Chettinad Thenkuzhal Murukku Recipe - White Thenkuzhal Murukku

Chettinad style thenkuzhal murukku recipe was in my try list for years. Recently I had a 2 days trip to Karaikudi, Pillayarpatti and Kundrathur. I visited Karaikudi just to enjoy Chettinad special food. We stayed in Chidambara vilas, heritage resort and had a good time exploring places in Karaikudi. I had Chettinad special vegetarian lunch at The Bangala and enjoyed their food thoroughly. I went to the most popular Soundaram aachi snack shop and bought all the snack items worth Rs.1500. 

Among the snacks I tasted, I loved this Chettinad thenkuzhal and seepu seedai. I couldn’t meet Soundaram aachi but I got the recipe and details from the workers. I came to know Chettinad people use IR20  C. R Pachai arisi (Cut vellai pacharisi) for making this thenkuzhal/murukku. They add ghee and roasted urad dal powder to the processed rice flour and make this thenkuzhal. They use a 3 holed murukku mould for shaping it. I enquired them and bought the same from shops in Koppudai Nayaki amman temple street( Bazaar street) in Karaikudi. Here is collage of pictures of  IR20 raw rice, thenkuzhal murukku press, Soundaram snacks shop and their products. But I did not try Soundaram aachi's recipe instead I followed the authentic Chettinad thenkuzhal murukku recipe without butter or ghee and tried it.

I referred Solai aachi's thenkuzhal murukku maavu post for the ratio of raw rice and urad dal. Murukku came out super white in color even without using Vanaspati, butter or ghee. Generally Chettinad people make murukku maavu by grinding raw rice and roasted urad dal. They just wash the rice, dry under the shade for a day. Dry roast the urad dal till hot and grind both rice and dal in a flour mill. They store this murukku maavu and make thenkuzhal whenever needed. As we are not using butter or ghee, this murukku would be crunchy and slightly hard to bite. It doesn’t have a melt in mouth texture. You should have a strong teeth to munch this murukku😀. 

Its taste will remind the olden days thenkuzhal recipe which our granny's used to make without butter. To make soft murukku, you can add melted butter or ghee but the color of this murukku may change. Finally its your choice of making this murukku with or without butter. Similarly you can try the same recipe with store bought idiyappam flour but results may vary slightly.  Friends, do try this easy, yummy Chettinad thenkuzhal recipe for this Diwali and enjoy ! Lets see how to make Chettinad murukku recipe with step by step pictures.

Here is a collage of our stay at Chidambara vilas, heritage resort along with its Chettinad special breakfast.

Chettinad Thenkuzhal Recipe

Chettinad Thenkuzhal Recipe - White murukku recipe without butter or ghee.

Cuisine: Chettinad

Category: Snacks

Serves: 15 nos.

Prep time: 180 Minutes

Cook time: 5 Minutes

Total time: 185 Minutes

Chitra Ganapathy
INGREDIENTS

1 cup - 250ml Raw rice / Pacharisi ( IR20 ) – 1 cup ( Maavu arisi) White urad dal – 1/4 cup + 1 tbsp Salt – as needed Ghee – 1 tbsp (Optional, I dint use) Water – to knead the dough

HOW TO MAKE CHETTINAD THENKUZHAL

1. To make Chettinad thenkuzhal murukku maavu, wash and soak raw rice in water for one hour.
2. Drain the water completely. Spread in a white cloth. Dry under the shade for one day or two.
3. After the rice is completely dry, grind to a fine powder. Sieve and set aside.
4. Dry roast white, round urad dal without changing its color till hot. Powder and sieve it.
5. Add to rice flour, salt, asafetida, melted ghee(If using) and mix well. Add the required water.
6. Make smooth dough. Heat oil to deep fry. Press and shape the murukku. Drop in oil.
7. Deep fry both sides till bubbles cease. Remove from oil, drain and store in a box.
8. Chettinad thenkuzhal is ready. It stays good for a month.

CHETTINAD THENKUZHAL RECIPE - STEP BY STEP PICTURES

Lets prepare Chettinad thenkuzhal murukku maavu as a first step. For this, wash the maavu pacharisi (IR20 raw rice) and soak in enough water for one to 2 hours. Drain the water and spread the soaked rice in a cotton cloth under shade for one day based on the weather.  Do not dry under the sun. Rice should become completely dry. Alternately you can just roast the rice till puffy and grind the rice. After the rice is dry, grind in a mixie to a fine powder. Sieve in a wide plate and grind the coarse ones again till smooth. Repeat until all the rice is ground finely.   Dry roast white, round urad dal until hot. Roast it patiently without changing the color. Murukku doesn’t come out white if you roast the dal till golden brown in color. Keep mixing and tossing the dal. When the dal becomes hot, remove from the flame and let it cool down. Grind to a smooth powder. Sieve and add to rice flour. Add salt, hing and melted ghee(if adding). Mix well. Then add required water and make a smooth dough. No problem if the dough is slightly sticky. Fill the murukku press with the dough ( I sealed 2 holes with a cello tape inside and outside). Heat oil to deep fry. Drop a pinch of dough and check the oil temperature. Keep the flame low to medium and squeeze the murukku over the oil directly OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop in hot oil. You can put 3 to 4 murukku per batch. Cook both sides by flipping it. Cook till bubbles cease completely. Murukku remains white in color if you fry in medium flame by tossing whenever needed. If you have used ghee in the dough, color may change slightly. Remove the murukku from the oil. Drain in a paper towel. Repeat the same in batches. Chettinad thenkuzhal is ready. Cool down the murukku and store in a box. It stays good for a month. Enjoy !

Note

You can wash the rice, dry under shade and grind in a mill else dry roast the rice till puffy and then grind it. Both works well. Ratio of rice and urad dal is 2.5 :1. Some recipes use 3:1 too. Addition of ghee or butter helps to give soft texture to the murukku but color may not be pure white. If you feel the oil has become too hot, you can switch off the flame and cool down the oil. Then make the next batch.

Chettinad thenkuzhal murukku is ready to enjoy ! Try this for Diwali and share your feedback with me.

Technorati Tags: Chettinad thenkuzhal recipe,Chettinad thenkuzhal,Chettinad thenkuzhal murukku,Chettinad murukku recipe,murukku recipe,white murukku recipe,murukku without butter

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18 Halwa Recipes - Indian Halwa Varieties

Here is the collection of 18 different types of halwa recipes / Halwa varieties in my blog. In this list, you can find the links of 18 halwa recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian halwa recipes for Diwali and other festivals. As you all know Halwa (Halva/ Halawa/ Sheera in Hindi) is one of the most popular Indian dessert recipes. The word halwa means sweetness. It is prepared using flour or nuts as the base ingredient. 

In this collection, you can find the Indian halva recipes starting from easy carrot halwa using pressure cooker, suji halwa, beginners special corn flour halwa to the most time consuming Tirunelveli halwa / wheat halwa. Among these halwa varieties, my favorite is badam halwa, easy atta halwa and suji halwa. You too choose your favorite, try and share your feedback. I am yet to try Kerala halwa and some more popular halwa recipes. I will update this list whenever I share them. Lets see the collection of 18 halwa varieties below. Please click on the images to see the particular halwa recipe.

CARROT HALWA WITH KHOYA USING PRESSURE COOKER

This is an easy and quick carrot halwa (Gajar halwa in Hindi) that is prepared using grated carrot, khoya, sugar, ghee and nuts. This recipe is without milk and condensed milk. Please click the image below to know how to make carrot halwa easily using a pressure cooker.

BEETROOT HALWA USING PRESSURE COOKER

Beetroot halwa very similar to carrot halwa in cooking procedure . It is a healthy, yummy, quick halwa recipe. This recipe is without khoya/ mawa. Check how to prepare it.

BADAM HALWA

Badam halwa / Almond halwa like sweet shop style. It is one of the popular halwa recipes in South India. This rich and costly halwa can be made easily at home too. check out the recipe link by clicking the image below.

CORN FLOUR HALWA/ KARACHI HALWA

Bombay Karachi halwa, the most popular halwa recipe in North India. But its a very simple recipe prepared using corn flour, sugar and ghee. According to me this halwa is a beginners recipe. Anyone can make it easily and perfectly by following the steps. Do check it out.

TIRUNELVELI HALWA USING WHEAT FLOUR

This is a simplified version of Tirunelveli halwa using wheat flour. It tastes close to original Tirunelveli halwa. Do give a try.

MOONG DAL HALWA / MOONG DAL SHEERA

This is a popular North Indian style sheera recipe. It tastes so good. I have shared an interesting method to reduce the cooking time of this halwa. Do check out the recipe.

SOOJI HALWA / SUJI KA SHEERA

Suji halwa is a very simple and quick halwa recipe prepared for most of the festivals. This halwa is served along with Poori, Chole for breakfast. Halwa puri chole is one of the most popular breakfast combo in North India and Pakistan.

MILK HALWA / DOODH HALWA/ PAAL HALWA

Milk halwa / Paal halwa in Tamil / Doodh is the first sweet which got me a good name from my relatives. This halwa is very easy to make and tastes very rich. It is different from milk kesari in ratio, method of preparation as well as taste. It tastes similar to paal khova.

KASI HALWA/ ASH GOURD HALWA

Kasi Halwa (Vellai Poosanikai Halwa in Tamil,Ash Gourd Halwa /Winter Melon Halwa in English, Boodida Gummaikaya Halwa in Telugu, Kumbalanga Halwa in Malayalam, Kushmandha halwa, காசி அல்வா /  பூசணிக்காய் அல்வா / Kalyana Poosani Halwa ) is one of the most popular sweet recipes which is served in Brahmin weddings.

ASHOKA HALWA / PASI PARUPPU HALWA

Ashoka halwa is one of the most popular South Indian sweet which is popular in Thiruvaiyaru. Thiruvaiyaru Asoka halwa (Pasi paruppu halwa) made with yellow moong dal, sugar and ghee. This paasi paruppu halwa is completely different from North Indian moong dal halwa.

CARROT HALWA WITHOUT KHOYA USING PRESSURE COOKER

Carrot halwa | Gajar ka halwa is the easiest and delicious sweet recipe that can be made in jiffy.The best thing about this sweet is it takes very less ghee unlike other halwa recipes. It tastes the best when served warm with ice cream.

ATTA HALWA / KADAH PRASAD

Atta halwa also known as Atta ka sheera is one of the most popular sweet/ dessert recipe in North India. This is an Instant halwa made with whole wheat flour( atta in Hindi). This atte ka halwa is served as Kadah prasad ( Karah prashad) to all the visitors of Gurudwara ( A place of worship for Sikhs ) in Punjab.

CHEWY CORN FLOUR HALWA

This chewy Bombay Karachi Halwa also known as Jelly halwa  is prepared using the same ingredients of corn flour halwa but slightly different in procedure. The basic difference between soft halwa and chewy halwa (rubbery halwa) lies in the cooking time. Do click the image to see the recipe with video.

MAIDA HALWA

This is yet again a beginners recipe. It never goes wrong. You can make it soft or chewy as per your taste by changing the cooking time.

BREAD HALWA RECIPE

One of the best ways to use the leftover bread slices. It can be prepared so quickly with just milk, sugar and ghee.

MICROWAVE SOOJI HALWA

Sooji halwa / Rava kesari in Tamil can be easily prepared in a microwave oven too. Check it out.

TIRUNELVELI HALWA

If you are looking forward to try authentic Tirunelveli halwa recipe with whole wheat (samba godhumai), here is the link for you.

CARROT HALWA WITHOUT KHOYA IN KADAI

Traditionally carrot halwa is prepared in a wide kadai by boiling the carrots in milk. I have shared the same here without using khoya or condensed milk.

Technorati Tags: Halwa recipes,halwa varieties,different types of halwa,different types of halwa recipes,Indian halwa recipes,halva recipe,halwa,indian halva,Indian halwa,South indian halwa recipes,North Indian halwa recipes

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Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water.

 Today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali and it was a big hit with my family.

 There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

Check out my sweet maida biscuits and spicy diamond cuts too.

 

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Cuisine: North Indian

Category: Sweet

Serves: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Wheat flour / Atta - 1 cup Semolina / Sooji / Rava - 1 tbsp ( fine or coarse) Melted ghee - 2 tbsp Sugar - 1/4 cup Water - 1/4 cup (adjust upto 1/3 cup) Cardamom powder - 1/2 tsp Cooking oil - to deep fry

HOW TO MAKE SHAKKARPARA WITH WHEAT FLOUR

1. To make Shakkarpara, heat sugar and water in a kadai.
2. After the sugar is melted, switch off the flame.
3. Add ghee, cardamom powder and set aside to cool.
4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
5. Roll to a thick chapathi and cut into squares.
6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
8. Store in a box and enjoy for a week.

SHAKKARPARA WITH WHEAT FLOUR - STEP BY STEP PICTURES

In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well. Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well. Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter. Finish the entire dough by making shapes. Collect them in a bowl. Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color. Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely. Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !

Note

You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough. Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft. Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

Try this yummy shakkarpara with wheat flour, you will love it !

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Sabudana Khichdi Recipe - Non-sticky Sabudana Kichdi

Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. 

As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. 

Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly.

 If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

Sabudana Khichdi Recipe

How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 

Cuisine: North Indian

Category: Fasting recipes

Serves:  4

Prep time: 6 Hours

Cook time: 20 Minutes

Total time: 6H 20Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Sabudana / White big sago – 2 cups Water – 1.5 to 2 cups to soak Potato – 2 nos ( small , skin peeled & chopped) Roasted and crushed peanuts - 1/2 cup Green chilli – 2 nos (finely chopped) Ginger - 1 tsp (finely chopped) Coriander leaves - a handful ( to garnish) Curry leaves - Few Lemon juice - Few drops Salt - as needed Sugar - 1/2 tsp To Temper Ghee - 2 tbsp Cumin seeds - 1/2 tsp

HOW TO MAKE SABUDANA KHICHDI

1. Wash the sabudana twice. Drain the water completely.
2. Add water and soak for minimum 6 hours. 
3. Press to check it mushy. Drain the water completely.
4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
5. Add chopped potato, salt and saute till it becomes soft.
6. Add chopped green chilli, ginger and saute well.
7. Then add soaked sabudana, mix gently in low flame.
8. Cover the kadai with a lid and cook for 2 minutes.
9. Toss once and then cook for another 2 minutes,
10. Repeat until sabudana becomes transparent and soft.
11. Do not stir more and keep cooking for longer time.
12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !

SABUDANA KHICHDI RECIPE - STEP BY STEP PICTURES

Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size). After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid. Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside. Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.    Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part. It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame. Enjoy !

Note

For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi. You can also add ginger chilli paste instead of adding as pieces. If you do not want to use potato, you can skip it too. If you are not making as vrat/ fasting recipe, you can add onions too.

Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

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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, 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

Chitra Ganapathy

INGREDIENTS

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 Edible camphor - a dash Cardamom powder - 1/8 tsp Lemon juice - few drops Tulsi leaves - to garnish

HOW TO MAKE CHALIMID, VADAPAPPU, PANAKAM - METHOD

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.

METHOD - STEP BY STEP PICTURES

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. Add lemon juice and edible camphor. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !

Note

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

3 easy and yummy Andhra special naivedyam recipes are ready !

Technorati Tags: chalimidi recipe,pachi chalimidi,vadapappu,vadapappu recipe,panakam,panakam recipe,andhra recipes,andhra naivedaym recipes,festival recipes,varalakshmi vratham recipes

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