Gutti Vankaya curry (Masala Bengan, Hyderabadi style)

Its been almost a month hello foodies, I'm back from a long break!! I told u already about my short trip to India!! In this trip I have learned many recipes from my mom!! But before going to the recipes topic let me tell U about my trip!!

My biggest satisfaction is that I saw my parents n bro in real(Yup!! its true every time I see them on skype I feel like touching them to feel their presence)!! I was always holding my mothers hand saying that I will not be able to touch you when I go back again, let me feel your presence. Most sad moment was then when my parents busted in tears when I was about to leave. I can't stop tears in my eyes even now while I am writing this, I can still remember their sad faces.

 I was alone, because it was only me who visited India, my hubby was stuck with some work so he could not accompany me for this trip. It is really difficult for me alone to get into the flight, my steps towards the counter made me to feel like I am stepping into a deep dark hole right infront of me. Every step was painful. But I am taking all the memories of joy and happiness with me, where I spend with my parents.

I would have enjoyed my trip more if the climate was good, as the hot summer was flooding in!!! My sincere suggestion is never visit India during the month of May where the Sun leaves the sky and romes with u on Earth!! But the good news is I have successfully compleated my thesis defence in India which I left back in India because of my marriage.

Anyways I had a good trip because I enjoyed my mothers food everyday. My mom used to feed me like she used to do when I was a kid. I really enjoy the extra care after marriage, I know my bro is little jealous of the extra care towards me but who cares (hehehe!!!). I successfully compleated my thesis and done with my defense. So, friends I am graduated now with M.Tech degree!!!!(Cheers!!!). Finally I accomplised my goal and all this is because of my father and bro, because they are the one who supported me till the end!!!! Love you mom, dad and bro...MISS U A LOT!!!

Now, coming to the recipe. This curry was prepared by my mom for me :D

Ingredients:
10 tiny eggplants/ Brinjal (Vankaya)
For masala:
3 small onions finely chopped
1tsp red chilli powder
1/2 tsp garam masala
1/2 cup roasted peanuts
2tbsp coconut powder
1tbsp coriander powder
1/2tsbp cumin powder
1/2 lemon size tamarind soaked in water
pinch of fenugreek seed powder (Methi seed powder)
salt to taste
1/4 tbsp turmeric
4 tsp oil
2 tsp Coriander leaves finely chopped
1 cup water

Method:

• Wash the eggplants, dry it and make a slit through the middle of the eggplants in plus shape. Keep them in the salt water so that it will not change its colour.
• Masala:Take onions, add red chilli powder, garam masala powder,salt to taste, roasted peanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oil spices together.
• Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside.
• Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well till the oil starts loosing out from the spices.
• Now add stuffed baingans in the masala and mix it well. Cover it and cook it for at least two minutes.
• Add water and tamarind jucie to it. You can adjust the consistency of the water accordingly as much thick or thin gravy you want.
• Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook it for another 7 minutes. Cook til oil starts loosing out
• Delicious stuffed baigan is ready. Garnish it with coriander leaves.

(Tags- Baingan Masala, Bharli wangi, wangyacha bharit, baingan bharta, bagara baingan, eggplant sabzi, eggplant parmesan, Indian food, Indian Recipe, Marathi Recipe, Maharashtrian Recipe, Madhura Bachal, Tamil Recipe, Telugu Recipe, South Indian Recipe, Bengali Recipe, Indian Appetizers)

Moong Dal Halwa

Halwa is everyones favorite. Making of halwa is very simple process, these preprations make in almost all house holds during festivals in India. If you have a sudden guest in your home, this is the perfect dessert you can make in minutes and serve hot. I love all kinds of halwa, but gajar/carrot halwa is always my favorite. Moong dal halwa tastes wonderful, you can't have just one spoon. I made this yesterday and you all know that my hubby does not have sweet tooth, but he finished the entire bowl that I served in no time. He just liked it soo much. I love watching him, enjoying my recipes :D.

Ingredients
Moong dal/Pesara Pappu -2cups
Ghee-4tbsp
Jaggery grated-1 and 1/2 cups, if using sugar-2 cups...you can also add brown sugar if you like
Milk-3cups
cardamom powder-1/2tbsp
Nuts and dry fruits as per your taste (For garnishing)

Directions
Dry roast Moong dal and grind it in to a coarse powder when it is chill. In a deep, thick bottom non-stick pan boil milk, when the milk came to boil add moong dal powder and mix well. When the moong dal absorbs all milk and starts becoming thick add sugar/jaggery (Bellam)/ brown sugar and mix well. Also add ghee, cook under medium flame and keep stirring the mixture. Now when the ghee starts leaving the halwa from the sides of the pan, add cardamom powder and mix well. Take the mixture in to the serving bowl and garnish with nuts and dry fruits. You can serve it hot or cold.  Kids love chilled halwa. You can also make burfis out of this halwa, by pouring the halwa on a ghee greased plate and allow it to chill in a fridge, cut it in to bars  and serve. Hope you like my recipe. I just enjoyed it!!!!

Please post your comments and like me on facebook.
cheers,
DD

Sweet Paratha with toor dal (Kandi pappu Bobbattu)

For this ugadi I made puran poli and bobattu with toor dal (Click here for Moong dal Version). I already shared Puran poli/Pappu purnam recipe(CLick here for recipe) with you, and now it is time to share Bobattu recipe. My mother used to prepare this for sure on every ugadi, making these kind of traditional recipes and having them will not only make us to follow our traditions, they will also evoke the beautiful memories bound with them. I would like to give the same tradition and culture to kids that my mother gave me (When I have kids though ).


Ingredients:
For inner stuff (Purnam):
Jaggery (grated)/ Sugar -1 Cup
Toor dal (kandi pappu) / chana dal cooked -1 cup
Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon.

For Chapati :
Maida - 1 cup
Rice flour -2 tea spoons
Sujii/ bombay ravva/ Upma ravva - 1 table spoon
water- 1 cup
salt - to taste
Others:
Plastic cover (Zip lock bag/ Aluminium foil)--->surface to roll the dough.
Method:

1. Soak toor dal for about an hour and cook it in pressure cooker for 4 whistles.
2. Jaggery + Dal + Elachi powder--> Grinder/ processor---> smooth paste
3. 2 tbl spoon oil + all flours + salt ---> Mix well--->make like chapati dough (wait for 10min)
4. Take a lemon size ball of dough--->keep some oil on plastic bag and roll the dough on the bag to make like chapati.
5. Take a double the lemon size inner batter and wrap it with chapati. (now it should appear like boiled egg).
6. Press gently with hand to make flat disc of DVD size.
7. Heat pan and apply oil and fry the paratha on both sides.
   
8. Serve with ghee (optional) and Enjoy with your loved ones.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

 TIP: Similarly you can prepare with chana dal (Senaga Pappu) also. Just substitute toor dal with chana dal and follow same directions.

Ugadi Special Pappu Purnam/Puran poli with toor dal/ kandi pappu

ఉగాది అంటే తెలుగు నూతన సంవత్షరం!!!!! మీకు అందరికి నందన నామ సంవత్శర ఉగాది శుభాకాంక్షలు!!!!!!  In sanskrit Yuga means era, Adi means beginning.Ugadi is one of the biggest festival of Telugites, it is also celebrated in Karnataka, Maharastra and Kashmir. We telugites during this festival, clean our homes, wrap ourselfs in traditional clothes and cook a special food and offer god, do prayer and listen to Panchanga sharavanam, means horoscope for the coming year! The special food made for this festival is Puran poli/Pappu purnam, baksha/roti stuffed with lentil halwa, Ugadi pacchadi, pesarappu payasam and mamidikaya pulihora (mango Rice). I cannot wait to nibble puran poli, some time I can even grab half a dozen of them and gobble up. Ugadi pacchadi is the special soup which is made out of shadruchulu ( 6 tastes). I'll post teh recipe of Ugadi pacchadi soon!!! now we will see the puran poli/pappu purnam preparation, with kandi pappu/Toor dal. Genarally it is prepared with sanaga pappu/ chana dal, but I ran out of chana dal.

Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART

CLICK HERE for recipe of chana dal puran poli (Low Calorie).

low calorie puran poli

Ingredients:
For stuffing
Atleast 6hrs soaked kandi pappu/Toor dal -1cup
Bellam/jaggery or sugar-1 and 1/2 cup grated
(You can use sugar insted of jaggery 1/2cup)
Cardamom seeds-3pods- make a powder
ghee(Clarified butter)-2tbsp

For batter
Soak 1cup of urad dal/minapa pappu and 2 cups of rice for 6hrs or more and grind it in to a fine paste and let it to ferment overnight.
Oil for deep fry.

Method:
Cook chana dal in cooker/microwave with some water. The dal should look tender and easily breakable when you try to mash it with your hand. Mash it, if it is not mashed properly grind it. Now take a skillet and heat ghee and add this dal mixture to it and cook for 2minutes under medium flame.( Powder sugar if you are using it) Add jaggery and mix well. When all the jaggery is melted and mixed well turn off the stove and add cardamom powder and mix well. Keep this mixtuer aside and let it cool. Remember your mixture should not be soggy, It should look pat dry.

Heat oil for deep fry in a pan. Take very little amount of dal stuffing in your hand and make it in to a round shape. Repeat this kind of balls and keep aside. Dip the mixture in a over night fermented batter(You can add little salt to this batter if you wish) and fry them in oil till it is crisp and golden brown. Enjoy hot with ghee!!!!! hope you like it!!!!

Pappu Purnalu- Puran Poli Low calorie

Hope you all had a great diwali!!! We had a great and sweet Diwali. I prepared lot of sweets on this diwali. This is my first diwali after marriage with out my parents in a different country. My mother was surprised to hear the list of sweets that I made without her help. Yes, i never prepared sweets on my own in India, always my mother used to prepare it for us. I miss my mothers food. Enough of the story now, lets talk about low calorie Puran poli. Puran poli is the sweet stuffing inside an Indian bread. It is called pappu purnalu in telugu. I made this with the help of paniyaram/ ponganalu maker.

Ingredients
For stuffing
Atleast 6hrs soaked chana dal/senaga pappu-1cup
Bellam/jaggery-1/2cup grated
(You can use sugar insted of jaggery 1/2cup)
Ghee-2tbsp
Cardamom seeds-3pods- make a powder

For batter
Soak 1cup of urad dal/minapa pappu and 2 cups of rice for 6hrs or more and grind it in to a fine paste and let it to ferment for 6hrs atleast.

Method:
Cook chana dal in cooker/microwave with some water. The dal should look tender and easily breakable when you try to mash it with your hand. Mash it, if it is not mashed properly grind it. Now take a skillet and heat ghee and add this dal mixture to it and cook for 2minutes under medium flame.( Powder sugar if you are using it) Add jaggery and mix well. When all the jaggery is melted and mixed well turn off the stove and add cardamom powder and mix well. Keep this mixtuer aside and let it cool.

Now heat a ponganalu maker and add little oil in all molds and add a half spoon of batter in each of molds. Take very little amount of dal stuffing in your hand and make it in to a round shape. Repeat this kind of balls and keep aside. Now keep each ball on the center of the batter on the ponganalu maker and add 1/2 spoon of batter on top of the stuffing and add few drops of oil from sides and cook till golden brown on both sides. Enjoy hot!!!!! hope you like it!!!!

Utappam Omlete- Super fast breakfast & Diwali celebrations at my home

Hope you had a great Diwali!!!!
I'm postion pics of diwali celebration @my home.
Now a days people are very busy that they do not like spend much time for cooking. I am trying to make easy and tasty recipes that we can prepare in minutes on our busy days and from last few months I have been posting different kinds of easy and tasty recipes. you can have a look. I like this yummy utappam with omelet on top, this is the first attempt for me and I am happy that my hubby loved it. i would like to make it again and again. No need of any side dish for this breakfast such as chutney or sugar etc., I also love this recipe because it is made out of left over Idli batter. I feel this is the best way to use the left over batter. Hope you like it too!!!

Ingredients
Left over IDli batter-1 cup
Egg-1
Milk-2tbsp
Onions sliced-1/4cup
Pepper powder-1/4tbsp
salt to taste
water as required

Method:
Take the batter in a bowl and add water if required to make in to a dosa batter consistency. In another bowl break open the egg and add pepper powder, milk, onions, salt and beat well. Now heat a non stick pan, if your pan is not in a good condition do not worry, cut open an Onions and rub the cut surface on the pan. In this way you coat the pan with onion juice and pan becomes non stick. Take a laddle full of batter and pour it on the center of the pan and spread it in clockwise or anti clockwise direction to make it flat disc shape. you can add oil from side of it, while cooking , it is completely optional. If your tawa/pan is good then it will work woth out adding oil. If not oil is must, otherwise the batter will stick to pan.when the utappam is half cooked add the egg mix in top and spread all over it. When the utappam is turning to golden brown on bottom flip and cook it on the other side till it turns golden brown. Enjoy!!!!please leave your comments and follow my blog. hope to see you again.

sunnunda- Urad dal Andhra Pradesh Laddu-Happy Diwali

Sunni vunda/Sunnunda is Andhra Pradesh's famous laddu. It is very simple and you can just prepare it instantly. It is considered as the energy food. My grand mother used to say that it is must for the kids and teenagers. Generally Kids and teenagers are more prone to hunger than the middle age and old age people. This is because they require lot more energy to built muscles, bones etc.,for this deepavali you can prepare this laddu and enjoy with your family members.
Ingredients
Split Urad dal-1 cup
Sugar-1/2cup
Ghee-1/4cup
cardamom/elachi cloves-3

Method:
Dry roast urad dal till it is about to turn golden brown. Grind it to a fine powder and sieve(Jallada) it. Take the sieved fine powder in a mixing bowl. Grind sugar and cardamom seeds together and add this powder to the urad dal fine powder. Mix well and add ghee. Do not add all ghee at a time, first add half cup and mix well. Try to make a laddu shape by taking hand full of batter in your hand and pressing it hard to make it into a round shape. If you are able to get hard laddu, (that is it should not break if you pinch it slowly) then stop adding ghee and continue making laddus. If not add ghee and make laddus till you get the right consistency. The nice aroma of cardamom when mixed with ghee and urad dal makes this laddu perfect festival treat. For the working women I think this will the best choice to make instantly for this diwali. Wish you all very happy and safe diwali.

Diwali Special Recipes all in one place

Wishing all my blog followers,friends, near, dear and well wishers a Happy and safe diwali!!!!



Happy Diwali
Here are the list of Diwali recipe Ideas. (Deepavali or Dipawali or Dipavali) On Diwali generally sweets are preferred. I hope this is helpful to you.

Bundi Laddu


Gujiya/Grjalu/kajji kayalu




Louki/sorakaya Halwa

Gulabjamun from instant Gulabjamun Mix

Atukulu sweet Pongal/ Sweet with ground nut powder and thin flat rice

Oats sweet Pongal/sweet with ground nut powder and oats

Banana orange dessert



Sweet paratha or andhra Bobbattu


 Vada-Methi


Pulihora


Daddojanam

Louki/Sorakaya Halwa- Bottle gourd Dessert

Bottle gourd is called Sorakaya in Telugu and Louki/dudhi in Hindi. I love its fry with roti, it is my all time favorite combination. Bottle gourd is good for health. Though I know of this halwa before but I never prepared at home. This is my first attempt after my marriage. I kept this to my hubby, at first he asked me "ee padartham emiti???" meaning "What is is called?(in a bit criticizing way!)" then he had I spoon upon my request, he was like WOWW!!!! and we both finished it in no time. Hope you like it too!!!!

Ingredients:
Milk-2cups
Shredded bottle gourd- 1cup
Ghee-2tbsp
Sugar-1/2cup
Kova/Koova-1/4cup(Optional)
Cardamom powder-1/4tbsp
Kismis/golden raisins-10 in number
Cherry raisins-10in number(optional)
Cashew nut-10 in number broken

Directions
Heat ghee in a pan and add cashewnuts and raisins and fry till they turn light brown. Them add shredded bottle gourd and keep stirring under medium flame till it is well cooked. Now add milk and cook untill the total mixture become more condensed. Now add sugar and mix well. cook for few more minute and finally add kova and cardamom powder. Adding kova(milk jaggery) is highly optional. Cook for another 2min and turn off the stove. Now the halwa is ready to serve. Hope you like  my recipe :)

Garjalu/kajjikaya/gujiya

It is called in different names in different locations. We call them garjalu. It is the very simple sweet filling inside a crispy shell. Again the filling can be done using several different ingredients. Coming to recipe

Ingredients
For shell
Bombay ravva/upma ravva/souji-1cup
Maida/All purpose flour-4cups
Salt-1/2tea spoon


For coconut- pea nut filling

Dry shredded coconut-2cups
ground nuts-1/2cup
Putnalu/roasted gram dal-1/4cup
Sugar-2cups
Cardamom powder-1/2tbsp
Kismis/golden raisins-1/4cup
Cashewnut/jedipappu-1/4cup
Ghee/butter-2tbsp
Dry roast groundnut and grind it to a fine powder along with putnalu. Heat ghee in a pan and add kismis/golden raisins and roast them till they turn light brown. Then add groundnut mixture and roast until it turns light brown. Add fresh and dry coconut and roast until the raw flavor goes away. Now turn off the stove and add sugar mix well and keep aside to cool.

For coconut and souji/upma ravva filling
Dry shredded coconut-1.5cups
Fresh grated coconut-1/2cup
Sugar-2cups
Cardamom powder-1/2tbsp
Kismis/golden raisins-1/4cup
Cashewnut/jedipappu-1/4cup
Ghee/butter-2tbsp
Heat ghee in a pan and add kismis/golden raisins and roast them till they turn light brown. Then add souji and roast until it turns light brown. Add fresh and dry coconut and roast until the raw flavor goes away. Now turn
off the stove and add sugar mix well and keep aside to cool.

Final method for making garjalu
Take maida and souji in a bowl and add salt. Knead like a chapati dough by adding water. keep this aside for 1hr and then divide the dough into small equal parts. Each part should be a cherry size. Now roll each ball like roti and place the filling at the center which you have already prepared. Now apply water on the edges which makes them to bind easily. Fold the dough as shown and press the edges tightly. Heat oil enough for deep fry and fry them under medium flame. You can fry 5 at a time. Serve hot. They can remain good for 15days or more.

Hope you like my recipe.

sweet paratha/andhra bobbatlu (Indian Sweet Bread)

Ingredients:
For inner stuff (Purnam):
Jaggery (grated)/ Sugar -1 Cup
Moong dal (pesara pappu) / chana dal cooked -1 cup
Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon.

For Chapati :
Maida - 1 cup
Rice flour -2 tea spoons
Sujii/ bombay ravva/ Upma ravva - 1 table spoon
water- 1 cup
salt - to taste
Read More>>>>>



Others:
Plastic cover (Zip lock bag/ Aluminium foil)--->surface to roll the dough.

Method:

1. Cook chana dal in pressure cooker for 4 whistles.
2. Jaggery + Dal + Elachi powder--> Grinder/ processor---> smooth paste
3. 2 tbl spoon oil + all flours + salt ---> Mix well--->make like chapati dough (wait for 10min)
4. Take a lemon size ball of dough--->keep some oil on plastic bag and roll the dough on the bag to make chapati.
5. Take a double the lemon size inner batter and wrap it with chapati. (now it shoud apper like boiled egg with two layers). 
6. Press gently with hand to make flat disc.
7. Heat pan and apply oil and fry the paratha on both sides.
8. Serve with ghee (optional) and Enjoy with your loved ones.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

                                           

Daddojanam - Curd Rice with Flattened rice (Atukulu)

Flattened rice are called Atukulu in telugu. This easily digestible form of raw rice is very popular across Nepal, India and Banglaadesh and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha (Click here for poha recipe)  or Pauwa in Hindi, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya,Atukula ponai in parts of Bihar and Jharkhand , Pauaa/Paunva in Gujarat, and Chiura  in Nepal, Bhojpur and Chhattisgarh.



Click Here for source:Wikipedia


Daddojanam- Yoghurt rice is a very traditional rice recipe in southern parts of India. It is served as a holy food(prasadam) in almost all the temples. World famous richest Temple Tirumala tirupathi offers this as one of the food to God and give this food as holy food to the devotees. I personally love this prasadam. Coming to the recipe.
Ingredients:
Curd/Youghurt-100grms/1 cup
Flattened rice/poha/Atukulu-1 cup
Carrot grated finely-1/4cup
Cucumber(kheera)-grated finaly-1/4cup
Onions finaly chopped-1/4cup
For seasoning/tempering:
Cumin seeds-1/2ts+1/2ts
Mustard seeds-1/2ts
Chana dal-1/2ts
Toor dal-1/2ts
Ginger-1/2 inch
Green chili-1 or 2 depending on how much hot you want
Salt to taste
vegetable oil-2ts
red chili-1


Directions:
Note: In temples they do not use onion, cucumber, green chili & carrot. They use Black peppers instead of green chili. You can prepare the same dish with cooked rice as well.


Take a bowl and toss in curd, flattened rice, cucumber, carrot, onions $ salt to taste one by one and mix well. Add 1/2 cup water if you wish. Now keep this mixture aside. 

Take green chili+1/2ts cumin seeds+ ginger and grind it into a fine paste with hand grinder. Now prepare seasoning, for seasoning heat 2ts of oil in a pan and add cumin seeds & mustard seeds. Wait until they splatter the add chan dal & toor dal wait until they turn golden brown. Add Red chili  & green chili+cumin+ginger paste and saute until raw flavor vanishes.

 Add this seasoning to the curd mixture and mix well.

 Refrigerate it for atleast 30min. Now the Yummy daddojanam is ready to serve. 


Hope you like my recipe.

Lemon rice- Yellow fried rice- Tiger rice

I wonder why I did not post this simple and easy recipe. This is the very quick, delicious, colorful recipe prepared in all parts of India. Lemon rice is one variety of fried rice, there are made in wide flavors such as raw mango, tamarind, coconut, lemon-onion etc., It is also called with different names pulihora in Telugu, puliodhara in Kannada, chitrannam in tail, tiger rice in English (Indian- English). I love the temple version of pulihora, it tastes delicious. It is prepared in almost all festive occasions in India. Generally it is done with left over rice.

Ingredients:
Riced- cooked- 2cups
Lemon Juice- 4ts
Salt to taste
Turmeric
Cumin seeds- 1/2ts
Mustard seeds- 1/2ts
Pea nuts/ phalli/ground nuts-few in number
Green chili/ pepper- 2-3 longitudinally split.
Oil-2ts
red chili-1
cashew nuts- few(optional)
Curry leaf-3in number(optional)
Note: (Lemon-Onion rice) Addition of finely chopped 1/2 cup of onions gives a nice flavor. This step is optional.

Directions:
Heat oil in a skillet under medium flame and add cumin seeds and mustard seeds, when they starts to splatter add ground nuts and saute them till they roast thoroughly. Now add green chili + red chili + turmeric {optional step(onions+curry leaf+cashew nuts)}. Saute and cook under medium flame, finally add salt and mix well. Now take rice  add lemon juice to it and mix well. Add this rice to the skillet and mix all the ingredients well, check for salt and lemon flavor add if required. Keep stirring under medium flame for 2-3min. Now the lemon rice are ready to serve.

oats peanut pudding/parimannam

Oats are the healthy way to start a day. Yesterday was our first festival of this season " ekadasi" we celebrate with sweets and fruits. So I made this quick and healthy sweet popularly called as " Parumannam" in south. Generally it is done with rice I just wanna try quick version with oats as they are healthy too. Every one visits temple for sure. Luckily I got coconut in the near by American grocery shop. After a long time I offered coconut to god. Feeling very happy. Now coming to the recipe.

Ingredients:
Oats-4cups
Water-4cups
Jaggery/bellam/brown sugar-grated 1 cup
Pea nut/phalli powder- 1/4 cup
Cardamom/elachi powder-1/2 ts
Nuts-cashew nuts, resins,badam-1/4cup

Method:
Take a water in a pan and boil them. Add grated jaggery to and boil until the water becomes 3/4 of it's volume. Now add pea nut powder and boil this mixture for few minutes under medium flame. Mean while take pan and heat its of ghee/butter and add nuts, when they turn brown add this complete mixture to the boiling pea nut -jaggery mixture. Add cardamom powder and mix well. Finally add oats and cook them throughly under medium flame by continuous stirring. The oats sweet is ready to serve.
Hope you like my recipe, plz leave your valuable message after you try this :)