Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Andhra Pulihora also known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe. The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job. In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e. Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe. Raksha loved it a lot and asked me for second serving as well. But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well. So friends do prepare this rice at least two hours before serving to relish its actual taste and flavor. Now lets see the step by step recipe of how to prepare Andhra Pulihora / Chintapandu pulihora in detail.

Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

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Milagu Jeeraga Aval Recipe – Pepper Poha - Poha Recipes

Last year I got few requests from readers to share different types of poha recipes( Aval in tamil & Malayalam, Avalakki in Kannada, Rice flakes in English, Poha in Hindi, Atukulu in telugu). I have never thought or tried any recipes beyond my lemon aval/Lemon poha. When I got those requests, I started looking for varieties of poha recipes. At that time, my MIL taught me this easy pepper poha (Milagu aval in Tamil) recipe for breakfast & dinner. Its a super easy and super quick recipe that needs just 10 minutes to prepare.We usually make pepper idiyappam but never tried with poha. As Sendhil loves pepper based recipes, it was like double bonanza for me.. No side dish is required for this recipe. So I make this atleast twice in a week. Working women and bachelors can try this recipe if you like pepper recipes. You would love its taste and simplicity. Its is a no onion no garlic Jain recipe. So it can be prepared during festival seasons or for vrat/fasting days.Ok, lets see how to make this easy and yummy breakfast/dinner recipe using poha – Milagu aval/Pepper Poha !! I will try to share more poha recipes in my upcoming posts.

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Kesari Bath Recipe-Karnataka Recipes

2015 was a big year for me. My long time dream of buying an own house came true. My blogging life also went well. I got so many new readers & a good fan base. 

Thanks to everyone for your continuous support and encouragement. I wish & I hope 2016 would be much better by God’s grace. I am happy to start this New year post with Karnataka’s most popular Sweet, Kesari bath recipe.

In most of the hotels, kesari bath & khara bath are served together as “Chow Chow bath” for breakfast. I have tasted this kesaribath in brahmin’s coffee bar and many popular restaurants here. My Kannadiga friends make Kesari bath with milk & banana and offer it as prasad for Satya Narayana pooja. I will try to get that recipe from my friends and share it here.

I usually make Rava Kesari following my MIL’s fool proof recipe adding less ghee and more water. Yesterday for our New Year celebration, I tried Kesari bhath (Sooji Ka Halwa in Hindi) in Karnataka style adding more ghee and water. It came out really well and got credits from my family members. I was extremely happy to see the ghee dripping Kesari bath just the way it is served in hotels.

 Actually I wanted to serve in a banana leaf but i couldn’t get it. So I clicked it by keeping it in a banana leaf plate.Soon I will make Chow chow bath and post it with a good picture.

Lets see how to make Karnataka Kesari Bath Recipe with step by step pictures.

Kesari bath recipe

How to make Karnataka style Kesari bath recipe

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml Rava/Sooji/Semolina - 1/2 cup Sugar - 1 cup Water - 2 cups Melted Ghee - 1/3 cup Cooking oil – 1 tbsp ( use odourless oil) Cardamom powder - 1/2 tsp Yellow food color -2 pinches Cashewnuts - few to garnish Cloves - 1 to 2 nos

How to make kesaribath - METHOD

Heat a kadai with mentioned quantity of ghee+oil.Roast the cloves and cashews till golden. Remove and set aside.In the same kadai, roast the rava till you get a nice smell but without changing its color. Switch off the stove and let the rava be in the same kadai. Boil 2 cups of water in a bowl adding food color. When the water comes to a roll boil, add this water to the roasted rava.Be careful,water splashes. Stay a feet away and carefully pour the water. Sorry, I missed to take the pictures for this step. Mix the water and rava. Add a pinch of salt. Switch on the stove and keep the flame in medium. Mix well till all the water is absorbed by the rava. Close the kadai with a lid and cook for 3-4 minutes. After the rava is cooked well, add the sugar.Mix well. When the sugar is melted completely, mixture will become watery. So keep mixing till the kesari bath becomes thick and starts to leave the sides of pan. Add cardamom powder, roasted cashews, cloves and mix well. Transfer it to a ghee greased bowl and flatten it with a ladle. It will fall like a ribbon and looks very loose in consistency. But It will become just right when warm. Sprinkle more cashews if needed and serve hot if you like. If you touch the kesari bath when its slightly warm, it should be non-sticky. Scoop it with a ladle and serve hot to enjoy its best taste!

Note

Adjust the quantity of sugar based on your tastebuds. You can use 3/4 cup of sugar for medium sweetness. I used 1 cup here. You can add more water but do not add less than the mentioned quantity. You can also replace yellow food color with orange color. Use pineapple essence if you like pineapple flavored kesari.

Enjoy this ghee dripping sweet- Kesari bath with your family !

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Easy Atta Ladoo Recipe - Wheat Flour Laddu

Atta laddu/Whole Wheat flour ladoo is one of the easy to make Indian dessert recipes just like Rava laddu , Moong dal ladoo , coconut laddu and Poha ladoo. Whenever I plan for Diwali sweets menu, I usually include few ladoo varieties too. Last year I tried Malai Laddu/Paneer laddu & coconut ladoo and shared here. For Diwali 2015,I wanted to try motichoor & this atta laddu. I will share the recipe for motichoo laddu next week.Atta ladoo/ Wheat flour laddu can be prepared in many ways.Some recipes call for cooking atta in ghee.Some recipe uses jaggery instead of sugar.In North India especially in Gujarat & Rajasthan people make wheat flour ladoo adding jaggery which is popularly known as Churma Laddu. Today I have made this laddu in a very simple way adding powdered sugar. It was very tasty and all the laddus vanished within no time.If you are looking for an easy & healthy laddu recipe,bookmark this ladoo in your try list for this Diwali.I am sure everybody would enjoy this sweet !

Wheat flour ladoo / atta laddu recipe

Wheat flour ladoo / atta laddu recipe - Easy diwali sweets recipe

Cuisine: Indian

Category: Sweets

Serves: 8-10 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 200 ml Atta / Wheat flour - 1 cup Sugar - 1/2 cup Cardamom - 2 nos Melted ghee - 1/3 cup Salt – a small pinch Cashews & nuts - as needed

METHOD

Dry roast wheat flour in a wide kadai till it changes to light golden brown in color.Stay nearby & do it in low to medium flame. It takes 4-5 minutes.Take care the flour should not be burnt.Remove in a bowl and let it become warm. In the mean time,powder the sugar adding cardamom seeds.You will 1-2 tbsp more sugar than 1/2 cup .But its fine.Add it as such. Add the powdered sugar , melted ghee,roasted chopped nuts ( If using) and a pinch of salt to the wheat flour.Mix well and make a crumbly mixture. Do not add all the ghee. Add it little by little and mix well.Stop adding ghee if you are able to shape the ladoo. Make balls and arrange in a plate.I roasted few dry grapes in ghee and studded over the ladoo. You can stud roasted cashews or dip a small portion of ladoo in ghee & coat with nuts powder. Decorate it as per your wish. Store them in an air tight box and use it for a week. Enjoy !

Note

You should roast the flour well else laddu will have a raw smell. Do not burn the flour.Roast in low to medium flame only. You can add finely chopped nuts to the laddu mixture before shaping them.I din’t add it. The quantity of ghee may vary from 1/3 cup to 1/2 cup.

Try this easy,healthy ladoo during this Diwali & enjoy with your family !

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Thenga Manga Pattani Sundal Recipe-Beach Style Sundal

I wanted to try this thengai mangai pattani sundal(Coconut,Raw mango,peas) during last year Navaratri.But I couldn’t do it.So this year I was very much stubborn & determined to start my Navratri Sundal recipes posts only with this most popular Chennai Marina Beach style sundal recipe.Luckily I found a raw mango in the market yesterday and bought it even though it was too costly.Generally when we think about Chennai beach, apart from the wonderful sea breeze,snacks like Kara pori,Green peas masala chaat, fire roasted corn, sweet cotton candy ( Panchumittai) and thenga manga pattani sundal flashes in our mind.But frankly speaking,I have never tasted any one of them in the beach.I visit Chennai very rarely and that too to attend weddings and other family functions.So when I go there,I directly go to our relatives house.As soon as the function gets over,we would be off to Bangalore immediately.This year too we have planned for a Chennai trip in a month or two.This time I have demanded few things to Sendhil like Shopping in T Nagar,Food at Saravana Bhavan especially Vada curry & Kaima idli and most importantly,a visit to Marina beach.I think Sendhil would keep up his promise and take me to all these places.After I taste the real sundal in the beach,I will update this post to match its original taste.Today I made this sundal following the recipe from Radhika’s blog.It came out very well and tasty.With the flavor & tanginess of raw mango,it tasted awesome !! Friends,do try this sundal for Navratri neivedyam and share your feedback.If you don’t have raw mango in hand,add more lemon juice and use grated carrots.After doing the pooja,you can also add finely chopped onions & relish this sundal.Lets see how to make this yummy Beach style Thenga Manga Pattani Sundal .
Check out my beach style Kara pori/Spicy puffed rice recipe if interested !!

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Akkaravadisal (Akkara Adisal) Recipe - Iyengar Recipes

Navratri is starting from today. I hope most of you would be planning to make some sundal variety along with Sakkarai pongal for today’s neivedyam. Every year we make paasi paruppu sundal and sweet pongal for first day. This year for a change I tried Iyengar special sweet pongal recipe with milk popularly known as “Akkaravadisal/Akkara adisal”. Iyengars make this for Koodaravalli festival during tamil month Margazhi. The term Akkaram is a literary word for Sugar or jaggery and the word Vadisal is a descriptive term for cooking by steaming or boiling. 

Starting from this explanation till the recipe I have shared here are shared by my school friend Sumi Raghavan who is a Tamil (Iyengar) Brahmin.Whenever I look for Iyengar recipes, my first hand source is Sumi. She is so sweet to share her traditional recipes with me. Based on her recipe and method, I started to search for more ideas on net. You could find different recipes for this akkaravadisal. Some people use sugar candy ( Kalkandu) or sugar to make this sweet pongal. Some add equal amounts of jaggery and sugar. But I followed the recipe of my friend which is more of temple style. 

Actually I came to know about this akkara adisal from a priest in Thirukannapuram Perumal temple. He told us that every morning nearly 12 ladies prepare this akkaravadisal in a wide bronze pot ( Venkala paanai) adding lots of ghee and serve it as kovil prasadam to all the devotees during Margazhi month. Though I couldn’t taste the prasadam,I was able to feel its taste from the way he explained. So I badly wanted to try and share this recipe in my blog. As he told, the taste of this creamy pudding like Akkaravadisal was truly flavorful & very rich in taste. Don’t hesitate to add the amount of ghee mentioned here. Ghee and the edible camphor(Pachai karpooram) are the star ingredients of this recipe.

 So here you go authentic Iyengar style akkaravadisal preparation with stepwise pictures. Do make this for Koodaravalli and Navratri neivedyam and offer to God !! 

Akkaravadisal Recipe

Iyengar style akkara adisal recipe - Sweet Pongal with milk. 

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Raw rice(Good quality sona masoori) - 1/2 cup Yellow moong dal - 2 tbsp Milk – 4 to 5 cups Water – 1/2 cup + 1/4 cup for melting jaggery Grated jaggery - 1/2 cup ( use dark colored jaggery to get this color.) Crushed Sugar candy or sugar - 1/4 cup Cardamom - 3 nos (crushed) Edible camphor/Pachai karpooram - 2 pinches Ghee - 1/4 cup + 2 tbsp ( Rice & ghee ratio is 1:1, but I used less) Cashew nuts - a fistful Saffron threads - Few ( soak in 2 tbsp milk) Salt - a pinch

HOW TO MAKE AKKARAVADISAL - METHOD

Wash and soak the rice, dal in milk for 30 minutes adding 4 cups of milk + 1/2 cup of water. Alternatively you can roast rice and moong dal in a tsp of ghee and soak in milk. But I din’t roast moong dal & rice. ( If you want to follow traditional temple method, cook the rice & dal in an open pot by stirring every now & then. Else it will burn in the bottom. If cooking in pot, quantity of milk would be more.) Soak saffron thread in warm milk and set aside.  Take a pressure cooker and add the soaked rice, dal, milk,,water, a pinch of salt to it. Put a small plate inside the cooker to avoid splashing while the cooker whistles. Pressure cook in very low flame for 2 to 3 whistles. It takes more time to cook as we are cooking rice in milk. So be patient.   In the mean time, boil the jaggery adding 1/4 cup of water and let it melt. Strain the jaggery syrup using a filter , add sugar or crushed sugar candy ( kalkandu), mix well and keep aside. After the steam is released from the cooker, remove the plate and mash the rice very well. Add 1/2 cup of milk and mix well to bring semi solid consistency. Add the jaggery syrup + sugar or crushed sugar candy to this. Let the mixture boil for a minute. Akkaravadisal should be in semi solid state unlike our usual sweet pongal. It will tend to thicken as time proceeds. So add more boiled milk ( Say 1/2 cup) and adjust its consistency at this stage or before you serve if needed.  Roast the nuts in 1/4 cup of ghee and add to the pongal. Switch off the flame, add cardamom powder, saffron soaked milk, edible camphor / Pachai karpooram, mix well and offer to God.  Enjoy ! I drizzled 2 tbsp of ghee on the serving bowl to give a ghee dripping pongal look ;)

Note

Traditionally akkaravadisal is made by cooking rice in milk in a wide bronze pot. But I used pressure cooker to make it easily. You can grind the rice coarsely and pressure cook it for easy and quick cooking.  You can also add equal amount of rice & moong dal if you like.  Ratio of rice & jaggery + sugar is 1: 1.5. Adding edible camphor gives the temple style flavor. So don’t skip it. But do not add more. Just a big pinch would do. For variations, you can add equal amount of sugar or sugar candy ( Kalkandu) mixed with jaggery.

Iyengar style akkaravadisal is ready to serve !

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Sabudana Vada With Chutney Recipe / Javvarisi Vadai / Sago Vada

 Sabudana vada with peanut chutney is one of the most popular vrat / fasting dish in North India. Navratri is around the corner. I am sure most of you would look for no onion no garlic fasting recipes. Sago/Tapioca pearls(Sabudana in Hindi, Javvarisi in Tamil) is considered to be one of the most important ingredient used for cooking vrat recipes.

People usually make Sabudana khichdi, Kheer in North India and Javvarisi Upma, Payasam in South during fasting days either for breakfast or for dinner. I always wonder why sabudana is consumed on Vrat days even though it is high in carbohydrates & Calories. I browsed few websites and found some health benefits like Sabudana gives quick energy. It is very easy to digest & gives a cooling effect on the system. It is quite low in fat, protein and does not have any minerals or iron. So  milk, peanut & potatoes are added with sago to increase its nutrtious value.

Basically I love sabudana kheer /Javvarisi Payasam prepared with sugar or jaggery more than other sabudana dishes. But this year during this Navratri festival, I wanted to explore varieties of sabudana recipes. So I started with Maharashtrian style Sabudana vada/Sago fritters and made a quick video along with step by step pictures. Even though I tried it for the first time, its result made me felt as if I am making it regularly at home. 

Yes, it came out super crispy and tasted great with this easy peanut curd chutney. This chutney is one of the best side dishes for sabudana vada as mentioned HERE. I too loved this combo very much. I have tasted sabudana vada only once in GOLI VADA PAV outlet. But its taste and appearance was completely different than this one. I will try to experiment that vada and post it here. 

Now lets see how to prepare Sabudana Vada recipe for Vrat snacks. You can try shallow frying or Air fry it for diet version. Serve & eat it hot to enjoy its best taste !

Check out my Javvarisi vathal/Vadam & Mango Sago Pudding

Sago vada / Sabudana Vada- Javvarisi Vadai

How to make crispy Sago vada/Sabudana vada for vrat and teatime snacks.

Cuisine: North Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml Sago/Sabudana/Javvarisi - 1/2 cup ( Big variety,NO nylon) Medium sized potato - 1 no Roasted peanuts - 2 tbsp Arrowroot powder or rice flour or corn flour - 1/2 tbsp ( I used corn flour) Green chillies - 1 no ( Finely chopped) Ginger - 1/2 inch piece ( -do-) Coriander leaves - 2 tbsp (-do-) Cumin seeds/Jeera - 1/2 tsp Sugar-1/4 tsp Lemon juice – 1/2 tsp Salt - as needed Oil - to deep fry Peanut chutney for sabudana vada Fresh curd – 1/4 cup Roasted Peanut powder – 2 tbsp Red chilli powder – 1/2 – 1 tsp Turmeric powder – 1/8 tsp Cumin powder – 1/4 tsp Sugar – a pinch Salt – as needed

 HOW TO MAKE SABUDANA VADA - METHOD

Wash & soak the sabudana overnight Or 4-5 hours adding enough water to cover it. Soak till it becomes soft. Drain all the excess water & squeeze the sabudana. Take in a bowl. Pressure cook potato, peel the skin and mash it well. Powder the roasted peanuts coarsely. Chop the green chilli, ginger & coriander leaves. Take the squeezed sabudana,mix the mashed potato, peanut powder, Corn flour or arrowroot powder, chopped green chilli, ginger, coriander leaves, sugar & salt ( Use arrow root powder during fasting days). Mix it well & make a dough. DO NOT ADD WATER. Soaked sabudana & mashed potato along with rice flour makes a non-sticky dough.(TIP: If sago has more water content,vada will absorb more oil. If sago is too dry, vada may crumble or dissolve in oil. So take care and bind the mixture well) Take a small ball sized batter and make a round. Pat it to bring vada shape. Arrange in a plate. Heat oil in a kadai and put a pinch of batter. If it rises to the top, Oil is right. Keep the flame medium. Now drop the vada and cook in batches. Flip the vada and cook both sides till golden brown. This vada takes more time to turn golden brown. So keep flipping it until u get the color (TIP: Deep fry the vada patiently in medium flame else it may turn brown faster leaving the inner portion uncooked. Slow frying helps to bring crispy exterior. Make sure the temperature of oil is correct, else vada will absorb more oil) Keep the unused batter in refrigerator because vada may absorb more oil if kept outside for long time. PEANUT CHUTNEY FOR SABUADANA VADA Powder the roasted peanuts.Take the curd,powdered peanuts, red chilli powder, turmeric powder, salt, sugar. Mix well and check for taste. Serve hot vada with peanut chutney !

Note

For variations replace green chilli with a tsp of red chilli powder. You can skip rice flour/corn flour with arrow root powder during fasting days. Add more green chillies for spicy vada. You can also add garam masala powder for more spicy flavor. But its not the authentic recipe.

Enjoy crispy sabudana vada with peanut curd chutney ! Tastes yum !!

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Anjaneyar Kovil Milagu Vadai | Hanuman Temple Vada Recipe

Anjaneyar kovil vadai/Hanuman temple vada is something very special than our usual urad dal vada with pepper. Its crunchy taste and its awesome pepper flavor makes anyone fall for it. More than all, it’s a special prasad prepared in temple kitchen/madapalli and offered in the form of Vadai malai for Anjaneyar. Prasadam given in temples always tastes great and unique with its own flavor. To mention specifically, Chennai Nanganallur Anjaneyar temple vadai malai is most famous in Tamil nadu.

 Generally South Indian temples are famous for its puliodharai, sakkarai pongal and vadai. Most of us try to recreate Kovil puliodharai and kovil vadai at home. And if we get the taste close to temple version,we feel very happy and excited. I too got the same feel when I made this Anjaneyar temple vada successfully and that too in my very first attempt. I used to try temple puliogare very often in my kitchen but I couldn’t match the taste which was very disappointing for me. But when I prepared this vadai malai for Purattasi sani thaligai last week. I was completely satisfied with the output. Anyone even a beginner can make this crispy vada if you follow the steps carefully. So lets check out how to make this Hanuman temple style pepper vada with step by step photos.

Anjaneyar Kovil Vadai Recipe

Anjaneyar kovil milagu vadai with urad dal-Hanuman temple pepper vada

Cuisine: Indian

Category: Snacks

Serves: 12

Prep time: 20-60 Minutes

Cook time: 5 Minutes

Total time: 25-65 Minutes

INGREDIENTS

Round white or black urad dal - 1 cup Rice flour - 1.5 tsp Hot oil - 1 tsp Milagu/Pepper corns - 1 tsp Salt - as needed Hing/Asafetida - 1/4 tsp Water - add only if needed ( 1 -2 tsp)

HOW TO MAKE ANJANEYAR TEMPLE VADA - METHOD

Wash and soak the urad dal for 30 minutes to one hour. You can also soak it for 15 to 20 minutes and proceed if you have less soaking time. After soaking drain all the water completely using a colander/Strainer. Make sure there is no water left in urad dal. Let it sit in colander for 5 to 10 minutes. Now take the mixie jar, put the pepper corns, hing and then top with urad dal. If you put urad dal first and then pepper corns,pepper may not grind properly. So put the pepper and then add the urad dal. Grind it twice for short interval and grind the batter coarsely. Take care batter should not become too smooth. Add 1-2 tsp of water only if needed. Do not add salt. Remove the coarse paste into a bowl and add rice flour, salt and hot oil. Mix well. Take two thick polythene sheets or banana leaf or zip lock covers. Grease with oil generously. Take a big gooseberry sized ball and keep in it one greased sheet. Place the other sheet on top of it. Take a small bowl with flat surface and press the ball with it. It will flatten to a thin roundel. Make a hole in the center using your finger. Pat it in uniform thickness else vada may turn crispy in thinner side and soggy in thick portions. Grease the sheet every time you pat the vada else vada may break while you remove.If vada breaks while you remove it, grind it little more and proceed. Heat oil in a kadai to deep fry the vada. Put a drop of batter to check the oil temperature. If it rises immediately, oil temperature is just right. Now simmer the flame completely and carefully remove the vada from the sheet. Drop in oil and fry in medium flame till it turns golden brown and crispy. Flip the vada and cook the other side too. When the bubbles cease, remove the vada into a tissue and drain the excess oil. If the batter is properly ground without adding water,vada will not absorb oil.( Deep fry the vada patiently in medium flame because the color of vada turns black very soon and it remains uncooked when done in high flame) I deep fried the vada one by one by keeping less oil. So its your choice of frying one by one or in a batch. Make 11 or 21 numbers and tie them in a thread. Make vada malai and offer to Lord Anjaneyar. Get his blessings !

Note

Soaking time of urad dal can be varied. 30 minutes minimum soaking time is needed. But you can get the same result even if you soak the dal for less than 30 minutes. Crispness of vada completely depends on proper grinding of batter, thin size and frying the vada patiently in low to medium flame. Never skip the rice flour & hot oil. It helps to make the vada crispy. Add more pepper for spicy vada.

Offer this crunchy pepper vada to GOD and Enjoy !

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