Jackfruit Kesari

Jackfruit kesaribhath is a sweet Rava Kesari bhath with jackfruits, Soft & sweet melt in mouth kesari flavoured with chopped jackfruit

Made this for todays Angarika Sankashti prasada, Jackfruits are seasonal so make it when available


Kesari bhath is an Indian dessert with semolina this dessert is popular throughout the country. Various fruits are added to make it different flavours like Pineapple, banana, Jackfruit


The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts

In North India it is served as a sweet dish called Sheera Suji/Sooji Halwa. 

Ingredients
Rawa (Semolina): 1cup
Ghee: 3-4sp
Sugar: 3/4th cup
Water: 3 cups
Jackfruit finely chopped: 1/2 bowl

Method
Take a sausepan add 3 cups water & keep on low heat
Side by side heat a deep pan
Add ghee then add cloves
Add Rawa & fry on low heat till roast
It should just start to change colour
Then add finely chopped jackfruit
Then add the hot boiling water 
It should be bubbling 
Cook for 2-3 min then add sugar
Cook it till water gets absorbed. 
Serve hot, enjoy this bunny shaped kesari bhath

Ladies-Finger Gravy(Bhindi Gravy)

Ladie finger Gravy is a South Indian famous Bhendekayi Saaru....boiled ladies-finger vegetable (okra) cooked in a coconut gravy soured by Tomato/ Tamarind

The South Karnataka Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. These meals are served on Plantain leaves First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju, hot spicy chutney Pickles, bajji, bonda, vade, Papads. The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli (vegetables simmered in a mild yogurt sauce) followed by Huli or daal( lentils and vegetables spiced and tempered with ghee, mustard,asafoetida and curry leaves.) This is followed by tili Saaru (which is a thin lentil stock spiced and laced with ghee and curry leaves.) Or any Vegetable Gravy like this Bhindi gravy....

The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal.

Gravy: Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.

This South Indian famous Bhindi Saaru is boiled ladies-finger vegetable (okra) cooked in a coconut gravy soured by Tomato/ Tamarind

Ingredients Required:
Okra(ladiesFinger/ Bhindi): 10-15
Oil: 3-4 sps

For grinding:
Coconut grated: 5sps
Tomato: 2
Redchilies: 4-5
Cumin: 1sp

Procedure to follow, Simple method:

First wash the Vegie(bhindi/ ladiesfinger) nicely & pat it dry using kitchen towel
Then cut it little slantly to form finger size long pieces

For the gravy :
In a blender add all ingredients under to grind along with 1 cup water
Grind to a fine paste

In a Deep dish:
Take oil add mustard seeds let it splutter
Then add curry leaves & add the Bhindi(Okra) & fry it nicely for 5 min
Then add salt & fry for 2 more minutes
Lastly add the Blended paste mix add water 1-2 cups
Now let it boil, close with lid & cook till Bhindi (Okra)cooks completely

Check the consistency if its too thick add bit more water
Tangy & spicy Bhindi in tomato gravy ready to serve with Rice
Enjoy this South Indian Meal with Papad & Pickels 

Rice Murruku

Crunchy Rice Murruku, are rice stick fritters tasty mildly spiced, perfect for Kid's snacks

With very few Ingredients, You can make this Instant snacks

Ingredients Needed
Riceflour: 1 cup
Besan(chickpea flour): 1 cup
Red chili powder: 1 tbsp
(or Pepper powder)
Cumin powder(optional): 1/2 tsp
Salt to taste
Butter/ ghee : 1tbsp
Oil: 1sp
Water to form dough
Oil for deep frying

Procedure:
Mix together Rice flour & besan
Add salt , chili powder/ pepper powder mix
Add cumin powder (optional)
Add Butter/ ghee & oil mix to form  crumbly texture
Slowly add little little water mix to form stiff dough
Rest it for 5 min

Use Murruku maker with Round hole/ star hole, I have used this round 3 hole plate

Heat Oil for deep frying in a deep dish
Grease the murruku mould with oil placing the round hole plate in it

Take a portion of the dough & put it in mould

Press & form round/ long murruku in a dish

Once oil is hot, slowly take this formed Rounds/ strips drop in hot oil
(You can even make this murruku directly pressing dropping in oil)

Fry till light brown both sides, once it starts changing color, remove on absorbent paper & let the excess oil drain

Leave it to cool down to room temperature
It will be crispy & crunchy
Fill it up in air tight container...

Crispy crunchy Rice murruku ready for munching....

Varamahalakshmi Special Recipes Holige

Varalakshmi vratham is celebrated on second Friday of Sravana masam which is tommorow 

Planning of menu for varalakshmi vratham, on the special day most homes celebrate the festival Making Holige / Obbatu & sweet laddos...
With the sweets also follows the crispy Vadas made on this ocaasion : Daal vada or Sabudana Vada
To make it easy for you, I have complied a list of special foods (pradasam recipes) of  regional cuisines of India that you can offer to the Goddess of wealth, power, beauty and auspiciousness, the consort of Lord Vishnu.

Women folk in South India are gearing up for this special festival. Homes are decorated to welcome Goddesss Lakshmi.  Goddesss Lakshmi is draped in the finest silks, adorned with gold jewellery and the pooja room is decorated with the choicest flowers.

varalakshmi vratham recipes:

Kayi Holige, Is a sweet stuffed Paratha, Prepared for the Varalakshmi vratham 

Coconut & jaggery is stuffed in Maida & rolled to thin sheets & cooked on pan to make this sweet delicacy

Ingredients:
Maida: 2cups
Coconut: 2 cups
Jaggery: 1+1/4 cup

Procedure is simple:
Mix together grated coconut & jaggery then add this to a pan
Keep the pan on heat, cook just till jaggery softens & mixxes with coconut
Leave it to cool completely
In a food processor:
Take Maida add salt a pinch, add water 1 cup add 1/2 cup oil & mix till it forms soft dough
You can even Knead the dough without processor

For making the holige:
First take a plastic sheet, I usually make it in Oil paper
Take a portion of dough & flatten it with your hand
Then keep a portion of coconut & jaggery mix in middle 
Seal the sides & close the dough forming a ball
Roll with greased rolling pin or with our hands flatten it on sheet
Place it on a hot griddle & cook both sides after its browned a bit remove 
Serve with ghee, Coconut Holige(Kayi holige) Ready to serve as prasada


Daal Vada Recipe



Rava laddo Recipe

Gulab jamoon recipe

Sabudana Vada

Shavige Payasa/Kheer

            Vaangi Bhath Recipe

Rava Laddoo ( Suji/Semolia )

Indian sweets special Semolia fried in ghee & cooked with sugar to form this Laddoo

Sweets for all occasion, for Varamahalakshmi Or Raksha Bandhan try this Sweet Rawa laddoo

Ingredients
Rava/Semolina: 1 cup
Sugar: 3/4 cup
( 1:3/4 ratio means if rava 1 cup add sugar 3/4 cup.)
Water just to cover the sugar for making one string consistency.
cardamon powder.
4 tbsp ghee.( 2 for rava roasting, 1 in the syrup)
2 to 3 tbsp tbsp milk
Dry fruits: Raisins/ cashew

1.Roast the rava dry for some time on slow flame ,then add ghee and keep  roasting continuously on low flame.
2.Don't let the rava get burnt .
3.Keep another pan to make syrup.
Let it boil  till it form one string consistency .
4.Add 1tbsp milk to the syrup ,and 1tbsp ghee.
5. Now keep for another 2 min so it reachs a bit above one string consistency.
6. On the other hand the rava should be roasted now .You will feel the aroma .
7. The flame is still low .Add the sugar syrup into the rava & dry fruits, mix well and then switch off gas and just sprinkle 1 to 2 tbsp milk in this mixture, keep this mixture closed for nearly 10 to 15 min.
8. After 15 min the mixture will be still luke warm now roll ladoos.
9. If you fell the mixture is dry add a bit milk & Apply ghee to hands to roll ladoo .Dont panic rava absorbs the moisture.....
It will set hard after few hrs...

Rava/Suji Laddoo is ready

Kerala Style Prawns Fry

Sea food special Prawns, I always make different types of Prawns fry this time tried Kerala Style...I love the variety you can cook with Prawns, Special dishes of Prawns recipe includes Prawns Kabab, Butter Garlic prawns, Grilled Prawns

Prawns are a great source of high quality protein, and provide some of the most important vitamins and minerals that make up a healthy diet. They are surprisingly low in calories and are made up of extremely healthy cholesterol.  t makes them an ideal food for those who want to loose weight. Even though Prawns are high in Cholesterol but they are high in good cholesterol and bring down the bad cholesterol

Ingredients

For the marinade
Prawns: 10- 15
Pepper powder: 1tbsp
Lemon juice: 2sps
Salt to taste

For Tempering
Oil: 2-3 SP's
Crushed ginger garlic: 1sp each
Onion: 1
Chili powder: 1 tsp
Coriender powder: 1 tsp
Cornflour: 2-3sps (optional)
Oil for shallow frying

Marinate cleaned prawns with pepper, salt and lemon juice for 10-  15 min
Then sqeeze out water and fry in pan with little oil for 2 min & remove
( If you want crispy fries then dust with cornflour & shallow fry)

In a separate dish  Heat oil add crushed ginger and garlic. Saute till garlic becomes golden brown.
Add onion saute onions till golden brown.
Now add chili powder, coriander powder, and fried prawns
Add extra salt if required because we have already added while marinating prawns
Saute  well for 2 minutes and cook  in medium flame without adding any water

(You can even add cornflour slurry to this & mix on medium flame)
Finally squeeze some lemon juice

Kerala style prawns fry ready to serve

Note: for keeping it healthy I have just pan seared prawns in 2-3 SP's of oil
If you want crispy prawns coat with cornflour & shallow fry this way it will stay crispy

Potato Cheddar Cheese Bites

Potato & cheese Bites, You will love this combo, Crispy bites with cheese inside kids love this snacks, I have used Cheddar cheese, you can even use Mozzarella or Processed cheese

I have Made these in Cup cake maker/ Paniyaram pan/ Appe pan...for less Oil consumption
You can deep fry or shallow fry as well

All you Need Ingredients below:
2 cups  mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
1 tsp Paprika
1/2 sp Cumin powder

1 egg or flour paste(Maida+ water)
1 ¼ - 1 ½ cups  bread crumbs
Oil for frying
Salt

Procedure is as follows: 

Boil potatoes & mash them, You can even use left over potatoes from fridge

Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese

Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, season with little salt , Paprika & cumin powder

Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

 Heat oil in a medium sauce pan/ Appe pan(Muffin pan) – or use your fryer – over medium/medium high heat to about 350-375 degrees.

Whisk egg into a small bowl and season with salt

or for vegeterian Option

Take 2 sps Flour add 3-4 sps water mix to form a thin paste

Place bread crumbs in an additional bowl.

Dip each ball in egg (or Flour paste if vegeterian)and then roll in bread crumbs until fully coated.

Set aside If you use appe pan just heat it & add spoon full oil in each section & fry on medium heat turn after a min & fry other sides...till all sides get crispy

For deepfrying Option:

Heat up the Oil to fry, & Test oil with one ball. 

The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.)

Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size.

Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.


Allow to cool for a minute or two and serve with dipping sauce

Crispy & cheesey potato  bites ready to serve....

Plain Dosa with Chutney

Dosa with Chutney. .....South Indian Breakfast special. ..Try this Plain soft urad Daal & Rice Dosa

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states
Dosa, a common breakfast dish and street food is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content

A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 3:1 The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. 

Ingredients:

Urad daal(Black lentil): 1 cup
Dosa rice: 3 cups
Methi(Fenugreek seeds): 1tsp

Recipe
Soak Urad dal with  Dosa rice & methi seeds for 5 hrs
Grind with 1-2 cups water to smooth batter( it should be bit thick )
Let it ferment over nite or 6-8 hrs
Then morning mix well add salt

Heat a griddle, Pour 1-2 ladle full batter in center
Spread with the base of laddle in circular motion to form a Round dosa
Dont make it too thin let it be bit thick, you can see the pores now
Spread 1 tsps oil towards the dosa from the sides
Close lid & cook for 2-3 min each side

Serve this soft Dosa with coriender chutney

Recipe for Coriender Chutney

Patoli Steamed Rice dumplings filled with coconut & Jaggery

Patoli, Steamed Rice dumplings filled with coconut & Jaggery....special sweet made during Nagarpanchami, Tomorrow make these Easy Steamed sweet & Enjoy. Its made on Turmeric leaves which gives it a good Aroma & enhances taste...You can even make these on Banana leaf

I have done this with Rice flour (Instant) Recipe:

Ingredients
Rice flour 2 cups
Water: 1+1/4 cup

Stuffing
Coconut grated: 2cups
Jaggery to taste: 1+1/4 cup

Clean the turmeric leaves & cut just little on top & bottom of leaf
Mix together freshly grated coconut & jaggery keep aside
Mix Riceflour & water to form a paste it should not be thick(Consistency shd be like thalipeet))
In the middle of the leaf horizontally fill the Coconut jageery (as shown in pic)mixture & fold it & slightly press

Keep the steamer ready by adding water at the bottom
Keep a strainer dish(dish with holes) on steamer place some Turmeric leaves in them then keep all the prepared Patoli packets close lid & steam for 20min

You can even keep it to steam on a pot of boiling water, place  a strainer(dish with holes) above boiling water & close it will get cooked in steam

Enjoy This special steamed sweet....Happy Nagarpanchmi