Bread Vada Recipe | How to make bread vada at home | (quick tea time snack)

Hi friends, thank you friends for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is bread vada. Bread vada is an easy and quick evening snacks recipe made with bread. Bread vada is packed with the nutrients of carrots, onions and taste of bread. Though the bread vada is deep frying snack, it is good to have once in a while. We can satiate our taste buds through it. Bread vada patties are crisp and crunchy makes a good tea time snack too. We can make these bread vada with leftover bread or fresh one. I prefer to use sandwich bread instead of milk bread or wholewheat bread. Bread vada is a bit sweet in taste so we have to add spices a bit more. I already posted a bread vada recipe in the website, it is made with potatoes. But in this recipe I am not using potatoes.

Checkout for other tea time snacks:
Vegetable Kabab
Masala Vada
Upma Bonda
Banana Flower Fritter
Thotakura Undalu
Sabudana Vada
Green MoongDal Tikki

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Bread Vada Recipe | How to make bread vada at home | (Quick bread vada recipe)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 15M
Servings: 18

Bread vada is a simple and quick tasty teatime snack made with bread, carrots and onions with added spices.

Ingredients:

• 8 slices Bread
• 1 Carrot
• 1 Onion
• 2 or 3 Green Chillis
• 1 tbsp Coriander Leaves
• 1/2 Cup Rice Floor
• Salt to Taste
• 1 tsp Red Chillis
• 1/2 tsp Garam Masala
• 1 tsp Cumin Seeds
• Oil for Frying

Procedure:

1. Take all the bread slices and break them into small pieces.
2. We can add them in a blender jar and make coarse powder also.
3. I did not made powder of it, I just made small pieces and mix with other ingredients.
4. Chop onions, green chillis and grate carrot.
5. In a mixing bowl, add all the ingredients except oil.
6. Add powdered bread, chopped onions, grated carrots and green chillis.
7. Mix them well and then add in salt, red chilli powder and garam masala.
8. Lastly add cumin seeds and combine them well.
9. Add rice flour and again mix well.
10. If the mixture turn into a dough we need not add any water.
11. But if it is not, then add little water.
12. Mix it well to make a dough.
13. Take lemon size portion of the dough and make 2" thick patty.
14. Do the dame with the entire dough.
15. Heat oil for frying in a thick bottom kadai.
16. Deep fry the bread vada patties in hot oil on a low flame.
17. Fry as many as you can fry at once, do not overload the oil.
18. Bread vada patties should be fried only in low flame.
19. Serve hot bread vada with tomato ketchup or green chutney.

Rice Payasam Recipe | How to make Rice Payasam | (Annam Paramannam)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is annam paramannam or rice payasam. Rice payasam is one such recipe, is a must in every festival as the offering in Telugu states. Rice payasam with jaggery and milk are considered to be the best offering to the mother goddess in our culture. Rice Payasam is basically slow cooked rice pudding. Rice payasam is South Indian style creamy textured payasam or rice pudding made mainly with only 3 ingredients, rice, jaggery and milk. Normally we need not add any dry fruits like cashew and kismis in it, but nowadays we are adding to get the flavour and taste.

Rice is cooked in milk and jaggery to be added as sweetening agent. But most of the times the milk would turn into curdles as soon as we add jaggery into. After so many trials and errors I could learn the way through which the milk won't curdle. Today I would like to share that tip with you all. This is the best payasam recipe. Milk and rice payasam can be made in two ways, one is adding sugar and the other is adding jaggery. Rice payasam made with sugar is popularly knowsn as Chakkara Pongali.
Check out for other sweet recipes here:
Sabudana Kheer
Semiya Payasam
Suji Halwa
Gajar Ka Halwa
Foxtail Millet Kheer

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Rice Payasam Recipe | How to make Rice Payasam | (Annam Paramannam)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 35M
Servings: 4 people

Rice is cooked in milk and jaggery to be added as sweetening agent. Rice Payasam is basically slow cooked rice pudding. This is made during festivals.

Ingredients:

• 1/4 cup Rice
• 1/2 tbsp Chana Dal
• 1/2 tbsp Moong Dal
• 3/4 cup Jaggery
• 1/4 tbsp Cashew Nuts
• 1/4 tbsp Kismis
• 1 tsp Cardamom Powder
• 1/2 tbsp Ghee
• 1 and 1/2 cup Milk

Procedure:

1. Chop cashew nuts.
2. In a pressure pan add rice, chana dal and moong dal.
3. Wash them thoroughly, add 1 part of water and 2 parts of milk.
4. For 1 portion of rice add 1:2 water and milk. i.e. we are using 1/4 cup rice so add 1/4 cup of water and 1/2 cup of milk.
5. Pressure cook them for 4 to 5 whistles.
6. Once the cooker cools down, open the lid and mash the rice.
7. By mashing we make the rice mushy and juicy.
8. Add remaining portion of milk i.e. 1 cup of milk to it.
9. Cook the rice in a low flame till it turns more mushy and juicy.
10. A thin creamy layer should be formed on top of the rice.
11. Meanwhile in a thick bottomed kadai, add jaggery and 1/2 cup of water.
12. Let the jaggery melts completley and make thin syrup.
13. Keep it aside to cool down.
14. Once the rice is cooked completley to our desired consistency.
15. Keep it also aside to cool a bit.
16. Meanwhile, we can fry cashew and kismis.
17. Heat ghee in a kadai, add cashew nuts.
18. Fry them till they turn light golden brown.
19. Add kismis at this stage and fry thill they puff.
20. Add them to the above rice pudding.
21. Add cardamom powder and mix them wel.
22. Add jaggery syrup also to the rice and mix well.
23. Now again cook the rice on a low flame till it combines with jaggery.
24. Keep stirring and cook on a low flame for 3 to 5 minutes.
25. Transfer rice payasam into a serving bowl.
26. serve rice payasam warm.

Sagu Recipe | How to make Sagu Recipe | Mixed Vegetable Sagu | (side dish for roti chapati)

Hi friends, thanks to all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sagu or mixed vegetable sagu. Sagu is a side dish for roti or chapati. Mixed vegetable sagu or sagu is a delicious South Indian particularly Karnataka cuisine. Sagu can be prepared in different ways like using only one vegetable like potatoes or bottle gourd alone. Or it can be made using mixed of vegetables. The vegetables are cooked and simmered in a grounded masala. Sagu is a simple and easy recipe, which can be prepared in less than 20 minutes. Mixed veg sagu is a mildly spiced side dish for roti or chapati. During the rainy days or winter nights we can enjoy hot sagu with roti or chapati.

I have picked this recipe from my MIL, she used to prepare simple and easy bottle gourd sagu every now and then to avoid onions. But when I started cooking I tried it in different ways with potatoes and mix of all vegetables like carrots, beans and peas. I came to know that it is from Karnataka cuisine only after I writing this blog. Before that I used to think that it is my MIL's inventions. :)
You can check out other simple side dish recipe for roti or chapati here:
Methi Chaman
Phool Makhana Curry
Soya Chunks Curry
Mixed Vegetable Curry
Palak Onion Curry

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Sagu Recipe | How to make Sagu Recipe | Mixed Vegetable Sagu | (side dish for roti chapati)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 20M
Servings: 4 people

Mixed vegetable sagu or sagu is a delicious South Indian particularly Karnataka cuisine. Sagu is a simple and easy recipe from Karnataka cuisine.

Ingredients:

• 1/2 cup Carrots
• 1/2 cup French Beans
• 1/2 Cup Potatoes
• 1/4 cup Green Peas
• 1/4 cup Onion
• Salt to Taste
• 1 tsp Turmeric Powder
• 1/2 Cup Coconut
• 2" Long Ginger
• 2 or 3 Green Chillis
• 3 to 4 Garlic
• 1/2 tbsp Coriander Seeds
• 1/4 tsp Cumin Seeds
• 1 or 2 Cardamom
• 2 or 3 Cloves
• 1" Long Cinnamon Stick
• 1/2 Tbsp Fried Gram/Putnala Pappu
• 1 tbsp ghee
• 1/2 tbsp Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• Fistful of Coriander leaves

Procedure:

1. Wash and peel the skin of carrot and potatoes.
2. Finely chop all the vegetables.
3. In a pressure cooker add potatos, carrtos, green peas and french beans.
4. Add little salt and turmeric powder.
5. Add water till the vegetables immerse into it.
6. Pressure cook them for 2 or 3 whistles.
7. I would advice to cook for only 2 whistles.
8. Once the pressure cools down, drain the excess water and keep the vegetables aside.
9. In a blender jar add coconut, green chillis, ginger, garlic and coriander seeds.
10. Add also cumin seeds, cloves, cardamom and cinnamon stick.
11. And lastly add coriander leaves also.
12. Grind all of them together to make a smooth paste.
13. While grinding add little water.
14. Heat ghee and oil in a kadai.
15. Add mustard seeds and cumin seeds. Allow them to splutter.
16. Add onions and sate them till they are translucent.
17. Add salt and turmeric powder.
18. Add cooked vegetables, mix them well.
19. Add the above grinded masala into the vegetables.
20. Mix them well and allow mixed vegetable sagu to cook for another 2 to 3 minutes.
21. If you feel the curry is too thick add a cup of water and allow it to cook.
22. Switch off the flame and transfer the vegetable sagu to serving bowl.
23. Serve sagu recipe or mixed vegetable sagu recipe with roti or chapati.

Multigrain Dosa Recipe | How to make multigrain dosa | High protein dosa

Hi friends, thanks you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is multigrain dosa. Multigrain dosa recipe is a healthy way of making our breakfast impressive. Multigrain dosa can be made without rice also, but I choose to make it with rice only (no specific reason). Multigrain dosa recipe is made with lentils and rice or millets. Multigrain dosa can be made in different ways, it all depends on the lentils we choose. This makes a perfect breakfast option packed with full of nutrients and keeps us full of energetic all the day long. These multigrain dosa can be served with any spicy chutney or onion curry. This is a semi-instant breakfast, means we need to prepare 8 hours before. It cannot be made in a jiffy but we need little preparation. Now let us enjoy multigrain dosa.

Let us checkout for other instant breafast recipes here:
Wheat Dosa
Bread Uttappam
Bajra Dosa
Yellow Moong Dal
Besan Chilla
Tomato Dosa
Tomato Uttappam

Checkout for upma recipes here:
Semiya Upma
Godhuma Rava Upma
Foxtail Millet Upma
Cornmeal Upma

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Multigrain Dosa Recipe | How to make multigrain dosa | High protein dosa
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 15M
Servings: 10 Dosas

Multigrain dosa recipe is a healthy way of making our breakfast impressive. Multigrain dosa recipe is made with lentils and rice or millets.

Ingredients:

• 1/2 cup Rice
• 1/4 cup Chana Dal
• 1/4 cup Green Moong
• 1/8 cup Peanuts
• 1/8 cup Toor Dal
• 2 tbsp Urad Dal
• Salt to taste
• 1 Onion
• 3 or 4 Green Chillis
• 3" Ginger
• Oil to make Dosa

Procedure:

1. Wash and Soak rice and lentils for 4 to 5 hours.
2. Add onion, green chillis and ginger into a blender jar.
3. Along with soaked rice and lentils.
4. Blend them to make a smooth batter.
5. Allow the multigrain dosa batter to ferment for 6 to 8 hours.
6. Add salt and mix well.
7. Heat a dosa tawa, iron or non-stick.
8. Add a ladle full of batter and spread all over the tawa.
9. Allow this to cook and add a spoonful of oil across the dosa.
10. Cook multigrain dosa for a minute.
11. When the edges of the dosa leaving the tawa, flip it using spatula.
12. Cook for another minute and transfer it to serving plate.
13. Serve the multigrain dosa recipe with any spicy chutney.

Split Green Dal Recipe | How to make Split Green Dal Recipe | (Chilke Wali Moong Dal Curry for weight loss)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is split green dal recipe. In the process of weight loss program I have started trying different varities of dals. I found green dal for weight loss as the best one. Green gram or moong dal can be used in different ways. Split green dal recipe is very easy and tasty too. We need not soak the dal to make green gram split recipe. Pressure cook the dal, add tadka with chopped onions and tomatoes to enhance the taste. Split green moong dal recipe can be served with rice and roti.
You can try out other varities of dals from here:
Black Masoor Dal
Nizami Dal Tadka
Sorakaya Pappu
Pesara Kattu
Mamidikaya Pappu

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Split Green Dal Recipe | How to make Split Green Dal Recipe | (Chilke Wali Moong Dal Curry for weight loss)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 10M
Servings: 6 people

Split green dal cooked in aromatic spices, onions and tomatoes. Perfect with hot steaming rice or roti.

Ingredients:

• 1/2 Cup Split Green Dal
• 1 Onion
• 2 Tomatoes
• 3" Long Ginger
• 7 to 10 Garlic
• 2 Green Chilli
• Salt to Taste
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Garam Masala Powder
• 1/4 tsp Coriander Powder
• 1/4 tsp Asafoetida
• 1 tbsp Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds

Procedure:

1. Chop onion and tomatoes.
2. Slit green chillis, chop garlic and ginger.
3. Pressure cook the dal for three whistles.
4. Once cooled mash it with masher or a ladle.
5. Heat oil in a kadai, add mustard seeds and cumin seeds.
6. Allow them to splutter and add chopped ginger and garlic.
7. Saute ginger and garlic, add slit green chilli.
8. Once the aroma comes up, add chopped onion and tomatoes.
9. Add salt and turmeric powder.
10. Saute till the raw smell goes off.
11. In another thick bottom kadai, heat oil.
12. Add turmeric powder, salt to tatse.
13. Red chilli powder, garam masala and coriander powder should be added to it.
14. Add little water to stop burning of masalas.
15. Add mashed split green dal and mix it well.
16. Add the onion, tomato tadka to the dal and allow it to cook for a minute.
17. Serve split green dal with steamed rice or roti.

Suji Halwa Recipe | How to make Suji Halwa | (Sheera Recipe)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Suji halwa. In a simple way we call it as prasadam or halwa prasadam. Normally this suji ka halwa is offered to Lord Satyanarayana during vratam. Suji ka halwa is an Indian dish prepared with semolina, sugar and milk. Suji halwa can be called as rava kesari with minor changes. In both the recipes suji or rava is fried in ghee. But suji ka halwa takes more ghee than that of rava kesari. And also in rava kesari we use food colour. I always like to prepare it as it is very easy and simple. I offered suji halwa to lord Ganesha also during this ganesh chathurthi season.
Check for other simple sweets here:
Rava Kesari
Godhuma Rava Halwa
Semiya Payasam
Saggubiyyam Payasam
Rava Laddu
Sakkarai Pongal

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Suji Halwa Recipe | How to make Suji Halwa | (Sheera Recipe)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 People

Suji Halwa an Indian dish prepared with semolina, sugar and ghee as main ingredients.

Ingredients:

• 1 Cup Suji/Semolina
• 1 Cup Sugar
• 1 and 1/2 Water
• 1 and 1/2 Cup Milk
• 1 Cup Ghee
• 1 Tbsp Cashew Nuts
• 1 Tbsp Raisins
• 1/4 Tsp Cadamom Powder
• 1 Streak Saffron

Procedure:

1. Heat ghee in a thick bottom kadai.
2. Fry cashew nuts till they turn golden color.
3. when the nuts start changing color add raisins.
4. Fry them also till they puff up.
5. Keep them aside.
6. Again heat the same kadai, add ghee.
7. Add suji and fry in low flame for about 5 minutes.
8. Fry the suji till it turns dry and grainy.
9. Keep it also aside.
10. Add water and milk in another thick bottom kadai.
11. Let the water and milk mixture come to rolling boiling.
12. Add fried suji and sugar mixture while stirring continuoulsy.
13. Keep stirring for another 2 to 3 minutes.
14. If we do not stir it continuously, it would become lump.
15. Allow the suji to cook completley.
16. Keep stirring continuously and add ghee.
17. Let the suji halwa leaves the kadai and turns into one unit.
18. Add fried cashew nuts and raisins.
19. Add cadamom powder and mix it again.
20. Soak saffron in milk or water for a minute.
21. Add it also to the halwa and mix it well.
22. Allow this to cook for 3 minutes.
23. Trasfer the well cooked suji halwa into serving bowl.
24. Serve Suji halwa hot or cool.

Chana Dal Sundal Recipe | How to make chana dal sundal | (festival recipes)

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is chana dal sundal. Sundal is a traditional dish from Tamil cuisine. Usually these sundal are prepared with black chana, kabuli chana or green moong. Sundal are prepared during festival days mainly during ganesh chathurthi days or golu navratri days. As we need to offer something to the dieties everyday. Sundal are simple and filling, not only that they provide lot of protiens too. These sundal are also offered as naivedyam in most of the templse in South India to be distributed among the devotees. To make sundal we need to soak them for 3 to 5 hours and then tenderly cook them. Temper them with curry leaves and green chillis to enhance the taste. Season them with freshly grated coconut gives a rice taste. We do not add onion and garlic to the sundal made during festival days.

Check out for other naivedyam recipes here:
Atukula Pulihora
Chintapandu Pulihora
Poornam Boorelu
Sabudana Kheer
Hayagriva
Undrallu

Click the link below for a detailed video recipe. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

chana dal sundal recipe | how to make chana dal sundal | (festival recipes)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 20M
Servings: 6

Chana dal sundal is a South Indian dish to be served during festivals or it can be served as an evening snack too.

Ingredients:

• 1 Cup Chana Dal
• 2 to 3 Green Chillis
• 2" long Ginger
• 2 tbsp Coconut
• Salt to Taste
• 5 to 7 Curry Leaves
• 1 tsp Asafoetida
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 2 Red chillis

Procedure:

1. Soak chana dal for 3 to 4 hours.
2. Chop green chillis and ginger into small pieces.
3. Boil 3 cups of water and add little salt.
4. Add soaked chana dal.
5. Let the dal cook till tender.
6. The dal should not be over cooked.
7. It should be cooked enough so that it would retain it's shape and soft.
8. Drain excess water and let the dal cool for 5 minutes.
9. Heat oil in a kadai.
10. Add mustard seeds, cumin seeds, urad dal and chana dal.
11. Add asafoetida and let the dals added in the tempering to change their colour.
12. Add red chilli, chopped green chillis and ginger.
13. Add curry leaves too.
14. As they start spluttering add boiled chana dal.
15. Add salt and saute them well.
16. Add freshly grated coconut.
17. Mix well and allow it to cook for another 2 minutes.
18. Serve chana dal sundal as an evening snack.
19. If offering to the deity offer first and then enjoy it!!

Badam Milk Recipe | How to make Badam Milk at home

Hi friends, thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is badam milk. Badam milk is a flavoured milk made with almonds and sweeteners. It is a traditional Indian beverage available in every household in most of India. Normally we get badam milk or badam milk shake in any coffee shop or in any grocery stores during summers, we prefer to drink it during hot summers. But we can relish badam milk recipe even in other seasons also. Though we take chilled badam milk during summers, we can enjoy warm badam milk in other seasons.
check other summer beverages here:
Sabudana Kheer
Thandai

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Badam Milk Recipe | How to make Badam Milk at home
Author: Sailaja Angara
Preparation Time: 30M + soaking time
Cooking time: 30M
Servings: 4 people

Badam milk is a flavoured milk made with almonds and sweeteners. It is a traditional Indian beverage available in every household in most of India.

Ingredients:

1 cup Badam/Almonds

10 to 15 Cashew nuts

1/2 ltr Milk

10 to 12 Pista

1/4 tsp Cardamom Powder

1 cup Sugar

3 or 4 strands Saffron

Procedure:

1. Soak badam/almonds and cashew in hot water for 3 to 4 hours.
2. Remove the skin of soaked badam. and grind it to make a smooth paste
3. Keep some of badam and cashew aside and chop them.
4. Along with cashew nuts grind them to make a smooth paste.
5. Soak saffron in little milk.
6. In a thick bottom kadai add little water and add milk.
7. Boil them till the milk become half.
8. Add badam paste and mix it well.
9. See that there won't be any lumps formed.
10. Allow the badam milk to boil for a minute.
11. Add sugar and mix it again.
12. Let the sugar also dissolves completely.
13. Add chopped pista, cashew and badam, we kept them aside.
14. Add soaked saffron along with the milk.
15. Let the milk boil for a minute.
16. Lastly before switching off add cardamom powder.
17. Pour the badam milk in serving tumblers, top it with some chopped pista, almond and cashew.
18. Serve badam milk chilled or warm.