Tuesday, 30 September 2014

Peanut Delight–Navarathri Recipes(Day 4)

Fourth day of Navarathri –Peanut Delight

Peanut laddos are always favorite in my house. It is good for your health and its increases the Hemoglobin level. Mostly this is offered to God as prasadam and in many villages it’s done only during festivals. First I was confused with Kadalai urundai which we normally do for Karthigai Deepam Festival. It is very easy to make and all the ingredients are always available at home. Traditional Ladoos will be always a good for a festive season.

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Prep time

Cook time

Serves

20 mins

10 mins

4 persons

 

Cuisine:  South Indian (Festive Sweet) 

Ingredients

 

 

Method

1. Dry roast the groundnuts in a kadhai while stirring continuously for about 10 minutes till they get spots on them.Remove it in a plate and wait till it gets cool down.

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2. Remove the outer skin by rubbing them in between your palms and then clean them.In a blender pulse them for 3 timesTake jaggery in a bowl with little water and when it starts boiling, strain the impurities and again keep it back in the stove.

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3. No need to check for consistency.Add the peanut powder to this boiling jaggery syrup along with cardamom powder and nuts.Mix everything properly and remove from the fire.

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4. Make small size balls and arrange it on a plate greased with ghee.

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5. Here a quick version of peanut ladoo is ready.

Notes

It will be a bit hard coz we have used jaggery.

Sunday, 28 September 2014

Nellikai Sadam(Amla Rice)-Navarathri Recipes(Day 3)

Third day of Navarathri –Nellikai Sadam(Amla Rice)

It’s a simple lunch box recipe. We got to prepare many variety of rice in the fast world where people opt mostly the fatty junk foods. Actually I loved this Amla rice when I tasted in one of the Amman temple in Bangalore. It was really tasting good. Gooseberry is a nutritious vegetable which is rich in Vitamin C, A. It is known as Amla in Hindi and Nellikai in Tamil. Gooseberry is used widely in Indian cooking and it is also known for its medicinal value. This amla rice is a very simple rice variety and it will just take less than 10 minutes to make this, if we have cooked rice. So whenever I find any such rice items that suit my lunch boxes, I try them.

 I offer this Amla rice as a prasadam for this Navarathri season.

 

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Prep time

Cook time

Serves

10 mins

15 mins

2 persons

 

Cuisine:  Karnataka (Rice variety)

Ingredients

Seasonings

 

 

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Method:

1. Wash the gooseberries and shred it. Heat a pan with oil, add mustard seeds and allow to splutter then add urad dal, channa dal. Let it fry until it turns into golden brown colour.On the other hand, grind green chillies and ginger. Keep it aside. (Optional).I actually sauté green chillies (slit lengthwise) and grated ginger.

 

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 2. Add cashews and wait till turns golden brown.Now add peas and shredded gooseberry (amla) and turmeric powder. Allow it to fry over low flame until the water content is gone. 

 

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3. Add salt, curry leaves and asafetida and mix well. Let it cook for 2 minutes and turn off the stove.

 

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4. Add the cooked and cooled rice to the prepared mix add and combine well. The gooseberry rice is ready to serve with papad or any poriyal (stir fried vegetables).

 

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Notes

  • Some of them like to add roasted peanuts which gives extra taste to this amla rice.
  • No need to add lemon juice because already it has the sour flavor in nature.
  • Addition of coriander leaves is purely optional.

Sakkaravalli Kizhangu(Sweet Potato) Poli-Navarathri Recipes(Day 2)

Second day of Navarathri –Sakkaravalli kizhangu(Sweet potato) Poli

 

Puranpoli is very common in all the parts of India. Then I thought of making the puran poli with sweet potatoes. Poli is traditional sweet flat bread made in India in the states of Karnataka, Maharashtra, Gujarat, Goa and Andhra Pradesh. Sakkaravalli kizhangu poli is something new to me.But for a long time wanted to give a try. I love the channa dal puran poli which none can say “NO” to it. It is damn simple to make it and yet yummy. 

I love sweets... One more delicious sweet from Gujarat.

 

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Prep time

Cook time

Serves

1 hour(soaking included)

20 mins

3 persons

 

Cuisine:  Gujarati (Festive Sweet)

For the stuffing

Outer layer for poli

 

 

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Method

1. Combine the flour, rava, and rice flour, salt and ghee.  Add enough water and make soft dough. Cover and keep it for 30 minutes or even one hour.Cook sweet potato until soft in a pressure cooker.Dont cook for a long time or else you will get the fibre strands which wount be good for the poli.

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2. Peel and cut the sweet potatoes into small pieces and mash it well. As usual boil jaggery with little water and strain the impurities.Now mix with the mashed potato and cook for 5 to 10 minutes until the entire mixture is combined well.Keep it aside to cool.

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3. Add cardamom and mix it well. Make small balls out of the maida mixture.Grease the sheet and place the prepared balls and start do the poli tapping with fingers to form a circular shape.

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4. Take a doubled amount of sweet potato mixture and place it in the middle of the dough and close the edges.Flatten the dough ball into medium size discs with your fingers using some ghee.  Use oil to roll into small puran poli.Heat tawa and roast the poli on both the sides till golden color.

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5. Serve hot with ghee.

Notes

Grate the jaggery and add along with the sweet potato.

 

Saturday, 27 September 2014

Peanut(Groundnut) Sundal-Navarathri Recipes(Day 1)

First Day of Navarathri – Peanut(Groundnut) Sundal

 

Peanut also known as “ground nut” is loaded with nutrients .It comes in  handy for vegetarians because it is packed with protein and also serves as a good source of fiber. This is one very simple recipe that my mom always made on rainy days. Takes just few minutes to make. A bowl of this and a cup of hot tea will be awesome for rainy days.. It is also a healthy snack for toddlers. There is something about steamed hot peanuts. Even now, I always dry roast a bottle of peanuts with salt and store them. It serves as an immediate energy boost when I most need it. Peanut sundal is one of the easiest snack that you can enjoy at all times.

 

 

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Prep time

Cook time

Serves

10 mins

5 mins

3 persons

 

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Cuisine:  South Indian (Snacks)

Ingredients

 


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Method

1. Pressure cook peanuts for 1-2 whistles with salt and water.Grind coconut with green chillies and keep aside.

2. Heat oil and do seasoning with mustard seeds, hing, red chillies and curry leaves. Once mustard spatters, drain water and add cooked peanuts.

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3. Cook for 1-2 minutes and remove from stove top.

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4. Garnish with the blend coconut mixture and serve as prasadam.

Monday, 15 September 2014

Ragi Sweet Vermicelli

Ragi Sweet Vermicelli one of the tasty and healthy dishes. This is recommended for diabetic persons.You will surely enjoy this lovely sweet dish. Ragi is very healthy and easy to make. It’s good with sugar and grated coconut. Let’s get on with the recipe.

 

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Prep time

Cook time

Serves

5 mins

5 mins

6 persons

 

Cuisine:  South Indian (Breakfast or dinner)

Ingredients

 

 

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Method

1. In a big bowl, take vermicelli and add enough water to cover it. Drain the excess water and take out the soaked vermicelli and put it in a greased idly plate and steam cook for five minutes.

 

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2. Add sugar with cardamom (only when usage of cardamom pods) in the blender and keep aside. Put half of the cooked vermicelli in a plate .Finally add all the items to the ragi semiya and mix it well. Sprinkle little bit ghee on the top of vermicelli.Now ragi sweet vermicelli is ready to eat.

 

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Notes

Use can use gingelly oil in place of ghee.

Best for diabetic patients.

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