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

Friday, December 6, 2019

Chhakara Pongal

Chhakera Pongal..
1 st variety ,with milk and sugar.

  • Chhakkara a sweet dish,which is prepared with pesara pappu/moong daal and rice.
  • It is prepared for prasadams in south india,especially in Temples, and south indian homes,for  Lord Sri Maha Vishnu..
Video is here...

  • Rice...1 cup
  • Sugar / Jaggery... 1 cup
  • Pesara pappu..Moong dal split ..Yellow colour... 1/2 cup
  • Milk... 1 cup
  • Water... 2 cups
  • Ghee... 2 to 3 tbsp ..(Minimum 2 tbsp to 1/2 cup)
  • Raisins ..5 nos
  • Cashew nuts ..5 nuts
  • Elaichi powder..Of 2 no.s


  • Place a pan on the stove,add yellow moong dal and roast it in low flame, for 1 to 2 min.
  • Then switch off the stove and wash moong dal once.. 
  • Now add rice to it and again wash both of them  for 2 to 3 times.
  • Now add milk and water to it and cook in a pressure cooker for 2 whistles.
  • Switch off the stove and let it cool.
  • Meanwhile add 1 cup of water to the sugar and boil it, to thin sugar syrup.
  • After the pressure is gone ,open pressure cooker and pour the sugar pakam and mix well.
  • Now transfer the total prasadam in to a pan,switch on the stove,and keep the pan and let it be cooked well for a 5 min .
  • In a tbsp of ghee fry raisins and cashewnute seperately,now sprinkle the elaichi powder on the chhakkara pongal ,add the remaining ghee ,half of the fried cashew nuts and raisins and mix well.
  • Swich off the stove and garnish with the remaining amount of nuts..Serve hot.
  • This dish is prepared/offered  as naivedyam before god,which enhances more taste..

Monday, October 28, 2019


Reposted from Archives..

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

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...

For stuffing:

  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
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 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..InstaPot way.

For video......


  • 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.   
  • 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..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..

  • 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


For Video..

  • 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 / 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..

Wednesday, October 2, 2019



Daddhojanam..Curd rice with tadka is pretty much familiar in South India,in temples as Bhog and especially in Brahmins homes too..As bhog in pujas.

Cooked Warm rice..2 cups
Milk..boiled and cooked to room temp..50 ml 
Curds..2 to 2 1/2 cups taste 

For AVA mixture..
Mustard seeds 1/2 tsp
Make half tsp Mustard seeds in to powder, in a mortar add pinch table salt and 1 tsp water ,make a paste..and keep aside..just 10 minutes before mixing the Rice.. 
For Tadka..
oil..1 tbsp 
Urad dal ..1/2 tsp
Chana dal..1/2 tsp
Mustard seeds..1/2 tsp
Red mirchi..1..make slits..
Green chilli..2 no.s..make slits.
Ginger finely chopped pieces..1/2 tsp
Asafoetida..1 pinch
Curry leaves 

  • Take cooked warm rice..2 cups.(the cooked rice should be a little mushy...set it aside.. 
  • Add milk to the cooked rice..and let it cool completely..
  • After making Tadka add the prepared Tadka to the Rice.. along with curds/yoghurt and AVA paste.. and mix well.
  • Add the  table salt and mix well..
  • Garnish with fried tadka and curry leaves

Sunday, September 29, 2019



REPOSTED....Navrathri specials..
Ven one kind pepper rice.. a popular South Indian Savoury and spicy rice made with moong dal, rice and other spices.. often done as offering to God..In Vaishnava temples of South India mostly..Now a days it's been done in homes as healthy morning breakfast served with sambar and coconut based chutneys..

  • Rice - 1 cup
  • Moong dal - 1/4 cup
  • Water- 4 1/2 cups
  • Pepper corns 3 Tb spn
  • Green chillies- 6
  • Ginger - 2 ''(small pieces or grind it to paste)
  • Curry leaves
  • Hing- 2 pinches or 1/8 th tspn
  • Jeera - 1 tsp
  • Ghee - 1 to 2 tsps
  • oil- 2 table spoons

Video is here...

  • Take a pressure cooker ..add oil and ghee. Put pepper corns, Ginger paste, green chillies, jeera, hing, curry leaves.
  • After this is fried.. add the washed rice, and daal ,into the pan. Fry for 5 mins.
  • Now add measured water.. into this.. and add salt taste.
  • Now close the lid of the cooker and let it cook.
  • Switch off the stove after 3 whistles.
  • Serve it hot.

You can take this as is, or with any chutney or pickle or sambhar.

Note: If you like more spicy you can also add pepper(powder) while frying all the seasoning.

Saturday, October 16, 2010



Suji halwa bobbattu tastes yummy..they were deep fried in ghee in previous days..but due to calorie conscious we shallow fried with ghee on a tawa..
For Halwa:

Suji 1 cup
Sugar 1 to 1 and half  cups
Ghee 3 tbsp
Water 2 cups
Place a heavy bottomed vessel on the stove,add 1 tsp ghee and roast the suji ravva in med temp till light brown .Keep it aside.
Add sugar and water in a seperate bowl and let it boil,after it is boiled add suji ravva slowly and cook in a low temp.
Now add ghee and cook till it turns in to a halwa paste,leaving the sides.
Switch off the stove,cover with a lid and allow to cool.
After it is cool,make small portions into round balls n keep them covered.
For Poli/bobbattu:
Maidha-2 cups
Salt a pinch
Oil 2 to 3 tbsp
Mix maidha  well with water into a smooth  dough  ,like we prepare for puris.
Lastly pour 2 tbsp oil and mix n pat with the hands.It will be smooth .Keep it aside for more than one should be done before preparing the halwa.For making such bobbatlu..sojappam,do not add cashews for even
After one hour make small portions into balls n keep them covered.
Taka a plantain leaf/plastic foil spread a few drops oil with your hand,take a small ball of maidha and spread it with your hands,in to a small puri.
Then take one halwa round ball,and keep it in the puri and cover from 4 sides.
Now again press with your oily  hand and spread it ,and place directly on tawa and shallow fry with oil/ghee as per your choice..
If you are not calorie conscious deep fry in ghee /oil.
A sweet item which we can offer as prasadam,children love them.

Friday, September 17, 2010



Paramannam is prepared in Lord Vishnu temples and also in the temples of Lord Surya etc. , and also in pujas as prasadam in our homes.It tastes yummy and is healthy as it is cooked with milk.


  • Milk 3 to 4 cups
  •  Rice 1 cup
  •  Sugar/jaggery 1 to 1 1/2 cups
  • Ghee 2 tbsp
  •  Elaichi powder 1 to 2 pinches
  • Cashews 3 nos
  • Raisins 6 nos

  • Boil milk in a pan,after it starts boiling add rice(need not wash),and cook it in low flame till it is cooked directly on the stove.
  • After it is cooked completely add sugar ,and (add a little water upto 1 cup if u want it to cook soft )cook.
  • Lastly add elaichi powder and fried cashew and raisins( shallow fry them in 1 tsp of ghee and keep aside).L
  • Lastly add ghee and mix well and serve in a bowl.

2nd method:

  • After boiling milk in a pressure cooker add rice to it ,close  the lid and cook for 3 whistles.
  • Meanwhile place sugar in another pan and add 1 cup of water too,bring to a boil .Switch off the stove after the sugar is dissolved completely.
  • Now open the cooker(after it is cool) and pour the sugar pakam into it,and mix well.
  • Again switch on the stove and cook in a low flame.
  • After it is well cooked softly add elaichi powder,shallow fried cashew and raisins, and also ghee,mix well. 
  • Switchoff the stove and transfer it in to  a bowl.

  • Add a pinch of pachha karpuram if u like it.
  • It tastes yummy, we  prepare it for Ratha sapthami ,and Ekadasi.