Nithya's Nalabagam

Bread Pizza

2020-05-04T18:41:00.000-07:00

Pizza is my kid's all time favorite. Bread Pizza is an easy and quick recipe than can be prepared within 20 mins. It can be served for evening snacks or dinner. I also prepare this bread pizza for my kid's lunch box. One advantage of this recipe is toppings can be chosen from available items in pantry. I have tried this recipe with butter bread, whole wheat bread and honey wheat bread.
Please check below for step by step instructions and pictures for preparing Bread Pizza Recipe.

Bread Pizza Recipe

Veggie Bread Pizza baked in Oven

Preparation Time : 10 mins | Cooking Time : 8 mins | Yields : 11

Recipe Category: Snacks/Dinner
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Bread Slices : 11
Onion chopped : 1/4 cup
Paneer cut into cubes : 1/4 cup
Capsicum chopped : 1/4 cup
Olives : 1/4 cup
Italian seasoning : 2 tsp
Red chili flakes : 2 tsp
Salt : As needed
Spinach finely chopped : 1/4 Cup
Pizza Sauce : 11 tsp
Mozzarella Cheese : 2 cups

Instructions:

1. Preheat oven to 350 F. Mix toppings (Onions, paneer, capsicum, olives, spinach) , salt, Italian seasoning and red chili flakes. Line baking sheet with aluminum foil and place bread slices in baking sheet. Spread 1 tsp of pasta sauce on each bread slice.

2. Top the bread slice with topping mixture followed by Mozzarella cheese. Bake in pre heated oven for 8 mins.

Tips:
1. Spinach can be replaced with Coriander leaves.
2. For more spicy version add finely chopped green chilies.
3. If red chili flakes are not available, add freshly ground pepper or red chili powder.
4. Paneer can be mixed with garam masala powder before mixing with other toppings.
5. I used tin olives and Bertolli organic pasta sauce.
6. Soft bread is not preferred if you are planning for lunch box as it becomes soggy.

Spicy Indian Style Baked Potato Wedges

2020-04-23T14:56:00.001-07:00

Potato wedges baked in oven using less oil. This spicy wedges can be served as an appetizer along with ketchup or as a side dish to biryani, variety rice or pulao. Please check below for step by step instructions and pictures for preparing Spicy Indian Style baked potato wedges.

Spicy Indian Style Potato Wedges Recipe

Spicy Potato Wedges baked in Oven

Preparation Time : 5 mins | Cooking Time : 35 mins | Yields : 6

Recipe Category: Snacks
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Medium Size Potatoes : 6
Oil : 1 tbsp
Ginger Garlic Paste : 1 tsp
Turmeric powder : 1/2 tsp
Cumin powder : 1 tsp
Coriander powder : 2 tsp
Chilli powder : 2 tsp
Salt : As needed
Coriander Leaves Finely chopped : 2 stalks

Instructions:

1. Preheat oven to 350 F. Wash thoroughly and slice potatoes as wedges. In a bowl, add remaining ingredients and mix well.

2. Coat potato with remaining ingredient mix.Spread it in baking sheet. Bake in oven for 35 mins.

Tips:
1. Bake 5 more mins for crispy version.
2. Adding garam masala powder is optional.
3.For more spicy version add finely chopped green chillies

Peanut Laddoo | Verkadalai Urundai

2020-04-08T17:09:00.000-07:00

Peanut Laddoo | Groundnut Laddu is an easy Diwali sweet with just 2 ingredients - Peanuts and Jaggery. It is my favourite snack during school days. I usually send any of the healthy laddu for school snacks. I have already posted Ragi Chocolate Laddu, Maa Laddu, Pasi paruppu Laddu and Urad dal Laddu. These sweets are rich in nutrients and easy to prepare. It stays fresh for about a week. Please check below for step by step instructions and pictures for preparing South Indian easy and healthy Peanut Laddoo | Verkadalai Urundai.

Preparation Time: 10 mins
Cook Time: 5 mins

Yields: 10 Laddu

Ingredients:

Raw Peanuts	1 Cup
Powdered Jaggery	1/2 Cup

Instructions:
Heat a frying pan. Add raw peanuts and dry roast till the nuts turn golden brown in medium or low flame. Allow it to cool. Add the roasted peanuts in mixie and grind it to fine powder.

Transfer peanut powder to a mixing bowl. Add jaggery powder and mix well. The oil from the peanut helps to shape the balls. Shape into small balls of lemon size by holding it in hand as shown below in the video and place the laddu's in a tray.

Video Tutorial for shaping Laddu:

Tips:
Store it in air tight container for a week.
Alternatively once peanut powder is prepared in mixie. Add jaggery powder to mixie and run the mixie for 5 to 10 secs.

Andhra Pulihora

2016-07-12T13:16:00.005-07:00

I was searching for authentic Andhra Pulihora or Andhra Tamarind rice for a long time. 8 months back, I tasted it in my friend Sudha's house and I loved it. So I asked my friend to share the recipe. She was kind enough to hand written the recipe. She gave me the recipe long time back. Since then I have tried it many times. I have also posted my mom's Puliyodharai. There are some difference in both versions. Ginger and Green Chilli are added in this pulihora. My mom usually adds red chilli and pepper. Both are my favourite. Please check below for step by step instructions and pictures for preparing Andhra Pulihora.

Andhra Pulihora Recipe

Andhra Style Tamarind Rice.

Preparation Time : 15 mins | Cooking Time : 45 mins | Yields : 4

Recipe Category: Main
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Cooked Rice : 2 Cups
Gingelly Oil : For Sprinkling
Salt : As needed
Turmeric powder : 1/4 tsp
For Pulihora Mix:
Gingelly Oil : 2 tbsp
Tamarind : Medium Lemon Size
Green Chilli : 2
Jaggery : 1 tsp
Shredded Ginger : 1 tsp
Mustard : 1/2 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 15
Red Chilli : 4

Instructions:

1.Cook rice and water with 2:1 ratio. I used Sona Masoori Rice. Spread the rice in a tray/plate. Sprinkle Salt, turmeric powder and oil on the hot rice. Cover and keep it aside. Soak tamarind in hot water for 10 to 15 mins. Filter the tamarind juice. To this add slit green chillies, ginger and jaggery. Heat 1 tbsp of gingelly oil and add tamarind juice, cook for 15 to 20 mins in medium flame until the tamarind mix becomes thick and oil oozes out. Remove from stove.

2. Heat one more pan and add remaining 1 tbsp of gingelly oil. Add mustard. Allow it to splutter. Add chana dal, urad dal, red chillies and curry leaves. Fry till chana dal turns golden brown color. Add this to cooked tamarind juice. Now Pulihora mix is ready.

3. Add pulihora mix to the rice little by little as needed and mix it well. Adjust Salt if needed.

Tips:
Prepare the pulihora 2 to 3 hrs before serving as the flavors come out well when it is left for 2 to 3 hrs.
Leftover pulihora mix can be stored in fridge for 3 to 4 days.
Adjust Red and Green chillies to your taste.
Roasted peanuts can be added for garnishing.

Avocado Banana Icecream

2016-05-28T14:05:00.002-07:00

Summer Holidays are about to start in my place. One of my friend was suggesting to mix avocado and banana to feed my toddler. Both Avocado and Banana are rich in nutrients and is essential to add it to his diet.Sometimes I prepare the milkshake and it is my kid's favorite. I was looking for easy home-made ice cream. I saw this easy Avocado Banana ice cream in this website and tried it in home. It came out good. No ice-cream maker is needed for this recipe.

Avocado Banana Icecream Recipe

Home made Avocado Banana Icecream.

Preparation Time : 15 mins | Processing Time : 6 Hrs | Yields : 4

Recipe Category: Dessert
Recipe Cuisine: World
Author: Nithya

Ingredients:
Medium Size Banana : 1
Ripe Avocado : 1
Vanilla Extract : 1 tsp
Milk : 1/2 Cup
Granulated Sugar : 1/2 Cup

Instructions:

Cut banana into large chunks. Cut Avocado into two halves and remove the seed. Scoop out the fruit using spoon. Blend banana, avocado, vanilla extract milk and granulated sugar in a blender until smooth. If needed add some ice cubes. Transfer to freezer safe container. Store in freezer for at least 6 hrs. Scoop and Serve

Tips:
This ice cream stays good for about a week.
Thaw at room temperature for 2 to 3 mins before scooping.

Cantaloupe Cooler

2016-05-06T14:52:00.002-07:00

Cantaloupe is rich source of Vitamin A and beta-carotene. It is also known as Musk Melon. Mulam Pazham or Kirni Pazham in Tamil. It is called Kharabooja in Hindi. Cantaloupe has lot of medicinal benefits. The best way to select this fruit is by smelling the fruit. It should have sweet and musky smell. Also check for the rind color. The rind color should be yellow or cream colored. I remember my grandma mixes palm jaggery and cantaloupe pieces and serve it for snacks during summer season. Most of the time I use this fruit in my fruit salad. But this time, I tried Cantaloupe cooler for my kids. They both loved it a lot. Cantaloupe Cooler is prepared by blending fresh Cantaloupe, sugar, lemon juice and ginger. Please check below for step by step instructions and pictures for preparing healthy Cantaloupe Cooler.

Cantaloupe Cooler Recipe

Summer Cantaloupe Cooler Drink.

Preparation Time : 10 mins | Cooking Time : 0 mins | Yields : 2

Recipe Category: Drinks
Recipe Cuisine: World
Author: Nithya

Ingredients:
Cantaloupe Pieces : 2 Cups
Sugar : 2 tbsp
Lemon Juice : 2 tsp
Ginger chopped : 1 tsp

Instructions:
Wash and Cut the cantaloupe fruit into 2 halves. Remove the seeds in center. Cut the cantaloupe into small cubes.

Finely chop ginger and extract 2 tsp lemon juice. Add cantaloupe pieces, sugar and ginger in blender. If needed add some cold water and blend it well. Mix lemon juice and serve it with or without ice cubes.

Tips:
Adjust sugar to your taste.

Tawa Pulao

2016-03-21T13:40:00.000-07:00

Tawa pulao is a famous street food from Bombay. This vegetarian rice recipe is prepared in tawa and it uses pav bhaji masala powder for the flavor. Simple and easy recipe for lunch or dinner. First time I tasted this in my friend's home, I loved it. She sent me the recipe in whatsapp and tried it in home. It was a big hit. It can be prepared with left over rice. I used sona masoori rice for tawa pulao preparation. Please check below for step by step instructions and pictures for preparing Mumbai street food tawa pulao.

Tawa Pulao Recipe

Mumbai Street food Vegetarian Tawa Pulao.

Preparation Time : 10 mins | Cooking Time : 15 mins | Yields : 4

Recipe Category: Main
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Butter : 2 tsp
Onions cut lengthwise : 1/2 Cup
Ginger garlic paste : 1 tsp
Green chilli finely chopped : 1
Green capsicum : 1/4 Cup
Tomatoes finely chopped : 1 Cup
Salt : As needed
Chilli powder : 1 tsp
Pav bhaji masala : 2 tsp
Cooked Green peas : 1/4 Cup
Cooked rice : 2 Cups
Coriander leaves : For Garnishing

Instructions:

1.Heat butter in tawa or heavy bottomed pan. Add onions and fry till it turns translucent and light brown. Add ginger garlic paste and green chillies and fry till raw smell goes off. Add green capsicum and fry for 2 mins.

2. Add finely chopped tomatoes,pav bhaji masala, salt, chilli powder and 1 tbsp water. Allow tomatoes to turn mushy. Add green peas, cooked rice and coriander leaves. Mix well and serve hot.

Mumbai street food tava pulao

Tips:
Adding green chilli is optional.
Boiled potatoes can also be added.

Masala puri recipe my mom's style

2016-03-07T09:44:00.002-08:00

My mom always prefer home-made food. During my school days, I remember asking my mom to prepare masala puri. She prepared the below recipe. Me and my bro loved this recipe. After some years, I tasted masala puri in Bangalore. The taste was quite different. Comparatively I liked my mom's version and prepare it frequently for my kids. Mixed sprouts are used to prepare the gravy. This is one of the easy way to make kids to eat sprouts. Please check below for step by step instructions and pictures for preparing my mom's version of masala puri.

Masala puri recipe

South Indian style my mom's version of masala puri. Prepared with mixed sprouts gravy.

Preparation Time : 15 mins | Cooking Time : 30 mins | Yields : 4

Recipe Category: Side dish
Recipe Cuisine: South Indian
Author: Nithya

*Preparation Time doesn't include preparing and cooking sprouts.

Ingredients:
Table 1: To Grind
Oil : 2 tsp
Cumin seeds : 1/2 tsp
Fennel seeds : 1/2 tsp
poppy seeds : 1/4 tsp
Red chillies : 2
Curry leaves : 5
Cinnamon : 1 inch
Cloves : 3
Cardamom : 1
Ginger chopped : 1 tsp
Garlic chopped : 1 tsp
Onion chopped : 1/2 Cup
Tomato chopped : 1/2 cup
Turmeric powder : 1/4 tsp
Salt : As needed

Table 2:
Oil : 2 tsp
Mustard : 1/2 tsp
Cooked Mixed sprouts : 1 Cup*
Salt : As needed

Table 3: Garnishing
Small Puri: 30
Finely Chopped onions : 1/2 Cup
Shredded carrot : 1/2 Cup
Coriander leaves finely chopped : 1/4 Cup

*I have used green gram | pachai payaru, black chana | kondakadalai, kidney beans, chickpeas, karamani | black eye beans, horsegram | Kollu, white peas | pattani

Instructions:
1. Choose your favourite legumes. Prepare sprouts and cook it. I have already posted detailed post on preparing sprouts.

2. Heat Oil in a pan. Add cumin seeds, fennel seeds, poppy seeds, red chillies, curry leaves, cinnamon, cloves and cardamom. Fry for a min. Add ginger and garlic. Fry till raw smell goes off. Add onion and fry till they turn translucent. Add tomato and turmeric powder. Fry till tomatoes turn mushy. Allow it to cool and grind it into fine paste by adding enough water.Heat Oil in a pan and add mustard.

3.Once mustard splutters, add cooked mixed sprouts, salt and fry for 2 to 3 mins. Add ground paste and add around 2 cups of water. Allow the gravy to boil and simmer for 5 mins till it reaches desired consistency. Garnishing: Arrange puri in the serving plate. Carefully make a hole in center of the poori. Pour the gravy on top of puri. Garnish with chopped onions, shredded carrot and coriander leaves.

Masala puri recipe my mom's style

Tips:
1. Adjust red chilli to your taste.
2. shredded coconut can also be added. Add 2 tbsp of coconut along with tomato.
3. Gravy should not be too thick. It should be of pouring consistency.

Karuvepilai Podi | Curry Leaves Powder

2016-02-29T10:08:00.004-08:00

Curry Leaves are widely used for seasoning in South Indian Cooking. Curry Leaves are rich in iron and is used in every day cooking. As kids won't eat curry leaves, I mix a pinch of this powder in their rice or dal before serving. Curry Leaves powder is a multi-purpose powder. It can be used to make Karuvepilai sadam, Podi Dosa. It can also be taken as a side dish to Idli and Dosa by mixing with ghee or gingelly oil. Please check below for step by step instructions and pictures for preparing South Indian Karuvepilai Podi | Curry Leaves Powder.

Karuvepilai Podi Recipe

South Indian Iron rich Curry Leaves Powder. Rice, Idli, dosa side dish

Preparation Time : 5 mins | Cooking Time : 15 mins | Yields : 1 Cup

Recipe Category: Side dish
Recipe Cuisine: South Indian
Author: Nithya

Ingredients:
Curry Leaves ( tightly packed) : 1 Cup
Coriander seeds : 1/4 Cup
Chana dal : 1/4 Cup
Urad dal : 1/4 Cup
Coconut pieces or shredded coconut : 2 tbsp
Red chillies : 2 or 3
Pepper : 1 tsp
Tamarind : 1/4 Lemon size
Salt : As needed

Instructions:
1.Dry roast coriander seeds, chana dal and urad dal till chana dal turns golden color in medium flame. In the same pan, add red chillies, pepper and tamarind and roast it for 2 mins. Transfer it to dry plate or bowl.

2.Dry roast curry leaves till it turns crisp in medium flame. Transfer it to plate. Dry roast coconut pieces or shredded coconut. Transfer it to plate.

3. Allow the ingredients to cool and grind it into coarse powder along with salt. Once cool down completely, store it in clean air tight container for about a month. Use a clean spoon.

Karuvepilai Podi | Curry Leaves Powder | Curry Leaves Recipes | Karuvepilai Recipes

Tips:

Adjust red chillies to your taste.
store in an airtight container for about a month.

Mixed Millets Vegetable Roti

2016-02-22T11:48:00.001-08:00

Mixed millets roti is a simple healthy Indian bread. I have added Ragi | Finger millet flour, Jowar | sorghum flour, Bajra | Pearl millet flour to this roti. Finely chopped vegetables are also added to make this roti colorful and healthy. This healthy roti can be served with curd or raita. It makes an excellent kids lunch box or snacks recipe. Please check below for step by step instructions and pictures for preparing Indian style Mixed Millets Vegetable Roti.

Mixed Millet Vegetable Roti Recipe

Healthy Mixed Millet Vegetable Indian bread.

Preparation Time : 15 mins | Cooking Time : 25 mins | Yields : 10 Roti

Recipe Category: Main
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Fnger Millet flour | Ragi flour : 1/2 Cup
Sorghum flour | Jowar flour : 1/2 Cup
Pearl Millet | Bajra flour : 1/2 Cup
Ground Roasted peanuts : 1/2 Cup
Cumin powder : 1/4 tsp
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Salt : As needed
Carrot finely chopped : 1/4 Cup
Cabbage finely chopped : 1/4 Cup
Coriander leaves chopped : 2 tbsp
Oil : As needed

Instructions:

1.Roast peanuts and allow it to cool. Grind it in a mixie or blender.Take a big mixing bowl. Add ragi flour, jowar flour, bajra flour, peanut powder,cumin powder, coriander powder, chilli powder, salt. Add finely chopped carrot, cabbage, coriander leaves and make a soft chapati dough by adding enough warm water.

2.Knead well and allow the dough to rest for 10 mins. Take a fraction of dough and make a ball of medium lemon.place the balls between two plastic cover or parchment paper.

3.Place a thick flat bottomed vessel on the plastic cover and give enough pressure to flatten the balls. Heat tawa or pan and drizzle 1/2 tsp of oil. Transfer the flatten roti to tawa and cook till golden spots appear on some places. Turn and cook till golden spots appear on other side. Repeat for remaining dough.

Tips:
1.Finely chopped green chillies can be added. As I prepare it to kids I didn't added green chillies. 2.Adjust chilli powder to your taste.
3.Finely chopping vegetables is a very important step in order to easily flatten the roti. I used my vegetable chopper.

Chocolate Fudge Squares

2016-02-15T14:50:00.000-08:00

Last week at my kid's school they prepared apple pie. He loved baking. Since then he was planning to bake some chocolate dessert for me. When we went to library he checked for kid's baking recipes. He bookmarked this chocolate fudge and baked it after coming home. This is an easy and quick baking recipe. Just we have to mix all the ingredients and bake it in oven, the fudge will be ready. If needed frosting can be done.Please check below for step by step instructions and pictures for preparing easy Chocolate Fudge squares.

Chocolate Fudge

Easy and quick Chocolate Fudge Square Recipe.

Preparation Time : 15 mins | Cooking Time : 30 mins | Yields : 16

Recipe Category: Dessert
Recipe Cuisine: International
Author: Nithya

Ingredients:
Table 1:
All purpose flour : 11/3 cup
Cocoa powder : 1/4 cup
Baking powder : 1/2 tsp
Granulated sugar : 3/4 cup
Butter at room temperature : 3/4 cup + for greasing
Eggs : 3

Table 2: For Frosting
Butter at room temperature : 2 tbsp
Powdered sugar : 3 tbsp
Dark Chocolate : 4 Oz
Milk : 1/4 cup
Chopped Amond Nutes : For Garnishing

Instructions:

1. Preheat oven to 350 F / 175 C. Brush side of 8 inch cake pan with butter and line the base with parchment paper. Take butter and sugar in a mixing bowl, Mix well. Add 3 eggs in a mixing bowl. Beat well. Add baking powder cocoa powder and shifted all purpose flour. Mix well. Transfer it to the cake pan and smooth flat. Bake the cake for 25 to 30 mins until it is well risen and the tooth pick inserted in center of cake comes out clean.

2.Allow the cake to cool completely. To make frosting, heat butter in sauce pan. Add dark chocolate and allow it to melt in low or medium flame. Add powdered sugar till it turns glossy. Add milk to make a thick spreadable frosting. Quickly pour over the top of the cake. Decorate with chopped almond nuts and mark into 16 squares. Allow the frosting harden for 30 mins.

Tips:
Store the fudge in air tight container for 2 days.
Preparing frosting is optional.

Seeraga samba Mushroom Biryani

2016-02-08T13:04:00.001-08:00

Seeraga Samba, an aromatic rice variety is used for making biryani in my place. It is cultivated in Tamil Nadu. It derives its name as it resembles more like cumin seeds - seeragam in Tamil. Seeraga samba is easy to cook and rich in vitamins. My mom uses Seeraga samba for any biryani and kushka preparation. My mom's mushroom biryani is always a big hit with her colleagues. She made it for our thala deepavali lunch. Since then everyone in our family loves it. This is a one pot recipe and I used my pressure cooker for preparing it. Please check below for step by step instructions and pictures for preparing Authentic Kongu Mushroom Biryani using seeraga samba rice.

Seeraga samba Mushroom Biryani Recipe

Authentic Mushroom briyani from Kongunadu prepared with seeraga samba rice

Preparation Time : 10 mins | Cooking Time : 25 mins | Yields : 4

Recipe Category: Main
Recipe Cuisine: south Indian - Kongu
Author: Nithya

Ingredients:
Seeraga samba Rice : 2 Cups
Ghee : 2 tsp + 1 tbsp
cumin seeds : 1/2 tsp
Onions cut lengthwise : 3/4 Cup
Green chillies slit open : 2
Fennel seeds : 1 tsp
Cloves : 3
Cinnamon stick : 1 inch
cardamom : 1
Anistar : 1
Bay leaf : 1 or 2
Ginger paste or finely chopped ginger : 1 tbsp
Garlic paste or finely chopped garlic : 1 tbsp
Tomato chopped : 1/2 cup
Cumin powder : 1/2 tsp
Coriander powder : 2 tsp
Chilli powder : 2 tsp
Curd : 1/2 cup
Lemon juice : 1 tsp
Mushrooms cut : 1.5 cups
Coriander leaves : 2 stalks + garnishing
Salt : As needed
Coconut milk : 1 cup
water : 3 cups

Instructions:

1.Wash seeraga samba rice in running water for 2 to 3 times and soak it in water for 1 hour. Meanwhile, chop all the vegetables - Onions, tomato, green chillies, mushroom, coriander leaves and keep it ready.
2.Either you can use store bought coconut milk or home-made coconut milk. If preparing in home, shred the coconut and blend it in mixie by adding enough water. Filter the first extract and keep coconut milk ready.
3. Strain water from rice. Heat pressure cooker and add 2 tsp of ghee. Roast seeraga samba rice till nice aroma spreads out or 2 to 3 mins in medium flame. Transfer rice to a bowl.

4.Heat 1 tbsp of ghee in the same pressure cooker. Add cumin seeds and after a min, add onions and green chillies. Fry till onions turn translucent. Add Fennel seeds, bay leaf, garam masala items (cloves, cinnamon, cardamom, anistar) and mix well. Add ginger paste and garlic paste and fry for a min in medium flame till raw smell goes off.

5.Add tomato, cumin powder, turmeric powder, coriander powder, chilli powder and fry till tomatoes turn mushy. Add curd, lemon juice and mix well.

6.Add mushrooms and coriander leaves. Mix well and allow mushroom to cook in the mixture for 2 to 3 mins. Add rice and salt.

7.Finally add coconut milk and 3 cups of water. Mix everything well. Pressure cook for one whistle in medium flame. Remove from stove and once pressure is released, garnish with coriander leaves. Serve with raita.

Mushroom Biryani with seeraga samba rice | Kongu Special Mushroom Biryani | Kalan biryani | Pressure cooker kalan biryani

Tips:
1. Seeraga samba rice can be replaced with basmati rice.
2.Adjust green chillies and chilli powder to your taste.
3.Before switching on the stove, keep all the ingredients ready, frying the ingredients in medium flame is very important. In each step, fry the ingredients and then add the next ingredient.
4.I didn't have mint leaves, so not added. If you have mint leaves, add it along with coriander leaves.
5.For more rich flavor, garnish with roasted cashews and a tsp of ghee.
6.Instead of ginger paste and garlic paste, finely chopped ginger and garlic can be used.

Red beans and Corn Quesadilla

2016-02-01T19:32:00.002-08:00

The word Quesadilla can be translated to English as "little cheese snack". The two main ingredients of Quesadilla are tortilla which forms the outside crust and cheese which acts as a glue that melts and holds other ingredients inside the tortilla. Kidney beans and Corn Quesadilla makes an easy and quick breakfast / dinner recipe. Once the kidney beans are soaked and cooked, it will take hardly 30 mins to make this recipe. Please check below for step by step instructions and pictures for preparing Red Kidney beans and Corn Quesadilla.

Red beans and Corn Quesadilla Recipe

Mexican Vegetarian Red Kidney beans and Corn Quesadilla

Preparation Time : 10 mins | Cooking Time : 20 mins | Yields : 4

Recipe Category: Breakfast
Recipe Cuisine: Mexican
Author: Nithya

Ingredients:
Tortilla : 4
Mexican cheese : 1 Cup
Oil : 1 tsp
Onion Chopped : 1/2 Cup
Garlic Finely chopped : 1/2 tsp
Tomato chopped : 1/4 Cup
Capsicum chopped : 1/4 Cup
Cooked Red Kidney beans : 1 cup
Cooked corn : 1 Cup
Cumin powder : 1 tsp
Salt : As needed
Coriander Leaves : 2 stalks

Instructions:

1.Heat Oil in a pan. Add Garlic, onions and fry til they turn translucent. Add tomatoes and fry till they turn mushy. Add Capsicum and fry for 2 mins in medium flame. Add cooked beans and corn. Add cumin powder and salt and cook for 2 mins. Mix well and garnish with coriander leaves. Now the filling is ready.

2. Heat a skillet in medium flame. Place one dry tortilla in the skillet. No need to add any oil or butter. Place the filling ingredients on the tortilla and spread cheese. Fold the tortilla and cook till the bottom of the tortilla is browned. Flip on the other side using a wide spatula and cook till other side also browned and the cheese is melted.

Red beans and Corn Quesadilla | Red Kidney beans and Corn Quesadilla | Rajma and Corn Quesadilla

Tips:
1.Red Kidney beans can be replaced with pinto beans or black beans.
2.Tomato salsa can be added instead of tomatoes.
3.For more spicy version add Jalapeno's
4.I have used shredded mexican cheese which is a combination of 4 cheese Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheese.

Spinach Vegetable Lasagna

2016-01-25T13:03:00.003-08:00

Lasagna is a flat shaped pasta and is origin of Italy. First time I heard lasagna from my kid. I was teaching him alphabet song and Lasagna was mentioned in the song. Then I tasted the spinach lasagna in an Italian restaurant and I loved it. I have tried twice and it came out well. Although it is time- consuming, the end result tempts us to try again. My elder kid loved the assembling part and he happily helped me. Please check below for step by step instructions and pictures for preparing Spinach Vegetable Lasagna.

Spinach Vegetable Lasagna Recipe

Vegetarian Lasagna prepared with Spinach and vegetables.

Preparation Time : 30 mins | Cooking Time : 50 mins | Yields : 12

Recipe Category: Breakfast
Recipe Cuisine: Italian
Author: Nithya

Ingredients:
Table 1 : Cooking Lasagna:
Lasagna sheets : 12 sheets
Salt : 1/2 tsp
Olive Oil : For Spraying
Shredded Mozzarella cheese : 1/2 cup

Table 2: Vegetables in Pasta sauce
Olive oil : 1 tbsp
Finely chopped garlic : 2 tsp
Onions : 1/2 cup
Zucchini cubed : 1 cup
Mushroom sliced : 1 Cup
Pasta Sauce : 3 Cups
Salt : As needed
Freshly ground pepper : 1 tsp
Italian seasoning : 1/2 tsp

Table 3: Spinach Ricotta Cheese Mixture
Spinach Tightly packed : 2 Cups
Low fat Ricotta Cheese : 15 Oz
Egg : 1
Salt : As needed
Freshly ground pepper : 1 tsp
Italian seasoning : 1/2 tsp

Instructions:

1.Cooking Lasagna:
Cook pasta according to package directions. I used Barilla Lasagna. Boil around 6 quarts of water. Add 1/2 tsp of salt. Add pasta to boiling water. Cook uncovered stirring occasionally. Drain and keep the each lasagna sheet separately on sprayed pan or aluminium foil to prevent sticking.

2.Vegetables in Pasta sauce:
Heat a large pan and add olive oil. Add finely chopped garlic and fry until it turns golden color. Add onions and fry till they turn translucent. Add zucchini and fry for 2 to 3 mins. Add mushroom and followed by pasta sauce. Also add salt, finely ground pepper and Italian seasoning. Allow the vegetables to cook in medium flame until the sauce is bubbling. Don't thicken the sauce. Keep this ready.

3.Spinach Ricotta Cheese Mixture:
Wash spinach 2 to 3 times to remove dirt. Heat a pan and cook spinach uncovered in medium flame. spinach leaves water and that will be enough for cooking spinach. Once all the water is absorbed, transfer spinach to chopping board. Roughly chop the spinach and transfer to mixing bowl. Add ricotta cheese, egg, salt, black pepper, Italian seasoning to the spinach and mix well.

4.Assembling:
Preheat oven to 375 F / 190 C. Spray baking dish with olive oil. Spread 1/4 of pasta sauce in baking spray over the bottom of the baking dish. Cover with 4 lasagna noodles ( depending on the size you are using) top with 1/2 of spinach ricotta cheese mixture, Top with 1/4 of pasta sauce. Repeat the procedure to make one more layer (Covering with 4 noodles, topping with 1/2 of spinach ricotta cheese mixture and 1/4 of pasta sauce).

5.Lastly cover with last 4 lasagna noodles. Pour remaining 1/4 of pasta sauce on top. Cover the baking dish with aluminium foil and bake it in preheated oven for 20 mins. Remove the baking dish from oven, remove the foil cover and spread mozzarella cheese evenly. Continue baking for 10 mins. Remove from oven and let it rest for 5 mins.

Spinach Vegetable Lasagna | Vegetarian Lasagna | Spinach Lasagna

Tips:
1.The number of lasagna sheets depends on the dimension of baking dish.
2.Black pepper is added twice so adjust accordingly.
3.Adding zucchini and mushroom is optional.
4.At each layering Parmesan cheese can be spread.

Sweet corn Vegetable soup

2016-01-21T11:20:00.000-08:00

Nowadays it is very cold outside urging us to drink hot coffee or tea frequently. I restrict myself from drinking one cup of coffee/tea per day. Instead I choose healthy vegetable soups. Soups are always my kid's favourite. I have already posted Indian style Tomato soup and Horsegram soup. Sweet corn vegetable soup is an easy and quick vegetarian soup that can be prepared from scratch within 30 mins.Please check below for step by step instructions and pictures for preparing Sweet corn vegetable soup.

Sweet corn Vegetable soup Recipe

Indian style soup prepared with Sweet corn, carrots and beans.

Preparation Time : 10 mins | Cooking Time : 20 mins | Yields : 2

Recipe Category: soup
Recipe Cuisine: Indian
Author: Nithya

Ingredients:
Cooked Sweet corn kernels : 1 cup
Corn flour : 1 tbsp
Butter : 2 tsp
Garlic finely chopped : 1 tsp
Carrot and beans finely chopped : 1/2 Cup
Salt : As needed
Milk : 1/4 Cup
Pepper : For Garnishing

Instructions:

1.Blend 1/2 cup of sweet corn to fine paste and keep it ready. Also mix corn flour in 1/4 cup of water and keep it ready.

2.Heat butter in a pan. Add finely chopped garlic and fry till raw smell goes off. Add carrot and beans. Add 1/4 cup water and cook the vegetables. Once the vegetables are cooked, add corn flour mixture, sweet corn paste and remaining 1/2 cup sweet corn kernels.

3.Add 2.5 cups of water, salt and allow it to boil. Once it reaches desired consistency, add milk and allow it to boil. Lastly garnish with freshly ground pepper.

Sweet corn Vegetable soup Indian Style

Tips:
1.Finely chopped spring onions can be used for garnishing.
2.Apart from carrots and beans, cauliflowers can also be added to the soup.
3.Adjust pepper to your taste.
4,I have used frozen corns. I boiled it in 1/2 cup of water for 2 to 3 mins in stove. In case if you are using fresh corn, pressure cook it for 4 to 5 whistles.

Red Kidney beans Sandwich | Rajma Sandwich

2016-01-18T15:59:00.001-08:00

Red kidney beans is also known as Rajma in India. It resembles human kidney a lot. I have used shredded Mexican 4 cheese in this sandwich. It contains Monterey Jack, Cheddar, Queso Quesadilla and Asadero . Once the beans is soaked and cooked, the entire process is very simple. Rajma sandwich makes an protein rich breakfast or evening snacks. It will be surely a healthy treat to kids. Please check below for step by step instructions and pictures for preparing Red Kidney beans sandwich in Indian style.

Red Kidney beans Sandwich Recipe

Indian style Sandwich prepared with red kidney beans, Mexican cheese and Indian dry powder.

Preparation Time : 15 mins | Cooking Time : 45 mins | Yields : 4

Recipe Category: Breakfast
Recipe Cuisine: Indian
Author: Nithya

Ingredients:

Table 1:

Red Kidney beans : 1/2 cup
Bread slices : 8
Shredded Mexican 4 cheese : 1/2 cup

Table 2:

Oil : 2 tsp
Onion finely chopped : 1/2 Cup
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Tomato chopped : 1/4 Cup
Cumin powder : 1/4 tsp
Coriander powder : 1 tsp
Chilli powder : 2 tsp
Salt : As needed
Coriander Leaves : 2 stalks

Instructions:

1.Soak red kidney beans over night and pressure cook for 4-5 whistles till it turns soft. strain extra water. Heat Oil in a pan. Add onions and fry til they turn translucent. Add ginger and garlic paste. Add tomato and fry till they turn mushy. Add red kidney beans and dry powders. Fry for a min. Add finely chopped coriander leaves and remove from stove. now the filling is ready.

2.Heat sandwich grill. Take one bread slice. Keep the filling and spread some shredded cheese. close it with another bread slice. Cook it in sandwich grill and repeat the process for remaining sandwich.

Red Kidney beans Sandwich | Rajma Sandwich

Tips:

1.Finely chopped green chillies can be added while preparing filling.

2.Capsicum can also be added.

3.Apply butter on both bread slices before keeping the filling.

4.Shredded Mexican 4 cheese can be replaced by any cheese of your choice.

Millet Sweet Pongal | Varagu arisi sakkarai pongal

2016-01-12T21:12:00.000-08:00

Millet sweet pongal was in my to-do list for a long time. I used Kodo millet for this sweet pongal. Kodo millet is known as Varagu in Tamil, Kodon in Hindi, Arikelu in Telugu and Haarka in Kannada. I don't have traditional pongal paanai, so I am using pressure cooker for preparing pongal. Please check below for step by step instructions and pictures for preparing south Indian Kodo Millet Sweet Pongal | Varagu Arisi Sakkarai Pongal.

Millet Sweet Pongal | Varagu arisi sakkarai pongal

South Indian sweet prepared with kodo millet and mung dal. Prepared during major festivals and offered to God.

Preparation Time : 5 mins | Cooking Time : 30 mins | Yields : 4

Recipe Category: Sweet
Recipe Cuisine: South Indian - Tamil Nadu
Author: Nithya

Ingredients:
Mung dal | Paasi paruppu : 1/4 Cup
Kodo Millet | Varagu Arisi : 1/4 Cup
Jaggery : 3/4 Cup
Cardamom : 2
Nutmeg powder : 1/4 tsp
Salt : 1/4 tsp
Ghee : 1 tbsp + 2 tsp
Cashews : 10
Raisins : 10

Instructions:

1. Heat 2 tsp of ghee in pressure cooker. Add mung dal and roast till nice aroma comes. Wash millets and add it to cooker. Pressure cook yellow mung dal and millets to 4 whistles by adding enough water. I added around 2 cups of water. Mash well using potato masher or ladle and keep it ready.

2. Prepare the Jaggery syrup by cooking jaggery in 1/2 cup of water. Allow the syrup to boil. Strain the syrup to remove impurities and add it to cooked mung dal and millets. Powder cardamom and keep it ready.Add nutmeg powder, cardamom powder to pongal. Cook the pongal in low flame for 5 mins and switch off the stove.

3. Heat ghee in another pan. Add cashews and roast till it turns golden color. Now add raisins and roast till it fluffs up. Add roasted cashews and raisins to pongal. Pongal thickens after some time.

Millet Sweet Pongal | Varagu arisi sakkarai pongal | Pongal Festival Recipe

Tips:

1.Roasting mung dal in ghee is optional.
2.Edible camphor and cloves can be added to pongal.
3. Pongal thickens after cooling, so prepare accordingly. If it gets thicken, add ghee and hot milk before serving.
4. Color of pongal depends on the jaggery used.
5.Hot Milk can also be added along with Jaggery syrup to give more taste.
6. Dal quantity can also be reduced to 2 tbsp.

Thinai Arisi Khara Pongal | 2016 Pongal Festival Recipe

2016-01-11T11:09:00.001-08:00

Thai Pongal Festival for 2016 falls on January 15th. Sweet Pongal and Khara Pongal are usually prepared on this harvest festival day. Instead of trying normal rice pongal, I tried thinai arisi pongal and it was good. Thinai arisi is also known as Foxtail millet in English, Kakkum in Hindi, Korra biyyam in telugu. Millets are easy to digest and makes a Please check below for step by step instructions and pictures for preparing South Indian Thinai Arisi Khara Pongal | Fox tail Millet Ven Pongal.

Millet Sweet Pongal | Varagu arisi sakkarai pongal

South Indian Breakfast prepared with kodo millet and mung dal. Serve it with coconut chutney and hot Sambar.

Preparation Time : 5 mins | Cooking Time : 30 mins | Yields : 4

Recipe Category: Breakfast
Recipe Cuisine: South Indian - Tamil Nadu
Author: Nithya

Ingredients:
Thinai Arisi | Foxtail Millet : 1 Cup
Moong dal : 3/4 Cup
Ghee :4 tbsp
Cumin seeds : 1.5 tsp
Curry leaves : 10
Pepper corns : 2 tsp
Ginger shredded : 1 tbsp
Asafoetida powder : 1/4 tsp
Cashews : 15-20
Salt : As needed

Instructions:
1.Soak foxtail millet and moong dal for 30 mins and pressure cook it for 4 whistles with 5 cups of water. Once cooked, mix and mash it with back of ladle.
2.Heat ghee in a pan and roast cashews till they turn golden colour. Remove cashews and in the same pan, add cumin seeds, curry leaves, pepper corns, shredded ginger and asafoetida powder.
3.Fry till ginger is cooked. Remove from stove and add it to pongal. Add required salt and roasted cashews to pongal. Serve hot with Coconut Chutney and Sambar. Pongal can also be served with Medhu Vadai along with Coconut Chutney and Sambar .

Thinai Arisi Pongal | Fox tail Millet Ghee Pongal | Korra biyyam Khara Pongal | 2016 Pongal Festival Recipe

Tips:

Sometimes I replace pepper corns with freshly ground pepper. It gives more flavour to the recipe and it is an easy way to feed pepper to kids.

Pongal thickens after sometime, so serve it hot.

Jowar Chocolate Cookies | Sorghum Chocolate Biscuits

2016-01-04T10:16:00.000-08:00

Sorghum provides essential nutrients like Iron, calcium, phosphorous, Thiamine, Riboflavin, Niacin and Folic acid. It is also fiber rich food. Sorghum also known as Jowar in Hindi, Jolada in Tamil, Jonnalu in Telugu and Jonna in Kannada. This jowar biscuit will be very crispy and can be eaten as a evening snacks or healthy school snacks box recipe. I have added cocoa powder especially for kids. You can also prepare omiting cocoa powder, if you are not chocolate fan. Please check below for step wise instructions and pictures for preparing Jowar Chocolate Cookies | Sorghum Chocolate Biscuits.

Jowar Chocolate Cookies

Chocolate and Millet Cookies prepared using Sorghum millet.

Preparation Time : 10 mins | Cooking Time : 15 mins | Yields : 10 Nos

Recipe Category: Cookies
Recipe Cuisine: World
Author: Nithya

Ingredients:
Jowar flour : 3/4 Cup - 1 tsp
Cocoa powder : 1 tsp
Brown Sugar : 1/4 Cup
Unsalted butter : 52 gms - 4 tbsp
Baking powder : 1/2 tsp
Vanilla Essence : 1/2 tsp

Instructions:
1. Preheat oven to 350 F. Grease the baking pan with butter or line it with parchment paper. Mix Jowar flour, cocoa powder, baking powder and sugar.Bring the unsalted butter to room temperature. Add vanilla essence to butter. Add the mixed dry ingredients to butter.

2.Using hands, mix all the ingredients and make soft dough. Take a fraction of dough and make a ball the size of lemon. Flatten the balls using fork to get crisscross pattern and arrange it in baking pan leaving 2 inch gap. Bake in oven for 12-14 mins or until the edges are golden and fairly firm to touch. Transfer it to cooling rack and allow it to cool.

Jowar Chocolate Cookies | Sorghum Chocolate Biscuits

Tips:

Use exact measurements.
Use centre rack of oven for baking
Cashews or almonds can be used for garnishing.
Allow it to cool completely otherwise the cookies will crumble.

Ragi Semiya | Finger Millet Vermicelli Upma

2015-11-30T15:51:00.000-08:00

Ragi Semiya is always one an item in my grocery list. Somehow I missed posting the recipe. Ragi is rich source of Iron, calcium, fibers, proteins and other essential minerals. Ragi is easy to digest and helps in losing weight. Ragi Semiya can be served for breakfast or evening snacks. I added shredded coconut to this semiya to make it more appealing to my kids. I simply followed the instructions given in the back of the semiya packet. Please check below for step by step instructions and pictures for preparing South Indian Ragi Semiya | Finger Millet Vermicelli upma.

Finger Millet Vermicelli Upma

Easy and quick South Indian breakfast prepared from Ragi vermicelli.

Preparation Time : 5 mins | Cooking Time : 15 mins | Yields : 2

Recipe Category: Breakfast
Recipe Cuisine: South Indian
Author: Nithya

Ingredients:
Ragi Vermicelli : 200 gms
Oil : 1 tbsp
Mustard : 1/4 tsp
Channa Dal | Kadalai paruppu : 1 tsp
Urad Dal | Ulutham paruppu : 1 tsp
Curry Leaves : 3 to 5
Green Chilli : 1
Red Chillies : 2
Ginger paste or Ginger finely chopped : 1 tsp
Onions chopped : 1/2 cup
Salt : As needed
Coriander Leaves finely chopped : For Garnishing
Shredded Coconut : 1 tbsp

Instructions:

1.Take 2 litres of water, add salt and soak ragi vermicelli for 1 minute. Completely drain off water and steam cook soaked ragi vermicelli in steamer or idli pan for 5 mins. Heat Oil in a pan. Add mustard and allow it to splutter. Add channa dal, Urad dal, curry leaves, red chillies and Green chilli.

2.Once the dal's turn golden color, add onions and ginger paste. Fry till onions turn translucent. Add cooked semiya and mix well. Switch off the stove and garnish with coriander leaves and shredded coconut.

Ragi Semiya | Finger Millet Vermicelli Upma |Kezhvaragu semiya | Millet recipes

Tips:
Adjust chillies to your taste.
Adding shredded coconut is optional.
Once steam cooked, vermicelli color gets changed.Fluff it up using fork to avoid stickiness.
Don't soak vermicelli for more than a minute, otherwise it will become soggy.

Kodo Millet Idli and Dosa | Varagu Idli and Dosa

2015-11-23T13:50:00.003-08:00

Millet Idli and Dosa was in my to-do list for a long time. Kodo Millet is also known as Varagu in Tamil, Kodon in Hindi, Arikelu in Telugu and Haarka in Kannada. Millets are rich in dietary fiber, iron, calcium and vitamins. Batter is prepared using Kodo Millet and Urad dal. once batter is fermented, Idli and dosa can be prepared using same batter. Please check below for step by step instructions and pictures for preparing South Indian Varagu Idli and Dosa | Kodo Millet Idli and Dosa.

Preparation Time: 1 hr
Soak Time : 3 hr
Fermentation Time: 12 hr
Cook Time: 30 mins
Yields: 12 Servings

Ingredients:

Varagu Rice \| Kodo Millet	4 Cups
Urad dal \| Ulutham paruppu	1 Cup
Fenugreek seeds \| Vendhayam	1 tsp
Salt	1 tsp
Water

Instructions:

Wash and soak Varagu rice in water for 3 hours. Wash urad dal 4 to 5 times. Soak fenugreek seeds and Urad dal for 1.5 hour. Urad dal will swell to almost double the size. Drain Urad dal and varagu rice. First grind urad dal and Fenugreek seeds . Stop grinding, when the batter is soft and fluffy. Transfer it to a big container. No need to clean the grinder before grinding rice. Add 4 cups of varagu to the grinder.Check frequently and add water if necessary. when the varagu is fully ground ( the batter should be soft) transfer it to the same urad dal batter container. Add 1 tsp of Salt and mix well. Allow the batter to ferment. It took 12 hours for the batter to ferment.The batter is ready when it has expanded and some bubbles and cracks appear on the surface. The batter should be thick but light and airy as mousse. Once the batter is fermented Idli and dosa can be prepared.

Pour enough water required for cooking Idli in Idli vessel. Cover the Idli plates with white damp cotton cloth. Carefully pour the batter on Idli plates and place the Idli plates inside vessel. Cook it in medium flame till you sense the smell of Idli or till the idli is puffed. Remove the Idli plates from Idli vessel and place it on a big plate. Carefully remove the Idli plate and wait for a minute.Sprinkle water on top of the cloth and carefully remove Idli from the Cloth. Soft Idli is ready to eat. Repeat the steaming process for making more idli.

Heat dosa tava in medium flame. When dosa tava is hot, take half cup of dosa batter and spread evenly starting from centre. Pour 1 tbsp of Oil on dosa circumference.Close the lid. Cook it for 2 -3 mins .

Kodo Millet Idli and Dosa | Varagu Idli and Dosa | Kodon Idli and Dosa | Kodo Millet Crepe

Arikelu Idli and Dosa

Tips:

Do not add more water than suggested. The pureeing capabilities of the grinder or mixie are much reduced when there is too much water.
Use a big container for fermenting as varagu rice and dal expands while fermenting
Do not stir the batter while it is fermenting. When the batter is ready, the texture will be light, almost like a mousse.
Fermenting time depends on the places. In hot places, batter ferments quickly.
Adding fenugreek seeds is optional.

Chettinad Vengaya Kosu | Onion Kosu | Idli Side dish

2015-11-16T11:17:00.001-08:00

If you are really bored of eating idli with sambar, then try this vengaya kosu. It is a spicy coconut based recipe from Chettinad. It comes in hand when there are no vegetables in the house. With simple ingredients it will be ready in 20 mins. It can be taken as a side dish to idli and dosa. Adapted this recipe from cookbook. Please check below for step by step instructions and pictures for preparing Chettinad Vengaya Kosu | Onion Kosu.

Preparation Time: 5 mins
Cook Time: 15 mins
Yields: 3 Servings

Ingredients:
Table 1: To Grind

Shredded Coconut	2 tbsp
Red Chillies	3
Fennel seeds \| Sombu	1 tsp
Poppy seeds \| Kasakasaa	1/2 tsp

Table 2:

Oil	1 tbsp
Mustard	1/4 tsp
Curry Leaves	3 to 5
Urad dal	1 tsp
Onions chopped	1 Cup
Tomato chopped	1/2 cup
Garlic finely chopped	2 flakes
Salt	As needed

Instructions:
Grind shredded coconut, red chillies, fennel seeds and poppy seeds into a smooth paste in a blender/ mixie by adding enough water.Heat oil in a pan. Add mustard and allow it to splutter. Add urad dal and curry leaves. Allow urad dal to turn golden color.

Add chopped onions and fry till they turn translucent. Add chopped tomatoes and garlic. Cover the pan with lid and cook till tomatoes turn mushy. Add salt and ground paste from table 1. Add 1.5 cups of water and allow it to boil. Simmer for 5 mins till gravy becomes thick.

Chettinad Vengaya Kosu | Onion Kosu | Idli Side dish

Tips:
Adjust red chillies to your taste.

7 Cup Burfi | 7 Cup Sweet with video

2015-11-08T14:00:00.002-08:00

7 Cup burfi is an easy sweet for this Diwali. The name 7 cup is derived from the fact we can use any cup for measuring ingredients and totally 7 cups of ingredients are used. With Only five ingredients this is an easy deepavali sweet recipe for beginners to try. No need to check for any sugar consistency. I recently made this sweet for a potluck and it was a big hit. Besan flour and coconut are used in this 7 cup burfi. So it has the flavour of both mysore pak and coconut burfi. Please check below for step by step instructions and pictures for preparing easy and quick diwali sweet 7 cup burfi.

Cook Time: 25 mins
Yields: Around 35 pieces

Ingredients:

Ghee	1 Cup + 1 tbsp
Besan Flour	1 Cup
Sugar	3 Cups
Coconut	1 Cup
Milk	1 Cup

Instructions:

Grease a plate / tray with 1 tsp of ghee and keep it ready. Gather all the ingredients and keep it ready. Heat 1 tbsp of ghee in a pan. Dry roast besan flour for around 3 to 4 mins till nice aroma comes. Switch off the stove. Add coconut, milk, sugar and mix it.

Add ghee also and mix it.Now again switch on the stove. Keep stirring the burfi in medium or low flame till the batter starts leaving the pan and ghee starts to ooze out. It will take around 15 to 20 mins in medium flame.

Pour this batter in the greased plate. Level it using spatula or butter paper. Draw lines using knife after 5 mins when it is warm.(This will help to easily cut the burfi once it cools down). Allow it to cool and cut into shapes.

Video for preparing 7 Cup Burfi

Seven Cup Burfi | Easy Diwali sweet

Tips:
Roast besan flour in low flame. Other ingredients are added and mixed after switching off the stove. Switch on the stove again once all the ingredients are mixed.
Once cooled, store the sweets in air tight container.
These sweets stay fresh for about 3 to 4 days when stored at room temperature.

Sathu Maavu Urundai | Health Mix Laddu

2015-11-02T11:18:00.003-08:00

When I posted sathu maavu powder, I promised I will soon post Sathu Maavu Laddu. Once the sathu maavu powder is prepared, this laddu is very easy to prepare. It is quite addictive too.I have already posted Ragi Chocolate Laddu, Maa Laddu, Pasi paruppu Laddu and Urad dal Laddu. These sweets are rich in nutrients and easy to prepare. It stays fresh for about a week. Please check below for step by step instructions and pictures for preparing South Indian easy and healthy Sathu Maavu Laddu | Mixed Millets Laddu | Health Mix Urundai .

Preparation Time: 5 mins
Cook Time: 5 mins

Yields: 10 Laddu

Ingredients:

Sathu Maavu Powder \| Health Mix powder	1 Cup
Dark Brown Sugar	1 Cup
Ghee	As needed

Instructions:
Heat a frying pan. Add sathu maavu powder and roast it in low flame for 3 to 4 mins till you get nice aroma. Transfer roasted sathu maavu powder to a mixing bowl. Add brown sugar and mix it.

Heat ghee in a pan. Add hot ghee little by little till the powders hold together. shape into small balls of lemon size by holding it in hand as shown below and place the laddu's in a tray.

Video for shaping Laddu

Sathu Maavu Urundai | Health Mix Laddoo

Tips:
Brown sugar can be replaced with jaggery powder.
Store it in air tight container for a week.
I have freshly prepared ghee from butter. I used approx. 6 tbsp of butter.

Homemade Health Mix Powder | Sathu Maavu Powder

2015-10-26T14:00:00.000-07:00

Homemade Health mix powder can be used for preparing sweet and salt version of porridge. It can be given for toddlers and kids. I have used brown rice, millets and various pulses. My kids are picky slow eaters. So my mom made this health mix powder when she came here. This Health mix provides lot of nutrients from various millets and pulses. I will be posting Sathu maavu Laddu and Sathu maavu porridge soon. Please check below for step by step instructions and pictures for preparing Homemade Health Mix Powder | Sathu Maavu Powder.

Preparation Time: 10 mins
Cook Time: 30 mins
Yields: Approx 4 Cups

Ingredients:

Brown Rice	1 Cup
Little Millet \| Samai	1/2 Cup
Kodo Millet \| Varagu	1/2 Cup
Barnyard Millet \| Kuthiraivali	1/2 Cup
Yellow Mung Dal \| Pasi paruppu	1/4 Cup
Horse gram \| Kollu	1/4 Cup
Peanuts \| Verkadalai	1/4 Cup
Roasted Bengal gram \| Pottukadalai	1/4 Cup
Mixed nuts (Cashews, Almonds, Pista, Walnuts, Pecan)	1/4 Cup
Cardamom	2
Dry Ginger \| Sukku	Little piece

Instructions:
Dry roast Brown rice, millets, mung dal, horse gram, peanuts, roasted bengal gram separately till nice aroma comes.Finally dry roast mixed nuts. I have used cashews, almonds, pista, walnuts and pecans.

Once everything is roasted allow it to cool down in a plate. Mix all the roasted items along with cardamom and ginger in mixie and grind it into fine powder. Sieve the powder and once cool down store it in an airtight container.

Homemade Health Mix Powder | Sathu Maavu Powder

Tips:
I have also tried black rice instead of brown rice.
Finger millet and fox tail millet can also be used for making this powder.
Dry Ginger or sukku is used for digestion.
Mix and match the mixed nuts.
Sathu maavu powder can be stored for 2 months in room temperature.
In India, my mom grinds in flour mill. No need to sieve it if we are grinding in flour mill.