Vasusvegkitchen

Saturday, 31 October 2020

Flax Seeds Laddu || No Ghee No Sugar Sweet recipe for Diwali Festival

Flax seeds laddu with step by step pics, tips & video. These ladoo's are very healthy, tasty and nutty. This flax seeds ladoo is one of my favorite, which I love to have it regularly without any guilt. Dussehra festival completed, hope you all enjoyed it with your friends and family 😍. Coming festival is Diwali, it is big festival for all of us right. This festival signifies the victory of good over evil & festival of lights. This year we all have to pray to get victory over evil corona and to for good health to everyone 🙏.

Do check out this recipe in my youtube channel

https://youtu.be/PwNCfM1mg50

Coming to our post, for festival we prepare different varieties of sweet & hot recipes which contains lots of ghee & oil in it. Surely we tempt to have as many as we can, later we feel guilt after checking our weight 😂. D't worry friends I am here for you, today I am sharing "no ghee, no sugar " sweet - Flax seeds laddu for you all. Not only on festival days, we can this laddu's regularly. If you know the benefits of flax seeds, you never say no to have it. This is perfect recipe for those who are working out to loose weight. I did not added single drop of ghee to prepare these laddu's, if you want you can add ghee too.

Health benefits of having Flax Seeds regularly

** Flax seeds are protein rich

** Contains good source of Omega-3

** As it contains high fiber, good for weight loss

** It is good for hair & skin

** It strengthens immune system

** Good for digestive system

** Controls cholesterol levels

** It is gluten free

** This is very women in many ways..

So do try to add falx seeds in your diet regularly. I have used groundnuts, oats, sesame seeds, dry coconut etc.. All the ingredients helps you all to control weight when they used limitedly and yes you have to do proper work out's too 😄. We can prepare this ladoo by grinding all ingredients coarsely or smoothly according to your taste. In one week I prepared this ladoo's twice, at first I prepared this ladoo by grinding smoothly, second batch I prepared it bit nutty. Both the ways it taste delicious. Prepare as per your taste. II batch ladoo pic👇

Do check other festival recipes from my youtube channel

- Vasus VegKitchen

Do check other sweet & snack recipes by just clicking below links

** Jowar popcorn laddu

**Bread Gulab Jamun

** Pumpkin halwa

** Oats & nuts Laddo (youtube link)

** Rajastani Moong dal halwa

** Besan Laddu

**Rava Kesari/ Kesari Bath

Event : Shhhhh Secretly cooking challenge

Taking this yummy and cheesy Nachos to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di, I bookmarked her Chocolate truffles to try soon. Do check her space for wonderful recipes. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.

This month theme is suggested by Poonam, she is very talented chef and inspiration to me. I love her recipes a lot, I tried many of her recipes. Few more recipes which I bookmarked are Mexican one pot quiona, Moong dal halwa to try soon. This month my partner is Preethi di, who blogs at "preethicuisine". She is wonderful chef, I like her photography skills a lot, do check her space for wonderful and healthy recipes from different regions. I bookmarked her coconut rasam, dragon fruit jujubes to try soon. I gave black sesame & kasuri methi as two secret ingredients, in return she gave me cardamom & sesame seeds. With which I prepared this delicious & healthy laddu 😍😋.

Flax Seeds Laddu

cook Time : 20 minutes

Serves : 18 laddu's

Category : Sweets

Recipe Cuisine: Indian

Main ingredients : Flax seeds

Author : Aruna SarasChandra

Ingredients ( I am sharing quantity which I shared in YouTube)

Flax seeds - 1 cup

ground nuts - 1/2 cup

almonds - 1/2 cup

sesame seeds - 1/4 cup

dry coconut - 1/2 cup

oats - 1/2 cup

jaggery - 1&1/2 cup

cardamom powder - 1 tsp

Instructions

1) Dry roast ground nuts on low medium flames till it changes color and then take it plate.

2) Now fry almonds on low to medium flames, when it starts crackling take it into plate.

3) In the same pan add oats, fry it on low flames when it starts changes color & becomes crisp take it into plate.

4) Now fry dry coconut for few seconds or till starts changing color, then take it into plate.

5) Now fry flax seeds on low flames, when starts becoming crisp & starts crackling take it into plate. ( If you want to laddu's texture nutty then take fried flax seeds in separate plate, to grind it lastly)

6) Switch off the flames, now fry sesame seeds and take it into plate.

7) Let all the fried ingredients cool to room temperature, later remove fried ground nuts skin.

8.a) If you want laddu's texture nutty (pic 2) then grind all ingredients other flax seeds coarsely and take it into bowl. Later grind flax seeds coarsely and everything well.

8.b) If you want laddu's texture smooth(pic 1) then grind all fried ingredients smoothly (** check tips) and take it into bowl.

9) If you are using good jaggery then no need to filter it, otherwise filter it. And take into wide kadai, add cardamom powder cook it on low flames till you get 1 string consistency.

10) Then add grinded flax seeds powder & mix well, till it becomes like thick dough. Then take it into wide bowl.

11) Let the above mixture cool for some time, do not leave it for long time. wait till you hand can bear the hands, now pinch some laddu mixture and start preparing laddu by giving it good round shape and keep it plate. Repeat same for remaining laddu mixture. (here I am sharing two batches ladoo's pics, can find the difference in the texture ??)

As we molded laddu's on heat it may become flat after some time, you shape mold it again to give good shapes to laddu :)

That's it our flax seeds laddu's are ready to serve 😍.

Store these laddu's in dry & air tight container to increase its shell life. In my place I & N.S will complete it with in one week 😆. I specially prepare this ladoo's with less jaggery & no ghee , so that I can have it when I craving to have sweet. Though I prepare many sweets using ghee & sugar for N.S, he always want my eat my flax seeds laddu's 😄😇.

Tips

** Fry flax seeds on low flames as it fry quickly.

** Fry sesame seeds lastly on low flames(if quantity is more) or after switching off stove(if less quantity).

** You can also add ghee for frying & molding laddu's.

** If explained, grind mixture coarsely to get nutty texture or grind finely to get smooth texture to laddu's.

** Increase quantity of jaggery as per your taste.

** You can apply ghee to your hands while molding ladoo's.

** Just boil jaggery till you get string consistency otherwise laddu's will becomes hard while molding or after molding.

Hopes this tips are helpful to you, will share video very soon. Do check other sweet & festival recipes(press the link below pic to check recipes), do not forgot subscribe my youtube channel :)

Karnataka Temple Puliyogare(video link)

Maharashtrian Narali Bhaat(video link)

Savory Undrallu (video link)


  Pineapple Rava Kesari(video link)

  coconut rice, chana dal sundal

Karnataka - Panchakajjaya
Give it a try and drop your comments in inbox.

Also follow me on
On YouTube @YouTube
In facebook @Facebook
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In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊

Monday, 12 October 2020

Velluli Kobbari Karam Podi || Ellipaya Kobbari Karam || Garlic & dry coconut Powder

Velluli Kobbari karam || Garlic coconut powder || Garlic dry coconut podi with step by step pics and tips. This is spicy and tasty powder prepared with dry coconut & garlic as main ingredients. It is popularly known as Ellipaya kobbari karam in Telangana. We prepare 'n' varieties of podi recipe in South India, and each recipe is different with different taste and aroma. We can have this velluli kobbaram karam podi as side dish for idli, dosa, adai. This taste yummy with some hot steamed rice and dollop of ghee. In telugu velluli means garlic and kobbara means coconut. I already shared Andhra Kobbari Karam Podi recipe in my blog, both podi tastes different. I am not big fan of garlic, our family started having garlic from few years, we like to have garlic in rasams like Miriyala charu and some fries like sanna kakarakaya fry/ tiny bitter gourd fry & garlic paratha is our favorite. pepper garlic rasam gives good relief to throat and best remedy for cold in this winter season. This dry coconut garlic powder will becomes thick if you grind garlic without frying and also we will feel strong garlic smell. In order to overcome these both I lightly fried garlic, and also it increases the shell life by frying. Also adding tamarind gives good taste and increases podi shell life. For more information do check tips..

Do check other South Indian podi and garlic recipes by just clicking below links

* kakarakaya podi / bittergourd chutney powder

* Milagai Podi / Idli Dosa podi

* Peanut / ground nut powder

* Curry leaf powder

* Andhra kobbari karam podi

* Vangi bath podi(video link)

* rasam powder

* garlic paratha

* Miriyala charu

This velluli kobbari karam podi tastes yummy with hot steamed rice and dollop of ghee or with hot sesame seeds oil. Important point to remember is use good quality dry coconut, so that we can store it fresh for long time. Once I purchased velluli karam podi in Srinivas Bhavan hotel @Adoni, it was very spicy and I liked adding tempering in it. From then I started adding simple tempering in my podi's. Do try it once, surely you like tempering in podi. This tempering taste good only for few variety podi's like putnala podi / roasted gram dal podi, coconut & garlic podi. If you want to store podi's for long time then do not add tempering as you may get oil smell after few day's. If you liked podi with tempering and want to store for long time , then store this podi in dry air tight container and store it in fridge.

How to serve this velluli kobbari karam podi

** Serve this podi with hot steamed rice and dollop of ghee or with hot sesame oil. I personally love to have it with ghee 😍😋.

** Serve it with any South Indian breakfast like idli, dosa, adai / lentil based dosa, idli upma, Oats dalia upma, Uggani.

** We can fill this in vegetables to prepare stuffed curries like

Stuffed bitter gourd, stuffed bhindi and many more.

Foodie Monday Blog Hop

Taking this spicy and tasty velluli kobbari karam podi to FoodieMondayBloghop fb groups #268TropicalCoconut. By this time you are all aware that I am part of this lovely group where we bloggers share recipe for theme suggested by a person in alphabetical order every week. This week theme was suggested by Narmadha, she is very talented chef. Do visit her spaces for both veg and non veg recipes, I love her baking skills. She always guide me in baking, I am eagerly waiting to meet her as we both stay in same place. I bookmarked her kollu idli , podi Ragi chocolate truffle cake without oven, Black Forest cake, Rainbow cake recipes soon.

Velluli Kobbari Karam Podi

Preparation time - 15 minutes

Cook Time - 15

Serves : approximately 250 grams of podi

Category : Podi

Recipe Cuisine: South Indian

Main ingredients : dry coconut and garlic

Author : Aruna SarasChandra

Ingredients

Dry coconut pieces - 1 & 1/2 cup

Garlic pods - 20

tamarind - small marble size

cumin seeds - 1 table spoon

oil - 1 tsp + 1/8 tsp

kashmiri red chilli - 10

guntur red chilli - 5

curry leaves sprigs - 2

salt - as per taste

Instructions

1) Finely grate or cut dry coconut, remove garlic's extra skin.

2) Dry fry coconut pieces on low flames till it becomes crisp & take it into plate.

3) Now fry cumin seeds till you get nice aroma and take it into plate.

4) Add few drops of oil in a pan & fry red chillies, when it starts changing color add tamarind. Fry it for few seconds and take it into plate.

5) Now fry garlic pods for few seconds and take it into cup.

6) Let the above ingredients cool to room temperature, then take all fried ingredients & with required amount of salt other than garlic in a mixer jar and grind it coarsely.

7) Now add fried garlic and grind it coarsely and take it into plate to cool. (I grinded it in 2 batches)

8) Now heat oil in a kadai, when it becomes hot add mustard seeds. When it starts spluttering add dry curry leaves sprigs and few well, till becomes crisp.

9) When tempering comes to room temperature then add prepared podi mix everything well.

That's it our velluli kobbari karam podi is ready, store it in dry air tight container.

Tips

** Instead of red chillies you can use red chilli powder.

** Adjust spice as per your taste.

** Frying garlic is optional, in order to increase shell life and to avoid strong flavors of garlic we will fry.

** Adding tamarind is optional but it gives good tangy taste to podi.

** Do not grind this podi finely, it taste good when it is grinded coarsely.

** If you feel the spice is less then add some red chilli powder.

Do check other related recipes by just clicking the link below pic..

kakarakaya podi / bittergourd chutney powder

Milagai Podi / Idli Dosa podi

rasam powder

Peanut / ground nut powder

Curry leaf powder

Andhra kobbari karam podi

Miriyala charu

garlic paratha

Hope you liked this velluli kobbari karam podi recipe. Give it a try and drop your comments in inbox.

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 :)

Monday, 5 October 2020

Kabuli Chana Pulao || Chana Pulao || Chickpeas Pulao || How to make Kabuli Chana Pulao

Kabuli Chana curry with step by step pics and tips, chickpeas is also known as garbanzo beans. This kabuli chana pulao is very tasty, aromatic and delicious rice item. This is one pot rice item we can prepare it in pressure cooker too.

Do visit this recipe in my youtube link by just clicking below link

https://youtu.be/T20e6iByakw

We can serve this with any simple raita's or with any gravy curries. Today I served this kabuli chana pulao with pomegranate raita for lunch. Surely this pulao will be big hit in the parties or even we can pack it for lunch box. I am big fan of kabuli chana, just love to have it in any form. kabuli chana curry is one of my favorite curry recipe, do check this recipe in my youtube channel, surely you will like it.

Some health benefits of kabuli chana

*Because of its high fiber content kabuli chana is good for healthy digestion.

* It is great source of minerals, plays main role in maintaining cell health.

*Chickpeas provides sufficient amount of proteins with low calories.

* These provides good protein source for vegetarians.

* Rich in magnesium and vitamin B9.

Do check out some biryani/pulao/pulihora and rice recipes from my Youtube Channel and blog

*Hyderbadi Dum Biryani

*Karnataka temple puliyogare (youtube link)

* Jeera Rice(youtube link)

* carrot rice

* Pudina rice

* Pepper Rice / miriyala annam

* coconut rice

*Mango Rice

* Amla Rice/ Usirikaya Pulihora

* Green Peas Pulao

*Restaurant style curd rice

* Maharashtrian Narali Bhaat(youtube link)

*Pongal

Foodie Monday Blog Hop

Taking this delicious and protein rich Kabuli chana pulao to #FoodieMondayBloghop fb group's #267LusciousLentils theme . Here every week one member from group in alphabetical order will suggest 2 theme, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. This week theme is suggested by Poonam, she is very talented chef and inspiration me. I love her recipes a lot, I tried many of her recipes. Few more recipes which bookmarked are Mexican one pot quiona, Savory cheese and vegetable muffins and her latest Moong dal halwa. Do check out her space for more interesting recipes from different regions.

Kabuli chana Pulao

Preparation time - 10 minutes

Soak time : 8 to 9 hours or overnight

cook Time : 30 minutes

Serves : 4

Category : Pulao/ Biryani / Rice items

Recipe Cuisine: Indian

Main ingredients : Kabuli chana

Author : Aruna SarasChandra

Ingredients

Basmati rice - 1&1/2 cup

kabuli chana - 1/2 cup

onion - 2

tomato - 1 (big)

cashew nuts- 12

saffron - 10 strands

lemon juice - 1 tsp

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

garam masala powder - 1 tsp

ginger - 1inch

garlic -2

green chilli - 3

coriander leaves - 2 tsp finely chopped

mint leaves - 2 tsp finely chopped

ghee - 2 tsp

oil - 2 to 3 tsp

Spices

cumin seeds - 1 tsp

green cardamom - 2

cloves - 4

cinnamon stick - 1 inch

mace/javitri - 1

star anise -1

pepper corns - 4

bay leaf -2

Instructions (will share pic soon)

1) Wash kabuli chana twice and soak it in enough water overnight or 8 to 9 hrs.

2) Wash basmati rice twice and soak it in enough water for 20 to 30 minutes. Soak saffron strands in 2 tsp of hot water, adding saffron is optional but it gives nice aroma to pulao.

3) Take ginger, garlic and 1 green chilli in mortar pestle, crush it finely and keep it aside.

4) Wash soaked kabuli chana once and take it in a pressure cooker add 1 cup of water or till it immerse. Add salt and 1 inch cinnamon stick and pressure cook it for 5 whistles on medium flames. Keep this aside with cooked water, make sure that they are soft.

5) Heat 1 tsp of ghee and 2 to 3 tsp of oil in a wide pan, fry cashew nuts till it changes color and take it into cup.

6) Now add cumin seeds and fry till you get nice aroma, now add remaining all ingredients mentioned under spices. Fry till you get nice aroma.

7) Add roughly chopped onion, pinch of salt fry till it changes color.

8) Now add ginger, garlic and green chilli paste, fry it well.

9) Add chopped tomatoes, mix well cook till it becomes mushy.

10) Now add turmeric powder, red chilli powder, garam masala powder ,salt as per your taste and mix everything well.

11) Add cooked kabuli chana, mix everything well for a minute.

12) Now add soaked basmati rice, fry it for few seconds without breaking rice.

13) Add 2.75 of water, here use boiled chana water too and also add 1 tsp of lemon juice mix it once.

14) Cook the above on medium to high flames till you get bubbles in water.

15) Now close the lid and cook it on low flames till rice becomes smooth, it will take 10 to 15 minutes.

16) When pulao done, switch off flames, mix it once and add 1 tsp of ghee, soaked saffron threads, fried cashew nuts, coriander and mint leaves.

17) Close the lid and keep it aside for 5 to 10 minutes to set.

That's it our Kabuli Chana pulao is ready to serve, I served this with pomegranate raita.

Check this recipe in our youtube channel by just clicking the link below pic..

Tips

** Make sure to soak kabuli chana for 8 hrs and also soak basmati rice for 20 to 30 minutes.

** Adjust water quantity and spices according the quantity of rice your using.

** You can also prepare this using normal rice instead of basmati rice. Then add water quantity according to the variety of rice you are using.

** You can also prepare this in pressure cooker. If you are using basmati rice pressure cook it for 2 whistle and let it aside till pressure comes down. For normal rice you can cook it for 3 whistles.

** Adding saffron and cashew nuts is optional, but both adds good aroma to taste to pulao.

Hope you liked this healthy, tasty and aromatic Kabuli chana pulao, will share this recipe in my

Youtube Channel soon. Do not forgot to subscribe our channel. Also check other related recipes from my youtube channel and from my blog by just clicking the link below pics..