Dates Peanut Chocolate Truffles Recipe - Valentine's Day Special Recipes

February 13, 2014

Dates Peanut Chocolate Truffles Recipe - Easy, healthy and delicious 4 Ingredient chocolate truffles for Valentine's Day!

how to make healthy chocolate truffles recipe, easy dates chocolate truffles recipe

These easy Chocolate Truffles are made with just 4 ingredients and can be prepared in 20 minutes. These are healthy, gluten-free and refined sugar-free.

how to make healthy truffles at home, healthy sweet snack recipes

If you are looking for more Valentine's Day recipes then do check Eggless strawberry cake, gulab jamun, Rose almond cookies, Cardamom Panna cotta, Microwave Palkova, Microwave besan ladoo and Snowball Cookies

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Dates Peanut Chocolate Truffles Recipe

How to Make Dates Peanut Chocolate Truffles. Healthy, easy and delicious sweet treat for valentine's day.

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Snack

Cuisine: International

Servings: Truffles

Author: Hari Chandana Ponnaluri

Ingredients

1 ½ cups Pitted Dates
¼ cup Peanuts
3 tablespoon Cocoa Powder
2 teaspoon Unsalted Butter

For Rolling:

Cocoa Powder or Coarsely powdered roasted peanuts

Instructions

Heat a heavy bottomed pan on a low flame and roast the peanuts to brown color.
Let them cool and rub the skins off.
Melt the butter in a pan and add the dates. Let it cook until soft and pulpy.
Remove from the flame and allow it to cool.
Grind the roasted peanuts, cooked dates and cocoa powder to a sticky mixture. Scrape down the sides as needed.
Roll the mixture into 1 inch small round balls. Roll them in coarsely powder peanuts or cocoa powder.
Refrigerate until ready to serve.

Method:

Heat a heavy bottomed pan on a low flame and roast the peanuts to brown color.
Let them cool and rub the skins off.
Melt the butter in a pan and add the dates. Let it cook until soft and pulpy.
Remove from the flame and allow it to cool.

easy chocolate truffles recipe using cocoa powder, valentines day desserts recipes

Grind the roasted peanuts, cooked dates and cocoa powder to a sticky mixture. Scrape down the sides as needed.
Roll the mixture into 1 inch small round balls. Roll them in coarsely powder peanuts or cocoa powder.
Refrigerate until ready to serve.

You might also like to check these recipes:

Eggless Strawberry Custard Cake with Chocolate Glaze - Valentine's Day Recipe

February 11, 2014

Custard Powder Cake Recipe without Eggs. A wonderful cake recipe to serve with coffee.

A simple and delicious eggless cake recipe using custard powder. The chocolate glaze is optional but it gives a beautiful look and taste to the dessert.

Can I use Vanilla Custard Powder?

Yes, you can any flavored custard powder to prepare this cake.

How long can I store Custard Powder Cake?

It stays for 3-4 days in the refrigerator. Don't forget to add the chocolate glaze just before serving.

Is this vegan?

No. it is an eggless cake but not vegan.

Few More Eggless Baking Recipes:

Eggless Strawberry Custard Powder Cake With Chocolate Glaze Recipe below:

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Eggless Strawberry Custard Powder Cake with Chocolate Glaze

A simple eggless cake using strawberry flavored custard powder.

Prep Time5

Cook Time35

Total Time40

Course: Dessert

Cuisine: International

Keyword: custard powder recipes, Eggless Baking, eggless cakes

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

For Cake:

1 ½ cups All-Purpose Flour / Maida
¾ cup Strawberry Flavored Custard Powder
¾ cup Sugar
2 ¼ teaspoon Baking Powder
1 teaspoon Vanilla Essence
½ cup + 3 tablespoon Unsalted Butter softened
1 cup Milk

For Chocolate Glaze:

1 cup Powdered Sugar
3 tablespoon Unsweetened Cocoa Powder
2 tablespoon Unsalted Butter
4 tablespoon Warm Milk
½ teaspoon Vanilla Essence

Instructions

Preheat the oven to 180 degrees C.
Grease an 8″ round cake pan with butter or oil and set aside.
Combine the flour, custard powder, sugar and baking powder in a mixing bowl. Mix well.
Add the milk, vanilla and butter and beat until you get a smooth batter.
Quickly pour this batter into the greased cake pan.
Immediately place the cake pan in the preheated oven.
Bake at 180 degrees C for about 35 mins to 40 minutes or till a toothpick inserted in the middle of the cake comes out clean.
Allow the cake to cool for about 15 minutes and then invert.
Let it cool completely.
To make the chocolate glaze, melt the butter and set aside.
Whisk the cocoa powder and powdered sugar in a bowl.
Add the warm milk, melted butter and vanilla to the cocoa mixture and beat well it until well combined.
Immediately pour this over the whole cake or each slice.
Decorate with rose petals.

Palakura Kandi Pachadi Recipe - Spinach Toor Dal Chutney Recipe

February 7, 2014

Palakura Kandi Pachadi or Palak Toor Dal Chutney - Unique, healthy and delicious side dish for rice made with lentils and spinach.

Kandi Pachadi is an authentic and healthy Andhra chutney prepared with toor dal, red chillies, tamarind, cumin seeds and garlic or onion. Traditionally, we don't add anything else to this classic chutney but here I have added sauteed spinach to enhance the nutritional benefits.

Is this chutney vegan?

The answer is yes, it is a plant-based recipe but we usually serve it with rice and ghee (clarified butter). If you are vegan, just skip the ghee and serve it with hot steamed rice.

Serving Suggestions:

It is best when served with hot steamed rice with a huge spoon of ghee (clarified butter)

Few Tips to Make the Best Chutney:

Do not forget to roast the lentils over a low-medium flame to make sure they are roasted well.
Do not grind the onions until they are invisible. Just pulse the blender a few times after adding the onion. Onion pieces will give the crunch and taste to the pachadi.
It should be a coarsely ground thick chutney. Do not make it thin and smooth.
Do not skip adding cumin seeds, it improves digestion. Cumin powder can be used also.

More recipes like this:

How to Make Palakura Kandi Pachadi Recipe below:

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Palakura Kandi Pachadi Recipe

Healthy and delicious Andhra style pachadi or chutney for rice. A unique twist to the traditional recipe.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, chutney recipes for rice, pachadi recipes

Servings:

Calories: 106kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Spinach Leaves tightly packed
½ cup Split Pigeon Peas / Toor Dal
½ teaspoon Cumin Seeds
Tamarind marble sized ball
6-7 Dried Red Chillies
1 small Onion
¼ teaspoon Turmeric Powder
A pinch of Sugar
Salt to taste

For Seasoning

2 teaspoon Oil
½ teaspoon Mustard Seeds
¼ teaspoon Cumin Seeds
A big pinch of Hing
1 Dried Red Chilli
1 teaspoon Oil

Instructions

Heat a teaspoon of oil in a heavy-bottomed pan. Add toor dal and roast on a low – medium flame till light brown color and you get a nice aroma. Then add cumin seeds to it and roast for a few seconds.
Remove from the pan and set aside.
In the same pan, add the red chillies and fry them for a few seconds on low heat. Set them aside.
In the same pan, add a teaspoon of oil. Add the washed spinach, turmeric and a pinch of sugar and mix well.
Saute until spinach is well cooked. Sprinkle little water if needed.
Turn off the flame and let it cool completely.
Peel and chop the onion into chunks and set aside.
Grind the roasted toor dal, roasted chillies and tamarind into a coarse powder.
Add the salt and cooked spinach and grind it to a coarse mixture by adding water little by little.
Now add the chopped onion and pulse the blender a couple of times. Do not grind the onions completely.
Transfer the chutney into a bowl.
Heat a teaspoon of oil in a pan for seasoning.
Add the mustard seeds and cumin seeds. Once the seeds start to splutter, add the hing and red chilli.
Immediately pour this seasoned ingredients over the chutney and combine well.
Serve with hot steamed rice and ghee.

Notes

Make sure you roast the lentils on a low-medium flame to roast them completely.

Just pulse the blender a couple of times after adding the onion. They will give the crunch and taste to the chutney.

Nutrition

Eggless Rose Almond Cookies Recipe ~ Valentine's Day Special Recipes

February 4, 2014

Rose Petal Almond Cookies - Beautiful and exotic cookies to serve with a cup of coffee or tea.

Rose Almond cookies are delicious and unique cookies using edible dried rose petals. They are delicately flavored with rose petals, rose water and cardamom powder. The scent of the rose petals will make the cookies exotic and flavorful.

I often use rose petals in Indian cooking to make lassi, gulkand and thandai, adding them in baked goods is my new favorite.

Are these eggless?

Yes, all my baking recipes are eggless including this recipe.

What can be substituted for almonds?

I love the combination of rose, almonds and cardamom. You can swap almonds with cashews or pistachios.

How long can I store them?

They can be stored in an airtight container for one week.

Serving suggestions:

These can be

served with a cup of tea or coffee.
made for Christmas and Valentine's day.
made for Indian festivals such diwali, holi and rakhi.

Step by step preparation

Crush the best quality edible rose petals and set aside.

Cream the unsalted butter and powdered sugar in a mixing bowl.
Add the cardamom powder, rose water, salt and crushed dried rose petals to it and mix.
Make a dough and lightly roll it into a disc and wrap it in a plastic sheet.
Refrigerate the dough for 40 minutes or until it becomes firm. You can refrigerate it for up to 2 days.
Preheat the oven to 180 degrees C.
Roll out the chilled dough to a 5mm thickness.
Lightly dust the dough before and during rolling if needed.
Cut the rolled dough with cookie cutters.
Arrange them on a baking sheet or tray spacing about 1 in apart and bake in the preheated oven for 10 - 15 minutes or until the edges are slightly golden brown.
Let them cool completely before storing in an airtight container.

Few more eggless baking recipes:

How to make rose petal almond cookies recipe below:

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Eggless Rose Almond Cookies Recipe

Exotic and delicious eggless cookies with rose petals, almonds and cardamom.

Prep Time5

Cook Time15

Total Time20

Course: Baking, Cookies, Snack

Cuisine: International

Keyword: cookies for christmas, Eggless Baking, Eggless Cookies

Servings: cookies

Calories: 47kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Plain Flour
½ cup Unsalted Butter
½ cup Sugar
¼ cup Almonds chopped
4 teaspoon Dried Rose Petals
1 teaspoon Rose Water
½ teaspoon Cardamom Powder
A pinch of Salt

Instructions

Grind the sugar into a powder.
In a mixing bowl, beat the butter and powdered sugar until creamy.
Add the cardamom powder, rose water, salt and crushed dried rose petals to the butter mixture. Combine well.
Mix well until incorporated.
Shape the dough into a disc and wrap it in a plastic sheet.
Refrigerate the dough for 40 minutes or until it becomes firm.
Preheat the oven to 180 degrees C.
Remove the chilled dough from the refrigerator.
Roll out the dough to a 5mm thickness.
Lightly dust the dough before and during rolling.
Then cut into desired shapes with cookie cutters.
Take them carefully with a spatula and place them on a cookie tray spacing about 1 in apart.
Bake them in the preheated oven for 10 – 15 minutes or until the edges are slightly golden brown.
Remove from the oven and let them cool down for 2 – 3 minutes.
Transfer them to a wire rack and let them cool completely.
They will be soft when taken out but will firm up once they cool.
Store in an airtight container.

Nutrition

Chikkudu Ginjala Pulusu Recipe - Indian Broad Bean Seeds Stew

February 2, 2014

Chikkudu Vittanala Pulusu / Indian Broad Beans Pulusu Recipe

Hari Chandana PIndian, South IndianSide Dish
Prep Time: 5 mins | Cook time: 40 mins | Serves: 3

Ingredients:

½ cup Indian Broad Bean Seeds / Chikkudu Ginjalu
1 Onion, medium sized
1 Tomato, medium sized
Tamarind marble sized ball
1 and ½ teaspoon Jaggery
1 teaspoon Rice Flour
1 Green Chilli
¼ teaspoon Turmeric Powder
¼ teaspoon Mustard Seed
¼ teaspoon Cumin Seeds
A pinch of Fenugreek Seeds
A pinch of Hing
Red Chilli Powder as needed
Few sprigs Coriander leaves, chopped
1 teaspoon Oil

Method:

Soak the tamarind in water for 10 minutes. Extract the juice and set aside.
In a sauce pan, add the broad beans, onion, tomato, turmeric, green chilli and water.
Cover and cook until they are soft.

~Chikkudu Ginjala Pulusu, Cucumber Curry, Pudina Rice and Palakura Pappu~

When they are soft, add the tamarind extract, salt, red chilli powder and water (adjust to desired consistency).
Dilute the rice flour in little water add it to the stew.
Mix everything and let it boil for 8 - 10 minutes.
Add the chopped coriander leaves and mix well.

Turn off the flame and keep it aside.
Heat oil in a pan for seasoning.
Add the mustard seeds, fenugreek seeds and cumin seeds and let them splutter.
Then add the hing and stir for a couple of seconds. Pour this over the stew and mix well.
Serve hot with rice.

You might also like to check these recipes:

Aratikaya Vepudu Recipe - Raw Banana Fry with Sambar Powder

January 28, 2014

Aratikaya Vepudu or Plantain Fry with Sambar Powder - Aromatic and delicious side dish for rice!

Aratikaya Vepudu is one of the traditional Andhra stir-fry dishes and can be made in many ways. I have added sambar powder to the classic stir-fry to enhance the flavor and taste. If you are looking for more South Indian recipes then do check the below recipes.

Few More South Indian Recipes:

Aratikaya Vepudu with Sambar Powder Recipe below:

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Aratikaya Vepudu Recipe - Plantain Stir-Fry with Sambar Powder

Easy and healthy South Indian plantain stir-fry with sambar powder.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: South Indian

Keyword: Indian Curry Recipes, Indian plantain recipes

Servings:

Calories: 192kcal

Author: Hari Chandana Ponnaluri

Ingredients

1.5 cups Plantain chopped
1 Onion
1 to 1.5 teaspoon Sambar Powder
¼ teaspoon Turmeric Powder
½ teaspoon Mustard Seeds
¼ teaspoon Urad Dal
¼ teaspoon Chana Dal
1 Sprig Curry leaves
2 tablespoon Oil

Instructions

Wash, peel and chop the plantain into medium cubes.
In a saucepan, add the cubed plantain, turmeric and water and cook until plantain pieces are tender.
Drain and set aside.
Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and let them splutter.
Add the curry leaves and sliced onion and fry until translucent.
Then add the cooked plantain pieces, salt and sambar powder to it and combine.
Sprinkle a handful of water and mix. Cook without the lid on a low flame for 10 minutes.
If it sticks to the pan, add little more oil. Stir occasionally.
Turn off the flame and serve hot with rice or rasam rice.

Nutrition

Pudina Rice Recipe - Andhra Style Mint Rice Recipe Video - Easy Lunch Box Recipes

January 27, 2014

Pudina Rice Recipe - A super easy and delicious Andhra Rice dish recipe for lunch boxes or busy day meals.

how to make andhra pudina rice recipe, south indian rice recipes video

Pudina Rice is one of the quick and easy South Indian Rice Recipes. This Mint Rice recipe is my mom's version and she doesn't add any spices except cumin seeds and turmeric to make this flavorful mint rice. This is vegan, quick, delicious and requires only a few ingredients.

If you are looking for more rice dishes then do check Rava Pulihora, Mustard Curd Rice, Pepper Tamarind Rice, Tamarind Rice and Kobbari Annam.

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Andhra Style Pudina Rice Recipe - Mint Rice Recipe

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Andhra, Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Raw Rice or 2 Cups of Cooked Rice
1 cup Mint Leaves tightly packed
1 cup Onion chopped lengthwise
4 Tomatoes, medium sized approx. 2 cups
4 Green Chillies or as needed
10 Cashews
1 teaspoon Cumin Seeds
3 tablespoon Oil
¼ teaspoon Turmeric Powder
Salt to taste

Instructions

Wash and pressure cook the rice with 2 cups of water for 3 whistles.
Spread the cooked rice on a wide plate and let it cool.
Wash and grind the mint leaves into a coarse paste and set aside.
Heat oil in a pan. Add the cumin seeds and cashews and fry until golden brown color..
Then add the slit green chillies and fry for a few seconds.
Add the sliced onions and fry until translucent.
Now add the chopped tomatoes and turmeric and mix well.
Cover with a lid and let it cook on a low flame until tomatoes are mushy.
Now add the mint leaves paste to it and fry for 4 – 5 minutes.
Finally, add the cooked rice and salt and mix everything well.
Turn off the flame and serve hot with raita, plain yogurt or any vegan yogurt.

Andhra Pudina Rice Recipe Video:

How to Make Pudina Rice Recipe with step by step photos:

Wash and pressure cook the rice with 2 cups of water for 3 whistles.
Spread the cooked rice on a wide plate and let it cool.
Wash and grind the mint leaves into a coarse paste and set aside.

Heat oil in a pan. Add the cumin seeds and cashews and fry until golden brown color.

Then add the slit green chillies and fry for a few seconds.
Add the sliced onions and fry until they are translucent.

Now add the chopped tomatoes and turmeric and mix well.

Cover with a lid and let it cook on a low flame until tomatoes are mushy.

Now add the mint leaves paste to it and fry for 4 - 5 minutes.

Finally, add the cooked rice and salt and mix everything well.

Turn off the flame and serve hot with raita or plain yogurt.

You might also like to check these recipes:

Boodida Gummadikaya Pindi Miriyam Recipe - Andhra Style Ash Gourd Stew with Pepper

January 22, 2014

Ash Gourd Pindi Miriyam Recipe - Andhra style lentil based side dish made with ash gourd and freshly ground masala.

What is Pindi Miriyam?

Pindi Miriyam is a delicious Andhra style lentil based gravy made with vegetables and freshly ground spices such as coriander seeds, peppers and cumin seeds.

Is this Vegan?

Yes, it is a vegan-friendly recipe. Many Indian dishes are naturally vegan.

Is Pindi Miryam healthy?

Yes, this is a well balanced and delicious dish with healthy nutrients.

What vegetables can you add to Pindi Miriyam?

I have used chopped ash gourds in this pindi miriram or pepper stew recipe. You can substitute them with potatoes or plantains.

What do you serve with Andhra Pindi Miriyam?

This curry or stew tastes great with plain rice or basmati. If you are not vegan you can top it with a dollop of ghee.

Few More Andhra Recipes:

Andhra Ash Gourd Pindi Miriyam Recipe below:

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Boodida Gummadi Pindi Miriyam

A traditional Andhra side dish made with ash gourd, lentils and spices.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Andhra, Indian, South Indian

Keyword: authentic, South Indian Food, Traditional

Servings:

Calories: 149kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Ash Gourd
6 tablespoon Toor Dal
1.5 cups Water
¼ teaspoon Turmeric Powder
Salt to taste

For Masala Paste

2 teaspoon Coriander Seeds
2 teaspoon Chana Dal
1.5 teaspoon Rice
¾ to 1 teaspoon Black Pepper
3 units Dried Red Chillies
¼ cup Fresh Coconut (you can also use dry coconut)
1 teaspoon Oil
Small piece of Tamarind (approx. 1 inch piece)

For Seasoning

¼ teaspoon Mustard Seeds
¼ teaspoon Cumin Seeds
1 unit Curry Leaves
A big pinch of Hing
2 teaspoon Oil

Instructions

Pressure cook the rinsed toor dal for 3 whistles. Turn off the flame and wait until the pressure go off. Mash the cooked dal and keep it aside.
Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal, rice and pepper and fry them on a medium flame till they are golden brown.
Remove from the pan and set aside to cool.
In the same pan, add and fry the red chillies for a minute and set aside.
In a mixie, add the roasted ingredients, roasted chillies and tamarind and grind into a powder. Add coconut and grind it again. Grind everything to a smooth paste using water. Keep it aside.
In a sauce a pan, add the ash gourd pieces and water and cook until they are tender. Drain and set aside.
Combine the cooked ash gourd, ground masala, mashed dal, 1.5 cups of water (adjust to desired consistency), salt and turmeric powder in a vessel.
Let it boil on a medium flame for 10 minutes. Turn off the flame.
Heat 2 teaspoon of oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
Add the hing, curry leaves and red chilli and stir for a few seconds. Pour this over the stew and combine well.
Serve hot with with rice.

Nutrition

Ponnaganti Vepudu with Koora Podi ~ Water Amaranth Leaves Stir Fry with Curry Powder

January 20, 2014

Ponnaganti Vepudu with Kura Podi - A simple, healthy and delicious Andhra style stir fry with water amaranth leaves and spices.

Ponnaganti Vepudu with Podi is a simple Andhra style stir-fry seasoned with freshly ground spice powder. This is one of the quick and easy ponnaganti recipes that can be done in 15-20 mins. It can be served great with rice or roti.

What is Ponnaganti Aaku?

Ponnaganti is called water amaranth leaves in english, gudari saag in hindi, Ponnanganni keerai in tamil and honagone soppu kannada. It is one of the nutritious greens and can be added to many dishes.

Can I use any other greens?

Yes, if don't find water amaranth leaves you can replace it with any other greens such as spinach and amaranth leaves.

How long can I store the spice mix?

The spice powder can be made in bulk and stored for a month or two.

More Ponnanganni Keerai Recipes:

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

More Curry Recipes on the blog:

How t0 Make Ponnaganti Aaku Koora Podi Recipe below:

Print Recipe

Ponnaganti Vepudu with Koora Podi

A simple ponnaganti or water amaranth leaves stir fry with freshly ground spice powder.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, Curry Recipes, ponnaganti recipes

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

4 cups Water Amaranth Leaves / Dwarf Copperleaf / Ponnagannai Keerai chopped
1 Onion sliced
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Chana Dal
¼ teaspoon Turmeric Powder
1 to 1.5 tablespoon Oil
Salt to taste

For Curry Powder:

1 teaspoon Coriander Seeds
2 teaspoon Chana Dal
1 teaspoon Urad Dal
3 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 and add coriander seeds, chana dal, urad dal and fry them on a medium flame till they are a golden brown color.
Remove them from the pan and set aside to cool.
In the same pan, add and fry the red chillies for a minute and set aside.
Heat a tablespoon of oil in a pan and add the mustard seeds, chana dal and urad dal and let them splutter.
Add the sliced onion to it and fry until translucent.
Then add the wet leaves, salt and turmeric powder. Saute for a minute and cover it with a lid.
Let it cook completely.
Meanwhile, grind the roasted ingredients, roasted chillies and dry coconut into a powder.
Add this powder to the cooked curry and mix very well. Adjust the salt and turn off the flame.
Serve hot with rice or roti.

Chintakaya Pappu Recipe ~ How to Make Raw Tamarind Dal Recipe

January 17, 2014

Chintakaya Pappu Recipe / Raw Tamarind Dal Recipe - A Popular Dal Recipe from Andhra Cuisine.

how to make chintakaya pappu recipe, andhra chintakaya recipes

We have so many delicious recipes using Chintakaya / Raw Tamarind in Andhra Cooking. You can make Chintakaya Pappu, Chintakaya Pachadi, Rasam, Chintakaya Pulihora and many more. Here is a simple dal recipe using raw tamarind. It tastes great with rice or roti.

If you are looking for more Indian Dal Recipes then do check Gongura Pappu, Sabut Masoor Dal, South Indian Methi Dal, Gujarati Lachko Dal, Beerakaya Pesara Pappu and Gummadikaya Pappu.

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Chintakaya Pappu Recipe / Raw Tamarind Dal Recipe

How to Make Chintakaya Pappu Recipe - A Traditional Andhra Dal made with raw tamarind, lentils and spices.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Andhra, Indian, South Indian

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

10 Raw Tamarind approx. 2 inch sized tamarind
½ cup Toor Dal
1 Onion large
2 Green Chillies
1 Dried Red Chilli
½ teaspoon Mustard Seeds
½ teaspoon Urad Dal
½ teaspoon Chana Dal
¼ teaspoon Cumin Seeds
¼ teaspoon Turmeric Powder
1 Sprig Curry Leaves
⅛ teaspoon Hing
1 tablespoon Oil
Red Chilli Powder as needed
Salt to taste

Instructions

Put the rinsed toor dal, turmeric and one cup of water in a pressure cooker and cook for 3 whistles.
Wash and pressure cook the tamarind with water for 3 whistles. Drain the water and let them cool.
Peel the cooked tamarind and discard the peel.
Add water to the peeled tamarind. Squeeze the pulp and extract the juice. Keep it aside.
Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
Add the chopped green chillies, red chilli, curry leaves and hing and fry for a minute.
Then add the chopped onion and fry until light golden brown color.
Add the cooked dal, tamarind juice, salt and red chilli powder to it and let it boil for a couple of minutes.
Turn off the flame and serve hot with rice or roti.

Did you make a recipe? Follow and Tag @iamharichandana on Instagram so I can see all the Blend with Spices recipes you make. 🙂

You might also love to check these recipes:

Telangana Sakinalu Recipe Video - How to Make Chakinalu - Traditional Sankranti Recipes

January 13, 2014

Sakinalu Recipe - A Traditional Telangana Snack made with homemade rice flour and sesame seeds.

Chakinalu / Sakinalu Recipe is a traditional snack in Telangana. It is a very popular snack prepared with homemade rice flour and sesame seeds during Makara Sankranti festival.

If you are looking for more traditional snacks then do check Chegodilu, Venna Murukulu, Kara Sev, Kobbari Chegodilu and Palakayalu.

And here's a complete list of Sankranti Recipes.

Print Recipe

Telangana Sakinalu Recipe - Traditional Makara Sankranti Snack Recipe From Telangana

How to Make Sakinalu Recipe - A traditional Telangana Sankranti snack made with homemade rice flour and sesame seeds.

Prep Time40

Cook Time20

Total Time1

Course: Snack

Cuisine: South Indian, Telangana

Servings: Sakinalu

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Raw Rice
½ cup Sesame Seeds
½ teaspoon Ajwain Seeds
Salt to taste
Oil for deep frying

Instructions

To make the rice flour, wash and soak rice in water for 4 hours.
Drain the water and spread on a clean cloth.
Let it dry for 15 minutes. Don’t let it dry for a long time. It should not be dried completely. Moisture should be there.
Grind the wet rice in a mixie to a fine powder. Then sieve it well and collect the fine flour and crumbly flour separately.
Grind the crumbly flour in a mixer to a fine flour and sieve it.
Take one and half cups of prepared rice flour in a mixing bowl.
Add salt, ajwain seeds and sesame seeds to it and mix well.
Add water little by little and make a dough.
The dough should be not too tight or sticky.
Now spread a clean cotton cloth on a flat surface.
Wet your hands and take a small portion of the dough in hand and pipe the dough into circles (refer the below video).
If the dough seems dry, sprinkle little water and mix.
Make all the dough to Sakinalu and let them dry for 1 – 2 hours.
Use a flat spatula or a flat plate for taking the sakinalu from the cloth. Carefully remove them from the cloth and set aside.
Heat oil in a pan for deep frying.
Slowly drop the sakinalu into the hot oil. Fry them on both sides on a medium flame till light golden color.
Remove from the oil and let them cool.
Store in an airtight container.

How to Make Telangana Sakinalu Recipe with Step by Step photos:

To make the rice flour, wash and soak rice in water for 4 hours.
Drain the water and spread on a clean cloth.
Let it dry for 15 minutes. Don't let it dry for a long time. It should not be dried completely. Moisture should be there.

Grind the wet rice in a mixie to a fine powder. Then sieve it well and collect the fine flour and crumbly flour separately.

Grind the crumbly flour in a mixer to a fine flour and sieve it.

Take one and half cups of prepared rice flour in a mixing bowl.
Add salt, ajwain seeds and sesame seeds to it and mix well.
Add water little by little and make a dough.
The dough should be not too thick or sticky.

Now spread a clean cotton cloth on a flat surface.
Wet your hands and take a small portion of the dough in hand and pipe the dough into circles (refer the below video).

If the dough seems dry, sprinkle little water and mix.
Make all the dough to Sakinalu and let them dry for 1 - 2 hours.
Use a flat spatula or a flat plate for taking the sakinalu from the cloth. Carefully remove them from the cloth and set aside.

how to make telangana chakinalu recipe for sankranti

Heat oil in a pan for deep frying.
Slowly drop the sakinalu into the hot oil. Fry them on both sides on a medium flame till light golden color.
Remove from the oil and let them cool.
Store in an airtight container.

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Nuvvula Appalu Recipe - Makar Sankranti Special Recipes - Pongal Festival Recipes

January 10, 2014

Aava Pettina Pulihora & Nuvvula Appalu

If you are searching for more traditional sankranti recipes then do check Kova Kajjikayalu, Aava Daddojanam, Pesara Garelu, Pakundalu, Bellam Pongali, Rava Ladoo and Chakra pongali.

And here's a full list of Sankranti Recipes.
Nuvvula Appalu Recipe - Pongal Festival Recipes
Hari Chandana P
Prep Time: 10 mins | Cook time: 15 mins | Makes: 20 - 22 IndianDessert

Ingredients:

½ cup Wheat Flour
½ cup Rice Flour
1 cup Jaggery, powdered
1 cup Water
5 tablespoon White Sesame Seeds
¼ teaspoon Cardamom Powder
Oil for deep frying
2 teaspoon Ghee

Method:

Combine the powdered jaggery and water in a vessel. Heat until the jaggery dissolves completely.
Add the cardamom powder to it and mix.
Slowly add the wheat flour and rice flour to the jaggery syrup and stir continuously without any lumps.

Bellam Paramannam & Nuvvu Pappu Appalu

Continue stirring for a minute or two.
When the mixture starts to thicken, turn off the flame.
Add ghee and mix well.
Let it cool completely.
It will firm up as it cools.

Grease your hands with ghee / oil and divide the dough into small lemon sized balls.
Roll the dough balls in sesame seeds and press the ball between your palms to flatten.
Heat oil in a pan for deep frying.
Slowly drop them into hot oil and fry them on both sides on medium flame till golden brown color.
Drain them on paper towels to remove excess oil.
Serve!

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