AVAL LADDU RECIPE (POHA LADOO) EASY KRISHNA JAYANTHI RECIPES

      
Krishna Jayanthi is only 2 days away, so are you still thinking what to make for the festival? Are you scared of trying out the deep fried recipes like seedai, murukku and thattai?  Don’t worry, here is an easy recipe that has lord Krishna’s favorite – Aval / Poha and ghee. Only 3 main ingredients and the laddu is ready within 30 mins. It tastes similar to our rava ladoo except for the flavour of poha instead rava. I made it in small quantity, perfect for nuclear families.

Aval laddu/ Poha ladoo recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 15 mins    |  Cook time: 10 mins    |  Makes: 9

Ingredients

Aval/ Poha/ flattened rice	1 cup
Sugar	1/2 cup
Ghee	1/4 cup
Cashew nuts	3
Dried raisins	8
Elachi/ cardamom	2

Method

1. If you have ‘muram’ you can dust the aval otherwise also you can use a plate and spread the poha, carefully take out the poha leaving the dust at the bottom. Remove any impurities you see. Dry roast the poha until golden in colour. Cool down.
2. Grind to make a flour/ fine powder. Grind sugar also with the elachi seeds to fine powder.
3. Heat ghee and break the cashews to very tiny pieces and fry until golden. Add raisin and fry till fluffy.
4. Take the powdered ingredients in a mixing bowl and add the heated ghee to it. Mix well and make ladoos out of it.

Notes

• Make sure to roast the poha well and grind it finely.
• Elachi is must needed for lending a divine flavour.
• Use ghee and sugar as mentioned for perfect taste.
• Make sure to finely break the cashews and also do not add more than required, otherwise it will be difficult for shaping the ladoos.
• Ladoos are fragile, so carefully handle it. If not ground finely, it will be hard to hold its shape.

Easy aval/ poha laddus are ready to offer God, Krishna and enjoy the laddus! Poha, ghee and sugar with tangy raisins makes a wonderful combination!

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Lunch menu 16 - Simple south Indian lunch

So yet another weekend and time to post my lunch menu . It was long time since I included greens, so bought keerai and made Masiyal with it which is also made after long time. This masiyal is so simple but tastes great. It has only 3 ingredients – keerai, garlic and salt. So simple right?  The raw garlic gives a spiciness to the masiyal, so no need for chilli. Mom makes this very often. MIL also makes the same way. Just mix with hot rice and ghee, its such a wonderful tasty and healthy thing to eat. Once when we went to my dad’s colleague’s home, they served keerai masiyal and they added sambar over it and asked us to mix and eat. We usually never do that. So it was quite weird to taste, but to our surprise it was nice too. They are from Thirunelveli, but their cooking is so similar to ours.
      I had one mango sleeping in the vegetable basket for long time, so wanted to finish it off. Also wanted to include something healthy to Vj, who has been going through a busy work time, least bothering about health, food and sleep.   So made this vazhaithandu poriyal.
Here’s how I prepared the lunch. It would take hardly 1 hour.

1. Pressure cook dal for sambar. Soak tamarind for sambar.
2. Meanwhile the dal gets cooked, chop vazhaithandu / banana stem or plantain stem and mix with salt and moong dal and set aside.
3. Clean and chop keerai (spinach) and cook for masiyal. Keep aside and cool it.
4. Peel one garlic for masiyal and chop one onion for sambar. Cut the mango.
5. Grate coconut for poriyal and keep other things like tamarind extract, curry leaves and red chilli ready.
6. Now time to cook. Mean while heat kadai and first do the tempering and frying part for sambar and let sambar boil in a stove.
7. Prepare poriyal and lastly keep rice hot for the lunch!

So here are the recipes that are in the meal :

1. Keerai masiyal recipe
2. Vazhaithandu poriyal recipe
3. Mango sambar recipe

Other keerai recipes in Rak’s kitchen : Keerai kootu, keerai poriyal, keerai sambar and keerai vadai.
Other mango recipes : Mango sweet pachadi, mango rice, mango thokku, mango thogayal
Other vazhai thandu recipe : Vazhai thandu mor kootu

Happy tummy Have great weekend!

Technorati Tags: lunch menu,south indian lunch menu,lunch ideas,keerai recipes,mango recipes,vazhaithandu recipes

MAIDA SEEDAI RECIPE | EASY SEEDAI RECIPE FOR KRISHNA JAYANTHI 2013

    
      I love the authentic uppu seedai recipe that we always make for its unique flavor. But always fascinated by the store bought seedais like we get in adyar ananda bhavan or from other snack shops. They are whiter and ‘soft’ crisp than we make at home. So when I was breaking my head for what to try new for this year’s Gokulashtami 2013, my SIL(Anu) told this recipe, that her hubby making for past 4 years. When she told the recipe and method, it was too easy and I wanted to try it out. It came out very nice and golden crisp. So thought of posting as Krishna jayanthi is nearing. My SIL said this seedai have never burst so far. So this is a no burst seedai . Anyways, I was so precautionary when I was frying the seedais and recommend to do the same when you try too.

Maida seedai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 15 mins    |  Cook time: 20 mins    |  Makes: 2 cups

Ingredients

Maida/ All purpose flour	2 cups
Butter, melted	1 tblsp
Asafoetida powder	1/4 tsp
Sesame seeds	1 tblsp
Jeera (optional)	1 tsp
Grated coconut(optional)	2 tblsp
Coconut oil(optional)	1 tsp
Salt	As needed
Oil	for deed frying

Method

1. In a clean white cloth, make a bag and steam it for 15 mins by keeping over the idli plate in a idli pot or if you know any other method, you can follow that too.
2. Once it warm enough to handle, break it roughly and after completely cooled down, grind in mixie without any lumps.
3. In a bowl, mix the flour and other ingredients (except oil) using water, make a smooth dough. It should be non sticky, make sure not to add excess water.
4. Roll gently into seedais without applying much pressure. If you want you can prick all the seedais with tooth pick. Heat oil and fry the seedais in medium flame for 8 to 10 mins. You can cook in high flame towards the end to bring the golden colour. Drain over paper towel. WARNING : Be at safe distance for precautionary measure anyways!

Notes

• This seedai takes long time to cook. So cook in medium flame as mentioned.
• As you drain the seedai, it may be soft but as it cools, it will become crisp.
• You can fry the seedais in 2 batches.
• Coconut oil or coconut adds a of flavour to the seedai.
• Do not add butter more than mentioned, otherwise it may become soggy.
• After you make the dough, make the seedais immediately, dont let it dry as it will make the seedais surface with white dots. So keep covered all the times.
• Cool completely before storing in air tight container. Tastes best from the next day!
• Take out the seedais when it starts turning golden , otherwise it will give burnt smell. My pics look more in contrast due to settings, but looks more lighter in shade than in pics.

Crisp, golden seedais are ready to enjoy!

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EASY ONION TOMATO CHUTNEY RECIPE | RED CHUTNEY FOR IDLI DOSA

       Why ‘Easy’ Onion Tomato Chutney ? Yes its easy for me. I already posted my MIL’s version of Onion tomato chutney recipe that she makes for so many years and I just love it too. It has lots of frying part like channa dal, red chilli and onion, tomato. Also it has coconut. So this one is so simple with only 3 main ingredients ~ Onion, tomato and red chilli powder. Isn’t it cool? I had got few requests to post red chutney recipe for idli dosa. This is Aj’s most favourite chutney. Perfect with dosa varieties. Its one of those kind they serve in restaurants along with the white and green chutneys.  Refer coconut chutney - for white and mint chutney and coriander chutney for green chutneys.

Easy onion tomato chutney recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 5 mins    |  Serves: 2

Ingredients

Onion - 2, small sized

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Tomato - 2, small sized

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Red chilli powder - 1 tsp

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Salt - As needed

To temper

Oil - 1 tblsp

---

Mustard - 3/4 tsp

---

Urad dal - 1 tsp

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Curry leaves - 1 sprig

Method

1. Chop onion and tomato into cubes. Grind to a smooth paste without water.
   
2. Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Pour the ground paste and add 1/4 cup water, red chilli powder and salt. Mix well.
   
3. Cook in medium flame for 4-5 mins or until the chutney gets the desired consistency. It should not get too thick. Should be similar to the other chutney consistency. So adjust water accordingly.

Notes

• Adjust the chilli powder according to the tanginess of tomatoes.
• I used small sized tomato and onion so used 2 each.
• I used kashmiri red chilli powder. Its the best to give bright red colour.
• You can add a pinch of sugar for a different taste.
• You can temper with asafoetida powder if you like.

 
       Its the best chutney for dosas the best. I had with verum arisi dosa, which is my next post. Bliss combination! Kids too would love to have this red coloured chutney for their idli dosa!

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Lunch menu 15 - With naan, peas pulao, butter paneer masala

It's a lazy weekend this time, as usual I made this post last minute. But I decided to make a meal with Naan this week already. So made a simple spread as you see. I had some other menu plans, but since I was lazy, I restricted the menu with 3 items. With the things I had in my pantry, I managed to make this menu. It took 1 hr and some 15 mins for making this menu.

1. On wake up, when I entered the kitchen, I first soaked rice for peas pulao and prepared dough for Naan with Maida.
   
2. Then after finishing breakfast and all the other works and when it was time to prepare lunch, I chopped 1 tomato, 1 onion for PBM and one for peas pulav.
   
3. Then in one stove, in a small pressure cooker, prepared for peas pulav and let it cook.
   
4. Mean while the pulav gets ready, I prepared Paneer butter masala.
   
5. When its done and if your family is also ready for lunch, lastly make Naan.

Thats it, serve with dahi and pickle. A simple lunch ready with special items – Naan, PBM and peas pulav.

And the recipes and their links below :

1. Naan without yeast recipe
   
2. Paneer butter masala recipe
   
3. Peas pulav recipe

If you want to make this meal elaborately, (on any special occasion) you can add on some items to this. Like another subji like aloo gobi or aloo gobi mutter or gobi masala. You can replace paneer butter masala with palak paneer or aloo palak or baby corn masala as well. My kid will like peas masala too for naan.
You can replace peas polav with vegetable biryani as well. And make a raita to go with it.
Complete the menu with sliced onion, cucumber, tomato and chilli and with a papad, pickle and dahi.

Wholesome and special!

Have a great weekend with home food!

Technorati Tags: Meal with naan,naan meal,naan recipe,naan without yeast,paneer butter masala,peas pulav,lunch menu,rak kitchen lunch menu

JANMASHTAMI RECIPES | KRISHNA JAYANTHI RECIPES

Janmashtami/ Krishna Jayanthi recipes Indian Snacks and sweets

Janmashtami 2013 falls on 28th of August. So here are few recipes you can prepare for the festival. Thought of posting this collection as it would help to pre-plan your festival preparations. My mom makes uppu seedai, vella seedai and thattai and appam for this festival. She also offers homemade butter and aval/ rice flakes. But I have compiled all possible recipes which can be easy to prepare too. Main ingredients are rice, rice flakes, rice flour, jaggery etc. Preparation time from 30 mins to 4 Hrs and cooking time varies from 45 mins to an hour depending on the recipe.


   

   

   

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CHILLI PANEER GRAVY RECIPE | INDO CHINESE RECIPES

       After making chilli paneer dry recipe so many times for fried rice, now its time for me to try chilli paneer gravy recipe. I decided to try this after tasting it in Indian wok. 2 weeks back also we went to the same restaurant for tasting this especially, inspite of Vj’s super busy work schedules. This is so very easy to make at home. So when ever you make any fried rice, you can make chilli paneer gravy as side dish for it. Try once at home, you will realize how easy and tasty this can be made at home! The day I made we enjoyed this with fried rice, Aj was very thrilled to see his lunch fried rice and chilli paneer gravy. So why not impress your family too with this simple one?
     And advanced Happy Independence day !!!

Chilli paneer gravy recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch / Sides
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Paneer cubes	1 & 1/2 cups
Capsicum	1
Onion	1
Spring onion	2 sprigs
Large variety chilli	1
Black pepper powder	1 tsp
Chilli tomato sauce	1 tblsp
Soya sauce	1 & 1/2 tblsp
Chopped garlic	1 tblsp
Chopped ginger	1 tblsp
Corn flour	1 tblsp
Coriander leaves	2 tblsp
Oil	3 tblsp
Salt	As needed

For batter frying paneer cubes

Maida/ APF	2 tblsp
Rice flour	1 tblsp
Corn flour	1 tblsp
Salt	As needed
Oil	for deep frying

Method

1. Chop capsicum and onion to cubes. I used tri coloured capsicum for eye appealing result. Chop the spring onion bottom part and leaf part separately. Slice the big chilli diagonally. Very finely chop ginger and garlic. Click here to see the ingredients chopped.  Prepare a thick batter out of maida and other flours. Dip each paneer cube and deep fry in hot oil and keep aside.

2. In a broad pan, add oil and add garlic, ginger and give a quick stir. Add onions, capsicum, chilli and fry in high flame for a minute.

3. Add sauces, pepper powder and fry in low flame for 30 seconds. Add 1 & 3/4 cups(approx) of water and bring to boil. Add salt.

4. Add the deep fried paneer cubes and dissolve 1 tblsp corn flour with 3 tblsp of water and add it to the boiling gravy. Mix gently, It will thicken and lastly garnish with coriander leaves and green part of spring onion. Switch off the flame.

Notes

• Adding lots of garlic and ginger is very important for this gravy. It should be seen in the gravy, so make sure you dont burn/ brown it while frying.
• Drop one paneer cube at a time in hot oil while deep frying to prevent sticking together. I dont mean to deep fry one by one, just add in oil one by one and fry in batches.
• The batter should be thick enough to coat the paneer cubes easily. Not too thick.
• Do not add more corn flour towards the end, or else you will end up having a blob instead gravy.
• Add more pepper powder, its the only spice you have inspite of the big chilli which is not that spicy. You can add small green chillies too but this one lends nice flavour.

Remember to eat hot as its more of a fast food. Goes well with fried rice.

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