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Rooh Afza Lemon Sharbat Recipe - Indian Rose Lemonade Recipe - Summer Drinks

Rooh Afza Lemon Sharbat Recipe - Indian Rose Lemonade Recipe - Summer Drinks

 Rooh Afza Lemon Sharbat Recipe - Indian Style Lemonade with Rooh Afza Syrup. An easy and delicious summer cooler.

two glasses of rooh afza lemon sharbat

Rooh Afza Lemonade is one of the delicious drinks recipes with Rooh Afza Syrup. This is super easy to make and perfect for a summer afternoon.

If you are looking for more Beverage Recipes then do check Iced Lemon Tea, Kesar Sweet Lassi, Watermelon Mint Juice, Cardamom Lassi, Grape Juice, Banana Chocolate Milkshake, Banana Rose Milkshake, Apple Cinnamon Milkshake and Ginger Tea.

Rooh Afza Lemonade Recipe:

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Rooh Afza Lemon Sharbat Recipe

How to Make Rooh Afza Lemonade Recipe with Video. Healthy and delicious summer cooler made with rooh afza syrup and lemon juice. 
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Indian
Servings: 3
Author: Hari Chandana Ponnaluri

Ingredients

  • 4 cups Water
  • 5-7 tablespoon Rooh Afza / Rose Syrup
  • 4 tablespoon Lemon Juice or as needed
  • 1-2 tablespoon Sugar optional
  • Ice Cubes
  • Lemon Slices for garnish

Instructions

  • In a mixing bowl or jar, add 4 cups of cold or normal water.
  • Add lemon juice, sugar and rooh afza syrup.
  • Mix everything well.
  • Adjust the sugar as per your taste.
  • Pour into glasses and add ice cubes and lemon slices.
  • Serve chilled. 

Notes

Adjust the quantity of rooh afza syrup and lemon juice according to your taste. 

How to Make Rooh Afza Lemonade Recipe with Video:

Youtube video

glasses of rooh afza lemonade for a summer afternoon

You might also like to check these recipes:

Mohanthal Recipe - Gram Flour Fudge Recipe - A Traditional Gujarati Sweet - Holi Sweets

If you are looking for more sweet recipes then do check Gur Para, Nuvvula Appalu, Mawa Sesame Laddu, Doda Burfi, Kulkuls, Gulab Jamun, Mawa Besan Laddu, Modak, Rasgulla, Kaju Katli and Custard Powder Halwa.
 

Mohan Thal Recipe / Gujarati Style Chickpea Flour Fudge

 Hari Chandana PIndian, GujaratiDessert, Sweets
Prep Time: 5 mins    |  Cook time: 30 mins    |  Makes: about 15 pieces 
recipe adapted from here
 

Ingredients:

  • 1 cup Gram Flour / Besan
  • ½ cup Khoya / Mawa, crumbled
  • 1 cup Sugar
  • ½ cup Ghee
  • 2 - 3 tablespoon Milk
  • ½ teaspoon Cardamom Powder
  • Almonds and Pistachios for Garnish
  • More than ½ cup Water

Method:

  • Take the gram flour in a mixing bowl. Add 2 tablespoons of ghee to it and mix until well combined.
  • Then add the milk to the flour mixture and knead it well to a make dough.
  • Cover and set aside for 15 - 20 minutes.
  • In a pan, add the sugar and water and let the sugar dissolves completely.
  • Let the syrup boil for 1 - 2 minutes. Turn off the flame and keep it aside.
  • To roast the besan dough, heat the remaining ghee in a heavy bottomed pan.
  • Add the besan dough to the ghee and roast the continuously on a medium flame for 7 - 8 minutes or till the raw smell goes off.
  • Now add the crumbled khoya and continue roasting for another 3 - 4 minutes.
  • Then add the prepared sugar syrup and cardamom powder and mix well. Keep stirring until it becomes very thick and leaves the sides of the pan.
  • Pour the mixture on a greased plate. Sprinkle the roasted nuts on top and press gently.
  • Let it cool completely to set and cut into pieces.
  • Store in an airtight container.



You might also like to check these recipes:

 

Holi Recipes - 80 Holi Special Recipes 2014 - Holi Sweets - Holi Snacks


Holi Festival  Special Recipes / Holi Sweets Recipes / Holi Snacks Recipes

Holi Sweets

Mawa Coconut Jaggery Laddu
Doda Burfi
Gulab Jamun

Kova Kajjikayalu
Mawa Til Ladoo
Chocolate Mawa Burfi

Gur Para
Mohanthal
Rooh Afza Lemon Sharbat

7 Cup Burfi
Microwave Besan Laddu
Khoya Besan Laddu

Phool Makane Kheer
Kakara Pitha
Rajgira Burfi

Aate Ke Pinni
Sooji Ki Kheer
Condensed Milk Rava Laddu

Rabri Gulab Jamuns
Suji aur Doodh Ka Halwa
Rasgulla

Kaju Katli
Bread Rasmalai
Roasted Gram Coconut Ladoo

Seviyan Kheer
Chenna Ki Kheer
Pumpkin Halwa

Besan Ka Halwa
Coconut Laddu
Pumpkin Poli
Holi Snacks


Methi Na Gota
Soya Samosa
Peanut Chakli

Baked Namak Para
Gathiya
Bhutte Ka Kees

Masala Pav
Paneer Pav Bhaji
Chana Chaat

Kothimbir Vadi
Lobia Chaat
Lobia Vada

Delhi Aloo Chaat
Corn Amaranth Pakoda
Corn Paneer Vada

Aloo Bhujia
Namak Paara
Onion Pakora

Palak Bhajiya
Rava Vadai
Sweet Potato Pakoda
Holi Main Course Recipes


Paneer Capsicum Stir Fry
Shahi Paneer
Mathanga Thoran

Aloo Palak
Bottle Gourd Milk Curry
Rajma Palak

Palak Paneer Bhurji
Kadai Paneer
Lachko Dal

Moong Dal Tadka
Dal Chenchki
Gujarati Dal

Dal Lucknowi
Ajwain Paratha
Methi Jowar Paratha

Palak Paratha
Makki Ki Roti
Ragi Roti

Pudina Rice
Saag Aloo

Holi Beverage Recipes

Punjabi Kesar Lassi
Rose Banana Milkshake
Sweet Lassi

Iced Lemon Tea
Watermelon Mint Juice
Dry Fruit Milkshake

Cucumber Lassi
Grape Juice
Apple Cinnamon Milkshake



You might also love to check these festival recipes:

Gur Para Recipe - How to Make Gur Pare or Jaggery Shakarpara Recipe - Holi Recipes

Gur Pare or Gur Para Recipe - Easy, delicious and addictive crunchy bites made with wheat flour and jaggery.

A bowl of crunchy Indian gur pare

Gur Para or Gur Pare is a sweet snack from India made with whole wheat flour and jaggery. These crunchy bites are mildly sweetened with jaggery and flavored with freshly pound cardamom powder. This gur para recipe is very similar to Shakarpare where the fried dough bites are coated with sugar syrup. There are two variations to make these delicious and addictive gur paras, one is with jaggery syrup and another one is without jaggery syrup.

Instead of coating them with jaggery syrup, we are adding the jaggery water to the dough. I will share another variation sometime later.

A bowl of crunchy gur pares ready to serve on a holi festival day!

The best part of this recipe is they not only so easy to make, but they can also be stored up to 3-4 weeks. And this recipe is so versatile, you can prepare them beforehand during festivals such as Diwali, Holi, Rakhi or Krishna Jayathi. Also, these can be served as a tea time sweet snack.

Few Tips to Make the Best Gur Pare:

  1. Make sure you mix the flour and slightly heated ghee together well to make the crunchy gur para / gur shakarpare.
  2. The dough should be stiff.
  3. Fry a few of them at a time. Do not overcrowd them.
  4. Do not fry on a high flame nor very low flame.

Few More Indian Sweets Recipes on the blog

Gur Para Recipe card below:

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How to Make Gur Para Recipe

An easy and delicious Indian sweet snack made with whole wheat flour, jaggery and cardamom. A perfect recipe for Diwali or Holi.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Snack
Cuisine: Indian
Keyword: Festival Food, Indian Snacks, Indian Sweets
Servings: 8
Calories: 352kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Wheat Flour you can substitute with all purpose flour
  • ½ cup Jaggery powdered
  • ¼ cup Water
  • 4 tablespoon Ghee melted
  • ¼ teaspoon Cardamom Powder
  • Oil for deep frying

Instructions

  • Take water and powdered jaggery in a bowl.
  • Heat until the jaggery dissolves completely.
  • Turn off the flame and let it cool.
  • Combine the wheat flour and cardamom powder in a mixing bowl.
  • Add slightly heated ghee and mix well to get a breadcrumb-like texture.
  • Then add the cooled jaggery water to the flour and mix.
  • Make a firm dough by adding normal water little by little.
  • Cover the dough and keep aside for 30 minutes.
  • Knead the dough and divide into 6 – 7 equal portions.
  • Roll the dough ball into a thick circle.
  • Cut the rolled dough into diamond or square pieces.
  • Repeat the same process with all the dough portions.
  • Heat oil in a pan for deep frying.
  • When the oil becomes hot, reduce the flame to low.
  • Gently drop the dough pieces in the hot oil.
  • Deep fry them on a low-medium flame until brown color, turn over to fry on both sides evenly.
  • Drain them on paper towels and let them cool completely.
  • Store in an airtight container.

Notes

You can substitute the wheat flour with all purpose flour or plain flour.

Nutrition

Calories: 352kcal | Carbohydrates: 36g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 33mg | Sugar: 12g | Calcium: 9mg | Iron: 1.6mg

How to Make Gur Para Recipe with Step by Step Photos:

melting the jaggery with water to prepare the jaggery shakarpara dough

  • Combine the measured water and measured jaggery in a vessel and heat until the jaggery dissolves completely.
  • Remove the vessel from the heat and let it cool completely.
  • Filter the jaggery water to remove any impurities.

Making a wheat and jaggery dough to make gur para

  • In a mixing bowl, add the measure wheat flour and cardamom powder. Add the slightly heated ghee or clarified butter and mix very well to get a breadcrumb-like texture.

making of jaggery shakarpare

  • Now add the cooled jaggery water to the flour mixture and combine.
  • Make a firm dough by adding normal water little by little.
  • Cover the dough and keep aside for 30 minutes.
  • After 30 minutes, knead the dough again and divide it into 6-7 equal portions.

  • Dust each dough portion with some wheat flour and roll into a thick circle.

  • Cut the rolled dough into diamond or square pieces using a knife or cutter.

  • Repeat the same process with all the dough portions. Cover the dough pieces with a paper or plate to prevent them from drying.

frying the shakarparas

  • Heat oil in a pan for deep frying the gur para.
  • When oil becomes hot, reduce the heat to low.
  • Carefully drop some dough pieces in the hot oil and deep fry them on a low-medium flame until brown color, turn over to fry on both sides evenly.
  • Remove from oil and drain on paper towels.
  • Make sure you fry a few at a time, without crowding.
  • When they are cooled, store in an airtight container and serve as a sweet snack.

 

Kanchipuram Upma Recipe - South Indian Breakfast Recipes

Kanchipuram Upma is a healthy, easy and delicious South Indian breakfast made with semolina, spices and coconut. A super quick dish and can be served as breakfast or dinner.

Few more breakfast recipes on the blog:

How to make kanchipuram upma recipe below:

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Kanchipuram Upma Recipe

Traditional South Indian breakfast dish made with semolina and spices.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian, South Indian
Keyword: Indian breakfast, South Indian Food, upma recipes
Servings: 3
Calories: 370kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Semolina
  • 2 ¼ cups Water
  • 3 tablespoon Grated Fresh Coconut
  • 1 Onion medium-sized
  • 1 inch Ginger piece finely chopped
  • 2 Green Chillies or as needed
  • ½ teaspoon Black Peppercorns
  • ½ teaspoon Mustard Seeds
  • 1 teaspoon Chana Dal
  • 1 teaspoon Urad Dal
  • ½ teaspoon Cumin Seeds
  • ¼ teaspoon Turmeric Powder
  • 1 Sprig Curry Leaves
  • 10 Cashews
  • 1 tablespoon Oil
  • 1 tablespoon Ghee
  • Salt to taste

Instructions

  • Dry roast the semolina on a medium flame until you get a nice aroma. Don’t let it change color.
  • Heat oil and ghee in a pan. Add the mustard seeds, chana dal, urad dal, cumin seeds and black pepper and fry till they start to brown a little.
  • Then add the cashews and fry until they are golden browned.
  • Add the finely chopped ginger, chopped green chillies and curry leaves and fry for a couple of seconds.
  • Add the chopped onion and fry till transparent.
  • Then add water, salt and turmeric powder to the onion mixture and let it come to a boil.
  • Add the coconut and combine. Reduce the flame to low.
  • Slowly add the roasted semolina in a sprinkled way, stirring constantly to avoid lumps.
  • Cover it with a lid. Cook, stirring occasionally for 5 minutes or until well cooked.
  • Turn off the flame and serve hot.

Video

Youtube video

Nutrition

Calories: 370kcal | Carbohydrates: 51g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin C: 13mg | Calcium: 23mg | Iron: 3mg

Methi Na Gota Recipe - How to Make Gujarati Style Methi Pakoda - Gujarati Recipes

Methi Na Gota Recipe - Gujarati Style Methi Pakoras or fritters made with fresh fenugreek leaves and chickpea flour.

A bowl of methi na gota snack with a cup of coffee

Methi Na Gota is a famous Gujarati snack made with fenugreek leaves or methi leaves, gram flour and spices. These Gujarati style methi pakoras or fried fritters are so soft, light and very flavorful. I have learned this recipe from the Etv gujarati rasio show.

a bowl of hot methi pakoras with a cup of coffee

Few More Pakora Recipes on the blog:

Gujarati Methi Na Gota Recipe:

If you like this recipe of methi na gota, please consider giving it a rating in the comments section.

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Gujarati Methi Na Gota - Gujarati Fenugreek Leaves Fritters Recipe

How to Make Methi Na Gota Recipe with step by step photos. Gujarati style methi pakoras or fenugreek fritters recipe
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Gujarati, Indian
Servings: 2
Calories: 341kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Chickpea Flour / Besan
  • ½ cup Fenugreek Leaves
  • 1 tablespoon Oil for the batter
  • 1 teaspoon Coriander Seeds
  • 5 tablespoon Water
  • 8 – 10 Black Peppercorns
  • 2 – 3 Green Chillies large sized or as needed
  • 1 teaspoon Sugar
  • ½ teaspoon Carom Seeds / Ajwain
  • ¼ teaspoon Hing
  • ⅛ teaspoon Turmeric Powder
  • ¼ teaspoon Baking Soda
  • Salt to taste
  • Oil for deep frying

Instructions

  • Wash the fenugreek leaves and chop them roughly or finely.
  • Lightly crush the black pepper and coriander seeds in a mortar – pestle. Set aside.
  • Whisk a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
  • Add the baking soda, finely chopped green chillies, crushed peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
  • Then add the chopped fenugreek leaves and give a nice mix.
  • Now add the chickpea flour and mix everything well to form a batter.
  • The batter should be thick.
  • If the batter is too thick then add a few tablespoons of water.
  • Heat oil in a pan on medium flame for deep frying.
  • Grease your hands and take a small ball of the batter.
  • Slowly drop it in medium hot oil.
  • Deep fry them on a medium flame till crisp and golden brown.
  • Drain them on paper napkins to remove excess oil.
  • Serve hot with mint coriander chutney or tomato ketchup along with coffee or ginger tea.

Nutrition

Calories: 341kcal | Carbohydrates: 41g | Protein: 16g | Fat: 12g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 507mg | Fiber: 7g | Sugar: 8g | Calcium: 266mg | Iron: 4.2mg

How to Make Methi Na Gota Recipe with Step by Step Photos:

  • Remove the stems from the fenugreek leaves and wash them. Chop them roughly or finely and keep them aside.
  • Lightly crush the black pepper and coriander seeds in a mortar - pestle and keep them aside. You can pulse them in a mixie if you don't have a mortar pestle.

  • Combine a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
  • Add the crushed peppercorns, crushed coriander seeds, carom seeds, baking soda, hing, turmeric powder, salt and sugar to the water-oil mixture and whisk until well combined.

  • Then add the chopped fenugreek leaves to the water and spices mixture and give a nice mix.
  • Now add the chickpea flour and mix everything well to form a batter.
  • The batter should be thick.
  • If the batter is too thick then add a few tablespoons of water to get the right consistency.

  • Heat oil in a pan on medium flame for deep frying.
  • Grease your hands and take a small ball of the batter and slowly drop it in medium hot oil.
  • Deep fry them on a medium flame till crisp and golden brown.
  • Remove them from oil and drain them on paper towels to remove excess oil.
  • Serve hot with mint coriander chutney or tomato ketchup along with coffee or ginger tea.

how to make gujarati methi na gota recipe with step by step photos.

You might also like to check these recipes:

 

Khoya Coconut Jaggery Laddu Recipe - Step by Step Recipe - Holi Special Recipes

Mawa Coconut Jaggery Laddu Recipe - An Indian sweet made with milk solids, coconut and jaggery.

A plateful Indian Laddus with holi colors

Khoya or Mawa is dried evaporated milk solids. In Indian cooking, khoya is a commonly used ingredient to make Indian sweets or curries. Today's recipe is a variety of laddu using khoya and desiccated coconut. I am using jaggery instead of white sugar to make this laddu healthier.

Few More Sweets with Khoya:

  1. Khoya Besan Laddu
  2. Khoya Gulab Jamun
  3. Mawa Chocolate Burfi
  4. Kesar Peda Recipe
  5. Makkan Peda Recipe

A plate of healthy indian mawa coconut ladoo

If you are searching for more Holi Sweets Recipes then do check Dodha Burfi, 7 cup burfi, Semiya Payasam, Bread rasmalai, Milkmaid Rava Laddu, Kaju Katli and Paneer Payasam.

Mawa Coconut Jaggery Laddu Recipe

If you love this recipe Mawa Coconut Laddu, then don't forget to give it a five star rating! 🙂

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Khoya Coconut Jaggery Laddu Recipe

How to Make Mawa Coconut Jaggery Ladoo Recipe with Step by Step photos. An Indian dessert made with milk solids, coconut and jaggery.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian
Servings: 30 Laddus
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Unsweetened Khoya / Mawa crumbled
  • 1 cup Grated Fresh Coconut
  • 1 cup Powdered Jaggery
  • ¼ cup Desiccated Coconut or as needed (extra for rolling)
  • ¼ teaspoon Cardamom Powder
  • 1 teaspoon Ghee

Instructions

  • Combine the powdered jaggery and little water in a heavy bottomed pan.
  • The amount of water should be just enough to soak the jaggery.
  • Heat until the jaggery dissolves completely.
  • Add the crumbled khoya, coconut and cardamom powder and combine.
  • Mix very well to avoid lumps.
  • Let the mixture cook on a medium flame.
  • When the mixture starts leaving the sides of the pan, add ghee and mix.
  • Stir continuously until you get a thick and lumpy mixture (refer the images).
  • Remove it from the flame and let it cool completely.
  • Divide the cooked mixture into round shape balls.
  • Roll each ball in desiccated coconut.
  • Let them dry for some time.
  • Store them in an airtight container.

how to make mawa coconut jaggery laddu recipe

How to Make Mawa Coconut Jaggery Ladoo with Step by Step Photos:

  • Combine the powdered jaggery and little water in a heavy bottomed wide pan.
  • The amount of water should be just enough to soak the jaggery. Do not add more than required water.
  • Heat and mix well until the jaggery dissolves completely.

making of khoya coconut jaggery laddu recipe

  • Add the crumbled khoya, coconut and cardamom powder and mix very well to avoid lumps.

making of mawa coconut jaggery laddu recipe

  • Let the mixture cook on a medium flame and stir continuously.
  • When the mixture starts leaving the sides of the pan, add ghee and combine.
  • Stir continuously until you get a thick and lumpy mixture (refer the above image).

rolling the mawa jaggery laddu in coconut

  • Remove it from the flame and let it cool completely.
  • Divide the cooled mixture into round shape balls.
  • Roll each ball in desiccated coconut. You can skip this step but it will give a nice look.

how to make indian khoya jaggery laddu recipe

  • Let them dry for some time.
  • Store them in an airtight container.

You might also like to check these recipes: 

Saag Aloo Recipe - How to make Saag Aloo Recipe - North Indian Curry Recipes

 Saag Aloo Recipe - A simple Indian curry prepared with spinach, potatoes and some spices.

How to make saag aloo recipe

How to Make Saag Aloo Recipe - This is a super delicious, healthy, easy and vegan Indian curry made with spinach, potatoes and some Indian spices. This curry is so popular in UK, Spain and some other counties in Europe and we see this dish in most Indian restaurants.

This Aloo Saag tastes great with rice, roti or naan.

vegan Indian potato spinach curry

Few More Curry Recipes on the blog:

How to Make Saag Aloo Recipe:

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Saag Aloo Recipe - Spinach and Potato Curry Recipe

How to Make Saag Aloo Recipe - A super quick, easy, healthy and vegan Indian curry made with spinach, potatoes and some Indian spices.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Indian, North Indian
Servings: 4
Calories: 142kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 cups Cubed Potatoes
  • 2 cups Chopped Spinach
  • 1 Onion medium sized
  • 2 – 3 Green Chillies
  • 2 Dried Red Chillies
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds
  • 2 tablespoon Oil
  • Salt to taste
  • 1 tablespoon Lemon Juice or as needed (optional)

Instructions

  • Heat oil in a pan and add the mustard seeds and cumin seeds.
  • When the seeds stop popping, add the slit green chillies and red chillies and fry for a couple of seconds.
  • Add the chopped onion and fry until translucent.
  • Add the coriander powder, cumin powder, turmeric, spinach and potatoes and combine well.
  • Saute well for a couple of minutes.
  • Sprinkle little water, cover and cook for sometime till they get cooked.
  • Turn off the flame.
  • Finally, add the lemon juice and give a nice stir.
  • Serve hot with roti or rice.

Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Sodium: 24mg | Potassium: 557mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1475IU | Vitamin C: 20.5mg | Calcium: 53mg | Iron: 4.3mg

You might also like to check these recipes:

  

Mullangi Pachadi Recipe - Andhra Style Radish Chutney Recipe - South Indian Chutney Recipes

Mullangi Pachadi or Radish Pachadi - Easy and healthy South Indian side dish for rice, idli, dosa, upma and roti.

What is Mullangi Pachadi?

Mullangi Pachadi or Radish Chutney is an Andhra style side dish that is freshly ground roasted radishes along with roasted spices and lentils.

What is Radish Chutney made of?

The main ingredients of Radish Chutney are:

  • White Radishes
  • Urad Dal
  • Chana Dal
  • Dried Red Chillies
  • Fenugreek Seeds
  • Turmeric Powder
  • Tamarind
  • Mustard Seeds
  • Hing
  • Curry leaves

How do you make Radish Chutney?

The making process of radish chutney contains 4 steps - Preparing, roasting, grinding and seasoning.

Preparing the radishes - Wash, peel and grate the radishes and measure them. Soak tamarind in water.

Roasting - Roast the mentioned spices using a little bit oil until they are golden brown (refer the recipe measurements below). Also, roast and cook the grated radish separately in the same pan along with turmeric until it is soft.

Grinding - Grind the roasted spices and chilies to a powder first. Then add the cooked radish, salt and soaked tamarind. Grind everything to a coarse paste by adding water little by little. The chutney shouldn't be a smooth paste.

Seasoning - The final step is adding the seasoning to the chutney. Heat some oil and crackle the mustard seeds, cumin seeds and urad dal. Add a pinch of hing and curry leaves to it and remove it from the flame. Pour this over the ground chutney and give it a mix.

How do you serve Mullangi Pachadi?

It tastes great with hot steamed rice. And, can also be served with idli, dosa, upma and roti.

How long does this chutney last?

I would recommend to consume it the same day it is made. However, you can store it in the refrigerator for 1 - 2 days.

Is Radish Chutney vegan?

Yes, this is an absolutely vegan-friendly South Indian chutney.

Tips to Make the Best Andhra Radish Chutney:

  • Do not make the chutney too smooth. You will need to grind it until coarse to get the right consistency and texture.
  • You can also chop the radishes instead of grating. But, I found the grating method speed-up the cooking process and gives the best texture to the chutney.
  • Make sure you do not burn the spices while roasting.

Few More Indian Radish Recipes:

How to Make Mullangi Pachadi Recipe below:

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Mullangi Pachadi Recipe - Andhra Style Radish Chutney Recipe

Andhra style chutney made with radish, lentils and spices. Goes well with rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, authentic, indian radish recipes, pachadi recipes
Servings: 4
Calories: 63kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Grated Radish
  • ½ tablespoon Coriander Seeds
  • ½ tablespoon Chana Dal
  • ½ tablespoon Urad Dal
  • Marble sized tamarind ball
  • 4 to 5 Dried Red Chillies
  • ¼ teaspoon Fenugreek Seeds
  • ⅛ teaspoon Turmeric Powder
  • Salt to taste
  • 1 tablespoon Oil

For Seasoning

  • ½ teaspoon Mustard Seeds
  • ¼ teaspoon Cumin Seeds
  • ¼ teaspoon Urad Dal
  • 1 sprig Curry Leaves
  • 1 pinch Hing
  • 1 teaspoon Oil

Instructions

  • Soak the tamarind in little water and set aside.
  • Heat ½ tablespoon of oil in a pan. Add the coriander seeds, urad dal, chana dal and fenugreek seeds.
  • Fry them on a medium flame till golden brown color. Remove and keep aside.
  • In the same pan, add the red chillies and fry for a few seconds. Remove from the pan and set them aside.
  • In the same pan, add another ½ tablespoon of oil. Add the grated radish and turmeric powder.
  • Saute on a low – medium flame for 5 minutes 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 allow it to cool.
  • Grind the roasted coriander seeds mixture to a powder and add the sauteed radish along with tamarind and salt.
  • Grind it to a coarse paste by adding water little by little. It shouldn’t be a smooth paste.
  • Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and urad dal and allow them splutter.
  • When the seeds stop popping, add the hing and curry leaves. Turn off the flame.
  • Pour the seasoned ingredients over the chutney and mix well.
  • Serve with hot steamed rice, dosa, idli, upma or roti.

Notes

Use less or more red chillies according to your taste.

Nutrition

Calories: 63kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 16.4mg | Calcium: 12mg | Iron: 0.6mg

Verusenaga Kothimeera Pachadi - Peanut Coriander Chutney Recipe for Idli Dosa

Verusenaga Kothimeera Pachadi or Peanut Coriander Chutney Recipe - An easy chutney or dip recipe with roasted peanuts, cilantro and chillies.

plate of idli and vada with peanut cilantro chutney

What is Peanut Coriander Chutney?

Coriander Peanut Chutney or Palli Kothimeera Pachadi Recipe is a healthy, flavorful and easy South Indian Chutney made with roased peanuts, cilantro, green chillies and tamarind. This chutney is super quick to make if you have roasted peanuts ready.

Is this chutney vegan?

The answer is YES. It is a plant-based chutney recipe.

How long can you store peanut chutney?

It keeps fresh for 2-3 days in the refrigerator.

Serving Suggestions:

that goes well with any South Indian breakfast dishes such as Pongal, Upma, Idli or Dosa. They taste great with bajjis or pakoras too. If you love fusion food, try the chutney with a toast or crackers.

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

Few More Chutney Recipes on the blog:

How to Make Coriander Peanut Chutney Recipe:

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Coriander Peanut Chutney Recipe

How to make Peanut Coriander Chutney or Palli Kothimeera Pachadi Recipe. An easy and healthy chutney recipe for South Indian breakfasts.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Chutney, Condiments, Side Dish
Cuisine: South Indian
Keyword: Chutney Recipes, chutney recipes for idli, South Indian Food
Servings: 4
Calories: 147kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Peanuts
  • ½ cup Coriander Leaves tightly packed
  • 3 - 4 Green Chillies
  • 1 inch piece of Tamarind
  • ¼ - ½ teaspoon Jaggery optional
  • ¼ teaspoon Mustard Seeds
  • ¼ teaspoon Chana Dal
  • ¼ teaspoon Urad Dal
  • ¼ teaspoon Cumin Seeds
  • A pinch of Hing
  • 1 dried red chilli
  • 3 teaspoon Oil
  • Salt to taste

Instructions

  • Heat a pan on low flame, add the peanuts and roast them till they turn brown. Let them cool completely.
  • Remove the skin of the peanuts completely.
  • Heat a teaspoon of oil in a pan. Add the slit green chillies and saute for a minute.
  • Then add the coriander leaves and fry for a minute.
  • Turn off the flame and keep it aside.
  • Grind the roasted peanuts and tamarind into a coarse powder. Add the sauteed green chilli – coriander leaves, jaggery and salt and grind everything.
  • Add water and grind to a smooth paste.
  • Heat 2 teaspoons of oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and cumin seeds and let them splutter.
  • When the seeds stop popping, add the red chilli and hing. Turn off the flame.
  • Pour it over the chutney and combine.
  • Serve with idli, dosa, pongal or upma.

Notes

Adjust the spice levels as per your taste.
This chutney keeps well for 2-3 days in the refrigerator. 

Nutrition

Calories: 147kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 146mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 4.6mg | Calcium: 19mg | Iron: 0.8mg

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Kalchina Aratikaya Koora Recipe - Andhra Style Roasted Plantain Curry Recipe

Kalchina Aratikaya Koora - Unique and delicious Andhra Style Roasted Plantain Curry flavored with lemon, chillies and dry coconut. A great side dish for hot steamed rice.

roasted raw banana curry garnished with chillies and curry leaves

Kalchina Aratikaya Kura is a unique and traditional way of making an Andhra style plantain curry by fire-roasting the plantains. There are many ways to cook delicious plantain dishes by steaming, cooking, sauteing and frying across India and roasting the plantains is a traditional Andhra style of cooking them. This curry tastes great when served with hot rice and ghee (if not vegan).

If you are looking for more recipes with aratikayalu or raw banana then check the below recipes

More Raw Banana Recipes on the blog:

Kalchina Aratikaya Koora or Roasted Plantain Curry Recipe below:

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Kalchina Aratikaya Koora - Roasted Plantain Curry Recipe

Unique and delicious Andhra style dry curry made with fire-roasted plantain curry. An easy and great side dish for rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Andhra, Indian, South Indian
Keyword: andhra recipes, Indian plantain recipes, Traditional
Servings: 4
Calories: 225kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 Medium Plantains
  • 1 Large Onion
  • 3 Green Chillies
  • 1 Small Lemon
  • 2-3 tablespoon Grated Dry Coconut
  • ¼ teaspoon Turmeric Powder
  • 1 Sprig Curry Leaves
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • ½ teaspoon Chana Dal
  • Red Chilli Powder as needed
  • Salt to taste
  • 2 tablespoon Oil

Instructions

  • Wash plantains and pat dry them with a kitchen napkin.
  • Apply some oil to the plantains and place them on an open flame. Turn the plantain around while it is roasting.
  • Roast them till they are completely black. The inside will be soft. Keep them aside to cool.
  • Peel and discard the charred skin of the plantains and mash them with your fingers or masher.
  • Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
  • Add the slit green chillies and curry leaves and fry for a few seconds.
  • Then add the sliced onion and fry until onion turns a golden color.
  • Now add the mashed plantains, salt and turmeric powder and combine very well.
  • Reduce the flame to low. Cover and cook for a couple of minutes.
  • Add the dry coconut and red chilli powder and mix well. Turn off the flame.
  • Finally, add the lemon juice and mix everything.
  • Serve with hot rice and ghee.

Notes

You can substitute dry coconut with desiccated coconut or fresh coconut.
Adjust chillies according to your taste.

Nutrition

Calories: 225kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 119mg | Potassium: 552mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1028IU | Vitamin C: 48mg | Calcium: 18mg | Iron: 1mg

Soya Granules Peas Samosa Recipe ( Baked Version Included ) - Indian Soya Granules Recipes

Few More Snack Recipes on the blog:

Soya Keema and Peas Samosa Recipe:

Prep Time: 30 mins    |  Cook time: 30 mins    |  Makes: 16 - 18

Ingredients:

For stuffing:

  • ½ cup Green Peas
  • 1 cup Soya Granules
  • 1 Big Onion
  • 2 teaspoon chopped Green Chillies
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Garam Masala
  • ½ teaspoon Roasted Cumin Powder (jeera powder)
  • 1 teaspoon Coriander Powder (dhania powder)
  • 1 ½ tablespoon Lemon Juice
  • 1tsp Red Chilli Powder or as needed
  • 1 tablespoon Coriander Leaves, finely chopped
  • 1 tablespoon Oil
  • Salt to taste

For the outer layer:

  • 1 ½ cups Wheat Flour
  • 3 tablespoon Ghee
  • ¾ teaspoon Ajwain Seeds / Carom Seeds
  • Salt to taste
  • Oil for deep frying

Method:

Preparing the dough:

  • Take the wheat flour, salt and carom seeds in a mixing bowl. Combine well.
  • Add ghee and mix well to get a breadcrumb-like consistency.
  • Make a firm dough by adding water little by little.
  • Cover the dough and keep aside for 15 - 30 minutes.
Baked Samosas

Preparing the soy stuffing:

  • Cook the green peas until they are tender and keep aside.
  • Boil enough water with a little salt. Turn off the heat and add the soya granules. Let it soak for 10 minutes.
  • Drain water and rinse with cold water twice to get rid of the raw smell of soya granules. Keep aside.
  • Heat a tablespoon of oil in a pan and add the grated ginger and finely chopped green chillies. Saute for a minute.
  • Then add the finely chopped onion and fry till light golden color.
  • Add the turmeric, garam masala, cumin, coriander and red chilli powders and combine.
  • Now add the drained granules, cooked peas and salt and mix well. Sprinkle little water if required.
  • Cover with a lid and let it cook for 5 minutes.
  • Add the chopped coriander leaves and turn off the flame.
  • Finally, add the lemon juice and combine.
  • Keep it aside to cool.

Preparing & frying the samosas:

  • Knead the dough and divide into 8 - 9 equal round balls.
  • Roll each ball into a circle and cut it into 2 equal parts with a knife.
  • The rolled dough should not be too thick or too thin.
  • Wet the straight edge with little water.
  • Now make a cone by joining the two edges by overlapping them. Press the edges well.
  • Stuff the cone with prepared soya stuffing.
  • Close the cone and seal it well. The edges of the cone should be sealed well so that the filling does not come out while frying.
  • Continue filling the rest of the samosas and cover them with a moist kitchen towel.
  • Heat oil until hot and gently drop 3 - 4 samosas at a time. Reduce the flame to low.
  • Turn over in between and fry the stuffed samosas till they become golden and crisp.
  • Drain in paper towels and serve hot with ginger tea and mint coriander chutney.

Baking the samosas:

  • Preheat the oven to 180 degrees C.
  • Brush the stuffed samosas with oil and place them on a baking tray.
  • Bake them for 30 - 35 minutes or till golden color at 180 degrees C.
  • Serve hot with tomato ketchup or coriander mint chutney.

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