Divyaa's Cuisine: Festival

Showing posts with label Festival. Show all posts

Kadalai Paruppu Sundal

Preparation Time: 5 min

Cooking Time: 15 min

Serves : 2

Ingredients:

· Kadalai Paruppu / Split chana dhal - ½ cup

· Oil - 2 tsp

· Mustard - 1 tsp

· Urad dhal - 1 tsp

· Jeera - 1 tsp

· Curry leaf - 1 sprig

· Hing - 1 pinch

· Red chili - 2 pieces

· Coconut flakes - 2 tbsp

Preparation:

· Soak kadalai paruppu for 2 hrs

Procedure:

1. Pressure cook for 2 whistles. Remove excess water.

2. Heat a pan with oil. Then add mustard, urad dhal, jeera, curry leaf, hing, red chili one by one and roast it well.

3. Add cooked kadalai paruppu and salt. Finally add coconut flakes and give a good stir.

Serve hot...!! Sundal is ready to serve :-)

Aval / Poha / Flattened Rice Payasam

A very simple and tasty dish. Aval Payasam is ready in minutes. Aval Payasam is generally prepared during festivals and is served as neivedhiyam. Its also a very yummy desert and can be served warm or cold.

Preparation time: 5 min
Cooking time: 15 min
Serves: 2

Ingredients:

Aval / Poha / Flattened rice - ½ cup
Milk - 2 cup
Sugar - 10 tbsp
Cardamom - 1 piece
Ghee - 1 tsp
Cashew nuts - 10 pieces
Almonds - 5 pieces
Dry grapes - 5 pieces

Procedure:

Heat a pan and dry roast aval until it starts turning brown and transfer it to bowl or directly to mixie.
In the same pan dry roast few cashew nuts (rest of the cashew nuts is used for final garnishing) till it starts turning brown.
Grind aval and cashew nuts in mixie for few sec. It should be in rava consistency.
Heat a pan with milk and bring it to boil. Then add sugar and mixie mixture. Keep in low flame for 3min.
Roast cashew nuts, almonds and dry grapes in ghee and add to aval payasam.

Aval Payasam tastes great when its warm or cold.

Wish You all a very happy navratri...!!! :-)

Pacha Payaru / Paasi Payaru Sundal

A healthy and festival special dish. Paasi payaru sundal is served as neivedhiyam for Varalakshmi vratham, Navarathri, Vinayagar chathurthi and many other occasions.

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 2

Ingredients:

Pacha payaru - ½ cup
Oil - 1 tbsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Jeera - 1 tsp
Curry leaf - 1 sprig
Hing - a pinch
Red chili - 2
Coconut flakes - 3 tbsp
Salt - to taste

Preparation:

- Soak pacha payaru for atleast 5 hrs .

Procedure:

1. Pressure cook pacha payaru for 2 whistles with little salt. Filter excess water and set aside.

2. Heat a medium sized pan with oil, then add mustard, urad dhal, jeera and allow it to sputter, Followed by curry leaf, hing, red chili.

3. To this add cooked pacha payaru, coconut flakes and give a good stir. Adjust salt and serve hot.

Kondakadalai Sundal

Black channa or kala channa or black chickpea or karuppu kondakadalai.....!! in whichever way we call this... is always a favorite prasadham to all. Loved by kids too. This black channa sundal is prepared during festivals like navarathri, ganesh chathurthi and is also given as prasadham in many temples during the month of margali. Definitely a healthy snack too...!! :-)

Preparation Time: 5 min

Soaking time: 8 hrs or overnight

Serves: 2

Ingredients:

Black channa / கருப்புகொண்டகடலை - ½ cup
Coriander powder - 2 tsp

To temper:

Oil - 2 tsp
Mustard - 1 pinch
Urad dhal - 1 pinch
Jeera - 1 pinch
Curry leaf - 1 sprig
Hing - 1 pinch
Red chili - 2 piece

Preparation:

- Soak kondakadalai for 8 hrs or overnight

Procedure:
1. Pressure cook soaked kondakadalai for 3 whistles. After one whistle reduce flame and cook for next 2 whistles or 2 min. It should be soft but not mushy. Remove excess water and set aside.

2. Heat a medium sized pan with oil. Add all the ingredients “to temper” and roast for 1 min. To this add cooked kondakadalai.

3. Add coriander powder and give a good stir. Adding coriander powder is optional. It gives a masala flavor to sundal. Finally add coconut flakes and adjust salt.

Preparation Time: 30 min
Cooking Time: 10 min
Serves: 2

Ingredients:

Channa Dhal- 1/2 cup
Jaggery- 1/2 cup
Rice flour- 1 cup

Procedure:

1. Pressure cook channa dhal for 3 whistles. Allow pressure to release. Dhal should be cooked well. Break jaggery into small pieces and add jaggery to the cooked channa dhal. Put it in a blender and grind it into paste. Do not add water as the jaggery once mixed will itself give out some water with the warmth of channa dhal.

2. Heat a pan, add channa jaggery paste to it. Saute for few minutes in low flame. Keep stirring slowly until it reaches a firm consistency. It should neither be too hard nor too soft or watery. This is used as poornam or stuffing for making kolukattai.

3. In a bowl, add rice flour and make it into a soft dough by adding hot water. Small flat circles are made from the dough.

4. Place a spoon of poornam in the middle of rice flour circle and close the edges to make the desired shape.

5. Repeat this to make all kolukaatai and cook in idly pan. Tasty poorna kolkattai is ready to serve.

Rasgulla

Rasgulla is the most famous Indian sweet. I am very crazy for this rasgulla and everyone used to buy me Haldirams Rasgulla. So i thought of making it in my home. Wow..!! it is really super and I enjoyed eating those white balls floating in syrup.

Preparation Time: 5 min
Cooking Time: 15 min
Serves: 25 balls

Ingredients:

Milk - 1 ltr
Lemon juice - diluted - 100 ml

For syrup:

Water
Sugar

Both in equal proportion. I used a 200 ml cup to measure and took 2 cups of each to prepare the syrup.

Procedure:

1. Heat a pan and add milk. Bring milk to boil. Here they sell as whole milk, fat free milk, 1% etc..I used whole milk that is available here. Add the diluted lemon juice and stir to mix it uniformly. Leave to rest for 2 min as it curdles.

2. Filter it using a white cotton cloth and drain the water completely. You can also allow it to drain overnight. Once the water is drained completely, place it on the kitchen table or bowl and press it with hands as we do for making dough. Make medium sized balls.

4. Heat the pressure cooker with water, add balls into it. Initially balls will be at the bottom and all will rise slowly to the top.

5. Cook for 3 whistles and allow it to cool naturally. Open the lid and take out the rasgulla balls. Strain excess water from it.

6. Prepare sugar syrup by adding equal proportions of water and sugar. Add rasgulla balls to those syrup. Allow the rasgulla balls to soak in sugar syrup for at-least 6 hours.

These Rasgullas should absorb the sugar syrup to get the sponge like softness and taste. You can also refrigerate and serve.

Poorna Pidi kolukattai

Ganesh Chathurthi celebration always starts with kolukattai. All types of kolukattai are tasty and looks tempting. I prepared poorna kolukattai with coconut and sugar.

Preparation time: 15 min
Cooking time: 10 min
Serves: 15 nos

Ingredients:

Rice flour - 3 cups
Warm Water

Poornam:

Ghee - 1 tbsp
Cardamom - 1
Coconut flakes - 2 cup

Procedure:

1. Heat a pan and add ghee. When in melts add cardamom. As flavor comes out, add coconut flakes.

2. Add sugar and saute as it turns golden brown. This is the poornam. Change to a bowl and keep aside.

3. Take a medium sized bowl, add rice flour and make it into a dough by adding warm water.

4. Take small balls and make it flat using fingers. keep a scoop of poornam inside and close it with fingers.

5. Repeat this and make all kolukattai. Place in idly pan and cook for 10 min.

Preparation time: 20 min

Cooking time: 30 min

Serves: 50 balls

Ingredients:

Rice flour - 8 tbsp
Urad dhal flour - 1 tbsp
Salt - to taste
Ajwin (ஓமம்) - 1 tsp
Sesame seeds (எள் விதைகள்) - 1 tsp
Cumin seeds (சீரகம்) - 1 tsp
Butter - ½ tbsp

To fry:

Oil - as required

Procedure:

1. Dry roast urad dhal in a pan until it starts turning golden brown and allow it to cool. Grind them into fine powder and sift through the sieve. Take 1 tbsp of this urad dhal powder.

2. In a large mixing bowl all the ingredients, add water and make it into chappathi like dough. Make it into small balls.

3. Heat oil in a kadai and fry them until it is cooked well.

Note: Seedai may burst while frying because of the air trapped inside. To avoid this, use a toothpick to make small holes in it and then fry them.

Ingredients:

Rava or sooji - 1 cup
Maida - 1/2 cup
Coconut milk - 1 cup
Sugar - 3 tablespoon
Oil

Procedure:

Mix rava in coconut milk and allow it to soak for 45 min
Then add maida, sugar to get a thick paste
Sugar can be adjusted to your taste
Heat oil in a kadai to fry
Take one scoop of maavu and pour into the oil
Fry them well

Ingredients:

Raw rice / Pacharisi - 1 cup
Vellam / Jaggery - 2 cup
Ghee - 2 tbsp
Cashew nuts - 1 tbsp
Dried grapes - 1 tbsp
Water

Procedure:

Clean the rice and pour the water into a vessel. Bring it to boil.
Add rice to it and allow it to cook for 20 min. Break the jaggery into small pieces. When rice is cooked well, add the jaggery to the cooked rice.
Mix well and finally add ghee, cashew nuts and dried grapes.

Stir well and serve hot

Ingredients:

Gulab Jamon mix
water
Oil - to fry

For jeera / Syrup:

Mix equal measure of sugar and water, allow it to boil

Procedure:

Sift the jamon flour using a sieve to remove all the lumps
Then make it to a soft dough by adding water little by little
Close the lid and allow it to rest for 15 min
After 15 min, roll the dough into small balls giving little pressure so that the surface of jamon is smooth
Heat oil in a kadai. Keep in medium flame. Add the jamon balls one by one and fry until its golden brown. Keep stirring the jamon balls so that the surface gets brown uniformly
Before adding each set of jamon balls add 1 tbsp of oil. This avoids cracking of the jamon surface
Add the fried jamon balls to the jeera and allow it to soak for 3-5 hrs

Ingredients:

Raw rice / pacharisi - 1 cup
Paasi paruppu / moong dhal - 1/2 cup
Salt to taste
Water - 4 cups
Cilantro - 1 tbsp finely chopped

To temper:

Mustard - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 1 tsp
Cashew nuts - 2 tsp
Black Pepper - 1 tsp
Curry leaf - 1 sprig
Ghee - 1 tbsp
Oil - 2 tsp (if required)

Procedure:

Mix and clean raw rice and moong dhal
Add water and salt
Allow it to cook until its mushy. I cooked it for 5 whistles.
Heat oil and ghee in a pan, add the ingredients given in "to temper" one by one and roast well
Add it to cooked pongal
Garnish with cilantro
Very traditional ven pongal can be served with ulundu vadai, sambhar and coconut chutney

Ingredients:

Moong dhal / paasi paruppu - 1 cup
Jaggery - 3/4 cup
Coconut milk - 1 cup
Ghee
Cashew nuts
Dry grapes
Almonds

Procedure:

In a pan, add ghee. When the ghee melts add cashew nuts, dry grapes, almonds and keep aside
Roast moong dhal/ paasi paruppu seperately in same pan
Pressure cook the roasted moong dhal until mushy
Boil jaggery with 1/4 cup of water in a pan until it dissolves
Filter the syrup and add it to the cooked moong dhal
Add a cup of coconut milk to the payasam
When it begins to boil, add the roasted cashew nuts, dry grapes and almonds and switch off the stove

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