Thursday, January 28, 2010
Carrot Halwa
Ingredients:
Carrots: 8 peeled and grated
Sweetened condensed milk: 1 can (14 oz)
Evaporated Milk: 1 can (14 oz)
Elachi pwd: 2 tsp
Butter or ghee: 4 tbsp
Powdered milk: 4 tbsp
Raisins: 1/2 rice cup
Method:
In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling and stir constantly.Reduce the heat and continue stirring.
Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended.
Return to low heat to continue cooking. Return mixture to low heat and continue cooking until carrots become very soft and dry.
In small bowl, combine powdered milk with a few spoons of water to make a paste.
Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins.
Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving.
Enjoy.
Ribbon Pakodi
Ingredients:
Moong dhal: 2 tbsps
Channa dhal: 2 tbsps
Toor dhal: 2 tbsps
Yellow roasted channa dhal: 2 tbsps
Urad dhal: 1 tbsp
Rice flour: 2 cups
Hot oil: 2 tbsps
Salt: to taste
Baking soda: pinch
Chili pwd: to taste
Oil : to deep fry
Method:
Roast all the dhal separately until golden brown, cool and powder finely in the blender. To this add rice flour along with the 2 tbsps hot oil, salt baking soda, chili pwd.
Mix well, add enough water to make stiff dough.
Add to chakli press with ribbon slit plate and press out into the hot oil to deep fry until golden brown.
Drain on paper and store in air tight container.
Enjoy.
Satyanarayana Swami Prasadam 2009
Chalimidi and Vada pappu:
Ingredients:
Moong dhal: 1/2 rice cup
Rice flour: 1/2 rice cup
Jaggery: 2 tbsps
Water
Banana: 1 sliced
Coconut : 1/2 make into small pieces
Method:
Soak moong dhal for about 1/2 hour, and drain off the water.
Mix the rice flour and jaggery with little water until you form a dough.
Offer this to the god as prasadam.
Can eat it after puja with coconut pieces and sliced banana.
Rava prasadam:
Ingredients:
Cracked brown wheat: 1 rice cup
Sugar: 3/4 rice cup
Raisins: 2 tbsps
Ghee: 2 tbsps
Method:
Mix all the ingredients and offer it to god as prasadam.
Semiya kesari:
Ingredients:
Semiya: 1 cup
Sugar: 3/4 th cup
Milk: 1 1/2 cups
Water: 1 1/2 cups
Elachi pwd: 1/2 tsp
Raisins: 1 tbsp
Ghee: 3 tbsps
Method:
In a pan heat the ghee, fry the raisins and keep aside.
To the remaining ghee add the semiya and fry until golden brown, add sugar and mix well.
To the remaining ghee add the semiya and fry until golden brown, add sugar and mix well.
Now add water and milk and cook on low heat until it becomes thick.
Now add the elachi pwd and raisins and mix well.
Remove from heat and let cool.
Enjoy.
Coconut Burelu
Ingredients:
Coconut: 1 grated
Rice: 4 cups or 1 kg
Jaggery: 4 cups or 1 kg
Water: 1 cup
Elachi pwd: 1 tbsp
Ghee : 4 tbsps
Oil: to deep fry
Method:
Soak rice for 24 hours, changing water once in 12 hours.
Drain the water from the rice and spread the rice on a clean cloth for about 20 minutes.
Meanwhile soak the jaggery with water in a heavy bottomed vessel.
Grind the rice into flour and sift the flour. Cover the flour with wet cloth and keep aside.
Keep the soaked jaggery on the stove and keep stirring. Once it gets into liquid consistency filter the syrup to remove any impurities and return it to the stove.
Keep stirring until to get the syrup into a ball consistency. To check the consistency of the syrup take few drops of water in a plate and drop few drops of syrup in the cold water, and check to see if the syrup is forming into a ball.
Once the syrup is done add the grated coconut, elachi pwd, and ghee and remove from heat.
Now slowly add the flour to the syrup and keep stirring to avoid any lumps.
Add the flour untill the dough is thick enough and drops slowly when you lift the spatula. Cover it and keep aside until the oil is hot.
In a pan heat oil for deep frying, take a ziploc and spread some oil on it, take a small ball of the dough and spread it on the ziploc like a small pattie.
Deep fry in the oil until golden brown. Remove from the oil and drain it on a paper towel. Continue the process until all the dough is done.
Store in air tight container.
Enjoy.