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😊

Lentils and ragi veggie soup for toodler's

Today's special recipe is Lentil ragi veg soup for toddlers. I mentioned this soup as special because, it's my son Riddhesh's one of favourite recipe. It's very healthy, filling and tasty soup for toddlers. I started feeding ragi to Riddhesh from 7th mnth in different forms. Starting 2 months I use to feed plain ragi malt, later from 9th month I started adding oats nd nuts powder along with ragi. From 11month to 12th month I started adding dates, jaggery powder and syrup in ragi malt. After completing his 1st year I started giving him salt then I started this lentil nd veggie ragi soup. I regularly use moong dal or aahar dal and veggies like potato,carrot, beans and sweet potatoes. This soup is very healthy and best food to increase baby's weight.

Event : Shhhhh Secretly cooking challenge

Taking this healthy and tasty soup to shhhhh secretly cooking challange, this month theme "soup recipes" was suggested by Nams corner . I am paired with Sasmita who blogs at "firsttimercook". She gave me ghee and sweet potato as secret ingredients, using these ingredients I prepared this healthy soup recipe.In turn I gave her ginger & garlic as secret ingredients, she prepared very tasty ginger and garlic soup, do check out.

Peanut & almond ladoo

Preparation time : 20 minutes  

Serves : 2 cups

Category : toddlers food

Recipe Cuisine: Indian

Main ingredients : ragi

Ingredients

Cooked moong dal - 2 tsp

Boiled potato - 1/2 or 1 small

Boiled sweet potato - 1/2 

Boiled carrot - 1/2

Boiled beans - 1 

Ragi powder - 2 tsp

Ghee - 1 tsp

Garlic - 1

Cumin seeds - a small pinch

Cumin powder -1/2 tsp

Pepper powder -1/4 tsp

Salt - a pinch

Process

1) If you are using boiled veggies skip this step. Pressure cook moong dal and veggies by adding enough water for 3 whistles. Let the pressure comes down naturally and let it cool .

2) For ragi malt, boil 1 glass of water in a vessel. Take 2 spoons of ragi powder in a cup, to this add some water and mix it well without forming any lumps.

3) Now add ragi mixture in boiling water and well. Cook it well, switch off the flames when ragi mixture becomes thick.

4) Cool the ragi mixture and veggies to room temperature and then grind everything to smooth paste.

5) Heat 1 spoon of ghee in a kadai to this add finely chopped garlic, fry it on low flames. When it starts changing color add cumin seeds and  fry well.

6) To this add prepared lentil ragi and veggie paste and mix well.

7) Add 1 glass or required amount of water and mix everything well.

8) To this add cumin and pepper powder and mix everything well.

9) Boil the soup well for 5  to 7 min on low to medium flames.

That's it our lentil ragi veggie soup is ready to serve. Serve warm, surely your kids will enjoy it.

Also check other soup recipes by just clicking link below pic...

         Hot and sour veg soup

                                     

                   

               

                                    

                                  carrot soup

                                            
                                spring onion carrot badam soup

Hope you liked this healthy soup. 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 Pinterest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe in BetterButter
in Indiblogger

Thanks for visiting my blog,

Aruna Saraschandra :) 

Peanut & almond ladoo - no sugar no jaggery, వేరుసెనగ బాదం లడ్డూలను ఇలా చేసి చూడండి

No sugar no jaggery - peanut almonds ladoo is super tasty and delicious and can be prepared very quickly. And it's my Riddhesh's favourite ladoo. These ladoo's are prepared using 5 ingredients, 1 ingredient which I used is thick poha. Poha is used in small quantity, it gives good taste and texture to ladoo's. If you are not interested you can simply skip adding poha. I love different varieties of ladoo's like Flax seeds ladoo, Oats & nuts ladoo you can watch this recipes in my YouTube. Other intresting ladoo's like 

** Til & sagoo ladoo

** Jowar popcorn ladoo

** Besan Ladoo

** Wheat flour ladoo using milk solids of ghee

** Poha badam ladoo

** Ragi peanut ladoo

** Rava Ladoo

** Sabudana coconut ladoo

** Maramarala Ladoo/ puffed rice ladoo

    Last month I came to my hometown Adoni, as Riddhesh stopped eating and my mom wanted to see him.We visited hospital too, Dr suggested to stay with family for few days inorder to improve his food habits and speech. Baby started talking "Amma, ba ba, ma ma, pa pa" and some other allien language which I can understand in some extend 😄. But no improvement in eating, trying many ways, wish he pass this phase soon. As we came home, many relatives suddenly visiting us mainly to see Riddhesh, now he became main person at home🤩. I prepared these peanut almond ladoo's for relatives in just 15 minutes as fried peanuts are already there in my kitchen.  

 My mom was talking with relatives and telling that Riddhesh not at all eating anything and I started serving ladoo's. Riddhesh came fastly, grabbed ladoo's from plate and

started eating it😄. My mom and I just stunned and everyone started laughing 😄. This is my peanut almond ladoo story ☺️. Try this healthy ladoo's for ur kids surely they will love it. 

Event : Shhhhh Secretly cooking challenge

Taking this super delicious and healthy ladoo's to shhhhh secretly cooking challange, this month theme "Healthy dessert" was suggested by Rafeeda . I am paired with Narmada who blogs at "nams corner". She gave almond and poha as secret ingredients in turn I gave her almonds and chocolate as secret ingredients, Narmada prepared healthy and tasty almond stuffed chocolate dates check out.

Peanut & almond ladoo

Preparation time : 20 minutes  

Serves : 10 + ladoo's

Category : dessert 

Recipe Cuisine: Indian

Main ingredients : peanut, almond 

Ingredients

Peanuts - 1 cup

Almonds - 1/2 cup

Thick poha - 2 tsp

Elachi - 3

Dates - 15 (adjust)

Process 

1) If you are using fried peanuts then skip this step. Fry peanuts on medium to low  flames till its changing color then take it into plate and let it cool to room temperature.

2) Now dry fry almonds on low to medium flames, when it starts popping take it into plate and let it cool.

3) Now dry fry poha on low flames as kadai will be hot. When poha starts changing color take it into plate and let it cool.

4) Let all the ingredients cool to room temperature.

5) Now take all fried ingredients in a mixer jar, to this add elachi deseeded dates and grind it bit coarsely.

6) Do not grind the ingredients too smooth or too coarsely.

7) Now take this mixture in a plate and start moulding ladoo's by applying ghee to your hands and take it into plate. (If we grind ingredients bit smooth coarse texture then no need to apply ghee)

 That's it our ladoo's are ready to serve. Store it in air tight container.

Note:

* These ladoo's stay fresh for 15 days outside.

* As dates contains moisture, its better to prepare these ladoo's freshly in batches. 

* As I won't get much time with baby to prepare ladoo's in batches, what I do is other than dates I coarsely grind other ingredients and store it in airtight container and keep it in refrigerator. Whenever I want I will grind by adding dates.

Hope you liked these healthy ladoo's, also check other ladoo's recipes from my  YouTube  channel & blog by just clicking the link below pic.

             

     Til & sagoo ladoo

 Flax seeds ladoo

      Oats and nuts ladoo(B)/ Oats & nuts ladoo(YT)

Jowar popcorn ladoo

                            
                                                        Besan Ladoo      

         

                     Poha Badam Ladoo

                              

                     Ragi Peanut ladoo            

       Sabudana Coconut Ladoo

Rava Ladoo

              Puffed Rice/Maramarala Ladoo

Ellu Bella Mix
                                
                               
                                                  bread gulab jamun

                          Sweet Pongal

                

                             Pineapple Sheera 

Rajasthani Moong Dal Halwa

yellow pumpkin halwa

Hope you like this healthy, delicious and festival til sago & nuts ladoo's. Give it a try and drop your comments in inbox.

Also follow me on
In Youtube @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,

Aruna Saraschandra 😊

Kaju paneer curry - no onion no garlic

 No onion No garlic kaju paneer curry. This kaju paneer curry is super creamy, rich and tasty. I like no onion nd no garlic recipes a lot. We can pair this curry with roti's,naans, flavored rice items and with biryani. I planned to pair this curry with jeera rice but Riddhesh like veggies which we add in biryani, also he love paneer that is cooked in this gravy. I wash veggies and paneer in water and then will give to him. Riddhesh use to eat well but now he stopped eating becoz of teething. Wish he again start eating well soon, thought to share this happy moment with you all that - Riddhesh first touched food - laddu on his Anna prasana day. We thought because of its color he touched and we replaced laddu with badusha and changed its place. You know what he again touched badusha and smashed it. Later he touched books nd jewellery. We all laughed loudly and felt he will become foodie like me. Right now he is not eating nd he will eat soon, have lots of recipes in my mind to prepare for him🤩. Once I start talking about Riddhesh I can't stop myself😄 let's jump into our recipe.

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Priya Iyer. I am paired with Narmada. I gave amchur powder and garam masala as secret ingredients using these she prepared tasty Chole masala. In turn Narmada gave me melon seeds and ginger I prepared this yummy and tasty kaju paneer curry.

Gongura Pachadi

Preparation time : 20 minutes  

Serves : 3 to 4 person 

Category : no onion no garlic 

Recipe Cuisine: Indian

Main ingredients : kaju nd paneer 

Ingredients

Paneer -200gms 

cashew nuts - 75gms adjust

For gravy

Tomato - 1 large or 2

Ginger - 1 inch

Melon seeds -2 tsp

Pumpkin seeds - 2 tsp

Cashew nuts - 10

Elachi - 1

Clove - 1

Cinnamon stick - 1/2 inch

Others

Red chilli powder - 1 tsp

Coriander powder -1 tsp

Jeera powder - 1/2 tsp

Garama masala powder - 1/2 tsp

Salt -as per taste

Oil - 3 tsp

Coriander leaves - 1 tsp finely chopped

Process:

1) let's prepare our gravy first, grind all the ingredients mentioned in above ingredients list (for gravy) for fine paste by adding little water and keep it aside.

2) Heat 3 tsp of oil in a pan then add cashew nuts fry till it changes color on low to medium flames and then take into bowl and keep it aside.

3) Now  add prepared gravy cook till its raw smell goes. 

4) later add all the spices mentioned and mix everything well. 

5) when oil starts oozing out add 1 & 1/2 half cup of water and mix everything well.

6) now add paneer cubes, cashew nuts and mix well. Adjust water as per your consistency. Close the lid and close it on low flames 7 to 10 min.

7) Atlast garnish it with coriander leaves.

That's it our tasty kaju paneer curry is ready to serve. 

Hope you liked this recipe, will meet you again with intresting recipe...bye

Yours

Aruna Saras Chandra

Gongura Pachadi

 Gongura pachadi, gongura pickle is super tasty and lipsmacking pickle recipe from Andhra. Gongura is also known as sorrel leaves in English, punde pale in Kannada, pulichi keerai in Tamil. Gongura pachadi tastes sour, spicy and mouth watering. Have this pickle with steamed rice with some boiled sesame Or ground nut oil and roughly chopped onions. I also love to have it curd rice and yeah onion is must😋. 

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Seema, I am paired Jaya shree di. She gave cumin and fenugreek seeds as secret ingredients in turn I gave lemon and pepper powder. Jaya di prepared super tasty and healthy Fresh fenugreek salad, do check out her space for more intresting recipes. 

Gongura Pachadi

Preparation time : 20 minutes  

Serves : 300gms approx

Category : pickle

Recipe Cuisine: Andhra

Main ingredients : sorrel leaves

Ingredients

Sorrel leaves - 2 big bunches 

Coriander seeds - 2 tsp

Cumin seeds - 1 +1/2tsp

Fenugreek seeds - 1/2 tsp

Mustard seeds - 1 +1/2 tsp

Guntur red chilli - 10 to 15 adj

Garlic - 1 pod

Sesame/veg oil - 250ml approx

Salt - as per taste

 Tamarind - small lemon size (read note) 

Process:

1) Pluck sorrel leaves, wash it in water for twice tap it well in dry cloth. 

2) dry fry coriander, cumin, fenugreek, mustard seeds till you get nice aroma and take it into plate. 

3) now add 2 tsp of oil fry red chilli and let it cool. 

4) add 100 ml of oil in a wide pan then fry sorrel leaves till it mushy. Also add tamarind and cook it well. (Read note) Let this cool to room temperature. 

5) grind all the fried ingredients to fine powder and take it into bowl. 

6) Also grind sorrel leaves to coarsely fine paste and it into bowl. 

7) Add remaining oil in a pan to this add garlic fry it on low flames, when it starts changing color add mustard, cumin seeds, red chilli and fry well. 

8) Switch off the flames and add grinded sorrel leaves paste and prepared spice powder, required amount of salt and mix everything well. 

9) store this chutney in dry and air tight container. 

That's it our gongura pachadi is ready, serve with hot steamed rice, onion pieces and boiled oil and enjoy. 

Note:

* I'm using green sorrel leaves, these leaves are not much sour in taste. So I used tamarind, skip it if you are using purle color sour sorrel leaves. 

* As these green sorrel leaves are not tender I grinded it to coarsely fine paste. If you are using tender leaves no need to grind. Leaves will become mushy/paste after frying. Hope you liked this recipe, comment your views will meet you with another new recipe... Bye

Yours

Aruna Saras Chandra☺

Kerala parippu payasam

Kerala Parippu pradhaman payasam for sadhya. This traditional sweet payasam is prepared using split mung beans/pasi paruppu/ pesara pappu/ cherupayar paruppu. Are you wondering what's the difference between our Andhra pesara pappu payasam and this Kerala cherupayar payasam?? I will explain you, their texture and color are different. Yes it's true that both payasam tastes super delectable. This Kerala parippu payasam is thick in texture and is prepared using coconut milk. And we use dark color jaggery to get traditional look and taste. While preparing this payasam i used regular jaggery so i did not get that dark color. 

Event : Shhhhh Secretly cooking challenge

Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by  Priya VJ and paired with Archana di. She gave me coconut and cashew nuts as secret ingredients. In turn I gave her curd and cumin using these as secret ingredients she prepared very tasty Kalan recipe, do check her space for wonderful recipes. I love Archana di's way of presenting recipes and different varities of food she share. 

kerala parippu payasam

Preparation time : 20 minutes  

Serves : 1 bowl

Category : dessert

Recipe Cuisine: Kerala

Main ingredients : split mung beans

Ingredients

Split mung beans - 1 cup

Thick coconut milk - 1 cup

Thin coconut milk - 2 cups

Jaggery - 1 nd 1/2 cup (adjust) 

Cardamom powder- 1/2 tsp

Dry coconut pieces - 2 tsp

Cashew nuts - 10

Ghee - 3 tsp

Process

1) Dry fry split mung beans till it changes color on low to medium flames. 

2) wash the above, to this add 2 cups of water and cook for 3 whistles. 

3) let the pressure comes down then add melted and filtered jaggery. Cooked this for 5 minutes. 

4) now add thin coconut milk, mix everything well and cook till dal nd jaggery mixture becomes thick. 

5) Now add thick coconut milk, cardamom powder and cook few more minutes. 

6) Meanwhile heat small pan to this add 2 spoons of ghee and then fry coconut pieces when it starts changing color add cashews nd raisins. 

7) fry everything well and add it on payasam nd mix everything well. 

That's it our Kerala style parippu payasam is ready to serve. 

Note :

*Use dark color jaggery to get perfect traditional look. As I dint had dark color I used regular jaggery so I dint get that color.

Hope you liked this recipe, meet you soon another interesting recipe.. 

Bye, 

Aruna Saras Chandra😊

Mavidikaya mukkala pulusu

Mavidikaya mukkala pulusu is Andhra style side dish that goes perfectly with hot steamed rice and dollop of ghee. We can prepare this pulusu in many ways, today i am sharing my recipe which i regularly prepares at home. We can use different varieties of vegetables but you will get mangoes sour in each bite. We can also have this pulusu for idli, dosa and roti's. I used vegetables like potato, carrot, drumsticks along with raw mango pieces. 

*Today I am sharing quick version pulusu by cooking veggies in pressure cooker.

You can boil veggies in water too. 

*Instead of sambar powder I used coriander, cumin and fenugreek powders. It also gives good taste to pulusu, try it once. 

*Do not peel raw mango skin, it gives good taste to pulusu. 

*My mom likes to fry onions nd veggies for sometime before boiling, you can also try like that. 

* use good variety mango which is sour not sweet. I did not used tamarind juice in this pulusu, as I used sour mango. 

* if you are mango is not sour then add 1/4 cup tamarind juice while boiling pulusu. 

Event : Shhhhh Secretly cooking challenge

Taking this super tasty pulusu recipe to shhhhh secretly cooking challange, this month theme was suggested by Anu kollon. And I am paired with Seema, she gave me coriander powder and toor dal as secret ingredients. In turn I gave mawa and cardamom as secret ingredients, Seema prepared super delicious mango mawa cake. Do check out her space for different varities of food from different regions. 

Mavidikaya mukkala pulusu

Preparation time : 20 minutes  

Serves : 1 bowl

Category : side dish

Recipe Cuisine: Andhra

Main ingredients : Mango

Ingredients

Toor dal - 1 cup

Onion -2

Raw mango - 1

Tomato - 1

Carrot - 1

Drumstick - 1

 Potato -2

Green chili - 1

Coriander leaves - 2 tsp(chopped) 

Curry leaves - 1 sprigs

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Fenugreek powder - 1/4 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt - as per taste

For tempering

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Red chilli  -1

Hing - pinch

Curry leaves - 1 sprig

Preparation :

1) wash toor dal in water for twice and soak it in enough water for 30 minutes. 

2) wash all veggies and cut 1 inch length and keep it aside. 

3) pressure cook veggies by adding 1 tsp salt nd 1 glass water for 1 vessel and keep it aside. 

4) now pressure cook soaked toor dal by adding 2 cups/glasses(used for measuring) of water for 5 whistles.  Let  the pressure comes down naturally. 

5) now mash dal with ladle well till you get thick consistency. 

6)now add cooked veggies, salt, red chilli, turmeric powders, coriander,  cumin and fenugreek powders to the above mashed dal. 

7) also add approximately 1 nd 1/2 to 2 glasses of water,curry leaves, finely chopped coriander leaves to the above. 

8) Now cook everything well for 7 to 10 min on low to medium flames. 

9) mean while prepare tempering, for this heat oil in a small pan add all the ingredients mentioned in tempering and add this tempering in pulusu. 

That's it our mavidikaya mukkala pulusu is ready. Serve hot with some papads and enjoy. 

Hope you liked this recipe, meet you soon with another recipe. 

Thank you, 

Aruna Saras Chandra.