Chintakaya Pulihora Recipe - How to make Raw Tamarind Rice - Varalakshmi Vratham Naivedyam Recipes

August 6, 2015

how to make raw tamarind rice, varalakshmi vratham recipe, pulihora recipes

If you are looking for more festival recipes then do check Modak, Daddojanam, Javvarisi Payasam, Poornam Boorelu, Pesara Poornalu, Paramannam, Panchamrutham and Peanut Sundal.

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Chintakaya Pulihora – Raw Tamarind Rice Recipe

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Raw Rice
5 Raw Tamarind (approx. 3 inch sized tamarind)
1– 2 Green Chillies
2 Dried Red Chillies
2 tablespoon Peanuts
½ tablespoon Chana Dal
½ tablespoon Urad Dal
½ teaspoon Mustard Seeds
¼ teaspoon Turmeric Powder
½ teaspoon Jaggery powdered (optional)
A pinch of Hing
1 Sprig Curry Leaves
2 tablespoon Oil
Salt to taste

Instructions

Wash and pressure cook the rice for 3 whistles.
Spread the cooked rice on a wide plate and let it cool completely.
Pressure cook the raw tamarind with water for 3 whistles. Drain and let them cool.
Peel the cooked tamarind and discard the peel.
Add water and squeeze the extract out of the tamarind. Keep it aside.
Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry them until golden brown color.
Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
Add the raw tamarind extract, turmeric powder, salt and jaggery to the seasoned ingredients and mix well.
Cook the mixture until the oil gets separates. Turn off the heat.
Add this cooked mixture to the rice and combine everything.
Serve!

You might also like to check these Traditional Recipes:

Homemade Chocolate Ice Cream Recipe | How to make Eggless Chocolate Ice Cream Recipe

July 2, 2015

Ingredients:

1 cup Fresh Cream
½ cup Milk, boiled & cooled
½ cup Cocoa Powder
¾ cup Sugar
2 teaspoon Vanilla Essence

Instructions:

Combine the sugar and cocoa powder in a mixing bowl and mix.
Add milk and vanilla essence and mix well without any lumps.

Add the fresh cream and combine well.

Blend this cocoa mixture in a mixer for a minute.
Transfer it to a container. Cover and freeze till it is almost set.

After that take out and blend it again until creamy.
Pour back again in the same container and cover.
Freeze till it is firm.
Scoop and serve.

Adapted from Cusineart

You might also like to check these recipes:

Soya Paratha Recipe - How to make Soya Paratha - Soya Chunks Recipes

June 26, 2015

Ingredients:

For the Stuffing:

½ cup Soya Chunks / Mealmaker
1 small Onion, chopped (approx. 3 tbsp)
½ teaspoon Ginger Garlic Paste
½ teaspoon Garam Masala
½ teaspoon Coriander Powder
¼ teaspoon Cumin Powder
½ teaspoon Red Chilli Powder or as required
⅛ teaspoon Turmeric Powder
2 teaspoon Oil
Salt to taste
1 tablespoon chopped Coriander Leaves

For the Outer Layer:

1 cup Wheat Flour,
1 teaspoon Oil
Salt to taste

Instructions:

Bring water to a boil and switch off the flame.
Add the soya chunks to the boiled water and keep it aside for 10 minutes.

Rinse soya chunks in fresh water and squeeze all the water out. Do it twice to get rid of the raw smell.
Put them in a mixie and pulse it for few times. Keep it aside.

Take the flour, salt and oil in a mixing bowl and combine well.
Add water little by little and knead into a soft and pliable dough
The dough should not be too soft or hard.
Cover the dough and set aside.

Heat oil in a pan and add the chopped onions and ginger garlic paste. Fry till light brown.
Add the soya and mix.
Add the salt, red chilli powder, cumin powder, coriander powder and garam masala and mix until combined.
Sprinkle a handful of water and cover with a lid.
Let it simmer for about 3 - 4 minutes.
Add the chopped coriander leaves and combine. Turn off the flame and let it cool completely.

Make the dough into 5 round shaped balls and set aside.
Divide the soya stuffing into round shaped balls and set aside.

Roll each dough ball into a thick circle, place the soya stuffing in the center and bring the edges together and seal it.
Dust some flour on board and roll it into a thin paratha.
Heat a tawa / pan.
Place the prepared paratha on the hot pan.
Drizzle little oil and cook the parathas on both sides until brown spots appear.
Remove from the pan and keep it in a roti basket or bowl. Keep it covered to maintain the softness.
Serve hot with plain curd / raita and pickle.

You might also like to check these recipes:

Banana Almond Pistachio Milkshake Recipe - Milkshake Recipes

June 25, 2015

Rich, refreshing and yummy banana and nuts milkshake without ice cream.

What is banana badam pista milkshake?

It is a rich, easy and delicious milkshake using banana, milk, almonds and pistachios. This is one of the easier milkshake recipes that doesn't require whipped cream or ice cream. However, you can add a scoop of ice cream if you would like to.

Variations:

Add a few drops of vanilla extract or vanilla essence to enhance the flavors.

Swap sugar with some honey or a couple of pitted dates to make it healthier and different.

If you love popsicle, pour the milkshake into molds and freeze until set. They will look super fancy and yummy.

Few more beverage recipes you'll love:

How to make banana almond pistachio milkshake recipe below:

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Banana Almond Pistachio Milkshake Recipe

A filling, yummy and easy milkshake recipe made with banana, almonds and pistachios.

Prep Time5

Cook Time0

Total Time5

Course: Beverage, Breakfast

Cuisine: Indian, International

Keyword: banana milkshake, milkshake without ice cream

Servings:

Calories: 221kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 to 1.5 cup Chopped Banana
1 cup Milk
10-15 Almonds
10-15 Pistachios
1 tablespoon Sugar or as required
Ice Cubes

Instructions

Peel and chop the banana into pieces and set aside.
Combine the almonds and pistachios in a blender and grind to a fine powder.
Add the chopped banana and sugar and blend until smooth.
Now add milk and ice cubes and blend until frothy.
If you want a thin consistency, add little more milk while blending.
Pour the milkshake into glasses and garnish with chopped almonds and pista.
Serve chilled.

Notes

Adjust the quantity of sugar as per your taste.

Nutrition

Easy Vegetarian Bread Pizza Recipe

June 24, 2015

Bread Pizza Recipe - If you are in the mood for a homemade pizza but short of time or patience, and you need something that you can munch on at any time of the day, bread pizza is your guy.

What is Bread Pizza?

Bread pizza is, simply put, pizza but with bread as the pizza base. It is a ridiculously easy and quick pizza recipe that hardly takes 10-15 mins to make and the best alternative to regular pizza if you don't have pizza dough handy. It is very similar to classic French Bread Pizza where a Baguette (A long and thin loaf bread with crisp crust) is used as the pizza base.

What are some Bread Pizza topping ideas?

I have used capsicum, tomato, and onion in this recipe. But, you can completely get creative with bread pizza. You can add your favorite vegetables, boiled sweet corn, baby corn or olives. As an example, Spinach bread pizza is an innovative leafy variant that I find very interesting to make.

What other ingredients can I add?

I have used dried oregano to flavor up the pizza, but you can use fresh basil instead of it. Use pizza sauce or tomato ketchup, both work well. If you are a fan of red chilli flakes, sprinkle some on the top.

What is the best type of bread to use for Bread Pizza?

Almost all kinds of bread will work for this recipe. You can use white or brown bread that are easily available.

Can I make Bread Pizza on the stove / pan / tawa?

Yes, you can make bread pizza without oven using a heavy bottomed pan or tawa. I will post the detailed process of how to make it on the stove in the future.

Few More Bread Recipes on the blog:

How to Make Bread Pizza Recipe below:

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Veg Bread Pizza Recipe

How to Make Vegetable Bread Pizza Recipe. A tasty, easy and quick bread pizza that can be made in 15 minutes.

Prep Time10

Cook Time7

Total Time17

Course: Snack

Cuisine: International

Keyword: quick snack, snack with bread

Servings:

Calories: 278kcal

Author: Hari Chandana Ponnaluri

Ingredients

6 Bread Slices
1 Capsicum
1 Tomato
1 Onion
6 tablespoon Mozzarella Cheese or as required
3 tablespoon Tomato / Pizza / Pasta Sauce
½ teaspoon Oregano / Italian Seasoning
Black Pepper Powder as required

Instructions

Preheat the oven to 200 degrees C.
Chop the vegetables into small pieces and keep them aside.
Spread the tomato/pasta sauce on one side of the bread.
Then top with the chopped vegetables.
Sprinkle pepper powder and oregano.
Sprinkle grated cheese over the vegetables.
Bake them in the preheated oven for 6 – 7 minutes at 200 degrees C.
Serve hot with red chilli flakes and tomato ketchup.

Nutrition

Mango Mastani - Indian Mango Milkshake

June 23, 2015

Mango Mastani Recipe - Indian style thick mango drink with ice cream and nuts. A very famous street food from Pune.

What is mango mastani?

Mango Mastani is a delicious Indian mango drink which is very popular in summers. This Pune's mastani drink is nothing but a thick milkshake made with fresh mangoes and topped it with ice cream, nuts and tutti frutti.

Why you'll love the recipe

Super quick and easy recipe

Requires only a handful of ingredients

Perfect for summers and parties

Can also be served as a dessert!

Ingredients:

Mangoes - I have used fresh mangoes in this recipe but you can easily swap them with frozen mangoes or mango pulp when you don't have the fresh ones handy.

Ice cream - I prefer vanilla ice cream over anything else for the mastani recipe. However, mango or pistachio ice creams can also be used.

Milk - I used boiled and chilled milk here. Swap it with plant-based milks if you are vegan.

Nuts - Use any of your favorite nuts. They will add a great flavor and crunch.

Glazed cherries and Tutti Frutti - These are for garnishing. You can skip them. Tutti frutti is candied fruit.

Sugar - The quantity of sugar depends on the sweetness of the mango you use.

How to make it vegan?

Replace milk with plant-based milks such as almond milk or oat milk and use any of your favorite vegan ice cream as topping.

Can I make this ahead?

Yes, the milkshake can be stored in refrigerator for a day but make sure you add the ice cream and other toppings just before serving.

Step by step instructions:

Wash, peel and chop the mangoes into pieces.

Combine the chopped fruit, chilled and sugar in a blender or mixie and blend until smooth and creamy.

The consistency of the milkshake should be thick.

Pour this thick milkshake into the serving glasses and top with a scoop of ice cream.

Now top with chopped almonds, pistachios, cherries and mango pieces.

Serve immediately.

You'll love these recipes:

How to make mango mastani recipe video below

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Mango Mastani Recipe

How to Make Mango Mastani Recipe with Step by Step Photos and Full Video.

Prep Time5

Total Time5

Course: Dessert, Drinks

Cuisine: Indian

Servings:

Calories: 179kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Mango pieces
1 cup chilled Milk
1 tablespoon chopped Almonds
1 tablespoon chopped Pistachios
3-4 Scoops Vanilla Ice Cream or any ice cream
3 - 4 glazed cherries
1 - 2 tablespoon Sugar or as required
Ice Cubes optional
Tutti Frutti as needed (optional)

Instructions

Combine the chopped mango, milk and sugar in a blender and blend until smooth and creamy.
Pour this thick milkshake into the serving glasses and top with a scoop of ice cream.
Now top with chopped almonds, pistachios, cherries, tutti frutti and mango pieces.
Serve immediately.

Video

Nutrition

Badami Paneer Recipe - Indian Cottage Cheese in Almond Gravy

March 1, 2015

Badami Paneer Recipe - Rich, delicious and easy gravy or curry made with Indian cottage cheese, almonds and spices. Goes best with rice or Indian flatbreads.

What is Badami Paneer?

Badami Paneer is an Indian curry or side dish. It is nothing but marinated paneer or Indian cottage cheese cooked in rich almond gravy. This curry is one of the easy paneer recipes that can be whipped in 30-35 minutes. I always love the quick paneer recipes to try on busy days and Badami Paneer is one of the favorites along with Paneer Capsicum Stir Fry, Shahi Paneer and Paneer Palak Bhurji.

Serving Suggestions:

We can serve this paneer curry with any Indian flatbread such as roti, chapati, naan, butter naan and ragi roti. This goes best with plain rice, jeera rice and matar pulao.

If you are looking for more Indian side dish recipes for rice or roti, check the below recipes.

More Curry Recipes on the blog:

How to Make Badami Paneer Recipe below:

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Badami Paneer Recipe

How to make Badami Paneer recipe with step by step photos. A rich and delicious paneer curry cooked in almond sauce.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Indian

Keyword: Curry Recipes, Indian Food, paneer recipes

Servings:

Calories: 378kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Paneer Cubes
20 Almonds
½ cup Tomato Puree
½ cup Onion
1 inch Ginger piece
1 teaspoon Garlic
2 tablespoon Milk
½ teaspoon Garam Masala
½ teaspoon Coriander Powder
½ teaspoon Cumin Powder
¾ - 1 teaspoon Red Chilli Powder
⅛ teaspoon Turmeric Powder
5 tablespoon Oil

Instructions

Soak almonds in hot water for 15 minutes.
Grind the soaked almonds, chopped onions, ginger, garlic and red chillies to a smooth paste and set aside.
Marinate the paneer cubes with ½ teaspoon chilli powder, turmeric powder and salt and keep it aside for few minutes.
Heat a tablespoon of oil in a pan and fry the marinated paneer cubes for 1 – 2 minutes.
Keep them aside.
Heat the remaining oil in a pan and add the ground almond and onion paste.
Fry the almond paste for 5 minutes or until the oil separates from the mixture.
Add the tomato puree and combine well.
Add the garam masala, cumin powder, coriander powder, salt, sugar and red chilli powder to it and mix well.
Let it cook over a medium flame for 10 minutes or until the oil separates from the masala.
Add the prepared paneer cubes and combine them.
Now add milk and mix until well combined.
Turn off the flame and serve hot with roti.

Notes

Add a little water to the gravy if you want the thinner consistency.

Adjust the spice levels accordingly.

Nutrition

Badami Paneer Curry Recipe with Step by Step Photos:

Start the preparation with soaking almonds in some hot water for about 15 minutes.

To prepare the almond gravy, grind the soaked almonds, red chillies, chopped onion, ginger and garlic to a smooth paste. Keep it aside till use.
Chop the paneer into small cubes and marinate them with salt, turmeric powder and ½ teaspoon chilli powder. Let it sit for few minutes before you roast them.

Heat a tablespoon of oil in a wide non-stick pan. Add the marinated paneer cubes and fry them for a minute or two.
Remove them from the pan and set aside.

Heat the remaining oil and add the prepared almond-onion paste.
Saute the almond paste for 5 minutes or until the oil separates from the mixture.

When the oil is separated from the ground masala paste, add the pureed tomato to it.

Then add the salt, chilli powder, garam masala, cumin powder, coriander powder and sugar to the gravy.

Mix well and let the gravy cook on a medium flame for about 10 minutes or until the oil separates from the gravy.

When it is done, add the prepared paneer cubes to the gravy and mix together.

Now add milk and combine. This is an optional step.
You can also substitute the milk with cream or yogurt.
If you want the thinner consistency, add a little water to the gravy while cooking.
Remove it from the heat and serve hot with rice or roti.

Peanut Sesame Ladoo Recipe - Palli Nuvvula Laddu Recipe - Step by Step Recipe

January 16, 2015

how to make palli nuvvula laddu recipe with step by step photos

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Peanut Sesame Laddu Recipe - Palli Nuvvula Ladoo Recipe

How to Make Peanut Sesame Ladoo Recipe with step by step photos. An easy, quick and healthy Indian Ladoos made with peanuts, sesame seeds and jaggery.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: Indian

Servings: Laddus

Calories: 126kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Peanuts
½ cup Sesame Seeds
¾ cup Jaggery powdered

Instructions

Heat a pan on medium flame, add the peanuts and roast them till they turn brown.
Remove from the flame and let them cool completely.
Remove the skin of the peanuts completely and set aside.
Dry roast the sesame seeds until golden color. Allow them to cool completely.
Grind the roasted peanuts and sesame seeds into a coarse powder.
Now add the powdered jaggery to it and blend it again until combined.
Take a small portion of the mixture and form into a ball.
Store them in an airtight container.

Nutrition

How to Make Peanuts Sesame Ladoo Recipe with Step by Step Photos:

Heat a pan on medium flame, add the peanuts and roast them till they turn brown.
Remove from the flame and let them cool completely.
Remove the skin of the peanuts completely and set aside.

Dry roast the sesame seeds until golden color.
Allow them to cool completely.

Grind the roasted peanuts and sesame seeds into a coarse powder.

Now add the powdered jaggery to it and blend it again until combined and then form into ladoos.

Take a small portion of the mixture and form into a ball.

Store them in an airtight container.

70 Makar Sankranti Special Recipes - Lohri Recipes - Pongal Special Recipes

January 13, 2015

Makara Sankranti Recipes - Pongal Festival Special Recipes 2015

A collection of 70 Traditional Indian Recipes for Makar Sankranti Festival

Godhuma Kobbari Payasam	Godhuma Rava Pongali	Bellam Pongali
Millet Sweet Pongal	Godhuma Rava Halwa	Orange Rava Kesari
Kobbari Pooralu (VIDEO)	Kobbari Bobbatlu	Sabudana Coconut Payasam
Coconut Milk Pongal	Chintakaya Pulihora	Peanut Sesame Laddu
Kobbari Payasam	Coconut Lemon Rice	Carrot Lemon Rice
Semiya Coconut Milk Payasam	Makkan Peda	Sweet Appam
Pala Munjalu	Daddojanam	Poornalu
Pesara Garelu	Sabudana Kheer	Rava Pulihora
Aava Pulihora	Nimmakaya Pulihora	Miriyam Pulihora
Bellam Paramannam	Jaggery Rava Kesari	Ava Pettina Daddojanam
Sakinalu	Kova Kajjikayalu	Nuvvula Appalu
Til Khoya Laddu	Dodha Burfi	Chana Dal Payasam
Rava Payasam	Semiya Pulihora	Khoya Gulab Jamuns
Ranga Alur Puli	Semiya Payasam	Pineapple Kesari
Banana Sheera	Pesara Poornalu	Mawa Besan Laddu
Chocolate Mawa Burfi	Rasgulla	Tambittu
Kobbari Pongali	Godhuma Payasam	Pulihora
Paal Rava Kesari	Rava Appalu	Rava Laddu
Atukula Daddojanam	Vadapappu	Pala Undrallu
Chakra Pongali	Bobbatlu	Paakundalu
Sesame Laddu	Sesame Chikki	Kobbari Chegodilu
Boondi Laddu	Coconut Laddu	Pakam Garelu
Maida Chegodilu	Chekkalu	Chegodilu
Palli Murukulu

Kaddu Pakora Recipe - Indian Pumpkin Fritters Recipe

January 3, 2015

Kaddu Pakora or Pumpkin Pakora - Indian style fritters made with pumpkin, chickpea flour, rice flour and spices.

What is Pumpkin Pakora?

Pakora is a traditional savory fritter from Indian Cuisine usually made with chickpea flour, spices and a wide range of vegetables. Pumpkin Pakoras are one of the variations where the main ingredient is pumpkin. I haven't used any onion or garlic in this recipe. So, this is a No onion - No Garlic pakoda recipe. If you are looking for more pakora recipes then check the below recipes!

How to Serve Kaddu Pakoda?

These taste great when served hot with a cup of tea or coffee. Also, they can be served as an appetizer. You can use any dip to serve them such as mint coriander chutney, sweet chutney or tomato ketchup.

Are these Pakoras Vegan?

Yes, they are naturally vegan.

Few More Indian Recipes on the blog:

How to Make Kaddu Pakora Recipe below:

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Kaddu Pakora or Pumpkin Fritters Recipe

How to Make Pumpkin Pakora or Kaddu Pakora Recipe with step by step photos. Super easy pakora recipe to enjoy your teatime!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Cuisine: Indian

Keyword: Indian Pumpkin Recipes, Indian Snacks, Pakora Recipes

Servings:

Calories: 305kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Grated Pumpkin heaped
½ Cup Chickpea Flour / Besan
¼ cup Rice Flour
½ teaspoon Carom Seeds
1 teaspoon Chilli Powder or as needed
½ teaspoon Garam Masala
½ teaspoon Chaat Masala for sprinkling on the pakoras
⅛ teaspoon Turmeric Powder
A pinch of Hing
2 pinches of Baking Soda
Salt to taste
¼ cup Oil for deep frying

Instructions

Combine the grated pumpkin, rice flour, besan, garam masala, salt, red chilli powder, turmeric, hing, baking soda and carom seeds in a mixing bowl.
Mix until well combined.
Sprinkle little water and mix well to form a thick batter.
The batter should be thick.
Heat oil in a pan for deep frying the pakoras.
Take a small portion of the batter and slowly drop it in hot oil.
Deep fry them till they become golden brown.
Drain them on paper napkins.
Sprinkle some chaat masala on the pakoras.
Serve hot with coriander mint chutney or tomato ketchup along with coffee or adrak chai.

Nutrition

Pumpkin Pakora Recipe with Step by Step Photos:

Wash, peel and grate the pumpkin.
Combine the measured grated pumpkin, rice flour, besan, garam masala, salt, red chilli powder, turmeric, hing, baking soda and carom seeds in a mixing bowl.
Mix until well combined.
Sprinkle a very little water and combine well to form a thick batter.

The pakora batter should be thick.
Heat oil in a pan for deep frying the pakoras.
Take a small portion of the batter and slowly drop it in hot oil.
Deep fry them till they become golden brown.
Drain them on paper napkins.
Sprinkle some chaat masala on the pakoras.
Serve hot with coriander mint chutney or tomato ketchup along with coffee or adrak chai.

Ranga Alur Puli Pithe Recipe - Bengali Sweet Potato Pithe - Poush / Makar Sankranti Recipes

January 2, 2015

Ranga Alur Puli Pithe is a traditional Bengali sweet dish for Poush Sankranti or Makar Sankranti festival. There are many Bengali pithe varieties and this one is one of my favorites. This classic sweet dish is nothing but fried sweet potato dumplings stuffed with coconut filling and soaked in a sweet syrup. This can be served as a dessert or snack on any occasion.

Few More Sankranti Recipes on the blog:

Here's a full list of Makar Sankranti Recipes (70+Recipes)

How to Make Ranga Alur Puli Pithe Recipe Below:

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Ranga Alur Puli Pithe Recipe - Coconut Stuffed Sweet Potato Dumplings in Syrup

How to Make Ranga Alur Puli Pithe Recipe - Fried sweet potato dumplings stuffed with sweet coconut filling. A Traditional Bengali Festive dessert for Poush Sankranti / Makar Sankranthi festival.

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: Bengali, Indian

Servings: dumplings

Calories: 192kcal

Author: Hari Chandana Ponnaluri

Ingredients

For the Outer Layer:

2-3 medium sized Sweet Potatoes 1 cup when boiled and mashed
2 - 3 tablespoon All Purpose Flour / Maida
1 tablespoon Rice Flour

For the Stuffing:

1 cup Grated Fresh Coconut
½ cup Powdered Jaggery

For the Syrup:

6 tablespoon Sugar
6 tablespoon Jaggery powdered
1 ¼ cups Water
⅛ teaspoon Cardamom Powder

Others

Oil for deep frying

Instructions

Combine the coconut and jaggery in a pan and let the jaggery dissolve completely.
Cook on a medium flame.
Stir continuously until you get a thick mixture.
When the mixture thickens, remove from the flame and let it cool.
Divide it into 9 – 10 equal portions and set aside.
Boil or steam the sweet potatoes until soft.
Peel and mash them until smooth.
Add the rice flour and maida to the mashed sweet potatoes and knead it well to form a smooth dough.
The dough should be soft and non-sticky.
Divide the dough into 9 – 10 equal balls and set aside.
Flatten the dough ball with your greased palm.
Place the coconut stuffing in the center.
Carefully fold the dough to form a semi-circular. Seal the edges.
Repeat with remaining dough.
Until you deep fry the stuffed dough, keep them covered to avoid drying.
To make the syrup, combine the sugar, jaggery and water in a vessel and stir until jaggery dissolves completely.
Add the cardamom powder and let it boil on a low-medium flame for 10 minutes.
Turn off the flame and keep the syrup warm.
The syrup should not be too hot or cold when you add the fried sweet potato dumplings to it.
Heat oil in a pan for deep frying.
Deep fry the stuffed pulis over a medium flame until golden brown color.
Remove from the oil and immediately drop them into the warm syrup.
Let them soak in the warm syrup for 5 minutes or sometime.
Serve warm or cold.

Nutrition

Ranga Alur Puli Pithe Recipe with Step by Step Photos:

Take the measured grated coconut and jaggery in a wide and heavy bottomed pan and let the jaggery dissolve fully.
Keep stirring and cook over a medium flame until you get a thick mixture.

ranga alur pithe recipe, recipe for sweet potato puli

When it is done, remove from the flame and let it cool.
Divide it into 9 - 10 equal portions and keep it aside.

how to make ranga alur puli, makar sankranti special recipes

To make the outer layer, steam or boil the sweet potatoes until soft.
Peel and mash them until smooth.
Add the flours to the mashed sweet potatoes and knead it well to form a soft and smooth dough.
The dough should be soft and non-sticky.
Divide the dough into 9 - 10 equal balls and set aside.

sweet potato puli pithe, how to prepare sweet potato pithey

Grease your hands and flatten the dough ball.

mishti aloo puli pithe, bengali pithe recipe, poush sankranti recipes

Place theprepared sweet coconut stuffing in the center.

recipe for makar sankranti, poush sankranti special recipe

Carefully fold the dough to form a semi-circular. Seal the edges properly.
Repeat with remaining dough.
Until you deep fry the stuffed dough, keep them covered to prevent drying.

bengali sweet recipe, ranga aloo pithe recipe

To make the syrup, combine the sugar, jaggery and water in a vessel and stir until jaggery dissolves completely.
Add the cardamom powder and let it boil on a low-medium flame for 10 minutes.
Turn off the flame and keep the syrup warm.
The syrup should not be too hot or cold when you add the fried sweet potato dumplings to it.

how to make mishti aloo pithe, ranga alur pithe recipe step by step pictures

Heat oil in a pan for deep frying the dumplings.
Deep fry them over a medium flame until golden brown color.
Remove from the oil and immediately drop them into the warm syrup.
Let them soak in the warm syrup for 5 minutes or sometime.
Serve warm or cold.

Recipe adapted from here

Soya Chunks Curry Recipe - How to make Meal Maker Curry - Soya Chunks Recipes

December 31, 2014

Soya Chunks Curry / Soya Chunks Masala - An Indian side dish for rice and roti.

Soya Chunks Curry is a simple Indian style curry that goes with roti and rice and doesn't need many ingredients to make. The important step is rinsing the soya chunks or meal maker. Follow the steps to get rid of the soya chunks smell.

More Recipes with Soya Chunks:

If you are looking for more Curry Recipes then check Shahi Paneer, Aloo Ka Rassawala Shaak, Aloo Palak, Saag Aloo, Baingan Bharta, Arbi Ka Saag, Vendakka Thoran, Dondakaya Kobbari Karam and Mathanga Thoran.

Soya Chunks Curry Recipe

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5 from 1 vote

Soya Chunks Curry / Meal Maker Curry Recipe

How to Make Soya Chunks Gravy Curry Recipe - An Indian side dish made with soya chunks, tomatoes and spices. A delicious and easy side dish for roti or rice.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 159kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Soya Chunks
1 Small Onion
1 teaspoon Coriander Powder
1 teaspoon Red Chilli Powder
1 teaspoon Ginger Garlic Paste
½ teaspoon Garam Masala
⅛ teaspoon Turmeric Powder
½ teaspoon Cumin Seeds
A pinch of Sugar
1 tablespoon Coriander Leaves chopped
1 to 1.5 tablespoon Oil
Salt to taste

To Grind:

1 Heaping Cup Chopped Tomatoes
1 Onion medium sized
1.5 teaspoon Oil

Instructions

Bring water to a boil. Turn off the heat and add the soya chunks and keep it aside for 10 minutes.
Then rinse soya chunks with fresh water and squeeze all the water out.
Rinse it twice to get rid of the raw smell. Keep the squeezed soya chunks aside.
Heat 2 teaspoons of oil in a pan. Add and fry the chopped onion till they are transparent.
Grind the sauteed onion and tomatoes to a smooth puree and set aside.
Heat a tablespoon of oil in a pan. Add cumin seeds and fry till they begin to change color.
Add the ginger garlic paste and fry for a couple of seconds.
Add the finely chopped onion and saute until transparent.
Then add the tomato onion puree and combine.
Add the coriander powder, red chilli powder, turmeric, sugar, salt and garam masala to it.
Combine and saute for a couple of minutes.
Now add the squeezed soya chunks to the tomato mixture and mix it well.
Add water.
Cover and cook on a low – medium flame for 10 minutes.
Turn off the flame and garnish with coriander leaves.
Serve hot with rice or rice.

Nutrition

{Also check out easy Soya Granules Peas Samosa Recipe}

easy recipe with soya chunks, how to make meal maker gravy

How to Make Meal Maker Curry with Step by Step Photos:

Bring water to a boil. Turn off the heat and add the soya chunks and keep it aside for 10 minutes.
Then rinse soya chunks with fresh water and squeeze all the water out.

Do it twice to get rid of the raw smell. Keep the squeezed soya chunks aside.

Heat 2 teaspoons of oil in a pan. Add and fry the chopped onion till they are transparent.
Grind the sauteed onion and tomatoes to a smooth puree and set aside.

Heat a tablespoon of oil in a pan. Add cumin seeds and fry till they begin to change color.
Add the ginger garlic paste and fry for a couple of seconds.
Add the finely chopped onion and saute until transparent.
Then add the tomato onion puree and combine.
Add the coriander powder, red chilli powder, turmeric, sugar, salt and garam masala to it.
Combine and saute for a couple of minutes.

Now add the squeezed soya chunks to the tomato mixture and mix it well.
Add water.
Cover and cook on a low - medium flame for 10 minutes.

Turn off the flame and garnish with coriander leaves.
Serve hot with rice or rice.

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