Besan burfi
Sasas Veg recipes
by Rajee
1y ago
Besan burfi is similar to Mysorepak with the same ingredients but a slightly different method. It is melt-in-mouth burfi with the same ingredients but easy to make. I like it because it is like Mysore Pak but the amount of ghee and sugar is less than it. Even beginners can make it. What is the difference between Besan burfi and Mysorepak? We usually make a sugar syrup and mix gram flour/besan. Then add ghee at intervals to reach proper consistency for Mysorepak. For besan burfi, we fry gram flour in ghee first and then make sugar syrup then mix both. In Besan burfi, after making sugar syrup we ..read more
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Mysore rasam
Sasas Veg recipes
by Rajee
2y ago
Mysore rasam is a very flavourful rasam. The difference between our Tamilnadu and this rasam is the bright red color, adding coconut, and jaggery to it. Adding jaggery neutralizes all overpowering flavors like tamarind, spice, and salt. It doesn’t make the rasam sweet. I added byadge chilli which gives bright red color. In Karnataka, they use this chilli in all gravy varieties as it is less spicy and gives color. If it is not available replace it with normal red chillies. I had this when we visited Mysuru which I will never forget the taste. So searched for this recipe and had it in my recipe ..read more
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Kashmiri noon chai/Pink tea
Sasas Veg recipes
by Rajee
2y ago
This Kashmiri noon chai is made with green tea leaves. As a tea lover and fascinated by pink color wanted to try this tea for long. When I browsed, I was a bit hesitant about adding baking soda in it. But later realized that it gives the color. The reaction of baking soda on green tea leaves changes the brown color to dark red colour. So when we add this decoction to the milk it gives beautiful pink color. We have many methods of making tea. Some boil black tea leaves in water to make decoction and then mix with boiled milk. Some boil water and milk together and add black tea leaves too. Secon ..read more
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Millet dosa
Sasas Veg recipes
by Rajee
2y ago
This dosa recipe is made with samai/little millet. I have added dosa rice for this recipe. Dosa rice gives more crispness to dosa. We can replace it with idli rice if it is not available. This dosa is really crispy and tastes better than ordinary dosa than ordinary one. Adding millet makes it healthy too. We can grind this batter in blender/mixie. For idli we need to grind black gram and rice separately. But this is very easy soak everything together and grind together. Pretty simple yet tasty. Also check kambu dosai recipe. Alternatives: We can replace little millet with any millet like kodo ..read more
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Vazhakkai bajji
Sasas Veg recipes
by Rajee
2y ago
Bajji made with besan/gram flour, rice flour and spices. We can also call it raw banana fritters. Rice flour is added for crispness. I added corn flour too which adds more crispness. But it is optional. We add asafoetida which aids in digestion. This makes perfect evening snack especially during rainy days or snowy days. Some add ginger garlic paste to the bajji which makes bajji more flavorful. Ajwain/omam is added for flavor and it has digestive properties too when we make raw banana bajji. If you want some alternative, try with sliced onion, potato, brinjal. Pin Print Vazhakkai bajji Re ..read more
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Kathirikkai Rasavangi
Sasas Veg recipes
by Rajee
2y ago
This is another southindian recipe similar to sambar but without onion and garlic. Normally we use more pigeon peas/tuvaram paruppu for sambar whereas in this recipe it is less. Also, sambar can also be made with store-bought sambar powder but here freshly ground spices are used which gives excellent aroma to the gravy in addition to tamarind extract. I learnt this from my mother which she makes often. We can replace eggplant with white pumpkin too. I have added peanuts in this gravy for additional taste which is optional. Please also check my arachuvitta sambar(sambar made with freshly ground ..read more
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Paneer Puffs
Sasas Veg recipes
by Rajee
2y ago
This is bakery style puff stuffed with paneer coated with spices. I always love layered puffs from bakeries. But after started cooking and know the layers are with shortening or dalda, I was bit hesitant. So I used butter pastry sheet from store to make job easier. When it is raining out side, who doesn’t like hot crispy puff with hot tea. Recently I was craving for a paneer puff and got it from a store and didn’t like it. That gave me the idea to prepare it at home. We can prepare the stuffing according to our preferences and taste buds if made at home. I saw this folding in a youtube channe ..read more
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Lavang Lathika
Sasas Veg recipes
by Rajee
2y ago
This yummy sweet is made with khoya/mawa, nuts covered inside a layer of all purpose flour dough and dipped in sugar syrup. The method is similar to chandrakala/gujiya. But if we feel the folding of chandrakala difficult, this might be the easiest way. Just stuff the mawa and fold like a pocket. Secure it with clove and done. Easy right. You will have feeling of having badhusha with stuffing. When we fry it along with clove, it gives unique flavor. I had this recipe in ‘Aval vikatan’ supplement long time ago and wanted to try. But kept postponing feeling its hard. As it is Holi time, and many ..read more
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Paruppu Urundai kulambu
Sasas Veg recipes
by Rajee
2y ago
Paruppu urundai kulambu is made with lentils when we run out of vegetables without compromising in taste and nutrition. It can be made either with pigeon peas/thuvaram paruppu or yellow split peas/kadalai paruppu or combination of both. As it is not deep fried, it is guilt-free. We can either steam the lentil balls or directly add in the kulambu. But there is risk of the lentils dissolving in the kulambu. So I steamed it in idli pot and then added. We can steam at the same time we prepare the kulambu to save the time. Print Paruppu Urundai kulambu Recipe by RajeeCourse: AccompanimentCuisin ..read more
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Kara appam
Sasas Veg recipes
by Rajee
2y ago
Kara appam is made during karthigai deepam and as evening snack. This is very simple method with readily available ingredients at home. We all have raw rice, parboiled rice and ulundhu at home. Just add chillies and grind to make appams. I have not tried it in paniyaram pan as it tastes better when deep fried. This was my favorite from childhood during karthigai festival. I did not like sweet appam as a kid. The food we prepare during festival season has close relation with our body. Karthigai is celebrated before winter and our body needs more fat to fight with the cold. Hence we make deep fr ..read more
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