Rice Phirni

Got this recipe from here and tried it ..We all loved it . 

Ingredients needed : 

• Basmathi rice - 1/4 cup  
• Milk - 4 cups
• Condensed Milk - 1/2 can
• Elachi powder - little
• Cashew , Badam - little

Method : 

              Wash and soak basmathi rice in water for 30 minutes and then grind it into fine paste. Boil milk and keep the flame in medium and add the grounded rice paste and cook it well keep stirring it well once it gets slightly thicker add condensed milk and mix it well and cook it for few more minutes to this add elachi powder add chopped cashews and badam  and switch off the flame and allow it to cool well and keep it in fridge for sometime and serve chilled .

You can adjust the quantity of condensed milk as per your taste . 

Rava Payasam

Ingredients needed :

• Rava / Semolina - 1 cup
• Milk - 3 cups
• Sugar - 1 cup
• Elachi powder - little
• Cashew - 5
• Raisins - little
• Ghee - little

Method: 

            Heat a pan and add 1 tsp. of ghee + cashew + raisins and fry it and set aside ..in the same pan add 2 tsp. of ghee and add  rava and fry it for few mins. to this add sugar and mix it well to this add 3 cups milk + little water + elachi powder and cook it well till done to this add fried cashews and raisins and mix it well . 

If the payasam gets thick after cooling , add boiled milk and serve it . Adjust sugar quantity as per your taste. 

Basundi ~~ Happy birthday kavitha / 600th Post

                Today Happy to share a special recipe in our blog this is 600th post . Thanks a lot to each and every followers / friends for constantly encouraging us to post more and more recipes with you all ...and also today Kavitha's birthday ..Wishing her a Very Happy birthday enjoy this virtual small treat ..

Ingredients needed :

• Milk - 2.5 litres 
• Water - 1/2 cup 
• Badam - 10
• Cashew - 10 
• Pista - 10 
• Elachi powder - little

Method: 

               Ground Badam, cashews, Pista coarsely and keep it ready. Heat a big kadai or Pressure cooker add milk and allow it to boil well .

Once it starts to boil keep the flame in medium to low heat and keep stirring it occasionally make sure it doesn't get burnt , when the milk is getting reduced add sugar (adjust sugar according to your taste) and mix it well ..

Once it is almost getting thicker add the grounded cashew, badam, pista and elachi powder and keep it stirring it well and when it gets thicker switch off the flame ...allow it to cool well and serve it chili ..

Yummy Basundi is ready .

Once again Wishing you many more Happy returns  to you. 

Chakkarai Paal Pongal

Ingredients needed : 

• Raw rice - 1 cup
• Moong dhal - handful
• Milk - 2 cups
• Jaggery - 1 cup
• Grated Coconut - 1 cup
• Ghee
• Cashews 
• Raisins
• Elachi powder

Method : 

Pressure cook rice and moong dhal together by adding 2 cups of water + 2 cups of milk , cook it for 4 or 5 whistle and once the pressure is released mash the rice well and set aside.. 

Heat a pan add jaggery + little water and allow it to dissolve well strain the water to remove impurities if any .. in the same pan add ghee + cashew + raisins + add the jaggery water + elachi powder + grated coconut and mix it well to this add mashed cooked rice + dhal and mix it well and cook it for few more minutes to this add more ghee and switch off the flame .

Note : Use Paagu vellam / brown colour jaggery , You get nice colour ..I have used yellow colour jaggery so couldn't get proper colour.

Made it as prasadam for Thai Poosam festival along with Panchamirtham

Dates and Nuts Burfi

Ingredients :

• Dates - 20
• Cashew - 10
• Badam - 10
• Poppy seeds - little 
• Ghee - little
• Elachi powder (optional)

You can also add Figs, pista or any nuts..

Method :

             Chop dates roughly and grind it in mixer (use whip button) ...you will get coarse paste..chop badam , cashews ...take a pan add ghee and once hot add poppy seeds and fry for few minutes to this add ground dates and cook for few mins. to this add chopped nuts + elachi powder and mix it well and then switch off the flame ...and once it gets slight cool roll it in cylindrical shape and cover it with kitchen plastic wrap and keep it in fridge for 30 minutes. then cut it in circular shape and enjoy dates and nuts burfi ....Healthy sweet for kids .

Wishing all our friends and blog followers a very Happy New year 

Kavitha & Gayathri.

Coconut Burfi

Ingredients:

Coconut, grated - 1 cup heaped
Sugar - 1 cup
Cardamom pdr - a pinch
Cashews - 10
Ghee - 1 tsp

Preparation:

In a pan, add a lil ghee and fry cashews till brown. Set aside and when they cool down, chop them to small pieces. To the same pan, add grated coconut and sugar. Saute together till it mixes well. Continue to stir in medium flame till the sugar melts to form a thick syrup texture. When the mixture starts to leave the edges of the pan, with some foamy consistency, switch off the stove. Add cashews and cardomom powder 2 mins before you switch off the flame. Pour this on to a greased plate and level out the top layer. Cut to pieces when still warm.

Sweet Somasi

 

Sweet Somasi / Gujjiyas / karchikka / Karjikai :  these are the names for this sweets .

Ingredients needed :

for outer covering :

• Maida - 1 cup
• Salt - a pinch
• Oil
• Water

Method :

Take a bowl add in maida + salt + oil and mix it well and then add water little by little and knead it well till a soft dough is formed ...and allow it to rest for few mins. meanwhile prepare the stuffing ...

Ingredients needed :

for Stuffing : 

(adjust sugar as per you taste)

• Grated coconut - 1 cup
• Chutney dhal / Pottu kadalai - 1/2 cup
• Poppy seeds - little
• Dry Raisins - 10 - 15
• Sugar - 1 cup
• Elachi powder - little

Method : 

Grate coconut and keep it aside ..take a blender and add the chutney dhal and using the pulse button grind coarsely ...and transfer it to a bowl and to that add the dried raisins + elachi powder + sugar + poppy seeds + coconut and mix it well..

Method to make the somasi :

Take small ball size of the dough and roll it like how we make it for poori then place it on the mould and place the stuffing in one side and close the mould tightly and take all excess dough if any and place it in a plate ...

Heat a kadai and add oil for deep frying , once the oil is hot gently drop in the somasi and deep fry it till done on both the sides ...

If you don't have the mould , you can roll it like poori and place the stuffing in one side and bring the other part and close it and press the ends with fork and then deep fry it ..

Made these for my son's birthday on April 2nd. and these are the gifts he recd. 

1. IPAD - from Kavitha aunty

2. Cricket set - appa

3. Watch - Roopa aunty

Peanut Ladoo

Ingredients needed : 

• Peanuts - 1 cup
• Jaggery  - 3/4 cup
• Elachi powder - little
• Milk - little

Method :

Heat a kadai and dry roast peanuts slightly and remove the skin and take a blender and grind the peanuts using the pulse button for few mins ...and keep it aside . 

You can grate the jaggery using the carrot grater , once done mix it with the powdered peanuts + elachi powder and mix it for few mins. using ur hand and make small balls , if needed  sprinkle little milk and shape it into balls ...

or you can powder jaggery using ur chapathi rolling pin and take a blender and grind  the powdered peanuts + elachi powder + powdered jaggery for few mins. in pulse mode...once done transfer it to bowl and shape it into balls .

I used this type of jaggery so grating it was easy for me.. this is very healthy ladoo and protein rich and good for elderly people also ..

sending this to Shama's and Sara's event  :

and to sensibleveg event started by Raven :

Aval Payasam

When I searched for Ugadi recipes in net , I found this payasam is made on that day ...so wanted to share this recipe as Ugadi falls on 23rd. march (friday) Will try to share more ugadi related recipes ...

Ingredients needed :

• Aval (Thin flakes ) - 1 cup
• Milk - 2 cups
• Jaggery  - 3/4 cup
• Elachi powder  - little
• Raisins , Cashews - 10 
• Ghee - 1 tsp.

Method :

Soak aval / poha in water for few mins ...till it becomes soft ...

Heat the pan + a tsp. of ghee and fry the cashews and raisins and keep it aside, now add jaggery + little water and allow it to boil well till the jaggery dissolves ...then strain the jaggery water inorder to remove any impurities , wash the pan also with plain water once

now boil the milk and when it starts to boil add the soaked aval and allow it to cook well ...after few mins add the jaggery water and allow it to cook well till done ...switch of the flame and add the elachi powder + fried cashews , raisins. 

you can even skip cashews and raisins and just add few cherry and serve hot or cold ..if u wish u can add more milk while serving ...


sending this to Shama's and Sara's event  :

and to sensibleveg event started by Raven :

and to Sangeetha's Kitchen :

Pidi Kuzhakattai ~~ 500th Post

Reached another milestone ..This is our 500th post . Thanks to all our friends for your constant support and encouragement . Hope u remember Kavitha ...hehehehe  it's all because of her I am now enjoying , learning a lot in this blogging world ... and this sweet is for you dear ..(ok ok don't scold me saying : nalla neram paarthu sweet kodutha nu ...idu last sunday rombo neram yennoda phone la pesinadukku ...after a long time ...Hope to meet u again , miss u lot ) and also I have one other reason to celebrate  as we recd. one another blog award from our frnd. Sangeetha

and she has given the rule that it has to be passed to 5 fellow bloggers ...would love to share it with all my friends still I am restricted to 5 so here goes my list : Maha , Jay , Nivi , Kanan , Vineela ..friends do grab this award and pass it to ur friends ... now off to the recp. 

This pidi kozhukattai is usally made as prasadam and one of my fav. recp. learnt this from my mother recently and tried it  ...hope u all like it ...

Ingredients needed :

• Raw rice  - 1 cup
• Jaggery - 3/4 cup
• Coconut 
• Elachi powder
• Ghee 
• Water - 2 cups

Method : 

Heat kadai and fry the rice and then grind it coarsely like rava consistency. Heat the kadai and add the jagger and water and allow it to dissolve well and then strain the water to remove impurities. Chop the coconut into fine pieces and set aside now add the jaggery water + elachi powder + coconut pieces and allow it to boil well ,then bring the flame to medium and slowly add the rice rava and keep stirring it well till it reaches thick consistency ...once done switch off the flame and allow it to cool it completely. Once done take a small ball size of the kozhukattai and using ur hand roll it into a oval shape ...and set aside ...once done,take idli plates and grease it with little oil and place the kuzhakattais and steam it for 10 mins ..

Sending this to Gayathri's event "Walking through Memory lane"  

Arisi (Rice) Payasam

Ingredients needed : 

• Raw rice - 1 /2  cup
• Grated coconut - 1 cup
• Cashews - 10
• Jaggery
• Milk - 1/2 cup
• Elachi powder
• Ghee

Method : 

Soak raw rice +cashews in water for 30mins. Grate coconut and set aside. Heat  a kadai and add jaggery and little water and allow it dissolve well meanwhile take a blender and add soaked rice + cashews + grated coconut and grind it to fine paste , if needed add little water. Strain the dissolved jaggery water to remove the impurities (wash the kadai also with water )Heat the kadai and add a tsp of ghee and add the jaggery water and allow it to boil well , briing the flame to medium and then add the grinded paste and allow it to cook well. Once done switch off the gas and add  elachi powder + boiled milk 1/2 cup ...and serve it

Majoon ~~ ICC

 

For past few months I missed taking part in  ICC , I tried my best to post October month's Indian cooking challenge recipe , was held up with some work, again failed to post it on time ...So posting it now ... This month challenge was Majoon / Majun recipe shared by Vaishali .This sweet is sindhi dish and made specially in  winters

Ingredients needed : 

•  Badam - 1/2 cup
• Cashews - 1/2 cup
• Pista - 1/4 cup
• dry dates - 1/4 cup
• Khus Khus - 1/4 cup
• Sugar - 1 cup
• Milk -  1.5 ltr
• Unsweetened Khoya - 1 cup (See note below)
• Ghee 
• Elachi powder - little

Homemade Unsweetened Khoya :

• Milk - 2 ltrs.

 In a pressure cooker boil the milk and bring the flame to simmer and allow it to get  reduced to half the quantity ...and keep stirring it continuously till all the moisture gets evaporated ..Unsweetened khoya is ready ...

Method for making Majoon : 

Slightly crush the nuts ...chop dry dates and keep it ready. In a pressure cooker add milk and bring it to boil then add sugar allow it to reduce to half ..
then add khus khus + dried dates + crushed nuts + unsweetened khoya mix everything well and allow it to cook well. Once the sweet gets thicker in consistency , keep stirring it continuously  and add ghee at this stage and continue cooking it in medium flame. Once done , switch off the flame and allow it cool completely and store it in a container ...and it stays good if kept in refrigerator for 3 - 6 months..

Paruppu Payasam ~~ Blog 3rd Anniversary

Hi all,


It's been very long gap ...both of us where held up with lot of personal work , India trip ....couldn't post any recipes for past few months ....and now I am back ...wish Kavitha , also gets back to blog soon ....Missing her a lot ...


It's been 3 years since we started this blog ...Thanks to Kavitha for joining me with her and I was able to learn lot many things through blogging world and I got lot of good friends . I would like to thank each and every one of our friends, fellow bloggers  for there constant support  and encouragement ...without you all we wouldn't have achieved this much . Now to the recp.

I made this payasam long back but posting it now ...Usually during festival days we make Pasi paruppu payasam or with kadalai paruppu,  ...for a change, I tried mixing 3 dhals and made it : pasiparuppu , kadalai paruppu and toor dhal .. taste was excellent .


Ingredients needed :

• Toor dhal  - 1 / 2 cup
• Pasiparuppu / Moong dhal - 1/2  cup
• Kadalai Paruppu / Chana dhal - 1 /2  cup
• Milk -  2 cups
• Jaggery - 1 .5 cups
• Elachi powder 
• Cashews + Raisins
• Ghee 

Method :


Pressure cook all 3 dhals together , by adding reqd. amount of water and keep it ready. In a kadai, add jaggery and add very little water and allow it to get dissolved well ...once it is done,if reqd. do strain it and remove all the impurities
boil the milk separately and set aside ..
In the same kadai add a tsp. of ghee and fry the cashews + raisins and keep it aside now add the jaggery water to that add the cooked dhal + elachi powder + boiled milk + fried cashews and raisins  and stir it well and allow it to cook for few mins ...and then switch off the flame ...serve it hot or cold.

Pooranam Bholi / Poli ~ Type 2

This will approx give 10-12 bholis

For Pooranam:

1 cup chana dhal ( kadalai paruppu)

2 cups Jaggery (or according to your sweet preference)

Grated coconut- 1/2 cup

Ghee - 2tbsp

Cardamom powder - a pinch

For Dough

Maida - 2 cup

Salt - to taste

Turmeric - 2 pinch

Oil

Method : 

For Pooranam

Pressure cook the chana dhal (to  powder consistency). Strain the remaining water and mash it and keep it aside.

In a kadai add ghee . In a medium flame add the mashed channa dhal and jaggery. Keep mixing till the jaggery completely dissolves. Finally add the grated coconut & cardamoom and mix well. Now let the pooran cool from hot to warm. Now make ladoos and keep aside. It is always easy to make the ladoos when warm.

For Dough

It is same procedure as poori. Mix the maida, salt and turmeric along with water and Oil. Make sure the dough is oily instead of watery. The dough should be little rubbery. Make small lemon sized balls out of the dough( same like poori)

Now take a milk cover  and cut it into two squares ( I usually prefer a sandwich bag), apply oil and place the dough. Spread the dough to a minimal size circle and place the pooranam at the center. Now seal the pooranam with the dough. Place the other sheet on the top of this big ball and with a roller make chappatis.

Heat the pan and cook the bholi on either side. Instead of oil use ghee on the both the surfaces of the bholi.

Sago - Vermicelli Payasam

We have already posted both Sago payasam and Vermicelli Payasam . I tried combining both and this was also tasting  good ..I did not add cashews + raisins ...if u wish , U can add it ...and sugar as per your taste ...

Ingredients needed :

• Sago  - 1 cup
• Vermicelli - 1 cup
• Milk - 3 cups
• Condensed Milk - 1/2 tin
• Sugar - 1/4 cup
• Elachi powder - little
• Ghee - little
• Cashews and raisins - few

Method : 

Heat a pressure pan add little ghee and roast the Sago for few secs. and then add enough water and pressure cook it well , till done. Heat a kadai , and add ghee and fry Cashews + raisins and set aside and add ghee and fry the vermicelli for few mins ..make sure u don't burnt that ...and then add enough water and allow it to boil well till done.Once the pressure is released , open the pressure pan and add thevermicelli  to the cooked sago and add condensed milk + sugar + milk and mix it well and allow it to cook for few more mins ....then switch off the flame and garnish with fried cashews , raisins and elachi powder ...

Carrot Dates Payasam

Ingredients needed :

• Carrot  - 4 to 5
• Dates (Pitted dates ) - 10 
• Condensed Milk - 1/2 tin
• Sugar (opt.) - little
• Ghee 
• Elachi powder
• Milk -3 cups

Method :

Peel the skin off carrots and boil it with little water and then allow it cool and grind it into smooth paste grind dates in to smooth paste by adding little milk.
Heat a kadai,keep the flame in medium ..add little ghee and add the carrot + dates grounded paste and mix it well to that add the condensed milk + Milk and mix it well and allow it to boil for few mins ....If u wish u can add more sugar and mix it well and cook it till done. Switch off the flame and add elachi powder and serve hot or cold ...

Ps. I am bit held up with few work ...I haven't visited most of ur blogs ...Please do excuse me ...will check all  ur blogs soon ...

Suruttai Poli ~ ICC

This month Srivalli Chose Suruttai Poli for ICC ..Thanks to Nithya's mom for sharing this recipe with us ...This is a new recipe to me ...wasn't that very confident in trying this recipe ...as Nithya gave a note saying frying part is bit tricky ...and we should roll it as quickly as possible,and we have to make sure the pooris are not crispy ....atlast I tried making this ...it came very perfect .Hope u will also enjoy making this ...

Ingredients needed : 
for stuffing :

• Roasted Chana dal / Pottukadalai - 1 cup
• Grated coconut - 1/2 cup
• Powdered Sugar - 1/2 cup
• Elachi powder 
• Cashews - 10 
• Ghee - little

for  Pooris : 

• Maida 
• Salt - a pinch
• Oil for deep frying 
• water

Method : 

In a kadai add little ghee and add broken cashews and fry them for few mins ...to that add grated coconut and fry it in low heat for few mins ...grind the roasted chana dal in to coarse powder to that add the fried cashews and coconut and powdered sugar and mix it well and set aside in a bowl add maida + salt and mix it well and just sprinkle water little by little and make a stiff dough and set aside for 10 mins ...and then,roll the pooris as thin as possible and keep it aside for 10 mins. this way the pooris get dried well and it will avoid puffing up while frying it heat oil in a kadai and fry the rolled pooris on both sides just for few secs. make sure u remove it immediately and place a spoonfull of stuffing and roll it tightly ...and keep it aside in a plate facing down then fry the next poori and continue the same ...if u have anyone for help , it will be bit easy as one can fry the pooris and the other one can do the stuffing and rolling part ...as I had to alone, I did one by one by turning the flame to low. Once it is cooled ..u can even store it for few more days ...

Rava Ladoo

Got this recipe along with the photo from my friend Lavanya ...Today being the third day in blogging marathon , I chose the sweets category ... thanks a lot Lavanya ,  u saved my day ...

do check out our fellow bloggers recipes , who are taking part in the blogging marathon ....

Azeema, Bhagi, Champa, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani,  PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Srivalli 

Sowmya, Suma, Usha, Veena 

Ingredients :

• Rava/Sooji - 1cup
• Sugar - 1/4 cup
• Milk - 1/2 cup
• Grated  coconut - 1/4 cup
• Cashews - 5-10 (according to your love for cashew)
• Raisins - hand full
• Ghee - 2tbsp

Procedure:

For the entire procedure keep you stove in medium flame. In a pan roast the cashews and Raisins with ghee until they become golden brown. Add the grated coconut and fry till you smell the coconut and ghee (not more than 1-2mins) Now add the rava/sooji and keep tossing until the rava turns slightly brown.Add the sugar and keep stirring until the rava,sugar and coconut along with the cashew and raisins mix well. Its now time to add the milk. The caramelized sugar would have already helped the ingredients to mix well. So add milk appropriately so the mix is in a consistency of making ladoos.
Now switch off your stove and allow the mixture to cool.  At medium heat, start making the ladoos.
Never let the mixture to cool down completely, then its not possible to make ladoos.

PS: Consistency of making ladoos means, when u take a little amount of the mixture and try to make a ball, it should not fall apart.

Update from Lavanya :(few had doubt with the Rava and Sugar ratio  )

Its definitely 1/4cup of sugar and 1 cup of Rava. This proportion gave a correct sweet taste. @ suma, The milk helps to give a kind of wet texture to mixture which will help you to make ladoos. otherwise the mixture will fall apart. Also, milk gives an extra flavor.

Sweets / Desserts -- Recipe Index

Payasam :

• Nei Payasam
• Semiya Payasam
• Kasa Kasa Payasam
• Paasi Paruppu Payasam
• Badam Payasam
• Jevarisi Payasam
• Paal Payasam 
• Carrot Dates Payasam 
• Sago - Vermicelli Payasam  
• Paruppu Payasam 
• Arisi Payasam 
• Aval Payasam
• Rava Payasam

Kheer :

• Carrot Kheer
• Mango Kheer
• Brown rice-banana Pudding
• Rice Phirni

Pongal/kesari/Kali :

• Chakkari Pongal
• Aval Chakkarai Pongal
• Akkaravadisal
• Chakkarai Paal Pongal

• Thiruvadirai Kali
• Kesari
• Kesari II

Ladoo / Urundai :

• Coconut ladoo
• Kadala Urundai
• Maaladu/Pottukadalai urundai
• Chapathi ladoo
• Rava Ladoo
• Peanut Ladoo

Burfi / Sweets :

• Cashew - Badam cake
• Kaju Katli
• Cashew - Besan burfi
• Dates and nuts burfi

 Sweets :

• Appam
• Panasa Thonalu
• Sweet Adai (Karadayan Nombu)
• Sweet Kolukattai
• Sukhiyan
• Kajayam
• Badusha
• Purnam Burelu
• Manoharam
• Chapathi Cake
• Ellu Bella
• Maida- Honey biscuits 
• Pidi Kuzhakattai
• Sweet Somasi

• Rasgulla
• Gulab Jamun
• Rasmalai
• Basundi

Poli / Bholi  :

• Sweet Poli 
• Suruttai Poli
• Purnam Poli - Type 2

Halwa :

• Beetroot Halwa
• Carrot Halwa
• Moong dhal Halwa
• Apple Halwa 
• Majun / Majoon