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Channa sundal| Chick peas Sundal

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Channa sundal Recipe | Chick peas Sundal
Channa Sundal | Kondakadalai Sundal with step by step photos. Among all the sundal made during Navratri, sundal with channa is our family favourite, I make this once in a while for our evening snack along with chai. And even I believe that our of the 9 days Channa Sundal will definitely be in the menu at least one or two days. It is totally delicious and packed with protein. I have made a simple version today with just coconut but it can also be made spicy using Sundal Podi. Now let’s see how to prepare Channa Sundal.
Channa sundal Recipe | Chick peas Sundal
Channa Sundal Recipe
 
     Step by step Method with pictures: 
 
     1.    Soak the Channa in water overnight .Next day in a pressure cooker add in the soaked Channa and along with immersing level water and salt and cook for 4 whistles one the pressure is released.
Step 1 - Channa sundal Recipe | Chick peas Sundal
       2.    Open the cooker and drain the excess water and set the cooked channa aside. Now heat a pan add in oil once it becomes hot add in Mustard seeds and Urad Dal, let them splutter
Step 2 - Channa sundal Recipe | Chick peas Sundal
      3.    Next add in the Hing, Dry Red Chilli and Curry Leaves. Next add the cooked Channa .Check and add salt if necessary (as we have already added salt while cooking the channa) and then add in freshly grated coconut sauté for 2 mins and switch off the flame. 
Step 3 - Channa sundal Recipe | Chick peas Sundal
        4.    Tasty and Healthy Channa Sundal is now ready to be served.
Step 4 - Channa sundal Recipe | Chick peas Sundal
Perfect pick for navratri neivedhiyam !
Channa sundal Recipe | Chick peas Sundal
 

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Chick peas Sundal
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Channa sundal | Chick peas Sundal

Channa sundal or Chick peas Sundal is one healthy protein rich evening snack . It is so easy to prepare . Only soaking has to be done and the rest is easy.
Prep Time5 minutes
Cook Time5 minutes
Soaking Time8 hours
Course: Snack
Cuisine: Indian
Servings: 4
Calories: 141kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup White Chickpeas
  • Water as needed
  • Salt as needed
  • ¼ cup Freshly grated coconut
  • 2 tsp Oil
  • Hing a pinch
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dal
  • 3 Dry Red Chilli
  • 1 sprig Curry Leaves

Instructions 

  • 1.Soak the Channa in water overnight .Next day in a pressure cooker add in the soaked Channa and along with immersing level water and salt and cook for 4 whistles one the pressure is released.
  • 2.Open the cooker and drain the excess water and set the cooked channa aside. Now heat a pan add in oil once it becomes hot add in Mustard seeds and Urad Dal, let them splutter
  • 3.Next add in the Hing, Dry Red Chilli and Curry Leaves. Next add the cooked Channa .Check and add salt if necessary (as we have already added salt while cooking the channa) and then add in freshly grated coconut sauté for 2 mins and switch off the flame.
  • 4.Tasty and Healthy Channa Sundal is now ready to be served.

Notes

  • This is a no onion no garlic recipe.
  • Perfect for the Navratri fasting and evening snacks.
  • You can add 2 tsp of sundal podi also if you prefer a spicy sundal

Nutrition

Calories: 141kcal | Carbohydrates: 17.9g | Protein: 3.9g | Fat: 6.4g | Saturated Fat: 3.3g | Sodium: 82mg | Potassium: 160mg | Fiber: 3.2g | Sugar: 0.1g | Calcium: 24mg | Iron: 1mg
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Shrimp Scrambled Egg (Prawn Egg Masala)

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Shrimp Scrambled Egg or Prawn egg masala is a protein-rich appetizer to go with rice or roti. It gets ready in just 20 mins and is easy to prepare.

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Shrimp Scrambled Egg

Prawn Egg Masala recipe with step by step photos. Prawn and egg both are protein rich ingredients and I love the combo so I prepared a lovely masala with both the delicious ingredients. It goes very well with even rice or roti. Now let’s see how to prepare Prawn Egg Masala.

Ingredients

How to prepare Shrimp scrambled eggs

Clean and devein the prawns, chop the tomato and onions, and set it ready. In a pan heat in oil once it heats up add mustard seeds let it splutter. Add in dry red chili or green chili. Next, add in chopped onions and sauté till glossy.

Next, add in the ginger garlic paste cook till the raw smell leaves.

Add in tomatoes, Cook till they are soft.

Next, add the chili powder, Pepper powder, Garam Masala, and the required salt Mix well. Add 2 tbsp of water and cook for 2 mins on low flame. So that the raw smell of the masala leaves.

Next, add in the prawns.

cook for 3 mins.

Now, move the prawns to a side of the pan and break open three eggs.

Scramble and cook the eggs and finally mix everything well. Garnish with Coriander leaves and then switch off the flame. Shrimp egg masala 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

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Shrimp Scrambled Egg
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Prawn Egg Masala | Iral Muttai Masala

Prawn egg masala is a protein-rich appetizer to go with rice or roti. It gets ready in just 20 mins and is easy to prepare.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 176kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 15 Shrimp
  • 3 Egg
  • 1 Onion
  • 1 Tomato
  • 1 tsp Ginger garlic paste
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 2 Dry Red Chilli or Green Chilli
  • ½ tsp Chilli powder
  • ½ tsp Garam Masala
  • ¼ tsp Turmeric powder
  • ¼ tsp Pepper powder
  • Salt to taste
  • 2 tbsp Coriander Leaves finely chopped

Instructions 

  • Clean and devein the prawns, chop the tomato and onions, and set it ready. In a pan heat in oil once it heats up add mustard seeds let it splutter. Add in dry red chili and green chili. Next, add in chopped onions and sauté till glossy.
  • Next, add in the ginger garlic paste cook till the raw smell leaves.
  • Add in tomatoes, Cook till they are soft.
  • Next, add the chili powder, Pepper powder, Garam Masala, and the required salt Mix well. Add 2 tbsp of water and cook for 2 mins on low flame. So that the raw smell of the masala leaves.
  • Next, add in the prawns. cook for 3 mins.
  • Now, move the prawns to a side of the pan and break open three eggs. Scramble and cook the eggs and finally mix everything well. Garnish with Coriander leaves and then switch off the flame. Shrimp egg masala is ready.

Video

Notes

  • You can either chop or use the prawns or fully .It tastes good in either way.
  •  Tastes good as a side dish with Rice.

Nutrition

Calories: 176kcal | Carbohydrates: 10.9g | Protein: 12.6g | Fat: 9.3g | Saturated Fat: 1.6g | Cholesterol: 112mg | Sodium: 143mg | Potassium: 201mg | Fiber: 5.2g | Sugar: 2g | Calcium: 41mg | Iron: 3mg
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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.

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

Kerala Olan Recipe

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Kerala Olan Recipe

Kerala Olan recipe with step by step photos. Olan is a traditional Onam Sadhya recipe which is prepared by cooking Ashgourd and black eyed peas in coconut milk. It is so rich and creamy. It is indeed protein rich and healthy as we add very minimal ingredients in the olan. Now let’s see how to prepare Kerala Olan.

 
Check out the other Onam Sadhya Recipes too.
Kerala Olan Recipe

Kerala Olan Recipe

    Step by step Method with pictures: 
 
     1.    Soak the Black eyed peas over night or for 6 hours and in the morning cook it in a pressure cooker by adding water till the immersing level along with Salt. Pressure cook for 3 whistles and switch off the flame. Wait till the pressure gets released by itself and then open the cooker.
Step 1 - Kerala Olan Recipe

2.    Chop the Ash gourd into cube sized pieces, slit open green chillies and keep it ready. In a pan add in Water to this add in the chopped Ash gourd and Green chilli and start cooking. Meanwhile the black eyes peas will be ready open the cooker drain the excess water and keep it ready.

 
Step 2 - Kerala Olan Recipe

3.    When the Ash gourd is about half cooked add Salt and the thin coconut milk and give a mix. Once it almost cooked add in the cooked Black eyed peas and cook for another 5 mins.

 
Step 3 - Kerala Olan Recipe
     4.    Bring the flame to low and add in the Thick coconut milk, curry leaves and coconut oil cook for a minute and switch off the flame.
Step 4 - Kerala Olan Recipe
Goes very well with Rice and any spicy poriyal.
Kerala Olan Recipe
 
 

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Kerala Olan
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Kerala Olan

Kerala Olan is a traditional Onam Sadhya recipe which is prepared by cooking Ashgourd and black eyed peas in coconut milk
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Kerala
Servings: 6
Calories: 61kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Black eyes peas | Karamani
  • 1 cup Ash gourd
  • 3 Green Chilli
  • 2 sprig Curry leaves
  • 1 cup Water
  • ½ cup Thick Coconut Milk
  • ½ cup Thin Coconut Milk
  • Salt as needed
  • 1 tsp Coconut Oil

Instructions 

  • Soak the Black eyed peas over night or for 6 hours and in the morning cook it in a pressure cooker by adding water till the immersing level along with Salt. Pressure cook for 3 whistles and switch off the flame. Wait till the pressure gets released by itself and then open the cooker.
  • Chop the Ash gourd into cube sized pieces, slit open green chillies and keep it ready. In a pan add in Water to this add in the chopped Ash gourd and Green chilli and start cooking. Meanwhile the black eyes peas will be ready open the cooker drain the excess water and keep it ready.
  • When the Ash gourd is about half cooked add Salt and the thin coconut milk and give a mix. Once it almost cooked add in the cooked Black eyed peas cook for another 5 mins.
  • Bring the flame to low and add in the Thick coconut milk, curry leaves and coconut oil cook for a minute and switch off the flame.

Notes

· Olan tends to get thick as it cools down.
· Don’t overcook after adding the thick coconut milk it will get curdled.
· Adding coconut oil in the end give a nice flavour to the olan.
· Kerala olan is a mandatory dish in the Onam Sadhya.
· Let the Ashgourd and Black eyed peas holds the shape ,if overcooked they will turn mushy.

Nutrition

Calories: 61kcal | Carbohydrates: 4g | Protein: 1.4g | Fat: 4.8g | Saturated Fat: 4.2g | Sodium: 38mg | Potassium: 113mg | Fiber: 0.9g | Sugar: 0.8g | Calcium: 11mg | Iron: 1mg
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Kerala Style Beetroot Thoran

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Beetroot Thoran or Kerala Style beetroot stir Fry is a coconut based vegetable stir fry .It is a mandatory dish in the Onam Sadhya.

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Beetroot Thoran Recipe

Beetroot thoran recipe with step by step photos. Thoran is a coconut based vegetable stir fry .It can be prepare with vegetables like Carrot, Beans , Cabbage ,Raw Banana or even Yam.

In the Onam Sadhya (Grand Feast) any one vegetable based thoran is usually served. It is very simple to prepare bust tastes really great. I just loved vegetable thoran with Sambar and Rice.

We can use the same recipe to prepare thoran with any one of the above mentioned Vegetable. Now let’s see how to prepare Beetroot thoran.

Also please check our Carrot Egg Stir Fry , It is different from the regular side dish and cabbage peas stir fry too.

Ingredients

beetroot thoran ingredients

Beetroot Thoran Recipe

How to make Beetroot thoran

1.In a blender add in the ingredients mentioned under the “To Grind” Section.

2. Grind to form a coarse paste and set aside.

3. In a pan heat Coconut oil once it is hot add in mustard seeds and Curry Leaves let them splutter.

4. Next add in the grated beetroot. Saute for a mine and then add salt. Let the beets cook. It gets cooked in 5-7 mins mins.

5. Finally add in the ground coconut paste and give a good mix.

6. cook for a mins and switch off the flame.

Tastes best with Rice and Sambar.

Beetroot Thoran Recipe

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

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Beetroot Thoran
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Beetroot Thoran | Kerala Style beetroot stir Fry

Beetroot Thoran or Kerala Style beetroot stir Fry is a coconut based vegetable stir fry .It is a mandatory dish n the Onam Sadhya.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Kerala
Servings: 5
Calories: 83kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 cup Beetroot grated
  • Salt as needed
  • 2 tsp Coconut oil
  • 1 tsp Mustard Seeds
  • 1 sprig Curry Leaves

To Grind :

  • ¼ cup Freshly grated Coconut
  • 3 Shallots
  • ½ tsp Chilli powder
  • ¼ tsp Turmeric powder
  • 2 Garlic
  • ½ tsp Cumin seeds

Instructions 

  • In a blender add in the ingredients mentioned under the “To Grind” Section and grind to form a coarse paste and set aside.
  • In a pan heat Coconut oil once it is hot add in mustard seeds and Curry Leaves let them splutter. Next add in the grated beetroot.
  • Mix well and add in Salt and allow it to cook till it is fully done.
  • Finally add in the ground coconut paste and give a good mix and switch off the flame.

Notes

· Serve along with Rice and Sambar.
· Make sure you use coconut oil for the seasoning to get the authentic Kerala taste.

Nutrition

Calories: 83kcal | Carbohydrates: 11.4g | Protein: 1.8g | Fat: 3.9g | Saturated Fat: 3.1g | Sodium: 35mg | Potassium: 243mg | Fiber: 2.6g | Sugar: 6.1g | Calcium: 28mg | Iron: 1mg
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2 Ingredients Sesame Ladoo

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2 Ingredients Sesame Ladoo

Ellu Urundai recipe with step by step photos. Sesame is an oil seed which is widely used in Africa and India. It is usually Black, white or brown in color, it is very rich in vitamins, minerals and has got numerous health benefits. Sesame ladoo is a healthy and easy recipe made with just two ingredients .No ghee or oil is required to hold the shape of the ladoo as the natural oil from the sesame needs is enough to hold the shape. Now let’s see how to prepare sesame ladoo.

check out Mango Ladoo and Moong Dal Ladoo recipe too.

Sesame Ladoo

How to make Sesame Ladoo

 
     1.    Measure the sesame seeds.
Ellu urundai

 2.    Start dry roasting in a pan.

 

3.  Start roasting in a pan till the sesame seeds pops up and you get a nutty flavour

 4.    Take the roasted sesame seeds in a blender.

 

 5.    Add in the Jaggery powder in the same blender. Pulse it to form a coarse mixture

 

 6.    Shape them to form ladoos and serve.

 
Ellu urundai
Celebrate this vinayagar Chaturthi with this easy and healthy sesame ladoo.
 
Ellu urundai

 

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Ellu Urundai
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Ellu urundai | Sesame ladoo

Ellu urundai or Sesame ladoo is a healthy and easy recipe made with just two ingredients .No ghee or extra oil is required.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Dessert
Cuisine: Indian
Servings: 15 ladoo
Calories: 68kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Sesame Seeds / Til
  • ½ cup Jaggery

Instructions 

  • Measure the sesame seeds.
  • Start dry roasting in a pan.
  • Start roasting in a pan till the sesame seeds pops up and you get a nutty flavour.
  • Take the roasted sesame seeds in a blender.
  • Add in the Jaggery powder in the same blender. Pulse it to form a coarse mixture
  • Shape them to form ladoos and serve.

Notes

  • No oil or ghee is required as the oil from the sesame seeds is enough to hold the shape.
  •  Peanuts can also be added along with the sesame seeds in making ladoo that.

Nutrition

Calories: 68kcal | Carbohydrates: 5.4g | Protein: 1.7g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 2mg | Potassium: 60mg | Fiber: 1.1g | Sugar: 1.6g | Calcium: 120mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Instant Rava Sweet Appam

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Rava Sweet Appam Recipe

Instant Rava Sweet Appam recipe with step by step photos. Appam is a traditional sweet prepared mainly during festival to distribute among the relatives and neighbours. Traditional appams are usually prepared using Rice flour and Jaggery and require some waiting time. Today I have shared an instant version with very few ingredients but tastes equally good and can be prepared in less than 30 mins from the start to the finish.

 
Rava sweet appam has a golden brown crust and a slightly white interior.This recipe will come as a savior if you have no time to prepare the sweets during the festivals. Instead of deep frying you can also use an appe pan to prepare the sweet appam. No cooking soda is also used in this recipe. Celebrate this Vinayagar Chaturthi with this delicious and yummy rava sweet appam .Let’s now see how to prepare Rava Sweet Appam.
Other Ganesh Chaturthi Recipes:
 
Rava Sweet Appam Recipe

Rava Sweet Appam Recipe

 
     Step by step Method with pictures: 
    1.    In a mixing bowl take the Rava at first and then add in the Maida sprinkle little water and give a gentle mix the dough will resemble bread crumbs now.
    2.    Next to this add in the Sugar mix well with hands such that the sugar melts and dissolves completely so that the dough becomes little loose now. Now add in little water and bring it to the idli batter consistency. Make sure there is no lumps in the batter.
     3.    Now add in the Salt and Cardamom Powder and mix well to the batter.
4.    Now the batter is ready. Allow it to rest for 20 mins. Heat a pan with oil for deep frying.
     5.    Take a small ladle full of batter and pour directly in the hot oil, don’t disturb it. The batter will puff up and raise up cook in a medium flame. Once the appam puffs and comes up in the flip gently and cook on both the sides in a medium flame till golden brown.    
     6.    Drain from the oil and put it in paper towel to remove excess oil and serve hot.

Serve hot .

Rava Sweet Appam Recipe

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Instant Rava Sweet Appam
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Instant Rava Sweet Appam

Rava sweet appam has a golden brown crust and a slightly white interior.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 8 appam
Calories: 131kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Rava / Sooji / Semolina
  • ¾ cup Maida
  • ½ cup Sugar
  • Water as needed
  • Salt a pinch
  • ½ tsp Cardamom /Elachi powder
  • Oil for deep frying

Instructions 

  • In a mixing bowl take the Rava at first and then add in the Maida sprinkle little water and give a gentle mix the dough will resemble bread crumbs now.
  • Next to this add in the Sugar mix well with hands such that the sugar melts and dissolves completely so that the dough becomes little loose now. Now add in little water and bring it to the idli batter consistency. Make sure there is no lumps in the batter.
  • Now add in the Salt and Cardamom Powder and mix well to the batter.
  • Now the batter is ready. Allow it to rest for 20 mins. Heat a pan with oil for deep frying.
  • Take a small ladle full of batter and pour directly in the hot oil, don’t disturb it. The batter will puff up and raise up cook in a medium flame. Once the appam puffs and comes up in the flip gently and cook on both the sides in a medium flame till golden brown.
  • Drain from the oil and put it in paper towel to remove excess oil and serve hot.

Notes

· Drop in a small portion of the dough to check if the oil is hot enough for deep frying.
· Use a curved ladle to get better appam and use the same ladle for the entire batch of batter to get similar appam.
· Make One appam at a time otherwise the appam tends to stick with the other.
· You can use a small pan /Kadai so that less oil is required for deep frying · You can use cooking soda if you prefer but the appam comes out good even without that.

Nutrition

Calories: 131kcal | Carbohydrates: 17.2g | Protein: 1.7g | Fat: 6.7g | Saturated Fat: 0.9g | Sodium: 1mg | Potassium: 82mg | Fiber: 2.1g | Sugar: 6.3g | Calcium: 25mg | Iron: 1mg
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Kerala Ada Pradhaman

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Ada Pradhaman Recipe
Kerala Ada Pradhaman recipe with step by step photos. Payasam prepared with Ada is one of the delicious recipes from Kerala. It never failed to make an appearance in the Grand Onam Sadhya (feast). Ada is made from Rice, it is also called as Rice flakes. Two types of Payasam can be prepared with Ada. One with Sugar it is Palada Pradhaman and one with Jaggery which I have posted today. Now let’s get started with the recipe.

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Ada Pradhaman Recipe
Ada Pradhaman Recipe
    Step by step Method with pictures: 
 
    1.    Take Ada in a bowl add in water till the immersing level and soak it for 15 mins and then strain and set it aside.
step 1 - Ada Pradhaman Recipe
     2.    Heat ghee in a kadai and then fry the cashew nuts and raisin till golden and set it aside fry the grated coconut in the same ghee till golden brown and set it aside.
step 2 - Ada Pradhaman Recipe
     3.    In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
step 3 - Ada Pradhaman Recipe

 4.    Strain the jaggery water to remove the impurities and then boil the jaggery water once again till it becomes thick.

 
step 4 - Ada Pradhaman Recipe
     5.    In a pan add in the soaked Rice ada and little water and cook to this add in the jaggery water and continue cooking.
step 5 - Ada Pradhaman Recipe
       6.    When the Ada gets thick add in the cardamom powder and give a good mix.
step 6 - Ada Pradhaman Recipe
       7.    Now add in the thin coconut milk and cook till it becomes thick and now add in the roasted nuts and coconut.
step 7 - Ada Pradhaman Recipe
        8.    Now add in the thick coconut milk and give a good mix and switch off the flame.
step 8 - Ada Pradhaman Recipe
As a variation to the ada pradhaman which is cooked with Jaggery palada pradhaman can also be prepared which is prepared with Sugar.
Ada Pradhaman Recipe
Makes a delicious after meal dessert J
Ada Pradhaman Recipe

 

 

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Rice Ada Payasam
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Kerala Style Ada Pradhaman

Ada Pradhaman is one of the delicious recipes from Kerala made with Rice Ada. It never failed to make an appearance in the Grand Onam Sadhya
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Kerala
Servings: 6
Calories: 207kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Ada / Rice Flakes
  • ½ cup Thick Coconut Milk
  • 1 cup Thin Coconut Milk
  • 1 cup Jaggery
  • 1 cup Water
  • 1 tbsp Ghee
  • 8 Cashew nuts
  • 8 Raisins
  • 1 tbsp Grated Coconut
  • ½ tsp Cardamom Powder

Instructions 

  • Take Ada in a bowl add in water till the immersing level and soak it for 15 mins and then strain and set it aside.
  • Heat ghee in a kadai and then fry the cashew nuts and raisin till golden and set it aside fry the grated coconut in the same ghee till golden brown and set it aside.
  • In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
  • Strain the jaggery water to remove the impurities and then boil the jaggery water once again till it becomes thick.
  • In a pan add in the soaked Rice ada and little water and cook to this add in the jaggery water and continue cooking.
  • When the Ada gets thick add in the cardamom powder and give a good mix.
  • Now add in the thin coconut milk and cook till it becomes thick and now add in the roasted nuts and coconut.
  • Now add in the thick coconut milk and give a good mix and switch off the flame.

Notes

· The payasam tends to get thick once it cools down so you can add milk and serve if it is too thick.
· The colour of the payasam totally depends on the type ofjaggery used.
· Serve as a dessert after meal.

Nutrition

Calories: 207kcal | Carbohydrates: 24.1g | Protein: 2.6g | Fat: 12.1g | Saturated Fat: 9.8g | Sodium: 10mg | Potassium: 184mg | Fiber: 2g | Sugar: 6.8g | Calcium: 50mg | Iron: 2mg
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Aval Payasam Recipe| Poha Kheer

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Aval Payasam or Poha Kheer is an easy delicious kheer prepared with Poha ,milk and Sugar. It is an instant kheer without much prep work.

Aval Payasam Recipe

Aval Payasam recipe with step by step photos. Happy Gokulashtami to everyone. Gokulashtami is a festival celebrated to welcome the birth of Lord Krishna. Lord Krishna is very fond of Aval/Poha and Butter. Aval is otherwise called as Beaten Rice / Rice Flakes .So today I am sharing a simple Kheer with Aval. It is very simple and easy to prepare and can be offered to god on the festival days. Now let’s see how to prepare Aval Payasam.

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What is Poha

Poha is nothing but flattened rice. It is prepared by parboiling the rice and then flattened by following few techniques. It is a very popular food in the Indian Subcontinent. We use them to prepare a variety of recipes from breakfast to dinner.

Ingredients

Poha - Use the white or red variety of Poha. Both are perfect for the kheer.
Milk - Use full fat milk kheer for a creamy rich kheer.
Sugar - Since it is a white themed Kheer I am using sugar as the sweetener. However, you may use Jaggery or coconut sugar
Cardamom - They add a nice flavor to the kheer.
Saffron - Give a rich and royal feel to the kheer.
Nuts - We usually roast the nuts in ghee and add them to the Kheer. Usually, Cashew nuts and raisins are used.

Aval Payasam Recipe

How to prepare Aval Payasam

 1.    In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up and cashew nuts turn golden brown. Remove them from the pan and set it aside.

Step 1 - Aval Payasam Recipe

 2.    In the same pan now add in the Aval /Poha and roast till they turn crisp .Once they turn crisp remove from the pan and set it aside till use.

Step 2 - Aval Payasam Recipe

 3.    Bring the Milk to boil. Once the milk comes to a boil reduce the flame and let it reduce a little and becomes creamy.

Step 3 - Aval Payasam Recipe

   4.    Next add in the roasted Poha. And allow it to cook till the Poha is fully done.

Step 4 - Aval Payasam Recipe

 5.    Add in the Cardamom Powder and Sugar and mix well and it reaches the Payasam consistency and finally add in the roasted nuts and Saffron and switch off the flame .Serve Poha Payasam as a Dessert.

Step 5 - Aval Payasam Recipe

Prepare this yummy and simple Aval Payasam this Gokulashtami.

Aval Payasam Recipe

Also goes well as an after meal dessert!!

Aval Payasam Recipe

Serving Suggestions

Makes a lovely after meal dessert. It is perfect for any festival.

Storage Suggestions

Stays good in the fridge for 2 days. Store in an air tight container.

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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 from me.

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Poha Kheer
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Aval Payasam | Poha Kheer

Aval Payasam or Poha Kheer is an easy delicious kheer prepared with Poha milk and Sugar.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 251kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Aval | Poha
  • 2.5 cups Full fat Milk
  • Cardamom Powder a generous pinch
  • ½ cup Sugar
  • 1 tbsp Ghee
  • 8 Cashew nuts
  • 5 Raisins
  • Saffron Few Strands

Instructions 

  • In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up[ and cashew nuts turn golden brown. Remove them from the pan and set it aside.
  • In the same pan now add in the Aval /Poha and roast till they turn crisp .Once they turn crisp remove from the pan and set it aside till use.
  • Bring the Milk to boil. Once the milk comes to a boil reduce the flame and let it reduce a little and becomes creamy.
  • Next add in the roasted Poha. And allow it to cook till the Poha is fully done.
  • Add in the Cardamom Powder and Sugar and mix well and it reaches the Payasam consistency and finally add in the roasted nuts and Saffron and switch off the flame .Serve Poha Payasam as a Dessert.

Notes

  • Condensed milk can also be used to increase the richness of the Payasam.
  •  Serve as an after meal dessert.
  •  You can skip Saffron if you don’t prepfer. But it definitely makes the Kheer rich.

Nutrition

Calories: 251kcal | Carbohydrates: 56.2g | Protein: 1.6g | Fat: 4.2g | Saturated Fat: 2.1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 244mg | Fiber: 1.6g | Sugar: 44.2g | Calcium: 19mg | Iron: 1mg
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.

This post is originally from 2018. It is now updated with new Pictures,video, details and recipe card.

Kodo Millet Vegetable Biryani ( Varagu Biryani )

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Kodo Millet Vegetable Biryani Recipe

Kodo Millet Vegetable biryani recipe with step by step photos. Sharing today another healthy and lovely vegetable biryani recipe with Kodo millet .We have started including Millets in our food and to make the food interesting I just tried this Vegetable Biryani it is as awesome as the Normal Basmati Rice Vegetable Biryani. And my Kidoo just loved it. It is an easy one pot meal .Goes really well for a lunch box.

So last Sunday I prepared Vegetable Biryani with Kodo Millet and served along with Oven baked Chicken Fry and Onion Raita. I even shared a pic of the same in my Instagram. Now let’s see how to prepare Kodo millet Vegetable Biryani
 
Kodo Millet Vegetable Biryani Recipe

Kodo Millet Vegetable Biryani

     Step by step Method with pictures: 
     1.    In a pressure cooker add in Ghee / Oil once it heats up add in the ingredients mentioned in the “To Temper” table one by one. They will splutter and give a nice aroma next add the sliced onions and cook till they become translucent and then add in the ginger garlic paste. Cook till the raw smell leaves.
Step 1 -Kodo Millet Vegetable Biryani Recipe
       2.    Now add the cleaned mint and coriander leaves sauté till they shrink and then add in the chopped tomatoes mix well and cook till they become mushy and now add in the cut Vegetables.
Step 2 -Kodo Millet Vegetable Biryani Recipe
       3.    Mix the vegetable and let them fry for about 5 mins and then add in the spice powders one by one mix well so that they blend evenly with all the sautéed vegetables. Soak the kodo Millet in Water for about 10 mins .Next add the soaked Kodo millet in the cooker.
Step 3 -Kodo Millet Vegetable Biryani Recipe
       4.    Mix everything together and now add in the required Water. Check for salt and spice at this stage and add if anything is required and then finally add in the Lemon juice. Once the Water comes to boil. close the pressure cooker and cook in high flame for 2 whistles and then in the low flame for 1 whistles and switch off the flame. Wait till the pressure gets released all by itself and then open the cooker. Kodo Millet Vegetable biryani is now all set to be served.
Step 4 -Kodo Millet Vegetable Biryani Recipe

Tastes good with Chicken Fry and Onion Raita

Kodo Millet Vegetable Biryani Recipe
 
 

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Kodo Millet Vegetable Biryani
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Kodo Millet Vegetable Biryani

Healthy and delicious vegetable biryani with Kodo Millet.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 3
Calories: 218kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Kodo Millet
  • 2 Onion
  • 2 Tomato
  • 1 tbsp Ginger garlic paste
  • ½ cup Coriander Leaves + Mint Leaves tightly packed
  • 2 Carrot
  • 4 Beans
  • ¼ cup Green Peas
  • ¼ cup Cauli Flower Florets
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric Powder
  • Salt as needed
  • 1.5 cups Water
  • 1 tsp Lemon Juice

To Temper

  • 1 tbsp Ghee/Oil
  • 1 tsp Fennel Seeds
  • 1 Bay Leaves
  • 1 Star Anise
  • 3 Cloves

Instructions 

  • In a pressure cooker add in Ghee / Oil once it heats up add in the ingredients mentioned in the “To Temper” table one by one. They will splutter and give a nice aroma next add the sliced onions and cook till they become translucent and then add in the ginger garlic paste. Cook till the raw smell leaves.
  • Now add the cleaned mint and coriander leaves sauté till they shrink and then add in the chopped tomatoes mix well and cook till they become mushy and now add in the cut Vegetables.
  • Mix the vegetable and let them fry for about 5 mins and then add in the spice powders one by one mix well so that they blend evenly with all the sautéed vegetables. Soak the kodo Millet in Water for about 10 mins .Next add the soaked Kodo millet in the cooker.
  • Mix everything together and now add in the required Water. Check for salt and spice at this stage and add if anything is required and then finally add in the Lemon juice. Once the Water comes to boil. close the pressure cooker and cook in high flame for 2 whistles and then in the low flame for 1 whistles and switch off the flame. Wait till the pressure gets released all by itself and then open the cooker. Kodo Millet Vegetable biryani is now all set to be served.

Notes

  •  Serve with Raita and Papad.
  •  Replace the Water with Coconut Milk for a rich biryani.

Nutrition

Calories: 218kcal | Carbohydrates: 36.9g | Protein: 6.7g | Fat: 5.6g | Saturated Fat: 2.2g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 302mg | Fiber: 6g | Sugar: 2.9g | Calcium: 46mg | Iron: 6mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Carrot Kuzhi Paniyaram

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Carrot kuzhi paniyaram is an easy to make, yummy Indian breakfast prepared with rice, Urad Dal, and Vegetables. It is a perfect kids friendly breakfast.

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Carrot Kuzhi Paniyaram

Paniyaram is an Indian dish prepared by cooking the prepared batter in a special panniyaram mold. The basic  Idli dosa batter is used in preparing Paniyaram.

So many variations are done in the basic batter by adding Vegetables or by making it Sweet or Spicy. It is called Paddu in Kannada and Ponganalu in Telugu. Kuzhi Paniyaram is a famous dish in Chettinadu Cuisine.

It makes a perfect dish for a Kids' lunch box or Snack box. It can be prepared easily in less time. Usually, we prepare them with the last batch of the Idli Dosa batter.

Ingredients

Idli Dosa Batter - The main ingredient for panniyaram. Have the batter in the same consistency as we have for idli. Adjust the salt and water accordingly.

Onions- Use small onions or finely chopped red onions as you prefer.

Carrots - Use freshly grated carrots.

Oil - Use any cooking oil, I prefer gingelly oil or groundnut oil.

Tadka - Mustard, cumin, Urad, and Channa Dal. These are the basics for any tadka and give a nice texture.

Green Chilli - Use one or two as per your spice levels. If serving kids, I suggest skipping them.

Ginger - Chop the ginger finely and add to the tadka. Gives so much flavor.

Curry Leaves - a mandate for any Indian cooking. You can chop the curry leaves finely and then add them. So that nobody will leave them without eating.

Carrot Kuzhi Paniyaram

How to make Carrot Kuzhi Panniyaram

In a pan add in oil once it heats up add in Mustard Seeds and Cumin. Let it splutter.

Next, add Urad Dal and Channa Sal.

Saute until golden. Next, add chopped ginger, green chili, and curry leaves.

Next, add in finely chopped onion. Saute until the onions are soft.

Next, add grated carrots. Saute for 2 mins and switch off.

In a bowl take Idli Dosa Batter. Add the Required salt and water and adjust the consistency.

Add the prepared carrot masala to the idli dosa batter.

Gently mix until combined. Carrot Panniyaram batter is now ready.

Now heat the Panniyaram /appe pan with oil.

Pour the prepared batter into the pan. Cover and cook on a medium flame for 5 mins. Make sure you fill only above ¾ of the panniyaram cavity with batter. Don't fill the cavity with batter fully.

After 5 mins flip the panniyaram and cook the other side for another 2 mins.

Once fully cooked, remove it from the pan and serve hot with Chutney. Carrot Kuzhi Panniyaram is now ready.

Carrot Kuzhi Paniyaram

Tips & Variations

  • Paniyaram tastes good when served hot with chutney and Sambar.
  • You may replay carrots with any other vegetables

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 update

📖 Recipe

Carrot Kuzhi Paniyaram
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5 from 1 vote

Carrot Kuzhi Paniyaram

Carrot kuzhi paniyaram is an easy to make, yummy Indian breakfast prepared with rice, Urad Dal, and Vegetables. It is a perfect kids friendly breakfast.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Indian
Servings: 4
Calories: 136kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 4 cups Idli Dosa Batter
  • 1 cup Grated Carrot
  • 2 tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 1 tbsp Urad Dal
  • 1 tbsp Channa Dal
  • 1 tsp ginger Finely Chopped
  • 1 Green Chilli
  • 1 sprig Curry Leaves
  • 1 cup Onion finely chopped
  • Salt as needed

Instructions 

  • In a pan add in oil once it heats up add in Mustard Seeds and Cumin. Let it splutter.
  • Next, add Urad Dal and Channa Sal.
  • Saute until golden. Next, add chopped ginger, green chili, and curry leaves.
  • Next, add in finely chopped onion. Saute until the onions are soft.
  • Next, add grated carrots. Saute for 2 mins and switch off.
  • In a bowl take Idli Dosa Batter. Add the Required salt and water and adjust the consistency.
  • Add the prepared carrot masala to the idli dosa batter.
  • Gently mix until combined. Carrot Panniyaram batter is now ready.
  • Now heat the Panniyaram /appe pan with oil.
  • Pour the prepared batter into the pan. Cover and cook on a medium flame for 5 mins. Make sure you fill only above ¾ of the panniyaram cavity with batter. Don't fill the cavity with batter fully.
  • After 5 mins flip the panniyaram and cook the other side for another 2 mins.
  • Once fully cooked, remove it from the pan and serve hot with Chutney. Carrot Kuzhi Panniyaram is now ready.

Video

Notes

       · Paniyaram tastes good when served hot with chutney and Sambar.
       ·You may replay carrots with any other vegetables.

Nutrition

Calories: 136kcal | Carbohydrates: 15.4g | Protein: 2.8g | Fat: 7.3g | Saturated Fat: 0.9g | Sodium: 86mg | Potassium: 195mg | Fiber: 2.9g | Sugar: 3g | Calcium: 28mg | Iron: 1mg
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.