Showing posts with label VINAYAKA CHAVITHI PRASADAM. Show all posts
Showing posts with label VINAYAKA CHAVITHI PRASADAM. Show all posts

Monday, September 9, 2019

CHANA DAL..SENAGA PAPPU.. COCONUT

SANAGAPAPPU -KOBBARI KORU..


Materials..

Sanaga pappu.. chana dal..1 cup

Water..3 cups
Salt

Seasoning:

Mustard seeds a 1 tsp
Urad dal 1 tbsp
Redchillies 3 nos(made in to slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup

Method:

1.Place a vessel on the stove add washed chana dal /senaga pappu and water.

2.Cook  the chana dal  ,till it is 3/4 th cooked.
3.Add salt and keep it aside.
4.strain the water from it..And let it cool.
5.Then place a kadai on the stove,add oil to it.
6.After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
7.Switch off the stove.
8.After it is cool,add the grated coconut.
9.It can be served with rice, or it can be eaten as a side dish.
9.It can be served as naivedyams/ prasadam in pujas

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.

PALU UNDRALLU


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 glasses
  • Jaggery n sugar ..1 glass
  • Saffron.. a pinch
  • Elaichi powder..a pinch
Undrallu:
  • Rice powder 1/2 glass
  • Oil 1/2 tsp
  • Salt ..a pinch
  • Water..1 glass
  • Place 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 hot ,even it tastes better when it is a bit freezed..
  • It becomes thicker in consistancy when it is cooled..Children would love it.

VINAYAKA CHAVITHI..PRASADAM

VINAYAKA CHAVITHI PRASADAM ..PAPPU LO UNDRALLU..REPOSTED
Undrallu, Pappulo Undrallu, Palallo undrallu

PAPPU LO UNDRALLU..




Ingredients:
  • Yellow moongdal 2 cups
  • Milk 1/4 cup
  • Jaggery n sugar mixed 1and  1/2 cups
  • Cardamon (powder) of 2 nos
  • Saffron a pinch
  • Pachha karpuram (optional)

 For undrallu:
  • Rice flour half cup
  • Milk  1tbsp
  • Sugar 2 tsp
  • Oil/ghee  half tsp
  • Water 1 cup

Method:
For undrallu:
  • Place a pan on the stove,add water,milk,and sugar n ghee ,let it boil.
  • When it started boiling,turn the stove flame to low and add rice flour slowly without forming lumps.
  • Mix it thoroughly and speedly,let it simmer by covering with a lid.
  • After 2 to 3 min switch off the stove.Let it cool.After it turns cool,mash well and make small round balls and keep it aside with a lid.

 For pappu:

  •  Wash and cook moong dal,into mushy,and keep aside
  •  Meanwhile place sugar n jaggery in another pan and add 1 cup of water,n boil it till medium consistancy.
  • Now add the sugar jaggery mixture to the daal mixture and boil it.
  • While it started boiling add the prepared round balls undrallu and also add saffron and cook it in low flame.
  • Switch off the stove after it has boiled for 5 min.
  • Now add elaichi powder for fragrance..
  • Serve in a bowl.
Undrallu, Pappulo Undrallu, Palallo undrallu