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Showing posts with label Neivedyam. Show all posts
Showing posts with label Neivedyam. Show all posts

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





May 1, 2015

433: Kesari Seviyan /Sweet Vermicelli

Sweet vermicelli cooked to perfection with raisins and almonds, a great and quick dessert to be enjoyed with a cup of coffee or chai.  It is so simple to make and it tastes awesome. It tastes even better when topped with khoa.  I made this dish in less fat and less sugar, if you want more taste, you can add more sugar and ghee.

Ingredients:
Vermicelli ( Thin ones)            1 cup
Water                                   1 cup
Sugar                                    ½ cup
Crushed Green Cardamoms       4 no.
Ghee                                     1 tbsp+1 tsp.
Fried Raisins & Cashews           for Garnishing
Kesar color                             a pinch

Method:
  • In a pan put one teaspoon ghee and fry the vermicelli till light brown.  Constantly stir it to ensure even browning. Keep aside.

  • In the same pan add one tsp of ghee and fry the cashew nuts and raisins. Keep aside.
  • Take a frying pan, add water and bring into boil.
  • Now add the fried vermicelli and cook till soft.


  • Now add sugar,crushed cardamons and color in it. Mix it well.
  • Cook till it thickens in low flame.
  • Add remaining ghee and stir thoroughly and make sure and water is completely absorbed.
  • Garnish with fried cashew nuts, and raisins.
  • Transfer it to a glass bowl.
  • Serve hot chilled with tea or as snacks.


Note: 
  • For Health reasons, I made this dish in less fat and less sugar.  You can add khoya  or milkmaid for more creamy tasty. If you want more taste, you can add more sugar and ghee.
  • Instead of water, you can add whole milk also.


Sweet, Vermicelli, Kesari



Jan 1, 2015

419: Kalkandu Sadam/ Rock Sugar candy Rice

Festivity always ushers in a variety of lip smacking traditional goodies. This
Kalkandu satham is generally served as Prasadam in many Vishnu temples along with puliyotharai. And what better can you enjoy other than steamy sweet Kalkandu Sadam dripping with ghee and served on a plantain leaf.

Ingredients

Basmati Rice                                  1 cup
Moong dhal                                    1 tbsp.
Whole milk                                     2 cup
Water                                            1 cup
Powdered Sugar candy                      1 ¼ cup
Saffron                                           a pinch
Crushed Elachi powder                      1 tbsp.
Crushed cloves                                ¼ tsp.
Nutmeg powder                               a pinch
pachai katpuram (edible camphor) -    a pinch
Ghee                                              2 tbsp.
Cashews & Raisins                           2 tbsp. 


Method:
  • Wash the rice and dhal  and drain it.
  • Cook the rice with milk, water,1 tsp of crushed elachi and saffron till it get mushy. Mash it finely while it hot. Keep aside.
  • Take a pan add  2 tbsp. of water with powdered sugar candy. Make a little thick syrup of the rock candy and add it to the cooked rice.
  • Add crushed cardamom, cloves, pachai katpuram,netmeg powder to the rice mixture. Cook the rice for some more minute.
  • After the rice is cooked, fry the cashew and raisins in ghee and added to the rice.
  • Kalkandu Sadam is ready. Served hot.

Note: 


  • Kalkandu Sadam is usually served hot and tastes very good. When cooled it tends to become dry.·
  • You can reduce or add the sugar as per your individual taste.


Jul 16, 2014

Dwadasi Sathuamuthu/ Dwadasi Rasam without tamarind Tomatoes

This saathuamuthu is very simple. I make this saathuamuth on Dwadasi days(Next day of Ekadasi day).
For Dwadasi Paranya Thaligai Menus, Please see here http://www.sadhanakitchen.blogspot.com/2014/01/dwadasi-parayanai-thaligai-dwadasi-menu.html . 
 I made this rasam without tamarind and tomatoes. . It tastes yummy and has the strong aroma of pepper & ginger .

Ingredients:
Toor Dhal                             - ¼ cup
Turmeric Powder                     ½ tsp.
Water                                     2 cups.
Grated Ginger                       1 tbsp
Chopped curry leaves            few 
Lemon Juice                          2 tbsp.
Salt                                      to taste.                          
Fry and Powder coarsely
Ghee                                   ½ tsp.
Urdh dal                               ¾ tsp.
Chenna dal                            ½ tsp.
Black Pepper                         1 tbsp.
Cummin seeds                        1 tsp.
Red chilies                              2 no.
 Curry leaves                          few
FOR TEMPERING IN GHEE:
Ghee                                   1 tbsp.
Mustard seeds                      1/2 tsp
Curry leaves                         little
Crushed red chilies                2 no.
Hing                                     a pinch                                 

Chopped Coriander leaves      for Garnish

Method:

  • Pressure cooks the dal with turmeric powder. Mash the dal and add 2 cup of water and dilute it. Transfer into the big vessel.
  • Add salt, turmeric powder,ginger, curry leaves and Hing and bring to boil on low fire.
  • In mean time, fry above ingredients (expect cumin seed) and powder it coarsely.
  • Add ground powder and while rasam froths up, remove from the fire.
  • With one tablespoon ghee, fry the mustard seeds ,when they burst add curry leaves crushed red chilies and Hing to it and pour them to the Rasam.
  • Squeeze lemon juice and mix well.
  • Garnish with chopped cilantro. 

Note:
  • Lemon juice gives the sourness and pepper gives the taste and strong aroma for the sathuamuthu.

Jan 16, 2014

Dwadasi Parayanai Thaligai/ Dwadasi Menu



In Hindu religion, Dwadasi Parayanam is considered to be the best. A quote below a verse that supports this:

Na Annodhakath Param Dhanam
Na Dwadhashyat Param Vratam
Na Gayathrayat Param Mantram
Na Maata Para Devatha

There can be no better charity than providing food and water,
There is no vratham that is superior to Dwadasi
There is no Mantra that is superior to Gayathri and
There is no God superior to one's own mother. (Source ramanuja.org)

Ekadasi vratham is observing total fast (suddha upavasam) on Ekadasi tithi. Timely breaking of the fast on Dwadasi is as important as observing the fast on Ekadasi. Normally, the fast must be broken before trayOdasi arrives. If there is insufficient time, the fasting can be broken with Tulasi water.

People fast on ‘Ekadasi’ day and have ‘Dwadasi Paranai’ (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don’t use tamarind for this thaligai (samayal).

Concerning the food for Dwadasi pAranE, one should avoid using anything related to plantains (vazhai kaay, ilai etc.), also avoid tamarind. One can substitute lemon or dry mango  Powder for tamarind
  
Dwadasi Thaligai Menus are:(Please click the links)

                   Ghee                                                                           


Mor kozhambu                                         Poricha kootu

                     


Dwadasi sathumudhu                               Nellikkai pachadi 


                      


Keerai Masiyal                                     Akkaradisil or Any Kannamudhu

                    

Kothavarraikai Paruppu Usli                   Manghai Urukkai

                       
    Akathi Kerai                                   Sundaikkai Fried in Ghee 


             
                             
                                  
        Plain Curd









                                                                                                   

Sep 7, 2012

Vella Seedai




Vella seedai is must sweet for Janmashtami. For me, preparation of Vella seedai is always tricky. Here is the tip for best vella seedai.

Tips:
  • While shaping seedai marbles don’t press them tight.
  • All ingredients must be also free from impurities.
  • The dough should be moist and non-sticky.
 Preparation Time  :   15 Mins
 Passive Time          :    30 mins
 Cooking Time       ;   20 Mins
 Recipe Category   :   Festival, Sweet, Neivedyam
 Recipe Cuisine     :   South Indian

Ingredients:
Rice flour-                            1 cup
Urad flour -                          2 tbsp.
Grated Jaggery                     3/4 cup 
Cardamon  powder               1 tablespoon
Til seeds                              1 teaspoon
Grated  coconut                    1 teaspoon
Ghee                                   1 tablespoon
Coconut oil                           1 teaspoon
Cooking oil                            for deep fry
Water                                   1/4 cup- ½ cup

Method:
  • Heat the rice flour in pan. Let the color start changing to brown (take off flame when the color just starts changing. Don’t let it become fully brown). Spread on a newspaper and let it cool.
  •  Dry fry the urudh dhal in a pan. Let the color change, switch off the stove. Keep aside for cooling. Make it a nice powder in a mixie. Keep aside. (If you using readymade Urdh flour, dry fry it for one minute).
  • Dry fry the coconut and til for a minute. Keep aside.
  • In a kadai, add the water and the jaggery, Heat it.   As soon as all the jaggery melts, switch off the gas.
  • Strain it using a steel strainer to remove dirt in jaggery. Let the jaggery water cool down.
  •  Take a bowl, mix rice flour, Urdh dhal flour, Elachi powder, til (ellu), coconut, coconut oil and ghee . Use a whisk to gently bring all the ingredients together. 
  • Now add the mixed flour little by little and keep stirring. Add flour till the dough consistency is such that you can make round balls. Cover it and keep aside for 30 minutes.
  •  After 30 minutes, with your hands make a soft ball and put it on the newspaper.
  • Heat the cooking oil in a kadai. Keep the flame on medium low.
  • Add the balls to the oil once heated from the side of the kadai. Do not throw it into oil.
  • When the seedai has fried a little, turn it over using a long handled spoon so that it gets fried evenly on all sides. Wait till color changes to a little dark brown and take it out.
  • Put it in a vessel and drain the excess oil.
  • Vella seedai ready to Offer to Lord Sri Krishna as neivedhayam.



Navaneetham



"Navaneetham" means newly churned butter that Krishna is so fond of, and
He Himself pervades the whole universe as butter pervades the milk.

Ingredients:

Unsalted  Organic white Butter –        4 tbsp.
Elachi Powder                          ½ tsp.
Candy sugar                           2 tbsp.
Sugar                                      1 tbsp.
Silver almonds                     1 tsp.

Method:
Mix all ingredients very well. Offer to Kutti Krishna as Neivedhyam.




Sep 5, 2012

Madhuvargam

Madhu vargam is a form of fruit mix sweet made in all Perumal kovil during Thirumanjanam. This is also offered as Neivedhyam. I am giving below my modified version of Madhu vargam.

Ingredients
Chopped Mixed fruits - 2cups(Apple,Banana, all Berries, Jack fruit, cantaloupes)
Chopped Dates                            3 tablespoons
Mixed dry fruits                              4 tbsps.
Sugar Candy (Kalkandu)                   3 tbsp.
Grated coconut                               1 tbsp.
Cardamoms & cloves powder -         1 tablespoon
Raisins                                                    1 tbsp.
Ghee                                                        1 tbsp.
Honey                                                       ¼ cup
Jaggery (Crushed)                                  1 cup

Method:
  • Wash, clean and chop the fruits.
  • Take a clean mixing bowl.
  • Add all the chopped fruits, dry fruits, sugar candy, coconut,raisins, ghee, cardamom powder and jaggery.
  • Mix them very well.
  • Now Madhu vargam is ready for Perumal’s neivedhayam .





Sep 3, 2012

Mullu Thenkuzhal

 Murukku can be magical for first timers – especially first time makers. Be it the ones made by the murukku maker, or the hand-made kai-murukkus, making murukku is an art by itself .In most South Indian family festivals, won’t end up without Murukku items.  This Mullu Thenkuzhal is an all-time favorite Indian snack that is sure to satisfy both in our family. This recipe guarantees crunchy and smooth  Mullu Thenkuzhal. This is very easy and simple recipe.


Murukku tips:
  • Do not keep the dough for a long time. Make sure you keep the dough covered throughout to avoid drying of the dough.
  •  Do not mix the whole flour at a time to make dough. Make dough little by little and fry at once. Otherwise, the preparation will become red.
  • Make sure the rice flour and other flours, you use is fine in texture. Otherwise the Murukku will break.
  • Butter gives whiter color and crisp texture.

Ingredients:
  Rice flour –                                         2 cup
Moong dhal flour –                            ¼ cup
Chutney dhal flour (Pottukadalai) – ¼ cup
Cumin seeds –                                    ½ tea spoon
Asafetida powder                              1/8 tsp.
Unsalted butter –                               2 table spoon
Salt –                                                     as per taste
Oil for frying

Method:
  • Dry fry the Moong dhal in a pan,  grind in the mixer till fine powder.
  • Mix all together. Divide them into two equal parts.   
  • Make dough with first half, with enough water to a stiff dough.
  • Make balls out of the batter and put it in the mould (mullu thenkuzhal) of the achu.
  • Heat the oil in a pan and press out the dough.
  • Cook in low flame till crisp and golden in color.
  • Remove from the fire and drain.
  • Now prepare the other half (follow the same steps)
  • Mullu Thenkuzhal is ready.  Store it in an air tight container.
  •  
    Murukku Aachu



    Aug 22, 2012

    Asoka Halwa

    This Halwa, made with Moong dhal (paasi Paruppu) and it is a specialty from Thanjavur district.    This is also famously called as "Thiruvayaru Halwa”. I bet, definitely you would come across this Halwa in every wedding that happen in Tanjore side. It is also called moong dal halwa in different parts of the country.It takes a long time and lot of patience to prepare this Halwa.


    Ingredients
    Yellow split Moong dhal                     1 cup
    Milk                                                 1 cup
    Saffron                                            a pinch  
    Wheat flour                                   -  1/4 cup
    Maida                                              1 Tablespoon
    Water                                             ¼-1/2 cup
    Sugar                                              1 1/2 cup- 2 cups
    Red food color:                               as desired (optional)
    Kesari powder -                               2 to 3 pinches
    Ghee -                                            1 cup
    Cardamoms –                                  8 no (powdered)
    Cashews & Sliced Almonds        10 to 15 (broken into bits and fried in ghee)

    Method:
    •  Wash the Moong dhal and add milk and saffron. Cook the Moong dal in a pressure cooker until soft. Mash the cooked dal and keep aside.
    • Dry roast the wheat and Maida for a minute. Mix wheat flour in the water or milk to make a smooth, runny paste.
    • Heat this flour mixture in a frying pan, stirring continuously, and bring to a boil. 

    • Add the mashed Moong dal, mix well and cook over medium flame.
    • Once cooked, add the sugar, then half the quantity of ghee, and stir well.
    • Add the food color and the remaining ghee slowly and stir continuously, until the mixture forms a ball and comes off the sides of the pan. At this point the ghee will start oozing out.
    • Take 1 tsp. of ghee in a pan and again roast the nuts and cardamom powder. Add to the Halwa and switch off the flame. Asoka is ready now.
    • Pour the mix into the greased tray or vessel. You,cut  this into diamonds, squares, or rectangles.

     Note:
    • It will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the Halwa before reheating it.

    I am sending and linking to " Sending to Dish it out – Sugar and Butter and Vardhini’s page"





    Aug 15, 2012

    Thenkuzhal Murukku

    Murukku is a traditional snack which prepared for festivals, especially Diwali and Krishna Jayanthi. Thenkuzhal is a tasty and crispy snack make from rice and Urad dal flour.  This post has been lying in my draft since Diwali and finally posted it today.   For Thenkuzhal Mavu, readymade mavu won’t be good. But if there is no other go add a handful of urudh dhal powder more. Add little hot oil or ghee while getting the batter ready. In this recipe, I used ready made rice flour.

    Ingredients:
    Rice Flour -                     4 cups
    Urdh dhal                      1 cup
    Cumin Seed                   1 tsp.
    Salt -                               to taste
    Butter -                            4tbsp.
    Asafetida(Hing)              1 tsp.
     Cooking Oil                   for deep fry

    Method:
    • Put the frying pan in the stove. Keep the stove in low fire .Dry roast the Urad dhal to a nice golden brown color and powder it in the blender and sieve it .The urudh dhal should be roasted in such a way that it should never get red at the same time be well roasted .  (OR) you can use store bought Urad flour and roasted it.
    • Take a large mixing bowl and mix rice flour, Urad flour, cumin seeds, salt, asafetida powder, butter. and water . Knead well to form smooth dough.  Heat oil and keep it ready.

    • Check the oil temperature before dropping the Murukku. Try with a small sample.
    • Press out the dough using a Thenkuzhal press in the hot oil, fry well.
    • Cook until the hissing sound ceases.
    • Remove from the fire and drain.
    • Crispy Thenkuzhal are ready! Cool them and store them in air tight containers so that they remain crispy. 

     Tips:
    •  Always fry the Murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
    • Do not mix the whole flour at a time to make dough. Do them in batches.
    • Do not over crowd them while frying.
    • Do not keep the dough for a long time.


    Uppu Seedai

    Uppu Seedai is one of the main traditional bakshanams made especially during Krishna Jayathy’s day.. There are two varieties of seedais – sweet and the salt version. Sweet seedai is called “vella seedai”.The salty version is called “Uppu seedai”.  I have heard stories about seedai bursting from my friends. Here are the tips to avoid Uppu Seedai(s) from bursting in hot oil.

    Tips:
    • Homemade or store bought flour, it should be sieved properly.
    • Do not roll them tightly. While rotating them in your palm, keep it as gentle as possible.
    •  Use, instead of dry coconut, uses coconut oil for the dough.
    • Dry the balls before frying them.
    Here is the recipe for the Seedai.

     Preparation Time   :  15 mins
     Cooking Time        : 30 mins
     Recipe Category    :  Festival Recipes, Neivedyam 
     Recipe Cuisine       : South Indian  

    Ingredients:
    Rice Flour                   2 cups
    Urad Flour                  2 tablespoon
    Sesame seeds             1 teaspoon (optional)
    Cummin See               1 teaspoon
    Salt                            To taste
    Butter                         1 tablespoon
    Asafoetida                   a pinch
    Coconut oil                  1 tablespoon
    Cooking oil                  for deep frying.

    Method
    • I have used store bought rice and Urad flour.
    • Fry the Urad flour in medium heat for 2 minutes.
    •  Dry roast the sesame and cumin seeds for a second.
    • Mix everything along with salt, asafoetida, butter.
    • Add water very little by little to form a smooth dough.
    • Form into a small balls of marble size. While rotating them in your palm, keep it as gentle as possible.
    • Keep them on a clean cloth or paper towel for 10 minutes.
    • Heat oil in medium flame and fry the balls.
    • Put as many cheedais as possible , the oil can hold at a time.
    • When frying the balls , keep moving the balls in oil to ensure uniform frying.
    •  Fry until they become golden brown or till the bubble stops, and hissing sound ceases.
    • Drain them in a tissue paper and transfer them to an airtight container.
    • Now Yummy Cheedai is ready to eat.



    Uppu Seedau

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