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Moringa Elai Podi is an easy and nutritious condiment. While Podi is a general South Indian word that means “powder”, this specific spicy podi is known as Moringa Elai Podi. Idli Podi is a staple in every South Indian household.
Dedicating this Low Cal Breakfast Recipe to all Oats lover out there. If you are seeking variety for your daily oats consumption then here is an easy protein packed breakfast recipe which has the goodness of oats, lentil and loads of vegetables.
Lets celebrate Ganesh Chaturthi with a delicious offering of Thenga Paal Kozhukattai to Lord Ganesh. Paal Kozhukattai is a traditional dessert from the Chettinad region of South India.
Paal means milk in Tamil. For this recipe , I have used coconut milk which takes this recipe to the next level. Thenga means coconut in Tamil. The traditional recipe for Paal Kozhukattai calls for sugar or jaggery. Here I have used Karupatti which is a jaggery derived from the Palm Tree Sap.
Made from the freshly concentrated product of cane sugar and date palm tree, Karupatti (Palm Jaggery) is a treat to the taste buds. Making palm jaggery does not involve using any chemical agents; hence all the natural minerals are retained without preservatives. As a result, Karupatti has proven to have several health benefits.
This recipe, along with being Vegan and Gluten free is also extremely easy to make.The traditional kozhukattai recipe, which is a famous offering to Lord Ganesh during Ganesh Chaturthi is a bit tedious and requires careful preparation. But this Paal kozhukattai recipe is very forgiving and comes out well all the time.
If you want to make the traditional kozhukatti, then please do check below recipes of mine
TRADITIONAL STEAMED MODAK,SWEET KOZHUKATTAI, UKADICHE MODAK, GANESH CHATURTHI SPECIAL
Savory Modak, Uppu Kozhukattai, Ganesh Chaturthi Special
I hope you will surely try this easy, no fail recipe of Thenga Paal Kozhukattai this Ganesh Chaturthi.
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Lets celebrate Ganesh Chaturthi with a delicious offering of Thenga Paal Kozhukattai to Lord Ganesh. Paal Kozhukattai is a traditional dessert from the Chettinad region of South India.
Add 3/4 cup water to 1/4 cup coconut milk and let it boil.
Add salt to rice flour and keep it ready in a wide bowl.
As soon as the water boils, add it gradually to rice.
Stir with a spatula as the mix will be very hot.
Cover with a lid and set aside till it turns lukewarm.
Uncover,add a tsp of sesame oil.
Make small balls and keep aside.
In a vessel, add palm jaggery and 1/4 cup of water.
Heat it so that the jaggery melts.
Strain to remove any impurities.
Add 1/2 cup of water and 1/2 cup of coconut milk to jaggery.
Keep it back on the flame again and let it simmer for about 5 minutes.
Drop the prepared rice balls gently. Don't stir for about 3-4 minutes.
After that stir gently and allow it to boil.
Once the balls are cooked, they will start floating on top.
Meanwhile, prepare a slurry by adding 1 tbsp of rice flour to 1/4 cup of coconut milk.
Add this to the boiling jaggery.Cook for one more minute.
Add 1 cup of coconut milk and turn off the flame.
Add cardamom powder.
Serve Thenga Paal Kozhukattai warm or chilled.
Cacao powder is packed with flavonoids. These nutrients have been shown to help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots.
The key ingredient for this Saffron Millet Phirni is Kesar or Saffron, famous as the most expensive spice in the world. Phirni or Firni is a traditional slow cooked pudding from Kashmir.Traditionally rice paste is the key ingredient in phirni here but for some variation, I have replaced rice with millet.
Beet Sago Khichdi is a tasty twist to one of the most popular breakfast items -Sabudana Khichdi of Maharashtra. Sabudana Khichdi is a popular dish during fasting in many states in Northern India.
Sago may contain fewer nutrients than other whole grains, but when combined with fiber-rich vegetables it may have potential health benefits.
Even though it is customary to consume Sago or Sabudana Khichdi during Navratri, it is a popular everyday breakfast item in the state of Maharashtra.
Extracted from the edible part of the tropical palm tree root, sabudana has been a staple food for people living in the Tropical regions for a long time.
Sabudana is pure starch and hence has a high carb content.What makes it healthy is it’s gluten-free composition and is naturally a great source of complex carbs.
Hope you enjoy this variation of Sabudana khichdi.
For more interesting fasting recipes, please check
NO FRY BANANA CHIPS, KERALA STYLE NENDRAN CHIPS
MILLET PONGAL WITH CHUTNEY, BRAHMIN STYLE PONGAL
KARAMANI SWEET CHUNDAL , NAVRATRI CHUNDAL RECIPE
SUNDAL RECIPES, EASY, HEALTHY, PROTEIN-RICH, VEGAN SNACK
If you want to join me on my journey of wholesome wellness, please do like, subscribe , follow fitnfast recipes on
Beet Sago Khichdi is a tasty twist to one of the most popular breakfast items -Sabudana Khichdi of Maharashtra. Sabudana Khichdi is a popular dish during fasting in many states in Northern India.
Sago may contain fewer nutrients than other whole grains, but when combined with fiber-rich vegetables it may have potential health benefits.
Add ghee to a pan.
Add green chilli and garlic and roast for a few minutes.
Set aside.
Roast peanuts in the same pan till peanuts turn crisp.
Wash sabudana thoroughly and then soak in water for 6 hours. The level of water should be about 1/2 an inch above the sabudana. This will ensure that the soaked sabudana pearls remain intact. Too much water will make them mushy in the final recipe. After 6 hours, there should be no water left in sabudana.
Heat ghee and add cumin seeds.
Add finely grated beetroot and roast for about 5 minutes.
Add soaked sabudana and continue to stir till the sabudana seeds turn translucent.
Add salt and lime juice.
Add the ground peanut powder and turn the flame off.
Add chopped coriander leaves and serve hot with yogurt.
