PAASI PARIUPPU KANJI

Paruppu Kanji  is some what like the Paruppu Pradhaman but not exactly the s the pradhaman as certain rich ingredients are not included in the kanji.  During my childhood, my  grandmother used to give this kanji for breakfast.

I used to love this kanji and when I started making it, I used to add little bit of dalia i.e. cracked wheat or lapsi you can call it.  Normally, coconut milk is used as we are using jaggery.  If we use the normal milk,  sometimes, it will curdle hence the milk is added just before serving.   My grandma used to add milk  while serving, after preparing the kanji so that it cools down bit and the milk will  not curdle.

 The Paruppu Kanji along with sweet dosa i.e. vella dosa  provides the staying power of protein as well as a bit of sugar for energy for keeping up the spirited chanting of bhajans. 

It is a traditional offering for Sivarathri festival which falls during the  winter season.  After fasting the whole day, family members, friends, and neighbors gather together give support to each other for staying awake the entire night praying, singing, and chanting melodious songs and bhajans in praise of Lord Siva.  My mother used to say that we should not sleep in the night during shivrathri.  It is really fun to sit together in the thinnai (veranda ) in the gramama (village)  all together to keep oneself awake during shivrathri.

Maha Shivratri  means the Great Night of Shiva, is a Hindu festival celebrated annually in honour of the Lord Shiva.   It is observed by remembering Shiva and chanting prayers whole  night, fasting etc.  Ardent devotees keep awake all night, others visit the temple.

This year Sivarathri falls on February 24th of this month.   My friend Seetha Hariharan after going through the blog asked for the recipe.  That time only I realised that I have not posted this though en number of time I have prepared and taken photographs of it.  

Happy Shivrathri to all of you and may the lord bless us. And the recipe for my friend Seetha too.

Now let us look at the recipe :

MAA VILAKU

Maa vilaku  (rice flour lamp) is prepared during the Thai, Adi months and for karthikai deepam.   It is a family custom for many of us.  My mother's side, my aunty used to light this lamp during Thai month.  In my in laws place this is not a practice.  However, I made this for posting the same on the blog.

This is a child hood memory for me as I love to eat this.  But after leaving my hometown, I hardly got the chance to eat this.  The combination of the rice flour, jaggery and the coconut pieces to eat is divine.  Since I had not eaten for years together, may be 15 years or more, I was craving for the same too. 

The lamp made out of this is lit with ghee in it and we have to wait for the same to completely get over.  Then neivedyam is done and it is distributed as prasadam to everyone.

In Thai month or thai  masam, it is done normally on Friday.  Since Thai masam is on, you can prepare this and enjoy it.

Now let us look at the recipe:

MILAGU VADAI, ANJANEYAR VADAI

Milagau vadai is prepared with urid dal and black pepper for the neivedyam of Anjaneyar.  It is very crispy crunchy and is also known as Anjaneyar vadai.

I happened to taste this a decade ago in one of the temples and that taste I really relish now also.  I want to post this recipe since so many days but could not do it as my children will not eat this because of flavour of the pepper.  But I made this on last Saturday for the purpose of posting the same on the blog as well as being Saturday can offer neivedyam to Anjaneya.

It is really awesome with the flavour of pepper in it and I really enjoy the same.

Let us look at the recipe now:

MOONG DAL BANANA FRITTERS

The Navratri festival is going on and I am bored of making the usual Sundals with brown chana, karamani etc.  Since I wanted to make something different, I tried sabudana sundal and moong and banana fritters.

The Moong and banana fritters can be served as an evening snack along with a cup of hot coffee or tea also.  As I was cutting the banana for making mezhukupuratti out of it, this idea struck me and immediately I soaked some moongdal  and tried this and it was awesome.

Let us look at the recipe now:

BEANS USLI MODAK

Usli is prepared with tuvar dal, chana dal and some vegetables viz. beans, cluster beans, flat beans etc.  It is a nice side dish for rice varieties and I would love to eat the same with chappati too with some liquid subzi ofcourse.

Every time, we make urid dal stuffing for making the namkeen kozhukkattai for Ganesh Chaturthi.  This time I wanted to change the age  old tradition and decided to make the pariuppu usli with beans. 

  It was nice and we really enjoyed along with the sweet modakam.

I am sure you will also love this.  So let us look at the recipe now:

OLIYA, SWEET YOGHURT RICE

OLIYA is a pudding with rice and yoghurt with lots of dry fruits in it and is a festive dish.    If you wish, you can also put fresh fruits in it.  This dish  I tasted from my neighbour who is a Jain Marwadi.  She always share with us whatever she made and this dish was new to me. Today, they are supposed to have only cold food for which they make the same on the previous day and keep in fridge. The festival is called Shitla Satam.

We used to have Pal chadam ie. Rice with milk and sugar or sugar candy added in  curd rice.  But this I never thought would taste so good. Though we make sweet lassi, I did not even think of making this rice.

It is really tasty and you would also love this.  Once in a while, you can switch over to this dish rather than having the regular curd rice.

Let us look at the recipe now:

OLIYA, SWEET YOGHURT RICE

IDLI RAVA NOMBU ADAI

Karadayan nombu adai is made for the Nombu by South Indians.  Normally, it is made with roasted rice flour  both  sweet and savory.  I tried the same with ragi  both savory and sweet and was quite good. 

Recently, one of my friend gave me the savory version  made with coarse ground rice.  It was quite tasty and hence I thought of trying with the idli rava.  I had a packet of rava lying in my fridge so I took the opportunity to try the same.  Since I did not have the stock of Karamani, I made it without that and was quite tasty.

Shall post the photographs after making the same with karamani (black eyed pea, lobia) shortly but presently posting the photo without that.  The preparation is very simple.

Let us look at the recipe now:

idli rava nombu adai

POHA MODAK

Hi friends, Ganesh Festival is on and I am sure I am not late to post this recipe.  We all are aware of making various kinds of modak or modakam for ganesha the destroyer of obstacles  known as vignaharta too.

I keep one and half days ganpati at home and do the pooja like Maharashtrians as well as South Indian.  Pooja is performed the way we perform chanting the 108 mantras of  Ganesha.  Aarti I follow the Maharashtrian style.

The idea came to my mind to keep Ganesha for 3 years in 2009.  When I expressed my views at home, my son said not this year, next year.  I was bit disappointed and had to agree with his views.  Unfortunately that year my mother in law passed away.  But the Ganesha had to come to our house.

You will wonder how?  My husband used to listen to the radio programme in which Malishka, the RJ announced that the third and ninth caller will get an eco friendly ganpati.  My husband was the third caller and we got the ganpati and was brought  home.  It was such a beautiful ganpati.

 However, we started  bringing the idol and performing pooja from 2010 onwards.

Till today, however, I am continuing by the grace of god though I had planned to keep only for 3 years.

Coming back to the recipe.  For neivedyam I was thinking what to make and tried this modak which was not very sweet but liked by everyone.

RAGI NOMBU ADAI (SAVOURY)

I have already posted the sweet version with ragi.  here is the salty (savory version).  This adai also tastes really yummy.  Enjoy this zara hatke.

Let us look at the recipe now:

BHOGHICHI BHAJI

Bhogi is celebrated a day before Sankrant.  Most of the vegetables are available during winter and we make use of the same by preparing a mixed veg  subzi with seasame seeds and peanuts.  It is very tasty and goes well with rice, phulka, Bhakri  etc.

Til or sesame seed  is very hot whereas sesame oil is cold.  Seasme is used during winter so that the body is kept warm.  Hence this is used during winter.

Let us look at the recipe now:

Ingredients:

2 cups vegetables (green peas, surti papdi, papdi, carrot, beans, colacasia, potato, purple yam, drumstick etc)
2 tbsp roasted peanut powder
2 tbsp roasted  sesame seed powder
1 tbsp seasme seed roasted
2 tbsp oil
a small piece of jaggery
1 tsp raisins (optional)
1 tsp red chilli powder (adjust according to your requirement)
1 tsp coriander powder
1 tsp garam masala (optional)
1/2 tsp cumin seeds
1 or 2 green chilli slit
1/4 tsp turmeric powder
salt

Method:

Make a paste of sesame seed powder and peanut powder
heat oil in kadai, add the cumin seeds, allow to sizzle
add the peanut sesame paste, saute for a minute
add the dry masala powders, saute for a minute
add water and  the hard vegetables   which take time to cook
add turmeric powder, cover and cook till the vegetables are half cooked.
add rest of the vegetables, green chilli, salt, turmeric powder, cover and cook till the all the veggies are cooked. add jaggery.
adjust water consistency according to your requirement.

served hot with bhakri, phulka and rice too.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.

Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.

After its powdered down, add few tsp of water and again pulse to make in to fine paste.

Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.

Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.

Add dry spices, mix and again cook for 2 minutes.

Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.

After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.

Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.

Garnish with finely chopped coriander leaves and sesame seeds.

Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

Regional Recipes

• Maharashtrian Recipes
• Mughalai Recipes
• Punjabi Recipes
• Italian Recipes

new additions

• Creamy Carrot Soup
• Amla Chutney
• Carrot and Beet Juice
• Tilgul vadi
• Bhogichi Bhaji
• Eggless Vanilla Cupcake
• Tilachi Chutney
• Tilgul Poli
• Homemade Penne Pasta
• Rava Toast
• Aloo Kulcha
• Icing Sugar
• Lal Math Dal
• Corn and Spinach Sandwich
• Sev Tameta nu Shak
• Soya and beet cutlet
• Garlic Bread
• Eggless Chocolate Mousse
• How to make Whipped Cream at home?
• Peanut Chikki
• Hot Chocolate
• Til Ladoo

Home > Veg >   Bhogichi Bhaji

Bhogichi Bhaji

- See more at: http://www.madhurasrecipe.com/veg/Bhogichi-Bhaji#sthash.uOiS96ny.dpuf

• 2 tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

• tbsp Oil
• 2 + 1 tbsp Sesame Seeds
• 2 tbsp Roasted Peanut Powder
• 1 tsp Cumin Seeds
• 1 1/2 tsp Red Chilli powder
• 1 tsp Garam Masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 Potato peeled and cubed
• 1/4 cup Carrot cubed in small pieces
• 1/4 cup Lima Beans / Pavta
• 4 to 5 Drumsticks
• 1/4 cup diced Green Pepper
• 1/4 cup fresh or Frozen Peas
• 1/4 cup Green Beans
• 1 tbsp Jaggery
• Salt to taste
• 2 Green Chiilies
• 1 tbsp Raisins
   

Method

• Dry roast sesame seeds until it gets deep brown color. After sesame seeds are roasted, keep it aside until it cools down.
• Mix sesame seeds and roasted peanut powder in blender and pulse 4 to 5 times to make it in to fine powder.
• After its powdered down, add few tsp of water and again pulse to make in to fine paste.
• Heat up 2 tbsp oil, add cumin seeds, let them sizzle up.
• Add sesame and peanut paste and cook for 2 minutes. If required add few splashes of water in between.
• Add dry spices, mix and again cook for 2 minutes.
• Add potato, carrot, drumsticks, Lima beans, mix, add some water, cover and cook for 5 to 6 minutes.
• After veggies are half way cooked, add green pepper, green peas, green chillies, green beans and mix well.
• Add salt to taste, jaggery, some more water if required and cook until all veggies cook properly.
• Garnish with finely chopped coriander leaves and sesame seeds.
• Serve hot with Bajarichi Bhakari!

- See more at: http://www.madhurasrecipe.com/sankranti-recipes/Bhogichi-Bhaji#sthash.Aqa0WJ5n.dpuf

MANOHARAM, PARUPPU THENGAI

Manoharam murukku is also known as “Paruppu Thengai” is a traditional festive sweet.  This is frequently prepared in Southern part of India for most of the festivals and especially South Indian Weddings, is a must.

A Wonderful sweet that you will enjoy any time of the day.  My mother in law  prepares this  very often as it is my son's favourite.      When she used to prepare, I always used to help her out.  Since she is no more, the sweet was  forgotten as I never ventured to prepare this alone, though I used to tell everyone that my son reminds me of my mother in law for preparing the “Vella dosa”, Appalam Kuzhambu & Manoharam.

I never wrote the recipe in  my book but faintly remembered that she prepared the same with Besan i.e. kadala mavu or chick pea flour.  But when I searched in the net, everyone has adopted the thenkuzhal recipe which I was not willing to follow and was in search of the original recipe of my mother in law. 

Recently, my sister in law called up and the topic of Manoharam was discussed.  Then I checked with her and also with my mami and a friend of mine and the recipe of the three was similar.  Hence, I decided to try my hand on it and was successful in the first attempt.  But my son was very particular about it and he told me that the glaze and colour was not matching with “Thattima’s “  (Grandma) Manoharam.  Unfortunately, the jaggery which I had  was tasting bit salty.  Since I was trying it for the first time without my MOM in laws help, I prepared with a small quantity and was thrilled that it tasted awesome.

 

TIL GUL, TILACHI LADDU

Til gul or tilachi laddu or sesame seed laddu is made with black til and white til.  While black til laddu is we make only for "Shradh", white til laddu is made during winter specially for Makar Sankrant.  This is the speciality of Maharashtra.  While serving this laddu, it is said that "TIL GUL GHYA AANI GHOD GHOD BOLA" means have the laddu and be kind enough (speak sweetly).

I wanted to post the same before sankrant, hence made it today and the recipe is here for you to enjoy this laddu during the season.

It is made during winter because til is hot so also gud (jaggery), which will keep your body warm.

WISH YOU ALL AVERY HAPPY SANKRANT.

BOONDI LADDU

Boondi laddu is made normally for Diwali, weddings etc.  For the  "Cheeru" means various kinds of Murkuu, laddu etc. are displayed in the mandap for the wedding and given to the Bride grooms family, ofcourse, it is distributed to the relatives of the bride too.

It is a sweet dish liked by everyone.  When my mother in law used to make this dish, I never bothered to see how she is making it and only will go for binding the same into beautiful small balls out it.  But once she was very adamant that I make the same and she will instruct me how to do it.  Though I learnt the technique from her how to make this, I never bothered to repeat the process till I tried the same for my elder brother's 25th Wedding anniversary two years back and uploaded the  boondi laddu  in www.simpleindianrecipes.com.  At that time, I was sharing my recipes with Dahlia, who inspired me to start my own blog.

Coming back to the recipe, it is basically made with bengal gram flour or besan it is known as and very delicious.  My mother in law will make the boondis and put them in the sugar syrup, mix up and keep aside  and she will bind the same next day only.  But I made it after 2 hours and the same came out very well.

In this recipe, there is a slight variation, I have not used rice four.  Today is my silver wedding anniversary (25th), and made it for the party.

watch on you tube
Boondi laddu,  boondi laddu,  boondi laddu     

THENKUZHAL

Thenkuzhal is a murukku variety prepared for diwali and krishna jayanti.  It is made out of rice flour and urid dal flour.  We can also make them with dalia powder (pottukadala podi or chutneydal powder).

You can use the home made rice flour or store bought one.  Sometimes, the store bought ones are not proper hence I prefer to make the rice flour at home.  It is a very easy and tasty muruku variety can be served with  tea or coffee.

video thenkuzhal

BESAN LADOO

Besan ladoo is also one of the Diwali recipes which Maharashtrians make along with Karanji.  I have already posted the Besan Modak.  The ingredients and methods are same.  For ladoo, we make small balls out of it and for Modak, we shape into a modak with the modak mould. 

COCONUT MAIDA LADDU

We are familiar with coconut laddu, coconut burfi, besan laddu, boondi laddu etc.  what about  coconut maida laddu.  When I posted this, I realised that the Besan Ladoo post is pending.


Few other diwali recipes


Rava pak,  kaju katli, diwali lehyam,  corn flakes chivda, karanji, 5 cup burfi, ukkarai  mysore pak, coconut burfi, ribbon pakoda, shakar para

When I was making besan laddu, it just flashed in my mind that I must make something with maida too.  When I tried this recipe, came out well.  Initially, i tried it with very little quantity without measuring the ingredients, some how, it was not bad.  Hence tried the same with proper measurement and was a hit.  Though I am too late to post my diwali recipes, hope you all will make an attempt to make this too.

Let us look at the recipe now;

Ingredients:

1 and  1/2 cup maida
1/2 cup grated coconut
2 cups sugar
1/2 cup ghee
cardamom powder
1/2 cup roasted nuts crushed

Method;

Heat the ghee in kadai, add maida and roast the same till the raw smell goes and the colour changes do not worry, switch off gas and keep aside.   In another kadai, put the sugar and 1/4 cup water to melt the same.  add the grated coconut, cardamom powder and keep on stirring till you reaches one to two thread consistency.  Switch off gas and start slowly mixing the roasted maida, nuts  in it till you get a ball out of it.  apply little ghee on your palm, when it is  hot, bearable heat, start making laddus.  You need around 2-3 people to make the laddus immediately.   In case the mixture becomes powdery,  add two tsp hot ghee and warm water, mix well and make the laddus.  can store in fridge for about a week.

NOTE:  you can put this in a greased plate and cut it into desired shape too.  The difference between besan laddu and coconut maida laddu is for besan laddu, when the besan mix becomes cool, we add the sugar in it.

OATS CHAKLI

Diwali festival is around the corner and everybody is in the kitchen trying out some savories and sweets.  This time, I thought of making something different in the sense, the ingredients as I am bored of the usual stuff which we make during the festival.

Since so many days, my husband has been telling me to make Oats chakli.  I made very little quantity in fact tried and came out well.  But some how, I could not post the same as so many other posts were pending with me,  which due to lack of time, could not as well as no camera to take out photos.

Now is the time to post the tried recipe which was repeated today as one of the Diwali special, I am sharing with you all the recipe.   Though I am too late to share, it can be made without much hassles as the rice flour and roasted chana dal will be definitely available with you all minus the oats. Oats is good for health. But when it comes to fried food, bit cautiousness comes to our mind whether to eat or not.  No matter, once in a while chalta hai especially festival season, your diet is going to haywire.  That is life, once in a while we have to enjoy, no matter what comes in.

The Oats chakli came out well, tasty and crispy, crunchy and was satisfied that I made something different in this season.  I had already posted Ribbon Pakoda which my friend Jayashree had shared with me long back in last year, I used the same ingredients plus the oats.

MOCHAI SUNDAL, LIMA BEANS SUNDAL, AMARAPAYAR SUNDAL

Mochai or Lima beans or Amarapayar it is known as.  After soaking the same in water, the skin is removed and subzi made out of this by Maharashtrian and they called it val.  Val usal or dalimbi usal is a famous Maharashtrian recipe.   It is also known as field beans or hyacinth beans or lablab in english.

I made the sundal with this  for Navrathri on the 2nd day.

MOONGDAL SUNDAL

Moongdal sundal is very easy to make.  During Navarathri, each day one Sundal variety is made for Neivedyam.  In South India, Kosumbari is made out of moongdal for feast, wedding etc.  The Sundal is prepared with a a very simple method and does not take much time.

This recipe was lying in my draft for about 15 days, as I wanted to post the same before the Navrathri started.  Somehow I could not upload as I had  hectic days managing office, household etc with very little time to spare for my blog.  Secondly, my camera is not working, hence depending upon the children totally for the picture taken on their mobile.  Since my daughter is having her exams now, she is fully occupied with her studies so I do not want to disturb her.  Hence I am posting the recipe without photo and shall update later on.

Let us look at the recipe now:

Ingredients:

1/4 cup moongdal
2 tbsp grated coconut
1 small green chilli
1 small ginger piece
1/4 tsp cumin seeds 
2 tsp oil
a pinch of turmeric powder
a pinch of asafoetida
few curry leaves
salt
Lime juice

1 tsp Mustard seeds 
1 tsp urid dal
1 red chilli broken
1 tsp chopped coriander leaves

Method:

Wash, soak the moongdal for 15 minutes.  Boil water and put the moongdal in it and cook for only two minutes with turmeric powder, with little salt.  after two minutes, drain, run through cold water and put it in sieve to drain out the excess water in it.

coarsely grind the coconut, ginger, green chilli, cumin seeds.  Heat oil in kadai.  Put the mustard seeds, urid dal, red chilli.  when it is done, add the curry leaves, asafoetida.  add the moongdal, little salt mix well.  add the ground coconut mix in it, mix well and switch off gas.  add in the lime juice. coriander leaves. mix well.  Moongdal sundal is ready for neivedyam.

NOTE:  by adding chopped cucumber, onion, tomato etc. can serve as salad too.

PLAIN RICEMODAK

Plain rice modak is made with the rice flour, tempered with mustard seeds and urid dal, few curry leaves, green chilli etc.  It is very easy to make and serve as snacks too.  Since Ganesh festival is only a week away, I thought of sharing this simple recipe.