Guru Purnima -Semolina Sheera / Rava Kesari adding Jaggery n Terrace Grown Flowers

Guru Purnima -Semolina Sheera / Rava Kesari adding  Jaggery n Terace Grown Flowers .

• Bansi Semolina / Rava  – 1/4 th cup
• Jaggery – 1/2 cup (powdered ), i used palm jaggery 
• Milk – 1/4 th cup 
• Water – 1/2 cup
• Ghee – 1 tblsp
• Freshly crushed Cardamom  Powder – 1 tsp
• Ghee -2 tsp 
• Cashew nut 's – few
• Rasins – few

Method 

Boil milk n water . 

In a kadai add ghee n fry the rava in low flame until it starts to change the color., then add the powdered jaggery n stir well , add Boiled milk n water , stir continuously , so that no lumps is formed , add a tsp more of ghee n cook well .  

In a pan melt 2 tsp ghee n roast cashew nuts n raisins n pour this over the cooked rawa mix . Add cardamon powder n mix well ..

Smear a plate with little ghee n spread the sheera on it evenly n cut when cool into desired shape 

Godu /Sweet Phovu on the eve of Tulsi Vivah

Godu /Sweet Phovu on the eve of Tulsi Vivah 

• Thin phovu/Beaten Rice)-1 cup heaped 
•  Jaggery-2 , lemon size 
• Water -1//4 th cup 
• Grated Coconut-3/4 th cup
• Dry Roasted til/sesame seeds  White or Black -2 tssp 
•  Cardamom Powder -1tsp 
• Ghee-2tssp

Method
In a kadai add water n melt jaggery , the consistency of the jaggery syrup has to be little thick , n then add grated coconut n cook for a few seconds . stirring it . Switch off and add roasted thil/sesame seeds  n cardamom powder ... mix well ... Cool the mixture n then add add phova n mix well . Add a tsp or two of ghee n serve . 

Raw Mango Dried Green Peas Sundal with Jaggery Pepper Ginger Paanaka !!! Akshaya Tritiya Special !

Raw Mango Dried Green Peas Sundal with Jaggery Pepper Ginger Paanaka !!! Akshaya Tritiya Special !

Dried Peas Raw Mango Sundal

• Dry white peas/ dry green peas  - 2 cups 
• Raw Mango - 1 medium size ( not too sour ) 
• Salt to taste 

Seasoning 

• Oil - 2 tsp
• Mustard seeds -1/2 tsp
• Urid Dhal  - 1 tsp
• Green chillies - 3
• Turmeric powder - 1 pinch
• Asafoetida /Hing- 2 pinch 
• Curry leaves - 1 sprig 

Garnish 

• Grated coconut- 1 tbslp  
• Chopped coriander leaves - 3 tsp 

Method 

 wash n Soak the dried peas over night .

Pressure cook the dried peas for about 4 to 5 whistles or till cooked ( dont over cook n make it mushy )
Wash the raw mango , chop it into small cubicals , retain the skin . 

In a kadai add oil, splutter  mustard seeds, then add urid dhal n fry for a while , add in hing, then  chopped green chilles, curry leaves , turmeric powder n add the chopped raw mango pieces ... cover n cook for about 2 or 3 minutes so that it oozes the raw mango flavour . Add the cooked peas along with salt n mix well ... take care not to mash the cooked peas . Switch off n do the garnishing . 

Jaggery Pepper Ginger Paanaka

• Water – 4 cups
• Powdered jaggery – 1 cup
• Lemons – 2 
• Dry  ginger Powder – 1 tsp
• Cardamom powder – 1 tsp
• Pepper powder – 1 tsp

Method

In a bowl. add water n then add powdered  jaggery, lemon juice, pepper powder, cardamom powder, and dry ginger powder n mix well. Set aside for 10-15 minutes, so that the flavours gets well absorbed in the water.

Strain the panaka with the help of a  strainer and serve chilled. 

Deepavali Spread -White Rice , Kuvale Pulikoddel, Jeev Kadgi n Gointa Rawa Podi , Dalithoy, Bhenda Upkari , Batate Gojju adding curds , Batate Batani vaagu , Shevai n Vermicilli Kheer

Deepavali Spread -White Rice , Kuvale Pulikoddel, Jeev Kadgi n Gointa Rawa Podi , Dalithoy, Bhenda Upkari , Batate Gojju adding curds , Batate Batani  vaagu  , Shevai n Vermicilli Kheer 

Puli Koddel ! ( Sweet, Sour, and Spicy Coconut gravy of Ash Gourd ) 

• Ash gourd-1/2 kg
• Grated coconut- 3 tbsp
• Red chillies-6 to 8 
• Coriander seeds-3 tsp
• Fenugreek seeds-2 pinch 
• Mustard seeds-1/4 th tsp 
• Cumin seeds-1/4 th tsp
•  Black gram dhal /Urad dhal,-2 tsp
•  Bengal gram dal /Channa dal,-2 tsp
• Turmeric powder-1/4 tsp
• Raw Rice- 1 tsp
• Jaggery- Lemon size 
• Thick Tamarind pulp-2 tsp 
•  Til (Sesame seeds)-1tbsp
• Salt- to taste

  Seasoning

• Oil-2 tsp
• Mustard seeds-1/2 tsp
• Curry leaves -1 sprig .

Method 
Wash, peel and cut the ash gourd into medium pieces and boil it with salt ,jaggery and tamarind pulp . Dont over cook it . 

In a kadai, dry fry ( DONT ADD OIL ) red dry chillies, grated  coconut , coriander seeds, urad dhal, channa dhal, mustard seeds, fenugreek seeds, raw rice, cumin seeds, thil  separately till they are golden in color .Cool it 

Grind together all the dry roasted ingredients along with turmeric powder to a coarse powder  .

Add the ground power to the cooked ash gourd , add little water n then boil well !  

Finally give the seasoning  

Jeev Kadgi/Bread Fruit  Rawa Fries 

• Jeev Kadgi  /Bread fruit Slices  - 10
• Red chilly powder- 1 tblsp
• Turmeric powder- 1/2 tsp
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 1 tblsp 
• Salt to taste 
• Oil for deep frying 

Method 
In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced bread fruit  .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated bread fruit pieces n fry   on both sides till crisp.

Gointa  Rawa Podi /  Pointed Gourd  deep fried 

• Gointa/Pointed Gourd -  8
• Red chilly powder- 1 tblsp
• Turmeric powder- 1/2 tsp
• Hing /Asafoetida- 2 pinch 
• Semolina /Rawa - 1 tblsp 
• Salt to taste 
• Oil for deep frying 
• 
  

Method 
wash n scrap the skin of pointed gourd n slice them . In a bowl add the  red chilly powder, turmeric powder , hing ,salt n sliced pointed gourd .. mix well . keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat oil in a kadai , drop the marinated pointed gourd  slices  n fry  on both sides till crisp.


 Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  or according to the taste 

Seasoning 

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well 

Bhenda Upkari ( Ladies finger stir fry )

• Tender Ladies Finger- 1/4 th kg
• Oil-2 tsp 
• Mustard seeds -1/2 tsp 
• Dry Red chilles- 2 to 3 , broken 
• Salt to taste .

Method
Wash the ladies finger n pat it dry . Remove the top n end part n  Cut into roundels n keep aside.

In a kadai add oil , splutter mustard seeds   , then add torn dry red chilles n fry for a second . Add the ladies finger roundels along with salt n then fry for about 5 minutes . Sprinkle little water . Cover it n cook till soft n done .  

Potato Gojju 

• Potatoes Medium- 4 
• Green chillies - 3 or according to the spice
• Hing/Asafoetida - 2 huge pinch ( i use the solid ones ) so soak it in little water . 
• Curds- 1/2 cup
• Salt to taste 

Seasoning 

• Oil- 1 tsp
• Mustard seeds- 1/2 tsp 
• Curry leaves- 1 sprig

Garnishing 

• Chopped coriander leaves 

Method
Pressure cook potatoes, cool , peel the skin n mash it . 

To the mashed potatoes add chopped green chillies , hing water , salt n mash well again with hands . 

Add curds n then do the seasoning n garnish ... mix well . 

Instant semi dry Batate Batani  vaagu /Potato Green Peas cooked in spicy semi gravy . 

• Potatoes -2 
• Fresh green peas .. 1 cup 
• Tomatoes-2 huge   
• Red chilly powder- 2 tsp heaped 
• Hing - 1/4 th tsp ( generous pinch ) n i use solid hing . 
• Mustard -1 tsp
• Grated coconut- 2 tsp ( optional ) 
• oil- 3 tsp 
• salt to taste

Method
Wash n pressure cook potatoes . cool , peel the skin n cut it into cubes . 

Pressure cook green peas just for 1 whistle . 

In a kadai add oil,splutter  mustard seeds , add  hing, tomatoes n fry till the raw smell goes n its mushy  add in red chilly powder , salt n cooked chopped potatoes n green peas ,  grated coconut ,water for semi consistency n mix well ,giving a boil .  

Shevai/ Rice Noodles 

• Rice-2 cups
• Grated fresh coconut-1 cup
• Coconut oil -for greasing
• Salt to taste .

Method:
Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes.

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .

Spread a clean wet cloth ,n place the shevai's on it ...  

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 . 
• 
  
• Method  

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..

Mahanavami Pooja- Puliogare /Tamarind Rice, Lemon Rice n Sweet Jaggery Rice .

  Mahanavami Pooja- Puliogare /Tamarind Rice, Lemon Rice n Sweet Jaggery Rice . 

Instant Puliogare ( Tamarind Rice ) 

• Cooked Rice... 2 cups 
• Oil.1 tblsp
• Mustard seeds..1/2 tsp
• Curry leaves ..2 sprigs
• Ground nuts .. 3 tsp 
• Dry red chilly ..2 
• Puliogare powder... 1 tblsp 

Method 
Heat oil in a kadai, splutter mustard seeds , then add curry leaves, groundnuts , torn dry red chilly n roast for few seconds , add the puliogare powder n saute for a while  Add the cooked rice n mix well  

Lemon Rice 

• Cooked Rice ..1 cup  
• Oil ... 2 tsp  
• Mustard seeds-1/2 tsp 
• Ground nuts ...2 tsp heaped 
• Chana dhal-1/2 tsp
• Urid dhal -1 tsp 
• Curry leaves-1 sprig
• Green chillies - 3 chopped or according to the taste
• Coriander leaves chopped .. 1 tblsp 
• Turmeric powder-1/4 th tsp 
• Lime juice- 2 tsp 
• Salt to taste 

Method 
Soak chana dhal for 20 mts . 
In a deep bottomed kadai add oil, mustard seeds , once it crackles add groundnuts n fry for a while then add chopped  green chillies,  curry leaves soaked chana dhal, urid dhal n chopped coriander leaves n saute for some time ...  then add turmeric powder , cooked  rice  ,salt  n mix well . switch off and add the  lime juice .. mix well .

Jaggery Rice

•  Basmati Rice- 1 cup
• Jaggery  - 3/4 th cup
• Water To Soak Jaggery - 1 1/2 cup's
• Ghee  - 1 1/2 tbsp
• Water To Cook Rice - 1 cup
• Cloves - 5
• Cashews Halved  - 6 to 8 
• Raisins -6 to 8 
• Cardamom Powder -1/2 tsp

Method 

Wash n soak Basmathi rice for about 1/2 an hour n then drain it . 

Soak jaggery in 1-1/2 cup water for 1/2 an hour  

In a pressure  cooker add  ghee, add cloves,  cardamom powder,  halved cashews n raisins.
 Fry for few seconds till it changes color .Add the soaked drained rice , water , jaggery water n cook for 1 whistle 

Moong dhal Black Thil Panchakadayi .

Moong dhal Black Thil Panchakadayi .

Moong Dhal/Yellow Split green gram ... 1 cup
Black sesame seeds/Black thil ... 1/4 th cup 
Grated coconut ... 1/2 cup
Jaggery .. 1/2 cup 
Cardamom powder...1/2 tsp 

Method 
Dry roast black thil on sim flame till they splutter ..Keep aside 

Dry roast moong dhal on sim flame till it changes colour ... but dont burn it ..cool n coarsely powder it .

In a kadai melt jaggery , add grated jaggery ..stir for a while ... Switch off n add coarsely powdered moong dhal n mix well . Add cardamom powder n mix again .

Churmundo adding Jaggery ,Layapitta /Broken Puffed Paddy Panchakadayi , Godu Phovu ,Mooga Dhali Usli , Chane Upkari n kaju bee / Cashewnut Ladoo -Hare Krishna .

Churmundo adding  Jaggery ,Layapitta /Broken Puffed Paddy Panchakadayi , Godu Phovu ,Mooga Dhali Usli , Chane Upkari n kaju bee / Cashewnut Ladoo -Hare Krishna .

Churmundo adding Jaggery  

• Whole Wheat Flour - 2 cup's 
• Fine Jaggery Powder  - 1-1/2  cup's   increase or decrease as per the sweetness u prefer .  . 
•  Ghee - 1/2 cup + 2 tsp 
• Raisins -a few 
• Cardamom Powder -1/2 tsp 

Method 
Dry roast  whole wheat flour till it gives a nice aroma n it changes its color slightly on sim flame ... stirring continuous ..Remove it .

Melt Ghee 

In a pan add 2 tsp of ghee n add the raisins n roast for few seconds ,  Remove it  

In a deep bowl add the roasted whole wheat flour , Finely powdered jaggery , cardamom powder ,melted ghee n roasted raisins .Mix well . 

Grease palms , take little portion of the above mix n very  gently bind into  round balls ,

Store in airtight container  . 

Layapitta /Broken Puffed Paddy Panchakadayi  

• Layapitto/ Broken puffed paddy-1 cup heaped 
• Powdered jaggery- 1 tblsp heaped ( increase as per sweetness )
• Grated coconut-1/2 cup
• Cardamom powder -1/2 tsp  
•  Ghee-2 tsp 

 Method

In a bowl add powdered jaggery with grated coconut n .broken puffed paddy n mix well.Then add cardamom powder n  ghee ,mix again .

Note :If you do not find layapittI  then powder layi /puffed paddy in a mixer .

Godu /Sweet Phovu

• Thin phovu/Beaten Rice)-1 cup heaped 
•  Jaggery-2 , lemon size 
• Water -1//4 th cup 
• Grated Coconut-3/4 th cup
• Dry Roasted til/sesame seeds  White or Black -2 tssp 
•  Cardamom Powder -1tsp 
• Ghee-2tssp

Method
In a kadai add water n melt jaggery , the consistency of the jaggery syrup has to be little thick , n then add grated coconut n cook for a few seconds . stirring it . Switch off and add roasted thil/sesame seeds  n cardamom powder ... mix well ... Cool the mixture n then add add phova n mix well . Add a tsp or two of ghee n serve . 

• Kajju Biye Undo /Cashew nut Ladoo

• Kajju Bee/ Cashew nut Pieces -2 cup's  
• Jaggery -1 cup 
• Water -1/4 th to 1/2 cup 
• Cardamon Powder-1/2 tsp 
• Ghee - 1 tblsp 

Method
Dry roast the cashew nuts on sim flame till the  color changes slightly . Keep aside 

In a pan add the jaggery n water ... melt it for 2 string consistency . Add  roasted cashew nut pieces , Cardamom powder n ghee, mix well  

Grease the palm's n roll the mixture into small round balls when the mixture is half cool . 

Store in air tight container 

Note : for better result use sticky jaggery /Anta Goda .