Maramaralu ladoo, Puffed rice ladoo, Pori undai, how to prepare maramaralu laddu

 Puffed rice is also known as maramaralu/borugulu in telugu, pori in Tamil, mandalu in kannada murmurs in hindi. It is very easy to prepare with 2 ingredients, but bit tricky for beginners. I am telling this because, my first attempt is big failure😣. I was not able to mould it as laddu, as it became dry. The important point for this recipe is puffed rice & jaggery measurements, and timing when to add puffed rice into jaggery. I tried again keeping all points in mind, then it came very nice, crispy, light, delicious😋😍.  The trick to remember is just wait for the jaggery to bubble up evenly. once bubbles up add puffed rice. Adding roasted chana dal/ putnalu and cardamom powder is optional.

 Also check my sweet/dessert recipe s🤗.
Mango Lassi
Moong dal kheer
Kaju katli
Almond semiya kheer
Dates and dry fruit burfi
Mango Falooda

             puffed rice  ladoo

Cook Time : 15-20 minutes
Serves : 12 ladoos
Recipe Category: sweet
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Puffed rice - 2 cups
Jaggery -1 cup
Cardamom/elachi powder - 1/2 tsp(optional)
Roasted chana dal/putnalu - 2 tsp(optional)
Ghee - 1 tsp(optional)

How to make recipe

1) Take a pan add puffed rice, dry roast for 2 minutes on low flame and take it into plate.

2) Add jaggery in a pan add 1/4 th cup of water heat it just to dissolve jaggery in water. Now strain the jaggery to remove the impurities using strainer. 

3) Add 1 tsp of ghee into pan and add strained jaggery and boil it in low flame, u will observe bubbles, stir it well.

4) Now add cardamom/elachi powder, puffed rice, roasted chana dal mix it welland switch off the flames. 

5) Apply water to hands and mould the mixture as ladoos. You have to make ladoos when the jaggery is hot, otherwise you cannot mould it as ladoo.

You can prepare 12 ladoos with the above measurements.
Yummy and crispy murmura ladoo is ready 😋😋.

Note

*Adding elachi powder gives good flavour to ladoo.

* Adding roasted chana dal is optional but it gives good taste. 

* If you feel the jaggery is not pure, just grate jaggery add few drops of water, melt it by keeping it on low flame for a mintue, switch off the flame and filter it. Then use that jaggery for preparation.

Tip

◆ Some of us prepare jaggery syrup till getting string fall, its optional. I prefer adding puffed rice when bubbles form evenly while heating jaggery 🤗.

◆ Apply water to hands while moulding, as the mixture will stick to hands.

◆ Take care of hands while preparing laddos, as mixture will be hot.

Health benifits of jaggery

● Rich in iron content

● Prevents from constipation

● immunity booster

● Purifies blood

● Protects liver

● Good for digestion, skin and hair etc.,

Also check other sweet recipes by clicking the link below pic

                  Ellu Bella Mix

                       Pineapple Sheera

Poha Badam Ladoo

   

                       Ragi Peanut ladoo               

     

Moong dal Kheer

Poha Payasam

Dates & dry fruits burfi

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

Rava Ladoo

                        Kaju Katli

Sooji Kakara Pitha

Hope you like this festive sweet pongal recipe. Give it a try and drop your comments in inbox.

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ArunaSaraschandra 😄

Mango Falooda, how to make mango falooda recipe, mango recipe

Falooda is popular indian dessert, it is prepared by mixing falooda seeds (as main ingredient), rose syrup and any fruits or fruit jelly's and falooda semiya. Falooda seeds is also known as sabja seeds/ tukmaria seeds. I started using sabja seeds last year to reduce my body heat. After knowing the advantages of using sabja seeds it became part in my kitchen. Sabja seeds are power pack of vitamins, minerals and many but no calories🤗🤗. The thing which attracted me is it helps in weight loss😍😉. Today I'm preparing falooda in mango flavour using fresh mangoes and roohafz.. Also check my sweet/dessert recipe s🤗.

Mango Lassi
Moong dal kheer
Kaju katli
Almond semiya kheer
Dates and dry fruit burfi

                               Mangoo Falooda

Preparation Time : 25 min
Total Time : 25 minutes
Serves : 2 glasses
Recipe Category: Desserts
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Sabja/ Falooda seeds - 2tsp
Mango puree - 1 cup
Boiled and cooled milk - 1 cup
Long vermicelli/ vermicelli/falooda vermicelli - small  cup or few pieces
Rooh afza/ rose syrup - half cup
Sugar - 1/2 tsp ( optional)
Dry fruits chopped - 1 tsp

                     Main ingredients pic

Preparation

1) Take sabja seeds in a bowl.

2) Add 1 big glass water to the sabja seeds and soak it for 30 minutes.

3) Take long vermicelli in a bowl add 1/2 glass water and boil it.

4)Add 1/4 tsp or less  sugar when the vermicelli becomes soft, switch off flame. Drain water and wash with cold water and keep it ready.

5) Cut mangoes into pieces and make it puree using mixer jar.Add sugar if mangoes are not much sweet. I did not added sugar.

6) In a serving glass add rooh afzha syrup.

7) Then add 2tsp of falooda seeds.

8) Add cooked sweetened long vermicelli on the sabja seeds slowly.

9) Add mango puree on semiya by spreading on it.

9) Add milk on mango puree slowly.

10) Repeat the above process . Atlast add chopped mango pieces and dry fruits.

Yummy healthy and chilled Mango falooda is ready to taste🤗😋😋.

Note

* You can use mango ice cream or any ice cream available on the top of dessert. Mango ice cream is preferred as it is mango flavoured.

* You can use falooda semiya, if it is not available use vermicelli. I used long vermicelli.

* Adding sugar to vermicelli is optional.

* You can use rose syrup instead of roohafza. If both not available no problem, just skip it😄.

* Adding dry fruits is also optional, but healthy I prefer any of the dry fruit.

* You can also use mango jelly.

* If arranging is disturbed(as me😉) while repeating process , no probs just chill it will taste good .

Tips

◆ Adding small amount of sugar to vermicelli gives taste. But it's optional.

◆ Do not be rush while adding ingredients, it will disturb the texture. For falooda texture is important while serving. But while having no rules 😆.

Health benifts of falooda seeds

● They helps in burning metabolism and boost weight loss.

● Good for digestion

● Reduce body heat

● controls blood sugar levels

● Treats acidity and heart Burns

● Good for healthy skin and hair etc.,

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ArunaSaraschandra 😄

Aratikaya bajji, raw banana bajji, vazhakkai bajji

Aratikaya bajji is very popular on South indian streets as snacks. You can have it as evening snacks at tea time, or serve at lunch. It is very easy to prepare but consistency of batter plays main role to get cripsy bajji. Once i had this bajji in Tenali (my husbands place), they cut the bajji in middle and stuff finely chopped onions with salt+red chilli powder+fried groundnuts seeds in it. It states very yummy 😋.

                     Raw banana bajji

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 10 nos
Recipe Category: snacks
Recipe Cuisine: South Indian
Author: Aruna

Ingredients

Besan/gram flour - 1 cup

Rice flour - 1/4 cup

Raw banana - 1

Red chilli powder - 1tsp

Cooking soda - 1 pinch

Ajwain - 1/2 tsp

Oil to fry

Salt as per taste

 Method

1) Take a bowl add gram flour, rice flour, red chilli powder, salt, ajwain, soda .

2) Take a deep pan add enough oil for deep frying.

3) Mix all the above ingredients well by adding water . Do not add more water, the batter must be thick but pouring consistency. 

4) Wash and cut the raw banana into two pieces, now peel raw banana and slice into pieces by using knife or using slicer. Add sliced banana pieces into water.

5) check the oil by dropping some batter, if batter immediately floats, then oil is ready to fry.

6) Dip banan slices in batter, coat the banana with batter well, wipe out excess batter an drop it into oil.

7) Fry well both sides till changes to golden , take it into tissues or plate ,serve hot or warm.

Yummy, crispy and tasty Aratikaya bajji ready to serve😋😋

Note

◆ You can use food color to get bajji 's colorful as we get from hotel.

◆ You can slice banana into round pieces too.

◆ To get crispy bajji, the consistency of batter is important.

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ArunaSaraschandra😄

Stuffed capsicum, Potato & paneer stuffed capsicum

Today's stuffed capsicum is very easy and tasty recipe. You can use many forms of stuffing. Previously I prepared this recipe with potatoes, i had small paneer pieces in fridge. Thought to use for stuffing by combining both potatoes & paneer, trust me it came very yummy 😋😋. You can have it with rice or Roti's.
You can do stuffing in two ways:
1) By stuffing in full capsicum
2) By cutting into round pieces after stuffing.
           If you are serving for kids serve round pieces,they will enjoy it 🤗. For elders you can serve full stuffed capsicum. Keep the stuff ready and prepare recipe before serving, then you can feel the crispnesss outside capsicum. Capsicum does not take much time to cook.

                             Stuffed capsicum

Preparation Time : 15 minutes
Cook Time : 10  minute
Serves : 3
Recipe Category: curry
Recipe Cuisine: Indian
Author: Aruna

Ingredients

Capsicum -3 to 4
Mashed Potatoe - 1 cup
Paneer - 1 cup
Green chilli -1 
Onion - 1 cup (finely chopped)
Coriander leaves - 1 tsp
Cumin seeds - 1 tsp
Red chilli powder - 1tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp (optional)
Turmeric powder - 1/2 tsp
Salt as per taste
Oil - 2 tsp

                     Main ingredients pic

Preparation

For stuff

* Boil potatoes in a pressure cooker for 5 whistles. Remove the skin and mash it well.

* Crumble paneer pieces and keep it ready.

* Finely chopp onions and keep it ready.

For capsicum

Remove the stem and scoop out the sides carefully. Cut the capsicum base to set it while cooking.

Method

1) Take a pan add oil, let it heat for a second add cumin seeds fry it once, add green chillies, onions fry it till changes color.

2) Add mashed potatoes, salt, turmeric powder and mix it well. Now add paneer , coriander powder, cumin powder and mash everything well. Also add coriander leaves mix it well.

3)  Now stuff the curry in the capsicum, fill it properly. Cut few capsicums in one inch length after stuffing (2nd way for kids)

4) Add oil in a pan, place the capsicum in it.

5) close the lid and cook it in medium flame for 5 - 7 minutes. Change the position of capsicum in middle so that it will cook all sides well. Turn the capsicum pieces in middle, so that it wont burn.

Yummy stuffed capsicum is ready to serve 😋😋

Note

* You can skip paneer.

* Cutting capsicum shape depends on your interest.

* Roundly cutted stuffed capsicum pieces cook very fast. It will burn if you cook it long time.

* You can also add ginger-garlic paste to the curry.

Tips

◆  Fry fully stuffed capsicum and roundly cutted capsicum separately to avoid the mesh.

Health benifits of capsicum

● Burns calories

● Good for eyes and heart health

● Prevents hyper tension

● Regulates blood pressure

● It has good amount of dietary fibre etc.,


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