Sunday, December 31, 2017

Om Gurubhyo Namah !! On the eve of Guru Purnima ... Mangalorean Temple Style Chitrana ,Paanaka n Semiya Kheer /Vermecilli Kheer , Jackfruits n Mango Slice .

Om Gurubhyo Namah !! On the eve of Guru Purnima ... Mangalorean Temple Style Chitrana ,Paanaka n Semiya Kheer /Vermecilli Kheer , Jackfruits n Mango Slice . 

Devastana/ Temple Style Chithrana  

  • Raw Rice .. 1 Cup (Sona Masuri )
  • Water ...2 Cups 

To dry roast n powder 

  • Coriander Seeds .... 2 tblsp 
  • Cumin seeds ...1 tsp 
  • Pepper Corns ...1 tsp 
  • Chana Dhal.. 2 tsp
  •  Urid Dhal ..2 tsp 
  • Black thil/Sesame seeds ..2 tsp

 Seasoning .

  • Coconut Oil.. 3 tsp 
  • Mustard seeds..1 tsp 
  • Green chilly chopped ...3 
  • Grated ginger .. 1/2 tsp 
  • Chana Dhal...1 tsp 
  • Urid Dhal..1 tsp 
  • Curry leaves..2 sprigs 
  • Turmeric Powder ..1/4 t tsp 
  • Salt to taste  

In a pressure cooker add  raw rice n water ...cook for 2 whistle . 

In a pan  add Coriander seeds, cumin seeds, pepper corns , chana dhal , urid dhal n sesame seeds , dry roast everything ... Let it cool completely n then grind to a powder . 

In a kadai add oil, splutter mustard seeds, add chana dhal,  urid dhal n roast for few seconds ,add chopped Green chilly, grated ginger n curry leaves ... fry for few mts . Now add the turmeric powder ,dry roasted powder, salt n mix well ..Add cooked rice n mix again ... 

  • Water..6 cups
  • Jaggery ..11/2 cup ( powdered ) 
  • Black pepper corns..3 tsp
  • Fresh ginger..1 inch piece 
  • Green cardamom pods with skin .. 5 
  • Lemon ... 3 

In a bowl add water . To it add powdered jaggery n allow it to melt . 

Pound peppercorns, ginger , green cardamom to a fine mixture . 

Add the pound ingredients to the above jaggery water . Keep covered so as the jaggery n the pound mixture infuses .  Add lemon juice ..Stir well . 

Serve chilled . 

Semiya Kheer /Vermecilli Kheer
  • Milk - 5 cups
  • Vermicelli - 75 grams
  • Sugar - ½ cup or according  to the sweetness 
  • Cashew nuts - 8 - 10
  • Powdered Cardamom  - 1/2 tsp 
  • Raisins -10 
  • Ghee - 2 tsp for frying vermecilli n 2 tsp for frying the nuts . 

Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.

Remove the Vermicelli from the pan and keep aside.

In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.

Boil milk in a heavy bottomed pan.

Then add the roasted vermicelli to the milk and cook till it becomes soft.

Keep stirring continuously it to prevent it from burning.

Then add sugar and mix till it completely dissolves.

Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins..

 serve hot or chilled .

No comments:

Post a Comment