Yummy world

                PULI  INJI    Puli Inji or Inji Curry is an exemplary dish from Kerala, no sadhya without inji puli, a necessary piece of most Sadya. Its fiery, tart, somewhat sweetish and overflowing with impeccably adjusted flavors. Hot rice, sambar in addition to puli inji ..such a compelling combo. I love this combo.   "Puli" signifies Tamarind and "Inji" is known as Ginger. It is a conventional moment pickle or fixing famous in Kerala food. It's sweet, spicy and sour. To adjust the taste, jaggery is added. It likewise gives a  thick consistency.    The essential element of this curry is Ginger. According to Ayurveda, Ginger has a great deal of medical advantages like it helps processing in this manner eases heartburn; it is a successful remedy for clog, sore throat, cold and hack; it is utilized in the therapy of asthma and other respiratory issues; treats unsteadiness, sickness, retching,.. and so on. ...

         MYSORE PAK   Mysore Pak is a delightful Indian sweet prepared using roasted gram flour and unadulterated natively constructed ghee. An extremely customary south Indian sweet is rich and makes an ideal sweet to be made for unique events and celebrations like Diwali. History of Mysore Pak: Long Quite some time ago, in the Mysore Royal residence (in Karnataka, India), a unimportant little cook, made a treat for the Ruler. He made paagh (fundamentally sugar syrup in the nearby language), then, at that point, added gram flour and to make it rich and commendable for the lord added heaps of explained spread to it. It dribbled of margarine, and sparkled, the gram flour provided it with the vibe of Gold, the sugar gave the Lord a rush and the whole troupe made the Ruler super cheerful. The Ruler requested the name of the desert and all the straightforward cook could say was Mysore Paagh (Fundamentally Sweet of Mysore). He was approached to open shop outside...

      VERMICELLI PAYASAM  This is a South Indian sweet recipe. This is a very easy to make desert made with vermicelli, milk, sugar, cashewnut, raisins and ghee. You can use jaggery or sugar in this but the taste is better when sugar is added. Use medium thick kheer vermicelli to make this. Use roasted vermicelli. This sweet can be prepared within 25 - 30 minutes. INGREDIENTS:- * Roasted vermicelli - 150 gm * Water - 7 cups * Milk - 1/2 ltr * Sugar - 1/2 cup * Condensed milk - 380 gm * Cardamom powder - 1/2 Tsp * Cashew - 20 gm * Raisins - 20gm * Ghee - 2 Tbsn METHOD :- * Put a pan on the stove add 1/2 Tbsn ghee. * Add vermicelli, roast it for 2 minutes. Keep aside. * Put a khadai on the stove add 8 cups of water. * When it starts bubbling add roasted vermicelli. * Cook well. * When it is cooked well.Add boiled milk to this. * Then add sugar. Mix well. * Let it boil. When it starts bubbling. * Add condensed milk. Mix it. * When it starts bubbling. (1 minute) * Turn ...

           JACKFRUIT STIR FRY  This is a delicious recipe. Made with tender jackfruit. A few things to keep in mind while cleaning it is apply little oil  in hands and knife before cleaning, because it contains a sticky glue. The tender Jackfruit stir fry Recipe is made tasty with a blend of curry leaves and coconut giving it a special South Indian flavor. This delicious recipe goes well with rice. INGREDIENTS:- * Tender Jackfruit - 1 small * Chilly powder - 1 1/2 Tsp * Turmeric powder - 1/2 Tsp * Grated coconut - 5 - 6 Tbsn * Garlic cloves - 3 * Shallots - 7 * Dried red chilly - 2 * Mustard seeds - 1/2 Tsp * Urad dal - 1/2 Tsp * Oil - 1 1/2 Tbsp * curry leaves - 2 sprig METHOD:- * Clean the jackfruit and cut into pieces.  * Put a khadai on the stove add jackfruit pieces, chilly powder, turmeric powder and salt along with enough water to cook well. * When it becomes cooked well. * Turn off the flame and let it cooled down completely. * Crush ...

            TEMPLE STYLE PAYASAM    Today's recipe is temple style payasam. It is also called as kadum madura  payasam. It will be a magnificent treat for every single sweet lovers. Rice , jaggery, ghee and roasted coconut pieces makes the payasam more scrumptious. It is served as prasadam in temples all over India. Temple prasadam has an extra flavour and taste.it has extra sweetness compared to the normal payasam. It requires more time to get the correct  consistency. We prepare this payasam on special occasions like vishu, Navaratri...    This payasam will not get spoiled easily because we are not adding milk or coconut milk.    Let's see how to make this delicious temple style payasam. In temples they makes this payasam in uruly. But in home, we can use any thick bottom vessels. INGREDIENTS :- * Raw rice  - 100gm * Ghee - 1/4 cup * Coconut pieces - 1/4 cup * Cardamom powder - 1/2 Tsp For jaggery syrup :-...