E.A.T. easyvegrecipes

Jonna Roti | Jowar Roti | How to make Jowar Roti

2024-12-13T16:26:00.012+05:30

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.

Jonna Roti | Jowar Roti | How to make Jowar Roti
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 15M
Servings: 6

Jowar is rich in carbohydrates and high in calories. These are rich in proteins which are essential for building muscle and other bodily tissues.

Ingredients:

2 cups Jowar Flour
Water
Salt to Taste

Procedure:

In a thick bottomed vessel boil water.
Add salt to taste and mix it well.
Let the water boil for 2 to 3 minutes.
In a wide mixing plate, add jowar flour to make 2 or 3 rotis.
Slowly add water to jowar flour and mix it using spoon.
When it is cool enough to handle mix the dough using hands until the dough forms.
Knead the dough till it becomes soft and pliable.
Take some portion of the dough and press it in between palms.
Roll it in the dry flour.
Put it on a flat surface. Spread the roti while patting and pressing with fingers.
Use your palm to make the jowar roti into a circle.
In this process we cannot lift the roti from the surface until we make the full roti.
So keep dusting your hand and press to make thin roti.
We can make jowar roti using rollin pin also. Click here for the recipe.
pat and press until we reach desired size roti.
Or else roll it to make 5 to 6 inches discs. The edges of the roti may break.
The breakage of the roti depends on the shelf life of the flour.
Take it carefully on to our other hand and carefully put it on the hot tawa.
I am sharing the pictures below the post for your clear reference.
Heat roti tawa, the tawa should be very hot and fumes should come up.
Place the above prepared roti on the tawa.
Allow the roti to cook on one side.
Flip it and sprinkle little water and again cook.
While cooking gently press the jowar roti to puff up.
Once both sides cooked properly transfer it to serving plate.
Serve jowar roti immediately with any spicy curry of your choice.

Double Beans Recipe | How to make double beans recipe

2024-12-10T12:34:00.012+05:30

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

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

Double Beans Recipe | How to make Double beans recipe
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 20M
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.

Patoli Recipe | How to make Patoli | Patoli Andhra Style

2024-09-13T17:43:00.003+05:30

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.

Check out some of other curries here:
Cluster Beans Curry/Goru Chikkudukaya Curry
Aloo Upma Kura
Beetroot Moong Dal Curry
Sorakaya AVa Kura

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

Patoli Recipe | How to make Patoli | Patoli Andhra Style
Author: Sailaja Angara
Preparation Time: 5M + soaking time
Cooking time: 30M
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.

Kabuli chana Sundal Recipe | How to make Kabuli chana sundal | (Festival special recipes)

2024-09-12T13:28:00.002+05:30

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: 5M+soaking time
Cooking time: 15M
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.
Switch off the flame and offer to deity.
Serve sauteed kabuli chana sundal.

Black Chana Sundal Recipe | How to make black chana sundal | (Festival special recipes)

2024-09-10T10:30:00.004+05:30

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

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

Black Chana Sundal Recipe | How to make black chana sundal | (Festival special recipes)
Author: Sailaja Angara
Preparation Time: 5M + Soaking time
Cooking time: 15M
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.
Switch off the flame and offer to deity.
Serve sauteed black chana sundal.

Ganesh Chathurthi Special recipe | Vinayaka chavithi special recipes Andhra Telangana style | Vinayaka chathurthi special recipes

2024-09-05T13:49:00.007+05:30

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.

ChintaPandu Pulihora	Rava Pulihora	Lemon Rice	Curd Rice
Undrallu	Chintakaya Pulusu	Vankaya Kothimeera Kura	Tomato Chutney
Chana Dal Sundal	Moong Dal Sundal	Ukadiche Modak	Mawa Modak
Semiya Payasam	Ladoo	Sabudana Payasam	Motichur Laddu

Moong Dal Sundal Recipe | How to make Moong Dal Sundal | (festival recipes)

2024-09-05T12:45:00.005+05:30

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.

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.

Moong Dal Sundal Recipe | How to make Moong Dal Sundal | (festival recipes)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 20M
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!!

Mawa Modak Recipe | How to make Mawa Modak | Khoya Modak at home (Ganesh Chathurthi recipes)

2024-09-03T14:39:00.002+05:30

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.

Checkout for other Ganesh Chathurthi special recipes here:
Undrallu
Modak
Coconut Ladoo
Laddu
Pulihora
Rava Pulihora
Chintakaya Pulusu

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

Mawa Modak Recipe | How to make Mawa Modak | Khoya Modak at home (Ganesh Chathurthi recipes)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 45M
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.
Repeat the same with rest of the mixture.
Offer mawa modak to lord Ganesha and serve.

Rava Pulihora | How to make Rava Pulihora | Rice Rava Pulihora Recipe

2024-09-01T10:00:00.118+05:30

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

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

Rava Pulihora | How to make Rava Pulihora | Rice Rava Pulihora Recipe
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 30
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.

Ukadiche Modak Recipe | How to make Modak | Modak Recipe |(Jilledu Kayalu)

2024-08-31T10:00:00.005+05:30

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.

Check out the other festival recipes below:
Undrallu
Chana Dal Sundal
Rice Payasam
Chakkara Pongali
Suji Halwa
Coconut Ladoo

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

Ukadiche Modak Recipe | How to make Modak | Modak Recipe |(Jilledu Kayalu)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
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.

Chakkara Pongal Recipe | How to make Chakkara Pongal | (Sweet Pongal | Sakkarai Pongal)

2024-08-13T18:06:00.000+05:30

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

Ariselu
Palli Undalu
Pappu Undalu
Til Chikki

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

Chakkara Pongal Recipe | How to make Chakkara Pongal | (Sweet Pongal | Sakkarai Pongal)
Author: Sailaja Angara
Preparation Time: 15M
Cooking time: 40M
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.
Serve chaka pongali hot or warm.

Palak Corn Curry Recipe | How to make Palak Corn Curry | (Spinach Corn Curry)

2024-08-02T12:35:00.002+05:30

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.

Checkout other curry recipes for roti:
Cauliflower Curry
Goru Chikkudukaya Kura
Phool Makhana
Sagu Recipe
Mixed vegetable Curry
Soya Chunks Curry

Checkout for other palak recipes:
Palak Poriyal
Palak Onion Curry
Palak Paneer

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: 15M
Cooking time: 15M
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.

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

2024-07-31T13:13:00.011+05:30

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

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.

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:

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.

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

2024-07-29T11:59:00.007+05:30

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

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.

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:

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

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

2024-07-25T12:54:00.004+05:30

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

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.

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:

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

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

2024-07-24T11:11:00.007+05:30

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:

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

2024-07-16T15:39:00.000+05:30

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

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.

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:

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

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

2024-07-15T15:18:00.001+05:30

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

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

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:

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

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

2024-07-10T13:51:00.010+05:30

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:

Soak chana dal for 3 to 4 hours.
Chop green chillis and ginger into small pieces.
Boil 3 cups of water and add little salt.
Add soaked chana 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 chana dal.
Add salt and saute them well.
Add freshly grated coconut.
Mix well and allow it to cook for another 2 minutes.
Serve chana dal sundal as an evening snack.
If offering to the deity offer first and then enjoy it!!

Badam Milk Recipe | How to make Badam Milk at home

2024-07-03T13:45:00.005+05:30

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

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.

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:

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

Sarva Pindi Recipe | How to make Sarva Pindi | Telangana Sarva Pindi

2024-06-28T15:53:00.116+05:30

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sarva pindi. Sarva pindi is made with rice flour. Sarva pindi is a famous breakfast recipe from Telangan, India. Sarva pinid is a pancake prepared from rice flour, chana dal, and some spices of our choice. It is cooked in a deep, round shaped pan and to preserve the sanctity of the recipe. It is pertinent to make holes in the rolled out dough mixture before cooking it. It is served as a breakfast dish but I love to have it with my evening tea. With a little variations and different names, sarva pindi is prepared almost by all in Southern parts of India. Some call them Tappelattu, some call them as ginnettu. Some say thalipeet. But almost all of them are same. We get a special vessel to cook sarva pindi. If we do not have it we can always use a normal kadai.
Checkout for other simple tea-time snacks here:
Telangana Kudumulu
Namak Para
Roasted MoongDal
Thattai

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Sarva Pindi Recipe | How to make Sarva Pindi | Telangana Sarva Pindi
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 4

This traditional Telangana snack, known for its crisp texture and tantalizing spice blend, is made from a harmonious mix of rice flour, chana dal, sesame seeds, fresh herbs, and a medley of spices that promise to delight your taste buds.

Ingredients:

1 and 1/2 cup Rice Flour
Salt to Taste
3 to 4 Green Chillis
2 tbsp Chana Dal
1 tbsp Sesame Seeds
1 Onion
1 tsp Red Chilli Powder
1 tbsp Oil
1 tbsp Ginger Garlic Paste(optional)
10 to 12 Curry Leaves

Procedure:

Chop onion and slit green chillis. Chop curry leaves also.
Soak chana dal for half an hour.
In a wide mixing bowl, add rice flour, salt and red chilli powder.
Add chopped onion and green chillis also.
Drain excess water from chana dal and add it too.
Add chopped curry leaves and sesame seeds also into it.
Mix all of them well.
Add water little by little to make a smooth and soft dough.
Need not knead the dough. It should come together into one mass unit.
Spread oil in a thick bottom kadai.
Take small portion of the sarva pindi dough and while patting with fingers spread it all over the kadai.
Sarva pindi should be in medium thickness only, it should not be too thick or too thin.
Make holes across the sarva pindi.
Add one spoonful of oil in the holes.
Cover and Cook sarva pindi on a low flame.
While checking in between gently move the kadai, so that the entire sarva pindi gets cooked.
When it is cooked completely the edges would leave the kadai.
This is the time when we have to either turn or transfer it to serving plate.
Turning and cooking is optional.
Some cook it on one side and serve. Whereas some cook on both sides and serve.
I prefer to cook both sides.
So flip it and cook for another minute or so.
Transfer sarva pindi onto a serving plate.
Do the same with remaining dough.
So we need to keep two kadais available to cook sarva pindi.
Enjoy sarva pindi with spicy chutney of your choice and a cup of tea.

Kandi Pappu Pulusu Recipe | How to make Kandi Pappu Pulusu | (Toor Dal Stew)

2024-06-27T15:03:00.000+05:30

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is kandi pappu pulusu. Kandi pappu means toor dal in Hindi or red gram in English. A simple stew made toor dal and some spices is what is kandi pappu pulusu. Kandi pappu pulusu recipe is special to eastern parts of Andhra. We need to prepare a special masala powder for this soup. Kandi pappu pulusu won't taste like sambar as we roast the toor dal and made the recipe. Some people do not add onion also in this but I prefer to add onions so that we get nice taste of onions mixed with the masala. Actual pulusu recipe doesn't need dal but some of them call for little dal into it.
Check out for other pulusu recipes from the website. here:
Majjiga Pulusu
Chukka kura Pulusu
Gongura Pulusu
Onion Garlic Pulusu
Bachali kura Ava Pulusu
Chintakaya Pulusu

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Kandi Pappu Pulusu Recipe | How to make Kandi Pappu Pulusu | (Toor Dal Stew)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 people

Kandi pappu pulusu for rice.

Ingredients:

1/2 Cup Kandi Pappu/Toor Dal
1 Onion
1 Green Chilli
Small Lemon size Tamarind
Salt to Taste
1 Tsp Turmeric Powder
1/4 Tsp Asafoetida
2 Tbsp KandiPappu Pulusu Podi
1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
5 to 7 Curry Leaves
Fistful of Coriander Leaves

Ingredients for Kandi Pappu pulusu Podi:

1 Tsp Oil
1 Tsp Kandi Pappu/Toor Dal
2 Tsp Coriander Seeds
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1/4 Tsp Black Pepper Seeds
1/4 Tsp Fenugreek Seeds
5 to 7 Red Chillis
1/4 Tsp Asafoetida

Procedure for kandi pappu pulusu podi:

Heat oil in a pan.
Add coriander seeds, toor dal/kandi pappu.
Then add cumin seeds, mustard seeds, fenugreek seeds and black pepper.
Roast all of them on a low flame till the dal turn golden yellow.
Add red chillis and asafoetida and fry them too for a minute.
Once all of the fried well, transfer them to a plate to cool.
Allow them to cool completely.
In a blender jar add all of them and blend them to make a fine powder.
Keep this powder aside.

Procedure for kandi pappu pulusu:

Slice onions into lengthwise and slit green chillis.
Soak tamarind in water for half an hour.
Extract juice out of it and keep aside.
Heat a pan and dry roast toor dal/kandi pappu till the dal turns into golden brown.
Pressure the above fried dal for 3 to 4 whistles.
Once done mash it and keep the dal also ready to use.
In a pressure cooker add sliced onions, green chillis.
Add salt, turmeric powder and tamarind juice.
Mix them well and pressure cook for 2 whistles.
Once the pressure goes off remove the lid and add the above made powder.
Allow the stew to boil for a minute.
Add mashed kandi pappu or toor dal and mix it well.
There won't be any lumps and allow the pulusu to boil for another 5 minutes.
Tasty kandi pappu pulusu ready to serve.
Before serving check the salt and add if necessary.
Serve kandi pappu pulusu recipe with hot piping rice.

Wheat Dosa Recipe | How to make Wheat Dosa | (Instant breakfast recipes)

2024-06-22T13:45:00.003+05:30

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is wheat dosa. I have decided to make instant breakfast recipe and it should help me in my weight loss journey too. I want to share the recipes which I have tried during my weight loss journey. So that they would be helpful to you too. Discover a nutritious and delicious way to support your weight loss journey with this wholesome wheat dosa recipe. Embark on your weight loss journey with a twist by trying out this wheat dosa recipe that is both healthy and satisfying. This crispy wheat dosa recipe will keep you energized and on track towards your goals. Take a step towards your weight loss goals with this flavorful wheat dosa recipe that is sure to keep you motivated and satisfied throughout your journey.

Check out for other recipes for weight loss here:
Besan Chilla
Ragi Dosa
Yellow Moong Dal Dosa
Bajra Dosa
Semiya Upma
Jowar Idli

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Wheat Dosa Recipe | How to make Wheat Dosa | (Instant breakfast recipes)
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 5M
Servings: 4 people

Take a step towards your weight loss goals with this flavorful wheat dosa recipe that is sure to keep you motivated and satisfied throughout your journey.

Ingredients:

1/2 cup Wheat Flour
1/4 cup Rice Flour
Salt to Taste
1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 Onion
3 to 4 Green Chillis
3" Ginger
Oil for making dosas

Procedure:

Chop onion, green chillis and ginger.
In a wide mixing bowl, add wheat flour and rice flour.
Add salt, red chilli powder and cumin seeds.
Mix all the dry ingredients well.
Add chopped onion and green chillis.
Add only half portion of them in the batter, keep the remaining to sprinkle on top of dosa.
Add water and mix them well.
Make wheat dosa batter thin and runny.
Heat iron dosa tawa or non stick tawa.
Sprinkle some water to check the heat of it.
Rub the pan with a onion to get perfect dosa.
Pour a tumbler full of wheat dosa batter on hot tawa.
Let the dosa cook for a minute.
Sprinkle a spoonful of oil all over the dosa.
Drop a little onions, green chillis and ginger.
Allow dosa to cook for a minute.
Once the edges of the dosa started leaving the pan, slowly flip it.
Allow it to cook for a mintue on the other side.
Flip againg and fold it.
Transfer the cooked dosa onto a serving plate.
Serve wheat dosa with any spicy chutney of your choice.

Veg Fried Rice Recipe | How to make veg fried rice | (simple lunch box recipe)

2024-06-17T13:25:00.006+05:30

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is veg fried rice. Indian veg fried rice recipe I have learned from a vernacular magazine during my early days of cooking. There are different types of recipes to make easy veg fried rice. Everyone has their own style of making veg fried rice recipe. Veg fried rice is originally from Chinese cusine but it is also available in almost all Asian cuisine with a little variation.

The recipe of veg fried rice is very simple. It can be made using left over rice also. But I always prefer to make it with freshly cooked rice. Veg fried rice is the best choice for kids in their lunch box, packed with goodness of veggies. Sauces are added to enhance the taste. Perfectly cooked and grainly non-sticky rice sauteed with crunchy vegetables with the right amount of sauces on high heat makes it more delicious and the best fried rice vegetarian. Normally we don't need any side dish to accompany the fried rice, still if you want you can serve it with Veg munchurian or chilli paneer.
Veg fried rice is the best choice for kids in their lunch box, packed with goodness of veggies. Sauces are added to enhance the taste.
Simple rice varieties for kids lunch box are here:
Paneer Fried Rice
Palak Rice
Cabbage Rice
Soy Pulao
Lemon Rice
Baby Corn Rice

Check out for other Indi-Chinese recipes here:
Schezwan Fried Rice
Veg Munchurian
Baby corn Stir Fry
Chilli Paneer
Veg Hakka Noodles

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Veg Fried Rice Recipe | How to make veg fried rice | (simple lunch box recipe)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 20M
Servings: 4 people

Veg fried rice is the best choice for kids in their lunch box, packed with goodness of veggies. Sauces are added to enhance the taste.

Ingredients:

1 and 1/2 cup Rice
Salt to taste
1/2 cup Carrot
1/2 cup French Beans
1/2 cup Capsicum
1/4 cup Green Peas
1/2 cup Onion
1/4 cup Spring Onion
1/4 cup Cabbage
4 tbsp Oil
1 tbsp Garlic
1 tsp Black Pepper Powder
1/4 tsp Soy Sauce
1/4 tsp Vinegar

Procedure:

Chop all the veggies. Carrot, french beans, capsicum,cabbage and onions.
Chop garlic also.
Wash and Soak rice for 30 mins.
We can cook the rice in two ways, pressure cook or pan cook.
If pressure cooking the rice, add 2 cups of water for 1 cup rice.
Pressure cook for 3 whisltes and allow it to cool.
once the cooker cools down, spread the rice in a wide plate.
If pan cooking add more water to cook the rice. as we excess water can be drained.
For pan cooking: Boil water in a thick bottom pan, add little salt and 1 spoon of oil.
When the water started boiling add rice to it.
Allow the rice to cook completely.
Once the rice cooked well pour it in a colander and run cool water over it to stop further cooking.
Heat oil a thick bottom kadai, add garlic.
Fry it till the aroma out.
Add onions and fry till they turn translucent.
Add all other vegetables, carrots, french beans, capsicum, cabbage and green peas.
Saute all of them till they are crunchy.
Add salt, soy sauce and vinegar.
Once they are softened add the cooked rice and gently mix it.
cook on a high flame so that the rice also fries welland become grainy and crunchy.
See that the rice should not break.
Lastly add black pepper powder and combine it well.
Serve hot and tasty veg fried rice with Veg Munchurian or Chilli Paneer.

Murmura Laddu Recipe |How to make Murmura Laddu | Muri Undalu | (Janmashtami Specials)

2024-06-14T13:18:00.097+05:30

Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is murmura laddu aka muri undalu. Muri or murmura or puffed rice and Borugulu as we call it in Telugu. Murmura or puffed rice is very good for health. It is so light on tummy and filling too. That is why it is adviced as a filler in weight loss journey. We can make bhel, mixture and upma with murmura. Not only that, we can make laddus with puffed rice. Instead of sugar we use jaggery to make the laddu. Hence it is good for health.

health benefits of murmura laddu

Less in calories.

Rich in calcium and iron.

Enriched with vitamin B and D.

Fiber rich food, Fibers keep the tummy full so we can avoid junk food.

Checkout for more laddus here:
Coconut Ladoo
Besan Khoya Ladoo
Phool Makhana Laddu
Rava Laddu
Poha Laddu
Dry Fruit Laddu

Checkout for other sweets here:
Peanut Chikki
Carrot Halwa
Hayagriva
Saudana kheer
Til Chikki
Gujiya

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Murmura Laddu Recipe |How to make Murmura Laddu | Muri Undalu | (Janmashtami Specials)
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 20M
Servings: 12 pieces

Murumura is light on tummy and filling. Murmura laddu is the best to satiate our sweet tooth in a healthy way.

Ingredients:

3 Cups Murmura/ Muri/ Borugulu
1 cups Jaggery
1 tsp Ghee

Procedure:

Chop Jaggery.
Heat a thick bottom pan, add Murmura.
Dry roast the murmura on a low flame till they turn crispy.
Keep them aside.
Again heat ghee in the same pan.
Add chopped jaggery and stir it.
let the jaggery melt and start boiling
To check the consistency: Take little water in a bowl.
Add small amount of syrup to it.
Roll it with fingers, if it is forming into a small soft ball then it reached the required consistency.
It should neither be too soft nor too hard.
Switch off the flame and add the roasted murmura.
Gently combine them with the jaggery syrup.
Grease your hands with ghee and make laddus.
You can always heat it again if the jaggery and murmura mixture turns hard.
Keep the laddus in an airtight container. They will be fresh for a week.
Serve murmura laddu anytime you like.