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Vishu katta is a very popular and traditional breakfast recipe which is made during Vishu festival ( new year).It is a must-have traditional  breakfast dish during the new year in certain parts of kerala especially central kerala region.It is basically a rice cake made with coconut milk and spiced with cumin powder n dry ginger powder to make it more flavourful.It is traditionally served with
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Gothumai rava payasam is an absolutely delicious and traditional south Indian payasam / kheer variety made with broken wheat rava,jaggery and milk.It is a very simple payasam and can be done in a jiffy.Learn how to make this yummy gothumai rava payasam recipe below. Ingredients- Broken wheat rava -1 cup Jaggery -3/4 cup ( add according to taste) Milk -500 -600 ml Cardamom powder -1/4 tsp
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Andhra poondu podi / garlic powder is a authentic ,traditional Andhra podi (powder) recipe.It is super spicy and tastes absolutetly delicious.It is usually taken with rice along with a drizzle of ghee,but this podi can also be had with idli ,dosa etc. Learn how to make this yummy andhra poondu podi recipe below. Ingredients Garlic -20-25 cloves Red chillies -10-15 nos Urud dal -1/4 cup
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Tamarind rice is a very  traditional and most most popular south indian rice variety made with tamarind paste. Ingredients Cooked rice-1 cup For Pulikaichal- Tamarind extract-1 cup Mustard seeds-1/2 tsp Urad dal-1 tsp Bengal gram dhal-1 tsp Red chillies-8 Curry leaves few Turmeric powder-1/4 tsp Salt to taste Gingelly oil-2 tbsps peanuts-2 tbsps For masala powder(dry roast
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Pindi chole is a traditional Punjabi delicacy made with boiled white chickpeas and spice mix .There are many variations of this pindi chole some do it without onions and tomatoes while some puree it and add to the chole.The most important ingredient for this recipe is tea leaves which gives it a nice brown -black earthy colour and flavour.Moreover adding special powders like black salt, amchur
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Baby corn fry is an absolutely delicious, crispy and easy to make starter variety .It requires just minimal ingredients and can be done in a jiffy .Learn how to make this yummy crispy baby corn fry recipe below. Ingredients Baby corn -10-15 nos chopped to fingerlength pieces Corn flour -1/2-3/4 cup Red chilli powder -1 tsp Garam masala powder -1/2 tsp Lemon juice -1 -2 tsp Oil for deep
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Thandai is a very  traditional ,delicious,healthy and absolutely refreshing summer drink made with milk which is  flavoured with nuts n spices and served chilled .It is especially made during the Holi festival. It is very popular in North India.This drink acts as a coolant during summer season. The thandai paste / powder is made up of lots of  nuts, special ingredients like melon seeds,dried
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Milagu seeraga sadam is a very traditional healthy and spicy South Indian mixed rice variety .It is prepared by mixing powdered peppercorns and cumin seeds along with cooked rice.It can be prepared in a jiffy and tastes superb.This  pepper and cumin seeds rice has many medicinal benefits and is usually given as home remedy for curing cold or stomach ailments.This rice should be taken only in
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Pasala keerai thokku/ spinach chutney/palak chutney is a nutritious and tasty south Indian thookku /chutney variety prepared by sauteing  pasala keerai (spinach) along with spices and grinding to a fine paste.Then this paste is again cooked for few minutes along with tempering for an enhanced taste.This thookku goes very well with idli,dosa,rice etc.Learn how to make this traditional ,healthy
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Semiya Paal Ice is a yummy ,traditional, easy to make icecream popsicle variety.It is made by cooking vermicelli in milk along with sugar.Then it is cooled n poured in popsicle mould and allowed to set. It is super easy to prepare and tastes absolutely delicious .Try out this semiya paal ice / vermicelli popsicle recipe this summer and enjoy .


Ingredients
Milk-3 cups or 1 litre
Semiya/ vermicelli -1/4 -1/2 cup
Sugar -1/4  cup (add according to taste)
Vanilla essence or cardamom powder -1/4 tsp
Salt a pinch (optional)

Method
Dry  roast the semiya/ vermicelli until light golden brown.


To this add milk and allow the semiya to cook well.

Once the semiya is cooked add the sugar and a pinch of salt mix well.

Add vanilla essence or cardamom powder mix well and cook until the mixture thickens slightly.Remove from fire and allow it to cool completely.

Pour the mixture into icecream popsicle mould close with its lid .

Keep in freezer and allow it to set for 8 hours or overnight.
Once set gently show the moulds under running water  to demould it or remove from freezer and set aside undisturbed for 4-5 mins before demoulding.

Serve immediately.


Note -
Use full fat milk to get creamy popsicle or
you can add half condensed milk along with milk too.Reduce the sugar if using condensed milk.

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