NAVRATRI RECIPES

 

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Showing posts with label OTHER STATE RECIPES. Show all posts
Showing posts with label OTHER STATE RECIPES. Show all posts

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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September 5, 2017

Dahi Aloo Recipe – Dahi Wale Aloo Recipe For Fast/ Navratri Vrat

Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.
Dahi aloo recipe
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September 2, 2017

Kerala Sambar Recipe Without Coconut – Easy Onam Sadya Sambar

Last year I shared traditional Kerala Varutharacha sambar recipe during Onam. Recently I came across this easy Onam sadya sambar without coconut using a pressure cooker in Anu’s kitchen YouTube Video. Its the simplified version of varutharacha sambar using Kerala sambar powder. I loved the idea and tried it with some modifications to make it even more easy. As I don’t have Kerala sambar powder, I used my homemade sambar powder, red chilli powder and coriander seeds powder. Still it tasted great with a nice flavor.
Kerala sambar recipe without coconut
For Onam sadya, you may need to cook so many recipes for the feast. I am sure this easy sambar recipe will help you save lots of time when compared with varutharacha sambar with spices and coconut. Of course taste may not be equal to the traditional Kerala sambar still you can give a try. This sambar would be useful especially for bachelors and working women to make a quick & healthy recipe with the goodness of all the vegetables. You don’t need to make any side dish like thoran or mezhukupuratti if you add lots of vegetables. Friends, do try this easy Kerala style Onam sadya sambar and share your feedback with me. Lets see how to make Onam sadya sambar recipe without coconut easily in a pressure cooker with step by step pictures and video !
Do check out my Kerala Ulli Sambar For Idli, Dosa.

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August 31, 2017

Kerala Moru Curry Recipe With Kumbalanga, Coconut

Kerala style Kumbalanga moru curry recipe also known as Kachiya moru/ moru kachiyathu/moru kootan is nothing but buttermilk seasoned and cooked with vegetables and ground coconut paste. It is commonly prepared in most of the Kerala houses. Many people include this moru curry in Vishu and Onam sadya menu as it helps in digestion. In Tamil nadu, we call it as Mor kuzhambu. This Kerala moru curry can be prepared in various ways. I found recipes with & without coconut, recipes with onion and without vegetables too.

Moru curry recipe with kumbalanga
Today I have shared a version of kachiya moru tastes with vegetable. I used Kumbalanga ( ash gourd). We can also use veggies like Cucumber(Vellarika), Winter melon, Lady’s finger(Vendakka) or green papaya. Today I have shared this moru curry recipe with kumbalanga(Vellai poosanikai in Tamil) and coconut. I referred Kothiyavunu for the recipe.  It came out really well. Basically we all love mor kzuhambu so this Kerala moru kachiyathu is no exception to that. Try this easy and yummy moru curry for this Onam festival menu and enjoy ! Lets see how to make Kerala moru curry with step by step pictures.
You can also check my other Onam recipes like Sadya sambar, Tomato rasam
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May 31, 2017

Easy Chana Masala Recipe – How To Make Chole Masala Recipe In A Pressure Cooker

Easy chana masala recipe
You will not believe if I say this is the first time I am trying North Indian style Chana masala recipe. Usually I make South Indian hotel style chana kurma for chapathi.Even though I have tasted chana masala ( Kabuli chana curry) in Punjabi and other North Indian restaurants,I haven’t tried at home. Recently my friend Shalini was suggesting me to try this easy chana masala recipe using Everest Chana masala/Chole masala spice mix powder. She told me to follow the recipe given on the pack. As I had already tried Chole recipe using homemade chole masala powder in my Punjabi thali post, I wanted to find the taste of chana masala using store bought powder.So I tried Chana bhatura for our weekend breakfast. I prepared few poori as well. We all loved its taste and I prepared again for their lunch box too. Actually I wanted to post both Chana masala and bhatura recipes today but bhatura din’t come out so well as expected.I will try to make a perfect bhatura recipe and share it soon. So today I am sharing this easy, one pot chana masala gravy using a pressure cooker. If you have homemade or store bought chana masala powder and cooked chickpea in hand, making this recipe is a breeze.This is a perfect bachelor style recipe. As a disclaimer, I would like to mention that this is not the authentic chana masala recipe or restaurant style one. This is just a simple, no grind version that would help working women, busy housewives and bachelors to make a quick side dish for chapathi, poori and bhatura. If you like, you can have it mixed with rice as well. Lets see how to make easy chana masala at home with step by step photos and video.
Finally, do check out my Kabuli biryani recipe ( chana dal biryani) and chana sundal recipes if interested !


How to make chana masala

Chana masala recipe - Easy chole masala in a pressure cooker


Chana masala recipe - Easy chole masala Easy chana masala/chole masala recipe in a pressure cooker using storebought chana masala spice mix powder.
Cuisine: Indian
Category: Side dish for roti/chapathi
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Kabuli chana/ white chickpeas - 3/4 cup ( soaked for 8 hours)
  • Cooking oil + ghee - 1 tbsp + 1 tbsp
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 3 nos ( finely chopped)
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Chana masala powder - 2 tsp ( I have tried Everest & MDH brand, Both are good)
  • Green chilli - 1 no
  • Ginger - 1 inch piece
  • Chat masala powder - 1/2 tsp
  • Kasoori methi - 1/2 tsp ( crushed)
  • Coriander leaves - to garnish
METHOD

  • Wash and soak white chickpeas/kabuli chana in water for 8 hours or overnight. It gets doubled after soaking. Pressure cook in low flame for 3 whistles adding required salt and water. Take 1/4 cup cooked chana and mash it well. Set aside.
    Heat oil + ghee in a pressure cooker. Saute finely chopped onion, slit green chilli and thinly sliced ginger. Saute for a minute. Add finely chopped tomato and salt ,saute until mushy.
    easy chana masala recipe
  • Now add the red chilli powder, dhania powder, chana masala powder. Mix well. Add 1 cup of water, 1/4 cup mashed chana, 1 cup cooked chana and mix well. Note that you can also add uncooked chana directly after soaking but chana won;t cook soft.In that case, u should add a big pinch of baking soda in the gravy.
    easy chana masala recipe
  • Pressure cook in low flame for 2 whistles.Remove the lid after steam is released. Add chat masala powder, crushed kasoori methi. Mix well.Garnish with coriander leaves if you like.
    easy chana masala recipe
  • Mix well and serve with poori, chapathi or bhatura ! Enjoy !
    easy chana masala recipe

Note
  • Adjust the quantity of spice powders as per your taste.
  • You can add the spice powders after sauting onion, then add tomatoes. This was given in the Everest pack.But I added the masala powders after adding tomato.
  • If you want to replace chana masala powder, add 1 tsp garam masala powder + 1/2 tsp aamchur powder.

Try this easy, one pot chana masala for poori/bhatura or Chapathi !
Easy Chole recipe
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May 19, 2017

Vegetable Sagu Recipe – Karnataka Style Saagu Recipe - Side Dish For Poori, Set Dosa

Vegetable sagu recipe - Karnataka style
Sagu is the most popular side dish for poori, set dosa, rava dosa & even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu.It is served along with coconut chutney.In Kannada Sagu means Kurma.Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.In some places, potato sagu is served instead of vegetable sagu.During avarekalu season ( Field beans), avarekalu sagu is served.  Recently I got the recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red.But I wanted to try the hotel style sagu recipe.So I chose the green version and tried it for Ragi Poori. It came out really well. Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color & texture and posting it confidentlyHappy. The flavor and texture of this sagu is very similar to south Indian veg kurma.Coconut, poppy seeds are the most important ingredients.It forms the base for this gravy. You could find many variations in sagu masala.But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.
Mixed vegetable sagu recipe

Saagu recipe / mixed vegetable sagu recipe


Saagu recipe / mixed vegetable sagu recipe Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa
Cuisine: Karnataka
Category: Side dish for poori, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250 ml
  • Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
  • Big onion - 1 no
  • Tomato - 1 small ( optional)
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Green chillies - 3 nos ( use 2 for less spicy taste)
  • Poppy seeds/Khus Khus – 1.5 tsp
  • Fried gram dal – 1.5 tsp
  • Big onion – 1/2 no (medium sized)
  • Coriander seeds - 1/2 tsp
  • Ginger - 1/2 inch
  • Garlic cloves - 2 nos
  • Cumin seeds - 1/4 tsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 1 no 
  • Coriander leaves - 1 tbsp
  • Tamarind – A pinch (Optional)
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few
METHOD

  • Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.

    Vegetable sagu recipe
    Vegetable sagu recipe
  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves.Add the finely chopped onion and saute till transparent.
    Vegetable sagu recipe
  • Add the chopped vegetables and required salt. Mix well and add ground paste.Saute till raw smell goes off. 
    Vegetable sagu recipe - Karnataka
  • Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
    Vegetable sagu recipe - Karnataka
  • Enjoy !

Note
  • Adjust the quantity of green chillies as per your spice level.
  • Adding tamarind is optional while grinding masala.
  • You can add 1 tsp of ginger,garlic paste instead of ginger &  whole garlic.
  • You can also add few mint leaves while grinding.
Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!
Vegetable sagu recipe - Karnataka
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April 27, 2017

Dum Aloo Recipe – Restaurant Style Dum Aloo Curry Recipe

Dum aloo recipe - Restaurant style
Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir.I browed few recipes and found deep fried small potato/Baby potato is used in this dish.Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one. Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies. In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore.I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !


Dum aloo recipe

Dum aloo recipe - Restaurant style dum aloo recipe


Dum aloo recipe - Restaurant style dum aloo recipe How to make restaurant style Punjabi dum aloo recipe at home
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Baby potato - 12 nos
  • Salt and water - as needed
  • Cooking oil - 2 tbsp
  • Red chilli powder - 1 tsp ( Kashmiri chilli powder) 
  • Dhania powder - 2 tsp
  • Garam masala powder - 1 tsp
  • Crushed Kasoori methi - 1.5 tsp
  • Fresh curd – 1 tbsp
  • Fresh cream - 1 tbsp ( I used Amul fresh cream)
To grind
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 2 nos ( small)
  • Fennel seeds - 1/4 tsp (optional)
  • Green chilli - 1 no
  • Big onion - 1 no
  • Tomato - 2 nos
  • Cashew nuts – 6 to 10 nos
  • Ginger&Garlic paste – 1/2 to 1 tsp
  • Coriander leaves – to garnish ( I din’t use it)
METHOD


  • Wash and pressure cook baby potato in a cooker adding 2 cups of water.Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
    Dum aloo recipe
  • Heat 1tbsp cooking oil in a kadai.Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger,garlic paste and saute for a minute.

  • Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
    Dum aloo recipe
  • Take the pressure cooked potato. Drain the excess water and peel the potato skin.Keep in a plate.Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai.Saute the potato till it turns golden in color and looks roasted. Remove in a plate.
    Dum aloo recipe
    Dum aloo recipe
  • In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan.Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
    Dum aloo recipe
  • Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well.Boil for a minute.Add water to adjust consistency.Garnish with coriander leaves. This gravy thickens when it cools down.So add more water whenever needed. Boil and serve hot with roti !
    Dum aloo recipe
    Dum aloo recipe
Enjoy !

Note
  • Add more red chilli powder if you want spicy gravy.
  • Originally baby potato should be deep fried in oil.But I shallow fried it to reduce the calorie. 
  • You can use butter instead of cooking oil.
  • Adding fresh cream is optional.Skip if you don’t have it.But adding cream makes the gravy rich. 
  • This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation.So if you are making for birthday parties, make it in advance and reheat it adding some water.
Dum aloo recipe - Restaurant style alu dum curry
Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !
How to make dum aloo at home
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April 4, 2017

Pazham Pori Recipe – Ethakka Appam - Kerala Nendram Pazham Bajji

Pazham Pori recipe
Pazham pori @ Ethakka appam – Kerala special Nendram pazham bajji ( Ripe banana fritters in English) was in my try list for years. Crispy and hot Pazham pori with tea/Chai is one of the most popular and classic combo in Kerala. People love to have this pazham pori with hot tea as an evening snack. I have tasted this bajji only once in Bangalore - Ernakulum intercity express train pantry car. I loved it very much and I decided to blog this recipe at that instance. But I couldn’t find nendram pazham/etha pazham in my area. Recently I got few ripen nendram pazham from my neighbor. My neighbors from Kerala used to buy this nendram pazham regularly and feed their toddlers for breakfast as it has lots of health benefits. As soon as I got the ripen banana, this pazham pori recipe flashed in my mind. I browsed for few recipes and videos to make a crispy pazham pori just like the ones I tasted in train. I came across many pazham pori recipes with eggs, besan flour and even with wheat flour. But I wanted to try the traditional, authentic ones. Finally I got this recipe from my neighbor and tried it for our evening snacks.This sweet bajji is of my kind. I loved it a lot more than Raksha & Sendhil Love Struck. We are planning to visit Kerala during this summer vacation. I have a big list of dishes to taste in Kerala hotels. This pazham pori is also one among them. I will try to update this post and share a picture in my Instagram feed from Kerala tea shop Cool. Now lets see how to make Kerala special Pazham pori recipe with step by step pictures and video !


Kerala Pazham pori

Pazham Pori Recipe - Kerala Ethakka Appam


Pazham Pori Recipe - Kerala Ethakka Appam Pazham Pori Recipe - Kerala Ethakka Appam - Kerala Nendram Pazham Bajji Recipe
Cuisine: Kerala
Category: Snacks
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Nendram banana / Kerala ripen banana - 3 to 4 nos
  • Maida / All purpose flour – 1 cup
  • Rice flour – 3 tbsp
  • Sugar – 1 to 2 tbsp ( based on the sweetness of banana)
  • Turmeric powder – 1/8 tsp
  • Cooking Soda – a pinch (optional)
  • Jeera / Cumin seeds – 1/4 tsp
  • Crushed Cardamom seeds – 1 no ( optional)
  • Water – 1 cup ( approx)
  • Cooking oil or coconut oil - to deep fry
METHOD

  • Take the ripen banana and peel the skin. Cut into long, thin or thick strips as you wish. Set aside. Taste a small piece of banana to know the sweetness. Mine looked over ripen and black as u see in the picture. But It was mildly sweet. So I had to add more sugar in the batter. The quantity of sugar in the batter depends on the sweetness of banana.
    Pazham pori recipe
  • In a wide bowl,take the maida, rice flour, sugar, turmeric powder, cumin, cardamom powder and a small pinch of cooking soda.  Adding soda is optional. Mix well.
    Pazham pori recipe
  • Add water little by little and make a smooth, lump free batter. Batter should not be too thin or too thick. Its consistency should be like bajji batter.It should fall like a thin ribbon. Batter should coat the banana well. So make it accordingly. Please watch the video for reference. I used approx 1 to 1.25 cups of water.
    Pazham pori recipe
  • Heat oil in a kadai and when it gets heated ,drop a pinch of batter to check oil temperature. If it rises to the top immediately, oil heat is just right.
  • Now take one banana strip and coat well on both the sides in the batter. Drop in hot oil. Deep fry 2-3 pazham pori for one batch. Flip & Cook in medium flame on fry both the sides till golden. Remove in a tissue paper. Serve hot  to enjoy its best taste.Tea with pazham pori is a classic combo in Kerala. You too give a try and enjoy !
    Pazham pori recipe
    Pazham pori recipe

Note
  • Rice flour is not used in many recipes. But I added it to make crispy pazham pori.
  • Cardamom powder is also optional. If you want the flavor of banana to be dominant, skip it.
  • Adjust the quantity of sugar based on the sweetness of banana.
  • Adding cooking soda is optional. If you don’t add pazham pori looks flat and thin. But mine looked slightly bulgy because of soda. Its your choice of how you want it.

Try this Kerala special snack – Pazham pori at home for your tea time  and enjoy !!
Kerala Nendram pazham bajji - ethakka appam
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