Ulli Theeyal Recipe | HungryForever

Ulli Theeyal is a delicious Indian onion based curry from Kerala. This recipe can be made with or without coconut. This tastes best when served with white rice. 

INGREDIENTS

• 5-6 Tbsp Sesame oil
• 1/2 tsp fenugreek seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Whole black pepper
• 1 tsp coriander seeds
• 1 bowl of fresh ground coconut
• 5-6 whole red chillies
• 1/2 tsp Turmeric powder

For the Ulli Theeyal

• 1/4 bowl of sesame oil
• 1 whole red chilli
• 1/4 tsp Mustard seeds
• 1/4 tsp fenugreek seeds
• 5-6 Curry Leaves
• 1 bowl whole shallots
• 3 Tbsp of the ground masala
• 4-6 Tbsp tamarind extract
• Pinch of Asafoetida
• 1 tbsp jaggery
• 1 tsp garlic paste
• Salt to taste

INSTRUCTIONS

The Masala

1. In a pan, add oil.
2. Once the oil is heated, add fenugreek, cumin seeds, whole black pepper and coriander seeds.
3. Roast until brown.
4. Now, add the coconut and saute until the coconut turns dark brown.
5. While roasting, add red chillies and stir. Now add the turmeric powder and mix well.
6. Now grind or blend the mixture into a paste.

Making the Ulli Theeyal

1. In a pan, add oil.
2. Once the oil is slightly hot, break a red chilli in half and add it.
3. Now add the mustard seeds.
4. Once they splutter, add fenugreek leaves, curry leaves and the shallots.
5. Stir well.
6. Now add in the ground masala, and tamarind extract.
7. Stir well and add in the asafoetida and jaggery.
8. At the end add garlic and salt.
9. Mix well together.

Recipe Link : https://www.hungryforever.com/recipe/ulli-theeyal-recipe/

Piyush Recipe | HungryForever

Piyush is very similar to lassi but is thicker in consistency. In this recipe, instead of buttermilk, We have used a combination of yogurt and milk. Piyush is a thick yogurt based summer drink prepared with shrikhand, milk and nuts. Refresh yourself with a tall glass of chilled piyush!

INGREDIENTS

• 1 cup cardamom-saffron flavoured shrikhand
• 1½ cups yogurt
• 1 cup Milk
• 2 tbsp sugar
• 2-3 cardamoms finely powdered
• ½ tsp nutmeg powder
• 7 pistachios sliced
• 2 pinches saffron

INSTRUCTIONS

1. Put the shrikhand, milk, yogurt, sugar, nutmeg and cardamom powder into a deep bowl.
2. Using a hand held whisk, whisk all the ingredients together until the mixture is smooth.
3. Put the piyush in a refrigerator and allow it to chill for two hours.
4. Pour the chilled piyush into a tall glass and top with the sliced pistachios and almonds.
5. Enjoy!

Recipe Link: https://www.hungryforever.com/recipe/piyush-recipe/

Corn Dosa Recipe | HungryForever

The best part is that the Corn Dosa can be made in no time at all, as it requires no soaking or fermentation and grinding time is also very less. It will be loved by all, especially kids! 

INGREDIENTS

• 1 cup sweet corn kernels makai ke dane
• 5 tbsp Besan bengal flour
• 1/2 tsp green chilli paste
• 2 tbsp coriander finely chopped
• Salt to taste
• oil for greasing and cooking

INSTRUCTIONS

1. Blend the sweet corn kernels in a mixer till smooth.
2. Transfer the sweet corn mixture into a bowl, add all the remaining ingredients along with approx. ¼ cup of water and mix well to make a batter of dropping consistency.
3. Heat a non-stick tava (griddle) and grease it using a little oil.
4. Pour a ladleful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 150 mm. (6”) round dosa.
5. Smear a little oil around the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
6. Fold over to make a semi-circle or a roll.
7. Repeat with the remaining batter to make 3 more dosas.
8. Serve immediately with coconut chutney or green chutney.

Recipe Link: https://www.hungryforever.com/recipe/corn-dosa-recipe/

Mawa Kachori Recipe | HungryForever

Mawa can be easily found in shops but it is always yummier to make it at home, and the best part is that it is super easy to whip up. This dish also requires a cardamom-infused sugar syrup to douse the kachoris in. And although optional, the syrup definitely steps up the taste of the mawa kachori. Follow these simple steps to make a batch of the delicious sweet dish today! 

INGREDIENTS

• 1 cup all purpose flour maida
• 2 tbsp butter/ghee
• Lukewarm water as needed
• Oil for frying

Filling:

• ¾ cup mawa
• ¼ cup Mixed Nuts (almonds pistachios coarsely ground)
• ¼ teaspoon Cardamom crushed
• 3 tbsp sugar
• Syrup Optional
• 1 cup sugar
• ½ cup Water
• 1/8 tsp crushed cardamom
• Few strands of Saffron

INSTRUCTIONS

1. Mix flour and clarified butter in a bowl. Knead to make a firm but soft dough, gradually adding water.
2. Set the dough aside for 10 minutes and cover it with a damp cloth.

Making the syrup

1. Boil the sugar and water on medium heat.
2. As the sugar comes to boil, add saffron and cardamom.
3. Heat on medium flame until the syrup is about one thread or 220 degrees F. Set aside.

Making the filling

1. Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so that the mawa does not burn on the bottom of the pan.
2. Now add the nuts, sugar, and cardamom powder to the mawa.
3. Mix well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside and let it cool.
4. Making the kachoris
5. Knead the dough and divide it into roughly 18 equal parts.
6. Roll each ball into a disc of about 2” diameter.
7. Take one of the rolled dough in your palm and place 1 tablespoon of filling in the center.
8. Pull the edges of the dough to wrap the filling. Fill all the balls in the same manner. Let the filled balls sit for 3 to 4 minutes before pressing.
9. In the frying pan heat the oil on medium high.
10. Place the kachoris on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into approximately 3” circle.
11. Slowly drop the kachoris in the oil, and fry them in batches on medium heat.
12. Once they are puff up, slowly turn them over.
13. Fry until golden-brown on all sides, about 5-6 minutes.
14. Just before serving, drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with sliced pistachios.

Recipe Link : https://www.hungryforever.com/recipe/mawa-kachori-recipe/