Vella Puttu is a traditional South Indian sweet made using jaggery and rice flour. It is usually prepared during festivals like Gokulashtami and Navratri. This recipe has a soft, crumbly texture and a mild sweetness that makes it comforting. It's one of those dishes that brings a rich taste and beautiful aroma.

Vella Puttu Recipe is perfect for people who prefer sweets that are not too sugary or heavy. It is made with simple ingredients and it doesn't require much effort to prepare. Even though it's a festive sweet, this recipe can be made on regular days when you feel like having a quick and tasty homemade snack or dessert.

About Vella Puttu

Vella Puttu is a much-loved sweet dish with a soft, crumbly texture and a homemade taste. It is made with just a few ingredients - mainly jaggery, rice flour, cardamom, and coconut. These ingredients come together beautifully to create a sweet that feels light yet full of flavor.

Vella Puttu is a beloved treat in many households, especially during festive times. It's not just about the taste-it's about the memories, traditions, and the joy of sharing something homemade with others. The aroma of melted jaggery mixed with cardamom and coconut often fills the kitchen, making it a warm and inviting delight.

This recipe is also perfect for beginners. Since it doesn't require fancy tools, anyone can try it at home. It's a lovely way to enjoy a traditional sweet without spending too much time in the kitchen. This sweet carries the essence of tradition and comfort in every spoon.

Similar Recipes

• Vella Kozhukattai Recipe
• Ragi Puttu Recipe (Fingermillet Puttu)
• Karthigai Kozhukattai Recipe
• Aval Varattiyathu Recipe
• Kambu Maavu Puttu

Vella Puttu Ingredients

• Rice flour - This is the key ingredient. Adds the base texture of the dish, which is soft and crumbly once steamed. Rice flour absorbs the jaggery syrup well, making it perfect for this recipe.
• Jaggery, water - Used to prepare the jaggery syrup. It adds sweetness and richness to the dish. It's also a healthier alternative to refined sugar.
• Ghee - Used for frying cashews and adds richness and a delicious, aromatic flavor to the dish.
• Cashews, coconut - Add a rich, nutty flavor and a crunchy texture with a mild sweetness that complements the other ingredients.
• Cardamom powder - Adds a warm, aromatic flavor to the dish. It pairs perfectly with the jaggery and coconut.
• Edible camphor - Adds a unique flavor and fragrance, often used in traditional sweets for its distinctive aroma. It's optional, but it enhances the authenticity of the dish.

Why This Recipe Works

• This recipe is made with just a few simple ingredients.
• It's a simple and quick recipe to prepare.
• This recipe has a soft, crumbly texture making it tasty.
• Jaggery adds natural sweetness, a healthier alternative for white sugar.
• It has a mild sweetness and a rich, aromatic flavor.
• It's a healthy snack recipe that can be made in advance.
• Perfect for festivals and special occasions.

How to make Vella Puttu Step by Step

1.Dry roast rice flour till it changes color to light brown. Cool down, then sprinkle water little by little and make the entire flour wet, keep mixing.

2.The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it (pidicha pidikkanam vitta uthuranum). Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like. Steam the mixture for at least 8-10 minutes.

3.Cool down and then crumble it with your hands to break the lumps formed. Set aside. Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.

4.Strain to remove impurities. Then heat up the syrup in a pan. Keep water in a plate to check the consistency. Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.

5. It should form a soft ball. This is the correct consistency. In a teaspoon of ghee fry the cashews and keep it ready.

6.Keep the flame in sim and immediately add the cooked rice mixture. Now add ghee, cardamom powder and edible camphor. Keep mixing till it becomes dry and all the jaggery syrup is absorbed. Add coconut, ghee fried cashews, mix well and switch off.

Enjoy it hot or warm!

Expert Tips

• Rice flour - If you don't have time to grind rice flour at home, you can use store-bought rice flour or idiyappam flour.
• Jaggery syrup - It's important to cook the jaggery syrup until it forms a soft ball in water for best results.
• Steaming - Steaming the rice flour mixture is essential for the perfect texture. Make sure to steam it thoroughly to avoid lumps.
• Frying - Frying the cashews in ghee adds a rich, nutty flavor that enhances the overall taste of the Vella Puttu.
• Sweetness - If you prefer a sweeter dish, you can add extra jaggery or extra sugar. Adjust it according to your taste preference.
• Coconut - Use freshly grated coconut for rich taste and flavor.

Serving and Storage

Vella Puttu is best served warm, allowing the flavors to blend together. You can serve it as a dessert or a sweet snack with tea or coffee.

As it has coconut, it does not keep well in room temperature for more than a day. You can store it in an airtight container for up to a week in the refrigerator. Simply warm it up before serving.

FAQS

1.Can I use regular rice flour instead of store-bought flour?

Yes, you can use regular rice flour, but store-bought flour gives a smoother texture.

2.Can I substitute jaggery with sugar?

Yes, you can use sugar but jaggery gives a richer flavor and is a healthier alternative.

3.What can I use instead of edible camphor?

Edible camphor adds a unique flavor, but you can skip it.

4.Can I add other nuts?

Yes, you can add other nuts like almonds or pistachios, but cashews are the most commonly used.

5.How do I know if the jaggery syrup has reached the right consistency?

The syrup should form a soft ball when dropped into water. If it dissolves, you need to boil it further. If it is hard then the stage has passed and it has over cooked which will make the puttu hard.

6.Is this recipe kid-friendly?

Yes, it is a kid-friendly recipe.  You can skip edible camphor and add more nuts.

If you have any more questions about this Vella Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Vella Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Vella Puttu Recipe

Vella Puttu is a traditional South Indian sweet made using jaggery and rice flour. It is usually prepared during festivals like Gokulashtami and Navratri. This recipe has a soft, crumbly texture and a mild sweetness that makes it comforting. It's one of those dishes that brings a rich taste and beautiful aroma.

Course Breakfast, dinner, sweet

Cuisine Indian

Keyword 30 mins recipes, 30 mins rice recipes, gokulashtami recipes, puttu recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 370kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour (You can use store bought rice flour / idiyappam flour too)
• ⅓ cup jaggery
• 2 tablespoon coconut
• 5 cashews broken
• ¼ teaspoon cardamom powder
• 1 tiny pinch edible camphor
• 2 teaspoon ghee
• ¼ cup water for jaggery syrup + as required for rice flour mixture

Instructions

• Dry roast rice flour till it changes color to light brown. Cool down, then sprinkle water little by little and make the entire flour wet, Keep mixing.
• The mixture should hold together when you press with it with your palms and should crumble and fall when you leave it(pidicha pidikkanam vitta uthuranum).
• Now collect the mixture in a clean muslin cloth and tie the ends to make a bag like…
• steam the mixture for at least 8-10 minutes.
• Cool down and then crumble it with your hands to break the lumps formed. Set aside.
• Now start preparing the jaggery syrup, add water to crushed jaggery just till immersing level.
• Strain to remove impurities. Then heat up the syrup in a pan. Keep water in a plate to check the consistency.
• Keep boiling until you reach a consistency when you pour a drop of the jaggery syrup in water it should not get dissolved.
• It should form a soft ball.This is the correct consistency.
• In a teaspoon of ghee fry the cashews and keep it ready.
• Keep the flame in sim and immediately add the cooked rice mixture. Now add ghee, cardamom powder and edible camphor.
• Keep mixing till it becomes dry and all the jaggery syrup is absorbed.Add coconut, ghee fried cashews, mix well and switch off.
• Serve Vella Puttu hot / warm.

Notes

• Rice flour - If you don't have time to grind rice flour at home, you can use store-bought rice flour or idiyappam flour.
• Jaggery syrup - It's important to cook the jaggery syrup until it forms a soft ball in water for best results.
• Steaming - Steaming the rice flour mixture is essential for the perfect texture. Make sure to steam it thoroughly to avoid lumps.
• Frying - Frying the cashews in ghee adds a rich, nutty flavor that enhances the overall taste of the Vella Puttu.
• Sweetness - If you prefer a sweeter dish, you can add extra jaggery or extra sugar. Adjust it according to your taste preference.
• Coconut - Use freshly grated coconut for rich taste and flavor.

Nutrition

Serving: 150g | Calories: 370kcal | Carbohydrates: 68g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 3mg | Potassium: 76mg | Fiber: 2g | Sugar: 34g | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg

The post Vella Puttu Recipe appeared first on Sharmis Passions.

Chocolate Modak is a simple sweet made with khoya, cocoa powder, chocolate and sugar as main ingredients. It is mostly prepared during Ganesh Chaturthi festive as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home for the festival.

The texture of the modak is soft and slightly fudgey inside which makes it very enjoyable to eat. You can also use the chocolate mixture as stuffing inside steamed rice flour covering if you prefer that. You can make as per your preference. Do try and enjoy this easy chocolate modak.

About Chocolate Modak

Chocolate Modak is an easy variation of traditional modak prepared during festive times. Instead of coconut jaggery filling, khoya is cooked with sugar and cocoa powder to create a chocolate mixture which is then shaped into modaks.

Milk chocolate added gives a rich chocolate flavour so do not miss it. When cooked in low flame the mixture becomes thick and starts leaving the sides of pan then shaped into small modak. You can add in chopped nuts for extra crunch.

The flavor is rich and chocolaty with mild creaminess from khoya. Cocoa powder gives deep color and slight bitterness which balances the sweetness. Little ghee is added for smooth texture and shine. Once cooled, the mixture becomes firm and easy to shape without breaking. It also holds the mould design well after cooling a bit.

You can press the mixture directly into modak mould or prepare rice flour dough and use chocolate khoya mixture as stuffing. This version is easy and quick to make, kids will love it as it tastes just like chocolate peda.

I usually prepare this fresh. It adds more variety to your festive sweets table. Using mould makes them look neat and festive. Do try this easy festive sweet and enjoy!

Similar Recipes

• Ganesh Chaturthi Recipes
• Sundal Recipes
• Modak Recipes
• Mawa modak
• Rava modak

Chocolate Modak Video

Chocolate Modak Ingredients

• Khoya - I used khoya the base for this sweet. It gives creamy texture and richness, use fresh khoya for better result.
• Sugar - I added sugar for sweetness. You can adjust according to your taste preference.
• Cocoa powder - I used for chocolate flavour. It gives dark colour and slight bitterness which balance the sweetness nicely.
• Milk Chocolate - I added milk chocolate for extra richness and melt in the mouth texture. You can use chocolate chips also, it works same.
• Ghee - I added little ghee for smoothness and shine. It helps the mixture not stick too much to the pan.

How to make Chocolate Modak Step by Step

1.Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.

2.Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.

3.Mix it well and stir continuously until sugar dissolves completely.

4.Add 1 ½ tablespoon cocoa powder.

5.Mix it until it is evenly blended.

6.Add 1 ½ tablespoon milk chocolate.

6.Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.

7.Transfer to a plate and let it become warm.

8.Knead it once when it is warm.

9.Grease modak mould with ghee.

10.Pinch a small ball from the dough and add it to the modak mould.

11.Close and remove the extras. Fill the dough where there is gaps.

12.Gently open and remove.

13.Chocolate modak is ready!

14.Decorate with silver varak.

Enjoy it!

Expert Tips

• Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
• Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
• Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
• Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
• Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.

Serving and Storage

Serve Chocolate Modak as prasad during Ganesh Chaturthi or as festive sweet for family. It tastes good at room temperature itself. Store leftover in refrigerator in airtight box for up to 3 to 4 days. Before serving from fridge, keep outside for some time so it becomes soft again.

FAQS

1.Can I skip chocolate?

Yes you can skip chocolate if not available. But it gives more rich chocolate taste and flavour.

2.How can I make stuffed version?

Make the outer covering as mentioned here, add prepared chocolate stuffing and steam the modaks.

3.Why my mixture is very sticky, How long should I cook?

If the mixture is sticky, it may need little more cooking in low flame. Cook until it leaves the sides of pan properly.

4.Can I reduce sugar in this recipe?

Yes you can reduce sugar as milk chocolate also adds sweetness. Adjust based on your liking.

5.Can I prepare this in advance?

Yes you can prepare one or two days before and refrigerate. It stays good for few days when stored in fridge.

If you have any more questions about this Chocolate Modak do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chocolate Modak Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chocolate Modak Recipe

Chocolate Modak is a simple sweet made with khoya, cocoa powder, chocolate and sugar as main ingredients. It is mostly prepared during Ganesh Chaturthi festive as a special homemade sweet. It takes only few minutes to make but the taste comes very rich and satisfying. It is also a great option when you want something quick yet special at home for the festival.

Course Snack

Cuisine Indian

Keyword chocolate recipes, Ganesh Chaturthi Recipes, Modak recipes, recipes, sweet recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 small modaks

Calories 113kcal

Author Sharmilee J

Ingredients

• 1 cup unsweetened khoya
• ¼ cup + 1 tablespoon sugar
• 1 ½ tablespoon cocoa powder
• 1 ½ tablespoon milk chocolate
• 1 teaspoon ghee

Instructions

• Heat 1 teaspoon ghee in a pan, add 1 cup (200 grams) unsweetened khoya.
• Stir for few minutes until it turn goey. Then add ¼ cup + 1 tablespoon sugar.
• Mix it well and stir continuously until sugar dissolves completely.
• Add 1 ½ tablespoon cocoa powder.
• Mix it until it is evenly blended.
• Add 1 ½ tablespoon milk chocolate.
• Keep stirring and cooking. Cook until it leaves the sides of the pan. Switch off and remove from flame.
• Transfer to a plate and let it become warm.
• Knead it once when it is warm.
• Grease modak mould with ghee.
• Pinch a small ball from the dough and add it to the modak mould.
• Close and remove the extras. Fill the dough where there is gaps.
• Gently open and remove.
• Chocolate modak is ready!
• Decorate with silver varak.
• Enjoy it!

Video

Notes

• Cook in low flame - I usually keep flame low while cooking khoya mixture. High flame may burn it fast at the bottom and make it hard.
• Keep stirring - I stir well so that the mixture does not stick. Once it leaves the sides of the pan and comes together, switch off immediately.
• Cooling - The mixture will be very hot. I let it cool before shaping otherwise it may burn hands.
• Grease mould - I just apply ghee inside mould so modak comes out easily without sticking.
• Knead dough - For stuffed version, the dough should be smooth and soft. If cracks appears, sprinkle little warm water and knead again.

Nutrition

Serving: 25g | Calories: 113kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 0.1mg

The post Chocolate Modak Recipe appeared first on Sharmis Passions.

Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.

Ellu Kozhukattai is a sweet dumpling with sesame jaggery filling. Sesame modak is very tasty and enjoyable by all. This ellu kozhukattai also known as sesame modak is popular during Vinayagar Chaturthi festival, but they make a wonderful traditional sweet for any occasion or a tea time snack.

About Ellu Kozhukattai

'Ellu' in tamil means sesame seeds and 'Kozhukattai' means dumpling so it translates to sesame modak. Ellu Kozhakattai also known as Ellu Mothagam is similar to poorna kozhukattai with ellu(sesame filling).

Ellu kozhukattai or Sesame modak gives you a mixed taste of both the sweetness of jaggery and nutty flavour of sesame seeds and crunch from grated coconut. Try this Ellu kozhukattai recipe and enjoy the delicious combination of sesame and jaggery wrapped in soft rice flour dough.

I love ellu urundai amma makes, soft and flavourful, you can even make that as stuffing for this kozhukattai. But I usually make sesame kozhukattai this way as it gives a juicy and moist filling which tastes so delicious.

This ellu kozhukattai is simple, easy to make and tastes delicious. If you love the flavour of sesame seeds then this kozhukattai is just for you. Hope you enjoy making this recipe as much as I did sharing it here.

Similar Recipes

• Ellu Sadam Recipe | Sesame Rice Recipe
• Ellu Urundai Recipe | Ellu Laddu Recipe
• Rava Modak Recipe (Sooji Modak)
• Ellu Podi | Sesame Powder
• Peanut Sesame Ladoo Recipe

Ellu Kozhukattai Video

Ellu Kozhukattai Ingredients

• Idiyappam flour - Use homemade rice flour or store bought idiyappam flour.
• Jaggery - I used block jaggery crushed. You can use powdered jaggery too.
• Sesame seeds - I have used white sesame seeds but you can replace it with black sesame seeds too. If using black sesame seeds, rinse dry then roast it and proceed.
• Coconut - Using coconut gives a mild crunch and taste so do not skip it.
• Sesame oil - I used sesame oil while mixing the dough and also for greasing the fingers.
• Cardamom powder - It is used for flavouring the sesame jaggery filling.
• Salt - to taste
• Water - Water is boiled rigorously and used for making the dough.

How to make Ellu Kozhukattai Recipe Step by Step

Making sesame filling

1.To a sauce pan add ¾ cup jaggery along with ½ cup water.

2.Let it boil. Mix it well until jaggery dissolves.

3.No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.

4.To a pan add ½ cup white sesame seeds.

5.Roast it until golden brown. Remove and set aside.

6.Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.

7.Grind it coarsely and set aside.

8.To the pan strain the jaggery syrup and add it.

9.Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.

10.Mix it well until it starts to thicken. Cook in low medium flame.

11.At one stage it will start to leave the sides of the pan, now switch off.

12.Transfer to a plate, let it become warm. Make small balls and set aside.

Preparing the outer dough

13.To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.

14.Boil water.

15.Add hot water little by little and start mixing.

16.Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.

17.Knead it well until the dough is smooth and without cracks.

18.Make lemon sized balls.

19.Take a ball, flatten it slightly so that the edges are thin and the center is thick.

20.Add the filling and start sealing.

21.Pull the edges to the center.

22.Make it smooth, shape it like a modak.

23.Grease the steamer plate with sesame oil or ghee.

24.Arrange the prepared modak on the steamer plate.

25.Add water to a steamer, let it boil.

26.Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.

27.Sesame modak is ready!

Enjoy it hot or warm!

Expert Tips

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Serving and Storage

Ellu Kozhukattai tastes great on its own, you can serve it along with savory kozhukattai or sundal. It tastes best when served hot or warm, however tastes good even after it cools down. Consume on the same day of making as the recipes contain coconut.

FAQS

1. Can I make Ellu Kozhukattai without coconut?

Yes. You can make the sesame-jaggery filling without coconut if you prefer. The flavour will be slightly different but still delicious.

2. Why is my kozhukattai outer layer becoming hard?

The rice flour dough may have become too dry, or the kozhukattai may have been steamed for too long. The dough should be smooth without any cracks and also steam it only till just done, do not overcook.

3. Can I prepare the Ellu Kozhukattai filling in advance?

Yes, you can prepare the sesame-jaggery filling ahead of time and store it in the fridge. Bring it to room temperature before shaping the kozhukattai.

If you have any more questions about this Ellu Kozhukattai Recipe  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Ellu Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ellu Kozhukattai Recipe | Sesame Modak Recipe

Ellu Kozhukattai is a mild sweet dumpling made with rice flour outer covering and sesame jaggery filling with coconut and cardamom powder inside. Ellu Kozhukattai is made during Ganesh Chaturthi festival. This easy ellu kozhukattai has a nutty taste from sesame seeds and sweetness from jaggery.

Course Snack, sweet

Cuisine Indian

Keyword easy kozhukattai recipe, Festival, Ganesh Chaturthi Recipes, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, snack recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Kozhukattais

Calories 123kcal

Author Sharmilee J

Ingredients

For outer covering:

• ¾ cup idiyappam flour
• water as needed
• 1 teaspoon sesame oil
• salt to taste

For the stuffing

• ½ cup black sesame seeds
• ¾ cup jaggery powdered
• ½ cup water
• ¼ teaspoon cardamom powder
• 3 tablespoon coconut

Instructions

• To a sauce pan add ¾ cup jaggery along with ½ cup water.
• Let it boil. Mix it well until jaggery dissolves.
• No need to check for any consistency. Just let jaggery dissolve completely, switch off and set aside.
• To a pan add ½ cup white sesame seeds.
• Roast it until golden brown. Remove and set aside.
• Cool down and add it to mixer jar. Add 3 tablespoon coconut to it.
• Grind it coarsely and set aside.
• To the pan strain the jaggery syrup and add it.
• Add the sesame coconut mixture along with ¼ teaspoon cardamom powder.
• Mix it well until it starts to thicken. Cook in low medium flame.
• At one stage it will start to leave the sides of the pan, now switch off.
• Transfer to a plate, let it become warm. Make small balls and set aside.
• To a mixing bowl add ¾ cup idiyappam flour along with 1 teaspoon sesame oil and salt to taste. Mix this well first.
• Boil water.
• Add hot water little by little and start mixing.
• Mix well and stop adding water until no dry flour is seen. Keep covered and set aside for few minutes until it is warm enough to handle.
• Knead it well until the dough is smooth and without cracks.
• Make lemon sized balls.
• Take a ball, flatten it slightly so that the edges are thin and the center is thick.
• Add the filling and start sealing.
• Pull the edges to the center.
• Make it smooth, shape it like a modak.
• Grease the steamer plate with sesame oil or ghee.
• Arrange the prepared modak on the steamer plate.
• Add water to a steamer, let it boil.
• Place the plate inside. Steam cook for 10-12 minutes or until the outer looks shiny and cooked.
• Enjoy it hot or warm!

Video

Notes

• Rice flour - Use good quality store bought rice flour(idiyappam flour) or homemade rice flour.
• Dough - Make the dough soft and pliable. Do not let the dough dry up. If it dries up, it will crack while shaping. So always keep covered with a slightly wet cloth to retain moisture.
• Outer Covering - Make thin outer layer so that the kozhukattai is soft and gets cooked easily.
• Sesame filling - Alternate to the method I have shared here, you can roast sesame seeds and grind it along with coconut, cardamom and jaggery. The filling is ready but this type of filling will be slightly dry.

Nutrition

Serving: 25g | Calories: 123kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 66mg | Iron: 1mg

The post Ellu Kozhukattai Recipe (Sesame Modak) appeared first on Sharmis Passions.

Millet Kozhukattai is a popular South Indian dumpling and a comforting snack that's perfect for any time of the day. This recipe is made with Samai also known as Little Millet and steamed to make soft, light dumplings with mild, aromatic flavors. It's a great choice when you want something healthy but still tasty and satisfying.

This kozhukattai is made using little millet instead of rice. It's rich in fiber, iron, and antioxidants, making it excellent for digestion, blood sugar control, and heart health. This kozhukattai is a healthy choice for all age groups. It's perfect for evening snacks, a light dinner, or even as a make-ahead lunchbox option. 

About Millet Kozhukattai

Little Millet Kozhukattai is a nutritious wholesome savory steamed dumpling that's healthy and tasty. This recipe is made with Samai, a tiny grain that's easy to digest and quick to cook. It's a healthy snack, and steaming the kozhukattai not only gives it a soft, melt-in-the-mouth feel but also keeps the nutrients within.

This recipe is made with simple ingredients like mustard seeds, urad dal, curry leaves and a handful of grated coconut. These add a lovely aroma and texture to the dumplings. This cooking method brings out the best in millet, keeping the dish light yet filling. It feels gentle on the stomach, easy to prepare, and packed with simple flavors.

This recipe is easily customizable. You can switch the millet with any other millet like Varagu (Kodo millet), Kuthiraivali (Barnyard Millet) or Thinai (Foxtail Millet). You can add any veggies of your choice. This is a beginner-friendly recipe. If you're looking to make a healthy snack without giving up on taste, this recipe is a must-try.

Millet Kozhukattai Ingredients

• Samai (little millet) - This is the key ingredient, is rich in fiber and nutrients.
• Oil - Used for tempering. You can use groundnut oil or any other of your choice.
• Mustard seeds, urad dal - Adds flavor and crunch to the base.
• Curry leaves - Adds aroma and flavor.
• Green chilies - Adds mild spice and flavor.
• Carrot - Adds crunch and mild sweetness to the dish.
• Water - Helps cook the millet easily.
• Coconut - Adds texture, enhances flavor and taste.

Similar Recipes

• How to cook millets
• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu

Why This Recipe Works

• This recipe is made with just a few basic ingredients.
• It's a healthy snack recipe rich in fiber and nutrients.
• Quick and easy to make under 30 minutes.
• Great for kids and adults as a healthy snack.
• It's a gluten-free and nutritious alternative to rice.
• It's a versatile recipe that can be made with different types of millet.

How to make Millet Kozhukattai Step by Step

1.Heat oil in a pan - add the items under 'to temper', let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves. Then add water and allow it to boil for 3mins so that carrots get half cooked. Add required salt.

2.Rinse the millet, drain water from it. When water boils, add the millet. 

3.Cook covered until the millet is cooked and all the water is absorbed. Add coconut give a quick mix and switch off.

4.Switch off and allow it to cool for few mins. Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls. Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together. Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.

Serve hot with coconut chutney or any chutney of your choice!

Expert Tips

• Millet - Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
• Water - You can sprinkle a little water onto the mixture if it's dry. Ensure the mixture is moist but not too watery for perfect dumplings.
• Greasing Hands - Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
• Steaming - Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
• Flavor - You can add extra chili if you prefer a spicier version.
• Texture - You can add roasted cashews or peanuts for extra crunch and texture.
• Vegetables - You can try adding other vegetables like beans or peas to make it more colorful and nutritious.

Serving and Storage

Serve Millet Kozhukattai hot as an evening snack with coconut or tomato chutney. It can be enjoyed at any time of the day.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming or microwaving with a few drops of water to keep them soft.

FAQS

1.What if the mixture is too dry?

If the mixture feels dry, add a little water to help it hold together. Sprinkle little water to make it more moist ten shape into kozhukattai.

2.Can I make these spicy?

Yes, you can increase the number of green chilies or add red chilies to the tempering for extra heat. If you want to make it look more colorful you can add kashmiri red chili powder.

3.Can I skip coconut?

Coconut adds flavor and moisture, but you can skip it if needed and still enjoy a tasty dumpling.

4.Can I add other vegetables?

Yes, you can add finely chopped spinach, cabbage, peas to this kozhukattai.

5.Can I freeze the kozhukattai?

Freezing is not recommended, as it may affect the texture. It's best enjoyed fresh or stored in the fridge for a short time.

If you have any more questions about this Millet Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Millet Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Kozhukattai Recipe

Millet Kozhukattai is a popular South Indian dumpling and a comforting snack that's perfect for any time of the day. This recipe is made with Samai also known as Little Millet and steamed to make soft, light dumplings with mild, aromatic flavors. It's a great choice when you want something healthy but still tasty and satisfying.

Course Breakfast, dinner, Side Dish

Cuisine Indian

Keyword 30 mins recipes, diwali snacks recipes, easy kozhukattai recipe, Festival, Ganesh Chaturthi Recipes, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, millet recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Kozhukattais

Calories 49kcal

Author Sharmilee J

Ingredients

• ½ cup samai / little millet
• 1 carrot finely chopped
• 2 tablespoon coconut grated
• 1 cup water
• salt to taste

To temper:

• 1 teaspoon oil + 1 teaspoon for greasing
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• few curry leaves torn into pieces
• 1 green chillies finely chopped

Instructions

• Heat oil in a pan - add the items under 'to temper', let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves.
• Then add water and allow it to boil for 3 minutes so that carrots get half cooked. Add required salt.
• Rinse the millet, drain water from it. When water boils, add the millet.
• Cook covered until the millet is cooked and all the water is absorbed.
• Add coconut give a quick mix and switch off.
• Switch off and allow it to cool for few minutes.
• Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls.
• Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together.
• Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.
• Serve Millet Kozhukattai hot with coconut chutney or any chutney of your choice!

Notes

• Millet - Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
• Water - You can sprinkle a little water onto the mixture if it's dry. Ensure the mixture is moist but not too watery for perfect dumplings.
• Greasing Hands - Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
• Steaming - Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
• Flavor - You can add extra chili if you prefer a spicier version.
• Texture - You can add roasted cashews or peanuts for extra crunch and texture.
• Vegetables - You can try adding other vegetables like beans or peas to make it more colorful and nutritious.

Nutrition

Serving: 100g | Calories: 49kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 21mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Millet Kozhukattai Recipe appeared first on Sharmis Passions.

Ragi Puttu is a healthy wholesome dish made by steaming ragi flour in puttu maker. This i s quick to make with mild sweetness and flavours of cardamom. You can shape it in a mould and press it out, it looks tempting on the plate.

Ragi Puttu has a crumbly texture and it tastes slightly sweet, with a hint of cardamom. This recipe can be made in just few minutes. You can serve it hot with banana and cane sugar on the side. It is wholesome and easy to make for breakfast, and your family will ask for it again.

About Ragi Puttu

Ragi Puttu is made with ragi flour as the base, and it's rich in calcium and nutrients. You use simple ingredients like coconut, jaggery and just a little ghee. There is no extra oil added, which makes it a wholesome choice. This recipe comes together with a dry roast of the ragi flour first, and it bring out the natural flavour. 

The texture is soft and crumbly at the same time, the flour absorbs water and become light and airy once steamed. You have to get the water amount right, like a breadcrumb mixture. If you add too much water, the puttu might become hard and dense. This recipe has flavours from simple ingredients. 

Also cardamom in this recipe adds some warmth, the jaggery gives sweetness, and coconut adds the nutty taste. You can adjust sweetness according to your preference. This recipe can be served in different ways too. You can just also place the coconut in a bowl first, then add the puttu on top. 

I make this for breakfast because it is quick and healthy. My family has it with banana and cane sugar, and they ask for it every times.

Similar Recipes

• Kambu Maavu Puttu
• Aval Puttu | Poha Puttu
• Sathu Maavu Puttu
• Vella Puttu Recipe
• Puttu Recipe (Kerala Puttu)

Ragi Puttu Ingredients

• Ragi Flour - I use ragi flour as the base, roasted first to bring out the flavour and make it sandy in texture. 
• Water - I add water little by little to make a breadcrumb like mixture. Do not add too much or the puttu become hard after steaming.
• Ghee - I use ghee to make the puttu rich and flavourful. You add it after steaming with the other things.
• Coconut - I add grated coconut for mild sweetness and nice texture. You can use fresh or dried coconut.
• Jaggery Syrup - I use jaggery syrup for mild sweetness. You can also use cane sugar if you prefer.
• Cardamom Powder - I add cardamom powder for warm flavour that bring out the taste of ragi beautifully.
• Salt - I add salt to bring out all the flavours and balance in taste.

Ragi Puttu Video

How to make Ragi Puttu Step by Step

1.Measure and add ragi flour to a pan, dry roast for  3 minutes until it slightly becomes coarse and sandy in texture. Add salt to it.

2.Mix well, add water little by little for a bread crumb like mixture

3.When you hold with your palm it should hold together but when pressed it should easily crumble. This is the right stage. Transfer the ragi mixture to a  steamer.

4.Steam cook for 10-12 minutes, you can see the slight colour change.I used a white cloth for steaming, placed it inside the steamer then added ragi mixture.You can use your idli plate for steaming too.Instead you can use the kuzha for making puttu too. Now transfer it to a mixing bowl.Add ghee.

5.Add cardamom powder and jaggery syrup or any sweetner of your choice.Add grated coconut.

6.Mix well.You can serve it as such or fill a bowl base with coconut first.

7.Add cooked puttu over it, press well and flatten it. Invert to the serving plate and serve. This is just for serving purpose.

8.After mixing the flour with water, transfer the mixture to a big sieved strainer.Sieve well, soft lump free flour ready. Now fill puttu maker with coconut first.

9.Then add the flour till ¾ th, close with lid.Add water to pressure cooker

10.Close with lid, when it starts to smoke place the puttu maker.Steam cook until steam escapes through 3 holes. De mould, serve with cane sugar and ghee.

Serve hot or warm.

Expert Tips

• Roasting - I roast ragi flour for 3 minutes until it become sandy in texture. This bring out the flavour beautifully.
• Mixture - I mix water little by little to make a breadcrumb texture. It should hold together but crumble when pressed.
• Water - I keep water minimal because extra water makes the puttu hard. It should stay crumbly, not wet.
• Steaming - I steam for 10 to 12 minutes, no more. Take it out when you see a slight colour change.
• Use a Cloth - I place a white cloth in the steamer first. You can also use an idli plate if you have one.
• Mix Everything - I mix ghee, cardamom, jaggery and coconut well after steaming. This brings all the flavours together.
• Serve Immediately - I always serve ragi puttu while warm because the texture is so soft and nice.

Serving and Storage

Serve ragi puttu hot or warm with sliced banana and cane sugar on the side. You can fill a bowl with grated coconut first, add the cooked puttu on top and press it well, then invert it to the serving plate for a nice look. Ragi puttu is best when served fresh and eaten right away.

FAQS

1. What if my puttu is hard after steaming?

It means you add too much water to the mixture. Keep the water minimal so it stays crumbly, not wet.

2. Can I use store bought ragi flour?

Yes, store bought ragi flour works fine. But make sure you dry roast it for a few minutes before mixing with water to bring out the flavour.

3. How long can I store this puttu?

Ragi puttu is best serve fresh and eaten right away. You can store leftovers in a container for one day in fridge and sprinkle little water, steam it for 3-5 minutes before serving.

4. Can I make puttu without the puttu maker?

Yes, you can use an idli plate or any mould you have. You can also use a cloth for steaming and serve it as you like without pressing it in a mould.

5. Can I skip the cardamom powder?

You can skip it if you do not like cardamom flavour, but it bring a special flavour that make the ragi taste so much better.

If you have any more questions about this ragi puttu recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this ragi puttu recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Puttu

Ragi Puttu is a healthy, wholesome dish made by steaming ragi flour in puttu maker. Ragi puttu is quick& simple to make and the flavours of cardamom & mild sweetness will make the family ask for a repeat. How to make Ragi Puttu is explained in this post with step by step pictures & video.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, millet recipes, puttu recipes, recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 291kcal

Author Sharmilee J

Ingredients

• ½ cup ragi flour
• salt to taste
• water as needed
• 3 tablespoon coconut
• 3 teaspoon jaggery syrup or any sweetener
• a pinch cardamom powder
• 2 teaspoon ghee

Instructions

• Measure and add ragi flour to a pan, dry roast for  3 mins until its slightly becomes coarse and sandy in texture.Add salt to it.
  
• Mix well, add water little by little for a breadcrumb like mixture.
  
• When you hold with your palm it should hold together but when pressed it should easily crumble.This is the right stage.Transfer the ragi mixture to a  steamer.
  
• Steam cook for 10-12 mins, you can see the slight color change.I used a white cloth for steaming, placed it inside the steamer then added ragi mixture. You can use your idli plate for steaming too.Instead you can use the kuzha for making puttu too. Now transfer it to a mixing bowl. Add ghee.
• Add cardamom powder and jaggery syrup or any sweetner of your choice.Add grated coconut.
  
• Mix well.You can serve it as such or fill a bowl base with coconut first.
  
• Add cooked puttu over it, press well and flatten it.Invert to the serving plate and serve.This is just for serving purpose.
  
• Serve Ragi Puttu hot or warm with banana and cane sugar.

Video

Notes

• You can use any sweetner of your choice.You can even use cane sugar.
• Do not add more water the puttu will become hard.Do not steam for more time than mentioned.

Nutrition

Serving: 125g | Calories: 291kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 1946mg | Potassium: 268mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.3mg | Calcium: 208mg | Iron: 3mg

The post Ragi Puttu Recipe (Fingermillet Puttu) appeared first on Sharmis Passions.

Som Tam Thai recipe also known as green papaya salad or raw papaya salad is one of the most popular Thai recipe. The taste of this green papaya salad is sour, sweet and spicy, packed with umami flavour of fish sauce, tamarind and lime juice. This green papaya salad is usually served on its own...

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The post Thai Green Papaya Salad Recipe (Som Tam Thai) appeared first on Yummy Tummy.

If you're looking for a curry that's luxurious, deeply aromatic, and surprisingly easy to make at home, this Thai lamb massaman curry deserves a spot on your table!

If you are looking for an authentic Thai fine dining experience at home, make this authentic Thai lamb massaman curry with tender lamb, creamy coconut milk, potatoes, and aromatic spice paste!

Slow-cooked until the lamb becomes irresistibly tender, this rich curry infused with coconut milk combines fragrant Thai spices, roasted peanuts and a delicate balance of sweet, salty, tangy, and warm flavors that make every bite unforgettable.

A rich, mildly spiced Thai curry that’s perfect for special dinners!

What is Thai lamb Massaman Curry?

Thai lamb massaman curry is one of Thailand's richest and most comforting curries, celebrated for its unique fusion of Thai and Middle Eastern flavors!

Unlike fiery red or green curries, massaman curry is mellow, creamy, and warmly spiced, thanks to ingredients like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg blended into the curry paste.

Slow-cooked with tender chunks of lamb, creamy coconut milk, potatoes, onions and a touch of tamarind and palm sugar, the curry develops incredible depth and complexity as it simmers.

The result is a beautifully balanced dish where sweet, savory, tangy, nutty, and aromatic flavors come together in perfect harmony.

Served over fragrant jasmine rice and sprinkled with a generous amount of roasted peanuts, Thai lamb massaman curry is comfort food at its finest—rich enough for a special occasion yet simple enough to recreate in your own kitchen.

The post Thai Lamb Massaman Curry | Authentic Creamy Thai Coconut Lamb Curry first appeared on Flavor Quotient.

Thai Iced Milk Tea, also known as Cha Yen is a sweet, vibrant tea made with Thai tea mix, sugar,sweetened condensed milk and evaporated milk. Strong tea is brewed using special Thai tea leaves and poured over ice. The Tea has a unique bright orange colour to it which comes from the special Thai tea...

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The post Thai Iced Tea Recipe (Cha Yen Recipe) appeared first on Yummy Tummy.

Chicken Curry Laksa is a delicious noodles soup made with curry coconut milk broth, chicken and vegetables. This is a popular dish originated in Malaysia and is now served all over the world. My version of curry laksa recipe takes just less than 30 minutes to make, but taste so much better than restaurant ones....

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The post Laksa Noodle Soup (Chicken Laksa Recipe) appeared first on Yummy Tummy.

This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.

This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.

If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner. 

Ingredients for Thai Eggplant

Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.

Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.

Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.

Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.

Thai Red Chillies: Thinly sliced, added at the end for heat and colour.

Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.

Sesame Seeds: Sprinkled on top for a nutty finish.

Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.

Frequently Asked Questions

Richa’s Top Tips

• Don’t skip the salting step. This is the most important part of the recipe. Salting the eggplant for 45 minutes draws out the excess moisture that usually makes it soggy. Pat it dry with a towel after salting for the crispiest result.
• Use tapioca flour, not cornflour or maida. Tapioca flour gives a much lighter, crispier coating that stays crunchy even after tossing in the sauce. Other flours tend to turn heavy and chewy.
• Air fry in two stages. The first round at 170°C cooks the eggplant through, and the second blast at 200°C for 3 minutes crisps up the outside. Skipping the second stage means soft eggplant instead of crispy.
• Let the eggplant cool slightly before removing from the basket. If you try to take it out when it’s too hot, it sticks to the basket, and the coating peels off. A couple of minutes of cooling makes them release easily.
• Toss in the sauce right before serving. The crispy coating absorbs liquid quickly, so the longer it sits in the sauce, the softer it gets. Add the eggplant to the sauce at the last minute for the best texture.

Storage Tips

• In the fridge: Store the eggplant and sauce separately in airtight containers for up to a day. The eggplant will lose its crispiness as it sits, but the flavour stays good.
• Freezing: Not recommended. The crispy coating doesn’t survive freezing and the eggplant turns mushy once thawed.
• Reheating tip: Pop the eggplant back in the air fryer at 200°C for 2-3 minutes to crisp it up again, then toss it in freshly warmed sauce. Microwaving will make it soft and soggy.

Serving Ideas

This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:

• As a side to curries: It pairs beautifully alongside butter chicken or Thai chicken curry. The crispy eggplant adds texture and a completely different flavour to the plate.
• With jeera rice: The simplest way to turn this into a full meal. The sauce coats the rice, and every spoonful is satisfying.
• With Coconut Rice: The nutty coconut rice with crispy Thai eggplant on top makes for a really lovely vegetarian meal.
• As a starter with dips: Serve the crispy eggplant alongside hummus or garlicky yogurt party dip for a spread when you have people over.
• On its own: As a starter or a snack, the crispy eggplant with that glossy sauce needs nothing else. 

Customisation Ideas

• Add protein: Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately first, then add everything to the sauce together.
• Try it with zucchini: If eggplant isn’t available, thick zucchini chunks work with the same method and sauce. They crisp up nicely and hold the coating well.
• Make it spicier: Add a teaspoon of sriracha or gochujang to the sauce for a deeper, more complex heat beyond the Thai red chillies.
• Add cashews: Toss in a handful of roasted cashews when you add the eggplant to the sauce. The crunch and nuttiness pair really well with the sweet-savoury Thai flavours.
• Top with crumbled feta: A little feta scattered over the hot eggplant adds a salty, tangy bite that works surprisingly well with the sweet-savoury Thai sauce.

Did You Know?

Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders. 

If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant. 

Watch Thai Eggplant Recipe Video

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Air Fryer Thai Eggplant

The easiest and healthiest way to turn eggplant into a delicious dish, this Air Fryer Thai Eggplant is a total must-try to convert even non-brinjal lovers into ardent fans.

Course Main Course

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Calories 119kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 large egg plant approx.350 gms, chopped into large cubes, approx.4 cups (refer step 1)
• ¾ teaspoon salt
• 4 tablespoons tapioca flour
• 1 tablespoon + 1 teaspoon light soy sauce
• 1 tablespoon + 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon water
• ½ teaspoon sugar
• 2 teaspoons sesame oil or any neutral cooking oil
• 4 garlic cloves thinly sliced
• 1 inch ginger julienned
• 8-10 basil leaves
• 2 thai red chillies thinly sliced
• 1 teaspoon sesame seeds

Instructions

Prepping egg plants

• Peel egg plant (watch the video for more info), half them lengthways, cut each half into 3-4 long pieces (depending on the size of egg plant) and cut each piece into large chunks / triangular pieces.

Salting egg plants

• Transfer to a bowl, add salt, toss well and set aside for 45 minutes to an hour, so it releases water (approx. 3 tablespoons). Do not skip this step as it ensures that the egg plants turn out crispy.
• Transfer the egg plants to a towel and pat dry to remove any moisture on them. Transfer to a bowl, add tapioca flour and toss until evenly coated.
• Take soy sauce, oyster sauce, water, sugar in a bowl, combine them well and set aside.

Air frying eggplants

• Pre-heat the airfryer at 170C and brush the basket with oil. Add the coated eggplants, brush with oil and air fry at 170C for 12-13 minutes till they are cooked well. Airfry at 200C for 3 minutes till they turn crisp from the outside. Do not remove them when they are too hot as they stick to the basket and peel off. Cool them a bit, remove from the airfryer and transfer to a plate.
• Heat a pan with oil, add garlic, ginger & saute on high for a few seconds till fragrant. Add sauce mix & cook for 1-2 minutes till it boils. Add air fried egg plants and toss for a minute till the sauce coats the egg plants. Top with basil leaves, red chillies & sesame seeds.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1085mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Thai Eggplant appeared first on My Food Story.

Aloo chana chaat is a tasty and healthy Indian street food recipe . It can be made easily and quick. This is also known as potato chickpea chaat and spicy aloo chana salad. This easy snacks recipe uses easily available ingredients like boiled potatoes, chickpeas, onions, tomatoes and coriander leaves. These are mixed with green...

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The post Aloo Chana Chaat Recipe appeared first on Yummy Tummy.

These Thai drunken noodles are hands down the spiciest, most flavourful noodle dish we make at home. If you love heat, garlic, and a good wok-tossed noodle, you’re going to love this.

Thai drunken noodles, also known as Thai pad kee mao, are one of the most popular Thai restaurant dishes, and they’re actually really easy to make at home. The fresh crushed chillies and garlic give the noodles this incredible heat, and the oyster-soy sauce brings a rich, savoury depth that ties everything together. 

The whole recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you’ve tried our peanut butter ramen or bibim guksu, you know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take long.

Ingredients for Thai Drunken Noodles

Chicken Thighs: Boneless and cut into thin strips. Thighs stay juicy and tender even on high heat in the wok.

Marinade: Cornflour, sugar, soy sauce, and water. A quick marinade that keeps the chicken tender during stir-frying.

Sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce, and crushed pepper. 

Thai Red Chillies & Garlic: Crushed together into a fresh paste for heat and flavor. If you can’t find Thai red chillies, you can replace it with Serrano Peppers or Indian bird’s eye chilli for similar heat and flavor profile. 

Vegetables: Broccoli florets, carrot juliennes, and baby corn for crunch and colour.

Noodles: Even though pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they’re quick and convenient. However, any noodles work for this recipe. 

Oil: Sunflower or any neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe. 

Richa’s Top Tips

• Crush the chillies and garlic in a mortar and pestle; don’t blend them. Crushing gives you a coarse, chunky paste that releases flavour differently in the wok compared to a smooth blended paste. That rough texture is part of what makes drunken noodles taste authentic.
• Get the wok really hot before adding anything. High heat is essential for stir-frying. If the wok isn’t hot enough, the chicken and vegetables will steam instead of getting that slightly charred, smoky finish. 
• Keep everything prepped before you cook: This recipe moves really fast once it’s on the gas. So make sure to cut the veggies, portion the sauces, etc. first as you won’t have much time during the cook, 
• Cook the chicken first, then remove it before adding the paste and vegetables. This prevents the chicken from overcooking while you stir-fry everything else. It goes back in at the end with the noodles.
• Toss the noodles in at the very end. They only need a minute or two in the wok to absorb the sauce and heat through. Any longer and they’ll go soft and sticky. 

Frequently Asked Questions

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. Keep in mind that the noodles will absorb the sauce as they sit, so they may taste less saucy when reheated.
• Freezing: Not recommended. The noodles and vegetables lose their texture once frozen and thawed.
• Reheating tip: Toss everything back into a hot wok or pan for a couple of minutes with a splash of soy sauce. This loosens the noodles and brings back some of that freshly stir-fried flavour. Avoid the microwave if you can. 

Serving Ideas

Thai drunken noodles are a complete meal on their own, but if you want to build a bigger spread, you can pair the pad kee mao recipe with:

• With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a big bowl of spicy noodles makes for a proper Asian dinner at home.
• With Veg Spring Rolls: Light, crispy spring rolls on the side balance out the bold, spicy noodles really well.
• With a fried egg on top: A runny fried egg over the noodles adds richness and helps mellow the heat a little. Simple but makes a big difference.
• With Wonton Soup: If you want something brothy alongside, a warm bowl of wonton soup rounds out the meal nicely.

Did You Know?

The reason your stir-fry never tastes quite like a restaurant’s comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas stove maxes out at around 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the wok surface reaches over 370°C, which is where a phenomenon called “wok hei” or “breath of the wok” happens. Oil aerosolises, catches fire for a split second as the chef tosses the food, and drops back down, infusing everything with that signature smoky, charred flavour. You can’t fully replicate this at home, but cooking in small batches on the highest heat your stove can give, which is what this recipe does, gets you the closest. 

I hope these Thai drunken noodles bring the same kind of excitement to your dinner table that they’ve brought to ours. They’re bold, they’re spicy, and they come together so easily that you’ll wonder why you ever bothered ordering them. Tag me on Instagram  @my_foodstory when you make them, I’d love to see your bowls!

Watch Thai Drunken Noodles Recipe Video

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Thai Drunken Noodles

These spicy, saucy Thai Drunken Noodles aka Pad Kee Mao are a popular Thai noodle stir-fry dish. It's bold, spicy, super easy, and perfect to recreate a takeout style meal at home.

Course Main Course

Cuisine Thai

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 473kcal

Author Richa

Equipment

• 1 Wok

Ingredients

Marination

• 125 gms chicken thigh boneless cut into 2 inch long strips
• ½ teaspoon cornflour
• ⅛ teaspoon sugar
• 1 teaspoon soy sauce
• 2 teaspoons water

For sauce

• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon fish sauce
• ¼ teaspoon crushed pepper

other

• 2 tablespoons sunflower or any neutral cooking oil
• 6-7 thai red chillies
• 8-10 garlic cloves
• ⅛ teaspoon + 1 pinch salt divided
• ⅓ cup broccoli florets
• ¼ cup carrot juliennes
• ¼ cup baby corn cut into 2 inch long strips
• ½ teaspoon sugar
• 225 grams cooked noodles approx. 2 ½ cups (refer note 1)

Instructions

• Add all the ingredients for marination to a bowl, toss well and set aside to marinate for 15 minutes.
  125 gms chicken thigh boneless, ½ teaspoon cornflour, ⅛ teaspoon sugar, 1 teaspoon soy sauce, 2 teaspoons water
• Take all the ingredients for the sauce in a bowl, toss well and set aside.
  2 tablespoons oyster sauce, 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon fish sauce, ¼ teaspoon crushed pepper
• Add chillies, garlic, a pinch of salt to a pestle and using the mortar, crush to a coarse paste.
  6-7 thai red chillies, 8-10 garlic cloves, ⅛ teaspoon + 1 pinch salt
• Heat oil in a wok or kadai, add chicken and saute for 2-3 minutes on medium heat till they get lightly roasted. Add crushed chilli-garlic paste and saute for a few seconds till fragrant. Add veggies, remaining ⅛ teaspoon salt, sugar and toss for a minute or 2 till they are fried well. Add cooked noodles & toss for 1-2 minutes till they get mixed well and serve.
  2 tablespoons sunflower or any neutral cooking oil, ⅓ cup broccoli florets, ¼ cup carrot juliennes, ¼ cup baby corn, ½ teaspoon sugar, 225 grams cooked noodles

Video

Notes

1. Cook noodles as per package instructions and use in the recipe.

Nutrition

Calories: 473kcal | Carbohydrates: 54g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1984mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2972IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spicy & Saucy Thai Drunken Noodles appeared first on My Food Story.