Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is thotakura undalu. Thotakura is also known as amaranthus. Thotakura is a leafy vegetable with a good source of Vitamin A and C and also rich source of Calcium, iron, potassium, zinc, copper and manganese. Particularly, it is given to the pregnant ladies for their easy bowl movement. Studies say that regular consumption of thotakura reduces blood pressure and cholesterol levels. It can be used for making pappu, pulusu and also curry. This undalu is light snack item which can be served as it is. Sometimes when we do not have any other vegetables to cook we can use these undalu as sidedish for rice too. Check out for other thotakura recipes here: Thotakura vadiyalu curry Thotakura Masala Curry
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Thotakura Undalu Recipe | How to make Thotakura Undalu | (quick and healthy evening snacks recipes) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 10 pieces
Thotakura undalu is a simple and quick evening snack recipe with very less oil. Thotakura undalu can be served as snack or as side dish for rice.
Ingredients:
2 Cups Thotakura/Amaranthus
2 tbsp Besan
2 tbsp Rice Flour
Salt to Taste
1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric Powder
2 tbsp Oil
Procedure:
Finely chop thotakura/amaranthus.
Wash it throughly twice.
Once in a bowl full of water and then under running water.
Keep it aside.
In a wide mixing bowl, add all the ingredients except oil.
Do not add any water.
Mix all of them well together and make small roundles.
Heat oil in a pan till the fumes up.
Slowly drop each roundle.
Without stirring them immediately allow them to cook for a minute on a low flame.
Increase the flame to medium high and fry them gently with a spatula.
Do not over stir continuously, gently just move them one side to another.
Fry them till the entire outer part of the roundles turn crisp.
Hi friends, thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is yellow moong dal dosa. Yellow moong dal or pesarapappu as in Telugu called or split green gram is good for health. Yellow moong dal packed with nutrients like zinc, protein and iron. It also helps in maintaining the elasticity of the skin which keeps it moist. Potassium, magnesium and fibre would work together to regulate blood pressure and is diabetic friendly. Serve moong dal dosa for breakfast or for dinner. Accompany it with ginger chutney or green chutney. Yellow moong dal dosa is the best choice for our weight loss journey. Check out for other instant breakfast recipes here: Bajra Instant Dosa Cucumber Dosa Pesarattu Rawa Dosa
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Yellow Moong Dal Dosa Recipe | How to make Yellow Moong Dal Dosa | (Dosa without Rice) Author: Author name here Preparation Time: Cooking time: Servings: 10 dosas
Yellow moong dal dosa - Best choice for weight loss journey, tummy friendly and healthy breakfast recipe.
Ingredients:
1 Cup yellow moong dal/split green gram
3 Green Chillis
2" Ginger
Salt to Taste
1 tbsp coriander leaves
1 Onion
1 tbsp Cumin Seeds
1 tsp Oil/each dosa
Procedure:
Soak yellow moong dal for 3 to 4 hours.
Grind soaked moong dal into a smooth batter.
While grinding it add green chillis and ginger.
Add salt once the batter is ready.
Mix it well and keep the batter aside.
Chop onions.
Add cumin seeds to the chooped onion.
Heat dosa griddle or tawa. Sprinkle little water to check the tawa heated enough.
Wipe the tawa with a onion.
Spread the yellow moong dal dosa batter on the hot tawa.
Drop a spoonful of oil and sprinkle chopped onions on it.
Let the dosa cook for 2 minutes.
And when the edges of the dosa started leaving the tawa, gently flip it and cook for another 2 minutes.
Flip it again and serve.
Do the same with the rest of the batter.
Serve yellow moong dal dosa with ginger chutney or green chutney
Hi friends, thanks you all for visting my website and @EATeasyvegrecipes youtube channel. Today's recipe is mixed vegetable curry. This is simple mixed vegetable curry. It can be served with bagara rice and also with roti. Whenever we have different varities of vegetables at home which are not sufficient enough to make one curry we make use of them and make mixed vegetable curry. The mixed vegetable curry is packed with different flavours of vegetables. It is also packed with loads of vitamins and protiens.
This is the basic home style mixed vegetable curry, we can prepare it the way we want. It can be prepared in North Indian style by adding kasuri methi and other spice powders like aamchur and coriander powder. Or we can prepare it in South Indian style by blending coconut and jeera along with curry leaves. Both tastes awesome. In this recipe I made it simplest way. Check out for other curry recipes for rice and roti here: Vankaya Tomato Curry Phool Makhana Curry Raw Mango Curry Goru Chikkudukaya Curry Brinjal Milk Curry Palak Poriyal
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Mixed Vegetable Curry Recipe | How to make Mixed Vegetable Curry | (Side dish for rice N roti) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 4 People
Basic home style mixed vegetable curry for rice and roti.
Ingredients:
1/4 Cup Carrot(Cubed)
1/4 Cup Beans(chopped)
1/4 Cup CauliFlower(Florets)
1/4 Cup Green Peas
1/4 Cup Onion(Chopped)
3 Tomatoes (Pureed)
2" Long Ginger
5 to 7 Garlic(Minced)
Salt to Taste
1 tsp Red Chilli Powder
1 tsp Garam Masala Powder
2 Tbsp Oil
10 to 12 Cashew(soaked)
1 tsp Turmeric Powder
4 to 5 Cloves
3" Long Cinnamon Stick
Procedure:
Prepare the vegetables as mentioned in the brackets.
We can pressure cook carrots, beans and peas for 2 whistles.
In a blender jar blend cashews to make smooth paste.
Make puree of tomatoes along with ginger and garlic.
Heat oil in thick bottomed kadai, add cloves and cinnamon stick.
Once they start crackling add chopped onions.
Saute them till they are soft and translucent.
Add pureed tomatoes and fry till the oil separates.
Add salt and turmeric powder and mmix them well.
Allow this to cook for 3 to 5 minutes.
If pressure cooking vegetables keep them to cool for 3 minutes.
Add the cooked vegetables at this point.
Otherwise we can cook them directly.
Add red chilli powder and garam masala powder.
Combine all of them well and let the oil separates.
Add 2 cups of water and cover to cook the vegetables till soft.
Once all the vegetables softens and the curry become mushy add cashew paste.
Adding cashew paste is optional, cashew paste gives a rice flavour to the curry.
Mix it well and allow it to cook for another 2 minutes.
Switch off the flame and season it with chopped fresh coriander leaves.
Serve mixed vegetable curry with hot piping bagara rice or roti.
Hi friends, Thank you friends and viewers for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is kaju katli. Kaju katli or kaju barfi is a special sweet made during Diwali festival. It is made with cashew nuts. During Diwali, people distribute sweets among friends and family. Diwali without Kaju katli or kaju barfi and ladoo are the most important and a must-haves among them. I like kaju katli very much. I want to give a try long back but feared on spoiling it. One of my neighbouring aunt gave simple tips. I also searched in different blogs for the recipe. At last, I tried my hand and it came very well. I felt happy and my BP shoots up to normal, which was always on lower side otherwise, out of excitement. This is the first time I am making, so prepared very less quantity. I could make only 15 pieces, but we can increase the quantity according to our requirement. I also did not spread silver vark as I did not have it at that time. Check out some other diwali specials here: Besan Khoya Ladoo Peanut Chikki Coconut Ladoo Coconut Burfi Dry Fruit Ladoo
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Kaju Katli Recipe -- How to make Kaju Barfi Author: Sailaja Angara Preparation Time: Cooking time: Servings: 15 Pieces
Kaju Katli/Kaju Barfi -- sweet made with cashew nuts and sugar.
Ingredients:
1 Cup Cashew Nuts/Kaju
3/4 Cup Sugar
1 Teaspoon Cardamom Powder
1/2 Cup Water
1 to 2 Tablespoon Ghee/Clarified Butter
Procedure:
Make powder of cashews in a mixer grinder.
Do not over grind them, as they release oil.
Grind them once and sieve.Repeat the same with the remainings also.
Keep the cashew nut powder ready.
In a wide and thick bottomed pan, add sugar and water.
Let the sugar melt.
Now slowly add cashew nut powder, while stirring continously.
Keep stirring it continously on a low flame till the mixture turns into a mass.
At this stage check the consistency by taking a small portion of it into a spoon and let it cool for a while.
Once cooled, if it can be made into a small ball without sticking to the fingers. This is the right consistency.
If the said consistency reached, remove from the flame and transfer the cashew dough into a greased surface or to a plate.
Let the dough cool enough to handle with hand, grease hand and knead it for two to three minutes.
So that the entire dough turns into a smooth and soft.
Transfer this dough onto a butter paper or baking sheet. Cover it with another baking sheet.
Using a rolling pin, gently roll it to get 3 to 4 mm thickness sheet.
Adjust the edges with a knife to make them also smooth. Let it cool completely.
Once cooled, cut the dough sheet into diamond shape.
Serve and enjoy the kaju katli/kaju barfi any time.
Hi friends, thank you all for visting my website and @EATeasyvegrecipes youtube channel. Today's recipe is bagara rice. Bagara rice or bagara khana or bagara chawal is a fragrant and flavorful rice dish that originated from the city of pearls, Hyderabad, India. This traditional Hyderabadi delicacy is a perfect blend of aromatic spices and long-grain basmati rice, resulting in a mouthwatering rice dish. Serve this Hyderabadi bagara rice with any spicy curry. Sometimes we can serve it any dal also. Finding any wedding or party without bagara rice in the menu in Hyderabad city is difficult. Making bagara rice is very easy. Soak rice for sometime, saute all the whole masalas and cook rice along with them, that's it!!! Our bagara rice is ready to serve. But we have to serve a spicy curry along with it otherwise it tastes bland. I serve bagara rice with mixed vegetable curry, bagara baingan, or with meal maker curry. Everytime I keep changing the side dish of course. Checkout other rice varities here: Palak Rice Cabbage Rice Veg Schezwan Fried Rice Jeera Rice Baby Corn Rice
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Bagara Rice Recipe | How to make Bagara Rice | Hyderabadi Bagara Rice Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Bagara rice Hyderabada's special dish without which a wedding or party is incomplete.
Ingredients:
2 and 1/2 cups Basmati Rice
2 Large Onions - 2
3 to 4 Green Chillis
Salt to Taste
1 to 2 Bay Leaf
1 tbsp Ginger garlic paste
3 to 5 Cardamom
3" Long Cinnamon Stick
7 to 9 Cloves
1/2 tsp Shahi jeera
1 Javitri
2 tbsp coriander leaves
2 tbsp Oil
2 tbsp Ghee
1 Lemon Juice
Procedure:
Soak basmati rice for half an hour.
Slit green chillies and thinly chop onions into thin slices.
Heat oil and ghee in a thick bottomed vessel, add shahi jeera, cardamom, cinnamon, cloves and bay leaves.
Once they start spluttering add onions and green chillies. Fry onions till they turn into brown color.
Add ginger garlic paste, saute it well.
Add water to it. For one cup of rice add only 1 and 1/2 cup of water. Add salt.
Bring it to boil.
Drain excess water from soaked rice, add the rice when the water starts boiling.
Mix it well. Cover it and cook till the rice cooks completely.
We can cook bagara rice in pressure cooked also.
If using pressure cooker cook it for 2 whistles on high flame and 1 on low flame.
I prefer to cook it electric rice cooker.
Cook till the keep warm mode is on.
Once the keep warm mode is on wait for 5 minutes. Add little ghee and mix it well.
If cooking in the pressure cooker, wait till the pressure goes off.
Uncover and cook for another 3 to 5 minutes on low flame. Add little ghee and mix it well.
Take it off the flame and add lemon juice and mix it again well.
Serve bagara rice with spicy curry of your choice.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is lemon rice recipe. Lemon rice or chitrannam or nimmakay pulihora as we call it in Telugu is really a very easy dish to prepare. Lemon rice is a regular dish among south indian households. Lemon rice is made with cooked rice, tempering spices, curry leaves and lemon juice. The tangy taste of lemon juice and little spicyness from the fried green chillis tastes heavenly. Lemon rice can be made even with leftover rice also. Kids love to eat fussy free food in their lunch boxes. Lemon rice is one of the best choice for their lunch box. Check out for simple lunch box rice recipes here: Tomato Rice Gongura Pulihora Palak Rice Cabbage Rice Garlic Rice
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Lemon Rice Recipe | How to make Lemon Rice Recipe | (Lemon Rice Recipe south Indian) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 4 people
Lemon rice, Chitrannam or nimmakaya pulihora is the best choice for kids lunch box ideas.
Ingredients:
1 and 1/2 Cup Rice
4 to 5 Green Chillis
4" Long Ginger
1 or 2 tbsp Lemon Juice
Salt to Taste
1 tsp Turmeric Powder
2 tbsp Oil
1 tbsp Peanuts
1/2 tbsp Chana Dal/Bengal Gram
1/2 tbsp URad Dal/Black Gram
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 or 3 Red Chillis
5 to 7 Curry Leaves
1 tsp Asafoetida
Procedure:
Slit green chillis and finely chop ginger.
Wash the rice.
Pressure cook rice with 1:2 ratio of water.
For 1 Cup of rice add 2 cups of water.
Here I am using 1 and 1/2 cup of rice so adding 3 cups of water.
Cook the rice for 3 whistles.
Once rice cooked and the pressure cools down.
Transfer the rice into a wide plate to cool.
Meanwhile in a thick bottomed kadai, heat oil.
Add peanuts and fry them till they change color.
Add chana dal and urad dal.
Fry them till they turn golden brown.
Add mustard seeds and cumin seeds too.
As soon as the mustard seeds started spluttering add whole red chillis.
Add slit green chillis and chopped ginger.
Saute them for a minute.
Add asafoetida and saute it well.
Add salt and turmeric powder.
Fry them well.
Add this tadka to the above spread rice.
Mix it well so that all the tastes combines well with rice.
Hi friends, Thank you all for visiting my website and @EATeasyvegrecipesyoutube channel. Today's recipe is Methi matar pulao in pressure cooker.Methi matar pulao, rice cooked with fresh methi leaves and green peas. We can add lots of veggies also. December is the right season for the fresh coriander leaves, methi leaves(fenugreek leaves), Muli(Radish) and also for Gazar(Red Carrot) to make gazar ka halwa. I love to use them in my day to day cooking. Methi or Fenugreek leaves are good for health. Mildly bitter in taste keeps blood sugar under control, good for hair also. Don't know how far it is true and proven right but daily a teaspoon full of methi keeps the hair fall under control and also helps in growing healthy hair. You can make different varieties of dishes with methi leaves.
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Methi Matar Pulao Recipe -- How to make Methi Matar Pulao Author: Sailaja Angara Preparation Time: Cooking time: Servings: 4
Methi Matar Pulao -- Rice cooked with fresh fenugreek leaves and green peas.
Ingredients:
1 Cup Rice
2 Cups Fenugreek Leaves(Methi Leaves)
1 Onion
1/4 Cup Peas
Salt to Taste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli powder
1 Tsp Garam Masala Powder
3 to 4 Green Chillies
1 Tsp Ginger Garlic paste
2 Tablespoon Oil/Ghee
2 to 4 Cloves
3" Long Cinnamon Stick
2 Bay leaf
2 to 4 Elaichi/Cardamom
Procedure:
Discard methi leaves from stem and chop them.
Wash thoroughly and keep it aside.
Slice onion. Soak peas in luke warm water.
Wash and rinse rice twice. Then soak the rice for half an hour.
In a thick bottom vessel or pressure cooker, heat oil and ghee.
Add cloves, cinnamon, cardamom and bay leaf.
When they splutter add sliced onions.
Fry them till they turn light brown or translucent.
Add slit green chilli and saute them for a minute.
Add peas and saute them too.
Add chopped methi leaves and saute for a while.
Drain excess water from rice and add it too.
Saute the rice also for a minute.
When the oil separates, add salt, turmeric powder.
Add red chilli powder and garam masala too.
Combine them all well, so that the rice catches all the flavours.
Add water, for 1 cup rice add 2 cups of water.
Cook for two to three whistles.
Once the pressure goes off, open the lid and mix it with a spatula.
Allow the moisture present in rice also dries off completely.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is spicy chilli onion chutney. This chutney is really spicy, those who cannot enjoy spicy food should not try it. Normally we make onion chutney for dosa, idli. But this special dish is for rice. Whenever we don't feel like eating anything, make this spicy onion chutney. I am sure this chutney would elevate our taste buds. I always like to try new recipes. PArticularly chutneys which are my favourite in our cuisine. When I was searching for a new variety of chutneys I found it in a website. I tried twice and all my family liked it very much. At a later date I came to know that one of my aunt used to make this chutney regularly. So spicy onion chutney added into my regular menu. My aunt who is expert in making it had certified my chutney as the best spicy onion chutneyt for rice. As she adds a little jaggery but I do not. So it is really spicy onion chutney for rice andhra style. Check out for other spicy chutneys for rice here: Radish Chutney Bhindi Chutney Vellulli Karam Kandi pachadi Vankaya Pachadi
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Spicy Onion Chutney Recipe | How to make spicy onion chutney for rice | (Spicy onion chutney for rice) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Spciy onion chutney for rice -- serve it with hot piping rice and a spoonful of ghee.
Ingredients:
2 Onion
2" Ginger
5 to 7 Garlic
1/2 tbsp Coriander Seeds
1/4 tsp Cumin Seeds
1 tbsp Urad Dal/Black Gram
6 to 8 Red Chillis
Salt to Taste
1/4 tsp Turmeric Powder
Pebble size Tamarind
2 tbsp Oil
4 to 5 Curry Leaves
1 tsp coriander leaves
Procedure:
Heat oil in a kadai, add coriander seeds and cumin seeds.
Add urad dal and sute them till they turn golden brown.
Add red chillis and fry them for a while.
Add chopped onion, ginger, garlic and tamarind.
Combine all of them well.
Add salt and turmeric powder.
Mix them well and cook for 5 minutes.
Add curry leaves and coriander leaves at this stage.
Combine all of them well.
Cook them till the onions turn soft.
Transfer them to a plate and cool completely.
In a blender jar add the above cooked onions and grind them to make coarse paste.
Trasfer the chutney to a serving bowl.
Season the chutney with chopped curry leaves and coriander leaves.
Serve spicy onion chutney with hot piping rice and a spoonful of ghee.
Hi friends, thank you for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sambar sadam or sambar rice. sambar sadam or sambar rice is an authentic south indian one pot meal. Sambar rice is made with lots of vegetables. Best for kids lunch box. Sambar rice is neither too spicy not too bland. Serve sambar rice with roasted papad. Sometimes we may get confused with Bisi Bele Bath and sambar sadam. Both are made in almost the same way but tastes differently. Check out for other simple rice recipes here: Palak Rice Cabbage Rice Coconut Rice Gongura Pulihora Til Rice
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Sambar Rice Recipe | How to make Sambar Sadam | South Indian Sambar Rice Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
sambar sadam or sambar rice is an authentic south indian one pot meal. Sambar rice is made with lots of vegetables. Best for kids lunch box.
Ingredients:
1 Cup Rice
1/2 Cup Toor Dal/Pigeon Pea
1 Big Onion
1 Carrot
1 Potato
5 to 7 pieces Drum Stick
3" Long Bottle Gourd
Small Lemon Size Tamarind
Salt to taste
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Asafoetida
1 Tbsp Chana Dal/Bengal Gram
1 Tsp Coriander Seeds
4 to 6 Red Chillies
2 Tbsp Fresh Coconut
1 Tsp black Pepper Seeds
Procedure:
Heat oil in a kadai, Add chana dal, coriander seeds, black pepper seeds, and red chillies.
Fry them till they turn into light brown color. Add fresh coconut and fry till it changes its colour.
Once done, keep them aside to cool.
Grind all of them to make a smooth paste or coarse powder as soon as they cool completely, and keep it aside.
Soak tamarind in enough water for half an hour.
Squeeze out the pulp and extract tamarind juice and keep it also ready.
Cut all the vegetables into cubes.
Cut onions length wise. Keep them aside.
Soak dal for half an hour to one hour.
Pressure cook rice and dal together with 1:2and1/2 cups of water.
For 1 cup of rice and 1/2 cup of dal add 4cups of water and Pressure cook them for 3 to 4 whistles.
Heat oil in thick bottomed vessel. Add mustard seeds and cumin seeds.
Once they start spluttering, add onions and saute for a minute.
Add chopped tomatoes and saute them well.
Add all other vegetables and fry them.
Add 2 cups of water, salt and turmeric powder.
Allow them to boil for 5 to 10 minutes.
Add 1 cup of thin tamarind juice and mix it well.
Allow it to boil for another 5 to 10 minutes.
Add Cooked dal and rice also to the above boiling vegetables.
Again allow it to cook for another 3 to 5 minutes.
Add 1 to 2 cups of water if the consistency becomes thick.
Add the above made paste. (refer: step 1 to 4)
Mix it well and allow it to boil for another 5 minutes.
Check salt and switch off the flame.
The consistency of sambar rice is loose and it can stay intact for about 3 to 4 hours.
Serve hot piping sambar rice with pickle and papad.
Hi friends, thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is vankaya minapa pappu pachadi aka brinjal urad dal pachadi. A unique pachadi made with the combination of urad dal and brinjal. We get big size brinjal white or black. We use them for making roti pachadi. Cook them on the stove top and make simple pachadi. This is a best side dish for rice. I am very fond of pachadis which are to be made and consumed on the same day unlike pickles. The most interesting part of them was that we can prepare them with any vegetable or leafy vegetable. I am not saying pickles are bad but these pachadis help in many ways. We can serve them with rice, idli or dosa alike. Check out other pappu pachadis and some more vegetable pachadis here: Kandi Pachadi Senaga Pappu Pachadi Pesara Pappu Pachadi Methi Leaves Pachadi Radish Pachadi Bhindi Pachadi Bottle Gourd Peel Pachadi
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Vankaya Minapa Pappu Pachadi Recipe | How to make Vankaya Minapa Pappu Pachadi | (Brinjal Urad Dal Pachadi) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6
Vankaya Minapappu Pachadi --unique combination of brinjal and urad dal. serves as best side dish for rice, idli or dosa.
Ingredients:
1 Large Vankaya/Brinjal
1/4 Cup Urad Dal/Minapa Pappu
4 to 5 Red Chillis
Salt to Taste
1 tsp Asafoetida
1 Tbsp Oil
1 Tsp Mustard Seeds
1 tsp Fenugreek Seeds
2 red chillis
1/2 tbsp Tamarind Juice
Procedure:
Heat oil in a pan.
Saute urad dal and red chillis.
Fry them till the dal turns golden brown.
Keep it aside to cool.
Soak tamarind in water for 5 minutes.
Wash and wipe the brinjal or vankaya.
Apply oil all over the vankaya.
Appling oil would help in roasting the baingan properly and it would stop burning of the skin of baingan.
Place the brinjal or vankaya directly on the stove top or on the gas burner.
Roast the vankaya properly while rotating it using tongs in regular intervals.
Roast the baingan in low to medium flame only.
As the vankaya cooks completely it would become soft and mushy.
While checking in between with the help of fingers, roast the baingan.
Once done, allow this cool completley.
We can put in chill water also to cool fast.
Remove skin of the brinjal or vankaya.
Mash it with a spoon.
In a blender jar blend fried urad dal, soaked tamarind and salt.
Blend them to make coarse pachadi.
Add mashed brinjal.
Mix it once or we can press pulse or whip button for once.
If preparing pachadi using mortar and pestle, first mash the urad dal and red chillis.
Adding tamarind and salt.
Add mashed brinjal and mash it once again.
Mix urad dal and brinjal to make pachadi.
Serve vankaya minapa pappu pachadi with hot piping rice and ghee.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is nuvvula laddu or til ke laddu). It is really a very simple and easy recipe. We have make it anytime. But generally Til or sesame seeds or nuvvulu are to be consumed during winter as they generate heat in the body. Til or Sesame Seeds are good source of copper, calcium, iron, zinc and dietary fibers which are very essential minerals for good health of the body. We in India prefer to take it in our diet during winters. It generates heat in the body and keep it warm in chill winters. The combination of sesame seeds and jaggery keeps the iron content and hemoglobin levels intact. We always give this particular dish to girls when they attain puberty. And also it is a no cooking recipe so, we make it during the NagulaChavithi festival, which comes 4 days after Diwali. As per the tradition we don't eat anything cooked on that day. Check out for other simple recipes for health here: Palli Chikki Carrot Halwa Peanut Ladoo Dry Fruit Laddu
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Nuvvula Laddu Recipe | How to make Nuvvula Laddu | (Til Ke Laddu) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 16 to 18 Laddus
Nuvvula laddu or til ke laddu is a healthy mid day meal.
Ingredients:
1 Cup Sesame Seeds
1 Cup Jaggery
Procedure:
Grate or cut jaggery.
Grind sesame seeds in a blender jar to coarse make powder.
Combine jaggery with grounded sesame seeds and blend it.
Blend it till the jaggery mixes with the sesame seed powder.
This may take 5 minutes time, we need to be careful with the blender jars.
Blending jaggery in the jar may get the jar struck.
So while blending mix it gently with the spatula in regular intervals.
Transfer the entire mixture of sesame seeds and jaggery into a wide bowl.
Make small lemon size roundles with the mixture.
We can make as many as 15 ladoos with the given measurements.
Til ke laddus can be store for a week in an air tight container.
Serve Nuvvula laddu or til ke laddu anytime of the day, preferably as mid day meal.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is moong dal pachadi. Moong dal is called pesara pappu in Telugu. We make pachadi out of it. there are two ways to prepare moong dal pachadi. One is soaked moong dal and another is normal. In soaked moong dal pachadi we add lemon juice whereas in normal pachadi we add tamarind. Pachadi making is very easy, we need not do any cooking for this pachadi. Simply it is also no cooking recipe. Serve moong dal pachadi with hot piping rice and a spoonful of ghee or oil. I started loving this pachadi only after my wedding. You can find different varieties of pachadis for rice and idli, dosa in the website. Chek out here for some more pappu pachadis along with other varities: Kandi Pachadi Senaga Pappu PachadiChintakaya Pachadi Bendakaya Pachadi Dosakaya Kalchina Pachadi Methi Leaves pachadi
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Moong Dal Pachadi | how to make Moong Dal Pachadi | (పెసరపప్పు పచ్చడి) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Moong Dal pachadi or Pesarapappu pachadi is the best combination for rice.
Ingredients:
1 Cup Moong Dal/Pesarapappu
Salt to Taste
7 to 10 Red Chillis
1 Tsp Asafoetida
1 Tbsp Tamarind
1 Tsp Cumin Seeds
Procedure:
In a blender jar add all the ingredients one after the other.
Add Moong dal, red chillis, tamarind and salt.
Add cumin seeds and asafoetida too.
Grind all of them to make coarse pachadi.
Check salt and if required add it.
The moong dal pachadi is in semi solid state.
That's all!!! moong dal pachadi ready to serve.
Transfer the pachadi into serving bowl.
Serve moong dal pachadi with hot piping rice and a spoon of oil.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is coconut rice. best coconut rice recipe. During the festival season we offer no onion and no garlic food to the deity. During Durga puja season we normally offer rice varieties and also other prasadams too. Coconut rice is the best recipe of South India come under no onion garlic rice recipe category. The sweetness of coconut and spicy green chillies makes it a flavourful rice. It can be served without any side dish. I prefer to add freshly shredded coconut, instead of ground coconut powder. To get the best taste out of it I advise you to use fresh coconut only. Easily made and can be served in the lunch box. Check out the other rice varieties which can be offered to the deity during any festival: Tomato Pulihora Curd Rice Peanut Rice Lemon Rice Chintapandu Pulihora
During the festival season we collect a lot of coconuts, to make the best use of them, we make different varieties of recipes with them. You can check them out here: coconut ladoo coconut laskora coconut powder
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Coconut Rice Recipe -- How to make Coconut Rice Author: Sailaja Angara Preparation Time: Cooking time: Servings: 4 People
Coconut rice is a South Indian no onion no garlic rice recipe to be served during the festival season.
Ingredients:
1 and 1/4 Cup Rice
1 and 1/4 Cup Freshly Shredded Coconut
2 Tbsp Oil and Ghee
1 Tbsp Groundnut
1/2 tbsp Black Gram/Urad Dal
1/2 tbsp Bengal Gram/Chana Dal
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 to 4 Red Chillies
1/4 tsp Asafoetida
3 to 4 Green Chillies
5 to 7 Curry Leaves
Procedure:
Pressure cook the rice with 3 cups of water. I took 1:2 ratio of rice and water.
If you are increasing rice quantity, increase water also proportionately.
Once cooker cooled, spread the rice onto a wide plate.
Add oil and salt to absorb extra moisture from the rice.
Split green chillies and shred coconut.
For shredding coconut, take out the coconut flesh from its shell and grate it on a cheese grater.
We can coconut grater to do so.
Heat oil in a kadai, add groundnuts, fry them till they turn ligh brown colour.
Add bengal gram and black gram to it, fry them and then curry leaves.
Add mustard seeds and cumin seeds.
When they start spluttering, add asafoetida.
Add split green chillies. Fry them till they turn crispy.
Add this tempering to already spread rice.
Mix all of them well.
Serve coconut rice recipe with curd or any pickle.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is appalu or sweet appalu. Appalu is made during navratri, Ganesh Chathurthi and also during Varalakshmi vratam also in Andhra. Some people offer them to Lord Hanuman on Hanuman Jayanthi too. Some people offer them to Lord Vishnu on Anantha Padmanabha Swamy vratam that falls on Ganesh Visarjan day. Bellam appalu recipe is one of the sweet delicacy which is soft from inside and has mild crunchy flavor from outside. Appalu not being not too sweet is liked by one and all. Check out for the other sweet recipes here: Suji Halwa Poha Laddu Besan Ladoo Obbattu
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Bellam Appalu Recipe | How to make Bellam Appalu | Sweet Appalu | (Wheat Flour Delicacy) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 20 Pieces
Bellam Appalu | Sweet Appalu | Navratri Specials.
Ingredients:
1 Cup Rice Flour
1 Cup Wheat Flour
1 Cup Suji/Semolina/Upma Rava
3 Cups Jaggery
3 Cups Water
1/4 Tsp Cardamom Powder
Oil For Frying
2 Tbsp Ghee
Procedure:
Mix all the flours in a large mixing bowl.
Boil water in a kadai, add chopped jaggery.
Mix it well till the jaggery melts completely.
If you find any dust particles, just strain it and us it.
If not use it as it is.
While stirring continuously add the flours mixtue into it.
Mix it well so that there won't be any lumps formed.
Add a spoonful of ghee and mix it well again.
Switch off the flame and transfer appaludough to a wide plate or bowl.
When it is hot enough to handle, knead it well.
While kneading add a spoon of ghee.
Make small lemon size balls out of the appalu dough.
Prepare each roundle into a small disc while pressing between the palms.
Make the entire appalu dough into such discs and keep them ready.
Heat oil in deep thick bottom kadai.
Keep the flame very low and drop each appalu into the hot oil.
Do not turn themuntil they themselves puff up.
When they puff up slowly turn and cook till they turn light golden colour.
Cook them in low flame only.
Once they turn golden brown take them off from hot oil.
And gently press them with another spoon to drain excess oil.
Transfer appalu to a plate with absorbent paper.
Serve appalu whenever you feel like having mild sweet.
