Hi friends, thanks for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Jowar ki roti or jonna roti.
Jonna roti is the main course for people in India. Jowar is rich in carbohydrates and high in calories. These are rich in proteins which are essential for building muscle and other bodily tissues. There are two ways to make jowar rotis one is using rolling pin and the other way is pressing the dough with hands. As jowar flour is gluten-free, it is very tough to spread the dough without breaking the shape. We need to do a lot of practice. I have learned the technique with the help of an aunty in my neighbourhood.
She taught me the way it has to be made i.e. spread it with hand. I have improved the skill of making them with hand by doing them regularly. These can be served with a spicy mixed vegetable curry. I tried it with soya chunk curry. Mixing the dough is also very important for these rotis. We have to mix the dough for two or three rotis only at once. We cannot keep it for long. Mixing the dough is also very important for these rotis. We have to mix the dough for two or three rotis only at once. We cannot keep it for long.
Double beans recipe or double beans curry recipe. We get dried double beans in the supermarkets. But in some parts of Andhra Pradesh, India we get fresh double beans also. We can use them also to make this recipe. Double beans curry is a flavourful side dish for roti or chapati added with a blended masala. Double beans can be used for making sundal as we do like chana sundal and moongdal sundal. It is a great source of plant-based protein, which helps us with muscle growth and repair. Double beans are high in dietary fiber as well as rich in vitamins like B-complex, and minerals like iron, magnesium, potassium, and zinc. They help in digestion and maintain a healthy gut. Double beans are low in fat, making them a healthy addition to any diet.
Check out for other recipes for roti or chapati: Palak Corn Curry Palak Onion Fry Mixed Vegetable Curry Soya Chunks Curry Vegetable Sagu
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Double Beans Recipe | How to make Double beans recipe Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6people
Double beans recipe for roti and chapati, a flavoured healthy power packed recipe.
Ingredients:
1 Cup Double Beans
1 Onion
1 Tomato
Salt to Taste
1 tsp Turmeric Powder
3 to 4 tbsp Oil
1 tsp Urad Dal
1 tsp Mustard Seeds
1/4 tsp Hing/Asafoetida
Ingredients for grinding :
1/2 cup Fresh coconut
1 tbsp Corinader Seeds
3 to 4 Red Chillis
1/2 tsp Cumin Seeds
6 to 7 Garlic
1/4 tsp Black Pepper Seeds
Procedure:
Wash and soak double beans for 4 to 5 hours. We can soak them over night also.
Slice tomato and onion.
After 4 to 5 hours of soaking double beans, drain water.
Add fresh water and salt and turmeric powder.
Pressure cook them for 3 to 5 whistles.
Once the pressure goes off, drain excess water and keep the cooked double beans aside.
Add corainder seeds, cumin seeds, red chillis and black pepper in a blender jar.
Blend all of them together to make a corase powder.
Add garlic and coconut.
Blend them again to make a coarse powder or even we can add water and make paste out of it also.
Heat oil in a thick bottom kadai, add mustard seeds and urad dal.
When they start spluttering add sliced onion and saute them.
Once the onion starts changing colour add tomatoes.
Cook until the tomatoes turn mushy.
Add turmeric powder and salt.
Add little water so that tomatoes and onion cooks faster.
Add cooked double beans and combine them well with the onion tomato masala.
Let the curry cook for a minute.
Add the blended masala and also add water if you want gravy consistency.
Now switch off the flame and transfer the curry to serving bowl.
Serve double beans curry with roti or chapati. You can enjoy it as an evening snack also if you make dry curry.
Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Patoli. We can make patoli with chana dal, toor dal and moong dal. I would like to make with chana dal only. It is a very interesting recipe made with roasting crumbled dal and is served along with Menthi pulusu. If we are out of vegetables and can't get them, this is the best choice. We do not use any vegetables in it but if want we can add french beans or cluster beans. Serve patoli with hot piping rice.
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Patoli Recipe | How to make Patoli | Patoli Andhra Style Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6
It is a very interesting recipe made with roasting crumbled dal and is served along with Menthi pulusu.
Ingredients:
1 cup Chana Dal
4 or 6 Dry Red Chillis
1 tsp Cumin Seeds
Salt to Taste
5 tbsp Oil
1 tsp Chana Dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
2 Red Chillis
5 to 7 Curry Leaves
Procedure:
Soak chana dal for 12 to 15 hours.
While soaking add dry red chillis also.
In a blender jar add soaked chana dal, red chillis and cumin seeds.
Grind them to make a smooth paste.
Do not add water.
Add a spoonful of water only if the blender does not move.
Grind chana dal to make smooth and stiff paste
Pressure cook blended chana dal paste for 3 whistles.
Once the pressure goes off take it out and mash it.
Mash chana dal paste to make crumble.
Heat oil in a kadai, add chana dal and urad dal.
When the dals started changing the colour, add mustard seeds and cumin seeds.
Saute them till they crackle.
Add asafoetida, red chillis and curry leaves.
Add crumbled chana dal paste and fry it on low flame.
Add salt and turmeric powder.
Mix well and fry till the chana dal crumble turns into crisp.
It would take 10 to 15 minutes time, fry it only in low flame.
Serve patoli with hot piping rice accompanied with hing oil and fried red chillis.
Hi friends, thank you for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is kabuli chana sundal.
Chana or kabuli chana or white chana is a simple South Indian stir fry made with chickpeas and spices. Kabuli chana sundal is another traditional savoury recipe made during Ganesh Chathurthi time in most of South Indian temples and pandals. White chana or Kabuli chana is another protein packed, fibre rich and less cholesterol lentils. These are mainly used in making chat and curry. To simplify we make sundal with them.
Sundal varieties are very healthy and try to include them in your regular diet at least twice a week. This chana sundal can be made for festivals like navaratri, ganesh chaturthi etc. If not for festival season we can add onions and masala also which gives a nice spicy taste to the chana.
We can make sundal not only with chana but also with green moong, moong dal, peanuts too. Add a spoonful of freshly grated coconut to add a flavour and crunch to sundal. It has a mix of sweetness, sour and spicy too. Soak kabuli chana for 12 to 15 hours before pressure cooking them.
You can different sundal recipes here: Chana Dal Sundal Moong Dal Sundal Black Chana Sundal
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Kabuli chana Sundal Recipe | How to make Kabuli chana sundal | (Festival special recipes) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6people
Ingredients:
1 Cup Kabuli Chana/White Chana
Salt to Taste
1 tsp Turmeric Powder
1/4 tsp Asafoetida
2 or 3 Green Chillis
1 tbsp grated Coconut
2 tbsp Oil
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 or 3 Red Chillis
4 or 5 Curry Leaves
Fistful Coriander Leaves
Procedure:
Wash and soak kabuli chana for 12 to 15 hours.
Drain excess water, add 2 cups of water.
Add salt and turmeric powder.
Pressure cook them for 5 whistles.
Once the pressure goes off drain excess water and allow kabuli chana to cool.
Slit green chillis.
Heat oil in a kadai, add chana dal and urad dal.
Saute them till they turn golden brown.
Add mustard and cumin seeds.
Once they start spluttering add slit green chillis.
Fry them once.
Add whole red chillis, curry leaves and asafoetida.
Fry them well and add turmeric powder and salt.
Add drained kabuli chana and fry them till the moisture goes off.
Before switching off the flame add fresh grated coconut.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's black chana sundal. Sundal is a part of South Indian cuisine during festival season. We can make different varities of sundal with different legumes like chick peas, lentils, peas, kidney beans and soy beans. Legumes are good source of protein, rich in fibre and cholesterol free. We can make dosa and chat with black chana.
During my childhood days we used to visit temples in festive season, there I found these small black chana recipe very interesting. And during Varalakshmi puja time also we used to serve them in Thambulam and in return get the same. Normally we serve only soaked black chana. My mom make the best use of them by making dosa and sundal. We can serve sundal during Devi navratri golu also. Sundal is the best way of consuming black chana and kabuli chana. To offer deity we do not add onion so also in the recipe here. The colony association people installed a Ganesh idol for the Ganesh Chathurthi and they are going to keep it for 9 days. So as the colony residents we are requested to supply some naivedyam dishes. So I have prepared black chana sundal one day. Hence here is the recipe.
Check out the other festival recipes below: Undrallu Chana Dal Sundal Rice Payasam Chakkara Pongali Suji Halwa Coconut Ladoo
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Black Chana Sundal Recipe | How to make black chana sundal | (Festival special recipes) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6
Black chana sundal are protien and fibre rich and less in cholesterol
Ingredients:
1 cup Black Chana
Salt to taste
1 tsp Turmeric Powder
1/4 tsp Asafoetida
2 or 3 Green Chillis
1 tbsp grated Coconut
2 tbsp Oil
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 or 3 Red Chillis
4 or 5 Curry Leaves
Fistful Coriander Leaves
Procedure:
Wash and soak black chana for 12 to 15 hours.
Drain excess water, add 2 cups of water.
Add salt and turmeric powder.
Pressure cook them for 5 whistles.
Once the pressure goes off drain excess water and allow black chana to cool.
Slit green chillis.
Heat oil in a kadai, add chana dal and urad dal.
Saute them till they turn golden brown.
Add mustard and cumin seeds.
Once they start spluttering add slit green chillis.
Fry them once.
Add whole red chillis, curry leaves and asafoetida.
Fry them well and add turmeric powder and salt.
Add drained black chana and fry them till the moisture goes off.
Before switching off the flame add fresh grated coconut.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel.
Vinayaka chavithi or Ganesh chathurthi or Vinayaka chathurthi is an auspicious festival celebrated across India and world by Hindus. Lord Ganesh is the son of Lord Shiva and Parvathi mai. He is considered to be as the god for removal of obstacles. His birth is celebrated as the Ganesh Navratri festival and on the full moon day his idols were immersed in water. The festival celebrates Ganesha as the God of New Beginnings and the Remover of Obstacles as well as the god of wisdom and intelligence. First of all we offer puja to him before starting any work or any puja, so that the work or puja would be successful without any obstacles.
Vinayaka chathurthi falls on the fourth day Hindu month of Bhadrapada, normally it occurs between August and September in the Gregorian calendar. At some places the lord Ganesha or Ganapathi idols were placed in public in pandals and they celebrate it for 9 nights or 10 days. We can distribute sweets or any savoury during these days, before that we need offer them to the lord Ganesh. We offer these many varieties of dishes to lord Ganesh on the day of Ganesh chathurthi or Vinayaka Chavithi.
If you are residing in India and happen to visit any Ganesh utsav in your neighbourhood you can also offer these recipes to the deity and get blessings.
Click the links below to view the list of offerings or naivedyam to be offered to lord Ganesha.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is moong 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. Apart from filling they sundal are protien rice food 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. Unlike black chana and chana dal moong dal takes very less time to soak and cook. We normally offer soaked moong dal to the diety before making all the tadka. Tadka give a nice taste and can be enjoyed.
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Moong Dal Sundal Recipe | How to make Moong Dal Sundal | (festival recipes) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6
Moong 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 Moong 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:
Soak moong dal for an or 2 hours.
Chop green chillis and ginger into small pieces.
Boil 2 cups of water and add little salt.
Add soaked moong dal.
Let the dal cook till tender.
The dal should not be over cooked.
It should be cooked enough so that it would retain it's shape and soft.
Drain excess water and let the dal cool for 5 minutes.
Heat oil in a kadai.
Add mustard seeds, cumin seeds, urad dal and chana dal.
Add asafoetida and let the dals added in the tempering to change their colour.
Add red chilli, chopped green chillis and ginger.
Add curry leaves too.
As they start spluttering add boiled moong dal.
Add salt and saute them well.
Add freshly grated coconut.
Mix well and allow it to cook for another 2 minutes.
Serve moong dal sundal as an evening snack.
If offering to the deity offer first and then enjoy it!!
Hi friends, thanks you all for visting my website and @EATeasyvegrecipes youtube channel Today's recipe is Mawa Modak. Mawa modak is a quick and instant recipe can be prepared anytime. The easy mawa modak recipe variant is made with very less ingredients like Mawa or Khoya, sugar and cardamom powder. Mawa modak is an easy choice for the traditional Ganesh Chaturthi festivities. We can serve mawa modak also as a homemade sweet after meals too. Prefer to use kadai or any wide vessel to make mawa at home. We can use store bought mawa also to make mawa modak recipe. But in this recipe I am showing you homemade mawa modak. Aprat from modak and undrallu, Chintakaya or tender tamarind fruit is another must have ingredients during the Ganesh chathurthi festivities in the state of Telangana.
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Mawa Modak Recipe | How to make Mawa Modak | Khoya Modak at home (Ganesh Chathurthi recipes) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 12 pieces
Mawa Modak is an easy and instant sweet recipe to offer Lord Ganesha during Ganesh Utsav. Mawa Modak can be made with very less ingredients.
Ingredients:
1 Ltr Milk(Full Cream)
1/2 cup Sugar
1/4 tsp Cardamom Powder
1 tsp Ghee
Procedure:
Heat a spoonful of water in a thick bottom kadai.
Pour 1 ltr full cream milk into it.
Boil the milk in high flame till the first boil.
Once it is boiled add a spoon to avoid the milk sticking to the bottom.
Let the milk boil in low flame.
Meanwhile take a cup full of milk.
Add saffron to it and let it settle for 5 minutes.
Add the sarron milk to the boiling milk and let the milk absorb the saffron color.
Keep stirring while the milk boil and becomes less than half.
Milk should become thick and grainy.
Add cardamom powder and sugar.
Mix it well and when you add sugar the mawa mixture turns moist again.
Keep stirring on a low flame until the entire moisture in the milk evaporates.
And the milk solids leaves the kadai.
Switch off the flame and add a spoonful of ghee.
Mix it well and transfer the mawa mixture to a bowl to cool.
Let it cool to handle and knead it to make smooth.
Make modak using a modak mould.
Grease the modak mould and place mawa modak mixture on both shells.
Cover the mould and seal it.
Gently press so that the excess mawa come out of it.
Remove the excess modak mixture and gently open the mould.
Gently de-mould the modak from the mould and place it on a serving plate.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is rava pulihora. Rava pulihora or pindi pulihora is a special prasadam recipe from Andhra cuisine. It is almost like that of lemon rice but prepared with rice rava instead of rice. We make rava pulihora using tamarind juice too, rava pulihora made with lemon juice is very popular and easy to make. I already posted one rice rava pulihora made using tamarind juice. While cooking rice rava we need to be very careful as it may turn out to be sticky and plumpy. We can make rice rava at home or we can get it from stores. If we use home made rice rava, it may takes more water than store bought rice rava. This time I am using home made rava so added more water, but if you use store bought rava use 1 cup lesser water as mentioned in the recipe. Cook the rice rava well in advance and allow it to cool completley before adding tadka to it. I am posting this rava pulihora now cause Ganesh chathurthi is around we offer this to lord Ganesh during the nine days.
Check out for other naivedyam recipes here:
Undrallu Chana Dal Sundal Rice Payasam Chakkara Pongali Suji Halwa Coconut Ladoo Pulihora
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Rava Pulihora | How to make Rava Pulihora | Rice Rava Pulihora Recipe Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
Rava pulihora or pindi pulihora is a special prasadam recipe from Andhra cuisine. We make rava pulihora using tamarind juice too, rava pulihora made with lemon juice is very popular and easy to make.
Ingredients:
2 1/2 cup Rice Rava
5 cups water
Salt to Taste
1 tsp Turmeric Powder
2 or 3 tbsp Oil
1 tsp Asafoetida
1 tbsp Peanuts
1 tbsp Chana Dal
1 tbsp Urad Dal
1/2 tbsp Mustard Seeds
1/2 tbsp Cumin Seeds
3 or 4 Red Chillis
4 to 5 Green Chillis
3" Long Ginger
5 to 7 Curry Leaves
4 to 5 Lemons
Procedure:
Slit green chillis and chop ginger.
Boil 5 cups of water and add 1 tsp oil.
When water starts boiling add rice rava.
Mix it well and cover.
Cover and cook for 3 to 5 minutes or till the rava becomes soft.
Once the rice rava gets cooked well transfer it to another wide bowl to cool.
Add a little salt and oil so that the moisture in the rava dries.
Allow the cooked rice rava to cool completely.
Heat oil in a thick bottomed kadai.
Add peanuts and fry them till they turn golden brown.
Add chana dal and urad dal.
Fry them till they turn golden yellow.
Add red cillis and saute them.
Add mustard seeds and cumin seeds.
When they start spluttering add chopped ginger.
Add slit green chillis and curry leaves.
Add asafoetida and saute them well.
Add this tadka to the above cooked rice rava.
Mix gently tadka and rice rav.
Prefer to mix it with hands so that there won't be any lumps leftover.
Squeeze lemon juice to the rice rava.
Add lemon juice depending on the juice in lemons.
I have to add 8 lemons as the juice is very less.
Mix it well and check the taste for sourness, if required add some more lemon juice.
Offer rice rava to lord Ganesha and serve rava pulihora hot or cool.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is ukadiche modak or modak. Ganesh chathurthi is coming around. Undrallu and Modak are the most important offerings to Lord Ganesha. We call jilledu kayalu which are in th shape of it. Jilledu or Giant Milkweed or Crown Flower popularly known as have a semi-circle shape fruit of which the modaks are made too. So the name of it in Telugu is Jilledu kayalu. Modak is a Maharastra recipe. Ukadiche Modak is made with a filling of coconut and jaggery mixture. The outer shell is made from rice flour dough and is usually steamed. Ukadiche modak recipe is normally made during Ganesh chathurthi festival. We can make them during any festival too.
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Ukadiche Modak Recipe | How to make Modak | Modak Recipe |(Jilledu Kayalu) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 12 pieces
Modak is a Maharastra recipe. Ukadiche Modak is made with a filling of coconut and jaggery mixture. The outer shell is made from rice flour dough and is usually steamed. Ukadiche modak recipe is normally made during Ganesh chathurthi festival. We can make them during any festival too.
Ingredients for stuffing:
1 cup Fresh Coconut
3/4 cup Jaggery
1/4 tsp Cardamom Powder
1 tbsp Ghee
1 tbsp khuskhus
Ingredients for outer layer:
1 cup Rice Flour
1 cup Water
1 tbsp Ghee
a pinch of Salt
Procedure for stuffing:
Grate coconut and chop jaggery. keep them aside.
Heat a thick bottom kadai, add a spoon of ghee.
Add freshly grated coconut and saute it.
Saute it in low flame only for a minute.
Add jaggery and combine well.
Cook on a low flame till the jaggery melts.
Cook for 5 to 10 minutes.
Once the moisture goes off, and the coconut jaggery mixture retains the shape.
Add cardamom powder and khuskhus.
Mix them well and keep it aside to cool down.
Procedure for outer shell:
Boil water in a thick kadai.
Add a pinch of salt and ghee.
When water starts boiling add rice flour and mix it well.
Let the rice flour cook for 2 to 5 minutes.
Cover and cook.
Keep it aside to cool enough to handle.
Knead with greased hands.
While kneading add 1 spoonful of ghee and wet yout hands.
Knead it well to make smooth dough like that of chapati dough.
Allow this to rest for another 5 minutes.
Procedure of making modak:
Grease the modak mould with ghee.
Close the mould and stuff it with the outer shell, rice flour dough.
While stuffing keep some space in the middle.
Make a hole in the center of the dough shape.
Stuff it with coconut jaggery mixture.
Seal it from the bottom with some more rice flour dough.
De mould and take out the modak.
Repeat the same with the rest of the stuffing.
Keep all of them in a plate or bowl.
Heat water in a pressure cooker and place the prepared modaks bowl in it.
Steam cook for 10 to 15 minutes.
Offer Ukadiche modak or modak or jilledu kayalu to Lord Ganesha and serve anytime.
Hi friends, thank you all for visiting my website and @EATeasyvgerecipes youtube channel. Today's recipe is Chakkara Pongali or sakkarai pongal. Chakkara means sweet, pongal is rice porridge. So it is basically porridge made with rice, lentils and sweet like jaggery or sugar. Some people make chakkara pongali with sugar and some with jaggery. Sometimes we can made with both sugar and jaggery. This time I made with sugar. We have sakkara pongali made with jaggery in the website.
Check out for other festival recipes here: Masala Mulla Murukku Murukku Ribbon Pakoda Thattai Sev
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Chakkara Pongal Recipe | How to make Chakkara Pongal | (Sweet Pongal | Sakkarai Pongal) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
sweet rice porridge for sankranthi.
Ingredients:
1 cup Rice
1 tbsp Moong Dal/Pesara Pappu
1 tbsp Chana Dal/Senaga Pappu
2 to 3 cups Sugar or Jaggery
1 tsp Cardamom Powder
2 to 4 tbsp Ghee
1 tsp Cashew Nuts
1 tsp Dry Coconut
1 tsp Kismis
500 ML Milk
Procedure:
Heat ghee in a thick bottom pan.
Fry cashew nuts, dry coconut pieces and kismis.
Once they turn golden yellow transfer them onto a plate.
Keep them aside.
Again heat the same pan, add moong dal and chana dal.
Fry them till the aroma is out.
Add rice and saute it till the texture of the rice grains changes.
Add 1/2 cup of milk.
Add 500 ml milk to the rice.
Bring the milk to rolling boiling.
Allow this to cook for about 20 to 25 mins.
Slow cooking allows the rice grains to cook softly.
Chech whether the rice cooked well by pressing small portion of it on the hand.
Once the rice cooked well, add sugar or jaggery.
Mix it well and add cardamom powder.
Lastly add fried cashew nuts, kismis and dry coconut.
Mix them well and add ghee.
Let the chakkara pongali cook well for another 5 minutes.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is palak corn curry. Palak corn or spinach corn curry is a rich, saucy dish made with spinach or palak and corn. We can use any type of corn like canned sweet corn or normal desi corn. Palak corn curry is perfect accompaniment for roti, chapati and rice. I prefer it with roti. leftover corn palak curry can used for other recipes like making palak corn rice and alter the same curry to be used in making sandwich. We can add other ingredients like paneer, fried veggies to it also, but I prefer like this only.
Click the video below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And hit the BELL icon for further notifications.
Palak Corn Curry Recipe | How to make Palak Corn Curry | (Spinach Corn Curry) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
Palak Corn Curry is rich, creamy and juicy dish to be served with roti, chapati or rice. Palak corn curry recipe is made with fresh palak and corn.
Ingredients:
2 cups Palak
1/2 Cup Corn
1 Onion
2 or 3 Green Chillis
1/4 tsp Turmeric Powder
Salt to Taste
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 tsp Ginger Garlic Paste
1/2 tsp Cumin Seeds
1 tbsp Oil
1 tbsp Fresh Cream(optional)
Procedure:
Separate palak leaves from the stems.
Wash them thoroughly.
Chop onion and slit green chillis.
Boil water add washed palak.
Blanch them for a minute.
Drain excess water and wash them under running water.
Add the blanched palak into a blender jar, add 2 or 3 ice cubes to it.
Adding ice cubes retain the color of palak.
Grind it into a smooth paste. Keep it aside.
Heat oil or ghee in a thick bottom pan, add cumin seeds.
As the cumin seeds start spluttering add green chillis.
Saute them, then add chopped onions.
Fry them till they turn translucent.
Add ginger garlic paste and fry again.
Add turmeric powder and salt.
Fry the onions till they become soft.
Add red chilli powder and garam masala.
Combine them well with onions.
Add little water to stop burning of onions.
Once the onions becomes soft, add corn.
Mix them too and cover and let the corn cook well.
Once the corn turns soft, add grinded palak apste to the curry.
Let it cook for another 3 to 5 minutes.
Once the palak corn curry starts thickening add fresh cream.
Mix well and switch off the flame.
Serve palak corn curry or spinach corn curry with roti.
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.
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Bread Vada Recipe | How to make bread vada at home | (Quick bread vada recipe) Author: Sailaja Angara Preparation Time: Cooking time: 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:
Take all the bread slices and break them into small pieces.
We can add them in a blender jar and make coarse powder also.
I did not made powder of it, I just made small pieces and mix with other ingredients.
Chop onions, green chillis and grate carrot.
In a mixing bowl, add all the ingredients except oil.
Add powdered bread, chopped onions, grated carrots and green chillis.
Mix them well and then add in salt, red chilli powder and garam masala.
Lastly add cumin seeds and combine them well.
Add rice flour and again mix well.
If the mixture turn into a dough we need not add any water.
But if it is not, then add little water.
Mix it well to make a dough.
Take lemon size portion of the dough and make 2" thick patty.
Do the dame with the entire dough.
Heat oil for frying in a thick bottom kadai.
Deep fry the bread vada patties in hot oil on a low flame.
Fry as many as you can fry at once, do not overload the oil.
Bread vada patties should be fried only in low flame.
Serve hot bread vada with tomato ketchup or green chutney.
Chintakaya Pulusu
Vankaya Kothimeera Kura
Tomato Chutney
Chana Dal Sundal
Moong Dal Sundal
Ukadiche Modak
Mawa Modak
Semiya Payasam
Ladoo
Sabudana Payasam
Motichur Laddu
