Vysya's Delicious Recipes -Dosa Corner

nav

Tuesday, January 28, 2014

Easy Peanut Ladoo - No Cook Ladoo - Easy kadlekai unde

Peanut Ladoo is made with Peanut and Jaggery.This is a No Cook Recipe. Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. Just a hand full of peanuts per day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins, and protein.Now we Learn to Make Instant Peanut Ladoo.





Easy Peanut Ladoo

 Prep Time :  10   min. 
Cook Time : Nil
Recipe Category: ladoo's
Recipe Cusine South  Indian
yield:14


Ingredients

Roasted Peanuts - 1 cup.
Jaggery - 1/3 cup.

Preparation

Remove the skin of Roasted Peanuts and keep it aside.



Method
  • Grind the Peanuts into a course powder in a blender or mixie.
  • Then add jaggery along with it and run it for few seconds, till both are well combined.
  • Then pour it on a plate and hold the balls. 
  • Store it in a air tight container.  
Notes
  •  you can add 1 tsp of Ghee to the Peanut  mixture for additional flavour.
  • you can add coconut bits to Peanuts Mixture.
  • if you want crunchy texture, grind it more coarse.

Friday, January 10, 2014

Bellam Paramannam - Sankranthi pongali recipe - With step Wise Pictures

Bellam Paramannam is a Sweet Rice Pudding made with Rice, Milk  and Jaggery(Bellam).This recipe is also called Sankranthi Pongali. This is an authentic Recipe  made during Sankranthi festival in Andra Pradesh.You can serve it either hot or cold.In our homes we make both Paal Pongali and Bellam Paramannam and offer it to God.

Bellam paramannam, Sankranthi Pongali
Bellam Paramannam
Ingredients

Raw Rice - 1/2 cup.
Milk - 3 + 1/2 cup.
Grated Jaggery - 1/2 cup.
Cashews - 12.
Raisins - 10.

Preparation

wash the rice and Soak  it  for 1/2 an hour with needed water.


Method

  • Boil the Milk in moderate flame. When milk is boiled, add rice.
  • Stir now and then.

  • When 3/4 of rice is cooked, keep the flame low, stir continuously till it is completely cooked, then mash the rice.Then add Grated Jaggery mix well, till jaggery completely melts in that heat.Remove from flame.


  • Finally Garnish with  Roasted Cashews and Raisins.
  • Now Sankranthi Prasadam is ready to offer it to God.

Bellam Paramannam - Sankranthi pongali recipe - With step Wise Pictures - Andra Recipes By , Jan 10, 2014 Sankranthi Pongali

Wednesday, January 8, 2014

Pulagam Recipe - Easy Andra khichdi

Pulagam(Andra Khichdi) is  a Moongdal based rice,   is made on Bhogi festival of Sankranthi and offered to God.This is also a simple breakfast recipe.Newly Harvested rice with Pesara pappu Makes this Khichdi divine.Bachelors and Office Goers can try this Simple recipe in busy Mornings. Split Moong dal is good source of protein and dietary fiber.It is low in fat and rich in potassium ,calcium and B complex vitamins.It is easy to digest and not like other pulses which are heavy for digestion.The fiber in these lentils help to decrease high cholesterol.





Ingredients

Raw rice - 1 cup.
Moongdal - 1/2 cup.
Water - 3 cups [1:3]
cumin seeds - 1/2 tsp.
Pepper corns - 1/4 tsp.
salt - as required.
curry leaves - few.
Cashews - 12.
Ghee - 3 tsp.
  
Preparation

  • Dry Roast the Moongdal and rice together till you get nice smell.
  • Then Wash and soak it with 3 cups of rice for half an hour.

Method

  • Heat 2 tsp of Ghee, add cumin seeds, pepper corns and curry leaves, saute till you get nice aroma(smell).Then add this sauted ingredients  to soaked rice+Moongdal, then also  add salt and mix well.

  •  Then pressure cook it for 3 whistles.
  • Add 1 tsp of ghee, saute cashews till it turns golden brown colour and add it to cooked rice and mix well. 

  • Serve hot. 



Pulagam Recipe - Easy khichdi - Andra Recipes By , Jan 9, 2014 Pulagam recipe

Friday, January 3, 2014

Puliyodharai - Chintapandu Pulihora - Tamarind Rice

Pulisadam or Puliyodhara,  is an  authentic recipe in Indian cuisine.  It is considered as a festival food.Puliyodharai is made during  auspicious Occasions. It is offered as Prasadam in many Temple.In Karnataka it is referred as Puliyogare.In Tamil Nadu it is called "Puliyodharai" or "Pulisadam'". It  is also a   travel recipe. when we went to  maine for fall season,  with friends we made this Puliyodharai. I just made pulikachal  from my home & packed it. we cooked rice over there with rice cooker & mixed with this tamarind paste. it tasted divine.




Puliyodharai

 Prep Time : 15  min. 
Cook Time : 30  minutes.
Recipe Category:Rice Varieties
Recipe  cuisine:Indian
Serves  :   2 .

Ingredients

Raw rice - 1 cup.
Tamarind - Lemon size.
salt - to taste.
oil - 3 tbsp (preferably sesame oil).
Turmeric - 1/2 tsp.
Roasted Peanuts - 2 tbsp.
Jaggery - 1/2 tsp.


For spice Powder

Coriander seeds - 1 + 1/2  tbsp.
fenugreek seeds - 1/4 tsp.
Red chillies - 10.
sesame seeds - 1 tbsp


  • Dry roast   coriander seeds, fenugreek seeds, red chillies till u  get nice aroma from the spices,then remove it from  kadai.
  •  In same kadai dry roast sesame seeds till it turns golden and also u get nice aroma.  Then grind everything together.now puliyodharai powder is ready.



For Seasoning

Mustard seeds - 1/2 tsp.
Cumin seeds - 1/4 tsp.
Chanadal - 2 tsp.
urad dal - 1 tsp.
fenugreek seeds -1/4 tsp.
Roasted peanuts - 3 tbsp.
curryleaves - few.
Red chillies - 2 (broken)
hing - 1/2 tsp.




Preparation
  • Cook 1 cup of rice with 3 cups of water for 3 whistles.When rice is cooked, place it on the plate, and drizzle 1 tbsp of oil over it.Allow it to cool completely.so rice comes as seperate grains. This is important step in making variety rice.
  • Soak the tamarind in 1 cup of hot water for 1/2 an  hr,  to prepare tamarind extract, retain the juice and throw the pulp.
  • Prepare tamarind rice powder as mentioned above.

Method for preparation of  Pulikacchal (Tamarind paste)

Heat the sesame  oil, add mustard seeds, when it sizzles, add cumin seeds, when it sizzles add chanadal, urad dal, broken red chillies, hing, few curry leaves, roasted peanuts.

When dals turns golden brown add tamarind extract, add salt, add turmeric.

Cook in medium flame till it is thick ( like honey consistency). Then add tamarind rice powder of 2 tsp. Cook for few minutes till it is thick , till oil seperates.





How to mix with Rice.
  • Take a wide vessel, add rice, add needed  tamarind paste , remaining  tamarind rice  powder,  one more tbsp of roasted peanuts, needed salt.  mix well  gently. I used hand to mix it.(Add needed tamarind paste , spice powders and salt according to your taste buds.)




  •      Now Tamarind rice is ready.Give a standing time for 30 minutes. Then serve.  


 Notes
  • I have added peanuts once while making tamarind paste and while mixing with rice at the last, which gives extra nutty taste to the rice.
  • When u plan to take tamarind rice for trips, mix with ladle don't use hands.
  • you could make  spice powder seperately & store it in a container for a month. Similarly you can make tamarind paste seperately & store it in fridge for weeks. When required just make rice and mix with it.


Puliyodharai - Authentic Pulihora - Tamarind Rice - Step Wise Pictures By , jan 03, 2014 Pulihora