Vegan - coconut milk semiya payasam

 Vegan semiya payasam - it is very delicious and tasty semiya payasam. Our family is big fan of semiya payasam, I prepare atleast thrice a month sometimes once in a week. But this vegan semiya payasam is very special and tasty than our regular payasam prepared using buffalo milk. We can prepare vegan payasam in many ways today I am sharing vegan semiya payasam using coconut milk and nuts paste. 

Event : Shhhhh Secretly cooking challenge

Taking this creamy and delicious payasam recipe to shhh cooking secretly challenges.This month I am paired with Radha, she gave elachi and oil as s.ingredients. In turn I gave her lime juice and ginger as secret ingredients. She prepared super tasty Mango Habanero sauce , do check out her space for more interesting recipes.

                              
     Vegan - Semiya payasam 
      
Preparation Time : 15 minutes
Serves : 4
Category : Dessert 
Recipe Cuisine: Indian
Main ingredients : semiya
Author : Aruna Saras Chandra 

Ingredients 

Thick coconut milk -2 cups Thin coconut milk -2 cups Soaked cashew nuts - 10 Soaked almonds - 5          Semiya - 1/2 cups.            Coconut oil - 2 tsp            Cashew nuts -6                  Raisins - 6                              Sugar - 3/4 to 1 cup      Cardamon powder -1/2 tsp.         

Process

1) Soak cashew nuts and almonds seperately in hot water for 30 to 60 minutes.

2) Heat kadai with 1 tsp of coconut oil fry cashew nuts when it starts changing color add raisins. When it starts puffing take it into bowl and keep aside.

3)In the same kadai, fry semiya till it changes to light brown color and then take it plate.

4) Add  2 cup of thin coconut milk and then add fried semiya, cool till it becomes smooth.

5) peel almond skin and grind cashew nuts and almonds to smooth paste by adding some water.

6) Now add prepared nuts paste, thick coconut milk, elachi powder to the boiled semiya and cook 5 to 7 minutes or till payasam becomes thick.

That's it our vegan coconut milk semiya payasam is ready to serve.

channel Vasus vegkitchen

Hope you liked this creamy and delicious payasam. Give it a try and drop your comments in inbox. 

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You can also search recipe in BetterButter in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊

Beetroot and cucumber raita

 Beetroot cucumber raita is very tasty, healthy and easy to prepare raita. I always prefer to eat raita ot some nuts after my workouts inorder to good some instant energy. And this beetroot cucumber raita is one of my favourite as it is filling and keep our tummy cool. We can prepare this raita by boiling beetroot but like to have it fresh by grating, so you don't like the fresh taste of beetrrot you can boil it. I regularly add fried and crushed peanuts to this raita, as peanuts are not available at pantry I did not added. 

Event : Shhhhh Secretly cooking challenge

Taking this creamy and healthy raita recipe to shhh cooking secretly challenges.This month I am paired with Sasmita,she gave green chilli and cumin as secret ingredients, in turn I gave her custard powder and sugar as secret ingredients. She prepared super delicious Mango seviya custard, do check out her space.

                              
      Beetroot cucumber raita
      
Preparation Time : 15 minutes
Serves : 1 bowl
Category : snack
Recipe Cuisine: Indian
Main ingredients : curd 
Author : Aruna Saras Chandra 

Ingredients 

Beetroot - 1 small 

Cucumber - 1 small 

Hung curd - 1 cup 

Onion - 1 small 

Green chilli -1 small 

Ginger -1/2 inch

Coriander -  1 tsp 

Cumin powder - 1/2 tsp 

Salt - as per taste 

Crushed peanuts - 2 tsp(optional)

Process 

1) peel beetroot skin, grate it finely and take it into bowl 

2) grate cucumber and cut it into small pieces.

3) Roughly crush coriander leaves, green chilli and ginger in a motar pistle and take it into cup. If you dt like this you can simply add chopped  green chilli, ginger.

4) Squeeze out excess water from beetroot and cucumber.

5)Take hung curd in a wide bowl,to this add above chill paste, salt ,cumin powder, squeezed beetroot and cucumber.

6) Mix everything well, if u want you can add crushed peanuts or any nuts of your choice.

That's it healthy and tasty beetroot and cucumber raita is ready to serve.

Do subscribe my youtube channel Vasus vegkitchen

Hope you liked this creamy and filling raita. Give it a try and drop your comments in inbox. Also 

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊

Dahi Sandwich || Hung curd Sandwich

Dahi sandwich or Hung curd Sandwich is tasty sandwich recipes which we can prepare easily at home. These sandwiches are very creamy and loaded with veggies. We can have it as breakfast and evening snacks, it is very filling, tasty and healthy too. For this we can use homemade or store bought hung curd.

 Event : Shhhhh Secretly cooking challenge

Taking this creamy and healthy hung curd Sandwich recipe to shhh cooking secretly challenges. This month theme "No cook recipes" suggested by Renu, do check her space for more interesting recipes. This month I am paired with Preethi di, I gave lemon juice and pepper as secret ingredients,  she prepared healthy and tasty Whole black urad dal salad . Inturn Preethi di gave butter and cabbage as secret ingredients. Both the ingredients gave good taste to my sandwiches.

                              
                 Dahi Sandwich 
      
Preparation Time : 15 minutes
Serves : 4 sandwich 
Category : snack
Recipe Cuisine: Indian
Main ingredients : bread, curd 
Author : Aruna Saras Chandra 

Ingredients 

Bread slices -6

Hung curd - 1 cup 

Butter - 2 to 3 tsp adjust

Onion - 1

Grated cucumber - 1/4 cup 

Grated Carrot - 1/4 cup 

Finely chopped cabbage -1/4 cup 

* You can also add capsicum 

pepper powder -as per taste 

Salt - as per taste

 you can also add green chilli or red chilli powder according to your taste.

Process 

1) place muslin cloth on wide bowl and add curd. Strain water, tie it and leave it for 2 hrs. If you are using hung curd skip this step. 

Note: you can also keep this tied curd inside refrigerator.

2) Finely chop onions and take it into bowl. 

3) Grate cabbage and carrot and add it to above bowl.

4) Grate cucumber and keep it aside for few minutes. Now squeeze excess water and add it above bowl.

5) Add salt  to the veggies and keep it aside.

6)Cut bread sides (if u want you can keep it) and apply butter to one side of bread and keep side.

7) squeeze excess water from veggies if you find any. 

8) Now add prepared hung curd and pepper powder to veggies and mix everything well.

9) spread veg mixture on bread slices and cut it into desired shape. 

That's it our creamy and tasty hung curd sandwiches are ready to serve . 

Hope you likee this creamy and filling hung curd sandwiches. Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊

Mint paneer pulao || Pudina Paneer pulao

 Today's recipe is aromatic, tasty and healthy Pudina paneer Rice, Mint paneer  Rice or Pudina paneer veg pulao. I prepared this pudina paneer rice using basmati rice which enhances its taste, to make it more healthy i used veggies like carrot, beans and potato. Instead of marinating paneer in spices, I like cook it in pudina paste along with veggies for few  minutes before adding water. You can also pack this for lunch box with some cucumber and carrot slices. If you want to prepare something special for parties at home rather than regular veg rice then pudina paneer pulao/rice is perfect rice items. Serve this with simple raita's like pomegranate raita, boondi raita. Instead of basmati rice you can also use regular rice and also cook in pressure cooker. I always prefer to cook pulao in kadai when using basamati rice, if you are facing problem in cooking basamati rice check out recipe and tips. There are number of variation in preparing this pudina paneer rice, today i am sharing the recipe which i regularly prepare at home. Also check 

 Mango Rice , Carrot rice, Jeera Rice,  Green Peas Pulao, Kashmiri Pulao, Coconut milk pulao , Ven Pongal,Restaurant style curd rice, Curry leaves powder rice.

   Event : Shhhhh Secretly cooking challenge

Taking this tasty mint paneer pulao to shhhhh secretly cooking challange, this month theme "Briyani & Pulao" was suggested by Seema, check out her space for tasty recipes. I bookmarked her Red rice coconut poridge to try soon. I am paired with Archana di, she gave lemon and beans as secret ingredients,in turn I gave her cloves and green chilli as secret ingredients. Archana di prepared tasty Quick veg pulao recipe. Do check check out her space.

                              
                            Pudina paneer Rice/ Pudina paneer Veg Pulao
      
Soak time: 20 minutes
Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4
Category : Rice items 
Recipe Cuisine: Indian
Main ingredients : Mint / Pudina, paneer
Author : Aruna Saras Chandra 

Ingredients

For pudina paste:

pudina leaves- 1 cup
coriander leaves - 1/2 cup
fresh/desiccated coconut - 2 tsp
green chillies - 2 to 3(adjust)
ginger - 1 inch
garlic - 2 cloves

Veggies used:

carrot - 1
beans - 5
potato -1
fresh peas/matar -1/2 cup

others:

Panner - 200 gms
Basmati rice - 1 1/2 cup
water - 2 1/2 cup
ghee - 2 tsp + 1 tsp
vegetable oil - 1 1/2 tsp
elachi - 3
cloves - 3
star anise -2 
cinnamon stick - 1 inch
bay leaf - 2
pepper - 5 (option)
cashew nuts - 10
onion - 1
lemon juice - 5 drops 
salt as per taste

Instructions

1) Wash basmati rice under water for 2 times and soak it in enough water for 20 minutes.

2) Meanwhile chop veggies and prepare pudina paste. wash pudina/mint and coriander leaves well. Take all the ingredients in a mixer jar and grind it to smooth paste.

3) Now take a kadai add ghee + vegetable oil, let it heat for a second then add elachi,clove, cinnamon stick, pepper, bay leaf, star anise fry it for few seconds then add cashew nuts, fry till it changes color.

4) Now add onion and salt fry till it changes color.

5) Now add all veggies, mix everything well then close the lid and cook it for few minutes till the veggies cook a bit on low - medium flames.

6) Now add pudina paste to the above mix everything well and cook for few minutes. Later add fresh paneer cubes, mix it once and cook it on low flames till paneer absorbs spices.

7) Drain basmati rice from water and add to the above mix everything well then add 2 1/2 cups of water.

8) now add 2 1/2 cups of water to the above mixture with few lemon juice drops and let it cook for a minute on high flames, later close the lid and cook it on low flames.(** check tips)

9) open the lid in the middle mix everything well add 1 tsp of ghee close the lid and cook till rice cook well.

once pulao cook well, let it rest for some time before serving. That's it aromatic and tasty pudina paneer pulao is ready to serve.

Tips 

** Instead of basmati rice you can use regular sona masuri rice.

** If you soak basmati rice for 20 minutes then add 21/2 cup water and cook for 2 whistle if cooking in  pressure cooker. To get perfect cooked non sticky texture of basmati rice add few drops of lemon juice.

** If you are using normal rice then use 3 glass of water and cook it for 3 whistles.

** Do not serve pulao immediately after cooking let it settle for few minutes, then you will get perfect texture of basmati rice.

** Use fresh mint and coriander leaves to get aromatic flavor and taste.

** You can also skip adding veggies to prepare plain pudina rice. 
          
Also check the following pulao/ rice recipes by just clicking the link below pic..
  

       Mango Rice

                     Carrot rice

                                                Green Peas Pulao

Kashmiri Pulao

Coconut milk pulao

Hope you like this aromatic and tasty pudina paneer Rice/ pudina paneer pulao. Give it a try and drop your comments in inbox.

Do subscribe my youtube channel Vasus vegkitchen

Also follow me on

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter in Indiblogger
in MyTaste

Thanks for visiting my blog, 
Aruna Saraschandra 😊

                          

Antina undi || Antu ladoo || edible gum ladoo's

 Antina unde || Antina ladoo || antu laddu is very delicious, super healthy ladoo's. These ladoo's are prepared using antu- edible gum as main ingredient. In Hindi we call antu as gondh, these ladoo's are mainly prepared for Post pregnancy ladies in many houses. These ladoo's are also good for kids and everyone can have these ladoo's regularly, as it contains dry fruits, dates, jaggery along with edible gum. As I am giving these ladoo's to my son  Riddhesh (who is 1.7 old now) I coarsely powdered dry fruits otherwise we can use roughly chopped nuts. For authentic antina ladoo we use dry dates which gives good shelf life to ladoo's. I used normal dates and jaggery for sweetness.

Event : Shhhhh Secretly cooking challenge

Taking this healthy ladoo's to shhhhh secretly cooking challange, this month theme "post pregnancy food" was suggested by me. I am paired with Renu who blogs at "cookwithrenu" do check out her space for healthy & tasty recipes. She gave me poppy seeds and jaggery as secret ingredients,in turn I gave her dates and milk as secret ingredients. Renu prepared healthy and tasty Khajoor dhudh do check out her space.

Antina ladoo  

Serves : 25+ ladoo's  approximately 

Category : Sweets

Recipe Cuisine: Indian

Main ingredients : edible gum 

Ingredients

Dates  - 100gms

Cashew nuts - 1 cups

Almonds - 1 cups

Pistachio -1/2 cup

Raisins - 1/2 cup ( optional)

Edible gum - 100gms

Poppy seeds - 1/2 cup

Grated dry coconut - 1 cup

Jaggery - 3/4 cup

Elachi -4

Ghee - 3/4 to 1 cup

Process

1) Add 4 tsp of ghee in a kadai fry cashew nuts,almonds, pistachio, raisins seperately and take into plate.

2) Now fry edible gum by adding 1/4 cup of  ghee on low to medium flames. When antu starts puffing take it into seperate plate.

3) Now fry dry coconut till it changes color and take into plate.

4) later fry poppy seeds and take it into plate. 

5) now fry chopped and deseed dates till it become and take it into plate.

6) let all the ingredients dry completely. Mash fried antu/edible gum with your fingers and keep it aside. If your not comfortable then you can grind it once in mixer grinder at last.

7) other than poppy side , edible gum, raisins and coconut coarsely grind all the ingredients and elachi.

8) now add coconut and raisins (edible gum if  ur unable to crush) to the above and grind it once or twice.

9)Add poppy seeds to the above and keep it aside.

10) now prepare jaggery syrup, take a kadai add jaggery and  1/2 cup of water . Boil it on low flames till you get soft ball consistency.

11) now add prepared mixture in syrup and mix everything well.

12) let the mixture cool for sometime and mould ladoo's.

That's it our antina ladoo's are ready to serve.

Store it in dry and air tight container and enjoy.

Hope you liked this healthy ladoo's, leave ur reviews in comment section.

Thank you,

Aruna Saras Chandra 😊

Sprouted ragi and lentil mix for toodler's

 Sprouted ragi, lentil and dry fruit powder mix is super healthy and tasty mix for toddlers and even adults can enjoy it. We can prepare sweet or hot ragi malts using this mix. I regularly prepare sweet mix drink by adding jaggery. My son Riddhesh's favourite food, one and only food that he never rejected is ragi malt. So I tried ragi malt in different ways like Lentil and ragi veggie soup, Dates and nuts ragi malt , ragi malt using dry fruit powder(makhna and dry fruits powder), ragi malt using oats and dry fruits powder etc., My friend Rama's mom shared this recipe when I was in my home town adoni last time. Aunty told to add navadhayam along with sprouted ragi, but I choosed only few lentils as per my taste..

Around 12 to 14 months Riddhesh stopped eating almost everything  and started accepting only ragi malt, white rice and banana milk shake. I tried to feed baby different food in different ways but it's big No. I even changed many doctors too but nothing worked. One of the doctor suggested to give ragi malt in different ways, so I tried it in many ways. Some of my friends and family suggested to stop giving ragi as it's filling so baby not eating other food and it may cause cooling effect. I stopped giving it for few days but baby started getting week. So I started again giving in different ways so that he can get good proteins and nutrients, now Riddhesh is going to complete 17 months, from past 1 mnth baby started accepting some foods and started showing interest to eat different food 😊 Many of friends too told that after 1 year few kids stops eating food for 2 to 3 mnths later they start eating. I think they are right, so mommies dt worry like me kids will accept food slowly, I will try to share all the food recipes that my son having in different stages.. ☺️.

Event : Shhhhh Secretly cooking challenge

Taking this healthy mix to shhhhh secretly cooking challange, this month theme "cook with sprouts" was suggested by Jaya shree . I am paired with Radha who blogs at "The magical ingredients" do check out her space for healthy & tasty recipes. She gave me soya bean nd cashew nuts as secret ingredients,in turn I gave her Fenugreek sprouts and fresh turmeric as secret ingredients. Radha prepared very tasty and healthy fenugreek sprouts pulao, do check out her space.

sprouted ragi and lentil mix  

Serves : 750gms + approximately 

Category : toodler's food

Recipe Cuisine: Indian

Main ingredients : ragi

Ingredients

Ragi - 500gms

Rice -1/4 cup

Toor dal - 1/4 cup 

Split moong dal - 1/4 cup 

Urad dal - 1/4 cup

Soya bean - 1/4 cup 

Elachi - 10(optional)

Cashew nuts - 20

Almonds - 20

Pistachio - 20

Note :

*)I used selected lentil for my toddler's, you can use navadhayam / nine grains as per your wish.

*) I regularly prepare sweet ragi malt so I added elachi, you can skip this if you want to use this mix for soup. Adding small amount dt make much difference if you use this mix for soups. So add it according to your taste .

Process

*) Wash ragi under water for 2 to 3 times and soak ragi in water overnight.

*) Next day morning drain out water completely and tigh it in cloth and keep it in box . After 2 days we will get sprouted ragi.

*) Wash other lentils(not dry fruits) and soak it for 1 to 2 hrs and drain out water completely. 

3) Now dry sprouted ragi and lentils under sun, I dried it for 2 days. 

4) Make sure that above ingredients dried completely, now dry fry all the sun dried ingredients till you get nice aroma and they start chanting color.

5) Also dry fry dry fruits seperately till they change color. 

6) cool all the fried ingredients completely to room temperature. Add elachi to the above and prepare fine powder using mixer or you can give to grinder mill(I prefer mil so that we get fine powder)

That's it our sprouted ragi and lentil mix is ready. Store it air tight container. We can store it more than 6 month to 1 year. 

Check out Dates and nuts ragi malt recipe..

Hope you liked this healthy and tasty ragi and lentil mix recipe, will try to share this video from scratch very soon. 

Thank you 

Aruna Saras Chandra😊

Sweet potato cheese balls, potato cheese balls

Today I am going to share you yummy,cheesy party appetizer -  sweet potato cheese balls. If you are looking for different party appetizer then surely it's for you, try it once surely your family love it. In order to the crispy texture I recommend you to prepare before serving. Just prepare the sweet potato balls and keep it refrigerator, when you want to serve fry it and it's ready to serve.Let's start our recipe...

Event : Shhhhh Secretly cooking challenge

Taking this yummy and cheesy recipe  to shhhhh secretly cooking challange, this month theme "party appetizer" was suggested by Radha  . I am paired with Seema who blogs at "mildly Indian" do check out her space for tasty recipes. She gave me sweet potato and salt as secret ingredients, using these  ingredients I prepared these cheesy balls.In turn I gave her green chilli and ginger, Seema prepared tasty Palak pakora chaat, do check out.

Sweet potato cheese balls

Preparation time : 20 minutes  

Serves : 10 

Category : Appetizer 

Recipe Cuisine: Indian

Main ingredients : sweet potato, cheese 

Ingredients

Sweet potato - 4 medium size

Potato - 1 large size

red chilli powder - 1/2 tsp

Mixed herbs - 1/2 tsp

Pepper powder -1/4 tsp

bread crumbs - 1/2 cup

Salt as per taste

Oil to deep fry

For filling :

Mozerrala cheese /cheese 

Herbs - 1/4 tsp

Red chilli paste - 1/2 tsp

(You can use red chilli or pepper  powder )

For coating:

Corn flour - 3tsp

Bread crumbs - 1/2 cup

Process

1) wash sweet potato and potato and boil it in enough water for 2 whistles. Let the pressure comes down naturally, then remove both potatoes from water and let it cool completely.

2) make sure that boiled veggies are not watery, if you feel so let them dry for sometime. Now grate both potatoes, to this add red chilli powder, salt, herbs, bread crumbs and mix it well to smooth paste.

Note: If you feel the mixture is not thick then add some more bread crumbs. We need thick texture in order to get good texture to cheese balls.

3) Keep this mixture aside, now add herbs, red chilli to cheese and mix well.

Note: I used aachi red chilli paste it gave good color and spicy taste to cheese ball. You can use red chilli or pepper powder or you can skip adding spice as per your taste.

4) Now prepare corn flour slurry, take 3 to 4 tsp (adjust) of cornflour in a cup to add water and prepare cornflour slurry by mixing well without forming any lumps.

5)scoop sweet potato mixture in your hand place prepared cheese in it and close it well by pressing. Give it good round shape by pressing. Prepare all cheese balls and keep it aside.

Note: make sure that cheese is inside the sweet potato mixture, so that it won't burst while frying.

6) now roll cheese balls in corn flour slurry and then in bread crumbs. Repeat the same for remaining and keep it aside.

7) If you have time, you can keep it in refrigerator and 30 min or you can fry it.

8) heat enough oil to deep fry sweet potato balls on low to medium flames, once oil is heat add cheese balls slowly and fry till color changes and then take it into plate.

That's it our yummy and cheesy sweet potato cheese balls are ready to serve. Serve it hot and enjoy with your friends and family.

Hope you liked this recipe, give it try and share your view in comment box.

Thank you,

Aruna Saras Chandra😊