Wednesday, August 31, 2011

Halwa---------Kesari Bhath / Sooji-Pinapple ka Halwa

Kesari bhath is one of the sweet and i should say  top list in all the sweets for my sweet little son .My daughter and hubby too like this but for my chotu he likes it a lot both sapadhpaksh and kesaribhath.
I have already shared sapadhpaksh recipe earleir ,taday i am  posting Kesari Bhath.Both are almost the same ,with little  difference in taste and  ingredients.
Kesari bhath is karnataka special and as in the name says kesari means golden yellow because of  its color.
This color comes as we add kesar and food color in it.Here i have used pink color as pink is my daughter's favourite color. You can prepare this without any color or kesar added ,which is nothisng but North-indian Sheera or Suji ka Halwa.Similarly as we know for suji ka halwa usually North-Indians don't use pineapple in it.
1 cup medium(uppittu) rawa(semolina) 
1/2 cup Ghee
pinch of kesari/4-6 strands
1/4 tsp food color/few drops of food color
1/2 cup pineapple pieces
1 cup sugar
1/4 cup full mixed dry fruits like raisins,Broken cashews,cut almonds ,pistaetc
1 tsp cardamon powder
2 cup water(optional)
Take heavy bottom pan put 3 tsp of ghee and when ghee is little hot add rawa.Fry continuously till nice aroma come and color of the rawa turns light red color .remove and keep it aside.
In the same pan put 1 tsp ghee to fry  raisins and cashews till golden brown.remove this also and keep it aside.
Now in the same pan add water,pineapple chunks ,sugar,kesar strands and food color and stir them properly so that sugar is dissolved completely.when water mixture start boiling and pineapple is cooked add rawa and start stirring it continuously so that rawa is mixed properly and lumps won't form.Add 1/2 of the remaining ghee and continue stirring.
Finally when rawa is completely mixed say approximately after 3-4 minutes and all ghee is absorbed cardamon powder,1/2 of dry fruits,remaining all ghee and stir them  for 2 more minutes.
Occasionally stirring them let this halwa be cook for final 2 minutes,if you feel extra1/4 cup ghee is needed as halwa feels dry then you can add more other wise 1/2 cup is more than enough.

Finally decorate this halwa with cut almonds,cashews,raisins and pista.
This halwa i feel somewhat  healthy also for kids

Monday, August 29, 2011

Payasam--------Carrot Kheer (Mangalore style)

Carrot kheer name itself tells its ingredients.As carrot is rich in vitamin A  and i use almond along with it, combination gives you very rich , tasty,easy and healthy kheer or milkshake whatever way you want to present.
It can be serve as dessert as payasam/kheer or can be served chilled as milk shake in hot summer also served during special occasion as prasadam.Those who doesn't like carrot also likes its taste,also very good way of giving carrots to kids .
I learned this from my Mother-in -law and  also my co-sister prepares this dish very tasty.Few days back as a Sunday special i prepared this dish and everybody liked it.

Servings: for 4 person


6-8 carrots
1 litre/4 cups milk
20 count almonds soaked in 1/4 cup milk
1 tbsp dry fruits like almond,cashews,raisins and pistachio
2 cup sugar
1 tsp cardamon powder


Soak almond in milk for at least 1 hour.make them little warm and then remove skin of the almonds.
Grind these almonds in blender along with that(1/4 cup) milk into smooth paste.

Wash,clean and peel carrots.cut into big pieces and cook this in pressure cooker or microwave.
Ground these too in blender.

Take a pan bring milk to boil ,then add sugar and stir continuously for 3-4 minutes so that sugar dissolves completely.If you are making kheer let this simmer for 10 more minutes till volume of milk reduces.If your making milk shake one boil is enough.

Add carrot and almond paste and stir them properly.let them simmer for 5 more minutes stirring in between.
Finally add cardamon powder,dry fruits and mix them nicely.If serving as milk shake after it is cooled off put this in fridge for 3-4 hours before serving.

Bring the kheer to 2-3 boil and switch of the flame.
Serve hot as dessert or serve chilled as milk shake both ways tastes awesome.

Ladoos-------Rawa Ladoo version 2

Rawa ladoo are my kids favourite,my favourite and i think many likes it.And that too those which my mom makes are super great.I have shared earlier too Rawa ladoo recipe,but from that recipe this one is little different.Taste wise also is little different.this method is bit complicated than the earlier one as in this method we have to make pakha(sugar syrup).My mom makes Rawa Ladoo like this and this time when she is here i asked her to show me her way of doing Rawa Ladoo. Both ways Ladoo tastes yummy,its your choice which way you prefer.

Servings: 15-18 Ladoos

1 cup Rawa(chiroti rawa/fine suji(semolina))
3/4 cup sugar
4-5 tbsp ghee
1/4 cup fresh grated coconut/ desiccated coconut
1 tsp cardamon powder
1 tbsp dry fruits like cashews and raisins


Take a pan add 1 tsp of ghee,put broken cashews and raisins and fry them till raisins blows up and cashews turns brown color.Remove from pan and keep aside.
In the same pan add 2 tbsp ghee and then add rawa.On low to medium  flame fry the semolina till nice aroma comes and rawa turns light brown color(when you see change in color).

Now add 1 more tbsp of ghee and add fresh coconut.Stir them properly for 1-2 minutes and then switch off the flame. remove this rawa mixture and keep it aside.

Finally in the same pan add sugar and 1/2 cup water and stir them thoroughly.when syrup starts boiling add cardamon powder.keep checking the thread  consistency of syrup.for this we needed two thread consistency of the syrup and to check we have do one test.
Take a bowl full of cold water,put one drop of syrup when the syrup just goes bottom and stays solid without dissolving means your syrup is done.

Finally add rawa mixture,1tbsp and dry fruits into it and stir them properly.switch off the flame and take it in a bowl to prepare ladoo after it is little cooled off.but don't allow to cool off completely then you can't make ladoos.While preparing ladoo you can keep greasing  your hand with remaining ghee and put/sprinkle very little by little cold milk to make ladoo.

We prepare this ladoo during Janmashtami as a prasadam along with panchakajaya,Chakuli,Kodaballe,Atharasa ,sehe avalakki,vada and masaru(curd).

Friday, August 26, 2011

Prasadam-----------Akki Halbai /HaluBave (Special Mangalore Sweet)

This recipe is very speciality of Mangalore cuisine.This is prepared specially on the Nagar panchami day as a prasadam .this is a very tasty,authentic and healthy sweet.At least once a year we prepare this sweet.Usually it is little really a hard sweet to make,but i learned many tips from my mom and mother-in-law and can prepare this sweet quite easily.Basically its a rice,coconut and jaggary halwa but serve as burfi form.It is such a sweet which if consumed more also won't feel like your are stuffed with sweet and won't harm your stomach too.
This is my hubby's favourite.Kids love them too.

Servings:20-30 pieces

1 cup Akki (raw rice(sonamasuri)
3/4 cup fresh grated coconut
1 cup jaggary
2 tsp broken cashew pieces
3 tbsp ghee
1 tsp cardamon powder


Soak raw rice for 1-2 hours.

Grate jaggary and i have used frozen grated coconut.
Make cardamon powder and keep it ready.
Ground together rice and coconut adding little water into smooth paste.

Take a pan add jaggary and very little water( approximately 1 tbsp),so that jaggary melts properly.
When jaggary mixture starts to boil add rice-coconut paste and stir them properly.

Keep stirring continuously and putting ghee in intervals stir the mixture till the rice mixture leaves the sides of the pan.

Now finally add cardamon powder and stir them thoroughly.Finally when mixture becomes like a ball at the centre of the pan ,switch off the flame and spread this sweet on the greased plate.

Decorate the sweet with broken cashews.cut the halwa com burfi into square or diamond or any shape you like.This sweet comes harder than halwa and softer than burfi.

Keep in front of the god as prasadam and distribute among your friends and family.
While serving it as sweet serve them poring little ghee on top for richer taste.

Thursday, August 25, 2011

Poli/Hollige-----Puran Poli (Sweet Dal Indian flat Bread / Belle Hollige)

Puran Poli is a traditional sweet flat bread which is a very special dish of Maharashtra.In many other states like karnataka,Goa and Gujrath these type of poli is made but with slight changes.
I learned this dish from my mom,she used to prepare this dish during Holi,Diwali(lakshmi pooja) and Varmahalakshmi pooja.As we were in Maharashtra mom learned this dish there.We kannadiga's too make this dish with slight change in the recipe.also in karnataka there are 2-3 type of Holige(poli) we make .
This classical marathi dish is served in auspicious occasions and during festivals.It is made usually during Holi when the bonfire is lit.The stuffing is known as puran and outer covering is known as enjoy this delicious puran poli which is son's favourite too.

  • For puran:
  • 1 cup gram dal(chana dal)
  • 1 cup sugar(or jaggary)
  • 1 tsp cardamon powder
  • 1 small piece jaikai(nutmeg) [make fine powder of it](optional)
  • 1-2 tsp ghee
  •  for poli:
  • 2 cups Atta(wheat flour)(you can use maida but i prefer atta)
  • little oil
  • water to kneed
  • 2 tbsp ghee for spreading(cooking)
Boil chana dal in pressure cooker .
Once the dal is cooked separate the broth(kat/dal water) from the dal.
Then blend the dal in blender along with sugar.
 Usually the stuffing(puran/dal) is sieved through a utensil made specifically  for puran to attain smoother consistency .My mom used to do like that,But now as i don't have those utensils i manage with blender.
Make  powder of nutmeg and cardamon.
Take a pan add 2 tsp ghee, dal and sugar mix,cardamon and nutmeg powder and stir continuously till all the water from the sugar is evaporated and ghee start separating from the puran/filling.switch off the heat and take it into a bowl.let it be cooled off to room temperature.
This is a filling for the poli.

Now take Atta ,pinch of salt and about 1 tsp of oil.mix properly and knead this flour putting little by little water into smooth dough.Finally add 1 more tsp of oil and knead the dough for 2 minutes.keep it aside covering with wet paper towel for 15 minutes  .If the dough is kept for more than an hour knead it again for 2 minutes and then make poli.
Divide filling into small balls(just the size of golf  balls) before hand.Same way make small balls of dough and keep it ready.Keep the griddle on heat.Take the dough ball roll it using wooden roller(bellan) into small round chapati using in between  wheat flour for rolling.Now put the filling ball on this small chapati and close from all side and seal it like a ball again.
Now again roll this ball into a medium size chapati.take care the filling should not come outside,for this the filling should be very dry.

when the griddle is hot put this poli on the griddle and cook on both side spreading ghee on it.when both the sides light brown bubble is seen remove it from the griddle.

Serve hot with ghee on it.
The puran you make can store in fridge for at lest a week.

Wednesday, August 24, 2011

ladoos------Coconut Ladoo

This is a very tasty,easy recipe .My friend Anu taught me how to make this ladoo.She makes this ladoo very delicious.
So when last week i have invited many ladies for varmahalakshmi pooja i thought why not give a try to this recipe and made this along with many other prasadam.This time as my mom was also with me ,we celebrated varmahalakshmi vratha very well.prepared Puran Poli,Rawa ladoo(my mother's style),Chitra anna,kosembri,Coconut Ladoo,Broken wheat payasam,Sundal(kaddale) for prasadam.
In these few of the recipe i have already shared and remaining i will post now.

Servings:30 ladoos

2 1/2 cup or can Dry dessicated coconut(powder dry coconut)
1 can condensed milk(400 gram)
1 tsp cardamon powder
1 tbsp ghee
pinch of food color


This can be prepared with  usuall method on the gas stove and also be prepared in microwave.
Here i am showing you on the gas stove,but my friend anu do it in microwave.
Take a pan, add condensed milk .Add 1/4 cup water in the pan.
Stir water and condensed milk thoroughly and keep in medium flame.Wash the can and make it dry for the measurement.
Now when condensed milk mix starts to boil add 2 cup dessicated coconut,pinch of food color and cardamon powder.If you want can add dry fruits like cashews,almonds and raisins too.stir continuously adding little by little ghee till it leaves the side of the pan and become like a ball at the centre.switch off and take it in some bowl.
When it is cooled a little bit make ping pong size ball of the coconut mixture  .you can grease your hand with ghee while making ladoos.
Finally roll these ladoos over remaining dessicated coconut.

You can store these ladoos in air tight container for 3-4 days.

prasadam-------Kaddale Ogarne ( Sundal)

As shravan month is going on i thought why not dedicate few recipes to prasadam.Shravan month is considered as the holiest month of the year.These few months always that is august,September and even October is a months which have lots of festival line up.
My mother celebrate more or less all the festivals and same way i too like to do that and try to do at least half of what my mother do.
Any pooja or function or any special occasion means lots of sweets and prasadam.Prasadam is a  food which is prepared without anyone touched and tasted and offered to god.this special food is then distributed to people as prasadam as a mark of the end of the pooja and to give gods blessings to everybody in the form of prasadam.

One of the special and sacred offering which is commonly we do for god is sundal.This can be prepared with many things here i am sharing Chickpeas(chana) sundal.

1 cup Kabuli Chana(chickpeas)
5-6 green chilies cut into half split
1/2 cup fresh grated coconut
2" ginger(optional) grated
1" jaggary(optional)
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
10 curry leaves cut into pieces
2 red chilies broken into pieces
pinch of hing(asafoetida)


Soak the chickpeas overnight.
Next day pressure cook this chickpeas adding little water,salt and jaggary.
Take a pan add seasoning,when mustard start spluttering add green chili,ginger and stir for 1 minute.
Finally add cooked chickpeas,remaining salt and stir it properly.
Now add fresh grated coconut and stir them thoroughly for 2 minutes.
Let is simmer for 2 minutes and switch off the flame.
Usually these prasadam are prepared not very spicy and salty.but still these prasadam tastes so good.
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