Let me tell you how to prepare healthy soup this time. Yes, the main ingredient is drumstick leaves and called drumstick leaves soup.

Ingredients for Drumstick Leaves soup:

1. 1/2 cup Thick Coconut Milk
2. 2 tsp Rice Flour
3. 3 cups water
4. One Green Chilly [with slit]
5. One sliced Onion
6. 1 tsp Pepper Cumin Powder
7. Salt
8. 1 cup Drumstick Leaves

Step 1 – Pre-preparation:

Take 1/2 cup of thick coconut milk in a bowl. Add 2 tsp of rice flour. Mix it well to make a dissolved mixture without lumps. Keep it aside.

Step 2 – Making Drumstick Leaves Soup:

Get ready with a vessel with 3 cups of water. Turn the flame on and keep it at medium-high heat. Add green chilly with slit and one sliced onion. In addition to that, add 1 tsp of pepper cumin powder and a preferred level of salt. Cook the mixture for 5 minutes.

Add 1 cup of washed drumstick leaves right after the mixture starts boiling and mix it well – Cook for 2 minutes with a covered lid. As usual, close the top with a little open. After opening the lid, cook for 5 minutes with medium heat. Check whether the leaves cooked well or not? Once cooked, add the dissolved coconut milk. Mix it and cook for a minute. Turn off the flame as the drumstick leaves soup is ready!

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Last week I showed you to make Dalcha? How about Ghee Rice this week? That, too, in my grandma’s style. The combination of Ghee Rice with Dalcha and Mutton Fry is fantastic. Let me tell you the recipe to make Ghee Rice.

Ingredients for Ghee Rice:

1. 4 cups Ponni Raw Rice
2. 4 tbsp Ghee
3. 4 tbsp Oil
4. 2 Cinnamon
5. 4 Cloves
6. Four pods Cardamom
7. 2 Green Chilly [with slit]
8. Six medium finely sliced Onions
9. 3 Pandan Leaves
10. 100g crushed Ginger
11. 100g crushed Garlic
12. 2 tbsp Curd/Yogurt
13. 8 cups water
14. Salt as required
15. 2 tbsp Rose Water

Step 1 – Rice Pre-Preparation:

Get 4 cups of Ponni raw rice. Wash it 2 to 3 times and keep it aside.

Step 2 – Making Ghee Rice:

Take a heavy bottom vessel and keep the flame at medium heat. Add 4 tbsp of ghee and Oil individually. Add two cinnamon, four cloves, four cardamom pods, two green chilly with slit, six medium-sized finely sliced onions, and three pandan leaves. Fry it for 2 to 3 minutes. Saute it till the raw smell goes out after adding 100g of crushed ginger and 100g of crushed garlic.

Pour 2 tbsp of curd/yogurt and cook for a minute. Add 8 cups of water and required salt as per your preference. Increase the flame to high heat. Cover with lid and cook until the water bubble comes. It’s time to add the prepared rice before the mixture starts boiling. Keep cooking with the same high heat till you see there is a little water left. Just reduce the flame to low heat and cook for 15 minutes with a covered lid. During this time, you place the vessel filled with water on top of it. As the last ingredient, add 2 tbsp of rose water over the rice and mix it well. Cover and cook again for another 5 minutes.

Ghee Rice is ready to serve. Enjoy it with Dalcha and Mutton Fry!

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Are you looking better curry combination for ghee rice? Here it is, a vegetarian version of Dalcha. This Dalcha curry uses no oil. Though mutton is the primary ingredient for Dalcha curry, and you might’ve tried that, try this version. Even you can serve this Dalcha curry for Biriyani.

Ingredients for Dal Pre-Preparation:

1. 1/2 cup Toor Dal
2. 1 cup Thick Coconut Milk
3. 20-25 Curry Leaves
4. 1 cup Water

Ingredients for Dalcha:

1. 250g Brinjal [cut into cubes]
2. One chopped Tomato
3. Two medium-sized Onions [as paste]
4. 3 Green Chilly [with slit]
5. 4 Pandan Leaves
6. 10-15 Curry Leaves
7. 2 tbsp finely chopped Coriander Leaves
8. Salt
9. 1 tbsp Ginger Garlic Paste
10. 2 tbsp Curd/Yogurt
11. 1/4 tsp Turmeric Powder
12. 1 tsp Coriander Powder
13. 1 tsp Red Chilly Powder
14. 1 tsp Curry Masala Powder
15. 2 cups Water
16. Four pieces Raw Mangoes
17. 1/2 cup Tamarind Juice

Step 1 – Dal Pre-Preparation:

Take 1/2 cup of toor dal, wash and soak it for 10 minutes with 1 cup of water in a pressure cooker. Turn on the flame with medium heat and wait for three whistles. Mash it well to make like a paste. Add 1 cup of thick coconut milk with curry leaves into it and mix well. You get the mixture with dissolved coconut milk.

Step 2 – Dalcha Pre-Preparation:

Take a cooking vessel, and you’ve to add all the stuff mentioned in the ingredients list for Dalcha except the last two. That is, add small cube cuts of 250g of brinjal, one chopped tomato, two medium-sized onions grind into a paste, three green chilly with slits on each, four pandan leaves, 10-15 of curry leaves, 2 tbsp of finely chopped coriander leaves, and required salt as per preferred level.

Now add the remaining stuff such as 1 tbsp of ginger garlic paste, 2 tbsp of curd/yogurt, 1/4 tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of a chilly red powder, and 1 tsp of curry masala powder. Since it is a curry, you need to add 2 cups of water at the end of this step.

Step 3 – Making Dalcha:

Turn on the flame with medium heat. Close the lid with a little open and cook for 10 minutes. Mash it well. Add four pieces of raw mangoes with a 1/2 cup of tamarind juice extract. Cover the lid as usual and cook for 5 minutes. Pour the dissolved dal into it, add preferred salt and cook for 5 minutes again. Turn off the flame as Dalcha curry is ready for serving!

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Are you ready with me to make raw rice flatbread? Another name for this flatbread is Oratti, and it is a traditional snack. Let me explain the easy process of making it without an oven. I had it with a mutton fry, and it was delicious!

Ingredients for Dough:

1. 2 cups Rice Flour
2. 1 tsp Salt
3. 2 tbsp Ghee
4. 1 cup thick Coconut Milk
5. 1/2 cup Water

Ingredients for Oratti/Raw Rice Flatbread:

1. 2 tsp Ghee

Step 1 – Making Dough:

Take 2 cups of rice flour in a vessel. Add 1 tsp of salt and 2 tbsp of ghee. Get ready with 1 cup of thick coconut milk. Add the coconut milk then and there and mix well. Add 1/2 cup of water to it and mix well to get the consistency at the end. Now the dough is ready. And finally, divide the dough into two balls.

Step 2 – Making Oratti/Raw Rice Flatbread:

Add 1 tsp of ghee in a pan and heat at medium heat. Flatten each ball of dough like a thick and round shaped to make a flatbread. Could you place it in a pan and make holes spread over the surface? Yes, you have to. Add 1 tsp of ghee on top of it. You cook it for 8-10 minutes until it turns golden brown on both sides. During that time, you turn it then and there. You do the same steps for another ball to get the second bread. Now the Oratti (raw rice flatbread) is ready to serve!

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I posted a video where I fried the Fish and now let us roast it. This Fish Roast is a better combination with rasam Rice.

Ingredients for Fish Pre-Preparation:

1. Six pieces Black Pomfret Fish
2. 3 tsp Red Chilly Powder
3. 1/2 tsp Salt
4. Water

Ingredients for Fish Roast:

1. 5 tbsp Oil
2. Six medium finely chopped Onions
3. 2 Green Chilly [slit]
4. One finely chopped Tomato
5. 1/2 tsp Red Chilly Powder
6. 1/2 tsp Salt
7. Eight crushed pods Garlic
8. 1-inch crushed Ginger
9. 1 tsp Coconut Paste
10. 2 tbsp Coriander Leaves
11. 1/2 Lemon [Juice Extract]

Step 1 – Fish pre-preparation:

Any kind of fish is excellent for this recipe. Take six pieces of black pomfret fish and make slits across the surface equally spaced at both sides. Get 3 tsp of chilly red powder along with 1/2 tsp of salt. Mix it with a little water to make it a paste. Apply it on all pieces of fish on its surface. Those slits help in spreading over the chilly masala like paste well. Keep this stuff for the next process.

Step 2 – Making Fish Roast:

Take a pan with 4 tbsp of oil and heat it at medium heat. Put all the pre-prepared fish pieces one by one and do shallow fry it until it gets fried. Take the fried fish pieces out and keep it aside.

Use the same pan and add another 1 tbsp of oil to it. Keep the flame at medium heat again. Add six medium-sized finely chopped onions, two green chilly with slit, one finely chopped tomato, and fry it for 4-5 minutes. Add 1/2 tsp of chilly red powder, 1/2 tsp of salt, and mix it.

Just put the eight crushed pods of garlic, 1-inch crushed ginger, and stir for a minute until the raw smell goes out. Add 1 tsp of coconut paste and mix it. Put 2 tbsp of finely chopped coriander leaves and mix it. Now its time to add fish pieces and cook for a minute. Finally, squeeze 1/2 lemon to pour the juice extract across everywhere. Turn off the flame, and now fish roast is ready to serve.

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