House of thoughts

  Paddu is a easy south Indian breakfast recipe prepared from left over dosa batter. But today we ll see the recipe of spring onion paniyaram. guliyappa is called with many different names. some call it paddu, guliyappa, guntapongalu, ponganalu, paniyaram, appe etc. these guliyappas are very popular in South India.If you want to do plain guliyappa, then don't add coconut, jaggery and chilli paste. Ingredients:    • 1/2 cup urad dal • 3/4  cup dosa rice • 1/2  tsp menthe / fenugreek seeds • 1/2 cup grated coconut • 2 red chilli • 2 tsp jaggery powder • 1 tsp rock salt • 200 grams spring onion • oil for greasing tawa METHOD:   • soak urad dal and rice, methi in a bowl and soak for 5 hours. • After 5 hrs drain the water from rice and dal and grind together, make a fine paste. • transfer the batter into the bowl and in a same jar add grated coconut, chilli ,jaggery and water grind and make a smooth paste. • Transfer it to t...

 Peanut and fried gram chutney is a simple South Indian condiment blending roasted peanuts with fried gram (pottukadalai or roasted chana dal) for a nutty, tangy flavor, ideal for idli. INGREDIENTS: • Peanut (ground nut) - 1/2 cup • Fried gram (putani) - 1/2 cup • Red chilli (kashmiri)- 1 • Tamarind- peanut size • Rock salt- 1/2 tsp • Jaggery powder-2 tsp • Coconut oil - 3 tbsp • Mustard Seeds- 1/2 tsp • Asafoetida- 1/4 tsp • Curry leaves- 1 string  METHOD: • Firstly, heat the pan add 2 tbsp oil and ground nut fry until it turns brown then add putani(fried gram) mix it and switch off the flame.  • Once it cools down, transfer it to the mixer jar, add tamarind, salt, red chilli(you can increase the amount of chilli as your taste), jaggery powder. Pulse altogether once,then add water and grind to a smooth paste. Now the chutney is ready.  • Transfer it to a bowl and give a tadka chutney should be watery consistency but not too thin...its like our dosa batter consisten...

 For centuries, people in India have mostly used various fruits, barks, stems, seeds and leaves to make their own homemade shampoo.  So today we'll see such a homemade shampoo. This is not a long process, it just needs some planning. Yet to do this every time, before you wash your hair, can put many off.  you cannot make a large batch and store the liquid in the fridge, as it will spoil. How to use?  Use as normal shampoo. Wet hair, then massage this homemade shampoo on the scalp, and length of your hair. Let it sit for a couple of minutes and then rinse.  This mix hardly lathers. But it cleans your hair well. It works as anti dandruff and anti hairfall shampoo.  This shampoo is suitable for all hair types and will not strip the natural oils from your hair. even you can use it for kids also.. This shampoo is a great natural cleanser. Usually, no conditioner is needed, as shikakai is a natural softer and detangler. All these items are available in ...

 A  quick and easy healthy salad recipe made with freshly sprouted moong and moth beans with finely chopped veggies. it is an ideal weight loss recipe which is made by just mixing the ingredients without any cooking process involved. the salad can be perfectly shared as side to your lunch or dinner meal or can served as it is. salad recipes are generally served for purpose which is either weight loss or with dietary requirements. obviously these recipes are not a popular choice and are consumed with an intention. however, there are some salad recipes which are pure fun to consume and this is one of them. as i previously mentioned, salad recipes are generally less preferred recipes and do not have huge fan base compared to other recipes. it does not offer the same spice level or the combination of flavour. well, there is a reason for it. there is a saying that whatever tastes good to your tongue is not good for your health and vice versa. basically, the salad recipes fall unde...

 A simple and nutrient chutney recipe made with white radish and lentils . It is an ideal side dish or condiment recipe for a dal rice or sambar rice combination, and can also be incorporated into morning breakfast recipes. Moreover, the dish is entirely prepared without  coconut.  I prepared this chutney using white radish, and it is just perfect with it. Having said that, you can also use pink or red radish , and it should be equally great. INGREDIENTS: • Onion- 1(medium size) • Garlic- 15-20 pods  • Coconut oil - 2tbsp • Channa dal - 1 tbsp  • Urad dal - 1tsp • Turmeric powder - 1/2 tbsp • Cumin seeds - 1/2 tbsp • Coriander seeds - 2tbsp • Red chilli ( kashmiri ) - 3 • Radish - 1 big • Tamarind - small lemon size • Curry leaves - 1 handful  • Coriander leaves - 1 handful  METHOD: • Heat oil in a pan, add channa dal, urad dal, turmeric, jeera(cumin seeds), coriander seeds and red chilli. Fry for a minute or until dal turns golden brown co...

 An easy and simple flavoured rice recipe made with long-grain rice, a choice of vegetables, and fresh herbs. It is one of the popular rice variants or choices for many Indians and is often served for lunch and dinner.  The simple pulao recipes do not contain all the required flavour and spice and can be served as it is, but they taste great when served with simple yoghurt raita or curd. Rice-based recipes are integral to Indian cuisine and are made for different reasons. pulao recipe is common across India. It can be made with different types of ingredients, herbs, and spices..i already posted one vegetable pulao recipe..this is the variation of that. Try this too and let me know your thoughts. Here, adding vegetables is open-ended, and you can add them as per your preference. INGREDIENTS: Serves: 6 1 cup= 250ml • Onion- 1 (medium size) sliced • Grated coconut- 3/4 cup • Ghee - 3tbsp • Coconut oil- 3tbsp • Cashew-  1 handful • Cinnamon- 2 inch • Green chilli- 3 • Ginger ...

 Phool Makhana or Fox nuts are nothing but puffed lotus seeds from lotus roots offering incredible health benefits.. Makhana is especially beneficial for people with high blood pressure, heart disease, and diabetes. The high-fibre, low-calorie, zero-cholesterol, and no-fat seeds are best tasting when they are roasted over a low flame setting before adding them to any curry or stir fry. These seeds are often used in Indian recipes like Kheer, raita, and curries.  As a roasted version sprinkled with seasonings, it is a great tea-time snack. But that’s a recipe for another day. This traditional north Indian dish is served best as a pairing for phulka roti (Indian bread) and pulao.  INGREDIENTS: SERVES:5 1 cup= 250ml • Tomato - 4 • Onion- 1 chopped finely, 1/2 sliced  • Cashew- 2 fist • Jeera- 1tsp • Coriander seeds- 11/2 tsp • Ghee- 4tbsp • Makhana- 2 cups • Bay leaf- 1 • Ginger garlic paste-1 tsp • Kashmiri chilli powder- 1tsp • Garam masala- 1...

 Cucumber is a widely cultivated vegetable from the gourd family that originated in South Asia. They are 95% water, making them perfect for consuming during the summer months. They help in keeping the body cool & hydrated. Cucumbers are often used as a salad or relish, as kachumber/ kosambri/ koshambir in Indian cuisine. Today, we will see the chutney recipe for this cucumber. We call it Gojju. Ingredients: Serve: 3 • Cucumber – 2, medium, grated • Grated fresh coconut – 1/2 cup • Green chilli – 1 • Coriander leaves - 1 handful • Curry leaves- 5 strings • Fried gram (putani)- 3 tsp • Coconut oil - 4tsp • Red chilli- 1 • Mustard seeds – 1/2 tsp • Tamarind – small piece • Salt – 1/2 tsp approx. METHOD: [  ] Grate cucumber and keep it aside. [  ] Heat a pan with coconut oil, then add coriander leaves, curry leaves and green chilli.  Fry for a minute. Keep it aside. Let it cool. [  ] In a mixer jar, add coconut, tamarind and fried coriander leaves. Make a 2-puls...

 Healthy vegetable juice recipe made from bottle gourd, mint and ginger. This is good detox juice that should be consumed first thing in the morning.  • This juice is a great detox juice to cleanse your body. • It is low in calories and fat, and rich in antioxidants, which is great for weight loss. • It reduces high blood pressure and keeps your heart healthy. • Soluble and insoluble fibres will help in easy digestion and prevent constipation. • It prevents the premature greying of hair. • This juice will improve your complexion and help you get glowing skin. Ingredients: Serve: Makes 3 glasses 1 glass = 250ml  • 1 Baby bottle gourd  • 1" ginger • 1 string pudina leaves (mint leaves) • 3 tsp Lemon juice  • 3 glasses of water Method: • First wash the lauki (bottlegourd), peel the skin and discard. Cut into cubes. • Take that into the blender along with ginger and mint leaves. Add a little water and grind to a smooth paste. • Strain it and add lemon juice. Stir we...

  Colocasia leaves/ Kesuvina soppu is used commonly for its well-known dish called “Pathrode” and its several variations. But it also lends itself for many other dishes including Chutneys. I also already posted patrode recipe you can check it out in my blog. The link is given below. https://www.houseofthouts.com/2023/07/patrode-recipe.html INGREDIENTS: SERVES : 3 • 6 colocasia leaves/ kesuvina yele • 2 green chilli (add as your taste) • 2 dried red chilli • 1 tsp coriander seeds • Lemon  size tamarind • 1 cup grated coconut • ½ tbsp rock salt • 1 cup water for chutney tempering: • 2 tbsp oil • ½ tsp mustard • 1 tsp urad dal • 7 pods Garlic METHOD: • firstly, wash and chop the colocasia leaves/kesuvina yele • In a vessel add chopped colocasia leaves, 2 green chilli( if you want more spicy you can add more),  2  red chillies, 1 tsp coriander seeds,  1 lemon size tamarind,  1 cup water. Br...

With the start of the jackfruit season, we have many dishes we prepare from the jackfruit, like sambar, idlis, dosas, etc. Today we'll see sweet jackfruit fritters, or Halasina Hannina mulka/ jackfruit mulka. They are made using ripe jackfruits. They are crisp on the outside and soft on the inside. Mulka is an amazing snack! They're delicious and yummy! They can be stored for up to a week & we enjoy them as a snack, at any time of the day at home. But they taste best while they are fresh. They taste great while they're steaming hot & or once they cool down too. And I love them for the next 2 days. After that, they tend to get a little soggy & dry as days pass by.  They are prepared by grinding together rice, ripe jackfruit pieces, jaggery, salt, and grated coconut for softness. There are 2 kinds of jackfruit available, bakke and imbha. In bakke pods are thick and in imbha pods are very very thin. If you eat, directly it goes to the stomach no need to...

 Halasina hannina idli/ jackfruit idli is a sweetIdli made from jackfruit is lightly sweetened with jaggery and tastes best when served with ghee and pickle. INGREDIENTS: MAKES: 40 IDLI 1 cup= 250ml • 3 cups - pods of ripe jackfruit /halasina hannu • 2 cup idli rava • 1 cup, grated coconut • ¼ cup jaggery • 1 tsp salt • ghee, pickle and honey(optional)for serving Method: • cut the jackfruit with a sharp knife and separate the pods. remove the seeds of jackfruit pods. do not throw the seeds as you can prepare stir fry and or sambar, rasam from it. • Wash the idli rava and keep it aside. • put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water. Now add the grated coconut and grind. • Then add jaggery and salt blend well. (adjust the jaggery according to your sweetness level).tranfer this batter to the washed rava. mix it well to make a thick idli batter. • these idli's are usually prepared with fresh teak leaves. if...

 An easy and simple flavoured rice recipe made with long-grain rice, a choice of vegetables, and fresh herbs. It is one of the popular rice variants or choices for many Indians and is often served for lunch and dinner.  The simple pulao recipes do not contain all the required flavour and spice and can be served as it is, but they taste great when served with simple yoghurt raita or curd. Rice-based recipes are an integral part of Indian cuisine and are made for different reasons. Each and every state have its own unique variants made with rice, but the pulao recipe is common across India. It can be made with different types of ingredients, herbs, and spices, but today, I am sharing a basic and simple vegetable pulao recipe. Here, adding vegetables is open-ended, and you can add them as per your preference. Ingredients:    • 1 handful  of coriander leaves • 1 inch ginger • 5 clove garlic • 2  green chilli • 2 pod cardamom • 1...

  Drumstick Leaves Chutney Powder or Moringa Leaf Chutney Pudi is a lentil-based spice powder. This chutney powder is an easy, no-fuss way to feed the superfood drumstick or Moringa. Also known as Murungai Keerai Podi, it is a perfect side dish and condiment. It is a delicious and healthy way to preserve and consume the leaves. Since the leaves are healthy, locally available, and inexpensive, you should include them in your diet.  Drizzle some ghee or oil over the chutney powder and pair it with your breakfast of idlis and dosa. Serve the chutney powder on steaming hot rice and ghee; you will lick the plate clean. You can also use it as a spice powder for your stir-fry veggies. INGREDIENTS: • Drumstick leaves/ nugge soppu - 5 cups • Channa Dal- 1/2 cup • Urad dal - 1/4 cup • Cumin seeds- 1 tsp • Garlic - 1 handful (15-20 pods) • Tamarind- one gooseberry size • Chilli powder- 1 1/2 tsp • Jaggery powder- 2 tsp • Salt - 1/2 tsp METHOD: • Dry roast chan...

 Mango-based recipes are always a delight to indulge in. Whether it's a beverage, chutney, or dessert, they are all equally delicious and bring joy to our hearts. Presenting to you another such mango-based recipe is Raw Mango Jam. Here I used totapuri mango. U can use any variety of raw mango but need more jaggery. I highly recommend Totapuri only. INGREDIENTS: • Totapuri- 2 • Jaggery powder- 1 cup • Cardamom powder- 1/2 tsp • Ghee- 3 tsp • Salt - 1/2 tsp METHOD: • Wash and wipe the mangoes with towel and peel the skin of the mangoes and grate it. Keep it aside. • Heat the kadai, add ghee and grated raw mangoes.  Saute for 5 minutes or until its colour changes( slightly colour changes). Don't burn. Then add cardamom powder, salt and jaggery powder.(jaggery depends on your taste. if you want more sweet you can add more). Cook everything in a medium flame till it leaves kadai. Then, switch off the flame. In that time, you'll get 1 string consistency. Don't overcook, or el...

 Muskmelon is a lovely, sweet fruit with soft flesh and lots of water content. While they are wonderful to eat plain or in a fruit salad or as a juice from them. INGREDIENTS: SERVES: 4 GLASSES • Muskmelon- 1 • Pepper - 1/4tsp • Black salt - 1/4tsp • Jaggery powder- 6tsp • Water - 2 glass METHOD: • Wash and cut the muskmelon into pieces. • In a blender add muskmelon pieces, black salt, pepper powder and jaggery powder and grind to a smooth paste. • Then transfer it to the vessel and add water. Mix it well. • Muskmelon Juice is ready. Serve with chill or as it is.

  There are many vegetables we use on a day to day  basis and we end up making just one recipe out of it. However each and every part of these vegetables can be used to make different types of recipes and dishes. one such vegetable is ridge gourd and you can make kootu,gassi, chutney and raita,dosa without wasting any part of it. Today we ll see the curry/gassi recipe. It is very simple recipe and goes well with Dosa. INGREDIENTS: SERVES:3 • 1/2 cup finely chopped ridgegourd (heerekai) • 1 green chilli • 1/2 cup grated coconut • 1tsp cumin seeds • 1/4 tsp mustard seeds • 1tbsp coconut oil • 1/4 tsp asafoetida • 1 string curry leaves • 1/2 cup water METHOD: • Adding oil, heat the kadai, add mustard seeds,hing,curry leaves saute it then add chopped ridgegourd, green chilli(here I added only 1, you can add more as your taste) then add water ,salt,jaggery powder and boil it for 10 minutes. • In a mean while, take mixie jar, add grated coconut, cumin seeds and grind i...

 Akki roti is a traditional and popular South Indian or Karnataka rice flour-based cuisine. It is generally served for morning breakfast with a choice of spicy groundnut chutney or coconut chutney. Typically, it is made with fine rice flour or Akki Hittu, but it can also be made with leftover rice and idli rava. Here I used beetroot, carrot and onion, so I named it beetroot Akki roti. If you skip, then it becomes akki roti, so the base is rice flour; you can add anything to it, like dill leaves, fenugreek leaves, capsicum, curry leaves, coriander leaves etc. INGREDIENTS: Serves: 15 roti • 1cup rice flour • 1 onion, finely chopped • 1 medium size Beetroot, grated • 1 carrot, grated • 1 chilli, finely chopped • 3/4 tsp salt • water, as required • oil, for roasting METHOD:   • firstly, in a large bowl take rice flour. Add onion, beetroot, carrot, green chilli and salt. • now add a little water and start to mix the flour. • add mor...

  Badam drink mix is a multi utility mix you can even make sweets with it. So today’s recipe is Super Delicious Badam Burfi made with Badam drink mix & just 3 ingredients . This Badam Burfi can be made in upcoming festival season easily at home.  Ingredients : Yeilds: 12 pieces 1/2 cup milk 1 cup milk powder 1/2 cup Badam drink mix Ghee 1 tbsp Pista chopped for garnish METHOD: • Heat the kadai, add ghee then add milk, then add milk powder(any brand milk powder is ok) stir continuously then add Badam drink mix(any brand is ok, here I added homemade drink mix). • Stir continuously, it thickens and leaves the kadai then transfer it to the plate. • Add pista pieces then cut it into cubes then  leave it for 15 minutes. • Finally our Badam Burfi is ready to serve.

  Mango HinDi is a udupi mangalore region  sun dried thokku. It is  perfect to go with curd rice. Ingredients: Raw Mangoes - 1 kg (5 medium size) Coconut Oil - 2 tsp Red Chilli powder - 1 tsp Salt- 1 handful Hing-1/4 tsp Method: • Wash and peel the skin of the mangoes. • Cut into pieces and add salt, mix it and leave it for 1 night. • In the morning, transfer it to the mixer jar. Grind to a smooth paste. • Apply 1 tsp coconut oil to the banana leaf and pour and spread the grounded mango • If you do not have banana leaf apply oil to the plate and pour and spread the ground mango. •  Then sun dried it for 3-4 days.. • After sundried, add this to a mixer jar,add a spoon coconut oil, add chilli powder , pinch of hing, grind together. • Then transfer to a plate and mix it thoroughly. • Then store it in a airtight tight container. • The shelflife of this HinDi is more than a year.