Mango Jelly Popsicle recipe with easy step by step Instructions and a video for your easy understanding and learning.

How to make Mango Jelly Popsicle Recipe

When it is summer, your kids definitely ask for popsicles or the kuchi ice. Instead of buying the popsicles outside, you can prepare your own and easy popsicle with just milk and the left over mango jelly.

I have used my home made mango jelly recipe, which I have prepared recently. You can also use the store bought one, but I prefer making the home made ones.

Sweetness can be adjusted as per your taste buds. Also here I have used vanilla essence for the flavor but if you get mango essence, it really suits the popsicle. Since I dont have the mango essence I have just used the vanilla essence.

If you like my popsicle recipes, then do check my other popsicles recipes below

• Rose milk popsicle
• Paal ice
• mango yoghurt popsicle
• cardamom flavored sweet corn popsicle
• Bread Kulfi

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).

Recipe to make the Popsicle

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Mango Jelly Popsicle

Mango Jelly Popsicle or the Mango jelly kuchi ice is such an easy popsicle recipe which is just made of home made mango jelly and the milk. This is such and easy treat and eye catching Popsicle for the kids.

Course Dessert

Cuisine International

Keyword mango jelly kuchi ice, mango jelly popsicle

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Freezing time 8 hours hours

Total Time 8 hours hours 12 minutes minutes

Servings 3

Calories 300kcal

Author Akila

Ingredients

• Full cream milk – 1 cup
• Vanilla essence – 1/4 tsp
• Sugar – 2 tsp adjust as per your taste buds
• Home made Mango jelly – 1 small cup can increase or decrease as your wish

Instructions

• Add 1 cup of full cream milk to a pan. You can use normal milk too. But full cream milk gives a creamy texture to the jelly pops.
• To this add vanilla essence. You can add your other favorite essence also. If you get mango essence, it gives really a nice flavor. Add required sugar. I have added 2 tsp of sugar.
• Allow the milk to boil nicely for about 8 to 10 minutes or until the milk is reduced a bit.
• Now switch off the stove and cool the milk completely.

Preparation of jelly

• Here I have used home made mango jelly but you can also use the store bought one. But I prefer the home made ones. Check below for the mango jelly recipe.
• Easy Mango Jelly for kids
• Chop your mango jelly into small pieces.
• Mix them to the cooled down milk and allow them to rest for about 10 minutes.
• Now, fill the popsicle moulds with the milk and jelly upto 80 to 85 % of the mould.
• Insert the sticks
• Keep the moulds in freezer and freeze them for about 8 hrs or overnight.
• After about 8 hrs/overnight, show the moulds in running tap water or dip them in luke warm water and slowly remove the popsicles.
• Tasty Mango Jelly popsicles are ready.

Video

Notes

Check the below notes

Ingredients

• Full cream milk – 1 cup
• Vanilla essence – 1/4 tsp
• Sugar – 2 tsp (adjust as per your taste buds)
• Home made Mango jelly – 1 small cup (can increase or decrease as your wish)

Step by step instructions

Add 1 cup of full cream milk to a pan. You can use normal milk too. But full cream milk gives a creamy texture to the jelly pops.

To this add vanilla essence. You can add your other favorite essence also. If you get mango essence, it gives really a nice flavor. Add required sugar. I have added 2 tsp of sugar.

Allow the milk to boil nicely for about 8 to 10 minutes or until the milk is reduced a bit.

Now switch off the stove and cool the milk completely.

Preparation of jelly

Here I have used home made mango jelly but you can also use the store bought one. But I prefer the home made ones. Check below for the mango jelly recipe.

Easy Mango Jelly for kids

Chop your mango jelly into small pieces.

Mix them to the cooled down milk and allow them to rest for about 10 minutes.

Now, fill the popsicle moulds with the milk and jelly upto 80 to 85 % of the mould.

Insert the sticks

Keep the moulds in freezer and freeze them for about 8 hrs or overnight.

After about 8 hrs/overnight, show the moulds in running tap water or dip them in luke warm water.

slowly remove the popsicles.

Tasty Mango Jelly popsicles are ready.

Notes

• Adding vanilla essence is optional. If you have mango essence in hand, you can use it
• Sugar can be adjusted as per your taste buds. You can also use palm sugar.

The post Mango Jelly Popsicle | Popsicle recipes appeared first on Learning-to-cook.

Masala idiyappam recipe from left over idiyappam with step by step instructions and a video for your easy understanding and learning.

How to make Masala Idiyappam from left over idiyappam

If you have a lot of leftover idiyappam then do not throw away or do not waste it. Instead you can transfer them to differnent delicious recipes like tomato idiyappam, lemon idiyappam, pepper idiyappam etc. One such kind of idiyappam is this Masala Idiyappam. This can also be called has kothu idiyappam.

This recipe can be made either with the leftover idiyappam or with the freshly prepared idiyappam. Also this can be made with the sevai.

We can also add our own favorite veggies and sprouted beans to this idiyappam and make a more healthier idiyappam version.

Normally for the home made idiyappam, we used to prepare veg kurma or potato stew. But this idiyappam will be bit spicy and can be taken with normal raita like aloo raita, mango raita or vegetable raita.

If you like this recipe then do check my other recipes like

• Coconut sevai
• Vegetable sevai upma
• Lemon sevai
• Vegetable semiya upma

Also check my other collections

10+ Chutney Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make the Masala String Hoppers

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Masala Idiyappam | Left over idiyappam recipes

Masala Idiyappam recipe is made from the left over idiyappam and it tastes great and bit spicy with all the spices we add. We can also add our favourite veggies to it. A simple raita can go well with this masala idiyappam.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword kothu idiyappam, masala idiyappam

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• left over idiyappam/ – 8 to 10 (when crumbled came around 2 cups)
• ready made sevai
• oil – 2 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 3/4 tsp
• cumin seeds – 1/2 tsp
• green chilli – 1 chopped finely
• green peas – 2 tbsp you can also add veggies like carrot, bean
• salt – as per taste
• onion – 1 medium size
• tomato – 1 big size
• chilli powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• biryani masala – 3/4 tsp
• garam masala – 1/4 tsp optional
• coriander leaves – for garnishing
• lemon juice – 1/2 tsp optional

Instructions

• Take some 8 to 10 leftover idiyappam or 2 cups or cooked sevai.
• Add oil and when it is hot add the mustard, cumin and urud dal. Fry them for a minute or two.
• Again add a spring of curry leaves and fry for a minute.
• Now chop the onions and add them too.
• Add some required salt to the onions so that they are cooked fast. Sauté the onions well or until they becomes translucent.
• Tomatoes are added now. Cook them untill soft.
• Once the tomatoes becomes soft, add the required veggies like green peas, carrot, cabbage, beans, sprouts etc. Here i have added only green peas.
• Add the chilli powder, turmeric powder and biryani masala. If you want you can add the garam masala and reduce the quantity of biryani masala.

Cook the veggies

• Now the veggies need to be cooked. So add required amount of water and cook them. Here we cook only green peas.
• Green peas is cooked nicely and the masala also becomes thick.
• Now add the left over idiyappam to the masala.
• Mix them nicley with the masala, so that masala is well coated.
• Masala is coated well.
• Garnish with coriander leaves.
• Serve them in a plate or bowl.

Video

Notes

Check the below notes 

Step by step instructions for making Masala Idiyappam Recipe

Ingredients

• left over idiyappam/ – 8 to 10, (when crumbled came around 2 cups)
• ready made sevai
• oil – 2 tbsp
• mustard seeds – 1/4 tsp
• urud dal – 3/4 tsp
• cumin seeds – 1/2 tsp
• green chilli – 1 chopped finely
• green peas – 2 tbsp ( you can also add veggies like carrot, bean)
• salt – as per taste
• onion – 1 medium size
• tomato – 1 big size
• chilli powder – 1/2 tsp
• turmeric powder – 1/4 tsp
• biryani masala – 3/4 tsp
• garam masala – 1/4 tsp (optional)
• coriander leaves – for garnishing
• lemon juice – 1/2 tsp ( optional )

*you can add, biryani masala and garam masala as 1/2 tsp each. Here i have added only biryani masala.

Method

Take some 8 to 10 leftover idiyappam or 2 cups or cooked sevai.

Add oil and when it is hot add the mustard, cumin and urud dal. Fry them for a minute or two.

Again add a spring of curry leaves and fry for a minute.

Add Some green chilli and ginger garlic paste now.

Now chop the onions and add them too.

Add some required salt to the onions so that they are cooked fast. Sauté the onions well or until they becomes translucent.

Add the tomatoes now. Cook them untill soft.

Once the tomatoes becomes soft, add the required veggies like green peas, carrot, cabbage, beans, sprouts etc. Here i have added only green peas.

Add the chilli powder, turmeric powder and biryani masala. If you want you can add the garam masala and reduce the quantity of biryani masala.

Cook the veggies

Now the veggies need to be cooked. So add required amount of water and cook them. Here we cook only green peas.

Green peas is cooked nicely and the masala also becomes thick.

Now add the left over idiyappam to the masala.

Mix them nicely with the masala, so that masala is well coated.

Masala is coated well.

Garnish with coriander leaves.

Serve them in a plate or bowl.

Yummy, tasty and hot hot Masala Idiyappam is ready to be served.

Notes

1. You can add your favourite veggies like carrot, cabbage, beans etc., so that you can make a healthier version.
2. You can add, biryani masala and garam masala as 1/2 tsp each, but Here i have added only biryani masala.

The post Masala Idiyappam | Left over idiyappam recipes appeared first on Learning-to-cook.

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

 

 

Easy Banana Kuzhipaniyaram | sweet paniyaram | vazhaipazha paniyaram recipe with easy step by step pictures for your easy understanding and learning.

Step by step instructions for making the paniyaram

Ingredients

• Ripe Banana – 3 (medium sized)
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup ( + or – )
• Oil – for greasing

Method to prepare the Banana Kuzhipaniyaram

1. Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.

5. Since it is sweet paniyaram, we had it just like that without any side dish.

 

 

 

Yummy yummy banana kuzhipaniyaram is ready to be eaten

 

Notes:

1. You can do this paniyaram with solely wheat flour or the apf itself. 

2. Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.

3. Add water, little by little, until the batter comes to thick consistency.

 

 

Recipe to make sweet paniyaram

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Banana kuzhipaniyaram

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword banana appam, banana kuzhipaniyaram, sweet paniyaram, vazhaipazha kuzhipaniyaram

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Ripe Banana – 3 medium sized
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup + or –
• Oil – for greasing

Instructions

• Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.
• Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.
• After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.
• Again cook it for another 2 – 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.
• Since it is sweet paniyaram, we had it just like that without any side dish.

Notes

• You can do this paniyaram with solely wheat flour or the apf itself.
• Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.
• Add water, little by little, until the batter comes to thick consistency.

*Post first published on Sep 29th 2014. Post updated with recipe.

The post Banana kuzhipaniyaram | Sweet paniyaram | Vaazhaipazha Kuzhipaniyaram appeared first on Learning-to-cook.

In this recipe of cutlets using leftover rice with step by step pictures so that you can learn this recipe very easily.

If you have leftover rice do not waste that Rice by throwing it away instead you can make these yummy cutlets using those leftover rice. This is very simple recipe and I can bet you that all your family members will appreciate your work by preparing this recipe.

Though I have made these cutlets using the leftover rice it is not compulsory that you should use this leftover rice only. You can even use freshly prepared rice.

You can add your favorite vegetables to this recipe and make this cutlet using leftover rice recipe into your healthy dish. You can even give this cutlet to your kids when they return from the school or just give it to a guest or family members as a evening snack recipe. just a tomato sauce or chili sauce or mayonnaise can become a good accompaniment for this recipe.

If you are a snack lover then why don’t you look into other snack recipes in my site like prawn cutlet, veg cutlet, sweet maida bisuits, baby corn golden fry, cabbage pakoda, veg cheese balls, Roasted lotus seeds, soya chunks fry, roasted chick peas, masala pori.

Video recipe of cutlet using leftover rice

Printable recipe for cutlet using leftover rice recipe

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Cutlet using leftover rice recipe

If you have leftover rice do not waste that Rice by throwing it away instead you can make these yummy cutlets using those leftover rice. This is very simple recipe and I can bet you that all your family members will appreciate your work by preparing this recipe.

Course Snack

Cuisine South Indian

Keyword cutlet using leftover rice

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 5

Author Akila

Ingredients

• Left over rice - 2 cups
• Boiled Potatoes - 2 cups
• Onion - 2 finely chopped
• Chilli powder- 1.5 tsp
• Turmeric powder - 1/2
• tspCumin powder - 1/2 tsp
• Garam Masala - 1/2 tsp
• Green chilli - 2 finely chopped
• Gram flour - 1 tbsp
• Curry leaves- 3 springs
• Corn flour - 1 tbsp
• Coriander leaves - a handful
• Salt as per taste

Instructions

• In a bowl, add 2 cups of leftover rice. It is not necessary that you need to add leftover rice. You can also add normal rice.
• Add the boiled potatoes.
• Now add the finely chopped onion.
• Now add chilli powder, turmeric, cumin powder, garam masala, curry leaves, salt, green chillies and gram flour.
• Also add chopped coriander leaves, corn flour and mix well to form a soft dough.
• Take small portion and flatten it to make a small patties using that. If you feel the dough getting stuck in your hand add little oil on your hand and make the patties.
• Roll over these Patties on the bread crumbs so that all sides are evenly coated.
• Allow them to rest for 5 to 8 minutes.
• Now in a wide pan add enough oil and shallow fry the patties.
•  Flip the cutlets for every 3 minutes and Fry both sides evenly.
• Fry them till they become light brown on both the sides.
• Once they are done remove it from the oil, filter the oil and serve in a plate using a tomato sauce or a chili sauce.
• yummy yummy Cutlets using Leftover Rice is ready.

Notes

• As mentioned earlier this cutlet can be made using normal rice also. It is not compulsory to use when lay the leftover rice. It is done with leftover rice in order to make use of it that said that.
• You can add some veggies like cauliflower carrot beans capsicums Etc to make it more healthier version.
• These cutlet goes very well with tomato sauce or chili sauce or any mayonnaise Etc.
• Shallow frying the cutlet makes it more healthier. So always try to Shadow Fry it  instead of deep frying it.
• Also note this cutlet tries to absorb more oil. So instead of adding oil all at once, you can add 2 to 3 tsp of oil in between while frying.
• You can also add a little Pepper powder and increase or decrease the other ingredients as per your wish and as per your taste.
• Also note that while making the cutlet patties if you feel that dough getting stuck to your hand, apply little oil on your hands and then start making the patties.

Step by step instructions for cutlet using leftover rice

Ingredients

• Left over rice – 2 cups
• Boiled Potatoes – 2 cups
• Onion – 2 finely chopped
• Chilli powder- 1.5 tsp
• Turmeric powder – 1/2 tsp
• Cumin powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Green chilli – 2 finely chopped
• Gram flour – 1 tbsp
• Curry leaves- 3 springs
• Corn flour – 1 tbsp
• Coriander leaves – a handful
• Salt as per taste

Method for making cutlet using Leftover Rice

1. In a bowl, add 2 cups of leftover rice. It is not necessary that you need to add leftover rice. You can also add normal rice.

2. Add the boiled potatoes.

3. Now add the finely chopped onion.

4. After adding the onion, add chilli powder, turmeric, cumin powder, garam masala, curry leaves, salt, green chillies and gram flour.

5. Also add chopped coriander leaves, corn flour and mix well to form a soft dough.

6. Take small portion and flatten it to make a small patties using that. If you feel the dough getting stuck in your hand add little oil on your hand and make the patties.

7. Roll over these Patties on the bread crumbs so that all sides are evenly coated.

8. Allow them to rest for 5 to 8 minutes.

9. Now in a wide pan add enough oil and shallow fry the patties.

10. Flip the cutlets for every 3 minutes and Fry both sides evenly.

11. Fry them till they become light brown on both the sides.

12. Once they are done remove it from the oil, filter the oil and serve in a plate using a tomato sauce or a chili sauce.

yummy yummy Cutlets using Leftover Rice is ready.

Notes:

• As mentioned earlier this cutlet can be made using normal rice also. It is not compulsory to use when lay the leftover rice. It is done with leftover rice in order to make use of it that said that.
• You can add some veggies like cauliflower carrot beans capsicums Etc to make it more healthier version.
• These cutlet goes very well with tomato sauce or chili sauce or any mayonnaise Etc.
• Shallow frying the cutlet makes it more healthier. So always try to Shadow Freight instead of deep frying it.
• Also note this cutlet tries to absorb more oil. So instead of adding oil all at once, you can add 2 to 3 tsp of oil in between while frying.
• You can also add a little Pepper powder and increase or decrease the other ingredients as per your wish and as per your taste.
• Also note that while making the cutlet patties if you feel that dough getting stuck to your hand, apply little oil on your hands and then start making the patties.

The post Cutlet using Leftover Rice | Cutlet Recipes appeared first on Learning-to-cook.

Kothu Poori is the name sounds different ??? Last week, we had some guests and did Poori as breakfast for them and we got more poori’s left over. I do not want to waste it or have it again for the dinner. I have made some Idli Manchurian and idli upma from left over idli. But never tried anything with leftover Poori. After the guidance from my Facebook friends, got this idea of preparing – “Vegetable Kothu Poori” similar to kothu parota. The next morning I prepared this Vegetable kothu poori with just Onion Raita as the side dish and It was a super hit with my family members and it got over within minutes. Hereafter going to prepare more poori’s to try this kothu poori / minced poori.

Check here how to make Poori.

How to make vegetable kothu poori / minced poori recipe

3. Add the onion and saute for a while.

4. Add the ginger garlic paste. Sauté till the raw smell of the garlic goes off.

6. Wash the veggies and keep ready.

10. If the poori’s are bit hard, sprinkle litte water and give a stir.

11. Add little lemon juice and another stir. this step is optional.

13. Delicious vegetable kothu poori is ready.

You can also view other left over recipes
Idli manchurian
Idli upma
Masala Bread with cheese
Banana bonda from left over banana

The post Vegetable Kothu Poori | Minced Poori Recipe | Left over Recipes | Poori Recipes appeared first on Learning-to-cook.