Kollu kuzhambu recipe | Horse gram gravy recipe, Village style kollu kuzhambu recipe with full video and step-by-step pictures.

Kollu, called Horse gram in English is a protein-rich superfood. We South Indians make kollu rasam, kollu podi, kollu paruppu, kollu kuzhambu out of this. I have tried the North Indian version of Horse gram paratha too. Horse gram aids in weight loss too.

I wanted to try this kollu kuzhambu for a long time. I happened to get Kollu from the Indian shop in Hongkong and tried the kuzhambu at home. It was a super hit at home. The addition of small onions and garlic enhanced the taste of the kuzhambu.

Kollu kuzhambu stays good for a week in the fridge. We are not adding any coconut in this recipe, so it will stay good. If you want to add coconut to this kollu kuzhambu, you can add 2 tbsp of coconut while grinding.

You can check out other popular kollu recipes, Kollu podi, Kollu kara chutney, kollu rasam and Kollu thogayal

Kollu kuzhambu recipe

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Kollu kuzhambu recipe

Village style gravy, made using horse gram, pairs well with rice.

Course Lunch, Main Course

Cuisine Indian, South Indian

Keyword easy lunch recipes, South indian gravy, South Indian lunch recipes

Prep Time 15 minutes

Cook Time 40 minutes

Soaking time 5 hours

Total Time 5 hours 55 minutes

Servings 5

Author Jeyashri suresh

Ingredients

• ½ cup horse gram | kollu
• 3 tbsp + 2 tsp sesame oil
• ½ tsp mustard seeds
• 1 cup small onions | shallots
• 15-20 cloves garlic
• 1 tomato
• 1 tsp black pepper
• 1 cup tamarind extract
• 1 cup water
• 1 cup of water to cook the kollu
• Salt as needed
• 1 tbsp sambar powder
• 2 tsp red chili powder
• ½ tsp turmeric powder
• Few curry leaves

Instructions

• Wash and soak the kollu for 5 hours or overnight.
  ½ cup horse gram | kollu
• If you don’t have time to soak the kollu, dry roast this for 10 minutes.
• Now add 1 cup of water to this and pressure cook for 5-6 whistles.
• Keep the water aside, we will use this for making the kollu kuzhambu.
• In a pan add 2 tsp oil and add the black pepper, 5 shallots and 1 roughly chopped tomato.
  1 tsp black pepper
• Saute this for 2-3 minutes.
• Add half portion of the boiled kollu to this.
• Cool this and grind this into a fine paste.
• In a pan add 2 tbsp sesame oil and add ½ tsp mustard seeds.
• Once it splutters add the garlic cloves and 1 cup of small onions.
  15-20 cloves garlic
• Add few curry leaves.
• Saute this till the onions and garlic turn slightly golden brown.
• Now add the ground paste to this.
• Mix well and add 1 cup of water.
• Now add the Kollu boiled water to the pan.
• Mix well and add the sambar powder, red chili powder, salt and 1/2 tsp turmeric powder to this.
  1 tbsp sambar powder, 2 tsp red chili powder
• Mix well and add 1 cup of tamarind extract.
• Now add the remaining boiled kollu | horse gram to this.
• I added 2 tbsp of this and used the remaining in my salad.
• Let this boil in a medium for 7-8 minutes. Stir in between.
• The gravy must have reached the right consistency by now. It will tend to thicken when it is cool.
• Switch off the flame and add 1 tbsp of sesame oil.
• Kollu Kuzhambu | Horse gram gravy is ready.
• Serve with hot rice. This goes well with dosai too.

Video

Notes

1. Pressure the cook the kollu nicely, else it will not suit the tummy.
2. If you are not soaking the horse gram, dry roast this and cook for 10-12 whistles.
3. Kollu kuzhambu stays good in the refrigerator for a week.

How to make Kollu kuzhambu

• Wash and soak the kollu for 5 hours or overnight.
• If you don’t have time to soak the kollu, dry roast this for 10 minutes.
• Now add 1 cup of water to this and pressure cook for 5-6 whistles.
• Keep the water aside, we will use this for making the kollu kuzhambu.

• In a pan add 2 tsp oil and add the black pepper, 5 shallots and 1 roughly chopped tomato.
• Saute this for 2-3 minutes.
• Add half portion of the boiled kollu to this.

• Cool this and grind this into a fine paste.

• In a pan add 2 tbsp sesame oil and add ½ tsp mustard seeds.
• Once it splutters add the garlic cloves and 1 cup of small onions.
• Add few curry leaves.
• Saute this till the onions and garlic turn slightly golden brown.

• Now add the ground paste to this.

• Mix well and add 1 cup of water.
• Now add the Kollu boiled water to the pan.

• To this add the sambar powder, red chili powder, salt and turmeric powder to this.

• Add 1 cup of tamarind extract.

• Now add the remaining boiled kollu | horse gram to this.
• I added 2 tbsp of this and used the remaining in my salad.

• Let this boil in a medium for 7-8 minutes. Stir in between.
• The gravy must have reached the right consistency by now. It will tend to thicken when it is cool.

• Switch off the flame and add 1 tbsp of sesame oil.

• Kollu Kuzhambu | Horse gram gravy is ready.
• Serve with hot rice. This goes well with dosai too.

The post Kollu kuzhambu recipe appeared first on Jeyashri's Kitchen.

Karnataka style coconut chutney | Dakshin style coconut chutney recipe, Bangalore hotel style chutney recipe with full video and step by step pictures.

Coconut chutney is a very popular one in South India. We make different varieties of coconut chutney. A small variation in the ingredient makes a huge difference in the taste. This coconut chutney is very popular in Karnataka.

In Tamilnadu, we make coconut chutney using coconut, chutney dal, green chili as main ingredients. Some people add 1-2 cloves of garlic, some add 1-2 small onions. But in this Karnataka style chutney, they add coriander leaves and mint leaves to the chutney.

What are the key ingredients for this Coconut chutney

The key ingredients of this chutney are coconut, roasted gram dal, garlic, green chili, mint leaves, coriander leaves, ginger, tamarind, and salt. We are not cooking the ingredients, instead, we are just grinding all the key ingredients.

This Dakshin-style coconut chutney pairs well with Idli, dosa, and khara pongal. Also, I love this with chapati, poori, and curd rice too. We can store this chutney in the refrigerator for 2 days.

Also, check out our collection of Chutney recipes. You can check out other Bangalore delicacies, Bonda soup, Bisibelebath, Gojju avalakki, Sago Idli.

Karnataka style Coconut chutney

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Karnataka Style Coconut Chutney recipe

Dakshin style coconut chutney recipe, pairs well with Idli, dosa and Khara Pongal too

Course Breakfast, Condiment, Side Dish

Cuisine Indian, South Indian

Keyword chutney recipes, Side dish for Idli dosa

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1/4 cup roasted gram dal
• 1/2 cup coconut
• 8 mint leaves
• a small piece tamarind
• 7 cloves garlic
• 5 green chilies
• a small piece ginger
• handful of coriander leaves
• water as needed
• 2 tsp oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 red chili
• Salt as needed

Instructions

• Add the roasted gram, coconut mint leaves, tamarind, garlic, ginger, coriander leaves and salt into a mixie jar.
  1/4 cup roasted gram dal, 1/2 cup coconut, 8 mint leaves, a small piece tamarind, 7 cloves garlic, 5 green chilies, a small piece ginger, handful of coriander leaves, Salt as needed
• Grind this along with little water into a slightly coarse paste.
• Transfer it to a bowl and add ½ cup of water.
• Temper mustard seeds, urad dal and red chili in 2 tsp of oil
  ½ tsp mustard seeds, 1 tsp urad dal
• Add this to the chuntey.
• Mix well.
• Karnataka style coconut chutney is ready to serve.
• You can keep this chutney in the refrigerator for 2 days in an airtight box.

Video

Notes

1. Apart from Idli, dosa and Pongal we can serve this chutney with poori or chapati too.
2. If you want you can slightly roast the garlic in oil and then grind.
3. Karnataka style coconut chutney | Dakshin style coconut chutney can be stored for 2 days.

• Add the roasted gram, coconut mint leaves, tamarind, garlic, ginger, coriander leaves and salt into a mixie jar.

• Grind this along with little water into a slightly coarse paste.

• Transfer it to a bowl and add ½ cup of water.

• Temper mustard seeds, urad dal and red chili in 2 tsp of oil

• Add this to the chutney.

• Mix well.
• Karnataka style coconut chutney is ready to serve.

• You can keep this chutney in the refrigerator for 2 days in an airtight box.

The post Karnataka style coconut chutney appeared first on Jeyashri's Kitchen.

Sakkarai pongal in brass pot | Kovil sakkarai pongal recipe in Brass pot. Traditional way of making sakkarai pongal in Brass pot | vengala paanai. Recipe with full video and step-by-step pictures.

We make sakkarai pongal for pongal festival. Traditionally they make it using freshly harvested rice. Apart from this, we make sakkarai pongal for many festivals and pandigais.

The key ingredients we use for making sakkarai pongal are raw rice, jaggery, moong dal, and ghee. Cardamom powder, edible camphor, and nutmeg enhance the taste of the Sakkarai pongal.

Traditionally we make sakkarai pongal in a brass pot. But we tend to make it in a pressure cooker always. I have shared the recipe of kovil style Pongal in the pressure cooker. But Pongal made in a brass pot has a unique taste and texture. Many friends asked me to post the recipe of Sakkarai Pongal in brass pot. Finally, I shot the video yesterday.

My amma and mother-in-law used to make Sakkarai Pongal in a brass pot for the pongal festival. We keep 2 pots, one for sakkarai pongal and one for plain rice. We tie the pot with fresh manjal kothu and put sandal and kumkum on the pot. Also, we put kolam on the gas stove and keep the Pongal pot.

We offer Sakkarai pongal neivdiyam to Sun God. Pongal festival is celebrated as Makara Sankranthi in all parts of India.

Check out our full collection of Pongal festival recipes.

Also check out, Sakkarai pongal in Pressure cooker, Millet Sakkarai pongal, Samba wheat sakkarai pongal,Pongal kootu, Kovil ven pongal.

Sakkarai pongal in brass pot

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Sakkarai Pongal in Pongal paanai

Traditional temple style sakkarai Pongal, made in brass pot

Course pongal recipes, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Pongal recipes, South Indian festival, sweets

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 5

Author Jeyashri suresh

Ingredients

• 1 cup raw rice
• ¼ cup yellow moong dal
• 2 cups jaggery
• 2 -4 tbsp ghee
• 7 cups water
• ¼ cup milk
• 1 tsp cardamom powder
• A tiny pinch of edible camphor
• ¼ tsp nutmeg powder
• Few cashew nuts
• Raisins few

Instructions

• In a pan add jaggery. I used 2 cups of powdered jaggery and it was perfect. If you want little extra sweet, add 2 and ¼ cup of jaggery.
• Add ¼ cup water and melt the jaggery nicely.
• Once it is melted well, boil this for 2 minutes and switch off the flame.
• Keep this aside.
• Wash the rice and moong dal nicely and keep this aside.
• In a brass pot, add 7 cups of water.
• My pot can cook 1 and ¼ cup of rice.
• Add ¼ cup of milk to this.
• Switch on the gas and let this froths up.
• We say Pongalo Pongal when the milk froths up to the brim.
• Now we add the washed rice and dal to this.
• Keep stirring and let this cook till mushy.
• Keep the flame in medium-low. If you don’t stir continuously, it will get stick into the bottom.
• Once it is cooked completely, add the jaggery syrup to this.
• Mix well.
• Add 2 tbsp of ghee to this.
• Add 1 tsp of cardamom powder and ¼ tsp of nutmeg powder.
• Mix well.
• Roast cashew nuts in 2 tbsp of ghee, once it half roasted add the raisins.
• Roast till the nuts turns golden brown and the raisins swells up.
• Add this to the Pongal.
• Now add the edible camphor. Just add a mustard seed size, else it will spoil the taste.
• Mix well and cook for a minute.
• Switch off the flame.
• Kovil sakkarai Pongal is ready.

Notes

1. I added 2 and 1/4 cup of powdered jaggery and felt it was just perfect. But if you are a sweet lover, add 2 and ½ cup of jaggery.
2. Adding nutmeg and edible camphor gives the aroma and taste of Kovil sakkarai Pongal.

• In a pan add jaggery. I used 2 and ¼ cups of powdered jaggery and it was perfect. If you want little extra sweet, add 2 and 1/2 cup of jaggery.
• Add ¼ cup water and melt the jaggery nicely.

• Once it is melted well, boil this for 2 minutes and switch off the flame.
• Keep this aside.

• Wash the rice and moong dal nicely and keep this aside.

• In a brass pot, add 7 cups of water.
• My pot can cook 1 and ¼ cup of rice.
• Add ¼ cup of milk to this.
• Switch on the gas and let this froths up.
• We say Pongalo Pongal when the milk froths up to the brim.

• Now we add the washed rice and dal to this.
• Keep stirring and let this cook till mushy.
• Keep the flame in medium-low. If you don’t stir continuously, it will get stick into the bottom.

• Once it is cooked completely, add the jaggery syrup to this.
• Mix well.

• Add 2 tbsp of ghee to this.

• Add 1 tsp of cardamom powder and ¼ tsp of nutmeg powder.
• Mix well.

• Roast cashew nuts in 2 tbsp of ghee, once it half roasted add the raisins.
• Roast till the nuts turns golden brown and the raisins swells up.

• Add this to the Pongal.
• Now add the edible camphor. Just add a mustard seed size, else it will spoil the taste.
• Mix well and cook for a minute.

• Switch off the flame.
• Kovil sakkarai Pongal is ready.

The post Sakkarai pongal in brass pot appeared first on Jeyashri's Kitchen.

Paruppu paniyaram recipe | Protein-rich dal kuzhipaniyram recipe- Kuzhi paniyaram recipe in Tamil, with full video and step-by-step pictorial instructions.

Usually, we make kuzhi paniyrams using leftover idli batter. I have posted Chettinad kuzhi paniyaram recipe in Jeyashris kitchen. This paruppu paniyaram is an instant one and just needs an hour of soaking the rice and dals. We are not fermenting the batter for this kuzhi paniyaram. So we can call this Instant Kuzhi paniyaram too.

We are soaking half a cup of idli rice and half a cup of raw rice for this paniyaram recipe. Raw rice gives density and volume and Idli rice gives softness to the paniyaram. The addition of urad dal, toor dal, chana dal, and moong dal makes it very healthy and protein-rich too.

We are adding curd to this while grinding as it gives little sourness and softness to the paniyarams. You can add 12-14 red chilis also, curd and coconut will neutralise the spiciness.

As we are adding coconut and garlic while grinding, no need for any chutney to pair with this. But you can serve this with coconut chutney if needed. You can serve this for breakfast, tiffin or dinner too. I adapted this recipe from a Youtube channel.

Also, check out, Ragi vegetable kuzhi paniyaram, chilli cheese kuzhi paniyaram, Instant rav kuzhi paniyaram and Tomato paniyaram.

Paruppu paniyaram recipe

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Paruppu Paniyaram recipe

Protein rich paruppu kuzhi paniyaram

Course Breakfast, Dinner

Cuisine Indian

Keyword healthy recipes, South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 25 minutes

Soaking time 1 hour

Total Time 1 hour 35 minutes

Servings 25 paniyaram

Author Jeyashri suresh

Ingredients

• ½ cup idli rice
• ½ cup raw rice
• 2 tbsp chana dal
• 2 tbsp urad dal
• 2 tbsp moong dal
• 2 tbsp toor dal
• 12 red chilis
• 1 cup curd
• 4 cloves garlic
• ¼ cup coconut
• 3 tbsp coriander leaves
• 2 pinches asafoetida
• Salt as needed
• Oil to cook the kuzhi paniyaram

Instructions

• Wash and soak the rice and dals together for one hour. You can add the red chilis also while soaking.
• Drain the water and grind this along with garlic, coconut, salt, asafoetida and curd.
• Let this be a slightly coarse paste.
• Add finely chopped coriander leaves to this.
• Mix well.
• You can start making the paruppu paniyarams immediately.
• Heat the paniyaram pan and add 1 tsp of oil in all the holes.
• Pour the batter in all the holes.
• Cover this and cook till it gets on one side.
• Gently flip the paniyarams now.
• Cover and cook for a minute.
• Once it is cooked, take out from the pan.
• Serve hot with any chutney of your choice.

Notes

1. Since we are adding curd, no need to ferment the batter.
2. I added 10 chilis and I felt it was not spicy, so added little red chili powder later.
3. Millet can be replaced with rice t make it more healthy.
4. This paruppu paniyaram batter can be stored in the refrigerator for 2 days.
5. Paruppu paniyaram tastes best when served hot.

• Wash and soak the rice and dals together for one hour. You can add the red chilis also while soaking.

• Drain the water and grind this along with garlic, coconut, salt, asafoetida and curd.

• Let this be a slightly coarse paste.

• Add finely chopped coriander leaves to this.
• Mix well.

• You can start making the paruppu paniyarams immediately.
• Heat the paniyaram pan and add 1 tsp of oil in all the holes.
• Pour the batter in all the holes.

• Cover this and cook till it gets on one side.
• Gently flip the paniyarams now.
• Cover and cook for a minute.

• Once it is cooked, take out from the pan.

• Serve hot with any chutney of your choice.

1. Since we are adding curd, no need to ferment the batter.
2. I added 10 chilis and I felt it was not spicy, so added little red chili powder later.
3. Millet can be replaced with rice t make it more healthy.
4. This paruppu paniyaram batter can be stored in the refrigerator for 2 days.
5. Paruppu paniyaram tastes best when served hot.

The post Paruppu paniyaram recipe appeared first on Jeyashri's Kitchen.

Pressure cooker pav bhaji recipe | cooker pav bhaji | One-pot pav bhaji recipe, Mumbai street style pav bhaji recipe in a pressure cooker. Delicious pav bhaji recipe with full video and step-by-step pictures.

A super easy one-pot pav bhaji recipe, without compromising on the delicious taste. Pav bhaji is a popular Mumbai street-style snack. We usually cook the veggies separately and then blend this with the masala. In this recipe, we are doing the entire process in a pressure cooker.

Alternatively, you can do it in an Instant pot too. The bright vibrant color can be achieved by using beetroot. No need to add any red food color to this. I have already posted a few varieties of Pav bhaji recipes in Jeyashri’s kitchen. Sometime back in last year, I cooked food for my daughter’s friends who were in a hotel quarantining in Hongkong.

This pressure cooker method helped when I cooked pav bhaji in bulk quantity. For this post, I used a 3-litre pressure pan. This saves a lot of time but there is no compromise in the taste. I can say, that this is the best ever pav bhaji I have made so far.

Also check out, Paneer pav bhaji recipe, Soya Kheema pav bhaji, Paneer tawa pulao, Mumbai masala pav, No onion no garlic Pav bhaji.

pressure cooker pav bhaji

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Pressure cooker Pav bhaji recipe

Mumbai street style pav bhaji recipe made in Pressure cooker

Course Dinner, Snack

Cuisine Indian

Keyword Mumbai street style food

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 5

Author Jeyashri suresh

Ingredients

• 2 tbsp butter
• 2 tbsp oil
• 1 cup finely chopped onion
• 1 tbsp garlic paste
• ¼ cup finely chopped capsicum
• 3 finely chopped tomatoes
• ½ cup cauliflower
• ½ cup peas
• 2 tbsp chopped carrots
• ¼ cup chopped beetroot
• 3 cups cubed potato
• 2 cups water
• 2 tsp red chili powder
• 1 tbsp pav bhaji masala
• 1 tsp coriander powder
• Salt as needed

For tadka

• 1 tbsp butter
• 2 tsp kasoori methi
• 3 tbsp finely chopped coriander leaves
• 1 tsp red chili powder
• 1/2 tsp pav bhaji masala

Instructions

• In a pressure cooker add oil and butter.
• Once the oil butter mixture is hot, add 1 cup finely chopped onions.
• Cook till the onions become translucent.
• Now add the garlic paste. I ground 7-8 cloves of garlic with little water and used it.
• Ginger garlic paste will alter the taste. So use only garlic paste.
• Now add ¼ cup of finely chopped capsicum to this.
• Cook for a minute and add the finely chopped tomatoes.
• Cook till it turns mushy.
• Now add the red chili powder, coriander powder, pav bhaji masala and salt.
• Cook for 2 minutes.
• Now add the chopped veggies. I am adding cauliflower, peas, beetroot, carrot and potato.
• Adding beetroot gives a deep red color to the pav bhaji, so do not skip this.
• Mix well and add 2 cups of water to this.
• Pressure cook for 7-8 whistles.
• Once the pressure is released, open the cooker.
• Using a potato masher, mash this well for 10 minutes, till you get a smooth texture.
• Patiently do this, this step is one of the key step in making the pav bhaji.
• Do not grind this in a mixie or use hand blender.
• Add hot water if needed, while mashing to bring the right consistency.
• Let this boil for 2 minutes. Switch off the flame.
• In a pan add 1 tbsp butter and when it is hot, add the kasoori methi, coriander leaves, red chili powder and pav bhaji masala.
• Keep the flame in medium low. Ensure not to burn this.
• Cook for a minute and then transfer this immediately to the bhaji.
• Mix well.
• Bhaji is ready.
• Toast the pav buns with butter and 2 pinches of pav bhaji masala.
• Serve hot pav bhaji with finely chopped onions and coriander leaves.

Video

Notes

1. Do not add the carrot, beetroot and cauliflower more than the quantity mentioned.
2. Adding pav bhaji masala powder while toasting the bun, gives a perfect taste of Mumbai style pav bhaji.

• In a pressure cooker add oil and butter.
• Once the oil butter mixture is hot, add 1 cup finely chopped onions.
• Cook till the onions become translucent.

• Now add the garlic paste. I ground 7-8 cloves of garlic with little water and used it.
• Ginger garlic paste will alter the taste. So use only garlic paste.

• Now add ¼ cup of finely chopped capsicum to this.
• Cook for a minute.

• Add the finely chopped tomatoes.
• Cook till it turns mushy.

• Now add the red chili powder, coriander powder, pav bhaji masala and salt.
• Cook for 2 minutes.

• Now add the chopped veggies. I am adding cauliflower, peas, beetroot, carrot and potato.
• Adding beetroot gives a deep red color to the pav bhaji, so do not skip this.
• Mix well and add 2 cups of water to this.

• Pressure cook for 7-8 whistles.
• Once the pressure is released, open the cooker.

• Using a potato masher, mash this well for 10 minutes, till you get a smooth texture.
• Patiently do this, this step is one of the key step in making the pav bhaji.
• Do not grind this in a mixie or use hand blender.
• Add hot water if needed, while mashing to bring the right consistency.

• Let this boil for 2 minutes. Switch off the flame.

• In a pan add 1 tbsp butter and when it is hot, add the kasoori methi, coriander leaves, red chili powder and pav bhaji masala.
• Keep the flame in medium low. Ensure not to burn this.

• Cook for a minute and then transfer this immediately to the bhaji.

• Mix well.
• Bhaji is ready

• Toast the pav buns with butter and 2 pinches of pav bhaji masala.
• Serve hot pav bhaji with finely chopped onions and coriander leaves.

1. Do not add the carrot, beetroot and cauliflower more than the quantity mentioned.
2. Adding pav bhaji masala powder while toasting the bun, gives a perfect taste of Mumbai style pav bhaji.

The post Pressure cooker pav bhaji recipe appeared first on Jeyashri's Kitchen.

Matar ka halwa, green peas halwa recipe – Learn how to make matar ka halwa. Delicious fresh green peas halwa with jaggery, recipe full video, and step-by-step pictures.

A very HAPPY NEW YEAR TO YOU ALL, MY DEAR READERS. Wishing you a fabulous Newyear filled with an abundance of joy, peace, and good health. Thank you for your constant support. Subscribe to Jeyashri’s kitchen on YouTube to see our latest videos.

Green peas, matar in Hindi, is widely available in winter. We make a wide variety of North Indian and South Indian recipes out of this. We also freeze this and use it as frozen peas for the rest of the year too. Apart from the sabzis, we can also make sweets using Matar | green peas.

This halwa is made using green peas, jaggery, and khoya as the main ingredients. Khoya gives richness to the halwa, but you can replace this with milk powder or gulab jamun mix too. As fresh green peas are widely available in winter, you can make this halwa using fresh peas too.

I used khoya | mawa in this recipe to give a rich taste to the halwa. You can add milk powder or gulab jamun mix instead of khoya. This matar ka halwa can be stored in the refrigerator for 2-3 days.

I adapted this recipe from here.

Also check out Green peas kheer, Ash gourd halwa( kasi halwa), Fruit rabdi, Gajar ka halwa, Sweet corn payasam, Beetroot halwa

Matar ka halwa recipe

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Matar ka halwa recipe

Green peas halwa recipe with peas, khoya and jaggery as main ingredients

Course Sweet

Cuisine Indian

Keyword Diwali recipes, sweets

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups frozen peas
• 3 tbsp ghee
• ½ cup grated khoya
• ½ cup jaggery or sugar
• ¼ tsp baking soda
• A pinch of salt
• ¼ tsp cardamom powder
• 2 tbsp almonds slices

Instructions

• In a saucepan, add 2 cups of water and add the Matar|peas. I used frozen peas.
• Add little salt and baking soda to this.
• Baking soda helps in retaining the vibrant color of the halwa. You can skip this too.
• Let this boil for 5 minutes.
• If using fresh peas, boil for 12 minutes.
• Drain the water completely and run through cold water.
• Grind this into a coarse paste. You can add 2-3 tbsp of water while grinding.
• In a heavy bottomed pan add 1 tbsp ghee and add the ground matar paste.
• Let this cook in medium flame for 5 minutes.
• Stir in between.
• I added powdered organic jaggery. If you feel the jaggery has impurities, boil the jaggery in ¼ cup of water and then filter this.
• If adding sugar or powdered jaggery, add this now to the pan.
• Mix well. Even if you add jaggery syrup, cook this for extra 2 minutes, then it will come to a right consistency.
• Stir well and cook for 5 minutes after adding the jaggery.
• Add in the mawa | khoya to this.
• Mix well and cook for a minute.
• Add the cardamom powder and almond slices.
• Mix well and switch off the flame.
• Delicious rich matar ka halwa is ready to serve.

Video

https://youtu.be/RYkOQhwOKMM

Notes

1. If using fresh peas boil this for 12 minutes in water.

2. Jaggery can be replaced with white sugar or brown sugar.

3. Khoya can be replaced with milk powder or gulab jamun mix too.

4. Matar ka halwa stays good for 3-4 days in the refrigerator.

• In a saucepan, add 2 cups of water and add the Matar|peas. I used frozen peas.
• Add little salt and baking soda to this.
• Baking soda helps in retaining the vibrant color of the halwa. You can skip this too.
• Let this boil for 5 minutes.
• If using fresh peas, boil for 12 minutes.

• Drain the water completely and run through cold water.

• Grind this into a coarse paste. You can add 2-3 tbsp of water while grinding.

• In a heavy bottomed pan add 1 tbsp ghee and add the ground matar paste.
• Let this cook in medium flame for 5 minutes.
• Stir in between.

• Add ½ cup of jaggery.
• I added powdered organic jaggery. If you feel the jaggery has impurities, boil the jaggery in ¼ cup of water and then filter this.
• If adding sugar or powdered jaggery, add this now to the pan.
• Mix well. Even if you add jaggery syrup, cook this for extra 2 minutes, then it will come to a right consistency.

• Stir well and cook for 5 minutes after adding the jaggery.

• Add in the mawa | khoya to this.

• Mix well and cook for a minute.
• Add the cardamom powder, 1 tbsp ghee and almond slices.
• Mix well and switch off the flame.

• Delicious rich matar ka halwa is ready to serve.

1. If using fresh peas boil this for 12 minutes in water .
2. Jaggery can be replaced with white sugar or brown sugar.
3. Khoya can be replaced with milk powder or gulab jamun mix too.

The post Matar ka halwa recipe appeared first on Jeyashri's Kitchen.

Cauliflower malli fry, Cauliflower marinated in coriander paste and deep-fried in oil. Cauliflower malli fry recipe with full video and step-by-step pictures.

Gobi | Cauliflower is a popular winter vegetable. It is one of my most favorite vegetables too. Usually, we make curry as an accompaniment for South Indian gravies. And we also make cauliflower sabzi to pair with Roti, naan, and pulaos.

I have posted many recipes using Gobi | cauliflower in Jeyashris kitchen. I tried this at home recently and it was a super hit. The flavour of coriander leaves elevates the taste to a different level. You can pair this with any variety rice, sambar, or rasam rice too. This can be served as a tea-time snack or party starter too.

Also, check out our popular Cauliflower recipes. Cauliflower masala dosa, Cauliflower pepper fry, Cauliflower sabzi , Gobi 65, and Restaurant style Gobi manchurian

Cauliflower malli fry 

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Cauliflower Malli fry

Cauliflower marinated in coriander paste and deep fried in oil

Course Appetizer

Cuisine Global

Keyword cauliflower recipes, tea time snacks

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 2 cups Cauliflower florets
• Salt as needed
• Oil for deep frying
• 2 tbsp corn flour
• 2 tbsp rice flour
• 2 tbsp bread crumbs

To Grind

• A handful of coriander leaves
• 1 tbsp curd
• 2 green chilis
• 4 cloves garlic
• ¼ tsp turmeric powder
• A small piece of ginger
• Little salt

Instructions

• In a mixie jar lets grind the coriander leaves, green chili, curd, little salt, garlic and ginger into a fine paste. No need to add any water.
• The curd will be enough to grind this into a smooth paste.
• Wash the cauliflower nicely and drain the water completely.
• We are not going to blanch the cauliflower.
• Pat dry this and keep it in a bowl.
• Add the green paste, rice flour, corn flour, little salt and bread crumbs.
• Mix well and let all the ingredients spread on all parts of the cauliflower evenly.
• Heat oil for deep frying.
• Fry in small batches in medium flame.
• Once it is slightly golden brown and crispy, take out from the oil.
• Drain in the kitchen towel.
• Serve hot.
• Cauliflower malli fry pairs well with Rasam rice, sambar sadam or any variety rice too.
• Repeat this for the rest of the cauliflower.

Video

Notes

1. If making in a big batch, mix in batches, else it will ooze out water.
2. Cauliflower malli fry can be served as a starter or as a side dish for any meal too.

• In a mixie jar add the coriander leaves, green chili, curd, little salt, garlic and ginger.

• Grind this into a fine paste. No need to add any water.
• The curd will be enough to grind this into a smooth paste

• Wash the cauliflower nicely and drain the water completely.
• We are not going to blanch the cauliflower.
• Pat dry this and keep it in a bowl.
• Add the green paste, rice flour, corn flour, little salt and bread crumbs.

• Mix well and let all the ingredients spread on all parts of the cauliflower evenly.

• Heat oil for deep frying.
• Fry in small batches in medium flame.

• Once it is slightly golden brown and crispy, take out from the oil.

• Drain in the kitchen towel.

• Serve hot.
• Cauliflower malli fry pairs well with Rasam rice, sambar sadam or any variety rice too.
• Repeat this for the rest of the cauliflower.

1. If making in big batch, mix in batches, else it will ooze out water.
2. Cauliflower malli fry can be served as a starter or as a side dish for any meal too.

The post Cauliflower Malli fry appeared first on Jeyashri's Kitchen.

Ragi idli dosa recipe, Healthy Ragi idli dosa without the addition of rice or millet. Ragi idli batter recipe with full video and step-by-step instructions.

Idli is a popular and staple breakfast of South India. Ragi | Finger millet is a very healthy whole grain with lots of health benefits. We usually use Ragi flour in most of the recipes like puttu, idiyappam, ragi soup, and many more. Ragi is very healthy for babies too. We make sprouted ragi flour at home and make porridge out of it and give it to babies. Healthy experts say that Ragi is very good for diabetics, weight loss and may help in hormonal imbalances in women.

We usually use Idli rice or any millet like varagu | kutharaivali while making ragi idli batter. But this one is only with 2 main ingredients. We are using Whole ragi and urad dal for making this Ragi idli dosa.

Any millet batter tends to ferment very soon than the regular idli batter. But in winter you can keep this for fermentation for 10 – 12 hours.

Check out our complete collection of Millet recipes.

Also, check out other popular idli recipes, Kanchipuram Idli, Ragi rava idli, Sago idli, green peaas idli, Soft idli

Ragi Idli dosa recipe

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Ragi Idli dosa recipe

Easy to make healthy and soft Ragi Idli recipe without the addition of rice | millets

Course Breakfast, Dinner

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 20 minutes

Soaking and fermentation 11 hours

Total Time 11 hours 30 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1.5 cups of whole ragi
• ½ cup urad dal
• ¼ tsp venthayam | methi seeds
• Water to soak and grind
• Salt as needed
• Oil to make Idli and dosa

Instructions

• In a wide bowl, add ragi, urad dal and vendhyam.
• Wash and soak this in water for 4 hours.
• Later grind this into a smooth batter in grinder or mixie.
• I prefer to grind this in wet grinder only.
• Once done, add salt and mix well using your hands.
• Transfer to a vessel and cover it and keep it aside for 5-6 hours.
• If you are living in a cold country, you can leave it for fermentation, over night too.
• I usually wrap the vessel with blanket and keep it inside the kitchen shelf, during winters.
• Once it is fermented, you can make idlis.
• Both Idli and dosa comes out very well with this batter.
• You can make soft idlis and crispy dosas.
• Do not mix the batter, take the top portion of the batter and pour this on greased idli plates.
• Steam for 8-10 minutes in medium flame.
• Leave it for 2 minutes and then take it out using a spoon.
• Without mixing the batter, you can make idlis for 3 days.
• For making dosas, mix the batter well and add little water to it.
• Heat a tawa and pour a ladle of batter into it.
• Spread into thin dosa.
• Drizzle oil around this.
• Once cooked on one side, flip it on to the next side.
• Take out from the tawa.
• Ragi dosa is ready.
• You can store this batter for 4-5 days.

Video

Notes

1. You can grind the batter in mixie, but grind in batches and use cold water for grinding the batter.
2. In summer this batter tends to ferment very quickly, so do not keep the ragi idli dosa batter for a very long time.

How to make Ragi Idli dosa

• In a wide bowl, add ragi, urad dal and vendhyam.
• Wash and soak this in water for 4 hours.

• Later grind this into a smooth batter in grinder or mixie.
• I prefer to grind this in wet grinder only.
• Once done, add salt and mix well using your hands.

• Transfer to a vessel and cover it and keep it aside for 5-6 hours.

• If you are living in a cold country, you can leave it for fermentation, over night too.
• I usually wrap the vessel with blanket and keep it inside the kitchen shelf, during winters.
• Once it is fermented, you can make idlis.
• Both Idli and dosa comes out very well with this batter.
• You can make soft idlis and crispy dosas.

• Do not mix the batter, take the top portion of the batter and pour this on greased idli plates.

• Steam for 8-10 minutes in medium flame.
• Leave it for 2 minutes and then take it out using a spoon.
• Without mixing the batter, you can make idlis for 3 days.

• For making dosas, mix the batter well and add little water to it.
• Heat a tawa and pour a ladle of batter into it.
• Spread into thin dosa.
• Drizzle oil around this.

• Once cooked on one side, flip it on to the next side.

• Take out from the tawa.
• Ragi dosa is ready.

• You can store this batter for 4-5 days.

1. You can grind the batter in mixie, but grind in batches and use cold water for grinding the batter.
2. In summer this batter tends to ferment very quickly, so do not keep the ragi idli dosa batter for a very long time.

The post Ragi Idli dosa recipe appeared first on Jeyashri's Kitchen.

Kovil Ven Pongal recipe, Tamilnadu temple style ven Pongal recipe with full video and step by step pictures.

Ven pongal is a very popular South Indian breakfast recipe. Also, this is a very staple prasadam in temples too. In this post, I am sharing the small nuances of making the Ven Pongal taste this very similar to the Kovil pongal.

What is Ven pongal made of?

The main ingredients of this Ven Pongal are Raw rice, yellow moong dal, asafoetida, ginger, ghee, pepper, cumin seeds, and curry leaves. The right usage of these ingredients at the right time will give a perfect taste and texture to the Pongal.

Adding ginger, cumin seeds, and asafoetida while cooking the Ven Pongal enhances the taste. We are adding ghee and oil while tempering, this will help to retain the texture of the pongal.

What is the perfect side for Ven pongal?

Hotel sambar, coconut chutney, Thakkali sambar, onion gotsu, Kalyana gotsu pairs well with Ven pongal

Also, check out other pongal recipes, Khara pongal, Thinal Ven pongal, Kovil Sakkarai pongal

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Kovil Ven Pongal recipe

Tamilnadu temple style Ven Pongal recipe

Course Breakfast, Dinner

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup Raw rice | sona masoori rice
• ¼ cup Yellow moong dal
• 4 cups of Water
• Salt as needed
• Asafoetida| hing 2 pinches
• ½ tsp grated ginger
• ½ tsp cumin seeds
• 1 tsp ghee

To temper

• 1 tbsp Ghee
• 1 tbsp Oil
• 1 tsp Whole black pepper
• ½ tsp Cumin seeds
• Curry leaves few
• 2 tsp grated ginger
• 2 pinches asafoetida
• Cashew nuts few

Instructions

• Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee.
• Soak for 15 minutes if you have time.
• Pressure cook for 6-7 whistles on medium flame.
• In a pan add ghee and oil and add the cashew nuts, pepper, cumin seeds,asafoetida, grated ginger and curry leaves.
• Once the cashews turn golden brown, switch off the flame.
• Add the cooked rice and dal to this.
• Mix everything well and add salt.
• You can add ½ cup of boiling hot water to bring it to a right consistency, if it is thick.
• Drizzle few drops of ghee if needed.
• Kovil Ven Pongal is ready.

Notes

1. Adding ghee to the Pongal while it is cooking, gives softness to the Pongal.
2. Adding asafoetida while cooking and tempering, gives an amazing flavour to the Ven Pongal.

Method of making Kovil Ven pongal with step by step instructions

• Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee.
• Soak for 15 minutes if you have time.

• Pressure cook for 6-7 whistles.

• In a pan add ghee and oil and add the cashew nuts, pepper, cumin seeds,asafoetida, grated ginger and curry leaves.
• Once the cashews turn golden brown, switch off the flame.

• Add the cooked rice and dal to this.

• Mix everything well and add salt.
• You can add ½ cup of boiling hot water to bring it to a right consistency, if it is thick.
• Drizzle few drops of ghee if needed.

• Kovil Ven Pongal is ready.

Notes:

1. Adding ghee to the Pongal while it is cooking, gives softness to the Pongal.
2. Adding asafoetida while cooking and tempering, gives an amazing flavour to the Ven Pongal.

The post Kovil Ven Pongal recipe appeared first on Jeyashri's Kitchen.

Potato paal kootu recipe, Potato paal curry, easy and yummy potato kootu recipe, pairs well with kuska, biryani, chapati,poori, idli, and dosa. Potato paal kootu recipe with full video and step-by-step pictures.

When I was in 8th standard I cooked a dish for the first time on my own. A very good friend of mine used to bring a kurma-type potato dish and chapati for lunch. I loved the taste and asked her mom for the recipe and tried it at home. Those days, we don’t eat much onion/garlic at home. So when amma was not at home, I cooked the dish with some assistance from my paati | grandmother.

This potato paal kootu is the first dish I cooked on my own. My paati loved it and it tasted closer to the one, which my friend used to bring. That’s how I got more interest in cooking.

This is a popular recipe in South Indian Tamil weddings. They usually serve as an accompaniment for biryani or as a side for poori in the reception.

Moving on to the recipe, we are using potato and little peas as the key vegetable in this recipe. Though the name indicates paal kootu, we are not adding milk in this recipe. As the color is white in color we are naming it paal kootu.

You can check out, Dosa kurma, Tomato kootu, parangikkai paal kootu.

Potato paal kootu recipe

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Potato paal kootu recipe

Easy and yummy potato paal kootu recipe, pairs well with kuska, chapati, poori and dosa

Course Accompaniments, side dish for chapati

Cuisine Indian

Keyword Side dish for Idli dosa, side dish for roti, South indian gravy

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 cups boiled and cubed potatoes
• ¼ cup frozen peas
• 3 tsp oil
• 1 bay leaf
• 1 finely chopped onion
• 1 tbsp ginger garlic paste
• ½ portion tomato
• Few curry leaves
• 2 slit green chili
• 1 cup water
• Salt as needed
• Few coriander leaves

To grind

• ¼ cup coconut
• 1 tsp fennel seeds
• 7-10 cashew nuts
• 1 green chili
• ¼ cup water

Instructions

• In a mixie jar add the coconut, fennel seeds, cashew nuts and green chili.
• Grind this into a fine paste by adding water.
• In a pan add the oil and add the bay leaf. You can add a small piece of cinnamon, 2 cloves, a cardamom to this.
• Add the slit green chili and curry leaves
• Saute for few seconds and add the finely chopped onions.
• Add little salt and saute till translucent. Do not change the color.
• Now add the ginger garlic paste and cook for a minute.
• Add in the chopped tomato and cook for a minute.
• Add the green peas now. I have added frozen green peas, you can add fresh peas too.
• If adding fresh peas, boil this separately and then add.
• Saute for a minute.
• Now add the boiled potato.
• Mix well.
• Add the ground coconut paste to this.
• Now add in 1 cup of water.
• Mix well and add salt.
• Cover this and cook for 3 minutes.
• Once done, switch off the flame.
• Garnish with coriander leaves.

Notes

1. You can add 2 tbsp of milk towards the end and switch off the stove.
2. Potato paal kootu pairs well with kuska, biryani, chapati and idli dosa too.

How to make potato paal kootu

• In a mixie jar add the coconut, fennel seeds, cashew nuts and green chili.

• Grind this into a fine paste by adding water.

• In a pan add the oil and add the bay leaf. You can add a small piece of cinnamon, 2 cloves, a cardamom to this.
• Add the slit green chili and curry leaves
• Saute for few seconds and add the finely chopped onions.
• Add little salt and saute till translucent. Do not change the color.

• Now add the ginger garlic paste and cook for a minute.

• Add in the chopped tomato and cook for a minute.

• Add the green peas now. I have added frozen green peas, you can add fresh peas too.
• If adding fresh peas, boil this separately and then add.
• Saute for a minute.

• Now add the boiled potato.
• Mix well.

• Add the ground coconut paste to this.

• Now add in 1 cup of water.
• Mix well and add salt.

• Cover this and cook for 3 minutes.
• Once done, switch off the flame.

• Garnish with coriander leaves.

1. You can add 2 tbsp of milk towards the end and switch off the stove.
2. Potato paal kootu pairs well with kuska, biryani, chapati and idli dosa too.

The post Potato paal kootu recipe appeared first on Jeyashri's Kitchen.

Poha cutlet recipe with stuffed peas, Poha cutlet without potato. Gluten-free cutlet recipe stuffed with peas, recipe with full video, and step-by-step pictures.

I wanted to try the popular Aloo matar Tikki recipe, where we boil them and make them like dough. Then we stuffed the matar masala inside and make it as tikkis. I have seen a recipe using sooji also instead of aloo. Since I wanted to make it gluten-free, I decided to use poha | aval.

I have posted Poha vadai, poha pakoda recipe in Jeyashris kitchen. Usually, for cutlets, we add potatoes so that they will bind well. Here we are adding little rice flour for binding it. We can deep fry this as we do it for the usual cutlet.

I chose the pan fry method as I want to make it healthier. Also, I served this as patties for burgers for my son, and he thoroughly enjoyed it. You can serve this with simple tomato ketchup or green chutney along with Masala chai.

Also check out our other cutlet recipes, vegetable cutlet, sweet potato cutlet, aloo tikki, Makhana cutlet, paneer cutlet, and semiya cutlet

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Poha cutlet stuffed with peas

Pan fried poha cutlet stuffed with green peas

Course Snack

Cuisine Indian

Keyword tea time snacks

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 cutlets

Author Jeyashri suresh

Ingredients

For the poha dough

• 2 cups thick poha
• 2-3 tbsp rice flour
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp cumin seeds
• Salt as needed
• 2 tbsp finely chopped coriander leaves

For the Peas stuffing

• 1 cup boiled peas
• 2 tsp oil
• 1 finely chopped onion
• 2 tsp ginger garlic paste
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp garam masala
• Salt as needed
• 1 tbsp kasoori methi
• Few chopped coriander leaves

Other ingredients

• Oil to pan fry

Instructions

• Wash and soak the thick poha in water for 10 minutes.
• If using thin variety of poha, just wash it well and drain the water immediately.
• Boil the peas and drain the water. I used fresh green peas. You can use frozen peas too.
• In a pan add 2 tsp of oil and add the chopped onions.
• Add little salt and saute this till translucent.
• Now add the ginger garlic paste and cook for a minute.
• Add the boiled peas now. I used fresh peas, so pressure cooked it for 3 whistles.
• If adding frozen peas,just boil this on open pan for 5 minutes and drain the water completely.
• Now add in the red chili powder, coriander powder, garam masala, salt, kasori methi and chopped coriander leaves.
• Mix well and cook for 2 minutes.
• Now using a potato masher, gently mash this here and there.
• Mix well and switch off the flame. Cool completely.
• Drain the water from poha completely.
• Add the rice flour, red chili powder, coriander powder, garam masala, cumin seeds,coriander leaves and salt to this.
• Mix well and make it like a dough.
• Grease your hands with oil.
• Take a lemon sized portion of the dough.
• Make a dent in the center.
• Place 1 tsp of peas mixture in the center.
• Gently cover it by bringing all the edges to the center.
• Make it a ball and flatten it into tikkis.
• Repeat this for the remaining.
• It gave me 8 cutlets.
• I was left with 3 tsp of peas filling.
• You can stuff the left over filling in dosa or paratha.
• Heat little oil in a flat pan, we are going to pan fry this.
• If you want go ahead and deep fry this.
• Pan fry on both sides in medium flame till golden brown.
• Take out and drain excess oil in a kitchen towel.
• Repeat this for the remaining.
• Serve with ketchup or green chutney.

Video

Notes

1. Ensure water is fully drained from the poha, else it is difficult to shape the cutlets.
2. Also it will absorb lot of rice flour and in turn the poha cutlet hard.
3. Poha peas cutlet can be served as a patty for burger too.

Poha cutlet recipe with stuffed peas

• Wash and soak the thick poha in water for 10 minutes.
• If using thin variety of poha, just wash it well and drain the water immediately.

• Boil the peas and drain the water. I used fresh green peas. You can use frozen peas too.

• In a pan add 2 tsp of oil and add the chopped onions.
• Add little salt and saute this till translucent.
• Now add the ginger garlic paste and cook for a minute.

• Add the boiled peas now. I used fresh peas, so pressure cooked it for 3 whistles.
• If adding frozen peas, just boil this on open pan for 5 minutes and drain the water completely.
• Now add in the red chili powder, coriander powder, garam masala, salt, kasori methi and chopped coriander leaves.

• Mix well and cook for 2 minutes.
• Now using a potato masher, gently mash this here and there.
• Mix well and switch off the flame. Cool completely.

• Drain the water from poha completely.
• Add the rice flour, red chili powder, coriander powder, garam masala, cumin seeds,coriander leaves and salt to this.

• Mix well and make it like a dough.
• Grease your hands with oil.

• Take a lemon sized portion of the dough.
• Make a dent in the center.
• Place 1 tsp of peas mixture in the center.

• Gently cover it by bringing all the edges to the center.
• Make it a ball and flatten it into tikkis.

• Repeat this for the remaining.
• It gave me 8 cutlets.
• I was left with 3 tsp of peas filling.
• You can stuff the left over filling in dosa or paratha..

• Heat little oil in a flat pan, we are going to pan fry this.
• If you want go ahead and deep fry this.

• Pan fry on both sides in medium flame till golden brown.

• Take out and drain excess oil in a kitchen towel.
• Repeat this for the remaining.
• Serve with ketchup or green chutney.

The post Poha cutlet recipe with stuffed peas appeared first on Jeyashri's Kitchen.

Chana dal pulao recipe | easy one pot pressure cooker chana dal pulao recipe – With full video and step by step pictures.

One-pot meal | one-pot pulao is always a super hit in my home. It is very easy to pack for a lunch box and also a perfect one dinner too. I have posted a lot of pressure cooker one pot pulao recipes in Jeyashris kitchen.

Chana dal pulao is a protein-rich pulao. We South Indians usually add chana dal in masal vadai, adai, and paruppu usili. I have been thinking to try this chana dal pulao for a long time. In this recipe, I have soaked chana dal overnight. But you can soak this in very hot water for 2 hours and then proceed with the recipe.

A simple veg curry or raita pairs very well with this chana dal pulao recipe.

You can also check out our easy one-pot meal recipes, Paneer pulao, kala chana pulao, Curry leaves pulao, chutney pulao.

Chana dal pulao recipe

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Chana dal pulao recipe

Easy protein rich one pot pulao recipe

Course Dinner, Lunch

Cuisine Indian

Keyword easy lunch recipes, one pot meal, pulao recipes

Prep Time 15 minutes

Cook Time 20 minutes

Soaking time 3 hours

Total Time 3 hours 35 minutes

Servings 3 people

Author Jeyashri suresh

Ingredients

• 1 cup basmati rice
• ½ cup chana dal
• ½ tsp garam masala
• 1 big onion
• Salt as needed
• 1 tbsp oil
• 1 tsp ghee
• 1.5 cups of water

To grind

• 4 cloves garlic
• A small piece ginger
• Little coriander leaves
• 2 green chili

Instructions

• Wash and oak the chana dal overnight. If you don’t have time, soak it in very hot water for 2 hours.
• Wash and soak the basmati rice in 1.5 cups of water for 20 minutes.
• Grind the coriander leaves, ginger, garlic and green chili into a paste without adding water to it.
• In a pressure cooker add oil and ghee.
• Now add in the chopped onions to this.
• Saute this till translucent. You can add little salt while cooking the onions.
• Now add the ground coriander chili paste to this.
• Cook for a minute.
• Drain the water from the soaked chana dal and add to this.
• Saute for few seconds.
• Now add the soaked rice along with water, turmeric powder, garam masala and salt.
• Mix well.
• Cover the lid and pressure cook for 2 whistles.
• Keep it in a low flame for 5 minutes and switch off the stove.
• Once the pressure is released, open the cooker.
• Gently stir from the sides without breaking the rice.
• Chana dal pulao is ready to serve.
• Serve hot with any raita or a veg curry.

Notes

1. You can add whole garam masala while adding the onions. In that case skip the garam masal powder.
2. You can soak the chana dal, drain the water and put this in a ziplock and keep it inside the freezer.
3. Whenever you want you can just take out and make this chana dal pulao.

How to make chana dal pulao

• Wash and oak the chana dal overnight. If you don’t have time, soak it in very hot water for 2 hours.

• Wash and soak the basmati rice in 1.5 cups of water for 20 minutes.

• Grind the coriander leaves, ginger, garlic and green chili into a paste without adding water to it.

• In a pressure cooker add oil and ghee.
• Now add in the chopped onions to this.
• Saute this till translucent. You can add little salt while cooking the onions.
• Now add the ground coriander chili paste to this.
• Cook for a minute.

• Drain the water from the soaked chana dal and add to this.
• Saute for few seconds.

• Now add the soaked rice along with water, turmeric powder, garam masala and salt.
• Mix well.

• Cover the lid and pressure cook for 2 whistles.
• Keep it in a low flame for 5 minutes and switch off the stove.
• Once the pressure is released, open the cooker.
• Gently stir from the sides without breaking the rice.

• Chana dal pulao is ready to serve.
• Serve hot with any raita or a veg curry.

1. You can add whole garam masala while adding the onions. In that case skip the garam masal powder.
2. You can soak the chana dal, drain the water and put this in a ziplock and keep it inside the freezer.
3. Whenever you want you can just take out and make this chana dal pulao.

The post Chana dal pulao recipe appeared first on Jeyashri's Kitchen.

Punugulu recipe | Andhra style punugulu recipe – Leftover Idli batter bonda. A perfect tea-time snack, recipe with full video and step-by-step pictures.

Punugulu is a popular tea time snack in Andhra, made by soaking rice, urad dal and fermenting it. We can make punugulu using left over batter also. It is similar to the Madurai Vellaiappams. Many times amma makes vellaiappam using left over idli batter.

Can I make punugulu without fermenting the batter

You can make it without fermenting the batter, by adding 2-3 tbsp of sour curd to the batter. But fermented batter gives softness and fluffiness to the punugulu.

Always use thick idli batter, dosa batter will be little runny and observes more flour, which in turn makes the bonda hard and rubbery.

Looking for similar tea time snack, check out, Kara vadai, Thavala vadai, Medhu bonda

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Punggulu| Idli maavu bonda

Easy to make tea time snack using Idli batter

Course Snack, Starter

Cuisine Indian

Keyword Andhra style recipes,, tea time snacks

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 20 bondas

Author Jeyashri suresh

Ingredients

• 1 cup Idli batter*
• 2 tbsp maida | plain flour
• 2 tbsp rice flour
• 1/2 tsp cumin seeds
• 3-4 green chilis
• 1 tbsp chopped coriander leaves and curry leaves
• ½ tsp salt
• 1 onion finely chopped
• Oil for deep frying
• *If you don’t have idli batter soak 2 cups of idli rice and 1 cup urad dal for 3 hours
• And grind this into fine batter and ferment for 6-7 hours.

Instructions

• In a bowl add the idli batter.
• If you don’t have Idli batter soak the rice and dal together and grind this into a smooth paste without adding much water.
• Add salt and ferment this for 6-7 hours. You can add 2 tbsp of sour curd and skip the fermentation but fermented batter gives perfect taste.
• Add finely chopped chili, coriander leaves, curry leaves and onion to this.
• Add in the rice flour, maida and salt too and mix well.
• Beat this well with a spoon to make the batter fluffy and airy. This gives a perfect texture and keeps the inside portion soft and porus.
• Heat oil for deep frying.
• Take small portions of the batter and put this into the oil. Add in batches.
• Deep fry in medium flame.
• Once one side becomes golden brown color, flip the bondas.
• Deep on both sides and take it out from the pan.
• Drain excess oil in a kitchen towel.
• Punugulu is ready. This can be served with coconut chutney too.

Video

Notes

1. You can add 1 tsp of grated ginger to the batter.
2. The quantity of flour depends on the thickness of the batter.
3. If it is very thick, add 1-2 tbsp of yogurt and beat well.
4. Punugulu tastes best when served hot.

• In a bowl add the idli batter.

You can make punugulu without Idli batter.

• If you don’t have Idli batter soak the rice and dal together and grind this into a smooth paste without adding much water.
• Add salt and ferment this for 6-7 hours.  You can add 2 tbsp of sour curd and skip the fermentation but fermented batter gives perfect taste.

• Add finely chopped chili, coriander leaves, curry leaves and onion to this.
• Add in the rice flour, maida and salt too and mix well.

• Beat this well with a spoon to make the batter fluffy and airy. This gives a perfect texture and keeps the inside portion soft and porus.

• Heat oil for deep frying.
• Take small portions of the batter and put this into the oil. Add in batches.
• Deep fry in medium flame.
• Once one side becomes golden brown color, flip the bondas.

• Deep on both sides and take it out from the pan.
• Drain excess oil in a kitchen towel.

• Punugulu is ready. This can be served with coconut chutney too.

1. You can add 1 tsp of grated ginger to the batter.
2. The quantity of flour depends on the thickness of the batter.
3. If it is very thick, add 1-2 tbsp of yogurt and beat well.
4. Punugulu tastes best when served hot.

The post Punugulu recipe appeared first on Jeyashri's Kitchen.

Paneer paratha recipe – Dhaba style paneer paratha – Punjabi paneer paratha recipe – Indian flatbread stuffed with paneer – How to make Paneer paratha with full video and step by step pictures.

Paratha is one of the staple food in Punjabi cuisine. The parathas we get in roadside dhabas in the Northern part of India are very popular. I have already posted carrot paneer paratha recipe in Jeyashris kitchen. This recipe I have seen on You Food Lab YouTube channel and tried this last month for a group of students. Parathas can be served as a main course for lunch or dinner. Even we can serve this for breakfast too.

Traditionally, Dhaba-style parathas are a bit thick and loaded with butter | ghee. Since we are making it with less ghee | butter. You can make this with tofu if you want to make a vegan paratha. In that case, cook this with oil instead of ghee | butter.

I used store-bought paneer for making this Paneer paratha. You can use, homemade paneer also. In that case, do not make the blocks, just proceed with the scrambled part. Homemade paneer tastes very yum than store-bought ones.

Also, check out

• Dhaba style aloo paratha
• Gobi matar paratha
• Onion paratha
• Palak lachha paratha
• Dal paratha

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Paneer paratha recipe

Soft dhaba style paneer paratha recipe

Course Breakfast, Lunch | Dinner

Cuisine Indian

Keyword North indian recipe, paneer recipes,, Paratha recipe, recipes using paneer

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 7 parathas

Author Jeyashri suresh

Ingredients

For the dough

• 2 cups whole wheat flour
• ½ tsp salt
• Water to knead the dough
• 1 tsp oil

For the paneer filling

• Handful of coriander leaves
• 2 green chili
• 2 garlic cloves
• A small piece ginger
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp ajwain | omam
• 1 tsp kasoori methi
• 1 tsp amchur powder
• ½ tsp black salt | kala namak
• Salt to taste
• 2 tbsp finely chopped coriander leaves
• 2 tbsp finely chopped mint leaves
• 1 onion finely chopped

Other ingredients

• Butter | Oil | ghee to make the parathas
• Whole wheat flour for dusting

Instructions

• In a wide bowl add the wheat flour and add the salt.
• Add water and knead this into a pliable dough.
• Add 1 tsp of oil and spread this all over the dough.
• Cover this with a damp cloth and keep it aside for 20 minutes.

Let’s make the paneer filling.

• Grind the coriander leaves, green chili, garlic cloves and ginger .
• Do not add water, just grind this into a coarse paste.
• In a bowl add the scrambled paneer. I put 200 gms of frozen paneer and put that in hot water.
• Squeeze the water well, after 10 minutes and scramble the paneer.
• Ensure there is not water in it before you scramble the paneer.
• Add the coriander chili paste, red chili powder, coriander powder, amchur powder, ajwain, kasoori methi, garam masala, black salt, finely chopped coriander leaves and mint leaves, finely chopped onions and salt.
• Mix well everything evenly.
• Now take the dough and knead this again for a minute.
• Make this into lemon sized balls.
• I got 7 balls as I took it in big lemon size.
• Always keep the dough covered.
• Take one dough ball and dust this with dry flour. You can use rice flour or maida for this.
• Make a small cup with the dough, alternatively, you can roll this into a small disc.
• Place 2 tbsp of paneer filling into this and press well inside.
• Cover this well as seal it as how we do for modak.
• Dust this again with dry flour.
• Roll this into parathas.
• I wanted it to be medium thin so rolled accordingly.
• Heat a tawa and place the rolled paratha on the pan.
• Cook on both sides.
• Smear butter | oil | ghee on both sides while cooking.
• Once it is done, take out from the pan.
• Serve hot with any pickle of your choice.
• Repeat the same for the rest of the dough and filling.
• We had this as it is as we generally don’t prefer yogurt along with paneer parathas.

Notes

1. Always ensure that the water is drained from the paneer completely before you scramble it.
2. You can use homemade paneer also for making this Paneer paratha.
3. I strongly recommend to add all the spices mentioned in the ingredients list, to make the filling.
4. Paneer parathas stays soft for 3-4 hours, so you can pack this for lunch box too.

• In a wide bowl add the wheat flour and add the salt.
• Add water and knead this into a pliable dough.

• Add 1 tsp of oil and spread this all over the dough.

• Cover this with a damp cloth and keep it aside for 20 minutes.

• Let’s make the paneer filling.
• Grind the coriander leaves, green chili, garlic cloves and ginger .
• Do not add water, just grind this into a coarse paste.

• In a bowl add the scrambled paneer. I put 200 gms of frozen paneer and put that in hot water.
• Squeeze the water well, after 10 minutes and scramble the paneer.
• Ensure there is not water in it before you scramble the paneer.
• Add the coriander chili paste,  red chili powder, coriander powder, amchur powder, ajwain, kasoori methi, garam masala, black salt, finely chopped coriander leaves and mint leaves, finely chopped onions and salt. 

• Mix well everything evenly. Paneer filling is ready. You can use this filling for making sandwich too.

• Now take the dough and knead this again for a minute.
• Make this into lemon sized balls.
• I got 7 balls as I took it in big lemon size.
• Always keep the dough covered.

• Take one dough ball and dust this with dry flour. You can use rice flour or maida for this.
• Make a small cup with the dough, alternatively, you can roll this into a small disc.
• Place 2 tbsp of paneer filling into this and press well inside.

• Cover this well as seal it as how we do for modak.
• Dust this again with dry flour.

• Roll this into parathas.
• I wanted it to be medium thin so rolled accordingly.

• Heat a tawa and place the rolled paratha on the pan..

• Cook on both sides.
• Smear butter | oil | ghee on both sides while cooking.

• Once it is done, take out from the pan.
• Serve hot with any pickle of your choice.
• Repeat the same for the rest of the dough and filling.
• We had this as it is as we generally don’t prefer yogurt along with paneer parathas.
• You can serve this with pickle too.

1. Always ensure that the water is drained from the paneer completely before you scramble it.
2. You can use homemade paneer also for making this Paneer paratha.
3. I strongly recommend to add all the spices mentioned in the ingredients list, to make the filling.
4. Paneer parathas stays soft for 3-4 hours, so you can pack this for lunch box too.

The post Paneer paratha recipe appeared first on Jeyashri's Kitchen.

Moong dal toast recipe, Easy and healthy toast recipe served for breakfast or as a tea time snack too. Moong dal toast with full video and step by step pictures.

Usually we make sandwiches using bread. I have posted a Savory french toast recipe in Jeyashris kitchen, many years back. In that recipe, I used besan |gram flour. This moong dal toast is similar to that one. In this recipe, we soak and grind the yellow moong dal and add spices to it. Later it is spread on the bread and toasted on the tawa.

This is a healthy and filling breakfast recipe. Since we are adding moong dal it is a protein-rich food too. I have tried a similar one using Idli dosa batter too. As we are adding veggies like carrot, capsicum, and onions, it makes the toast filling too.

Check out other easy toast recipes

• Eggless french savory toast
• Corn capsicum toast
• Iyengar bakery toast
• Chilli cheese toast

Moong dal toast recipe

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Moong dal toast recipe

Healthy protein rich Moong dal toast recipe

Course Breakfast, Snack

Cuisine Indian

Keyword Bread recipes, tea time snacks

Prep Time 15 minutes

Cook Time 20 minutes

Soaking time 1 hour

Total Time 1 hour 35 minutes

Servings 3 people

Author Jeyashri suresh

Ingredients

• 7 bread slices
• ½ cup yellow moong dal
• 2 green chili
• 1 small piece ginger
• Salt as needed
• 1 finely chopped onion
• 2 tbsp grated carrot
• 2 tbsp finely chopped capsicum
• 2 tbsp finely chopped coriander leaves
• ½ tsp red chili powder
• ½ tsp garam masala
• ¼ tsp turmeric powder
• Butter as needed to toast the bread

Instructions

• Wash and soak the yellow moong dal for an hour.
• Drain the water and grind this into a smooth paste along with 2 green chili.
• Add little water while grinding. Let this be a thick batter.
• Transfer this to a bowl.
• Add finely chopped onions, grated carrot, chopped capsicum, coriander leaves, red chili powder, garam masala, turmeric powder and salt.
• Mix well.
• Heat a pan and add little butter on it. Spread this using on the tawa.
• Butter one side of the bread and add 1 tbsp of the moong dal mixture.
• Spread this on the bread evenly.
• Place the battered portion on the tawa.
• Now spread butter on the other side of the tawa.
• Spread 1 tbsp of batter on this.
• Once the bottom portion of the bread is toasted, flip the bread.
• Let this cook in a medium flame.
• Once it is cooked, take out from the tawa.
• Cut this into square or triangle.
• Serve hot with tomato ketchup.

Video

Notes

Always keep the batter little thick, if it is watery it is difficult to spread on the bread
2. You can spread a layer of green chutney and then spread the moong dal batter for a spicy variation.
3. Moong dal toast tastes best when served hot.

• Wash and soak the yellow moong dal for an hour.

• Drain the water and grind this into a smooth paste along with 2 green chili.
• Add little water while grinding. Let this be a thick batter.

• Transfer this to a bowl.
• Add finely chopped onions, grated carrot, chopped capsicum, coriander leaves, red chili powder, garam masala, turmeric powder and salt.

• Mix well.

• Heat a pan and add little butter on it. Spread this using on the tawa.
• Butter one side of the bread and add 1 tbsp of the moong dal mixture.
• Spread this on the bread evenly.

• Place the battered portion on the tawa.
• Now spread butter on the other side of the tawa.
• Spread 1 tbsp of batter on this.

• Once the bottom portion of the bread is toasted, flip the bread.
• Let this cook in a medium flame.

• Once it is cooked, take out from the tawa.

• Cut this into square or triangle.
• Serve hot with tomato ketchup.

1. Always keep the batter little thick, if it is watery it is difficult to spread on the bread
2. You can spread a layer of green chutney and then spread the moong dal batter for a spicy variation.
3. Moong dal toast tastes best when served hot.

The post Moong dal toast recipe appeared first on Jeyashri's Kitchen.

Pori dosa recipe | Puffed rice dosa | Soft spongy dosa without urad dal – Murmura dosa recipe with full video and step-by-step pictures.

Traditionally dosa is made using rice and urad dal. Urad dal gives the softness in Idli and dosa. In this recipe, we are not using urad dal, instead, we are using pori | puffed rice. Puffed rice is widely used in making bhel puri.

We use this for making Karthigai pori urundai. I have a huge pack of pori left after making pori urundai for Karthigai. A few days back while talking to a friend, she was telling me about this Pori dosa recipe. I have noted down the recipe and wanted to try this out this time.

A very simple dosa recipe using puffed rice, the recipe turned out so well. The dosa was super soft and spongy. We don’t need to ferment the dosa batter recipe. So it just needs the soaking time.

I have seen a few variations for this recipe on the net. You can soak the puffed rice in buttermilk instead of soaking it in water. This will be similar to the Set dosa recipe.

Also, check out

• Sorakkai dosa
• Ash gourd dosa
• Uppu huli khara dosa
• Cucumber jaggery dosa

Also check out our puffed rice recipes

• Pori upma recipe
• Pori vadai
• Beach style pori

Puffed rice dosa recipe

• Wash and soak the raw rice and pori separately for 3 hours.
• Grind this into a smooth batter in a grinder or mixie.

• I used grinder to grind this into a smooth paste.
• Take out and add transfer to a vessel.
• Add salt and sour curds if using.
• Mix well.

• No need to ferment the batter.
• Start making the dosais.
• Pour a ladle of dosa batter onto a hot tawa.
• Drizzle little oil on the sides.

• Cook on a medium flame.
• Once one side is cooked, flip the dosa.
• Cook on the other side for a minute.

• Take out and serve with any spicy chutney of your choice.
• We had this with homemade thakkali thokku.

• Pori dosais will be super soft and spongy.

1. No need to add  urad dal or methi seeds while soaking for this pori dosa.
2. This dosa batter stays good for 3-4 days in the refrigerator.
3. Adding sour curds will give a tangy taste to the pori dosa | murmura dosa | puffed rice dosa.

The post Pori dosa recipe | Puffed rice dosa appeared first on Jeyashri's Kitchen.

Broken wheat idli | Samba rava idli- Healthy and easy Instant Idli recipe using broken wheat. Instant broken wheat idli recipe with full video and step-by-step pictures.

Idli is one of the most staple and popular food in South India. We make different varieties of Idli recipes. We use a special variety of rice for making Idli. Apart from this, we make Idli without rice also. Rava idli is the most popular one in Karnataka and is made using sooji.

I have tried this Broken wheat idli | sambar rava idli a few years ago for a magazine. This recipe is very similar to the rava idli recipe. While I checking my recipe drafts I came across this recipe. I had a pack of broken wheat on my grocery shelf, so decided to make this again for a blog post.

We can serve this for breakfast | dinner too. This idli stays soft for 3-4 hours, so if you have any guests coming, you can make this in advance too.

You can make Samba godhumai payasam, Broken wheat veg pongal, Samba wheat adai, Broken wheat upma and samba godhumai sakkarai pongal using broken wheat.

Also, check out our other popular breakfast recipes.

• Mor appam recipe
• Tomato poori
• Vendhya dosai

Broken wheat Idli 

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Broken wheat idli | Samba rava idli recipe

Healthy instant idli recipe using broken wheat rava

Course Breakfast, Dinner, tiffin,

Cuisine Indian

Keyword South Indian breakfast recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 idlis

Author Jeyashri suresh

Ingredients

• 1 cup Samba rava | broken wheat
• 3 tsp Oil
• ½ tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Channa dal
• ½ cup Yogurt
• Coriander leaves + curry leaves few
• 2 finely chopped Green chili
• 2 tbsp Grated Carrot
• 1 tsp Eno salt
• Salt as needed
• Water as needed

Instructions

• In a pan add 3 tsp oil.
• Add the mustard seeds, urad dal and chana dal.
• Once the mustard starts splutters, and the dal turns golden brown, add the chopped green chili and finely chopped curry leaves and coriander leaves.
• Cook for a minute.
• You can add 1 tsp of grated ginger too.
• Now add 1 cup of samba wheat rava.
• Add the fine samba wheat rava.
• Roast this for 2 minutes.
• Switch off the flame.
• Allow this to cool completely.
• Once it is cool, add salt and yogurt to this.
• Mix well, add water to adjust the consistency.
• Just before making add the eno fruit salt.
• I haven’t substituted baking soda instead of eno fruit salt.
• Mix well and pour the idli batter on greased idli moulds.
• Steam this for 10-12 mins on medium flame.
• Once done, leave it for 2 minutes and then take it out from the mould.
• Serve hot with any chutney or sambar of your choice.
• The sambar wheat idli stays soft for 3-4 hours too.

Notes

1. Use fine broken rava for making this broken idli, else the idli will not hold it’s shape.
2. Do not rest the batter after adding the eno salt, make the broken wheat idlis, immediately

• In a pan add 3 tsp oil.
• Add the mustard seeds, urad dal and chana dal.
• Once the mustard starts splutters, and the dal turns golden brown, add the chopped green chili and finely chopped curry leaves and coriander leaves.
• Cook for a minute.
• You can add 1 tsp of grated ginger too.

• Now add 1 cup of samba wheat rava.
• Add the fine samba wheat rava.
• Roast this for 2 minutes.
• Switch off the flame.
• Allow this to cool completely.

• Once it is cool, add salt and yogurt to this.
• Mix well, add water to adjust the consistency.

• Just before making add the eno fruit salt.
• I haven’t substituted baking soda instead of eno fruit salt.
• Ensure the eno fruit salt is not too old. It should frizz after you add it to the batter.

• Mix well and pour the idli batter on greased idli moulds.
• Steam this for 10-12 mins on medium flame.

• Once done, leave it for 2 minutes and then take it out from the mould.
• Serve hot with any chutney or sambar of your choice.

• The sambar wheat idli stays soft for 3-4 hours too.

• Use fine broken rava for making this broken idli, else the idli will not hold it’s shape.

The post Broken wheat idli | Samba rava idli appeared first on Jeyashri's Kitchen.

Ragi Soup recipe | Ragi vegetable soup – Healthy wholesome Ragi vegetable soup recipe with full video and step-by-step pictures.

We started experiencing winter days after we moved to Hongkong. Soups will be a perfect and wholesome one for cold dinner nights. Sometimes if you are bored to cooking an elaborate dinner, you can just make this Ragi vegetable soup. It is very filling and healthy too.

Usually, we add cornflour as a thickener to the soups. In this soup, we are using Ragi flour | Finger millet flour. The addition of mixed vegetables, ragi flour, and pepper makes it very tasty and healthy too.

We have lots of varieties of soup recipes in Jeyashris kitchen. This is a healthy gluten-free soup recipe. I have added ghee in this recipe, but if you want to make it vegan, you can replace it with olive oil or normal cooking oil too.

You can check out our other popular soup recipes

• Hot and sour vegetable soup
• Carrot pumpkin soup
• Chettinad cauliflower soup

Ragi soup recipe

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Ragi Soup recipe

Healthy Ragi vegetable soup recipe

Course Soup

Cuisine Indian

Keyword Soup recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• 1 cup mixed vegetables*
• 2 tbsp ragi flour
• 1 tsp pepper powder
• Salt as needed
• 1 tsp ghee
• 1 bay leaf optional
• 4 cloves garlic crushed
• 2 and ¼ cup of water
• *I used carrot,peas, cauliflower and beans

Instructions

• In a pan add ghee and add the bay leaf and crushed garlic.
• Saute this for a minute.
• Now add the mixed veggies and saute for a minute.
• Add 2 cups of water to this.
• Add salt to this and mix well.
• Let this boil for 7-9 minutes.
• I prefer the veggies to be crunchy in this Ragi soup. If you want very soft cook for 2 more minutes.
• Add 2 tbsp of ragi powder in a bowl and add ¼ cup of water.
• Mix well without any lumps.
• Add this to the soup.
• Mix well without any lumps.
• Add the pepper powder to this.
• Let this boil for 3 minutes. Stir in between.
• Switch off the flame. Discard the bay leaf before serving.
• Ragi vegetable soup is ready.
• Serve hot.

Notes

1. You can add thinly shredded cabbage, baby corn and sweet corn to this ragi soup.
2. Spring onions, coriander leaves can also be added to this Ragi soup.

• In a pan add ghee and add the bay leaf and crushed garlic.
• Saute this for a minute.

• Now add the mixed veggies and saute for a minute.

• Add 2 cups of water to this.
• Add salt to this and mix well.
• Let this boil for 7-9 minutes.

• I prefer the veggies to be crunchy in this Ragi soup. If you want very soft cook for 2 more minutes.

• Add 2 tbsp of ragi powder in a bowl and add ¼ cup of water.
• Mix well without any lumps.

• Add this to the soup.
• Mix well without any lumps.

• Now add the pepper powder to this.

• Let this boil for 3 minutes. Stir in between.
• Switch off the flame. Discard the bay leaf before serving.

• Ragi vegetable soup is ready.
• Serve hot.

The post Ragi soup recipe appeared first on Jeyashri's Kitchen.

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The post Looking for a New Content material Generation Instrument appeared first on Jeyashri's Kitchen.

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One of the best tools into Spintax SEO’s system could be the kontent unit, that is employed to optimize ones object. Although the majority of people call the item a scraper, the simple truth is the kontent system is area of the post author itself. After you invest in this specific module, you will get gain access to on the largely progress rubbing as well as optimization software from the industry.

By employing the kontent appliance, you can make usage of it is progress attributes including the Quick Case as well as the contextual url building. These reports are extremely useful if you run out regarding beliefs for your campaigns. This type of aspect additionally has the many improvement data source system that creates this easier for you to produce brand new links in addition to to evaluate if these modern website link will work or not. Should you have any queries concerning in which and tips on how to use article builder, you possibly can e mail us in our internet site. If they will not be, you possibly can immediately get rid of them next put back them with a original set.

The best business on Spintax SEO may be the indisputable fact that it can be a good on the web device rather than a stand-alone application. You need to do not have access to to find out HTML or even invest some other software at the personal computer. All you want to do is download the idea, change it about and initiate crank out indications along with income. After a person give in a drive in addition to commence to generate some revenue, you can definitely pass on the crusade up to the systems that will fell with all your registration. It is possible to even use it inside conjunction with an added method to help improve your own make electrical power.

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