Makhana nd dry fruits namkeen

Makhana & dry fruit namkeen is super tasty, healthy and crispy snack. Makhana is also known as fox nuts,lotus seeds,gorgon seeds and widely known as phool makhana. It is very easy to prepare in less time. For evening snack or for long journeys I regularly prepare Masala murmura/ masala borugulu and Poha chivda at home. But this makhana and dry fruit mixture  added in my list few years back. From my childhood I don't like to have to tea or coffee, but now a days I like to have a small cup of masala tea with this snack. Trust me the spices added nd the crispy taste of dry fruits dt let you stop having it. Do try it once and let me know how much you liked this recipe in comment box.. 

Now a days I am not at all getting time to take fancy pics, full busy with my kid. Riddhesh started crawling and standing with support, now a days he is always in kitchen holding my legs😍. Sometimes I have this makhana namkeen as my breakfast with full glass  of  ragi malt as I dt get time to prepare breakfast. Makhana is the main ingredient, remaining ingredients you can add as per your taste and availability. 

Event : Shhhhh Secretly cooking challenge

Taking this tasty healthy namkeen recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. 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  "cook what you like" suggested by  Renu and Mayuri di. I am paired with Kalyani for this month, she gave me walnuts and red chilli powder as secret ingredients. In turn I gave mushroom and chilli flakes as secret ingredients. kalyani prepared yummy and tasty Vegan glass noodles soup, do check out. 
                                              

      Makhana & nuts namkeen

Preparation time :15 minutes  

Serves : 250+ gms 

Category : snacks 

Recipe Cuisine: Indian

Main ingredients : Makhana (fox nuts)

Ingredients

Phool makhana/ fox nuts - 1 cup

Cashew nuts - 1/2 cup

Almonds - 1/2 cup

Raisins - 1/4 cup

Walnuts - 1/4 cup

Pumpkin seeds - 1/4 cup

Red chilli powder - 1/2 tsp (adjust) 

Chaat masala - 1/4 tsp

Pepper powder - a pinch (optional) 

Ghee - 2 tsp

Salt - as per taste

Procedure

1) Take wide kadai heat ghee, to this add makhana fry it on low to medium flames till makhana becomes crispy. 

2) Take 1 makhana and press with fingers if it breaks in pieces it means makhana fried perfectly. Otherwise fry it for few more minutes. Later take it into plate and let it cool. 

3) now fry remaining dry fruits one after other till they become crisp and then take it bowl. 

4) now heat 1 tsp of ghee in kadai when it melts switch off the flames. And then add salt, red chilli powder, pepper powder, chaat masala nd mix well.

5) Now add all fried ingredients and mix everything well. Let everything cool to room temperature. 

That's it our healthy, crispy and lip smacking namkeen is ready, store it in dry and airtight container. 

Note:

* step 4: after frying nuts nd makhana you can sprinkle spices nd salt directly and mix it well. But adding fried ingredients in ghee spices mixture gives good masala coat to ingredients try it once.

*switch off the flames before adding spices in ghee in order to get good color and to avoid burning sensation, cough while mixing. 

Enjoy this makhana and dry fruits namkeen with your friends nd family. Hope you liked this recipe, meet you with more yummy recipe.

Thank you, 

Aruna Saras Chandra 😊

Chintapandu Pulihora, Andhra's popular pulihora

 Chintapandu pulihora is Andhra's popular rice item prepared using tamarind, rice and spicy tempering. It is almost everyone's favorite rice item. Though pulihora is prepared in many ways like Karnataka temple pulihora, this variety pulihora is regularly prepared for festivals, lunch box, journeys, on marriages etc., Many South Indian people love to pack this pulihora for their journeys mainly train journeys ☺. As it don't spoil quickly for heat or because of it's taste, what's your reason for packing pulihora for journeys?? This pulihora also prepared in different ways like boiling tamarind separately and then adding in rice. Or by boiling in tempering itself, today I am sharing this process. The taste of peanuts, green chillies that are boiled in tamarind paste gives very good, try this process once. Let's start our recipe.. 

By the way did you subscribed our Youtube channel?? If not check it once and do subscribe for more interesting recipes. 

Event : Shhhhh Secretly cooking challenge

Taking this tasty pulihora recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. 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 railway recipes was suggested by Seema, check her indian railway aloo curry recipe. This month I am paired with Priya Iyer, she gave me groundnuts and red chillies as secret ingredients, in turn I gave chaat masala and lemon juice as secret ingredients. Priya prepared yummy and tasty sukha bhel recipe do check out. I also saved her mambazha payasam recipe to try soon. 
                                              

      Chintapandu pulihora

Preparation time :20 minutes  

Serves : 2 persons 

Category : Rice    

Recipe Cuisine: Andhra 

Main ingredients : tamarind rice

Ingredients

Cooked rice - 1 bowl

Tamarind - 1/4 cup or 2 big lemon size

For tempering

Oil - 1/4 cup / adjust

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad nd chana dal - 1 tsp

Ground nuts - 1 tsp

Curry leaves - 1 sprig

Coriander leaves - 1 tsp chopped

Hing - 1 pinch 

Turmeric powder - 1/2 to 1 tsp

Cashew nuts - 15

Green chillies - 5

Red chillies - 2

Jaggery - optional I don't used

Process

1) cook rice by adding 2 drops of oil in order to get good texture to rice. 

2) take rice is wide plate and let it cool. 

3) clean tamarind under water and soak it in hot water for 10 to 15 minutes. Later extract it's juice by removing it's pulp using strainer. Add some water and repeat the same process. Keep this tamarind juice aside we will use it later. 

4) add oil in a wide pan let it heat for few seconds, later add all mustard seeds when it starts crackling add cumin, urad nd chana dal fry for few seconds then add peanuts, cashew nuts fry till changes color. 

5) now add green nd red chillies, curry leaves and fry it well. 

6) later add hing, turmeric powder,salt and mix everything well. 

7) now add prepared tamarind juice in tempering and cook on low to medium flames till oil oozes out. 

8) our pulihora paste is ready, add required amount of pulihora paste in rice and mix everything well. 

9) lastly add finely chopped coriander leaves. 

That's it our chintapandu pulihora is ready to serve or pack. 

Note:

* If you want you can also add jaggery while boiling tamarind, I personally d't add jaggery for this variety pulihora. 

*  You can also prepare this pulihora using left over rice. 

Hope you liked this recipe, drop your views in comment box. Will meet you soon with more interesting recipes.

Thank you,

Aruna Saras Chandra. 

Sattu namkeen sharbat, summer cooler drink sattu

  Hi friends, hope you all are doing great. Summer started and summer holidays will start soon. How are enjoying your holidays?? I am very busy with my son Putta/ Riddhesh. Coming to today's recipe, I am sharing healthy and protein rich summer drink from Bihar UP. Sattu is nothing but a flour prepared by roasted black chickpeas or roasted gram , now a days we can get this flour easily in market. I prepared this flour by frying rosted chana for 2 to 3 minutes and then grinding to fine powder. Sattu is also prepared by adding different varieties of pulses. As many of you know hubby works in Railway as Loco pilot, he has many Bihari friends. He use to taste and hear about many Bihari recipes. I first tasted this sattu namakeen sharbat when we are in Odisha. Odisha is such a place where I learnt and came to know many North Indian varieties of food. Let's get into our recipe... 

I am planning to share this recipes video in YouTube, hope I get sometime to come back to my channel 😄. We can also prepare sweet version of this drink will share that recipe soon. We can prepare many recipes using sattu like ladoos, dosa/chilla, roti, poori, litti etc. Recently hubby tasted his  Bihari colleagues bought sattu litti chokka, now he is asking me to prepare 😄. As I am taking care of my kid alone, I am not getting much time to cook, eat nd sleep properly, so I just said "okay - will cook soon" to hubby 😄😆.  Coming to health benefits of having this sattu drink :

* acts as cooling agent and protects from sun stroke 

* gives instant energy

* rich in proteins, iron, fiber,calcium and etc.. 

* good for digestion

* good for hair and skin and many more. 

Event : Shhhhh Secretly cooking challenge

Taking this healthy summer drink to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. 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  "summer drinks" suggested by Sasmita, do check out her summer drink - sabja lemonade. This month I am paired with Renu, she gave cumin powder and lemon as secret ingredients. In turn I gave coconut and coriander leaves as secret ingredients. Renu prepared solkadhi,  it's healthy and tasty coconut kokum drink. Do check her space for more tasty  recipes. 

      Sattu namkeen sharbat

Preparation time : 10 minutes  

Serves : 2 persons 

Category : Beverages      

Recipe Cuisine: Northern India

Main ingredients : roasted black chickpeas

Ingredients

roasted black chickpeas - 1/2 cup

finely chopped onions - 2 tsp

finely chopped green chillies - 1 tsp

finely chopped coriander leaves - 1 tsp

Cumin powder - 1 tsp

Lemon juice - 3 tsp

Salt - as per taste

Cold water - 2 to 2.5 glasses

Instructions 

1) Dry fry roasted black chickpeas for 2 to 3 minutes and let it cool to room temperature. 

2) Now finely grind the above fried roasted black chickpeas with its husk till you get fine powder and take it into clean and dry jar. 

3) Add 2 tsp of prepared sattu in a bowl, also add finely chopped onions, green chillies, coriander leaves, cumin powder, salt and 2 to 2.5 cups of cold or normal water. 

4) lastly add 2 tsp of lemon juice to the above. 

5) Now mix all the ingredients using spoon or churner. 

That's it our sattu namkeen sharbat is ready to serve. 

Note:

* Frying roasted black chickpeas is optional. 

* you can use store bought sattu. 

* you can also add, chaat masala and black salt. 

Enjoy your hot summer with this healthy and tasty saatu namkeen sharbat with your friends and family. Hope you liked this recipe, 

leave your feedback in comment box. Will meet you soon with another interesting recipe. 

Yours, 

Aruna Saras Chandra 😊

Pesarattu, Andhras popular and healthy pesarattu

Hi friends, how are you all?? Hope you are doing great😊. After very long time I am back to my blog with Andhra's popular super tasty and protein rich breakfast recipe that is Pesarattu with some  spicy and tasty onion ginger karam chutney. Before going into recipe, happy to share with you all that we are blessed with baby boy on Aug 31, 2022 on Vinayaka Chavithi festival. And we named him Riddhesh Aadharian😍, do shower your blessings 🥰. Coming back to recipe pesarattu or moong dal dosa is savory and crispy creeps prepared with green gram lentils/ moong lentils. The specialty of this dosa is no need to ferment batter overnight. These dosas are prepared using freshly prepared batter. We soak lentils in water overnight and prepare batter by adding few interesting ingredients and spread dosas. Pesarattu upma is popular in many restaurants and hotels in Andhra. But today i had these dosas with my onion ginger chutney also called as ullipaya allam karam pachadi in telugu. Will try to share this chutney recipe soon. Do dig out recipe for more details, let's start.. 

 Today I am sharing my style pesarattu which I regularly prepare at home. Many ppl add green chillies for spicy and garlic for easy digestion. But I prefer adding red chilli and ginger, do try it once. 

Event : Shhhhh Secretly cooking challenge

Taking this protein rich recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. 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 " Protein rich vegetarian breakfast" was suggested by Renu . And I am paired with Rafeeda who blogs at "the big sweet tooth". Do check out her space for interesting recipes, I loved her easy cookies n cream ice cream recipe, will try it soon. I gave garam masala and kasuri methi as secret ingredient using these Rafeeda prepared tasty tofu bhurji. In turn she gave me ginger and cumin both are main ingredients for pesarattu. 

Pesarattu 

Soak time : overnight

Preparation time : 15 minutes  

Serves : 2 persons 

Category : Breakfast        

Recipe Cuisine: South India

Main ingredients : green moong dal

Ingredients

Green moong dal/mung bean/pessalu - 2 cups 

Rice - 1/4 cup

Red chillies - 4

Ginger -  1 inch

Cumin seeds - 1 tsp

Salt - as per taste

Oil - as need

Instructions

 

1) Rinse mung bean / pesalu, rice in water twice and soak it by adding red chillies overnight or atleast 6 hrs by adding enough water. 

2) After soaking, drain out water, to this add ginger, cumin seeds, salt,1/2 cup water(adjust) and grind it smooth paste till you get batter consistency. 

3) Take batter in bowl and keep it aside. Batter should not be thin, if it's thick you can adjust water. 

4) Now heat tawa, take 1 ladle  batter and spread dosa. Smear 1 tsp of oil around edges and cook it on low flames,till pesarattu turns golden color. 

5) Turn pesarattu other side and cook till it changes color and take it plate. 

That's it out pesarattu is ready, serve it with chutney and podi. 

Hope you liked this recipe, try it once and let me know how it came. Don't forget to comment... 

Will be back soon with another recipe.. 😊

Yours

Aruna Saras Chandra. 

Khamang kakdi || Kakdi chi koshimbir || Maharashtrian cucumber salad

 Khamang kakdi is Maharashtrian cucumber salad also known as kakdi chi koshimbir. In Marathi Kakdi means cucumber, this cucumber salad is very tasty, creamy, crunchy and easy to prepare salad which goes well with any special rice item or roti's. I just love to have this salad as it is. Lentil based cucumber salad  and this khamang kakdi are two different cucumber salad recipes to try. We can prepare this salad in two different ways by adding lemon or by adding fresh hung curd. Today I'm using curd to prepare my salad as I like creamy salads a lot. If u want you can replace curd with lemon juice as per your choice. Crunchy taste of crushed peanuts, sweet and nutty taste of scrapped coconut gives superb taste to salad. Before starting our recipe do check some salad recipes from my youtube channel and blog..

Videos...

**Veggies and dry fruits salad with yogurt dressing

** Pomegranate raita

Blog..

** Sweet corn salad

** Lentil based cucumber salad

** Cucumber discs and pipes

Event : Shhhhh Secretly cooking challenge

Taking this creamy and tasty cucumber salad to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. I liked curried chickpea stuffed sweet potatoes recipe shared by Mayuri di. I also saved Renu's steamed broccoli vadi recipe to try soon. 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 "Maharashtrian Cuisine" was suggested by Poonam Bachhav. I love all her recipes mainly traditional recipes a lot. Do check out her Tondali masale bhat recipe. This month I'm paired with "Priya", using  shared secret ingredients- green chili and roasted gram Priya prepared this crispy and tasty patal poha chiwda. In turn I prepared this tasty cucumber salad by using the secret ingredients peanuts and mustard shared by Priya. I also loved her Macaroni mango kheer, will try to taste it before season ends.

               Khamang Kakdi 

Preparation time : 15 minutes

Cook Time : 5 minutes

Serves : 2 persons

Category : Raita/salad

Recipe Cuisine: Maharashtrian 

Main ingredients : cucumber 

Ingredients

Cucumber- 1

Roasted peanuts - 2 to 3 tsp

Scrapped or grated coconut- 3 tsp

Fresh hung curd - 2 tsp

Finely chopped coriander leaves- 1 tsp

Salt - as per taste

For tempering

Oil / ghee - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Green chilli - 2

Curry leaves - 1 sprig 

Asafoetida/hing - 1  pinch

Instructions

1) Firstly  peel off cucumber skin, remove its seeds. Now cut cucumber into small pieces and add some salt.

2) Let it set aside for 5 to min. Meanwhile roast peanuts, remove its skin and crush it coarsely.

3) Now squeeze out excess water from cucumber pieces and take it into wide bowl.

4) To this add crushed peanuts, scrapped or grated coconut, fresh hung curd, finely chopped coriander leaves and mix everything well.

5) Heat ghee/oil in a pan to this add mustard seeds, when it starts crackling add cumin seeds, chopped green chili, curry leaves, hing and fry everything well till you get nice aroma.

6) Add prepared tempering in cucumber salad and mix everything well.

That's it our Maharashtrian Khamang kakdi is ready to serve. 

Note:

* Instead of curd you can use lemon.

* Use thick curd inorder to get texture to salad.

* Squeezing excess water from cucumber will gives good  texture. 

* Use fresh and thick curd to get creamy texture.

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

                              
     Veggie sweet corn salad

                                            

        

                  Pomegranate raita

     Veggies and dry fruits salad with yogurt dressing

   Cucumber discs and pipes

                           Kosambari
                                 

Hope you like this healthy,creamy, crunchy and tasty cucumber salad. Give it a try and drop your comments and pics in inbox. Do not forgot to subscribe my  youtube channel Vasus vegkitchen & press bell button to get new recipe notifications.

Also follow me on

In  youtube channel Vasus vegkitchen 
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,

ArunaSaraschandra :)

                                       

Masala mavinakayi chitranna - Karnataka style

Masala mavinakayi chitranna is Karnataka style rice item prepared using raw mangoes. It tastes sour, spicy, super tasty and flavorful. I already shared Andhra style mango rice/ mavidikkaya annam recipe, lots of difference between Andhra style & Karnataka style mango rice. The main taste of Karnataka style mango rice depends on the masala powder we prepare. I always prefer to use fresh masala, you can use readily  prepared masala in order to  saves lots of time. Just like  puliyogare paste we can also prepare masala mavinakayi gojju, if this gojju is ready we can prepare this mango rice in jiffy. Generally we use fresh coconut to prepare masala, if you are planning to store this gojju for long time then use dry coconut, but its taste vary a bit. I paired this rice with simple jeera masala potato fry .

Event : Shhhhh Secretly cooking challenge

Taking this flavorful rice item to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. I liked curried chickpea stuffed sweet potatoes recipe shared by Mayuri di. I also saved Renu's steamed broccoli vadi recipe to try soon. 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 "Mango mania" was suggested by Mayuri di. Do check out her super tasty Gujarati mango khadi  recipe. And Seema who blogs at "mildlyindian" is my partner. I gave turmeric powder and mustard seeds as secret ingredients. Seema prepared healthy and tasty Kerala moringa mango dal recipe. Do check out her space for more healthy and intresting recipes. In turn she gave red chilli and mustard as secret ingredients, adding those ingredients I prepared this tasty rice item.

              Masala mavinakayi chitranna 

Preparation time : 15 minutes

Cook Time : 15 minutes

Serves : 2 persons

Category : Rice items

Recipe Cuisine: Karnataka

Main ingredients : raw mango, rice

Ingredients

To prepare masala

mustard seeds- 1 tsp

fenugreek seeds - 1/2 tsp

fresh coconut - 3/4 cup

Guntur red chilli - 3

byadigi red chilli - 3

fine grated raw mango - 1

jaggery - marble size (optional)

oil - 1/2 tsp

To prepare chitranna/ mango rice

rice - 1 bowl

oil - 2 to 3 tsp

mustard - 1/2 tsp

cumin seeds - 1 tsp

urad  dal - 1 tsp

chana dal - 1 tsp

ground nuts - 2 tsp

green chillies - 3

curry leaves - 1 sprig

finely chopped coriander leaves - 2 tsp

hing - small pinch 

salt - as per taste

Instructions

1) Finely grate mango, fresh coconut and keep it aside.

2) Dry fry mustard and fenugreek seeds till you get nice aroma and then take into plate.

3) Later add 1/2 tsp of oil and fry red chilles till it changes color, later take this into plate and let it cool.

4) Now grind above fried ingredients to fine powder, later add grated fresh coconut, jaggery(optional) and grind it coarsely. 

5) Now add the above mixture to grated mango and mix everything well. 

Note: instead of grated mango if you are using mango pieces then grind it coarsely along with above mixture.

6) Heat 3 tsp of oil in wide kadai then fry groundnuts in low flames, when it just starts  changing color add mustard and cumin seeds. When mustard starts crackling then add urad and chana dal, when dal starts changing color add hing, curry leaves and green chillies.

7)When above all ingredients fry well then add prepared mango masala mixture and fry it well till raw smell goes away.

Note: If you want to store this gojju/mixture for long time then add some more oil and cook it well till you get gojju texture ( also use dry coconut while frying.)

8) Now add this mixture, finely chopped coriander leaves in prepared rice and mix everything well.

That's it aromatic and tasty masala mavinakayi chitranna is ready to serve. Serve it with some fry yams, papads or with any fried curries and enjoy with your friends and family.

Also check other related rice items by just clicking the link below pic..

                     

                              karnataka style tomato bath

                               

                                             Pepper Rice / miriyala annam

coconut rice

                                     

                                                               Mango Rice

                                           

                                                             gongura pulihora

                             

                                        Pudina rice

                                              Green Peas Pulao

             Amla Rice/ Usirikaya Pulihora

  

Curry leaves powder rice

Restaurant style curd rice

Pongal

Hope you liked this tasty and easy to prepare masala mango rice recipe.  Give it a try and drop your comments in inbox.

Also follow me on

On YouTube @YouTube

In facebook @Facebook

In pintrest @pintrest

In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
 in BetterButter
in Indiblogger
in MyTaste

Thank You
Aruna Saraschandra 😊