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Ginger Green Chilly Pachadi - Inji Pacha Milagai Pachadi

Ginger green chilli pachadi recipe with full video and step by step pictures. This pachadi has a sweet, sour and spicy taste which makes a perfect accompaniment for curd rice, idli and dosa. It can be refrigerated for up to two weeks. This pachadi can be served immediately but it will taste better on the next day. These are the ingredients you need to prepare this pachadi Ginger and green chillies - start with fresh ginger. Do not replace it with store bought ground ginger paste.  In this recipe I chopped the ginger and it gives a chunky texture in the pachadi. If you don't like the chunky texture, grate the ginger by hand using a small cheese grater and then add it to the pachadi. Dark green chillies are very spicy, so add according to your taste.  Tamarind - use freshly extracted tamarind juice for best results. Soak the tamarind in hot water for 1 hour and then extract a thick juice.  Jaggery - usually added in the final stage which will balance the taste and make a thicker pach
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Matar Paneer - Green Peas and Paneer Gravy - Side Dish for Roti, Nann and Pulao

Matar Paneer Gravy  recipe with full video and step by step pictures. Easy and yummy gravy pairs well with jeera rice, roti, poori, nann and dosa. When I was in 12th standard I cooked this gravy  for the first time on my own by following Chef. Mallika Badrinath's recipe instructions. My sister loved it and she told it tasted closer to the restaurant style gravies. Since green peas are in season now, I decided to post this recipe along with the video. Usually for gravies we cook the green peas separately in a vessel and then we add it to the masala. Today I chose to prepare the gravy in the pressure cooker, as I want to cook the green peas to blend well with the gravy. I used store bought paneer for making this matar paneer gravy. You can use homemade paneer also or you can replace paneer with other vegetables like potato, cauliflower or soya chunks.  Check out my other Gravy Recipes Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masala Rajma Masala   Mushroom

Rice Kheer - Arisi Payasam - Basmati Rice Kheer

Rice Kheer recipe with full video and step by step pictures. Delicious restaurant style rice kheer that's perfect for family occasions, get together or kids birthday parties. This recipe can be easily doubled or tripled if you are planning to serve for a large crowd. A must try dish if you like milk based desserts.  This rice kheer includes basmati rice, milk, sugar and dry fruits. I prepared this kheer three times and it tastes best with full cream milk. This is essentially my milk kheer, recipe but with a few changes. You will need a heavy bottomed kadai which gives you perfect results for this kheer. First, you will need to boil on the milk on low medium heat. While the milk is simmering, peel the blanched badam and slice them thinly. Next add the soaked basmati rice and cook the rice on medium heat. When the rice is 3/4 th done, add in the sugar and then continue to cook until soft and creamy. I have added 1/4 cup condensed milk  and you can also skip it if you don't prefer

Ridge Gourd Brinjal Kichadi - Side Dish for Idli, Dosa and Ven Pongal

Ridge Gourd Brinjal Kichadi  recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal. My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half  I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for  kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes a healthy