Godhuma Rava Pongali Recipe - Wheat Rava Jaggery Pongal - Varalakshmi Vratham Naivedyam Recipes

July 31, 2014

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If you are looking for more Naivedyam recipes then do check Poornam Boorelu, Bobbatlu, Panchamrutham, bellam Pongali, Paramannam, Rava Pulihora, Daddojanam, Javvarisi Payasam, Ava Pettina Pulihora, Rava Appalu, Pala Munjalu and Kobbari Payasam.

And here's a full list of Varalakshmi Vratham naivedyam Recipes.

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Andhra Style Wheat Rava Sweet Pongal Recipe

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: Andhra, South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Wheat Rava / Cracked Wheat
1.5 cups Jaggery powdered
¼ cup Chana Dal
3 cups Water
1 to 1 ¼ cups Milk boiled
½ teaspoon Cardamom Powder
1 tablespoon Dry Coconut Slices
Cashews and Raisins as needed
3 tablespoon Ghee

Instructions

Wash the chana dal and wheat rava and pressure cook it with 3 cups of water for 3 – 4 whistles.
Turn off the flame and wait until the pressure gets released by itself.
Add the milk and cardamom powder to the cooked wheat rava and combine. Let it simmer for 3 – 4 minutes.
Remove from the flame and the powdered jaggery.
Mix well and cover it with a lid. Mix again after two minutes.
Mix again until jaggery melts.
Heat ghee in a pan. Fry the coconut slices, cashews and raisins to golden brown color.
Pour this over the wheat rava mixture and mix until well combined.
Serve warm or cold.

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Maida Chegodilu Recipe - Traditional Andhra Snack Recipe

July 30, 2014

Maida Chegodilu Recipe - Crunchy and yummy small deep-fried savory rings. A traditional Andhra snack for teatime.

What are Chegodilu?

Chegodilu or Chakodilu are crunchy and fried savory deep-fried small rings from Andhra Pradesh, India. They are a famous hot snack and traditionally made with rice flour, but can also be made using maida or plain flour. These are also known as Ring Murukku in some parts of India and people made them during festivals such as Diwali and Gokulastami or Krishnastami. If you want to make chegodi with rice flour, you will need to cook the dough. Here is how to make chegodilu with rice flour.

How long can I store Ring Murukku?

These are one of the dry snacks that can be prepared and stored for a long time. They can stay fresh for 3 weeks in an airtight container.

Are these vegan?

The answer is YES!

Serving Suggestions:

Serve them as a snack with a cup of coffee. It can also be served on special occasions or festivals.

Tips to Make the Best Maida Chegodilu:

Soak the lentils for at least 30 minutes before preparing the dough.
The dough should be firm and smooth.
Keep the dough covered to prevent it from drying.
Make sure you roll the dough evenly to while shaping to ensure even cooking.
The oil shouldn't be smoking hot. Always fry them over a medium-low flame to make them crunchy.
Do not overcrowd the pan. Deep fry in batches.

If you are looking for Indian snack ideas then check the below recipes:

Few More Indian Snack Recipes:

How to Make Maida Chekodilu Recipe below:

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Maida Chagodilu Recipe

How to make Chegodilu recipe. Crispy, delicious and deep-fried savory rings from Andhra Pradesh.

Prep Time40

Cook Time15

Total Time55

Course: Snack

Cuisine: Andhra, Indian

Keyword: andhra recipes, authentic, diwali snack recipes, snacks for tea time, Traditional

Servings:

Calories: 310kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup All-Purpose Flour / Maida
1 tablespoon Moong Dal
2 tablespoon Oil
1 teaspoon Red Chilli Powder or as needed
½ teaspoon Cumin Seeds
A pinch of Baking Soda / Cooking Soda
Salt to taste
¼ cup Oil for deep frying

Instructions

Soak the moong dal in water for 30 – 40 minutes. Drain and set aside.
Combine the flour, salt. baking soda, red chilli powder and cumin seeds in a mixing bowl.
Add the warm oil to the flour and mix everything.
Add the soaked moong dal and combine it.
Make a firm dough by adding water little by little.
Cover and set aside for 1 hour.
To make the chegodis, pinch a marble-sized ball of the dough and roll between your palms to form a little thick rope.
Join the ends together and make a ring.
Cover them with a lid to prevent drying.
Heat oil in a pan for deep frying the chegodis.
When the oil is hot, slowly drop the prepared rings one by one.
Deep fry them on a low-medium flame until crisp and golden brown color.
Drain them on paper towels and let them cool completely.
Store in an airtight container and serve.

Nutrition

Bellam Rava Kesari Recipe - Sooji Gur Ka Halwa - Semolina Jaggery Pudding - Step by Step Recipe - Varalakshmi Vratham Recipes

July 29, 2014

If you are looking for more halwa recipes then do check Pineapple Kesari, Rava Kesari, Singhara Halwa, Banana Sheera, Sweet Potato Halwa, Jaggery Kasi Halwa, Milk Rava Kesari, Besan Ka Halwa and Pumpkin Halwa.

Here's a complete list of Varalakshmi Vratham Recipes.

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Jaggery Rava Kesari Recipe

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

½ cup Semolina
1.5 cups Water
¾ cup Powdered Jaggery
¼ cup Melted Ghee
¼ teaspoon Cardamom Powder
1 tablespoon Cashews
1 teaspoon Raisins

Instructions

Heat two tablespoons of ghee in a pan.
Add and fry the cashews until golden color. Add the raisins and fry until they plump up.
Keep them aside.
In the same pan, add the semolina and roast on a low flame until light golden color.
Transfer the semolina to a plate and set aside.
Bring water to a boil.
Add the roasted semolina little by little, stirring continuously to avoid lumps.
Cover it with a lid and let it cook on a low flame for a few minutes or until the semolina gets cooked.
Add the jaggery and mix it well.
Add the remaining ghee and mix well.
Let the jaggery dissolves completely.
Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
Add the fried cashews and raisins and combine.
Turn off the flame and serve warm or cold.

Instructions:

Heat two tablespoons of ghee in a pan.
Add and fry the cashews until golden color. Add the raisins and fry until they plump up.
Keep them aside.

In the same pan, add the semolina and roast on a low flame until light golden color.
Transfer the semolina to a plate and set aside.
Bring water to a boil.

Add the roasted semolina little by little, stirring continuously to avoid lumps.
Cover it with a lid and let it cook on a low flame for a few minutes or until the semolina gets cooked.
Add the jaggery and mix it well.
Add the remaining ghee and mix well.
Let the jaggery dissolves completely.

Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
Add the fried cashews and raisins and combine.
Turn off the flame and serve warm or cold.

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Semiya Pulihora

July 26, 2014

Semiya Pulihora - A tangy and flavorful South Indian dish made with vermicelli (semiya), tamarind, curry leaves and spices. Perfect for festive occasions or a simple comfort meal.

What is semiya pulihora?

Semiya Pulihora is a simple and delicious Andhra (South India) dish made with cooked semiya (vermicelli), tamarind, spices, peanuts, chilies and peanuts. It's a twist on the traditional Andhra Pulihora (Tamarind Rice) and often prepared as a quick breakfast or during festivals. You will need to cook vermicelli and then mix it with tempered tangy tamarind sauce.

Ingredients & Substitutions:

Semiya - Also known as vermicelli. It is the main ingredient. It can be substituted with cooked rice, thin rice noodles or sevai.

Tamarind - It adds the signature tangy flavor to the dish. You will need to soak the tamarind to extract ga pulp, or use a store-bought tamarind pulp as a quicker alternative.

Chilies - I have used both green chilies and dried red chilies. Use more or less as per your taste preference.

Mustard Seeds - It is a must for tempering. Unfortunately, there is no substitute.

Chana Dal & Urad Dal - Adds a wonderful crunch.

Peanuts - Adds a crunchy texture. It can be replaced with cashews. You can also use both peanuts and cashews if you want.

Curry Leaves - Adds authentic South Indian aroma to the dish. Fresh curry leaves are ideal, but dried curry leaves can also be used.

Hing - It is also known as Asafoetida. Adds a unique savory flavor.

Turmeric Powder - Adds a bright color and earthy flavor. There is no substitute but it can be skipped if unavailable.

Oil - Use sesame oil for nutty flavor. Peanut oil, sunflower oil or coconut oil can also be used.

Salt

Serving suggestions:

Serve it as a breakfast, snack or simple meal. You can serve it with a side of plain yogurt.

Storage suggestions:

It can be stored at room temperature for a day. Store any leftovers in the refrigerator for up to 2 days. Reheat before serving.

Tips & Notes:

Do not overcook vermicelli. Drain water immediately and spread on a plate to cool completely. You can also wash the cooked vermicelli with cold water to stop cooking.

Adjust the tamarind pulp according to your taste.

Do not burn the tempering ingredients.

You can cook the tamarind mixture before hand and store in the refrigerator. Mix it with the cooked semiya before serving.

More South Indian recipes:

How to make vermicelli pulihora recipe below:

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Semiya Pulihora

Semiya Pulihora - A tangy and flavorful South Indian dish made with vermicelli (semiya), tamarind, curry leaves and spices. Perfect for festive occasions or a simple comfort meal.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Andhra, South Indian

Keyword: semiya pulihora recipe, Semiya Recipes

Servings:

Calories: 598kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 Cup Vermicelli (Semiya)
Gooseberry sized Tamarind (approx. ½ tbsp)
2 Green Chilies, slit (or as needed)
2 Dried Red Chilies
¾ Teaspoon Mustard Seeds
½ Tablespoon Chana Dal
½ Tablespoon Urad Dal
1.5 Tablespoons Peanuts
1 Sprig Curry Leaves
⅛ Teaspoon Hing
¼ Teaspoon Turmeric Powder
1.5-2 Tablespoon Oil
Salt to taste

Instructions

Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside.
Bring 3 cups of water to a boil. Add the vermicelli and let it cook for 4 minutes or until soft.
When the vermicelli is cooked, turn off the flame and strain.
Rise the cooked vermicelli with cold water and strain the water completely.
Spread the vermicelli on a wide plate and set aside to cool.
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, curry leaves and hing and saute for a few seconds.
Then add turmeric powder and tamarind extract to it.
Cook the mixture until the oil separates.
Add salt and mix. Turn off the flame.
Combine the cooked vermicelli with the tamarind mixture, mix well, and serve.

Notes

Do not overcook the vermicelli.

Adjust the tamarind and chilies as per your taste preferences.

Nutrition

Poornam Boorelu Recipe - How to make Poornalu - Suzhiyam - Step by Step Recipe - Varalakshmi Vratham Naivedyam Recipes

July 25, 2014

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If you are looking for more festival recipes then do check Semiya Payasam, Pala Munjalu, Pulihora, Daddojanam, Paramannam, Bellam Pongali, Chana Dal Payasam, Rava Pulihora and Bobbatlu.

And here's a full list of Varalakshmi Vratham Recipes.

Andhra Poornam Boorelu / Sugeelu / Suzhiyan / Poornalu Recipe

Prep Time: 15 mins | Cook time: 45 mins | Makes: 28 - 30

Author:Hari Chandana P
Cuisine: South Indian
Recipe type: Dessert

Ingredients:

½ cup Urad Dal
1 cup Raw Rice
1.5 cups Chana Dal
2 Cups Jaggery, powdered
½ cup Grated Fresh Coconut
½ teaspoon Cardamom Powder
A pinch of Salt
Oil for deep frying

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Instructions:

Wash and soak the urad dal and rice overnight or 6 hours.
Drain the water and grind the urad dal and rice to a smooth paste by adding little water

It should be like a thick dosa batter.
Add a pinch of salt to and mix well.
Keep it aside.

Wash and pressure cook the chana dal with just enough water to cover the dal. It should be cooked and hold shape. You can also cook the dal in a vessel.
Drain all the water completely. Make sure that there is no water.
Let it cool.
Grind the dal into a powder and set aside.

Combine the jaggery and little water in a pan and let the dissolves completely.

Add the ground chana dal, cardamom powder and coconut to the melted jaggery.
Mix everything until combined.

Cool until the mixture thickens.
When the mixture becomes like a dough, switch off the flame.

Let the mixture cool completely.

Divide the mixture into 28 - 30 round shape balls and set aside.

Heat enough oil in a pan for deep frying.
Then dip the each chana dal ball in the prepared urad dal batter and let it coat evenly.
Drop them gently in the hot oil. Deep fry till golden brown color.

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Drain them on paper towels and serve.

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Mullangi Perugu Pachadi Recipe - Radish Yougurt Chutney Recipe

July 22, 2014

Ingredients:

1 cup Grated Radish
1.5 cup Yogurt
1 teaspoon Grated Ginger
1 - 2 teaspoon Green Chillies, finely chopped
½ teaspoon Mustard Seeds
¼ teaspoon Chana Dal
¼ teaspoon Urad Dal
¼ teaspoon Cumin Seeds
1 Dried Red Chilli
1 Sprig Curry Leaves
A big pinch of Turmeric Powder
Salt to taste
1 tablespoon Oil

Instructions:

Heat a tablespoon of oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
Then add the finely chopped green chillies and grated ginger and fry for a few seconds.
Now add the curry leaves and broken red chilli and saute for another few seconds.
Add the grated radish and turmeric powder and saute for 5 minutes or till the raw smell goes off.
Cover the pan with a lid and let it cook for about 5 minutes or until soft. Sprinkle little water if required.
Remove from the flame and let it cool completely.
Combine the sauteed ingredients, yogurt and salt in a mixing bowl and mix everything until well combined.
Serve with rice or roti.

Lemon Tea Recipe - How to make Lemon Tea Recipe - Nimbu Chai Recipe Video

July 21, 2014

Lemon Tea Recipe - An easy, simple, delicious and refreshing tea with lemon and tea powder.

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Lemon Tea is a super easy and refreshing hot beverage with a very few ingredients. All you need is some water, tea powder, sweetener and lemon juice to prepare this easy lemon chai or nimbu chai.

Few More Beverage Recipes on the blog:

How to Make Lemon Tea Recipe:

If you like this recipe, please consider rating it in the comment section.

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5 from 2 votes

Indian Lemon Tea Recipe

How to Make Lemon Tea Recipe with Video. An easy, healthy and refreshing tea with lemon.

Cook Time5

Total Time5

Course: Drinks

Cuisine: Indian

Servings:

Calories: 24kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Water
1 tablespoon Tea Powder
1 tablespoon Lemon Juice
2 tablespoon Sugar or as needed

Instructions

In a saucepan, add water and bring it to a boil.
Add the black tea powder and let it simmer for a minute.
Turn off the flame and add the sugar and lemon juice to it and mix it well until the sugar dissolves completely.
Strain the tea through the strainer into a bowl.
Pour the tea into cups and serve hot.

Notes

You can use honey instead of sugar.

Adjust the lemon juice according to your taste.

Nutrition

How to Make Lemon Tea Recipe with Video:

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Mullangi Palli Pachadi Recipe - Radish Peanut Chutney Recipe for Idli Dosa - Indian Chutney Recipes

July 17, 2014

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Radish Peanut Chutney is a healthy and delicious South Indian style chutney that goes well with any breakfast dish such as idli, dosa, upma, vada or pongal. Peanut Chutney is a traditional South Indian chutney variety and we can make a lot of variations. I have added some sauteed radish to the classic chutney recipe to this super delicious side dish. The good part is you can make this chutney without coconut.

Few More Peanut Chutney Varieties:

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Radish Peanut Chutney Recipe

How to Make Radish Peanut Chutney Recipe. Healthy and delicious South Indian chutney recipe for idli and dosa.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Indian, South Indian

Keyword: Chutney Recipes, South Indian Food

Servings:

Calories: 198kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Grated Radish
½ cup Peanuts
1 inch piece of Tamarind
2 -3 Dried Red Chillies
Salt to taste
A pinch of Turmeric Powder
2 -3 tsp Oil

To Temper:

1.5 teaspoon Oil
¼ teaspoon Mustard Seeds
¼ teaspoon Chana Dal
¼ teaspoon Urad Dal
¼ teaspoon Cumin Seeds
A pinch of Hing
A few Curry Leaves

Instructions

Heat a pan on a low – medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
Remove the skin of the peanuts completely and set aside.
Heat oil in a pan, add the red chillies and fry for a few seconds. Remove from the pan and set aside.
In the same pan, add the grated radish and turmeric.
Saute on a low – medium flame for 5 minutes or till the raw smell goes off.
Cover with a lid and cook for another 5 minutes or until soft. Sprinkle little water if needed.
Turn off the flame. Add the tamarind to the cooked radish and keep it aside to cool.
Grind the roasted chillies and peanuts to a powder.
Add the sauteed radish and salt and grind everything.
Add water and grind to a smooth paste.
Transfer the chutney to a bowl.
Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
When the seeds stop popping, add the hing and curry leaves and turn off the flame.
Pour it over the chutney and combine well.
Serve with idli, dosa, pongal or upma.

Nutrition

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Sweet Potato Kuzhambu Recipe - Sakkaravalli Kizhangu Kulambu Recipe - Tamil Recipes

June 23, 2014

If you are looking for similar recipes then do check Keerai Sambar, Dondakaya Pulusu, Ash Gourd Pindi Miriyam, Mango Pulusu, Kathirikai Rasavangi, Ponnaganti Majjiga Pulusu, Kakarakaya Pulusu and Vellarikka Pulissery and Gongura Pulusu Kura.

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Sweet Potato Kulambu / Tamilnadu Style Sweet Potato Tamarind Gravy

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Sweet Potato, peeled & chopped
½ cup Onion, chopped
4 teaspoon Sambar Powder
1 – 2 tsp Jaggery
Small lemon sized Tamarind (approx. 1 tbsp)
½ teaspoon Mustard Seeds
½ teaspoon Fenugreek Seeds
1 teaspoon Chana Dal
⅛ teaspoon Hing
A few Curry Leaves
A pinch Turmeric Powder
Salt to taste
1 tablespoon Oil

Instructions

Soak the tamarind in water for 10 -15 minutes. Squeeze the extract from tamarind and set aside. Discard the pulp.
Heat oil in a vessel and add the mustard seeds and chana dal. Once they start to splutter, add the fenugreek seeds, curry leaves and hing and saute for a couple of seconds.
Add the chopped onions and fry until they are transparent.
Add the chopped sweet potatoes and turmeric to it and saute for a minute.
Add the sambar powder, 2 cups of tamarind extract, jaggery and salt.
Dilute the rice flour in little water and add it to the sweet potato mixture.
Cover it with a lid and let it cook on a medium flame until the pieces are soft.
When the gravy thickens, remove it from the flame.
Serve hot with rice.

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Falooda Recipe - How to make Falooda at home - Falooda Ice Cream Recipe

June 18, 2014

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If you are looking for similar recipes then do check Mango Kesar Lassi, Gulkand Lassi, Vanilla Cinnamon Ice Cream, Mango Kulfi, Rooh afza lemonade, Banana Rooh afza milkshake and Sweet Lassi.

Falooda Recipe with Ice Cream

Prep Time: 25 mins | Cook time: 5 mins | Serves: 2 - 3
Author: Hari Chandana P
Cuisine: Indian
Recipe type: Dessert

Ingredients:

2 cups Milk, boiled
4.5 tablespoon Rose Syrup / Rooh Afza
3 - 4 tablespoon Vermicelli / Falooda Sev
1 teaspoon Tukmaria Seeds / Falooda Seeds / Sabja Seeds / Sweet Basil Seeds
1.5 tablespoon Sugar
3 Scoops of Vanilla Ice Cream
Almonds for garnish

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Instructions:

Add sugar to the milk and mix until the sugar dissolves completely. Place it in the refrigerator and leave it there until chilled.
Soak the basil seeds in one cup of water for 15 minutes.
Once they swell, drain any excess water and keep it aside.
Cook the vermicelli with enough water until soft and cooked.
Switch off the flame and drain. Rinse the cooked vermicelli with cold water and drain.
Let it cool completely.
If you are using falooda sev, prepare it according to package directions.

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Place 1.5 tablespoon of rose syrup in a glass.
Then add 1.5 or 2 tablespoon of soaked basil seeds.
Then add 1.5 tablespoon of cooked vermicelli.
Now pour ¾ cup of chilled milk slowly over it.
Then top with a scoop of ice cream.
Garnish with chopped almonds and cherries.

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Iced Lemon Tea with Basil Seeds - Sabja Seeds Recipes - Iced Tea Recipes

June 16, 2014

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Ingredients:

3.5 cups Water
3 teaspoon Tea Powder
3 tablespoon Lemon Juice
3 tablespoon Sugar or as needed
½ teaspoon Basil Seeds / Sabja Seeds
Ice Cubes

Instructions:

Soak the basil seeds in ½ cup of water for 10 minutes.
In a sauce pan, bring 3 cups of water to boil.
Add the tea powder to the boiling water and let it boil for 1 - 2 minutes.
Remove from the heat and strain the water through the strainer into a bowl.
Then add the sugar and lemon juice to it and mix well.
Let it cool down and keep it in the fridge.
Once the tea is cooled, remove it from the refrigerator.
Add the soaked basil seeds and combine.
Pour the tea into glasses.
Add ice cubes and serve.

Peanut Chaat Recipe - Healthy Indian Snacks {Video}

June 14, 2014

Moongphali Chat or Peanut Chaat - Healthy, delicious and no oil Indian snack that can be served with a cup of coffee or chai.

Peanut chaat or moongphali chat is a healthy Indian snack made with boiled peanuts, raw onion, raw tomato, spices and coriander leaves. This snack is super healthy and requires no oil.

Few more snack recipes on the blog:

How to make peanut chaat video below:

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Boiled Peanut Chaat Recipe

Healthy Indian style salad or chaat made with boiled peanuts and spices.

Prep Time5

Cook Time10

Soaking time2

Total Time2 15

Course: Snack

Cuisine: Indian

Keyword: healthy snack, Indian Chaat Recipes, Indian Street Food

Servings:

Calories: 472kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Peanuts
1 small Onion chopped
1 small tomato finely chopped
2 tablespoon Raw Mango peeled & finely chopped (optional)
1-2 Green chillies finely chopped
½ teaspoon Amchur / Dry Mango Powder
½ teaspoon Red Chilli Powder or as needed
½ teaspoon Cumin Powder
¾ teaspoon Chat Masala
1-2 teaspoon Lemon Juice
1-2 tablespoon Coriander Leaves finely chopped
Salt to taste

Instructions

Soak the peanuts for 2 hours. Pressure cook the peanuts with a little salt and required water for 3 – 4 whistles.
Drain the excess water and transfer the peanuts to a wide mixing bowl.
Add all the ingredients to it and combine well.
Add more chaat masala or lemon juice or red chilli powder if needed.
Adjust the salt and mix everything until combined.
Serve warm with lemon wedges.

Video

Notes

Adjust the spice levels according to your taste.

Nutrition