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Ellu Podi Recipe

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Ellu podi is an heirloom recipe. It goes very well with Idli, Dosa, or even curd rice. It is usually prepared with black Sesame seeds.

Sesame Seeds Chutney Powder

Ellu Podi Recipe | Sesame Seeds Chutney Powder with step by step pictures and video. Ellu podi is one term term pending recipe. The very first time I tasted is after my marriage. It is my mother in law’s recipe.

She always have stock of ellu podi in home ,coz everyone in family loves it. It goes very well with Idli ,Dosa or Rice. It is usually made with black sesame seeds. This is how it looks.

Black Sesame Seeds in a bowl

I have noted down the recipe from her a long time before, but somehow it took this much time for me to try this out. It tasted great when made more spicy but as I am giving it for my kids I made it less spicy. However, I have mentioned the correct measurements in the notes section. Now let's see how to prepare Ellu podi or Sesame Chutney powder.

Sesame Seeds Chutney Powder

How to make Ellu Podi

     1.    Heat a pan to this add in the sesame seeds. Dry roast in a medium flame. At one stage the sesame seeds start to pop switch off at this stage.
Step 1 - Ellu Podi Recipe | Sesame Seeds Chutney Powder | Black Sesame Seeds Idli Podi
 2.    Transfer the sesame seeds to a plate and spread well. Allow it to cool down.
Step 2 - Ellu Podi Recipe | Sesame Seeds Chutney Powder | Black Sesame Seeds Idli Podi

3.    In the same pan next add in the dry red chili, garlic pods, and tamarind. Dry roast in a low flame until its slightly golden. Transfer it to the plate.

Step 3 - Ellu Podi Recipe | Sesame Seeds Chutney Powder | Black Sesame Seeds Idli Podi

4.    Add in the required salt. Once it's cooled completely transfer it to a blender and grind it to a coarse powder. Transfer it to an airtight container.

Step 4 - Ellu Podi Recipe | Sesame Seeds Chutney Powder | Black Sesame Seeds Idli Podi
Goes well with both Idli, dosa, or even Rice. Can be mixed with sesame oil or can be had as such.
Ellu Podi Recipe | Sesame Seeds Chutney Powder
Makes a delicious combo when paired with Curd Rice.
Ellu Podi Recipe | Sesame Seeds Chutney Powder

★ 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

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Ellu Podi
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5 from 1 vote

Ellu Podi

Ellu podi is an heirloom recipe. It goes very well with Idli, Dosa, or even curd rice. It is usually prepared with black Sesame seeds.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Condiments
Cuisine: Indian
Servings: 1 Bottle
Calories: 529kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 100 gms Sesame Seeds
  • 4 to 7 Dry Red Chilli
  • 3 clove Garlic pods
  • Tamarind amla sized
  • Salt as needed

Instructions 

  • Heat a pan to this add in the sesame seeds. Dry roast in a medium flame. At one stage the sesame seeds start to pop switch off at this stage.
  • Transfer the sesame seeds to a plate and spread well. Allow it to cool down.
  • In the same pan next add in the dry red chili, garlic pods, and tamarind. Dry roast in a low flame until its slightly golden. Transfer it to the plate.
  • Add in the required salt. Once it's cooled completely transfer it to a blender and grind it to a coarse powder. Transfer it to an airtight container.

Video

Notes

It goes very well with rice, roti, idli.
Use only black sesame seeds.
Use a long variety of red chili, I did not have and hence used the round variety.
Adjust the red chilies as per your spice level.

Nutrition

Calories: 529kcal | Carbohydrates: 24.1g | Protein: 16.5g | Fat: 44.8g | Saturated Fat: 6.3g | Sodium: 11mg | Potassium: 457mg | Fiber: 10.8g | Sugar: 0.4g | Calcium: 894mg | Iron: 13mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Mashed Green Moong Dal

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Mashed Green Moong Dal Recipe | Pachai Payaru Kadayl
Mashed Green Moong Dal Recipe | Pachai Payaru Kadayal | Green Gram Gravy with step by step pictures and video. Pachai Payaru kadayal or Green Gram Gravy or Kulambu is one yummy recipe it is so easy to prepare no soaking or grinding is required. Can be prepared in just 30 mins. Now lets see how to prepare mashed green moong dal aka Green Gram Gravy
Similar Recipes:
Mashed Green Moong Dal Recipe | Pachai Payaru Kadayl

Mashed green gram Dal Recipe

    Step by Step Method with Pictures: 
    1.    In a cooker dry roast the moong dal for about 5 mins or until it turns slightly aromatic. Switch off the flame. Allow it to cool down completely
Green Gram Gravy

2.    Wash the green moong and set it aside. In the same cooker heat a tbsp of oil ,once its hot add in the cumin seeds and pepper corn .

  3.    Fry for few secs and then add in the garlic pods and curry leaves.

Green Gram Gravy

 4.    Next add in the Shallots and fry in a low flame until its glossy.

Green Gram Gravy

5.    Next add in the tomatoes and cook till it leaves oil. Now add in the washed green moong dal.

 6.    Saute for few mins and then add in the coriander powder Chilli powder.

  7.    And then add in the turmeric powder. Combine everything and cook for 2 mins and then add in the 3 cups water.

Green Gram Gravy

 8.    Mix everything and cook till it comes to a boil and then close the cooker and cook in  a low medium flame for 4 whistles. Wait till the pressure is released on its own and then open the cooker. Mash everything well.

Green Gram Gravy
     9.    Add in ½ to 1 cup of water to bring in to the gravy consistency.Add the required salt. Cook it for another 5 mins and then garnish with coriander leaves and switch off. 

10.Serve hot.

Green Gram Gravy
Goes well with both Rice and Roti.
Mashed Green Moong Dal Recipe | Pachai Payaru Kadayl
I served mine with Rice for my lunch.
Green Gram Gravy

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Mashed Green Moong Dal
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5 from 1 vote

Mashed Green Moong Dal

Pachai Payaru kadayal is one yummy recipe it is so easy to prepare no soaking or grinding is required
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Kuzhambu
Cuisine: Indian
Servings: 4
Calories: 131kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Green Moong Dal
  • 1 tbsp Oil
  • ½ tsp Cumin Seeds
  • ½ tsp Whole Pepper Corns
  • 5 clove Garlic
  • 1 sprig Curry Leaves
  • 1 cup Shallots / Small Onions approximately 20
  • 1 Tomato
  • ½ tsp Coriander Powder
  • ½ tsp Red Chilli powder
  • ¼ tsp Turmeric powder
  • Salt as needed
  • 3 cups Water
  • ¼ cup Coriander leaves to garnish

Instructions 

  • In a cooker dry roast the moong dal for about 5 mins or until it turns slightly aromatic. Switch off the flame. Allow it to cool down completely
  • Wash the green moong and set it aside. In the same cooker heat a tbsp of oil ,once its hot add in the cumin seeds and pepper corn .
  • Fry for few secs and then add in the garlic pods and curry leaves.
  • Next add in the Shallots and fry in a low flame until its glossy.
  • Next add in the tomatoes and cook till it leaves oil. Now add in the washed green moong dal.
  • Saute for few mins and then add in the coriander powder Chilli powder.
  • And then add in the turmeric powder. Combine everything and cook for 2 mins and then add in the 3 cups water.
  • Mix everything and cook till it comes to a boil and then close the cooker and cook in a low medium flame for 4 whistles. Wait till the pressure is released on its own and then open the cooker. Mash everything well.
  • Add in ½ to 1 cup of water to bring in to the gravy consistency.
  • Add the required salt. Cook it for another 5 mins and then garnish with coriander leaves and switch off. Serve hot.

Video

Notes

  • It goes very well with rice ,roti ,idli or dosa.
  • If using for roti you can add a tbsp of fresh cream after you switch off the fresh cream. It tastes really delicious

Nutrition

Calories: 131kcal | Carbohydrates: 13.9g | Protein: 4.4g | Fat: 6.9g | Saturated Fat: 1.6g | Sodium: 80mg | Potassium: 223mg | Fiber: 2.4g | Sugar: 1.2g | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Yogurt Paneer Roast with Indian Spices

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Yogurt Paneer Roast Recipe | Easy Paneer Roast Recipe
Yogurt Paneer Roast Recipe | Easy Paneer Roast Recipe step by step pictures and a short video. My kids love Paneer and hence I cook paneer very often. Sharing today an easy and yummy paneer recipe which can be prepared very quick and with just a few ingredients.
I have used just the basic ingredients and the roast is really yummy. It doesn’t require any marination or waiting time. I can be prepared in just 20 mins. Now lets see how to prepare Yogurt Paneer Roast.
 
Similar Recipe:
Yogurt Paneer Roast Recipe | Easy Paneer Roast Recipe
 
 
Yogurt Paneer Roast Recipe
Serve hot !!
Yogurt Paneer Roast Recipe | Easy Paneer Roast Recipe

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Yogurt Paneer Roast
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Yogurt Paneer Roast

Yogurt Paneer Roast is a yummy appetizer made with paneer and marinated with Paneer.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 85kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup yogurt / curd
  • 1 tsp Chilli Powder
  • ½ tsp Cumin Powder
  • ¼ tsp Turmeric powder
  • Salt as needed
  • 200 gm Paneer
  • 1 tbsp Oil

Instructions 

  • In a mixing bowl add in the Yougurt. Beat well.
  • To this add in the Chilli powder,Turmeric powder,Roasted cumin Powder and Salt.
  • Mix everything together without any lumps.
  • Now add in the paneer cubes and combine such that the yogurt paste has coated well over the paneer.
  • Heat a pan with oil for shallow frying.
  • Once the oil is hot add the marinated paneer cubes one by one and shallow fry on both the sides until its golden and crisp.
  • Drain in paper towels to remove the excess oil and then serve.

Video

Notes

  • Goes well with pulao or any biryani as a starter.
  • Cook in a medium flame .Flip and cook on both the sides in equal intervals.
  • Serve as an appetizer.

Nutrition

Calories: 85kcal | Carbohydrates: 3.2g | Protein: 7.9g | Fat: 4.4g | Saturated Fat: 0.9g | Cholesterol: 3mg | Sodium: 113mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 2.8g | Calcium: 66mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Andra Style Ivygourd Masala ( Dondakaya Masala Curry)

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Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe step by step pictures. This is one more requested recipe to me, I have prepared it long back and shared a pic in my Instagram page, since then I have got many requests to post the recipe .Finally sharing it now.
It is a traditional Andhra recipe ,a yummy masala paste is used and then ivy gourd/kovakkai/Tendli is cooked in the gravy till perfection. The advantage of the recipe is that it goes well will almost anything rice ,roti, idli, dosa or even pulao. Now lets see how to prepare Masala Dondakaya Recipe.
Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
Andhra Style Kovakkai Masala Recipe
   Step by Step Method with Pictures: 
1.    In a pan dry roast the coriander seeds. Sesame seeds, along with cardamom pods and Cloves until fragrant and switch off the flame. Allow it to cool down completely.
2.    Meanwhile heat another pan with oil once its hot add Mustard seeds, cumin  Seeds, Urad Dal and Channa Dal. Let them splutter  also add curry leaves. To this add in the onions and saute till glossy.

3.    Next add in the kovakkai. Slice the kovakkai into 4 slices till its ¾ length. Don’t slice it fully. Add the kovakai to the pan and cover and cook in a medium flame for 5 mins. Meanwhile add the roasted ingredients to a blender, to this add in the roasted deskinned peanuts along with ⅓ cup water and grind it to a fine paste.

4.    Now add in the ginger garlic paste and saute till raw smell leaves .Next add the turmeric powder, Chilli powder and Salt.

5.    Mix well and cook till the masala blends together. Next add in the tomatoes mix well and then cover and cook for another 2 mins.

6.    Next add in the ground paste along with 1 cup of water. Mix well and then cover and cook in a low flame for 10 mins stir in regular intervals and then open and cook till the desired gravy consistency is reached. Finally garnish with coriander leaves and switch off the flame.

Serve hot !!
Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
This is how I served the kovakkai masala. With Rice ,Fish fry and Keerai Masiyal.
Andra Style Ivygourd Masala Recipe | Dondakaya Masala Curry Recipe
 

📖 Recipe

Andra Style Kovakkai Masala
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5 from 2 votes

Andra Style Ivygourd Masala (Dondakaya Masala Curry)

Andra Style Ivygourd Masala is a traditional Andhra recipe ,a yummy masala paste is used and then ivy gourd/kovakkai/Tendli is cooked in the gravy till perfection. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Andhra
Servings: 6
Calories: 157kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 25 Kovakkai / Ivy gourd
  • 3 tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Channa Dal
  • ½ tsp Urad Dal
  • 2 Green Chilli
  • 2 Onion
  • 1 sprig Curry Leaves
  • 1 tsp Ginger garlic paste
  • 2 Tomato
  • Salt as needed
  • ½ tsp Turmeric powder
  • 1 tsp Red Chili powder
  • 1⅓ cup Water divided
  • Coriander leaves to garnish

To Roast and Grind:

  • 1 tsp Coriander Seeds
  • 2 tsp Sesame Seeds / Til white
  • 2 Cardamom pods
  • 2 Cloves
  • ⅓ cup Roasted Peanuts

Instructions 

  • In a pan dry roast the coriander seeds. Sesame seeds, along with cardamom pods and Cloves until fragrant and switch off the flame. Allow it to cool down completely.
  • Meanwhile heat another pan with oil once its hot add Mustard seeds, cumin Seeds, Urad Dal and Channa Dal. Let them splutter also add curry leaves. To this add in the onions and saute till glossy.
  • Next add in the kovakkai. Slice the kovakkai into 4 slices till its ¾ length. Don’t slice it fully. Add the kovakai to the pan and cover and cook in a medium flame for 5 mins. Meanwhile add the roasted ingredients to a blender, to this add in the roasted deskinned peanuts along with ⅓ cup water and grind it to a fine paste.
  • Now add in the ginger garlic paste and saute till raw smell leaves .Next add the turmeric powder, Chilli powder and Salt.
  • Mix well and cook till the masala blends together. Next add in the tomatoes mix well and then cover and cook for another 2 mins.
  • Next add in the ground paste along with 1 cup of water. Mix well and then cover and cook in a low flame for 10 mins stir in regular intervals and then open and cook till the desired gravy consistency is reached. Finally garnish with coriander leaves and switch off the flame.

Notes

  • Add water as per your consistency you need the gravy.
  • Goes well with rice as well as roti.
  • Adjust the spices as per your taste preference.

Nutrition

Calories: 157kcal | Carbohydrates: 8.1g | Protein: 4g | Fat: 12.8g | Saturated Fat: 1.7g | Sodium: 24mg | Potassium: 281mg | Fiber: 2.8g | Sugar: 1.6g | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Almond Butter Granola Bars | No Bake Granola Bars

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Almond Butter Granola Bars is a healthy no-bake bar with Rolled Oats, Almond Butter, and Nuts. It a gluten-free breakfast bar.

Almond Butter Granola Bars Recipe | Granola Bars with Almond Butter

Breakfast bars always a fancy thing for me. I simply love to have them with some milk and Fruits . They are really quick to put together.

There is a habit among us to keep a snack bar handy for the sudden hunger pangs. Almond butter granola bars serve the purpose.

Today I am sharing my no-bake version of granola bars made with almond butter. I tell you these bars are seriously addictive, and you cannot stop with just one. I actually prepared this last Dec itself. Somehow forgot to post, but When I shared on Instagram I got a good response. So without delay posting the recipe.

What is Breakfast Bars

Breakfast bars comes in handy on a busy day Morning. Usually, breakfast bars are high in protein and low in Sugar. They can also be gluten-free. They can keep us full for a longer time also it is a great energy snack.

No bake almond butter granola bars

vegan granola bars almond butter

no bake almond butter granola bars

What is the replacement for almond butter

We can definitely use other nut butter in place of Almond Butter. Peanut butter or Cashew butter makes a perfect replacement.

Similar Recipes:

Almond Butter Granola Bars Recipe | Granola Bars with Almond Butter

Ingredients for Almond Butter Granola Bars

Rolled Oats

Rice Krispies

Almonds

Almond Butter

How to make almond butter granola bars

1.    In a baking tray spread the rolled oats and Almonds.

2. Bake it the oven at 180 Deg for 15 mins. Allow it to cool down . The Oats and Almonds would have toasted by now.

3.    In a microwave safe bowl add in the Brown Sugar, Butter, Honey, Vanilla Essence

4.    Microwave it for 2 mins and then add a pinch of salt. Now take the toasted Almonds and rolled oats. Add the Rice Krispies,

5.    To this add in the prepared caramel and Almond Butter. Combine everything.

6.    Spread everything in a wide baking tray. Use any bowl or cup to press and set .Cling wrap and put in fridge for 4 hours.

7.    After 4 hours remove the cling wrap and slice and serve.

Almond Butter Granola Bars Recipe | Granola Bars with Almond Butter
Almond Butter Granola Bars Recipe | Granola Bars with Almond Butter

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Almond Butter Granola Bars
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5 from 2 votes

Almond Butter Granola Bars | No bake Granola Bars

Almond Butter Granola Bars is a healthy no-bake bar with Rolled Oats, Almond Butter, and Nuts. It a gluten-free breakfast bar.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: International
Servings: 16 bars
Calories: 386kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1½ cup Rolled Oats
  • ½ cup Almonds
  • ½ cup Brown sugar
  • 1 cup Rice Krispies
  • ¼ cup Honey
  • 1 tsp Vanilla essence
  • ¼ cup Butter
  • ⅓ cup Almond Butter
  • Salt a pinch

Instructions 

  • In a baking tray spread the rolled oats and Almonds.
  • Bake it the oven at 180 Deg for 15 mins. Allow it to cool down . The Oats and Almonds would have toasted by now.
  • In a microwave safe bowl add in the Brown Sugar, Butter, Honey, Vanilla Essence
  • Microwave it for 2 mins and then add a pinch of salt. Now take the toasted Almonds and rolled oats. Add the Rice Krispies,
  • To this add in the prepared caramel and Almond Butter. Combine everything.
  • Spread everything in a wide baking tray. Use any bowl or cup to press and set .Cling wrap and put in fridge for 4 hours.
  • After 4 hours remove the cling wrap and slice and serve.

Video

Notes

  • Once it is taken out of fridge slice and serve immediately.
  • Put it in fridge till you serve.
  • You can use any other nuts or dry fruits as you prefer.

Nutrition

Calories: 386kcal | Carbohydrates: 60.4g | Protein: 9g | Fat: 13g | Saturated Fat: 4.5g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 275mg | Fiber: 6.5g | Sugar: 19.5g | Calcium: 55mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Prawn Double Beans Biryani

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Prawns Double Beans Biryani Recipe | Iral Double Beans Biryani
Prawns Double Beans Biryani Recipe | Iral Double Beans Biryani with step by step pictures. Double beans is a seasonal produce. Fresh double beans are available in abundance during the winter and hence it decided to try a biryani with Prawn and Double beans they went very well together. Now lets see how to prepare Prawn Double beans biryani.
Prawns Double Beans Biryani Recipe | Iral Double Beans Biryani
I served the biryani with Onion Raita and ChickenCurry.
Prawns Double Beans Biryani Recipe | Iral Double Beans Biryani
Prawn Double Beans Biryani Recipe
    Step by Step Method with Pictures: 
1.    Heat a cooker with oil or ghee once hot add in the Bay leaves, Cinnamon Stick, Cardamom Pods, Star Anise, Fennel Seeds. Next add in the green chilli, saute for few secs and then add in the sliced onions.

2.    Saute till the onions turn glossy. Next add in the ginger garlic paste and saute till the raw smell leaves. Next add in the tomatoes and cook till it leaves oil.

3.    Meanwhile in a blender add in the coriander leaves, mint leaves and cashew nuts add little water and grind it to a fine paste. Next add in the fresh double beans. Sauté for a minute.

4.    Next add in the cleaned and de-veined prawns. Mix everything and cook for a min. Next add in the chilli powder, Turmeric powder, Garam Masala, Fennel Seeds powder and Salt.

5.    Mix everything together and cook for 2 mins till the masala blends well with prawn’s and double beans.

6.    Soak the rice for 30 mins. Now drain the water and add the rice to the cooker.Mix well. Add the measured water. Check for salt.

7.    Finally add the lemon juice and close the cooker. Wait till the pressure comes vigorously and then put on the whistle. Cook for 3 mins and then switch off the flame. Wait till the pressure subsides and then open the cooker. Carefully fluff the rice without breaking the grains.

Perfect for a Sunday lunch.
Prawns Double Beans Biryani Recipe | Iral Double Beans Biryani

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Prawn Double Beans Biryani
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5 from 1 vote

Prawn Double Beans Biryani

Prawn Double Beans Biryani is prepared with Prawn and the seasonal fresh Double beans. It paired very well together.
Prep Time10 minutes
Cook Time25 minutes
Soaking Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 253kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 tbsp Oil / Ghee
  • 1 Bay Leaves
  • 1 tsp Fennel Seeds
  • 1 Star Anise
  • 1 inch Cinnamon Stick
  • 2 Cardamom pods
  • 2 Green Chilli
  • 3 Onion
  • 1.5 tbsp Ginger garlic paste
  • 2 Tomato
  • 1 cup Double Beans
  • ¼ kg Prawn
  • 1 tsp Red Chilli powder
  • ¼ tsp Turmeric powder
  • Salt as needed
  • 1 tsp Garam Masala
  • ¼ tsp Fennel Seeds powder
  • 2.5 cups Water
  • 2 cup Basmati Rice
  • 1 tbsp Lemon juice

To Grind:

  • ½ cup Coriander leaves
  • ½ cup Mint Leaves
  • 8 Cashew nuts

Instructions 

  • Heat a cooker with oil or ghee once hot add in the Bay leaves, Cinnamon Stick, Cardamom Pods, Star Anise, Fennel Seeds. Next add in the green chilli, saute for few secs and then add in the sliced onions.
  • Saute till the onions turn glossy. Next add in the ginger garlic paste and saute till the raw smell leaves. Next add in the tomatoes and cook till it leaves oil.
  • Meanwhile in a blender add in the coriander leaves, mint leaves and cashew nuts add little water and grind it to a fine paste. Next add in the fresh double beans. Sauté for a minute.
  • Next add in the cleaned and de-veined prawns. Mix everything and cook for a min. Next add in the chilli powder, Turmeric powder, Garam Masala, Fennel Seeds powder and Salt.
  • Mix everything together and cook for 2 mins till the masala blends well with prawn’s and double beans.
  • Soak the rice for 30 mins. Now drain the water and add the rice to the cooker.
  • Mix well. Add the measured water. Check for salt.
  • Finally add the lemon juice and close the cooker. Wait till the pressure comes vigorously and then put on the whistle. Cook for 3 mins and then switch off the flame. Wait till the pressure subsides and then open the cooker. Carefully fluff the rice without breaking the grains.

Notes

  • Use good quality basmati Rice.
  • I have used fresh double beans, It seasonal, It is not available you can use dried double beans.
  • If using dried double beans. Soak it overnight. Pressure cook for 3 whistles and then use.
  • Goes well with onion Raita and any spicy gravy.

Nutrition

Calories: 253kcal | Carbohydrates: 36.8g | Protein: 11.2g | Fat: 6.9g | Saturated Fat: 3.5g | Cholesterol: 71mg | Sodium: 124mg | Potassium: 359mg | Fiber: 3.6g | Sugar: 3.6g | Calcium: 88mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Little Millet Pongal Recipe | Samai Pongal

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Little Millet Pongal is a healthy alternative to the regular rice Pongal. The texture of Little Millet is much similar to the normal rice.

Little Millet Pongal Recipe | Samai Pongal |Millet Pongal

Little Millet Pongal Recipe | Samai Pongal |Millet Pongal with step by step pictures and Video. Millets are a healthy ingredient and a good alternative to rice. Little Millet texture is very similar to rice and now lets see how to prepare Little Millet Ven Pongal.  Similar Recipes: Ven PongalKodo Millet PongalWheat Rava ven Pongal

Little Millet Pongal Recipe | Samai Pongal |Millet Pongal

How to prepare Little Millet Pongal, Pictorial

 
1.    Wash and soak the little Millets in water for 10 mins and then drain and set aside.

 2.    Heat a cooker and then dry roast the moong dal until it turns slightly golden. Wash the moong dal and then add it back to the cooker.

 3.    Next add in the Little Millets. Add the measured water and Salt. Close the cooker and cook in a medium flame for 4 whistles. Wait till the pressure releases and then open the cooker.

 4.    Mash the Pongal well with a ladle. Heat a pan with ghee once its hot add in the mustard seeds, let it splutter.

 5.    Next add in the cumin seeds, whole pepper and green chilli.

 6.    Next add in the cashew nuts and curry leaves. Fry till the cashew nuts turn slightly golden and then add it to the Pongal. Mix well and serve hot.

Serve hot.

 
Little Millet Pongal Recipe | Samai Pongal |Millet Pongal

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 ?

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Little Millet Ven Pongal
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4.50 from 2 votes

Little Millet Pongal | Samai Pongal |Millet Pongal

Little Millet Pongal is a healathy alternative to the regular rice pongal.Little Millet texture is very similar to rice.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian
Servings: 2
Calories: 179kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Little Millet / Samai
  • 3 tbsp Moong Dal
  • Salt as needed
  • 2.5 cups Water

To Temper:

  • 3 tbsp Ghee
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 1 tsp Pepper
  • 1 Green Chilli
  • 1 inch Ginger crushed
  • 10 Cashew nuts
  • 10 Curry Leaves

Instructions 

  • Wash and soak the little Millets in water for 10 mins and then drain and set aside.
  • Heat a cooker and then dry roast the moong dal until it turns slightly golden. Wash the moong dal and then add it back to the cooker.
  • Next add in the Little Millets. Add the measured water and Salt. Close the cooker and cook in a medium flame for 4 whistles. Wait till the pressure releases and then open the cooker.
  • Mash the Pongal well with a ladle. Heat a pan with ghee once its hot add in the mustard seeds, let it splutter.
  • Next add in the cumin seeds, whole pepper and green chilli.
  • Next add in the cashew nuts and curry leaves. Fry till the cashew nuts turn slightly golden and then add it to the Pongal. Mix well and serve hot.

Video

Notes

  • Use more ghee if you prefer.
  • Serve hot with chutney and Sambar.
  • No need to cook for more time as the millets get cooker really fast.

Nutrition

Calories: 179kcal | Carbohydrates: 18.5g | Protein: 3.9g | Fat: 10.2g | Saturated Fat: 5.2g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 71mg | Fiber: 2.6g | Sugar: 0.2g | Calcium: 18mg | Iron: 1mg
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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.

Pichupota Kozhi Masala

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Pichupota Kozhi Masala Recipe| Shredded Chicken Roast Recipe
 Pichupota Kozhi Masala Recipe| Shredded Chicken Roast Recipe with step by step pictures and Video. Pichupota Kozhi Masala is a famous street food found in tamil nadu. It is very common in the parotta stalls. It is usually served with parotta but goes well with Chapati, pulao or even biryani.
It is sometimes used as a base for the kothu parotta. You can follow the recipe and finally add in the shredded parotta and adjust the spices as per your taste. It can also be used as a stuffing’s in kathi roll or even tacos. It goes well with almost anything and everything. Now lets see how to prepare Shredded Chicken Roast.
 
Similar Recipe:
Pichupota Kozhi Masala Recipe| Shredded Chicken Roast Recipe
 
   Step by Step Method with pictures:
1.Heat a pan with oil. Once its hot add Fennel Seeds and Curry Leaves. Let it crack.

2.Next add in the onions and cook till glossy.

 3.Next add in the Salt and tomatoes 

 4. Cook till it leaves oil.

 5.Next add in the shredded chicken and combine everything together.Now add in the garam masala and pepper powder

 6.Mix everything together and cook in a low flame for 2 mins.Finally garnish with coriander leaves and switch off the flame.

Its now ready to be served.

Pichupota Kozhi Masala Recipe| Shredded Chicken Roast Recipe
Serve hot with your favourite food!!
Pichupota Kozhi Masala Recipe| Shredded Chicken Roast Recipe

 

 

📖 Recipe

Pichupota Kozhi Masala
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5 from 1 vote

Pichupota Kozhi Masala

Pichupota Kozhi Masala is a famous street food found in tamil nadu. It is very common in the parotta stalls. It is usually served with parotta but goes well with Chapati, pulao or even biryani.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 100kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Shredded Chicken
  • 1 tbsp Oil
  • ½ tsp Fennel seeds
  • 1 sprig Curry Leaves
  • 1 Onion
  • 2 Tomato
  • ½ tsp Garam Masala
  • ½ tsp Pepper Powder
  • Salt as needed
  • Coriander leaves to garnish

Instructions 

  • Heat a pan with oil. Once its hot add Fennel Seeds and Curry Leaves. Let it crack.
  • Next add in the onions and cook till glossy.
  • Next add in the tomatoes and cook till it leaves oil.
  • Next add in the shredded chicken and combine everything together.
  • Now add in the garam masala and pepper powder. Mix everything together and cook in a low flame for 2 mins.
  • Finally garnish with coriander leaves and switch off the flame.

Video

Notes

  • Use any cooked chicken roast or chicken fry.
  • Shred the pieces and use. You can use any leftover chicken.
  • Add any spices are per your preference.
  • But the chicken already has spices so add the quantity as required.

Nutrition

Calories: 100kcal | Carbohydrates: 3.7g | Protein: 11.1g | Fat: 4.6g | Saturated Fat: 0.8g | Cholesterol: 27mg | Sodium: 50mg | Potassium: 214mg | Fiber: 1.1g | Sugar: 2.1g | Calcium: 17mg | Iron: 1mg
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Akkaravadisal Recipe | Sweet Milk Pongal

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Akkaravadisal is a rich version of the Pongal. It is cooked in milk, garnished with saffron. It is rich and creamy and better than sakkarai Pongal.

Akkaravadisal Recipe | Sweet Milk Pongal Recipe

Akkara adisal a rich milky creamy sakkarai pongal recipe is like a flavor bomb. It is loaded with ghee, aromatic with cardamom powder and edible camphor too. A lusciously melt in mouth delicacy. A very popular iyengar style Pongal. Loaded with calories but festivals brings in the perfect excuse enjoy them.

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Akkaravadisal recipe

Akkaraivadaisal is an Iyengar special Delicacy. It is usually prepared during festivals or as an offering (neivaidhyam) to the god.Akkaravadisal iyengar recipe is very popular during the Pongal or as a kovil prasadham (temple offering).

The Main ingredients for akkaraivadaisal are Rice, Jaggery, and Milk. Yet I have seen some people preparing akkaraivadaisal with Sugar Candy or Rock Sugar Candy.
They use Rock Sugar Crystals instead of jaggery and the flavor is also indeed pleasing.

This recipe for akkaravadisal is very common in my house hold and we never fail to make and relish this creamy pongal during the festival days.

Ingredients

Akkaravadisal Ingredients

Raw Rice

As always we use raw rice for preparing Akkaravadaisal. It gives a creamy and smooth Pongal. Raw rice is apt for Pongal as it easily gets mashed and has a silky texture.

Moong Dal

Moong dal gives a golden tint to the akkaravadaisal and gives the perfect nutty aroma of the pongal.

Milk

So we will be cooking the Raw rice and Moong dal in Milk. This is a major ingredient for the smooth and creamy Pongal. Highly recommend not replacing Milk.

Jaggery

In some region Rock Sugar Candy or Kalkandu are been used in Akkaravadaisal. But I prefer Jaggery over Sugar or Kalkandu.

Ghee

Be generous in the addition of ghee. It is a festival recipe and hence calorie count can be kept apart. Use the mentioned quantity of Ghee of the yummiest akkaravadaisal.

Saffron

Saffron along with Milk rich a rich Pongal and it gives the beautiful golden yellow color to the Pongal.

FAQ's on Akkaravadaisal

Difference between sakkarai pongal and akkaravadisal

The main difference is we cook akkaravadaisal with Milk but we cook Sweet Pongal with Water. Akkaravavadaisal is comparatively rich and creamy.

Can we cook Akkaravadaisal with Sugar

Definitely yes! akkaravadisal with kalkandu or akkaravadisal with sugar is very popular in some regions. Rock sugar candy or Fine sugar is been used in cooking instead of Jaggery.

Akkaravadisal Recipe | Sweet Milk Pongal Recipe

How to prepare Akkaravadisal

1.In a Pressure cooker add in the 1 tbsp of ghee once its hot add in the cashew nuts roast till golden and then set aside.

2. Wash the raw rice and moong dal without any impurities and then add the raw rice and moong dal to the pressure cooker.

3. Roast for few secs and then add in the 2 cups milk and ½ cup water. Close the cooker and cook in a medium flame for 4 whistles.

4. Wait till the pressure releases by itself and then open the cooker. Mash it well using a ladle.

5. I transferred to a pan and then cooked further. You can continue in the same cooker itself. Now add in the powdered jaggery to the mashed rice and dal. Use organic jaggery without any impurity. Or cook the jaggery in ¼ cup water till its dissolved completely and then filter. Add the filtered jaggery syrup to the cooked dal and rice.

6. Add the remaining ½ cup milk. Cook for a min.

7. Soak a big pinch of saffron in ½ cup milk and set aside for 15 mins. Now add the saffron along with the milk to akkaravadisal.

8. Now add in the cardamom powder or crushed cardamom, remaining ghee and edible camphor. cook for another 1 min.

9. Finally add in the ghee roasted cashews and and switch off.

Akkara adisal is now ready to serve. Serve got. It thickens as it cools.

Tips & Variations :

  • Use a big mustard size edible camphor for the traditional touch to the akkara adisal recipe.
  • You can also dry roast the moong dal separately.

Similar Recipes:

Storage Suggestions:

Keeps good in the fridge for 3 days. You can reheat them in the microwave and serve hot or warm. Do not suggest freezing as it looses its flavor also it has dairy in it.

Serving Suggestions:

Usually made as a offering to god during the auspicious days. A perfect after meal dessert.

Akkaravadisal Recipe | Sweet Milk Pongal Recipe

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📖 Recipe

Akkaravadisal
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5 from 1 vote

Akkaravadisal

Akkaravadisal is a rich version of the pongal. It is cooked in milk , garnished with saffron. It is rich and creamy and better than sakkarai Pongal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 2
Calories: 323kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Pressure Cooker
  • Pressure Cooker

Ingredients

  • ½ cup Raw Rice
  • 3 tbsp Moong Dal
  • 3 cup Milk
  • ½ cup Water
  • ¾ cup Jaggery
  • 3 Cardamom pods
  • 3 tbsp Ghee
  • 10 Cashew nuts
  • Saffron a generous pinch

Instructions 

  • In a Pressure cooker add in the 1 tbsp of ghee once its hot add in the cashew nuts roast till golden and then set aside.
  • Wash the raw rice and moong dal without any impurities and then add the raw rice and moong dal to the pressure cooker.
  • Roast for few secs and then add in the 2 cups milk and ½ cup water. Close the cooker and cook in a medium flame for 4 whistles.
  • Wait till the pressure releases by itself and then open the cooker. Mash it well using a ladle.
  • I transferred to a pan and then cooked further. You can continue in the same cooker itself. Now add in the powdered jaggery to the mashed rice and dal. Use organic jaggery without any impurity. Or cook the jaggery in ¼ cup water till its dissolved completely and then filter. Add the filtered jaggery syrup to the cooked dal and rice.
  • Add the remaining ½ cup milk. Cook for 1 mins
  • Soak a big pinch of saffron in ½ cup milk and set aside for 15 mins. Now add the saffron along with the milk to akkaravadisal.
  • Now add in the cardamom powder or crushed cardamom, remaining ghee and edible camphor. cook for another 1 min
  • Finally add in the ghee roasted cashews and and switch off.

Video

Notes

  • Use more ghee if you prefer.
  • Raisins can also be used to garnish.
  • Serve hot for best taste.

Nutrition

Calories: 323kcal | Carbohydrates: 35.5g | Protein: 9g | Fat: 16.5g | Saturated Fat: 8.7g | Cholesterol: 40mg | Sodium: 333mg | Potassium: 343mg | Fiber: 0.9g | Sugar: 13.6g | Calcium: 238mg | Iron: 2mg
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 may vary based on the quantity and brands of the products used.

Green Moong Sweet Pongal

By 7 Comments

Green Moong Sweet Pongal | Pachai Payaru Sakkarai Pongal

 Green Moong Sweet Pongal | Pachai Payaru Kakkarai Pongal with step by step pictures. Adding moong dal is a healthy option for the pongal. As I have mentioned yesterday this is my another try for Pongal this year. Will update video for this recipe in few days. Now lets see how to cook Green Moong Dal sweet Pongal.

Similar Pongal Recipes:

Wheat Rava Sweet Pongal

Akkaravadaisal

Poha Sweet Pongal

Little Millet Sweet Pongal

 
Green Moong Sweet Pongal | Pachai Payaru Kakkarai Pongal

Pachai Payir Sarkarrai Pongal

 
    Step by Step Method with Pictures: 

1.    Wash and soak the raw rice and green moong dal for 30 mins. Heat a cooker with ghee once hot add in the cashew nuts ,roast till golden and then set aside.

 2.    In the same cooker add the raw rice and green moong dal. Roast for few secs and then add in the water. Close the cooker and cook in a medium flame for 5 whistles.

 3.    Wait till the pressure releases by itself and then open the cooker. Mash it well using a laddle.

 4.    Now add in the powdered jaggery directly in the cooker my jaggery was clean and hence I used directly in the cooker. otherwise add the Jaggery in ¼  cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and then add the jaggery water into the cooker.

5.    Cook for 5 mins and then add the edible camphor and cardamom pods. 

 6.    When the Pongal becomes thick add the thick coconut milk cook for 2 mins and then switch off the flame.finally garnish with the roasted cashew nuts and serve hot.

Serve hot.

Green Moong Sweet Pongal | Pachai Payaru Kakkarai Pongal

📖 Recipe

Green Moong Sweet Pongal
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5 from 1 vote

Green Moong Sweet Pongal

Green Moong Sweet Pongal is a healthy addition than the regular Moong Dal. It tastesa s delicious as the chakkarai Pongal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 178kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Raw Rice
  • 3 tbsp Green Moong Dal
  • 2.5 cup Water
  • ¾ cup Jaggery
  • Edible Camphor big mustard size
  • 3 Cardamom pods
  • 2 tbsp Ghee
  • 5 Cashew nuts
  • ¼ cup Thick Coconut Milk

Instructions 

  • Wash and soak the raw rice and green moong dal for 30 mins. Heat a cooker with ghee once hot add in the cashew nuts ,roast till golden and then set aside.
  • In the same cooker add the raw rice and green moong dal. Roast for few secs and then add in the water. Close the cooker and cook in a medium flame for 5 whistles.
  • Wait till the pressure releases by itself and then open the cooker. Mash it well using a laddle.
  • Now add in the powdered jaggery directly in the cooker my jaggery was clean and hence I used directly in the cooker. otherwise add the Jaggery in ¼ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and then add the jaggery water into the cooker.
  • Cook for 5 mins and then add the edible camphor and cardamom pods. When the Pongal becomes thick add the thick coconut milk cook for 2 mins and then switch off the flame.
  • Finally garnish with the roasted cashew nuts and serve hot.

Video

Notes

  • The Pongal tends to get thick milk after you switch off so add the Coconut milk will make it rich and bring the right consistency.
  • You can also use boiled and hot milk.
  • Raisins can also be used to garnish.

Nutrition

Calories: 178kcal | Carbohydrates: 21.6g | Protein: 4g | Fat: 8.9g | Saturated Fat: 4.8g | Cholesterol: 1mg | Sodium: 230mg | Potassium: 275mg | Fiber: 1.8g | Sugar: 4.9g | Calcium: 17mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
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