FESTIVAL FOODS – NAVRATRI

Festival foods – Navratri . Food we offer to god as Prasadam and share with Family and Friends. 

1. MIXED MILK PUDDING  is a Dessert which looks rich but a very light Dessert offered during festivals as Naivedyam to God. 

https://vegetarianhomestylecooking2015.wordpress.com/2015/06/22/Weekend 

2. MANGO RICE 

INGREDIENTS :

1 . Cooked rice – 2 cups 

2. Grated raw mango – 1 cup , Green chilies – 4 , Curry leaves

3. Salt , Turmeric – 1/4 th tbsp 

4. Oil – 2 tbsp

5. Seasoning – Urad dal – 1 tbsp , Channa dal – 2 tbsp , mustard seeds and Cumin seeds – 1/2 tbsp and Broken red chillies – 4 

6. Fresh or Dry coconut – 1/4 th cup

7. Roasted Peanuts – Handful 

METHOD :

1. Heat Oil and add Channa dal followed by Mustard seeds , Cumin seeds , Urad dal , Broken red chillies, Green chillies  and Curry leaves.

2. Add Turmeric to the Oil , raw mango and fry for Couple of minutes .

3. Add Cooked rice . Mix gently . Season with Salt .

4. Finally add roasted Peanuts.

3. MIXED DAL VADA  with SWEET VERMICELLI: 

1. Soak Urad dal – 1/2 cup , Channa Dal – 1/2 cup , Split Green Moong dal – 1/2 cup , Yellow Moong dal – 1/2 cup for 2 hours.

2. Wash 3 to 4 times and Grind with Green chillies , Ginger and Salt without water.

2. Add finely chopped Spinach and Chopped Cabbage .

3. Heat 1/2 cup to 1 cup Oil .

4. When the Oil is warm enough take handful of batter and shape like Vada and slide slowly into the warm Oil .

5. Fry till golden Brown on both sides. Transfer to plate lined with paper towel to absorb excess Oil.

RECIPE FOR SWEET VERMICELLI :

1. Dry roast 1 cup Vermicelli in 1/2 tbsp Ghee .

2. Transfer to a Bowl.

3. Add 2 cups water to the sauce pan and bring to boil . Add vermicelli and cook until soft.

4. Switch off the stove and add Jaggery or Brown sugar, Powdered Cardamom.

5. finish off with 1 more tbsp Ghee and Roasted Cashews , almonds and Pistachio’s .

4. COCONUT RICE , BLACK EYED BEAN SUNDAL and VERMICELLI KHEER .

https://vegetarianhomestylecooking2015.wordpress.com/2016/10/06/Navratri 

5 . CHANNA DAL KHEER 

https://vegetarianhomestylecooking2015.wordpress.com/2015/11/07/Channa dal Kheer 

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DIWALI SPECIAL – WHEAT ADHIRASAM AND SPINACH VADA

Diwali Specialimage Wheat Adirasam and Spinach Vada .

Today I’m sharing two easy Diwali recipes . Sweet and Savory. Adhirasam (Ariselu) is a traditional South Indian sweet prepared during Diwali time. Prepared with rice flour ( Soaking rice and grinding into Powder ) using rice flour and Sugar or Jaggery. I’m sharing an easy recipe with store bought flours , jaggery , Sugar and other Ingredients .  Jaggery is good source of Iron as it is processed in Iron vessels and comes directly from sugarcane Juice and doesn’t go any refinement . You can prepare with Jaggery or combination of Jaggery and Sugar. Jaggery brightens the color and has more taste explosion .I used minimum Oil for shallow frying. Add enough water as I mentioned in the recipe . No need of resting the dough , you can prepare Adhirasam immediately  by shallow frying. It takes only 10 minutes Preparation time and 20 minutes for Shallow frying 20 Medium Adhirasam. Once brown they are soft and crisp up as they cooled down . Now you can enjoy Adhirasam any time of the year with very very less work . Along with Adhirasam , I’m sharing  savory Diwali recipe Spinach Vada . Instead of eating Plain Vada I  like adding Spinach and Spices  to regular Vada batter. Shape like regular  Vada and shallow fry till golden Brown.

Note : They taste like Adhirasam , But little Crispy.

Wheat Adirasam Recipe : Recipe for 20 Medium Adirasam’s .

INGREDIENTS:image1. Wheat Flour – One  Cup

2. Rice flour( store bought) – 1/2 cup

or Wheat flour – 2 cups if you want a Soft Adirasam 

3. Dry Coconut – 1/2 Cup

4. Jaggery ( Brown Sugar) – 1/2 Cup  

5. Sugar – 1/2 cup

6. Cardamom – 4 to 6

7.Water – 3/4 th Cup

8. Oil – 2 tbsp to mix in flours

9. Oil for Shallow frying – One  Measuring Cup

10. Ziplock Bag 

METHOD :image

1. Mix Wheat flour, Rice flour, Jaggery , Sugar, Dry coconut, 2 tbsp Oil, Cardamom by adding Water slowly. Mix like a Chapathi dough . No need to rest the dough . Prepare immediately.image

2. Heat Oil for Shallow frying on Medium / Medium High Heat .

3. Grease ziplock Bag with Oil. imageTake a Lemon size Ball of the dough and place on the Ziplock Bag and pat with your finger tips . It should be One inch thick.

4. To check whether Oil is warm enough , drop a small ball ( Press it) into the Oil . If it raises the temperature is Correct.

5. Slowly slide the Adhirasam into Oil. imageFry till goden brown on both sides.image

6. Transfer to a plate lined with paper towel to absorb excess Oil .

NOTE : imageIn the beginning they will be soft and crisp up as they come to room temperature .

Recipe for SPINACH VADA for 30 :imageINGREDIENTS:

1. Urad dal – 2 Cups

2. Onion – One Big ( Chopped )

3. Green Chillies – 3 to 6 ( mild Spicy )

4. Ginger – Small Piece ( Chopped)

5. Coriander – One Bunch ( washed and Chopped)

6. Spinach – 3 Big Handfuls ( Chopped)

7. Salt

8. Cumin seeds – 1 tbsp

9. Oil for shallow frying .

METHOD :

1. Soak Urad Dal overnight or 3 Hours. Wash throughly . Grind Urad Dal with little Salt, Few tbsp water and Cumin seeds . The Batter must be thick to Shape Vada’s .

2. Add finely chopped Onions, Chopped Green Chillies, ginger , Finely chopped Spinach and Coriander . Mix well . Taste the Batter for Salt and Spices and adjust accordingly .

3. Heat Oil on Medium High Heat .

4. Take small portion of the Batter and shape Vada .

5. Slowly slide into warm Oil and fry till Golden Brown .

6. Transfer to a Plate lined with Paper towel to absorb excess Oil. Serve Warm or at room temperature.

 

FESTIVAL RECIPES (SRIRAMANAVAMI )

Festival Recipes ( Sri Ramanavami )img_0347 Lime Rice , Panakam , Vadapappu and Purnam Burelu)img_0348

     SRIRAMANAVAMI is one of the most important Hindu festivals  and is observed as the birthday of SRIRAMA as well as Wedding day of LORD RAMA and SITA .SITARAMA KALYANAM the ceremonial wedding ceremony of the divine couple is held at temples around the south  region.  This day also marks the end of nine day UTSAVAM called VASANTHASAVAM ( festival of spring) that starts with UGADI . On this festival  we Prepare a Special drink called PANAKAM ( Telugu) a traditional Summer Cooler and festive drink with easy available ingredients and it is a Host of Health Benefits . In hot summer Weather it not only cools the body but gives energy and revives appetite . We also prepare VADAPAPPU with Yellow Moong Dal , Coconut and other Spices as PRASADAM  and Lime rice too ( A rice item is a must) . The other Sweet Dessert I prepared for this festival is POORNAM BOORELU ( in Telugu) . A traditional Andhra festival sweet prepared during the time of SRIRAMANAVAMI . These are Deep fried Sweet balls prepared with Channa Dal and Jaggery and dipped in DOSA batter and Shallow fried to Golden Brown. You can fry in Paniyaram pan instead of Shallow frying.

Here are the 4 Festival recipes I’m sharing.

Recipe for Purnam Burelu :img_0349

INGREDIENTS: img_0346

1. Channa Dal – 1 Cup

2. Jaggery – 1 Cup

3. Coconut – 1/4 th Cup

4. Cardamom – 6

5. Outer Covering – Dosa Batter

METHOD : img_0343

1. Soak Channa Dal for 3 hours and Pressure Cook for 3 to 4 Whistles with very little Water . Once pressure comes down transfer Channa Dal to a bowl and mash with a Steel Spoon.

2. Cool the dal and add Powdered Jaggery , Coconut and Cardamom . Mix well .

3. Heat enough Oil to fry them . Or fry in Paniyaram pan . Both taste Same . img_0345 4. While Oil is getting Warm make balls of dal mixture . img_0344Dip them in Dosa batter ( Coat with the batter properly ) and drop them slowly in the Oil . Cook on a Medium High heat . in between toss them so they will be Brown on all sides . The Dosa Batter must be thick so it will Coat the Puran Poli Balls.

5. Once they become Brown transfer them to a Plate lined with Paper towel to absorb excess Oil . I suggest to fry in Paniyaram pan. With 1 tbsp Oil . Six at a time . So it will be easy to slide from cavity to another cavity .img_0349

RECIPE FOR PANAKAM:

To One glass of Water add little Powdered Jaggery , 1 tbsp. Sugar , 1/2 Juice of Lime , Black Pepper  and 2 Cardamom . Mix well.

RECIPE for VADAPAPPU: img_03501. Soak Yellow Moong Dal for an Hour . Wash before and after Soaking 3 to 4 times. After Soaking One hour drain out all Water .

2. To Soaked Moong Dal add 1/2 Cup Coconut , Sliced Green Chillies (2) , GINGER, Salt , Curry Leaves(5), Finely Chopped Coriander Leaves and freshly grounded Black Pepper . Mix well .

RECIPE for LIME RICE  or Mango Rice :img_0351

1. Heat 1 tbsp. oil and fry 1/4 th Cup Peanuts . Transfer Peanuts into a Bowl with Cooked Rice .

2. Heat 2 tbsp. Oil and Splutter Mustard seeds , Urad dal , Channa Dal, Cumin seeds, Broken Red chilies , Hing , Turmeric and Curry Leaves .

3. Add this Seasoning to Cooked Rice and Mix gently . Season with SALT . Squeeze Juice of Lime .

ENJOY these Festival Recipes . HAPPY SRIRAMANAVAMI .

FESTIVAL RECIPES( 2 CUPS COOKED RICE AND 3 DIFFERENT TASTES)

Festival Recipes . 2 Cups Cooked Rice and 3 different tastes.img_0132

 Happy Makara Sankranti. I prepare 3 different types of rice( with 2 cups cooked rice) and offer as a Naivedyam to god . Prasadam is also called Bhagwan Bhog or sacred food which we offer to god and share with family and friends before consuming it. We eat it with cheerful acceptance. These festival recipes are prepared traditionally and doesn’t need any Spices except easy available ingredients . If you have Cooked rice you can prepare 3 different rice recipes which are not only easy to prepare but delicious in taste . You can taste 3 different tastes at the same time ( Sour  taste  from Lime rice  ,Cooling  from Curd rice and Sweet taste from Milk Pudding)  .

A simple and delicious  traditional South Indian recipes . Lime rice , Curd Rice and Milk Pudding are  one of the most popular rice recipes from South India.

Recipe for 3 to 4 People .

Preparation and Cooking Time for Rice recipes : 30 Minutes

Preparation and Cooking time for Sweet Potato fry : 20 to 30 Minutes

LIME RICE :img_0134

METHOD : Need One Cup Cooked Long Grain Rice .

INGREDIENTS :

1. Cooked long grain rice – 1 Cup

2. Oil – 3 tbsp.

3. Salt as per taste

4. Roasted Peanuts – Handful

5. Curry Leaves – 4 to 5

6. Whole Green Chillies – 4 to 5

7. Turmeric Powder – 1/2 tbsp.

8. Hing – Pinch

9. Finely Chopped Coriander Leaves

10 . Seasoning – Urad dal – 1 tbsp. , Cumin seeds – 1tbsp , Mustard seeds – 1/2 tbsp. and Broken Red chillies – 4

1. Heat 3 tbsp. Oil and add 2 tbsp. Channa Dal , Handful of Peanuts . When the dals are Half done add 1 tbsp. Urad Dal , 1 tbsp. Cumin seeds , 1 tbsp. Mustard seeds, 4 Broken Red chillies , Pinch of Hing , 1/4 th tbsp. Turmeric powder , 5 to 6 Curry Leaves , 4 Green Chillies . Mix well .

2. After couple of minutes Switch off the stove and add Cooked Rice and Salt . Mix gently . Add One more tbsp. oil .

3. Squeeze Juice of Lime and Finely Chopped Coriander Leaves . Check for Salt and adjust.

MILK PUDDING : Need 1/4 th Cup Cooked Rice img_0130

INGREDIENTS :

1. 1/4 th cup Cooked Rice

2. Milk – 1 glass ( 8 ounces)

3. Jaggery or Brown Sugar – 4 tbsp.

4. Ghee or Butter – 1 tbsp.

5. Cardamom – 2 Cloves

6. Chopped Nuts – 1/4 th Cup (Almonds, Cashews and Pistachios

METHOD :

  1. Boil One glass Milk ( 8 Ounces)
  2.  Once it comes to boil switch off the stove and add 1/4 th Cup Cooked Rice , Jaggery , Ghee , Cardamom and Chopped Nuts of your choice .
  3. Mix well . Again switch on the stove and cook for 5 minutes . Serve warm

CURD RICE ( YOGURT RICE) :img_0131

INGREDIENTS :

1. Cooked Long grain Rice – 3/4 th Cup

2. Curd or Yogurt – 1 and 1/2 Cup

3. Curry Leaves – 4 to 5

4. Green Chillies – 3 ( Sliced)

5. Ginger – Small piece – Chopped

6. Oil – 2 tbsp.

7. Seasoning : Urad dal – 1 tbsp. , Cumin seeds – 1 tbsp. , Mustard seeds – 1/2 tbsp. ,Broken Red chillies , Channa Dal – 2 tbsp. 

  METHOD :

1. Heat 2 tbsp. Oil and fry Channa Dal  followed by Urad dal , Cumin seeds , Mustard seeds and Red chillies .

2.Once the dals are light brown switch off the stove and add Chopped Green chillies , Ginger , Finely Chopped coriander leaves and Curry leaves to the seasoning.

3. Add this seasoning to the rice . Add Salt . Mix gently .

4. Cool the Rice . Once rice is cooled add Yogurt . Mix gently . Check for Salt and adjust.

SWEET POTATO FRIES :img_0135

Mix Red chilli Powder – 1 tbsp.  , Cumin and Coriander Powder – 1/2 tbsp. each  , AJwain – 1/4 th tbsp. to Chickpea flour , Rice flour and Salt . Mix with Sufficient Water .

                            The batter must be thick so it will be coated properly to Sweet Potato’s .

Heat enough Oil for Shallow frying or PAN FRY them. Dip Sweet Potato Slices in the batter and fry until golden brown . Cook on Medium flame.

ENJOY these Festival Recipes anytime of the year with Less Work .img_0132

SWEET PARATHA(KIDS LUNCH BOX )

 

Sweet Paratha ( Halwa Paratha )  KIDS LUNCH BOX IDEA / DESSERT with Dates or Raisins or Brown Sugar ( Jaggery) or Combination of Dates and Jaggery or Raisins and Jaggery IMG_2363

Halwa Poori is a traditional Old age recipe prepared with Halwa ( a Semolina dish Sweetned with Sooji , Brown Sugar , Nuts , Ghee and Water ) and Stuffed inside a Wheat flour dough and Deep Fried. Instead of deep frying I Pan fried like Paratha . In some parts of India Halwa is served with Puffed Bread’s or Poori’s . This is a traditional dish which my Mom makes and Pack for our Lunch Box or during Festival season as Dessert with Some Rice dishes  and tastes best on its Own .

Here is the Recipe . If you try out My recipe please leave a Comment .

INGREDIENTS:IMG_2359

1. Sooji or Fine Wheat rava or Roasted Upma Mix( Wheat) – 1 Cup

2. Water – 3 Cups

3. Brown Sugar or Jaggery – 1/2 Cup or accordingly or Grind 1/2 cup dates or Combination of Dates and Jaggery or Combination of Raisins and Jaggery .

4 . Ghee – 2 tbsp.

5. Cardamom – 4

6. Nuts – 1/2 Cup ( Almonds , Cashews , Pistachios ) powdered  .

METHOD :

1. Heat 1 tbsp. Ghee  in a Sauce Pan and roast SOOJI till light Brown . Transfer to a Bowl .

 2. In  the same Sauce Pan add 3 Cups Water and Brown Sugar or Jaggery or DATES paste or Combination of Dates paste and Jaggery or Combination of Raisins paste and Jaggery  , Cardamom and bring to boil . Once water comes to Boil check Water for Sweetness and adjust .

3. Now slowly add Sooji and Nuts powder stirring Continuously to avoid lumps . Cook on a medium flame .

4. When the Halwa starts to thicken add One more tbsp. Ghee . Mix well and Switch off the Stove .

5. Allow the HALWA to Cool. Divide the Halwa into 12 equal portions and roll like Balls.IMG_2359

PARATHA : Wheat Flour – 2 Cups, Milk – 4 Ounces , Water accordingly , Oil – tbsp. , Salt . Mix the Ingredients and make a dough . Refrigerate Overnight or leave for half hour on Kitchen counter or refrigerator .

METHOD: 1. Take the Paratha dough . knead  and make balls.

2. Roll the dough into Circle.  Place the Halwa Ball in the center of the  rolled  Paratha .IMG_2361

3. Bring the sides of the rolled Paratha and Seal it . Press , Sprinkle some flour and roll again into thick Paratha ( Make sure the Halwa is spread evenly when rolling) . IMG_23624. Heat Pan and fry the Paratha on both sides till Golden Brown ( You can apply Oil or Ghee on both sides while frying ) IMG_2360SERVE WARM

MANGO RICE WITH MANGO PASTE

Raw Mango Rice with IMG_2090 Raw Mango Paste.

Prepare raw Mango Paste ahead of time and Mix with Rice before you Serve.

Stays Good in the refrigerator for 3 to 4 Days.

NOTE : You can Prepare this with Long Grain Rice , Brown Rice or Quinoa.

Recipe for 3 People .

Preparation and Cooking Time : 30 Minutes.

INGREDIENTS:IMG_2087

1.Raw Mango – 1

2. Dry Coconut – 1/4 Cup

3. Green Chillies – 2 to 4 ( Mild Spicy)

4.Salt as per taste

5. Turmeric – 1/4 th tbsp.

6. Hing – Pinch

7. Oil for Seasoning – 3 tbsp.

8.Curry Leaves

9. Finely Chopped Coriander Leaves

10 . Grind 1/4 th cup Coconut with 2 to 3 green chilles , Salt and 2 tbsp roasted sesame seeds .

11.Cooked Rice – Raw Rice – 1 cup

12 .Seasoning – Urad Dal – 1 tbsp. ,Cumin Seeds – 1 tbsp. Mustard seeds – 1/2 tbsp. , Red chillies -2

13. Roasted Peanuts – 1/4th Cup

14. Green Chillies – 4

METHOD:

IMG_2089IMG_2088

1.. Peel the Skin of Mango , Cut into Pieces and Grind Coarsely . Mix with Coconut mixture.

2.Heat 3 tbsp. Oil and add all Seasoning with Hing, Curry Leaves and Turmeric.

 3. Switch off the Stove and add Seasoning to the Mango Paste.

4. Store in a Clean Glass Jar and Store in the Refrigerator.

MIXING WITH COOKED RICE OR QUINOA:

Heat Oil and add Mustard Seeds , Urad Dal , Cumin Seeds, Broken Red Chillies, Green Chillies, Turmeric , Hing and Curry Leaves . Switch Off the Stove and add Cooked Rice and Mix well .

                                     Once the rice is mixed well with Seasoning, add Mango Paste . Mix gently . Check for Salt and add accordingly. Garnish with Finely Chopped Coriander Leaves and Roasted Peanuts.