Poha laddu - Aval laddu

For Gokulashtami, i thought to prepare something different menu with using aval or poha. Most of the kids are like to see Chota bheem in Pogo channel. Chota bheem's laddu is famous for all of them. Then, i thought to prepare aval laddu. It came very well and my daughter liked very much. She gave to her friends also. All kids enjoyed with the laddu. It is very simple and preparation time also very less. We can easily prepare this as Gokulashtami prasatham. I am very glad to share this to you all in this festive season. Let us see How to prepare the tasty prasatham, " Aval or Poha Laddu".

Basic information :

Preparation time	:	15 Mins
Serve for	:	4-5 Persons

Ingredients :

Aval or poha	:	1 Bowl
Grated coconut	:	1/2 Cup
Cashew nut	:	5 Nos
Cardamon powder	:	1/2 Tsp
Sugar	:	5 Tsp
Ghee	:	2 Tsp

Method :

Mix 1 cup of sugar in 1/2 glass of water and make syrup in string consistency.

 Fry the grated coconut, cashew nut and grind little. 

Soak aval for 3-4 minutes and squeeze it. In bowl take ground coconut, ghee, sugar syrup, cardamon powder and mix it well.

After mixed well, make lemon size ball as laddu and garnish with pista or cashew nut and enjoy.

Try this delicious recipe and make your festive sweetness. Please share your valuable comments..

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Janmashtami special - Aval payasam / Poha sweet payasam

In Janmashtami day(Krishna jayanthi, Gokulashtami) we would like to prepare something special which is favorite for the Lord Krishna. Aval or poha (rice flacks) is the favorite for the lord Krishna. I am preparing aval payasam for this festival day. Payasam is one of the favorite for all of my family members. When preparing with aval, it gives more taste to the sweet and preparation time also very less. Happy Janmashtami day for all. Let us see how to prepare delicious "Aval payasam", "Poha kheer".

Basic information :

Preparation time	:	10 Mins
Cooking time	:	20 Mins
Serve for	:	3 Persons

Ingredients :

Aval or poha	:	1 Cup
Coconut milk	:	2 Cup(1,2)
Sugar	:	As per taste
Cardamon powder	:	1 Tsp
Cashew nut	:	Few
Pista	:	Few
Ghee	:	2 Tsp

Method :
Rinse the aval or poha and keep it aside. Take coconut milk as first and second. Heat ghee in a pan, add cashews and fry till golden brown comes, take out and keep it aside.

Add rinsed aval and fry a little.

Add 2nd coconut milk and allow it to cook well.  Add cardamon powder and sugar, mix.

After aval cooked well, add  1st coconut milk and keep it in low flame for 2-3 minutes.

After add fried cashews and pistas, transfer to the serving dish and serve hot.

Try this delicious, yummy sweet recipe and get the lord Krishna's blessings. Please post your valuable comments...

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Bread roll stuffed with Sweet corn and potato

Bread rolls is delicious tea time snack. The stuffing is our choice. I am preparing this roll, stuffing with sweet corn and potato. It is very tasty and healthy also. I am making this roll in two ways. One is, directly stuff in the wet bread slices and fry. Another one is, mixing  maida with wet bread, make dough, stuff in the dough balls and fry. Two methods are came very nice and very tasty also. It is the best snack in tea time. We can make it, when the guests come to our home. Let us prepare Bread roll stuffed with sweet corn and potato.

Basic information :

Preparation time	:	20 Mins
Serve for	:	4 Persons

Ingredients :

Fresh Bread	:	1 Pack
Potato	:	4 Nos
Sweet corn	:	1 Bowl
Cumin seeds	:	1 Tsp
Onion	:	1 No
Curry leaves	:	Few
Coriander leaves	:	Few
Grated ginger	:	1 Tsp
Chopped garlic	:	1 Tsp
Chilly powder	:	1/2 Tsp
Salt	:	To taste
Oil	:	For fry

Method :
For stuffing :

Boil the potatoes and sweet corn separately. Peel off the boiled potatoes and smash it. In boiled sweet corn grind half of it and use as it is the excess.

Heat oil in a pan, saute well cumin seeds, chopped onion, ginger, garlic, smashed potato, ground sweet corn, whole sweet corn, curry leaves, coriander leaves well with adding salt. This stuffing is same for two methods.

Method 1 :

Cut the edges in the bread, wet the bread and takeout the water by pressing it with your palm. If water is there, it will drink oil. Make balls in stuffing, stuff in the wet bread.

Roll it and close the stuffing well. Make all the bread like this.

Heat oil in frying pan, make shallow fry the rolls.

Method 2 :
Cut the edges in the bread slices, wet and mix well with the maida to make smooth dough.

Make balls with the dough. Press the ball in oil greased polythene paper and put the stuff ball over it.

Close the dough cover the stuff and roll it.

Shallow fry the rolls in heat oil. After fried in all the sides well, transfer to the serving plate, serve hot with tomato sauce.

Try this delicious snack and please share your valuable comments ....

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Independence day special - Cauliflower / Malaai Gobi

For Independence day, i thought to prepare special flag color dish. Then i thought to prepare with gobi. For Saffron color, i made chilly gobi fry. For green color, i made Mint gobi. Then, for white color, i tried gobi malai and decorated. My husband said, all the three items are very nice and colorful to see also. In this gobi malai recipe, i am adding lime juice for tangibleness. If you want gravy, we can add yogurt or curd instead of lime juice. It will be very tasty. For dry version, i use lemon juice. If we prepare colorful like this everybody in our family will get the feel of "Proud to be an Indian". Jaihind.

Basic information :

Preparation time	:	20 Mins
Serve for	:	3 Persons

Ingredients :

For grind	:
Coconut	:	3 Pcs
Fennel seeds	:	1 Tsp
Garlic	:	4 Pcs
Green chilly	:	3 Nos
For saute	:
Oil	:	2 Tsp
Cinnamon	:	2 Pcs
Cardamon	:	2 Nos
Cloves	:	4 Nos
Onion	:	1 No
Grated ginger	:	2 Tsp
Curry leaves	:	Few
Coriander leaves	:	Few
Lemon juice	:	2 Tsp
Salt	:	To Taste
Cauliflower	:	1/4 No
Potato	:	1 No
		Method :

Grind the ingredients as paste which is under for grind heading.

Clean the gobi pieces well in hot water with adding turmeric powder and salt. Boil potato, peel off and cut into cube. Heat oil in a pan, add cinnamon, cardamon, cloves. Add onion slices, grated ginger, curry leaves, coriander leaves and saute well.

Add ground paste, lemon juice and saute.

Add gobi and potato pieces, salt. Add little water and keep it in medium flame till the raw smell goes.

After the raw smell goes and gravy became dry, transfer to the serving dish and serve hot. We can decorate with Mint gobi and Chilly gobi as Independence day special.

       

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Ragi sweet dosa

Ragi dosa is different from normal dosa. Instead of making plain ragi dosa, i have tried sweet ragi dosa. When we are adding sweet, it gives more taste and children also likes to have. 

Health benefits :

Ragi millet is having a lot of health benefits. First of all, it is the best for lactating mothers which helps to improve the quantity of milk for their babies and good for kids also. It is rich in calcium  and high fiber content. It is gluten free and this is recommended for diabetic patents. Having Vitamin C content, it's battle anemia and it is having low fat, that helps to reduce weight. It helps to reduce high blood pressure and risk of stroke.

Basic information :

Preparation time	:	10 Mins
Serve for	:	3 Persons

Ingredients :

Ragi flour	:	1 Cup
Jaggery	:	1/4 Kg
Salt	:	1 Pinch
Cardamon powder	:	1/4 Tsp
Oil	:	For dosa
Grated coconut	:	For garnish

Method :

Mix jaggery in 1/2 cup if water and keep it in medium  flame. When it's dissolves in water, takeout fromthe flame, drain it and add cardamon powder.

Mix the jaggery water into the ragi flour slowly with 1 pinch of salt.

Mix well without any lumps.

Heat a dosa thava, pour the batter as dosa and add 1 teaspoon of oil.

After 2 minutes, turn back.

After cooked well, transfer to the serving plate and garnish with grated coconut. Adding sweet in it, we need not  any side dish. We can have without side dish.

Try this delicious recipe and please share your valuable comments .....

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Athirasam - Festival sweet

Athirasam is one of the very famous festive sweet item in South India, specially in Tamil Nadu. It will be prepared mostly for Diwali. Most of us are thinking, making of athirasam is very difficult task. But, when i tried first time itself, it came very soft and nice taste. It is very easy to prepare also. Only we have to take care of the vellam paagu (jaggery milk). The paagu have to be in correct consistency. We have to use only raw rice which is soak and grind. If we preparing our self for the festival, we can feel great. Let us prepare the tasty sweet athirasam.

Basic information :

Preparation time	:	10 Mins
preserve for	:	3 Days
Become	:	15-18 Nos

Ingredients :

Raw rice	:	1 Cup
Jaggery	:	1/2 Kg
Cardamon powder	:	1 Tsp
oil	:	For fry

Method :
Soak the raw rice for minimum 30 minutes. After that, drain the water well.

After well-drained, grind it as powder.

We can add white seasome seeds or kuskus(poppy seeds) also.

Mix jaggery in 1/2 cup of water and let it dissolve. After the dissolves in water, drain it to takeout the dust and keep it in medium flame and boil it to make the paagu. 

The paggu should be in correct consistency. We can check with 1/2 cup of water. It should not dissolve in water.

After the paggu came the correct consistency, mix it with the rice flour well to make the batter. We can keep the batter for 3-4 days in room temperature. The batter should not tight or very loose. The consistency of the batter is to make balls with it.

After the batter came good consistency, make balls and keep it in the oil greased polythene paper or banana leaf. Press it like disc. We can grease oil on our fingers also.

Make round in the center. It is optional. If we do this, it will cook quickly.

Heat oil in a pan, slowly put the batter into the heat oil and deep fry both the sides.

After fried well, takeout the athirasam and drain the oil by pressing it with the ladle and serve hot.

Try this wonderful sweet recipe and enjoy the festivals. please share your valuable comments...


     

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