Recipes - Page 27 of 67 - Cook with Sharmila

Moong Dal Ladoo |Paasi Parupu Ladoo

November 4, 2020 By Sharmila Kingsly 1 Comment

Moong Dal Ladoo or Yellow Split Lentils Ladoo is an easy 3 ingredients recipe. It gets ready with the basic ingredients available in your Pantry.

Halwa, Ladoo, or Kheer be it any festival you will definitely have them on the menu.

Always traditional sweets are fun. Not everyone has the luxury of having enough time these days. Traditional sweets always need little patience and some elbow effort. So I thought of sharing something really quick and easy.

Just 10 mins you get to prepare a Diwali Sweet. Mung Dal Ladoo is one such dish. It is perfect for gifting as well. It tastes close the Besan Ladoo.

The dessert is referred to with various regional names. It is Pasi Paruppu urundai or Moong Dal Urundai in Tamil. Yellow Lentil Sweet balls in English.

[feast_advanced_jump_to]

What is Ladoo

Ladoo is a quick dessert with few ingredients. Ladoo or Laddu is made with any flour, fat substances to hold the shape like ghee, butter, or oil and then a sweetener.

But, there are some ladoo made with just 2 ingredients. If you see my Peanut Ladoo recipe. It has only Peanust and Jaggery. Peanuts have natural oil that helps in holding the shape of the Ladoo.
But for the Ladoo made with flour we may add ghee or oil to hold shape.

Moong Dal Laddu

Moong Dal Laddu is a protein-rich sweet ball made with Yellow split Lentils, Jaggery and Ghee. To make it more rich and festive I have added Cashew nuts and also cardamom pods for flavor.

It is an instant Ladoo. The only time-consuming part is to roast the lentils. After that, all you need to do is to blend the ingredients together add ghee, and shape the ladoos.

Vegan Moong Dal Ladoo:

For a vegan version. Instead of ghee use Almond butter or Coconut Oil. Sweets always taste best with ghee as it has its own flavor. But you definitely can use the vegan replacements and enjoy the Ladoo.

How to make moong dal ladoo with jaggery

For preparing Moong Dal Ladoo with Jaggery or Gur, We will be blending the moong dal and Jaggery together.We are simply replacing white sugar with jaggery. It tastes similar and healthier compared to the sugar version.Or we can use Palm Jaggery also.

Ingredients

Moong Dal / Yellow Split Lentils

Yellow mung beans or Moong Dal or Pasi Parupu or Yellow split lentils are a good source of protein. It is the main ingredient in the ladoo.

It has a nutty flavor and perfect to go with any dessert. Another popular recipe with Moong Dal is the Moong Dal Kheer. Mostly prepared during festivals in India.

You can wash the lentils in water dry it completely by spreading over a muslin cloth. And then use it in ladoo or you can also use it directly.

Jaggery or Gur:

Jaggery is the traditional cane sugar from Asia. Gur or Jaggery may be golden brown or dark brown in color depending on the quality.

It is healthier compared to White Sugar, which is why it's popular. Gur is from the Sugar cane plant. It is the raw unrefined produce from the sugarcane, Hence the golden color. It is perfect for any desserts, Kheers, and it's getting popular in cakes and bakes as well.

Ghee or Clarified Butter

Ghee is commonly used in Indian cooking. It is very aromatic and rich. We prepare ghee by melting butter. We can easily prepare at home. Ghee in dessert makes it rich and festive. Also here ghee is particular in holding the shape of the ladoo.

Cardamom

Cardamom gives a nice flavor to the ladoo. If you don't prefer you can use Rose essence or Rose Water. Or just skip it.

Cashew Nuts

We can see cashew nuts in almost all Indian sweets or mithai. Lately using Almonds, Saffron is getting popular. So use any nuts of your choice.all these enhance the taste, you can definitely skip or replace with any nut of your choice.

Serving Suggestions:

Makes a perfect option for gifting during festivals. You can pack it with assorted sweets and nuts and gift them. Otherwise, it makes a great after-meal dessert. Can also serve as a bhankshaman or neivaidhyam for god.

Variations

Green Lentils can be used instead of Yellow lentils. I have used Jaggery as a sweetener in this recipe. It can be replaced with Plam Jaggery or even White Sugar. Instead of Cashew nuts Raisins, Almonds, or any nuts of your choice in the ladoo.

How to make Moong Dal Ladoo

1. In a pan add in the moong dal, Dry Roast in a low flame.

2. Roast until the colour changes slightly golden and the moong dal turn crunchy. Switch off the flame and allow it to cool down , Transfer it to a blender and then add in the roasted moong dal, Cardamom pods and Jaggery.

3. Blend everything together to form a nice powder. Transfer it to a vessel. Heat ghee in a pan to this add in the cashew nuts and roast until golden brown.

4. Add the ghee long with the nuts to the powdered moong dal, jaggery mixture, When it is of bearable heat pinch in a small portion of the dough and shape it to form ladoo. Continue this to all the dough. Yellow Moong Ladoo is now ready to be served

Perfect for the last minute preparation for Diwali.

Moong Dal Ladoo Recipe | how to make Moong Dal Ladoo | Paasi Parupu Ladoo

Happy Diwali all !!

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Print Recipe Pin Recipe

5 from 2 votes

Moong Dal Ladoo | Yellow Split Lentils Ladoo

Moong Dal Ladoo or Yellow Split Lentils Ladoo is an easy 3 ingredients recipe that can be prepared with just the basic ingredients available in the kitchen.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Indian

Servings: ladoo

Calories: 376kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Saute Pan
Blender or Food Processor

▢
Saute Pan
▢
Blender or Food Processor

Ingredients

▢ 1 cup Moong Dal or Yellow Split Lentils
▢ 1 cup Jaggery
▢ 3 Cardamom Pods
▢ 4 tbsp Ghee

Instructions

In a pan add in the moong dal, Dry Roast in a low flame.
Roast until the colour changes slightly golden and the moong dal turn crunchy. Switch off the flame and allow it to cool down , Transfer it to a blender and then add in the roasted moong dal, Cardamom pods and Jaggery.
Blend everything together to form a nice powder. Transfer it to a vessel. Heat ghee in a pan to this add in the cashew nuts and roast until golden brown.
Add the ghee long with the nuts to the powdered moong dal, jaggery mixture, When it is of bearable heat pinch in a small portion of the dough and shape it to form ladoo. Continue this to all the dough. Moong Dal Ladoo is now ready to be served.

Notes

Serve as an after-meal dessert.
Garnish with your favourite nuts.
Jaggery can be replaced by Sugar, Country sugar or Coconut Sugar.
As we are using jaggery the ladoos tend to become hard after two days and hence finish it as soon as possible.
The entire recipe takes less than 30 mins, So it is a perfect gifting option and perfect to prepare in the last minute for Diwali.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Madras Mixture | South Indian Mixture

November 3, 2020 By Sharmila Kingsly 1 Comment

Mixture is a south Indian snack. As the name suggests it is a mixture of various snacks together. It has Kaara Boondi , Plain sev, Fried Peanuts, Cashew nuts, Poha, Roasted Gram Dal along with spice powders. It is usually prepared during Diwali in India.

At times we also add banana Chips, Potato Chips, Murukku , Thattai. All the ingredients that go into the mixture vary based on the region or even State. Every region has its own version of Mixture. It from the ingredients added to the mixture. Again, North India Mixture is referred as Chivda. Various types are there.

Mixture is one of my favorite childhood snacks. A bakery near home sells the best variety of Mixture and Banana Chips. Both are like favorites. I and my brother will be eagerly waiting for the evening for this snack.

Also, the mixture when we get here has chips added. So, our first choice will be picking the chips and peanuts from the mixture. Good old days. In this recipe, I got the mixture exactly how we get from the bakery. It is easy to prepare and give a try for this Diwali.

What is Mixture :

Mixture is a popular south Indian Snack. It has a mix of various dry ingredients like Boondi, Sev, Muruku, Karasev, Peanuts, and spices. It is mostly made as a Diwali bhakshaman.

Madras Mixture:

Madras mixture has the base with kara boondi and omapodi. Along with these peanuts, roasted gram dal, Poha, and spices are added. The best thing about this mixture recipe is that even if you prepare a small quantity you get a big batch. Because you add various ingredients to the final product.

One thing to be cautious of is to drain the oil completely after frying everything. As we are almost frying all the ingredients. Otherwise, the entire batch of the mixture will be oily. In some places, fried Almonds, Ribbon Pakkoda, Karasev, or even sweet maida biscuits are also added to the mixture.

Bombay Mixture or Chanachur:

Bombay mixture has slightly different ingredients than the Madras Mixture. In north India, the mixture is referred to as Chivda or even as Namkeen. The main difference is Bombay mixture has fried lentils or dals.

Bombay mixture has fried lentils, Fried Peanuts, fried poha, Plain sev, Curry leaves added in it. Finally, spices are added and tossed.

Types of Mixture:

Usually, by changing the base ingredients various types of mixture are there. Few popular types are

Oats Chivda
Poha mixture
Corn Flakes Mixture

I have also a Mixture recipe in the blog already with Bajra Flakes.

How to Serve Madras Mixture:

Mixture is perfect as a evening snack. Serve it with some Ginger Tea or Masala Tea

How to Store Madras Mixture:

Mixture keeps well in an airtight container for about 2 weeks. So, after preparing drain the oil completely and then store in air tight Jars.

Checkout the South Indian Madras Mixture video below :

Quick Tips & Tricks on Preparing Madras Mixture

I have Kara Boondi recipe in the blog already. You can check it out for detailed Sets for Preparing Boondi and Sev there.
If you are planning to prepare Mixture in bulk for festivals. Try cooking Boondi or Sev the previous day, So it will be easy.
Or you can also use store-bought boondi or Omapodi.
Just fry the remaining ingredients and prepare the Mixture if you run out of time.
In this recipe, I used store-bought sev. So just prepared boondi and finished preparing mixture by frying the nuts and curry leaves.

Ingredients for Madras Mixture:

Kaara Boondi:

Kara Boondi is a spiced or spicy version of Boondi. We can prepare it in various ways. It is a popular fried snack that is made in India during Diwali festival.

We Prepare boondi by deep frying the batter through perforated ladles. To the kara boondi , fried peanuts, Cashew nuts, and curry leaves are added. Finally tossed with salt and chili powder.

I have a post for Kara Boondi You can check it out for details, tips & tricks to get the perfect boondis.

Omapodi or Plain sev:

Plain sev is an easy and yummy evening snack made of besan flour that goes very well with Chai.

We can use Sev with no.of recipes like Chaat, Bhel Jhal Muri, and many more. If you are running out of time, Try using the store-bought ones.

I have a post for Kara Boondi You can check it out for details, tips & tricks to get the perfect Plain Sev or Omapodi.

Spices:

We usually use Chilli powder to spice the mixture, but, we can use pepper powder also. If you need color try using Turmeric powder instead of food color.

Other Ingredients:

Peanuts, Cashew nuts , Poha , Roasted Gram Dal are usually added to mixture.We can also add crushed thattai , Banana Chips , Muruku , Kara sev , Sweet Maida Biscuits.

How to Prepare South Indian Mixture with step by step pictures:

TO PREPARE BOONDI BATTER

In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.

Along with this add-in ¼ tsp of Red Chilli powder, ⅛ tsp of Turmeric powder.

Next, add a generous pinch of Turmeric powder and needed salt.

Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it’s well combined with the batter.

You can omit turmeric powder if needed and add food color but it’s better to avoid food color.

Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.

Now the batter is ready. It will be slightly thick but a free flowing batter.

FRYING KARA BOONDI

Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.

Once the oil is hot keep the ladle on which we will pour the batter approximately 3 to 4 inches high above the kadai . Not more or less than that.

Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.

Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.

Cook till the sshhh sound is reduced and boondis are crisp. Remove boondis from oil and drain the oil completely using paper towels. Repeat the same process till the batter is finish the remaining batter.

To Prepare Madras Mixture:

In the same oil fry the peanuts till golden, and drain in a kitchen towel.

Next, fry the cashew nuts till golden and drain in a kitchen towel. Fry the curry leaves till crisp.

Also fry the Roasted Gram Dal and Poha till golden and crisp respectively.

The Poha gets fried in just few secs . So I switched off the stove and fried the Poha. The residual heat was enough for frying Poha.

In a mixing bowl add the boondi, to this add fried peanuts, cashew nuts, Poha and Roasted Gram Dal.

Also, add the Omapodi or Plain Sev , Curry Leaves

Finally add in the required Chilli powder and Salt as per your taste. Mix well and toss it so that everything it combines evenly.

Yummy Madras Style Mixture is now ready to serve

📖 Recipe

Kara Boondi | Khara Boondi

November 1, 2020 By Sharmila Kingsly Leave a Comment

Kara boondi is a fried snack made of boondi , peanuts and few spices tossed up together. Its perfect for a teatime snack. It is made during Diwali in India.

Every year during Diwali we use to get snack boxes in office and without fail it will have kara boondi.

Though the box will have dry fruits nuts, Chocolates we will first open the kara boondi . We finish it off along with the evening tea.

It is an addictive snack but can be easily prepared in home. With kara boondi we can prepare a lot of dishes.

I posted the sweet version of boondi recipe in the blog already and today its spicy kara boondi. I also have two more recipes coming along with the boondi , so yes be ready for the boondi game.

[feast_advanced_jump_to]

What is kaara boondi

Kara Boondi is a spiced or spicy version of Boondi. We can prepare it in various ways.

After frying the boondis crisp. Fried peanuts, Cashew nuts and curry leaves are added along.

It is a popular fried snack that is made in India during Diwali festival.

How to make khara boondi at home

The basic method is to prepare the spicy version of boondi by deep frying the batter through perforated ladles.

After frying the boondis crisp. To the kara boondi , fried peanuts, Cashew nuts, and curry leaves are added.

Finally tossed with salt and chilli powder.

What is kara boondi made of:

Kara Boondi consists of spicy boondi , Fried Peanuts , Cashew nuts Curry Leaves.

Depending on our spice preferences we can add chilli powder or Pepper powder to spice it up.

Also no hard and fast rules on quantity for adding peanuts or cashew nuts. You can add as much as you like.

you can also add Roasted gram dal, fried garlic if you prefer.

Kara boondi recipe with garlic

Along with peanuts, Cashew nuts and curry leaves we can also fry garlic and add to kara Boondi.

If we add fried garlic to the boondi we can skip adding the Hing as both serve the same purpose.

Yet, if you like the flavor you can add a little hing or Asafoetida.

How to make khara boondi mixture

The same recipe can be modified to prepare Mixture as well. You have to add plain sev or omapodi either store-bought or homemade. Along with kara boondi add , fried peanuts, fried Cashew nuts , fried poha.

You can also add crushed thattai , Muruku crushed chips along. It tastes delicious with everything together.

Why is my Boondi not Round

I have already discussed this topic in detail in my Sweet Boondi Post. Still, I will give a quick note here.

If the batter is runny we will not get round boondis.
Make sure you don’t hold the ladle very high while pouring the batter.
Let it be within 3 or 4 inches above the pan.
Don’t press the batter let it drop by itself into the oil.
Always clean and wipe the boondi ladle after every batch to get a perfect round boondi every time.

Tips to Get Perfect Round Boondi

The batter should be slightly thick but free-flowing . When you pour the batter in the boondi ladle it should drop by itself into the oil. Make sure you get a consistency like this.
If the batter is runny and you get boondi with tails. Add 1 tsp besan flour to make the batter slightly thick and try for the next batch to get round boondi.
Always keep the ladle 3 to 4 inches above the kadai to get perfect boondi.
Always move the ladle in a circular fashion over the pan as you pour the batter, to avoid getting boondi in clusters.
Clean the ladle, Wash, and wipe after every batch, So that the next batch also you get perfect round boondis.

Recipes to try with Kara Boondi:

Few Common recipes to try with kara Boondi

Mixture
Boondi Raita
Boondi Bhel
Dahi boondi
Boondi Masala

We can also use it in various chaat recipes.

Serving Suggestions :

This moru moru crispy snack is a perfect tea time friend. It goes very well with Masala Chai. I sometimes have it with curd rice and pickle as well. Top kara boondi over bisebelebath and some ghee it is a match made in heaven and must try.

Similar Recipes in blog:

Sweet Boondi

Plain sev or Omapodi

Bajra Flakes Chivda

How to make Kara Boondi

To Prepare Boondi Batter

In a mixing bowl add in 1 cup of Besan Flour, To this add in 2 tbsp of Rice flour.

along with this add-in ¼ tsp or Red Chilli powder, ⅛ tsp of Turmeric powder.

Next, add a generous pinch of Turmeric powder and needed salt.

Add ½ cup water Mix well and then add in another ¼ cup water and whisk well until it’s well combined with the batter.

You can omit turmeric powder if needed and add food color but it’s better to avoid food color.

Allow it to sit for 15 mins and then add in ⅛ tsp of cooking Soda and 1 tbsp of Water and Whisk once again.

Now the batter is ready. It will be slightly thick but a free flowing batter.

Frying Kara Boondi

Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, one for handling the batter. Another one for draining the boondi once it’s deep-fried.

Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai .Not more or less than that.

Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.

Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.

Cook till the sshhh sound is reduced and boondis are crisp. Remove oil and drain the oil completely using paper towels. Repeat the same process till the batter is finish the remaining batter.

To Prepare Kara Boondi:

In the same oil fry the peanuts till golden, and drain in a kitchen towel.

Next, fry the cashew nuts till golden and drain in a kitchen towel.Finally, fry the curry leaves till crisp.

In a mixing bowl add the boondi , to this add fried peanuts, cashew nuts, and curry leaves.

Finally add in the required Chilli powder and Salt as per your taste . Mix well and toss it so that everything combine evenly.

Yummy kara Boondi is now ready to serve.

Few other Recipes that you may like

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

📖 Recipe

Sweet Boondi | Meethi Boondi

October 28, 2020 By Sharmila Kingsly 1 Comment

Sweet Boondi is an Indian festival sweet made of besan flour and Sugar. They are deep fried and coated with sugar syrup.

Diwali season has started. This is the perfect season of the year to prepare all the favorite sweets and snacks. And without fail, I am going to share the Diwali Recipes from today.

Thanks to the work from home days. I was able to plan and recreate and post some long-pending favorite recipes from my side.

Every year during Diwali I wanted to post a few recipes but somehow or the other I get busy and miss posting.

This year I made sure I don’t miss the seasonal fun, I planned everything and executed a bit. So yes await the festival recipes starting today. I am super excited.

[feast_advanced_jump_to]

What is Boondi

Boondi is an Indian Sweet Made of Gram Flour or Chickpea Flour. It is prepared by Frying the prepared besan flour batter with a special ladle.

Boondi Ladles are easily available in the stores. Yet, I used the normal ladles in the home with medium-sized holes.

Again the size of the boondi depends on the holes in the ladles.

The deep-fried boondis are soaked in Sugar syrup flavored with cardamom and cashew nuts.

There is also a savory version of this boondi referred to as Khara Boondi, Will post the recipe after this.

How to Prepare Sweet Boondi:

To prepare sweet boondi the first step is to make a batter with besan flour cooking soda.

In shopes, the boondi comes in different colors like orange, green, yellow. Today I just used the common lemon yellow color. You can try as per your preference.

The prepared batter is passed on through the ladle and deep-fried in hot oil.

The boondi is then soaked in sugar syrup. Along with this edible camphor, Fried cashew nuts are also added.

Sugar syrup consistency for boondi:

Normally in the Sweet wala shops if you see you will have a white sugar coating for the sweet boondi . If you tend you prepare a similar one you will need one string consistency of the sugar syrup.

Otherwise, we can also use sticky sugar syrup. Cook the sugar and water till the sugar dissolves completely and the sugar starts to stick in the hands.

Why is my Boondi not Round:

If the batter is runny we will not get round boondis.
Make sure you don't hold the ladle very high while pouring the batter.
Let it be within 3 or 4 inches above the pan.
Don't press the batter let it drop by itself into the oil.
Always clean and wipe the boondi ladle after every batch to get a perfect round boondi every time.

Tip to get perfect Round boondi:

The batter should be slightly thick but free-flowing . When you pour the batter in the boondi ladle it should drop by itself into the oil. Make sure you get a consistency like this.
If the batter is runny and you get boondi with tails. Add 1 tsp besan flour to make the batter slightly thick and try for the next batch to get round boondi.
Always keep the ladle 3 to 4 inches above the kadai not much higher or closer than this.
Don't spread the batter in the boondi ladle, let the batter fall on its own inside the oil.
Always move the ladle in a circular fashion over the pan as you pour the batter, otherwise the boondi form clusters.
Clean the ladle, Wash, and wipe after every batch, So that the next batch also you get perfect round boondis.

Troubleshooting Sweet Boondi

There are a few common mistakes which we tend to make while preparing boondi also the FAQs. I have covered everything below.

How can I convert my sweet boondi into boondi ladoo

If you are planning to make Ladoo from the boondi plan it before and separate the required amount after preparing the boondi itself.
As both have slightly different sugar syrup consistency. Also, the ladoo has to be shaped while it is warm after mixing with the sugar syrup.

My Boondi has tail and no perfect shape

I have covered this in detail in the "why my boondi is not round section" above. Please take a look.

My boondi batter became runny

The batter should be slightly thick and flowing. If it's runny we cannot make the round-shaped boondi. So for this, you can add extra besan flour as needed to bring the batter back to the correct consistency

Can i use leftover boondi batter the next day

Yes, you can use it. Refrigerate the batter in an airtight container and use the next day.
Try adding the cooking soda just before you start cooking. do not add and refrigerate the batter.
The batter will be thick once it's out of the refrigerator. So allow it to come to room temperate and then use it. If it is still thick, add water and bring the batter to the desired consistency.

Serving Suggestions:

In India, Boondi is offered as a prasad in temples mostly.

Apart from them, it is served at weddings. In Weddings Along with Vermicelli Kheer sweet boondi is served.

This combination along with Sweet Poli is a killer. You must try it out ..

Similar Recipes:

Besan Ladoo

Moong Dal Ladoo

How to make Sweet Boondi

1.In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda

2.Add ½ cup water and mix well with a whisk.

3.Add in the food color if adding and whisk once again. I used Lemon Yellow color. Usually in shops orange, green, orange and yellow are used.

4.Close the bowl and keep it aside for 15 mins.

5. After 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let's start preparing boondi.

6.Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the bond once it's deep-fried.

7. Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.

8.Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don't get clustered.

9.Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.

10.The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and drain the oil completely using paper towels.

Prepare the Sugar Syrup:

1.In a saucepan add in about 1 ¼ cups of Sugar to this add in 1 cup of water.

2.Cook in a low flame until a 1 string consistency is reached. If you take a small drop and check between your finger a string will be formed. Switch off at this stage

3.If you don't want the sugar to crystalize add in ½ tsp of lemon juice to the sugar syrup.

4.Now to the prepared Sugar Syrup add in the prepared boondis.

To Prepare Sweet Boondi

1.Heat 1 tbsp of ghee and fry cashew nuts, Raisin, Cloves and keep ready.

2.Add ghee fried Cashew nuts, Raisins, Cloves.

3.Also add Rock Sugar Candy , Crushed Cardamom pods, and a small tiny edible camphor piece.

4.Mix everything and let it sit for 3 to 4 hours. Stir occasionally once every 30 mins.

5.Once it's dry and the sugar is fully coated over the boondi. It is ready to serve.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Sundal Podi| Dry spice mix powder for Sundal

October 17, 2020 By Sharmila Kingsly Leave a Comment

Sundal Podi is a dry spice mix used to garnish the sundal or lentil salad.It is prepared mostly during the Navratri festivals in India.

Sundal Podi comes quite handy during festival seasons. With the festivals lined up, I felt it is the right time to post the sundal Podi Recipe. You can use the same spice mix powder with any sundal as per your preference and enjoy.

[feast_advanced_jump_to]

What is Sundal :

Sundal is a sweet or Spicy Salad. It is usually prepared in India as an offering to god or as a snack. Sundal is prepared with any legumes or lentils.

What is Sundal Podi:

Sundal podi is a spice mix used to flavor the Sundal. It is prepared with coriander Seeds, Urad dal, Channa Dal, and Salt.

Navaratri In India

Navaratri is an Indian Hindu festival celebrated for a span of nine days during the October or November Months in India. Nava means Nine and Ratiri means nights. Navaratri literally translates to Nine Nights.

So, for this festival usually, it is habitual to display “golu”. Navaratri is celebrated with different names in different parts of India. It is celebrated as Dussehra in Karnataka. Durga Pooja in Kolkata and many more.

What is Golu :

Golu is a display of dolls or idols of god during the Navaratri Festival. It is usually celebrated in Southern India. So daily during the nine days, pooja is performed for the golu and food is prepared as an offering.

As we all know food plays a major role in all the festivals. Usually, the offered to god will be any variety rice, Sweet, and a sundal.

Few sundal Recipes I have posted in blog:

Channa Sundal

The sundal can be prepared either with Sundal podi or without. Mostly During the festival days Sundal podi is made in bulk so that we can add if needed or just skip it. But adding Sundal Spice mix always tend to give yummy and positive results.

Sundal Podi Ingredients:

Coriander Seeds:

Coriander seeds gives the main flavour to the sundal podi, so its mandatory and can never be skipped.

Channa or Urad Dal:

Channa dal and Urad dal gives a nice crunch and taste to sundals. You can also add channa dal alone or Urad dal alone, Tastes good either way.

Grated Coconut:

Any dish with coconut needs to finish quickly. So usually we don’t add grated coconut in Sundal podi, instead, we add in the Sundal. However, if dry roasted and added it can stay good for some weeks together.

Always put it in fridge and handle it with clean spoons.

When you are planning to make a small batch and will be finishing off soon. You can very well add 2 or 3 tbsp of grated coconut. It gives a very nice taste to the sundal.

How to Prepare Sundal Podi, Pictorial

1 . In a Kadai add in the Coriander seeds, Urad Dal , Channa Dal. Dry roast in a very low flame.

2. Roast for a min and then add in the Dry Red Chilli and Salt (if using) Roast everything togtehr untill it turns slightly golden and you get a ncie aroma.

3.Switch off and Allow it to cool completely.

4. Transfer everything to a blender and grind it to a fine powder. Sundal powder is ready.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Print Recipe Pin Recipe

5 from 2 votes

Sundal Podi | Dry spice mix powder for Sundal

Sundal Podi is a dry spice mix used to garnish the sundal or lentil salad which is prepared during the Navratri festivals in India.

Prep Time10

Cook Time5

Total Time15

Course: Condiments

Cuisine: Indian

Servings: cup

Calories: 44kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Dry Roast all the ingredients together till they turn golden.
Now switch off the stove and cool down the ingredients completely.
Once they cool down using a blender, grind everything to form a coarse powder. cool down completely and store the powder in a container.

Video

Notes

You can also dry roast 2 tbsp of coconut in the spice mix.
But if you are planning to store the powder for a long time skip coconut.
If coconut is used it has to be used within a week.
Stays good up to 6-8 months if handled with care.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017 . I have updated with new Recipe card, Pictures and video now.

Little Millet Rose Kheer

October 14, 2020 By Sharmila Kingsly Leave a Comment

Millet Rose Kheer or Little Millet Gulab Kheer is a creamy rich delicious festival dessert prepared with Millets. It has a unique rose flavor .

Its festival season in India . always the the last quarter of the year has more of festivals and im so excited to share many more festival recipes here. So it is Navaratri next week and then Diwali after that the most special time of the year Christmas season.

The first thing that comes in mind during a festival is sweets. Kheer is very popular among them . I love to try fusion kheer recipe and Todays Millet Rose Kheer is one among them.

Cooking with Millet are in trend these days. So we will see a Rose Flavoured Millet Kheer . Any variety of Millets can be used in this recipe. I have explained how to select Millet for this kheer below.

[feast_advanced_jump_to]

What variety of Millets to Choose for the Kheer.

I have used Little Millet for this kheer today, especially Kodo Millet and Foxtail Millet Can be the best replacement. Porso Millet, Bajra , Ragi may take more time to cook and the Milk and sweeteners added may also differ.

All about Millets:

I have a lot of Millets recipes in my blog, Also I have plans to write a detailed post about the Millets soon. So yes, I will update it soon as I find some time.

Millet Rose Kheer, Ingredients Used:

Millets:

The base of the Kheer is Millets, Use any good quality Little Millet, Foxtail Millet or Kodo Millet . There are raw and parboiled varieties of Millets. Raw Millets use more time to cook than the par boiled Millets. So, in case you are using Raw Millets, add more water or Milk as needed to cook the Millets.

Make sure the Kheer is not too thick. Adjust the consistency if needed after the millets are cooked.

Milk:

Milk is the base in which the Millets are cooked in the kheer. Using Full fat Milk gives us a creamier Kheer, but definitely you can use other varieties of Milk also.

Sugar :

Sugar and Condensed Milk is used for the sweetness of the Kheer. I have used Refined Sugar in this recipe. But you can also you Coconut Sugar, Palm Sugar as well. Stevia can be used for a sugarless version.

If you don’t want to use Condensed Milk you can use ¾ cup to 1 cup of Sugar as per your sweet preference.

Condensed Milk:

Condensed Milk makes the Kheer Richer, It is kind of a thickened milk. You can use half sugar and half condensed milk for a rich version of Kheer.

Rose Extract:

Rose extract is used for flavouring the kheer and it gives the beautiful pink tint. You can replace Rose Kheer with 2 tbsp of Beetroot Juice and 1 tsp of Rose Water.

Or you can also add 1 tbsp of Roohafza or as needed. The Rose extract which is used is bit dense, so 1 tsp is sufficient for me.

Nuts and Garnish:

I dint use Ghee toasted Nuts in the Kheer. Went with Silvered Almond and Rose Petals. But you can use any Nuts of your choice.

Even we can roast cashew nuts and Raisings in ghee like how we do in traditional Kheer. Tastes good this way as well.

Similar Kheer Recipes in blog :

Little Millet Kheer

Kodo Millet Kheer

Beetroot Vermicelli Kheer

How to prepare Millet Rose Kheer

In a sauce add in ½ cup of Full fat Milk. To this add in about 1 or ½ cup water and bring the milk to a boil.

2. Once the milk starts to boil add in ½ cup of Little millet. Cook at a low flame until the Millets are cooked. Milk might come out of the pan, so keep a wooden ladle above the saucepan.

3. Once the Millets are cooked, add Sugar and Condensed Milk. Mix well and cook at a low flame for 5 mins.

4. Next, add in the Rose Extract.

5. Mix well and cook at a low flame for another 2 mins and switch off Millet Rose Kheer is now ready.

6. Garnish with Sliced Almonds and fresh Rose Petals.

📖 Recipe

Print Recipe Pin Recipe

5 from 2 votes

Millet Rose Kheer | Little Millet Gulab Kheer

Millet Rose Kheer is a creamy delicious festival dessert prepared with Millets. It has a unique rose taste which makes it different from the regular Kheer.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Indian

Servings:

Calories: 325kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a sauce add in ½ cup of Full fat Milk. To this add in about 1 or ½ cup water and bring the milk to a boil.
Once the milk starts to boil add in ½ cup of Little millet. Cook at a low flame until the Millets are cooked. Milk might come out of the pan, so keep a wooden ladle above the saucepan.
Once the Millets are cooked, add Sugar and Condensed Milk. Mix well and cook at a low flame for 5 mins.
Next, add in the Rose Extract. Mix well and cook at a low flame for another 2 mins and switch off Millet Rose Kheer is now ready.
Garnish with Sliced Almonds and fresh Rose Petals.

Video

Notes

Instead of Little Millet, you can also use Kodo Millet or Foxtail Millet.
If you feed the kheer is very thick you can add another ½ cup of Milk.
Use full-fat milk for a creamy kheer.
If you don’t have Rose extract you can use 2 tbsp of beetroot Juice and 1 tsp pf Rose essence also.
I used almonds and rose petals to garnish, You can use any nuts of your choice.
You can roast cashew nuts and raisins in ghee and add to the kheer.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

Subscribe to my Channelclick for more videos

Pacha Sundakkai Kuzhambu | Turkeyberry Curry

October 12, 2020 By Sharmila Kingsly Leave a Comment

Pacha Sundakkai Kuzhambu is a delicious and tangy kuzhambu prepared with fresh turkeyberries along with a super yummy masala, tamarind ,onion and tomatoes.

Sundakkai Vathal Kuzhambu is a very popular variety of kuzhambu in Tamil Nadu or South India. Turkey berries are dried Soaked in buttermilk and then sundried completely until it shrinks a little and becomes slightly crispy.

However, the kuzhambu which is prepared with pachai sundakkai is also equally delicious. It is one of the underrated vegetables. It tastes just delicious in this kuzhambu. In fact, it has a slight bitter taste. But cooking in the right way makes it tastes delicious.

[feast_advanced_jump_to]

What is Sundakkai:

Sundakkai which is referred to as Turkeyberry or Solanum Torvam in English,sundekkayi in Kannada and kottuvastu in Telugu belongs to the eggplant family. It is green in color and looks like a spherical green color round brinjal.

Health benefits of Turkeyberry:

Turkey berry is best known for its medicinal properties It is very good for diabetes and helps to reduce the mouth ulcers. It also increases appetite.

It is also very good for indigestion, gastric ulcers, cardiovascular diseases. Turkey berry is a nutrition bomb ultimately.

How to prepare Prepare Sundakai Kuzhambu:

Sundakkai kuzhambu is prepared by making a special masala paste which has dry roasted masala, coconut, onion, and tomato.

Along with the masala paste small onions, are sautéed along with tomato and turkey berry in a tangy gravy along with the masala paste and cooked to perfection.

How to clean Turkeyberry or Sundakkai:

At first, we need to wash the turkey berries thoroughly and then we remove the stalk. Crush it slightly such that it has half-open mouths. I use my mortar and pestle to crush the sundakkai.

Why do we smash and add turkey berry in Kuzhambu:

We crush and cook the sundakkai as it will reduce the bitterness and get cooked really fast. One more way to reduce the bitterness is to crush it lightly and saute a little in ghee.

How to serve Sundakkai Kuzhambu:

Sundakkai kuzhambu goes very well with hot Rice, Papad, or fryums along with any vegetable stir fry or poriyal. Since the kuzhambu is tangy it goes well with any mild vegetable stir fry.

How to prepare Pacha Sundakkai Kuzhambu,Pictorial:

Dry Roast the Peppercorns, Red Chilli powder, Coriander powder, sesame seeds, Cumin Seeds, Garlic pods, Cashew Nuts together at a very low flame for 30 secs.

2. Along with this next add in the grated coconut and roast for another 2 or 3 mins.

3. Next, add in the chopped onions and tomatoes and sauté till they turn soft in a low flame.

4. Switch off and allow it to cool down completely. Grind it to a fine paste by adding little water and set it aside.

5.Heat a kadai with oil once its hot add in Mustard seeds and cumin seeds, let it splutter.

Next, add in fenugreek seeds and then add in 2 spring of curry leaves.

6. slice the shallots and add, cook until its slightly brown. Next, add in the chopped tomatoes. Cook until its mushy.

7. Next add in the ground paste. Along with this add in 2 cups of water. Combine everything

8. Soak a lemon sized tamarind in 1 cup warm water for 15 mins. Squeeze and extract the tamarind juice. Add in the tamarind water to the kadai and mix well.

9. Next add in Red Chilli powder, Turmeric powder, and the required salt. Mix well and bring everything to a boil

10. Remove the stalk and clean the sundakkai. Was well in water and then crush it with a mortar and pestle. Add the crushed sundakkai to the kuzhambu. Mix well.

11. Cover and cook until the sundakkai is cooked completely and the oil separates from the gravy.

You can also follow me on Facebook, Pinterest , Instagram, Youtube and Twitter for more updates

📖 Recipe

Tangdi Kabab | Stovetop Tangdi Kabab

October 9, 2020 By Sharmila Kingsly Leave a Comment

Tangdi kabab is a famous restaurant style grilled chicken drumstick with some special spices It is usually served with green chutney.

Most of us have a fancy liking towards restaurant foods. It usually looks and tastes so appealing. I often try recreating restaurant-style foods at the home. Sometimes I get it to near perfection and without fail, I document those dishes here.

Tangdi kabab is one such dish that I have fancied often. It is one of the best crowds pleasing or party appetizer.

[feast_advanced_jump_to]

What is Tangdi Kabab:

Tangdi kabab is a popular restaurant-style dish made with Chicken Legs or drumsticks. Tangdi literally translates to Legs and Kabab is grilled food.

How to prepare Tangdi Kabab:

Traditionally Juicy chicken legs are cleaned well, and incretions are drawn on the legs. This helps the masalas to go deep inside the chicken and bring the best flavour.

After cleaning the chicken, it is marinated with special spices like besan , hung curd. Some restaurants even use Chat masala. The marinated chicken is left over night and then grilled just before serving.

Traditionally Tangdi kabab is prepared in tandoor grills, but today I have shared the stove top version.

How to serve Tangdi Kabab:

Usually the grill and kebab dishes taste best with Tandoori Green Chutney. Same applies to tangdi kabab serve with Green Chutney, also just before serving drizzle in some lemon juice on top of the chicken.

In restaurants it is served with green chutney, lemon wedges, Pickled Vegetables and sliced onions. Pickled vegetables are nothing, but vegetables soaked in a vinegar solution.

Variations in Tangdi Kabab:

The famous variation is the Afgani Murgh Tangdi kabab, which uses cheese, Milk, and cream along with other spices and then grilled.

How to prepare Tangdi Kabab in the oven:

In this recipe, I have shared the stove top method, but traditionally its grilled in tandoor ovens in restaurants. You can also bake or use the grill options in your ovens and replicate it.

For the oven, method preheat the oven at 200 Deg C for 10 mins and then in Gill mode bake at 200 Deg C for 30 min. After every 10 mins. Change the side and continue to the gill. Grill until the chicken is cooked and the color changes as the time may vary from oven to oven.

Ingredients for Tangdi Kabab :

The main variation and taste of the dish comes from the types of spices used for the Marination also make slits to the chicken legs so that the spices are throughout the chicken. Also marinating the chicken for 4 to 8 hours makes the meat get tender and it cooks really fast.

Besan Flour:

We dry roast and add besan flour or chickpea flour to the kabab it gives a delicious flavour when mix with hung curd and other spices.

Hung Curd:

Hung curd when mixed with the spices makes a creamy marinade also it balances the spices. Also it is much needed to make the chicken tender and juicy. It also helps the spices to stay intact and coat the chicken.

Cooking Oil:

Adding oil along with spices makes the meat remain tender. Any type of oil can be used. I used peanut oil. But olive oil or even coconut oil can be used.

Similar Recipes in blog:

Chicken Kabab

Stovetop Chicken Tikka

How to prepare Tangdi Kabab in stovetop,Pictorial:

In a pan add in 2 tbsp of the Besan flour and dry roast it at a low flame until it gives a nice aroma. Switch off and set it aside.

2. In a bowl take about 8 chicken leg pieces or ½ kg chicken Traditionally chicken legs are used in the recipe in restaurants. Make slits in the chicken legs for the masala to get very well inside the chicken.

3. To the chicken add in the roasted besan flour, Along with Hung curd or thick curd.

4. Next add in ginger garlic paste and Garam Masala.

5. Along with them add Red Chilli powder, Required Salt, Oil and then finally chop a green chilli into small pieces and add.

6. Pour in the juice from ½ lemon. Now mix everything and Make sure the masala is coated evenly over the chicken. Allow it to marinate for about 4 hours to 8 hours.

7. Heat a pan with 2 tbsp of Oil preferably a cast iron pan, Once it’s hot add in the Marinated Chicken Pieces and cook at a low medium flame.

8. Flip and cook both the sides evenly at regular intervals. Cook till the chicken is cooked completely and switch off the flame. Tangdi Kabab is now ready.

YOU MIGHT ALSO LIKE THESE RECIPES:

You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Mushroom Egg Masala Dosa

October 5, 2020 By Sharmila Kingsly Leave a Comment

Mushroom Egg Masala Dosa is a fusion breakfast dish. Scrambled eggs are cooked with Mushroom and Indian Spices. The masala is too delicious

Breakfast is the best food of the day. There is a famous saying Eat breakfast like a King. So, I love to have varieties in my breakfast. A satisfying breakfast with a cup of coffee is the ideal way to start my day.

Today post is all about a delicious Masala dosa but with a lightly different twist. I have not used the usual stuffing. Today I have used Mushroom Egg bhurji as the filling.

Check out the Egg Dosa recipe too.

What is Masala Dosa:

Dosa is a popular South Indian breakfast made with Lentils, Rice and Methi seeds. Ground to a fine paste and then fermented overnight. It is almost like a crepe or an Indian flat and crisp Pancake.

For Masala Dosa usually the Dosa is pepraed with a delicious filling.

Mushroom Egg Masala Dosa:

It is a lentil crepe with a delicious filling. Mushroom and eggs are cooked together with Indian spices and finally garnished with Coriander Leaves.

How to prepare Mushroom Egg Masala Dosa:

We usually prepare the Mushroom Egg bhurji first and then use them as a filling ,like how we prepare a masala dosa.

Variations of Masala Dosa:

Mysore Masala dosa is another famous version of the Masala Dosa . We use a spicy red chutney as a spread along with potato Masala.

Not only Potato Stuffing. Innumerous variations we can do with the filling for Masala Dosa. It can be either spicy or even sweet.

Nutella stuffed crepes is one very famous crepe over the food joints.

Todays recipe is all about a Masala dosa with Mushroom egg Masala Dosa.

However , Mushrooms can be replaced with Paneer or even green peas.

How to serve Dosa:

We usually serve Dosa ,along with Sambar, Chutney or Idli Podi

Similar Breakfast Recipes:

Multigrain Adai Dosa

How to make Mushroom Egg Masala Dosa

Prepare the stuffing

1.Clean the mushroom and set aside. Now in a kadai/Pan add in oil once the oil heats up add in the cumin seeds and wait till it splutters and then add the curry leaves and slit opened green chilies.

2.Next, add in the finely chopped onions and fry till they are nicely cooked and then add in the chopped tomatoes.

3.Cook till the tomatoes turn mushy. Then add the Pepper powder

4.Next add in the Garam Masala powder, Turmeric powder, and salt and mix well such that the spice powders are mixed well with the cooked onions and tomatoes.

5.Next, add in the cleaned and chopped button mushrooms and mix well and allow it to get cooked. No need to add water as the water from the mushroom is enough to cook.

6. Cover and cook so that the mushroom cooks quickly. Stir in regular intervals to avoid burning at the bottom.

7.Once the mushrooms are cooked completely move the mushroom along with tomatoes and onions to one corner of the pan and then break open four eggs.

8.Scramble the eggs well without mixing the mushroom. Once the eggs get cooked mix everything and keep at low flame for about a min and switch off the flame. Add in chopped coriander leaves at last.

9. Heat a dosa tawa, once its hot pour a ladle full of dosa batter and spread the dosa like a concentric circle.

10.Drizzle oil or ghee over the edges, and then cover and cook at a very low flame for a min or until the dosa is cooked.

Prepare Mushroom Dosa

11. Now take 2 or 3 tbsp of the prepared Mushroom Egg bhurji and place it on one side of the dosa and then close the dosa with the other half side.

12. Delicious Mushroom Egg Masala Dosa is now ready to serve. Now repeat the above steps to prepare dosa with the remaining batter.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me

📖 Recipe

Mushroom Egg Burji

October 4, 2020 By Sharmila Kingsly Leave a Comment

Mushroom Egg Bhurji is an easy and yummy Indian Style Scrambled Eggs , Mushroom Along with eggs makes a delight. Mushroom Egg stir Fry - Scrambled Eggs and Mushrooms.

The egg is a savior to most of the ladies. When we are about to whip up a quick side dish we just search for eggs from our refrigerator. So I made this mushroom egg burji one fine day when I had to prepare a quick breakfast and added mushroom to make to tastier.

Mushroom and Eggs go very well together. Somehow, I feel it tastes blank. Mushroom acquires the taste very well from the ingredients it gets cooked together.

In this version of Egg Podimas, I have added my favorite masala blend and it elevates the taste levels and I am sure it will be on repeat mode once you try this out.

How can we use Mushroom Egg Bhurji

The beauty of this dish is that it goes very well as a lunch side dish, Can be had with Rice, Roti , Pulao or even we can use it as a stuffing for sandwich . I made one more interesting dish with Mushroom Egg bhurji , Will post the recipe tomorrow.

What is Podimas:

Podimas literally translates to “Mash”. Egg Podimas is a very famous food in South India, especially in the roadside shops. It tastes the best in the local parotta stalls than in the big restaurants.

Prepared with Eggs, Onions, Tomatoes and the spice powders. Finally, egg is added and then scrambled. They use big spoons and tap the pan and that makes the egg to get torn into small pieces, which is why it is called as podimas.

Variations in Podimas:

Initially, Podimas was made only with eggs, slowly the fashion changes and potato Podimas is another famous dish and I have posted this recipe in the blog as well.

Also the vegetables goes very well when cooked with Egg. Few Recipes I have already posted in blog:

Cauliflower Egg bhurji

Similar Mushroom Recipes:

Mushroom Cutlet

Chettinad Mushrrom Gravy

How to Prepare Mushroom Egg Bhurji:

1.Clean the mushroom and set aside. Now in a kadai/Pan add in oil once the oil heats up add in the cumin seeds and wait till it splutters and then add the curry leaves and slit opened green chilies.

2.Next, add in the finely chopped onions and fry till they are nicely cooked and then add in the chopped tomatoes.

3.Cook till the tomatoes turn mushy. Then add the Pepper powder

4.Next add in the Garam Masala powder, Turmeric powder, and salt and mix well such that the spice powders are mixed well with the cooked onions and tomatoes.

5.Next, add in the cleaned and chopped button mushrooms and mix well and allow it to get cooked. No need to add water as the water from the mushroom is enough to cook.

6. Cover and cook so after that the mushroom gets cooked quickly. Stir in regular intervals to avoid burning at the bottom.

7.Once the mushrooms are cooked completely move the mushroom along with tomatoes and onions to one corner of the pan and then break open four eggs.

8.Scramble the eggs well without mixing the mushroom. Once the eggs get cooked mix everything and keep at low flame for about a min and switch off the flame. Finally In addition garnish with chopped coriander leaves.

Step 5: Mushroom Egg bhurji is now ready

📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2016 . I have updated with new Recipe card, Pictures and video now.

What is Ladoo

Moong Dal Laddu

Vegan Moong Dal Ladoo:

How to make moong dal ladoo with jaggery

Ingredients

Moong Dal / Yellow Split Lentils

Jaggery or Gur:

Ghee or Clarified Butter

Cardamom

Cashew Nuts

Serving Suggestions:

Variations

How to make Moong Dal Ladoo

Similar Recipes

📖 Recipe

Moong Dal Ladoo | Yellow Split Lentils Ladoo

Equipment

Ingredients

Instructions

Notes

Nutrition

What is Mixture :

Madras Mixture:

Bombay Mixture or Chanachur:

Types of Mixture:

How to Serve Madras Mixture:

How to Store Madras Mixture:

Checkout the South Indian Madras Mixture video below :

Quick Tips & Tricks on Preparing Madras Mixture

Ingredients for Madras Mixture:

Kaara Boondi:

Omapodi or Plain sev:

Spices:

Other Ingredients:

How to Prepare South Indian Mixture with step by step pictures:

TO PREPARE BOONDI BATTER

FRYING KARA BOONDI

To Prepare Madras Mixture:

📖 Recipe

Madras Mixture | South Indian Mixture

Equipment

Ingredients

For Kara Boondi

Omapodi or Plain Sev

Other Ingredients

Instructions

Kara Boondi

Frying Kara Boondi

Omapodi

To Prepare Mixture:

Video

Notes

Nutrition

What is kaara boondi

How to make khara boondi at home

What is kara boondi made of:

Kara boondi recipe with garlic

How to make khara boondi mixture

Why is my Boondi not Round

Tips to Get Perfect Round Boondi

Recipes to try with Kara Boondi:

Serving Suggestions :

Similar Recipes in blog:

How to make Kara Boondi

To Prepare Boondi Batter

Frying Kara Boondi

To Prepare Kara Boondi:

Few other Recipes that you may like

📖 Recipe

Kara Boondi

Equipment

Ingredients

For Kara Boondi

Instructions

To Prepare Boondi Batter

Frying Kara Boondi

To Prepare Kara Boondi

Video

Notes

Nutrition