Showing posts with label Prasadam | Neivedyam. Show all posts
Showing posts with label Prasadam | Neivedyam. Show all posts

Wednesday, August 6, 2014

Pulagam

Pulagam is a Neivedyam you offer to god. It is made of rice, mong dal & ghee by cooking together. It looks dry & can be consumed as normal rice, along with dal, curries, rasam & curd. 
Pulagam is made as daily neivedyam to god.It can also be offered on auspicious & festive occasions. While offering as prashad we top it with little ghee, jaggery & then offered it to god. 
Sravanamasam is a auspicious month & that too tuesdays & fridays are the most important days of this month. So I make this pulagam on these 2days along with a sweet dish & offer it to god. 
Prep Time-5mins | Cook Time-20mins {Electric cooker}
Ingredients 
2Cups rice 
4Cups water
1/2Cup moong dal
1Tbs ghee
Piece of Jaggery
Directions 
- In cooking vessel add rice & dal. 
- Wash them with lots of water. 
- Now add 4cups water & ghee to the cooking vessel. 
- Place it in the electric cooker & switch on. 
- Once the rice is done, allow it to cool for few mins. 
- Top it with a piece of jaggery & ghee. 
- Pulagam is ready for neivedyam.
Note
- If you are using pressure cooker, than you might have to adjust water level. 

Friday, August 1, 2014

Chana Dal Sago Payasam | Senaga Pappu Payasam

Payasam is a south Indian style sweet dish mostly made for festive, auspicious & any happy occasion.
Vermicelli payasam, Wheat payasam, Parippu payasam & many more are the few varieties of this dish. As the festive season is kick starting here is a dish that is a keeper for any occasion. 
Chana Dal Sago Payasam is a yummy combo of a dish. I love how this payasam has a bite in every spoon you have. Chana dal is cooked perfect & not mushy to make the texture perfect in this dish. 
Prep Time- 1hr{soaking} | Cook Time - 1hr | Serves - 4people | Yields-4servings 
Ingredients 
1/2Cup chana dal {soak for 1hr}
1/2Cup sago / sabudana {soak for 1hr}
2&1/2Cups milk {2%fat}
1/2Cup + 2Tbs sugar {adjust as needed}
1Tsp cardamon powder
1Tbs ghee / butter
Few cashews 
Few raisins 
Directions 
- Pressure cook chana dal & sago along with  2Cups milk for 2whistles. Switch off heat & allow pressure cooker to cool. 
- Meanwhile heat pan with ghee. Add cashews & raisins to pan. 
- Fry them till cashews have changed a little in color & the raisins are puffed up. 
- In a vessel add the kheer & to that add the extra 1/2Cup milk. Bring them to boil. 
- Add sugar & cardamon powder to milk.
- Stir once in a while & cook for 10mins. Switch off heat. 
- Add the fried cashews & raisins to payasam. Mix them well. 
*** Serve kheer/payasam when it is luke warm. 
Note
- You can replace sugar with jaggery or brown sugar. 
- If needed increase the milk quantity, It was perfect for me. 
- Soak chana dal overnight for easy cooking.
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Monday, July 28, 2014

Ragi Oats Ladoo

For this week theme on BM I'm presenting "All about Millets". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.


Ragi Oats Ladoo is a healthy & nutritious sweet dish. I made this little balls of goodness as a after work out snack & enjoyed it very well. Ragi flour & oats make a delicious combo of ladoo's. This dish can be made just with ragi flour, but the taste & texture are not my favorite. For the feel & bite in ladoo I added coarsely grind oats. Enjoy this healthy dish. 

Prep Time-15mins | Cook Time-7mins | Yields-9Ladoo's
Ingredients 
1/2Cup ragi flour
1/2Cup oats
1/2Cup + 1Tbs brown sugar / white sugar / Jaggery {adjust as needed}
2Tbs milk 
4Tbs ghee
2Tbs of nuts {any of your choice}
1Tsp cardamon powder
1/4Cup melted ghee {optional}
Directions 
- Coarse grind oats. It should be more or less like wheat rava. 
- Heat pan along with ragi flour & grinded oats. 
- Fry them for 5mins on low heat, while stirring in between. Switch off heat. 
- Meanwhile heat pan with ghee & add the nuts to it. Fry them for few seconds & remove them from heat. 
- Add ghee & nuts to ladoo flour along with sugar, cardamon powder. 
- Mix them well & last add milk to the mix. 
- Mix well & now you can start forming ladoo's. Roll them smooth & round. 
- Last dip them in ghee & lay on plate. {Skipped this part}
*** Store ladoo's in a airtight container.
Note
- Replace brown sugar with white sugar or jaggery. - - If using white sugar the quantity remains the same. 
- In case of jaggery you have increase it to 1Cup whole equal to the flour mix. 
- Dipping ladoo in ghee can me omitted, if you are watching your diet. 
- Storing ladoo's in airtight container will keep them fresh & ladoo's won't get hard. 
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Wednesday, July 16, 2014

Pineapple Gojju

For this week theme on BM I'm presenting " South Indian Meal Dishes-Karnataka Cuisine". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Pineapple Gojju is a well known traditional dish of Karnataka cuisine. Gojju means gravy & pineapple is cooked in this gojju to make this flavorful dish. This dish is sweet, spicy & tangy, making this dish a perfect one. If you are a fan of pineapple, then you don't want to miss this dish. You can customize this dish by replacing pineapple with your choice of vegetable. Using ghee in cooking in this dish does makes this dish much flavorful.
Prep Time-10mins | Cook Time-30mins | Serves-3people
Ingredients
1Cup pineapple
2Tsp tamarind pulp / 1Tsp size tamarind  {Adjust as needed}
*2Cup water
1Tsp jaggery powder  {Adjust as needed}
1Tsp ghee
Salt to taste
To Grind
2Tsp channa dal
2Tsp urad dal
1/4Tsp methi seeds
2Tsp sesame seeds
1Tsp jeera
5Red chili's {Adjust as needed}
1/2Cup grated dry coconut
1/4Tsp turmeric
1Tsp ghee
Tempering 
1Tbs ghee
1/2Tsp mustard 
1/2Tsp jeera 
3Red chili's cut equally 
1/4Tsp hing {Asafetida}
Few curry leaves 
Directions 
- Heat pan with ghee & add ingredients to grind {leaving coconut flakes & turmeric}. 
- Fry them evenly till they are turned to light brown in color. Switch off heat & allow them to cool. 
- In another pan add 1tsp ghee & to that add pineapple pieces.
- Fry them for few seconds. To that add water, tamarind pulp, salt & jaggery. Bring them to boil. 
- Meanwhile grind the roasted ingredients along with coconut & turmeric.
- To make it a smooth paste add little water to the grind ingredients. 
- Add the paste to pineapple & cook them for 10mins on low heat, till it is perfectly thick. Adjust salt, jaggrey & tamarind if needed.
- Heat pan with ghee for tempering. Add mustard , jeera & red chili's to pan. Once the mustard starts jumping add curry leaves & hing to pan.
- Add seasoning to gojju & cook on low heat for 2mins. Switch off heat & gojju is ready to serve. 
Note
- You can use oil instead of ghee.
- If using tamarind, then soak it with *water mentioned above. Leave it for 30mins & squeeze the tamarind juice for cooking. 
- Use "Byadagi" red chili if available or use those are available at that time. 
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Monday, July 7, 2014

Gopalkala

For this week theme on BM I'm presenting "Festival Special-Krishna Janmashtami". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Gopalkala is a Janmashtami special dish, made of poha, curd & some seasoning to it. Apart from being a festive dish it is a cooling dish for summer days. This is a simple dish, which takes very few minutes of time in making it & tastes delicious. This dish is similar to south indian "Dadojanam" or curd rice & the only difference is we make this with beaten rice or poha.

Prep Time-15mins | Cook Time-2mins | Serves-2People
Ingredients 
1Cup poha
1Cup curd 
1/2Cup grated fresh coconut
2Green chili's chopped
1Tsp finely chopped ginger
1Tbs ghee
1Tsp jeera 
Salt to taste
cilantro/coriander leaves for garnish
Directions
- Add poha to a sieve & wash them with water. Allow poha to sit for 10mins. 
- Mean while heat pan with ghee & to that add jeera, green chili's & ginger. 
- Fry them for few seconds & switch off heat. 
- Add curd, coconut, salt & the fries seasoning to poha. 
- Mix them well & garnish with coriander. 
Note
- Using a sifter will filter the leftover water from poha. 
- You can add chopped cucumber at the end before adding coriander.
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Thursday, July 3, 2014

Makkhane Ki Kheer

For this week theme on BM I'm presenting "Festival Special-Krishna Janmashtami". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.
Phool Makkhana / Fox nut is a popped lotus seed & is used in Indian cooking widely. This nut is rich in proteins & carbs. This nut helps in detoxifying & easily digestible to all ages. 
Makkhane ki kheer is creamy & tasty dish. It is also a healthy dish & is made for fasting days. This kheer is thick & I used vermicelli along with the makkhana to make it much delectable. This version of kheer is little different than the other's out there.
Cook Time-5mins | Serves-2People
Ingredients 
1Cup Phool makhana
1/4Cup Vermicelli 
1&1/2 Cup milk {2%fat}
3Tbs sugar
1/2 Tsp Cardamon Powder
1Tbs Ghee
Few raisins
Few cashews
Directions
- Heat vessel with ghee. To that add raisins & cashews. 
- Fry them for few seconds & remove them on to a plate. 
- To the same vessel add vermicelli & phool makhana.
- Fry them for few seconds & milk to the vessel.
- Bring it to boil & add sugar, cardamon powder to milk. 
- Cook on low heat for 10mins & switch off heat. Adjust sugar if needed.
- Mix the fried raisins & cashews to kheer. 
Note
- You can skip vermicelli from the recipe & cook it for a little longer time to get the thick consistency.
- Instead of ghee fried cashews & raisins, you can add blanched almonds to kheer.
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Sunday, May 4, 2014

Amarkhand

Amarkhand

Amarkhand is a variation of shrikhand. In addition to the ingredients of shrikhand mango pulp is added in this dish. The dish tastes smooth, creamy & tempting.


Amarkhand
Prep time-4hrs | Serves-2people
Ingredients 
2Cups thick yogurt {curd}
2Tbs sugar {adjust accordingly}
1/2Cup mango pulp
4tbs milk
1Tsp saffron 
1Tsp cardamon powder {elachi}
Few chopped almond
Few pistachios chopped 
Directions 
- Take a cheese cloth with yogurt. Tie it tight & hang it to drip the extra water in curd.
- Leave it for at least 3hrs. Squeeze any left out water from the curd carefully.
- In a small bowl add saffron & 1Tbs warm milk. Keep aside. After few minutes milk will change it's color to a light orange.
- In a bowl add yogurt, mango pulp, cardamon powder & sugar. Beat it smooth while adding 3Tbs milk along with saffron milk.
- Beat it smooth till sugar dissolves completely.
- Scoop it up into a bowl & refrigerate it for some time. 
- Garnish with nuts & serve chill.
Note
- Sweet was just enough. Adjust according to your taste.
- You can use a fat free yogurt for a healthy version. 
- Using greek yogurt would reduce the draining process time of curd. 
- If possible keep curd refrigerated while draining water. Yogurt might become sour if the climate is hot.
Amarkhand

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Monday, April 28, 2014

Kesari Mishthan | Kesari Kheer

Kheer
Kheer is an Indian dessert made of rice & milk. It is a rice pudding which is very popular & enjoyed nation wide. There are  many variations to this dish. You can replace rice with vermicelli or broken wheat & can customize the dish according to your taste. This dish is made for special occasions, festivals & also for midnight cravings.
Kheer
Cooking Details
Prep Time-5mins 
Cook Time-1hr
Serves-2people
Ingredients
1/4Cup rice
3/4Cup water
2Cups milk
1/2Cup condensed milk {optional}
1/4Cup sugar
1/2Tsp saffron strands
Dry fruits {almonds, raisins}
1Tsp cardamon powder
Directions
- Soak saffron starnds in 4Tbs warm milk.
- Pressure cook rice with 3/4cup water for 2whistles. Switch off heat & allow pressure cooker to cool.
- In a deep vessel mix cooked rice with milk & cook it on low heat till the mixture becomes thick. 
- Add sugar, saffron milk & cardamon powder to milk. 
- Cook for few seconds & add dry fruits to kheer. Switch off heat. 
- Refrigerate kheer & serve chill.
Note
- Condensed milk is sweet so if you want to use condensed milk add it before adding sugar to kheer & check the taste before mixing sugar.
- If you think the consistency of kheer is too thick add another cup of milk.
Kheer
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Saturday, April 19, 2014

Nap Naang {Black Rice Pudding}

Rice Pudding

Black rice pudding is a chewy yet delicious pudding. First when I saw this Nagaland dish I was little hesitant of color & how it would turn out. The dish looked more of purple then black after making the pudding & was filled with fiber in every bite. Again this is a simple & easy dish you will love. The original recipe didn't include any dry fruits, raisins & elachi powder in it. 


Rice Pudding
Prep Time-5mins | Cook Time-45mins| Serves-2people
Adapted From: Pan Cuisine
Ingredients
1/2Cup black rice
1&1/2Cup water 
2Cups milk 
2Tbs sugar
1Tsp elachi powder
2Tbs ghee 
Few raisins 
Few cashews {dry nuts of your choice}
Directions 
- Wash rice with water & pressure cook it using 1&1/2 cup water for 3whistles. Switch off heat & allow it to cool.
- Transfer to a deep vessel along with milk. Cook till it becomes thick while stirring it once in a while. It takes around 10mins to get it done. 
- Add sugar & elachi powder to rice pudding & mix it well. 
- Meanwhile heat pan with ghee & to that add raisins & cashew nuts. Fry them for 50secs & switch off heat. 
-Mix them with pudding. Adjust sugar if needed. 
- Serve warm.
Note
- This rice needs more water to cook it perfect.
- Cook rice on low heat.
- You can use milk maid instead of milk & sugar. 
Rice Pudding
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Tuesday, April 15, 2014

Shrikhand

Shrikhand

Shrikhand is an Indian hung yogurt dessert. This is a easy to make dish & tastes very delicious. This is a main dessert in Maharashtra & Gujarati cuisine, which is served along with Thali. 
I had this creamy dessert few times. But, when I tasted this dessert at one of my friends home I was taken back in to memories & then tried my hands on it. 


Shrikhand
Prep time-4hrs | Serves-2people
Ingredients 
2Cups thick yogurt {curd}
2Tbs sugar 
4tbs milk
1Tsp saffron 
1Tsp cardamon powder {elachi}
Few chopped almond
Few pistachios chopped 
Directions 
- Take a cheese cloth with yogurt. Tie it tight & hang it to drip the extra water in curd.
- Leave it for at least 3hrs. Squeeze any left out water from the curd carefully.
- In a small bowl add saffron & 1Tbs warm milk. Keep aside. After few minutes milk will change it's color to a light orange.
- In a bowl add yogurt, cardamon powder & sugar. Beat it smooth while adding 3Tbs milk along with saffron milk.
- Beat it smooth till sugar dissolves completely.
- Scoop it up into a bowl & refrigerate it for some time. 
- Garnish with nuts & serve chill.
Note
- Sweet was just enough. Adjust according to your taste.
- You can use a fat free yogurt for a healthy version. 
- Using of greek yogurt will reduce your the prep time.


Shrikhand

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Saturday, April 12, 2014

Bean Carrot Palya

Bean Carrot Palya

Karnatka is one of the South Indian States. Bangalore, The capitol of this state is known as Silicon Valley of India. I'm sharing a basic dish for Karnataka. Beans Palya is a mildly spiced curry that gives a comforting feel to your tummy. This is a simple & easy to make dish & takes very less time in making.

Bean Carrot Palya
Prep Time-10mins | Cook Time-20mins | Serves-2people
Ingredients 
1Cup finely chopped beans 
1Cup finely chopped carrots
Salt to taste
1Tsp oil
1Red chili cut equally
1/4Tsp turmeric
Few curry leaves
1Tbs urad dal
1Tsp mustard 
To grind 
3Tbs coconut flakes 
2Green chili (Adjust as needed)
1Tsp cumin
1/2Tsp grated ginger
Directions
- Grind coconut, green chili, cumin & ginger coarsely without adding any water. 
- Heat pan with oil. To that add mustard, red chili's  curry leaves, urad dal & turmeric.
- Once the mustard starts jumping add carrot & beans to pan. 
- Sprinkle enough salt & close it with a lid. It takes around 5mins for the veggies to cook. 
- Once the veggies are cooked add the grind paste to pan & mix it well. 
- Cook for few seconds & switch off heat. 
- Serve with curry along with rice & ghee.
Bean Carrot Palya

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