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Showing posts with label PRASADAMS. Show all posts
Showing posts with label PRASADAMS. Show all posts

Friday, January 29, 2016

Rava Laddu !

Rava Laddu is very easy and tasty sweet dish. I prepared this for a meetup in singapore. My kids love laddu.




Ingredients

Fine Sooji/Rava - 2 cups
Sugar - 3 cups(powdered)
Elachi/Cardamom - powder 1 tspn
Ghee - 1/2 cup or more as required
Milk - 1 to 2 tspns(Optional)

Cashew nuts - broken 2 tablspoons
Dry coconut - 1 tblpn grated

Preparation Method

Heat a thick bottom kadai, add 1 tspn ghee, add rava and roast till its slightly brown and gets good aroma.  Once cool grind in mixie to fine powder. Transfer it to a wide vessel.


Add sugar powder and mix well with a spoon.


In the same pan, add little ghee and fry chopped cashews till brown. Add this also to the mixture.

Now mix everything finely with a spoon.

Sprinkle little milk and mix by hand.


In a pan heat the ghee in low flame and add to this mixture little by little and make lemon size balls carefully.

If you do not wish to add ghee you can add little ghee and little milk and make balls. 

Take lemon size of the mix press to get round shape.

Rava Laddu is ready.


Store it in an air tight container.  Its good to prepare for guests and festivals.


Note - If you add more milk shelf life is not long, consume within 3-4 days.

You may also try Sorakkai Rava ladoo  and Samba Rava Ladoo

Friday, February 22, 2013

Karuppu Ullandu Kozhakattai | Savory Dumpling | Modakam for Vinayagar Chathurthi!

Black Urad Dal Kozhakattai was prepared for the Creative Dumpling festival in Singapore and was tasted by the MP. This is the first cooking experience at the event. This is a savory dish. I had also prepared a sweet kozhakattai. Will post the recipe soon.

It was a big hit and tasted delicious. I have already posted this dish step by step here.


For the dough

Ingredients
Idiyappam flour - 2 cups and little more
Water -  as required
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch
For Filling
Black Whole Urad Dal - 2 cups
Green Chilli - 4 nos(As per your taste)
Ginger - 2"
Curry leaves few
Salt as required

Preparation Method
In a vessel boil water and keep aside.
In a wide vessel add rice flour, add oil and salt and mix to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.

In the meanwhile prepare the stuffing/filling.
Soak Urad dal in water for 1 to 2 hours. Grind with the rest of the ingredients to a coarse paste.

In a kadai/wok, add oil, hing, curry leaves and this grounded mixture. Saute till the raw smell goes.
Check on salt and add if required.
Mix well and keep aside.

Now take the rice flour mix and stuff the moulds.
Add the filling and close the mould.
Slowly open the mould and keep.

I have used the mould and was comfortable doing with this. You can do without mould too check out here.

Steam it for 15mins or till the rice flour is cooked.

Karuppu Ullandu Kozhakattai/Savory Dumpling is ready to serve.

Few Photos of the event and video below.

Few of my readers had asked how to use the mould pls see video below.






Click here for video http://www.youtube.com/watch?v=G4m_9bhAP1Q

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Thursday, January 24, 2013

Kollu / Horse Gram Sundal!

Kollu/Horsegram is very good for health. Its good for lowering cholestrol.




Ingredients
Kollu/Horsegram - 2 cups
Yennai/Oil - 1 tblspn
Kadag/Mustard - 1/4 tspn
Onion - 2 nos
Karuvepillai/Curry leaves - few
Kanja Milagai/Dry Red Chilli - 2 nos
Thengai/Fresh Grated Coconut - 2 -3 tspns(Optional)
Uzhatham Paruppu/Urad Dal - 1/2 tspn
Salt

Preparation Method
Soak  kollu/horsegram for 4-5 hours or overnite. Wash and clean it will have stones and mud particles.
Pressure cook with little salt for 3-4 whistles or till its soft with water and little salt. Drain the water (collect it and keep).
Heat a kadai, add oil, mustard wait till it splutters, add curry leaves, dry red chilli, urad dal and saute till the dal is brown. Then add finely chopped onion and saute.
Then add the cooked horsegram and salt. Cook for few mins. Can be served as it is.

Off the stove and add fresh grated coconut and mix.(optional)

Kollu/horsegram Sundal is ready to serve. This can be served evening with coffee or for lunch with sambar or rasam rice. I served with Kollu rasam rice.


Notes - If you want to do the sundal fast and if you forget to soak at nite. Soak the dals in hot water.

With the water I prepared Kollu rasam. This recipe posted here.

Thursday, August 4, 2011

Sajjige/Rava Kesari Type 2

Sajjige this is a sweet prepared for Sathyanarayan Pooja or Pournima Pooja or any ocassion. This was prepared by my Mother in law for Aadi Perukku. It was very tasty. I have prepared another version of Kesari Bath and Pineapple Kesari taught by my  Dad.


Ingredients
Chiroti Rava/Upma Rava - 1 cup
Water -  2.5 cups
Sugar - 1.5 cups (If you like less sweet can reduce accordingly)
Ghee - 1/2 cup
Banana - 1/2 no(chopped)
Cashews/Raisins - 2 tspns
Elachi powder/Cardamom - a pinch

Preparation Method
Boil water and keep aside.
Heat a kadai, add 1/2 tspn ghee and fry cashews and raisins till brown. Transfer it to a plate.
In the same kadai, add 1/2 tspn ghee and roast rava till you get good aroma and slightly brown.
Now add warm water and mix it. You can use whisk for easy mixing and to avoid lumps.
The mixture should not be very thick it should be thin. Reduce flame and wait till rava is completely cooked.
Add little ghee and mix. Now add sugar and mix well. Add chopped banana, a pinch of elachi powder and mix well.
It should not be thick. So it will be soft later. Add left over ghee.
Off the fire and add the fried cashwes and raisins.


Offer to God and then enjoy.

Sajjige is ready for Prasadam.


Notes :

- You can skip banana and prepare. 
- You can also lessen ghee and add oil or vanaspati.
- Can be consumed within 2-3 days, need not be refridgerated.

Wednesday, September 15, 2010

Ellu Urundai/Sesame Sweet Balls/ hei zhi ma

Hope you all had great festival and long weekend. We had wonderful celebration of Vinayagar Chathurthi, am here posting recipes prepared for Lord Ganesha. Had invited few friends for lunch and went to Marina Bay Sands Skypark.

Ellu Urundai/Sesame Sweet Balls is prepared with Black Sesame Seeds and Jaggery. Black Sesame Seeds are used in traditional Chinese Medicine. Its also good source of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium.

This is a must offering for Lord Ganesha.


Ingredients
Karuppu Ellu/Black Sesame Seeds/Till - 1/2 cup
Vellam/Jaggery - 1/2 cup or more as required(Jaggery should be Round and not square/achhu vellam)

Preparation Method
Wash and rinse Karuppu Ellu/Black Sesame Seeds to remove the sand and dirt from it.
Leave it in a strainer to remove all water for 5-10 mins.
Dry roast in a Kadai/wok till you get good aroma and it starts spluttering.
Off the stove and transfer it to a plate for cooling.
Then in a mixie add Ellu/Sesame Seeds and wip once and then add jaggery and grind to fine powder.

Make small balls. If you are not able to make balls add little more jaggery and grind.

I made 11 nos. out of it.

Enjoy the Ellu Urundai/Black Sesame Sweet Balls.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.

Monday, September 13, 2010

Kozhakattai/Modhakam (Steamed Dumplings) for Vinayagar Chathurthi Step by Step Recipe

Vinayagar Chathurthi neivedyam Ullandu/Kara Kozhakattai and Poornam Kozhakattai recipe.




Dough in common

Ingredients
Rice flour - 2 cups and little more
Water - 2 cups or more if required.
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch

Preparation Method
In a wide vessel boil water, add oil and salt. Reduce the flame slowly add rice flour and stir continously to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.


Poornam/ Sweet Stuffing





Ingredients
Fresh Grated Cocont - 1 cup
Jaggery - 1 cup(powdered)
Cardamom /Elachi- a pinch 

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. Add grated coconut and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

To make Kozhakattai


Now take the Rice flour balls.


Spread in hand to form a round shaped cup.
Fill a tspn of coconut filling.


Seal the edges by pressing slowly to form triangle shape.


Steam it in the idli cooker for 15mins.
Poornam Kozhakattai is ready for Lord Ganesha.




Ullandu Stuffing

Ingredients
Ullandu/Urad dal - 1 cup
Dry Red Chilli - 1 no
Green chilli - 2 nos
Asafotida/Hing - a pinch
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few
Salt
Fresh grated coconut - Optional - 1/2 cup


Preparation Method
Soak Urad dal with green chilli for about 1 hour.
Grind it coarsely not to fine in a mixie with red chilli and salt.
Steam this in Idli cooker for 10 mins or till its well cooked.
Now season it with oil, mustard,hing and curry leaves and grated coconut.
Mix the steamed stuffing and keep aside.


Stuffing is ready.


To make Kozhakattai
Now take the Rice flour balls.
Spread in hand to form a round shaped cup.
Fill a tspn of Urad dal filling.
Seal the edges by pressing slowly to form crescent shape.
Steam it in the idli cooker for 15mins.


Thank you friends, am happy that this is my 250th post. I know am late:-)

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.



Saturday, August 22, 2009

Happy Vinayaga(Ganesh) Chathurthi!!!

Wishing you all a very Happy Vinayagar (Ganesh) Chathurthi. This festival is very popular in India. Lord Ganesh is elephant faced Hindu God. In Karnataka its celebrated with Goddess Gowri mother of Lord Ganesh. Idol of Gowri on the previous day and puja is performed. They also do mangala Gowri vratham on every tuesday before this festival and invite ladies for kumkum. Its called Gowri-Ganesha Habba (Festival) in Karnataka.



Clay idol or coloured idol is kept at home and puja is performed offering prasadams like Kara Kozhakattai/Modakam(Urad dal and spices covered with Rice flour),Vella Kozhakattai(Jaggery and coconut stuffing covered with Rice flour), Sundal(Dish prepared with white or black skinned chickpea), fruits and flowers with decorations. The idol is immersed in water at the end of the day after performing the puja with curd rice and sundal.

Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...
In Bangalore I have seen Big idols of Lord Ganesh is kept on streets competitions are conducted music orchestra is also performed. Children take Akshata(Rice mixed with turmeric and water or ghee) and visit as many houses to see different kinds of idols and puja. Also enjoy the prasadams.
Hope this festival gives good health, peace, wealth and prosperity to everyone.
I am sharing simple and quick recipe for Kondakadalai(Chickpea/Garbanzo) Sundal
 

Ingredients
Kondakadalai - 2 cups
Fresh grated coconut - 1 cup
Dry Red chilli - 2 nos (As per your taste)
Asafotida/Hing/Peringayam - a pinch
Oil - 2 tspns
Mustard - 1/2 tspn
Curry leaves - few
Salt
Method
If you are using dry Kondakadalai, soak it overnite in water and boil with salt in pressure cooker next morning for about 4-5 whistles. If you soak it for longer hours (advisable) make sure its not over--cooked. Remove excess water and can drink as it is.
You can also use Kondakadalai available in Can which is preboiled and ready to use.
Heat a kadai, add oil mustard wait till it splutters. Then add curry leaves and Asafotida. Saute once.
Add dry red chilli and saute till its dark brown black in colour.
Now add cooked kondakadalai. Saute for few mins.
Turn Off the stove and add fresh grated coconut. Mix well.
Kondakadalai Sundal is ready. Its also done as prasadam for Navarathri too...

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