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Showing posts with the label SUGAR

SABUDANA KHEER...IP way

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Sabudana kheer..InstaPot way.


For video...... https://youtu.be/2zCx82QqRZk
Materials..


Sabudana..1 glassSugar Or jaggery..1glassWater..2 1/2 glassesWhole milk....2 glassesCashews..2 tbspRasins..1 tbspCardamom powder..1/4 tspGhee ..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…

KOBBARI PAYASAM

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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..1cupRaw rice..2 tbsp..Washed & soaked in water Jaggery /sugar...1 cupCashews..A fewRaisins..A fewMilk..2 cups.. Already boiled & cooledGhee..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.. …

PALU UNDRALLU

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REPOSTED  PALU UNDRALLU Palu undrallu,is also a variety made on chavithi.Eve
 love this dish much,and enjoy it,so go for a trial for your kid.
Ingredients:Milk.. 2 glassesJaggery n sugar ..1 glassSaffron.. a pinchElaichi powder..a pinch Undrallu: Rice powder 1/2 glassOil 1/2 tspSalt ..a pinchWater..1 glassPlace a vessel with water in it,add oil and salt,let it boil.While boiling low the flame,and slowly add the Rice powder to it,mix well,mash well,so that lumps will not form ,after done,mix well,switch off the stove,placing a lid on it.After 10 mins,mix and mash the undrallu mixture,and prepare small balls with it.keep aside close the lid.
For  palu undrallu:Meanwhile boil milk and also boil jaggery with sugar with  a cup of water seperately.After the jaggery n sugar mixture  started boiling and boiled for 3 to 5 min in low temp,mix with milk and add saffron,and undrallu(small round balls smaller than marbles).Boil for 5 mins in low temp then  switch off.Now add elaichi powder.Serve h…

ATUKULU..AVAL HALWA ....WITH SUGAR

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AVAL..POHA..HALWA..WITH SUGAR


A variety among prasadams we offer in Puja,as a bhog is easily cooked in minutes of time.
Materials..
Atukulu..poha.. 1 glass
Sugar..1 glass
Ghee..2 tablespoons
Cashews..Raisins..a few
Saffron ..3 strands
Cardamom powder..a pinch
Water..3 and 1/2 glasses
Method...



Place Aval in a vessel,add water,rinse ,and strain the water immediately..Place the rinsed aval on a paper tissue,and dap the water.
Place a pan on the stove and roast the half dried poha,remove from the fire,after it's cool,pulse in mixie grinder for a few times,to make in to coarse powder.
Place a vessel,add 1 tsp ghee and fry cashews,after a minute of frying,to light gold colour,add raisins,fry for another minute,till they turn plump..remove from fire and keep aside.
In the same vessel,add 1 tsp ghee,and add coarse poha and roast it,till a bit golden in colour..remove it from fire.
Prepare sugar syrup now,by placing sugar along with water..boil for 5 minutes in medium flame,add saffron strand…

PARAMANNAM..RICE PUDDING..INSTAPOT

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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.
Video...


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 cook…

PANCHAMRUTHAM

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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. 

SUJI PRASADAM- SATHYANARAYANA PRASADAM

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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 …

GULKHAND

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GULKHAND GULKHAND/GULQAND
Gulkhand is a sweet preserve of rose petals from north india..Gul means flower,and qand/khand means sweet in Arabic..
Ancient Preparation (which takes time):
Rose petals being prepared for gulkand..Place the rose petals and sugar in layers in a wide-mouthed airtight glass jar. Place this jar in sunlight for 6 hours per day for around 3 to 4 weeks. On alternate days, the contents of the jar should be stirred with a wooden stick. The jar should be kept indoors once done.

Other ingredients, such as silver foil, Praval Pishti, cardamom seeds, or Muktapishti (powdered pearl) can be added to increase the cooling properties of the gulkand.
This is a lengthy one which takes time.Hence for preparing instantly i prepare it in a instant and easy way which is given below..check the below  proceedure which i prepare..It stays fresh for a month when preserved in a fridge..

Benefits and uses Gulqand is an Ayurvedic tonic. This includes reduction of pitta and heat in the bod…

RAVVA LADDU/ SOOJI LADDU

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Ingredients:

Sooji - 2 1/2 CupsSugar - 2 1/2 CupsDry coconut flakes/Powder- 1 1/4 CupUnsalted Butter - 4 Tb spnsCardamom powder - 2 pinchesAlmond Flakes - 4 TbspnsRaisins - 3 Tb SpnsMilk - 3/4 CupMethod:

Take a pan and add butter to it. When it is hot add almond flakes and raisins.When the raisins pops up add sooji to it and roast it for 10 minutes or until you get light brown colour. The raw smell should go away. Make sure you continously stir it so that the sooji won't get burnt.Now add dry coconut powder and fry by stirring it for 3-5 minutes.Then add sugar and stir it for 2-3 minutes. Finally before turning off the stove add cardamom powder.After turning off the stove add the milk and mix it. The mixture will be tight.Let it cool for 5 mins and start making ladoo.Make sure you don't put too much milk. You should be able to gather the mixture and make a laddu. You can also sprinkle water or milk on the mixture for making a laddu. Make sure to put a bowl of cold water so that …

CHHAKKARA PONGAL

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CHHAKKARA PONGAL


Chhakkara pongal....is 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..
Materials:

Rice...1 cupSugar / Jaggery... 1 cupPesara pappu..Moong dal split ..Yellow colour... 1/2 cupMilk... 2 cupsWater... 2 cupsGhee... 2 to 3 tbsp ..(Minimum 2 tbsp to 1/2 cup)Raisins ..10 nosCashew nuts ..10 nutsElaichi powder..Of 2 no.s


Method:


Place a pan on the stove,add yellow moong dal and roast it in low flame, for 1 min.Then switch off the stove and wash pesara pappu 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 3 whistles.Switch off the stove and let it cool.Meanwhile add 1 cup of water to the sugar and boil it, to thin paakam.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 …