Malida Special Traditional Sweet recipe

Malida Recipe Konkan Special Breakfast Sweet

Malida is traditional konkan recipe made as a breakfast/Snack or sometime on special occasions. It has many versions and some view it as a comfort food when they use leftover chapati’s to make this recipe. In this recipe we will make it using rice flour in an authentic way as it is usually made. You can also make the Malida recipe using wheat flour and I will show it in the forthcoming blog posts.

Watch the Video recipe of Malida: Malida Traditional Konkan Recipe

The most important ingredient in a Malida recipe is Coconut and as coconuts are found in abundant in konkan region, this special dish is a local delicacy. Try the Mangalore famous Banana Buns recipe or Soft Idli Recipe made without Baking Soda. I will show you 2 methods to prepare Malida/Maleeda, one using the Steam cooker and another through regular vessel.

Ingredients:

  • Jaggery 250 gm
  • Rice flour 250 gm
  • Coconut 1 large grated or powder
  • Water 1 cup
  • Raisins 50 gm
  • Salt 1 spoon
  • Cardamom powder 1 spoon
  • Fennel seeds powder 1 spoon

Method:

  • Firstly, Add rice flour in a bowl
  • Now Add salt in water and dissolve it
  • Secondly, Sprinkle the salted water in the rice flour bowl and mash it continuously to mix it thoroughly.
  • Method 1: using steam cooker add water upto the specified limit and place the rice flour mixture in the cooker shelf’s and cook for 5 min on full flame while checking the water in the pan.
  • Method 2: Using a vessel, add 1 ltr water and rice flour mixture and cook for 5 min on full flame
  • Cook the rice flour until it forms balls when checked with fingers
  • Take off stove
  • In a bowl add the cooked rice flour
  • Similarly, in a bowl add grated coconut and grated jaggery and mix it well
  • Add the jaggery and coconut into the cooked rice flour bowl
  • Similarly, add raisins and Mix it thoroughly
  • Tasty Rice flour Malida is Ready.
  • Serve.


Idli recipe without soda and tasty chutney recipe

Idli Recipe without Soda & Chutney Recipe

Idli is a popular breakfast recipe in India often served with chutney and served across all the restaurant’s as a breakfast and sometimes as a snack. Today, we will prepare Idli recipe without using soda which is as tasty and yummy as the one served in hotel or restaurant’s. Also, we will prepare the lip smacking green chutney along with the Idli recipe.

Watch the Idli recipe made without using Soda: Idli Recipe

To prepare Idli, rice is first soaked in water and then grinded to get the batter. Later we need to steam cook the batter in a vessel to make Idli’s. The chutney has coconut and green chillies along with other spices to get the perfect taste and goes well with the steaming hot Idli’s. This Idli recipe is prepared without using soda. Checkout the popular -> Mangalore Banana Buns

Easy Idli recipe Indian food
Idli before steam cooked

Firstly, we will prepare the Idli’s as per the below method and then we will proceed with preparing the chutney.

Ingredients for Idli Batter:

  • Dosa Rice Rawa 500gm (Rice is washed and then drained for 30 min in a strainer and dried in open air and grinded a little for about 10 sec to obtain a thick powder)
  • Urad dal 100 gm soaked in water for 6-8 hrs
  • Cooked Rice 1 and 1/2 cup
  • Poha 1 cup soaked in water
  • Grated coconut 1

Method for Idli:

  • Firstly, In a mixer jar
  • Add grated coconut and cooked rice
  • Also add urad dal and poha
  • Add lukewarm water for fluffiness(No soda is used)
  • Secondly, Grind it to a very thin paste
  • Take the grinded paste in a vessel
  • Add rice rawa
  • Now Add lukewarm water
  • Mix it thorughly
  • Keep the vessel aside in a warm place for 10-12 hrs
  • Add 1 glass of water
  • Take out the idli vessel (washed and dried)
  • Apply oil to the idli vessel as shown
  • Heat the idli vessel
  • Add water as shown
  • Now Add idli batter into the idli vessel spots
  • When the water is boiling
  • Keep the idli plates in the vessel
  • Close lid and Cook for 12-15 min for full flame
  • Check for idli whether it is cooked
  • Switch off stove
  • Remove idli plates and allow it to cool for 5 min
  • Remove idli’s a shown
  • Soft and fluffy Idli’s are ready

Ingredients For Chutney:

  • Grated coconut 1
  • Dried mango 2-3 pieces or half lemon juice
  • Green chilly 7-8
  • Coriander leaves a few as shown
  • Ginger 1 piece
  • Garlic 3 cloves
  • Salt as per taste

Method for Chutney:

  • Heat a pan
  • Roast green chilly for 30 sec on medium flame
  • In a mixer jar
  • Add roasted green chilly, grated coconut, ginger & garlic, coriander leaves, salt.
  • Also Add dried mango pieces and water 1/2 cup
  • Grind it to a very thin paste
  • Now for Tadka do the following:
  • Heat a vessel and add 1 tbsp oil
  • Now add 1 tsp mustard seeds and a few curry leaves
  • Switch off stove
  • Add grinded chutney in the vessel
  • Mix it thoroughly
  • Tasty coconut chutney is ready.
  • Served Hot with Idli.
Chana Chickpea Usal Recipe Breakfast

Chana Usali Nashta Recipe Breakfast

Chana or Chickpea is a pulse from a legume plant. Various cuisines have lots of dishes around chickpea. Similarly Indian cuisine offers main course as well as snacks and breakfast dishes made using chana as it is popular in India. In this recipe, we will prepare a breakfast dish using Chana or Chickpea called Usali or Usal, its a tangy and spicy Nashta recipe.

Watch the complete Video recipe here: Chana Usal Recipe Healthy Breakfast

In this Nashta recipe, firstly, we pressure cook chana and later we cook it in spices like mustard, curry leaves to enhance the flavour along with other spices to make Chana Usali. Checkout my Tasty Banana Breakfast Recipe, you will love it.

Ingredients:

  • Onion 2 large chopped
  • Chickpea 1/4 kg Soaked in water for 8 hours
  • a piece of ginger
  • 1 lemon juice
  • Salt 1/2 tbsp
  • Coriander leaves a few
  • Green chilly 8
  • Curry Leaves a few
  • Water 1/4 ltr
  • Oil 4 tbsp
  • Mustard Seeds 1/4 tsp
  • Turmeric Powder a pinch

Method:

  • Firstly, Take the soaked chickpea and add to cooker vessel
  • Add salt and 1/4 ltr water cook until 6 whistles
  • If water still is not dried then you can dry it by cooking a little more with the lid open
  • Secondly, Heat a pan and add oil and add mustard seeds
  • Now add curry leaves
  • Add chopped green chilly and stir a little
  • Later add chopped onion
  • Roast it further until onion changes to golden brown on full flame
  • Add Turmeric powder, ginger paste and coriander leaves, add salt if required as per taste
  • Similarly, add chickpea to the pan on full flame and stir well for 1 min
  • Close the lid on medium flame allow it to cook for 5 min
  • Take off stove
  • Finally, Add 1 lemon juice to the pan and mix it well
  • Serve Hot. Tangy, Spicy flavorful healthy breakfast recipe is ready.
Isabgol Sharbat healthy Drink

Isabgol Recipe Psyllium Husk Healthy Drink

Summer has already arrived and so does a lot of options to try for summer drinks. Isabgol or Psyllium Husk is one such natural healthy ingredient which is used to make Sharbat or Drink recipe usually in summer. It is known as Isabgol bhusi in hindi and is used in many healthy drinks. It has many versions like the plain simple mixed in water with sugar or mixed in milk with/without sugar.

Watch the video recipe here: Isabgol Sharbat

In this recipe we will prepare Sherbet using Isabgol bhusi or Psyllium Husk which is healthy cooling drink prepared usually in summer. Here we have added milk along with saffron or Jaffran/Kesar to flavour the recipe, alternatively we can also use cardamom or fennel seeds powder. Try the Healthy Sweet Recipe: Mung Kheer and Gajar Kheer

Ingredients:

  • Isabgol bhusi/Psyllium Husk 2 tbsp
  • Milk 250 ml
  • Sugar 2 tbsp
  • Cold water 1 or 2 glass
  • Saffron/Kesar a few threads (Optional) or Cardamom powder/Rose syrup/RoohAfza

Method:

  • Firstly, Take 2 tsp isabgol husk
  • In a small bowl add saffron and a little milk and keep aside for 30 min so that it colours
  • Secondly, In another vessel
  • Add milk
  • Similarly, Add water 1 or 2 glass
  • Further Add isabgol
  • Mix it well
  • Isabgol Sherbet is Ready.
  • Most Importantly, Do not refrigerate.
  • Serve.

As mentioned before, this recipe can also be readied using water instead of milk to suit specific tastes and the use of flavour is as per the above mentioned natural flavours.

green gram kheer

Mung Beans Kheer Breakfast Recipe

Mung Beans also known as Moong is part of the legume family and is a popular ingredient in many asian dishes. Various curries and Breakfast recipes have Mung as the main ingredient. This Kheer/Payasam Breakfast Recipe is made as per traditional method which involves usage of mung beans, coconut milk and special method of preparation.

For Video Recipe click here : Mung Kheer/Payasam

Kheer is a widely popular sweet recipe usually made on special occasions and festivals. The main ingredient in a kheer is milk which can be dairy milk or milk obtained from vegetable sources like coconut. Similarly, Rawa/Sooji is also used along with dry fruits. Mung kheer/payasam recipe is ideal for Breakfast or as a sweet recipe. Try unique Cucumber/Kakdi Dosa Recipe: Cucumber Dosa

Mung Beans Kheer Payasam Recipe
Mung Beans Kheer Recipe Traditional Method

Ingredients:

  • Green Gram 200 gm
  • Fennel seeds 1 tbsp
  • Cashewnuts 50 gm
  • Semolina 250 gm
  • Coconut 1 and 1/2 large grated
  • Cardamom 6-7
  • Black Cardamom 1
  • Salt 1/2 tsp
  • Jaggery 300 gm
  • Ghee 2 tbsp

Method:

  • Firstly, In a mixer jar
  • Add grated coconut, both cardamom’s, fennel seeds with 1/4 cup water and grind to a thick paste
  • Secondly, Using a strainer and 500 ml water extract coconut milk from the grinded paste and keep it aside
  • In a Cooker
  • Add green gram and 1/2 of the coconut milk
  • Cook until 4 whistles to cook the green gram (Tip: green gram should not break and must be soft) and keep it aside
  • In a small vessel
  • Add 1 tbsp ghee and cashewnuts
  • Roast it further for 10-15 sec on full flame and keep it aside
  • Heat a vessel
  • Add remaining half of the coconut milk and another 300 ml water
  • Now add jaggery powder and cook until it boils on full flame (Most Importantly, Do not add regular jaggery while cooking, add it only at the end after the vessel is taken off stove and cooled)
  • When it starts boiling, add the cooked green gram and mix it well
  • Allow it to boil for a second time and while boiling add roasted Sooji/Rawa (Roast rawa before for 30 sec on medium flame)
  • Mix it thoroughly
  • Cook for 2 min on full flame while constantly stirring it
  • Further, add cashewnuts and 1tbsp ghee
  • Later on medium flame cook for further 2 min with lid closed.
  • Take it off stove
  • Tasty moong kheer is ready. Serve Hot.
Easy Sooji Sheera Recipe

Sheera Indian Breakfast Recipe

Healthy Indian Breakfast/Sweet Recipe


Indian breakfast recipes are usually categorised into 2 major categories, firstly the various Indian breads recipes and secondly into non-bread like the ones using other forms of Wheat or Rice based products. Semolina which is a wheat product is used in this indian breakfast Sheera recipe. Have you tried the delicious Carrot/Gajar Poori Recipe: Carrot puri Recipe

Watch the Complete Video Recipe here: Sheera Recipe

Upma or Uppittu is the spicy version of Sheera. Sheera is one such Indian recipe using Sooji/Rawa/Semolina as a Breakfast/Sweet/Snack. This recipe is unique as the food colour used in this recipe is extracted from a vegetable and is completely natural. Likewise, There are many recipes that need Rawa/Sooji as the main ingredient which can be a dessert like Sooji Ladoo or some indian breads like Chapati and roti use Sooji along with Wheat or Rice Flour.

Ingredients:

  • Semolina/Sooji/Rawa 300 gm
  • Cashewnut 25 gm
  • Peas/Matar 150 gm
  • Raisins/Kishmis 25 gm
  • Almonds/Badam 30 gm
  • Cardamom Powder/Elaichi Powder 1 spoon
  • Milk 300 ml
  • Sugar 200 gm
  • Salt 1/2 spoon
  • Ghee/Clarified Butter 100 gm or 100 ml Oil
  • Water 300 ml

Method:

  • Firstly, In a mixer jar
  • Add peas, 1/4 cup water and grind it to a fine paste
  • Further, Heat a tawa/pan
  • Add rawa and roast until 2-3 min on full flame with constant stirring and keep it aside
  • Similarly, Heat a pan and on full flame
  • Add ghee
  • Now add cashewnuts and raisins
  • Roast it for 1 min while stirring it constantly
  • Now add milk, water and mix it
  • Add cardamom powder.
  • Similarly, add peas paste and mix it well.
  • Cook it further until it boils
  • Later add Sooji/Rawa and most importantly stir mix it thoroughly to avoid forming lumps
  • Firstly, On low flame, close lid and cook for 2 min
  • Add the sugar powder and mix it thoroughly
  • Secondly, On medium flame, close lid and cook for 1 min.
  • Tasty Sooji/Rawa Sheera is Ready. Natural food colour is used in this recipe.era
Dosa and chutney recipe

Kakdi Dosa Nariyal Chutney Unique Breakfast

Dosa is a popular Indian breakfast recipe that is served with chutney. There are lots of varieties of Dosa made with different ingredients used in the batter like rawa dosa, masala dosa, onion dosa and many more. In this recipe, I will show you a different and unique variety that is Cucumber or Kakdi Dosa along with Coconut/Nariyal Chutney. Chatni as it is commonly known as is a tangy and spicy side dish served with varied breakfast dishes. For delicious Gajar Halwa Puri breakfast recipe check here : Carrot Halwa Poori

In this recipe, Firstly we grind chopped cucumber along with rice to form the batter and then cooked on a tawa to get the piping hot kakdi dosa and tasty nariyal chutney. Secondly, to prepare the chutney, we need grated coconut, coriander leaves and ginger garlic paste along with other spices as mentioned below:

So lets prepare Kakdi Dosa (Cucumber) and Nariyal Chutney (Coconut). For Complete video recipe click on this link: Cucumber Dosa and Coconut Chutney

Ingredients for Kakdi Dosa (Cucumber):

  • Dosa rice 500 gm, Soaked in water for 7-8 hrs
  • Urad dal 200 gm, Soaked in water for 7-8 hrs
  • Fenugreek seeds 1 tbs, Soaked in water for 7-8 hrs
  • Cucumber/Kakdi 250 gm chopped
  • Cooked rice 1 cup

Method for Cucumber Dosa:

  • Add fenugreek seeds, cooked rice, urad dal and chopped cucumber with 1 cup warm water
  • Further grind it to a thin fine paste
  • Similarly, Grind rice along with remaining cucumber and cooked rice to a fine paste
  • Mix all the batter and keep in a jar vessel and add 150 ml water
  • Further, Keep it overnight or for 8 hrs
  • Add salt as per taste or 1 tablespoon
  • Heat a pan thoroughly
  • Apply oil to the pan and on full flame
  • Add the dosa batter in the pan and spread it thoroughly
  • Make the flame to medium and cover the pan and cook for 2 min
  • Open it and take the dosa off pan. Hot Cucumber Dosa is Ready
Dosa and chatni
Cucumber Dosa and Coconut Chutney Recipe

Ingredients for Coconut Chutney (Nariyal):

  • a bunch of Coriander leaves
  • Ginger 2 large pieces
  • Garlic 6 cloves
  • Dried mango powder 1/2 tbs or lemon juice 1
  • Salt as per taste
  • Green chillies 10-15 or as required
  • Coconut 1/2 large grated

Method for Nariyal Chutney:

  • Firstly, Roast green chilly for 1-2 min on full flame
  • Later, add all the ingredients in a mixer jar along with 1/4 cup water and grind to a fine paste.
  • Tasty Nariyal Chutney is ready. Served with Cucumber Dosa.

Banana Buns recipe

Banana Buns – Easy Breakfast Recipe

Indian cuisine offers vast options in food and particularly breakfast dishes. Likewise, this is one such popular breakfast recipe of Karnataka. Buns are indian flat bread. Banana Buns are similar to poori’s but the key difference here is the thickness which is due to the banana’s used. These are famous as Mangalore Buns. Try this unique Halwa Recipe

This is a popular breakfast recipe which is also made as a snack and served with Tea. This dish is one of my favorite’s and initially I thought this to be a difficult recipe but it is as easy as making Roti or Chapati. In this recipe, Banana is mashed and added to the flour with curd and kneaded to form a dough. Later small poori like buns are rolled out and deep fried in oil. The buns are tasty, soft and usually served with chutney. So lets begin the recipe and comment below your thoughts about this dish.

Ingredients:

  • Banana 4-5
  • Maida (Refined wheat flour) 250 gm
  • Curd 2 tbs
  • Clarified Butter 2 tsp
  • Grated Jaggery 2-3 tbs
  • Salt 1/2 tsp
  • Cardamom powder 1/2 Spoon

Method:

  • In a mixer jar
  • Add peeled banana, jaggery, 1/2 teaspoon salt, cardamom powder and 2 tablespoon curd and grind it to make paste.
  • Further, Pour the banana paste in a plate
  • Add maida
  • Now add ghee
  • Mix it well and knead it to make a dough while adding all maida (Do not use water)
  • Keep it aside for 30 min
  • Now apply a little oil on hands
  • Make medium small balls from the dough
  • Further, Roll the balls into thin size puri while applying maida flour
  • Heat oil
  • Add the rolled puri into the oil pan
  • Dip it and fry it until it colours on both side
  • Flip to other side 2-3 times and then take it off stove
  • Delicious banana buns is ready.
  • Serve Hot with Chutney or Tea.
Peanut butter recipe

Peanut Butter Recipe Homemade Easy Recipe

Homemade recipe of Peanut Butter, so easy to make and delicious. Firstly, we need to roast Peanuts. Secondly, We grind the roasted peanuts in a mixer grinder. Additionally, Jaggery and Cardamom powder enhance the taste.

Peanut butter is served with Bread as a spread but also taste’s well with Chapati, Phulka or Roti. Also, it is used in many breakfast dishes like crepes, cookies and brownies with Sandwiches along with Jam or Jelly. Store it in a air tight container.

Ingredients:

  • Peanuts 500 gm
  • Jaggery 50 gm
  • Cardamom powder 1 spoon
Peanut butter recipe

Method:

  • Heat a pan
  • On full flame, add peanuts in pan
  • Roast for 1 min on full flame
  • On medium flame, roast until thoroughly roasted while constant stirring as the colour changes slightly
  • Take off stove and remove outer cover of peanuts.
  • In an mixer jar
  • Add peanuts, cardamom powder and grind it
  • Later add jaggery and grind it to a fine paste
  • Take it in a bowl
  • Tasty Homemade Peanut Butter is ready.
  • Serve with chapati or Bread.
  • Store in a air tight container.

Gajar halwa puri recipe

Gajar Halwa Puri Recipe (Carrot Halwa Poori)

Breakfast is an important meal of the day. Therefore, there are lots of variations in breakfast based on the regions around the world. Likewise, Indian cuisine offers varied breakfast options and Poori or Puri is one such popular Breakfast/Nashta recipe. This Breakfast recipe is a combination of a Sweet which is Gajar Halwa (Carrot) and Puri. Poori’s are deep fried indian bread prepared using flour and either served with Bhaji (Vegetable Side Dish) or stuffed.

Today, I will show you a unique puri recipe made using Gajar Halwa. I have made a paste of the halwa mixture by grinding grated carrot along with dry fruits, jaggery and kneaded it with wheat flour to make dough for poori’s which is then deep fried in oil. Hence, this poori recipe is a Carrot halwa poori as the halwa mixture is added in the flour.

Gajar Halwa Puri Recipe Ingredients
Gajar Halwa Poori Ingredients

Ingredients:

  • Carrot 300 gm
  • Cashew 25 gm
  • Almond 25 gm
  • Ghee 1- 1 and 1/2 tbs
  • Malai/Milk Cream 1/2 cup
  • Jaggery 100 gm 3 tablespoon
  • Cardamom powder 10-15
  • Wheat flour 350 gm
  • Salt 1 spoon
  • Sesame Seeds to apply
Gajar halwa puri recipe
Gajar halwa Puri

Method:

  • Grate carrot
  • In a mixer Jar add grated carrot, dry fruits, cardamom powder, milk cream and grind it to a fine paste.
  • In addition, add clarified butter (Ghee) and Jaggery to grind it further.
  • Meanwhile, Transfer the grinded paste in a bowl and add wheat flour .
  • Mix both and knead it to make a dough.
  • Keep the dough aside for 10-15 minutes.
  • Apply a little oil on hands and make small round balls of the dough.
  • Apply sesame seeds to the flour balls and start rolling it flat into poori’s.
  • Firstly, Heat Oil in a Kadai/Pan.
  • Secondly, Add the poori’s in the oil and deep fry it.
  • Initially, after adding the puri’s, press from above and then turn it to cook on the other side. As a result, the poori’s will
  • Once Fried, Take it off Kadai.
  • Tasty Gajar Halwa Puri is Ready. Serve Hot.