Showing posts with label Festival special. Show all posts
Showing posts with label Festival special. Show all posts
Kattuyanam Rice Adhirasam / பாரம்பரிய காட்டுயாணம் அரிசி அதிரசம் - Deepavali Recipes
Ingredients
Kattuyanam Arisi - 1 cup
Jaggery - 1 cup
Cardamom powder - 1 tsp
Dry ginger powder - 1 tsp
Oil
Method
Wash & soak the rice for 3 hours.
Drain the water .
Let it sit for 1/2 an hour , make sure the rice is still moist.
Transfer to a mixer & pulse it to a semi course powder.
Sieve it couple of time to get a smooth rice flour.
Repeat the sieve process again and again till we get a smooth rice flour.
Add grated jaggery in a pan with 1/4 cup water , when it dissolves , strain it.
Again boil it , till it comes to stone consistency.
( take a cup of water, drop a jaggery juice in it, make a ball out of it.. you should be able to roll into a ball.. this is the correct consistency.)
Remove jaggery syrup from the stove & add to the rice powder , mix well.
Add cardamom powder, dry ginger powder & mix well.
Keep this adhirasam dough aside for one day.
Heat oil in a heavy bottomed pan.
Knead the dough once , make a small ball , place it on a oil greased plastic paper, press the ball to make it flat.
Gently drop it in hot oil.
Keep the flame in medium , turn the adhirasam to the other side and let it cook .
When it is done , using another spatula gently press the adhirasam to squeeze out the excess oil.
Delicious & Traditional Kattuyanam Arisi Adhirasam is Ready.
Enjoy...
Recipe Video link - https://youtu.be/Rle3Qzh5lI8
sugarcane Pongal / கரும்பு சாறு பொங்கல்
Sugarcane Juice : 1 cup
Cooked Rice : 1/2 cup
Cardamom powder : 1/4 tsp
Dry ginger powder : 1/4 tsp
Ghee : 2 tbsp
Cashewnuts
Grapes
Method
Heat a Vengala Panai / Bronze pot , add sugarcane juice and bring it to boil.
Reduce the flame & simmer for 10 minutes till the sugarcane is slightly thick.
Add cooked rice and mix.
Simmer the flame and cook for 10 minutes.
Add cardamom powder, dry ginger powder and mix.
When it reaches the thic consistency, switch off the flame.
Heat 2 tbsps ghee in a pan, add cashewnuts & grapes ,fry till golden brown.
Add it to the pongal, mix well .
Serve hot...
Happy Pongal 2021!!!!
Gujarati Khichdi & Kadhi recipe
Khichdi Recipe
Ingredients
Raw rice : 1 cup
Green moong dal : 1/2 cup
Black urad dal : 1/4 cup
Cumin seeds : 1 tsp
Pepper : 1/4 tsp
Grated ginger : a pinch
Asafoetida ; a pinch
Curry leaves
Ghee
Salt
Method
Add required salt to the rice - dal mixture and mix.
Heat 3 tbsps ghee in a pan , add whole pepper , cumin seeds , grated ginger , curry leaves and asafoetida and fry.
Pour these over the rice mixture and mix.
Kadhi Recipe
Ingredients
Curd : 1 cup
Besan flour : 1 tbsp
Water : 2 cups
Red chilly :2
Mustard seeds : 1/4 tsp
Asafoetida : a pinch
Curry leaves : few
Turmeric powder : 14 tsp
Salt
Oil
Method
Whisk the curd & besan flour and blend well.
Add salt, turmeric powder, asafoetida , and mix well.
Heat oil in a pan , add mustard seeds , curry leaves , red chillies.
When the seeds begin to splutter , reduce the flame , add the curd mixture and mix well.
Let it boil for 10 minutes or till the raw smell of besan goes away.
Remove from flame and serve hot with Khichdi...
Curd : 1 cup
Besan flour : 1 tbsp
Water : 2 cups
Red chilly :2
Mustard seeds : 1/4 tsp
Asafoetida : a pinch
Curry leaves : few
Turmeric powder : 14 tsp
Salt
Oil
Method
Whisk the curd & besan flour and blend well.
Add salt, turmeric powder, asafoetida , and mix well.
Heat oil in a pan , add mustard seeds , curry leaves , red chillies.
When the seeds begin to splutter , reduce the flame , add the curd mixture and mix well.
Let it boil for 10 minutes or till the raw smell of besan goes away.
Remove from flame and serve hot with Khichdi...
Enjoy..
Vella Seedai with Store Bought Rice flour.- Krishna Jayanthi Recipes
Ingredients
Rice flour : 1 cup
Jaggery : 3/4 cup
Urad dal flour : 1 tsp
Butter : 1 tbsp
Cardamom powder : 14 tsp
Coconut pieces : 2 tbsps
Water : 14 cup
Method for urad dal flour
Dry roast urad dal till golden brown on low flame & cool down completely.
Grind to a flour seive it and keep aside.
Method
Heat a pan , dry roast rice flour on medium flame .
You should be able to draw a line.
Remove from flame and kee paside.
Heat pan with jaggery , add 1/4 cup water and mix.
Boil until it dissolves.
Strain it and boil again.
Reduce the flame , Add rice flour urad dal flour, coconut pieces cardamom powder, butter & mix everything well.
let it cool.
Roll them into small balls.
Heat oil & slowly drop the balls and fry in low flame ( else it will not get cooked inside) till golden brown.
Drain in kitchen towel and let it cool.
Store it in an air tight container.
Enjoy
Instant Wheat flour Appam
Ingredients
Wheat flour : 1 cup
Rice flour : 3/4 cup
Jaggery ; 3/4 cup
Grated coconut : 1/2 cup
Cardamom powder : 1/2 tsp
Water : 2 & 1/2 cups
Method
Take a bowl , add wheat flour rice flour coconut jaggery , cardamom powder & mix well
Add 2&1//2 cups water mix well without any lumps.
The consistency should be like dosa batter.
Heat oil in frying pan , pour a ladle of batter and fry on medium heat flame until golden brown on both sides.
Drain the excess oil & serve hot.
Enjoy !!
Ven Pongal - Method 2
For recipe Video Click here
Ingredients
Raw rice ; 1 cup
Moong dal : 1/4 cup
Ghee : 3 tbsp
Chopped ginger : 14 tsp
Cashews : 10
Cumin seeds : 3/4 tbsp
Pepper : 3/4 tbsp
Curry leaves
Salt
Asafoetida
Method
Wash rice and dal together and pressure cook with salt for 6 whistles.
Open the pressure cooker and mash the cooked rice well.
Add cumin seeds , pepper asafotida .
Heat 3 tbsps ghee , add chopped ginger cashews curry leaves fry on low flame till cashew turns golden brown.
Pour over the cooked rice - dal mixture & mix everything well.
Serve hot with chutney, sambar and Urad dal vada. Gujarati Kadhi Recipe
Ingredients
Curd : 1 cup
Besan flour : 1 tbsp
Water : 2 cups
Red chilly :2
Mustard seeds : 1/4 tsp
Asafoetida : a pinch
Curry leaves : few
Turmeric powder : 14 tsp
Salt
Oil
Method
Whisk the curd & besan flour and blend well.
Add salt, turmeric powder, asafoetida , and mix well.
Heat oil in a pan , add mustard seeds , curry leaves , red chillies.
When the seeds begin to splutter , reduce the flame , add the curd mixture and mix well.
Let it boil for 10 minutes or till the raw smell of besan goes away.
Remove from flame and serve hot
Paal Payasam - Quick Method / சுலப முறை பால் பாயசம்
For Recipe Video - Click Here
Ingredients
Raw rice : 2 tbsps
Milk : 750 ml
Sugar : 1 up ( 100gm - 125 gms)
Cardamom : 3
Saffron : few
Method
Powder the rice & cardamom to a coarse powder.
Boil milk in a heavy bottomed pan.
Once the milk comes to a boil,add the powdered rice,saffron ,simmer the flame,cook till the rice is soft.
Stir in between to prevent sticking at the bottom.
Once the milk has been absorbed ,and the rice has become soft,add sugar and let it boil for few minutes.
Let it boil on low flame until the payasam turns creamy.
Switch off the flame , cover & let it sit for 10 minutes.
Serve hot
Enjoy....
Mullu Murukku / Mullu Thenkuzhal / Manakombu / முள்ளு முறுக்கு
YouTube Recipe Link - https://www.youtube.com/watch?v=Kbg2qzW_CaI
Ingredients
Raw rice : 4 cups
Moong dl : 1 cup
Butter : 100 gms
Salt : as needed
Asafoetida : 1/8 teaspoon
Oil
Method
Pound together rice & dal to a fine powder.
Transfer to a bowl , add butter , asafoetida , salt mix well & keep aside.
Take out a small portion , add little water and knead it to a soft dough.
Take a murukku pressure , put 3 stared achu .
Take a handful of dough , place in the murukku pressure.
Grease a ladle with little oil , make a round shape & transfer it to hot oil.
Flip in between.
Once bubble reduces , take this out from oil & drain over kitchen towel.
Store in an air tight container.
Enjoy !!
Birthday Lunch
Hubby's Birthday Lunch Spread
1. Semiya Payasam - For recipe click here
2. Potato Smiley - For recipe click here
3. Chapathi & Dal - For recipe click here
4. Green peas Pulao & Mixed Vegetable Kurma - For recipe click here
5. Curd Rice & Instant Mango Pickle - For recipe click here
6. Carrot Halwa - For recipe click here
Chow Chow Bath - Karnataka Style
Kara Bath Recipe
Ingredients
Rava/Sooji/Semolina : 1 cup
Water : 2cups
Chopped onion : 2 tbsps
Green chillies : 4
Red chilly : 1
Curry leaves
Salt
Mustard seeds
Urad dal
Chana dal
Oil
Dry roast rava in a pan for few minutes and keep aside.
Heat oil in a pan,add mustard seeds and allow it to splutter.
Add urad dal,channa dal and fry.
Put chopped green chillies,broken red chilly, curry leaves and fry.
Add chopped onion to it and stir.
Now add 2 cups of water and salt to it and bring to boil.
Add the roasted rava slowly,a little at a time,stir continuously to avoid forming lumps.
Close the lid and let it cook on medium flame till done.
Kesari Bath Recipe
Rava : 1 cup
Sugar : 1 1/2 - 1 3/4 cup
Water : 2
Ghee : 3/4 cup
Cashewnuts - a few
Cardamom powder : 1/2 tsp
Kesari colour powder : a pinch
Raisins - a few
Heat a pan,add 1/2 tsp ghee,add the rava and fry till aroma arises.
Add water to it and cook covered till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remainining ghee,add cashews and fry.
Add the raisins and fry till it bloats.
Add it to the kesari ,mix well.
Serve hot.
Serve hot with Coconut Chutney in a plate together Kaara Bath and Kesari Bath.
800 th post
Dharwad peda
Ingredients
Full cream milk : 1 ltre
Lemon juice : 1 tsp
Sugar : 1/2 cup
Ghee : 2 tsp
Milk : 1 tsp
Powdered sugar : 3 tsps for dusting the peda
Cardamom powder : a pinch
Method
Boil milk & simmer for few minutes.
Add lemon juice to it and keep stirring until the whey completely separates.
Switch off the fire.
Place a fine cloth over a container and strain it.
Tie the cloth & hang it to a sink tap for 1 hour to let the whey completely drain out.Heat a non stick pan, add the khoya & 1 tsp ghee to it and mix well & let it cook on medium flame until golden brown.
Add sugar , 1 tsp milk & mix well & cook until golden brown on low flame.
Keep stirring continuously.
Add cardamom powder , remaining 1 tsp ghee and mix well.
Let it cook for few more minutes.
Now remove from flame & let the mixture cool down.
Knead into lemon sized balls.
Finally take powdered sugar in a plate , roll the peda balls in the sugar , coating them on all the sides .
Transfer it to a air tight container.
Serve & Enjoy :)
Classic Combo
Paruppu Podi + Potato curry + Thengai aracha kuzhambu
Paruppu Podi recipe - Click here
Thenga Aracha Kuzhambu Recipe - Click here
Moong dal & Sabudana Payasam
Ingredients
Yellow Moong daal : 1/2 cup
Sabudana : 1/4 cup
Jaggery : 1/2 cup
Ghee : 1 tbsp
Cashewnuts : 10 nos
Cardamom powder : 1/4 tsp
Milk : 1/4 cup
Method
Wash & soak moong dal & sabudana in water for 1/2 an hour.
Pressure cook for 2 whistles with 1/2 cup water.
Remove and mix well.
Heat the mixture , add grated jaggery to it and mix.
Keep stirring and cook on low flame.
Switch off the flame and add boiled milk and mix well.
Heat a pan with ghee fry cashewnuts till they turn slightly brown and add it to the payasam.
Mix well & serve...
Enjoy :)
Classic Combo
1. Mor kuzhambu Recipe - Click Here
2. Paruppu Usili Recipe - Click Here
3. Tomato Rasam Recipe - Click Here
4. Chow Chow kootu recipe - Click Here
Paruppu Pradhaman
Ingredients
Moong dal : 1 cup
Jaggery : 1 3/4 - 2 cups
Thick coconut milk : 1/2 cup
Medium thick coconut milk : 1 cup
Coconut pieces : 1 tbsp
Cshewnuts : 1 tbsps
Raisins : 1 tbsp
Cardamom powder : 1/2 tsp
Ghee : 1 1/2 tbsp
Method
Heat 1 tsp ghee in a kadai and fry for 3 minutes until they turn a little brown.
Add 3 cups water to it and allow it to cook on medium flame.
Or pressure cook the daal for 2 whistles.
Melt the jaggery with 1&1/2 cups water & strain it.
Boil in a heavy bottomed pan on medium flame for 5 minutes.
Add the mashed dal to it and mix well.
Add medium thick coconut milk now ,reduce the flame and let it boil for 10 minutes or until the mixture thickens.
Add cardamom powder and mix well.
Finally add the thick coconut milk , mix well and cook for a minute.
Remove from flame .
Heat 1 tbsp ghee in a pan , fry coconut pieces until golden brown and add it to the payasam.
Heat the pan again , add 1 tsp ghee & fry cashews ,raisins , add it to the payasam.
Mix well and serve hot.
Enjoy....:)
Peas Masala without Onion & Garlic
Ingredients
Green peas : 1 cup
Tomato : 4
Green chillies ; 2
Ginger : a small piece
Red chilli powder : 1 tbsp
Coriander powder : 1 tbsp
Garam masala powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Cumin seeds : 1 tsp
Cloves : 2
Green cardamom : 2
Cinnamon stick : 1
Salt
Oil
Method
Wash and soak green peas for about 5 hours .
Drain and pressure cook with little salt for 4 whisltles.
Grind tomato , 2 green chillies , small piece ginger to a smooth paste.
heat oil in a pan , add cumin seeds , cinnamon , cloves , green cardamom and fry.
Now add the tomato puree , turmeric powder, chilli powder , coriander powder and fry on low flame till oil start seperating from the masala.
Now add the cooked green peas , garam masala , required salt and mix everything well.
Close the pan and let it cook on low flame for 10 minutes.
Now add the copped coriander leaves , mix and remove from the flame.
Serve hot with Chapthis or pooris.
Enjoy
Classic Combo
Tomato Rasam + Thengai Thogayal + Spinach + Carrot stir fry + Paruppu Poli + Appalam + White Rice + Curd + Mango Thokku
1.Tomato Rasam Recipe - http://www.vidhuskitchen.in/2013/01/tomato-rasam.html
2. Thogayal Recipe - http://www.vidhuskitchen.in/2010/06/pumpkin-skin-thogayal-chutney.html
3. Paruppu Poli Recipe - http://www.vidhuskitchen.in/2016/03/kadalai-paruppu-poli-puran-poli-holige.html
4. Carrot stir fry - http://www.vidhuskitchen.in/2013/09/carrot-green-peas-stir-fry-carrot.html
5. Keerai Masiyal - http://www.vidhuskitchen.in/2013/02/keerai-masiyal.html
6. Mango Thokku Recipe - http://www.vidhuskitchen.in/2015/02/mango-thokku-manga-thokku.html
Mixed Nuts & Rice Payasam / Mixed Nuts & Rice Kheer
Ingredients
Basmati rice : 2 tbsps
Cashewnuts : 2 tbsps
Almonds : 2 tbsps
Cardamom : 4 nos
Milk : 3 cups
Saffron : a pinch
Sugar : 10 tbsps
Ghee : 1 tbsp
Method
Heat 1 tbsp ghee in a pan ,roast the basmati rice for few minutes , let it cool & powder it coarsely.
Pressure cook the powdered basmati rice with 1/4 cup milk for 4 whistles.
Remove from cooker and mix well.
Soak cashew, almond, cardamom in 1/2 cup hot milk for 1/2 an hour.
Take out the skin of the almonds and grind the nuts into a smooth paste.
Mix the nuts paste with the remaining 2 1/4 cups milk , add saffron and let it boil on low flame.
Add the cooked rice now and mix well.
Keep stirring in between .
Add sugar , mix well and boil for few more minutes.
Switch off the flame and serve hot or chilled.
Enjoy....:)
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