Vinayaka Chaturthi / Ganesh Chaturthi Special Prasadam Recipes
80+ Ganesh Chaturthi Recipes - Vinayaka Chavithi Naivedyam Recipes
Sweet Ammini Kozhukattai Recipe - Jaggery Mani Kozhukattai Recipe - Ganesh Chaturthi Recipes
Ammini Kozhukattai or Mani Kozhukattai is a traditional South Indian dish that is usually prepared during Ganesh Chaturthi festival. There are a few versions of making this traditional naivedyam and today's recipe is the sweet version. If you have leftover modakam dough or kozhukattai dough, you can use that as well.
Few More Vinayaka Chaturthi Recipes:
- Undrallu
- Bellam Thalikalu
- Poornalu
- Rava Modak
- Bellam Kudumulu
- Ulundu Kozhukattai
- Ellu Kozhukattai
- Pala Undrallu
How to Make Sweet Ammini Kozhukattai Recipe Video below:
Sweet Ammini Kozhukattai Recipe - Jaggery Mani Kozhukattai Recipe
South Indian traditional ganesh chaturthi recipe made with rice flour, jaggery and coconut.
Servings: 2
Calories: 308kcal
Ingredients
- ½ cup Rice Flour
- ¼ cup Jaggery
- ¼ cup Grated Fresh Coconut
- ¼ teaspoon Cardamom Powder
- 1 teaspoon Oil
- A pinch of Salt
Instructions
- Add some water and oil in a bowl and bring it to a rolling boil.
- Combine the rice flour and salt in a mixing bowl.
- Add the boiling water to the flour and mix it well with a spatula to make a smooth dough.
- The dough should be soft and slightly sticky.
- Grease your hand with oil and divide the dough into small round balls.
- Place the prepared balls in a steamer or greased idli plates and steam cook them over high flame for 10 minutes. Keep them aside.
- Combine the jaggery and little water in a pan. Let the jaggery dissolve completely.
- Add the grated coconut and cardamom powder to the jaggery syrup and let it cook for 3 – 4 minutes.
- Then add the steamed rice balls and fry for 2 minutes.
- Serve!
Video
Nutrition
Calories: 308kcal | Carbohydrates: 59g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Calcium: 8mg | Iron: 0.6mg
Wheat Sweet Undrallu Recipe - Vinayaka Chavithi Naivedyam
Godhuma Rava Sweet Undrallu Recipe - Easy and delicious steamed sweet dumplings for Ganesh Chaturthi!
What are wheat sweet undrallu?
Undrallu is a traditional Andhra style steamed dumpling that is usually made during the Ganesh Chaturthi festival. Traditionally it is made with rice rava / broken raw rice, lentils and cumin seeds but I have developed a sweet variation of the traditional one using jaggery and wheat rava / broken wheat.
Wheat rava is also known as godhuma rava, godhi rava, gothumai rava and dalia.
It is a wonderful festive dish and super easy to make with few ingredients.
Can I make them without steaming?
No, steaming helps the dumplings hold their shape and will give them a good texture.
Can I use bulgar instead of wheat rava?
Yes, bulgar would work in this recipe.
How do you serve them?
They can be made during Vinayaka Chavithi or Ganesh Chaturthi. However, they can be enjoyed at any time of the year as a sweet snack.
How long can I store them?
They won't last long. You can store them in the refrigerator for a day or two.
How to make it vegan?
Replace ghee with coconut oil to make vegan undrallu.
Step by step preparation:
- Wash moong dal and soak them in water for 15 minutes. Drain and set aside.
- Heat a teaspoon of ghee in a heavy-bottomed pan, add and sautee the soaked moong dal for 1 - 2 minutes.
- Now add the jaggery and water to it and mix well. (If you feel your jaggery is not clean, dissolve the jaggery in the mentioned quantity of water separately first and drain. Then add the jaggery water to the sauteed lentils.)
- Bring it to a rolling boil.
- Once it comes to a boil, add the wheat rava, coconut and cardamom powder.
- Mix well and cover it with a lid. Reduce the flame to low and let it cook completely. Stir occasionally.
- Once it is soft and cooked, turn off the heat and keep it aside to cool.
- Grease your hands with little ghee or oil and divide the cooked mixture into 12 round shape balls.
- Arrange them in a greased steamer or idli plate and steam cook over high flame for 7- 8 minutes.
- Turn off the flame and allow them to cool.
If you are looking for more Andhra Ganesh Chaturthi recipes then do check the below recipes.
Few More Vinayaka Chavithi Recipes:
- Bellam Undrallu
- Poornam Kudumulu
- Modakam
- Bellam Thalikalu
- Pala Undrallu
- Rava Kudumulu
- Nuvvula Modakam
- Bellam Kudumulu
How to make sweet undrallu with wheat rava recipe below:
Sweet Wheat Undrallu Recipe
Delicious and healthy sweet dumplings made with broken wheat, jaggery, lentils and cardamom. An easy naivedyam or prasadam for Ganesh Chaturthi festival.
Servings: 12
Ingredients
- ½ cup Wheat Rava
- 1.5 cups Water
- ½ cup Powdered Jaggery
- 3 tablespoon Grated Fresh Coconut
- 1.5 tablespoon Moong Dal
- ½ teaspoon Cardamom Powder
- 1 teaspoon Ghee
Instructions
- Soak moong dal in water for 15 minutes. Drain and set aside.
- Heat a teaspoon of ghee in a heavy-bottomed pan, add and fry the soaked moong dal for 1 – 2 minutes.
- Now add the jaggery and water to it and mix well.
- After the jaggery melts, allow it to a rolling boil.
- Once it comes to a boil, add the wheat rava, coconut and cardamom powder.
- Combine well and cover with a lid. Reduce the flame to low and let it cook completely. Stir occasionally.
- Turn off the heat and leave it aside to cool.
- Grease your hands with little ghee and roll the mixture into round shape balls.
- Arrange them in a greased steamer or idli plate and steam cook over high flame for 7- 8 minutes.
- Turn off the flame and allow them to cool. Serve.
Kele Mulik Recipe - Konkani Style Banana Modak Recipe for Ganesh Chaturthi {Video}
Kele Mulik Recipe - Delicious, easy and healthy banana fritters from Konkan Cuisine. They are crispy outside and soft inside.
What is Kele Mulik?
Kele Mulik or Kele Mulka is a Konkani style banana fried modak. These tiny deep-fried fritters are made with semolina or sooji, ripened banana, jaggery, coconut and wheat flour. These can be made during Ganesh Chaturthi festival and served as a sweet snack.
Is Kele Mulka Vegan?
Yes, it is. This recipe doesn't require any ghee or butter.
How long does Banana Modak last?
They can be stored up to 2 days in an airtight container.
How to serve Kele Mulik?
They are usually offered to Lord Ganesh on Vinayaka Chaturthi. They can also be served as a sweet snack with coffee or tea.
Few Tips to Make the Best Konkani Kele Mulik:
- If you are not vegan, deep fry the fritters in ghee for the better flavor and taste.
- Make sure the oil or ghee is enough hot and fry on a low flame to make them crispy.
- Adjust the consistency by adding more water or semolina. Please refer the photographs or video to understand.
- Do not skip coconut. But, you can use fresh coconut or dry coconut. I have used desiccated coconut.
Few More Ganesh Chaturthi Recipes:
- Modakam
- Pal Kozhukattai
- Bellam Kudumulu
- Sweet Undrallu
- Dry Fruit Fried Modak
- Ellu Kozhukattai
- Rava Modak
- Puran Poli
- Bellam Thalikalu
- 70+ Ganesh Chaturthi Recipes
How to Make Kele Mulik Recipe with Step by Step Photos:
- Peel and mash the banana until smooth.
- Transfer the mashed banana to a mixing bowl. Add the powdered jaggery and mix well until combined.
- Now add the coconut, cardamom powder and wheat flour to the jaggery and banana mixture and mix well.
- Now add the measured semolina to it and mix everything well with a spatula or spoon to make a soft dough.
- Adjust the consistency of the dough by adding little more semolina or water.
- Cover the dough and let it sit for about 15 minutes.
- Heat enough oil in a saucepan or frying pan.
- When the oil is hot, take a small portion of the dough and gently drop into the hot oil.
- Deep fry them over a low flame until crisp and golden brown.
- Remove them from oil and drain on paper towels.
- Serve and enjoy!
How to Make Banana Modak Recipe Video below:
Kele Mulik Recipe - Konkani Style Banana Modak Recipe
How to Make Konkani Kele Mulik or Banana Modak Recipe with Step by Step Photos & Video.
Servings: 30 small fritters
Calories: 63kcal
Ingredients
- 1 cup Semolina
- 2 small Ripe Bananas (approx. ½ heaped cup mashed banana)
- ½ cup Powdered Jaggery
- ¼ cup Fresh or Desiccated Coconut
- 1 teaspoon Cardamom Powder
- 2 tablespoon Wheat Flour
- Oil for deep frying
Instructions
- Peel and mash the banana well. In a mixing bowl, combine the mashed banana and jaggery and stir until well combined.
- Add the coconut, wheat flour and cardamom powder to the banana mixture and combine well.
- Now add the semolina and mix everything well to make a soft dough. Adjust the consistency of the dough by adding little more semolina or water.
- Keep the dough aside for about 15 minutes.
- Heat enough oil in a pan for deep frying.
- When the oil is hot, take a small portion of the dough and gently drop into the hot oil.
- Deep fry them over a low flame until crisp and golden brown.
- Remove them from oil and drain on paper towels.
- Serve!
Video
Notes
These can be stored up to 2 days.
Nutrition
Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Sweet Poha Chivda Recipe - Janmashtami Recipes {Video}
A very unique and innovative sweet snack with beaten rice, nuts and cardamom.
What is sweet poha chivda?
Poha Chivda or Poha Mixture is a popular teatime snack in India. There are many variations of making poha mixture.
Traditionally it is made with salt, chilli powder and other spices and I have developed or created a sweet version of the usual - You saw it first here!
How long can it be stored?
It can be stored in an airtight container for up to a week.
Serving suggestions:
It is perfect to make during festivals such as Janmastami and Diwali.
It can be served as a sweet snack with a cup of coffee or tea as well.
Step by step preparation:
- Heat oil in a pan for deep frying the nuts and flattened rice.
- Slice almonds and deep fry them in hot oil until golden brown color.
- The fry cashews and raisins until they are a golden brown color. Drain them and set aside.
- When the oil is very hot, deep fry the poha or flattened rice in small batches till they expand and crisp. Make sure the oil is very hot.
- Take it out of the oil and drain on paper towels to remove excess oil.
- Let it cool down a bit.
- When the fried poha is warm, transfer it to a mixing bowl.
- When it still warm, add the fried nuts, cardamom powder and sugar powder to it.
- Mix everything together well using a spoon or spatula.
- Let it cool down completely and store in an airtight container.
You might also like these recipes:
- Sweet Aval
- Atukula Pulihora
- Gopalkala
- Atukula Palli Laddu
- Rava Payasam
- Paal Rava Kesari
- Borugula Laddu
- Chura Matar
- Paneer Payasam
How to make sweet poha chivda recipe video below:
Sweet Poha Chivda Recipe
Unique and delicious sweet snack made with poha or flattened rice, sugar, cardamom and nuts.
Servings: 2
Ingredients
- 1 cup Thick Poha / Flattened Rice
- ½ cup Powdered Sugar
- 10 Almonds
- 10 Cashews
- 10 Raisins
- ½ teaspoon Cardamom Powder
- Oil for deep frying
Instructions
- Heat oil in a pan for deep frying.
- Chop almonds into pieces and deep fry them until golden brown.
- Fry cashews and raisins until golden color. Keep them aside.
- When the oil is very hot, deep fry the poha in small batches till they expand and crisp.
- Remove from oil and drain on paper towels.
- When the fried poha is warm, transfer it to a mixing bowl.
- Add the cardamom powder, fried nuts and sugar powder to the poha and mix until well combined.
- Let it cool down completely and store in an airtight container.
Video
Notes
Combine the poha and sugar powder when the poha is still warm.
The oil should be very hot to deep fry the poha.
Kobbari Poornam Boorelu Recipe - Coconut Poornalu {Video}
Kobbari Poornalu or Coconut Purnam Burelu - Crispy and delicious South Indian fried fritters stuffed with a sweet coconut filling.
What are coconut poornalu?
It is a delicious South Indian sweet snack usually made during festivals such as Varalakshmi Vratham, Ganesh Chaturthi and Navratri.
Kobbari poornalu or coconut poornam boorelu are a variation of the traditional poornam boorelu where we dip the sweet lentil balls in a rice-lentil batter and deep fry them to get a crispy outer layer.
The coconut filling is a great alternative if you don't have time to make the traditional lentil / chana dal filling.
Can I prepare the stuffing in advance?
Absolutely, you can prepare in beforehand and store it in the refrigerator.
How long can I store them?
They keep well for 2-3 days in an airtight container.
Serving suggestions:
They can be prepared as naivedyam or prasadam during Indian festivals.
They are best when served warm with a cup of coffee or tea.
Filling variations:
Poppy Seeds - You can add 1-2 teaspoons of roasted poppy seeds to the coconut for a variation.
Moong Dal - You can also make a filling using moong dal instead of coconut. Check my Pesara Poornalu Recipe to know how to make it.
Sooji - If you don't have much time in hand, use rava kesari or sooji ka halwa.
Few tips:
- The consistency of the batter should be thick (similar to the thick dosa batter).
- If you feel the batter is not thick enough, add a little bit of rice flour to make it thick. But adding the rice flour will make them a bit harder.
- Make sure the coconut balls are fully coated with batter before dropping them into the hot oil. If it is not fully covered with the batter, the stuffing will come out while frying in the oil
- If you are a beginner, use a spoon instead of your fingers to drop it into the oil.
- If you want to make soft poornalu, use equal amounts of urad dal and rice.
- Make sure you use enough oil to deep fry them. Otherwise, they will stick to the bottle of the pan while frying.
Step by step preparation:
-
Wash and soak the rice and urad dal overnight or 6 hours.
- Drain water and grind the soaked rice and urad dal to a smooth batter by adding little water.
- The batter should be like a thick dosa batter. If you feel the batter is thin, mix it with some rice flour.
- Add a pinch of salt to the batter and mix well. Keep it aside for an hour.
- To prepare the coconut mixture, combine the coconut and jaggery in a pan.
- Mix and let the jaggery dissolves completely.
- Stir continuously until you get a thick and lumpy mixture.
- Add the cardamom powder and remove the pan from the heat.
- Let it cool completely and make 15 small round balls out of it.
-
Heat oil in a pan for deep frying.
-
Now dip each coconut stuffing ball into the prepared batter and let it coat evenly.
-
Make sure the coconut ball is fully coated with batter.
-
Gently drop it in the hot oil and deep fry until golden brown.
-
Drain them on paper towels.
-
Serve them warm or cold.
You'll love these recipes:
- Bellam Thalikalu
- Pala Munjalu
- Undrallu
- Javvarisi Payasam
- Bobbatlu
- Kumbilappam
- Aval Payasam
- Sweet Ammini Kozhukattai
- Thengai Poli
How to make kobbari poornam boorelu recipe video below:
Kobbari Poornam Boorelu Recipe
Fried lentil fritters stuffed with a sweet coconut filling. Delicious South Indian sweet snack
Servings: 15
Calories: 135kcal
Ingredients
- ¼ cup Urad Dal
- ½ cup Raw Rice
- 1.5 cups Grated Fresh Coconut
- ¾ cup Jaggery
- ¼ teaspoon Cardamom Powder optional
- A pinch of Salt
- Oil for deep frying
Instructions
- Wash and soak the rice and urad dal overnight or 6 hours.
- Drain water and grind the soaked rice and urad dal to a smooth batter by adding little water.
- The batter should be like a thick dosa batter.
- Add a pinch of salt to the batter and mix well. Keep it aside for an hour.
- Combine the coconut and jaggery in a pan.
- Mix and let the jaggery dissolves completely.
- Stir continuously until you get a thick and lumpy mixture.
- Add the cardamom powder and turn off flame.
- Let the mixture cool completely and make 15 round balls out of it.
- Heat oil in a pan for deep frying.
- Now dip each coconut stuffing ball into the prepared batter and let it coat evenly.
- Make sure the coconut ball is fully coated with batter.
- Gently drop it in the hot oil and deep fry until golden brown.
- Drain them on paper towels.
- Serve them warm or cold.
Video
Notes
The consistency of the batter should be like a thick dosa batter.
Make sure the coconut ball is fully coated with batter else the coconut filling will come out while frying.
Nutrition
Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Pomegranate Oats Smoothie Recipe
Refreshing, healthy and delicious smoothie with pomegranate, oats and yogurt.
A refreshing, easy and healthy smoothie using pomegranates, instant oats and yogurt. It can be served as a snack or breakfast.
Few more beverage recipes you will love:
- Avocado Lassi
- Banana Almond Pista Milkshake
- Lemon Tea
- Dalgona Coffee
- Gulkand Lassi
- Mango Gulkand Lassi
- Nungu Paal
How to make pomegranate oats smoothie recipe:
Pomegranates Oats Smoothie Recipe
A filling and healthy smoothie with pomegranate and oats.
Servings: 2
Calories: 182kcal
Ingredients
- 1 cup Pomegranate Seeds
- ¼ cup Instant Oats
- ¼ cup Chilled Milk
- 6 tablespoon Yogurt
- 2 teaspoon Honey or Sugar adjust as per your taste
- ¼ teaspoon Cinnamon Powder optional
Instructions
- Wash and peel the pomegranate and collect the seeds.
- In a blender or mixer, combine the pomegranate seeds, oats, milk, yogurt, honey and cinnamon powder.
- You can use vanilla essence instead of cinnamon powder.
- Blend everything until smooth and frothy.
- Pour into glasses and top with honey and ice cubes
- Serve immediately.
Video
Nutrition
Calories: 182kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 44mg | Potassium: 363mg | Fiber: 4g | Sugar: 21g | Vitamin A: 109IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 1mg
Rajasthani Mirchi Vada Recipe - How to make Jodhpuri Mirchi Bada Recipe
Mirchi Bada or Mirchi Vada Recipe - Rajasthani style Mirchi Pakoras stuffed with spicy potato filling. A great evening snack on a rainy day.
What is Mirchi Bada?
Mirchi Bada or Mirchi Vada is very popular street food from the city Jaipur and across the Rajasthan. They are long chilli peppers stuffed with a spiced potato filling, coated with a gram flour batter and deep fried in hot oil. These Mirchi Vadas are typically served as an evening snack or breakfast along with tea. Jodhpuri Mirchi Bada is very similar to Hyderabadi Mirchi Bajji where we stuff the chillies with a different filling.
What goes well with these Mirchi Vadas?
This Rajasthani Mirchi Bada doesn't need any chutney or dip as it is stuffed with a flavorful and spicy filling, but they taste equally delicious with green chutney, tamarind chutney or tomato ketchup.
Can the Mirch Bada be made in advance?
Yes, you can easily stuff the chillies with the prepared potato filling and refrigerate for about 6-7 hours. Make the batter and dip the stuffed chillies before frying,
Are these Mirchi Pakoras are Vegetarian or Vegan?
Yes, these are naturally vegetarian and vegan.
Which Chilli can be used to make Mirchi Bada?
Any large chilli peppers can be used, but they should be mildly spiced. To reduce the spice levels od the chillies, discard the seeds before your stuff them.
Few More Indian Snack Recipes on the blog:
- Sorakaya Vada
- Instant Bread Medu Vada
- Banarasi Chura Matar
- Crispy Cabbage Pakodi
- Bombay Veg Toast Sandwich
- Kadalai Paruppu Sundal
- Garlic Kara Sev
- Onion Kachori
- Methi Na Gota
How to Make Mirchi Bada Recipe Video below:
Rajashtani Mirchi Bada Recipe
How to make a Classic Jodhpur / Rajasthani Mirchi Vada Recipe with step by step photos and full video.
Servings: 12 Vadas
Calories: 124kcal
Ingredients
- 2 cups Besan / Chickpea Flour
- 12 Long Chillies
- 3 - 4 Medium Sized Potatoes approx. 1.5 cups Mashed Potato
- 2 teaspoon Amchur / Dried Mango Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Roasted Coriander Powder
- 1 teaspoon Roasted and Crushed Fennel Seeds
- 1.5 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Baking Soda
- Salt to taste
- Oil for deep frying
- 1 cup Water approx
Instructions
- Boil, peel and mash the potatoes well.
- In a mixing bowl, combine the mashed potatoes, amchur, red chilli powder, fennel, coriander powder, cumin powder , garam masala and salt and mix until well combined. Keep it aside.
- Wash the chillies and wipe them with a cloth. Slit the chillies lengthwise and remove seeds.
- Stuff them with prepared potato filling and keep them aside.
- Heat oil in a pan for deep frying.
- Combine the besan, salt, turmeric powder and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
- Dip the each stuffed chilli into the besan batter and carefully drop it into the hot oil.
- Deep fry in hot oil until crisp and golden color.
- If you want to expose the chilli, dip the chilli into the batter and slide it onto the edge of the batter bowl to expose the one side of the chilli.
- Remove the fried vadas from oil and place them on a paper towel.
- Serve hot with ketchup or green chutney.
Video
Nutrition
Calories: 124kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Sodium: 46mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 1.2mg
Jodhpuri Mirchi Vada Recipe with Step by Step Photos:
- Wash and boil 3-4 medium sized potatoes.
- Peel the boiled potatoes and mash them well.
- In a mixing bowl, add the mashed potatoes, dry mango powder, red chilli powder, salt, garam masala, cumin powder, coriander powder and crushed fennel.
- Mix it together with a spatula until well combined. The potato filling is ready to be stuffed and keep it aside.
- Before stuffing the chillies, wash them well with water and wipe them completely with a cloth. Slit the chillies lengthwise and remove the seeds. Do not remove the stem.
- Stuff them with the prepared potato filling and set them aside.
- Heat oil in a pan for deep frying.
- While the oil is getting hot, start preparing the batter.
- Combine the besan, salt, turmeric powder and baking soda in a mixing bowl. Make a smooth and little thick batter by adding water little by little.
- Dip the each stuffed chilli into the besan batter and carefully drop it into the hot oil.
- Deep fry in hot oil until crisp and golden color.
- If you want to expose the chilli, dip the chilli into the batter and slide it onto the edge of the batter bowl to to expose the one side of the chilli.
- Remove the fried pakoras from oil and place them on a paper towel.
- Serve hot with ketchup or green chutney.
Microwave Eggless Chocolate Lava Mug Cake Recipe - How to make Microwave Molten Lava Cake
Microwave Eggless Chocolate Lave Mug Cake Recipe
Prep Time: 5 mins|Cook time: 2 mins| Serves: 1
Recipe inspiration: Cleobuttera
Ingredients:
- 2 tablespoon All Purpose Flour
- 2 tablespoon Sugar
- 1 tablespoon Cocoa Powder
- 1.5 tablespoon Oil
- 2 tablespoon Milk
- ½ teaspoon Vanilla Essence
- ¼ teaspoon Baking Powder
- A pinch of Salt
- 1 - 2 small chunks of Semisweet Chocolate
- Powdered Sugar for Garnish (optional)
Instructions:
- In a microwave safe mug, add the sugar, flour, baking powder, salt and cocoa powder and mix well.
- Then add the milk, oil and vanilla essence and mix well to combine.
- Place a piece of semisweet chocolate in the center of the mug and don't push the chocolate down.
- Place the mug in the microwave immediately.
- Cook the mug cake in microwave on high for 1.30 - 2 minutes or until the cake rises to the top and set.
- Remove from the microwave and let it cool for 5 minutes.
- Sprinkle some powdered sugar on top.
- Serve warm. You can also serve this with ice cream.
Quinoa Chocolate Pudding Recipe - How to make Chocolate Quinoa Pudding
If you are looking for more Chocolate flavored recipes then do check Chocolate Peanut Butter, Banana Chocolate Jam, Chocolate Dudh Peda, Khoya Chocolate Burfi and Chocolate Gulab Jamuns.
Chocolate Quinoa Pudding Recipe
Servings: 1
Calories: 714kcal
Ingredients
- ½ cup Quinoa
- 1 ½ cup Milk
- 1.5 tablespoon Cocoa Powder
- 2 tablespoon Sugar or to taste
- Few drops of Vanilla Essence optional
- 1 teaspoon Honey
- Chopped almonds walnuts, raisins and cranberries as needed
- Banana optional
Instructions
- Combine the rinsed quinoa and 1 ¼ cups of milk in a heavy bottomed vessel.
- Cover with a lid and let it cook until soft and cooked.
- Then add remaining ¼ cup of milk and cook for a couple of minutes.
- Add the sugar and cocoa powder and mix until well combined.
- Turn off the flame and add vanilla essence. Mix well and transfer the mixture to a serving bowl.
- Top with nuts, banana and honey and serve warm or chilled.
Nutrition
Calories: 714kcal | Carbohydrates: 108g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 163mg | Potassium: 1141mg | Fiber: 9g | Sugar: 48g | Vitamin A: 595IU | Calcium: 485mg | Iron: 5.3mg
Instructions:
- Combine the rinsed quinoa and 1 ¼ cups of milk in a heavy bottomed vessel.
- Cover with a lid and let it cook until soft and cooked.
- Then add remaining ¼ cup of milk and cook for a couple of minutes.
- Add the sugar and cocoa powder and mix until well combined.
- Turn off the flame and add vanilla essence. Mix well and transfer the mixture to a serving bowl.
- Top with nuts, banana and honey and serve warm or chilled.
You might also like to check these recipes:
Vegan Banana Chocolate Spread
Banana Chocolate Spread Recipe - You only need 4 ingredients to make this delicious homemade jam or spread. A great way to use ripe bananas!
What is banana chocolate spread?
It is a simple and delicious homemade jam or spread made with ripe bananas and cocoa powder. You just need 4 ingredients and 15 minutes to make this insanely delicious homemade spread. This creamy banana chocolate jam is gluten-free, vegan and nut-free.
Itis very easy to make and so much better than the store-bought jams. You can serve this jam with bread, pancakes, yogurt or cereal.
Ingredients:
- Banana - Use ripe or overripe bananas for the flavor and sweetness.
- Unsweetned Cocoa Powder - You could also use cacao powder instead of cocoa powder.
- Sugar - I have used white sugar in this recipe. You can swap it with brown sugar or coconut sugar. You can't use maple syrup in this recipe.
- Lemon Juice - Do not skip adding lemon juice, it enhances the taste and it is a natural preservative.
- Salt - You can also add a pinch of salt. (I didn't add)
Can I use dark chocolate?
Yes. When the jam is still hot, add chopped dark chocolate and mix until it is melted.
Storage:
It needs to be refrigerated.
Once the spread is cooled completely, transfer it to a clean jar and store it in the refrigerator for a week or two.
If you want to store it for longer, store in the freezer for 3 months.
Serving suggestions:
The options are endless.
It tastes so good on a warm toast and pancakes.
You can serve it with yogurt, cereal, ice cream, oatmeal, waffles and chia puddings.
It can also be served as a fruit dip.
Notes & Variations:
The quantity of sugar depends on the sweetness of the bananas. Make sure you are using the ripe ones.
Add ½ teaspoon of vanilla extract for a variation.
Walnuts, hazelnuts or almonds can also be added. Roast and grind the nuts before adding to the jam.
Step by step instructions:
Puree bananas in a blender or mash them with a fork until creamy or chunky.
Combine the pureed or mashed fruit, sugar and lemon juice in a pan and mix everything well.
Let it cook for about 10 minutes until the mixture thickens.
Switch off the heat and add cocoa powder.
Mix until well combined and let it cool completely.
Store in a clean airtight container and refrigerate for a couple of weeks.
You'll love these banana recipes:
- Vegan Banana Cake
- Banana Lassi
- Banana Sweet Appam
- Kumbilappam
- Quinoa Banana Almond Muffins
- Peanut Butter Banana Popsicles
- Chocolate Banana Popsicles
How to make banana chocolate jam recipe video below:
Banana Chocolate Spread Recipe
How to make Banana Chocolate Jam or spread Recipe with 4 simple ingredients.
Servings: 10
Calories: 61kcal
Ingredients
- 1 Cup Mashed Banana
- ½ Cup Sugar
- 2 Tablespoons Lemon Juice
- 1.5 Tablespoons Cocoa Powder
- ¼ Teaspoon Salt I didn't add
Instructions
- Mash the banana until creamy or chunky.
- Combine the mashed banana, sugar and lemon juice in a pan and mix well.
- Let it cook for 10 minutes until the mixture thickens.
- Turn off the flame and add the cocoa powder.
- Mix until well combined and let it cool completely.
- Store in a clean airtight container and refrigerate for a week.
Video
Nutrition
Calories: 61kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
Lemon Quinoa Recipe - South Indian Lemon Quinoa Pulihora
A super healthy and delicious Indian quinoa dish with lemon and spices.
What is Quinoa Lemon Pulihora?
Lemon pulihora is a classic South Indian spicy and tangy dish usually made with rice, lemon and spices. I have replaced rice with cooked quinoa to make a South Indian style dish.
Quinoa is one of the super-foods as it is rich in protein and dietary fiber and has many more nutritional values. I always add it to my everyday cooking as it is super healthy.
If you are looking for more Indian quinoa recipes, check the below recipes.
Can I use frozen quinoa?
Yes, you can! Thaw it before adding to the seasoned ingredients.
Is it vegan?
Yes, this Indian dish is naturally vegan.
Serving suggestions:
If you are not vegan, serve it along with some plain yogurt or Indian raita. You can also use vegan yogurt such as soy yogurt.
It is served cold or warm and can be served at any time of the day.
Few tips:
- Do not skip adding hing or asafoetida for the authentic flavor.
- Once the quinoa is cooked, do not forget to fluff it with a fork and spread on a wide plate to separate the grains.
- Always add lemon juice after turning off the flame. Otherwise, it will turn bitter.
Step by step preparation:
- Rinse quinoa with plenty of water and pressure cook it with one cup of water for 3 whistles. If you prefer stove-top cooking, you can cook it in a vessel with enough water until it is completely cooked and soft.
- Spread it on a wide plate and let it cool completely.
- Heat oil in a pan for seasoning.
- Add the mustard seeds, chana dal, urad dal, chana dal and peanuts and fry until light golden brown.
- Then add the cashews to it and saute until golden brown.
- Add the slit green chillies, red chilli and curry leaves and fry for a minute.
- Add turmeric powder and hing and stir for a few seconds.
- Add the cooked quinoa and enough salt and mix until well combined.
- Turn off the flame and add the lemon juice to it.
- Combine well and serve!
Few more recipes you will love:
- Quinoa Banana Almond Muffins
- Quinoa Chocolate Pudding
- Foxtail Millet Pongal
- Pudina Millet Rice
- Carrot Lemon Rice
- Avarekalu Chitranna
How to make Lemon Quinoa recipe below:
South Indian Lemon Quinoa
Healthy, easy and tangy South Indian style lemon quinoa recipe.
Servings: 2
Calories: 363kcal
Ingredients
- ½ cup Quinoa
- 1 cup Water
- 2-3 tablespoon Lemon Juice
- ¾ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- ½ teaspoon Chana Dal
- 2 tablespoon Peanuts
- Few Cashew Nuts
- Few Curry Leaves
- 2-3 Green Chillies
- 1 Dried Red Chilli
- ¼ teaspoon Turmeric Powder
- 2-3 tablespoon Oil
- A pinch of Hing
Instructions
- Rinse and pressure cook the quinoa with one cup water for 3 whistles.
- Spread the cooked quinoa on a wide plate and let it cool completely.
- Heat oil in a pan. Add the mustard seeds, chana dal, urad dal, chana dal and peanuts and fry until light golden brown.
- Then add the cashews to it and saute until golden brown.
- Add the slit green chillies, red chilli and curry leaves and fry for a minute.
- Add the turmeric powder and hing and stir for a few seconds.
- Add the cooked quinoa and salt and mix until well combined.
- Turn off the flame and add the lemon juice to it.
- Combine well and serve with yogurt or raita.
Nutrition
Calories: 363kcal | Carbohydrates: 34g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 314mg | Fiber: 6g | Sugar: 2g | Vitamin C: 11mg | Calcium: 31mg | Iron: 3mg