check out, Arisi thengai payasam, paruppu payasam, parippu pradaman, kadala paruppu payasam. Also, check out our complete collection of Tamil New year recipes.

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Arisi paruppu payasam

Traditional Jaggery payasam made using rice, moong dal and chana dal

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, South Indian festival, sweets, tamil new year recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ¼ cup raw rice
• 1 tbsp moong dal
• 1 tbsp chana dal
• ¾ cup jaggery
• ½ tsp cardamom powder
• 2 tsp ghee
• Few cashewnuts
• 2 cups of water
• 1/2 cup thick coconut milk

Instructions

• In a pan dry roast raw rice till it turns slight reddish color.
• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
• Transfer the rice and dal to a vessel and add 2 cups of water.
• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.
•  In a pan add 2 tsp ghee and add the cashewnuts.
•   Roast this till golden brown.
• In a pan add the jaggery and ½ cup water.
• Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
• Mix well and let this cook for 5 minutes.
• Add cardamom powder.
• Switch off the pan and add ½ cup if thick coconut milk.
• Mix well.
• Add the roasted cashew nuts
• Arisi paruppu payasam is ready.

Video

Notes

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
   2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
   3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

• In a pan dry roast raw rice till it turns slight reddish color.

• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.

• Transfer the rice and dal to a vessel and add 2 cups of water.

• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.

• In a pan add the jaggery and ½ cup water.
• Melt the jaggery.

• In a pan add the jaggery and ½ cup water.

• Once this is melted, filter this and add it to the mashed rice dal mixture.

• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.

• Mix well and let this cook for 5 minutes.
• Add cardamom powder.

• Switch off the pan and add ½  cup if thick coconut milk.

• Mix well.
• Add the roasted cashew nuts.

• Arisi paruppu payasam is ready.

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

The post Arisi paruppu payasam appeared first on Jeyashri's Kitchen.

Mango malli salad | Raw mango salad – Easy to make Raw mango salad recipe with short video and step-by-step pictures.

I mostly add raw mango to all my salads in this raw mango season. We all love the crunch and tanginess of the raw mango in salads. I recently tried this random, easy raw mango salad and named it Mango Malli Salad. I wanted to share this refreshing raw mango salad recipe on Jeyashris kitchen. If you are not following Jeyashri’s Kitchen on Instagram, facebook and Youtube please do follow to get more healthy recipe updates

I have provided more options in the notes section for making this mango malli salad. Make the most of this mango season and enjoy the fresh produce. Coriander leaves are a must-ingredient in this refreshing salad.

Also check out Beach style Thenga maanga pattani sundal, Mango salad, Watermelon salad, carrot raisin salad, Thai pineapple salad

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Mango malli salad

Refreshing raw mango salad with coriander leaves

Course Salad

Cuisine South Indian

Keyword Healthy salad, Mango recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup raw mango cut into small cubes
• ½ cup cucumber cut into small cubes
• ½ cup boiled chickpeas
• ¼ cup finely chopped coriander leaves
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 slit green chilis
• Salt as needed

Instructions

• In a bowl add chopped raw mango, cucumber, boiled chickpeas and chopped coriander leaves.
• Add salt
• Temper with mustard seeds, urad dal and green chillis 2 tsp oil.
• Add to the bowl
• Mix well
• Mango malli salad is ready

Notes

1. Instead of chickpeas, you can add roasted peanuts or boiled peanuts.

2. You can add cooked white peas or black beans, or boiled rajma to the salad.

3. Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad. 

4. You can add some pomegranate arils to the Mango Malli salad | Raw mango salad

• In a bowl, add chopped raw mango, cucumber, boiled chickpeas, and chopped coriander leaves.
• Add salt.

• Temper with mustard seeds, urad dal and green chilies 2 tsp oil.

• Add to the bowl.

• Mix well.

• Mango malli salad is ready.

• Notes:
• Instead of chickpeas you can add roasted peanuts or boiled peanuts.
• You can add cooked white peas or black beans, or boiled rajma to the salad.
• Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad
• You can add some pomegranate arils to the Mango Malli salad | Raw mango salad.

The post Mango malli salad | Raw mango salad appeared first on Jeyashri's Kitchen.

Raw mango chutney | salsa—This is a super tasty, tangy raw mango chutney recipe. It’s a simple recipe made with raw mango, and it has a full video and step-by-step pictures.

In this raw mango season, this is a must-try recipe with easily available ingredients at home. This raw mango chutney pairs well with hot rice, idlis, dosas, chapatis, and poori. When I tried this for the first time, we all had this with tortilla chips, freshly cut cucumber sticks, carrot sticks, and even monoco biscuits. It tasted so well with everything, we can serve this chutney as salsa | dip for parties.

I have posted thogayal with raw mango, which is a super hit recipe. This version of chutney I have seen on Instagram, and thought of giving it a try. It turned out so well and everyone at home loved it. We loved this with hot rice and it matched perfect with curd rice too. We had this as a dip with salt biscuits and it tasted yum

Do check out our Raw mango pulao, raw mango thogayal, mango sevai, raw mango pulihora, raw mango panagam, and raw mango rasam.

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Raw mango chutney recipe

Roasted raw mango chutney can be served as a dip

Course Accompaniments, Condiment

Cuisine Global, Indian

Keyword chutney recipes, dip, Mango recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 raw mango
• 2 tomato
• 4-5 green chili
• 4-5 garlic cloves
• 4 tsp oil
• 1 tsp red chili powder
• Salt as needed
• ¼ cup coriander leaves
• Few curry leaves
• 1 onion finelychopped

Instructions

• In a pan add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomato and place it upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato do add more green chilis to balance the sourness
• Cover and cook for few minutes.
• Turn it and cover and cook for few more minutes
• Switch off
• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder, this will be perfect as the mango and tomato sourness will get balanced.
• Add salt
• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.
• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice

Video

Notes

1. This raw mango chutney pairs well with hot rice, idli, dosa and chapati too.

2. You can use it as a Raw mango salsa | dip for chips and kebabs

3. Raw Mango chutney is perfect for travel | picnics too

• In a pan, add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomatoes and place them upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato, do add more green chilies to balance the sourness
• Cover and cook for a few minutes.

• Turn it and cover, and cook for a few more minutes
• Switch off.

• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder; this will be perfect, as the mango and tomato sourness will be balanced.
• Add salt.

• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.

• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice.

• Notes:
• This raw mango chutney pairs well with hot rice, idli, dosa, and chapati too.
• You can use it as a Raw mango salsa | dip for chips and kebabs
• Raw Mango chutney is perfect for travel | picnics too

The post Raw mango chutney | salsa appeared first on Jeyashri's Kitchen.

Mango masala papad recipe – The classic masala papad recipe takes an interesting and healthy twist with mangoes in this mango season.

Masala papad is a classic Indian starter recipe. In restaurants, they deep fry the papad and serve it with a simple onion-tomato mixture on top. It’s a simple starter but a great crowd pleaser. I have already posted the classic restaurant-style Masala papad recipe in Jeyashris kitchen.

In this mango season, I want to share a healthy and interesting version of masala papad recipe using Raw and Ripe mangoes. You can customise the ingredients according to your taste and availability. Jeyashri’s Kitchen has a wide and unique variety of Mango recipes. This Mango masala papad is a perfect party appetizer. Try this during this mango season and make your party special.

Also check out our Mango piyush recipe, Mango shrikand, Mango dhokla, Mango masala poha

• In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
• Now add finely chopped ripe mango.

• Add finely chopped coriander leaves, chaat masala, red chili powder, salt, and green chilies.
• Usually, we don’t add seeds to masala papad, but for a crunch, we are adding them.
• Add pumpkin seeds and sunflower seeds
• Add 1 tsp lemon juice.

• Mix well. Masala papad topping is ready.

• Place cooked papad on a plate. I microwaved the papad. You can deep fry or fire-roast the papad.

• Sprinkle the veg mixture on this
• Serve immediately
• Mango masala papad ready.

Notes:

• You can add chickpeas or rajma to this mango mixture.
• You can microwave the papad or deep fry it, or fire roast it.
• Papad can be replaced with salt crackers | biscuits
• Mango masala papad is a perfect party starter.

The post Mango Masala papad recipe appeared first on Jeyashri's Kitchen.

Paruppu  thogayal recipe | Paruppu thuvaiyal is a traditional recipe made using toor dal and black pepper as main ingredients, a recipe given with step-by-step pictures. Paruppu thogayal is one of my favorites and I love to have this with hot plain rice or for Vathakuzhambu sadam. Generally, in many Tamil brahmin houses it is made for Pathiyam, post partam food. We can add garlic pods to this to make it garlic-flavored paruppu thogayal. Amma always makes it with Milagu kuzhambu. 
If you are a big fan of thogayals do check out

• Andhra style tindora thogayal
• Pottukadalai thuvaiyal

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Paruppu thogayal recipe

Lentils chutney recipe , a traditional South Indian post-partum food

Course Condiment

Cuisine Indian, South Indian

Keyword chutney recipes, Thogayal recipes

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 30 minutes

Total Time 1 hour

Servings 3

Author Jeyashri suresh

Ingredients

• ½ cup Toor dal
• 3 tsp oil
• ½ tsp black pepper
• 2 red chili
• 2 tbsp coconut
• Salt as needed
• 3 pinches asafoetida
• 1 cup water for soaking

Instructions

• In a pan add 3 tsp oil. Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.
• Saute till the dal turns golden brown. If adding garlic add along with the dal and roast it well.
• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.
• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.
• Grind this into a slightly coarse paste. If needed add the drained water.
• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

Video

Notes

1. Paruppu Thogayal pairs well with dosai too.

2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.

3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

• In a pan add 3 tsp oil.  Add the ½ tsp pepper, 2 red chili and ½ cup of Toor dal.

• Saute till the dal turns golden brown. If adding garlic add along with the dal  and roast it well.

• Transfer this to a bowl and add 1 cup of water.
• Let this soak in water for 30 minutes.

• The water will be almost absorbed after 30 minutes, if any extra drain it and keep aside.
• Transfer this to a mixie jar and add 2 tbsp of coconut and salt.

• Grind this into a slightly coarse paste. If needed add the drained water.

• Transfer this to a bowl and enjoy with hot rice.
• You can have this as a side dish for Milagu kuzhambu sadam.

1. Paruppu Thogayal pairs well with dosai too.
2. Adding garlic lends a nice flavour, if you are a garlic lover like me, feel free to add 3-4 cloves of garlic.
3. Paruppu Thogayal stays good in the refrigerator for 2-3 days.

The post Paruppu thogayal recipe appeared first on Jeyashri's Kitchen.

Makhana kheer recipe | Easy to make Phool makhana payasam with evaporated milk – Lotus seeds payasam recipe with full video and step-by-step pictures.

Wishing you all a very Happy New year 2023. Let the new beginnings bring an abundance of joy, good health, and wealth.

Phool makhana | foxnut, a very healthy and nutrition-rich snack. Generally, it is roasted and served as a snack. I have seen many of them using it in North Indian gravies too, like Makhana masala. I tried makhana kheer many years back but never posted it in the blog.

I wanted to start the new year with a sweet recipe so thought will post this makhana kheer. I used evaporated milk in this recipe, it gives a nice caramelised taste. But if you don’t get it in your place, you can skip it. You can add condensed milk for any variations.

Also check out, Paneer kheer, orange kheer, macaroni kheer, Badam kheer

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Makhana kheer recipe

Roasted Makhana kheer using evaporated milk

Course Dessert

Cuisine Indian

Keyword dessert, Janmashtami recipes, Janmastami recipes, Navratri recipes, sweets

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups full cream milk
• ½ cup evaporated milk optional
• A pinch of saffron
• 1 cup phool makhana
• ¼ cup sugar
• 3 tbsp chopped badam and pista
• 1 tsp ghee

Instructions

• Soak saffron in 2 tbsp of warm milk for 10 minutes.
• In a pan add ghee and add 1 cup of phool makahana.
• Roast this in a medium flame till it turns slight golden brown.
• When you pick it up and break with hands it should break easily.
• If you want to keep the makahana full in the payasam, add milk to this now.
• I want it be crushed so crushed it roughly with hands.
• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.
• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.
• Now add the saffron soaked milk to this.
• Mix well.
• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be little thick.
• Switch off the flame.
• Add the chopped nuts.
• Mix well.
• Makhana kheer | makhana payasam is ready.
• Serve chilled.

Video

Notes

1. You can keep the makhana whole and make the kheer.

2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.

3. Makhana kheer tastes nice when chilled.

• Soak saffron in 2 tbsp of warm milk for 10 minutes.

• In a pan add ghee and add 1 cup of phool makahana.

• Roast this in a medium flame till it turns slightly golden brown.

• When you pick it up and break it with your hands it should break easily.

• If you want to keep the makhana full in the payasam, add milk to this now.
• I want it to be crushed so crushed it roughly with my hands.

• Now add 2 cups of milk to this.
• I used raw milk.
• Mix well and let this cook for 7 minutes.

• Now add ½ cup of evaporated milk. If you don’t get evaporated milk in your place add ½ cup of normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
• Stir this and cook for 10 minutes.
• Scrap the sides of the pan.

• Now add the saffron-soaked milk to this.
• Mix well.

• Add the sugar to this now.
• Mix well.
• By now the payasam | kheer will be a little thick.
• Switch off the flame.

• Add the chopped nuts.
• Mix well.

• Makhana kheer | makhana payasam is ready.
• Serve chilled.

1. You can keep the makhana whole and make the kheer.
2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
3. Makhana kheer tastes nice when chilled.

The post Makhana kheer recipe appeared first on Jeyashri's Kitchen.

Pressure cooker pasta recipe – Easy one-pot pasta recipe with step-by-step pictures.

We usually cook pasta in water separately and add pasta to this and cook it along with veggies. This method is a super easy version of pasta. All you need is a pressure cooker.

For this recipe, I used my Prestige Svacch stainless steel cooker. It is a revolutionary pressure cooker that has a Unique Deep Lid with spillage control. It prevents froth from flowing out of the cooker. Hence, making it easier for me to clean. It also has sturdy handles that allow me to hold the cooker with ease.

If you are in a bachelor’s accommodation or dorm and don’t have access to any other utensils, this is a perfect recipe for you. Also, we are not grinding anything in this recipe.

Usually, I make pasta sauce for making pasta for my kids. Especially when I make it for their lunch box, I prefer to make the pasta with sauce as it won’t become dry. The addition of veggies in this pressure cooker pasta recipe makes it wholesome. You can make this for a weeknight dinner just using frozen vegetables.

I used penne pasta for making this recipe. You can use any variety of pasta. Also, you can make this like Indian-style masala pasta. For this, you can add red chili powder, coriander powder, cumin powder, and garam masala powder. Skip the red chili flakes and oregano if made in Indian style. Use whole wheat or quinoa pasta if you want to make a healthier version.

Also check out other interesting pressure cooker recipes – Chana dal pulao, pressure cooker kesari, Pressure cooker pav bhaji, Kavuni arisi paal payasam

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Pressure cooker pasta recipe

Easy to make one pot pressure cooker pasta without the addition of pasta sauce.

Course Dinner, Main Course

Cuisine Indian, Italian

Keyword one pot meal, Pasta recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 1

Author Jeyashri suresh

Equipment

• Prestige Swacch pressure cooker

Ingredients

• 1 cup pasta
• 1 cup water
• 1 tbsp oil
• 2 tbsp finely chopped garlic
• 1 onion finely chopped
• 1 tomato finely chopped
• ½ capsicum small cubes
• ¼ cup broccoli small florets
• ¼ cup carrot small cubes
• 1 tbsp tomato ketchup
• 1 tsp red chili flakes
• 1 tsp oregano
• Salt as needed
• 3 tbsp grated mozzarella Cheese

Instructions

• In a pressure cooker add the oil.
• I used Prestige Swacch pressure cooker
• Add finely chopped garlic and saute till it slightly changes to golden color.
• Now add the finely chopped onions.
• Saute till translucent.
• Now add the chopped tomatoes and saute for 2 minutes.
• Add the capsicum, broccoli and carrots to this.
• Mix well and add the tomato ketchup, chili flakes, oregano flakes and salt.
• Add 1 cup of pasta to this. I used penne pasta. Use any variety of pasta.
• Mix well and add the water.
• If you are consuming immediately add 1 cup of water.
• If planning to consume after 30 minutes or pack for lunch box, add 1and ¼ cup of water.
• Let this come to one boil.
• Cover the cooker and wait for 1 whistle to come.
• Switch off the flame.
• Let the pressure settle down naturally.
• Take out and give it a gentle mix.
• Add grated mozzarella cheese just before serving.
• Pressure cooker pasta is ready.

Video

Notes

1. You can add sweet corn while adding the veggies.

2. Do not cook this beyond 1 whistle, else the pressure cooker pasta will be mushy.

• In a pressure cooker add the oil. I used my prestige Svacch stainless steel cooker.
• Add finely chopped garlic and saute till it slightly changes to golden color.
• Now add the finely chopped onions.
• Saute till translucent.

• Now add the chopped tomatoes and saute for 2 minutes.

• Add the capsicum, broccoli and carrots to this.
• Mix well and add the tomato ketchup, chili flakes, oregano flakes and salt.

• Add 1 cup of pasta to this. I used penne pasta. Use any variety of pasta.
• Mix well and add the water.
• If you are consuming immediately add 1 cup of water.
• If planning to consume after 30 minutes or pack for lunch box, add 1and ¼ cup of water.

• Let this come to one boil.
• Cover the cooker and wait for 1 whistle to come.
• Switch off the flame.

• Let the pressure settle down naturally.
• Take out and give it a gentle mix.
• The pasta didn’t stick to the bottom.

• Add grated mozzarella cheese just before serving.
• Pressure cooker pasta is ready.

1. You can add sweet corn while adding the veggies.
2. Do not cook this beyond 1 whistle, else the pressure cooker pasta will be mushy.

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The post Pressure cooker pasta recipe appeared first on Jeyashri's Kitchen.

Rava appam recipe – Sooji appam recipe for Karthigai deepam – Rava appam recipe with jaggery and rice flour, full recipe with video and ste-by step instructions.

We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient.

This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one. Usually, we add banana while making Instant It gives softness to the appams. The same rava appams can be deep fried in the oil, but we need to make the batter thick in case we are doing it that way.

Check out other interesting appam recipes from Jeyashris kitchen, wheat flour appam millet flour instant nei appam, Traditional karthigai nei appam, Thinai unniappam.

Rava appam recipe

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Rava appam recipe

Pan fried Sooji appam with jaggery

Servings 11 appams

Author Jeyashri suresh

Ingredients

• ½ cup rava |sooji
• ½ cup jaggery
• ¼ cup rice flour or maida
• ½ tsp cardamom powder or 4 cardamom
• 1 small banana optional
• A tiny pinch baking soda
• 1 tsp ghee + ghee to cook the appams
• 3 tbsp coconut
• ½ cup water

Instructions

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.
• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.
• Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.
• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, not need for any fermentation.
• Heat a appam pan and add little ghee in all the holes.
• Pour the batter in the holes and cook in a medium flame.
• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.
• Cook for a minute, if needed add little ghee.
• Take out from the pan.
• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

Video

Notes

1. I didn’t add bananas but still the appams stayed soft for more than 6 hours.

2. The jaggery was just perfect, if you want you can add 1-2 tbsp extra jaggery.

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.

• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.

• Add 3 tbsp grated coconut, baking soda, and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.

• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, no need for any fermentation.
• Heat an appam pan and add little ghee in all the holes.
• Pour the batter into the holes and cook on a medium flame.

• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.

• Cook for a minute, if needed add little ghee.
• Take it out from the pan.

• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

The post Rava appam recipe appeared first on Jeyashri's Kitchen.