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March 29, 2022

Amla Jam – Gooseberry Jam Recipe With Jaggery - Amla Chunda Recipe

amla jam

Amla / Gooseberry is a power house of Vitamins and minerals. Recently I am trying to include amla in our diet regularly. As I am bored of making Nellikai thayir pachadi, Nellikai thogayal and pickle, I wanted to try some other interesting recipes with it. I googled for some recipes and tried this Amla jam also known as Amla chunda in Hindi along with Amla candy adding jaggery. I will blog amla candy next.

This Amla murabba is a super healthy and tasty recipe with the blend of spices like cinnamon,  cardamom and fennel seeds. It smells and tastes so good with sweet, spicy and sour taste. Tastes good with curd rice, roti/ chapathi, poori and even with bread.

Friends, do try this easy and yummy Amla jam recipe. You will love it for sure. You can make and store in a refrigerator for months. Lets see how to make Gooseberry jam recipe with step by step pictures.

Gooseberry jam

Amla murabba / Amla Jam recipe


Amla murabba / Amla Jam recipe

Amla murabba / Amla Jam recipe - Gooseberry jam recipe for rice, roti and bread.


 
Cuisine: Indian
Category: Condiments
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Amla / Big gooseberry - 12
  • Powdered Jaggery - 3/4 cup
  • Red chilli powder - 1/2 tsp
  • Salt - as needed
  • Fennel seeds - 1 tsp
  • Cinnamon - 1 inch
  • Cardamom - 2
  • Ghee - 2 tbsp
HOW TO MAKE AMLA JAM
  1. Wash the Gooseberry and arrange in a idli plate. Let it steam for 15 minutes.
  2. Remove and let it cool down. Deseed them and remove each into 4 pieces.
  3. Grind the gooseberry pieces to a coarse paste without adding water.
  4. Heat ghee in a kadai. Add the gooseberry paste and saute for few minutes in medium flame.
  5. Crush fennel seeds, cinnamon and cardamom to a powder. Add to the paste.
  6. Add red chilli powder, salt and jaggery. Cook till everything becomes thick.
  7. Let it cook for few minutes till the jam leaves the sides of pan and looks glossy.
  8. Switch off the stove and let it cool down. Store in a glass bottle and refrigerate.
  9. You can use it for a month or twp. Use a clean spoon every time.
METHOD - STEP BY STEP PICTURES
  • Wash Gooseberry and steam in idli pot for 15 minutes. Remove and cool down.
  • Deseed the gooseberry and cut into 4 pieces. Grind the cooked gooseberry into a coarse paste without adding water.amla jam
  • Heat ghee and add the gooseberry paste. Saute for few minutes. Add powdered jaggery, salt and mix well.amla jamamla jam
  • Crush fennel seeds, cinnamon and cardamom to a powder.amla jam
  •  Add to Gooseberry paste. Add red chilli powder and mix well. Check for taste and add more jaggery if needed.
  • Cook till the raw smell goes and paste becomes thick and glossy. Cook till the paste leaves the sides of kadai.
  • amla jam
  • Remove and let it cool down. Store in an air tight box and refrigerate it for months. Use clean spoon every time while handling it. Serve with roti/ chapathi, poori and curd rice. You can also spread in bread and enjoy. It tastes sweet, sour and spicy.

  • Enjoy !

Note

  • Adjust the quantity of jaggery based on your taste.
  • Fennel seeds, cinnamon gives nice flavour to this jam.
  • Make sure you cook the amla paste till glossy and thick. It stays good for long time.


Try this healthy and yummy Amla jam and enjoy !

amla jam with jaggery

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March 19, 2022

15 Ladoo Varieties - Types of Laddu Recipes

Ladoo recipes

Here is the collection of 15+ different types of ladoo varieties / Laddu recipes in my blog. In this list, you can find the list of 15 ladoo recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian ladoo recipes for Diwali and other festivals.
 
In this collection, you can find the Indian ladoo recipes starting from easy peanut ladoo, mawa ladoo, paneer laddu, besan ladoo in 2 methods, rava ladoo, South Indian special boondhi ladoo, coconut ladoo, dates and nuts ladoo, poha ladoo, roasted chana dal ladoo, Karnataka special thambittu, murmura ladoo i.e Pori urundai and atta ladoo.
 
Among these ladoo varieties, my favorite is boondhi ladoo, easy maaladu and atta ladoo. You too choose your favorite, try and share your feedback. I am yet to try North Indian special Motichoor ladoo recipe and some other healthy ladoo recipes like sesame seeds ladoo, sago laddu recipes. I will update this list whenever I share them. Now Lets see the collection of 18 ladoo varieties below. Please click on the images to see the particular laddu recipe.

BESAN LADOO RECIPE - 2 METHODS


I have shared two methods of making this yummy Besan ladoo recipe. One is an easy, instant version and the other one is the traditional besan laddu recipe. Check it out.


Besan ladoo recipe

PANEER LADOO RECIPE / MALAI LADOO


Easy, healthy , yummy Paneer Ladoo recipe that can be prepared under 15 minutes.


Paneer ladoo recipe

COCONUT LADOO RECIPE


Check out this instant coconut ladoo recipe / Nariyal ka laddu recipe without condensed milk. Thengai ladoo recipe in Tamil which can be prepared easily without condensed milk.


Coconut laddu recipe

SOUTH INDIAN BOONDHI LADOO


Check out the traditional method of making South Indian boondhi ladoo recipe.



Boondhi laddu

RAVA LADOO / SOOJI LADDU RECIPE/ SEMOLINA LADDU


Super easy and quick rava ladoo recipe that melts in mouth. Check out the recipe below.



Sooji laddu

DATES AND NUTS LADOO RECIPE


Dates and nuts ladoo recipe is a healthy ladoo recipe than can be prepared without sugar. It is for people who look for sweet recipes without sugar. Do try it and enjoy !



Dates and nuts laddu

WHEAT FLOUR LADOO / ATTA LADDU RECIPE


Esy and yummy wheat flour ladoo recipe / atta laddu recipe with sugar and melted ghee. Its an instant laddu recipe which is ideal to prepare for festivals.



Wheat flour laddu

PEANUT LADOO / PEANUT LADDU RECIPE


Peanut ladoo recipe / Peanut laddu recipe/ Verkadalai laddu with skin. You can use either powdered jaggery or sugar to make this instantly. Its ideal for kids and adults snacks box which is tummy filling and healthy.


  

Peanut laddu

POHA LADOO / AVAL LADDU FOR KRISHNA JAYANTHI


Poha ladoo / Aval laddu is usually prepared during Krishna janmashtami / Krishna jayanthi festival. It is one of the easiest neivedyam recipes for festival.



Poha ladoo

ROASTED CHANA DAL LADOO / POTTUKADALAI LADDU


Pottukadalai laddu is a super easy and quick ladoo recipe. Its a no cook recipe. Even kids can make it easily. We call it as maladu in Tamil.



Roasteg gram dal ladoo

SUNNUNDALU / URAD DAL LADOO


Healthy and tasty laddo with roasted urad dal. Good for kids and teens.



Urad dal ladoo

MOONG DAL LADOO


Moong dal ladoo also known as Nei vilangai in Tirunelveli is a must try sweet for Diwali in my house. You too give a try.



Moong dal laddu

MAWA LADOO / KHOYA LADOO IN MICROWAVE


Mawa ladoo / Khoya laddu made in microwave. Easy, delicious and quick laddu recipe with just 3 ingredients.



Khoya laddu

GREEN GRAM LADOO

Healthy, Protein rich green gram ladoo to include in our daily diet. Check it out.



Green gram laddu
  

PEANUT LADOO WITH JAGGERY


Peanut ladoo with skin adding jaggery. Hassle free recipe with just 2 ingredients for your kids snacks box.



Peanut laddu

THAMBITTU / AKKI TAMBITTU


Karnataka style Thambittu recipe prepared using rice, jaggery and roasted nuts. Healthy and tasty ladoo recipe that is usually prepared during Shivratri and Naga panchami festival.



tambittu recipe

MURUMURA LADOO RECIPE WITH JAGGERY / PORI URUNDAI


South Indian special pori urundai / murmura ladoo which is offered as prasadam for Karthigai deepam festival in Tamil nadu. Its a low calorie, guilt free snack too.


Pori urundai recipe
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March 3, 2022

Avarekalu Rice Bath Recipe – Karnataka Avarekalu Bath

Avarekalu rice bath

Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES too.

avarekalu rice bath recipe

Avarekalu rice bath recipe - Karnataka Avarekalu Bath


Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice


 
Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup
  • Sona masoori rice - 1 cup
  • Water - 2 cups
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Black stone flower - 1
  • Cardamom - 1
  • Big onion – 1(finely chopped)
  • Tomato – 1 (-do-)
  • Coriander powder – 1/2 tsp
  • Salt - as needed
To grind
  • Coconut - 2 tbsp
  • Cinnamon - 1
  • Cloves - 2
  • Green chilli - 2 to 3
  • Ginger - 1 inch
  • Garlic - 5 cloves
  • Mint leaves - few
  • Coriander leaves - few
HOW TO MAKE AVAREKALU RICE BATH
  1. Wash and soak Sona masoori water in 2 cups of water.
  2. Grind all the ingredients given under “to grind” to smooth paste.
  3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
  4. Saute onion till transparent. Add tomato and saute till mushy.
  5. Now add the ground masala and saute till mushy.
  6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
  7. Cover the cooker. Pressure cook in low flame for one whistle.
  8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.
METHOD - STEP BY STEP PICTURES
  • Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside.
  • avarekalu bath
  • Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin.

  • Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent.
  • avarekalu bath
  • Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute.
  • avarekalu bath
  • Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle.
  • avarekalu bathavarekalu bath
  • Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

  • I have used Hitikida avarekalu. You can use whole ones.
  • For variations, you can add more vegetables like carrot, beans and potato.
  • For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.


Try this easy, yummy Avarekalu rice bath at home and enjoy !

Avarekalu bath


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February 23, 2022

Raw Banana Curry – Vazhakkai Curry Recipe

raw banana curry

I love raw banana curry with full of masala flavor. Especially the vazhakkai curry that is served in Tamil nadu weddings / marriages. I was looking for one such recipe for long time. Recently I came across one in an YouTube channel. But the recipe called for deep frying raw banana pieces before adding the masala. I was hesitant to deep fry it. So I shallow fried the raw banana pieces in little oil, covered and cooked it till soft. Then roasted it in masala. Addition of fennel seeds, onion, garlic and ginger in the masala took this poriyal to the next level. Though it doesn’t taste like original kalyana veedu vazhakkai curry, it came out so well and flavourful. We all loved it. I started making this curry often these days.

Friends, do try this masala flavoured raw banana curry for your lunch. It tastes great with sambar, rasam and curd rice. You will love it for sure.  I have also captured the video for this recipe. I will try to edit and share it soon. Now , lets see this yummy vazhakkai curry with step by step pictures. 

vazhakkai curry


Raw banana curry recipe / Vazhakkai curry


Raw banana curry recipe / Vazhakkai curry

Raw banana curry recipe / Vazhakkai curry for rice


 
Cuisine: Tamil nadu
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Raw banana - 2
  • Cooking oil - 2 tbsp ( to shallow fry banana pieces)
  • Big onion - 1
  • Fennel seeds - 3/4 tsp
  • Ginger - 1 inch piece
  • Garlic cloves - 5
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Tamarind - 1 small piece ( optional)
  • Salt and water - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE RAW BANANA CURRY
  1. Wash and peel the skin of raw banana. Chop into small cubes.
  2. Heat oil and shallow fry the pieces. Cover and cook till it become soft.
  3. Remove in a plate. Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to smooth paste adding water.
  4. Heat oil and splutter mustard seeds, curry leaves. Add the masala paste and saute for few minutes.
  5. Now add the raw banana pieces. Mix well and cook till raw banana is roasted well with nice flavor.
  6. Switch off the flame and serve with rice . Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of raw banana. Chop into small cubes. Keep immersed in water till use.

  • Heat 2 tbsp oil and shallow fry the pieces till light golden. Cover and cook till it becomes soft. Remove in a plate.
  • Raw banana curry
  • Grind onion, garlic, ginger, fennel seeds, tamarind, sambar powder and salt to a smooth paste adding required water.
  • Raw banana curry
  • Heat oil and splutter mustard seeds, urad dal and curry leaves. Add the ground masala paste and saute for few minutes.
  • Raw banana curry
  • Now add the raw banana pieces and mix well. Cook in low flame till raw banana pieces are roasted well, becomes dry with nice masala flavor. Raw banana turns soft.
  • Raw banana curryRaw banana curry
  • Switch off the flame. Remove in a plate and serve hot with sambar, rasam and curd rice. Tastes yummy !
  • Raw banana curry
    Enjoy !

Note

  • Adjust the quantity of chilli powder as per your need.
  • Make sure masala is well coated in raw banana pieces.
  • Saute till raw banana turns golden in color with nice masala flavor else it tastes bad


Try this easy, yummy raw banana curry and enjoy with rice.

raw banana curry

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February 14, 2022

Pressure Cooker Rasam Rice – One Pot Rasam Rice | Rasam Sadham

Rasam rice

One pot rasam rice / Rasam sadam in pressure cooker is one of my favourite when it comes to one pot recipes. Usually I make it for Raksha and Sendhil whenever I go out for monthly shopping. I prepare potato curry and appalam / papad along with this rasam rice as side dish. Tastes yummy and great. We love this combo. I have been making this rice for years but somehow I din’t post in my blog. So today I thought of sharing this simple and yummy one pot rasam rice as it would be helpful for packing lunch box and for a short trip /picnic during this summer holidays.

I followed this recipe from Yogambal Sundar’s YouTube channel. I made some small changes in the recipe as per my needs. Every time it comes out so well. Consistency of this rasam rice can be varied as per your liking. I like it slightly goey and watery. So I used rice and water in 1:5 ratio.

Friends, come lets see how to make this easy and yummy one pot rasam rice in a pressure cooker. You can make the same in an Instant pot as well by setting in pressure cook mode.

Do check out my One pot Sambar rice too. 

Pressure cooker rasam rice - One pot rasam rice recipe


Pressure cooker rasam rice - One pot rasam rice recipe

Pressure cooker rasam rice - One pot rasam rice recipe - Tamilnadu style rasam sadam.


 
Cuisine: Tamil nadu
Category: Main course
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Raw rice or Steamed rice - 1/2 cup
  • Toor dal - 1 tbsp
  • Water - 2.5 cups
  • Salt - as needed
  • Ripe tomato - 1 (finely chopped)
  • Tamarind - Small gooseberry size
  • Turmeric Powder - 1/4 tsp
  • Rasam Powder or sambar powder - 1/2 tsp
To temper
  • Ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida / Hing - 1/4 tsp
  • Pepper Cumin Powder - 1 tsp
  • Crushed garlic – 4 cloves
  • Red Chilli - 1
  • Green Chilli - 1
  • Curry Leaves - Few

  • Coriander Leaves - to garnish
HOW TO MAKE RASAM RICE
  1. Wash the rice and toor dal. Add water and soak till use or around 30 minutes.
  2. Heat ghee in a pressure cooker base. Splutter mustard seeds, hing, curry leaves, red chilli and green chilli.
  3. Add a tsp of pepper cumin powder, garlic and saute for a minute.
  4. Now add the tomato and saute till mushy. Add sambar or rasam powder.
  5. Add 1/2 cup of tamarind extract. turmeric powder, salt and mix well. Lastly add the soaked rice and toor dal. Add  2.5 cups water and required salt.
  6. Pressure cook in low flame for 2 whistles. Switch off the flame and allow the pressure to release naturally.
  7. Open the cooker and mix well. Garnish with coriander leaves.
  8. Enjoy with potato curry and papad.
METHOD - STEP BY STEP PICTURES
  • Wash and soak raw rice or steamed rice along with toor dal. Add 2.5 cups of water and soak it for 30 minutes.

  • Grind equal quantity of pepper and cumin seeds to a fine powder. Set aside.
  • rasam sadam
  • Heat ghee in a pressure cooker base. Splutter mustard seeds, hing, curry leaves, red chilli and green chilli. Add 1 tsp of pepper cumin powder and crushed garlic. Saute for a minute.
    • rasam sadam
  • Add tomato and saute till mushy. Add tamarind extract, sambar powder or rasam powder, turmeric powder and salt. Mix well.
  • rasam sadamrasam sadam
  • Add the soaked rice and toor dal. Add water and mix well. Check for taste.
  • rasam sadam
  • Pressure cook in low flame for 2 whistles or cook till rice becomes mushy. Switch off the flame. Open the cooker after the steam is released. Mix well and serve with papad and potato curry.
  • rasam sadam

    Enjoy !

Note

  • Adjust the quantity of water as per your need. I love mushy rasam rice. So I used more water.
  • Do not skip pepper cumin powder. It helps to give nice flavor.
  • Add rasam powder for typical rasam rice taste. I used sambar powder.

Easy, yummy, one pot rasam rice is ready to enjoy !

one pot rasam rice


 

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