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Showing posts with label NEIVEDYAM RECIPES. Show all posts
Showing posts with label NEIVEDYAM RECIPES. Show all posts

August 20, 2019

Kara Seedai Recipe – Spicy Seedai Recipe With Rice Flour

Kara seedai / Spicy seedai recipe is one of the easy and interesting seedai varieties. Recently we bought this seedai in a shop and loved its spicy taste. For every Gokulashtami /Krishna jayanthi, we get varieties of seedai in Salem Lakshmi sweets. I have seen masala seedai, mint seedai, kara seedai, vennai seedai in the menu. I wish to try all of them and share in my blog.  To begin with, I started with this kara seedai recipe. 

Traditionally seedai recipe is prepared using processed rice flour/ homemade rice flour by soaking and grinding raw rice/ maavu arisi. But its a time consuming process to make a small batch. So I started using store bought idiyappam flour or kozhukattai flour to make sweet seedai and spicy seedai. 

I have tried Double horse, Nirapara, Anil brands so far. All are good. Even if we use store bought dry flour, we must roast it to make crunchy seedai. If you make seedai without roasting the rice flour, seedai may stick to the tongue while eating. It won’t be light and crunchy as well.Also this seedai takes more time to cook. So you have to fry it patiently. Please keep this point and try this recipe. I am sure you won’t be disappointed with the results. I have also used pottukadalai maavu instead of roasted urad dal flour/ uluthamaavu. Color of the seedai may vary based on the quantity of chilli powder. Mine was not so dark in color but it tasted spicy and flavorful just like store bought ones. 

Friends. do try this kara seedai recipe for this Krishna jayanthi festival and share your feedback with me. 

Check out my other Gokulashtami recipes and video below

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe

Kara seedai recipe / spicy seedai recipe with store bought rice flour

Cuisine: Tamil nadu
Category: Snacks
Serves: 30 to 50
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Store bought idiyappam flour / kozhukattai flour - 1/2 cup
  • Roasted gram flour / Pottukadalai maavu - 1 tbsp
  • Soft butter - 2 tsp (at room temperature)
  • Red chilli powder - 1/2 tsp
  • Hing/ asafetida - 1/4 tsp
  • Powdered coconut - 1/2 tsp (optional)
  • Cumin seeds or black sesame seeds - 1/2 tsp
  • Salt - as needed
  • Cooking oil - to deep fry
  1. Heat a kadai and dry roast the rice flour in medium flame for few minutes.
  2. Remove the flour as soon as it starts to fume slightly.
  3. Cool down the flour, Sieve and take rice flour, roasted gram flour. Add other ingredients except cooking oil and water.
  4. Mix well to spread the butter evenly. Add water gradually and make a soft, smooth, non-sticky dough.
  5. Roll seedai and spread in a cotton cloth, rest for 5 minutes and deep fry in oil.
  6. Fry in batches by tossing them till bubbles cease. Remove and drain in a tissue.
  7. Cool down and store in a box. Enjoy for a week !
  • Heat a kadai and dry roast the idiyappam / kozhukattai flour for few minutes in medium flame without burning. Remove as soon as the flour starts to fume. Switch off the flame and draw a line to check it. Cool down. 

  • Sieve the rice flour and roasted gram flour to a avoid bursting( most important step).  Add chilli powder, salt, hing and powdered coconut. Add soft butter at room temperature. Mix it well to spread the butter evenly.

  • Add water gradually and make a smooth, non-sticky , soft dough. Roll seedai and spread in a cotton cloth. I got around 100 seedai. Make 2 rod shapes for baby Krishna. Let it dry for 5 minutes.
  • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is right. Fry a batch of seedai in medium flame. Do not disturb or stir the seedai as soon as you drop them. Leave for a minute and then toss the seedai gently. (If you are a beginner and afraid of seedai bursting in oil, try this tip. Heat oil in a small tadka kadai. Drop one or two seedai and check it it burst or disperse in oil, If not, you can proceed for frying in big batches).

  • This seedai takes more time to cook. So cook it patiently in medium flame by tossing it in between. Remove the seedai after the bubbles cease. Do not burn them.

  • Remove in a tissue paper and drain the oil. Seedai becomes slightly darker in color as it cools down. It becomes more crunchy the next day. Store in an air tight box once the seedai cools down completely. It stays good for a week. Enjoy !


  • Adjust the quantity of red chilli powder as per your taste.
  • Do not forget to sieve the flour to avoid bursting.
  • Dry roast the rice flour for best seedai. Do not skip it.
Try this easy, yummy, Kara seedai recipe and share your feedback with me.

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August 6, 2019

Varalakshmi Vratham Recipes – Varamahalakshmi Festival Prasadam Recipes

varalakshmi vratham recipes
 In this post, you can find the list of naivedyam / varalakshmi pooja prasadam recipes of Tamil nadu, Andhra pradesh and Karnataka for Varalakshmi viratham. Varalakshmi Vratham/Varamahalakshmi festival (Varalakshmi poojai in Tamil) is the most auspicious festival celebrated by married woman (Hindu) to commemorate Goddess Mahalakshmi. "Vara" means "boon" and Goddess Lakshmi grants all boons to those who performs pooja with utmost devotion on this day. People of South Indian states like Tamil nadu, Andhra and Karnataka and North Indian states like Maharashtra and Orissa celebrate this festival in a grand manner. This festival falls on the second Friday of August/ Sravana masam (Avani in Tamil). In 2021, its on August 20, Friday.

Goddess Lakshmi loves special dishes prepared with milk, jaggery, rice, coconut, dal and ghee. So people offer 3, 5, 7 or 9 dishes for Varalakshmi pooja naivedyam / prasadam with these ingredients as major ones. Sweet pongal, Payasam, tamarind rice, lemon rice, curd rice, kesari, vada, panakam, sundal, nombu kozhukattai, sundal are the major neivedyam recipes prepared in Tamil nadu for varalakshmi nombu. Apart from this, people also offer white rice (cooked raw rice), cooked dal (paruppu) and little ghee for Mahanaivedyam. Some people also make raw rice idli.

 In Andhra, people offer boorelu, bellam paramannam, pulihora, garelu, chakkara pongali, guggillu, panakam, pappu unta, daddojanam, perugu vada and sundal. In Karnataka Chitranna, bele holige, vada, kosambari, shavige payasa, panaka, sihi pongal, chakli, kodubele are offered to Goddess. In all these states people make similar naivedyam recipes but the preparation method and ingredients are slightly different. I have listed all the possible Varalakshmi festival special dishes for each state. Hope you will find this list useful to choose and prepare naivedyam.

Wish you all a very happy Varalakshmi pooja. May the Goddess bless us with all the goodness of life !

Before going to the recipes list, check out my detailed post on Varalakshmi vratham pooja procedure / puja vidhanam with slokhas. 


varalakshmi pooja recipes

  • Cooked rice / Raw rice ( rice & water ratio is 1:2.5)


varamahalakshmi recipes


varalakshmi vratham recipes

Check out other recipes below

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July 3, 2019

Carrot Kheer In Pressure Cooker - Carrot Payasam Recipe – Gajar Kheer

carrot payasam
Carrot kheer is our family favorite Indian dessert recipe. We call it as carrot payasam in Tamil. Sendhil likes to eat carrots either raw or in the form of halwa, kheer more than kootu, poriyal. So I try to make this Indian style dessert at least once in a month for my Thursday Guru pooja or Friday Lakshmi pooja neivedyam. Usually I make carrot kheer by grating the carrot, saute in ghee and cook in milk. Mostly I make it in a kadai and its time consuming too. Recently I came across this carrot kheer recipe in a pressure cooker in a YouTube video and tried it for Thursday Guru pooja prasad. It came out very well and finger licking good. We loved it. Its easy and quick to prepare too. All you need is just to pressure cook sliced carrots, grind to a puree. Add sugar, milk and cardamom powder. Boil for few minutes and serve. The entire work gets over under 15 minutes. I made this kheer in a simple way without using condensed milk. For variations, you can use condensed milk in place of sugar. It tastes more rich and creamy. This carrot kheer is a crowd pleaser and party friendly recipe. It can be served both warm and cold. I am sure everyone will love it. Friends, do try this easy carrot kheer recipe in a pressure cooker and share your feedback with me. Please check the video below.

Check out my carrot kheer recipe in another method.

carrot kheer

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe - Gajar ka kheer recipe

Carrot kheer recipe in a pressure cooker

Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

1 cup - 250ml
  • Carrot / Gajar - 3
  • Boiled milk - 1/2 liter
  • Sugar - 1/2 to 3/4 cup
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 5 + 5 for roasting
  • Badam/ almonds – 5
  • Ghee – 1 tbsp
  • Water - if required
  • Saffron threads - to garnish
  1. Wash and peel the carrot. Cut into roundels.
  2. Pressure cook the carrot adding water, cashews and almonds in low flame for one whistle.
  3. Grind the carrot and nuts to smooth paste. Add to cooker.
  4. Add milk, sugar and cardamom powder. Boil for few minutes.
  5. Garnish with saffron threads. Roast chopped cashews in ghee and add to carrot kheer.
  6. Serve warm or hot. Enjoy !
  • Wash and peel the carrot. Trim the top and bottom part. Cut into roundels.
  • carrot  kheer in pressure cooker
  • Take the chopped carrot in a pressure cooker. Add 1 cup of water, 5 cashewnuts and 5 almonds. Pressure cook in very low flame for one whistle. Open the cooker after the steam is released.
  • carrot  kheer in pressure cooker
  • Grind to a smooth batter after carrot cools down. Take the pureed carrot in the pressure cooker or a kadai. Add 1.5 to 2 cups of milk, required sugar and cardamom powder. Mix well and boil till sugar dissolves completely.
  • carrot  kheer in pressure cooker
  • In the mean time, heat a small kadai. Roast chopped cashewnuts till golden brown. Add to the carrot kheer and switch off the flame. Garnish with saffron threads. You can serve it warm or chilled by refrigerating it for few hours.
  • carrot  kheer in pressure cooker  carrot kheer in pressure cooker

      • Enjoy this yummy carrot kheer. Its a crowd pleaser. You can make it for parties or get together. It stays good for 2 days in refrigerator. So you can make it in advance and serve chilled. Tastes creamy and delicious.


      • You can adjust the quantity of sugar as per your taste.
      • Quantity of milk can also be reduced or increased based on the thickness you need. I made it slightly watery.
      • This kheer thickens as it cools down. So you can add more water or boiled milk and bring to serving consistency.

      Try this easy, yummy carrot kheer and enjoy !
      carrot  kheer in pressure cooker

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      April 12, 2019

      Tamil New Year Recipes / Tamil Varusha Pirappu Recipes

      Tamil new year recipes

      Here is a list of Tamil new year recipes/ Tamil puthandu special recipes/ Varusha pirappu recipes for pooja and lunch menu. On varusha pirappu day we offer mango pachadi, arisi paruppu payasam, neer mor and panakam to God. Apart from this, we make no onion no garlic lunch menu by making sambar, thayir pachadi with gooseberry or carrot or lady's finger, kootu or poriyal, urad dal vada with pepper. This menu is more like amavasya food / no moon day lunch. Some people also make 5 rice varieties like lemon rice, tamarind rice, coconut rice, sweet pongal and curd rice instead of making full meals. People call it as tamil new year thaligai. But usually I make Lady’s finger sambar, Gooseberry or carrot thayir pachadi, raw mango pachadi, raw banana poriyal or broad beans poriyal, rice and moong dal payasam , urad dal vada. I have given the links for all these recipes below. I have also shared the links for other options. Do check it out and try the menu according to your convenience and family practice.

      Also check out my post on How to celebrate Tamil New Year at home  !

      Tamil new year lunch menu

      Tamil New Year Recipes Links

      Please check THIS POST on how to prepare this menu easily. 


        Variety Rice Recipes + Vada + Payasam

        Please watch the video below on how to cook 5 rice varieties easily

        Check out my Full meals lunch menu post to view the order of arranging the dishes in banana leaf.


          (Skip onions and make it for festival day to offer God)





          Check out my 18 Payasam Varieties for full collection.

          OTHER SWEETS


            If you are a bachelor and wish to do the pooja, you can simply soak Poha/Aval in milk adding sugar &amp cardamom and offer to God. GOD will accept everything and anything if done whole heartedly. The celebration procedure I have shared here is based on my family practice. It may vary as per your tradition and custom. So beginners, please consult the elders of your family and do the pooja.

            Wish you all a very happy and prosperous Tamil New Year !!
            அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் !!!
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          December 22, 2018

          Thiruvathirai Kali With Rice Flour – Thiruvathirai Recipes

          Thiruvathirai kali with store bought rice four is a simplified version of the authentic rice kali recipe. Traditionally thiruvathirai kali is prepared by roasting raw rice and moong dal to golden brown, ground to coarse rava like texture and pressure cooked in jaggery syrup. Today I tried thiruvathirai kali recipe with roasted moong dal powder and store bought rice flour (Idiyappam flour). 

          As Thiruvadhirai festival is around the corner, this recipe must be useful for people who is looking for a short cut version. I prepared it for Thursday Guru pooja neivedyam. Though its taste is not like the traditional kali, it came out surprisingly good. The smell of roasted moong dal powder is the highlight for this kali. This version helps to reduce the preparation time.  

          Friends, do try this easy thiruvathirai kali recipe with rice flour and share your feedback with me.

          Check out my traditional thiruvathirai kali, kootu and adai recipes. 

          Thiruvathirai kali with rice flour

          Thiruvathirai kali with rice flour

          Thiruvathirai kali with rice flour. 

          Cuisine: Tamil nadu
          Category: Thiruvathirai recipes
          Serves: 3
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes

          1 cup = 240ml
          • Rice flour / Idiyappam flour - 1 cup
          • Yellow moong dal - 2 tbsp
          • Grated jaggery - 1.25 to 1.5 cups
          • Water - 2 cups
          • Cardamom powder - 1/2 tsp
          • Grated coconut - 1/4 cup
          • Ghee - 2 tbsp
          • Cashew nuts - 5
          1. Dry roast moong dal till golden. Powder like rava.
          2. Melt jaggery adding 1 cup of water and strain it.
          3. Take jaggery syrup and water to 2 cups.
          4. Add coconut, cardamom powder. Bring to a boil.
          5. Switch off the flame. Add powdered moong dal and rice flour.
          6. Mix without lumps. Keep in low flame and stir it well. Cover cook.
          7. It will become a thick dough leaving the sides of pan.
          8. Lastly add ghee roasted cashew nuts. Mix well and serve.
          • Take the moong dal and dry roast in a hot kadai. Roast in medium flame till golden brown with a nice aroma. Grind to rava (semolina) like consistency. Set aside.

          • In a pan, take jaggery and add 1 cup of water. Heat and melt the jaggery. Strain the syrup in another bowl and measure the quantity. Add more water and make it to 2 cups in total.

          • In a thick bottomed kadai or pressure cooker base, take the jaggery syrup. Add cardamom powder and grated coconut. Mix well and bring to a boil.

          • Switch off the flame. Add roasted moong dal powder and rice flour. Mix without lumps. Now switch on the flame and keep it low.

          • Mix well to make a thick dough. Keep the flame completely low and cover cook for sometime. The mixture will leave the sides of pan.

          • Roast cashews in ghee and add to the kali. Mix well and serve warm.

          • Enjoy !


          • You can use idiyappam flour or rice flour used for making snacks.
          • Adjust the quantity of jaggery as per your taste. Add 1:1 ratio of rice flour and jaggery for mild sweetness.
          • Addition of moong dal is a must here. It gives the flavor for this kali.
          • Do not skip coconut and cardamom too.

          Try this easy thiruvathirai kali with rice flour. Offer God and Enjoy !

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          October 15, 2018

          Chalimidi, Vadapappu, Panakam - Andhra Naivedyam Recipes

          Vadapappu, Chalimidi and Panakam are the 3 most popular and quick and easy naivedyam recipes of Andhra. It is usually prepared for Ramanavami , Varalakshmi vratham and on the first day of Navratri. 

          All these 3 prasdams can be prepared under 10 minutes. Chalimidi is of two types. One is pachi chalimidi is an uncooked version which is made of rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Tamil, it is called as Maavilakku. Today I have shared Pachi chalimidi recipe. 

          Traditionally chalimidi is prepared using homemade processed rice flour. But today I have shared a quick version using store bought rice flour/Idiyappam flour. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. It is similar to Karnataka's Kosambari.  Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, dry ginger powder, pepper powder in water. 

          Friends, do try these 3 easy, yummy Andhra special naivedayam recipes for festivals and offer to God.

          Check out my other Andhra recipes too !

          Chalimidi recipe, Vadapappu and Panakam

          Chalimidi recipe, Vadappau and Panakam

          Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes

          Cuisine: Andhra
          Category: Sweet
          Serves: 2
          Prep time: 5 Minutes
          Cook time: 5 Minutes
          Total time: 10 Minutes


          1 cup = 250ml
          Chalimidi recipe
          • Idiyappam flour / Homemade processed rice flour – 1/2 cup
          • Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark)
          • Cardamom powder - 1/8 tsp
          • Ghee - 1 tbsp
          • Water - 1 tbsp or more as needed
          Vadapappu recipe
          • Moong dal - 1/4 cup
          • Water - to soak
          Panakam Recipe
          • Water - 1 cup
          • Powdered jaggery - 2 tbsp
          • Dry ginger powder - 1/4 tsp
          • Pepper powder - 1/4 tsp
          • Cardamom powder - 1/8 tsp
          • Tulsi leaves - to garnish


          1. To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
          2. Mix  well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
          3. To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God. 
          4. For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
          5. Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.


          • How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready. 

          • How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God.

          • How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !


          • Adjust the quantity of jaggery in chalimidi and panakam based on your taste.

          3 easy and yummy Andhra special naivedyam recipes are ready !

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          October 11, 2018

          Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

          Bellam paramannam recipe

           Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee.

          Authentic paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time.

          So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

          Check out my other Andhra recipes too !

          Paramannam recipe

          Paramannam recipe - Bellam paramannam

          Paramannam recipe - Bellam paramannam

          Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.

          Cuisine: Andhra recipes
          Category: Sweet
          Serves: Serves 4
          Prep time: 10 Minutes
          Cook time: 20 Minutes
          Total time: 30 Minutes


          1 cup - 250ml
          • Raw rice / Sona masoori rice – 1/4 cup
          • Boiled Milk – 2 cups or Milk + water – 1 cup each
          • Sugar or jaggery – 1/2 cup (adjust as per taste)
          • Water – 1/4 cup for syrup
          • Cardamom – 2 nos (crushed)
          • Cashews and dry grapes/raisins - Few


          1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
          2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
          3. In a pan, melt jaggery and make a thin syrup.
          4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
          5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
          6. Switch off the flame and serve hot or cold.


          • Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles. 

          • Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside.

          • In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm.

          • Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame.

          • Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like.

          • Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like.

          • Enjoy !


          • Adjust the quantity of jaggery as you like.
          • Do not add hot jaggery syrup to the payasam. It may curdle.
          • Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom.
          • You can also cook the rice in equal quantity of water and milk.
          • You can add a pinch of edible camphor for more flavor.

          Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.

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