supu's cooking

This Semolina Milk Drink (Thari Kanji) I got to know this recipe from a Kerala you tube channel. They make this drink during iftar days.   It’s very easy to make. In this drink, they add fried onion and cashews. If you don’t like onions you can avoid them. But the taste will vary. Ingredients: 1.      Milk – 1 cup(boiled) 2.      Water – 1/2 cup 3.      Semolina / sooji rava– 3/4 tbsp 4.      Sugar- 1 tbsp 5.      Salt- A pinch    Garnishing: 1.    Small onion- 3 finely chopped 2.    Cashew nuts – 10 chopped 3.    Ghee- 2 tsp To make Semolina Milk Drink: 1.    In a saucepan add 1 cup boiled milk and 1/2 cup water and allow to boil. 2.    Once it starts to boil add 3/4 tbsp semolina/sooji rava. Mix well and cook for 5 minutes (or) until the semolina cooks. 3.    Then add 1 tbsp s...

  This Gongura pachadi (Pulicha keerai pachadi) is my mom’s version. It is very famous in Andhra and Telangana. Keeping this gongura they will make a variety of dishes. One important thing while making this recipe is don’t add water. Once the recipe is done using a clean dry hand store it in a dry container in the fridge. It is good to use for 1 month.   Benefits of Gongura: Gongura leaves contain many vitamins such as A, B1, B2, B9 and C that good for various medical conditions. It is also rich in calcium, potassium, phosphorus, magnesium and iron. 12 Health benefits of gongura leaves: 1.      High Fiber 2.      Source Of Vitamins 3.       Rich In Minerals 4.      Ease Digestive 5.      Avoid Fat Absorption 6.      Helps in Weight Management 7.      Improve Metabolic Rate 8.      Anti Oxi...

This tomato ketchup recipe is my own version. It is no onion no garlic tomato ketchup. Generally, they will add a few onion and garlic pods to the recipe. Ingredients: 1.        Tomato – 5 medium size 2.      Kashmiri chili powder- 1/4 tsp 3.      Sugar – 1tsp 4.      Salt to taste 5.      Conflour-1/4 tsp 6.      Vinegar – 1/4 tsp To make tomato ketchup: 1.    In a heavy bottom pan add 4 – 5 cups water and blanch the tomato for 5 minutes on high flame. 2.    For blanching the tomato just make an X cute on top of each tomato. 3.    After 5 minutes when the skin starts to peel from the tomatoes turn off the stove and take off the tomatoes and peel the skin. 4.    Now add the tomatoes into a mixer jar and make it into a fine puree, strain and keep the puree aside 5.    Now heat a kadai a...