Blend with Spices logo

menu icon
search icon

Peanut Chaat Recipe - Healthy Indian Snacks {Video}

Peanut Chaat Recipe - Healthy Indian Snacks {Video}

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

Indian peanut snack served in a black colored bowl garnished with a lemon wedge

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:

Print Recipe

Boiled Peanut Chaat Recipe

Healthy Indian style salad or chaat made with boiled peanuts and spices.
Prep Time5 minutes
Cook Time10 minutes
Soaking time2 hours
Total Time2 hours 15 minutes
Course: Snack
Cuisine: Indian
Keyword: healthy snack, Indian Chaat Recipes, Indian Street Food
Servings: 2
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

Calories: 472kcal | Carbohydrates: 24g | Protein: 21g | Fat: 37g | Saturated Fat: 6g | Sodium: 106mg | Potassium: 794mg | Fiber: 10g | Sugar: 7g | Vitamin A: 821IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 3mg

Homemade Tamil Sambar Powder Recipe

Sambar powder is a South Indian spice powder that is used to make a traditional lentil-based dish called "Sambar". Homemade spice blends are so good and flavorful and super easy to make.

Few more spice powder recipes:

How to make Tamil sambar powder recipe below:

Print Recipe

Homemade Tamil Sambar Powder

How to make tamil sambar powder. A spice blend to prepare a delicious South Indian sambar.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Spice blend
Cuisine: South Indian, Tamil
Keyword: homemade spice powders, how to make sambar powder
Servings: 2 cups
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 ¾ cups Coriander Seeds
  • 30 Dried Red Chillies adjust according to your spice level
  • 1 tablespoon Chana Dal
  • 1 tablespoon Urad Dal
  • 1 tablespoon Toor Dal
  • 2 teaspoon Black Peppercorns
  • 1 tablespoon Cumin Seeds
  • 1 tablespoon Fenugreek Seeds
  • 2 teaspoon Turmeric Powder
  • 2 teaspoon Mustard Seeds
  • ½ teaspoon Hing
  • 3-4 sprigs Curry Leaves

Instructions

  • In a heavy-bottomed pan, dry roast the coriander seeds on a low flame until fragrant or light brown color. Add the hing to the coriander seeds and continue roasting for a few seconds or until fragrant.
  • Transfer it to a plate. Add the turmeric powder to the roasted coriander seeds and let it cool.
  • Dry roast the curry leaves until crisp. Keep them aside.
  • Then roast the red chillies for a few seconds and keep them aside.
  • Dry roast all the ingredients one by one until they are a light golden brown color and fragrant.
  • Let them cool completely.
  • Grind the roasted ingredients into a fine powder.
  • Let the ground powder cool completely and store in an airtight container.
  • You can refrigerate it for longer use.

Mamidikaya Pesara Pachadi

Mamidikaya Pesara Pachadi is a simple Andhra-style chutney made with raw mango, moong dal and red chilies. Simple, fresh and perfect with rice.

If you enjoy making Andhra chutney recipes, try my Potlakaya Nuvvula Pachadi, Vankaya Pachadi, and Palakura Kandi Pachadi.

Quick Look: Raw Mango Moong Dal Chutney Recipe

  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 Minutes
  • Servings: 8
  • Difficulty: Easy, perfect for festive celebrations.
  • Dietary info: Vegetarian, egg-free.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
Add as a Google Trusted Source
[feast_advanced_jump_to]

What is Mamidikaya Pesara Pachadi?

Mamidikaya pesara pachadi is a delicious Andhra-style chutney made with raw mangoes / green mangoes, moong dal, dried red chilies and spices. It is usually prepared during the mango season when the green mangoes are fresh and sour.

The chutney has a slightly coarse texture, which is typical for many Andhra "roti pachadi" varieties. Instead of grinding everything into a smooth paste, grind until you get a coarse paste that resembles the traditional roti pachadi (chutney made using a mortar and pestle).

It is most commonly served with hot steamed rice and a drizzle of ghee.

Why you'll love this recipe:

  • This recipe uses basic ingredients that are easy to find.
  • Comes together quickly.
  • Pairs perfectly with rice and ghee.
  • Also works well with dosa or idli.

Ingredients & Substitutions

Moong Dal - Also known as split yellow mung lentils. You can replace it with toor dal or masoor dal. You can find it in any Indian store or Asian store.

Raw Mango - Use a fresh, firm and sour green mango or raw mango for the best flavor and taste.

Dried Red Chilies - These add the heat to the chutney. If you don't have them in hand, replace with red chili powder. You don't need to roast the chili powder if using.

Spices - You will need mustard seeds and hing for tempering and cumin seeds to grind along with the lentils and mango.

Urad Dal - You will need urad dal for seasoning. These lentils will add a crunch to the chutney. You can omit them if you want.

Curry Leaves - Use fresh curry leaves if possible. They will add the freshness and authentic South Indian flavor. Dried curry leaves, or frozen curry leaves would work too.

Oil - You can use any of your favorite oils. Traditionally, we use peanut oil, sunflower oil, or sesame oil.

A full ingredient list with exact amounts can be found in the recipe card below.

How to make Mamidikaya Pesara Pachadi

Add a teaspoon of oil in a pan on a low flame. Add the moong dal and roast, stirring continuously. When the lentils are golden brown, add the cumin seeds and roast for a few seconds until aromatic.

Transfer the roasted moong dal to a plate and set aside to cool.

In the same pan, add and roast the red chilies for a few seconds. Let them cool completely.

Once all the roasted ingredients are cooled, transfer them to a mixer jar. Pulse and grind to a coarse powder.

Add the chopped raw mango pieces and the required salt to the jar. Add a little water and grind it to a coarse paste. Do not make it too smooth.

Remove the chutney to a serving bowl.

To prepare the tempering, heat the oil in a small pan and add mustard seeds and urad dal. Let them splutter and lightly golden. Add the curry leaves, hing and dried red chili and fry for a couple of seconds.

Pour the tempering over the chutney and mix well.

Serve with hot steamed rice and ghee.

Tips & Notes:

  • Roast the lentils on a low flame. This helps it cook evenly without burning.
  • Let everything cool before grinding.
  • Don't add too much water. Add more water if needed as you go.
  • Taste the mango before adding to check the sourness level. Increase or reduce the quantity as needed.
  • Adjust the quantity of red chilies as per your preference.
  • You can also add a clove of garlic while grinding for a different flavor.

Serving suggestions

Serve this chutney with hot steamed rice and a drizzle of ghee on top. This is the most traditional and best way to enjoy the chutney.

It can also be served with idli or dosa as a side.

You can serve it along with other Andhra-style staples like Tomato Pappu, Gutti Vankaya Koora Podi, Gongura Pulusu Koora and Potlakaya Perugu Pachadi.

Storage suggestions

Store the chutney in an airtight container in the refrigerator for up to 2 days.

If it thickens after refrigeration, add a little water and mix before serving.

More Chutney Recipes

If you tried this Mamidikaya Pesara Pachadi Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!

Print Recipe

Mamidikaya Pesara Pachadi Recipe

Mamidikaya Pesara Pachadi is a simple Andhra-style chutney made with raw mango, moong dal and red chilies. Simple, fresh and perfect with rice.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Chutney, Condiments
Cuisine: Andhra, South Indian
Keyword: andhra recipes, mamidikaya pesara pachadi, raw mango recipes
Servings: 8
Calories: 73kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Moong Dal (split yellow mung lentils)
  • ½-3/4 Cup Raw Mango, peeled and chopped (depends on the sourness of the mango)
  • 4 Dried Red Chilies
  • ½ Teaspoon Cumin Seeds
  • 1 Teaspoon Oil
  • Salt to taste

For Seasoning

  • ¼ Teaspoon Mustard Seeds
  • ¼ Teaspoon Urad Dal
  • 1 Sprig Curry Leaves
  • 1 Dried Red Chili
  • 1.5 Teaspoons Oil
  • A pinch of Hing

Instructions

  • Add a teaspoon of oil in a pan on a low flame. Add the moong dal and roast, stirring continuously. When the lentils are golden brown, add the cumin seeds and roast for a few seconds until aromatic.
  • Transfer the roasted moong dal to a plate and set aside to cool.
  • In the same pan, add and roast the red chilies for a few seconds. Let them cool completely.
  • Once all the roasted ingredients are cooled, transfer them to a mixer jar. Pulse and grind to a coarse powder.
  • Add the chopped raw mango pieces and the required salt to the jar. Add a little water and grind it to a coarse paste. Do not make it too smooth.
  • Remove the chutney to a serving bowl.
  • To prepare the tempering, heat the oil in a small pan and add mustard seeds and urad dal. Let them splutter and lightly golden. Add the curry leaves, hing and dried red chili and fry for a couple of seconds.
  • Pour the tempering over the chutney and mix well.
  • Serve with hot steamed rice and ghee.

Notes

  • Roast the lentils on a low flame. This helps it cook evenly without burning.
  • Don't add too much water. Add more water if needed as you go.
  • Taste the mango before adding to check the sourness level. Increase or reduce the quantity as needed.
  • Adjust the quantity of red chilies as per your preference.

Nutrition

Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 256mg | Fiber: 3g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 42mg | Calcium: 24mg | Iron: 1mg

Nimbu Pani with Sabja Seeds - Basil Seeds Lemonade Recipe

A healthy and refreshing Indian summer beverage with lemons and sabja or sweet basil seeds. A great way to beat the summer heat.

What is Sabja Nimbu Pani?

It is a refreshing Indian summer drink and is nothing but lemon juice with some soaked sabja seeds or sweet basil seeds. It is considered one of the refreshing and healthy drinks to beat the summer heat.

Sabja is also known as sweet basil seeds, falooda seeds and tukmaria. They will help to cool down the body in the hot summer and also good for digestion.

The seeds need to be soaked in enough water for at least 10-15 minutes. They absorb water and swell.

How long can you keep soaked sabja?

The soaked seeds can be kept in the refrigerator for a day. You can soak them beforehand and store in the refrigerator, whenever you need it, add them to the lemon juice just before you serve.

Serving suggestions for sabja lemonade:

It is perfect to serve on a hot summer afternoon. Whenever you crave for cool drinks, swap it with this natural cooler.

Few more Indian drinks you'll love:

How to make sabja nimbu pani recipe below:

Print Recipe

Sabja Nimbu Pani Recipe or Sweet Basil Seed Lemonade

Refreshing summer beverage with lemons and sabja seeds or sweet basil seeds
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Beverage
Cuisine: Indian
Keyword: Drink for Summer, Summer Drinks
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 teaspoon Basil Seeds / Sabja Seeds
  • 2 cups Water
  • 2 tablespoon Lemon Juice or as needed
  • 2 tablespoon Sugar or as needed

Instructions

  • Soak the basil seeds in ½ cup of water for 10 minutes.
  • Take two cups of chilled water, lemon juice and sugar in a bowl. Mix well until the sugar dissolves.
  • Add the soaked basil seeds to it and combine it.
  • Pour the juice into glasses and serve.

Gutti Vankaya Kobbari Karam Recipe - Andhra Style Coconut Stuffed Brinjal Recipe - Eggplant Recipes

If you are looking for more brinjal recipes then do check Gutti Vankaya Koora Podi, Gutti Vankaya Senagapindi, Brinjal Rasavangi, Brinjal Sambar, Kalchina Vankaya Pachadi, Gutti Vankaya Ulli Karam, Vankaya Kobbari Karam and Vankaya Pappu.
Gutti Vankaya Kobbari Karam - Andhra Stuffed Brinjal with Coconut
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 4

Author: Hari Chandana P
Cuisine: South Indian, Andhra
Recipe type: Side Dish


Ingredients:

  • 12 - 14 Brinjals / Eggplants small sized
  • 3 tablespoon Oil

For Stuffing:

  • ¾ cup Fresh Coconut Pieces
  • ½ cup Cilantro / Coriander Leaves, tightly packed
  • 4 Green Chillies or as needed
  • 1 - 1.5 teaspoon Tamarind Pulp
  • ½ teaspoon Cumin Seeds
  • Salt to taste

Instructions:

  • Grind the coconut, coriander leaves, tamarind pulp green chillies and salt into a little coarse paste and  keep it aside.
  • Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
  • Now stuff the eggplants with ground coconut mixture and keep them aside.
  • Heat oil in a wide pan. Place the stuffed eggplants carefully into the pan and cook on a high flame for 2 minutes.
  • Sprinkle a handful of water and cove it with a lid.
  • Let it cook on a low flame. Keep checking in between and tun the brinjals until they are evenly cooked.
  • When they are soft, tun off the flame.
  • If you have any remaining stuffing, add it before turning off the flame.
  • Serve hot with rice.



You might also like to check these recipes:

Pineapple Kesari Recipe - Pineapple Sheera Recipe - Pineapple Semolina Halwa Recipe - Step by Step Recipe

If you are looking for more Indian halwa recipes then do check Sweet Potato Halwa, Milk Rava Kesari, Gummadikaya Halwa, Besan Ka Halwa, Coconut Rava Kesari and Kasi Halwa with jaggery.

Print Recipe

Pineapple Rava Kesari / Pineapple Semolina Pudding Recipe

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Semolina / Sooji
  • ½ cup Pineapple, finely chopped
  • ½ cup Sugar
  • 1.5 cups Water
  • ¼ cup Melted Ghee
  • 1 tablespoon Cashew Pieces
  • 1 teaspoon Raisins
  • ⅛ teaspoon Cardamom Powder
  • A pinch Food Color

Instructions

  • Heat 2 tablespoons of ghee in a pan.
  • Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
  • In the same ghee, add and fry the raisins 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 roasted semolina to a plate and set aside.
  • Combine the chopped pineapple and water in a pan and bring it to a boil.
  • Reduce the flame and let it simmer for 3 – 4 minutes.
  • Add the cardamom powder and food color to the pineapple water.
  • Add the roasted semolina little by little, stirring continuously to avoid lumps.
  • Add the remaining ghee and combine.
  • Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
  • Once the semolina is cooked, add the sugar and combine well.
  • Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
  • Add the fried cashews and raisins and mix well.
  • Turn off the flame and serve warm or cold.

Instructions:

  • Heat 2 tablespoons of ghee in a pan.
  • Add and fry the cashew pieces until golden color. Remove from the pan and set them aside.
  • In the same ghee, add and fry the raisins 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 roasted semolina to a plate and set aside.
  • Combine the chopped pineapple and water in a pan and bring it to a boil.
  • Reduce the flame and let it simmer for 3 - 4 minutes.
  • Add the cardamom powder and food color to the pineapple water.
  • Add the roasted semolina little by little, stirring continuously to avoid lumps.
  • Add the remaining ghee and combine.
  • Cover it with a lid and let it cook on a low flame for a minutes or until the semolina gets cooked.
  • Once the semolina is cooked, add the sugar and combine well.
  • Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
  • Add the fried cashews and raisins and mix well.
  • Turn off the flame and serve warm or cold.



You might also like to check these recipes:

 

Watermelon Rooh Afza Sharbat Recipe - Watermelon Rose Juice Recipe - Rooh Afza Recipes

watermelon rooh afza drink recipe, rooh afza recipes, watermelon recipes, summer drinks, Indian summer drink recipes

If you are looking for more summer drink recipes then do check Watermelon Mint Juice, Rooh Afza Lemonade, Mango Kesar Lassi, Shikanji, Gulkand Lassi, Cucumber Lassi, Grape Juice and Dry Fruit Milkshake.

Print Recipe

Watermelon Rooh Afza Juice Recipe

Prep Time10 minutes
Total Time10 minutes
Course: Beverage
Cuisine: Indian
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Watermelon, Chopped & De-seeded
  • 1 tablespoon Rooh Afza / Rose Syrup
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Sugar or as needed
  • A few Ice Cubes

Instructions

  • Combine all the ingredients in a blender and blend until smooth.
  • You can strain the juice through the strainer to remove the pulp.
  • Pour the juice into glasses.
  • Add the ice cubes to it and serve immediately.

You might also like to check these recipes:

Arbi Ka Saag Recipe - Rajasthani Style Taro Root Fry

Crispy and flavorful fry using arbi or taro root and spices. An authentic Rajasthani dish for rice.

rajasthani fried taro root coated with spices served in a black bowl along with rice

What is Arbi Ka Saag?

Arbi Ka Saag is a Rajasthani style taro root or colocasia dish. It is a simple and crispy fry made with boiled arbi and spices. There are other variations of arbi fry which I usually make. But this dish is a different one with authentic flavors and one of the easy arbi recipes.  The texture of the dish is crispy outside and soft inside. I have adapted the traditional recipe from Rajasthani Cookbook.

If you don't want to deep fry the vegetable, you can shallow fry them until they are a golden brown color and crispy. Also, do not skip the spices as they give the authentic taste and flavor.

Is Arbi Saag Vegan?

Yes, it is a vegan recipe.

What goes well with Arbi Fry?

It can be served as a starter or side dish with hot steamed rice.

Few more recipes like this:

How to Make Rajasthani Arbi Ka Saag Recipe below:

Print Recipe

Rajasthani Arbi Ka Saag Recipe

How to make crispy Rajasthani style taro root fry with spices.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: Indian, Rajasthani
Keyword: arbi recipes, authentic, Rajastani Recipes
Servings: 4
Calories: 171kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1.5 cups Taro Root boiled, peeled and sliced
  • ¼ teaspoon Mustard Seeds
  • ¼ teaspoon Carom Seeds / Ajwain
  • ¾ teaspoon Red Chilli Powder or as needed
  • ¾ teaspoon Lemon Juice
  • ½ teaspoon Coriander Powder
  • ⅛ teaspoon Turmeric Powder
  • Oil for frying
  • Salt to taste

Instructions

  • Heat oil in a pan for deep frying or shallow frying.
  • Deep fry the boiled taro root slices till they are a golden brown color.
  • Drain them on paper towels and set aside.
  • Heat a teaspoon of oil in a pan and add the mustard seeds and carom seeds. Let them splutter.
  • When the seeds crackle, add the fried taro root, salt, coriander powder, red chilli powder, turmeric and lemon juice and combine until well combined.
  • Serve hot with rice.

Notes

Adjust the spice levels according to your taste.

Nutrition

Calories: 171kcal | Carbohydrates: 11g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Mango Kulfi Recipe - How to make Mango Kulfi - Step by Step Recipe - Mango Recipes

mango kulfi recipe, how to make mango kulfi at home, recipe for mango kulfi, aam ki kulfi recipe, homemade mango kulfi, mango recipes

If you are looking for more dessert recipes then do check Vanilla Cinnamon Ice Cream, Sweet Potato Halwa, Gulab Jamun, Microwave Palkova, Semiya Payasam, Bread Rasmalai, Milk Rava Kesari and Pumpkin Halwa.

Print Recipe

Homemade Mango Kulfi Recipe

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian
Servings: 6
Author: Hari Chandana Ponnaluri

Ingredients

  • 2.5 cups Milk
  • 2.5 cups Mango Puree
  • ½ cup Sugar (depends on the sweetness of the mangoes)
  • 10 Almonds
  • 1 tablespoon Corn Flour / Corn Stratch
  • ¼ teaspoon Cardamom Powder
  • A pinch Saffron

Instructions

  • Soak the saffron in a tablespoon of hot milk for a few minutes and crush it well. Keep it aside.
  • Dissolve the corn flour in little water and keep it aside.
  • Grind the almonds into a coarse powder and set aside.
  • Bring milk to a boil.
  • Let it simmer on a low flame for 8 – 10 minutes.
  • Add the sugar, saffron milk, corn flour paste and cardamom powder and mix everything well.
  • Stir continuously and cook on a low – medium flame for 13 – 15 minutes or till the mixture thickens.
  • Turn off the flame. Add the almond meal and mix well.
  • Let it cool completely.
  • The mixture should be thick.
  • Add the mango puree to the milk mixture and mix everything until well combined.
  • Pour this mixture into kulfi moulds or cups.
  • Keep it in the freezer for 6 – 8 hours or until set.
  • To unmould the kulfi run the outside of the kulfi mould under tap water for a few seconds and carefully take out the kulfi from inside.
  • Garnish with almonds / pistachios and serve immediately.

Instructions:

  • Soak the saffron in a tablespoon of hot milk for a few minutes and crush it well. Keep it aside.
  • Dissolve the corn flour in little water and keep it aside.
  • Grind the almonds into a coarse powder and set aside.
mango kulfi step by step pictures, how to prepare mango kulfi
  • Bring milk to a boil.
  • Let it simmer on a low flame for 8 - 10 minutes.
  • Add the sugar, saffron milk, corn flour paste and cardamom powder and mix everything well.
  • Stir continuously and cook on a low - medium flame for 13 - 15 minutes or till the mixture thickens.
  • Turn off the flame. Add the almond meal and mix well.
  • Let it cool completely.

 

homemade mango kulfi recipe, mango recipes, kulfi recipes
  • The mixture should be thick.
  • Add the mango puree to the milk mixture and mix everything until well combined.
  • Pour this mixture into kulfi moulds or cups.
  • Keep it in the freezer for 6 - 8 hours or until set.
  • To unmould the kulfi run the outside of the kulfi mould under tap water for a few seconds and carefully take out the kulfi from inside.
  • Garnish with almonds / pistachios and serve immediately.



You might also like to check these recipes: 

 

Chilakada Dumpa Podi Koora Recipe - Andhra Style Sweet Potato Stir-Fry with Curry Powder

Sweet Potato Podi Curry Recipe - Andhra style sweet potato stir-fry seasoned with Andhra traditional curry powder or spice powder. A great side dish for rice.

Andhra style sweet potato podi curry served in a steel bowl along with steamed rice

Chilakadadumpa Podi Kura is a simple Andhra style stir-fry seasoned with freshly ground spice powder. It can be served great with rice or roti. The spice powder can be made in bulk and stored for a month or two. This is one of the quick and easy sweet potato recipes that can be done in 15-20 mins.

More Indian Sweet Potato Recipes:

If you are looking for more Andhra traditional recipes check the below recipes

Few More Andhra Recipes on the blog:

How to Make Sweet Potato Podi Curry Recipe below:

Print Recipe

Chilakada Dumpa Podi Koora Recipe

Andhra style sweet potato stir-fry seasoned with traditional Andhra spice powder.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, Curry Recipes, Indian Sweet Potato Recipes
Servings: 4
Calories: 114kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Sweet Potatoes chopped
  • ¼ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • ½ teaspoon Chana Dal
  • 1 Sprig Curry Leaves
  • 1 tablespoon Oil
  • ⅛ teaspoon Turmeric Powder
  • Salt to taste

For Curry Powder

  • 1 teaspoon Coriander Seeds
  • 2 teaspoon Chana Dal
  • 1 teaspoon Urad Dal
  • 3-4 Dried Red Chillies or as needed
  • 1 tablespoon Dry Coconut
  • ½ teaspoon Oil

Instructions

  • To make the curry powder, heat ½ teaspoon of oil in a pan.
  • Add the coriander seeds, chana dal and urad dal and roast them on a medium flame till they are a golden brown color.
  • Remove from the pan and keep it aside.
  • In the same pan, add and fry the red chillies for a few seconds and set aside to cool.
  • Grind the roasted ingredients and coconut to a powder and keep it aside.
  • Wash, peel and chop the sweet potatoes and soak them in water till use.
  • Heat a tablespoon of oil in a pan. Add the mustard seeds, urad dal and chana dal and let them splutter.
  • Then add the curry leaves and drained sweet potatoes to it.
  • Add salt and turmeric powder and combine.
  • Saute for a couple of minutes.
  • Cover the pan with a lid and let it cook until the pieces are soft. Sprinkle little water if needed.
  • When it is done, add the prepared curry powder and mix everything.
  • If it is too dry, sprinkle a very little water and saute for a couple of minutes.
  • Turn off the flame and serve hot with rice or roti.

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 224mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9434IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg

Carrot Paratha Recipe - Stuffed Carrot Paratha Recipe - Step by Step Recipe - Indian Paratha Recipes

carrot paratha recipe, how to make carrot paratha, recipe for carrot paratha, indian paratha reicpes, paratha recipe step by step

If you are looking for more breakfast recipes then do check Methi Paratha, Bidari Paratha, Gujarati Panki, Masala Pav, Aava Pettina Daddojanam, Paneer Pav Bhaji, Lemon Sevai, Methi Poha and Makki Ki Roti.
Stuffed Carrot Paratha Recipe
 
Prep Time: 10 mins    |  Cook time: 20 mins    |  Makes: 5 parathas

Author: Hari Chandana P
Cuisine: North Indian
Recipe type: Breakfast

Ingredients:

For the Stuffing:

  • 1 cup Grated Carrot
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ¼ teaspoon Garam Masala
  • ¼ teaspoon Carom Seeds / Ajwain
  • ⅛ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder or as needed
  • 1 tablespoon Chopped Coriander Leaves
  • Salt to taste
  • 2 teaspoon Oil

 For the Outer Layer:

  • 1 cup Wheat Flour
  • 1 teaspoon Oil
  • Salt to taste
recipe of carrot paratha, how to prepare carrot paratha, north indian paratha recipes, paratha recipes indian, step by step recipe

Instructions:

  • Take the wheat flout, salt and a teaspoon of 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 tight or too soft.
  • Cover the dough and keep it aside till you make the stuffing.
  • Heat 2 teaspoons of oil in a pan. Add the carom seeds and fry for a few seconds.
  • Add the grated carrot and fry for a couple of minutes or till the raw smell leaves.
  • Add the coriander powder, cumin powder, garam masala, turmeric powder, salt and red chilli powder and mix well.
  • Sprinkle a very little water and cover it with a lid.
  • Let it cook until soft and well cooked.
  • Open the lid and saute till it becomes dry.
  • Add the coriander leaves and combine.
  • Let it cool completely.
  • Divide the prepared dough into 5 equal portions and set aside.
  • Divide the carrot stuffing into round shaped balls and set aside.
  • Roll each dough ball into a thick circle, place the carrot stuffing ball in the center and bring the edges together and seal it.
  • Dust some flour on the board and roll it into a thin paratha.
  • Heat a pan / tawa. Carefully place the paratha on the pan.
  • Drizzle some oil and cook the parathas on both sides until brown spots appear.
  • Remove from the pan and keep it in a bowl or roti basket. Keep covered to maintain softness.
  • Serve hot with plain curd / raita and pickle.



You might also like to check these recipes:

Kesar Mango Lassi Recipe - Indian Mango Drink with Saffron

Kesar Mango Lassi Recipe - Creamy, rich and refreshing traditional Indian sweet drink made with yogurt, mangoes, cardamom, saffron and nuts.

three glasses of Indian sweet drink topped with pistachios and saffron.

What is Kesar Mango Lassi?

Mango lassi is a traditional sweet drink made in Indian and Pakistan. It is made with fresh and thick yogurt, fresh mango and is flavored with cardamom and saffron. The consistency of the Indian mango lassi is very similar to a smoothie. It is one of the world's popular Indian recipes.

We make so many Indian mango dishes when they are in season. Please check the below recipes if you need some of them.

Mango Recipes:

You can also make this lassi into popsicles, check my Mango Lassi Popsicles Recipe.

Can I use canned mango pulp instead of fresh mangos?

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

How to Make Vegan Mango Lassi?

Just replace the yogurt with any plant-based yogurt like almond milk yogurt or soy yogurt. Also, replace milk with a tablespoon of hot water to soak the saffron.

Serving Suggestions:

I love it when it is served on hot summer afternoons. It can also be served as a dessert, snack or breakfast.

If you are looking for more lassi recipes then do check the below recipes.

Few More Lassi Recipes on the blog:

How to Make Mango Kesar Lassi Recipe below:

Print Recipe

Kesar Mango Lassi Recipe

How to make mango kesar lassi. Traditional Indian sweet mango drink with saffron.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage, Dessert
Cuisine: Indian
Keyword: Indian Mango Recipes, Lassi Recipes
Servings: 3
Calories: 100kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Mango chopped
  • ½ cup Thick Yogurt
  • ¾ cup Water
  • 1 tablespoon Milk
  • 2 tablespoon Sugar or as needed
  • 8-10 Strands Saffron
  • A big pinch of Cardamom Powder
  • A few Ice cubes
  • Almonds or Pistachios for Garnish

Instructions

  • Soak the saffron in a tablespoon of hot milk for 5 minutes and crush it well.
  • Take the yogurt, mango, saffron milk, cardamom powder and sugar in a blender.
  • Blend until smooth and creamy.
  • Add water and ice cubes and blend until well combined.
  • Pour the lassi into glasses and garnish with almonds or pistachios.
  • Serve immediately.

Notes

The quantity of sugar will depend on the sweetness of the mangoes.
The consistency of the drink should be thick.

Nutrition

Calories: 100kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 29mg | Potassium: 202mg | Fiber: 1g | Sugar: 18g | Vitamin A: 636IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 1mg