Thursday, July 11, 2019

Jackfruit seeds pulao | ఒక్కసారైనాఇలా రుచికరమైన పనస గింజల పులావ్ చేసుకోండి అసలుమర్చిపోరు | panasaginjala pulao | పనస గింజల పులావ్

Simple and delicious Jackfruit seeds Pulao, perfect dish for lunch box or dinner and is the best combination with onion or cucumber raita. In andhra, Generally this dish is prepared for marriage ceremony or for any other special occasions as a seasonal dish.

Jackfruit seeds pulao | panasaginjala  pulao | పనస గింజల పులావ్ |  with step by step detailed description, cooking tips and video recipe. This is a perfect recipe for lunch box as well as for dinner which can be easily cooked in one pot.


While preparing Jackfruit seeds pulao | panasaginjala  pulao | పనస గింజల పులావ్,  first step is to remove the seed from jackfruit, Initially these seeds will be wet when removed from jackfruit, rest it for few minutes. so that skin will be dried out. These seeds have two layers, outer skin cream in color and inner skin brown in color. The outer skin is mandatory to remove.

There are two methods to cook these jackfruit seeds.

First method:

Peel out the outer skin cream in colour and pressure cook for 5 whistles or until nice and soft, but should retain their shape (or after peeling, boil these seeds in water for 10 to 15 minutes).  Once cooked, you can easily check these seed by using fork as shown in the video.
After pressure cooking or boiling these seeds, you can remove the brown skin of the seed or else you can skip by peeling. Only outer skin of the seed (cream in colour) is mandatory to remove.

Second method:

One day, i have pressure cooked these seeds directly without peeling the skin, but in this process i wasted 1/4 part of seed while peeling the outer skin after pressure cooking and these seeds didn't retain their shape, so i have not shared the video in this method).

As per my experience, i like the first method which i have shared the video.

Second step is to cook these jackfruit seeds in daawat brown basmati rice by using masala spices.  you can replace with any variety of rice of your choice. (Water measurement may varies for different brands of rice).

By using these healthy and tasty jackfruit seeds, you can prepare many variety of dishes like  jackfruit seeds pulao, jackfruit seeds masala curry, potato jackfruit seeds masala, jackfruit seeds kurma, jackfruit seeds butter masala and so on...

Me and my family like these variety of dishes using jackfruit seeds as seasonal. Every year once we get these jackfruits i never wasted these seeds. My family specially like these variety dishes. My neighbors too not having idea about these dishes. Once they started making, never left the seeds.


Methi phool makhana pulao recipe | Menthikoora phool makhana pulao recipe | మేధి పూల్ మఖని పలావ్
Chana Pulao & Onion Raita Recipe / Chana Pulao Recipe / Onion Raita Recipe
Egg Biryani Recipe / Easy and tasty egg biryani / Egg dum biryani Recipe / Anda Biryani Recipe
Mint Pulao Recipe / Pudina Pulao & onion raita Recipe / Pudina Pulao Recipe
Homemade Chicken Biryani Recipe / Chicken Biryani Recipe / Quick & Easy Chicken Biryani

Ingredients for Jackfruit seeds pulao | panasaginjala  pulao | పనస గింజల పులావ్:

  • Jackfruit seeds | పనస గింజలు - 13
  • Basmati Rice | బాస్మతి బియ్యం - 1 Cup or any variety of rice, as per your choice
  • Onion | ఉల్లిపాయ - 1 small size (Thinly sliced)
  • Ginger & Garlic Paste | అల్లం వెల్లుల్లి పేస్టు - 1 Tbsp
  • Green Chilies | పచ్చి మిరపకాయలు - 4 (Slit) or adjust to your taste
  • Fennel Seeds | సోంపు - 1/2 Tsp
  • Cumin Seeds | జీలకర్ర - 1/2 Tsp
  • Bay leaf | బిరియాని ఆకు - 1 small
  • Cinnamon Stick | ఇంచ్ దాల్చిన చెక్క -  1 inch Size
  • Cloves  | లవంగాలు - 5
  • Shahi jeera | షా జీర - 1/2 tsp
  • Cardamom pod | యాలకులు - 2
  • Javitri | జాపత్రి - small piece 
  • Black cardamom | నల్ల యాలకులు - 1
  • Anise star | అనాస పువ్వు - 1
  • Coriander Powder | కొత్తిమీర పొడి - 1 Tsp
  • Salt | ఉప్పు - To Taste
  • Curd | పెరుగు - 2 Tbsps
  • Mint leaves | పుదీన - 3 tbsps
  • Coriander Leaves | కొత్తిమీర- 3 tbsps finely chopped
  • Oil | నూనె - 4 tbsps

Ingredients for Onion raita:

  • Thick Curd | పెరుగు - 1 Cup 
  • Onions | ఉల్లిపాయలు- 1/4 cup (Finely Chopped)
  • Green Chilies | పచ్చి మిరపకాయలు - 1 Tbsp (Finely Chopped) (adjust to your taste)
  • Coriander Leaves | కొత్తిమీర - 2 Tbsps (Finely Chopped)
  • Salt | ఉప్పు - To Taste

Procedure for Jackfruit seeds pulao | panasaginjala  pulao | పనస గింజల పులావ్:

  • Wash and soak a cup of basmati rice for half an hour.
  • Remove the jackfruit seeds from jackfruit. Initially these seed will be wet, let the seeds rest for few minutes. These seeds have two layers, the outer layer, cream in color can be peeled off easily. if you are not able to peel the skin,  just dry roast in a pan for few seconds, so that you can able to peel off the skin very easily. 
  • Now pressure cook these seeds for 5 whistles or until the seeds are soft by adding a cup of water or even you can boil the seeds for 10 to 15 minutes. Make sure these seed should retain their shape and not to be mashed. 
  • After pressure cooking, if you want to peel the brown skin part, you can peel out at this point or even you can skip by peeling. chop them into small pieces and set aside.
  • Heat oil in pan, add cumin seeds, shahi jeera, fennel seeds, javitri, cinnamon stick, cloves, cardamom, black cardamom, bay leaf and sauté it well for few seconds. You will get a nice aroma. 
  • Add thinly sliced onion, slit green chili. mix it well and cook until onion are translucent.
  • Add ginger & garlic paste. mix it well and cook until raw smell goes out from it or for few seconds.
  • Now add boiled and chopped jackfruit seeds, mint leaves, coriander leaves, coriander powder, curd. Mix it well and cook for 2 to 3 minutes on a medium flame by covering with a lid. In this pulao, you can also add any variety of veggies of your choice like carrot, potato, green peas, tomatoes of your choice.
  • Now add soaked basmati rice by discarding water. Now mix it well completely and cook for a minute on a medium flame.
  • Add 2 cups of water (Only for daawat brown basmati rice), salt to taste.  Mix it well completely and check the salt and masala consistency, if required you can adjust at this point. 
  • Now cook until water reduces below the rice level without covering with lid.
  • Now slowly mix it once again, cover and cook for 15 to 20 minutes on very low flame or until it is nice and done. 
  • Here jackfruit seeds pulao is nice and done. Turn off the flame and Fluff with fork. cover and rest for 5 minutes.
  • Serve this simple and delicious jackfruit seeds pulao along with onion or cucumber raita or with any masala curry of your choice.

Procedure for simple onion raita:

  • Into a cup of thick curd, add finely chopped onion, finely chopped green chili, finely chopped coriander leaves and salt to taste. Mix it well until well combined.
  • Super simple onion raita is ready now.
  • Serve jackfruit seeds pulao with simple onion or cucumber raita of your choice.

Pressure cooker Instructions:

  • When you are cooking Jackfruit seeds pulao in pressure cooker. After adding rice and measured water to the jackfruit seeds mixture, cook for 2 whistles on a medium to high flame. Once done turn off the flame, allow pressure to settle down completely and then open the lid. so that steam cooks pulao.  (Here i am using senior prestige pressure cooker pan. cooking process may varies on the type of pressure cooker you are using). 
  • Once done, Fluff with fork and Serve it hot steamed jackfruit seeds pulao with onion or cucumber raita or with any masala curry of your choice.

Electric cooker Instructions:

  • While cooking Jack fruit seeds pulao by using electric cooker, when water starts to boil in electric cooker, add jackfruit seeds mixture along with basmati rice. Mix it well completely, cover it and cook until it is nice and done by choosing the rice mode option. 
  • Once it is done, unplug electric cooker and let it rest for 5 more minutes. Serve it hot steamed jackfruit seeds pulao with simple onion or cucumber raita or with any masala curry of your choice.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my YouTube channel Nagaharisha Indian Food Recipes. It's free...:)

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Wednesday, July 3, 2019

Jackfruit seeds masala Curry | panasaginjala masala | kathal ke beej ki masala sabzi | పనస గింజలు మసాలా కూర

Super simple, seasonal and delicious jackfruit seeds masala which is a perfect combination with hot steamed rice (jeera rice, kuska rice, ajwain rice, coconut rice, vegetable rice, vegetable pulao, mint pulao, coriander pulao, coconut milk pulao, plain pulao) or roti.


Jackfruit seeds masala Curry | panasaginjala masala | kathal ke beej ki masala sabzi  | పనస గింజలు మసాలా కూర with step by step detailed description, cooking tips and video recipe. This is a perfect recipe for lunch box as well as for dinner which can be easily cooked in one pot.

While preparing Jackfruit seeds masala | panasaginjala masala | kathal ke beej ki masala sabzi, first step is to remove the seed from jackfruit, these seeds have two layers, one is outer skin cream in color and inner skin brown in color.

Initially these seeds will be wet when removed from jackfruit, rest it for few minutes. so that skin will be dried out. Peel out the skin and pressure cook for 5 whistles or until nice and soft, but should retain their shape or even boil these seeds in water for 10 to 15 minutes,  you can easily check the cooked seed by using fork as shown in the video.

After pressure cooking or boiling these seeds, you can remove the brown skin of the seed or else you can skip by removing. Only outer skin of the seed is mandatory to remove. Cook these healthy and tasty jackfruit seeds by using masala spices and in tomato gravy or even you can prepare this masala curry by skipping tomatoes and can add potatoes or any veggies of your choice.

Me and my family members like this jackfruit seeds masala and jackfruit seeds pulao as seasonal dish. every year once we get these jackfruits and i never wasted these seeds. My family specially like this dish and pulao as well. My neighbors too not having any idea about this dish or even pulao. just had it once at my home, i got a lot of compliments from them. they just loved it and started making this dish.


Author: Naga Harisha
Recipe Type: Lunch / Dinner / Main
Cuisine: Andhra | Indian
Serves or Yields: 3 to 4

Ingredients for Jackfruit seeds masala | panasaginjala masala | kathal ke beej ki masala sabzi | పనస గింజలు మసాలా కూర :

  • Jackfruit seeds | పనస గింజలు - 13 
  • Cumin seeds | జీలకర్ర - 1 tsp
  • Cloves | లవంగాలు - 3
  • Cardamom pod | యాలకులు - 1
  • Cinnamon stick | దాల్చిన చెక్క - 1 Inch
  • Onion | ఉల్లిపాయ - 1 large finely chopped
  • Ginger & garlic paste | అల్లం వెల్లుల్లి పేస్టు - 1 tsp
  • Tomato | టమాటో - 2 medium size finely chopped
  • Green chili | పచ్చి మిరపకాయలు - 5 slit
  • Curry leaves | కరివేపాకు - sprig
  • Turmeric powder | పసుపు - 1/4 tsp
  • Salt |ఉప్పు - 1 1/4 tsp or to taste
  • Red chili powder | ఎర్ర మిరప పొడి - 1 tsp or required amount
  • Coriander powder | కొత్తిమీర పొడి - 1/2 tsp
  • Coriander leaves | కొత్తిమీర - fist full finely chopped
  • Oil | నూనె - 4 tbsps

Procedure for Jackfruit seeds masala | panasaginjala masala | kathal ke beej ki masala sabzi | పనస గింజలు మసాలా కూర :

  • Jackfruit seeds which i have removed from jackfruit, as shown in the video. Initially seed will be wet, let the seeds rest for few minutes. These seeds have two layers, the outer layer, cream in color can be peeled off easily. if you are not able to peel the skin, dry roast in a pan for few seconds, so that you can able to peel off the skin very easily.
  • Pressure cook these seeds for 5 whistles or until the seeds are soft by adding a cup of water or even you can boil the seeds for 10 to 15 minutes. Make sure these seed should retain their shape and not to be mashed. 
  • After pressure cooking, if you want to peel the brown skin part, you can peel out at this point or even you can skip by peeling. (Only outer layer cream in colour is mandatory to peel).  Chop them into small pieces and set aside.
  • Heat oil in a pan, add cumin seeds, cloves, cardamom, cinnamon stick and saute it well for few seconds.
  • Add onion finely chopped, slit green chilies, curry leaves, turmeric powder, pinch of salt (to cook onions little faster). Mix it well and cook until onions turns to golden in color on a medium flame.
  • Add ginger & garlic paste and cook for few seconds or until raw smell goes out from it.
  • Now add finely chopped 2 medium sized tomatoes, salt to taste, red chili powder, coriander powder.  Mix it well, cover and cook until tomatoes are nice and mashy.
  • Add chopped jack fruit seeds. Mix it well completely for few seconds and then add 1/2 cup of water or required amount.
  • Cover and cook for 3 to 4 minutes or until the 3/4 quantity of water evaporates. At this point, Check the salt and chili consistency, if required you can adjust to your taste.
  • Finally add coriander leaves. Mix it once again and turn off the flame.
  • Serve this super simple jack fruit seeds masala with hot steamed rice (jeera rice, kuska rice, ajwain rice, coconut rice, vegetable rice , vegetable pulao, mint pulao, coriander pulao, coconut milk pulao, plain pulao) or roti.

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Wednesday, June 19, 2019

Paneer kheer recipe | Paneer payasam recipe | Paneer dessert recipe | Kids favorite sweet or snack recipe

Today i going to share you a delicious, quick and easy dessert or sweet paneer kheer | paneer payasam. This is a milk based creamy dessert recipe prepared under 15 minutes and can be served it either warm or chilled. This is a perfect recipe for festive or special occasions and even for get-togethers.

Paneer kheer | paneer payasam | Paneer dessert recipe below with step by step detailed procedure and video recipe. The texture and taste has a strong resemblance to basundi or rabri but still has a unique flavor of crumbled or grated paneer. Paneer kheer or paneer payasam is garnished with finely chopped pistachios and fried dry fruits like cashews, almonds, raisins.

Note:
  • I personally prefer to use homemade finely grated or crumbled paneer for this recipe. if you are using store brought paneer i prefer to use only fresh and moist paneer.
  • You can also replace with condensed milk instead of sugar of your choice. 
  • Paneer kheer should be neither too thick nor thin consistency. If the kheer is too thick you can adjust the thickness by adding some more milk. 
  • Paneer kheer stays good for a week when stored in refrigerator.



Find the variety of paneer dishes in the link below:

Rajma paneer pulao Recipe / Rajma pulao Recipe / Kidney beans paneer pulao recipe - https://youtu.be/pmS_4i10VMY

Carrot Halwa Recipe | Gajar ka Halwa Recipe | Instant sweet recipe | How to make easy & tasty carrot halwa at home - https://youtu.be/X6FuDvKsTpo

Chana Paneer Chaat Recipe / Chana Chaat Recipe / Healthy Evening Snack Recipe - https://youtu.be/jxFBZcap7EU

Mattikayala paneer fry using coconut spice powder recipe | Goruchikkudu paneer fry | Cluster beans paneer fry using coconut spice powder | Coconut spice powder | గోరు చిక్కుడు పనీర్ ఫ్రై - https://youtu.be/tqrLWtVbhOw


Author: Naga Harisha
Recipe Type: Sweet | Snack | dessert
Cuisine: Indian
Serves or Yields: 2 to 3

Ingredients for Paneer kheer | Paneer payasam |paneer dessert recipe:

  • Grated or Crumbled panner | తురిమిన పన్నీర్- 1/2 cup
  • Full fat milk | Full cream milk | చిక్కటి పాలు- 3 cups
  • Sugar | చక్కెర - 1/4 cup
  • Cardamom powder | యాలకులు పొడి - 1/2 tsp
  • Saffron strands | కుంకుమ పువ్వు - few
  • Ghee | నెయ్యి - 2 tsps
  • Cashews | జీడి పప్పు - few
  • Almonds |బాదం పప్పు - few
  • Raisins | ఎండుద్రాక్ష - few
  • Pistachios | పిస్తా పప్పు- few

Procedure for Paneer kheer | Paneer payasam | paneer dessert recipe:

  • Heat ghee in a pan on a medium flame and add broken cashews, chopped almonds. Roast until light golden in color. Add raisins and roast until raisins puffs up or for few seconds.
  • Transfer to other plate and into the same pan, add milk and boil milk on a medium flame. once it starts boiling simmer for 5 to 6 minutes or until the milk thickens slightly by stirring occasionally.
  • Now add sugar, cardamom powder, few strands of saffron and mix it well until sugar melts completely and boil for 5 more minutes on a medium to low flame.
  • Now add crumbled or grated home made paneer, boil the mixuture for more 3 to 5 minutes or until the paneer cooked well. if you are using store brought paneer i prefer to use only fresh and moist paneer.
  • Here you can adjust the thickness for this paneer kheer of your choice. make sure kheer is neither too thick consistency nor thin. If the kheer is too thick adjust by adding some more milk.
  • Once done, turn off the flame and serve this yummy and delicious panner kheer hot or chilled by garnishing with some fried nuts and finely chopped pistachios.

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Wednesday, June 12, 2019

Dosakaya nethallu | Cucumber dry fish curry| Dosakaya endu nethallu | Cucumber small dry fish curry | Cucumber dry anchovies curry | దోసకాయ ఎండు నెత్తల్లు ఇగురు

Healthy, simple and tasty andhra famous dosakaya endu nethallu or cucumber dry small fish curry or cucumber dry anchovies curry in a simple and easy process.

Note:

  • When ever you are using dry fish soak in warm water for atleast 5 mins, so that dry fish will become soft. 
  • Rinse under running cold water for 3 to 4 times or until you see the clear water to get rid of all the dirt and fishy smell.
  • Here instead of small fish, you can also replace with large dry fish or any kind of dry fish of your choice.



Author: Naga Harisha
Recipe Type: Lunch / Dinner / Main
Cuisine: Andhra / Indian
Serves or Yields: 4 to 5

Ingredients for Dosakaya endu nethallu | Cucumber dry fish curry | Cucumber dry anchovies curry:

  • Dry small fish (ఎండు నెత్తల్లు)  - 1 cup
  • Cucumber / దోసకాయ - 2 medium size
  • Garlic cloves / వెల్లుల్లి రేకులు - 8
  • Onion / ఉల్లిపాయ - 1 large
  • green chilies / పచ్చి మిరపకాయ - 2 or adjust to your taste
  • curry leaves / కరివేపాకు - sprig
  • Turmeric powder / పసుపు - 1/4 tsp
  • Salt / ఉప్పు - to taste
  • Ginger & garlic paste / అల్లం వెల్లుల్లి పేస్టు - 1 tbsp
  • red chili powder / ఎర్ర మిరప పొడి- 1 tsp or adjust to your spiceness
  • Coriander powder / కొత్తిమీర పొడి - 1/2 tsp
  • Cumin seeds powder /  జీలకర్ర పొడి - 1/4 tsp
  • Coriander leaves / కొత్తిమీర - fist full finely chopped
  • Oil / నూనె- 3 1/2 small ladle full

Procedure for Dosakaya endu nethallu | Cucumber dry fish curry | Cucumber dry anchovies curry:
  • Take a cup of dry nethallu (small fish or anchovies), Soak in warm water for 5 minutes, so that nethallu will become soft.  Drain out all the water and rinse under running cold water for 3 to 4 times or until you see the clear water to get rid of fishy smell.
  • Heat oil and roast dry nethallu (small fish) in a pan for 2 to 3 minutes on a medium flame. Once done, turn off the flame and set aside.
  • Heat 3 small ladle full of oil in another wide open pan, add garlic cloves and saute it well.
  • Now add finely chopped onions, saute it once completely and add curry leaves, green chilies, turmeric powder, pinch of salt to cook onions little faster. Mix it well and cook until onions turns to golden in color on a medium to low flame.
  • Add ginger and garlic paste and saute it well until the raw smell goes out from it or for few seconds. Now add peeled and chopped cucumber pieces. (here i am using 2 medium size cucumbers). Mix it well and cook until 70 percent of cucumber pieces are well cooked on a medium to low heat.
  • Now add salt to taste, red chili powder, coriander powder, cumin seeds powder. Mix it well for few seconds.  Add enough amount of water and cook for 2 minutes on a medium flame.
  • Add roasted dry fish. mix it once completely. cover it and cook for 5 minutes on a very low flame.
  • Once done, Finally add finely chopped coriander leaves, mix it well and turn off the flame.
  • Serve dosakaya endu nethallu along with hot steamed white or brown rice of your choice.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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Wednesday, April 24, 2019

Murmura laddu | Puffed rice ladoo recipe | Pori urundai recipe | Maramarala ladoo recipe | బొరుగుముద్దలు | మరమరాల ఉండలు Perfect స్వీట్ షాపులో లాగా రావాలంటే

Famous and traditional Indian sweet or snack murmura ladoo or puffed rice ladoo or pori urundai or మరమరాల ఉండలు recipe. This laddu will be crunchy and delicious sweet recipe which gets ready in minutes made with puffed rice, jaggery or sugar syrup. It is a simple and easy dessert or sweet made when any unexpected guests are at home or for any celebrations.

Few tips and tricks to get perfect Murmura ladoo or మరమరాల ఉండలు:

  • These puffed rice should be crisp before adding into jaggery syrup.
  • Make perfect syrup for murmura ladoo, firstly melt sugar completely without adding water and then add shredded or powdered jaggery. (here jaggery doesn't take much time to melt when compare with sugar).
  • While preparing this syrup do not add water and make sure syrup should get hard ball consistency. (To check the consistency, add a drop of syrup in a cup of water and check the consistency. It should be like rock or hard ball and this is perfect consistency for murmura ladoo).
  • Once you reach perfect hard ball consistency, add dry roasted murmura and mix it well completely as fast as you can.  Immediately wet your palms with water, take small portion of murmura mixture and shape into round shaped balls, when the mixture is still hot otherwise the mixture will harden and making ladoos will be difficult. 
  • If the mixture becomes too hard to make laddoos or laddu's at the end,  just preheat the pan slighty on a very low flame just for few seconds, this will loosen the mixture and you can make into round shaped balls
  • Here colour of the murmura ladoo depends on type of jaggery you use. when you are using dark golden jaggery, murmura ladoo will be more dark in colour. when you are using light golden color jaggery, murmura ladoo will be golden colour.
  • Here instead of using sugar, you can replace with jaggery too of your choice but use good quality jaggery (now a days, good quality jaggery is unavailable in the market. To get good quality jaggery you can try in villages or the place where the jaggery is prepared).

You may also like few other healthy and tasty ladoo or laddu recipes:
  • Ragi, peanut & sesame laddu recipe | Ragi laddu recipe | రాగి పల్లి లడ్డు - https://youtu.be/oWAuYihqG6E 
  • Sesame seeds Laddu Recipe / Chimmili / Nuvvula Laddu / Til Ka Laddu | నువ్వులు లడ్డు - https://youtu.be/YHgRHnA6yu4


Author: Naga Harisha
Recipe Type: Snack / Sweet
Cuisine: Indian
Serves or Yields: 12 ladoo's

Ingredients for murmura ladoo or puffed rice ladoo or pori urundai or మరమరాల ఉండలు :

  • Shredded jaggery (బెల్లం తురుము) or powdered jaggery  - 1/2 cup
  • Sugar (పంచదార) - 1/4 cup or adjust to your taste
  • Cardamom powder (యాలకులు పొడి) - 1 tsp
  • Ghee (నెయ్యి) - 1 tsp
  • Murmura or maramaralu or puffed rice (మరమరాలు) - 4 cups


Procedure for murmura ladoo or puffed rice ladoo or pori urundai or మరమరాల ఉండలు :

  • Dry roast murmura in a heavy bottom pan for 3 minutes or until nice and crisp on a low flame. Transfer to other bowl.
  • Into the same pan, add sugar and keep mixing continuously until the sugar melts on a medium to low flame. Make sure not to add water.
  • when sugar melts completely add Shredded or powdered jaggery. now keep mixing continuously until the jaggery melts and become thick syrup consistency on a medium to low flame.  When the jaggery syrup is turning to thick consistency, add cardamom powder, ghee and mix it once again. 
  • You can check the jaggery syrup consistency, by dropping the syrup into a bowl of water. Here as shown in the video, you can see the right consistency. if not, you can boil the jaggery syrup for few more seconds.
  • Turn the flame to very low, add dry roasted murmura and mix until the mixture is well combined and jaggery syrup is nicely coated. Make sure the mixing process should be very fast at this point.
  • Turn off the flame. Now immediately wet your palms with water and take small portion of murmura mixture. Make into round shaped balls when the mixture is still hot otherwise the mixture will harden and making ladoo's will be difficult. 
  • Transfer into another plate, do the remaining in the same process. If the mixture becomes too hard to make ladoo's or laddu's at the end,  just preheat the pan slighty on a very low flame just for few seconds, this will loosen the mixture and you can make into round shaped balls.
  • You can store these murmura laddu's or ladoo's for more than a month in an air tight container. Serve these ladoo's as a tea time snack or sweet and enjoy with your family and friends.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)


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Tuesday, March 26, 2019

Foxtail millet coconut rice recipe | Korralu kobbari annam recipe | kambankorai coconut rice | Kangni coconut rice

Healthy, delicious and nutritional dish, foxtail millet coconut rice or korrala kobbari annam. Perfect dish for lunch box as well as for dinner, which is so simple and easy to make. These korralu or foxtail millet are gulten free grains and hence it can be consumed by every one.

Foxtail millet have lot of nutritional values, rich in dietary fiber and minerals. It helps to reduce the levels of bad cholesterol and keep the immune system strong as well. 😊

Foxtail millet is also known in other languages as
Korralu or korra in telugu.
Kangni in hindi or punjabi.
Thinai or kambankorai or kavalai in tamil.
Navane or navanakki in kannada.
Thina in malayalam.
Kang or rala in marati.
Kang in gujarati.



You may also like few other Nutritious, healthy and tasty Rice / Pulao / Biryani recipes:


Methi phool makhana pulao recipe | Menthikoora phool makhana pulao recipe | మేధి పూల్ మఖని పలావ్

Chana Pulao & Onion Raita Recipe / Chana Pulao Recipe / Onion Raita Recipe

Egg Biryani Recipe / Easy and tasty egg biryani / Egg dum biryani Recipe / Anda Biryani Recipe

Soya Mint Rice Recipe / Meal Maker Pudina Rice Recipe / Meal Maker Mint Rice Recipe

Capsicum Masala Rice Recipe / Bell Pepper Rice Recipe / Capsicum Rice Recipe

Chicken Pulao Recipe /  How to make quick and easy Chicken pulao Recipe

Mint Pulao Recipe / Pudina Pulao & onion raita Recipe / Pudina Pulao Recipe

Homemade Chicken Biryani Recipe / Chicken Biryani Recipe / Quick & Easy Chicken Biryani

Coconut rice Recipe / Thengai sadam Recipe / Kobbari annam Recipe

Katte pongali Recipe / Ven pongal Recipe / Kattu Pongali Recipe / Pongal Recipe

Daddojanam Recipe /  Curd Rice with tempering Recipe / Spiced curd Rice Recipe / Thayir Sadam Recipe

Saakannam Recipe / Shakannam Recipe / Flavoured Mixed vegetable rice and Cucumber raita recipe

Pulihora  Recipe / Tamarind Rice Recipe / Chintapandu Pulihora Recipe

Soya Mint Rice Recipe / Meal Maker Pudina Rice Recipe / Meal Maker Mint Rice Recipe



Author: Naga Harisha
Recipe Type: Lunch \ Dinner
Cuisine: Indian
Serves or Yields: 2

Ingredients for Foxtail millet coconut rice or Korrala kobbari annam:

  • Oil \ Ghee - 2 tbsps
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Ginger - 1 tbsp finely chopped
  • Curry leaves - sprig
  • Hing - 1/8 tsp
  • Lemon juice - 1 tbsp (optional)
  • Cashews - few
  • Red chilies - 2 or adjust to your taste
  • Green chilies - 3 or adjust to your spiciness
  • Coriander leaves - 2 tbsps finely chopped
  • Salt - 1 tsp or to taste
  • Coconut pieces - 3/4 cup
  • Foxtail millet - 3/4 small glass
  • Water - 2 small glasses

Procedure for Foxtail millet coconut rice or Korrala kobbari annam:


  • Wash foxtail millets well in water and soak in 2 small glasses of water for at least half an hour. 
  • Electric cook until it is nice and done. (When you are using pressure cooker water measurement should be 1:2 ratio, when you are using electric cooker, use 1:2 1/2 ratio).
  • Into a mixie jar, add coconut pieces, green chilies and make into paste without adding any water. Set aside.
  • Heat oil or ghee in a pan, add mustard seeds allow it to splutter, add cumin seeds, chana dal, urad dal, hing and sautés it well until light golden in color on a medium flame.
  • Add broken red chilies, cashews, and saute it well for few seconds.
  • Add finely chopped ginger, curry leaves and saute it well until you get nice aroma from it.
  • Now add coconut paste, saute it well for few seconds on a medium to low flame.
  • Now add enough amount of salt, finely chopped coriander leaves. mix it well until well combined.
  • Finally add cooked foxtail millet or korralu. mix it well completely until well combined on a low flame.
  • Turn off the flame, Finally add lemon juice (optional). mix it once again completely.
  • Serve this healthy and delicious foxtail millet coconut rice as plain or with any side dish of your choice.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)
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Wednesday, March 13, 2019

Mattikayala paneer fry using coconut spice powder recipe | Goruchikkudu paneer fry | Cluster beans paneer fry using coconut spice powder | Coconut spice powder | గోరు చిక్కుడు పనీర్ ఫ్రై

Delicious, Healthy and nutritious dish, Cluster beans paneer fry using coconut spice powder or Mattikayala paneer fry or Goruchikkudu paneer fry using coconut spice powder which is the best combination with hot steamed rice or roti.

Cluster beans are also known as Goruchikkudu( గోరు చిక్కుడు) in telugu, Gavar (गवार्) in hindi, Gokarakaya in telangana, Kothavarangai in tamil.

Cluster beans are a very good way of obtaining proteins along with soluble fibre. This dish is a combination of high protein as well as fibre together with low calories provides heart health advantages.

Few important health advantages of cluster beans:

GOOD FOR DIABETES
Cluster beans contain gylconutrients that help in controlling blood sugar levels. These beans are low in glycemic index and therefore, do not cause rapid fluctuations in the blood sugar levels when you eat them.  If you are diabetic, it is best to include these beans in your diet.

STRENGTHENS BONE HEALTH
Cluster beans contain calcium which helps in strengthening bones. The seeds also have phosphorous which aids in fortifying bones.

IMPROVES HEART HEALTH
Cluster seeds improve heart health by lowering bad cholesterol in the body. The seeds have dietary fibre; potassium and folate that prevent heart from various cardiovascular complications.

MANAGES BLOOD PRESSURE
Cluster beans are also known to have hypoglycaemic and hypolidemic properties which act as a natural aid for people who have hypertension issues.

GOOD FOR PREGNANT WOMEN
Cluster beans also contain iron, calcium and folic acid that prevent the fetus from developing birth defects and other issues related to pregnancy.

IMPROVES BLOOD CIRCULATION
Because the cluster seeds contain iron, they increase hemoglobin production which in turn helps in proper blood supply in and around the body.

AIDS DIGESTION
Cluster beans act as good laxatives which helps in stimulating bowel movement and digestion. They also help in flushing out unwanted toxins from the stomach thereby preventing digestion related problems.


Author: Naga Harisha
Recipe Type: Lunch \ Dinner
Cuisine: Indian 
Serves or Yields: 3 to 4

Ingredients for cluster beans paneer fry:

  • Cluster beans or mattikayalu or goruchikkudu - 250 grams
  • Oil - 2 tbsps
  • Urad dal - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing - 1/8 tsp
  • Paneer - 1 cup cubed
  • Curry leaves - sprig
  • Garlic cloves- 4
  • Green chilies - 2 or adjust to your taste
  • Coriander leaves - fist full finely chopped
  • Turmeric powder - 1/8 tsp
  • Salt - 1 tsp or adjust to your taste
  • Ghee - 1 tbsp

Ingredients for coconut spice powder:

  • Jeera - 1/2 tsp
  • Coriander seeds - 1 tbsp
  • Chana dal - 2 tbsps
  • Garlic - 1
  • Shredded coconut - 1/2 cup
  • Red chilies - 4 to 5 or adjust to your spiciness
  • Salt - 1 tsp or to taste

Process for coconut spice powder:

  • Into a hot pan, add jeera, coriander seeds, chana dal, broken red chilies. Dry roast until you get a nice aroma from it or for 2 minutes on a medium to low heat. Turn off the flame, allow to cool down completely. 
  • Transfer into a mixie jar, add garlic, salt to taste and grind into fine powder.
  • Now add shredded coconut and grind it just for 2 to 3 pulses. 
  • Coconut spice powder is ready now. Cover and set aside. (You can even store this coconut spice powder by refrigerating in an air tight container).

Process for cluster beans paneer fry:

  • Pressure cook cleaned and chopped cluster beans by adding a tea glass of water for 3 whistles on a medium flame. once done, turn off the flame and allow the pressure to settle down completely. so that steam cooks beans. set aside.
  • Heat ghee in a pan and roast paneer cubes in ghee until light golden in color on a medium flame. transfer into another plate.
  • Into the same pan, heat oil, add mustard seeds and allow to splutter. Add urad dal, garlic cloves, hing, curry leaves and saute it well for few seconds.
  • Now add green chilies, turmeric powder and sauté it well for few seconds.
  • Now add pressure cooked beans including water. Cook for 2 minutes on a medium to low heat or until water evaporates.
  • Add salt to taste, coconut spice powder. mix it well, cover and cook for 2 minutes on a medium to low heat.
  • Finally add chopped coriander leaves and roasted paneer cubes. mix it well, cover and cook for a minute. Turn off the flame.
  • Here our healthy and tasty Cluster beans paneer fry or Mattikayala paneer fry with coconut spice powder is ready now. Serve along with hot steamed rice or roti of your choice.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)
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Tuesday, March 5, 2019

Ragi peanut and sesame laddu recipe | Ragi laddu recipe | Peanut laddu recipe | Ragi peanut ladoo recipe

Ragi, peanut and sesame laddu is a healthy and nutritious laddu which is an excellent source of calcium and iron. Now a days many women and growing kids are having low hemoglobin levels. To get balanced levels and to get instant energy better to have atleast one laddu once in a day.

Ragi(finger millet) is a gluten free and rich in calcium, peanuts and sesame are rich in vitamins and minerals, jaggery is rich in iron. This is one of the healtiest and tasty laddu. You can consume ragi in various forms like ragi dosa, ragi laddu, ragi porridge, ragi muddha, ragi roti and so on... Ragi laddus are healthy and tasty recipe for growing kids and women which helps to increase bone strength and helps to prevent iron deficiency. peanuts, ragi, sesame, jaggery and ghee together makes a delicious sweet snack.

For ragi there are different names in different regions. Ragi in kannada, finger millet in english, ragulu in telugu, nachani in marati and gujarati, kezhvaragu or keppai in tamil.

You can stores these laddu's in an air tight container for 10 to 15 days. Make sure to have these laddu's at least once in your daily snack menu to be healthy and to get instant energy.


Note:
  • Use freshly roasted peanuts and ragi flour for best flavor and taste.
  • you can also add cashews which are roasted in ghee of your choice.
  • In this recipe, instead of ghee, milk can be replaced too. but the shelf like would around 2 days by depending on the climate and temperature that you are in. 
  • By adding ghee shelf life will increase for about 15 days without refrigerating.

You may also like few other recipes:

Rava Laddu recipe | Festival sweet | Quick and easy sweet recipe | రవ్వ లడ్డూలు - https://youtu.be/7B46jk-8A8k

Peanuts and sesame laddu recipe - https://youtu.be/w60ZDbBdL8o

Urad dal Laddu / Sunnundalu / Minapa Sunnundalu - https://youtu.be/KYZgdqeVu2M

Khajur Burfi Recipe / Khajur Dryfruit Laddu Recipe / Dry fruit Laddu Recipe - https://youtu.be/P2ree542oxQ.


Author: Naga Harisha
Recipe Type: Sweet \ Snack
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 7

Ingredients for ragi, peanuts and sesame laddu:

  • Ragi flour - 1 cup
  • Peanuts - 1 cup
  • Sesame seeds - 2 tbsps
  • Jaggery - 1 cup (Shredded)
  • Ghee - 2 1/2 tbsps
  • Cardamom powder - 1/2 tsp

Procedure for Ragi, peanuts and sesame laddu:

  • Dry roast sesame seeds in a pan until it splutters or it changes to light brown in color for 2 minutes on a very low flame. Transfer to other plate and cool down completely.
  • Into the same pan, dry roast peanuts until crispy or it changes to golden brown in color for 15 to 20 minutes on a very low flame. Transfer to other plate and cool down completely. 
  • Remove the skin of roasted peanuts by rubbing with both palms and puff it off. Set aside.
  • Heat two tbsps of ghee and add ragi flour. mix it well completely and make sure there are no lumps in it. Roast ragi flour on a very low flame until the raw smell goes off otherwise, the laddu's will end up in raw ragi flour taste. (For roasting ragi flour it would take around 4 to 5 minutes and also depends on the quantity you use).
  • Once this is done, turn off the flame and allow ragi flour to cool down completely.
  • Add roasted peanuts into mixie jar and grind for just 2 to 3 pulses. Now add shredded jaggery, ragi flour, cardamom powder and grind for 2 to 3 pulses. while grinding, the oil from peanuts begins to ooze out. so while making these laddu's it takes less amount of ghee.
  • Transfer the mixture to other plate, add roasted sesame seeds, 1/2 tbsp ghee. mix it well completely and make into small round shaped balls.
  • You can store these healthy and tasty laddu's for about 10 to 15 days in an air tight container or (in a zip lock bag) and also by refrigerating in an air tight container, you can store for about a month. To get balanced hemoglobin levels and to get instant energy better to have it daily as a snack especially for growing kids and women. 
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)
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Thursday, February 21, 2019

Methi phool makhana pulao recipe | Menthikoora phool makhana pulao recipe | మేధి పూల్ మఖని పలావ్


Today I am going to share you a simple, healthy and nutritious dish, methi phool makhana pulao for lunch box or even for dinner and this is the best combination with onion raita or potato masala curry.

There are many health benefits in Methi and phool makhana and which are good source of protein and fiber. 
Especially methi leaves
  • Balances cholesterol level. 
  • Reduces hair fall and dandruff.
  • Fenugreek or methi leaves has cholesterol lowering power.
  • Improves hearth health, fenugreek has antioxidant and cardio protective benefits, which help to improve overall heart health.
  • Cures constipation.
Furthermore, some important tips and suggestions for a perfect healthy and nutritious rice recipe:
  • First never chop methi leaves, pluck the leaves and discard the stem. Wash the methi leaves well in water to get rid of dirt and then soak in salt water for 10 minutes. (you can reduce its bitterness by soaking the methi leaves in salt water for 10 minutes. Drain out all the water and use the fresh methi leaves. 
  • Here I am using pressure cooker, to cook this pulao. You can even cook in one pot or in a non-stick pan of your choice.
  • If you are cooking in pot or non-stick pan. After adding rice and water, cook on medium flame until water reduces below the rice level and then reduce the flame to as low as possible. Cover and cook for 10 to 15 minutes or until pulao is nice and done.
  • Without using any veggies. In this pulao, you can only use fresh leafy vegetable of your choice. No matter what the veggies you use, the aroma and the taste of the fresh methi leaves is dominant.

Author: Naga Harisha
Recipe Type: Main (Lunch / Dinner)
Cuisine: Indian
Serves or Yields: 2 to 3

Ingredients for methi phool makhana pulao:
  • Basmati rice – 1 cup
  • Water – 1 ½ cups
  • Phool makhana or lotus seeds – 1 1/2 cups
  • Green peas – ¼ cup
  • Methi leaves or fenugreek leaves – 1 cup
  • Mint leaves – fist full
  • Coriander leaves – fist full
  • Carrot – 2
  • Onion – 1 medium size (cubed)
  • Green chili – 5 or adjust to your taste
  • Ginger & garlic paste – 1 ½ tsps.
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1/2 tsp
  • Bay leaf – 1
  • Anise star – 2
  • Cardamom pod – 1
  • Cloves – 8
  • Cinnamon stick – 2 inch
  • Japatri – 1
  • Cashews – few
  • Curd – 3 tbsps
  • Salt – 1 tsp or required amount
  • Oil – 5 tbsps
Process for methi phool makhana pulao:
  • Heat oil in a pressure cooker, add cumin seeds, fennel seeds, cinnamon stick, cardamom pod, cloves, japatri, bayleaf, anise star, cashews and saute it well for few seconds.
  • Now add cubed onion, carrot, green chili, green peas, phool makhana and saute it well until onions turns to translucent on a medium flame.
  • Now add ginger & garlic paste and saute it well for few seconds or raw smell goes out from ginger & garlic paste.
  • Add fresh methi leaves, (here I have washed it well in water and soaked in salt water for 10mins, drained out all the water form methi leaves by using colander).
  • Also add fist full of mint, coriander leaves, curd. Mix it well and cook for 2 minutes on a medium flame.
  • Add soaked rice(drain out all the water) and saute it well for few seconds on a medium flame. Make sure do not break the rice.
  • Add water, salt to taste mix it well. Check the salt consistency and adjust to your taste. If you are using single pot or non-stick pan, for 1 cup of basmati rice, we need 2 cups of water. 
  • Pressure cook for 2 whistles and turn off the flame. Allow the pressure to settle down completely and then open the lid.
  • If your kids are not fond of methi leaves or any leafy vegetables, better to try in this way, they will definitely love this dish.
  • Serve this yummy, healthy and delicious methi phool makhana pulao with onion raita or potato masala curry.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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