Friday, November 15, 2019

COCONUT LADDOO

COCONUT LADDOO...

Coconut laddoo is a sweet recipe done very easily  and tasty in the kitchen..

Materials..

  • Scrapped coconut..2 cups
  • Jaggery ..1 & 3/4 cup to 2 cups
  • Milk ..1/2 cup
  • Cashew..2 tbsp full
  • Cardmoms..2 no.s. Make powder
  • Ghee..1 tsp

Method..
  • Place a pan on the stove..add scrapped coconut and fry in low temp.
  • After a few minutes add jaggery and mix well.
  • It will become a paste,after frying for 5 minutes.
  • Then add milk and mix well.
  • Meanwhile in another kadai add 1 tsp ghee and after hot,add cashewnuts and fry till brown..remove them out.
  • Add the fried cashews to the coconut jaggery mixture and cook till done..the mixture becomes thick..add 2 pinches cardmom powder and turn off the stove..
  • Due to the addition of the milk juicy taste will be formed.
  • After turning cool..make them in to ladoo shaped balls..or eat it in the form of paste.
  • Place in fridge..if you like the cool taste..
  • Serve
Check the Video here..





Tuesday, November 12, 2019

AKAKARAKAYA FRY

AKAKARAKAYA FRY.. TAESAL GOURD FRY


Materials...



Materials...

  • Akakarakayalu/Taesel gourd pieces-2 cups
chopped into small pieces
  • Onion big...chop in to pieces
  • Oil  4 to 6 tbsp
  • Salt
  • Red chilli powder 1 to 1 1/2 tsp
Click for video..https://youtu.be/jVcyJweLas8



Method..
  • Place a pan on the stove with oil init.
  • After the oil is heated add chopped akakarakaya pieces and fry with a lid on,stirring for every 3 min ..
  • After half cooking is done,add onion chop too and fry.
  • It will take  more than  half an hour to become soft ,and finally sprinkle salt and red chillie powder.
  • And some people add dhania jeera powder to get extra taste from the fry..

while adding salt and chilli powder.

  • Dhania jeera powder 1/2 tsp

Taesel Gourd Akakarakaya Fry with onion..








This is a tasty recipe with hot rice and a dallop of ghee ,in these rainy evenings..

These are grown in redsoil areas on hill areas and in forest areas..

Monday, November 11, 2019

ATUKULA PAYASAM..SHRI KRISHNA JANMASHTAMI 

Reposted from Archives..

Shri Krishna Ashtami..the birth of Lord Krishna is celebrated all over India.Atukulu..poha.. Aval is a favourite of Lord Krishna,and jaggery added to payasam makes it more tasty..This bhog is also prepared for Navrathri pujas..
Atukula payasam an easy and tasty sweet neivedhyam/bhog offered to God Krishna..In Vaishnavam and all over India, Sri Krishna Janmashtami is celebrated very grandly by everyone.People try to do many prasadams bhog  in the event of Sri Krishna Janmashtami.One such bhog is done with Atukulu..poha.. beaten rice..and it is very simple.

Recipe ..

Prep time..10 mins
Cooking time..25 mins
Serves..3
For video....
https://youtu.be/1RT9npOKEUg

Materials..

Poha.. Atukulu.. Aval.. Beaten rice..1/2 small cup
Jaggery..1/2 small cup..same measurement as poha
Milk..4 to 5  cups..same measurement as above
Ghee..3 tbsp
Cardamom..2 no.s,made in to powder
Cashews ..10 no.s made into slits
Raisins..10 no.s
Saffron..4 strands

Method..

1.Place a pan on the stove,add 1 tbsp ghee into it..


2.After heating add cashews slits and fry for 1 minute then add raisins too and fry..after a minute when raisins start fluffing,  take all of them in to a plate, and set aside.


3.Now add the remaining ghee to the same pan,and add poha/atukulu  and fry till 2to 3 minutes.
4.Next add the roasted dry fruits half  of the fried quantity,to the poha,and keep remaining aside.



5.Add milk to the pan with poha, and cashews, raisins. Mix well and let it cook in low flame,till the milk is reduced and thickened..by this time the poha will be softened.

6.Add jaggery ,mix well,immediately  add the remaining fried cashews and raisins, cardamom powder,saffron, and switch o aff the stove..Mix well.

7.Garnish with  cashew, raisins and saffron..
8.Serve  hot or cold..

AVAL PAYASAM WITH SUGAR...
Materials required are...

Video shared here...
Video link is here...
https://youtu.be/rMZDGI1VWnI
The two variations of Aval payasam done with jaggery and sugar are given in this post...

Sunday, November 10, 2019

UPPUDU PINDI...COARSE RICE UPMA

UPPUDU PINDI...COARSE RICE  PORRIDGE.

This one can be had as a tiffin and is identical to upma.Can be had as a tiffin while fasting,doing upavasam.This one is prepared  more especially in villages.




Materials:
  • Rice ravva 1 cup
  • Grated raw coconut 2 tbsp..optional
  • Yellow moong dal 2 tbsp.. optional
  • Oil 2 tbsp or 3 tbsp
  • Water 3 cups
  • Salt
Seasoning:
  • Urad daal 1 tsp
  • Channa daal 1 tsp
  • Mustard seeds 1/2 tsp
  • Jeera 1/4 tsp
  • Curry leaves a few
  • Green chillies (slits)- 4 to 5 nos
  • Ginger 1" pice (slits)

Method:
  • Place a pan on the stove add 2 tbsp (if u are not calorie conscious add 3  tbsp of oil),after heating add channa, and urad daals,and jeera,mustard seeds,after they splutter saute for 2 to 3 min.
  • Then add green chilli slits  and ginger slits c,leaves,and saute well on low temp..
  • Now add water .
  •  Optional.. add grated coconut,washed yellow moong daal.
  • And  when the water started boiling ,add salt.
  • Then slowly add the rice ravva slowly,without forming lumps.
  • Mix well,cover with a lid.Let it cook in sim.
  • Stir once or twice in between.
  • Switch off the stove.Serve hot with chutney.
  • Safe and a healthy one.