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.
Pages
- Home
- About me
- Recipe index
- Chutney Recipes
- Kuzhambu Recipes
- Biryani-Pulao-Recipes
- Side dish for roti
- Bachelors Recipes
- Paneer Recipes
- No onion No garlic recipes
- Millet & Oats Recipes
- Cakes & Cookies
- Kids recipes list
- Cooking Videos
- Indian Grocery list - South Indian Monthly Grocery Shopping List
- Ragi Recipes
- Summer Recipes
- Mango Recipes
- Cooking basics
- Lunch menu & Party ideas
- Tips Tips
- Readers voices
- Search In Chitra's Food Book
- Aadi Recipes
Search Chitra's Food Book
Showing posts with label NAVARATRI RECIPES. Show all posts
Showing posts with label NAVARATRI RECIPES. Show all posts
September 5, 2017
August 29, 2017
Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian
Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well.
Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.
You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes.
Here is a picture of kuttu ki atta / buckwheat flour for your reference.
Kuttu ki puri recipe
How to make Kuttu ki atta puri - Buckwheat flour poori recipe
Breakfast recipes
12
Ingredients (1 cup - 250ml)
- Buckwheat flour / Kuttu ki atta - 1.5 cups
- Boiled potato - 1 no (Big)
- Pepper powder - 1/2 tsp
- Upma Rava/sooji - 1 tsp
- Ghee - 1/2 tsp
- Salt & water - as needed
- Water - as needed
- Salt - as needed
How to make kuttu atta puri / Buckwheat Poori
- Take kuttu atta/buckwheat flour in a wide bowl/plate.
- Pressure cook potato till soft, peel the skin and mash it.
- Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
- Mix well.Add water gradually and make smooth dough.
- Roll thick poori and set aside.
- Heat oil and deep fry the poori on both sides.
- Remove and serve hot with dahi aloo or any side dish.
Kuttu ki puri recipe - Step by step photos
- Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
- In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.
- Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
- Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
- Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
- Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
Notes
- You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
- Adding sooji helps to keep the poori crispy.
- Ghee & potato helps to make the puri soft.
- This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
August 19, 2017
Chettinad Paal Kozhukattai Recipe With Jaggery, Coconut Milk
Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.
I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi .
Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.
Chitra Ganapathy
South Indian
Dessert
4
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi .
Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.
Chettinad Paal Kozhukattai Recipe
How to make Chettinad Paal Kozhukattai Recipe With Jaggery & Coconut milk
Dessert
4
Ingredients (1 cup - 250ml)
- Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
- Water - 3/4 to 1 cup
- Thick coconut milk -1/2 cup
- Grated jaggery - 3/4 cup ( Add 1 cup for more sweetness)
- Moong dal - 1.5 tbsp
- Water - 3 cups for cooking the rice balls
- Cardamom - 2 nos
- Sesame oil or ghee - 1 tsp
- Salt - 1/4 tsp
How to make Chettinad paal kozhukattai
- Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
- Boil water. Add 1 tsp oil and salt.
- When the water roll boil, add the rice flour. Stir well.
- Mix well in low flame till its thick.
- Dough will be formed.Remove from flame.
- Remove in a plate and knead with greased hands for 5 minutes till smooth.
- Make small balls from the dough and keep in a plate.
- Boil 3 cups of water. Cook the balls till it floats on top.
- Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!
Paal kozhukattai recipe - Step by step photo
- Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
- In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
- Switch off the flame, transfer to a plate.Let it become warm enough to handle.
- Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
- Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
- Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently.
- Alternatively you can steam cook the balls in idli pot for 10 minutes and remove when warm. Please check my easy paal kolukattai recipe for step-by-step pictures.
- Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
- Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.
Notes
- Adding oil in the water helps to cook the dough non-sticky and soft.
- Kneading is important to make the dough crack free.
- Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
- I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !
August 11, 2017
Easy Kalakand Recipe With Condensed Milk - MilkMaid Kalakand
Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk ( Milk Maid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.
This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. Its ideal for beginners. In North India, I heard people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.
Kalakand recipe with condensed milk
Easy, instant kalakand recipe with condensed milk / milk maid
Cuisine: Indian
Category: Sweet
Serves: 6 - 8 pieces
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
Chitra Ganapathy
Cuisine: Indian
Category: Sweet
Serves: 6 - 8 pieces
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes
INGREDIENTS
1 cup - 240ml
-
Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand)
-
Milk maid or Amul condensed milk - 200 ml tin
-
Cardamom powder - 1/2 tsp
-
Butter or ghee - 1 tsp
1 cup - 240ml
|
HOW TO MAKE KALAKAND
- Crumble or grate the paneer.
- In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
- Add grated paneer, cardamom powder and mix well.
- When the mixture thickens and leaves the sides of pan, switch off flame.
- Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
- Garnish with chopped nuts. Serve !
METHOD - STEP BY STEP PICTURES
|
Note
|
Easy, yummy, Instant kalakand is ready to serve !
Technorati Tags: Kalakand recipe,easy kalakand recipe,kalakand recipe with condensed milk,how to make kalakand with condensed milk,kalakand recipe with milk maid,instant kalakand recipe,milk maid recipes
March 4, 2017
Easy Atta Halwa – Atta Ka Sheera Recipe – Instant Wheat Flour Halwa - Gurudwara Style
Traditionally, it is prepared with equal quantity of Whole wheat flour, Sugar and Butter/ghee to emphasize everyone are equal. Some people make this halwa adding equal quantity of wheat flour and sooji. For variations, this halwa can be made with milk or jaggery instead of sugar. I never thought making this North Indian style wheat flour halwa is so easy.
South Indian style Godhumai halwa/wheat flour halwa ( Tirunelveli halwa) is in no way related to this atta halwa in preparation and cooking procedure. Both has its own variations and taste. This sweet can be prepared easily and instantly for surprise guest and to celebrate special occasions at home. I am sure this ghee dripping halwa gets a big applause from your family members and friends. I followed the recipe from HERE and watched some You tube video recipes too.
Even though its my first attempt, making this halwa was a breeze for me. You can easily find the correct stage of removing the halwa. Its 100% a beginners recipe. This halwa tastes very soft and it slides in your mouth. I made in very less quantity just to serve 2 people as the quantity of ghee is more . Holi festival is fast approaching. Include this easy, rich atta ka halwa in your menu and enjoy the festival ! This atta halwa can also be prepared for babies but its made without ghee. I will share that recipe later.
Now lets see how to make Instant, easy wheat flour halwa/ atta halwa with step by step pictures and a video !
Check out my Sooji halwa and Bread halwa recipes too.
Atta halwa recipe - Atta Ka Sheera
Easy Atta halwa recipe - Atta Ka Sheera - Gurudwara Karah Prasad
Cuisine: North Indian
Category: Sweet
Serves: 2
Prep time: 2 Minutes
Cook time: 10 Minutes
Total time: 12 Minutes
1 cup - 240ml
|
HOW TO MAKE INSTANT WHEAT FLOUR HALWA - METHOD
|
Note
|
Try and enjoy this easy, yummy, rich wheat flour halwa at home !
Technorati Tags: atta halwa,atta halwa recipe,atta ka halwa,atta ke halwa recipe,atta halwa gurdwara,gurudwara style atta halwa,karah prasad,kadah prasad recipe,gurudwara halwa recipe,karah prasad recipe,how to make atta halwa,atta halwa recipe video,wheat flour halwa,easy wheat flour halwa
February 3, 2017
Easy Peanut Ladoo Recipe With Skin |Groundnut Laddu Recipe – Ladoo Varieties
October 9, 2016
Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties
My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam. Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link !
Kadalai paruppu sundal / Bengal gram dal sundal recipe
How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !
Cuisine: South Indian
Category: Sundal varieties
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
1 cup - 250ml
|
HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD
|
Note
|
Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !
Technorati Tags: kadalai paruppu sundal,kadalai paruppu sundal recipe,kadala paruppu sundal,bengal gram sundal,how to make bengal gram sundal,bengal gram sundal recipe,sundal recipe with coconut,chana dal sundal south indian recipe,sundal varieties,how to make kadalai paruppu sundal,kadalai paruppu sundal in tamil,recipe for kadalai paruppu sundal,how to prepare kadalai paruppu sundal
August 19, 2016
Poha Kheer - Choora Kheer - Aval Payasam With Sugar - Krishna Janmashtami Recipes
Check out my other Krishna Jayanthi recipes HERE
Poha kheer/ Aval Payasam
Poha kheer/Choora kheer recipe - Krishna Janmashtami Recipes
Cuisine: North Indian
Category: Dessert
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
1 cup - 250ml
|
METHOD
|
Easy, yummy Poha kheer is ready to enjoy !
Technorati Tags: poha kheer recipe,poha kheer,poha kheer recipe video,make poha kheer,how to make poha kheer,how to prepare poha kheer,aval payasam poha,poha recipes,Krishna janmashtami,Krishna jayanthi recipes,Krishna janmashtami recipes,janmashtami recipes
Subscribe to:
Posts
(
Atom
)