Chickpea Bread Salad

Ingredients 

Boiled Chickpea - 1 Cup 

Chopped and Cubed Bread Slices  - 2

Thinly Sliced Carrot - 1

Finely Chopped Onion - a handful 

Chopped Capsicum -  1/4 Cup

Finely Chopped Cilantro - few

Butter - 1/8 tsp 

For Salad Dressing 

Olive Oil - 1 tsp 

Finely Chopped Garlic  - 2 pods 

Lemon Juice - 1 ( extract juice from 1 lemon)

Fresh Ground Pepper - little 

Salt to taste 

Method 

Grease butter in tawa. Place all the cubed

bread pieces and toast it for 5 minutes or until it gets crispy.

In a small bowl, add the ingredients which is needed for salad dressing and mix well then keep aside.

In a salad bowl add boiled chickpea, carrot, chopped onions, capsicum, toasted bread and chopped cilantro. 

Add the salad dressing and mix well. Serve healthy chickpea bread salad!!!

Raw Banana Dry Sabzi / Raw Banana Poriyal / Raw Banana Pallya

This is a simple curry prepared with boiled raw banana, tempered with South Indian spices, and sautés with coconut masala. This goes very well with steamed rice, chapatti and roti. Try this easy dish and enjoy your meal!

Ingredients

Raw Banana (Diced) - 2
Chopped Onion - 1 ( big)
Finely Chopped Garlic - 2 pods
Turmeric Powder - 1/2 tsp
Salt to taste

To Temper
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Asafoetida / Hing - 1/8 tsp
Curry Leaves - few
Cumin Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Dry Red Chilli - 2

For Coconut Masala (coarse)
Grated Coconut - 1/4 cup
Green Chillies - 2

Method


Bring water to boil. Add diced raw plantain along with salt, turmeric powder and a tsp oil. Let it boil for 5 minutes or almost 90%. Once it done, strain the excess water and keep aside.

In a blender, add grated coconut and green chilli, then grind it as coarse powder.

Heat oil in a pan, add the tempering ingredients one by one and sauté it for few seconds. 

Add chopped garlic, onions and sauté well. Now add the boiled raw bananas and mix well.

Add the coarse coconut mix along with chopped coriander leaves. Close the lid, and cook on low flame for 5 minutes.

Tomato Potato Curry

Ingredients 
Finely Chopped Onions - 1/2 Cup 
Finely Chopped Tomatoes - 1 Cup
Peeled & Sliced Potato - 1/4 Cup 
Chopped Drumstick Pieces - a handful 
Turmeric Powder - 1/2 tsp 
Sambar Powder - 2 tsp 
Fennel Powder - 1 tsp
Hing - a pinch 
Water - 1 Cup
Salt to taste 

To Temper 

Sesame Oil  - 3 tsp 
Mustard Seeds - 1/2 tsp 
Urad Dhal - 1 tsp
Curry Leaves - few 
Chopped Coriander Leaves - few 

Method 
Heat oil in a pan, add the tempering ingredients and sauté it for few seconds.

Add chopped onions with little salt and fry for few seconds.

Add tomatoes and fry until it becomes mushy. Then add sliced potatoes and drumstick pieces.

Now add turmeric powder, sambar powder and mix well. Then add water and close the lid, cook for 5  minutes or until the veggies are cooked well.

Once it done, switch off the flame and garnish with chopped coriander leaves. Serve this tasty tomato potato curry with rice or chapatti.

Cheetos Egg Salad

Are you Cheetos lovers? Then why are you still waiting...? It’s another innovative recipe made by Shanu. He is really interesting to make something yummy. He made this for us. We love it, hope you will also try and enjoy well!

Ingredients 

Cheetos - 1 cup

Eggs- 3
Bread Slices - 4

Shredded Cabbage - 1/2 cub

Sliced Capsicum - 1/4 Cup

Chopped Carrot - 1
Salt to taste 
Pepper to taste 

For Salad Dressing 

Olive Oil - 1 tsp 

Finely Chopped Garlic  - 2 pods 

Lemon Juice - 1 ( extract juice from 1 lemon)

Fresh Ground Pepper - little 

Salt to taste 

Method 

In a bowl add beaten eggs, salt pepper, onions and capsicum and mix well. Put it in microwave for 1 minutes 20 seconds or put it in a pan and cook it.

Once it done, make this into cubes and keep aside.

Grease butter in tawa. Place all the cubed

bread pieces and toast it for 5 minutes or until it gets crispy. Then transfer this into another bowl and keep aside.

In the same pan, add shredded cabbage along with little salt and pepper then toss it for 2 minutes.

In a small bowl, add the ingredients which is needed for salad dressing and mix well then keep aside.

In a salad bowl add egg cubes, tossed cabbage, capsicum, onions, carrot and cheetos. Then toss with salad dressing and serve!!!

Pressure Cooker Chicken 65 Biryani Recipe

We got bored of buying and eating biryani from restaurant. Thought of making something easy and simple way of preparing biryani. Even though if you have limited onions or no tomatoes, don’t worry about it. Still you can make some delicious chicken briyani with short time. Enjoy your yummy dish!!!

Ingredients
Sliced Onions - 2 ( big)
Saffron Water - 1 tsp
Lime Juice - 2 tsp

For Rice

Soaked Basmati Rice - 2 Cups

Ginger Garlic Paste - 1 tsp 

Half Sliced Green Chilli - 3

Chopped Mint Leaves - 1/2 Cup 

Chopped Coriander Leaves - 1/2 Cup 

Water - 4 Cups 

Salt as required 

Ghee - 2 tsp 

Cloves - 4

Cardamom - 3
Cinnamon Sticks - 1 inch ( 2)
Bay Leaf - 2
Anise - 1
Cumin Seeds - 1 tsp 

Peppercorn- 1 tsp 

For Spice Mix (Yogurt Mix)
Yogurt/Curd - 1 Cup
Red Chilli Powder - a pinch
Coriander Powder - 1 tsp
Pepper Powder - 1/2 tsp
Biryani Masala - 1 tsp
Ghee - 1 tsp

For Chicken 65

Boneless Chicken Pieces - 1 lb
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Crushed Pepper - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Garam Masala - 1/2 tsp
Salt as required
All Purpose Flour/ Maida - 1 and 1/2 tsp
Corn Flour - 1 and 1/2 tsp
Chopped Curry Leaves - few
Chopped Coriander Leaves - few
Egg - 1 (or )Yogurt - 2 tsp  (or) Lemon Juice - 1
Oil for fry

Method

In a clean bowl, add boneless chicken pieces to marinate along with other ingredients except oil for chicken 65. Let it be for 15 to 20 minutes. Then fry in oil and keep it aside.

In the same fry the sliced onions and keep aside.

In a pressure cooker, add soaked basmati rice along with other ingredients for rice. Let it cook for 1 whistle.

In a glass bowl, add the fried chicken pieces, fried onions, saffron water, curd mix and lime juice.

Then add the cooked rice and close the lid, Let it be for 5 to 10 minutes.

And then transfer this into serving plate. Garnish with chopped coriander leaves and serve hot with raita.

Cabbage Dhal Recipe

Ingredients
Chopped Cabbage - 2 Cup
Chopped Tomato - 1
Soaked Moong Dhal - 1/2 cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste

To Grind
Grated Coconut - a handful
Cumin Seeds- - tsp
Green Chilli - 1
To Temper
Ghee- 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Dry Red Chilli - 2
Finely Chopped Onion - 1/4 Cup

Method

In a blender add coconut, cumin seeds, green chilli and grind it as coarse powder.

Bring water to boil in pressure cooker, add s soaked dhal, tomato pieces, turmeric powder, chilli powder and mix well. Let it  cook for until 3 whistle comes out. Then transfer into serving bowl keep aside.

Melt ghee in a pan. Add tempering ingredients one by one and sauté it for few seconds.

Add these into cabbage bowl and serve with steamed rice and papad.

Bottle Gourd Yogurt Curry / Sour and Spicy Bottle Gourd Curry/ Bottle Gourd Yogurt Chutney

This is another simple sour and spicy bottle gourd curry dish. In this dish, bottle gourd is cooked separately, added with ground masala (coconut + curd + spices), and mixed with some sautéed ingredients. This goes very well with steamed rice, chapatti or roti.

Ingredients 

Chopped Bottle Gourd - 1 Cup
Yogurt/ Curd - 1 Cup 
Grated Coconut - 1/4 Cup 
Green Chilli - 3
Salt to taste 
Chopped Coriander Leaves - 1 Cup 
Chopped Ginger - 1 small piece 
Mustard Seeds - 1/2 tsp 

To Sauté/ Temper
Oil - 1 tsp 
Cumin Seeds - 1/2 tsp 
Urad Dhal - 1 tsp 
Dry Red Chilli - 2
Fenugreek Seeds - a pinch 
Hing - a pinch 
Turmeric Powder - a pinch 
Curry Leaves - few 

Method 
Bring water to boil, add bottle gourd pieces along with salt and cook till the veggies are tender.

In a blender, add green chilli, grated coconut, mustard seeds, ginger, coriander leaves and 3 tsp of yogurt and blend it all together then make a coarse paste, pour this into bowl.

In the same bowl, add the remaining yogurt, salt and mix it well. Then add the cooked bottle gourd pieces.

Heat oil in a pan, add the tempering ingredients and sauté it for few seconds. Transfer this into bowl.
Mix well and serve with rice or roti. 

Homemade Blueberry Popsicle Recipe

 Do you know how to make homemade popsicles? They’re so easy and have the potential to be so healthy! It’s summer, my kids want to eat popsicles. Shanu gives a try and came out very well. 

This recipe is perfect for spring and summer and is such a healthy and refreshing treat at the end of the day! The secret to removing these blueberry popsicles from the molds easily is by running them under warm water for a few seconds before pulling them out of the mold.

Ingredients

Blueberry - 1 Cup

Sugar - 1/2 to 3/4 cup

Lemon Juice - 1

Water - as required

Method
In a blender add blueberry, sugar, lemon juice and little water and grind until gets smooth.

Method 1 

Add filling to the popsicle molds and freeze overnight.

When you’re ready to enjoy, allow the popsicles to sit at room temperature a few minutes so it will easily come out of the popsicle mold.

To remove the popsicles: from the molds, run the popsicles under warm water for about 15 seconds
Method 2

If you don’t have popsicle molds, don’t worry. Just take a small glass and pour the blueberry mix.

Cover with aluminum foil sheet and place a popsicle sticks or wooden bamboo skewer sticks.

Next day pour the cold water to the outer glass. Then remove the foil sheet and enjoy with your summer treat!!!

Green Beans Omelette

Ingredients 
Eggs - 2
Chopped Beans - 1/2 Cup 
Chopped Garlic - 2 cloves 
Fresh Ground Pepper - to taste 
Turmeric Powder - a pinch
Salt to taste 
Oil - 1 tsp 

Method 


Preheat your non-stick large pan with oil. Saute garlic until fragrant for about 10 seconds. Add in the green beans that you have previously blanched and continue to saute for another 1 minute


Add in the beaten egg, turmeric powder and ground pepper swirl to cover the pan and spread the green beans to make sure they are evenly distributed. 

Lower the heat and let the eggs slowly cooked. You know it's ready to be flipped when it's no longer runny. 

You can either flip the entire omelette (I am no good at this), or you can cut into half or even 4 equal pieces and flip them one by one. 

Let the eggs cooked again. Transfer to a serving plate

Cabbage Curry Recipe/ Cabbage Sabzi Recipe

This is an easy, tasty and simple cabbage curry recipe prepared with shredded cabbage, green peas and potato. It goes very well with kuzhanbu sadam, roti, chapatti and bread.

Ingredients 

Shredded Cabbage - 3 Cup
Finely Chopped Tomato- 1
Finely Chopped Potato - 1
Finely Chopped Onion - 1 ( big)
Ginger Garlic Paste - 1/2 tsp 
Green Peas - 1/2 Cup 
Turmeric Powder - 1/4 tsp 
Red Chilli Powder - 1/2 tsp 
Coriander Powder - 1 tsp 
Garam Masala - 1/4 tsp 
Salt to taste 
Chopped Coriander Leaves - few 

To Temper 
Oil - 3 tsp 
Cumin Seeds/ Jeera - 1 tsp 
Kasuri Methi / Dry Methi Leaves - 1 tsp 

Method 
In a kadai, heat oil. Add cumin seeds and dry Methi leaves. Sauté this until turns aromatic.

Add the chopped onions, ginger garlic paste and sauté well. Then add chopped tomato and sauté until they turn soft and mushy. Add chopped potato and cook well.

Add turmeric powder, chilli powder, coriander powder and salt then sauté well.
Then add shredded cabbage and peas, mix well.

Cover cook till the cabbage, peas and potatoes are cooked completely. Add garam masala and coriander leaves, mix well. 

Serve cabbage curry with steamed rice and chapatti. 

Guacamole Toast Recipe

Creamy avocado spread onto well-toasted bread is one of my favorite quick meals. Actually, it’s one of my favorite meals in general. It’s so delicious and yummy dish.

Ingredients 
Ripe Avocados - 2
Lime - 1 ( juice)
Chopped Onion - 1/2 Cup 
Chopped Tomato - 1/2 Cup 
Toasted Bread - 4 slices 
Fresh Chopped Cilantro - few
Minced Garlic - 1 glove
Minced Jalapeño - 1/4
Salt to taste 

Method 

In a bowl, mash together avocado with lime juice and salt. Stir in tomatoes, onion, jalapeño, and garlic until combined. 

Spread on slices of bread, then sprinkle with cilantro.

Coriander Chicken Recipe

This is simple and delicious chicken fry recipe. In this dish, chicken pieces are well marinated with ground paste masala. And then shallow fry the chicken pieces and serve with any sauces.

 

Ingredients 

Coriander Leaves with it’s stalks
Green Chillies - 10 to 12 
Cinnamon Stick - 1 inch
Black Pepper - 1 tbsp
Cloves - 5
Cumin Seeds - 1 tsp
Bay Leaf - 1
Peeled Garlic - 10 pods
Chopped Ginger - few slices
Lemons  - 2 ( extract juice)
Oil for fry

To Garnish 
Lemon Slice
Chopped Cilantro 

Method 

In a blender add coriander leaves, green chillies, cinnamon sticks, cloves, black pepper, bay leaf, cumin seeds, garlic, ginger and lemon juice.

Then grind it in to a fine paste. Don’t add any water while grinding.

In a mixing bowl, add turmeric powder, salt to the chicken along with the green spice mix. 

Mix it well and make sure it coated well with spices. Marinate this chicken for about 1 hour.

Heat oil in a pan and place the chicken pieces. 

Fry the chicken in batches. Remove the excess oil in a paper towel.

Enjoy this tasty, yummy chicken fry with ketchup or ranch.

Chettinad Chicken Curry Recipe

Chettinad Chicken Curry Recipe is a tasty and spicy dish. This is very famous cuisine in South India. For making this yummy chicken curry, most of Indian spices blended well and added to the curry.

This chicken curry goes very well with steamed rice, roti, naan, chapatti, idli and dosa. Enjoy this spicy treat!!!
Ingredients 

To Marinate 
Chicken Pieces - 1/2 kg
Turmeric Powder - 1/2 tsp 
Lemon Juice - 1 tbsp 
Salt to taste 

For Chettinad Masala 

Bay Leaves - 2
Coriander Seeds - 3 tbsp 
Dry Red Chilli - 6
Cardamom - 2
Fennel Seeds - 1 tsp 
Cumin Seeds - 1 tsp 
Black Stone Flower - 2 
Star Anise - 1
Cinnamon Sticks - 1 inch 
Cloves - 8
Blade of Mace - 1
Garlic Cloves - 8
Ginger - 1 inch 
Grated Coconut - 1/4 Cup 
Tamarind Paste - 1 tsp 
Fenugreek Seeds - a pinch 
Sesame Oil - 1 tbsp 
Water as required 

For Seasoning 
Sliced Shallots - 20
(Or)
 Chopped Big Onion - 1/2 Cup 
Curry Leaves - few 
Salt as required 

To Garnish 
Chopped Onions - few 
Chopped Coriander Leaves - few

Method 

In a bowl, add chicken pieces, salt, turmeric powder and lemon juice then mix well. Let it marinate for at least 1 hour.

Heat oil in a pan, add the ingredients which are under for chettinad masala, roast these spices till brown in color.

Let it cool down completely, then transfer them into mixer/blender and add fenugreek seeds, ginger, tamarind paste and water. Grind everything to a fine paste.

Heat oil in a kadai, add shallots, curry leaves and sauté on medium flame until shallots are golden brown. 

Now add the marinated chicken and turn the flame on high and sauté or 2 to 3 minutes. Once the chicken has seared well, add the chettinad masala, water, salt and bring it to a boil.

Lower the flame, cover with a lid and let it cook for 10 to 15 minutes. Garnish with coriander leaves and serve hot.

Omelette Curry Recipe

Omelette Curry Recipe is a simple, tasty dish. Few ingredients need to make this yummy dish. This is quite different from other egg dishes. It goes well with steamed rice, roti, chapatti, dosa, idli, pulao, fried rice and bread varieties.

Ingredients 

For Omelette 
Eggs - 4
Chopped Coriander Leaves - few
Finely Chopped Onion - 1/2 Cup 
Finely Chopped Green Chillies - 2
Salt to taste 
Oil for frying 

For Masala 

Sliced Onions - 3
Chopped Tomato - 2
Chopped Garlic - 3 cloves 
Chopped Ginger - 1 inch 
Cloves - 5
Black Peppercorns - 1 tsp 
Cinnamon Stick - 1 inch
Grated Coconut - 1 Cup 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp
Garam Masala Powder - 1 tsp 
Tamarind - Cherry Sized Ball
Oil - 2 tbsp 
Water as required 

For Omelette Curry 
Omelette Masala 
Oil - 2 tbsp 
Water - 1/2 ltr 
Salt to taste 

Method 

For Omelette 

Beat egg, add coriander leaves, onions, green chillies, salt, mix well.

Heat oil in a pan, pour half the mixture and let it cook on both sides.

Add the remaining mixture and make the second one. Cut the omelette into strips.

For Masala 

Heat oil in a pan, add onions and fry them. Add garlic, ginger, cloves, black pepper, cinnamon, coconut, fry them well.

Add red chilli powder, turmeric powder, garam masala and mix well. Add tomato, fry it for a minute. Add tamarind, cool it down completely and grind it well. Add water while grinding to adjust the consistency.

For Omelette Curry 

Heat oil in a vessel, add masala and fry it for 3 minutes. Add water, salt, give a boil to the curry. 

Add the omelette strips and boil it for a minute.

Tasty omelette curry is ready to serve with rice/roti.

Chicken Cafreal Recipe

Chicken Cafreal is a famous Goan cuisine. This a spicy chicken prepared in the state of Goa. In this dish, chicken is marinated with some Indian spices and fried. Then it is cooked again. It’s goes very well along with rices, roti and Naan.

Ingredients

Chicken - 1 kg
Turmeric Powder - 1 tbsp
Salt as required
Oil  - 4 tbsp ( for shallow fry chicken)
Potatoes - 2 ( large)
Oil - 2 tbsp ( for fry potato)

To Grind For Masala
( To marinate chicken)

Coriander Leaves with it’s stalks
Green Chillies - 10 to 12
Cinnamon Stick - 1 inch
Black Pepper - 1 tbsp
Cloves - 5
Cumin Seeds - 1 tsp
Bay Leaf - 1
Peeled Garlic - 10 pods
Chopped Ginger - few slices
Lemons  - 2 ( extract juice)

To Garnish 
Lemon Slices 
Slit Chillies 
Chopped Cilantro 

Method 

In a blender add the ingredients which are under for “to marinate for chicken “  and grind it in to a fine paste. Don’t add any water while grinding.

In a mixing bowl, add turmeric powder, salt to the chicken along with the green spice mix. Mix it well and make sure it coated well with spices. Marinate this chicken for about 1 hour.

Heat oil in a pan and place the chicken pieces. Fry the chicken in batches. Use the spice mix water and add it to the chicken. Cover the pan and cook it for 15 minutes.

In another pan, heat oil so as to cook the slice potatoes. Add salt to the potatoes and cook them well. Also keep turning the chicken pieces so as it cook it from all sides.

Let potatoes get the golden brown color on both sides. Serve this authentic Chicken Cafreal hot! Enjoy the delicious chicken with steamed white 
rice your family!!!

Schezwan Egg Brown Fried Rice

A healthy fried brown rice with egg and lots of veggies. This Chinese restaurant-style fried rice is an excellent way of including a fibre-rich meal in your daily routine.

Ingredients 

Cooked Brown Rice - 3 Cups
Eggs - 2
Chopped Onion - 1/2 Cup 
Minced Garlic -2 cloves 
Chopped Ginger  - 1 tsp 
Frozen/ Thawed Mixed Vegetables - 1 cup
Soy Sauce - 2 tsp
Schezwan Sauce  - 2 tsp 
Salt to taste 


Method 

Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat. 

Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic, ginger and cooking for an additional minute or so.

Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.

Add in the pre-cooked brown rice, soy sauce, schezwan sauce salt and heat through.

Taste and check to see if you want more soy sauce or a small pinch or two of salt.

Serve immediately.

Apple Honey Milkshake

The most unique and refreshing milkshake around. This is one of the best summer drink. Take this drink and stay healthy!!!

Ingredients 

Apples - 2
Chilled Milk - 3 Cups
Honey - 4 tsp 
Cinnamon Powder - 1/2 tsp 
Crushed Ice Cubes - few 
Apple Slices - few

Method 

Peel the apples and dice into cubes.

Add all the ingredients in blender and make it as milkshake.

Pour the mixer in a glass. Garnish with apple slices.

Serve it chilled. Enjoy this summer treat!!!

Salt and Pepper Popcorn Chicken

Chicken breast pieces seasoned and fried in mixed chillies, onions and veggies. The salt and pepper popcorn chicken is an easy and tasty dish. My kids loved it very well. This delicious chicken dish would give your usual takeaway chicken recipes a new twist. A perfect chicken fry recipe in this lockdown for your family!!!

Ingredients 
For Chicken Marinate 
Diced Chicken Breast - 1 lb
All Purpose Flour/Maida - 1 Cup 
Corn Flour - 1/2 Cup 
Soy Sauce - 1 tbsp
Ginger Garlic Paste - 2 tbsp 
Salt to taste 
Crushed Black Pepper as required 
Egg - 1
Water - 1/4 Cup
Oil for fry

For Chicken Tosses 
Finely Chopped Garlic - 1 tsp 
Finely Chopped Ginger - 1 tsp 
Finely Chopped Onion / Spring Onion - 1/4 Cup 
Chopped Assorted Bell Peppers - 1/2 Cup
Fresh Ground Black Pepper - 1/4 tbsp
Mixed Vegetable - 1/2 Cup
Salt to taste 

Method 

In a vessel, add chicken pieces and other ingredients which are under for chicken marinate and mix well. Let it be for 1 hour and fry in oil then keep aside.

Heat oil in a pan, 
add chopped ginger and garlic and fry for few seconds.

Add chopped onions, mixed vegetables and fry for few minutes.
Then add the fried chicken popcorn pieces and mix well.

Add the required salt and crushed pepper, then tossed well on medium flame for about 5 minutes.

Salt and Pepper Chicken Popcorn is ready to serve!!!

Sweet Jaggery Paniyaram

Sweet Jaggery Paniyaram is a delectable South Indian recipe that is made with simple ingredients. It can be an ideal choice for having as a breakfast as well as a snack. This is one of my childhood favorite sweet dish. My mom used to prepare a lot for us. Me and my sister enjoyed having these sweet in our early age. As per your taste you can adjust the sugar levels.

This recipe is made using a special pan called the 'paniyaram pan'. Try this light and delicious recipe with your dear ones at your next kitty party, potluck, picnic or game night. This dish can also be packed for tiffin and your kids are going to love it for sure! So, grab all the ingredients and make this easy recipe at home.
Ingredients

Idli Rice - 1/2 kg

Urad Dhal - 2 handful

Fenugreek Seeds - 1 tsp

Jaggery - 1/2 kg

Elachi/ Cardamom Seeds - 3

Salt to taste

Ghee / Oil - as required

Method

In a big vessel add idli rice, urad dhal, fenugreek seeds along with required water. Let it soak it for 4 to 6 hours.

Once it done, allow it to grinder along with cardamom seeds and make it as fine paste. And let it be for 6 hours.

Once the batter is ready, bring 1/2 glass of water to boil. Add jaggery, then let it allow this for few minutes. And then transfer this jaggery syrup paniyara batter and mix well.

Take a paniyaram pan and grease with ghee. Place it over medium flame and fill 3/4 of the moulds with the prepared batter.

Cover with the lid and cook well from both the sides till they turn brown in colour. Take out and serve hot!