Recipe#23 CURD RICE

Hi friends,
Curd rice is a very simple and easy to make recipe. It is very good and safe for the gastrointestinal tract. However, it has to be avoided by people with lactose intolerance.

INGREDIENTS:

• Rice - 1cup, cooked in pressure cooker or electric rice cooker
• Milk-1cup
• Curd - 3tbsp
• Butter - 1tbsp
• Salt - to taste
• Mustard seeds- 1/2 tap
• Cumin seeds- 1/2 tap
• Split urad dal (black gram) - 1/2 tap
• Green chillies- 2 , finely chopped
• Ginger - 1" piece, finely chopped
• Curry leaves- a handful
• Gingelly oil - 3tsp
• Pomegranate seeds- for garnishing (optional)

METHOD:

• Add milk and curd to the cooked rice and mash it well with a hand-held masher
• Add butter and salt
• Keep aside
• Heat oil in a kadai/wok
• Add mustard seeds, cumin seeds, split urad dal
• Saute well
• Add ginger and green chillies
• Saute well
• Add curry leaves
• Add the seasoning to the curd rice 
• Mix well
• Serve

Tips:

• You can add pomegranate seeds to garnish the rice. It gives an extra flavour to the rice.
• You can keep it in the fridge and serve it chilled
• This method can be followed if you make it in the morning to have it for lunch
• If you are preparing curd rice to be served immediately, avoid the milk and add a cup of curd instead of milk.
• This recipe will be perfect for packing lunch for children or office-goers. By lunchtime, the curd rice will be ready to eat. 

Hope you find this recipe useful.

Do try this recipe and enjoy cooking!!!

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Wish you all a very happy Navratri!

Recipe#22 VEN PONGAL

Hi friends
Ven Pongal is also one of the commonest neivadyams (offering made to god) made during festivals in south India.

INGREDIENTS:

• Raw rice- 1cup
• Moong dal- 2/3 cup
• Water-6cups
• Jeera (cumin seeds) - 1tsp
• Black Pepper - 1tbsp 
• Cashews - 6nos
• Raisins - 6nos
• Ginger - 1" piece, finely chopped
• Curry leaves- a handful
• Ghee (clarified butter)- 3tbsp
• Salt - 1 tbsp

METHOD:

• Dry roast the moong dal in a kadai
• Wash the rice and roasted dal
• Add water 
• Pressure cook for 3 whistles followed by 3 mins in low flame
• Heat ghee in a kadai/wok
• Add Jeera and black pepper
• Add ginger
• Add cashews and raisins
• Add curry leaves
• Add them to the cooked rice and dal mixture
• Mix well
• Serve

Do try this recipe and enjoy cooking!!!

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Wish you all a very happy Navratri!!!

Recipe#21 SAKKARA PONGAL / SWEET PONGAL

Hi friends
With Navratri about to begin, I shall post the recipe of various neivadyams or prasadams made during Navratri. To make life easier for you, I have posted a list of naivedyams/ prasadams to be made on each day of navaratri. Please refer to my post, that will be of great help to you.
Sakkara Pongal is one of the commonest neivadyams (offering made to god) made during festivals in south India.

INGREDIENTS:

• Raw rice- 1cup
• Moong dal- 2/3 cup
• Jaggery- 1.5-2 cups (depending on the level of sweetness preferred)
• Milk -2cups
• Water-2cups
• Cardamom - 3nos
• Pachai karpooram (edible camphor) - a pinch
• Cashews - 6nos
• Raisins - 6nos
• Ghee (clarified butter)- 3tbsp

METHOD:

• Dry roast the moong dal in a kadai
• Wash the rice and roasted dal
• Add milk and water 
• Cook in a pressure cooker for 1 whistle followed by 10 mins in low flame
• Dissolve jaggery in 1/2 cup of water and strain it
• Roast cashews and raisins in ghee 
• Add them to the cooked rice and dal
• Add the strained jaggery syrup 
• Mix well
• Serve

Do try this recipe and enjoy cooking!!!

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Wish you all a very happy Navratri!!!

NEIVADYAMS / PRASADAMS FOR NAVRATRI

Hi friends,
With Navratri about to begin, I know how busy you all would be in cleaning and getting your house ready for the celebrations. In south-india, Navratri is celebrated by worshipping the goddess in all the three forms, namely Durga, Lakshmi and Saraswati. Navratri refers to the nine days and nights which are auspicious for the goddess. The first three days, she is worshipped as goddess Durga. The next three days as goddess Lakshmi and the last three days as goddess Saraswati.

I share the list of neivadyams / prasadams that are ideal for offering on each day, that we have been following in our house over the past so many years.
Day 1:

• Sakkara Pongal / Sweet Pongal 

Day 2:

• Ven Pongal

Day 3:

• Curd rice

Day 4:

• Lemon Rice

Day 5:

• Puliyotharai (Tamarind rice)

Day 6:

• Coconut rice

Day 7:

• Green gram sundal 

Day 8:

• Kadalaiparuppu (Chana dal) sundal 

Day 9:

• Kondakadalai (kabuli channa) sundal

 Apart from this, you can also make a sweet of your choice and offer it to the goddess daily.

The above list is what we have been following in our house over the past so many years. It is only a guide to help you with organising the menu of prasadams during navratri. It is not a mandatory ritual to follow the same order.

Hope this list helps you during this Navratri.

Do try it and enjoy the festival of Navratri!

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Wish you all a very happy Navratri!!!

Recipe#20 MUTTON SUKKA

Hi friends
Mutton Sukka is a side-dish recipe that can be had with rice/biryani/roti/chapathi/dosa.
This recipe is one of my favourites.

INGREDIENTS:

• Mutton-250g- marinated with curd, turmeric powder, salt & chilli powder
• Cinnamon-1 inch bit
• Cloves-3
• Cardamom-1
• Jeera(cumin seeds)-1tsp
• Saunf(fennel seeds)-1tsp
• Red chillies-2
• Coriander powder-1tsp
• Water-1cup
• Small onions(shallots)-1cup
• Curry leaves-handful

To be ground to a course powder:

• Pepper-1.5tsp
• Red chillies-2
• Jeera-3/4tsp
• Garlic cloves- big- 2
• Ginger-1" bit

METHOD:

• Heat 2ladles of oil in a pressure cooker 
• Add cinnamon, cloves, cardamom, Jeera,saunf&red chillies
• Add onion shallots &curry leaves
• Saute well
• Add the marinated mutton
• Add the freshly ground powder& coriander powder
• Saute well till all the water from the mutton oozes out
• Add water
• cook in pressure cooker for 1whistle followed by 10 mins in sim flame
• After the pressure releases, Transfer the contents in the pressure cooker to a kadai / wok
• Add curry leaves 
• Cook in medium flame
• Saute till done
• Serve hot with steamed rice or roti

Do try this recipe and enjoy the art of cooking!!!
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Recipe#19 HOW TO MAKE TRADITIONAL FILTER COFFEE AT HOME?

Hi friends,

              In this post, I am going to explain the  simple art of making traditional filter coffee at home. If you like coffee, you have to try the traditional filter coffee at least once in a lifetime. And if you are a coffee fan, you have to buy a coffee filter and try making this filter coffee at home, of which you will become a huge fan. So, how does a traditional coffee filter look like? The photo below, shows a traditional coffee filter.

 

The traditional coffee filter consists of two cylindrical segments. The upper one has a perforated disc with a central handle inside and a lid to cover it. The upper segment of the coffee filter snugly fits into the lower segment of the traditional coffee filter.

How to make coffee in this traditional coffee filter?
The traditional coffee filter helps in making a decoction of freshly brewed coffee which has to be mixed with milk and sugar to get the traditional South Indian filter coffee.

Ingredients:

• Coffee powder - 3tbsp
• Water - 1 cup
• Milk - 5 cups
• Sugar - 5-6 tsp

Method:

• Add 3tbsp coffee powder to the upper segment of the coffee filter
• Place the perforated disc on top of the coffee powder
• Boil water in a pan
• Add the boiling water to the upper segment of the coffee filter
• Cover it with the lid
• Wait for a while to allow the percolated coffee decoction to collect in the lower segment of the coffee filter
• Boil milk in a pan
• Once the milk is boiled, add the collected coffee decoction and sugar depending upon the level of strength of coffee required
• Mix well
• Serve hot in a traditional "dabara and tumbler" as shown in the photo above.

Hope you enjoyed reading this post and must be getting ready to make the traditional South Indian filter coffee.

Do try this simple method and enjoy cooking!!!

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Recipe#18 PLAIN RICE

Hi friends
Rice is the staple food in south Indian cuisine. North Indian cuisine also has plain rice as its integral part.

For making plain rice in pressure cooker:

• Take 1 cup of rice 
• Clean it twice with water
• For Raw rice(old/aged), add 2.5cups of water
• For Raw rice (new), add 2 cups of water
• For parboiled rice (old), add 3.5cups of water
• For parboiled rice (new), add 3cups of water
• For Basmati rice, soak the rice in 2cups of water for half an hour before cooking
• Pour 2glasses of water in the pressure cooker 
• Place the vessel with the rice and water
• Cook in the pressure cooker for 1 whistle followed by 10mins in medium flame

For making rice in electric rice cooker:

• Follow the same ratio of water to rice as mentioned above
• You can cook rice directly in the pan provided with the electric rice cooker
• Switch on the cooker to "cook" mode
• It will automatically switch over to "keep-warm" mode, once it is done

My mom’s tip:

When you cook rice for "naivedyam/prasadam" (holy offering to god), use Raw rice only and not parboiled rice.

Hope this is an useful Post
Enjoy the art of cooking!!!

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Recipe#17 MYSORE PAK

Hi friends
Mysore pak is a very famous and delicious south indian sweet recipe.

INGREDIENTS:

• Besan(gram flour)- 1cup
• Sugar - 2cups
• Ghee or clarified butter -2cups
• Water-1/2-3/4cup

METHOD:

• Dry roast the besan and keep aside
• Take sugar in a thick bottom large pan
• Add water till the sugar just immerses
• Boil the sugar syrup till 1 string consistency
• Add the roasted besan little by little
• Keep stirring to avoid lumps
• Add ghee or clarified butter little by little in between
• Keep on stirring till it leaves the sides of the pan
• Transfer it to a tray greased with ghee or clarified butter
• Allow it to cool slightly
• Cut it into desired shapes
• Store in an airtight container

• 
  

Note:

• You can use more ghee or clarified butter if you want Mysore pak to just melt in your mouth as you have it
• The empty spaces that you see within the substance of the Mysore pak indicates the correct consistency of the traditional sweet

Do try this recipe and enjoy the art of cooking!!!
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Recipe#16 SEVEN CUPS BURFI (SWEET RECIPE)

Hi friends,
Seven cups burfi is a very easy and simple sweet recipe. The name is derived from the number of cups of ingredients used in the recipe.

INGREDIENTS:

• Besan(gram flour) -1cup
• Grated coconut-1cup
• Ghee or clarified butter - 1cup
• Milk-1cup
• Sugar-3cups

METHOD:

• Mix all the ingredients in a thick bottom pan
• Keep stirring on low-medium flame till the mixture is cooked well and leaves the sides of the pan
• Transfer it to a tray greased with ghee or clarified butter
• Allow it to set
• Cut into desired shape
• Store in an airtight container

• 
  

  Do try this recipe and enjoy the art of cooking!!!

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Recipe#15 SWEET MAIDA BISCUIT (SHAKKAR PARA)

Hi friends
Sweet maida biscuits/ shakkar para is a very simple and easy recipe which can be made quickly at home

INGREDIENTS:

• Maida-1cup
• Powdered Sugar-1/2 cup
• Butter-1tsp
• Baking soda-a pinch
• Milk-2tbsp
• Water -as required
• Oil or ghee(clarified butter) for deep frying

METHOD:

• Make a dough with all the ingredients except oil
• Make balls and roll it into a flat circle
• Cut across into desired shapes
• Fry them in oil or ghee(clarified butter) till they turn golden brown
• Remove from oil with the help of a deep-fry strainer 
• Once it cools, store in an airtight container 

• 
  

Note: 

You can use ghee(clarified butter) instead of butter in the recipe

Do try this recipe and enjoy the art of cooking!!!
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Recipe#14 MEDU VADAI/ ULUNDU VADAI

Hi friends,
Medu vadai or Ulundu vadai is a kind of doughnut made from black gram. It is an integral part of any festive meal in south India.

INGREDIENTS:

• White urad dal-1cup
• Salt-3/4tsp
• Ginger-1/4 inch bit
• Green chillies-2
• Pepper-1tbsp
• Curry leaves-few
• Onion-1, finely chopped
• Oil for deep frying

METHOD:

• Soak urad dal in water for 1 hour
• Grind the urad dal in a mixer grinder   or wet grinder 
• Add salt,ginger,green chillies &pepper
• Grind to a smooth paste in a mixer grinder  or wet grinder 
• Transfer it to a mixing bowl
• Add the chopped onion and curry leaves
• Take a small portion of the batter
• Place it on your palm and press it
• Make a hole in the centre
• Deep fry it in oil till done
• Remove and place it on a kitchen tissue (paper towel)
• Serve hot with accompaniment of your choice 

Note:

• Place the soaked urad dal in fridge for about half an hour
• While making the vadai, wet your palm and fingers with water to be able to make them without sticking onto your palm
• Alternatively, you can use banana leaf greased with water
• You can avoid onions if you do not like their taste

Do try this recipe and enjoy the art of  cooking!!!
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COOKING TIP OF THE DAY 7

TO MAKE HOME-MADE BREAD CRUMBS:

Hi friends,
Bread crumbs can be used in a variety of recipes. I share some tips for making them at home.

• To make bread-crumbs at home, toast bread slices in toaster or grill. Once it hardens, remove
• Allow it to cool
• Break into pieces
• Grind it in a mixer jar
• Seive it
• Store in an airtight container
• The airtight container I use depends on the quantity I need to store. The links to the airtight storage containers of my choice are given below:

• 
  

  Tupperware Plastic Container - 1.7 Litres

  
  

  Tupperware - Within Reach Canister 840ml

  
  

  Glass Container (400 ml) with Rust Proof Air Tight Lid

  
  

  Matki Glass jar with Airtight Metal Lid - 500 ml

  
  

Note:

Alternatively, you can use rusk pieces also which can be powdered directly in a mixer jar.

Hope this is an useful tip for you!
Enjoy the art of cooking!!!
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COOKING TIP OF THE DAY 6

TO SOAK PULSES(DALS) FASTER:
Hi friends,
This is a simple and easy time-tested tip to soak pulses(dals) faster.

• Take pulses/peanuts/chickpea in a casserole
• Add hot water
• Close the casserole
• The level of water should be well above the level of the pulses
• This helps the pulses to soak faster

With Navratri coming up, the season of “Sundals” (a dish made from seasoned and boiled grams), Hope this is an useful tip for you!
Enjoy the art of cooking!
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Recipe#13 FRIED SPICY (MASALA) PEANUTS

Hi friends,
Peanuts are a great source of energy for people of all age groups. Fried masala peanuts is a very famous indian snack and is a very simple recipe.

INGREDIENTS:

• Peanuts-1cup
• Besan (gram flour) - 3tbsp
• Rice flour-1tbsp
• Ginger paste-1tsp
• Salt-1.5tsp
• Red chilli powder-1tsp
• Turmeric powder-1/2tsp
• Ajwain (carom seeds)-1tsp
• Oil for deep frying
• Water - 2-3 tbsp

METHOD:

• Dry roast the peanuts in a kadai/wok
• Transfer it to a bowl
• Add the rest of the ingredients except oil
• Sprinkle some water and Mix well
• Separate the peanuts into 1-2 loose pieces coated with the mixture
• Allow it to dry for a while under the fan
• Deep fry in oil
• Remove from oil with the help of a puri strainer or the regular strainer 
• Place it on a kitchen tissue to drain off the excess oil
• Store it in an airtight container

• The airtight container I use for storage depends on the amount that I need to store. Accordingly, I use one of the containers, the links for which are given below:

  
  

  Tupperware Plastic Container - 1.7 Litres

  
  

  Tupperware - Within Reach Canister 840ml

  
  

  Glass Container (400 ml) with Rust Proof Air Tight Lid

  
  

  Matki Glass jar with Airtight Metal Lid - 500 ml

  
  

Note:

• Instead of carom seeds, you can use sesame seeds also in this recipe

Do try this recipe and enjoy the art of cooking!!!

Also try my other savouries or evening snack recipes :

• Ompodi / Barik Sev
• Murukku / Chakli
• Ribbon pakoda
• Cornflakes mixture
• Spicy fried diamond cut biscuits
• Spicy fried Chana dal
• Salted fried moong dal

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Recipe#12 OMPODI/BARIK SEV

Hi friends,
Ompodi/Barik sev is a simple and delicious indian snack recipe.It can be made easily at home. It is very good during monsoon since the effect of carom seeds are beneficial in preventing cold.

INGREDIENTS:

• Besan-2cups
• Ajwain(carom seeds/ omam)-1tbsp
• Salt-1tsp
• Oil for deep frying

METHOD:

• Soak Ajwain in a little water
• Grind it in a mixer grinder  
• Take Besan, Salt, ajwain water in a mixing bowl
• Mix well and prepare the dough
• Fill it in an ompodi maker or sev maker
• Deep fry the ompodi in oil
• Remove from oil with the help of a puri strainer or the regular strainer 
• Place it on a kitchen tissue to drain off the excess oil 
• You may use the for this
• Allow it to cool
• Store in an air-tight container

• The airtight container I use for storage depends on the amount that I need to store. Accordingly, I use one of the containers, the links for which are given below:

  
  

  Tupperware Plastic Container - 1.7 Litres

  
  

  Tupperware - Within Reach Canister 840ml

  
  

  Glass Container (400 ml) with Rust Proof Air Tight Lid

  
  

  Matki Glass jar with Airtight Metal Lid - 500 ml

  
  

Note:

• Instead of soaking ajwain in water, you can dry the seeds, grind it to a fine powder, seive it and use it in this recipe
• Once you remove the ompodi from oil, place it one on top of the other and then break it into pieces.

Do try this recipe and enjoy the art of cooking!!!

Also try my other savouries or evening snack recipes :

• Murukku / Chakli
• Ribbon pakoda
• Cornflakes mixture
• Spicy fried masala peanuts
• Spicy fried diamond cut biscuits
• Spicy fried Chana dal
• Salted fried moong dal

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COOKING TIP OF THE DAY 5

TO MAKE GREEN GRAM SPROUTS AT HOME

Hi friends,
Green gram Sprouts are very good sources of protein and energy. They can be consumed by people of all ages. I share an easy way of making sprouts at home.

• Soak green gram(moong dal) overnight in water
• Drain the water in the morning
• Put the soaked green gram in a casserole
• Sprinkle some water
• Keep it closed till evening
• By evening, the green gram Sprouts will be ready

Hope this is an useful tip for you!
Enjoy the art of cooking!
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COOKING TIP OF THE DAY 4

TO SET CURD AT HOME

Hi friends,
Curd is an integral part of Indian cuisine. No Indian meal is complete without curd. Setting curd at home during different times of the year can be very challenging. I share some simple tips that I have experimented over years and found them to be helpful.

• In summers, slightly warm the milk. Take 4-5drops of the starter curd in a bowl. Add the warm milk. Allow it to set.
• In winters, the milk should be slightly more warmer than usual
• If you use hot milk, the curd will not set properly
• In case, you want to set curd faster, do the same process in a casserole

Hope these tips help in setting curd easily at home.
Enjoy the art of cooking!
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Recipe#11 BOONDI LADDU

Hi friends,
Laddus form a very special part of indian cuisine and festivals. There are different varieties of laddus made all over the subcontinent. The most favourite one for me is the Boondi laddu.

INGREDIENTS:

• Besan (Gram flour) - 1 cup
• Water - 3/4-1 cup
• Food color - optional
• Sugar - 1 cup
• Oil - for deep frying
• Ghee (clarified butter) - 3tbsp
• Cashews-6nos
• Raisins-6nos
• Cloves- 3nos
• Cardamom powder- 1tsp
• Salt- a pinch

METHOD:

• Prepare a batter with besan, Salt, food color and 1/4-1/2 cup of water to get pouring consistency
• Heat oil in a kadai/wok.
• Pour the batter onto a Boondi ladle (Refer the tips given below)
• Fry the Boondis
• Remove from oil with the help of a Deep-fry strainer and keep aside
• Boil sugar in 1/2cup water till 1string consistency
• Roast raisins, cashews, cloves in a tablespoon of ghee (clarified butter)
• Add it to the Boondis
• Add the sugar syrup while it is still hot and cardamom powder
• Mix well with a ladle
• Allow it to cool slightly
• Smear ghee ( clarified butter) onto your palms and fingers to prepare laddus with your hands when the mixture is still warm
• Store in an air-tight container once it cools.

Do try this recipe and enjoy the art of cooking!!!

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Recipe#10 COCONUT BURFI

Hi friends,
Coconut burfi is a very easy and simple indian sweet recipe.

INGREDIENTS:

• Grated coconut-1cup
• Powdered sugar- 1cup
• Ghee or clarified butter -3tbsp
• Cardamom powder -1tsp
• Cashews-10nos- chopped into pieces

METHOD:

• Roast the coconut in 1tbsp ghee (clarified butter) in a thick bottom pan
• Add powdered sugar
• Keep stirring on low flame till it melts
• Add ghee (clarified butter) and stir till it leaves the sides of the pan
• Add the cashews and mix well 
• Transfer it to a tray greased with ghee (clarified butter)
• Allow it to set for an hour
• Cut it into desired shape
• Store in an air-tight container.

• 
  

  Note:

You can cut it into desired shapes and store. Make the first cut with a knife greased with ghee (clarified butter) when it is still warm to get a perfect finish. Allow it to cool and the make the final cut and remove it from the tray.

Do try this recipe and enjoy the art of cooking!!!

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COOKING TIP OF THE DAY 2

Hi friends,

I share a very easy and simple tip that will be very useful while making lemon juice.

• Dissolve sugar in a little water and boil
• Allow it to cool
• Then add lemon juice and cold water

Enjoy the chilled fresh lime juice!!!

Note:
This can be done for any juice where you want to add sugar.
Since, sugar does not dissolve that much easily in fruit juices.
Hope this is an useful tips for you.
Enjoy the art of cooking!
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Recipe#9 JANGIRI

Hi friends,
Jangiri is a south-indian sweet recipe. It is made from urad Dal(Black Gram) which is supposed to be very good for health.

INGREDIENTS:

• Urad Dal - 1 cup (soaked in water for 2 hours)
• Orange food color - a pinch
• Sugar - 2 cups
• Water - 1.25 cup
• Oil for frying 

METHOD:

• Grind the soaked urad Dal in a mixer grinder  with 1/4cup of water
• Add the orange food color
• Make sugar syrup by boiling sugar with 1cup of water till you attain 1/2-1 string consistency
• Fry the jangiri in hot oil in medium flame
• Dip it in sugar syrup for 30seconds
• Serve or you may store it in an airtight container for 2 days

• 
  

  The airtight container I use for storage depends on the amount that I need to store. Accordingly, I use one of the containers, the links for which are given below:

  
  

  Tupperware Plastic Container - 1.7 Litres

  
  

  Tupperware - Within Reach Canister 840ml

  
  

  Glass Container (400 ml) with Rust Proof Air Tight Lid

  
  

  Matki Glass jar with Airtight Metal Lid - 500 ml

  
  

Note:

• To make jangiri, you get jangiri maker bottles with thin nozzles in the market
• Alternatively, You can use piping bag with thin nozzle 
• The shape improves with practice!

Do try this recipe

Enjoy the art of cooking!!!
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COOKING TIP OF THE DAY 1

Hi friends,
I share some of my simple tips to be kept in mind while cooking. These tips have been handed over to me from my ancestors through generations. My mother has been following them over years and I have also been following them.

First, I would like to start with sweets.

Whenever sugar has to be added for any payasam/ Kheer recipe:

• Add little water to the sugar
• Dissolve it
• Bring it to a boil
• Then add it to the payasam/kheer recipe 
• Allow it to boil for a couple of minutes 
• Serve

Hope this is an useful tip!

Will post more such tips in the days to come.
Enjoy the art of cooking!

I would also recommend you to check my other dessert recipes and sweets recipes in this blog for some delicious and easy dessert recipes and sweets recipes.

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Also visit Poorna Grahini YouTube channel https://www.youtube.com/c/PoornaGrahini and subscribe to the channel if you like the videos

And last but not the least, please do like and follow this blog!

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Recipe#8 SEMIYA PAYASAM / VERMICELLI KHEER

Hi friends,
Semiya payasam/ vermicelli kheer is a very easy and simple indian sweet recipe. It can be made quickly for sudden guests at home.

INGREDIENTS:

• Milk-1litre
• Semiya/Vermicelli-1cup
• Sugar-1/2cup
• Ghee-3tbsp
• Cashews-10nos
• Raisins-10nos
• Cardamom-4nos

METHOD:

• Heat ghee in a pan
• Add cashews, raisins, Semiya
• Add milk and boil till the semiya is cooked on low flame
• Add cardamoms and sugar
• Serve hot or chilled.

Note:

• Use full cream milk for good results
• If not using full cream milk, You can add condensed milk 1/4 cup to get the desired consistency.

Do try the recipe and enjoy the art of cooking!!!

Click here to view more DESSERTS recipes in this blog

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My YouTube playlist of KOLAMS with dots 3x3

Hi friends
Kolams/rangolis/ muggulu are an important part every Indian household. The day starts with the making of Kolam in the early morning in the entrance of the house. It has various benefits. The fresh air you breathe in is supposed to be the purest in the mornings and very good for the lungs. The posture of standing and bending at the hip to draw the Kolam on the floor is supposed to be a very good exercise for the whole body.

I share the link of my youtube channel's playlist that contains 22 different kolams / muggulu/ rangoli with dots 3x3 for daily routine. It will be very helpful for beginners. They are all very simple and easy to do.

https://www.youtube.com/playlist?list=PL2ltjn_hn8wTdsp6XVE9p2QECH_gWGssH

Please do like, share and subscribe POORNA GRAHINI channel on YouTube.
Do try them and Enjoy the art of Kolam making!

Recipe#7 PALKOVA/KALAKAND

Hi friends,
Palkova/Kalakand is a very simple and easy Indian sweet recipe. It can be made for sudden guests at home with simple ingredients.

INGREDIENTS:

• Milk-1litre
• Sugar-1/4cup
• Cardamom powder-1tsp
• Ghee or clarified butter - 3 tablespoons 

METHOD:

• Boil milk in a thick bottom large pan.
• Keep stirring till it thickens on low flame
• Keep adding ghee or clarified butter little by little and stir
• Takes around 45mins
• Add sugar and cardamom powder
• Cook till it separates from the sides of the pan
• Serve hot or chilled.

Note:

• You need patience to make this recipe.
• If done in low flame, the result is actually very good quality palkova/kalakand. ( If you increase the flame, make sure you are pretty fast in stirring it, Else it will get burnt easily)
• Use full cream milk to get best results.

Do try this recipe and enjoy the art of cooking!!!

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Please note that, on the right hand top of the sidebar, you will see the list of “followers”, above a blue colour Follow button. Request you to Press the Follow button.

Wish you all a very Happy and Safe Deepavali!!!

Recipe#6 SPICY STUFFING FOR POORNA KOZHUKATTAI

Hi friends,

I share an easy and simple stuffing recipe of a spicy Poorna  Kozhukattai.

INGREDIENTS

• Mustard seeds-1tsp
• Split urad dal-1tsp
• Green chilles-2, finely chopped
• Asafoetida-1/4tsp
• Curry leaves-a few
• Grated coconut-1/2 cup
• Salt - 1tsp
• Oil- 2 tbsp

METHOD:

• Heat oil
• Add mustard seeds, urad dal, green chillies, asafoetida, curry leaves, grated coconut
• Saute well

You can use this stuffing in my Poorna kozhukattai recipe!

Do try this recipe and offer it to lord Ganesha.

Please like, share and follow my blog.

Please note that, on the right hand top of the sidebar, you will see the list of “followers”, above a blue colour Follow button. Request you to Press the Follow button.

Wish you all a very happy Ganesh Chaturthi!!!

Recipe#5 SWEET POORNA KOZHUKATTAI WITH COCONUT STUFFING

Hi friends,
I share the recipe of my coconut stuffing.

INGREDIENTS:

• Grated coconut-1/2 cup
• Jaggery-1/2 cup
• Water-1/4 cup
• Cardamom powder-1tsp
• Ghee or clarified butter -2tbsp

METHOD:

• Melt Jaggery in water 
• Strain it
• Heat ghee or clarified butter in a pan
• Add coconut and cardamom powder
• Saute well
• Add the strained jaggery syrup
• Keep stirring on low-medium flame till it thickens

You can use this stuffing in my sweet Poorna kozhukattai recipe!

Please like, share and follow my blog.
Please note that, on the right hand top of the sidebar, you will see the list of “followers”, above a blue colour Follow button. Request you to Press the Follow button.

Do try this recipe and offer it to lord Ganesha.

Wish you all a very happy Ganesh Chaturthi!!!

Recipe#4 SWEET POORNA KOZHUKATTAI STUFFING WITH CHANA DAL

Hi friends,
I share the recipe of my sweet chana dal (Bengal gram) stuffing for the sweet Poorna kozhukattai.

INGREDIENTS:
To be pressure cooked for 10mins on medium flame

• Chana dal-1/2 cup
• Water - 1 cup

Other ingredients

• Grated coconut-1/3 cup
• Jaggery-1/2 cup
• Water-1/4 cup
• Cardamom powder-1tsp

METHOD:

• Melt Jaggery in water 
• Strain it
• Grind the cooked chana dal to a smooth paste in a mixer grinder 
• Add it to the strained jaggery syrup in a pan and keep stirring it
• Add coconut and cardamom powder
• Keep stirring on low-medium flame till it thickens

You can use this stuffing in my sweet Poorna kozhukattai recipe!

Do try this recipe and offer it to lord Ganesha.
Please like, share and follow my blog.
Please note that, on the right hand top of the sidebar, you will see the list of “followers”, above a blue colour Follow button. Request you to Press the Follow button.

Wish you all a very happy Ganesh Chaturthi!!!

Recipe#3 SWEET POORNA KOZHUKATTAI

Hi friends,
I share the recipe of my favourite Poorna kozhukattai! These are rice flour dumplings that have a sweet stuffing inside and they taste really yummy!
I shall post the recipe of the outer cover of the kozhukattai in this post and follow it with the recipes of sweet stuffing in my next posts. You can also stuff it with a spicy one. I shall post the recipe for that as well.

INGREDIENTS:

• Processed rice flour-1cup
• Oil-1/4tsp
• Salt-1/4tsp
• Water-1.5cups

METHOD:

• Boil water
• Add Salt & gingelly oil
• Bring it to a boil
• Simmer the flame
• Add rice flour gradually
• Mix well
• Allow it to cool slightly
• Knead well
• Take a small portion & flatten it
• Place the stuffing
• Close to desired shape
• Cook in steamer for 7-10 mins
• Serve

Note:

You can give different shapes to them and also make some designs on the edge.

Do try this recipe and offer it to lord Ganesha and seek his blessings.

Please like, share and follow my blog.
Please note that, on the right hand top of the sidebar, you will see the list of “followers”, above a blue colour Follow button. Request you to Press the Follow button.

Wish you all a very happy Ganesh Chaturthi!!!