Krishna Janmashtami special. Vell Aval is most treasured dish by Lord Krishna lovingly given to friend Sudama. Here’s another version of Aval. Make this Aval Ladoo and offer as prasadam.

Ingrdients

Aval / Poha —- 1 cup

Jaggery — 1/4 cup

Ghee — 3 tbsp

Almonds , Walnuts — 1 tsp

Cardamom pwd — 1/4 tsp.

Method

Dry roast the aval in a pan till the aval changes coour. Cool it and blend it in a mixer coarselly. Add the jaggery and blend it again. Heat 1 tbsp ghee and fry the chopped dryfruits add this to the aval mixture, add cardamom pwd mix everything together. Heat the reamining ghee,, add to the aval mixture. Use a spoon mix the ghee with the aval mixture and make ladoos.

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Krishna Janmashtami special. Quick and easy way of draping vesti on lamp.

https://youtu.be/WI3HrlzHJdg

With the blessings of all the elders in the family the official book launch of Sujatas Recipes was held in Ernakulam Samooham today evening. Sending a few snaps.

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A simple vegetable converted into halwa. Quick and easy to make. Prepare it and enjoy it.

Ingredients

Beetrrot — 1 cup (scraped )

Milk — 1/2 cup

Sugar — 1/4 cup

Ghee — 1/4 cup

Few Cashews, a pinch of cardamom pwd.

Method

Heat 1 tsp ghee in a pan and fry the cashews and keep aside. Heat 1 tsp ghee in the same pan add the beetroot and sauté the beetroot for two minute in low heat. Add the milk to the beetroot stir , close and cook the beetroot for 2-3 minutes. Remove the lid and add the sugar, keep stirring, till the sugar gets absorbed completely. Add ghee and cardamom pwd and stir. Once you see the beetroot leaving the side of the pan put off the heat , add the fried cashews. Beetroot halwa ready.

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Chapter 5

HAIR CLIPS

Varalaxmi pooja is next week.  Here’s a quick and easy way  to  decorate the kalasam as devi.
Courtesy  — video recording by my husband Sundar Rajan. Editing by my daughter Sindhuja.

Chapter 4.

Thoran or poriyal is a simple dish to prepare. Usually its prepared with either one vegetable or a combination of two or more vegetables. At home the combination of cabbage and carrot is enjoyed the most. Adding a handful of green peas adds on to the taste.

Ingredients

Cabbage — 3 cups

Carrot — 1 p

Coconut — 3 tablespoons

Green chili — 1

Mustard seeds — 3/4 teaspoon

Cumin seeds — 1/2 teaspoon

Turmeric powder — 1/2 teaspoon

Salt — 3/4 teaspoon

Oil — 1 tablespoon.

Method

Chop the cabbage and shred the carrot. Heat oil in a pan add the mustard seeds, cumin seeds, when they splutter add the cabbage. Add the turmeric powder, salt stir ,lower the heat and allow the cabbage to cook. Mince together coconut and green chili Add the shredded carrrot when the cabbage is cooked 80%, stir and further cook for 3-4 minutes. Put of the heat. Now add the minced coconut with green chili. Enjoy cabbage – carrot thoran with warm rice and hot sambar or vathal kuzhambu.

Chapter 3

Continue reading “Amma —PB —Prema Balan / Prema’s Buddhi” →