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

July 6, 2017

Mango Payasam Recipe / Mango Kheer With Condensed Milk


Mango payasam/ Mango rice kheer(mambazha payasam in Tamil)is an easy, Indian dessert recipe made with cooked rice, mango pulp and sugar or condensed milk. It can be prepared with cooked rice or vermicelli/sevai. Alphonso & Banganapalli mango tastes the best for this kheer. Actually this payasam is prepared in all the states across South India in their own style. Recently I tasted this mango kheer in a hotel lunch buffet and loved its taste. It was tasting more like paal payasam with mango flavor. So I tried to recreate the same at home and prepared it adding condensed milk(milkmaid). It was tasting so rich and yummy when served chilled. Mango season has almost come to an end. This year, I couldn’t post much using mango. So I thought of sharing this yummy kheer as my contribution for mango recipes this year. Do try this delicious kheer and enjoy with your family. Lets see how to make mango payasam recipe with step by step photos.


Mango payasam recipe / Mango Rice kheer Recipe

How to make mango payasam / mango rice kheer with condensed milk

 Mango rice Kheer /Mango Payasam

Indian

Dessert

3


Ingredients  (1 cup = 250ml)

  • Raw rice or Basmati rice – 1 tbsp
  • Mango Pulp - 1/2 cup (I used 1 ripen Alphonso mango)
  • Milk - 1.5 cups
  • Condensed milk - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Ghee - 1 tbsp
  • Cashew nuts - 5 nos
  • Saffron threads - 2 pinches

How to make mango payasam

  1. Roast rice in 1 tbsp of ghee till puffy.
  2. Grind it coarsely. Pressure cook in low flame for 2 whistles adding milk.
  3. Mash it well. Add condensed milk & cardamom powder, boil well.
  4. Cool down completely and add mango pulp.
  5. Refrigerate & serve chilled!

Mango payasam / Mango rice kheer - Step by step pictures

  • Heat 1 tbsp ghee in a pressure cooker base. Roast the cashews & remove in a plate. Soak saffron in 2 tbsp warm milk. In the remaining ghee, roast the rice till it turns puffy & white.
  • Grind it coarsely in a mixie jar. Add the ground rice in the cooker, add milk & pressure cook in very low flame for 2 whistles.

  • After the steam is released, mash the rice well. Add condensed milk, cardamom powder and boil for a minute. Switch off the flame and let the payasam cool completely.
  • Take the mango, peel the skin and chop into pieces. Grind into smooth paste. Add this pulp to the cooled payasam. Do not add the mango pulp when the payasam in hot, milk will curdle.
  • Add the roasted nuts. Mix well & check for taste and consistency. Add more condensed milk or sugar for sweetness & boiled milk for thin consistency if needed. You can make it thick like pudding. Mix well & refrigerate for an hour. Serve chilled for best taste.

Note: Adjust the quantity of condensed milk as per your taste.





Enjoy this easy, yummy mango payasam recipe at home !
 
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April 15, 2017

Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

Rice payasam with jaggery
Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Arisi Paruppu payasam is our family favorite payasam variety.To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients.Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice,more dal and coconut milk as both have healing property. I will make a separate post on it later. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker. You can use coconut milk in place of regular milk by all means.Sometimes I prepare the same payasam adding condensed milk (milkmaid) or sugar instead of jaggery just like paal payasam.This kheer can be done easily.Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year.Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.


Arisi paruppu payasam recipe

Arisi paruppu payasam recipe


Arisi paruppu payasam recipe Arisi paruppu payasam recipe - Rice moong dal payasam recipe
Cuisine: Indian
Category: Sweet
Serves: Serves 4-5
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice - 1/4 cup
  • Moong dal - 1 tbsp
  • Grated jaggery - 1/2 cup + 2 tbsp
  • Crushed cardamom - 2 nos
  • Cloves - 2 nos
  • Mace / Jathikai - a small piece
  • Cashew nuts - Few
  • Ghee - 2 tbsp
  • Milk - 1/2 cup ( Vegans use coconut milk instead)
  • Water – 2.5 cups
METHOD

  • In a pressure cooker base, heat 1 tsp of ghee.Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white.Its optional to roast the rice.But roasted rice gives more flavor to the kheer.So the choice is yours.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well.
    Arisi paruppu payasam
    Arisi paruppu payasam
  • After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot.
  • This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot.
    Arisi paruppu payasam
Enjoy !

Note
  • Roasting rice is optional.But it gives a nice flavor to the payasam.
  • If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture.
  • The quantity of milk depends on the desired consistency of payasam.
  • You can use 1/2 cup coconut milk instead of milk.
  • Add equal quantity of milk and coconut milk if you wish.
  • Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.


Try this yummy arisi paruppu payasam at your home for festivals and enjoy !
Arisi payasam
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April 12, 2017

Mango Pachadi Recipe – Mango Sweet Pachadi For Tamil New Year

mango pachadi recipe - Tamil New Year Recipes
Mango Pachadi and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo). This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of raw mango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & RakshaHappy. Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menu post for more neivedyam recipes we prepare on this day.

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March 4, 2017

Easy Atta Halwa – Atta Ka Sheera Recipe – Wheat Flour Halwa

atta halwa recipe
Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab. Traditionally, it is prepared with equal quantity of Whole wheat flour, Sugar and Butter/ghee to emphasize everyone are equal. Some people make this halwa adding equal quantity of wheat flour and sooji. For variations, this halwa can be made with milk or jaggery instead of sugar. I never thought making this North Indian style wheat flour halwa is sooo easy. South Indian style Godhumai halwa/wheat flour halwa ( Tirunelveli halwa) is in no way related to this atta halwa in preparation and cooking procedure. Both has its own variations and taste. This sweet can be prepared easily and instantly for surprise guest and to celebrate special occasions at home. I am sure this ghee dripping halwa gets a big applause from your family members and friends. I followed the recipe from HERE and watched some You tube video recipes too. Even though its my first attempt, making this halwa was a breeze for me. You can easily find the correct stage of removing the halwa. Its 100% a beginners recipe. This halwa tastes very soft and it slides in your mouth Love StruckDrooling. I made in very less quantity just to serve 2 people as the quantity of ghee is moreWinking .Holi festival is fast approaching. Include this easy, rich atta ka halwa in your menu and enjoy the festival ! This atta halwa can also be prepared for babies but its made without ghee. I will share that recipe later.Now lets see how to make Instant, easy wheat flour halwa/ atta halwa with step by step pictures and a video !
Check out my Sooji halwa and Bread halwa recipes too.
atta halwa recipe

Atta halwa recipe - Atta Ka Sheera


Atta halwa recipe - Atta Ka Sheera Easy Atta halwa recipe - Atta Ka Sheera - Gurudwara Karah Prasad
Cuisine: North Indian
Category: Sweet
Serves: Serves 2
Prep time: 2 Minutes
Cook time: 10 Minutes
Total time: 12 Minutes


INGREDIENTS
1 cup - 250ml
  • Whole wheat flour - 1/4 cup ( I used Aashirvad atta)
  • Sugar - 1/4 cup ( I used 1/4 cup heaped)
  • Melted Ghee - 1/4 cup
  • Water - 1/2 cup
  • Cardamom powder - a pinch ( Optional, Its not used traditionally)
  • Cashews & sliced almonds - To garnish
METHOD

  • Heat 1/4 cup of ghee in a wide, non-sticky kadai. Add wheat flour and roast till it turns golden brown in color with nice aroma. Keep the flame low to medium  while roasting and keep mixing to prevent burnt bottom. It takes 3- 5 minutes to roast well based on the quantity you use.
    atta halwa recipe
  • Boil 1/2 cup of water in a bowl and add the hot water carefully to the roasted wheat flour. It splashes. Add 1/4 cup (heaped) sugar, cardamom powder ( I din’t use) and mix well without any lumps. All the water would be absorbed by the wheat flour and gets cooked.
    atta halwa recipe
  • Mix well till halwa leaves the sides completely, becomes a whole mass. Do not switch off the stove. Keep mixing till ghee starts to ooze out in the sides of kadai. It will turn glossy too. Do the whole procedure in medium flame. It takes just 3-5 minutes to release the ghee. Switch off the flame and remove in a plate or bowl. Serve warm or cold as you wish. Please watch the video for clear understanding !
    atta halwa recipe
  • For variations, you can add milk instead of water. You can also use grated jaggery in place of sugar. Enjoy !

Note
  • Traditionally this halwa is prepared with equal quantity of wheat flour, sugar and ghee. But I used little more sugar ( 1.25 cups) as we are sweet toothed.
  • If you don’t want to use equal quantity of ghee, you can use half the quantity mentioned. But texture may slightly vary.
  • Cardamom powder is not used in the traditional atta halwa. If you wish, u can add it along with sugar.
  • If you feel the sweetness is less, you can add it even at the end. Heat the halwa till the sugar melts and ghee oozes out. Serve it warm.
  • I read people have this halwa as a side dish for poori too just like suji ka halwa.


Try and enjoy this easy, yummy, rich wheat flour halwa at home !
  wheat flour halwa




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February 23, 2017

Thandai Masala Powder Recipe – How To Make Thandai Powder At Home

Thandai masala powder recipe
Thandai is a very popular drink in North India that is mainly served during Holi festival and Maha Shivratri. This drink is the best coolant for body with lots of  health benefits as it is prepared with the combination of nuts, whole spices and milk. Yesterday my neighbor called me to enquire whether we get readymade thandai masala powder or thandai syrup at shops nearby my house. I browsed for some good brands and told her to get Patanjali or Haldirams Thandai powder as these are the well known names to meHappy. She searched in shops but couldn’t get it. So I thought of preparing homemade thandai masala powder and share with her. As I had already shared the recipe of thandai from scratch, I know making at home is very easy. I used to make it regularly for every Maha Shivaratri festival along with our South Indian style arisi vella puttu and offer to Lord Shiva. This year I was planning to make the same following my recipe. But now after my neighbor’s suggestion, I wanted to make and store this homemade thandai masala in advance and prepare it quickly on Shivrathri day. I watched some You tube video recipes and adapted this recipe.I have also watched a video from BBD TV’s travel escapades in which the preparation of thandai with & without bhang from a popular shop in Ujjain was shown.I found it very useful. For this thandai powder recipe, I could see many variations across the web.Some recipes are very simple with just 4 ingredients and some recipes are with bhang as well. But in this recipe, I have not used BhangWinking  . Basically bhang balls are made from hemp seeds and leaves which are washed, cleaned and grinded to a smooth paste. But it should be used in minimum quantity as over dosage induces psychosis, excitement, uncooperativeness and hallucinations.
Thandai masala
This is a very simple thandai masala that can be prepared with easily available ingredients. I have used Khus Khus in this recipe. I know its banned in some of the countries. In that case, feel free to skip it.Yesterday I made thandai using this powder and it came out very well. It was refreshing and we loved it a lot. I have passed some of this powder to my neighbor. I hope her family will like it tooPeace Sign. Ok, lets see how to make Thandai masala powder at home with step by step pictures.
Thandai masala powder ingredients

Thandai masala powder recipe


Thandai masala powder recipe How to make thandai masala powder recipe at home
Cuisine: Indian
Category: Drinks Recipes
Serves: Serves 12-15
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Almond/Badam - 1/4 cup
  • Cashew nuts – 2 tbsp
  • Melon seeds - 2 tbsp
  • Khus khus – 3 tbsp
  • Fennel seeds – 2 tbsp ( OR cumin seeds)
  • Pepper corns – 1 tsp
  • Cardamom – 8 nos
  • Nutmeg - Very small piece (optional)
  • Saffron threads - Few
  • Sugar - 1/2 – 3/4 cup
  • Dried Rose petals - 1 tbsp or 15 nos OR rose essence - 1 tsp
  • Pista – 1 tbsp (Optional , I used it)

  • To make thandai ( For one serving)

  • Boiled milk – 1 cup ( At room temperature, use full fat milk)
  • Thandai powder – 1 tbsp ( Adjust)
  • Ice cubes – few ( 2 nos)
METHOD

  • Take all the ingredients for thandai masala and keep it ready. Grind them to a fine powder using a mixie. Sieve it and again grind the coarse ones. Use the remaining leftovers for making fresh thandai or lassi. Mix the powder well with a spoon and store in a box. Thandai masala powder is ready !
  • This powder can be stored for 2 months in an air tight box. Use clean spoon to handle.
    how to make thandai powder at home
    Thandai powder recipe
    Thandai powder recipe
  • To make Thandai : Boil thick, full cream milk and let it cool down to room temperature. In a wide bowl, put few ice cubes, add 2 cups of milk and 1 tbsp ( i.e 5-6 tsp) thandai powder. Mix well. Check for taste and add more sugar or thandai powder if needed.
    Thandai powder recipe
  • Strain it using a cloth strainer( Tea strainer) and serve it. If you want to serve later, refrigerate it till use. It tastes the best only when served chilled. The more the standing time, the more tasty it would be!
  • Straining is more important.Do not forget to strain the milk after adding thandai powder.
    Thandai powder recipe
Enjoy !


Note

  • There is no hard and fast rule in the quantity of ingredients for masala. You can reduce or increase it as per your like.
  • I felt pistachios are not needed as it was not mentioned in the Ujjain video.Still I had used just 1/2 tbsp of it. Do not add more. It would dominate the other ingredients in flavor.
  • Do not add more pepper corns. The color of thandai is usually sandal in color if its made without bhang. It looks green when bhang is added.
  • Adjust the amount of cardamom and fennel as they are the flavoring ingredients for thandai.
  • Straining is more important.Do not forget to strain the milk after adding thandai powder.
Try this Thandai powder at home and enjoy this refreshing drink instantly at your will !
Thandai powder recipe
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February 3, 2017

Easy Peanut Ladoo Recipe|Groundnut Laddu Recipe –Ladoo Varieties

Peanut laddu
Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other laddu varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok,  Lets see how to make easy peanut laddu with step by step photos !

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January 10, 2017

Thiruvathirai Kali – Thiruvathirakali Recipe

Thiruvathirai also called as Arudra darshan is one of the most important festivals celebrated in Tamil Nadu and Kerala. In most of the Tamil houses, Kali will be prepared and offered to Lord Shiva on this festival day. In my family, my mom has the practice of making thiruvathirakali alone whereas my MIL makes Thiruvadirai kali, kootu and adai, sambar/thalagam, thayir pachadi along with cooked rice as well.So I follow that every year. Long back, I had shared a post for Thiruvathirai adai, kali, kootu recipes. This year, I made a detailed video and wanted to have a separate post in my blog.Thiruvathirai kali is prepared with roasted, ground raw rice and moong dal cooked in jaggery syrup flavored with cardamom powder, grated coconut and ghee. It is one of the tastiest kali recipes and my family loves it a lot. Basically we make the kali with a fluffy texture whereas I saw many recipes with kali in Pongal/halwa texture. It purely depends on how we powder the rice+dal. If you want fluffy kali, powder it coarsely else powder it nicely like fine rava. Whatever be the texture, this kali tastes absolutely yummyLove Struck.Now Lets see how to make Thiruvathirai kali recipe with step by step photos and video !!
Check out my thiruvathirai celebration post & Adai, kootu recipes post too !



Thiruvathirai Kali Recipe


Thiruvathirai Kali Recipe Thiruvadirai/Thiruvathirai kali recipe for neivedyam
Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice/Pacharisi - 1/2 cup
  • Moong dal/Paasi paruppu - 1 tbsp
  • Water - 1.5 cups ( to cook rice)
For syrup
  • Powdered jaggery - 3/4 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Ghee - 2 tbsp
  • Cashew nuts - few
METHOD

  • In a kadai, dry roast moong dal till it turns golden brown in color. Stay nearby and keep roasting patiently.Transfer to a plate. In the same kadai, dry roast rice till it becomes puffy and slightly golden in color.Do it in medium flame. When the vapor starts to come from the kadai while roasting, roasting is done. Rice takes nearly 4-6 minutes for roasting. Transfer to the plate and let them cool down.
    Thiruvathirai kali recipe
  • Grind the rice+ dal to a coarse rava. Pulse it 4 or 5 times using inch button for few seconds.Transfer it to a cooker base. Add 1.5 cups of water ( 1:3) and pressure cook in very low flame for 2 whistles. Open the lid after the steam is released. Mix well and set aside.
    Thiruvathirai kali recipe
  • In a kadai, take the powdered jaggery. Melt it by adding 1/4 cup of water. Strain the impurities in a wire mesh. Again pour the syrup to the washed kadai and boil it. Add grated coconut & cardamom powder.
    Thiruvathirai kali recipe
  • When the syrup starts to roll boil, simmer the flame to low and add the cooked rice+dal mixture.Break all the lumps with  a ladle and keep mixing.Rice absorbs all the syrup and becomes thick and smooth.switch off the flame. Roast cashews in 2 tbsp ghee till golden in color. Add this to the kali, mix well and serve hot !
    Thiruvathirai kali recipe
    Thiruvathirai kali recipe
Enjoy !

Note
  • Do not burn the dal or rice while roasting.It spoils the entire flavor of kali.So do it patiently in medium flame.
  • Pressure cook rice & water in the ratio of 1:3 else rice will not be cooked well and kali tastes hard and chewy.
  • Do not add less jaggery, kali tastes bland. Rice & jaggery ratio is 1:1.5
  • Cardamom powder and grated coconut is a must for kali. It adds flavor.
  • Adding ghee & roasted cashews makes the kali rich.So do add it.

Try this easy, yummy kali at home on this Thiruvathirai festival and Enjoy !!
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