Mango Pachadi With Sugar – Manga Pachadi Recipe

Mango pachadi / Manga pachadi is a must to do recipe for Tamil new year neivedyam. But we make raw mango pachadi with jaggery, coconut and dried Neem flowers. But recently one of my friends suggested me to try mango pachadi with sugar instead of jaggery. Its a very easy and quick version when compared with my traditional recipe.

This morning I prepared mango pachadi with sugar just for a change. It tasted yummy like mango jam. Myself and Raksha loved it a lot. Of course, its taste and flavor cannot be compared with Mango pachadi adding jaggery. Still I liked the ease of this recipe. Friends, do try this easy mango pachadi with sugar for a change and let me know how you liked it. Lets see how to make manga pachadi with step by step pictures.

Wish you all a very happy Tamil New Year !

Mango pachadi with sugar

Easy raw mango pachadi with sugar

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sliced raw mango - 1 cup ( 1 medium sized mango) Sugar - 1/4 cup to 1/3 cup (Adjust) Salt - a pinch Water - 1/3 cup to pressure cook mango To Temper Coconut oil - 2 tsp Mustard seeds - 1/4 tsp Red chilli - 1 no ( pinched into two) Curry leaves - few Dried neem flowers - 1/2 tsp (crushed)

HOW TO MAKE MANGO PACHADI WITH SUGAR

1. Wash and peel the skin of raw mango. Slice into big pieces.
2. In a pressure cooker base, take the mango pieces, add water and a pinch of salt.
3. Cook in high flame for 2 whistles. Switch off the flame.
4. Add sugar to the cooked mango and boil for a minute.
5. Switch off the flame after sugar dissolves. Temper with mustard, red chilli and curry leaves and dried neem flowers.
6. Add to pachadi and mix well. Serve with rice !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of raw mango. Slice into big pieces. In a pressure cooked base, take the mango pieces, add 1/3 cup of water and a pinch of salt. If you don't want to cook the mango in the cooker base directly, you can keep them in a separate bowl by adding 2 cups of water in the cooker base. Mango gets steamed and cooked well. Pressure cook in high flame for one whistle. Open the lid after steam is released. Mango gets cooked but not so mushy. You can find few pieces here and there. Add sugar to the cooked mango pieces. Mix and boil in low flame till sugar melts completely. If the pachadi is too thick, you can add little water. Temper mustard seeds, pinched red chilli, curry leaves and add to pachadi. For Tamil New Year, you can add dried Neem flowers while tempering. Mix well and switch off the flame. Transfer to a serving bowl immediately. Do not store in the cooker. Mango may react with the metal. So transfer to a bowl and serve with rice. This pachadi thickens after it cools down. So you can add some water if needed while serving to adjust the consistency. Enjoy !

Try this easy, yummy Mango pachadi with sugar and enjoy !

 

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Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time ( we call it as maavu javvarisi in Tamil). Its an yummy Indian dessert recipe.

 Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core.

For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.

Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time. So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.

Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.

Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.

Cuisine: North Indian

Category: Payasam recipe

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones) Water - 1.5 cups Boiled milk - 2 cups Sugar - 1/4 cup Saffron threads - Few Cardamom powder - 1/2 tsp Cashews and dry grapes - Few Ghee - 1 tsp ( to roast the nuts)

HOW  TO MAKE SABUDANA KHEER 

1. Wash the sabudana twice in enough water. Drain it.
2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
4. Cook in medium flame till sabudana turns translucent. Stir constantly.
5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES

Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking. Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge. When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron. When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame. Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed. Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch. !

Note

Quantity of milk should be adjusted as per your taste and desired consistency. For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it. If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly. Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.

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Iyengar Sakkarai Pongal – Iyengar Style Sweet Pongal Recipe In Pressure Cooker

Iyengar style sweet pongal / Sakkarai pongal recipe was in my try list for long time. Recently I bought a cookbook named “Iyengar Pandigai Samayal “ from Kumbakonam. All the Iyengar specialty recipes are discussed in that book according to the festival. I found a traditional Sakkarai Pongal recipe prepared using a pot ( bronze pot/ Venkala paanai). 

When I saw that recipe, I immediately called my school friend Sumi who is the only source for my Tamil Iyengar Recipes in my website to confirm the recipe and ingredients. She shared all the most important tips to get perfect Perumal temple style Sakkarai Pongal. Thank you so much Sumi.  I became very happy and tried it for my Thursday Guru Pooja Neivedyam yesterday. It came out finger licking good. But for your help, this post would not have come up today :). 

My friend told me to prepare this pongal in a bronze pot to get the authentic flavor and taste. But my pot is too big to make small quantity. So I used a pressure cooker to ease my job. My job was done in less than 30 minutes.

Friends, I have shared all the tips shared by my friend Sumi if you like to try the authentic version like temples. If you wish, you can prepare in a bronze pot like temples or use your cooker to make it quickly. Choice is yours ! But taste wise pot pongal is the best. 

Next year during pongal festival,  I will try to buy a small pot and make a separate & detailed post. Now lets see how to make Iyengar style sakkarai pongal recipe / Sweet pongal recipe with step by step pictures and video.

POINTS TO NOTE

1. To make temple style pongal, you should cook the rice & dal in an open pot, preferably in a bronze pot as it helps to retain the heat longer & maintain the consistency of pongal.
2. Addition of Pachai karpooram/ edible camphor is a must in Iyengar Pongal.
3. They also use freshly made ghee from butter to roast the cashews and add to pongal for neivedyam. They do not use the ghee used for regular cooking. So the taste & flavor of fresh ghee matters a lot.
4. Never use boiled rice. Always use good quality Sona masoori rice for best taste.
5. Do not use basmati rice as well.
6. Roasting moong dal is an optional step. Some people add it as such.
7. My friend told me to soak rice & moong dal in milk & water for 15 to 30 minutes to cook quickly.  But I din’t soak it as I used pressure cooker.
8. Milk should be used in Iyengar pongal. Some people cook the rice only with milk. But I have used a combination of water & milk as suggested by my friend.
9. The quantity of milk may vary based on the consistency of pongal. So reserve some boiled milk and add it while serving if needed.
10. I have used rice & jaggery in the ratio of 1: 2. Some people use 1:1.5 for mild sweet taste. It all depends on your taste buds.

Iyengar Sakkarai Pongal - Sweet Pongal recipe

How to make Iyengar style sweet pongal recipe / sakkarai pongal with milk & jaggery.

Cuisine: South Indian

Category: Iyengar recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice - 1/2 cup ( Good quality Sona Masoori rice) Yellow moong dal - 2 tbsp  Boiled milk - 1 cup Water - 1.5 cups Powdered Jaggery - 1 cup ( Use 3/4 cup if using paagu vellam) Water- 1/2 cup ( to melt jaggery) Ghee - 2 to 3 tbsp ( I used 2 tbsp butter to roast nuts) Cashew nuts - Few Cardamom powder - 1/2 tsp Edible camphor / Pachai karpooram - A pinch

HOW TO MAKE IYENGAR SAKKARAI PONGAL

1. In a pressure cooker base, heat 1 tsp ghee. Roast moong dal for a minute.
2. Add raw rice to it and roast for another minute. Wash them.
3. Add water + milk to the cooker along with a pinch of salt.
4. Pressure cook in very low flame for 2 whistles.
5. Mash the cooked rice & dal. Boil and melt jaggery adding water and strain the syrup.
6. Add jaggery syrup, 1 tbsp ghee to the mashed rice. Mix well and boil till semi solid in consistency. Switch off flame.
7. Add cardamom powder, a pinch of edible camphor and cashews roasted in ghee.
8. Mix well and remove from flame. Garnish with more cashews if you like and serve hot !

METHOD - STEP BY STEP PICTURES

In a pressure cooker base, heat 1 tsp of ghee. Roast yellow moong dal for a minute. To this, add rice and roast for one more minute. Remove the cooker and wash the rice + dal. Drain the water and keep it back in flame. Add milk + water to the washed rice, dal mixture. Add a pinch of salt as well. Mix well. Pressure cook in very low flame for 2 whistles.Open the cooker after steam is released. Mash the rice and dal very well with a ladle or masher. Make sure rice + dal is mashed properly. Add more boiled milk or water if needed. Mix well. Keep the cooker aside. In a kadai, boil and melt jaggery adding water. Strain the syrup in a wire mesh. (If the jaggery tastes too sweet, you can reduce to 3/4 cup) Add the syrup to the mashed rice and mix well. Add little more hot water or milk if the pongal is too thick at this stage. Add 1 tbsp ghee to avoid sticking of rice to the bottom of cooker. Mix well and boil till pongal comes to semi solid in consistency. Do not cook till too thick. It will harden as it cools down. So make it semi thick.  Remove from the flame. Roast cashews in the remaining 1 tbsp ghee and add to pongal. (  I used fresh butter, melted to make ghee and roasted the cashews as suggested by my friend.) Add cardamom powder, a pinch of edible camphor and mix well. Add 1 tbsp more ghee and few more roasted cashews for garnishing. Serve hot ! Enjoy !

Note

The ratio of rice & water depends on the quality of rice. Old rice takes more water. For pongal festival, we buy new rice ( pudhu arisi).So it takes less water. I used 1:5 ratio of rice and water. You can also use 1:4 or 1:6 based on the rice. Similarly the quantity of jaggery depends on the type of jaggery. If you use paagu vellam, you can add 1:1.5 ratio of rice & jaggery else use 1:2 as I did to get nice color and taste. If you feel the sweetness is more, you can add more boiled milk or hot water to reduce the sweetness. Edible camphor is the most important to get temple flavor. You can also add powdered nutmeg and roasted cloves if you like. Do not reduce ghee than the mentioned quantity. You must add more ghee to get ghee dripping pongal else pongal looks dry.

Try this easy, yummy Iyengar style Sakkarai pongal for this Pongal festival at home and enjoy !

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12 Kesari Varieties – Different Types Of Rava Kesari Recipes - Indian Halwa Recipes

Collection of 12 Rava Kesari varieties / different types of rava kesari / Sheera Recipes. In this new year 2018, I wanted to start with a sweet post. So here I made a collection of different types of rava kesari recipes from my website. Kesari is basically an Indian sweet dish prepared with semolina, sugar and ghee. 

People in South India and North India call this yummy dessert recipe in different names like rava kesari, Kesaribath, Sheera, Halwa etc. We love to make Rava Kesari / Ksheera at home for all the festivals and occasions. Even today I made kesari bath for new year celebration. Kesari is basically a beginners sweet. Its so easy to make and takes less time to prepare. Even though its considered as a beginners sweet, many of us doesn’t get it right in texture. Sometimes it becomes hard, chewy, dry or with lumps. 

To prepare hotel style, soft and ghee dripping kesari must be the dream of many. Me too not an exception. When I was a beginner, I struggled a lot to make perfect kesari. So my MIL taught me some useful tips about the ratio of water and rava, perfect cooking of rava/semolina without lumps and much more. 

From then, I started to make good kesari every time and I got the confidence to explore different types of rava kesari recipes like milk kesari/ Paal kesari, pineapple kesari, mango kesari, Karnataka style kesaribath, microwave rava kesari, other kesari recipes like Vermicelli kesari, Aval kesari/Poha kesari and some North Indian Sheera recipes like suji ka halwa/ suji sheera, Atta ka sheera and Moong dal dal sheera. I am yet to try banana sheera and fruit kesari recipes. I will add them in this list once I do that. Now lets see the collection of 10 Kesari recipes from Chitra’s Food Book in this New Year 2018 as my first post .

I thank all my readers and followers of my website for your unconditional love and support. I am really blessed to have you all. Hoping to get more and more support, encouragement and love from you in this new year as well. Ok, lets move on to the post !

Kesari Varieties - South Indian, North Indian Sheera Recipes

12 Kesari Varieties – Different types of South Indian & North Indian Sheera Recipes

Cuisine: Indian

Category: Kesari Recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

• Rava Kesari Recipe

• Kesaribath recipe

• Karnataka Kesari bath using chiroti rava

• Microwave Rava Kesari

• Milk Kesari / Paal Kesari

• Pineapple kesari

• Mango Kesari

• Semiya kesari

• Poha kesari/ Aval kesari

• Sooji halwa

• Moong dal halwa

• Atta halwa

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Karthigai Adai Recipe – Milagu Jeeraga Adai For Karthigai Deepam

I was not aware of Karthigai deepam adai until my MIL told me. She was telling about a milagu jeeraga adai recipe / Pepper adai using raw rice and urad dal she heard from one of her brahmin friends. Actually milagu jeeraga adai/Pepper cumin adai is not new to me. We usually make it with idli rice or steamed rice. But adai using raw rice and black urad dal is something new and interesting to me. After that, when I browsed for Karthigai adai recipe, I found many versions with raw rice, chana dal, toor dal and urad dal just like our orappu adai. 

Finally I found one authentic recipe from Kaveri’s blog-Palakkad Chamayal. Her recipe was very close to what my MIL told me. So I tried it without any second thought. With the flavor of black urad dal and pepper, cumin, it came out very well with a crispy texture. Sendhil loves pepper based dishes. So he liked this milagu jeeraga adai very much. He told its flavor and taste is very much similar to Anjaneyar Kovil Milagu vadai recipe. 

One thing you should remember is that this adai has to be served hot immediately to enjoy its best taste else it will turn hard and chewy when cooled down. While one person cook the adai, the other has to eat it. Grated jaggery and butter is the best side dish for this adai. For variations, you can make it small in size. Friends, do try this brahmin special Karthigai adai recipe for this Karthigai deepam festival and enjoy !

Karthigai adai recipe - Milagu Jeeraga Adai

Karthigai adai recipe - Milagu jeeraga adai / Pepper Jeera Adai for Karthigai deepam recipe.

Cuisine: South Indian

Category: Karthigai Deepam Recipes

Serves: 10 

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / pacharisi - 2 cups ( I used dosa rice/ maavu pacharisi) Black Split Urad dal - 3/4 cup Pepper corns - 1.5 tbsp Cumin seeds / Jeera - 1 tbsp Coconut pieces - 1/2 cup Chopped curry leaves – 2 tbsp Cooking oil or ghee - to cook adai Salt & water - as needed

HOW TO MAKE KARTHIGAI ADAI - METHOD

1. Wash and soak raw rice for 2 to 4 hours. No need to soak urad dal. 
2. In a mixie jar, take the black urad dal, pepper corns, cumin seeds and half of the soaked rice.
3. Grind to a coarse paste like rava adding enough water. Collect in a bowl.
4. Grind the remaining rice to a coarse paste collect in the same bowl.
5. Add coconut pieces, chopped curry leaves. Mix well.
6. Heat dosa pan. Spread the adai batter to make it slightly thick. Drizzle oil or ghee.
7. Cover and cook till golden in medium flame. Flip and cook the other side.
8. Remove and serve hot with jaggery and butter as side dish.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice (I used dosa rice/ maavu arisi) for 2 to 4 hours. After soaking, drain the water and keep aside. (For variations, you can use regular raw rice used for lunch).  In a big sized mixie jar, add black split urad dal, pepper corns, cumin seeds, salt and half of the soaked rice. Grind to a coarse paste like rava adding enough water. Collect the batter in a bowl.   (You can also use white urad dal for variations but authentic recipe uses black urad dal only).  Grind the remaining rice to a coarse paste adding water. Add to the same bowl and mix well. Add chopped curry leaves and coconut pieces. Heat a dosa pan. Pour 1.5 ladles of batter and spread it thin or thick as you like. Make a hole in the center. Drizzle 1 tsp oil around it. Cover and cook for sometime. When the bottom turns golden, flip the adai and cook in medium flame till it becomes golden. Remove and serve hot with jaggery and butter ! This adai tastes the best only when served hot. It will become hard after cooling down. Enjoy !

Note

This adai tastes the best only when served hot. So serve immediately after making the adai. It turns hard when warm. For variations, you can add boiled rice/Puzhungal arisi(Saapaatu arisi) instead of raw rice. But you should not use this rice for occasions and festivals for offering God.  You can also use sapatu pacharisi (Sona masoori rice) instead of dosa rice.  Adjust the quantity of pepper as per your taste.

Try this authentic Karthigai milagu adai recipe and enjoy with jaggery and butter !

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