Raspberry Chia Jam Recipe - Healthy Sugar Free Raspberry Chia Jam {Video}

Raspberry Chia Jam Recipe - Healthy Sugar Free Raspberry Chia Jam {Video}

November 20, 2017

Raspberry Chia Jam Recipe - Yummy, quick, easy and healthy jam recipe with no added sugar.

This jam is so simple and easy to make with very few and healthy ingredients. You can use this as a spread to your bread or mix it with your yogurt, oats or muesli. You can also top some banana slices on your jam toast like I did here

If you are looking fore more healthy recipes then do check Yogurt Chocolate Fruit Dip, Vegan Avocado Brownies, Oats Peanut Laddu, Millet Sweet Pongal, Fruit Yogurt Parfait, Curd Quinoa and Lemon Quinoa.

How to Make Raspberry Chia Jam Recipe Video below:

5 from 2 votes

Easy Raspberry Chia Seed Jam Recipe

A super healthy, easy, quick and delicious Raspberry Chia Jam Recipe without sugar.

Prep Time2

Cook Time10

Total Time10

Course: Condiments, Jam

Cuisine: International

Servings:

Calories: 70kcal

Author: Hari Chandana Ponnaluri

Ingredients

1.5 cups Raspberries
1.5 tablespoon Chia Seeds or more if needed
1 tablespoon Lemon Juice
1.5 tablespoon Honey or as needed

Instructions

Combine the washed raspberries and lemon juice in a pan and mix with with whisk or spatula.
Mash and cook for about 5- 8 minutes or until mixture is little thick.
Turn off the heat and let the mixture cool down a bit.
Add the chia seeds and honey and mix until well combined.
Refrigerate it for a few hours to set.
Store in the refrigerator for a week.

Video

Youtube video

Notes

Add more chia seeds if you want too thick consistency.

Add more honey or lemon juice as per your taste

Nutrition

Calories: 70kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 86mg | Fiber: 4g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 13.3mg | Calcium: 40mg | Iron: 0.7mg

Raspberry Chia Jam Recipe with step by step photos:

Mash and cook for about 5- 8 minutes or until mixture is little thick.

Turn off the heat and let the mixture cool down a bit.

Add the chia seeds and honey and mix until well combined.

Refrigerate it for a few hours to set.
Store in the refrigerator for a week.

South Indian Carrot Lemon Rice Recipe - Carrot Nimmakaya Pulihora Recipe {Video}

November 17, 2017

South Indian Style Carrot Lemon Rice / Carrot Nimmakaya Pulihora Recipe with step by step photos & Video. An easy, quick and delicious South Indian rice dish made with grated carrots and lemon juice. This is perfect for breakfast or lunch box.

If you are looking for more Traditional South Indian Rice Recipes then do check Aava Pettina Pulihora, Pepper Pulihora, Chintakaya Pulihora, Aava Pettina Daddojanam, Nimmakaya Pulihora and Thayir Sadam.

Did you make a recipe? Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. 🙂

South Indian Carrot Lemon Rice Recipe

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

2.5 cups Cooked Rice
1 cup Grated Carrot
3-4 tablespoon Lemon Juice
1 tablespoon Finely Chopped Ginger
2 Green Chillies, slit
2 Dried Red Chillies
2 tablespoon Peanuts
10 Cashews
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
2 teaspoon Chana Dal
½ teaspoon Turmeric Powder
⅛ teaspoon Hing
1 Sprig Curry Leaves
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 until light brown color.
Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes.
Now add the grated carrot and turmeric and saute for 8 - 10 minutes or until the carrots are tender.
Turn off the flame and add the lemon juice. Mix well.
Finally add the cooked rice and salt. Mix everything until well combined.

Notes

This tastes great with plain yogurt.

How to Make South Indian Style Carrot Lemon Rice Recipe Video:

Youtube video

South Indian Carrot Nimmakaya Pulihora Recipe with Step by Step Photos:

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 until light brown color.
Then add the cashews, chopped ginger, green chillies, dry chillies and curry leaves fry for a couple of minutes.

Now add the grated carrot and turmeric and saute for 8 - 10 minutes or until the carrots are tender.

Turn off the flame and add the lemon juice. Mix well.

Finally add the cooked rice and salt. Mix everything until well combined.

This tastes great with plain yogurt. Serve and enjoy! 🙂

Corn Flakes Jaggery Laddu Recipe + Video

November 7, 2017

Corn Flakes Jaggery Laddu Recipe - An easy, quick and delicious sweet snack made with cornflakes, jaggery and cardamom.

More Laddu Recipes on the blog:

How to Make Corn Flakes Jaggery Laddu Recipe Video below:

Corn Flakes Jaggery Laddu Recipe

Corn Flakes Jaggery Ladoo Recipe - An easy, quick and delicious laddu made with corn flakes, jaggery and cardamom.

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Snack

Cuisine: Indian

Servings: Laddus

Calories: 42kcal

Author: Hari Chandana Ponnaluri

Ingredients

2.5 - 3 cups Corn Flakes
½ cup Jaggery
¼ tsp Cardamom Powder
Oil / Ghee for greasing

Instructions

Lightly crush the corn flakes with your hands and keep it aside.
Heat jaggery and little water in a pan. The amount of the water should be enough to immense the jaggery.
Keep mixing to melt the jaggery.
When the jaggery is completely melted, strain the syrup to remove any impurities.
Then continue boiling the syrup over a low flame until thick and hard ball consistency.
To check the consistency, drop little bit of syrup in water and you should be able to gather the syrup and make a ball.
Turn off the heat.
Now add the crushed corn flakes and cardamom powder. Mix everything until well combined.
When the mixture is still warm, grease your hand and make small round balls out of the mixture.
Store them in a container and enjoy.

Video

Youtube video

Nutrition

Calories: 42kcal | Carbohydrates: 10g | Sugar: 10g | Calcium: 3mg | Iron: 0.1mg

Cornflakes Jaggery Laddu Recipe with Step by Step Photos:

Lightly crush the corn flakes with your hands and keep it aside.

Heat jaggery and little water in a pan. The amount of the water should be enough to immerse the jaggery.
Keep mixing to melt the jaggery.
When the jaggery is completely melted, strain the syrup to remove any impurities.

To check the consistency, drop a little bit of syrup in water and you should be able to gather the syrup and make a ball. (refer the video).
Turn off the heat.

Now add the crushed corn flakes and cardamom powder. Mix everything until well combined.

When the mixture is still warm, grease your hand and make small round balls out of the mixture.

Store them in a container and enjoy.

Did you make a recipe? Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. ?

Chocolate Greek Yogurt Dip Recipe - Healthy Fruit Dip Recipes

November 3, 2017

Healthy, creamy, easy and delicious Chocolate Greek Yogurt Dip Recipe that can be prepared in 5 minutes. A great way to increase your fruit intake.

Yogurt Chocolate Dip Recipe - This is one of the best and easiest sweet fruit dips and can be made in no time with few ingredients. I have used Greek Yogurt in this dip recipe but you can substitute with hung curd. And you can also use your favorite sweeteners like maple syrup, coconut sugar or brown sugar instead of honey.

If you are looking for more Chocolate Recipes then do check Quinoa Chocolate Pudding, Banana Chocolate Jam, Eggless Chocolate Lava Mug Cake, Avocado Brownies, Chocolate Ice Cream Bites and Banana Peanut Butter Chocolate Milkshake.

How to Make Chocolate Greek Yogurt Dip Recipe Video below:

5 from 2 votes

Chocolate Greek Yogurt Fruit Dip Recipe

Creamy, healthy and delicious fruit dip made with greek yogurt and chocolate. A great way to increase your fruit intake.

Prep Time5

Total Time5

Course: Breakfast, Dessert, Snack

Cuisine: International

Servings:

Calories: 63kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Greek Yogurt
3 tablespoon Unsweetened Cocoa Powder
1.5 tablespoon Honey or as needed
¼ teaspoon Vanilla Essence
1 - 2 teaspoon Chocolate Sprinkles to garnish (optional)

Instructions

In a mixing bowl, add greek yogurt, unsweetened cocoa powder, honey and vanilla essence.
Mix everything until smooth and well combined.
Refrigerate or serve immediately with your favorite fruits.
Sprinkle some chocolate sprinkles on the top the dip before serving.

Video

Youtube video

Notes

You can substitute the Greek Yogurt with hung curd.
Adjust cocoa powder and honey according to your taste.

Nutrition

Calories: 63kcal | Carbohydrates: 10g | Protein: 5g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 132mg | Fiber: 1g | Sugar: 8g | Calcium: 60mg | Iron: 0.6mg

How to Make Greek Yogurt Chocolate Fruit Dip Recipe with Photos:

In a mixing bowl, add greek yogurt, unsweetened cocoa powder, honey and vanilla essence.

Mix everything until smooth and well combined.
Refrigerate or serve immediately with your favorite fruits.

Sprinkle some chocolate sprinkles on the top the dip before serving.

Did you make a recipe? Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. ?

Vegan Cranberry Orange Muffins

November 1, 2017

Vegan Cranberry Orange Muffins - Easy, soft and delicious muffins made with dried cranberries and orange juice. These are great with a cup of coffee or tea!

What are cranberry orange muffins?

Orange Cranberry Muffins are super simple and very flavorful sweet made with freshly squeezed orange juice, orange zest and dried cranberries. These eggless muffins are packed with the flavor of oranges and cranberries.

How long can you store them?

They stay well at room temperature for up to 2 days. If you want to store them for longer, I would suggest storing them in the refrigerator for up to 5 days.

You can also freeze them for up to 2 months. Just thaw them before serving and warm them up if needed.

Can I use store-bought orange juice?

Absolutely! use a good quality store-bought orange juice. However, I would recommend not to skip the orange zest as it gives a wonderful flavor.

how to make cranberry orange muffins recipe, easy vegan orange muffins recipe

Serving suggestions:

These are so versatile. Serve them as a snack, dessert or breakfast. They are great with a cup of coffee or tea.

Topping suggestions:

Sugar: Once you filled the muffin cups with the batter, sprinkle a good amount of granulated sugar on top and bake. It gives a lovely look to the muffins.

Glaze: If you want to add the extra flavor and sweetness to the muffins, drizzle vanilla glaze or orange glaze over the baked and cooled muffins.

Powdered sugar - Simply dust the baked muffins with some powdered sugar. It gives a little extra sweetness.

Step by step instructions

To soften the cranberries, soak them in hot water for 15 - 20 minutes and drain completely.

Before preparing the batter, preheat the over to 180 degrees C.

In a mixing bowl, combine the flour, baking powder, baking soda, sugar, orange zest and salt. Mix everything until well combined.

Add the soaked and drained cranberries to the flour mixture and mix.

Finally, add orange juice and gently fold the mixture until combined. Do not over-mix or over-beat the batter. The muffins will be flat if you over-mix the batter.

Fill each muffin cup ¾ full with the prepared batter.

Immediately place them in the preheated oven and bake for 30 - 35 minutes or a toothpick inserted into the center comes out clean.

Few more vegan baking recipes on the blog:

Eggless cranberry orange muffins recipe card:

Vegan Cranberry Orange Muffins Recipe

Soft and delicious muffins made with dried cranberries and orange juice. Perfect with a cup of coffee in the morning or evening.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: International, Vegan

Keyword: Muffins, Summer, Vegan Breakfast

Servings: Muffins

Calories: 190kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup All Purpose Flour
½ cup Orange Juice
½ cup Dried Cranberries
¼ cup Sugar
2 tablespoon Oil
½ teaspoon Orange Zest
½ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt

Instructions

Soak the dried cranberries in hot water for 15 - 20 minutes and drain completely.
Preheat the over to 180 degree C.
In a mixing bowl, combine the flour, baking powder, baking soda, sugar, orange zest and salt. Mix everything until well combined.
Add the soaked and drained cranberries to the flour mixture and mix.
Finally add the orange juice and gently fold the mixture until combined. Do not over-mix the batter.
Fill each muffin cup ¾ full with batter.
Immediately place them in the preheated oven and bake for 30 - 35 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.

Nutrition

Calories: 190kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Sodium: 150mg | Potassium: 105mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 10.6mg | Calcium: 23mg | Iron: 1.1mg

Gongura Pappu Recipe - Andhra Style Gongura Dal - Sorrel Leaves Dal

October 23, 2017

4 from 1 vote

Gongura Pappu - Andhra Sorrel Leaves Dal Recipe

How to Make Andhra Style Gongura Dal - Healthy and traditional sorrel leaves dal recipe from Andhra Pradesh.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Andhra, South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Toor Dal
2 cups Chopped Sorrel Leaves
1 Onion, medium sized
1 - 2 Green Chillies
1 Large Garlic Cloves (optional)
½ teaspoon Mustard Seeds
½ teaspoon Chana Dal
½ teaspoon Urad Dal
1 Dried Red Chilli
A pinch of Hing
A big pinch of Turmeric Powder
2 tablespoon Oil
1 Sprig Curry Leaves
Salt to taste
¼ teaspoon Red Chilli Powder or as needed

Instructions

Wash and pressure cook the toor dal with one cup of water and keep it aside.
Discard the sorrel leaves stems. Wash and chop the leaves and keep it aside.
Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and fry until golden brown.
Add the finely chopped or crushed garlic, hing, curry leaves, chopped green chillies and red chilli and saute for a few seconds.
Now add the chopped onion and fry until transparent.
Add the washed and chopped sorrel leaves and saute well. Sprinkle little water if needed and let it cook completely.
Add the turmeric powder and cooked toor dal. Combine well.
Add little water to adjust the dal consistency. Add salt and red chilli powder and mix well.
Let it cook for a few minutes and remove from the heat.
Serve hot with steamed rice or roti.

How to Make Andhra Gongura Dal Recipe Video

Youtube video

Chena Murki Recipe - How to Make Bengali Sugar Coated Paneer

October 18, 2017

How to Make Chena Murki Recipe - Chenna Murki is a simple, quick and yummy Bengali sweet which can be prepared with very few ingredients in no time.

If you are looking for more Quick Dessert Recipes then do check Bread Kaja, Apple Khoya Kheer, Fruit Custard, Carrot Coconut Milk Halwa, Singhara Halwa and Banana Sheera.

Chena Murki or Paneer Murki Recipe:

5 from 2 votes

Chenna Murki Recipe - Sugar Coated Paneer

An easy and traditional Bengali Sweet made with paneer cubes (Indian cottage cheese), sugar and cardamom.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: Bengali, Indian

Servings:

Calories: 294kcal

Author: Hari Chandana Ponnaluri

Ingredients

200 grams Paneer (Indian Cottage Cheese)
¾ cup Sugar
⅓ cup Water
3 Cardamom Pods
1 teaspoon Rose Water (optional)

Instructions

Cut the paneer into small cubes and set aside. Crush the cardamom seeds and keep it aside.
In a wide pan, combine the sugar and water and mix till the sugar is dissolved.
Boil until it reaches one string consistency.
Add the cardamom powder and paneer cubes and mix everything well.
Let it boil for about 5 - 7 minutes on low-medium flame and turn off the heat. Now add rose water if you want.
Keep stirring until the sugar syrup is completely dried.
Serve and enjoy! 🙂

Nutrition

Calories: 294kcal | Carbohydrates: 39g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 14mg | Potassium: 16mg | Sugar: 37g | Vitamin C: 0.3mg | Calcium: 246mg | Iron: 0.2mg

How to Make Chena Murki Recipe Video:

Youtube video

Chenna Murki Recipe with Step by Step Photos:

Cut the paneer into small cubes and set aside. Crush the cardamom seeds and keep it aside.

In a wide pan, combine the sugar and water and mix till the sugar is dissolved.
Boil until it reaches one string consistency.

Add the cardamom powder and paneer cubes and mix everything well.

Let it boil for about 5 - 7 minutes on low-medium flame and turn off the heat. Now add rose water if you want.

Keep stirring until the sugar syrup is completely dried.

Serve and enjoy! 🙂

Recipe adapted from Here

Makkan Peda (Arcot Makkan Peda)

October 16, 2017

Arcot Makkan Peda Recipe - A popular and easy South Indian dessert/sweet made with khoya, flour, cardamom, and nuts. Super soft, rich, and delicious!

What is makkan peda?

Makkan Peda is a delicious South Indian sweet or dessert made with khoya (dried milk solids), flour, nuts and sugar syrup. Makkan peda is a very popular sweet in a small South Indian town called "Arcot", hence the name "Arcot Makkan Peda".

The texture of the sweet is so soft and delicate, they are made with a flour+khoya dough, stuffed with nuts and fried in oil and then soaked in cardamom-infused sugar syrup. Makkan pedas are very similar to Indian Khoya Gulab Jamuns.

If you are looking for more Indian sweet recipes then check the below recipes.

Why we love this recipe

Can be easily made at home with few ingredients!

A perfect make-ahead dessert for parties, festivals, and any occasion.

Can be stored for up to a week.

Can be prepared in 30 - 40 minutes.

Ingredients:

Khoya / Mawa: Khoya is nothing but dried milk solids. You will need to use unsweetened mawa in this recipe. You can use homemade mawa or store-bought ones. You can get it from any Indian store.

Plain Flour: Also known as all-purpose flour or maida. I don't recommend substitute plain flour with any other flour here.

Ghee: You will need a little bit of ghee to make the dough. You can replace it with oil but do not skip it.

Nuts: You can use any of your favorite nuts to stuff the pedas. They will add the crunch to the dessert.

Baking soda: Do not skip adding baking soda.

Cardamom Powder: Adds a wonderful flavor. Try not to skip it.

Oil for frying: I would recommend using sunflower oil or ghee for frying any Indian sweets.

How long can I store them for?

They stay well for up to 3 days at room temperature. If you want to store them for longer, refrigerate them for up to a week.

Serving suggestions:

Serve them as a dessert.

Perfect to make during festivals such as Diwali, Raksha Bandhan and Holi.

Tips:

Make sure you follow the exact measurements for the best results.

The sugar syrup ratio should be 1:1 always.

Make sure the oil is hot enough to fry them and always fry them over a low flame, otherwise they remain uncooked.

Soak the fried makkan peda in sugar syrup for at least 2 hours.

Do not skip adding baking soda.

If the sugar syrup is cooled down when you fry the makkan pedas, heat it again. The sugar syrup should be hot.

Step by step instructions:

khoya, flour and ghee added in a mixing bowl to make makkan peda

In a mixing bowl, add crumbled khoya, flour, baking soda and ghee and mix everything well.

makkan peda dough placed in a bowl

Sprinkle little water and gently knead to make a soft dough. Do not over knead the dough. Cover and set aside for 15 minutes.

To make the sugar syrup, combine the sugar and water in a vessel. When it is boiling, add the cardamom powder and let it simmer for 5 minutes. Turn off the flame and keep it aside.

Divide the dough into 14-15 equal-sized balls.

Flatten each dough ball a bit and stuff it with chopped nuts

Gather the edges together and seal them well. Flatten it slightly.

Gently drop the stuffed dough pedas in hot oil and deep fry them until dark golden brown color over low flame.

Drain and add them to the hot sugar syrup.

arcot makkan pedas soaking in the sugar syrup.

Let them soak for 2 hours. Serve and enjoy!

How to make Makkan Peda recipe video below:

Arcot Makkan Peda Recipe

Very easy, delicious South Indian dessert made with khoya, flour and nuts.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Indian, South Indian

Keyword: arcot makkan peda recipe, Indian Sweets, makkan peda

Servings: Makkan Pedas

Calories: 241kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Unsweetened Khoya / Mawa
1 cup Plain Flour
2 cups Sugar
2 cups Water for the sugar syrup
3-4 tablespoon Chopped Nuts (almonds, cashews, pistachios, raisins etc..)
2 tablespoon Ghee
¼ teaspoon Baking Soda
½ teaspoon Cardamom Powder
Oil for deep frying

Instructions

In a mixing bowl, add the khoya, flour, baking soda and ghee and mix everything well.
Sprinkle little water and gently knead to make a soft dough. Do not over knead the dough. Cover and set aside for 15 minutes.
To make the sugar syrup, combine the sugar and water in a vessel. When it is boiling, add the cardamom powder and let it simmer for 5 minutes. Turn off the flame and keep it aside.
Divide the dough into 14-15 equal sized balls. Flatten the each ball and stuff with chopped nuts. Gather the edges and seal it well. Flatten it slightly.
Gently drop the stuffed dough pedas in hot oil and deep fry them until dark golden brown color over low flame.
Drain and add them to the hot sugar syrup. Let them soak for 2 hours.
Serve and enjoy! 🙂

Video

Youtube video

Nutrition

Calories: 241kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 24mg | Fiber: 1g | Sugar: 29g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Udalu Pongali Recipe - Millet Sweet Pongal - Kuthiraivali Sakkarai Pongal

September 17, 2017

Millet Sweet Pongal Recipe - Sweet Pongal is a traditional South Indian dish made on special occasions such as Navaratri, Makar Sankranthi and Varalakshmi Vratham. I have already made some delicious sweet pongal recipes and posted in this blog. Here are few of them: Coconut Milk Paramannam, Wheat Rava Sweet Pongal, Kobbari Pongali, Chakra Pongali, Bellam Paramannam and Bellam Pongali.

If you are looking for more Millet Recipes then do check Methi Millet Pulao, Pudina Millet Rice, Foxtail Millet Coconut Kheer, Foxtail Millet Pongal and Millet Lemon Rice.

How to Make Millet Sweet Pongal Recipe Video below:

5 from 3 votes

Millet Sweet Pongal Recipe

Traditional South Indian sweet pongal made with barnyard millets, jaggery, milk, nuts and cardamom. An easy and healthy sweet dish.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: South Indian

Servings:

Calories: 563kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Barnyard Millet
¾ cup Jaggery
2 tablespoon Moong Dal
2 ¼ cups Water
½ cup Milk (boiled & cooled)
½ teaspoon Cardamom Powder
3 tablespoon Ghee
10 Cashews
10 Raisins
1 tablespoon Dry Coconut Slices (optional)

Instructions

Heat a teaspoon of ghee in a pan and add the moong dal.
Roast the moong the until golden color.
Add the rinsed millets and mix well. Pour water and combine.
Cover the pan with a lid and cook on a low flame till soft.
When it is cooked, add the jaggery and mix until it melts.
Add milk and cardamom powder and mix everything until well combined. Remove from the heat.
Heat remaining ghee in a pan and add the cashews and dry coconut slices. Fry until they are light brown color. Add the raisins and fry till they plump up.
Remove from the flame and pour over the prepared millet jaggery mixture.
Mix everything well and serve.

Video

Youtube video

Nutrition

Calories: 563kcal | Carbohydrates: 87g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 32mg | Potassium: 208mg | Fiber: 2g | Sugar: 53g | Vitamin A: 65IU | Vitamin C: 0.4mg | Calcium: 88mg | Iron: 3.3mg

Millet Sweet Pongal Recipe with Step by Step Photos:

Heat a teaspoon of ghee in a pan and add the moong dal.

Roast the moong the until golden color.

Add the rinsed millets and mix well. Pour water and combine.

Cover the pan with a lid and cook on a low flame till soft.

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

Add milk and cardamom powder and mix everything until well combined. Remove from the heat.

Heat remaining ghee in a pan and add the cashews and dry coconut slices. Fry until they are light brown color. Add the raisins and fry till they plump up.
Remove from the flame and pour over the prepared millet jaggery mixture.
Mix everything well and serve.

Beet Greens Spaghetti Recipe - How to make Pasta with Beet Greens

September 14, 2017

If you are looking more easy lunch or dinner recipes then do check Veg Hakka Noodles, Lo Mein, Macaroni and Cheese Recipe, Pudina Millet Rice and Pepper Pulihora.

Spaghetti with Beet Greens

An easy, quick and healthy pasta recipe with beetroot greens.

Course: Main Course

Cuisine: Italian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Spaghetti
1 bunch Beet Greens (approx. 2.5 cups of chopped beetroot greens)
4 -5 large Garlic Cloves
1 Onion, medium sized
3-4 tablespoon Olive Oil
½ teaspoon Dried Oregano
Salt as needed
Crushed / Powdered Black Pepper as needed
Grated Cheese for topping (optional)

Instructions

Cook the spaghetti by following the instructions given in the pack or boil water in a vessel with salt and ½ teaspoon of oil and cook the spaghetti. Drain water and rinse with cold water. Keep it aside.
Chop the beetroot leaves and stems and set them aside.
Heat oil in a heavy bottomed pan. Add the finely chopped garlic and saute for a min.
Add the sliced onion and fry until light golden brown color.
Now add the chopped beetroot stems and saute for 5 minutes on high flame.
Now add the washed beet greens and saute for a couple of minutes. Add salt and saute for 5 minutes or until the leaves are cooked well.
When it is done, add the cooked spaghetti to it and toss well to combine.
Finally adjust salt and add salt, pepper and oregano. Saute for another 2 minutes.
Serve hot with grated cheese.

Beet Greens Spaghetti Recipe Video:

Youtube video

How to Make Beet Greens Pasta Recipe with Step by Step Photos:

Cook the spaghetti by following the instructions given in the pack or boil water in a vessel with salt and ½ teaspoon of oil and cook the spaghetti. Drain water and rinse with cold water. Keep it aside.
Chop the beetroot leaves and stems and set them aside.

Heat oil in a heavy bottomed pan. Add the finely chopped garlic and saute for a min.
Add the sliced onion and fry until light golden brown color.

Now add the chopped beetroot stems and saute for 5 minutes on high flame.

Now add the washed beet greens and saute for a couple of minutes.

Add salt and saute for 5 minutes or until the leaves are cooked well.

When it is done, add the cooked spaghetti to it and toss well to combine.

Finally adjust salt and add salt, pepper and oregano. Saute for another 2 minutes.
Serve hot with grated cheese.

Chickpea Flour & Coconut Stuffed Eggplants Recipe - (Gutti Vankaya with Senagapindi Kobbari)

September 12, 2017

South Indian style baby eggplants stuffed with chickpea flour or gram flour, desiccated coconut and spices. Quick and easy side dish for rice!

senaga pindi kobbari gutti vankaya, andhra gutti vankaya recipes

What is gutti vankaya?

Gutti vankaya is a traditional and delicious Andhra style (South India) of making the stuffed baby eggplant curry. It can be made with so many types of stuffings but the main ingredient is small or baby eggplants.

This recipe is one of the easy stuffed eggplant recipes that is made with chickpea flour/besan, desiccated coconut and spices.

I have already posted some classic gutti vankaya or stuffed brinjal recipes, check them below.

How long can I store it?

It stays fresh for 1-2 days if stored properly in the refrigerator.

Serving suggestions:

It tastes great when served hot with plain white rice or basmati rice.

Tips:

Use small or baby brinjals or eggplants.

Always use a wok or wide pan to ensure even roasting.

Add more or less chilli powder according to your taste.

Step by step preparation:

To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.

Wash the brinjals and make a plus (+) slit on the bottom of the brinjal. Keep one end intact.

Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.

Cover with a lid and cook on a low - medium flame.
Keep checking in between and tun the brinjals until they are evenly cooked.

When they are soft, turn off the heat.
Serve hot with steamed rice and ghee.

If you are looking for more South Indian Curry Recipes then do check the below recipes.

More South Indian Curry Recipes:

Senagapindi Kobbari Gutti Vankaya Recipe Video below:

5 from 2 votes

Besan Coconut Stuffed Brinjal Recipe

South Indian style stuffed baby eggplants with chickpea flour and dry coconut. An easy curry recipe for rice.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, Curry Recipes

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

20 - 22 small Baby Brinjals / Eggplants
¼ cup Chickpea Flour / Besan
¼ cup Desiccated Coconut
½ teaspoon Cumin Seeds
1 teaspoon Red Chilli Powder (or as needed)
4 tablespoon Oil
Salt to taste

Instructions

To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
Wash the brinjals and make a plus (+) slit on the bottom of the brinjal . Keep one end intact.
Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
Cover with a lid and cook on a low - medium flame.
Keep checking in between and tun the brinjals until they are evenly cooked.
When they are soft, turn off the heat.
Serve hot with steamed rice and ghee.

Video

Notes

Use small-sized brinjals.

Dry Fruit Fried Modak Recipe - Ganesh Chaturthi Special Recipes

August 21, 2017

Dry Fruit Fried Modak Recipe - Crispy deep-fried dumplings stuffed with nuts, coconut and jaggery filling.

Dry Fruit Fried Modak is a delicious and easy modak recipe for Ganesh Chaturthi festival. I have given a twist to the traditional Fried Modak Recipe where we stuff the modaks with jaggery and coconut filling. Instead of the traditional filling, I am using nuts, jaggery and desiccated coconut filling to make these modaks more delicious.

Few More Ganesh Chaturthi Recipes:

How to Make Dry Fruit Fried Modak Recipe Video below:

5 from 1 vote

Dry Fruit Fried Modak Recipe

Deep fried dumplings stuffed with jaggery dry fruit filling. An easy recipe for Ganesh Chaturthi / Vinayaka Chavithi festival.

Prep Time30

Cook Time30

Total Time1

Course: Dessert, Snack

Cuisine: Indian

Servings: Modaks

Calories: 186kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup All Purpose Flour
½ cup Jaggery
¼ cup Desiccated Coconut
¼ cup Almonds
¼ cup Cashews
2 tablespoon Poppy Seeds
2 tablespoon Melted Ghee
¼ teaspoon Cardamom Powder
A pinch of Salt
Oil for deep frying

Instructions

Combine the flour and salt in a mixing bowl. Add slightly heated ghee and mix well.
Make a soft dough by adding water little by little.
Cover and keep aside for 15 – 30 minutes.
Dry roast the coconut until light brown color and keep it aside.
Dry roast the almonds and cashews until brown color and set aside.
Dry roast the poppy seeds for few minutes and keep it aside.
Coarsely grind the almonds and cashews. Then add the powdered jaggery and cardamom powder to it and blend again until well combined.
Transfer the ground mixture to a bowl and add the roasted coconut and poppy seeds. Mix everything well.
Make 10 -12 balls out of the ground nuts mixture. Keep them aside.
Make round balls out of the prepared dough.
Roll the dough ball into a thin circle/puri.
Cut the puri with a round shaped cutter.
Place the prepared nuts ball in the center.
With your fingertip or brush, apply little water around the edges of the puri.
Then pleat the edges as shown in the video. Now gather all the edges together in the center.
Pinch the edges together and seal it properly.
Prepare all the modaks and keep them covered.
Heat oil in a pan for deep frying. Gently drop the modaks in the hot oil.
Deep fry them over a medium flame, turn over to fry on both sides evenly.
Drain them on paper towels. Serve warm!

Video

Youtube video

Nutrition

Calories: 186kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Calcium: 34mg | Iron: 1mg