Delicious delicacies

The first thing you think of when someone says puliyokara is temple prasadham. Today is purataasi sanikilamai, and I decided to make some puliyokara for annadhaanam to give to the needy in this COVID situation. So I thought of sharing the recipe with you!) Preparation time:25 minutes Serves: 4 Ingredients: 1.Cooked rice-2 cups 2.Tamarind-2 lemon sized balls 3.Jaggery powder-1/4 tsp 4.Gingelly oil-4+1 tbsp To grind: 1.Red chilly-4 2.Coriander seeds-2 tbsp 3. Channa dal-1 tbsp 4.Meithi seeds-1/4 tsp To dry roast: 1.Peanuts-1/4 cup 2.sesame seeds-1/2 tsp To season: Split urad dal-1/4 tbsp Mustard-1/4 tbsp Channa dal-1/4 tbsp Red chilly-2 (cut into pieces) Curry leaves-2 sprigs Hing-1/4 tsp Turmeric-1/4 tsp Preparation: Cook the rice to 90% done and add 1tbsp oil and spread it on a large bowl. Soak the tamarind in 1 cup of water. Now in a kadai, dry roast all the ingredients to grind, cool it down to room temperature and grind it using a blender. Keeping in low flame,dry roast the raw pea...

The sandwich was named after Lord Sandwich – a gambler who didn’t have time to eat during a play so he would ask his servants to bring him slices of meat in between slices of bread.And soon they evolved into a quick snack recipe which is loved by people of all ages all around the world.   Preparation time:10 minutes Serves 4 Ingredients: 1.Sandwich bread-8 slices 2. potato- 3(medium size) 3. Turmeric powder-1/4 tsp 4.Salt-to taste 5. onion-1 6.tomato-1 7. Cheese slices or mayonnaise 7.Curry leaves-1 sprig 8.Coriander for garnish 9.Green chilly-2 10.Garam masala-1/2 tbsp  11.Oil to saute Preparation: Boil the potatoes, peal and mash them. Then keep them aside. Wash and chop onions, tomato, green chilly and keep it ready In a kadai, add oil, when its hot add jeera, when it splutters add onion and green chilly.  When onions turn translucent add tomatoes and green chilly, when tomatoes turn mushy, add the boiled potatoes, garam masala and coriander and mix well.  Swit...

Are you tired of seeing and having the same old white idlies? Here come colourful new beet idlies! You get the natural colouring from the beet juice, which is high in antioxidants and is a good source of iron as well. So serve this to your guests and let them 'sink in the pink'. Lets see how to make these pink rice cakes: Preparation time-20 minutes Serves 4 Ingredients: 1.Idly batter-2 cups 2.Beetroot-1/2 3.water-3 to4 tbsp   Preparation: Split the batter into two portions.Peal and rough chop the beetroots Add to the mixie jar and blend well.If required you may add water, but not more than 3 to 4 tbsps. Strain the blended mixture well to get the beetroot juice now add the beet juice to one portion of the batter and mix well. Then add required amount of water to the other portion of batter to get it to the same consistency as the beet batter. Keep the idly steamer on the stove, when it starts to steam, open the lid and reduce the flame to low, and start adding the batter one sp...

Hi everyone! All of you have been supporting me all this while...Thank you so much! I have started a new youtube channel named akila's delicious delicacies...please continue showing your support by watching our videos, and subscribing. Leave a like if you enjoy our content and comment your suggestions and opinions. Hope you like it:)    

Need something interesting for your quarantine breakfast? Dosa everyday is so boring! How about a sweet pancake? Wait...it gets better...how about a colourful pancake?okay..that sounds good! Now what if I told you that the pancake was made of beetroot?!That's exactly what we're making today...beetroot pancakes:) Pancakes originated from ancient Greece, and are know eating for breakfast all around the world. It has become such a famous dish today that some artists have even started making pancake art. These are traditionally eaten with butter and maple syrup, but they taste good with chocolate syrup as well:) So here we go...     serves 4 preparation time:15 minutes  Ingredients: 1.maida-1 1/2 cups 2.Beetroot-1/2 3.baking powder-3 teaspoons 4. salt-just a pinch 5.sugar-3 tbsp 6.eggs-1 7.milk-1cup 8.unsalted butter(melted)-1/4 cup 9.vanilla essence-1/2 teaspoon   Preparation: 1.Take the juice of the beetroot using a blender/mixie and strain it well...you will get abou...

This is one of the authentic dish prepared in chettinad for festive days like -Thai pongal, Thai poosam etc. as yellow pumpkins are known to be best from mid of December to mid of February and this period is when these functions come. The spices selected by the chettinad cuisine, brings out the sweet flavour of yellow pumpkin in a unique way which cannot be explained in words but can only be relished by tasting it.so, here is the recipe: Ingredients: Yellow pumpkin - 250 gms Shallots (pearl onion) - 100 gms Tomato - 1 big Garlic - 5 nos. Curry leaves - 1 sprig Turmeric powder - 1/4 tsp Hing - 1/4 tsp Sambar powder - 4 tbsp Coriander powder  - 1 tbsp Jeera powder - 1/4 tbsp Jaggery powder - 1/4 tbsp Tamarind pulp - 1/4 cup (thick) - from 2 inch piece Salt to taste FOR PROCEDURE REFER THE BELOW VIDEO  

 A colorful and nutritive mix of veges with rava. The aromatic flavours of this dish are appealing not only to the eyes but satisfying all our senses. So lets start making this tasty recipe... Ingredients Onion-1 Tomato-1 Chilly-2 Ginger - 1 inch piece Curry leaves-2 sprigs Carrot-1no. Beans -15 nos. Peas - 100 gms. Potato- 1 no. Cauliflower- 10 florets Sooji - 1 cup Water - 3 cups Salt to taste Seasoning: Split urad dal - 1/2 teaspoon Mustard-1/2 teaspoon Sauf -1/4 teaspoon Jeera- 1/4 teaspoon Pepper- 1/4 teaspoon Here's the video for the procedure:

  Its mid day and you're too tired after work. Why don't we have a healthy drink which detoxifies your whole body?! I will give you a refreshing solution!) Ingredients: beetroot-1(med sized) ginger-1 inch piece lemon-1 mint-1/4 cup honey-as required salt-1/4 tsp water-4 cups citron Here's the video for the procedure:

  Malai kofta is a dish made of potato and paneer....or that's what it was made of until yesterday! In this new recipe I have used senaikizhangu(yam) for making this delicious dish. So here are the ingredients: For the kofta: 1.senaikizhangu(yam)-200g 2.potato-1(small) 3.paneer-100g 4.green chilly-2 5.cashew nuts-8 6.maida-1 1/2 tbsp 7.coriander-1/2 cup 8.oil for shallow frying 9.salt to taste For masala: 1.oil-1tbsp 2.jeera-1 tbsp 3.cinnamon-2 inch piece 4.bay leaf-1 5.cloves-2 6.cardamon-2 7.pepper-1/4 tsp 8.onion-1(big) 9.tomato-2 (big) 10.salt to taste 11.cashew-8(chopped) For gravy: 1.oil-2tbsp 2.butter-1 knob(2tbsp) 3.ginger garlic paste-2tbsp 4.turmeric powder-1/4 tsp 5.coriander powder-2tbsp 6.red chilly powder-1 tbsp 7kasthuri methi-1 tbsp 8.fresh cream(optional) 9.coriander for garnish Here's the video for your reference: Also do check out my YouTube channel!)

Many of my friends were requesting me to post this recipe as they enjoyed it when they visited me. So I decided to go ahead and finally post this highly requested recipe today.This is an authentic chettinadu dish, and probably the most favourite of foodies as well.  The unique taste of this dish comes from the blend of spices in the traditional recipe. Even though many new non-veg dishes have come up over the years, the mutton kuzhambu is still famous for its rich flavour and taste. Nowadays sadly, the word chettinad is being used in many restaurants, but the dishes they serve are nothing close to the original, they are very spicy too.Due to this,many people say that chettinad dishes are very spicy. This is purely a myth. In reality, chettinad dishes are carefully prepared by the aachis to make sure the spiciness of the dish is just right. Also in the actual chettinad recipes, homemade spice blends are only used, so any powder or instant masala mixes that you get in stores will n...