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Showing posts with label VARALAKSHMI VRATHAM RECIPES. Show all posts
Showing posts with label VARALAKSHMI VRATHAM RECIPES. Show all posts

July 29, 2017

Pappu Unta Recipe – How To Make Paruppu Urundai Recipe

Pappu unta in Telugu is nothing but our paruppu urundai recipe ( steamed lentil balls in English) made of toor dal and urad dal.In Telugu, it is called as Kandi pappu unta i.e toor dal balls. My friend Shalini told me to try this recipe during last year Varalakshmi Vratham. Some people in Tamilnadu and Andhra have the tradition of offering this paruppu urundai for Varalakshmi pooja. They offer 9 balls to God and add the remaining to more kuzhambu( Pappu unta majjiga pulusu).
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snackWinking. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
Do check out my Chettinad style paruppu urundai kuzhambu recipe, Varalakshmi vratham pooja procedure.





Pappu unta recipe / Paruppu urundai recipe

Chakkara pongali recipe

How to make Andhra style Pappu unta / Paruppu urundai recipe

Andhra
Festival recipes
20 nos

Ingredients (1 cup - 250ml)

  • Toor dal - 1/2 cup
  • Urad dal - 1/2 tbsp
  • Grated coconut - 1 tbsp
  • Green chilli - 2 nos (small)
  • Salt - as needed
  • Cumin seeds - 1/2 tsp
  • Ginger - 1/2 tsp
  • Hing/ Asafetida - 1/8 tsp
  • Cooking oil - 1 tsp
  • Curry leaves - Few
  • Coriander leaves - 1 tbsp (finely chopped)
  • Cooking soda or Eno - A big pinch
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak dals in water for 4 hours.
  2. Grind to a coarse paste without water adding grated coconut, chilli, cumin seeds, ginger and hing.
  3. Collect the batter, add finely chopped coriander leaves and curry leaves.Add 1 tsp oil, pinch of cooking soda. Mix well.
  4. Make small balls and arrange them in a greased idli plate.
  5. Cook for 10 to 15 minutes. Switch off the flame. Remove after the balls become warm.
  6. Soft paruppu urundai balls are ready to serve !

Pappu unta / Paruppu urundai recipe - Step by step pictures

  • Wash and soak toor dal and urad dal in a bowl adding enough water. Soak for 4 hours.
    Pappu unta/Paruppu urundai recipe
  • Drain the water completely. Take the dal, grated coconut, green chilli, cumin seeds, ginger, hing and salt. Grind to a thick coarse paste without adding water.
    Pappu unta/Paruppu urundai recipe
  • Collect the batter in a bowl. If the batter is slightly watery, add 2 tsp of gram flour/besan flour and mix well to make it thick. To the batter, add finely chopped coriander and curry leaves.Add 1 tsp oil, a pinch of cooking soda and mix well.
  • Make small balls out of the batter and arrange them in a greased idli plate.
    Pappu unta/Paruppu urundai recipe
  • Steam in an idli pot for 10 minutes. Remove after it becomes warm else balls may break while you remove them. If the balls goes flat after cooking, water content is more in the batter.So add some besan flour and make it thick for next batch. For trouble shooting, take the warm balls and shape it round. If the batter is too thick and dry, balls may come out slightly hard. So batter should be thick yet moist just like masala vada batter.This is the key to make soft paruppu urundai.
    Pappu unta/Paruppu urundai recipe
  • Pappu unta/ Paruppu urundai is ready. Take 9 balls in a plate and offer to God. If you are adding these balls to more kuzhambu/ Majjige pulusu, you can add finely chopped onion, garlic to the batter if you like.

Notes

  • For Tamil nadu style paruppu urundai, add chana dal instead of urad dal. Use red chillies instead of green chilli while grinding.
  • If you are .
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
Try this soft and yummy paruppu urundai recipe. Make some gravy with it or enjoy as a snack !
How to make paruppu urundai
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July 27, 2017

Raw Rice Idli Recipe | Pacharisi Idli Recipe | Idli Using Raw Rice

Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.

Raw rice idli recipe
Raw Rice Idli - Pacharisi Idli Recipe

Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa Winking .I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe.  Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings Happy . Now lets see how to make raw rice idli recipe with step by step photos !
Check out my 15+ Idli varieties recipesSponge dosa using raw riceIdiyappam using raw rice floursweet pidi kozhukattaikara kozhukattai using store bought rice flour.

Pacharisi idli recipe
Idli using Raw Rice

Raw Rice Idli / Pacharisi Idli Recipe

Raw rice idli recipe

How to make soft idli using raw rice - Raw rice idli recipe / Ponni pacharisi idli


South Indian
Festival recipes
12 nos


Ingredients (1 cup - 250ml)

  • Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
  • Urad dal - 1/2 cup
  • Methi seeds - 1/2 tsp
  • Poha / Thick Aval - 1.5 tbsp (optional)
  • Salt - as needed
  • Water - as required ( I used 1.25 cups)
  • Gingely oil - to grease idli plate

How to make the recipe

  1. Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
  2. Grind to a smooth paste adding ice cold water.
  3. Collect the batter in a bowl.Ferment for 12 to 15 hours.
  4. This batter won't double in quantity but rise slightly.
  5. The next morning,mix the batter well and make idli.
  6. Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !

Raw Rice idli - Step by step pictures

  • Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
    Raw rice idli | Pacharisi idli
  • Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
  • Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
    Raw rice idli | Pacharisi idli recipe
  • The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
  • Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
    Raw rice idli | Pacharisi idli recipe

Notes

  • Adding poha is optional. You can skip it.
  • You can grind the batter in a grinder.Idli comes out even more soft.
  • For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.


Try this raw rice idli for festivals and offer God. Enjoy with your favorite chutney, sambar

Raw rice idli
Pacharisi idli recipe

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July 25, 2017

Chakkara Pongali – Andhra Sweet Pongal Recipe With Sugar, Milk

Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar.



Andhra sweet pongal recipe - Chakkara Pongali

My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation. I tried this sweet pongal for Friday Lakshmi Pooja neivedyam. Traditionally, this pongal has to be prepared by cooking rice and dal in milk in a pot. But I used pressure cooker to save time.  Chakkara pongal came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt. Of course all the credits goes to her for giving me the measurements precisely Happy. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !

Do check out my detailed post on

How to celebrate Varalakshmi Vratham at home , Andhra Pulihora, Poornalu and other Andhra Recipes.


Andhra sweet pongal recipe with milk and sugar





Chakkara Pongali Recipe - Andhra sweet pongal recipe with sugar and milk


Chakkara pongali recipe

How to make Andhra style sweet pongal recipe with milk and sugar - Chakkara pongali recipe

Andhra
Festival recipes
3-4


Ingredients ( 1 cup - 250ml)

  • Raw rice – 1/2 cup (Use good quality Sona masoori)
  • Chana dal - 1.5 tbsp
  • Sugar - 3/4 cup
  • Ghee - 3 tbsp
  • Grated coconut - 2 tbsp( or Dry coconut powder)
  • Cashew nuts - 5 nos
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1/4 tsp
  • Milk - 1/2 cup
  • Water - 2 cups

How to make the recipe

  1. Wash and keep the raw rice aside.
  2. Heat 2 tsp ghee in a cooker base. Roast chana dal till golden with nice aroma.
  3. Add washed rice, water.Pressure cook for 2 whistles in low flame.
  4. Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
  5. Boil in low flame for 5 minutes.Consistency should not be too thick.
  6. Roast the nuts in ghee and add to pongal, mix well.Enjoy !

Chakkara Pongal Recipe - Step by step pictures

  • Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
  • Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder.Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt.Mix whenever needed.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
    Chakkara pongali recipe / Andhra style sweet pongal recipe
  • Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot.Andhra style chakkara pongali is ready. Try this for festivals and enjoy !

Notes

  • For variations, You can add moong dal instead of chana dal.
  • You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
  • Cardamom powder is a must. You can also add few saffron threads to make it rich.
  • My neighbor told me to cook rice and dal in a pot adding milk.But I cooked them in a pressure cooker to save time.




Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !
Chakkara pongali recipe
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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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May 4, 2017

Instant Chakli Recipe – Instant Murukku Recipe – How To Make Crispy Chakli Video

Instant Chakli recipe - Karnataka style
Instant chakli recipe / Instant murukku recipe with step by step and video. This easy murukku recipe using store bought rice flour and besan flour was in my to do list for long time. Recently I got a pack of bull driven cold pressed (Chekku ennai) sesame oil, groundnut oil and coconut oil from Gramiyum – An online store. Product & packaging was too good and its professional too. If you are looking for original cold pressed oils, you can buy them online from Gramiyum. They also have organic honey, natural nuts at a reasonable price. My MIL usually says snacks fried in groundnut oil is more flavorful. So I thought of making this easy, Karnataka style chakli/ murukku by frying in cold pressed groundnut oil ( Kadalai ennai).This instant chakli recipe which I had bookmarked years ago from Savi ruchi blog came to my mind. Its an easy, instant chakli recipe made with easily available ingredients. It came out very well with the awesome flavor of groundnut oil. I have tasted this Chakkuli/Chakri ( My friends tell this way) in my friends place. All my friends here make it during Ganesh Chaturthi, Diwali and Gokulashtami festivals. Basically I love this Karnataka style chakli a lot and got the recipe for homemade chakli powder from my friend Priya. I will share that recipe later.This chakli is made with rice flour and besan flour. Its prepared without butter or ghee. Hot oil is used to bring crunchiness. So it doesn’t have a melt in mouth texture just like butter chakli but tastes crispy and crunchy. It tastes the best with full flavor by the next day. We enjoy this chakli with our evening tea/ chai. As its summer vacation in India, Kids must be nagging you for some evening snacks. Do try this easy chakli recipe at home for your kids!They will like it. Please excuse me for the non uniform shapes. I am not so good  or patient enough in pressing murukku. Whenever I say this to my MIL, she funnily says” Don’t worry, are we going to eat in the same shape or is it going to come out the next day in the same shapeWinkingTongueLaughing, shapes are just for attraction.So try whatever you can, it sure comes by practice".How sweet she is :). This year, I am planning to try more murukku recipes. I hope I can make perfect swirls in future.
Lets see how to make Karnataka style Instant chakli recipe with step by step pictures and VIDEO Happy.

Check out my Butter murukku/chakli, Potato murukku, idli rice murukku, Lemon murukku, Garlic murukku too.
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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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