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Showing posts with label Festival Recipes. Show all posts
Showing posts with label Festival Recipes. Show all posts

Oct 9, 2017

498: Deepavali Recipes- View Full Collection Here


 Deepavali Sweets and Savory

Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 40 types of Sweets and savories here.

Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So Bookmark this page and try out few snacks and sweets recipes for this year Deepavali 2017 and enjoy with your family and friends.



Here is the compilation of Diwali easy sweets recipes and savoury snacks recipes.


 Maladu Almond Burfi Microwave Thirattipal Almond Burfi Carrot Halwa Coconut Burfi Peanut Urundai Gulab Jamoon Gulab Jamoon with Khoya Shahi Thukda Almond ShirkandSoft MysorepakRasgulla Rava Kesari Kasi Halwa Ashoka Halwa Mullu Thenkuzhal Thenkuzhal Ribbon Pakoda Ribbon Pokada Version 2 Cornflakes Mixture Thattai Puzhengal Arisi Thattai Thattai Version 3 Nippittu/ Rice CrackersPuzhungal Arisi Murukku Karaboondi KaraSev Omapodi Thool Pokada Kodubale Methi Crackers

Sep 13, 2016

476: KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam


Onam is a harvest festival and is the biggest celebration of state Kerala.  Kadalaparippu Pradhaman is another classic dessert or traditional Payasam of Kerala. Every Onam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing my recipe for Paruppu Pradhaman. Wishing all Keralites a Happy and Prosperous Onam.

Ingredients:

Kadala Paruppu / Chenna Dhal      1 cup
Water                                          2 cups
Jaggery                                       300 gms
Thick Coconut milk                       1 cup
Thin Coconut milk                        2 cups
Powdered Cardamom                   2 Tsp.
Dry Ginger Powder                       ½ Tsp. 
Coconut slices                             1 Tbsp.
Ghee                                          3 Tbsp.
Cashew nuts                                2 Tbsp. 

Method:

  • Wash the Chenna dhal thoroughly. Pressure cooks it with 2cups of water for 3 whistles on medium high heat.
  • Meantime, boil the jaggery in 1 cup of water so that it melts completely.  Filter it and keep aside.
  • Open the cooker lid, and check the dhal. The dhal should be well cooked but should not become a paste.
  • Mash the chana dal with the back of a wooden spoon. Do not mash it to a very smooth paste.
  • Heats a wide pan add the 2 tbsp. of ghee, cooked dhal and jaggery.
  • Now pour the thin coconut milk, keep stirring, lower the heat to low and cook till the mixture has slightly thickened.
  • Now add cardamom powder and dry ginger powder to the mixture. Combine well.
  • Reduce heat and add the Thick coconut milk. Mix well and remove from the heat after a minute. DO NOT BOIL.
  • Heat 1 tsp of ghee in another pan and roast the Cashew nuts and coconut, add it to the Pradhaman
  • Drizzle 1 tbsp. ghee over the mixture.
  • Serve in a dessert bowl.

Note:

Adjust the jaggery and coconut milk according to your preference.




My Other Pradhaman Recipes  (Click the Link)

Palada Pradhaman Payasam
Chakka Pradhaman Payasam
Ada Pradhaman Payasam

Nov 3, 2015

448: 30 Easy Deepavali Sweets and Savory


Hello Friends

The festival of lights is back. We are left with just a few more days to welcome the most colourful and joyful festival Deepavali. The main highlights of the festival are the crackers and food.
 I am sharing 30 types of Sweets and savories here.
Checkout the link for Deepavali  Special Recipes which are already there. New Recipes are coming soon ,

So book mark this page and try out few snacks and sweets recipes for this year Deepavali 2015 and enjoy with your family and friends.


 Deepavali Sweets and Savory


Nov 1, 2015

447: Thattai – Version 3


This is a traditional south Indian snack recipe, Thattai looks like tiny tortillas – deep fried to golden brown perfection.  It is little bit time consuming than any other snack. But the taste is worth all the effort and hard work!!

Ingredients:
Rice flour                                          2 cups
Urdh Dal Flour -                                3 Tbsp.
Byadagi Red chilies                            5 no.
Curry leaves chopped                         2 Tbsp.
Bengal gram                                        2 Tbsp.
Urdh Dal                                            1 Tbsp.
Butter                                                1 Tbsp.
Salt                                                    To taste
Asafetida powder                               1/4 tsp
Cooking Oil                                          for deep frying

Method

  • Soak the Bengal gram and uradh dhal in 1/2 cup of  warm water for an hour until soft.
  • Soak the Red chilies in a hot water for ½ hours.  Grind Red chilies and Asafetida in a mixer.
  • Mix all the ingredients in a bowl; sprinkle water little by little and knead it into dough. Be careful in not to add too much of water.
  • Divide it into gooseberry sized balls. and keep it covered and let it to dry.
  • Take aluminum foil or zip loc covers, grease it with few drops of oil.  Flatten the ball into thin discs.

  • Grease your fingers and press the ball with your fingers to flatten it.
  • Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
  • Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
  • Meanwhile heat oil for deep frying. Once the oil is smoking hot, reduce the flame to medium
  • Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
  • Flip and cook for more time until the bubbles completely stops, and  cook for 1 more minute in medium – low flame to ensure cooking completely. To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
  • Drain in paper towels. Do one by one and finish all the dough. Cool down.
  • Once cooled, store them in an air tight container.
  • Enjoy them with your hot tea, or with piping hot rasam rice.
See my Other Thattai Recipe here


Thattai- Version 1



Sep 2, 2015

443: Krishna Jayanthy Recipes



Dear Friends and Readers

My advanced Krishna Jayanthy wishes to all.

Here is a tasty collection of Krishna Jayanthi/ Gokulashtami  lip-smacking special Recipes for you.  Try at home and enjoy the auspicious Occasion.  

Please click the Link and See the Recipes:





Sep 1, 2015

442 : UNNIYAPPAM



Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutesKrishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup
 Jaggery                                150 gms
 Ripe banana -                       1 No.
 Coconut bits –                      1/4 cup
 Black sesame seeds              1½ Tbsp.
Green Elachi powder              1 Tbsp.
Baking soda                          1/3 Tsp.
Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying

Method:

  • Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
  • Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
  • Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
  • Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
  • If the batter turns too thick after resting, add extra water to loosen it and stir well.
  • Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
  • When one side is cooked, using sharp ladle flip it.
  • Once appam is cooked, drain the oil and set aside.
  • Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 
Try my other Unniappam Recipe Here





Jan 15, 2015

421 : Chitrannam - Variety Of Mixed Rices




Chitrannam or the rice cooked in different flavors, colors and ingredients. It is prepared by cooking rice and by mixing it with various condiments. Chitrannam varieties improve the taste of food and are mainly indicated in Anorexia.

To See the recipe , Please click the Link








VARIETY OF MIXED RICES 

Puliyodharai (Puli Sadam)                   Lemon Rice                          Coconut Rice
 
       


Kathamba Sadam                            Raw Mango Rice                         Dhadiyonnam 
         


Arisi Paruppu Sadam                           Spicy Tomato Rice                     Sarkarai Pongal          
        
 
     Kothamali Rice                          Bisi Bela Bath                           KalKandu Satham
         

Venn Pongal                                   Capsicum Rice                               Pudina Rice 
          

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