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Eggless Oats Banana Cake

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Oats Banana Cake is a healthy baked bite without any white sugar. It is a guiltfree cake without any maida, sugar or butter.

Oats Banana Cake

Oats Banana Cake Recipe | Eggless Butterless Oats Banana Cake with step by step pictures. When I saw the recipe of this simple and healthy oats banana cake in gayathri’s blog I was too tempted and could resist myself from baking. Also it was totally guiltfree made with Wheat flour and no maida ,no white sugar. So no need to get controlled on the portions as well. So try and enjoy this yummy treat yourself. Now lets see how to prepare Oats banana Cake.

Oats Banana Cake

How to make Oats Banana Cake

    1.    In a mixing bowl take a banana and mash it well. To this add in the cane sugar and mix well.

 2.    Next add in the ghee and milk and mix well so that everything is mixed evenly.

 3.    In another mixing bowl add in the oats, Wheat flour and baking powder and mix well.

 4.    Slowly add the wet ingredients and dry ingredients together.

  5.    Line a baking tray with parchment paper and transfer the prepared cake batter spread it with a spatula and pat it once or twice. So that the batter is distributed evenly without any bubbles. Sprinkle in some oats on the top.

 6.    Preheat the oven at 180 deg C for about 10 mins and then bake at 180 Deg C for about 30 mins. check if the tooth pick inserted comes out clean and then remove from the oven. Allow it to cool down and then slice them into pieces.

Goes well for  breakfast with some milk.
Oats Banana Cake Recipe | Eggless Butterless Oats Banana Cake

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★ 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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Oats Banana Cake
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5 from 1 vote

Oats Banana Cake

Oats Banana Cake is a healthy baked bite without any white sugar. It is a giltfree cake without any maida, sugar or butter.
Prep Time10 minutes
Bake Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: International
Servings: 4
Calories: 100kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 Banana roughly around 1 cup if mashed
  • 3 tablespoon Cane sugar or Brown sugar
  • 2 teaspoon Ghee
  • ⅓ cup Milk
  • ⅓ cup Oats
  • ⅓ cup Wheat Flour
  • ¾ teaspoon Baking powder

Instructions 

  • In a mixing bowl take a banana and mash it well. To this add in the cane sugar and mix well.
  • Next add in the ghee and milk and mix well so that everything is mixed evenly.
  • In another mixing bowl add in the oats, Wheat flour and baking powder and mix well.
  • Slowly add the wet ingredients and dry ingredients together.
  • Line a baking tray with parchment paper and transfer the prepared cake batter spread it with a spatula and pat it once or twice. So that the batter is distributed evenly without any bubbles. Sprinkle in some oats on the top.
  • Preheat the oven at 180 deg C for about 10 mins and then bake at 180 Deg C for about 30 mins. check if the tooth pick inserted comes out clean and then remove from the oven. Allow it to cool down and then slice them into pieces.

Notes

This measurement gives a very small size cake and hence you can double or triple the measurements as per your needs.
Use choco chips or any nuts for a rich version.

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 17.7g | Protein: 1.8g | Fat: 2.8g | Saturated Fat: 1.7g | Cholesterol: 6mg | Sodium: 4mg | Potassium: 214mg | Fiber: 1.6g | Sugar: 5.9g | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Coconut Rava Kesari

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Coconut Rava Kesari is an easy festival dessert with coconut and Sooji. Coconut and Rava combine and give a yummy flavor.

Coconut Rava Kesari

Coconut Rava Kesari Recipe | Thengai Kesari with step by step pictures. Coconut and rava combine and give a yummy flavour. I can’t even wait while preparing I tasted a lot while preparing this yummy coconut kesari.

We had this along with our Sunday Lunch. Check out my Rava Kesari, MilkKesari,Dalia Kesari Recipes too. Now let’s see how to prepare Coconut Rava Kesari.

Thengai Kesari

How to make Coconut Rava Kesari

    1.    Heat a pan with 1 teaspoon of ghee fry the cashew nuts and raisins till golden brown remove and set it aside.

 2.    In the same pan add another 2tbsp of ghee and roast the coconut in a low flame for 5 mins. Remove it and set aside.

3.    Heat the pan with the remaining ghee and roast the rava till a nice aroma. To this add in the milk and continue cooking.

4.    Next add in the food colour and mix well. Once the rava is cooked fully add in the sugar.

5.    Let the sugar melt and then add in the ghee roasted coconut. And cardamom powder. Mix well.

6.    Continue cooking in a low flame.

7.    Cook till everything comes together as a whole mass and start leaving the sides of the pan. Add in the ghee roast cashew nuts and raisins and mix well. Switch off the flame, Serve hot.

Prepare and serve while some sudden guest come home.
Coconut Rava Kesari Recipe | Thengai Kesari

★ 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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Coconut Rava Kesari
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5 from 1 vote

Coconut Rava Kesari | Thengai Kesari

Coconut Rava Kesari is an easy festival dessert with coconut and Sooji. Coconut and Rava combine and give a yummy flavor.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 5
Calories: 236kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Coconut
  • 3 tablespoon Rava / Sooji
  • 1 cup Milk
  • ¾ cup Sugar
  • 3 tbsp3 Ghee
  • Food color a pinch
  • 8 Cashew nuts
  • 8 Raisins
  • ½ teaspoon Cardamom powder

Instructions 

  • Heat a pan with 1 teaspoon of ghee fry the cashew nuts and raisins till golden brown remove and set it aside.
  • In the same pan add another 2tbsp of ghee and roast the coconut in a low flame for 5 mins. Remove it and set aside.
  • Heat the pan with the remaining ghee and roast the rava till a nice aroma. To this add in the milk and continue cooking.
  • Next add in the food colour and mix well. Once the rava is cooked fully add in the sugar.
  • Let the sugar melt and then add in the ghee roasted coconut. And cardamom powder. Mix well.
  • Continue cooking in a low flame.
  • Cook till everything comes together as a whole mass and start leaving the sides of the pan. Add in the ghee roast cashew nuts and raisins and mix well. Switch off the flame, Serve hot.

Notes

  • Makes a yummy sweet along with breakfast.
  • Skip adding the food colour if you don’t prefer.

Nutrition

Serving: 1portion | Calories: 236kcal | Carbohydrates: 27.1g | Protein: 2.8g | Fat: 13.9g | Saturated Fat: 10.1g | Cholesterol: 16mg | Sodium: 14mg | Potassium: 125mg | Fiber: 2.3g | Sugar: 14.1g | Calcium: 28mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Homemade Coriander Powder

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Homemade Coriander Powder or Dhania Powder is freshly homemade condiment that can be used in almost all the dishes in Indian Cooking.

Homemade Coriander Powder | Dhania Powder

 Homemade Coriander Powder | Dhania Powder with step by step pictures. I don’t remember buying readymade dhaniya powder from shops throught out my life. My mom always prepare fresh dhaniya powder for me in bulk and this is her recipe.  It is very flavourful ,fresh and can be directly used in all the recipes. Now lets see how to prepare homemade coriander powder.

Check how to make homemade fenugreek powder , fennel seeds powder too.

Homemade Coriander Powder | Dhania Powder

How to make Coriander Powder

     1.    In a  pan add in the Coriander seeds and dry roast in a low flame. Next add in the Curry Leaves, Pepper powder
    2.    Finally add in the Curry Leaves and roast everything till the coriander seeds get a nice aroma. Switch off the flame and Transfer it to a plate allow it to cool down completely.
    Using a blender, blend everything together to a fine powder and then transfer it into a container and store.
 Delicious homemade dhaniya powder.
Homemade Coriander Powder | Dhania 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 so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

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homemade coriander powder
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Homemade Coriander Powder

Homemade Coriander Powder or Dhania Powder is freshly homemade condiment that can be used in almost all the dishes in Indian Cooking.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiments
Cuisine: Indian
Servings: 0.5 kg
Calories: 73kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Coriander Seeds
  • 2 sprig Curry Leaves
  • 1 tbsp2 Pepper
  • 2 tablespoon Cumin Seeds

Instructions 

  • In a pan add in the Coriander seeds and dry roast in a low flame. Next add in the Curry Leaves, Pepper powder
  • Finally add in the Curry Leaves and roast everything till the coriander seeds get a nice aroma. Switch off the flame and Transfer it to a plate allow it to cool down completely.
  • Using a blender, blend everything together to a fine powder and then transfer it into a container and store.

Notes

You can skip adding curry leaves, pepper and cumin seeds. But it gives a nice aroma to your coriander powder.
Stays good for more than 4 months.

Nutrition

Calories: 73kcal | Carbohydrates: 11.3g | Protein: 3.9g | Fat: 3.1g | Saturated Fat: 0.3g | Sodium: 46mg | Potassium: 556mg | Fiber: 4.4g | Sugar: 0.7g | Calcium: 173mg | Iron: 11mg
Tried this recipe?Mention @happietrio or tag #happietrio
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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.

Chicken Gravy Without Coconut | Simple Chicken Curry

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Chicken Gravy Without Coconut Recipe | Simple Chicken Curry
Chicken Gravy Without Coconut Recipe | Simple Chicken Curry with step by step pictures. Usually I prepare chicken gravy with coconut and very rarely this happens, that is a chicken curry without coconut. But it is equally delicious and gives a delicious taste. Now lets see how to prepare Chicken Curry without coconut.
Similar Recipes:
Chicken Gravy Without Coconut Recipe | Simple Chicken Curry
Chicken Gravy without coconut
Recipe Cuisine: Indian | Recipe Category: Gravy
Prep Time: 30 mins | Cook Time: 30 mins | Serves: 3 | Author: Sharmila Kingsly
Ingredients:

Chicken – ½ kg

Oil – 2 tbsp
Fennel Seeds – 1 tsp
Cinnamon Stick – 1 inch piece
Bay Leaves – 2
Curry Leaves – a spring
Onion – 2
Green Chilli -2
Ginger garlic paste – 1 tbsp
Tomato – 2
Coriander powder – 2 tbsp
Chilli powder – 1 tsp
Garam Masala – 1 tsp
Turmeric powder – ½ tsp
Salt as needed
Water – 1 cup
Curd – 3 tbsp
Coriander leaves to garnish
     Method: 
   1.    In a pressure cooker add in the oil once it is hot add in the fennel seeds, Cinnamon stick, Bay leaves and Curry Leaves. Next add in the Onion and then green chilli. Sauté till glossy.
     2.    Now add in the ginger garlic paste saute till the raw smell leaves and then add in the tomatoes and cook till mushy.
    3.    Next add in the chicken pieces and cook for 5 mins in medium flame. Then add in then coriander powder, Chilli powder, Garam Masala and Turmeric powder. Mix well and then add in the Salt.
    4.    Mix well and then add in the curd and water. Mix well and then close the cooker and cook in a high flame for 3-4 whistles. Wait till the pressure gets released on its own and then open the cooker. Garnish with coriander leaves and then serve hot.
Notes:
  • Serve hot with Rice or Roti.
  • Goes well with Indian flat bread.
   Step by step Method with pictures: 
   1.    In a pressure cooker add in the oil once it is hot add in the fennel seeds, Cinnamon stick, Bay leaves and Curry Leaves. Next add in the Onion and then green chilli. Sauté till glossy.

2.    Now add in the ginger garlic paste saute till the raw smell leaves and then add in the tomatoes and cook till mushy.

3.    Next add in the chicken pieces and cook for 5 mins in medium flame. Then add in then coriander powder, Chilli powder, Garam Masala and Turmeric powder. Mix well and then add in the Salt.

4.    Mix well and then add in the curd and water. Mix well and then close the cooker and cook in a high flame for 3-4 whistles. Wait till the pressure gets released on its own and then open the cooker. Garnish with coriander leaves and then serve hot.

Serve hot with Rice or Roti.
Chicken Gravy Without Coconut Recipe | Simple Chicken Curry

Hyderabadi Dum Chicken Masala

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Hyderabadi Dum Chicken Masala is a tasty lip smacking rich creamy chicken side dish usually served with naan, roti or phulks.

Hyderabadi Dum Chicken

Hyderabadi Dum Chicken Masala Recipe with step by step pictures. Hyderabadi Dum Chicken is a tasty lip smacking chicken side dish usually served with naan, roti and phulks. I found this recipe in a newspaper food column and when I was looking to cook chicken on a Sunday I tried this recipe.

I have quite a few recipes in my draft which I almost forgot. This is one such recipe. Its been in my draft for more than 8 months and hence without further delay im sharing this recipe today.

Ingredients

How to Prepare Hyderabadi Dum ka Chicken

  1. In a blender add in the cashew nuts and tomatoes and blend.

2. Add little water if needed and grind them to a fine puree.

3. In a mixing bowl add in curd, Ginger garlic paste, Red chili powder, Garam Masala, Salt, Pepper powder and Turmeric powder.

4. Next add in the ground tomato cashew paste and chicken pieces. Combine everything together. Let the chicken marinate for 1 hour.

5. Heat a pan with oil to this add in the onions and saute till they are lightly golden brown.

6. Next add in the marinated chicken and mix everything together. Add half cup of water and cover and cook for 5 mins.

7. After 5 mins open the lid and cook till the chicken is fully done.

8. Finally add in fresh cream combine everything switch off the flame.

9.Garnish with coriander leaves and serve.

Creamy delicious Hyderabadi dum Chicken Masala is now ready to serve.

More Chicken 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

Dum ka Chicken
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5 from 2 votes

Hyderabadi Dum Chicken Masala

Hyderabadi Dum Chicken is a tasty lip smacking chicken side dish usually served with naan, roti and phulks. 
Prep Time10 minutes
Cook Time15 minutes
Marination Time2 hours
Total Time2 hours 25 minutes
Course: Appetizer
Cuisine: Andhra
Servings: 4
Calories: 183kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

To Marinate:

  • ½ kg Chicken
  • 1 tablespoon Curd
  • 1 tablespoon Ginger garlic paste
  • 1.5 teaspoon Chilli powder
  • 1 teaspoon Garam Masala
  • ½ teaspoon Pepper powder
  • ¼ teaspoon Turmeric powder
  • Salt as needed

To Grind:

  • 2 Tomato
  • 10 Cashew nuts

Other Ingredients:

  • 2 tablespoon Oil
  • 1 Onion
  • ½ cup Water
  • 3 tablespoon Fresh Cream
  • Coriander leaves to garnish

Instructions 

  • In a blender add in the cashew nuts and tomatoes and blend.
  • Add little water if needed and grind them to a fine puree.
  • In a mixing bowl add in curd, Ginger garlic paste, Red chili powder, Garam Masala, Salt, Pepper powder and Turmeric powder.
  • Next add in the ground tomato cashew paste and chicken pieces. Combine everything together. Let the chicken marinate for 1 hour.
  • Heat a pan with oil to this add in the onions and saute till they are lightly golden brown.
  • Next add in the marinated chicken and mix everything together. Add half cup of water and cover and cook for 5 mins.
  • After 5 mins open the lid and cook till the chicken is fully done.
  • Finally add in fresh cream combine everything switch off the flame.
  • Garnish with coriander leaves and serve.

Video

Notes

  • Serve hot with Rice or Roti.
  • Adjust the spic level according to your taste.

Nutrition

Calories: 183kcal | Carbohydrates: 8.9g | Protein: 9.4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 176mg | Potassium: 250mg | Fiber: 1.9g | Sugar: 3.2g | Calcium: 36mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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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.

Cabbage Green Peas Stir Fry

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Cabbage GreenPeas StirFry | Muttaikose Patani Poriyal

Cabbage Green Peas Stir Fry | Muttaikose Patani Poriyal with step by step pictures. The cabbage and Peas combo is simply tasty. And this time of the year green peas is in season and I enjoy making the cabbage Peas Poriyal. The coconut paste added to the poriyal gives a lovely flavor. Now let's see how to prepare Cabbage Peas Poriyal.

 
Cabbage GreenPeas StirFry | Muttaikose Patani Poriyal
   Step by step Method with pictures: 
   1.     Heat a pan with oil once hot add in the Mustard seeds and Cumin seeds let them splutter and then add in the Urad Dal roast till golden and then add in the curry leaves. Next, add in the chopped onion roast till they turn soft and then add in the green peas. Sauté for 5 mins.
 2.    Add in the Salt and Turmeric powder mix well and cook for 2mins. Next, add in the chopped cabbage mix well and cook for a min in a medium flame. Then Sprinkle in some water and continue cooking. Stir in between to avoid the cabbage from getting burnt.

 3.    Meanwhile in a blender add in the grated coconut green chili and garlic pods and blend into a coarse paste.

 4.    Cook till the cabbage is completely done. And then add in the ground coconut mixture mix well and cook for another 1 min and switch off the flame. Cabbage Green Peas stir fry is now ready to be served.

Serve hot with Rice and Sambar.
Cabbage GreenPeas StirFry | Muttaikose Patani Poriyal

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Cabbage Green Peas Stir Fry
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Cabbage Green Peas Stir Fry

Cabbage Green Peas Stir Fry is a flavourful lunch side dish .It goes very well with Rice and Sambar. The coconut masala adds tastes to the dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: TamilNadu
Servings: 4
Calories: 89kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 cup Cabbage
  • ½ cup Green Peas
  • 1 Onion
  • Salt as needed
  • ½ teaspoon Turmeric powder

To Grind :

  • 3 tablespoon Coconut
  • 2 Green Chili as per your taste
  • 5 clove Garlic

To Temper :

  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin Seeds
  • 1 teaspoon Urad Dal
  • 1 sprig Curry Leaves

Instructions 

  • Heat a pan with oil once hot add in the Mustard seeds and Cumin seeds let them splutter and then add in the Urad Dal roast till golden and then add in the curry leaves. Next, add in the chopped onion roast till they turn soft, and then add in the green peas. Sauté for 5 mins.
  • Add in the Salt and Turmeric powder mix well and cook for 2mins. Next, add in the chopped cabbage mix well and cook for a min in a medium flame. Then Sprinkle in some water and continue cooking. Stir in between to avoid the cabbage from getting burnt.
  • Meanwhile in a blender add in the grated coconut green chili and garlic pods and blend into a coarse paste.
  • Cook till the cabbage is completely done. And then add in the ground coconut mixture mix well and cook for another 1 min and switch off the flame. Cabbage Green Peas stir fry is now ready to be served.

Notes

Serve hot with Rice and Sambar.
I used Fresh peas as it is in season now you can also use frozen peas or dry peas.
If using dry peas soak it in water overnight and pressure cook for 2 whistles in the morning and then add it to the poriyal once the cabbage is half cooked.
Instead of coconut mixture Egg can also be added to the poriyal

Nutrition

Calories: 89kcal | Carbohydrates: 10.1g | Protein: 2.7g | Fat: 4.7g | Saturated Fat: 1.3g | Sodium: 10mg | Potassium: 195mg | Fiber: 3.5g | Sugar: 3.2g | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Little Millet Sweet Pongal | Samai Sarkarai Pongal

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Little Millet Sweet Pongal | Samai Sarkarai Pongal

Little Millet Sweet Pongal | Samai Sarkarai Pongal with step by step pictures. As Pongal is nearing I wanted to share more Pongal recipes so today I tried this healthy and delicious Millet Sakkarai Pongal. Last year I made sakkarai Pongal with Kodo Millet and this year it is Little Millet. They taste very similar to rice Pongal and healthy too.so this Pongal try this delicious Little Millet Sweet Pongal.

Little Millet Sweet Pongal | Samai Sarkarai Pongal

Little Millet Sweet Pongal

 Step by step Method with pictures: 
   1.     Heat a pan with ghee once hot add in the cashew nuts roast till golden and then set aside. 

 2.    In a vessel add in the water and jaggery cook till it completely dissolves and becomes slightly thick strain to remove the impurities and set aside.

3.    Soak the Little Millet in water for 10 mins. In a pressure cooker dry roast, the moong dal till a nice aroma comes next in the same cooker add in the soaked Little Millet and 2 cups of water and Salt.

 4.    In a medium flame pressure cook for 2-4 whistles. Wait till the pressure completely gone and then open the cooker. Next add in the Jaggery liquid and cook in a low flame.

  5.    Add in the Edible Camphor and Cardamom powder mix well and cook till the Pongal becomes slightly thick. Switch off the flame and then add in the ghee toasted cashew nuts along with the ghee. Serve hot.

Serve hot.
Little Millet Sweet Pongal | Samai Sarkarai Pongal

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Little Millet Pongal
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5 from 1 vote

Little Millet Sweet Pongal | Samai Sarkarai Pongal

Little Millet Sweet Pongal is a healthy Pongal prepared with millets and lentils along with Jaggery. It can be prepared for any festivals.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 288kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Little Millet | Samai
  • 2 tablespoon Moong Dal
  • 2 cups Water
  • Salt a pinch
  • ¾ cup Jaggery
  • ½ cup Water
  • ¼ teaspoon Cardamom powder
  • Edible camphor a small mustard sized piece
  • 2 tablespoon Ghee
  • 8 nos Cashew nuts

Instructions 

  • Heat a pan with ghee once hot add in the cashew nuts roast till golden and then set aside.
  • In a vessel add in the water and jaggery cook till it completely dissolves and becomes a slightly thick strain to remove the impurities and set aside.
  • Soak the Little Millet in water for 10 mins. In a pressure cooker dry roast, the moong dal till a nice aroma comes next in the same cooker add in the soaked Little Millet and 2 cups of water and Salt.
  • In a medium flame pressure cook for 2-4 whistles. Wait till the pressure completely gone and then open the cooker. Next, add-in the Jaggery liquid and cook in a low flame.
  • Add in the Edible Camphor and Cardamom powder mix well and cook till the Pongal becomes slightly thick. Switch off the flame and then add in the ghee roasted cashew nuts along with the ghee. Serve hot.

Notes

Serve hot.
The Pongal tends t get thick as it cools down so switch off the flame accordingly.
Little millet can be replaced with any other millet and cooked.

Nutrition

Calories: 288kcal | Carbohydrates: 25.4g | Protein: 6.7g | Fat: 18.1g | Saturated Fat: 6.1g | Cholesterol: 16mg | Sodium: 41mg | Potassium: 95mg | Fiber: 2.8g | Sugar: 12.1g | Calcium: 14mg | Iron: 3mg
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.

Wheat Rava Sweet Pongal

By 1 Comment

Wheat Rava Sweet Pongal or Dalia Sweet Pongal is a yummy melt in month Pongal. It is a yummy variation to the traditional chakkara Pongal.

Broken Wheat Pongal

Wheat Rava Sweet Pongal | Godhumai Rava Sarkarai Pongal |Dalia Sweet Pongal  with step by step pictures. Ok so I have been making recipes with Wheat Rava quite a lot this time. Today it’s a yummy and healthy Chakkara Pongal using Wheat Rava.

I am using wheat Rava which has very fine grains, its really yummy and had a beautiful melt in mouth texture. Also this Wheat Rava gets cooked really fast and we can prepare the Pongal in just 20 mins totally. So totally worth giving a try. Now lets see how to prepare Wheat Rava Sweet Pongal.

How to prepare Wheat Rava Sweet Pongal

 

 1.     Add ⅓ cup water in a sauce pan to this add in ¾ cup Jaggery cook till the  jaggery melts completely and it becomes slightly thick. Filter the impurities and keep it aside.

2.    Next add in ghee and once its hot fry the cashew nuts until golden brown and keep it aside.

3.    In the same pan add in the Wheat rava and roast in a low flame for few mins. Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal.

4.    Mix well and allow it to cook till the wheat rava is completely cooked.  Add in the Edible Camphor and Cardamom. Also add in the Jaggery and ghee.

5.    Mix well and cook till it becomes slightly thick and then add in the roasted cashew nuts and switch off the flame.

 
 
 

Wheat Rava Sweet Pongal is now ready. It gets thick as it cools down.

Broken Wheat Pongal

Serving Suggestions

Serve hot as a dessert. My personal favorite is as a after meal dessert.

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

Broken Wheat Pongal
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5 from 1 vote

Wheat Rava Sweet Pongal

Wheat Rava Sweet Pongal or Dalia Sweet Pongal has very fine grains, its really yummy and had a beautiful melt in mouth texture.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 258kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Wheat Rava
  • 2 cups Water
  • ½ cup Moong Dal cooked
  • ¾ cup Jaggery
  • ⅓ cup Water for melting jaggery
  • Salt a pinch
  • 2 tablespoon Ghee
  • 6 nos Cashew nuts
  • Edible camphor a big mustard size piece
  • ½ teaspoon Cardamom powder

Instructions 

  • Add ⅓ cup water in a sauce pan to this add in ¾ cup Jaggery. Cook till the jaggery melts completely and it becomes slightly thick. Filter the impurities and keep it aside.
  • Next add in ghee and once its hot fry the cashew nuts until golden brown and keep it aside.
  • In the same pan add in the Wheat rava and roast in a low flame for few mins. Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal.
  • Mix well and let it to cook till the wheat rava is completely cooked. Next add in the Edible Camphor and Cardamom. Also add in the Jaggery syrup and ghee.
  • Mix well and cook till it becomes slightly thick and then add in the roasted cashew nuts and switch off the flame.

Notes

  • I have used fine variety wheat rava and hence 2 cups of water was sufficient for me. If using thick variety wheat rava use 3 ½ cups of water.
  • Serve hot
  • It gets thick as it cools down.

Nutrition

Calories: 258kcal | Carbohydrates: 40.2g | Protein: 3g | Fat: 9.8g | Saturated Fat: 5.8g | Cholesterol: 22mg | Sodium: 45mg | Potassium: 567mg | Fiber: 2.9g | Sugar: 24.3g | Calcium: 55mg
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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.

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal

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Wheat Rava Ven Pongal is a healthy Pongal recipe made with broken Wheat or Dalia . It is one healthy breakfast dish for the busy mornings.

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal  with step by step pictures. Sharing today another easy and tasty recipe with Wheat Rava.

This variation of making Pongal in wheat rava is really easy and tasty. Now lets see how to prepare Wheat Rava Ven Pongal.

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal

How to prepare Dalia Pongal

    1.     Heat a pan with ghee, once its hot add in the Wheat rava and roast for 1 mins in a low flame till it turns aromatic.

2.    Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal and the required salt.

3.    Mix well and allow it to cook till the wheat rava is completely cooked and then switch off the flame. Now add in the 2 tablespoon of ghee in a pan once its hot add in the mustard seeds, Cumin seeds and Pepper corns.

4.     Next add in the Cashew nuts, crushed ginger piece, Green Chilli and Curry leaves. Fry in a low flame until a nice aroma and then pour this over the cooked Wheat Rava Ven Pongal. Mix well. Serve hot with extra dollop of ghee.

Goes well with Sambar,Chutney and Vadai

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal

Serving Suggestions

Goes well for a breakfast. Serve with Chutney or Sambar.

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

Wheat Rava Ven Pongal
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5 from 1 vote

Wheat Rava Ven Pongal | Godhumai Rava Ven Pongal | Dalia Ghee Pongal

Wheat Rava Ven Pongal is a healthy Pongal recipe made with broken Wheat or Dalia . It is one healthy breakfast dish for the busy mornings.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian
Servings: 3
Calories: 187kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Wheat Rava
  • 2 cups Water
  • ½ cup Moong Dal cooked
  • Salt as needed
  • 2 tablespoon Ghee
  • 6 nos Cashew nuts
  • Ginger a small piece crushed
  • ½ teaspoon Pepper Corns
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 Green chili
  • Curry Leaves a spring

Instructions 

  • Heat a pan with ghee, once its hot add in the Wheat rava and roast for 1 mins in a low flame till it turns aromatic.
  • Next add in the water and continue cooking in a medium flame. Add in the cooked Moong Dal and the required salt.
  • Mix well and allow it to cook till the wheat rava is completely cooked and then switch off the flame.
  • Now add in the 2 tablespoon of ghee in a pan once its hot add in the mustard seeds, Cumin seeds and Pepper corns.
  • Next add in the Cashew nuts, crushed ginger piece, Green Chilli and Curry leaves. Fry in a low flame until a nice aroma and then pour this over the cooked Wheat Rava Ven Pongal . Mix well. Serve hot with extra dollop of ghee.

Notes

I have used fine variety wheat rava and hence 2 cups of water was sufficient for me. If using thick variety wheat rava use 3 ½ cups of water.
Goes well with Sambar,Chutney and Vadai.
It gets thick as it cools down.

Nutrition

Calories: 187kcal | Carbohydrates: 23.2g | Protein: 5.8g | Fat: 9g | Saturated Fat: 4.4g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 35mg | Fiber: 4.1g | Sugar: 0.8g | Calcium: 27mg | Iron: 3mg
Tried this recipe?Mention @happietrio or tag #happietrio
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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.

Wheat Rava Kesari

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Wheat Rava Kesari is a delicious sweet made with dalia or cracked wheat. It is perfect for any festival ocassions.

Wheat Rava Kesari

Wheat Rava Kesari | Dalia Kesari | Godhumai Rava Kesari with step by step pictures. Wishing you all a very happy and prosperous 2019. I wanted to start the first post of the year with something sweet, and hence I had to wait for these many days to make a sweet and be it the first post. Also, Pongal is fast approaching and I thought of sharing a recipe that suits both the festivals. So here is this delicious and healthy Wheat Rava Kesari.

I have used Harina brand Wheat Rava and it's very fine and the texture, when made as a Kesari, is beautiful and it is so easy to cook. The recipe is so simple and anybody can make this Kesari when followed the correct measurements. Also, I have tried few more recipes with Wheat Rava for this Pongal and I shall be posting the same in the coming days. Now let's see how to prepare Wheat Rava Kesari. 

Godhumai Rava Kesari

How to make Wheat rava Kesari

    1.     Heat a pan with ghee, once hot add in the cashew nuts and roast till golden. Remove the roasted cashew nuts from the pan and set them aside.

 2.    In the same pan add in the Wheat rava and roast for 1 min in a low flame till it turns aromatic. 

     3.    Next add in the water and continue cooking in a medium flame. Add in the food colour in this stage if adding. Continue cooking till the wheat rava is fully cooked and the water is almost absorbed.

 4.    Now add in the 2 tablespoon of ghee and cardamom powder and give a good mix. Then add in the sugar and mix well. The sugar would have melted and Kesari would have turned gooey once again.

  5.    In some time the Kesari would have become thick once again. Mix well and add in the roasted cashews and switch off the flame. Wheat Rava Kesari is now ready to be served.

Serve warm.
Wheat Rava Kesari | Dalia Kesari | Godhumai Rava Kesari

★ 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

Dalia Kesari
Print Recipe Pin Recipe
5 from 1 vote

Wheat Rava Kesari

Wheat Rava Kesari is a delicious sweet made with dalia or cracked wheat. It is perfect for any festival ocassions.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 232kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Wheat Rava
  • 2 cups Water
  • 3 tablespoon Ghee
  • ½ cup Sugar
  • ½ teaspoon Cardamom powder
  • 6 Cashew nuts
  • Food Colour optional

Instructions 

  • Heat a pan with ghee, once hot add in the cashew nuts and roast till golden. Remove the roasted cashew nuts from the pan and set them aside.
  • In the same pan add in the Wheat Rava and roast for 1 min in a low flame till it turns aromatic. Next, add in the water and continue cooking in a medium flame.
  • Add in the food color in this stage if adding. Continue cooking till the wheat Rava is fully cooked and the water is almost absorbed.
  • Now add in the 2 tablespoon of ghee and cardamom powder and give a good mix. Then add in the sugar and mix well. The sugar would have melted and Kesari would have turned gooey once again.
  • In some time the Kesari would have become thick once again. Mix well and add in the roasted cashews and switch off the flame. Wheat Rava Kesari is now ready to be served.

Notes

I have used fine variety wheat Rava and hence 2 cups of water were sufficient for me. If using a thick variety of wheat Rava uses 3 ½ cups of water.
Adding food color is completely optional, you can skip if you don’t prefer.
Makes a great sweet option along with breakfast or even for an evening.
It gets thick as it cools down.

Nutrition

Calories: 232kcal | Carbohydrates: 44.5g | Protein: 4.2g | Fat: 5.56g | Saturated Fat: 2.5g | Cholesterol: 9mg | Sodium: 3mg | Potassium: 3mg | Fiber: 3.2g | Sugar: 25.7g | Calcium: 14mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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