Tag Archives: indian cuisine

Ellu Urundai Recipe / Sesame Balls Recipe / Easy and Healthy recipe / Healthy snacks recipe

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Ellu urundai / Sesame Balls is one among the must to prepare during Vinayagar Chaturthi in all south Indian families. Already I have shared a version of Ellu Urundai or sesame balls – which as soft and melt in mouth version and now the other version which is crunchy and chewy. Also, do check out our video – which has both versions of Ellu Urundai together as a special of Vinayagar Chaturthi. Also it is known as Chimli urundai.

CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Diwali/Deepavali recipes.

Taking this to Fiesta Friday#185 hosted by Angie@thenovicegarderner.

Ellu urundai or Sesame laddo is the combination of both ellu /sesame and jaggery. Ellu urundai / Sesame balls has more health benefits as they lower cholesterol level, protect heart health, improves blood pressure, balances hormones, burns fat and so on. And so, they can be consumed anytime as it takes just 5 mins to prepare. Also, this can be prepared in bulks and store in an air-tight container, as it stays fresh for a week. Let me share the recipe…

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Ellu Urundai / Sesame Balls / Crunchy Ellu Urundai recipe

Ingredients:

  • Ellu / Black Sesame / Til seeds – 1 cup
  • Jaggery – ½ cup
  • Water – ¼ cup
  • Cardamom powder – ½ tsp

Making of Ellu urundai / Sesame Balls –

Preparation:

  • Dry roast sesame / ellu in a heavy bottomed vessel for 2 mins or until it crackles. Roast only in medium flame else the sesame will be burnt and you give a slight bitter taste.
  • Remove it from flame and transfer it to a plate, spread it and let it rest until it reaches the room temperature.
  • Add jaggery and pour water, bring it boil, make sure it reaches the syrup consistency (once you let a drop of syrup to a bowl of water, it should not dissolve) Check out the consistency in the video as the consistency is very important here.
  • Add the sesame seeds to the jaggery syrup, remove it from fire, keep on stirring once in a while for 2 mins or until it thickens and comes to a rolling consistency.
  • Now take a small portion of sesame/ellu and roll it to a ball, let it rest for mins or until it reaches room temperature.
  • Store it in an air-tight container, and it stays fresh for a week.

 

Chutney recipes / Chutney Collections / 25+ Chutney recipes

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Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

 

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Podi  Varieties:

 

Jams

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Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

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When few of my followers wanted quinoa recipes, my friend who has quinoa most of the time, these made me give a try to quinoa. My friend always says that quinoa has loads of health benefits along with the weight loss fact, why not to give a try – “One Stone but Two Mangoes”. Here starts my first quinoa recipe – Eggless Quinoa Nutty Pancake.

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Eggless Quinoa Pancake / Eggless Nutty Quinoa Pancake

Eggless Quinoa Nutty Pancake is a delicious, yum, healthy and most commonly suits everyone from kids till elders. I have infused nuts along with this pancake to get little crunchiness, a trick to make kids consume nuts. I have boiled the quinoa and used in the pancake, you can also save time by boiling it in your free time, following by refrigeration, so that it stays fresh for few days.

CLICK HERE for more Breakfast recipes. Taking it to Fiesta Friday #175 hosted by Angie@thenovicegardener.

Eggless Quinoa Nutty Pancake is super soft, fluffy, made with whole wheat flour, infused with nuts and coconut milk for more taste. It is an perfect breakfast for school going kids, weight watchers, protein lovers and health conscious people. Let me share the recipe…

Ingredients:

  • Quinoa – ½ cup (uncooked) or 1 cup (cooked)
  • Whole wheat flour – 1 cup
  • Honey or Maple syrup – 5 tbsp
  • Walnuts – 10 nos
  • Badam / Almonds – 10 nos
  • Baking powder – 1 ½ tsp
  • Milk – ½ cup
  • Coconut milk – ¾ cup
  • Light brown sugar or sugar – ½ cup (optional)
  • Salt – ¼ tsp
  • Butter – 4 tbsp.

Making of Eggless Nutty Quinoa Pancake –

Preparation:

  • Rinse the quinoa in water for 4 to 5 times, otherwise it would give slight bitterness to the dish.
  • Boil 3 cups of water, add the rinsed quinoa, cover and cook until the quinoa turns soft and fluffy. It would increase in size once its boiled.
  • Crush the walnuts and almonds/badam to a coarse powder and keep it aside.
  • In a mixing bowl, add 1 cup of boiled quinoa, wheat flour, a tbsp. of butter, baking powder, salt, pour in the honey, coconut milk and milk, mix it all together and make sure no lumps are formed.
  • Heat a pan, add ¼ tsp of butter, spread it all over the pan, pour a spoonful of batter, at the center of the pan and spread it gently to a small circle.
  • Drizzle butter along the sides and little over top of the pancake.
  • Cook only in medium flame, otherwise it would get burnt.
  • After it starts leaving the sides of the pan, gently flip the side and cook on both sides.
  • Again drizzle, ¼ tsp of butter along the sides of the pan.
  • Remove it from fire, once it cooked.

Serve it hot with Honey or Maple syrup or Palm jaggery syrup or Hershey’s chocolate syrup. I have served it with palm jaggery syrup, as I have not added sugar to it.