Sakkarai Pongal Recipe | How to make Sakkarai Pongal at home (Sweet Rice Pongal)

Hi friends, Today's recipe is Sakkarai Pongal Recipe/Chakkara Pongal Recipe. Sakkarai pongal (Sweet rice pongal) is one of the most common and traditional sweet most of us make. For festivals or auspicious occasions, it’s very handy to make sakkara pongal. In Telugu states it is called Chakkara Pongal. Chakkara means sugar or sweet. We make this chakkara pongali with mix of jaggery and sugar. Some people make it only with jaggery. Normally in South Indian it is served as offerings to the deity. This is the easy sakkarai pongal recipe served in temples here. This is the best sakkarai pongal recipe I ever tasted. I learned chakkara pongali recipe from a nearby temple priest's wife. She taught me on how to make sakkarai pongal with the tips and tricks to make it soft and tasty.

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Sakkarai Pongal Recipe -- How to make Sakkarai Pongal at home (Sweet Rice Pongal)
Author: Sailaja Angara
Preparation Time: 5 Mins
Cooking time: 30 Mins
Servings: 4 People

Sakkarai Pongal -- A sweet rice porridge recipe offered to the deity in most of South Indian temples.

Ingredients:

1 Cup Rice

1/2 Cup Pesara Pappu/Moong Dal/Split Yellow Green Gram

1 and 1/2 Cup Jaggery/Gud/Bellam

1/4 Tsp Cardamom Powder

1 and 1/2 Cup Ghee

1 Tbsp Cashew Nuts

1/2 Tbsp Raisins

1/2 Tbsp Fresh Coconut Pieces/Dry Coconut Pieces

2 and 1/2 cup Water

Procedure:

1. Chop coconut. Heat ghee in a thick bottomed kadai, fry coconut pieces until they become translucent.
2. Add cashew nuts and fry them till they turn little brown.
3. Lastly add raisins and fry them they become fluffy. Keep them aside.
4. In the process do not burn cashews and coconut.
5. Again heat ghee in the same kadai, fry moong dal/split yellow green gram till changes its colour to light brown.
6. Add the above fried moong dal to the pressure cooker, add washed rice also to it.
7. Add water and pressure cook for 3 to 5 whistles.
8. Once the pressure goes off, Mash it well when it is still hot enough to handle and add half portion of ghee.
9. Heat a kadai, add jaggery and 1/4 cup of water.
10. Let it cook well till the jaggery melts completely.
11. Now strain it to remove any dust in it.
12. Again pour it into the kadai.
13. Add the cooked rice and moong dal mixture to the above jaggery syrup.
14. Let it cook completely in the jaggery syrup.
15. Lastly add the above fried cashews, raisins and coconut pieces.
16. Mix it well and allow this cook for 5 minutes, stirring ocassionally.
17. Serve hot sakkarai pongal recipe at any time during the day.

Guntur Sambar Karam Recipe -- How to make Guntur Sambar Karam Recipe at home

Hi friends, Today's recipe is Guntur Sambar Karam Recipe. This recipe I picked from my old friends when we were in Guntur, Andhra. We can get sambar karam powder available in stores. I used to buy Guntur Sambar Karam powder and use in curries and also in pappu charu. But when I came to know from friends that it can be made easily at home using simple ingredients, I started making it regularly. It is very easy and guntur sambar karam can be stored for months in an airtight container in refrigerator. With the measurements I gave here we can get approxmately 200 Grms powder.

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Guntur Sambar Karam Recipe -- How to make Guntur Sambar Karam Recipe at Home
Author: Sailaja Angara
Preparation Time: 10 M
Cooking time: 15 M
Servings: 200 grms

Guntur Sambar Karam -- guntur sambar karam recipe easy

Ingredients:

1 Cup Coriander Seeds

3 Cups Red Chillies

1 Cup Garlic

1 Tbsp Chana Dal/Bengal Gram

1/2 Tsp Fenugreek Seeds

1/4 Tsp Salt

Procedure:

1. Remove the stacks of red chillies, if they are there.
2. Remove the skin of garlic.
3. Heat a kadai, add coriander seeds, fenugreek seeds and chana dal.
4. Dry roast them till the dal turns light brown. Do not burn.
5. Keep them aside.
6. Again heat the same kadai, add salt and the red chillies to it.
7. Adding salt while roasting red chillies would help in reducing the pungent smell and spice coming out.
8. Roast them till the chillies turn light dark.
9. Cool all the ingredients.
10. Add them to the blender jar and grind them into a coarse powder.
11. Lastly add garlic to the above powder and just press pulse button in the mixer grinder.
12. Use Guntur Sambar Karam Recipe in any curry or in pappu char.

Chintapandu Pulihora Recipe -- How to make Chintapandu Pulihora Recipe (Andhra Tamarind Rice)

Hi friends, Today's recipe is Chintapandu Pulihora recipe. Chintapandu Pulihora is a traditional Andhra recipe. Festival season started so we have to get ready to serve some nice recipe, be Mainly it is served in temples as offerings to the deity. Spicy green chillies cooked in sour tamarind gives a nice taste to the Andhra style Chintapandu Pulihora. Here in this post I am going to give details on how to make tamarind rice easily. Just follow the instructions to get a perfect Andhra Chintapandu Pulihora recipe. We can make different varieties of pulihoras like nimmakaya pulihora(Lemon Rice), Mamidikaya Pulihora(Raw Mango Rice), Dabbakaya Pulihora(GrapeFruit Rice), Tomato Pulihora etc., but chintapandu pulihora recipe is the best one. It can be served on any normal day also. Pulihora of Tirumala Tirupati Devastanam is very popular and tasty apart from Laddu. Chintapandu pulihora recipe is the main recipe during festivals in every household. I observed mostly small kids like chintapandu pulihora very much.

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Chintapandu Pulihora Recipe -- How to make Chintapandu Pulihora Recipe (Andhra Tamarind Rice)
Author: Sailaja Angara
Preparation Time: 10 M
Cooking time: 30 M
Servings: 6 people

Chintapandu Pulihora is a traditional Andhra recipe. Spicy green chillies cooked in sour tamarind gives a nice taste.

Ingredients:

2 Cups Rice

1 Cup Thick Tamarind pulp

5 Green Chillies (Slit)

4" Long Ginger(Finely Chopped)

7 to 10 Curry Leaves

Salt to Taste

1 Tsp Turmeric Powder

1 Tsp Jaggery

1/4 Tsp Asafoetida

6 Tbsp Oil

2 Tbsp Peanuts

1 Tbsp Black Gram/Urad Dal

1 Tbsp Bengal Gram/Chana Dal

1 Tbsp Mustard Seeds

1 Tbsp Cumin Seeds

Procedure:

1. Soak tamarind in little water.
2. Chop ginger, slit green chillies and wash curry leaves and keep all of them aside.
3. Pressure cook 2 cups of rice with 4 cups of water and a spoonful of oil in it for 3 whistles.
4. Heat oil in a kadai, add peanuts and allow them to fry for 1 minutes.
5. When the peanuts started changing colour, add bengal gram and black gram.
6. Allow them to fry for a minute. When they start changing the colour, add mustard seeds and cumin seeds.
7. Add turmeric powder and asafoetida.
8. When they start spluttering add split green chillies, chopped ginger and curry leaves.
9. Once they fried add tamarind juice. We have to squeeze out water from tamarind and use them.
10. Pour thick tamarind juice.
11. Add salt and allow this to cook till the tamarind juice become thick and the paste leaves oil.
12. When the tamarind juice started rolling boiling add jaggery to it.
13. Meanwhile spread cooked rice on a wide plate.
14. Add oil to the rice and allow this to cool.
15. Once the tamarind juice become thick and oil started separating from the kadai switch off the flame.
16. Add this paste to the rice.
17. Mix it well so that all the rice combines well with the tamarind paste.
18. Serve Chintapandu Pulihora recipe with curd or as it is.

Rava Laddu Recipe -- How to make Rava Laddu (Andhra Style) -- Best rava laddu recipe

Hi friends, today's recipe is rava laddu recipe. This is the Andhra rava laddu recipe. The first ever sweet I learned making rava laddu recipe. I have learned this recipe of rava laddu from my Mother in Law. We use bombay rava for making this laddu recipe. This is the best rava laddu recipe and easy way to make the recipe. You can find some more recipes with bombay rava or suji/semolina like Sojjappalu and Rava Kesari

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Rava Laddu Recipe -- How to make Rava Laddu
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 30 Mins
Servings: 15 Laddus

Rava Laddu -- easy sweet to make at home

Ingredients:

1 Cup Bombay Rava/Suji/Semolina

1 Cup Sugar

1/2 Cup Coconut (grated)

2 Tbsp Ghee

50 Grams Cashew Nuts

10 Grams Raisins

1/4 Tsp Elaichi Powder

1/4 Cup Milk or as needed

Procedure:

1. Heat 1 tbsp ghee and fry cashew nuts and raisins till they turn brown colour.
2. Grate fresh coconut.
3. Again heat 1 tbsp ghee and roast bombay rava/suji/semolina. Keep aside.
4. Add sugar to the hot bombay rava.
5. Add grated coconut to the bombay rava mixture even when it is hot.
6. Mix it well. Add fried cashew nuts and raisins also to the above rava laddu mixture.
7. Mix well and try to make laddu, if the laddu is forming well no need to add anything.
8. Otherwise we may have to add little milk.
9. Add little milk and make laddu.
10. Serve Rava Laddu recipe as and when feels like have sweet.

Pudina Coconut Pachadi Recipe -- How to make Pudina Coconut Pachadi Recipe

Hi friends, Today’s recipe is Pudina pachadi recipe. This is the mint chutney best recipe I ever come across. I normally don’t like pudina/mint taste. But when I first tasted this coconut pudina pachadi at my cousin’s house liked the pachadi vey much. This is a very easy pudina chutney recipe. Pudina is good for health also, it helps in digesting the food easily. Pudina combined with coconut gives a different taste. Here I am explaining one way of making pudina pachadi with coconut and tomato, if you want you can avoid them make plain easy pudina pachadi andhra sytle.

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Pudina Coconut Pachadi Recipe -- How to make Pudina Coconut Pachadi Recipe
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 4 people

Pudina Pachadi Recipe -- easy pudina coconut pachadi recipe andhra style

Ingredients:

3 Cups Pudina/ Mint leaves

1 Tomato

2 Tbsp Coconut (Grated)

1 Tsp Tamarind

Salt to Taste

2 Tbsp Oil

1 Tbsp Mustard Seeds

1 Tbsp Black Gram Dal/Urad Dal

1 Tsp Fenugreek Seeds

8 to 10 Dry Red Chillies

1/4 Tsp Asafoetida/Hing

4 to 5 Garlic (optional)

Procedure:

1. Discard pudina/Mint leaves from the stem.
2. Wash them thoroughly in water.
3. Dry them over a clean cloth or just leave them in the colander to drain the excess water.
4. Chop tomato and grate coconut. Keep them aside.
5. Soak tamarind in little (1 tbsp) water.
6. Heat oil in a kadai.
7. Add mustard seeds, black gram dal, fenugreek seeds and red chillies.
8. Allow them to splutter and add asafoetida.
9. Keep this tadka aside and allow it to cool.
10. Add oil again in the same kadai, add chopped tomatoes and fry them till they are soft and mushy.
11. Again heat the same kadai, add oil and pudina/Mint leaves.
12. Roast them till the moisture goes off.
13. The pudina/Mint leaves changes the colour.
14. Once they change colour take them away from flame and allow it to cool completely.
15. In a blender jar add the tadka made in step 7, add soaked tamarind and garlic(if adding them).
16. Add coconut, and tomato, salt to it.
17. Blend it to make a coarse paste.
18. Add pudina/mint leaves also to the blender jar and make fine chutney.
19. Again Heat oil in a kadai, add mustard seeds, black gram dal, fenugreek seeds, and red chillies and curryleaves.
20. When they start spluttering add asafoetida and add this tadka to the above pachadi.
21. Serve Pudina pachadi recipe with hot piping rice.

Sambar for Idli Recipe -- How to make sambar for Idli at home

Hi friends, Today's recipe is sambar for idli recipe. Idli sambar is the best South Indian breakfast. It is easily available breakfast recipe. This recipe I picked from a vernacular magazine, I found it to be the best sambar recipe for idli. First time when I served this to my family members all of them appreciated and said this appears to be the way it is served in hotels. From then onwards I made it a habit of making this sambar recipe whenever I make idli.

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Sambar for Idli Recipe -- How to make Sambar for Idli
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 15 M
Servings: 4 People

Sambar -- the best accompaniment for idli.

Ingredients:

1 Cup Toor Dal

1 Onion

1 Tomato

1 Tbsp Tamarind

1 Tbsp Coriander Seeds

1/2 Tbsp Chana Dal/Bengal Gram

1/4 Tbsp Urad Dal/Black Gram

1 Tsp Til/Sesame Seeds

4 to 5 Red Chillies

1 Tbsp Coconut

3 to 4 Garlic

3 to 4 Garlic

1/4 Tsp Cumin Seeds

1 Tsp Fenugreek Seeds

1 Tsp Asafoetida/Hing

1 Tbsp Oil

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

2 Red Chillies

5 to 7 Curry Leaves

1 Tsp Jaggery

Procedure:

1. Soak jaggery and tamarind in water separately.
2. Heat 1 tsp of oil in a kadai.
3. Add coriander seeds, black gram, bengal gram, cumin seeds, fenugreek seeds, red chillies, garlic, coconut and asafoetida.
4. Roast them till the aroma comes out.
5. Lastly add til/sesame seeds and fry till they splutter.
6. Allow this to cool completely and grind it into a smooth paste.
7. This is the sambar masala.
8. Cut onion and tomato.
9. Pressure cook toor dal for three to four whistles. And keep it aside.
10. In a thick bottmed vessel or pressure cooker, heat oil add mustard seeds, cumin seeds, red chillies and asofietida.
11. Add onion and tomatoes. Saute them for a short while.
12. Add tamarind juice.
13. Add 2 Cups of water.
14. Add salt and turmeric powder.
15. Mix them well and allow the onions and tomatoes to cook completely.
16. Add cooked toor dal.
17. Add the above grounded sambar masala.
18. Allow this to boil for 5 minutes.
19. Add jaggery and again let it boil for 2 minutes.
20. Serve sambar with idli or vada.

Poornam Boorelu Recipe -- How to make Purnam Burelu recipe

Hi friends Today's recipe is poornam boorelu recipe. Festival season is coming around in India, so here is the special recipe for the coming festivals. In this recipe I am going to give you poornam boorelu recipe and procedure. Poornam Boorelu recipe is very easy and smple. It is a sweet dish made specially during festivals like Varalakshmi Vratam, Dusshera, and Diwali. Of course we can make it on normal days also. Poornam boorelu are specially made during weddings and also they are offered to goddess Lakshmi as prasadam. SErve poornam boorelu with a little ghee on top of them.

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Poornam Boorelu Recipe -- How to make Poornam Boorelu
Author: Sailaja Angara
Preparation Time: 4 hrs
Cooking time: 30 Mins
Servings: 15 pieces

Poornam Boorelu -- A sweet served during festival season.

Ingredients:

1 Cup Bengal Gram/ Chana Dal

1 and 1/4 Cup Sugar

1 Tsp Cardamom Powder

1/2 Cup Fresh Coconut grated

3 Cups Rice Flour

1 Cup Maida/All Purpose Flour

Oil for Frying

2 Cups Thick Dosa Batter(optional)

Procedure:

1. Soak bengal gram for 3 to 4 hours.
2. Grind it to a fine paste, do not add water while grinding.
3. The moisture and wetness in the dal itself is suffiecient.
4. It should thick and stiff.
5. Pressure cook the grinded bengal gram paste for 3 whistles.
6. Allow this to cool enough to handle it. Mash it immediatley to get powdered texture.
7. Add sugar, cardamom powder, grated fresh coconut even when the cooked bengal gram is warm.
8. This action would melt the sugar and gives perfect texture to the poornam.
9. Now mix all the ingredients thoroughly and make small lemon sized balls of the poornam.
10. In a mixing bowl take thick dosa batter, add 1/2 cup of water and mix it well.
11. The batter should be medium thick, pouring consistency.
12. In a mixing bowl add Maida and rice flour and mix them well.
13. Add water and mix it well to make a ladle pour batter.
14. We can use fresh dosa batter without adding salt. But the batter should not be fermented.
15. Add little water to the dosa batter and make it loose. Use this as dumpling batter.
16. Heat oil in a kadai.
17. Drop each chana dal in the batter. Roll them in the batter and slowly drop in the hot oil.
18. Fry them till they turn golden brown in a medium to high flame.
19. Serve Poornam Boorelu with a little ghee on top of them.

Sesame Seeds Powder Recipe -- How to make Sesame Seeds Powder

Hi friends, Today's recipe is Sesame Seeds Powder recipe. It is the easiest and quick method of making sesame seeds chutney powder. This powder can be used in curries or we can consume it with hot piping rice. Sesame seeds powder is good for health also. There are different ways we can make Sesame seeds powder. We can add coriander seeds, cumin seeds also to it and we can also add garlic to get a flavourful taste to Sesame seeds powder. But this recipe I am giving here is a very simple and easy one. This Sesame Seeds powder can be used in curries also.

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Sesame Seeds Powder Recipe -- How to make Sesame Seeds Powder
Author: Sailaja Angara
Preparation Time: 5 M
Cooking time: 15 M
Servings: 1/2 Kg powder

Sesame Seeds Powder -- a healthy sidedish for rice.

Ingredients:

• 2 Cups Til/Sesame Seeds
• 5 to 7 Red Chillies
• Salt to Taste

Procedure:

1. Heat a pan/kadai.
2. Add sesame seeds/Til and red chillies.
3. Dry roast them till they start splutter.
4. Allow it to cool completely.
5. Add this to a blender jar and blend it to make coarse powder.
6. Just press whip or pulse button in the blender.
7. Do not blend it too much, it will release oil.
8. Keep it in an air tight jar without adding salt to use it in curries.
9. Add salt if serving with rice.

Gongura Pulusu Recipe -- How to make Gongura Pulusu

Hi firends, today's recipe is gongura pulusu recipe. Gongura Pulusu (Stew) is commonly made in Telugu households. Gongura is a leafy vegetable mainly available in Telugu states, Andhra and Telangana. Gongura pulusu is made without adding any dal. Making of gongura pulusu is very easy and simple.
You can try to make pachadi with gongura and also Dal/Pappu with gongura.

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Gongura Pulusu Recipe -- How to make Gongura Pulusu
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 15 M
Servings: 4 people

Gongura Pulusu recipe is a stew made with gongura, it is commonly made in Telugu households.

Ingredients:

3 Cups Gongura

1 Onion

1 Green Chilli

1 Tbsp Garlic

2 Tbsp Til/Sesame Seeds Powder

Salt to Taste

1/4 Tsp Turmeric Powder

1 Tsp Red Chilli Powder

1/8 Cup Tamarind Juice

2 Tbsp Oil

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1 Red Chilli

1/4 Tsp Asafoetida/Hing

Procedure:

1. Discard gongura leaves from the stem.
2. Wash and dry them on a cloth.
3. Chop onion. Soak tamarind and extract thin juice.
4. Heat oil in a thick bottomed vessel or pan.
5. Add mustard seeds, cumin seeds and red chilli. Saute them till they splutter.
6. Add garlic and green chilli. Saute them too.
7. Add chopped onion and saute it till they turn translucent.
8. Add tamarind juice, add 2 cups water.
9. Add salt, turmeric powder and red chilli powder.
10. Allow this concoction to boil.
11. When it reaches rolling boiling, add til/sesame seeds powder.
12. Mix it well and allow this to cook for 5 minutes.
13. Serve gongura pulusu with hot piping rice.

Tomato Onion chutney Recipe -- How to make Tomato Onion Chutney Recipe

Hi friends, Today's recipe is tomato onion chutney recipe. It is the best side dish for idli and dosa. I learned this chutney from my domestic help. I asked her to suggest me some recipe to make a side dish for idli, dosa without coconut. She suggested this tomato onion chutney recipe. All of our family members liked it very much, from then onwards it added in my chutneys list.
There were a list of Andhra style side dishes for dosa, idli without coconut like
Erragadda Karam
Palli Chutney
Ava Perugu Pachadi
For more varieties pf chutneys and pickles recipes click here
.

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Tomato Onion Chutney Recipe -- How to make Tomato Onion Chutney Recipe
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 4 people

Tomato Onion Chutney Recipe -- A best side dish for idli and dosa.
Ingredients:

4 Tomatoes

2 Onion

4 to 6 Garlic

4" Long Ginger

4 Green Chillies

1 Tbsp Mustard Seeds

1 Tbsp Black Gram Dal

10 Red Chillies

2 Tbsp Oil

Salt to Taste

1/4 Tsp Turmeric Powder

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1 Tsp Black Gram Dal

1 Red Chilli

5 Curry Leaves

1/4 Tsp Asafoetida/Hing

Procedure:

1. Cut tomatoes, onions and green chillies.
2. Heat oil in a kadai, add mustard seeds, black gram dal, red chillies and asafoetida.
3. Once they start spluttering add chooped tomatoes, onions, ginger and garlic.
4. Add green chillies, salt and turmeric powder also.
5. Allow them to cook completely.
6. Once the tomatoes cooked completely, keep this aside to cool.
7. Add it to the blender jar and grind it to make a smooth paste.
8. Again heat oil in a kadai, add mustard seeds, cumin seeds, black gram dal and curry leaves.
9. When they start spluttering add one red chilli, make it into 2 to 3 pieces.
10. Add asafoetida and switch off the flame.
11. Add this tadka to the above chutney.
12. Serve the tomato onion chutney recipe with dosa, idli.

Rasam Recipe -- How to make Healthy Immunity Boosting Rasam Recipe

Hi friends, Today's recipe is the Rasam recipe. This rasam is a healthy and it boosts immunity. So we call them healthy immunity boosting rasam recipe.
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I got the recipe from google during the first lockdown in India. I tried and all of us liked it very much, so now it became part of our day to day recipe. Once in a month surely we will have this rasam recipe in the menu. This rasam recipe helps in controlling cold and cough too. The ingredients in this recipe are helpful in digestion too.

Rasam Recipe -- How to make Healthy Immunity Boosting Rasam Recipe
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 15 Mins
Servings: 4 People

Rasam Recipe -- Serve it with hot piping rice

Ingredients:

• 1 Cup Tamarind Juice
• 1 Tomato
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1 Tbsp Coriander Leaves
• 5 to 10 Curry Leaves
• 1 Tsp Coriander seeds
• 1 Tsp Pepper Corns
• 5 to 7 Garlic
• 2 to 3" Long Ginger
• 1 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 2 Red Chillies
• 3 to 4 Curry Leaves
• Fistful of Coriander Leaves
• 1 Tsp Hing/Asafoetida
• 1 Tsp Jaggery/Gud

Procedure:

1. Chop tomatoes into small pieces.
2. In a blender jar add coriander seeds, pepper corns, curry leaves, coriander leaves, garlic and ginger. Blend them all to make coarse paste.
3. Heat oil in kadai, add mustard seeds, cumin seeds, red chillies and curry leaves and coriander leaves.
4. When they start spluttering add hing.
5. Add tomatoes and saute them till they turn mushy.
6. Once done add the above pasted rasam masala and saute it till the aroma comes out.
7. Add tamarind juice to it. Add salt and turmeric powder.
8. Add water and allow this boil for 5 minutes.
9. Drop jaggery and allow this to boil.
10. After 5 minutes of boiling switch off the flame and serve hot.
11. Serve this rasam recipe with hot piping rice.

Foxtail Millet Dosa Recipe -- How to make Foxtail Millet Dosa at home

Hi friends, Today's recipe is the foxtail millet dosa recipe. Please like, share and subscribe to my easyvegrecipes YouTube channel for video recipes.

Foxtail millet is one among the millets called as KorraBiyyam in Telugu. The recipe of foxtail millets dosa tastes like normal dosa only. We cannot make out the difference between normal dosa and foxtail millet dosa. I picked the recipe with foxtail millets from Times of India recipes page and made little changes.
You can try out different foxtail millet recipes like payasam,
upma, etc.
For more breakfast recipes click here.

Foxtail Millet Dosa Recipe -- How to make Foxtail Millet Dosa at home

Author: Sailaja Angara
Preparation Time: 20 Min + fermenting time
Cooking time: 5 Mins for each dosa
Servings: 8 Dosa

Foxtail millet dosa recipe -- a healthy breakfast recipe filled with loads of protein

Ingredients:

1 Cup Black Gram/ Urad Dal

3 Cups Foxtail Millets

1 Tsbp Bengal Gram/Chana Dal

1 Tbsp Flattened Rice/Poha

1 Tsp Fenugreek Seeds

Salt to Taste

1 Tabp Oil

Procedure:

1. In a bowl take urad dal, foxtail millets, chana dal, poha and fenugreek seeds.
2. Wash them thoroughly and soak for 3 to 4 hours.
3. Grind them into a smooth paste.
4. Rest this batter for 8 to 10 hours.
5. Add salt and mix it well.
6. Heat iron griddle and sprinkle little water to check the hot of the tawa.
7. Pour a laddle full of dosa batter, add a spoonful of oil.
8. Allow this cook for 2 minutes and flip it.
9. Let this cook for one minute and remove from tawa.
10. Serve Foxtail millet dosa with coconut chutney, onion curry and onion chutney.

Vankaya Kothimeera Karam Recipe -- How to make Vankaya Kothimeera Karam

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Today's recipe is vankaya kothimeera karam recipe. The simplest recipe ever I learned is this one only. I learned this recipe from my MIL. We can make gutti vankaya kothimeera karam (stuffeed brinjal) also, but when we don't find small brinjal/vankayalu or we have to make this for large gathering we can make this way. The taste won't change. Kothimeera is corinader leaves. Whenever I get fresh coriander I tend to make this. Serve this curry with hot piping rice. Try this curry recipe and let me know how did you like the taste of it.
For different varieties of curries click here.
For more vankaya / brinjal varieties click here.

Vankaya Kothimeera Karam Recipe -- How to make Vankaya Kothimeera Karam -- easyvegrecipes
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 20 Mins
Servings: 6 people

Vankaya Kothimeera Karam Recipe -- A best accompaniment for rice with no onion and no garlic.

Ingredients:

• 8 to 10 Brinjal/Vankaya
• 2 Cups Coriander Leaves
• 2 Tbsp Ginger
• 4 to 8 Green Chillies
• Salt to Taste
• 1 Tbsp Oil
• 1 Tsp Turmeric Powder

Procedure:

1. Chop coriander leaves and wash thoroughly and keep aside.
2. Cut the brinjal/Vankaya into small pieces. Make 4 to 6 parts of each brinjal.
3. Drop the vankaya pieces in water to stop decolouring of the vegetable.
4. Heat oil in a kadai, add the vankaya pieces from water directly.
5. Please becareful when doing this, do not let the oil spill on you.
6. Add salt and turmeric powder. Add little 1 tbsp water.
7. Take 2" ginger piece and mash it in mortar and pestle. Add this to the vankaya pieces.
8. Cover vanakaya pieces with a lid. The lid should be close to the vegetable that is vankaya.
9. Vankaya pieces cooks very fast, if we keep the close lid to them.
10. Allow this to cook completely.
11. In a blender jar add washed coriander leaves, ginger and green chillies. Make a paste of it.
12. Do not add water while grinding it. The paste should stiff not loose.
13. Once the vankaya pieces cooked completely, add the above coriander leaves, green chillies and ginger paste.
14. Mix it well and cover and cook for 3 minutes. Let the spice taste of chillies and ginger absorb by the vankaya/brinjal pieces.
15. Serve vankaya kothimeera karam recipe with hot piping rice.

Veg Schezwan Fried Rice Recipe -- How to make Veg Schezwan Fried Rice at Home

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Today's recipe is Veg schezwan fried rice recipe. It is a very easyveg recipe. Adding some vegetables to the stir fried rice and adding some condiments make this recipe flavourful and tasty. It is a bit spicy rice item. We need to prepare the schezwan sauce to make this recipe, of course we get it in the stores also. But preparing our own sauce is gives immense satisfaction. The sauce can be prepared in advance and keep it ready. We can use that sauce in schezwan noodles also. We can prepare this recipe is with leftover rice also. Those who eat meat and egg can add them too.

Veg Schezwan Fried Rice Recipe -- How to make Veg Schezwan Fried Rice at Home -- easyvegrecipes
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 30 Mins
Servings: 6 people

Vez schezwan fried rice recipe -- handful of veggies and rice stir fried.

Ingredients:

• 1 and 1/2 Cup Rice
• 1 Cup Finely chopped Carrot
• 1 Cup Finely chopped French Beans
• 1 Cup Finely chopped Green Capsicum
• 1 Cup Finely chopped Spring Onions
• Salt to Taste
• 1/2 Cup Finely Chopped Cabbage
• 1 Tbsp Finely Chopped Garlic
• 2 Tbsp Schezwan Sauce
• 2 Tbsp Oil

Procedure:

1. Finely chop all the vegetables, carrot, cabbage, french beans, capsicum and spring onions too.
2. Keep the spring onions whites and greens separately.
3. Wash the rice and soak it for half an hour.
4. Boil 3 cups of water and add soaked rice to it and cook till done.
5. Heat oil in a kadai, add chopped garlic and saute them.
6. Add cabbage and saute them. Add carrots, beans and capsicum and spring onions whites and saute them well.
7. Add salt and then saute them till they become soft and cooked.
8. Add schezwan sauce to the veggies and combine well.
9. Cook this for 3 to 5 minutes, so that all the veggies absorbs the flavour of the sauce.
10. Add cooked rice and mix it well.
11. Let the moisture of the rice grains goes off completely.
12. Serve hot piping veg schezwan fried rice with veg munchurian recipe.

Schezwan Sauce Recipe -- How to make Schezwan sauce at home

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Today's recipe is schezwan sauce recipe. Schezwan sauce is a spicy and pungent sauce made with dry red chillies, garlic, onions and spices. It is a fusion indo Chinese recipe of a hot chili sauce to improve our meals. We need very less ingredients to make this recipe. This sauce we use in preparing schezwan rice and also in schezwan noodles. I make it and keep it available, so that we can make the other recipes whenever we feel like.

Schezwan Sauce Recipe -- How to make Schezwan sauce at home -- easyvegrecipes
Author: ?Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins

Enter a short description of the recipe within 200 characters.

Ingredients:

• 20 to 25 Red Chillies
• 1 Tbsp Ginger
• 1 Tbsp Garlic
• 1 Onion
• 1 Tbsp Vinegar
• 1/2 Tbsp Salt
• 1/2 Tbsp Sugar
• 1 Tbsp Oil

Procedure:

1. Boil water and soak red chillies for 10 to 20 mins.
2. Grind them into a fine paste and keep aside.
3. Finely chop ginger and garlic and keep aside.
4. Finely chop 1 small onion and keep aside.
5. Heat oil in a kadai, add chopped giner and garlic.
6. Fry them and add chopped onion.
7. Saute them well. Add grounded red chilli paste.
8. Mix it well and add salt and sugar.
9. Mix it well and allow it to boil for 5 minutes.
10. Add vinegar and again boil it for 3 minutes on a low flame.
11. Stirring ocassionally allow this to boil till it becomes thick.
12. Use this schezwan sauce recipe in veg schezwan fried rice and schezwan noodles.

Potato Curry for Dosa Recipe -- How to make potato curry for Masala Dosa

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Today's recipe is potato curry for dosa. Masala Dosa curry or Potato filling for Masala Dosa recipe. Dosa or Idli are South India's best breakfast recipes. Masala Dosa is a classic breakfast recipe from #Bengaluru. This curry is spread across the dosa and served along with coconut chutney. Here I am giving only the recipe of the curry. Dosa batter and making of masala dosa would come soon.

Potato Curry for Dosa Recipe -- How to make potato curry for Masala Dosa -- easyvegrecipes
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 6 people

Potato Curry for Dosa -- spread this curry across dosa to get flavourful taste.

Ingredients:

• 8 medium Potatoes/Aloo
• 6 medium Onions
• 1 Tsp Turmeric Powder
• Salt to Taste
• 5 to 7 Green Chillies
• 4" Long Ginger
• 2 Tbsp Oil
• 1 Tsp Mustard Seeds/Rai
• 1 Tsp Cumin Seeds/Jeera
• 1 Tsp Black Gram/Urad Dal
• 1 Tsp Bengal Gram/Chana Dal
• 5 to 7 Curry Leaves
• Fistful of Coriander Leaves

Procedure:

1. Peel the skin of potatoes, cut them into halves.
2. Add salt and turmeric powder and pressure cook them for 3 whistles.
3. Once cooled take them from the cooker and cut them into cubes.
4. Cut onions into small pieces. Chop green chillies and ginger.
5. Heat oil in a kadai, add mustard seeds, cumin seeds, black gram, and bengal gram.
6. When they start spluttering add chopped chillies and ginger.
7. Fry them for a while.
8. Add chopped curry leaves and coriander leaves also.
9. Fry them for a while and add chopped onions.
10. Saute them till they turn soft and translucent.
11. Add salt and turmeric powder.
12. Allow them to cook for a while or till the onions completely cooked.
13. Once they are done add boiled potatoes to them.
14. Mix them well and keep it aside.
15. Serve potato curry for masala dosa along with dosa or spread across the dosa and serve.

Vegetable Omelette Recipe -- How to make Veg Omelette

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Today's recipe is vegetable omelette. It is a very easy recipe made with all flours and vegetables available at home. In this recipe I did not use carrot and peas as they are available to me at the moment. But you can use them too. It's a very interesting recipe.

Vegetable Omelette Recipe -- How to make Veg Omelette -- easyvegrecipe
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 5 Mins for each omelette
Servings: 6 people

Veg omelette and easyvegrecipe can served during dinner or breakfast.

Ingredients:

• 1 Cup Besan
• 1 Cup Whole Wheat Flour
• 1 Cup Maida/All Pupose Flour
• 1 Cup Rice Flour
• 1 Cup Curd
• Salt to Taste
• 1/2 Tsp Red Chilli Powder
• 1 Onion (Finely Chopped)
• 1 Tomato (Finely Chopped)
• 1 Tsp Coriander (Finely Chopped)
• 1 Tsp Curry Leaves (Finely Chopped)
• 1 Green Chilli (Finely Chopped)
• 2" Long Ginger (Finely Chopped)

Procedure:

1. Finely chop onion, tomato, corinader leaves and curry leaves.
2. If adding carrot and pease, then grade carrot and lightly crush pease also.
   I did not mention them in the ingredients list as I did not add them.
3. In a wide bowl add all the flours, salt, and red chilli powder.
4. Add curd to this mixture and mix it well and allow it to rest for half an hour.
5. After half an hour add water, approxmately 1 to 2 cups.
6. Add chopped onion, tomato, Ginger, Green Chillies, curry leaves, coriander leaves and if adding carrot and peas also.
7. The batter should be thin, but not as thin as rawa dosa.
8. Heat iron griddle or tawa, sprinkle some water on it to check the heat.
9. Pour the batter on it with ladle, do not spread.
10. Add little oil and allow it to cook on oneside for 2 minutes.
11. Flip this and allow it to cook on the otherside also for 2 minutes.
12. Serve vegetable omelette with tomato ketchup or with any spicy chutney.

Bisi Bele Bath Recipe -- How to make Bisi Bele Bath

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Bisi bele bath is a Karnataka recipe. Bisi bele bath is a lentil rice recipe which should be served hot only. We need to prepare a powder for this. If the powder is freshly made the rice tastes awesome. We can keep the powder ready to save time, of course that too tastes good. I like to prepare this with fresh powder only.
Click here for the powder recipe.
For more rice varities click here.

Watch the video below for clear procedure of the recipe. Please like, share and subscribe easyvegrecipes YouTube channel for more such videos. And hit the BELL icon for further notifications.

Bisi Bele Bath Recipe -- How to make Bisi Bele Bath
Author: Sailaja Angara
Preparation Time: 30 Mins
Cooking time: 30 Mins
Servings: 6

Bisi Bele Bath -- Hot Lentil Rice

Ingredients:

• 1 Cup Rice
• 1/2 Cup Red Lentils/ToorDal
• 3 Tablespoons Bisi Bele Bath Powder
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 1/2 Cup Tamarind Pulp
• 1 Cup Carrots
• 1 Cup Potatoes
• 1 Cup Onions
• 1/2 Cup Beans
• 1/2 Cup Raw Banana
• 1/2 Cup Bottle Gourd
• 4 Tablespoon Oil
• 2 Tablespoon Ghee
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 2 Red Chilli

Procedure:

1. Cut carrots, potatoes, raw banana and bottle gourd into 2" inches cubes.
2. Slice onions lengthwise with 2"inches thickness
3. Cut beans also 2" inches long pieces.
4. Pressure cook rice and red lentils separately for 3 to 4 whistles.
5. Pressure cook vegetables like potato, carrot, bottle gourd, beans and raw banana for 2 to 3 whistles.
6. Heat oil and ghee a thick bottomed vessel or pressure cooker. Add mustard seeds, cumin seeds and red chilli.
7. When they start spluttering add onions. Fry till they turn translucent.
8. Add tamarind juice, salt and turmeric powder.
9. Once the onions turn soft, add all the other boiled vegetables also.
10. Add bisi bele bath powder and mix well. Allow this to boil for a while.
11. Meanwhile mash dal and rice till they become soft. Keep it aside.
12. Add mashed dal and rice to the above vegetables.
13. Allow this to boil for a while.
14. Serve hot piping bisi bele bath with papad or gold fingers and simple raita.