Vysya's Delicious Recipes -Dosa Corner

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Thursday, August 29, 2013

Saggubiyyam payasam - (with Pictures) - Sabudana kheer- Javvarisi payasam

Sago kheer(Saggubiyyam) kheer is type of Milk kheer  made with Sago,Milk and Sugar.This   Sabbakki(sago) Payasa is a festival recipe. It is mainly made during Navarathri,/dussehra festival Occasions, at fasting time. Sabudana(Saggubiyyam) is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.

Javvarisi payasam
Ingredients
Sabudana/Sago - 1/4 cup.(pick smaller sized pearl sago(nylon sago) )
Boiled  Milk - 2 cups.
Water - 1 cup.
Sugar - 1/4 cup.
ghee - 1 tsp.
cashews - 9.

Preparation
Take a kadai, add 1 tsp of ghee,then add broken cashews and saute till it,till turns golden brown colour, then keep it aside.

Method 
  • Take a pan  or wide  bottomed vessel, wash and add sago with 1 cup of water, let it boil in a medium flame, till sago turns transparent ,soft and shiny texture.stir in between.

  • When sago is completely cooked, add sugar, and mix immediately.
  • Then add boiled milk, let it cook in medium flame for 8 to 10 minutes. Stir in between.
  • Finally garnish with cashews.
  • Let it sit aside for 15 - 20 minutes, then it gives thick creamy texture.
Note
  • Amount of sugar, depends upon your taste preference, so add sugar as you required.if you want more sweeter add 2 to 3 tbsp of more sugar.
  • Sugar, should be added only after sago is completely cooked.

Wednesday, August 28, 2013

Kala Chana Guggillu - Navarathri Sundal Recipes- Black Chickpeas Sundal

Kala Chana are commonly known as chickpea, garbanzo bean, ceci bean, chana, senagalu and Bengal gram. This Tempered black  Chickpeas is  made during most of the  festival Occasions.It is an Indian festival recipe. It prepared during Ganesh chaturthi, and during Navarathri Occasions.In most of the temples, it is  also offered  as prasadam. Chana is a powerhouse of nutrients, rich in proteins, dietary fiber and complex carbohydrates with a bevy of vitamins and minerals.




Ingredients

Black chick peas -  1/2 cup.
coconut - 2 tbsp. (grated)
salt - as required.

To temper

mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
curry leaves - 5.
red chillies - 3 (broken into pieces)
hing - generous pinch.

Preparation

Soak the kala chanadal overnight or  7 - 8 hrs.
cook  chana dal till it is soft nearly 5 to 6 whistles in a pressure cooker.


Method
  • Heat the oil, add mustard seeds, when it splutters add urad dal, curry leaves and red chillies,hing.


  • When dal turns golden brown colour , add cooked kala  chana dal ,saute for few minutes till moisture in it  evaporates,  then add  grated coconut, and salt. Mix  everything well. Then remove it from the flame.


  • Now kala chana gugillu(sundal) is ready.
 

Monday, August 26, 2013

Polala Amavasya Recipes & Story - Polala Amavasya Vratham Recipes

Courtesy:Google
Amavasya of Shravana Month is known as Polala Amavasya. The name Polala is derived from the  Goddess Poleramma. Poleramma is a local deity, and is considered to be one of the incarnations of Goddess Durga.It is observed on Shravana Amavasya,No moon day in shravana Masam in Andra pradesh.This pooja is observed in Andra pradesh,In some Parts of Karnataka,orrisa and Tamil Nadu.

 Mothers observe polala Amavasa Vratha for better health and Welfare of their Children.Goddess Poleramma or Pochamma is known as Protector of children.Godess Shakthi Mantra and Astrotram are chanted during Pooja."Raksha Thoram" or "Rakstha Daaram"(Sacred Thread) is also Worshipped during the Pooja.Women and Children tie Raksha Daaram in their hands to seek her blessings.

Goddess Poleramma is quite similar to the Goddess Shitala worshipped in North India. The other  popular belief is that the Goddess protects children from various diseases, especially chicken pox.Monsoon rains are at its peak during the Shravan (July – August) month. Diseases spread quickly and those most vulnerable are children. The prayers are meant to keep children healthy.Let us Pray Poleramma for Welfare of our children.

Source:Hindupad.com,Hindu-blog.com,Times of Hindu.Com





Polala Amavasya Recipes





Manthram we Read :Gowri  ashtothram.
                        Story: Polala Amavasya Katha



POLALA AMAVASYA STORY AUDIO

Please click on it, to get Polala Amavasya Story in Telugu.






I have  also added, photo of story page from my book. if you want to Read it, plz make a use of it. letters are so small in the page, i used photoshop  for brightness . I hope you can Read  it Easily from mobile.




Also Check my :40 Vinayaka Chavithi Recipes


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Cracked Wheat Dosa - Samba Godumai Dosa - Broken Wheat Dosa


Cracked wheat dosa is prepared with, cracked wheat .Broken wheat or our very own daliya has a lot of health benefits in store for us. It has a different nutty flavour, is packed with nutrients and is low in calories. .cracked wheat is packed with potassium.Fiber you get from whole grains has a huge hand in the prevention of breast cancer.Now we will see the preparation to make Healthy Cracked Wheat Dosa.
cracked wheat dosa/wheat rava dosa
 
Ingredients
Raw rice - 1 cup.
Wheat Rava/cracked Wheat - 1 cup.
Salt - for taste.

Method 
  • Soak Raw rice seperately and wheat rava seperately for 4 to 5 hrs.[when you soak rava,level of rava and water should be same,or sprinkle some water on rava to get soaked]
Preparation.
  • Grind Soaked raw rice, wheat rava, salt together  into fine paste with needed water.
  • The consistency of batter should be moderate.
  • We can start preparing dosa, as soon as batter is prepared.
  • When we pour dosa first fill the outer layer,then fill the inner layer[like we pour rava dosa].
  • It goes very well with tomato chutney,onion chutney.

Billa kudumulu - Steamed Rice patties - With step by step pictures - Polala amavasya recipes

Billam Kudumu is a traditional recipe. it is a Polala amavasya  and vinayaka chaturthi recipe. it is made with rice flour. We can also have it as a  tiffin or break fast.It is a low calorie snack.It is a easily digestable food. We learn billam kudumu with step by step procedure.



Ingredients

Rice flour - 1 cup.
Water - 1 cup.
salt - for taste.
chana dal - 1 tsp.
Moong dal - 1 tsp.
Grated coconut - 1/4 cup.

Preparation

Take a thick bottomed kadai, add water,salt,chana dal,Moongdal and coconut, when water starts boiling, simmer the stove, add rice flour, let it be as such for 10 minutes.Then switch off the flame, and transfer the content to a plate.


 Method
  •  When it cools down, drizzle some water, little by little, to make a smooth dough.finally drizzle some oil on the dough and knead it again. Let it sit aside for 30 minutes. Then divide the dough into equal portions and make lemon size balls.


  • Grease some oil, over the palms,pat each balls, using your fingers,as shown in the picture, to make a circular disc.Then steam it for 15 minutes.

  •  Now Billa kudumu is ready. We can offer this Prasadam to Goddess Poleramma to get her blessings.

Saturday, August 24, 2013

Easy Maida Seedai - Maida Palakayalu - No burst Seedai

 Seedai is a krishna jayanthi or sree jayanthi recipe.This is the traditional South Indian snack.Here i made uppu seedai with Maida, also called maida seedai. It gives unique taste to seedai.My grand mother told, that it is a fool  proof method to make seedai without  any chances of  burst. It is a simple and quick method to make uppu seedai or palakaya recipe.






Ingredients

Maida - 1 cup.
Sour curd - 1 tsp.
cumin seeds - 1/4 tsp.
hing - 1/8 tsp
sesame seeds - 1 tsp.
Butter/Ghee  - 2 tbsp.
chilli powder - 1/2  tsp.
salt - for taste.

Preparation

  • Take a Mixing bowl add Maida,cumin seeds,hing,sesame seeds,butter,sour curd,chilli powder,salt with needed water into a pliable dough.(pliable means flexible,should not be too soft or hard).


        



    
  • Take a pinch of it ,and make equal sized small balls,greater than peas size, and place it in a paper or plate.

Method
  •  Take a thick bottomed kadai, heat the oil, place a small amount of dough into oil, when it pops out immediately, it is an indication that oil is hot.
  • Now drop in bunches, according to the quantity of oil.slowly move it once, so that it will avoid sticking to each other  and gets cooked evenly.


  •  When it turns, mild  golden brown colour, remove it from the kadai, using slotter and place in absorbent paper to absorb excess oil.
  •  Repeat the same procedure for remaining batches.

  • Now uppu seedai(palakaya) is ready. Savory balls are ready for Lord Krishna.
Note:
  • You can make uppu seedai using rice flour in the same manner, instead of maida you can add rice flour.
  • Make sure while making balls, do it of same size, so that it gets cooked evenly.
  • Remove the seedai, from the kadai based upon the colour, when it turns golden brown colour.
  • Also check the items using for this dough, should not contain any impurities.Due to impurities there is a chances of burst.
  • In maida seedai, as soon as you make the balls, you can deep fry it. Not necessary to wait till moistures goes.


Friday, August 23, 2013

Potato Capsicum Curry - Potato Capsicum Stir fry - aloo capsicum ki sabzi

Aloo mirchi ki subzi is a simple curry made with potato and capsicum. Potato capsicum curry is a best accomplishment for rice, roti and chapathi. The vitamin-C present in potatoes can help prevent this dreaded deficiency disease, caused due to lack of vitamin-C. A potato a day is good for your heart, promoting normal blood-pressure levels. Vitamin C in capsicum can melt away the blood clots.They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful. Now we learn to make healthy curry.

 

Aloo Capsicum Curry
 
Ingredients

Potato (medium size) - 2.
Capsicum (medium size) - 1/2.
onion - 1.
oil - to fry.
salt - as required.

ginger garlic paste - 1 tsp.
mustard seeds - 1/2 tsp.
cumin seeds - 1/4 tsp.

Spice Powders

Turmeric Powder - 1/8 tsp.
coriander powder - 1 tsp.
Garam masala powder - 1/2 tsp.
chilli powder - 1 tsp.

Preparation
  • Chop the potatoe into cubes, to avoid discoloration, place the cubed potatoes in a bowl of water.
  • Chop capsicum into cubes.
  • Chop onions lengthwise.
Method
  • Heat the oil, add mustard seeds,when it splutters add cumin seeds.
  • When it sizzles add onions, and ginger garlic paste.
  • When onions turns pink, add cubed potatoes,saute now then,cook till potatoes are half done.
 
  • Add capsicum saute for 2 minutes.
  • Then add coriander powder,turmeric powder,chilli powder,garam masala and salt.Mix  well.
  • Saute now and then till capsicum is soft.(cook it covered for fast  cooking).
 
  • Now potato capsicum curry is ready.It goes very well with chapathi, roti and rice.

Tuesday, August 20, 2013

30 Krishna Jayanthi recipes | Janmashtami recipes | Gokulashtami recipes 2016

Krishna  jayanthi or janmashtami is celebrated as the birthday of lord krishna.Krishna jayanthi is one of the biggest religious festival in the world,it is celebrated by nine hundred and thirty million people around the world and two million in U.S alone.krishna is regarded as eighth avatar of Lord Vishnu.Krishna is embodiment of love,divine joy that destroys all the pain and sin.What ever we worship will be reciprocated on krishna jayanthi.



   
Lord krishna's favourite item is poha & seedai.  I have compiled and listed sweets, snacks,seedai,poha recipes from my blog. Let us  offer him  to seek his blessings.

Uppu Seedai/palakayalu
Butter Murukku
Maida Seedai
Poha Laddu
Kaju Katli
Palkova
Coconut Ladoo's(With condensed Milk)
Atukula Payasam
Dry fruits Ladoo
Oma Podi
Aval Mixture
Saggubiyyam Semiya Payasam
Dooth Peda
Coconut Milk Murukku
Semiya Kesari
Ring Murukku
Semiya Payasam
Badam halwa
Curd Murukku
Carrot Kheer
Wheat chekkalu
Nei Appam
Rava Ladoo
Rava Kesari
Nippattu
Diamond cuts
Mysore Bonda
Aval Appam
Atta Ladoo
Muskmelon Burfi

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