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Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Gongura Chutney / Sorrel leaves Chutney

Gongura chutney is a flavorful and tangy condiment that is an essential part of Andhra cuisine. Made from the leaves of the sorrel plant, also known as gongura, this chutney is made in karnataka style also. Gongura (Sorrel) leaves chutney is a popular and flavorful condiment in South Indian cuisine. It is made from freshly picked gongura leaves, which are tangy and flavorful, and are combined with a few basic ingredients to create this delicious chutney. The gongura plant is widely grown in India and can be easily found in local markets. It is rich in vitamins and minerals and is known for its numerous health benefits. The leaves are used in many different forms of cooking, but making chutney is one of the most popular. The result is a bright, tangy, and flavorful chutney that is perfect for pairing with a variety of dishes. It can be served as a condiment alongside rice, dal, or curry. It can also be used as a spread on sandw

Vegan Tahini cheese Dip | Vegan cheese dip | Cashew dip |Healthy dip recipe | Instant Dip

  Cheese dips are not always unhealthy is what I would love to tell here by presenting you this recipe. It is completely vegan, sugar free and so guilt free.   Cashew is the magic ingredient here that gives this dip it's creamy texture and nutritional yeast gives it that cheesy flavour and texture.  Nutritional yeast is a activated yeast usually comes in the form of granules and flakes.It is a great source of vitamins and minerals and good for weight loss too. If you don't have access to it then feel free to substitute with vegan parmesan cheese. Tahini is one ingredient that's packed with amazing nutrition and flavours from sesame seeds. A must have in every pantry and can be used in so many dishes. Here it gives a nice flavour and increases the nutritional value of this dip. You can make this dip ahead of time, store in refrigerator and serve them in parties along with tortilla chips. Just soak the cashews before and then it's just a m

Horsegram Collard green Soup (Weightloss soup for Winters)

Hello there…. Thanks for stopping by my Blog. Posting after a long time but this one soup is so perfect for weight loss and very easy to make as well .  Quick Recipe: 🥣 Soak 1 cup of Horsegram in 2 cups water overnight. 🥣 Pressure cook for 3-4 whistles and lower the flame for 4-5 mins before offing the flame. 🥣In a large vessel, add 1tbsp oil, 1 chopped garlic, 1tsp jeera, 2 finely chopped collard green leaves, and saute. 🥣Now add the cooked horsegram, along with it's water. Add spices like turmeric powder, coriander powder, ginger powder, salt, Tamarind Jaggery paste, Jaggery, and mix well. 🥣 Using a blender, blend the cooked lentils a few times so they are just mashed. 🥣 Add 1.5-2 cups Vegetable broth and continue to cook for 5-10 mins on low flame. 🥣Check the taste and add more jaggery/salt if needed. 🥣 Serve as a soup or with Rice Do give me your feedback and tag me @archanasvegfoodchronicles if you make it and post on Instagram.

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa

Khara Pongal

Khara Pongal or Huggi is a popular South Indian rice dish. The word 'Pongal' in Tamil means bubbling up. In Karnataka, we make 2 types of Pongal a sweet version and a savory version.Savory version is usually made with Rice, Moong Dal, and spices tempered in ghee.  It is a one-pot recipe that I usually make in my Instant Pot. A very easy and quick recipe that can be whipped up with just a few spices, ghee, no need of vegetables, totally comforting on a cold chilly day and can be had along with tomato gojju/ south Indian tomato curry. Cooking it in Instant Pot makes it super easy since you don't use many vessels and everything is made in just one pot right from tempering spices to cooking Rice and moong dal. It is very healthy as it consists of moong dal a primary source of protein and vitamins. Ghee being a superfood, and one of the essential parts of any Indian meal nourishes the body from within and believed to pacify all three doshas as

Menthehittu /Methkoot -

Menthehittu or Methkoot is a traditional delicious protein-rich powder recipe that has been passed down from many generations especially in North Karnataka and Maharashtra. Usually made with Dals, Rice, and spices, all these are roasted well and ground into a fine powder. In other words, It is a kind of dry chutney powder that is usually added to hot steamed rice, mixed with ghee and a pinch of salt. One of the most comforting and satisfying rice variety which is usually eaten at the beginning of every meal in North Karnataka household. This powder contains nutritious dals like Chana dal, Urad dal, Moong dal along with Rice. Wheat berries are also added but it is optional. So all in all you get the nutrition from all these in one powder in a certain ratio that is beneficial and necessary for our good health which our ancestors knew well before. So first the rice is eaten is along with this powder and then with rasam, sambar and so on which gives the necessary nu