Pineapple Kesari (Kesari Bath)

Kesari Bath is a famous sweet in South India. In Bangalore its one of fast moving breakfast with a combination of Upma or Karabath. I have had this in most of marraiges for breakfast in India.

Its a sweet dish cooked with semolina(suji) and sugar. This recipe is in combination with pineapple. The taste is yummy.

Ingredients

Rava(Semolina/Suji) - 2 cups
Sugar - 2 1/2 cups (As per your taste you can reduce or add)
Water - 5 cups
Pineapple - 2 cups(Chopped finely)
Ghee(Nai) - 1 cup(you can add or reduce)
Pineapple essence - 1 tspn(Optional) I have not used
Cashews/Raisins - 2 tspns fried in ghee.
Saffron colour - a pinch

Preparation Method

Roast the rava with 1/2 tspn ghee till its little brown.
In a thick bottom kadai/pan/wok keep hot water little less than that of making upma. Add pineapple, colour and 1 tspn ghee. Wait till pineapple is half cook.
Once its done reduce flame, slowly add rava and mix well without allowing to form lumps.
Once this is cooked add sugar and mix well.
Add leftover ghee and mix well. Wait till no water is left.
Garnish with cashews and raisins.

This can be served as it is or with Upma.

Tip - When water is boiling add 1 tspn ghee so kesari won't stick on the bottom of the kadai.

Life - The leftover can be had within 2 days even without storing in refridgerator.

Haalbai (Sweet Halwa)

Haalbai is a halwa made with rice, coconut and jaggery. Its a famous sweet in Karnataka, India.

This is very simple and tasty. I made this for Deepavali.

Ingredients
Rice(Normal/Parboiled Rice)- 1 1/2 cups
Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
Fresh Grated Coconut - 2 cups
Ghee - 1/4 cup
Cardamom powder(Elaichi/Elakka) - 1/4 tspn
Cashews few for garnishing

Preparation Method
Soak rice for about 2 hours in water.
Take jaggery and add little water and keep aside.
Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.
Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.
Then add balance ghee and stir till its soft and thick.

Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.

Garnish with cashews.

Haalbai sweet halwa is ready.

Thenga Burfi (Coconut Sweet Bars) my 150th post with Awards Shower!!!

Thenga Burfi is very famous sweet in India which is easy to prepare. This is prepared with grated coconut and sugar. Navarathri has begun starting this day and Wishing Ramadan Kareem and Selamat Hari Raya Puasa.

Ingredients
Fresh Grated coconut - 4 cups
Sugar(Fine) - 3 cups(if you like more sweet you can put 1:1)
Cardamom powder(Elachi) - 1/2 tspn
Orange colour - a pinch(Optional)
Ghee - 1/2 cup
Cashews - (Optional)

Method
Mix grated coconut and sugar in a thick bottom kadai. Heat it and keep stirring. when sugar is dissolved, Add ghee, colour and cardamom powder
When its boiling and bubbles are up and doesnt stick to kadaipour it on a greased plate or tray. (If it becomes dry and thick burfis will be hard)
Allow it to cool a bit and cut into desired shapes. When fully cooled remove and serve or store

Thenga Burfi is ready.

This recipe is going for
WYF - Festive Food Event by EC
Dusshera, Dhandteras & Deepavali by Shanthi
Sweets & Savouries by me
Joy from fasting to feasting by Lubna

Awards Shower

Awards are always encouraging and motivating. It makes me to think a lot, work hard and contribute more to my blog.

Rekha of Rekha's Recipes and Jyoti of Panch Pakwan has given me the following awards.

I must thank these persons who has given me the awards and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

My honest things:

1.I love to sing and dance
2.I love travelling
3.I love food
4.I love shopping
5.I love to be with my son and play with him

6.I love to go home for a break
7.I love watching tv
8.I love to meet my friends missing my adda...
9.I love cooking

10. I love my family

My these awards are given by Rekha. Thanks a lot for your awards its very memorable. Thanks Dear.

Now coming to passing on
I would like to pass this to my fellow bloggers.

Priya
Ammu Madhu
Rekha's Kitchen

Jeyashri Kitchen

Smitha

Akshay

This award is given by Chaitra of Aadhithyam for participating in Rice Feast. Thank you dear.

If you have not sent your entries to my Sweets and Savouries event please send it by Sept 30th.

Javarsi(Sabudana) Payasam

Ingredients
Javarsi(Sabudana) - 1 cup
Milk - 2 cups
Water - 1 cup
Sugar - 1 cup
Ghee - 1 tspn
Cashew & Raisins - few

Preparation Method
Soak Javarsi in water for half n hour.
In a thick bottom vessel put Javarsi and water. Cook till its half boiled.
Then add milk and boil well. Keep in low flame to avoid overflowing. Stir occasionally.
When Javarsi is fully cooked add sugar and boil for few mins till the milk is thick in consistency.
In a pan, heat ghee, add cashews and raisins. Fry till its brown and mix with the payasam.

Javarsi Payasam is ready to serve.

I am treating this payasam for my hubby for his Birthday(Star wise) today. He liked it and just thought of sending it to your Milk event.

This recipe is going to FIL Milk event by Sanghi.

Seven Cup

I wanted to send this sweet for Mithai Mela hosted by Srivalli but have been busy after vacation, so posting it now. This is one of the speciality of my Father-in-law. Am happy that finally learnt it from him.

Seven cup is a easy and simple to make sweet. Its very tasty.

Ingredients

Kadalai Maav(Besan/Gram Flour)- 1 cup
Ghee - 1 cup (If you are sweet lover and not calorie consicious can add little bit more)
Grated coconut - 1 cup
Milk - 1 cup
Sugar - 3 cups(Can reduced if you require less sweet)

Preparation Method
In a wide kadai, put kadalai maav, ghee, grated coconut, milk, sugar and mix well slowly without allowing it to form lumps.- Pic 1
Now keep on stove in medium flame and keep stirring continuously till the raw smell goes. - Pic 2
When it starts boiling and becomes thick in consistency.(Its called Padam in tamil)
Greese a tray with ghee. Pour the mixture into it and allow it to cool.- Pic 3
Slice in desired shape. - Pic 4

Seven cup sweet is ready and can be served with lunch or any savoury.

Notes - After it is slightly cool. Keep in fridge for sometime and then slice it. (Optional)
It should be consumed within 3-4 days and refridgerate.

Dumroot(Pumpkin Halwa)

Dumroot is a sweet made with white pumpkin. Its a delicacy of Karnataka India. Its usually prepared during festivals and mostly in marriages.

This recipe goes for Mithai Mela hosted by Srivalli.

Ingredients

Pooshanikaai(White pumpkin) - 2 cups

Sugar - 1 1/2cups

Jadikaai powder (Nutmeg)- 1 pinch

Kumkumapoo (Saffron) - 1 pinch

Elakkaai (Cardamom powder ) - 1 pinch

Ghee/Butter - 1/4 cup

Heavy cream - 2 tspns

Cashew/Raisins - 1 tspn

Preparation Method

Remove skin and seeds of pumpkin and grate it. Press and remove excess water from it.

You can drink the water with mild salt and pepper. Its good for health.

Use heavy bottomed kadai. Add 1 tspn ghee and grated pumpkin. Cook till no water is left.

Now add sugar and cream. Cook till its dry. Keep in medium-low flame. Stir occasionally.

Add balance ghee, saffron, Jadikaai powder and Elakkaai powder mix well. Cook for few minutes and remove from flame.

Garnish with roasted cashews and raisins.

Tasty Dumroot Halwa is ready to serve.

Notes - If white pumpkin is not available you can do with Sorakaai (Bottle gourd) too.

Badam Puri

Badam puri is also one among the famous sweets in India. This is my Dad’s favourite sweet. I thank him for teaching me this and treating him.

Ingredients
Maida(All purpose flour) – 2 cups
Dalda or Vanaspati – ½ cup
Oil/ghee for deep frying
Grated Dry coconut for garnishing(optional)
Orange colour – a pinch(optional)
For sugar syrup
Sugar – 2 cups
Water – ¼ cup

Preparation Method
In a wide bowl, put maida, dalda and mix well slowly by hand. Once it is mixed well, sprinkle little water and knead like chapathi dough. Once it is thick in consistency like ball take 2 tablespoons oil and coat it. Leave it for 1-2 hours by closing a lid.

Now make Sugar Syrup
In a bowl add sugar and water. Heat in low flame until sugar dissolves. Stir occasionally. Allow it to thicken slightly. Consistency should be such that when touched with 2 fingers and separated, thin string like should be formed. (avoid touching while it is hot you may wish to use a spoon to take little portion, cool it and then test the consistency). Sugar syrup should be sufficient to soak each lot of puris.

For Badam Puri
Beat the dough nicely and make it soft. Make small balls. Flatten it into small round shape by kneading it on rolling pin (Like doing for Puris). Fold it twice once to half and again to quarter. So you get a triangle shape.

Heat oil in low medium flame in a Kadai and deep fry these till golden brown.

Soak the first lot in the sugar syrup until next lot is ready for soaking. Allow it to cool. Repeat same process for all the remaining puris.Garnish it with grated copparai(Dry coconut).

Yummy and tasty Badam Puri is ready to serve.

Maaladu(Besan laddu) - Recipe

Maaladu is a very tasty and easy sweet prepared with fried gram flour, powdered sugar and ghee. It is prepared on many auspicious occasions. Famous in Tamilnadu, India.

Ingredients

Potukadalai maav(Fried gram flour/Besan) - 2 cups

Sugar (powdered) - 1 1/2 cup(according to ur taste)

Elakka powder(Cardamom powder ) - 1 tspn

Ghee - 1 cup

Milk - 2-3tblspns (optional)

Preparation method

For Sugar powder - take 1 1/2 cups of sugar and powder it in mixie finely with cardamom.

In a kadai put potukadalai maav, sugar powder and elakka powder mix well.

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 more ghee you can add little ghee and little milk and make balls. If you do with milk it has to consumed soon cannot be stored for long.

For garnishing you can press small piece of badam or cashew(optional).

Easy and tasty Maaladu is ready to serve.

Thenga Boli

This is a traditional sweet done on New year and on many occasions like wedding. In kannada its called Kai Holige. I am giving recipe made with coconut which is very tasty.

Ingredients
Maida (all purpose flour) - 1 cup
Rava small (Chiroti Sooji) - 1 cup
Turmeric - 1/4 tspn
Grated thenga (coconut) - 1 1/2 cups
Jaggery (Vellam) - 1 1/2 cups powdered
Cardamom (Elaichi) - 1 tspn powdered
Oil - 1/2 cup
Preparation Method
In a bowl Mix maida,rava, turmeric with little water to make soft dough.
Now add oil and kneed well.
Leave it for 1 hour.
For stuffing (Puran)

In a kadai, put grated coconut and add powdered jaggery and mix well in low flame keep stirring it. When it mixes well and becomes thick add cardamom powder and mix. Remove from stove.
Take small balls of the dough spread a little and stuff this sweet mixture and close all sides
Spread like chapathi slowly with little oil by hand.
Heat a pan put boli and cook both sides till brown in low flame.


Thenga Boli is ready serve with ghee.

Paal Payasam

Paal Payasam is popular in Tamil Nadu and Kerala. It is a traditional sweet done on weddings and festivals.

Ingredients
Milk - 1/2 Litre
Rice - 1 cup
Water - 1 cup
Condensed milk -1/2 cup(optional)
Sugar - 1 1/2 cups
Cardamom powder(Elaichi) - 1 tspn
Ghee - 1 tspn
Cashew and raisins - 2 tspns

Preparation Method
In a vessel, keep milk in low flame.
Wash rice and add to the milk.
Keep a close watch so its not over cooked and burnt. Stir frequently.
Once rice is cooked in milk if it is too thick in consistency add little water. Since it will become thick later.
Add sugar and stir.
Add condensed milk(Optional I used milkmaid)

Allow it to boil and become thick in consistency
Add cardamom powder
Fry cashews and raisins in ghee and garnish it.

This is very tasty you can serve hot or chilled.

This is also famous in latin america called Aroz con leche with slight variation by adding cinamon.

Happy Pongal!!!!!

Happy Pongal and Makara Sankranthi!!!!

Bogi Pongal is on 13th January 2009
Pongal is on 14th January 2009
Kanum/Mattu Pongal is on 15th January 2009

Pongal is a harvest festival for Tamilians. This festival is celebrated by all Hindus in South India called Tamilians. Pongal means overflowing.......They cook rice mixed with jaggery and milk which is very delicious. While cooking they allow it to overflow. In villages they cook in open place near temple. Group of people cook together and pray to god for the prosperity. Decorate house with kolams.

Celebrate this festival with family buying new clothes and enjoying. Children love to munch sugarcane.

In Karnataka it is called Makara Sankranthi. They have customs of distributing till seeds mixed with jaggery, ground nuts, dry coconut and sweetened jeera. They also make sugar candies in different designs like round, chariot, birds, etc which is yummy.

Traditional method of preparing pongal

Ingredients
Rice – 2 cups
Green gram(Moong dal) – ½ cup
Jaggery - 3 cups
Ghee – ½ cup
Cashews and Raisins – 6 each
Water – 6 cups
Milk – 1 cup
Grated coconut – 1 cup

Preparation Method
Keep the Oven clean with kolam (design)
Add Milk in a vengala panai (Bronze pot)
Tie the Manjal Kombu(Turmeric plant) to the Panai(pot).
Wash rice and green gram(moong dal). Add it to panai with water.
Rice and green gram to be cooked soft.
Keep a separate vessel with little water and add jaggery. Once it is dissolved, filter the mud particles and make the liquid to form little thick in consistency.(If u like more sweet you can add more jaggery) Now add it to cooked rice and mix well. Allow it to boil well for some time in medium flame. Keep stirring.
Keep kadai in oven and add Ghee. After it is hot add Cashew and raisins. once its brown. Remove from fire and garnish to pongal.

Sweet Pongal or Sakkare Pongal is ready to serve. It is offered as Nyvedyam to Lord SURYA BHAGAVAN on this day.

Simple Method of preparing Pongal

Cook rice and moong dal in cooker till soft so keep additional water. In a bowl keep little water and add jaggery to it. once its dissolved, filter it in a strainer. Now mix the cooked rice and dal mixture to jaggery and cook well. Keep it in a low flame. Add ghee for taste.

Garnish with fried cashews and raisins in ghee.

Quick pongal is ready to serve.

KaRjika (Somaasi) - Sweet

This sweet is prepared and made garland to offer to Lord Ganesh on Sankashta Chaturti day generally in Karnataka

Ingredients
Maida (All purpose flour) - 2 cups
Grated dry coconut - 1.5 cups
Sugar - 1 cup
Cardamom powder - 1/2 tspn
Vanaspati - 4 tspn
Oil for deep frying

Preparation Method
In a sauce pan heat the vanaspati.
In a steel or glass bowl put maida and add the hot vanaspati.
Mix slowly since its vhot
Now add water and make a soft dough.
For stuffing
In a bowl, put grated dry coconut, sugar and cardamom powder mix well and keep aside.
Now make small balls and spread the dough like puris
Stuff this coconut mixer in the center and close the edges without leaving space.
Heat the oil in a pan and deep fry it on both sides. Keep in a low flame.
Karjika is ready to serve.

Carrot Halwa

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This is a very easy and tasty sweet dish done with carrot....

Ingredients

Carrot - 3 nos (grated)

Sugar - 1 1/2 cup

Condensed milk  - 1 cup

Milk - 1/2 cup

Ghee - 2 tspns

Cashew, raisins - 2 tspns

Preparation Method

In a pan put grated carrot with milk and allow it to cook.

Once its half cooked add condensed milk and sugar.

Keep stirring.

When its fully cooked and dry.

Fry in ghee cashews and raisins for a minute and then garnish it.

Carrot Halwa is ready for serving. It can be served with ice cream as dessert.

KESARI BATH

The name Kesari Bath is known in Karnataka State- South India
Kesari Bath is also known as Rava Kesari or Kesari in Tamil Nadu
This is a very simple Sweet which can be prepared in short time
The colour of this is Kesari Colour and hence the name has come into prominence.

Ingredients

Semolina (Rava) – 1 cup

Water - 2 cups
Sugar – 1 ½ cup
Ghee 3 Table Spoons
Orange or yellow colour – 1 pinch

Cashew, raisins. pista - 2 tsps

Preparation Method

Keep pan in the oven
Add 1 table spoon of ghee to pan
Add Rava, roast for 5mins and remove rava from the Pan and keep separately
Add 2 cups of water to the frying pan and boil the same
Add 1 pinch of kesari colour powder
Keep in low heat. Add roasted rava in the boiling water in pan keep stirring continuously without allowing it to form lumps. 
Then add sugar and mix well.
Simmer the gas and cook for 15 mins and later stir and mix well.
Now in another small pan add 2 tsps of Ghee.
Add cashews in ghee and fry till it turns little brown
Now add raisins (dry grapes) to cashew and fry till turns brown
Garnish with pista.

It can be served with hot upma combination or like that itself.