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Aloo Ka Rassawala Shaak Recipe - Rajasthani Style Potato Yogurt Curry Recipe

Aloo Ka Rassawala Shaak Recipe - Rajasthani Style Potato Yogurt Curry Recipe

Aloo Ka Rassawala Shaak Recipe - Very quick, delicious and traditional Rajasthani curry made with potatoes, yogurt, chickpea flour and some spices.
aloo ka rassawala shaak recipe, how to make raswala aloo recipe
Aloo Ka Rassawala Shaak is a Rajasthani style potato gravy made with yogurt, gram flour and spices.  This curry is so easy to make and doesn't require any roasting or grinding the ingredients. This will be made in 30 minutes with a few ingredients.

Few More Curry Recipes on the blog:

Aloo Ka Rassawala Shaak Recipe Video below:

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5 from 1 vote

Rajasthani Aloo Ka Rassawala Shaak Recipe

Rajsthani Style Potato Yogurt Curry - Very quick, delicious and traditional Indian curry made with potatoes, yogurt and chickpea flour.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Indian, Rajasthani
Keyword: Indian Curry Recipes, Indian Food, Rajastani Recipes
Servings: 4
Calories: 184kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 3 medium sized Potatoes (Boiled, peeled & chopped into ½ inch pieces)
  • ¾ cup Fresh Yogurt
  • ½ cup Water
  • ¾ tablespoon Chickpea Flour / Besan
  • ½ teaspoon Garam Masala
  • ½ teaspoon Cumin Seeds
  • ¼ teaspoon Turmeric Powder
  • ¼ teaspoon Red Chilli Powder
  • 2 Green Chillies or as needed
  • ½ inch piece Ginger, finely chopped
  • A pinch of Hing
  • 1 - 1.5 tablespoon Ghee (Clarified Butter)
  • A few Curry Leaves
  • Salt to taste

Instructions

  • Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.
  • Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
  • Then add the finely chopped ginger, finely chopped green chillies, hing and curry leaves and saute for a minute.
  • Now add the red chilli powder and mix. Add the prepared yogurt mixture and combine well.
  • Add the boiled potatoes and salt and combine.
  • Let it cook on a low flame for 7 – 10 minutes or until the gravy thickens.
  • Now add the garam masala and cook for a minute.
  • Turn off the flame and serve hot with roti or puri.

Video

Youtube video

Nutrition

Calories: 184kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 742mg | Fiber: 5g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 21.1mg | Calcium: 104mg | Iron: 5.5mg

Rajasthani Style Aloo Dahi Curry Recipe with Step by Step Photos:

  • Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.

  • Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
  • Then add the finely chopped ginger, finely chopped green chillies, hing and curry leaves and saute for a minute.

  • Now add the red chilli powder and prepared yogurt mixture and combine well.

  • Add the boiled potatoes and salt and mix.

  • Let it cook on a low flame for 7 - 10 minutes or until the gravy thickens.

  • Now add the garam masala and cook for a minute.
  • Turn off the flame and serve hot with roti or puri.
Rajasthani Aloo Rassawala Shaak Recipe, how to make rajasthani sabji recipe
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Recipe Source: Sanjeev Kapoor

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

how to make cinnamon vanilla ice cream, homemade vanilla cinnamon ice cream, homemade eggless ice cream recipe
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Homemade Vanilla Cinnamon Ice Cream Recipe

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: World
Servings: 5
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

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

sweet potato chaat served in a leaf cup

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:

a close-up photo of sweet potato chat served in a leaf cup

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 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Snack
Cuisine: Indian
Keyword: chaat recipes, Indian Street Food, Indian Sweet Potato Recipes
Servings: 3
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

Calories: 125kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 498mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18869IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 1mg

Papaya Milkshake Recipe - Easy Milkshakes

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

peach colored papaya milk drink served in glasses with straws on a blue mat

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 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage, Drinks
Cuisine: Indian, International
Keyword: Drink for Summer, papaya recipes, summer recipes
Servings: 2
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

Calories: 128kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 288mg | Fiber: 1g | Sugar: 18g | Vitamin A: 863IU | Vitamin C: 43mg | Calcium: 152mg | Iron: 1mg

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

corn methi pakoda recipe, how to make sweet corn methi fritters, methi corn fritters recipe

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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Indian
Servings: 4
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

This Homemade Cinnamon Peanut Butter is smooth, creamy and lightly spiced with cinnamon. It's super easy to make and perfect for spreading on toast.

If you love making your own spreads, try my Pumpkin Pie Spice Butter, White Chocolate Pistachio Butter, Cherry Cream Cheese Spread, and Raspberry Chia Jam.

Creamy homemade cinnamon peanut butter served in a white bowl.

Quick Look: Cinnamon Peanut Butter Recipe

  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Servings: 8
  • Difficulty: Easy.
  • Dietary info: Vegetarian, egg-free.

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What is Cinnamon Peanut Butter?

Cinnamon Peanut Butter is a simple homemade spread made by grinding roasted peanuts, sugar, and oil and flavoring it with ground cinnamon. This is a flavored variation of the regular peanut butter.

This version has a mild sweetness and a warm cinnamon flavor that makes it slightly different from the classic version. It is very easy to make with just a handful of ingredients and is perfect for the fall season.

This homemade version doesn't contain any preservatives, so it has a fresh taste and flavor. You can control the sweetness, the spice level and even the texture depending on how long you grind it.

It is commonly used as a spread for bread, toast, or sandwiches, but can also be used in other ways like drizzling over waffles, pancakes, or mixing into oatmeal.

If you enjoy making homemade jams or spreads, try my Instant Pot Strawberry Jam, Chocolate Raspberry Jam, Persimmon Jam, and Mango Cardamom Jam.

Why you'll love this recipe:

  • This recipe is incredibly easy and delicious.
  • The texture is smooth, creamy and easy to spread on anything.
  • You can totally control the sweetness and flavor to your liking.
  • No preservatives or additives, just basic pantry ingredients.
  • Works well for everyday use.

Ingredients & Substitutions

Peanuts - I have used raw peanuts and roasted them until browned. The roasting process helps bring out the flavor. You can also use store-bought roasted peanuts, but make sure they are unsalted. Make sure to remove the skins after roasting for a smoother texture.

Sugar - Adds a mild sweetness and balances the peanut flavor and cinnamon flavor. You can increase or reduce the quantity depending on your liking. You can also replace it with honey, maple syrup, brown sugar or coconut sugar.

Oil - Helps in grinding and gives a smooth and spreadable consistency. You can use neutral oils like sunflower oil or peanut oil.

Cinnamon - This is the star ingredient. Use a fresh and good-quality cinnamon powder for the best flavor. It gives a warm, slightly sweet flavor. Adjust the cinnamon quantity based on how strong you want the cinnamon flavor. You can also replace it with other spices like ground cardamom or Pumpkin Pie Spice.

Salt - It enhances the overall flavor and balances the sweetness.

Variations

Skip the sugar for a more natural version.

Replace sugar with honey or maple syrup for a different kind of sweetness and flavor.

Stop grinding a little early if you want to make it slightly chunky.

Add a little bit of cocoa powder or cacao powder along with the cinnamon for a mild chocolate flavor. If you love chocolate in your spreads, check my Chocolate Peanut Butter, Chocolate Banana Jam, Sweet Potato Chocolate Spread, and Chestnut Chocolate Spread.

How to Make Cinnamon Peanut Butter

Start the process by roasting the peanuts if you are using raw peanuts.

Heat a heavy-bottomed pan on a medium flame. Add the peanuts and roast until they are lightly browned, stirring continuously. You can also roast the peanuts in the oven.

Let the roasted peanuts cool completely. Rub them with your hands to remove the skins and discard them.

Transfer them to a mixer jar or blender jar and grind them into a coarse powder.

Add sugar, salt, and oil to the ground peanuts. Grind the mixture until it turns smooth and creamy. Scrape the sides if needed.

Finally, add the cinnamon powder and grind again until fully combined and the mixture looks smooth and glossy.

Transfer to an airtight container.

Tips & Notes:

  • Use fresh and high-quality ingredients for the best taste and flavor.
  • Keep stirring while roasting the peanuts to avoid burning. Even roasting gives better flavor.
  • Make sure the roasted peanuts are cooled completely before grinding. Warm peanuts can release excess moisture and can affect the texture.
  • Do not skip removing the peanut skins for a smoother and cleaner-tasting peanut butter.
  • It takes time for the peanuts to turn from powder to creamy. Keep grinding until smooth.
  • Adjust cinnamon and sugar to taste. Start with less and increase if needed.
  • Always use a clean and dry spoon to avoid spoilage.

Serving suggestions

Spread it over bread or toast for a quick breakfast or snack.

Use it to make simple sandwiches like Peanut Butter Banana Apple Sandwich and Peanut Butter Strawberry Sandwich.

It also works well as a topping for pancakes, waffles, or French toast.

It can also be used as a dip for apple slices. You can make Apple Nachos using this cinnamon peanut butter.

If you love experimenting, try adding it to milkshakes, smoothies, yogurt or oats for a mild cinnamon and peanut flavor.

You can check out the recipes below and replace the regular peanut butter with this flavored one.

Storage suggestions

Store it in an airtight container. Keep it in the refrigerator to maintain freshness.

It stays good for 2-3 weeks when stored properly.

If the oil separates over time, just stir it before serving.

More Spread Recipes

If you tried this Cinnamon Peanut Butter 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!

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Cinnamon Peanut Butter Recipe

This Homemade Cinnamon Peanut Butter is smooth, creamy and lightly spiced with cinnamon. It's super easy to make and perfect for spreading on toast.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiments
Cuisine: Global, International
Keyword: cinnamon peanut butter recipe
Servings: 8
Calories: 132kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 Cup Peanuts
  • 1 Tablespoon Oil
  • 2 Tablespoons Sugar
  • ¾-1 Teaspoon Cinnamon Powder
  • ⅛ Teaspoon Salt

Instructions

  • Start the process by roasting the peanuts if you are using raw peanuts.
  • Heat a heavy-bottomed pan on a medium flame. Add the peanuts and roast until they are lightly browned, stirring continuously. You can also roast the peanuts in the oven.
  • Let the roasted peanuts cool completely. Rub them with your hands to remove the skins and discard them.
  • Transfer them to a mixer jar or blender jar and grind them into a coarse powder.
  • Add sugar, salt, and oil to the ground peanuts. Grind the mixture until it turns smooth and creamy. Scrape the sides if needed.
  • Finally, add the cinnamon powder and grind again until fully combined and the mixture looks smooth and glossy.
  • Transfer to an airtight container.

Nutrition

Calories: 132kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 40mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg

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

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 minutes
Total Time15 minutes
Course: Breakfast, Snack
Cuisine: Indian
Servings: 2
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.

mumbai veg sandwich recipe, how to make veg sandwich recipe, mumbai street food

Instructions:

  1. 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.
  2. Arrange a few potato slices and sprinkle a little sandwich masala over it.
  3. Place 2 cucumber slices and 2 tomato slices and sprinkle a little sandwich masala over it.
  4. Then place 2 onion slices and 2 beetroot slices and sprinkle ¼ teaspoon of sandwich masala / chat masala over it.
  5. Cover it with other bread slice and press it lightly.
  6. 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

Eggless Jowar Banana Muffins Recipe - Vegan Banana Sorghum Muffins Recipe

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 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Dessert
Cuisine: International
Keyword: Eggless Baking, sorghum recipes, vegan banana muffins
Servings: 8 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

Calories: 156kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 146mg | Fiber: 1g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 1.9mg | Calcium: 15mg | Iron: 0.4mg

Millet Methi Pulao Recipe

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

millet dish served in a brown color bowl with a wooden spoon

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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: foxtail millet recipes, Methi Recipes, recipes with millets
Servings: 3
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

Calories: 472kcal | Carbohydrates: 76g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Sodium: 638mg | Potassium: 476mg | Fiber: 14g | Sugar: 10g | Vitamin A: 140IU | Vitamin C: 34mg | Calcium: 392mg | Iron: 5mg

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

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

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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: Curry Recipes, Indian Food, South Indian Food
Servings: 4
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

Calories: 142kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Sodium: 166mg | Potassium: 670mg | Fiber: 5g | Sugar: 1g | Vitamin C: 28.6mg | Calcium: 48mg | Iron: 5.3mg