Wednesday, September 4, 2019

TAMARIND PULIHORA

CHINTHA PANDU PULIHORA
Materials required..

  • Cooked Rice-2 cups

The rice and water should be in 1:2 ratio

  • Tamarind-size of a  big lime
  • Oil-4tbspsfor seasoning
  • Green chillis6 to 7(slits)
  • Red chillies 4 nos..made into slits
  • Ginger 1/2 "piece chopped finely
  • Turmeric/haldhi 1/2 tsp
  • Curry leaves
  • Mustard seeds-1 tsp
  • Methi seeds 2 pinches
  • Hing/asafoetidaa  2 pinches
  • Red chilli powder 1/4 th tsp
  •  Methi powder 1/4 th tsp
  • Sugar1/4 th tsp 
  • Chana dal 1 tbsp
  • Urad dal 1 tbsp 
  • Jeera 2 tsp 
  • Ground nuts 2 tbsp

Method:


  • First of all soak tamarind in hot water and extract pulp from it,do this 1 to 2 times extra so that the juice is fully extracted from the pulp.
  •  Place a pan on the stove and add 1tbsp of oil,after heating add redchilli slits,hing ,haldhi,finely chopped ginger pieces, next add tamarind pulp and after that onefourth tsp of redchilli powder,sugar,methi powderand salt.
  • Cook in a low flame,see that it boils and the tamarind pulp becomes a thick consistant paste.(See that all the water is evaporated)
  • Switch off the stove and let it cool.
  • Cooked  rice is required..  rice is cooked seperately.
  •  After it is cooked ,place the rice in a seperate flat bottomed bowl,spread it and mix a pinch of haldhi/Turmeric  and salt and 1 tbsp oil,and  mix evenly.See that by mixing speedly the rice is not mashed,and see that the rice grains remain seperately,dryly and  un mashed.
  • Then mix the tamarind paste and rice together(donot add the whole tamarind paste,first of all add 1 to 2 tbsp,then adjust according to your taste,by tasting it)
  • Next place a pan and add 2 tbsp of oil,and after heating add channa daal,urad dal,mustard seeds,a pinch of methi seeds,green chilli slits,jeera,hing and again a few curry leaves.
  • After spluttering,switch off then add this seasoning to the tamarind rice and mix well.
  • Taste it and adjust the sourness,and place  in a serving bowl.
  • Allow it to settle for 2 hrs,the sorness will be settled and it tastes good.


Tip:


  • The remaining tamarind paste can be stored in a dry glass bottle,after it is completely cooled. 
  • Store  in a fridge... and it stays fresh for atleast 20 days.
  • A tbsp of sesame seeds along with one redchilli should be dry roasted,make it in to powder and mix it in tamarind rice.It tastes yummy.

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



Saturday, August 31, 2019

ATUKULU..AVAL HALWA ....WITH SUGAR

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 strands..

  • Then add coarse poha and mix thoroughly, add half of the fried cashews raisins too,cardamom powder,let it cook ,it will take more than 10 minutes in low flame..cook it until creamier  texture..add the remaining ghee..

  • Switch off the stove..let it set...Garnish with cashews n raisins..


Here you go to video..




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.

Thursday, August 29, 2019

SAMBAR WITH VEGGYS

SAMBAR WITH VEGGYS

Veggie sambar makes a meal complete,and it's tasty with both steamed rice and idols in breakfast

Here you go..For video..

Materials..

Tur dal 1 cup
Vegetables..Bottle gourd ..small piece,peeled and chopped
Tomatoes..2 big chopped
Drumsticks...frozen..6 pieces
Bhendis..3 cut off the ends,and chop into 1 inch pieces
Peas..handful
Onion..1 medium ..chopped
Garlic..5 flakes..finely chopped
Ginger..1/2 inch piece ..finely chopped
Tamarind .. juice extracted from medium lemon sized with 3 to 4 cups of water
Turmeric..1/2 tsp
Dhania/coriander powder..2 tbsp.
Sambar powder..2 tbsp
Red chilli powder..1 tsp
Salt..to taste

For Seasoning..
Oil..3 tbsp
Mustard seeds..1tsp
Methi seeds..1/4 tsp
Jeera 1/4 tsp
Red chilli slits..of 3 no.s
Curry leaves..2 twigs..
Coriander leaves..chopped


Method..

1...Tur dal 1 cup is washed and  cooked with 2 cups of water in the INSTAPOT, in manual mode for 11 minutes.. after done,leave it for 10 minutes.
2...Now pressure release it..After opening it,mix it well.
3...Add chopped vegetables,along with onion chop, and INSTAPOT cook again for 7 minutes,manually.
4...After done,leave it for 10 more minutes,so the veggies will be steamed well and cooked..now pressure release,and take out from IP.
5...Cooking like this in 2 step procedure,is because..it cuts the cooking time,of boiling vegetables on stove top...it works for me.
6...Now stove top method...Place a pan on the stove ,add 2 to 3 tbsp oil,and add seasoning materials,mustard,jeera,methi seeds,red chilli slits and fry well for 2 minutes..
7...Add garlic chop to the seasoning,and fry well till the raw smell goes.

8...Add cooked Tur dal with veggies to the seasoning,mix well.
9...Add tamarind juice, and add corriander/Dhania powder,chilli powder,salt,and sambar powder,mix well and let it cook.

10...Check the consistency of the sambar,whether it's thick,dilute it with more water..

11...Add Curry leaves and corriander leaves,after boiling and cooking,in low flame, switch off the stove..
12..Serve with steamed rice and idlis..


Sometimes ..we can fry the onions and veggies seperately with oil in a pan,and use in sambar..


BEET ROOT CURRY

BEET ROOT CURRY..INSTAPOT WAY


Materials..


Beet root..250 gms..chopped pieces ..4 cups
Water.. 5 cups

Salt..to taste

For seasoning..


Oil..3 tablespoons
Urad dal..1 tbsp
Mustard seeds  ,jeera..each 1 tsp
Red chillies..4 no.s made into slits
Green chillie.6 no.s..slits
Curry leaves..washed and chopped
Turmeric..1/2 tsp
Hing..1 pinch

Method..



1.Place chopped Beet root pieces with water in INSTAPOT and use , pressure cook cooking mode,and  after adjusting by manual method,set  for 8 minutes. Seal it  with adjusting the position of the knob.

2.After cooking is done wait for 3 minutes,and pressure release the pressure completely.
3.Take out the cooked beetroot,and drain completely..wait for 10 minutes.

4.Place the Instapot vessel,and keep in Saute mode,add 3 tbsp oil,after heating add one by one Tadka materials starting from urad dal,mix well.
5.Add one by one,mustard,jeera,red chilli slits,mix well..cause it my burn.
6.Now Add Green chilli slits,curry leaves chop,hing,turmeric,and after mixing well, add drained beetroot chop,mix well...adjust salt..

7.Switch off the Instapot.Again mix well and wait for a minute,and take off from instapot.
8.Serve hot..blends well with steamed rice.
9..If you want both kids and elders to enjoy this one, minimize  chillies and spicy