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Showing posts with label FESTIVAL RECIPES. Show all posts
Showing posts with label FESTIVAL RECIPES. Show all posts

October 6, 2017

Ashoka Halwa Recipe –Thiruvaiyaru Pasi Paruppu Halwa–Moong Dal Halwa

Today I have shared South India’s most popular Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) made with yellow moong dal, sugar and ghee. This halwa is completely different from North Indian moong dal halwa. Basically Ashoka halwa is originated in Thiruvaiyaru , Thanjavur district Tamilnadu.
 More than 60 years ago, this halwa was first prepared by Ramu iyer in a small hotel in Thiruvaiyar. He named it as “Ashoka halwa”. People started calling it as “asoga sweet” colloquially. You can find this halwa in all the marriage banquets in and around Tanjore. I got this authentic and traditional Ashoka halwa recipe shared by cookery experts Mrs.Usha and Mrs.Lakshmi from Aval Vikatan’s Kalyana samayal Supplementary issue. I found this recipe completely different from the ones I saw online. Most of the recipes called for moong dal, wheat flour, sugar and ghee as the major ingredients. But in the book, they had mentioned to use maida and cooking oil as well. To check the authenticity of this recipe, I watched the making and interview of Thiruvaiyaru Andavar hotel ashoka halwa video in Makkal TV.
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October 4, 2017

Maida Burfi Recipe – Maida Sweet Cake - Easy Maida Sweets For Diwali

Every year during Diwali, my MIL makes Maida Burfi without fail. She calls it as Maida cake (All purpose flour sweet cake in English). Usually Tamil people mention burfi recipes as cake. For Diwali, many people especially South Indians love to try sweets recipes made from maida like burfi, badusha, sweet samosa, sweet maida biscuits etc.  Few years back, I posted an easy maida burfi with milk powder without using ghee during Diwali. Today I have shared my MIL’s version of maida burfi which has melt in mouth texture and tastes great. This is a beginners sweet that gives fool proof results if you use good conditioned non-stick pan.
Maida burfi
It can be made with simple ingredients that are easily available at home like maida, sugar, ghee and cardamom powder. I have used green food color as we see in sweet stalls. But my MIL never uses food color. So this burfi comes out pale white without adding food color. Addition of food color is purely optional. If you are looking for an easy burfi recipe to try for this Diwali, you must try this maida burfi. I am sure anyone can make it easily and perfectly. I have made a full video recipe to help beginners. Hope you will try it and share your feedback with meHappy. Once you make it perfect, you can easily make chocolate maida burfi. I will post that recipe next week. Ok, lets see how to make maida burfi recipe with step by step pictures and video !



If you wish to avoid maida and make some easy burfi recipe, you can try this cashew badam burfi & badam burfi which is of similar procedure. Chocolate khoya burfi and Dates roll / Khajur 
katri are my other suggestions.

Do check out my Maida sweet biscuit which is also a beginners sweet !

Maida burfi recipe



Maida burfi recipe - Easy maida cake

Maida burfi

How to make Maida burfi Recipe

Indian
Indian Sweets Recipes
12 to 16 pieces

Ingredients (1 cup - 250ml)

  • All purpose flour/ Maida - 1/2 cup
  • Sugar - 1 cup
  • Melted Ghee - 1/4 cup
  • Water - 1/2 cup (for sugar syrup)
  • Cardamom powder - 1/4 tsp
  • Food color - Green or Orange

How to make the recipe

  1. Heat ghee in a good non-stick pan and roast maida till nice aroma wafts.
  2. In another non-stick pan, melt sugar adding water and boil till 1 string consistency.
  3. Switch off the flame. Add food color and cardamom powder to sugar syrup.
  4. Mix well and add roasted maida paste.Keep mixing without fire.
  5. Mixture becomes thick and starts to leave the sides of pan.
  6. Remove and spread in a greased tray.Level it and make pieces when warm.Remove after it cools down.
  7. Remove after it cools down. Store in a box. Stays good for 10 days!

Maida burfi Recipe - Step by step photos

  • Heat 1/4 cup of melted ghee in a non-stick pan.Add maida/all purpose flour and roast in medium flame without burning it. It becomes a smooth paste leaving a nice aroma.
    Maida burfi Recipe
  • Remove the pan from the flame and keep aside. No need to remove the maida paste from pan.
  • In another non-stick pan or kadai, melt 1 cup of sugar adding 1/2 cup of water. Stir well and melt the sugar completely. Scrape the sides as well.
  • Boil the syrup in medium flame till frothy. Lower the flame completely and check for one string consistency.
    Maida burfi Recipe
  • To check it, take little syrup in your pointer finger from the back of ladle and slide it between your thumb and pointer finger.When you release the fingers, you will get single thin string without breaking.
  • If it doesn't form one string, boil the syrup for one more minute and check it again.
    Maida burfi Recipe
  • Switch off the flame. Add food color and cardamom powder, mix well and remove the kadai from stove. Add roasted maida paste and mix well without lumps.
    Maida burfi Recipe
  • Initially the mixture looks watery but when you keep mixing, it thickens and becomes a paste. It starts to leave the sides of pan and becomes thick but pourable paste.
    Maida burfi Recipe
  • As soon as it becomes a thick paste, remove from the kadai and spread it in the ghee greased plate OR a bowl lined with butter paper.Do not wait to become thick dough. Use a square shaped plate or bowl to make uniform pieces.Immediately spread the burfi mixture with a ghee greased bowl. Press it really well and seal the cracks if any using your fingers . Act quickly before it sets completely.
  • Let it rest for 20 minutes to become warm. Invert into a plate. Remove the butter paper. Then cut into square shapes with a sharp knife greased with ghee. Remove the pieces after its cooled completely.Store in an air tight box and enjoy for one week to 10 days.
    Maida burfi Recipe

Notes

  • Do not reduce or increase the quantity of sugar and ghee. Burfi becomes hard if the sugar or ghee is reduced. It will become too soft and break if you add more ghee or sugar. So please follow the same measurement.
  • One string consistency is most important for this burfi. If you are unable to check it, just boil the syrup till frothy and pour it using a ladle. The last drop falls slowly by forming a string. This is also an indication for one string sugar syrup.
  • You should add the roasted maida only after switching off the flame. Heat of the kadai is sufficient for the mixture to thicken.
  • Remove the burfi mixture as soon as it becomes thick and pourable. Do not wait for the paste to become thick dough. Burfi will get more cracks.
Easy maida burfi


Try this easy, yummy melt in mouth Maida burfi for this Diwali and enjoy the festival !

Maida sweet cake
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October 3, 2017

Pattani Sundal Recipe – Green Peas Sundal – Sundal Varieties

I had to post this Green Peas Sundal Recipe (Pattani sundal in Tamil) last week during Navaratri. But I couldn’t do it due to some personal work. I am yet to start Diwali recipes. So today I am posting this recipe from my draft. From tomorrow, you can expect some yummy Diwali sweets and snacks from here : )). Pattani sundal is one of the easy and yummy sundal varieties we make during Navaratri for neivedyam. Last week I prepared this sundal recipe for Golu. I used dried green peas, soaked it overnight and prepared this sundal. If you have frozen or fresh green peas (pachai pattani) in hand, your job becomes easier. Cooking green peas perfectly is a bit tricky. Most of us face the problem of peas becoming mushy after pressure cooking. 

Green peas sundal

Proper soaking and addition of salt while pressure cooking helps to retain its shape and cooks soft as well. Recently my neighbor shared this sundal by adding masala. It was tasting great and truly flavorful. But I made it in the usual way as we need to avoid onion & garlic for neivedyam. Soon I will share my neighbor’s masala sundal recipe. For variations, you can make this sundal with white peas or yellow peas as well. Today lets see how to make green peas sundal recipe with step by step pictures.

Pattani sundal

Green Peas Sundal Recipe / Pattani Sundal

Green peas sundal

How to make Green Peas Sundal Recipe

South Indian
Sundal Recipes
4


Ingredients (1 cup - 250ml)

  • Dried Green Peas - 1 cup
  • Water - as needed (to soak & cook the peas)
  • Salt - as needed

    To Grind

  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 nos
  • Cumin seeds - 1/2 tsp

    To temper

  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Red chilli - 1 no (pinched)
  • Hing - 1/8 tsp

How to make the recipe

  1. Wash and soak the dried green peas for 8 hours.
  2. Pressure cook the green peas adding soaked water and salt in low flame for 2 whistles.
  3. Drain the excess water if any and keep the cooked peas aside.
  4. Grind coconut, chilli and cumin seeds to a coarse paste without water.
  5. Temper mustard seeds, curry leaves, hing and add cooked peas, ground paste.
  6. Mix till raw smell goes off. Sprinkle some lemon juice if you like.

Green Peas Sundal Recipe - Step by step photos

  • Wash and soak dried green peas for 8 hours or overnight.Pressure cook it adding enough water and salt in low flame ofr 2 whistles.
    Pattani Sundal Recipe
  • Adding salt helps to prevent peas becoming mushy.So don't forget to add salt.Remove after the steam is released.
  • Drain in a colander. Grind coconut, chilli and cumin seeds to a coarse paste without adding water.
  • Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves, hing and pinched red chilli.
    Pattani Sundal Recipe
  • Add cooked peas, ground coconut paste and saute till raw smell goes off.You can sprinkle some lemon juice if you like. Serve warm !
    Pattani Sundal Recipe

Notes

  • Dried green peas should be soaked at least for 6 to 8 hours.If using fresh peas, no need to soak it.
  • Addition of salt while cooking peas helps to prevent it becoming mushy.
  • For variations, you can add grated coconut instead of grinding it.

Try this easy, kids friendly Green peas sundal recipe at home and share your feedback with me Happy.

pattani sundal recipe

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September 28, 2017

Milagu Jeeraga Sadam – Pepper Cumin Rice Recipe

Pepper cumin rice / Milagu jeeraga sadam in Tamil is one of the yummy, South Indian rice recipes we make as prasadam for Navratri, Saraswathi pooja, Purattasi sani thaligai, aadi 18 etc. Yesterday I made this rice for navaratri afternoon neivedyam learning from my MIL. My MIL make this rice at least once in a week as pepper is a healthy Indian spice that helps to purify blood, improves appetite and digestion. Sendhil loves this rice variety a lot. So we make this pepper rice for his lunch box and  one day travel as well.
Pepper cumin rice
Sometimes we used to combine Saraswathi pooja, Purattasi sani thaligai festivals and make 5 rice varieties, chana sundal and thullu maavu(rice flour mixed with jaggery) for Saraswathi pooja neivedyam. We make this milagu jeeraga sadam as one of the 5 rice varieties. As its so easy to make, I thought it would be useful for you all. I have already shared a video on how to make 5 rice varieties. You can replace sesame seeds rice/ ellu sadam with milagu jeeraga sadam and offer to God for tomorrow Saraswathi pooja festival. Lets see how to make this easy milagu sadam /pepper rice with step by step pictures !
Milagu jeeraga sadam

Milagu Jeeraga Sadam - Pepper Cumin Rice

Pepper cumin rice recipe

How to Pepper cumin rice

South Indian
Main course
2

Ingredients (1 cup - 250ml)

  • Cooked rice - 1 cup
  • Ghee - 1 tsp (to roast)
  • Pepper corns - 1 tbsp
  • Cumin seeds/Jeera - 1/2 tbsp
  • Salt - as needed
  • Ghee - to mix with rice

How to make the recipe

  1. Heat ghee in a kadai.Roast pepper & cumin seeds till it starts to crackle.
  2. Remove and grind to powder adding salt.
  3. Mix this powder with cooked rice.
  4. Enjoy !

Pepper cumin rice - Step by step photos

  • Heat ghee in a kadai and roast pepper & cumin seeds in medium flame till cumin seeds starts to splutter.
    Pepper cumin rice/ Milagu jeeraga sadam
  • Remove in a plate and let it cool down. Grind to a slightly coarse powder adding salt.
  • Take the required cooked rice. Add 2 tsp of ghee, ground powder, mix well and check for taste.
    Pepper cumin rice/ Milagu jeeraga sadam
  • Add more salt & powder if required. Serve !
    Pepper cumin rice/ Milagu jeeraga sadam
  • If you wish, you can temper mustard seeds, curry leaves in ghee and add to rice.

Notes

  • Pepper alone gives spiciness to the rice. So you can add more pepper if you want spicy taste.
  • Do not add more cumin seeds. Its flavor will dominate.
  • Adding ghee helps to enhance the flavor and taste. If you don't want to add ghee, you can add sesame oil.

Try this easy and flavorful pepper cumin rice and enjoy !
Milagu sadam
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September 25, 2017

Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.
Green gram sundal without soaking
If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.



Green gram sweet sundal



Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

Rice kheer recipe

How to make Green gram sundal without soaking

South Indian
Festival recipes
4

Ingredients (1 cup - 250ml)

  • Green gram / Pachai payaru - 1 cup
  • Cooking oil - 1 tbsp (to roast dal)
  • Water - 2.5 to 3 cups (For pressure cooking dal)
  • Salt - 1/4 tsp

    Green Gram Sweet Sundal recipe

  • Cooked green gram - 1 cup(Heaped)
  • Grated jaggery - 1/3 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Grated coconut - 1/4 cup

    Green Gram Spicy Sundal recipe

  • Cooked green gram - 1.5 cups
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1-2 no(pinched)
  • Curry leaves - few
  • Salt - as needed
  • Hing/asafetida - 1/4 tsp
  • Grated coconut - 1/4 cup

How to make the recipe

  1. Heat oil in a cooker base. Roast green gram for 5 minutes.
  2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
  3. Remove & drain excess water.
  4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
  5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
  6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

  • Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.
    Green Gram Sundal Recipe without soaking
  • Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.
    Green Gram Sundal Recipe without soaking
  • Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
    Green Gram Sundal Recipe without soaking
  • For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
    Green Gram Sundal Recipe without soaking
  • Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.
    Green Gram Sundal Recipe without soaking
  • Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
  • So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
  • For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
  • Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
    Green Gram Sundal Recipe without soaking
  • Green gram sweet sundal and spicy sundal are ready !
    Green Gram Sundal Recipe without soaking

 

Pachai payaru sundal without soaking

Notes

  • This sundal won't be bright green in color as we are roasting the green gram.
  • To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
  • For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
  • You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !
Pachai payaru sundal without soaking
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September 22, 2017

Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.
Rice kheer recipe
As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.


Chawal ki kheer recipe


Rice kheer recipe / Chawal ki kheer

Rice kheer recipe

How to make Rice kheer recipe

North Indian
Dessert
4

Ingredients (1 cup - 250ml)

  • Basmati rice / long grain rice - 1.5 tbsp
  • Full fat milk - 1/2 liter(2 cups)
  • Sugar - 1/4 cup (1/3 cup for more sweetness)
  • Cardamom powder - 1/4 tsp
  • Chopped cashews, badam & pista - handful
  • Saffron threads - Few to garnish
  • Rose petals - to garnish (optional)

How to make the recipe

  1. Wash and soak rice in water for 30 mins to 1 hour.
  2. Roll boil milk in a pan.
  3. Add soaked rice, boil in medium flame.
  4. Stir at regular intervals and boil till rice is cooked soft.
  5. Add sugar, cardamom powder and boil till slightly thick.
  6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

  • Wash and soak rice in water for 30 minutes to 1 hour.
  • Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.
    Rice kheer recipe
  • Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.
    Rice kheer recipe
  • After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.
    Rice kheer recipe
  • Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.
    Rice kheer recipe

Notes

  • Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
  • Add more sugar if you have sweet teeth, but not more than 1/3 cup.
  • I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
  • To make a quick version, you can cook rice & milk in a pressure cooker.
  • You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
  • If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !
Rice kheer recipe without condensed milk
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September 17, 2017

Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Here is the picture of our last year’s Golu!

Navratri recipes for 9 days golu at home



Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raaga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.

GOLU DAY EVENING ( On Pradhamai day) SWEET PONGAL CHANA SUNDAL
DAY 1 VEN PONGAL RICE - DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2 RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL 
DAY 3 SAKKARAI PONGAL , PEPPER RICE PARUPPU VADAI PEANUT SUNDAL
DAY 4 WHEAT FLOUR APPAM KADAMBA SADAM, PEAS SUNDAL
DAY 5 RICE PAYASAMCURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6 RAVA LADOO COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7 RAW RICE IDLI , LEMON RICE KADALA PARUPPU SUNDAL
DAY 8 COCONUT BURFI PAAL SADAM MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA) AKKARA ADISAL 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami) BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !


ANDHRA RECIPES FOR NAVRATRI

In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.


DAY 1 CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2 SWEET BOONDI, CHICKPEAS
DAY 3 RAVA KESARI , PULIHORA
DAY 4 PONGALI
DAY 5 PULIHORA , PESARA BOORELU
DAY 6 ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7 KSHEERANNAM, BELLAM, SUGAR
DAY 8 GARELU, LEMON JUICE
DAY 9 CHAKKARA PONGALI
DAY 10 PULIHORA , GARELU

NORTH INDIAN NAVRATRI BHOG FOR 9 DAYS

In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.


DAY 1 PURE GHEE OR RECIPES WITH GHEE
DAY 2 SUGAR, FRUITS
DAY 3 MILK, SWEETS, KHEER
DAY 4 MALPUA
DAY 5 BANANA
DAY 6 HONEY
DAY 7 JAGGERY OR SWEETS WITH JAGGERY
DAY 8 COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9 TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-days/


DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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August 21, 2017

Kozhukattai Dough/ Kozhukattai Maavu With Store Bought Rice Flour in 3 Ways

How to make Kozhukattai dough( Kozhukattai maavu in Tamil) with step by step pictures and video. Dough for kozhukattai outer covering (Mel maavu) can be prepared at home using raw rice or with store bought rice flour. Kozhukattai made using homemade processed rice flour always gives the best and soft kozhukattai. But many of us like to ease our job by using store bought kozhukattai flour or idiyappam flour. Yes, ready made kozhukattai maavu or idiyappam maavu also gives decent results when compared with the traditional ones.
Kozhukattai maavu
So I have shared 3 methods of making kozhukattai outer cover using store bought rice flour. You can try any based on your liking. I learnt method 1 & method 2 from my MIL. Method 3 is from my friend Shalini. She also taught me a traditional method of homemade kozhukattai dough. I will share it tomorrow. I personally like method 2 because I follow the same procedure for making idiyappam. So I am used to this method and its more convenient to me. There are few points you should keep in mind to make soft and crack free kozhukattai. I have shared few tips and tricks to make perfect kozhukattai dough. I have also made a short video on the making of this dough in 3 ways. I hope beginners would find it useful. North Indian style modak dough differs in method and ratio of water & flour. I will share that post later. Now Lets see how to make kozhukattai maavu using rice flour with step by step pictures and video.


Kozhukattai dough recipe


Kozhukattai dough - Kozhukattai maavu in 3 ways

Kozhukattai dough - How to make Kozhukattai maavu in 3 ways

How to make Kozhukattai dough using store bought rice flour

South Indian
Cooking basics
20 nos

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1 cup ( I used Anil kozhukattai maavu)
  • Water - as needed ( 1.5 to 1.75 cups)
  • Salt - 1/2 tsp
  • Sesame oil or ghee - 1 tsp
  • Sesame oil - to grease hands

How to make Kozhukattai dough in 3 ways

  1. Method 1 : Heat 1.5 cups of water in a bowl adding salt and oil.
  2. When the water roll boil, add the rice flour.Stir without lumps.
  3. Mix well in low flame till its thick.
  4. Dough will be formed.Remove from flame.
  5. Cover till it becomes warm. Remove in a plate and knead with greased hands.
  6. It will become smooth and crack free.Cover with wet cloth and lid till use.
  7. Method 2 : Boil 2 cups of water adding salt & oil/ghee.
  8. Let the water roll boil.Add the required water to 1 cup rice flour, mix well.
  9. Knead when warm. It will become smooth and crackfree.Wrap with wet cloth and cover with lid till use.
  10. Method 3 : Mix 1 cup rice flour and 2 cups of water adding salt & oil/ghee.
  11. Heat a kadai and add the rice flour batter.
  12. Mix till thick in low flame. Knead after it becomes warm.
  13. Wrap the dough with wet cloth and cover with a lid till use.

Kozhukattai dough - Step by step photo

  • Always prepare the stuffing/pooranam before making kozhukattai dough because fresh dough gives best kozhukattai.
  • Method 1: Measure 1 cup of store bought idiyappam flour or kozhukattai flour. Boil 1.5 cups of water in a kadai adding salt and oil/ghee.
  • Add the rice flour to the water and mix well till it becomes thick and forms a dough. Touch the dough with your fingers to see if its sticky. If its slightly sticky or non-sticky, dough is done.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle. Grease the hands with oil and knead the dough for 5 minutes till smooth and crack free.
  • Wrap the dough with wet cloth and cover it with a lid till use. You can store the dough for 6 to 8 hours without refrigeration.
    How to make kozhukattai dough
  • Method 2: Take 1 cup of rice flour in a plate. Keep aside.
  • Boil 2 cups of water adding salt and 1 tsp oil/ghee in a wide bowl.
    How to make kozhukattai dough
  • When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
    How to make kozhukattai dough
  • Mix to become thick,non-sticky dough. Transfer to a plate and cover till warm. Knead with greased hands for 5 minutes till smooth and crackfree.
    How to make kozhukattai dough
    How to make kozhukattai dough
  • When the water roll boils vigorously, remove and add to the rice flour gradually. Mix with a ladle.Add water little by little and keep mixing. Kozhukattai maavu takes 1.25 to 1.5 cups and not more. But I always boil more water and keep it ready in hand to mix if needed.So I have mentioned 2 cups of water.
    How to make kozhukattai dough
  • Method 3: Mix 1 cup of rice flour with 2 cups of water and 1/2 tsp salt. Whisk to make a thin batter.Heat 1 tsp ghee in a kadai and add the rice flour batter.
    How to make kozhukattai dough
  • Mix in low flame till it becomes a thick dough.It leaves the pan and becomes a smooth dough. Keep stirring continuously to avoid lumps.
    How to make kozhukattai dough
  • Remove the dough to a plate and cover till warm. Grease hands and knead well for 5 minutes till dough becomes completely non-sticky and smooth without cracks.
    How to make kozhukattai dough
  • Cover the cloth with a wet dough and keep aside till use. Keep the stuffing inside the dough and make kozhukattai.
    How to make kozhukattai dough

Notes

  • First make the stuffing part/pooranam before making the dough because dough should not sit for long time.
  • Kneading is important to make the dough crack free.
  • Dough should be non-sticky and smooth without cracks to make perfect kozhukattai.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
  • Water quantity may vary as per the flour you use. Anil kozhukattai maavu takes 1.25 to 1.5 cups of water.

Make this kozhukattai dough using store bought rice flour and ease your job !
Kozhukattai maavu preparation
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