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Besan Butter Burfi with Cardamom Flavor

Besan Butter Burfi with Cardamom Flavor

Ingredients :Besan / Gram Flour : ½ cup
Sugar : 1 cup
Butter : ¾ cup
Cardamom Pods : 4
Almonds : 8
Ghee : 2 tsp

Method :

1. Dry roast the gram flour in a heavy bottomed pan till the raw smell disappears and its turns a light brown color. Remove from the heat and set aside.

2. Roast the sliced almonds in a teaspoon of ghee until light golden in color and set aside.

3. Grease a plate with ghee and keep it near the stove.

4. Combine the sugar and little water in a heavy bottomed pan and place over low flame. The amount of water should be just enough to soak the sugar and make a syrup of one thread consistency.

5. Then add the gram flour and freshly ground cardamom and mix very well to avoid any lumps.

6. Keep stirring continuously. Add the butter little by little while stirring the mixture.

7. When the mixture starts leaving the sides & bottom of the pan, turn off the flame.

8. Immediately pour the mixture on a greased tray and level it with a spatula.

9. Sprinkle the roasted almonds and press gently.

10. When it is still hot, cut into desired shapes. Let them cool completely and store in a airtight container.

11. Serve a sweet snack.

  • You can also check other Sweet Recipes here
  • Check other recipes of Besan here
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Broken Rice and Moong Dal Upma

Biyyam Rava Pesara Pappu Upma ~ Our breakfast today

Ingredients :

Rice Ravva / Broken Rice : 1 cup
Water : 2.5 cups
Moong Dal : ¼ cup
Green Chillies : 2 or 3
Grated Ginger : 2 tsp
Dried Red Chillies : 2
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Cumin Seeds : ½ tsp
Oil : 2 - 3 tbsp
Curry Leaves : 1 sprig
Salt to taste

Method :

Soak the moong dal in water for 15 minutes and set aside. Heat oil in a heavy bottomed vessel. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.Then add grated ginger, chopped green chillies, curry leaves and red chillies and fry for a minute. Now add the soaked moong dal and fry for a minute. Then add water and bring to a boil. Add salt and rice rava to it and mix very well. Reduce the flame, cover with a lid and let it cook completely. Serve with fresh curd or coconut chutney.

You might also like to check these recipes:

Cabbage Moong Dal Tadka

Ingredients :Chopped Cabbage : 1 cup
Split Moong Dal : ½ cup
Green Chillies : 4 or 5
Dried Red Chillies : 2
Tamarind : Gooseberry size ball
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal: ½ tsp
Cumin Seeds : ¼ tsp
Hing : ⅛ tsp
Turmeric Powder : ⅛ tsp
Curry Leaves : 1 sprig
Oil : 2 tsp
Salt to taste

Method :
Put the rinsed moong dal, chopped cabbage, tamarind, green chillies and a cup of water in a pressure cooker and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Heat a teaspoon of oil in a vessel. Add the mustard seeds, chana dal, urad dal,cumin seeds and let them splutter. Then add the red chillies, hing and curry leaves to it and fry for a few seconds. Now add the dal mixture, salt and turmeric to it and cook for a couple of minutes. Switch off the flame and serve hot with roti or steamed rice, dollop of ghee and some papads.

  • You can also check other Dal Recipes here
  • Check out other recipes of Cabbage here
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Pudina Kobbari Pachadi ~ Mint and Coconut Chutney

Freshly Plucked Mint Leaves

Ingredients :

Fresh Mint Leaves : 1 cup
Fresh Coconut : 1 cup
Green Chillies : 4 or 5
Mustard Seeds : ¼ tsp
Chana Dal : ¼ tsp
Urad Dal : ¼ tsp
Curry Leaves : 1 sprig
Dried Red Chilli : 1
Tamarind : Small piece
Salt to taste
Oil : 1 tbsp

Method :

Heat a teaspoon of oil in a pan. Add the split green chillies and mint leaves and fry for a couple of minutes and switch off the heat. Allow it to cool and set aside. Grind the mint, coconut, tamarind and salt to a smooth paste by adding little water. Transfer the chutney into a bowl and set aside. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter, add the red chilli and curry leaves and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with idli, dosa , pongal or upma.

  • You can also check other Chutney recipes here
  • Check out other recipes of Coconut here
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Aratikaya Ulli Karam ~ Plantain Curry with Spiced Onion


Ingredients :Chopped Plantain : 1 cup
Chopped Onion : 1 cup
Dried Red Chillies : 5
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 sprig
A big pinch of turmeric powder
Salt to taste
Oil : 1.5 tbsp

Method :

Peel and chop the onions into small pieces. Heat a table spoon of oil in a pan. Add and fry the chopped onions and red chillies till they get golden color. Turn off the heat and allow it to cool. Grind the fried onions and red chillies into a paste and set aside. Heat remaining oil in a pan and add the mustard seeds, urad dal and chana dal and let them splutter. When the seeds stop popping, add the curry leaves, chopped plantain and turmeric powder and mix well. Sprinkle handful of water, close with a lid and cook until the pieces become tender. When it's done, add the ground onion and salt and fry for a few minutes. Switch off the flame and serve hot with roti or steamed rice and dollop of ghee.

  • You can also check other Curry Recipes here
  • Check out other recipes of Plantain here
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Millet Curd Baath | Healthy Recipes


Ingredients :Millet / Korralu : ½ cup
Fresh Curd : 1.5 cups
Water : 1 cup
Mustard Seeds : ½ tsp
Urad dal : ½ tsp
Chana Dal : ½ tsp
Finely chopped ginger : 1 tsp
Finely chopped green chillies : 3
Dried Red Chilli : 1
Curry Leaves : 1 sprig
Turmeric Powder : ⅛ tsp
A big pinch of hing
Salt to taste
Oil : 1 tbsp

Method :

Pressure cook the millet with 1.5 cups of water for 3 whistles and set aside. Heat oil in a pan and add the mustard seeds, chana dal and urad dal and let them splutter. Now add finely chopped ginger and chopped green chilies to it and fry for a minute. Then add the curry leaves, red chillies and hing and fry for another few seconds. Switch off the heat and let it cool down. Combine the cooked millet, salt, turmeric powder, yogurt and seasoned ingredients in a wide bowl. Mix very well and serve.

  • You can also check other Breakfast Recipes here
  • Check out other recipes of Yogurt here
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Mysore Pak Recipe - How to make Mysore Pak | Diwali Sweets

Mysore Pak / Mysurpa (Soft Version)

Ingredients :

Besan / Gram Flour: 1 cup
Sugar : 2 cups
Ghee : 2.5 cups

Method :

1. Dry roast the gram flour in a heavy bottomed pan till the raw smell disappears and its turns a light brown color. Remove from the heat and set aside.

2.Combine the sugar and little water in a heavy bottomed pan and place over low flame. Stir until the sugar dissolves completely, then add the roasted gram flour and ¼th cup of ghee and mix very well to avoid any lumps.

3. Keep stirring continuously. Add the ghee little by little while stirring the mixture.

4. When the mixture starts leaving the sides & bottom of the pan, turn off the flame.

5. Immediately pour the mixture on a greased tray and shake the tray gently to spread the mixture.

6. Cool a little cut into desired shapes. Let them cool completely and store in a airtight container.

7. Serve a sweet snack.

  • You can also check other Sweet Recipes here
  • Check other recipes of Besan here
  • Back to Recipe Index

Kobbari Chegodilu | Diwali Savoury Snacks Recipes

Kobbari Chegodilu ~ Crunchy Coconut Rings For Deepavali Festival

Ingredients :

Rice Flour : 1.5 cups
Water : 1.5 cups
Fresh Coconut : ½ cup
Moong Dal : 1 table spoon
Red Chilli Powder : 1 - 2 tsp
Hing : ⅛ tsp
Salt to taste
Oil

Method:

Soak the moong dal in water for 30 minutes and set aside. Grind the fresh coconut into a smooth paste by adding little water. Bring water to a boil and add a tablespoon of oil, soaked moong dal, hing, red chilli powder, salt, coconut paste and rice flour and mix very well. Switch off the flame and set aside. Once cool, knead the dough till smooth and soft. Grease your fingers with oil and take a small lime size ball out of the dough. Roll the dough ball into a thick rope and press the ends of the rope together. Cover the dough rings with a lid to prevent drying. Heat oil in a deep frying pan on medium flame. Deep fry the dough rings in hot oil until they are golden brown in color. Remove from the oil and allow it to cool. Store in a airtight container and serve as a snack.

  • You can also check other Snacks recipes here
  • Check out other recipes of Coconut here
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Sweet Corn Paratha Recipe - How to Make Sweet Corn Roti Recipe

Sweet Corn Paratha is a simple and innovative paratha or Indian flatbread made with whole wheat flour, sweet corn and chillies. This corn paratha is so easy to make and you don't need to prepare any stuffing to make this paratha. These sweet corn rotis or parathas taste great with plain yogurt, raita, dal or curry.

Few More Sweet Corn Recipes on the blog:

How to Make Sweet Corn Paratha Recipe Video Below:

Print Recipe

Sweet Corn Paratha Recipe

How to Make Sweet Corn Paratha Recipe. An easy paratha or Indian flatbread made with whole wheat flour, sweet corn and chillies.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Indian breakfast, Indian Food
Servings: 10 Parathas
Calories: 92kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Sweet Corn
  • 1.5 cup Whole Wheat Flour
  • 2 Green Chillies
  • 2 tablespoon Coriander Leaves
  • ½ teaspoon Carom Seeds / Ajwain
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Oil for the dough

Instructions

  • Add sweet corn and green chillies to a mixie or blender and grind into a smooth paste. 
  • Combine the wheat flour, ground corn, ajwain seeds, turmeric powder, salt and coriander leaves in a mixing bowl.
  • Combine and knead to a smooth and soft dough. Use little water to make the dough if needed.
  • Cover the dough and let it sit for 15-30 minutes.
  • Divide the dough into 10 equal size balls and flatten them a bit.
  • Dust each ball with wheat flour and roll to make round roti.
  • Place the rolled paratha on a hot pan. Press gently and cook for a minute.
  • Flip the paratha and drizzle some oil or ghee and cook on both sides.
  • Remove from the pan and place the hot paratha in a bowl and cover with a lid.
  • Serve hot with raita, dal or curry.

Video

YouTube video

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Sodium: 30mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1.9mg | Calcium: 6mg | Iron: 0.7mg

Dondakaya Pappu ~ Spicy Ivy Gourd Dal


Ingredients :Chopped Ivy gourd / Tindora : 1 cup
Toor Dal : ½ cup
Tomato : 1 big sized
Onion : 1 big sized
Green Chillies : 3
Dried Red chilli : 1
Garlic Cloves : 3
Mustard Seeds : ½ tsp
Urad Dal : ½ tsp
Chana Dal : ½ tsp
Tamarind : Gooseberry size ball
Turmeric Powder : ⅛ tsp
Hing : ⅛ tsp
Curry Leaves : 1 sprig
Salt to taste
Oil : 2 tsp

Method :

Put the toor dal, tindora, chopped tomato, chopped onion, tamarind, green chillies and a cup of water in a pressure cooker and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Heat a teaspoon of oil in a vessel. Add the mustard seeds, chana dal, urad dal and let them splutter. Add the garlic cloves, red chilli and curry leaves to it and fry for a few seconds. Now add the dal mixture, salt, red chilli powder and turmeric to it and cook for 2 minutes. Switch off the flame and serve hot with roti or steamed rice, dollop of ghee and some papads.

You might also like to check these simple dal recipes:

Other Names: Tindora Dal, Tondekai Thove, Donda kaaya Pappu.

Corn and Meal Maker Pakoda / Fritters

fritteIngredients :Corn : 1 cup
Meal Maker / Soya Nuggets / Soya Chunks : ½ cup
Onion : 1 big sized
Besan : 2 tbsp
Green Chillies : 5
Ginger : 1 inch piece
Turmeric Powder : ¼ tsp
Handful of Cilantro
Salt to taste
Oil for deep frying

Method :

Soak the meal maker in hot water for 30 minutes and squeeze all excess water. Grind the corn, green chillies, ginger and meal maker into a coarse paste. Combine the ground corn mixture, chopped onion, besan, salt, turmeric and cilantro in a mixing bowl. Take a small portion of this mixture and drop them into the hot oil. Deep fry the fritters until golden brown and crispy. Remove from the oil and serve hot with tomato ketchup.

  • You can also check other Snack recipes here
  • Check out other recipes of Corn here
  • Back to Recipe Index