Skip to main content

Featured Post

Pancharatna Dal Khichdi Recipe

Panchratna dal Khichdi in my Instant pot. I love one pot dishes...and this dish has the nutrition of 5 lentils, rice and veggies.It is quick as well as satisfying. I guess I invented this recipe in my kitchen...😋 Please let me know if you make this too☺ INGREDIENTS: Ghee 1-2 tbsp Cumin seeds 1 tsp Ginger grated 1 tsp Onions chopped 1 Turmeric powder 1 tsp Vegetables like carrot , peas (optional) Pancharatna Dal 1 cup 11/2 cup Rice  Water 7-8 cups Coriander powder 1 tsp Garam masala 1 tsp Salt to taste  Jaggery 1 tsp Tamarind soaked in water 1 inch  Red chilli powder 1-2 tsp INSTRUCTION: 1.On Saute mode in an Instant pot add Ghee, jeera, grated ginger, chopped onions ,turmeric and saute well.(You can add any vegetables you want) 2.Wash and add 1 cup Pancharatna dal and 1 and 1/2 cup rice and stir well. 3.Add 7 to 8 cups water ,coriander powder, garam masala, salt,jaggery,soaked tamarind,red chilli powder and stir well. 4.Cook for 12 to 15 minutes on cook mode.Add water according to the
Post a Comment

Maledi Undi / Chapati laddoos

 Maledi Undi (Chapati Laddoo)


One of the Authentic traditional North Karnataka dessert recipe that has been brought down from generations and also one of the healthiest delicious laddos which I like.The recipe is very simple, so flavourful and most importantly guilt free and

It is believed that these Laddoos are among Lord Shiva's favourite desserts.My Grandmother would make these laddoos in Shravana Masa on Monday's and also on the next day of Shivratri  to offer as Naivedyam to Lord Shiva after which she would break the fast .My grandmother never used to have any junk food including biscuits and cooked and served healthy simple nutritious food.High Time to carry forward those healthy food recipes to our future generations.So here comes the recipe


Ingredients :

To make the dough for chapati

1 Cup Wheat Flour

1/2 tsp ghee

Water as needed for kneading a medium chapati dough

For making laddoos:

3tbsp Ghee / Clarified Butter

¼ Cup Grated Dry Coconut powder 

1tsp Gasagase / Poppy Seeds / Khus Khus

1 Cup grated Jaggery

½tsp Cardamom Powder

Almonds or Pistachios to garnish


INSTRUCTION:

1.In a bowl, add wheat flour, ghee and water.


2. Make a medium soft dough for chapatis and let it rest for 10 minutes.


3..Then make chapatis as usual.You will need minimum four chapatis.


4. Once they cool down, roughly cut them into pieces, and blend into a course-fine powder.Keep aside. 



5. On a low flame heat a pan, add ghee.


6. Now add jaggery, khus khus, dried coconut powder, cardamom powder and melt the jaggery Dont over cook



7. Now add the ground chapati powder and mix well until everything incorporates



8. Now take equal size mixture and roll out laddoos and relish.😋


You can make this on Shravan Somvaar evening for Naivedyam and have it in your dinner. Or you can make it whenever you have leftover chapatis . Do try and let me know how you liked them. 

Checkout my YouTube channel for interesting recipes and videos. And follow me on my Instagram account Archanasvegfoodchronicles for daily cooking reels. 






















On a low flame heat a pan, add ghee, jaggery, khus khus, dried coconut powder, cardamom powder and melt the jaggery.Dont over cook.Now add the ground chapati powder and mix well until everything incorporates Now make laddoos out of it and relish.😋


Labels:

Comments

Post a Comment

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst
Post a Comment
Read more

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa
2 comments
Read more

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a
Post a Comment
Read more