Parippu Payasam

Parippu Payasa for Onam, Easy to make healthy Sweet dish using Rice Rava( Broken Rice/Akki Tari). Along with Jaggery coconut milk & Chana Daal

Also known as Madgane in Konkani. This is wholesome sweet dish. You can add groundnuts & cashewnuts for this to make it more rich.  Try this recipe today

Ingredients
Coarsely powdered Rice: 1cup( bowl)
Chana Daal(gram daal) : 1 cup
Jaggery: 1+1/2 cup
Groundnuts: 1/2cup
Cashew: few
Cardamom powder: 1sp

To grind
Coconut: 1/2
Jeera: 1/2 sp
Turmeric little

In a Blender dry blend the Raw uncooked Rice to a coarse powder( it must resemble Rava)
Wash it and keep aside
Boil the chana Daal till cooked & keep aside
Make a paste of coconut jeera along with little turmeric

In a Pan add 4-5 cups(bowl) water to boil
Once it boils add the Rice rava & cook stiring in btwn till it softens
Then add cooked Chana Daal

Mix well and add coconut paste& cook for 2min
Add Jaggery and cardamom powder mix till it all melts

Lastly add fried destined groundnuts & cashew along with ghee.
Once it comes to boil. Switch it off

Relish this healthy Parippu Payasa for Onam

Modak for Ganesh Chathurthi

Modak Fried sweet Dumplings offered to Lord Ganesh ji, his favorite sweet

I have prepared this for the upcoming Ganesh Chathurthi festival, this fried Modak is crispy on the outside & sweet coconut filling is refreshing 

Try making this today

For the Stuffing

Coconut grated: 2cups

Jaggery to taste: 1+1/4 cup

Elaichi powder ½ sp

Mix together freshly grated coconut & jaggery keep this pan on heat & fry till its all mixed & Jaggery melts

For the outer cover

Maida: 1cup

Oil: 2-3sps

Water as needed for tight dough 

First sieve Maida add hot oil 2sps then little by little add water & make a dough slightly tight, let it rest for 5min

Let the stuffing cool down completely 

Then make small size balls of dough & make small poori it must be very thin, then make 4-5 poori & add one spoon stuffing to each close making folding like pleats

Pinch the top to seal properly

In medium hot oil fry these 4-5 in one batch till golden dont Roast it more, keep turning till all the sides are cooked

Remove on absorbent paper, then start making rest of the poori of next batch & repeat filling & frying

(Dont make all the poori at once as they dry up)

Cool down the Modak completely then store in air tight container 

Puranpoli for Varamahalaxmi

Puranpoli / Holige(Bele Obbatu)

Puranpoli or Holige, Is a sweet daal stuffed Paratha, Prepared for most festivals this is a popular festive dessert for Varamahalaxmi

Daal & jaggery filling is prepared & stuffed in Maida & rolled to thin sheets & cooked on griddle(Tawa) pan to make this sweet delicacy

Ingredients:

Maida: 2cups

Toor Daal: 2 cups

Jaggery: 1+3/4 cup

Coconut : 1cup
Oil: 1/4 cup
Ghee 

Procedure is simple:
For the filling
Soak Washed Daal in water for 1-2 hrs
This process is just to make Daal cook faster
Drain Add 2 cups water & cook till 3/4th done
You can add more water to cook, once its 3/4th cooked drain it

Add Jaggery & coconut to Daal & mix
Grind this dry(without water) in grinder
Or If you feel after adding jaggery its bit watery, Keep this mix in a pan on heat, cook just till jaggery thickens a bit & mixes with coconut leave it to cool a bit & grind

If the Filling is bit soft keep it in fridge for 1 hr, while making Holige form ball shape for filling

In a food processor:

Take Maida add salt a pinch, add water 1 cup add 1/4 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 on Oil paper

Take a portion of dough & flatten it with your hand

Then keep a portion of Daal & jaggery mix in middle 

Seal the sides & close the dough forming a ball

Roll with greased rolling pin or with hand flatten it on sheet
Remove the Hoilge on your right hand palm slowly lifting the sheet

Place it on a hot griddle & cook both sides after its browned a bit remove 

Serve with ghee, Puranpoli/Holige(Bele Obbatu) Ready to serve 

Rice Rava Jaggery Kheer

Sweet Dish for Ugadi, Rice Rava Kheer

Easy to make healthy Sweet dish using Rice Rava( Broken Rice/Akki Tari). Along with Jaggery coconut milk & Chana Daal

Also known as Madgane in Konkani. This is wholesome sweet dish. You can add groundnuts & cashewnuts for this to make it more rich.  Try this recipe today

Ingredients
Coarsely powdered Rice: 1cup( bowl)
Chana Daal(gram daal) : 1 cup
Jaggery: 1+1/2 cup
Groundnuts: 1/2cup
Cashew: few
Cardamom powder: 1sp

To grind
Coconut: 1/2
Jeera: 1/2 sp
Turmeric little

In a Blender dry blend the Raw uncooked Rice to a coarse powder( it must resemble Rava)
Wash it and keep aside
Boil the chana Daal till cooked & keep aside
Make a paste of coconut jeera along with little turmeric

In a Pan add 4-5 cups(bowl) water to boil
Once it boils add the Rice rava & cook stiring in btwn till it softens
Then add cooked Chana Daal

Mix well and add coconut paste& cook for 2min
Add Jaggery and cardamom powder mix till it all melts

Lastly add fried destined groundnuts & cashew along with ghee.
Once it comes to boil. Switch it off

Relish this healthy Rice rava Jaggery Kheer for Ugadi.

Ven pongal & Millet pongal

Happy Sankranti this is the festival of first harvest. We prepare pongal a lentil dish for the occasion.  I have done Ven pongal which is rice & lentil cooked and tempered with spices.

For the sweet I have made Millet pongal. Millet & lentil cooked with jaggery  & milk

Make healthy gluten free pongal for any occasion using any millet, I have used kudo Millet to make this super easy kheer

Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie

Ingredients for Millet kheer(Serves 4)

Kudo Millet:1 cup
Moong daal(Yellow lentil): 3 sps
Jaggery: 1cup
Milk: 3cups
Cashew & Raisins: ½ cup
Ghee: ¼ th cup
Cardamom Powder: ½ sp
Water: 3 cups

Procedure is very simple & it cooks very soon:

Soak Millet Overnite for best results(min 1 hr)
Heat a Pan add 2sps ghee, add drained moong daal & fry 2 min

Then add washed & drained Millet & fry it as well. Add 3 cups water & cook till soft
It will bloom up and double in quantity
Add the Jaggery & cook till Jaggery melts
Then add Milk & cook on slow flame till it thickens
Lastly add cardamom powder

Fry the Cashew Nuts & Raisins in the remaining ghee & pour it over the pongal

Mix well & serve this healthy gluten free pongal for any occasion.

Ven pongal Ingredients

Rice:1 cup
Moong daal(Yellow lentil): 4-5 sps
For tempering
Oil: 2-3 sps
Mustard seeds
Curry leaves: 4-5
Green chilies:2-3
Cumin: 1sp

Pressure Cook Rice & yellow daal with 3glasses of water
Cool down add salt to taste
Make a tempering add oil & all other ingredients under temper
Once it sizzles add to the pongal & mix

Happy Sankranti enjoy Ven pongal & sweetmillet pongal

Watermelon Rind Dosa

Watermelon Rind Dosa is a sweet Pancake made using watermelon or just the rind(white part of watermelon) This is a soft and spongy pancake using all healthy Ingredients


Usually after eating watermelon, we through away the Rind of watermelon. Instead you can use it to make watermelon flavoured dosas called Surnali's(soft spongy doas) can even make Neer dosa, Recipe for watermelon neer dosa

For this Sweet Dosa ingredients needed:

DosaRice :2 cups 

Methi seeds(fenugreek): 1tsp

Coconut 1 cup

White part of watermelon: 1+1/2cup

Jagerry or Thin Jagery: 2cups

Ghee: 1-2 sps for Frying

Note: I have made a small quantity using just 1 cup Dosa Rice

Procedure is as follows:

Just soak DosaRice along with Methi seeds for 4-5 hrs

Later wash the soaked rice 2 times & Add coconut in a blender

Then add the watermelon rinds to the blender along with very little water

Then grind all the ingredients to a  thick fine paste

Leave it to ferment for 4-5 hrs or Overnite

While making dosa add Thin jaggery(availble in organic stores)

Or else you can melt normal jaggery and add to the batter

Leave it to rest for 10 min

On a  nonstick pan grease with 1sp Ghee.

Add a laddle full of batter in middle don't spread let it form a thick pancake

Cook with lid for 2 min each side then turn around...

Note: You can even add Flattened rice(Poha) soaked 1/2 cup to the rice mix
If you want more spongy you can grind the batter with Buttermilk or curd 1/2 cup
If your batter has not fermented you can even add soda pinch just before making dosas

Here is Watermelon Rind Dosa soft and spongy pancake ready to serve

Sheer Korma( Semaiya kheer)

It's Festive time again, Eid Special Sheer korma or roasted Semaiya kheer is a sweet pudding prepared on this occasion 

This is usually accompanied with lots of nuts which makes it very rich.  Usually its made using Long roasted Vermicelli. If you dont get this thin Vermicelli can make using the regular Vermicelli as well

Ingredients

Vermicelli: 2cups
Ghee: 4sp
Milk: 1/2 ltr
Sugar: 1+1/2 cups
WATER: 3 cups
Badam powder: 2 tbsps
Nuts(cashew & pista): 1/2 cup
Pista: few for garnishing

Method

• In a Kadai take Ghee add Vermicelli & fry till golden brown 
• Keep water in a 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

• Cook for 2 min & add Badam powder for taste

• Finally add Add the Nuts fried in ghee

Sheer korma is Ready to be served Garnish with pistas....Serve hot / chilled, Enjoy Eid

Festive Thali(4) for Ugadi

Festive Thali for Ugadi, My forth Festive Thali for Hindu new year festival

Simple lunch with sweet dish of Puranpoli or Obbatu, Main course is Mango chitranna(Fried rice with Raw mango), Curd Rice & Daal Vada(Lentil fritters)

Procedure is as follows

Mango Chitranna Recipe:

Cooked rice: 3 cups
Oil: 2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5
Turmeric: 1pinch
Green chili: 1-2
Raw mango: 1 full(grated without skin)
Coconut grated: 1 cup
Groundnuts: 1cup
salt to taste

Prepare the Rice & keep ready
In a deep dish add oil & mustard seeds till it splatters, then add curry leaves
Add Groundnuts and fry for a minute
Add green chilies & raw mango fry for a minute
Add turmeric & cooked rice, mix well add salt to taste
Lastly add grated coconut & mix well
Mango chitranna is ready to serve

Enjoy your festive Thali & make all these recipes click link below

Daal Vada Recipe

Sweet dish Holige(Puranpoli) Recipe

Curd Rice Recipe