Milaga podi for Idli and Dosa, Tamil Nadu style Idli Dosa podi

Today's recipe is spicy, crunchy and aromatic Tamil Nadu style lentils powder called Milagai podi , it is also known as ulutham parappu milagai podi in Tamil or simply idli dosa podi. Idli, Dosa's are commonly prepared breakfast recipes in South Indian homes.  We prepare chutney's like Coconut Chutney, 
  Pudina coconut chutney, Green chutney etc., But podi's are best accompaniment for breakfasts. These spicy  powders prepared differently in different regions. Like in Andhra we prepare gun powder for breakfasts and for meals using combination of  coriander seeds, ground nuts, tamarind etc., In Tamil Nadu they use sesame seeds in podi preparation. My aunt bought this milagai podi when she visited to my home, she gave me this podi recipe to me. Podi taste yummy when we add Ghee, or  any heated oil like sesame oil, ground nut oil (kachina nune in telugu) in podi. 

  Measurements and ingredients for this podi may vary as per interest. I am sharing the recipe which i prepare regularly given by my aunt. This podi tastes crunchy when it is fried on low flames. I always prefer to dry fry dal's and add a drop of oil to fry red chilies, in order to increase the shell life of podi. You can add small amount oil to fry dals. We can have this podi with idli, dosa, uttapams, upma, thalipeth. I even love to have it with hot steamed rice with dollop of ghee, or with roti's by adding 2 tsp of curd in podi 😍

                  Idli Dosa Milagai Podi

Preparation Time : 15 minutes
Cook Time : 10 minutes
Serves : 1 bottle
Recipe Category: powder/podi
Recipe Cuisine: Tamil Nadu
Main Ingredient : Urad dal
Author: Aruna SarasChandra

Ingredients

Urad dal - 1 small glass
Chana dal - 1/2 glass
Sesame seeds - 2 tsp
Curry leaves - 2 sprigs
Red chillies - 12
Hing - 1/4 tsp
Oil - 2 drops
Salt as per taste

Instructions

1)Add chana dal in a pan, dry fry it on low flames till changes color evenly and take it into plate.

2) Then add urad dal dry fry evenly on low flames till it changes color and get nice aroma. Take the fried dal into same plate.

3) If you feel the pan is too hot, then switch off the flames and add sesame seeds(nuvvulu, til). Or fry it low flames and take it into plate.(** check tips).

4) Now add 2 drops of oil in pan and fry red chillies on low flames till it changes color.

5) Now add fresh or dry curry leaves fry it well and take it into plate.

6) Let all the fried ingredients cool, later take it into mixer jar. Add hing and salt to it.

7) Grind the above to slightly coarse powder or coarse powder or smooth powder. I prefer to grind slight coarse powder which gives nutty taste.

That's it spicy, tasty, slight crunchy and aromatic milagai podi for idli and dosa's are ready. Let the podi cool, later store it in air tight container,  We can store it for 15 to 20 days. 

Note

* You can also add 1 tsp of cumin seeds / jeera.

Tips

** Adjust red chilies quantity according to the spicy of chili. If you do not have idea about the spicy of chilli then d't grind fried chillies all at once. 

** Dry frying lentils will increase the shell life of podi. 

** color of podi depends on the type of chillies we used.

** Sesame seeds fry quickly, so be careful while frying.

** Always fry ingredients on low flames, do not burn it. 

** Adding hing will gives nice aroma to the podi.

** You can also use dry curry leaves, if you are using fresh curry leaves then make sure to fry it without moist.

Also check other podi and chutney recipes for breakfast by clicking the link below pic..

       Peanut / ground nut powder

              Curry leaf powder

     Andhra kobbari karam podi

                   Green chutney

                                                     Coconut Chutney

                          Raw Mango Moong dal chutney

                                        Pudina coconut chutney

Hope you like this aromatic nd tasty milaga podi. Give it a try and drop your comments in inbox.

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You can also search recipe
 in BetterButter
in Plattershare
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄

Mango Phirni, Mango rice pudding

Happy Ramadan friends💐. Mango Phirni is North Indian popular delectable dessert prepared during festivals like Holi, Diwali, Eid... Mango Phirni is also known as "Aam Ki Phirni".

Do check Mango Phirni Recipe in my youtube channel:

https://youtu.be/VJXVu0X_Hbg

 Phirni is a smooth, creamy, silky, mouth melting rice pudding, where we added seasonal fruit mango and called as Mango Phirni. The sweetness and flavor of mango made phirni more tasty that you just can't stop eating it 😋. Basmati rice used gives good flavor and thick consistency, full fat milk make phirni creamy and sweet from mango puree make this Phirni flavored. Use good quality mangoes, to make  mango phirni tasty. Nuts and mango pieces added on top of phirni while serving will gives nutty taste. I also used almonds and cashew nuts paste to make Phirni rich and healthy. 

                 Mango Phirni
 

Preparation Time : 10 minutes
Soak time : 30 minutes

Cook Time : 30 minutes

Serves : 3

Category : Sweets/ Desserts

Recipe Cuisine: North Indian

Main ingredients : Mango

Author : Aruna SarasChandra

Ingredients 

Basmathi Rice - 2 tsp
Full fat milk - 2.5 cups
Mangoes - 2 
Sugar - 2 tsp
Elachi powder - 1/2 tsp
Almonds - 7
Cashew nuts - 7
Pistachios - 4
Saffron - 8 to 9 strand(optional I did not used)

Instructions

1) Wash basmati rice twice in water and soak it in water for 30 minutes. Also soak 5 almonds and 5 cashew nuts in hot water for 30 minutes. 

2) later, boil milk on heat bottom pan on low flames. 

3) Mean while remove water from basmati rice and grind to coarse paste(not too fine) by adding 2 tsp of milk. 

4) Now peel soaked almonds skin and grind almonds, cashews to fine paste by adding little water without any lumps. 

5) In between observe milk too, boil till it reduce to 3/4rth  by stirring. 

6) Now add grinded basmati rice paste into milk stir it once and then add badam Kaju paste too. Mix everything well, stir it continously. 

7) Cook the above till rice blends well into milk and starts thicken. 

8)  Now add sugar to the above mix well, and it forms creamy texture. Switch off the flames. Phirni is ready let it cool completely. (** check tips)

9) Mean while prepare mango puree by chopping mangoes into pieces, and chop mangoes for garnishing. 

10) Also chop remaining 2 almonds, cashews, pistachios and keep it ready. 

11)  If phirni becomes thick after cooling add some boiled milk and mix it well.

12) Add mango puree and cardamom/ elachi  powder to it and mix everything well. (add Saffron soaked in milk here if available )

13) Keep mango phirni in refrigerator for few minutes before serving. Later take it into serving bowls. (**Check tips)

14) Garnish it with chopped mango pieces and dry fruits. 

 That's it yummy, creamy, smooth and mouth-melting Mango Phirni is ready to serve 😋😋. 

Tips

** Adjust sugar according to the sweetness of mangoes you use.

** Do not add mango pulp into hot Phirni, as thr is a chance of curdling milk.

** If you want to add saffron, soak it in warn milk and add while adding elachi powder.

** If basmati rice not available you can use normal rice also. 

** Adding almond and cashew nut paste is optional.

** Mango Phirni tastes yummy when it served cool. Plan accordingly, garnish it while serving.

 Taking this delicious Mango Phirni to #198th #FoodieMondayBloghop . This week theme is #EidWithFoodies, as Eid is in 2 days we Bloggers planned this theme. Many veg recipes like kebabs , dessert, biryani's are prepared on this occasion. Do visit my fellow bloggers page too  for yummy recipes. I still remember the day where I visited my friend Shakeela's home on Eid where her mom prepared kadhu ka kheer(bottle gourd kheer) 😍, it was too good 😋.  

Also check other mango and dessert recipes for Eid by clicking the link below pic..

              
                    Besan Ladoo                   

Dates & dry fruits burfi

               

             
                Pineapple Sheera

       Sabudana Coconut Ladoo

         Almond Mango Sandesh

          

Moong dal Kheer

             

                        Mango falooda 

                         Mango lassi 

Hope you liked this delicious and mouth melting Mango Phirni. Give it a try and drop your comments in inbox.

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

in Indiblogger

in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😊

Aloo Palak ki Sabzi - Odisha recipe , Aloo Palanga Saaga Bhaja

Aloo Palanga Saaga Bhaja or Palanga Saaga Bhaja is authentic Odisha's  cuisine, called as Aloo Palak ki Sabzi in hindi. It is very simple to prepare just like we Andhra people prepare palak minapa vadiyala kura. But Odisha people use mustard oil and panch phoron. Panch phoron mean 5 spices - cumin, brown mustard, Fenugreek, Nigella and fennel (saunf) seeds for tempering. Using panch phoron and mustard oil gives aromatic flavour and taste to the curry. 

Check out urad dal badi youtube  video link :

https://youtu.be/9HJksq3Ms4w

I am not fan of mustard oil so I  used normal vegetable oil and mustard and cumin in tempering. This sabzi is very tasty and healthy, we can have it with rice or roti's. Odisha people use urad dal badi in many curries.

  Hubby worked many years in Odisha (Khurda Road), I too stayed few years there, I love Odisha temple food alot, it's taste, flavour is very divine, heavenly and unique. Everyone who visit Puri Jaganath temple must eat "Mahaprasada" inside temple as it is treated as "Anna Brahma" . They serve food in pots, which makes food divine. Puri Jaganath Rath Yatra is popular in Odisha where lakhs of people participate in it.  Check the link for more information about Rath Yatra. I learned cooking when I was in Odisha 😍,  Sooji Kakara Pitha is my all time favorite. Cheena poda, Kanika, Veg chop, Ghugni chaat, Dalma, Tomato dates chutney... are some of my favourite Odisha food which I like it. Taking this recipe to Shhhhh Secretly Cooking Challenge fb group.  This month we are preparing Odisha recipes, my partner for this month is Shobha Keshwani di, she blogs at shobhasfoodmazaa, visit her place for yummy, tasty veg and non-veg recipes.  Shobha di gave spinach/palak and onion as 2 secret ingredients and I gave tomato, ginger for her😍. 

             
              Palanga Saaga Bhaja

Preparation Time : 15 minutes
Cook Time : 15 minutes
Serves : 3 people 
Category : Currys / Regional 
Recipe Cuisine: Odisha
Main ingredient: Spinach/palak
Author : Aruna SarasChandra

Ingredients 

Spinach/palak - 1 bunch
Potatoes - 2 
Urad dal badi - 12 to 15
Onion - 2 
Oil/mustard oil - 3 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red chilli - 1
Green chilli - 1
Curry leaves - 1 sprig
Turmeric powder - 1 pinch
Red chilli powder - 1/2 tsp (adjust)
Garlic - 3 to 4 cloves(I did not added)
Salt as per taste

Instructions

1) Clean spinach under water, chop it finely. Remove potatoes skin, cut it into cubes and keep it in water. Also roughly chop onions and keep it aside. 

2) Heat a pan with normal oil or mustard oil fry Urad dal badi  till it changes color and keep it aside. 

3) In the same pan add mustard seeds once it splutters add cumin seeds fry it. Then add red and green chillies, curry leaves fry everything well. 

4) Now add roughly chopped onions and pinch of salt fry till it changes color. 

5) Now add potato cubes to the above, mix it once close the lid and cook till potatoes becomes smooth. 

 
6) Then add turmeric, red chilli powder adjust salt and mix everything well. 

7) Add chopped spinach to the above, mix it once. Close the lid and cook it on low to medium flames till spinach becomes smooth. 

8) crush fried urad dal badi with Ur fingers, add it to the above curry and mix everything once. 

That's it tasty, healthy nd crunchy Aloo Palanga Saaga Bhaja is ready to serve. I had it with hot steamed rice. 

Tips

** Use mustard oil if available to get good taste and aroma to the curry. 

** Adjust red chilli powder according to your taste. 

** Use panch phoron for tempering if available. 

** Add fried urad dal badi at last so that we can enjoy the crunchy taste of badi. 

** We can also use pumpkin instead(or along with) of potatoes. 

Also ckeck other peas related and other recipes , by clicking the link below the pic.. 

 Potato Spring Onion Fry

                      Matar Fry

              Malai Matar paneer

         Paneer Lababdar/ Jeera Rice

     Hyderabadi Mirchi ka salan

               Punjabi Dum aloo

                              Kaju curry

               paneer butter masala

                          Kadai Paneer

                      khova paneer 

          Stuffed paneer capsicum            

Hope you like this tasty, crunchy nd healthy Aloo Palanga Saaga Bhaja. Give it a try and drop your comments in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄