Showing posts with label GHEE. Show all posts
Showing posts with label GHEE. Show all posts

Monday, September 23, 2019

GHEE MAKING..FROM BUTTER

Ghee making from butter..
From cost co



  • Ghee if it is made in home from butter,it tastes good ..smells fresh.

  • Get the butter pkts and open them and boil in a wide pan in a low flame..

  • Add tsp fenugreek seeds for fresh smell...And after preparing the chee filter the thee.


  •  Keep stirring in regularly for every 2 to 3 minutes.

  • Filter in to a new Bottle after its cool.

Keep in fridge or even kitchen counter top.. Stays fresh till 6 months

Here you go for...Video






Thursday, September 12, 2019

DADDHOJANAM

DADDHOJANAM



INGREDIENTS:
Cooked Rice-1 cup
Curds-3 cups
Salt- to taste
Seasoning:
Ghee-2 table spoons
Mustard seeds-half spoon
Red mirchi-1 no
Ginger ,Green mirchi paste-half spoon
Curry leaves, Coriander(For Garnishing)
METHOD:
  • Place a kadai on the stove,add Ghee into it.
  • Then add Mustard seeds,Red chilli slits,Ginger n Greenchilli paste and curry leaves,saute it. 
  • Switch it off.
  • In a bowl take 3 cups of curds ,add 1 cup of Cooked Rice,and the prepared Seasoning to it along with Curry leaves.
  • We can sprinkle chopped corriander leaves Its optional..
  • Add salt to taste,mix well.keep it aside.Serve.

This dish is highly recommended in travelling. 
Garnish..



Before eating add a few pomogranate for extra taste.


Sunday, September 1, 2019

UNDRALLU

REPOSTED

UNDRALLU:



A prasadam made with coarse rice,to Lord Vigneswara, especially on Vinayaka Chavithi,in the month of Bhadrapada masam.A unique festival which all families participate and celebrate.The easiest prasadam to do.

Materials:


Rice ravva) 1 cup
Channa daal(washed well and soaked before 3 hours)
Oil/ghee  2 tsp
Salt to taste
Jeera 1/4 tsp

Here you go...for video




Method:


  • Place a kadai on the stove  add ghee addand after heating add jeera and saute ,(if u like add 1 tbsp  finely chopped curry leaves and hing,mix it well).


  • Next add soaked chanadal and saute addfor 2 minutes..

  • Then  3 cups of water,salt and soaked channa daal and let it boil.

  • After it boils,then reduce the stove flame to low and now slowly add the rice ravva slowly,stirring well.

  • Add the total 1 cup of rice ravva,and place a lid and let it simmer,occasionally stirring. 

  • After it gets cooked,switch off the stove let it remain aside and let it cool.

  • After it gets cool, now make balls,and place the undrallu in an idli stand,and cook just as you cook idli(cooking is done on water vapour).

  • Switch off the stove after 5 mins.
  • Serve with coconut chutney


Note:
Even though it can be eaten after the balls are made,no need of cooking like idli.Thats why  3 cups of water are added.

Friday, August 30, 2019

AVAL HALWA..POHA HALWA..ATUKULA HALWA

AVAL..POHA..ATUKULA HALWA 

WITH JAGGERY



Aval..poha.. halwa is a sweet made as a bhog to Lord Sri Krishna in India.
Prepared this with jaggery as Sri Krishnashtami and Varalakshmi vratham both were celebrated on Friday,and I opt using jaggery on Fridays.
Very simple recipe made in 10 minutes.

Materials..
Atukulu..poha..aval..1 small glass
Jaggery..same measurement as POHA

Ghee 2  tbsp
Cashews..1 tbsp slits
Raisins..1 tbsp
Saffron..3 strands
Cardamom powder..1 pinch
Water..3 glasses

Method..
1..Place poha to the pan and add half tsp ghee and roast it till brown in low temp,remove and set aside in a plate.

2..Add half tsp ghee and after heating add cashews and fry in low  heat for a minute,the immediately add the raisins and fry for half a minute until raisins gurn plump..take off from the pan in to a plate,and set aside.

3..Now when the roasted poha turns in to cold,dry grind them for a few pulses in mixie grinder..we get coarse ravva type powder after grinding..keep aside.

4..Place the pan on the stove and add add 1tsp ghee and add  jaggery and water to it..let it boil..slowly add coarse poha   roasted with ghee,to the jaggery mixture and boil,add saffron strands and half of the fried cashews and raisins,and cook..

5..It takes approximately 4 to 5 minutes time to cook,add the remaining ghee,mix well and switch off the stove.

6..Transfer in to another bowl and garnish with fried raisins and cashews.

Sunday, August 25, 2019

PARAMANNAM..RICE PUDDING..INSTAPOT

PARAMANNAM..RICE PUDDING..IN INSTAPOT.. 


Paramannam..rice pudding..milk kheer is too tasty in instapot..done it for the first time on a trial and error basis in my way .. and could succeed in making it more yummy than in normal cooking.This I made on Vara Lakshmi Puja,and could serve as a prasadam in Puja.



Materials..




Milk..2 glasses
Water ..2 glasses
Raw rice..1 glass
Jaggery powder..1 glass ful


Ghee..1 tbsp
Cashews..8 no.s..
made into pieces
Raisins..8 no.s
Cardamom powder ..2 pinches

Method..

1..Add ghee to a pan on gas stove and saute cashews for 30 seconds,immediately add raisins and as they plump in 30 seconds switch off the flame,and keep aside in a plate.

2..Instapot.. add 1 tsp ghee to instapot vessel,and add 1 glass raw rice,and saute  in the ghee for 1 minute..
3.Add 1 glass of milk and 2 glasses of water and i cooked in rice mode for 12 minutes.

4.Then after it released pressure,it took 12 +6 mins,then I  took it out by releasing steam.


5.Then mash  well the cooked rice,and added jaggery powder and remaining one glass milk,and saute for 4 minutes,and finally added the cashews and raisins and cardamom powder,,and kept in warm.
6.After half an hour took it out mixed well and garnished it.

Saturday, August 24, 2019

JANMASHTAMI..ATUKULA PAYASAM...AVAL PAYASAM

ATUKULA PAYASAM..SHRI KRISHNA JANMASHTAMI 





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..
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

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..

SHEERA.. SUJI..PRASADAM

PRASADAM


Sheera.. suji prasadam is done in all regions but may be vary in materials


but taste will be identical. We use this as neivedhyam offering in Puja..


It takes less than half of the time in preparing it when compared to cracked wheat prasadam..

Materials:  suji.. ravva 1 cup   .. Sugar 1 to 1 1/2 cups..  Milk 2 cups ..Water 2 cups ..Cardamon powder a pinch ..Cashew nuts, raisins afew.. Ghee 1/2 to 3/4 cup...  U may add upto 1 cup if not calorie conscious.

Method:


Place a kadai on the stove and add 1 tsp ghee to it,after heating add
Upma ravva to it,roast  it  and stir for every 2 mins in a low flame,till it
turns into a bit brown colour and a nice aroma follows.It may take just
upto 5 mins if roasted in low flame.. Keep it aside.

Place a pan and add water and milk to it,after boiling add sugar slowly,
let it boil.After boiling add roasted suji/upma ravva slowly,if added
fastly  it may form lumps.Mix well, add ghee slowly spoon after spoon,
stirring it  .Let it simmer for a few mins,cover with a lid.

Meanwhile in 1 tbsp ghee fry the cashews and raisins,in low flame and
keep it aside.Then, lastly sprinkle elaichi powder,and add cashews and
 raisins,mix well and switch off.
Serve .It tastes heavenly.


PANCHAMRUTHAM

PANCHAMRUTHAM

An easy made prasadam in 5 minutes by mixing all the readily available materials..especially it's made in every home in Puja.

Materials..
Cow milk..1/4 cup
Cow curds..1/4 cup
Cow ghee..1/2 spoon
Honey..1tbsp
Sugar..1 tsp
Water..1/2 tbsp
Banana  1/2 chopped into small pieces.
Method..
Take a cup and place milk,and now add curds,mix well
Add ghee,blend,finally add honey and sugar and mix well.
Lastly add finely chopped banana pieces,thoroughly mix.
Panchamrutham is ready for neivedhyam now. 

Saturday, August 10, 2019

SUJI PRASADAM- SATHYANARAYANA PRASADAM

SUJI PRASADAM..SATHYANARAYANA PRASADAM..SHEERA BHOG
SUJI PRASADAM..
Materials:
Suji upma ravva.. 1 cup
Sugar ..1 to 2 cups,according to individual taste
Milk..1cup
Water..1 and 1/2 cups
Cashews..12 numbers
Raisins..10 
Ghee..1/2 cup..
Method:Firstly in a small pan add 1 spoon ghee and add cashews and fry till golden brown,remove fried cashews aside. Add raisins in the leftover ghee and fry,remove quickly from the fire,keep aside.
Place a Kadai on stove,add half spoon ghee and add Suji and roast it in small flame,until 5 mins,until nice aroma comes.Remove from flame and keep aside.In the same kadai add milk and water and boil ,after it starts boiling ,add sugar and let it boil..in small flame..Next ,add roasted suji,slowly while mixing it thouroughly,meanwhile add the remaining ghee..all this is done,in a small flame itself..let it be simmered..Add the fried cashews and raisins,mix well.keep lid switch off the stove.
Now a days we are using less ghee,but using a little more will also give added taste..