Showing posts with label DIWALI SPECIALS. Show all posts
Showing posts with label DIWALI SPECIALS. Show all posts

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..





Monday, October 28, 2019

BOBBATLU...PURAN POLI..

Reposted from Archives..

BOBBATLU....



Bobbatlu..it is one of the most favourite and famous sweet especially for  Indians..It is a sweet delicacy prepared for festivals and occassions..like marriages, and House warming ceremonies etc.


INGREDIENTS:
For dough:
  • Maidha /all purpose flour-2 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
Jump here for video...https://youtu.be/2Bu-tBdkMTM




For stuffing:



  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
METHOD:
Preparing dough:

  • Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 hours..it becomes soft when it is kept aside covered with a lid..



  • Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.




  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.


  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.




  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.




  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste.. 










Sunday, October 6, 2019

SABUDANA KHEER...IP way

Sabudana kheer..InstaPot way.


For video......

Materials..


  • Sabudana..1 glass
  • Sugar Or jaggery..1glass
  • Water..2 1/2 glasses
  • Whole milk....2 glasses
  • Cashews..2 tbsp
  • Rasins..1 tbsp
  • Cardamom powder..1/4 tsp
  • Ghee ..1 tbsp.   
  •      
                                Method..                                   
  • Wash and Soak sabudana one hour before..
  • Turn IP to Saute..and  after its hot..add ghee to the IP pan..
  • Add cashews and after a minute when they turn brown,add raisins and after a minute take them out in tona small plate with a wooden spoon..
  • Add immediately water to the pan and after it starts boiling add soaked sabudana and boil for a few minutes..Then add milk and boil..Then add sugar and mix well..





  • Now Cancel/switch off saute mode..closethe lid,close the vent ,sealing knob..


  • Turn Manual cooking for 14 minutes..And after done leave it for a few minutes..
  • Sugar may be added before or after manual cooking too..But then it requires saute for 1 more minute..Then cancel /switch off..
  • Add fried nuts..sugar and saute for 1 minute.. Cancel after done..
  • Transfer in to bowl and Serve...







Thursday, October 3, 2019

KOBBARI PAYASAM

Kobbari payasam..coconut kheer..



A yummy payasam which can be done in minutes of time at the time of puja or any occasion..Fresh coconut is scrapped or use frozen coconut..
Materials..

  • Scrapped coconut/frozen coconut..1cup
  • Raw rice..2 tbsp..Washed & soaked in water 
  • Jaggery /sugar...1 cup
  • Cashews..A few
  • Raisins..A few
  • Milk..2 cups.. Already boiled & cooled
  • Ghee..1 tbsp 
  •  Cardamom powder..1 pinch
  •  Water..1 1/2 cups

Method..

For Video..https://youtu.be/bChiLJKCFeA

  • Wash and Soak  raw rice in 1/2 cup of water 1 hour before..
  • Next grind  coconut and raw rice along with the soaked water..Keep aside.
  • Meanwhile..Turn Saute..In Insta pot..And after On..after a few minutes..When it is Hot..


  • Add 1 tbsp ghee. .To the ip pan..And fry cashews..After they turn brown..Add raisins and fry.Take off them outside with a  spatula..


  • Add water to the ip pot and let them
     boil.. When the water is boiling add the coconut rice paste and boil it..


  • Add the jaggery or sugar to it.mix well..


  • Switch /cancel..off the ip.. close the lid.
  • Set manual to cook for 5 minutes,turn off the pressure releasing vent..
  • After cooking ,and the beeping done.,Quick release pressure and open...Add the milk kept ready and mix well..Add half quantity of fried nuts..
  • As already IP is hot..It needs less time to boil again.. Saute for 1 minute.

  • Cancel the saute after a minute..Add remaining half of the nuts..
  • Transfer in to another  container and serve.


An easily made bhog prasadam recipe ready with in a few minutes..






Tuesday, April 27, 2010

SEMYA VERMICELLI PAYASAM

SEMYA VERMICELLI PAYASAM


Vermicelli Semya payasam /kheer is a basic one too easy peasy to learn.. Can be prepared in few minutes of time..I replaced the previous pics with these..

Video here..



Ingredients:
  • Semya (Vermicelli) ..50 gms
  • Milk ..500 ml
  •  Cashews... 3 tbsp
  • Raisins..2 tbsp
  • Almonds Flakes..p 1 tbsp
  • Sugar ...50 gms
  • Ghee ...2 tsp
  • Saffron 2 to 3 strands
  • Cardamoms ..3 no.s..
  • Make powder in Mortal


METHOD:




  • Add 1 tsp ghee to the pan and add cashews and fry ..Until it gets golden colour..
  • Add raisins now and almond flakes too.. fry until raisins are fluffy..
  • Remove from fire and keep aside..
  • Fry Semya, with a 1 tsp of ghee, to a little brown colour and keep it aside.

  • Boil Milk and add the roasted Semya into the milk and cook it in a low to med flame.
  • After it is cooked, add Sugar and let it boil in low flame.Then add half quantity of fried nuts ,after boiling for 5 minutes..switch it off.
  • Sprinkle cardamom powder on the prepared Semya .
  • Add nuts fried in ghee..to the semya payasam.

Serve in cups.
When it is piping hot it will be in liquid consistancy, when it is cooled it turns to semi solid.  


Tip: 
You can add a little hot milk and re-heat the left-overs and it will be fresh again.