Festive Lunch Thali Day 3

After Diwali my Festive Lunch Thali on Padwa Day 3 of Diwali

Puliogre, Rice with Avarekalu Gravy, Amarnath leaves & horsegram sabji(palya), Kodbale,Curd & Kajjaya

Preparation of this South Meals

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.

Preparation of Gravy(Huli)
Huli or daal( lentils and vegetables spiced and tempered with ghee, mustard,asafoetida and curry leaves.) 

Ingredients Required:
Avarekalu(I have used fresh ): 2 cups
Oil: 3-4 sps

For grinding:
Coconut grated: 5sps
Tomato: 2
Sambhar powder: 1sp

Procedure to follow, Simple method:

First wash the Avarekalu nicely & pressure cook it with Onion & Tomato add little salt ( I usually keep the Onion & tomato whole to boil along with Rajma)

For the gravy :
In a blender add coconut along with Onion & tomatoes cooked above, add 1/2 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 Blended paste mix add 
The Cooked Avarekalu along with its stock 1 cup
Add sambhar powder & adjust salt
Now let it boil, close with lid & cook 5 min

Check the consistency if its too thick add bit more water
Tangy & spicy Avarekalu gravy ready to serve with Rice.

Amarnath leaves & horsegram palya:
horsegram(Hurlikalu) with Amarnath leaves(Harve soppu): 

Wash Soaked horsegram & pressure cook it along with washed & chopped Amarnath leaves

Once pressure cooked remove & drain water cool the Leaves then squeeze it to remove excess water

In a deep dish
Take oil add mustard seeds let it splutter
Then add curry leaves & add 2 Green chilies
Add chopped Onion fry then 
Add cooked Amarnath leaves & horsegram season with salt
Mix everything and cook for 2-3 min

Amarnath leaves & horsegram palya(sabji) ready

Enjoy my Festive Thali with Diwali sweets

Diwali 2017 Navri & Rava ladoo

This Diwali make Rava ladoo easy way Instant Rava ladoo for sweets 
Diwali is  a festival of sounds and sights with fireworks and rangoli designs; the festival is a major celebration of flavors with feasts and numerous mithai (sweets, desserts)& crunchy snacks, Its a festival of emotions as well where Diwali ritually brings family and friends together every year. 

Most popular snacks on festivals Navri/ Karjikai is a sweet filling stuffed kachoris, deep fried
This crispy snacks is loved by all you can use any illing I have made with Dry coconut & sugar filling which is very popular

Ingredients:

For coconut filling(Yields about 10)
Copra: 1 cup
Sugar: 1cup
Rava(Semolina): 4 sps
For outercovering:(For 20 Navri)

Maida: 1+1/2 cup
Oil: 3sps
Water to knead
Salt to taste

Method:

For Coconut filling
Grate copra & lightly roast & toss it
Similarly roast on low flame Rava
Mix both add sugar in powdered form
Mix well, Stuffing is ready

Seive Maida add salt to taste then add Hot oil & mix

Slowly add water to form a dough

Dough should not be too soft, make small balls

Process as shown below

Process of forming:
Take a rolling pin & Make medium puri size flat sheets
Add stuffing in middle, apply little water at one of the sides
Fold it to close & press the sides to secure
Then cut the edges with cookie cutter making a mark
As shown below, repeat same process for other filling

Heat Oil for deep frying
Once hot Place 3-4 & fry on medium heat
Till it slightly chages color
Flip it & cook both sides
Remove on absorbent, let it rest & cool down completely
Then transfer to Air tight containers

Happy Diwali Enjoy this crispy sweet

For Rava Ladoo Recipe:

Make these Traditional  Rava ladoo with easy method save time & enjoy Diwali with your Family & Friends

Ingredients :



Rava/Semolina: 1 cup
Sugar: 3/4 th cup
Cardamon powder.
5-6 tbsp ghee.
1+1/2 cup milk
Dry fruits: Cashew & Raisins

Method of preparing Instant ladoo:

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 .Roast it till changes color
3.Divide it in two portion, remove half of it keep aside
   For the rest half  add half cup milk & cook

   
4.Let it bubble.add half of sugar & cardamom mix, remove from heat & let it cool down
5.Till this cools you can repeat the same process with rest of the Rava
6.On the other hand the first mix should be cooled now .Add dry fruits & start to give it shape

7. Add little little milk if its too dry & shape to ladoos
8. After this make ladoos of rest of mixture will be still luke warm now roll ladoos.
9. If you fell the mixture is dry, Dont panic add a bit milk & Apply ghee to hands to roll ladoo 
 It will set hard after few hrs...Can keep these Ladoos for 4-5 days

Note: Instead of dividing the mix You can make this whole at once, but in that case your mix will get cooled down by the time you make 10-15 ladoo so reheat the rest mix & then proceed, it should be warm when you roll the ladoo, mix very little little milk, not too much

Falooda (vermicelli custard with Basil seeds)

Falooda a Summer drink which contains vermicelli custard with Basil seeds & different flavorings usually topped with Icecream

Today I have tried my take on healthy Falooda using Semi sweet Vermicelli cooked with custard powder & topped with Homemade frozen Banana Icecream

You can make all these before hand & chill then can serve for any occasion, best Instant chilled dessert, the main hero being Basil(Sabja)seeds which have a cooling & soothing effect, best for the summers

So make this Healthy falooda and enjoy anytime: even try my other Falooda recipes: Mango Falooda, Strawberry falooda

Ingredients

Vermicelli: 2cups
Ghee: 3SPS
Milk: 1/2 ltr
Sugar: 1+1/2 cups(for semi sweet)
Water: 2 cups
Custard powder: 2 tbsps
Nuts( cahew & raisins): 1/2 cup
Basil seeds(Sabja seeds): 1-2tbsp

Banana Icecream:
Banana 2-3(Freezed)

Method

• Peel the Banana & cut into pieces & freeze it for 2 hrs
• Then just put it in a blender & make a paste keep in freezer
• Soak Sabja(basil) seeds in 1/2 cup water for 1/2 an hr (use more water if soaking more than 2 sps)
• In a Deep dish(Kadai) take Ghee add Vermicelli & fry till golden brown 
• Keep water in a seperate vessel & bring to boil

• Once the Vermicelli is roasted add hot boiling water to it & cook 5 min

• Then add the Milk & let the Vermicelli cook in milk

• Once it bubbles up you can see that the vermicelli is almost cooked

• Add sugar to this and mix well (adjust sugar according to your taste)

• Add Custard powder with little cold milk & make a paste add this & Cook for 4-5 min 
• Cool down and refridgerate for 1 hr Vermicelli custard is ready

For the assembly

• Take a Long serving glass add the soaked Basil seeds little as first layer
• Then add the Vermicelli custard 2-3 sps
• Then again add soaked basil seeds as third layer, add more vermicelli
• Then add Banana puree(served as icecream)
• Finally add Add the Nuts fried in ghee

Falooda -vermicelli custard with Basil seeds topped with Banana Icecream & nuts is ready to serve, enjoy this chilled dessert, You can mix up all layers and enjoy it as a drink