Happy Sankranti 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 Puja 2009

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. 

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.

Bread-Dahi Vada

 

Ingredients:

Bread : 1 pkg

Curd : 500 ml

Salt : to taste

Green chillies : 8 chopped

Coriander Leaves: few chopped

Turmeric: 1/2 tsp

Cumin seeds: 1tsp

Mustard seeds: 1 tsp

Red chillies: 2 long

Ginger : small piece chopped

Oil : to deep fry

Method:

Soak bread slices in water for few seconds, remove and squeeze all the water. 

Make balls from this in the shape of cutlet or vada and fry in hot oil until golden brown.
Dip these fried bread vada in salt water for few seconds again. Remove and lightly squeeze all the water. Place them in a bowl.
Beat curd well without any lumps in it. To this, add chopped coriander leaves,  salt and mix well.

Now take little oil in a pan and heat it for seasoning, add mustard seeds, cumin seeds, red and green chillies, ginger pieces, turmeric and fry. Add this seasoning to the curd mixture.
Pour this curd mixture over the vadas.

Enjoy.