Mokkajonna Pakam Garelu ~ Corn Dumplings in Jaggery Syrup

October 5, 2010

Mokkajonna Paakam Vadalu ~ Corn Dumplings in Jaggery Syrup
Ingredients :Fresh Corn Kernels : 2 cups
Rice Flour : 1 cup
Semolina : ½ cup
Grated Jaggery : 1 cup
Cardamom Pods : 3
A pinch of cooking soda (optional)
Oil for deep frying

~ Mokkajonna Bellam Garelu ~
Method :

Grind the corn kernels into a paste. Add the semolina, rice flour and cooking soda to it. Mix well and set aside for few minutes. Heat little water in a vessel, add the grated jaggery and cardamom powder to it. Allow the jaggery to melt and cook until the syrup is sticky. Heat oil in deep frying vessel. Apply little oil or water on palm and take lemon size ball of corn batter, flatten them a little, make a hole in the middle. Deep fry them on low flame till crisp and golden color. When they turn to golden golden brown color, remove from the oil and put them into jaggery syrup. Soak the vadas in jaggery syrup for 5 minutes. Take the vadas out of the syrup and serve.

Other Names : Mokkajonna Bellam Garelu, Corn vadas in jaggery syrup

Saggubiyyam Mixture ~ Sabudana Chivda

October 4, 2010

Ingredients :Sago / Sabudana : 2 cups
Peanuts : 1 cup
Cashews : ¼ to ½ cup
Curry Leaves : 2 stems
Red Chilli Powder : 1 tsp
Salt to taste
Oil for deep frying

Method :Heat oil in vessel. Deep fry the sago in hot oil till puffed up. Drain and place them on a tissue paper and set aside. Now deep fry the peanuts till brown color and keep them aside. Also fry the cashews. Fry the curry leaves for few seconds and take them out into a plate. Combine all the fried ingredients in a wide bowl and add the salt and red chilli powder and mix very well. Serve as a snack.

Other Names : Sabudana Fry, Sago Mixture, Saggubiyyam Vepudu, Javvarisi Chiwada.

You can also check other Snack recipes here
Check out other recipes of Sago / Sabudana here
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Katte Pongali ~ A South Indian Breakfast

October 3, 2010

Ingredients :Rice : ¾ cup

Moong Dal : ¼ cup

Black Pepper : ½ to 1 tsp

Chopped Ginger : 1 tsp

Green Chillies : 3 or 4

Cumin Seeds : 1 tsp

Cashews : 10

Curry Leaves : 2 stems

Ghee : 5 tsp

A pinch of hing

Salt to taste

Method :

Wash the rice and moong dal. Put the rice, moong dal and 3 cups of water in a pressure cooker and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Crush the black pepper and keep aside. Wash and chop the green chilies into small pieces and set aside. Heat ghee in a pan and add the cumin seeds, chopped ginger, chopped green chillies and fry for few seconds. Add and fry the cashews until light golden color. Now add the curry leaves, crushed pepper, hing and fry for few seconds. Remove from the flame and pour over the rice & moong dal mixture. Add the salt and mix very well. Serve hot with chutney or sambar.

Other Names : Pappu Pongal, Katte Pongali, Kattu Pongal, Ney Pongal, Ven Pongal, Pongal, Milagu Pongal, Khara Pongal, Uppu Pongal.

Aratikaya Bajji ~ Plantain Fritters

October 2, 2010

Ingredients :Plantain : 1
Besan : 1 cup
Rice Flour :¼ to ½ cup
Red Chill Powder : 1 tsp
A pinch of cooking soda
Salt to taste
Oil for deep frying

Method :Wash, Peel and chop the plantain into thin slices. Soak the plantain slices in water and set aside. Mix besan, salt, cooking soda, red chilli powder in a bowl. Add enough water to make a batter of medium consistency and set aside. Heat oil for deep frying. Dip the each plantain slice in the besan batter and deep fry them till golden brown color on both sides evenly. Remove from the oil and serve hot with tomato ketchup.

Other Names : Vazhaikkai Bajji, Balekai Bajji, Vazhakka Bajji, Kela Bajji, Kele Bhajji, Arati Kaya Bajji, Raw Banana Fritters.

Palakoora Pappu ~ Spinach Dal

October 1, 2010

Palakura Pappu ~ Spinach Dal
Ingredients :Spinach : 4 small bunches
Red Gram / Toor Dal : 1 cup
Onion : 1
Tamarind : Gooseberry sized ball
Green Chillies : 3 to 5
Turmeric Powder : ¼ tsp
Red Chilli Powder : ¼ tsp
Mustard Seeds : ½ tsp
Cumin Seeds : ¼ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Dry Red Chilli : 1 or 2
Salt to taste
Oil : 1 tsp
A pinch of hing

Method :

Wash the red gram properly with plenty of water. Put the red gram and two cups of water in a pressure cooker and cook till 3 whistles. Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and keep aside. Remove the stems from the spinach. Wash and chop the spinach and set aside. Peel and chop the onion into medium size pieces. Put the chopped onion, chopped spinach, chopped green chillies, turmeric powder and water in a bowl and cook for 10 minutes. Add the tamarind extract, cooked red gram, salt and red chilli powder to it. Let it cook for 5 minutes and switch off the flame. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal, cumin seeds and let them splutter. When the seeds stop popping, add the red chilli and hing and stir for few seconds. Remove from the flame and pour over the dal mixture. Mix well and serve hot with rice or roti.

Beans Gasagasala Koora ~ Beans Curry with Poppy Seeds

September 29, 2010

Beans Gasa Gasaala Kura ~ Beans Poppy Seeds CurryIngredients :Beans : ¼ kg
Poppy Seeds : 1 tbsp
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Whole Red Chillies : 3 to 5
Turmeric Powder : ¼ tsp
Dry Coconut : 1 inch piece
Curry Leaves : 1 stem
Salt to taste
Oil : 1 tbsp

Method :

Dry roast the poppy seeds and red chillies till they change color and allow it to cool. Grind the roasted poppy seeds along with coconut into a powder and keep aside. Break the beans and remove the fiber. Chop them into small pieces and pressure cook for 3 whistles. Heat one tablespoon of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds. Now add the beans, salt, turmeric powder and poppy seeds powder to it. Mix well, fry for few minutes and switch off the flame. Serve hot with steamed rice or roti.

Puffed Rice Mixture

September 28, 2010

Ingredients :Puffed Rice : 3 cups
Onion : 1 big sized
Tomato : 1
Roasted Gram Dal : ½ cup
Red Chilli Powder : ¼ to ½ tsp
Lemon : 1
Salt to taste
Fresh Coriander Leaves

Method :

Peel and chop the onion into small pieces and keep aside. Wash and chop the tomato into small pieces. Put the puffed rice in a wide bowl. Add the chopped onion, chopped tomato, salt, red chilli powder, chopped coriander leaves and lemon juice. Mix well and serve immediately.

Other Names : Pidatha Kinda Pappu, Muri Chat, Borugula Chaat Mixture, Maramarala Mixture.

Lemon Rice Recipe - Nimmakaya Pulihora Recipe - Chitranna Recipe - South Indian Recipes

September 27, 2010

If you are looking for more South Indian Rice recipes then do check Aava Pettina Pulihora, Aava Daddojanam, Miriyam Pulihora, Pulihora, Mamidikaya Pulihora, Bellam Pongali, Paramannam and Dabbakaya Pulihora.

South Indian Lemon Rice / Nimbu Chawal Recipe

Hari Chandana PIndian, South IndianMain, Rice Dishes
Prep Time: 5 mins | Cook time: 20 mins | Serves: 2-3

Ingredients:

3 cups Cooked Rice
2 tablespoon Lemon Juice
1 teaspoon Mustard Seeds
2 teaspoon Chana Dal
1 teaspoon Urad Dal
¼ teaspoon Turmeric Powder
⅛ teaspoon Asafoetida / Hing
2 tablespoon Peanuts
10 Cashews
4 Green Chillies or as needed
2 Dried Red Chillies
1 Sprig Curry Leaves
2 tablespoon Oil
Salt to taste

Method:

Spread the cooked rice on a wide plate and set aside.
Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they start to brown a little.
Then add the cashews and fry until they are golden browned.
Add slit green chillies, red chillies and curry leaves and fry for a few seconds.
Now add the hing and fry for a couple of seconds.
Add turmeric and turn off the flame.
Pour this mixture on the rice.
Add salt and lemon juice to the rice and combine everything.
Serve!

You might also like to check these recipes:

Tomato Kandi Pachadi ~ Tomato and Toor Dal Chutney

September 25, 2010

Tomato Kandipappu Pachadi ~ Tomato And Red Gram Chutney
Ingredients :Red Gram/ Kandipappu / Toor dal : ½ cup
Tomatoes : 2 small sized
Cumin Seeds : ½ tsp
Whole Red Chillies : 6 to 8
Oil : 4 tsp
Mustard Seeds : ½ tsp
Curry Leaves : 1 stem
A pinch of hing
Salt to taste

Method :

Wash and chop the tomatoes into large pieces and set aside. Heat one teaspoon of oil in a heavy bottomed pan. Add the red gram, cumin seeds and red chillies and roast them on a low flame till they turn into golden brown color. Turn off the flame allow it to cool. In the same pan, add two teaspoons of oil and put the chopped tomatoes. Fry till the tomatoes turn soft and pulpy. Switch off the flame and let it cool completely. Grind the roasted red gram into a coarse powder. Add the tomatoes and salt to it. Grind them into a coarse paste by adding little water. Transfer the chutney into a cup and keep aside. Heat one teaspoon of oil. Add the mustard seeds and let them splutter. Now add the hing and curry leaves and stir for few seconds and turn off the flame. Add this seasoning to the chutney and mix well. Serve this chutney with hot steamed rice, ghee and some sago papads.

Oats Peanut Laddu - Healthy Oats Groundnut Ladoo Recipe Video

September 24, 2010

Oats Peanut Laddu Recipe - A super quick, easy, vegan and healthy Indian sweet snack made with peanuts, oats and jaggery.

Oats Peanut Jaggery Laddu is a super healthy sweet snack and energy booster that can be made in no time. And if you are looking for Indian recipes with oats, this recipe is perfect for you. I haven't added any other nuts such as cashews or almonds to it, you can use your favorite nuts to add a crunch.

What is a ladoo?

Laddu or Ladoo is an Indian sweet snack usually made with lentils or flours, sugar or jaggery, nuts and ghee or clarified butter. There are a wide range of traditional laddu recipes available on the blog. Every type of ladoo has a different texture, taste and flavor. But, the shape of the laddu is a similar thing in all kind of laddu varieties. It must be rolled tightly into a round ball.

What is Oats Peanut Ladoo made of?

They are sweet balls made with instant oats or quick oats, peanuts and jaggery. This recipe is one of the easy and delicious Indian oats recipes.

How long does Peanut Oats Laddu last?

The best thing is these are super simple to make and can be stored up to 20 in an airtight container.

Few More Healthy Snack Recipes on the blog:

Few More Oats Recipes on the blog:

How to Make Oats Peanut Oats Ladoo Recipe Video below:

Print Recipe

Oats Peanut Laddu Recipe

A super quick, yummy and healthy Indian laddus with very few ingredients like oats, groundnut, cardamom and jaggery.

Prep Time10

Cook Time15

Total Time25

Course: Snack, Sweet

Cuisine: Indian

Keyword: Indian Oats Recipes, ladoo recipes, recipes with oats

Servings: Laddus

Calories: 118kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Instant Oats
1 cup Groundnuts / Peanuts
¾ cup Jaggery
2 Cardamom Pods (optional)

Instructions

In a heavy bottomed pan, add oats and dry roast them over low flame until light brown color.
Transfer the roasted oats to a plate and let it cool completely.
Dry roast the peanuts over medium flame until brown color and their skin cracked.
Cool the roasted peanuts and rub them with your hands to remove the husk.
Combine the roasted oats, roasted peanuts and cardamom seeds in a blender / Mixie jar and grind into a powder.
Now add the jaggery to the ground mixture and blend again until everything is well combined.
Transfer the mixture to a plate and take a handful of the mixture and shape into round balls.

Video

Notes

Increase the amount of jaggery if you want more sweetness.

You can also add little ghee (clarified butter) while making laddus to enhance the flavor.

Nutrition

Peanut Oats Laddu Recipe with Step by Step Photos:

In a heavy bottomed pan, add oats and dry roast them over low flame until light brown color.

Transfer the roasted oats to a plate and let it cool completely.

Dry roast the peanuts over medium flame until brown color and their skin cracked.
Cool the roasted peanuts and rub them with your hands to remove the husk.
Combine the roasted oats, roasted peanuts and cardamom seeds in a blender / Mixie jar and grind into a powder.

Now add the jaggery to the ground mixture and blend again until everything is well combined.

Now add the jaggery to the ground mixture and blend again until everything is well combined.

Transfer the mixture to a plate and take a handful of the mixture and shape into round balls.
Store in an airtight container.

Kandi Pachadi ~ Toor Dal Chutney

September 23, 2010

Kandi Pachadi ~ Red Gram Chutney
Ingredients :Red Gram / Toor Dal : 1 cup
Red Chillies : 8 to 10
Tamarind : Gooseberry sized ball
Onion : 1 small sized
Cumin Seeds : 1 tsp
Oil : 1 tsp

Method :

Heat oil a heavy bottomed pan. Add the red gram, cumin seeds and red chillies and roast them on low flame till they turn into golden brown color. Switch off the flame and allow it to cool. Peel and chop the onion into small pieces and set aside. Grind the roasted red gram, tamarind and salt to a coarse paste by adding water. Now add the chopped onion and grind for few seconds. Serve with hot steamed rice and dollop of ghee.

Sweet Corn Chat Mixture

September 23, 2010

Mokkajonna Ginjala Mixture ~ Sweet Corn Chaat Mixture Ingredients :Corn Cob : 1
Onion : 1
Tomato : 1 small Sized
A pinch of Red chilli powder
A big pinch of chat masala
Chopped Coriander Leaves
Salt to taste
Lemon : 1

Method :

Put the corn, salt and water in a pressure cooker and cook till 3 or 4 whistles. Switch off the heat and wait until the pressure go off. Strain the extra water and set aside. Peel and chop the onion into small pieces and set aside. Chop the tomato into small pieces. In a wide bowl, add the chopped onion, chopped tomato, chopped coriander leaves and boiled corn and mix well. Now add the very little salt, chat masala, red chilli powder and lemon juice to it. Mix well and serve as a snack.