Celebrating Baba’s 95th birthday offered Aval paysam for neivedyam.
Aval — 1 cup ( 4 tablespoons)
Jaggery — 1 1/4 cup ( 6 tablespoons)
Milk —- 1/2 liter
Ghee — 2 tsp
Cashews & pistachios — 2 tsp
Heat ghee in a pan, add the dry-fruits and fry them till they change color . Now add the aval and fry for a minute or till they turn little crisp. Lower the flame and slowly add the milk, stir and allow the aval to cook. Meanwhile add 3/4 glass of water to the jaggery and heat and allow it to boil for 4-5 minutes ,put of the heat. Once the aval is cooked use a strainer and add the the jaggery, stir and immediately put off the heat. ( don’t boil ,there are chances of curdling of milk.) Payasam ready.
Chocolate! A favorite for everyone,nobody says no to it. Here’s a sweet which has a flavor of chocolate.
Maida burfi Ghee — 1/2 cup Sugar— 2 cup Maida — 1 1/2 cup
Choco maida burfi Ghee — 1/2 cup Sugar— 2 cup Maida — 1 1/2 cup Choco powder— 2 tablespoons
Maida burfi. Heat ghee in a pan, add the Maida and fry it in low heat. Fry for about two minutes till the raw smell goes off. Remove and keep aside. In the same pan add the sugar and half an glass of water. Keep stirring the sugar syrup till you get a one string consistency. Add the fried maida, mix well and put off the heat. Keep stirring till you get a thick consistency. Put on heat and stir for half an minute. Pour this mixture on a pre greased tray or a tray with butter papper.
Choco maida burfi. The procedure is the same as of maida burfi. The extra step is you need to add the choco powder once the raw smell of maida goes, stir it along the maida for a minute and remove and keep it aside. Repeat the procedure of sugar syrup and incorporate the choco maida mixture. Once the choco maida mixture comes together pour it over the maida burfi.
Cool the burfi for 10 minutes and then cut the burfi into pieces.
It’s not always you find green tomatoes ,so when the other day saw some in the vegetable shop brought it and made kootu with it. Not much of difference than any other kootu except for the fact that this has a little tangy taste.
Pacha tomato — 1/2 kg
Moong deal — 1/2 cup
Coconut — 1/2 cup
Channa dal — 1 tablespoon
Whole pepper. — 1/2 teaspoon
Cummin seeds — 1/2 teaspoon
Dry red chili — 1
Mustard seed — 1/2 teaspoon
Urad dal — 1/2 teaspoon
Turmeric powder. — 1/2 teaspoon
Salt — 1 teaspoon
Sesame oil — 2-3 teaspoons
Few curry leaves.
Wash and pressure cook the moong dal. Cut the tomatoes into small pieces and cook it along with salt and turmeric . Heat one spoon of oil and fry the channa dal, pepper, cumin seeds and red chili till the dal changes color. Now grind the fried ingredients with coconut adding water to get a smooth paste. Once the tomatoes are cooked ( the tomatoes shouldn’t become mushy) add the cooked moong dal mix well cook for an minute . Now add the grounded paste stir and further cook for two minutes. Now for the tempering heat the remaining oil add the mustard seeds when they crackle add the urad dal when the dal changes color add the curry leaves. Add this tempering to the kootu. Enjoy Pacha tomatoes kootu with a simple rasam rice or its a good side dish for chapati.
Being Durgaashtmi, I wanted to make something different for naivedyam. Two days back I overheard my mother chatting with her long time friend- Manni , as she is fondly called by everyone in our family. Manni was telling my mother that she prepared kadalai mavu payasam for naivedyam. So here’s my take on kadalai mavu payasam. Dedicating it to the everlasting friendship of my mother and Manni.
Besan / Kadalai mavu — 3 tablespoons
Milk — half liter
Ghee — 2 tablespoons
Sugar — 6-7 tablespoons
Badam, pistachio — 2 tablespoons
Cardamom powder — 1/4 teaspoon
Heat ghee in a pan add the chopped badam and pistachio, fry till they change color, remove and keep aside. Now lower the heat,add the kadalai mavu and fry for two minutes and put of the heat. Slowly add in the milk, stirring it at the same time. When kadalai mavu gets mixed well with the milk but on the heat and when the milk starts boiling add the sugar, mix well lower the heat and let the payasam boil for 5 mints, stirring it in between. Now add the cardamom powder and fried badam and pistachio and further boil for 2-3 minutes. Put of the heat. Your kadalai mavu paysam / besan ka kheer is ready.
Today is the first day of Navaratri 2020. Navaratri literally means 9 nights celebrating Hindu goddess in different from. Sundal or sweet are made as naivedyam during the 9 days of navaratri. Today’s prasad is karamani sundal. Here is the recipe!
Karamani — 1 cup
Grated coconut 2-3 tablespoons
Salt — 1 teaspoon
Crushed cummin – pepper powder– 1/2 teaspoon
Fresh mango pieces — 2 teaspoon
Mustard seeds — 1/2 teaspoon
Dry red chili — 1
Sesame oil — 2 teaspoon
Few fresh coriander leaves and curry leaves.
Wash and soak karamani for at least for an hour. Pressure cook karamani. Heat oil in a pan, add the mustard seeds when they crack add the broken red chili and curry leaves, saute. Now add the cooked karamani, add the salt and cummin- pepper powder stir lower the heat close and cook for 2 minutes. Put of the heat. Now add the coconut, mango pieces and chopped coriander leaves, mix well. Karamani sundal for naivedyam is ready.
To make baingan bharta you would require a large variety of baingan / brinjal / eggplant. It’s a dish which has a smoked flavor since you roast the baingan and cook it with masalas. Enjoy baingan bharata with pooris or phulka.
Baingan / Eggplant / Brinjal — 1 big
Onions — 2
Tomatoes — 2
Ginger, garlic, green chili paste —1 tablespoon
Cumin seeds — 1 teaspoon
Coriander powder — 1 teaspoon
Gram masala powder — 1 teaspoon
Red chili powder — 1/2 teaspoon
Salt — 1 1/2 teaspoons
Oil — 2-3 tablespoons
Wash and wipe the baingan, apply oil all over the baingan and place it on the stove and roast it on all the sides. Cool the baingan,peel the skin and mash the it. Heat oil in a pan ,add the cummin seeds and saute. Add the chopped onion and saute till the onions turn pink in color,add the ginger ,garlic ,green chili paste and saute .Add the chopped tomatoes give a stir cover and cook for two minutes . Now add the mashed baingan, coriander powder, red chili powder ,gram masala, salt, mix it all together and cook further for 3-4 minutes . Baingan bharta ready.
One of the favorite dish in most of our homes. A small twist, I haven’t used any onion or garlic but have used cashew for a rich gravy. Try it and let me know how you liked it.
Mutter / Peas — 2 cups
Paneer cubes — 2 cups
Tomatoes — 3
Cashews —3 tablespoons
Ginger — 1/2 inch piece
Kasturi methi — 1 tablespoon
Red chili powder — 1/2 teaspoon
Gram masala — 1/2 teaspoon
Salt — 1 1/4 teaspoon
Oil — 2 tablespoons .
Soak cashews in a glass of water for half an hour and grind into a smooth paste. Grind the tomatoes separately into a purée . Heat oil in a deep pan ,add the grated ginger,saute. Add the tomato purée ,salt,red chili powder and gram masala. Stir and cook for two minutes. Now add the cashew paste,stir and further cook for two minutes . Add the peas cover and cook till you see the oil on the surface . Crush the Kasturi methi in-between your palms and add it to the gravy. Add the paneer cubes,stir cover and cook for further 3-4 minutes . Your Mutter Paneer is ready . Enjoy it with hot rotis or pooris.
Today was one of those days when you are in no mood of spending too much time in the kitchen, but of course something had to be prepared for lunch. This kootan is a result of my boredom. Even though it’s simple, the taste is awesome.
Soak the tamarind in a glass of water. Peel the skin of shallots , cut the vegetables. Extract the tamarind pulp and cook the vegetables in tamarind water along with turmeric and salt. Heat 2 spoons oil,fry channa dal, urad dal,methi seeds and red chili till the dal changes color. Grind the fried ingredients along with coconut to get a smooth paste. Once the vegetables are cooked add the jaggery stir,now add the grounded paste and allow to boil for 3-4 minutes. ( add extra water to get a correct consistency ). Heat the remaining oil ,add the mustard seeds, when the splutter add the curry leaves and add this tempering to the Thengai Arachuvitta kootan. Drizzle some nei on warm rice add the Kootan and just enjoy it with vadam or karuvadam.
A simple, quick and healthy swer dish is the Carrot halwa. Today being teachers day, I dedicate this to not only our gurus but to all our Amma’s and Appa’s who are our first teachers.
Shredded carrot — 4 cups
Milk — 1 cup
Sugar — 1/2 cup
Ghee — 2-3 tablespoons
Dry fruits — 2 tablespoons.
Heat one tablespoon of ghee in a pan and fry the dry fruits, keep aside. In the same pan add the carrots, milk and cook till the milk is absorbed completely. Now add the sugar. Keep stirring in low heat. Slowly you will see the sugar also getting absorbed and everything coming together, now add the remaining ghee add cardamom powder. Keep stirring for further 2 minutes. Put of the heat add the fried dry fruits. Enjoy hot carrot halwa or wait for it to cool down and then add a scoope of vanilla icecream to a cup of carrot halwa and enjjjoyyy. 😊😊