Chibbada Harshale (Muskmelon Rasayana ) with Roasted Phova /Beaten Rice

Chibbada Harshale (Muskmelon Rasayana ) with Roasted Phova /Beaten Rice 

• Thick coconut Milk freshly made or canned ones  -1 cup
• Muskmelon -1 
• Grated Jaggery -1/4th cup or according to the taste 
• Powdered Cardamom -1/2 tsp
• Ghee -2 tsp 
• Thin Phovu/Beaten rice -1/2 cup 

Method 
Grind grated coconut n squeeze out thick milk of it ..

Peel , wash , peel n  cut the Musk Melon into 2 pieces , remove the seeds ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts ..

In a pan add ghee n roast the phova for few seconds ..n just before eating add the roasted  thin phovu /beaten rice 

Carrot Semolina Kheer adding Powdered Jaggery

Carrot Semolina Kheer adding Powdered Jaggery

• Semolina / Fine Rawa - 1 tblsp
• Ghee -1 tsp to roast the semolina
• Carrots - 2 or 3 , i used Delhi seasonal carrots ( peeled n grated )
• Ghee -2 tsp, to roast grated carrots
• Jaggery powder - 3/4 th cup , increase as per sweetness
• Water - 1/2 cup 
• Boiled n cooled milk -2 cup's
• Cardamom Powder - 1/2 tsp 
• Roasted Raisins n Cashew-nuts in a tsp of ghee-8 to 10 each 
• Almonds -6 to 8 , Add in hot water for about 1/2 n hour n remove the skin
• Safforn /Kesar -few strands ( Add in 1 tblsp of hot milk for about 20 mts ) - Optional 

Method 
In a kadai add ghee n roast semolina on sim flame till the color changes ... remove on a plate 

In the same kadai add ghee again , add the grated carrots n stir continuously for some time till it softens n raw smell goes . Add powdered jaggery n mix well till all the jaggery power melts . Add roasted semolina, hot water n cook stirring n then add  boiled ,cooled milk n mix well till semolina n carrots is cooked . stirring continuously ... Switch off n add the ghee roasted Cashew-nuts, raisins , peeled almonds , cardamon powder n saffron milk 

Serve warm or cold .

Semolina Sheera / Rava Kesari adding Jaggery

Semolina Sheera / Rava Kesari adding Jaggery 

• 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 

Broken Wheat n Moong Dhal Khichdi

Broken Wheat n  Moong Dhal Khichdi 

• Broken Wheat /Dalia ..1 cup
•  Water to cook broken wheat ... 2 cup's 
• Moong Dhal  ..1/2 cup
•  Jaggery ... Grated 1 to 11/2 cups ,according to sweetness 
• Grated Coconut ...1 cup
•  Ghee ... 1 tblsp 
• Cashew nuts broken .. 10 
• Raisins...10 
• Cardamon powder-1/2 tsp 

Method 
Wash Broken wheat 

Dry roast moong dhal in sim flame n cool it 

Pressure cook broken wheat for 2 whistle 

Soak roasted moong  dhal for 10 mts n cook in little water till cooked but not mushy ... 

In a kadai add cooked broken wheat , cooked moong dhal , grated jaggery n cook till it melts ,then add grated coconut n stir well ..

 Heat a pan , melt ghee n roast cashew nuts , raisins n add it to the above Khichdi  ,along with cardamom powder n mix well .. 

Ponsa Muddo adding Wheat Rawa /Jackfruit dumplings steamed adding semolina .

Ponsa Muddo adding Wheat Rawa /Jackfruit dumplings steamed adding  semolina ..

• Wheat Rawa /Semolina - 1 cup 
• Jackfruit chopped - 2 cups 
• Grated coconut- 2 cups  
• Jaggery - Marble size ( can increase according to the sweetness u prefer )..2 
• Pinch of salt .
• Ghee little to grease the deep plate 

Method  

Wash the semolina/ rawa n soak in just enough water for about 1/2 an hour . 

Grind grated coconut, jackfruit pieces , jaggery piece to a fine paste without adding water . 

Add this ground paste in the soaked Semolina /rawa with pinch of salt n mix well . 

Grease the deep round plate n add the above mix upto 3/4 th plate . 

Heat a steamer n place it in the steamer  n steam for about 15 to 20 mts . 

Can be steamed in idly mould, Banana leaves or teak wood leaves too :) 
Serve hot with a tsp of melted  ghee . 

Semiya Payasam /Vermecilli Kheer adding Jaggery

 

 Semiya Payasam  /Vermecilli Kheer adding Jaggery 

• Vermicelli - 100 gms 
• Jaggery Powdered ..3/4 th cup adjust according to the sweetness . 
• Water ..2 cup's 
• Coconut Milk ..1 cup 
• Cashew nuts - 8 - 10
• Raisins -10 
• Powdered Cardamom  - 1/2 tsp 
• Ghee - 2 tsp for frying vermicelli 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 water and  add the roasted vermicelli along with jaggery powder  and cook till it becomes soft n Jaggery melts n the raw smell of jaggery goes . 

Keep stirring continuously it to prevent it from burning.Add coconut Milk n give a quick boil . Switch off and add  cardamom powder to the mixture and garnish it with cashew nuts and raisins..

 serve hot or chilled .

Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 2 )

 Patholi- Steamed Sweet Dumplings in Turmeric Leaves . ( Version 2 ) 

• Turmeric Leaves- 1 2 to 15 

To grind the outer covering 

• Raw  rice - 1 cup 
• Grated coconut- 1/2 cup 
•  Salt to taste 

Filling 

Finely  grated fresh coconut  - 1 cup

Grated Jaggery-1 cup adjust as per sweetness 

Cardamom powder -1/2 tsp

Method

Wash the Turmeric leaves , pat it dry n remove the tips of the leaves . 

Soak Raw rice in water for about 1 hour .

Grind soaked raw rice along with coconut to a very smooth batter adding very little water . 

In a kadai ,melt the grated jaggery, then add the grated coconut .Switch off n add  cardamom powder n mix everything well . allow it to cool .

Take a Turmeric leaf , spread a spoonfull of thin layer of the ground paste , then place a tsp or 2 of the filling length wise n fold it . Follow the same procedure for rest of the leaves .

Assemble them in a steamer n steam for about 15 to 20 mts. 

Serve hot with Ghee  

Phova Indori

Phova Indori 

• Phovu /Beaten  rice flakes thick.. 2 cup's                    
• Finley Grated coconut   .. 1 cup 
• Water ..1 tblsp                                              
• Powdered Jaggery     ..1/2 cup                                                   
• Cardamom powder ..1/2 tsp                                                     
• Ghee ...2 or 3 tsp  
•  Ghee ..1tsp to grease a very small katori                                                                 

Method 

Sun dry the phova or dry roast on sim flame . 

Remove it n allow it to cool for few seconds  . 

Make powder of the dried/roasted cooled phova .

In a kadai add  water n melt powdered jaggery  till one string . Switch off n add ghee n grated coconut n mix well .  

Allow it to cool for just few mts .

 Add the powdered phova , cardamom powder n mix well . 

Grease a small katori , add the above mix in it n tap it on a wooden plank . 

Store in air tight container . 

Semolina Banana Pudding

Semolina Banana Pudding 

• Rawa /Semolina .. 1  Cup
• Boiled Milk ... 1 Cup
• Boiled Water ..1 cup
• Powdered Jaggery .. 3 /4 th  Cup ( adjust as per sweetness ) 
• Banana .. 2 sliced ..keep few for garnishing
•  Ghee ..1 tblsp ( 3 tsp for Roasting Rawa n 1 tsp for roasting Raisins n Cashew nuts  )
• Raisins .. 8
• Cashew nuts  Broken ..6
• Almond  ..10
•  Walnut : 6
• Cardamom powder .. 1/2 tsp
• Pinch of Salt.
• Ghee ..2 tsp

Method 

In kadai melt  ghee n add in rawa , roast till it gives a nice aroma on sim flame . Remove it .

With rolling pin crush almonds n walnut . set aside 

In little ghee roast cashew nuts  n raisins , remove it

In a kadai add little water n melt jaggery ( strain it to remove any dirt ) . Add sliced banana & add dry roasted rawa n mix well ..add boiled milk n boiled water . Mix it properly . Keep it on low flame till all milk &  water mixture evaporates n the rawa gets cooked .Add salt , cardamom powder , crushed almond n cashew nut powder a tsp or 2 of ghee n mix again .

 Garnish it with roasted cashew nuts ,raisins, and  banana slices . 

Ponsa Muddo Jackfruit dumplings steamed in Plantain leaves )..Version 1

Ponsa Muddo Jackfruit dumplings steamed in Plantain  leaves )..Version 1 

• Rice Rawa - 1 cup 
• Jackfruit chopped - 2 cups 
• Grated coconut- 2 cups  
• Jaggery - Marble size ( can increase according to the sweetness u prefer )..2 
• Pinch of salt .
•  Plantain leaves Rectangle  pieces ...a few . 

Method  

Wash the rice rawa n soak in just enough water for about 1/2 an hour . 

Grind grated coconut, jackfruit pieces , jaggery piece to a fine paste without adding water . 

Add this ground paste in the soaked rawa with pinch of salt n mix well . 

Place the rectangular plantain leaf pieces n on it add 1 tblsp of the ground batter n spread it ..  Fold it . repeat for all the other leaves as well .

Heat a steamer n place them neatly in it n steam for about 15 to 20 mts . 

Serve hot with a tsp of melted  ghee . 

Gharayi adding Sabudana / Jackfruit Payasam cooked with Tapioca pearls

Gharayi adding Sabudana / Jackfruit Payasam cooked with Tapioca pearls 

• Tapioca Pearls /Sabudana 1/2 cup
• Jackfruit sliced into two ... 1 cup
•  Coconut Milk.. 1 cup ( i used Dabur Homemade Coconut Milk  )  adjust accordingly as its quite thick 
• Jaggery ... 2 lemon size ( crush it ) or according to the sweetness 
• Cashew nuts ... 10 slit
• Cardamom powder..1/ 4 th tsp ( optional ) ..i did not add 

Method
Wash n soak sabudana in enough water for about 2 to 3 hours . Cook sabudana in enough water till soft . 

In a vessel add the sliced jack fruit pieces , add little water , crushed jaggery,Cashew nuts n boil till the jaggery melts n jack fruit is cooked ,then add the cooked sabudana n  Coconut milk n on sim flame ..give a quick boil . Mix well 

Moongdhal n Rice Sweet Khichdi !

Moongdhal n Rice Sweet Khichdi !

• Raw rice ..1 cup i used sona masuri 
•  Moong dhal..1 cup 
• Orange sized jaggery... 1 , crush it ( adjust according to sweetness preferred ) 
• Grated coconut.. 1 cup 
•  Cardamom powder...1 tsp
• Ghee...1 tblsp
•  Cashew nuts ..10 
• Raisins... 10 
• Kadli kele /Yellaki Banana ...2 or 3   (sliced ) 

 Method 

Dry roast moong dhal till the raw smell goes . 

Pressure cook both rice n moong dhal adding enough water till soft but not mushy .

 In a kadai add this cooked rice n dhal, crushed jaggery n cook well till jaggery melts . 

Then add in grated coconut, mix well  n stir till it dries . 

Melt ghee in a pan, add in cashew nuts n raisins n roast till  turn golden brown.

Add this to the khichdi and mix well..  Now take a steel plate ...add this cooked khichdi in it n pat with back side of the spoon ( normally done with fingers ) ... top with  sliced banana.

 Serve adding a tsp of Ghee for that extra yum 

Broken Wheat/Dalia Kheer .

 Broken Wheat/Dalia Kheer .

•  Broken Wheat/Dalia Kheer ....1/2 cup 
• Ghee ..1 tsp 
• Water ..2 cup's ( 1 cup for cooking dalia ) 
• Powdered Jaggery ...3/4 th to 1 cup adjust as per taste for sweetness .
•  Milk .. 1 cup

 Garnish

•  Ghee ..2 tsp 
• Cashwenuts  ...6 broken 
• Raisins ..6
•  Cardamom powder ...1/2 tsp 

Method 
In a kadai add ghee n then add broken wheat n roast them for few mts on sim flame ... 

Cool it then pressure cook adding a cup of water for 2 whistle  ... 

To the cooked dalia add another cup of water ,milk n boil ... Stir in between ...

 Melt Ghee , add Cashwenuts n raisins ...roast it n add it to the kheer n then add cardamom powder . 

Broken Wheat n Chana Dhal Khichdi

Broken Wheat n  Chana Dhal  Khichdi 

• Broken Wheat /Dalia ..1 cup
•  Water to cook broken wheat ... 2 cup's 
• Chana Dhal..1/2 cup
•  Jaggery ... Grated 1 to 11/2 cups ,according to sweetness 
• Grated Coconut ...1/2 cup
•  Ghee ... 1 tblsp 
• Cashew nuts broken .. 10 
• Raisins...10 

Method 
Wash Broken wheat N Chana Dhal ..

Pressure cook broken wheat for 2 whistle 

Soak chana dhal for 10 mts n cook in little water till cooked but not mushy ... 

In a kadai add cooked broken wheat , cooked chana dhal , grated jaggery n cook till it melts ,then add grated coconut n stir well ..

 Heat a pan , melt ghee n roast cashew nuts , raisins n add it to the above Khichdi  n mix well .. 

Chibbada Harshale (Muskmelon Rasayana )

Chibbada Harshale (Muskmelon Rasayana )

• Thick coconut Milk freshly made or canned ones  -1 cup
• Muskmelon -1 
• Grated Jaggery -1/4th cup or according to the taste 
• Powdered Cardamom -1/2 tsp
• Thin Phovu/Beaten rice -1/2 cup 

Method 
Grind grated coconut n squeeze out thick milk of it ..

peel , wash n cut the Musk Melon into 2 pieces ... squeeze well the one half n chop the other half to tinny 2 inch pieces ...

Add the squeezed muskmelon  in a bowl along with coconut milk , jaggery powder n mix well till the jaggery powder dissolves ... add cardamom powder and chopped Muskmelon pieces , mix n  keep in refrigerator for 20 mts .. n just before eating add thin phovu /beaten rice .. 

Gardudde Godse /Bottle Gourd Payasam

Gardudde Godse /Bottle Gourd Payasam 

• Bottle Gourd ... washed, peeled n chopped to small pieces ..2 cup's
•  Semolina/Rawa.. 3 tsp 
• Water ...3 cups 
• Thick coconut milk ..1 cup 
•  Thin coconut milk ..2 cup's  
• Jaggery ... 2 Lemon size .( increase according to the sweetness u prefer ) ... 
• Cardamon powder ..1/2 tsp
•  Ghee ...2 tsp
•  Cashew nuts broken ..6 
• Raisins ..6

 Method 
Cook the chopped bottle gourd pieces in water till soft .. Add Jaggery n melt it ... add the thin coconut milk , along with semolina n boil for few mts ..stir it in between so that no lumps is formed  ... Add thick coconut milk n give a quick boil .. Heat ghee in a pan n roast broken cashew nuts n raisins ... Add this to the payasam along with cardamom powder ...mix well . 

Cheppi Kheeri ( Unsweetened kheer using turmeric leaves )

Cheppi Kheeri ( Unsweetened kheer using turmeric leaves ) 

• Raw Rice...1 cup
• Water ..3 cups 
• Thick Coconut milk..1 cup
• Turmeric leaves ... 4 to 5 

Method
Wash n soak raw rice for about 1 hour n cook till the rice is soft or u can cook directly without soaking . Add washed torn turmeric leaves or make knots of the leaves  n cook for about 10 mts ,Then  add the coconut milk n boil for just a minute . Normally eaten as it is. But then can be eaten adding a pinch of salt n with pickle or with sugar ... 

Chana Dhal Jackfruit Payasam

Chana Dhal Jackfruit Payasam

Chana Dhal..1/2 cup
Jackfruit sliced into two ... 1 cup
 Coconut Milk.. 1 cup ( i used Dabur Homemade Coconut Milk  )  adjust accordingly as its quite thick 
Jaggery ... 2 lemon size ( crush it ) or according to the sweetness 
Cashew nuts ... 10 sliced
Rice flour ...2 tsp
Cardamom powder..1/4 th tsp ( optional ) ..i did not add 


Method
Wash n pressure cook the chana dhal till  soft but not mushy along with sliced cashew nuts .

Mix rice flour in little water n stir  well ..as no lumps is formed . 

In a vessel add the sliced jack fruit pieces , add little water , crushed jaggery n boil till the jaggery melts n jack fruit is cooked . Add the cooked chana dhal , Cashew nuts , Coconut milk n on sim flame ..give a quick boil .Add the rice flour mixture ..Mix well . Add cardamom powder ... 

Pumpkin Payasam

Pumpkin Payasam 

• Pumpkin  Grated ..2 cup's 
• Thick coconut milk.. 1 cup
• Thin coconut milk.. 2 cup's 
• Grated jaggery .. 1/2 to 3/4 th cup ( adjust according to the sweetness ) 
• Cardamom powder ... 1/2 tsp 
• Cut Cashewnuts .. 8
• Raisins ... 8 

Method
Soak cashewnut n Raisins in little water for about 1/2 an hour . .

Boil grated pumpkin , jaggery , soaked cashewnuts n Raisins in thin coconut milk n cook till soft .  . Then add Thick coconut milk n give a quick boil . Add cardamom powder n stir well . 

Kakambi with Instant Rasvado ( Rasvado ..version 2 )

Kakambi with Instant Rasvado.. Rasvado ..version 2

Kakambi

• Raw Rice..1/2 cup
• Grated Coconut..1/2 cup
• Jaggery..2 lemon size powdered .
• Cardamon powder..1/2 tsp

Method
Wash n Soak raw rice for about 1/2 an hour .Then grind it smoothly with grated coconut to a fine paste .. dilute it with enough water .

In a thick kadai add the ground diluted paste, powdered jaggery n boil well stirring continuously . Switch off and add the cardamom powder .

Instant Rasvado

• Rice flour... 1 cup
• Grated coconut ..1 cup
• Cumin seeds/ Black sesame seeds .. 1 tsp
• Salt to taste .
• Oil for deep frying

Method
Grind grated coconut to a fine paste n extract the milk , dilute it with adding enough water .

Boil this diluted coconut milk along with salt ,add rice flour n switch off the gas , cover this with a lid n let it settle for few minutes. then add the cumin or black sesame seeds . Knead well the dough n make small balls n make small vodos with your finger's on greased plantain leaf or plastic sheet .

Deep fry till crisp

Rasvado is eaten with Kakambi ..an age old  traditional GSB sweet .