Cinnamon Vanilla Ice Cream Recipe - Homemade Eggless Ice Cream Recipe - Step by Step Recipe

May 8, 2014

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Homemade Vanilla Cinnamon Ice Cream Recipe

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: World

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Cream
2 cups Milk
¾ cup Sugar
1 tablespoon Corn Flour / Corn Starch
1.5 teaspoon Cinnamon Powder
1.5 teaspoon Vanilla Essence

Instructions

Dissolve the corn flour in little milk and keep aside.
Combine the milk and sugar in a vessel and bring to a boil.
Add the corn flour mixture and let it simmer for 4 – 5 minutes or until milk thickens.
Turn off the flame and let it cool completely.
In a bowl, add the cream, cinnamon and vanilla and combine.
Add the milk mixture and mix everything.
Transfer it to a container.
Cover and freeze till it is almost set.
Break the mixture into pieces with a knife and blend it in a mixer until smooth.
Pour back again in the same container and cover. Freeze till it is firm.
Scoop and serve.

Instructions:

Dissolve the corn flour in little milk and keep aside.
Combine the milk and sugar in a vessel and bring to a boil.
Add the corn flour mixture and let it simmer for 4 - 5 minutes or until milk thickens.
Turn off the flame and let it cool completely.

In a bowl, add the cream, cinnamon and vanilla and combine.
Add the milk mixture and mix everything.
Transfer it to a container.
Cover and freeze till it is almost set.
Break the mixture into pieces with a knife and blend it in a mixer until smooth.
Pour back again in the same container and cover. Freeze till it is firm.
Scoop and serve.

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Shakarkandi Chaat Recipe - Sweet Potato Chaat Recipe - Indian Street Food Recipes

April 28, 2014

Sweet Potato Chaat or Shakarkandi Chat Recipe - Yummy, healthy, and filling Indian snack.

What is Shakarkandi Chaat?

Shakarkandi Ki Chaat is a simple and healthy Indian snack recipe using sweet potatoes. There is another variation of making the chat with chutneys but I have used a simple chat masala to season the boiled sweet potatoes. This is one of the easy Indian street food recipes and can be served as a snack with a cup of tea or coffee.

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

More Snack Recipes on the blog:

How to Make Sweet Potato Chaat Recipe below:

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Shakarkandi Chaat Recipe

How to make Shakarkandi Chaat recipe. Easy and healthy Indian snack made with sweet potatoes and spices.

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: Indian

Keyword: chaat recipes, Indian Street Food, Indian Sweet Potato Recipes

Servings:

Calories: 125kcal

Author: Hari Chandana Ponnaluri

Ingredients

3 cups Sweet Potato boiled, peeled and cubed
1 teaspoon Chaat Masala
¼ teaspoon Cumin Powder optional
1 small Lemon
Red Chilli Powder as needed
Salt to taste

Instructions

Add 3 cups of boiled sweet potatoes in a mixing bowl.
Add chat masala, red chilli powder, salt and lemon juice to the sweet potato.
Mix everything until well combined.
Serve as a snack.

Nutrition

Papaya Milkshake Recipe - Easy Milkshakes

April 27, 2014

Papaya Milkshake - An easy, simple and yummy milkshake using a couple of ingredients.

What is Papaya Milkshake?

It is a simple beverage made from ripe papaya and milk. I haven't used any ice cream or whipped cream in this recipe, you can top it with some whipped cream if you want.

I have used cardamom powder to get a different flavor. You can replace it with a few drops of vanilla essence though.

Can I use frozen papaya?

Yes. Skip adding ice cubes if you are using frozen papaya.

How to make vegan papaya shake?

Simply swap the milk with almond milk or soy milk to prepare the vegan milkshake.

Can I use any other sweeteners?

Absolutely. Honey, dates or maple syrup can be used to sweeten the drink.

If you are looking for more chilled beverage then do check the below dishes.

Few more drink recipes:

How to make Papaya Milkshake recipe below:

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Papaya Milkshake Recipe

how to make papaya milkshake recipe. Healthy and delicious summer drink made from papaya and milk

Prep Time5

Cook Time0

Total Time5

Course: Beverage, Drinks

Cuisine: Indian, International

Keyword: Drink for Summer, papaya recipes, summer recipes

Servings:

Calories: 128kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Ripe Papaya
1 cup Milk boiled & cooled
1-2 tablespoon Sugar
⅛ teaspoon Cardamom Powder
A few Ice Cubes

Instructions

Add the chopped papaya and sugar in a mixie and blend until smooth.
Add milk, ice cubes and cardamom powder and blend until well combined.
If you want a slightly thin consistency, add little more milk while blending.
Pour it into glasses and serve.

Notes

Use ripe papaya only.

The sugar quantity depends on the sweetness of the fruit.

You can use honey or dates instead of sugar.

Nutrition

Corn Methi Pakoda Recipe - Corn and Fenugreek Leaves Fritters - Sweet Corn Recipes

April 25, 2014

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If you are looking for more Sweet Corn Recipes then do check Bhutte Ka Kees, Vegetable Corn Pakoda, Cup Corn, Corn Amaranth Pakoda, Corn Paneer Vada, Sweet Corn Sandwich, Bhutte Ke Pakode, Corn Palak and Corn Poha.

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Corn Methi Pakora / Sweet Corn Fenugreek Leaves Fritters

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

2 cups Sweet Corn
½ cup Fenugreek Leaves, tightly packed
1 Onion
3 – 4 tbsp Chickpea Flour / Besan
2 tablespoon Rice Flour
5 Green Chillies or as needed
½ teaspoon Garam Masala
½ to ¾ teaspoon Amchur Powder
Salt to taste
Oil for deep frying

Instructions

Wash the fenugreek leaves and chop them roughly or finely. Keep it aside.
Grind the sweet corn kernels and green chillies into a course paste.
Add the chopped onion, salt, amchur powder, rice flour, besan, chopped leaves and garam masala to the ground corn and combine everything.
Heat oil in a pan for deep frying.
Take a small portion of the corn mixture and slowly drop into the hot oil.
Deep fry until crisp and golden brown.
Drain them on paper napkins to remove excess oil.
Serve hot with tomato ketchup along with coffee or ginger tea.

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Cinnamon Peanut Butter Recipe - Homemade Peanut Butter Recipes

April 16, 2014

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If you are looking for more peanut recipes then do check Peanut Dates chocolate truffles, Chocolate Peanut Butter, Peanut Sundal, Peanut Chakli, Peanut Kozhukattai, Peanut Tomato Chutney, Peanut Coriander Chutney and Peanut Ragi Laddu.

Homemade Cinnamon Peanut Butter Recipe

Prep Time: 5 mins | Cook time: 10 mins | Makes: ½ cup approx.

Author:Hari Chandana P
Cuisine:World
Recipe type: Spread

Ingredients:

1 cup Peanuts
2 tablespoon Sugar
1 tablespoon Oil
¾ - 1 teaspoon Cinnamon Powder
⅛ teaspoon Salt

Instructions:

Heat a heavy bottomed pan on a medium flame and roast the peanuts to brown color.
Let them cool and remove the skin of the peanuts completely.
Put the roasted peanuts in a mixie jar and pulse them a few times. Then grind it to a powder.
Add the sugar, salt and oil to the peanut mixture and grind until smooth.

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Add the cinnamon powder and continue grinding until the peanut butter is smooth, creamy and shiny.
Transfer the peanut butter to an airtight container and close the lid.
Store in the refrigerator for a couple of weeks.
Spread the cinnamon peanut butter over the bread slices and make sandwiches.
Serve!

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Bombay Veg Sandwich Recipe - How to make Vegetable Sandwich Recipe - Indian Street Food Recipes

April 14, 2014

bombay veg sandwich recipe, how to make vegetable sandwich recipe, mumbai sandwich recipe, vegetable sandwich recipes

If you are looking for more street food recipes then do check Masala Pav, Paneer Pav Bhaji, Sweet Lassi, Mirchi Bajji, Saffron Lassi, Bhutte Ka Kees, Methi Na Gota, Delhi aloo chaat and Butter cup corn.

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Mumbai Vegetable Sandwich Recipe

Prep Time15

Total Time15

Course: Breakfast, Snack

Cuisine: Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

8 Bread Slices
1 Beetroot boiled, peeled and thinly sliced
1 large sized Tomato thinly sliced
1 large sized Onion thinly sliced
1 large sized potato boiled, peeled and sliced into rounds
1 small Cucumber thinly sliced
3 tablespoon Mint Coriander Chutney
4 tablespoon Butter or as needed
2 tsp or more Sandwich Masala / Chat Masala

Instructions

Trim the edges of the each bread slice. Apply some butter to it. Then spread a teaspoon of coriander mint chutney over the butter layer.
Arrange a few potato slices and sprinkle a little sandwich masala over it.
Place 2 cucumber slices and 2 tomato slices and sprinkle a little sandwich masala over it.
Then place 2 onion slices and 2 beetroot slices and sprinkle ¼ teaspoon of sandwich masala / chat masala over it.
Cover it with other bread slice and press it lightly.
Cut into pieces and serve immediately with mint cilantro chutney or tomato ketchup.

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Instructions:

Trim the edges of the each bread slice. Apply some butter to it. Then spread a teaspoon of coriander mint chutney over the butter layer.
Arrange a few potato slices and sprinkle a little sandwich masala over it.
Place 2 cucumber slices and 2 tomato slices and sprinkle a little sandwich masala over it.
Then place 2 onion slices and 2 beetroot slices and sprinkle ¼ teaspoon of sandwich masala / chat masala over it.
Cover it with other bread slice and press it lightly.
Cut into pieces and serve immediately with mint cilantro chutney or tomato ketchup.

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Tamil New Year Recipes - Puthandu Recipes - Vishu Recipes 2014

April 13, 2014

Tamil New Year Special Recipes - Vishu Sadya Recipes

Javvarisi Payasam	Kadalai Paruppu Payasam	Rava Payasam
Vermicelli Payasam	Gothambu Rava Payasam	Ada Pradhaman
Millet Coconut Payasam	Coconut Payasam	Sweet Pongal
Paruppu Poli	Jaggery Pongal	Ela Ada
Banana Chips	Karamani Vadai	Aval Vadai
Lemon Sevai	Rava Vadai	Mustard Tamarind Rice
Pepper Tamarind Rice	Lemon Rice	Thayir Sadam
Vazhakkai Podimas	Mathanga Thoran	Vazhakkai Poriyal
Elephant Yam Curry	Vellarikka Pulissery	Vendhaya Keerai Sambar
Radish Moong Dal Sambar	Kathirikai Sambar	Mango Sambar
Aviyal	Beetroot Pachadi	Seppankizhangu Varuval
Karamani Sambar	Drumstick Rasam

Eggless Jowar Banana Muffins Recipe - Vegan Banana Sorghum Muffins Recipe

April 11, 2014

Soft, fluffy and tasty Vegan Banana Sorghum Muffins Recipe - Perfect with a cup of coffee!

Eggless Banana Jowar Muffins Recipe - Easy, delicious and vegan muffins made with mashed banana, sorghum flour or jowar flour. These muffins are so good and can be served as a sweet snack or breakfast. I have used chopped cashews for topping. You can use any nuts such as walnuts or almonds.

Few More Eggless Baking Recipes on the blog:

Vegan Banana Jowar Muffins Recipe below:

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Eggless Jowar Banana Muffins Recipe

How to make Banana Sorghum Muffins. Easy, delicious and vegan muffins made with jowar flour or sorghum flour and bananas.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Dessert

Cuisine: International

Keyword: Eggless Baking, sorghum recipes, vegan banana muffins

Servings: small muffins

Calories: 156kcal

Author: Hari Chandana Ponnaluri

Ingredients

¾ cup Sorghum Flour
¾ cup Mashed Banana
6 tablespoon Sugar
¼ cup Oil
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Vanilla Essence
1 pinch Salt
Cashews or Almonds for topping (optional)

Instructions

Preheat the oven to 180 degrees C.
Line a cupcake pan or 8 muffin cups with paper liners and set aside.
Line a cupcake pan or 8 muffin cups with paper liners and set aside.
Combine the banana pulp, oil, sugar and vanilla in a mixing bowl. Whisk well until the sugar dissolves.
Mix the flour, baking soda, baking powder and salt and set aside.
Add the flour in 2 batches to the banana mixture and gently fold it until the batter shows no trace of flour.
Don’t overbeat or overmix.
Fill each muffin cup about ¾ full with batter.
Top with some chopped nuts.
Immediately place them in the preheated oven.
Bake at 180 degrees C for 20 – 22 minutes or till a toothpick inserted into the middle of the muffin comes out clean.
Remove from the oven and place them on a wire rack to cool.
Let them cool completely and serve!

Nutrition

Millet Methi Pulao Recipe

April 9, 2014

Methi Millet Pulao - A healthy and flavorful dish using foxtail millets, methi or fresh fenugreek leaves and spices.

What is millet methi pulao?

Millet methi pulao is a healthy Indian style main course made with foxtail millets, fresh fenugreek leaves and spices. Foxtail millet is also known as Korralu in Telugu, Thinai in Tamil, Navane in Kannada and Kangni in Hindi. It is one of the easy and delicious foxtail millet recipes.

Is it necessary to soak millet before cooking?

Soaking them will increase the absorption of minerals and make them easier to digest. You can soak them overnight or for a couple of hours. If you soak them, it will reduce the cooking time too. If you don't have time, you can skip this step.

Can I add vegetables to it?

Diced carrots, potatoes, cauliflower and green peas can be added.

It is vegan?

Yes, it is. Indian main courses like pulav or biryani are usually served with raita which is a yogurt-based dish or plain yogurt. If you are vegan, serve this millet pulao with vegan-friendly yogurt.

Serving suggestions:

It tastes amazing with onion raita, phool makhana raita or boondi raita.

It is a perfect dish if you are looking for lunchbox recipes.

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

Indian millet recipes:

How to make methi millet pulao recipe below:

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Methi Millet Pulao Recipe

Healthy Indian style dish made with foxtail millets, fenugreek leaves and spices.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: foxtail millet recipes, Methi Recipes, recipes with millets

Servings:

Calories: 472kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Foxtail Millets / Korralu
1 cup Fenugreek Leaves tightly packed
2 cups Water
1 ½ cup Chopped Tomato
1 cup Sliced Onion
4 - 5 Green Chllies
3 - 4 Garlic Cloves
1 small piece Ginger
1 ½ inch piece Cinnamon Stick
3 Cloves
2 Cardamom Pods
2 tablespoon Oil
½ teaspoon Cumin Seeds
A few Cashews

Instructions

Grind the green chillies, garlic, ginger, cloves, cinnamon and cardamom seeds into a coarse paste and set aside.
Heat oil in a pressure cooker, add the cumin seeds and cashews and fry them.
When they are browned, add the sliced onion and saute until golden brown color.
Add the ground masala paste to it and fry for a minute.
Now add the washed fenugreek leaves and fry until it wilts.
Then add the washed and drained millets, tomatoes, salt and 2 cups of water.
Pressure cook for 3 whistles.
Serve hot with raita.

Nutrition

Puran Poli Recipe - Bobbatlu Recipe - Holige - Obbattu - Pooran Poli Recipe - Step by Step Photos

April 8, 2014

If you are looking for more traditional recipes then do check Coconut Poli, Andhra Poornam Boorelu, Gujarati Mohanthal, Pineapple Kesari, Coconut Lemon Rice, Daddojanam, Peanut Sesame Seeds Laddu and Rava Appalu

Bobbatlu / Paruppu Poli Recipe

Prep Time: 15 mins | Cook time: 30 mins | Makes: 11 - 12 Polis

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

Ingredients:

For the Stuffing:

1 cup Chana Dal / Split Bengal Gram
1 ¼ cup Powdered Jaggery
4 tablespoon Grated Coconut
¼ teaspoon Cardamom Powder

For the Outer Layer:

1 ½ cups All Purpose Flour / Maida
5 tablespoon Oil
A big pinch of Turmeric Powder
A pinch of Salt
Ghee as needed
Ghee / Oil for frying the puranpoli

Instructions:

In a mixing bowl, add the flour, 3 tablespoons of warm oil, turmeric and salt and mix well.
Then add water little by little and knead into a very soft dough.
The dough should be loose than the regular chapathi dough.
Add remaining oil and cover with a lid. Keep it aside for 1 - 2 hours.

Wash and pressure cook the split bengal gram with just enough water to cover the dal. The dal should be just cooked and hold the shape.
Turn off the flame. Drain excess water completely. Make sure that there is no water and let it cool down.
Grind the cooked dal into a powder and set aside.

Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely and bring it to a boil.
Add the ground chana dal, grated coconut and cardamom powder to it.

Mix very well and cook until the mixture thickens.
When the mixture becomes like a dough, turn off the flame.
Let it cool. Divide the mixture into 11 - 12 round shape balls and set aside.

Divide the soaked dough into 11 - 12 equal balls.
Flatten the dough ball with your finger to form a small disc and place the chana dal stuffing ball in the center.
Bring the edges together and seal it.
Dust some flour on the board and roll it to a thin round disc.

Heat a pan / tawa. Place the rolled puran poli on the pan.
Fry on both sides applying ghee / oil until brown spots appear.
Repeat the same for rest of the dough and stuffing.
Serve hot or warm.

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Aloo Allam Pachimirchi Koora Recipe - Andhra Potato Curry with Ginger & Green Chillies

April 7, 2014

Aloo Allam Pachimirchi Koora is a simple and traditional potato curry made with fresh ginger and green chillies from Andhra. This is one of the easy and delicious potato curry recipes. Also, this curry is perfect during festival days as this is a "no onion no garlic recipe". You can also make plantain or raw banana curry in the same way. If you are looking for more Andhra recipes then check the below recipes.

Few More Andhra Recipes on the blog:

How to Make Aloo Allam Pachimirchi Kura Recipe Below:

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5 from 1 vote

Aloo Allam Pachimirchi Koora - Potato Curry with Ginger & Green Chillies

Aloo Allam Pachi Mirchi Kura Recipe - Traditional Andhra style potato curry with ginger and green chillies.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: Curry Recipes, Indian Food, South Indian Food

Servings:

Calories: 142kcal

Author: Hari Chandana Ponnaluri

Ingredients

3 Potatoes
1 ½ inch piece Ginger
4 Green Chillies or as needed
¼ teaspoon Turmeric Powder
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Chana Dal
1 Sprig Curry Leaves
1 tablespoon Oil
1 Dried Red Chilli
Salt to taste

Instructions

Cut the potatoes into half and pressure cook for 3 – 4 whistles.
Peel and chop the cooked potatoes into cubes and set aside.
Crush or grind the ginger and green chillies into a little coarse paste.
Heat oil in a pan, add mustard seeds, urad dal and chana dal and let them splutter.
When the seeds stop popping, add the curry leaves and red chilli and fry for a couple of seconds.
Add the potatoes, salt and turmeric powder and mix everything until well combined.
Then add the ginger – chilli paste and fry for a couple of minutes.
Remove from the flame and serve hot with rice or roti.

Nutrition

Savory Vadapappu Recipe - Sri Rama Navami Naivedyam Recipes

April 6, 2014

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Vada Pappu Recipe - Sri Rama Navami Recipes

Prep Time: 5 mins | Cook time: 0 mins | Serves: 2

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

Ingredients:

½ cup Split Moong Dal
1 ½ tablespoon Chopped Raw Mango
1 tablespoon Grated Fresh Coconut
1 Green Chilli, finely chopped
Salt to taste
Coriander leaves

Instructions:

Soak the moong dal in water for 30 - 40 minutes and drain water.
Add the chopped raw mango, chilli, coconut, coriander leaves and salt to it and mix everything.
Serve!

You might also like to check these festival recipes: