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Spicy Mushroom Pepper Fry Recipe

Spicy Mushroom Pepper Fry Recipe

Mushroom Pepper Fry is a spicy South Indian side dish for roti or rice. This mushroom fry recipe is so quick and easy to make and requires very few ingredients.

Few More South Indian Recipes on the blog:

South Indian Mushroom Pepper Fry Recipe Video below:

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South Indian Mushroom Pepper Fry Recipe

How to Make South Indian style mushroom pepper fry recipe with video. An easy side dish for rice and roti.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian, South Indian
Keyword: Indian Food
Servings: 2
Calories: 203kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 250 grams Mushrooms
  • ¾ cup Green Bell Pepper
  • 1 cup Sliced Onion
  • 1 tablespoon Chopped Garlic
  • ½ tablespoon Chopped Ginger
  • 1 Sprig Curry Leaves
  • ¼ teaspoon Ground Black Pepper
  • ¼ - ½ teaspoon Turmeric Powder
  • 2 tablespoon Oil
  • Salt to taste

Instructions

  • Clean and slice the mushrooms and set aside.
  • Heat oil in a pan and add the slit green chilli, finely chopped garlic, finely chopped ginger and curry leaves. Saute for a few seconds.
  • Add the sliced onions to it and saute until they are transparent.
  • Add chopped bell pepper and fry for 2-3 minutes.
  • Add the sliced mushrooms and turmeric powder and mix. Continue frying for another 2-3 minutes.
  • Cover the pan with a lid and cook until soft.
  • When they are cooked, add salt and ground black pepper and saute for 5 minutes or until the curry is dry. 
  • Remove from the flame and serve with rice or roti.

Video

Youtube video

Notes

Do not add any water.
Adjust the pepper powder and green chilli according to your taste.

Nutrition

Calories: 203kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 612mg | Fiber: 3g | Sugar: 7g | Vitamin A: 245IU | Vitamin C: 74.7mg | Calcium: 31mg | Iron: 1.1mg

Eggless Cherry Almond Cake Recipe {Video}

Eggless Cherry Almond Cake is a simple, moist and super delicious cake made with fresh cherries and almond meal.

Few More Eggless Cake Recipes:

How to Make Cherry Almond Cake Recipe with Step by Step Photos:

  • Preheat the oven to 180 degrees C.
  • Grease a round cake tin or loaf pan and keep it aside.
  • In a mixing bowl, add the plain flour, almond meal, salt and baking powder.
  • Whisk well to ensure even mixing. Keep this mixture aside.
  • In a wide mixing bowl, combine the unsalted butter and sugar. Mix well.
  • Add milk and vanilla essence to it and combine.
  • Add the prepared flour and almond meal mixture to the wet ingredients and gently fold the batter.
  • Do not overmix or overbeat the batter.
  • Now add the pitted cherries to the batter and gently mix it.
  • Immediately pour the batter into a prepared cake pan.
  • Top it with sliced almonds.
  • Immediately place the pan in the preheated oven and bake at 180 degrees C for about 45 - 50 minutes or a toothpick inserted into the center comes out clean.
  • Let it cool completely and cut the cake into slices.
  • Serve with a cup of coffee or tea.

Eggless Almond Cherry Cake Recipe Video Below:

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5 from 2 votes

Eggless Cherry Almond Cake Recipe

How to make Almond Cherry Cake Recipe with step by step photos and video. An easy, simple, moist and delicious cake made with almond meal and fresh cherries.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: International
Keyword: Baking, Cakes
Servings: 8
Calories: 258kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Plain Flour
  • ½ cup Almond Meal
  • 1.5 cup Pitted Cherries
  • ¾ cup Sugar
  • 1 cup Milk
  • 2 teaspoon Baking Powder
  • 1.5 teaspoon Vanilla Essence
  • ¼ cup Butter
  • ¼ teaspoon Salt
  • ¼ cup Almond Slices (optional)

Instructions

  • Preheat the oven to 180 degrees C.
  • Combine the flour, almond meal, salt and baking powder in a bowl and whisk until well combined.
  • In a mixing bowl, combine the butter and sugar and whisk.
  • Add milk and vanilla essence to the butter and whisk.
  • Add the prepared flour and almond mixture to the milk mixture and gently fold until just combined. Do not overmix the batter.
  • Now add the chopped cherries to the batter and fold.
  • Pour this batter into a greased cake tin or loaf pan and sprinkle a handful of almond slices on top.
  • Immediately place them in the preheated oven and bake for 45-50 minutes or a toothpick inserted into the center comes out clean.
  • Cool the cake in pan for a few minutes and transfer to a wire rack. let it cool completely.

Video

Youtube video

Nutrition

Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 138mg | Potassium: 240mg | Fiber: 1g | Sugar: 23g | Vitamin A: 245IU | Vitamin C: 1.8mg | Calcium: 111mg | Iron: 1.2mg

Pineapple Raita Recipe - Ananas Raita Recipe {Video}

Indian pineapple raita garnished with pineapple, coriander and chilli powder

Pineapple Raita is a healthy and refreshing Indian side dish made with fresh yogurt, pineapple and spices. This raita tastes great with pulao, paratha or any North Indian main meal.

Few More Indian Side Dish Recipes:

Step by step preparation:

  • Chop the pineapple into small pieces and keep them aside.
  • Take 2 cups of fresh and thick yogurt/curd in wide mixing bowl. Whisk until smooth and creamy.
  • Add chilli powder, roasted cumin powder, sugar and salt to the whisked yogurt and whisk again until well combined. Adjust salt, sugar and chilli powder according to your taste.
  • Add finely chopped pineapple and chopped coriander leaves or cilantro to the spiced yogurt mixture and mix well. I love lots of coriander in my raitas, you can reduce the coriander if you want.
  • Refrigerate the raita for some time and serve.

Pineapple Raita Recipe Video Below:

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Pineapple Raita or Ananas Raita Recipe

How to Make Healthy and refreshing Pineapple Raita Recipe with step by step photos and video.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 134kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Yogurt
  • 1.5 cups Chopped Pineapple
  • 1.5 teaspoon Roasted Cumin Powder
  • 1.5 - 2 teaspoon Red Chilli Powder
  • 2 - 3 tablespoon Sugar
  • 3 - 4 tablespoon Coriander Leaves
  • Salt to taste

Instructions

  • In a mixing bowl, add yogurt and whisk until smooth.
  • Add sugar, cumin powder, salt and red chilli powder and whisk until well combined.
  • Add the finely chopped pineapple pieces and chopped coriander leaves to the yogurt.
  • Mix well and chill the raita for some time.
  • Serve with pulao or paratha.

Video

Youtube video

Notes

Do not let the raita sit too long. It may turn bitter.
You can use canned pineapple if you don't find fresh.
Adjust the spices according to your taste.
Use thick and fresh yogurt only.

Nutrition

Calories: 134kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 290mg | Fiber: 1g | Sugar: 17g | Vitamin A: 480IU | Vitamin C: 30.2mg | Calcium: 167mg | Iron: 0.9mg

Beetroot Halwa Recipe - Chukandar Ka Halwa Recipe {Video}

Few More Halwa Recipes on the blog:

Beetroot Halwa or Chukandar Ka Halwa Recipe Video:

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Beetroot Halwa or Chukandar Ka Halwa Recipe

Traditional Indian halwa or pudding made with grated beetroots, milk, sugar, cardamom and nuts. Recipe with step by step photos and video.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 539kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Grated Beetroots
  • 2 cups Milk boiled and cooled
  • 3 tablespoon Ghee
  • ½ teaspoon Cardamom Powder
  • 15 Cashew Nuts
  • 1 tablespoon Raisins
  • 1 tablespoon Sliced Almonds
  • ¾ cup Sugar

Instructions

  • Wash, peel and grate beetroots and keep it aside.
  • Heat ghee in a heavy bottomed pan and fry the almonds and cashews until light golden color.
  • Then add raisins to it and continue roasting until golden color.
  • Remove the nuts from the ghee and keep it aside.
  • In the same pan, add the grated beetroots and saute for about 5-6 minutes or until the raw smell disappears. 
  • Pour milk and cook over a high flame until milk evaporates. It may take 10 – 15 minutes. Stir occasionally. 
  • Now add sugar and cardamom powder and combine.
  • Keep stirring over a medium flame until it forms a mass and leaving the sides of the pan.
  • This will thicken more as it cools.
  • Add fried nuts and combine.
  • Serve!

Video

Youtube video

Nutrition

Calories: 539kcal | Carbohydrates: 73g | Protein: 8g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 143mg | Potassium: 623mg | Fiber: 3g | Sugar: 64g | Vitamin A: 295IU | Vitamin C: 4.5mg | Calcium: 207mg | Iron: 1.5mg

How to Make Beetroot Halwa Recipe with Step by Step Photos:

  • Start the process with grating the beetroots. Measure the peeled and grated beetroots and keep it aside.

  • Heat ghee in a wide and heavy bottomed pan.
  • Add cashew nuts and silvered or sliced almonds. Roast them on a medium flame until light golden color.

  • When they are lightly roasted, add raisins and continue roasting till light brown color.

  • Remove the roasted nuts from the ghee and keep them aside for later use.

  • In the same ghee, add the grated beetroot and keep stirring for about 5-6 minutes or until the raw smell disappears. This is the very important step.

  • When the beetroots are roasted well in ghee, add 2 cups of boiled and cooled milk to it.

  • Mix well and  Increase the flame to high.

  • Cook the mixture over a high flame until milk evaporates. Keep stirring occasionally.

  • When the mixture is thick, reduce the flame to medium.

  • Now add sugar and cardamom powder. Mix well.

  • the texture of the halwa will be thin again at this stage.

  • Keep stirring over a medium heat until it forms a mass and leaving the sides of the pan.

  • When you get the right consistency, turn off the flame.
  • Add the roasted nuts and combine.
  • The halwa will thicken more as it cools.

 

Chewy Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies - These soft, chewy and healthy banana oat cookies are made without any sugar, eggs, flour and butter! 

What is a banana oatmeal cookie?

Banana oatmeal cookie is a very healthy and easy cookie made with ripe bananas and quick oats. This is a great recipe to use your overripe bananas. These soft and chewy cookies are made without any sugar, eggs, flour and butter. You just need 4 ingredients to make these delicious baked goods.

Are these vegan?

Yes, these are 100% vegan. Make sure you use vegan chocolate chips.

Storage:

You will need to refrigerate them. If you store them properly in the refrigerator, they keep well up to 5 days.

Variations:

I have used choco chips here but if you don't like them, you can replace it with any of your favorite nuts, raisins or cranberries.

Serving suggestions:

These are perfect to serve as breakfast, healthy dessert and quick sweet snack.

Step by step instructions:

  • Preheat the oven to 180 degrees C and line a baking pan with parchment paper. Keep it aside.
  • In a large mixing bowl, add the ripened bananas and mash them well with a fork or masher. You can also blend the bananas in a blender to get a smooth puree.
  • When the bananas are well mashed, add vanilla essence and salt to it and combine well.
  • Add quick oats to the banana mixture and mix everything until you get a thick dough. Add little more oats if you feel the dough is too loose.
  • Now add chocolate chips or desired nuts to the prepared dough and fold until well combined.
  • Take a small portion of the dough. Roll and flatten it to make a disc. These cookies won't expand while baking, so keep that in mind while shaping the dough.
  • Place them on the lined baking tray and bake in the preheated oven for 15 - 20 minutes or until they are set and light brown color.
  • Let them cool completely and store them in the refrigerator.

Few more cookie recipes on the blog:

Banana oatmeal chocolate chip cookies recipe video:

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Soft Banana Oatmeal Chocolate Chip Cookies

How to Make Banana Oatmeal Chocolate Chip Cookies with step by step photos and video. Very healthy, easy, soft and delicious cookies. No Eggs, No Sugar, No Flour and No Butter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: International
Servings: 11
Calories: 88kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 3 Small Ripe Bananas
  • 1.5 cups Quick Oats
  • 3 tablespoon Chocolate Chips
  • 1 teaspoon Vanilla Essence
  • ⅛ teaspoon Salt

Instructions

  • Peel the bananas and mash them well with a fork or masher. 
  • Add vanilla essence and salt to the mashed banana and whisk well.
  • Now add quick oats to it and combine very well to make a thick dough.
  • Add more oats if needed.
  • Add chocolate chips and mix until well combined.
  • Take a small portion of the prepared dough and shape it into a cookie.
  • Place them on the baking pan and bake in the preheated oven at 180 degrees C for about 15-20 minutes or until they are set and light brown.
  • Remove from the oven and let them cool completely.
  • Store them in the refrigerator for up to 5 days

Video

Notes

You can use any of your favorite nuts instead of chocolate chips.
The quantity of oats depends on the banana puree.
The riper the banana is the sweeter it will be. 

Nutrition

Calories: 88kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 29mg | Potassium: 151mg | Fiber: 1g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 2.8mg | Calcium: 11mg | Iron: 0.6mg

Mango Lassi Popsicles Recipe - Mango Yogurt Ice Pops with Indian Twist {Video}

Mango Lassi Popsicles Recipe - Easy, rich, delicious and flavorful popsicles with an Indian twist.

What are mango lassi popsicles?

Popsicle is a frozen dessert and I usually make them with fresh fruit juices or some other ingredients to survive in hot summers. I started making popsicles this year too with these super delicious mango lassi popsicles as summer is officially here in Spain.

This time I gave an Indian twist to our regular mango yogurt popsicles by adding cardamom and nuts.

These popsicles are creamy, flavorful, rich and super quick.

Can I use greek yogurt?

You can replace the yogurt with greek yogurt to make it more creamy.

Can I use canned mango pulp instead of fresh mangoes?

You can use store-bought pulp in this recipe. Just use ½ cup of pulp instead of 1 cup of fresh mango cubes.

How to make vegan ice pops?

Just replace the yogurt with any plant-based yogurt like almond milk yogurt or soy yogurt to make them vegan.

Serving suggestions:

Serve them as a snack or dessert.

Mango Lassi Ice Pops Recipe with Step by Step Photos:

  • Wash, peel and chop the mango into pieces.
  • Take a blender and add the chopped fruit, fresh yogurt, sugar and cardamom powder.
  • Do not add any water to them.

  • Blend until you get a thick and smooth puree.

  • Add finely chopped almonds and pistachios to it and mix everything well.

  • Fill the popsicle molds with the prepared mango lassi and freeze overnight or until set.

  • To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
  • Garnish with chopped pistachios and serve immediately.

Few More Summer Recipes on the blog:

Few More Mango Recipes:

How to Make Mango Lassi Popsicles Recipe:

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Mango Lassi Popsicles Recipe

How to Make Mango Lassi Popsicles Recipe with step by step photos and video. An easy, rich, creamy and delicious mango ice pops with an Indian twist.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: Indian
Servings: 8
Calories: 57kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Mango
  • ½ cup Thick Yogurt
  • 3 - 4 tablespoon Sugar
  • ½ teaspoon Cardamom Powder
  • 1 tablespoon Chopped Almonds
  • 1 tablespoon Chopped Pistachios

Instructions

  • Combine the chopped mango, yogurt, cardamom powder and sugar in a blender and blend until smooth and creamy.
  • Add chopped almonds and pistachios to the ground mango mixture and mix well. 
  • Pour this thick mango lassi mixture into popsicles molds and freeze overnight or until set.
  • To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose. 
  • Serve them immediately.

Video

Youtube video

Notes

Use thick yogurt only for better texture.
You can replace the sugar with honey or any of your favorite sweetener.
The amount of sugar depends on the sweetness of mango.

Nutrition

Calories: 57kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 85mg | Sugar: 8g | Vitamin A: 240IU | Vitamin C: 7.5mg | Calcium: 26mg | Iron: 0.2mg

 

Eggless Wheat Chocolate Blueberry Muffins Recipe {Video}

Eggless Chocolate Blueberry Muffins Recipe with step by step photos and video. These muffins are soft, moist and delicious and made with whole wheat flour, cocoa powder and fresh blueberries.

Few More Eggless Baking Recipes on the blog:

Chocolate Blueberry Muffins Recipe with Step by Step Photos:

  • Preheat the oven to 180 degrees C.
  • Line a muffin pan with paper muffin cups and keep it aside.
  • In a mixing bowl, add the whole wheat flour, unsweetened cocoa powder, salt, baking soda and baking powder.
  • Whisk everything until well combined. You can also sift the flour to ensure even mixing. Keep it aside.
  • In a wide mixing bowl, add sugar, oil, milk, lemon juice and vanilla essence. If you want to prepare the vegan muffins, replace milk with water or any plant-based milk.
  • Whisk until well combined.
  • Add the prepared flour and cocoa powder mixture to the wet ingredients and gently fold the batter. Do not overmix or overbeat the batter.
  • Now add the fresh or frozen blueberries and gently fold the batter.
  • Immediately fill each lined muffin cup ¾ full with muffin batter.
  • Immediately place the muffin pan in the preheated oven and bake at 180 degrees C for about 25-30 minutes or a toothpick inserted into the center comes out clean.
  • Place the muffins on a wire rack and let them cool completely.

How to Make Chocolate Blueberry Muffins Video Recipe:

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5 from 2 votes

Eggless Whole Wheat Chocolate Blueberry Muffins

How to Make Eggless Whole Wheat Blueberry Chocolate Muffins Recipe with step by step photos and video. Soft, moist and delicious whole wheat muffins recipe.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Baking, Breakfast, Dessert
Cuisine: International
Servings: 6
Calories: 228kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ¾ cup Whole Wheat Flour
  • ¼ cup Unsweetened Cocoa Powder
  • ½ cup Blueberries
  • ½ cup Sugar
  • ½ cup Milk
  • ¼ cup Oil
  • 1 ¼ teaspoon Baking Powder
  • ⅛ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Essence
  • ½ teaspoon Lemon Juice

Instructions

  • Preheat the oven to 180 degrees C. 
  • Combine the flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl. Whisk well and keep it aside.
  • Line a muffin pan with paper muffin cups and keep aside.
  • In a mixing bowl, add sugar, milk, oil, lemon juice and vanilla essence and whisk until well combined.
  • Add the prepared flour and cocoa powder mixture to the milk mixture and gently fold until just combined. Do not overmix the batter.
  • Now add the washed blueberries to the batter and fold.
  • Fill each muffin cup ¾ full with batter.
  • Immediately place them in the preheated oven and bake for 25-30 minutes or a toothpick inserted into the center comes out clean.
  • Cool muffins in pan for few minutes and transfer to a wire rack. let them cool completely.
  • Serve as breakfast, snack or dessert.

Video

Notes

You can use fresh or frozen blueberries.

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 250mg | Fiber: 3g | Sugar: 19g | Vitamin A: 35IU | Vitamin C: 1.2mg | Calcium: 78mg | Iron: 1.2mg

Kothimeera Nimmakaya Pulihora - South Indian Coriander Lemon Rice Recipe

Kothimeera Nimmakaya Pulihora or Coriander Lemon Rice Recipe - A simple and flavorful South Indian style rice dish made with fresh coriander leaves, lemons and spices.

South Indian coriander lemon rice garnished with cashews

Lemon Rice is a traditional, easy and commonly made tangy rice dish from South India. I have already posted a few lemon rice varieties such as Carrot Lemon Rice, Coconut Lemon Rice and Lemon Quinoa. I have given a twist to the authentic South Indian lemon rice recipe by adding fresh coriander leaves or cilantro. Anyone can make this rice easily in no time.

How to Make Lemon Coriander Rice Recipe with Step by Step Photos:

  • Spread the cooked rice in a wide place and let it cool completely. You can also use leftover rice to make this recipe.
  • Wash, chop and measure the coriander leaves and keep it aside.
  • Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they are light brown color.

seasoned ingredients to make lemon coriander rice

  • Then add the cashews, slit green chillies and dry red chillies and fry until cashews are golden brown.
  • Add asafoetida or hing and saute for a couple of seconds.

making of South Indian coriander lemon rice

  • Now add the chopped coriander leaves and turmeric powder and saute for 4 - 5 minutes or until it wilts.

making of coriander lemon rice

  • Cover the pan with a lid and let it cook over a low-medium flame for about 3-4 minutes.

sauteed coriander leaves to make lemon coriander rice recipe

  • When it is cooked, add the jaggery and mix till it melts.

Making of nimmakaya kothimeera pulihora recipe

  • Now switch off the flame and add the required lemon juice. Mix well.

how to make coriander lemon rice

    • Add cooked rice and required salt and mix everything until well combined.
    • Serve and enjoy.

Nimmakaya kothimeera pulihora served in a small bucket and garnished with cashews and peanuts

Few More Indian Rice Recipes on the blog:

How to Make Coriander Lemon Rice Recipe with Video:

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South Indian Style Coriander Lemon Rice Recipe

Kothimeera Nimmakaya Pulihora or Coriander Lemon Rice Recipe with step by step photos and video.  A simple and flavorful South Indian style rice dish made with fresh coriander leaves, lemons and spices.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Indian, South Indian
Servings: 2
Calories: 645kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 3 cups Cooked Rice
  • 1.5 cups Coriander Leaves
  • 4 tablespoon Lemon Juice
  • 1 teaspoon Jaggery
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • 2 teaspoon Chana Dal
  • 2 tablespoon Peanuts
  • 10 Cashewnuts
  • ½ teaspoon Turmeric Powder
  • ⅛ teaspoon Hing
  • 2 Green Chilli
  • 2 Dried Red Chilli
  • 3 tablespoon Oil
  • Salt to taste

Instructions

  • Spread the cooked rice in a wide plate and keep it aside.
  • Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they are light brown color.
  • Then add the cashews, slit green chillies and dry red chillies and fry until cashews are golden brown.
  • Add hing and saute for a couple of seconds.
  • Now add the chopped coriander leaves and turmeric powder and saute for 4 - 5 minutes.
  • Cover and cook for about 3 minutes.
  • Add jaggery and mix till it melts.
  • Turn off the flame and add lemon juice and give it a mix.
  • Add cooked rice and salt and mix everything well combined.
  • Serve.

Video

Youtube video

Nutrition

Calories: 645kcal | Carbohydrates: 81g | Protein: 12g | Fat: 30g | Saturated Fat: 3g | Sodium: 163mg | Potassium: 300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 20.2mg | Calcium: 42mg | Iron: 2.2mg

 

Nungu Rose Milk Recipe - How to Make Ice Apple Rose Milk Recipe

Nungu Rose Milk Recipe – Yummy and refreshing summer drink made with toddy palm fruits, rose syrup and milk.

rose flavored milk with ice apple

Tender Ice Apples / Taati Munjalu / Nungu / Toddy Palm Fruits are very famous and healthy summer fruits in South India. We can make many beverages and desserts recipes using these ice apples to beat the summer heat.

I have already made Nungu Lemon Juice and Nungu Paal with these toddy palm fruits and today’s recipe is another drink recipe with milk, rose syrup and toddy palm fruits. This milk beverage is one of the quick, flavorful and tasty nungu recipes.

fresh ice apples or nugu or taati munjalu served in a wooden bowl

Few More Beverage Recipes on the blog:

How to Make Nungu Rose Milk Recipe:

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5 from 1 vote

Nungu Rose Milk

How to Make Nungu Rose Milk. Refreshing summer cooler made with Ice Apple / Toddy Palm Seeds, milk and rose syrup.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Beverage
Cuisine: Indian
Servings: 1
Calories: 207kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Milk
  • 2 tablespoon Rose Syrup
  • 2 teaspoon Sugar
  • 1 Tender Ice Apples / Nungu / Taati Munjalu / Toddy Palm Fruits

Instructions

  • Boil milk with sugar and let it cool completely.
  • Wash the tender ice apple and remove the out skin.
  • Chop the peeled nungu / tender ice apple into small pieces.
  • Combine the cooled milk, rose syrup and chopped nungu in a bowl and mix everything.
  • Add more sugar if required. Refrigerate it for some time and pour into a glass.
  • Serve chilled.

Notes

Adjust the sugar and rose syrup according to your taste
You can replace rose syrup with rooh afza.

Nutrition

Calories: 207kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 161mg | Sugar: 39g | Vitamin A: 200IU | Calcium: 138mg

Rose Milk with chopped nungu

2 Ingredient Chocolate Quesadilla (Mexican Chocodilla)

Chocolate Quesadilla Recipe - An easy, quick, chocolatey, warm and delicious dessert quesadillas!

chocolate stuffed wheat tortilla triangles sprinkles with powdered sugar

What is chocolate quesadilla?

Quesadilla, a Mexican dish, is a Tortilla (Mexican corn or wheat flatbread) filled with a savory vegetable filling and cheese and cooked on a griddle. I usually make Quesadillas with different types of fillings such as black beans, vegetables, mushrooms, and lentils. Now, when I walked into a Tacobell in Madrid, I expected to see only this on the menu. Much to my surprise, I saw the dessert variation of Quesadilla and that really surprised me. At first, I thought it is one of those made-up dishes that didn't make much sense. However, I was proved wrong immediately after I took a bite. It was irresistible and I couldn't stop myself from making it at home the same night.

Chocolate Quesadillas are also called Chocodillas in Tacobell and they are warm, quick, delicious, rich and don't take many ingredients like other desserts.

Moreover, dark chocolate is one of my favorite snacking additives as it is iron-rich and delicious at the same time. That's not always the case with other iron-rich foods.

Is it vegan?

If you are vegan, simply use vegan dark chocolate and skip using butter for roasting the tortillas or use coconut oil or olive oil for roasting. This recipe is vegan as I haven't used butter here.

Can I use chocolate chips?

Absolutely. chocolate chips would work well for this recipe.

Serving suggestions:

They taste best when served warm with a cup of coffee or tea. You can also serve them as a simple dessert after a meal.

Step by step instructions:

  • Chop or grate the dark chocolate and keep it aside.
  • Place a tortilla over a flat surface.
  • Sprinkle two tablespoons of grated dark chocolate over half of the tortilla.
  • Fold the tortilla in half to cover the filling.
  • Heat a pan and cook the filled tortilla or flatbread on both sides until lightly browned. Use some butter or oil to roast if needed.
  • When they are browned and cholate is melted, remove from the pan and cut in half to make triangles.
  • Sprinkle some powdered sugar on them and serve immediately.

Few more chocolate recipes on the blog:

Chocodilla recipe video below:

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5 from 1 vote

Chocolate Quesadilla Recipe

A simple and easy Mexican dessert Quesadilla made with dark chocolate and tortilla. Full Recipe with step by step photos and video.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: International, Mexican
Servings: 2
Calories: 263kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Whole Wheat Tortillas
  • ¼ cup Dark Chocolate
  • Powdered Sugar for Garnishing (optional)
  • 1 teaspoon Butter for roasting (I didn't use)

Instructions

  • Chop the dark chocolate and keep it aside.
  • Place a tortilla over a flat surface or pan. Sprinkle two tablespoons of chocolate over half of the tortilla. 
  • Fold the tortilla in half and cook on both sides until lightly browned.
  • You can use little butter or oil to roast them.
  • When they are done, remove from the pan and cut in half to make triangles.
  • Sprinkle them with some powdered sugar and serve warm!

Video

Notes

if you don't find tortillas, you can replace them with homemade rotis or chapatis.
You can brush or spread some butter or oil on the pan before cooking the stuffed tortillas. This is completely optional.
You can also avoid sprinkling the powdered sugar if you wish.

Nutrition

Calories: 263kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Sodium: 290mg | Potassium: 156mg | Fiber: 5g | Sugar: 7g | Calcium: 98mg | Iron: 3.7mg

Nungu Paal Recipe - Taati Munjalu or Toddy Palm Fruits Summer Drink

Nungu Paal Recipe - A healthy and refreshing summer drink made with toddy palm fruits and milk.

A glass of summer beverage with toddy palm seeds, and milk garnished with pistachios

Tender Ice Apples / Taati Munjalu / Nungu / Toddy Palm Fruits are very popular and healthy summer fruits in South India. We can make many beverages and desserts recipes using these ice apples to beat the summer heat.

I have already made Nungu Lemon Juice with these toddy palm fruits and today's recipe is another drink recipe with milk and toddy palm fruits.

A bowl of fresh taati munjalu or nungu or tender ice apples

Few More Summer Drink Recipes on the blog:

If you like this recipe for Nungu Paal, please consider rating it in the comment section! 🙂

How to Make Nungu Paal Recipe Card:

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5 from 1 vote

Nungu Paal Recipe - South Indian Tender Ice Apple Drink

Refreshing and healthy summer cooler made with Ice Apple / Toddy Palm Seeds, milk and cardamom powder. 
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Beverage
Cuisine: South Indian
Keyword: Summer, Summer Drinks
Servings: 2
Calories: 136kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Milk
  • 2 Tender Ice Apples / Nungu / Taati Munjalu / Toddy Palm Fruits
  • 2 tablespoon Sugar
  • ⅛ teaspoon Cardamom Powder
  • 1 teaspoon Chopped Pistachios (optional)

Instructions

  • Boil milk with sugar and let it cool completely.
  • Wash two tender ice apples and remove the out skin.
  • Chop one tender ice apple into pieces and keep it aside.
  • Grind the another one into a smooth paste and add it to the cooled milk. Mix until well combined.
  • Add the chopped tender ice apple and cardamom powder to and mix well. 
  • Add more sugar if required. Refrigerate it for some time and pour into glasses.
  • Garnish with chopped pistachios or almonds and serve chilled.

Nutrition

Calories: 136kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 185mg | Sugar: 18g | Vitamin A: 200IU | Calcium: 138mg | Iron: 0.1mg

Quinoa Upma Recipe - How to Make Vegan Vegetable Quinoa Upma - Indian Quinoa Recipes

vegetable quinoa upma garnished with coriander leaves

Quinoa Upma is a simple and healthy South Indian style breakfast dish. It is very easy to make and rich in protein and iron. I have used carrots and peas to make this quinoa upma. You can use your favorite vegetables.

Few More Indian Quinoa Recipes:

We can also make desserts with quinoa such as Quinoa Chocolate Pudding and Quinoa Banana Almond Muffins

vegan Indian quinoa upma with vegetables and served with south Indian sambar

More Healthy Breakfast Recipes on the blog:

Vegan Quinoa Vegetable Upma Recipe Video below:

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5 from 1 vote

Vegan South Indian Quinoa Upma Recipe

How to make South Indian style quinoa vegetable upma recipe. A healthy breakfast recipe with step by step photos and video.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Dinner, Main Course
Cuisine: Indian, South Indian, Vegan
Keyword: Fusion, Healthy Breakfast, Indian breakfast, Quinoa, Vegan Breakfast
Servings: 2
Calories: 416kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Quinoa
  • ½ cup Chopped Carrots
  • ¼ cup Green Peas
  • 1 Onion
  • 1 ¼ cup Water
  • 1 teaspoon Chopped Ginger
  • 2 Green Chillies
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • ½ teaspoon Chana Dal
  • ½ teaspoon Cumin Seeds
  • ¼ teaspoon Turmeric Powder
  • 3 tablespoon Oil
  • Salt to taste
  • 1 Sprig Curry Leaves
  • 1 Sprig Coriander Leaves

Instructions

  • Heat oil in a pan and add the mustard seeds, cumin seeds, urad dal and chana dal. Fry until they are golden brown color.
  • Then add the curry leaves, chopped ginger and chopped green chillies and saute for a min.
  • Now add the sliced onion and fry until translucent. 
  • Add the chopped carrot, green peas and turmeric powder and saute for a minute.
  • Add 1 ¼ cups of water and salt and bring it to a rolling boil.
  • Now add the rinsed quinoa to the boiling water and mix well.
  • Cover the pan with a lid and let it cook completely over a low-medium flame.
  • Add the coriander leaves and serve hot with chutney or sambar.
  • You can also serve with fresh yogurt or raita if you are not vegan.

Video

Youtube video

Notes

You can also add the peanuts or cashew nuts to the tempering.
Use your favorite vegetables to make this upma.
 
 

Nutrition

Calories: 416kcal | Carbohydrates: 42g | Protein: 8g | Fat: 24g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 466mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5590IU | Vitamin C: 38.6mg | Calcium: 43mg | Iron: 3mg

Vegetable Quinoa Upma Recipe with Step by Step Photos:

  • Heat 2 - 3 tablespoons oil in a heavy bottomed pan and add the mustard seeds, cumin seeds, urad dal and chana dal. Fry until they are golden brown color.
  • Then add the curry leaves, chopped ginger and chopped green chillies and saute for a min.
  • Now add the sliced onion and fry until translucent and light brown color.

frying onions to make the healthy quinoa upma

  • When they are done, add the finely chopped carrot, green peas and turmeric powder and saute for a minute.

making vegetable quinoa upma

  • Add 1 ¼ cups of water and salt to the seasoned ingredients and bring it to a rolling boil.

making of vegan quinoa upma

  • Now add the rinsed quinoa to the boiling water and mix well.
  • Reduce the flame to low-medium. Cover the pan with a lid and cook completely.

making of Indian quinoa upma recipe

  • When it is soft and cooked, turn off the flame.
  • Add the chopped coriander leaves and combine.
  • Serve hot with chutney and sambar. You can also serve with yogurt if you are not vegan.