Tag: festival

CHIROTI

Chiroti is a famous sweet fried dish usually made during marriages and festivals. It is consumed along with sugar powder and/or badam milk.

Today let us learn to prepare Chiroti at home instantly.  It is very easy and tasty.  And there is no need to wait for marriages or functions.

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MYSORE PAK-CRUNCHY MYSORE PAK

Mysore Pak is a famous sweet dish of South India prepared by using Gram flour/Kadale hittu, sugar and rich amount of ghee.  Mysore pak is made in two consistency.  Soft and crunchy.  If you want soft Mysore pak remove from flame little early.

Mysore pak was first prepared by a palace cook named Kakasura Madappa. Madappa made a concoction of gram flour, ghee and sugar. When Krishna Raja Wadiyar IV asked its name, Madappa simply called it the ‘Mysore pak’.

Today lets learn how to prepare very easy way of preparing crunchy Mysore Pak.

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Jilebi-Jalebi

jalebi,jilebi,sweet,indian sweet

 

Jilebi/Jalebi is a popular sweet in India. It is made by deep frying maida batter in

circular shapes and soaked in sugar syrup. It is prepared commonly during Deepavali/Diwali and Ramzan.

Let us make this Deepavali/Diwali sweet by learning how to prepare Jilebi/Jalebi.

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YARIAPPA-ERIAPPA-NAVARATHRI SPECIAL

Eriappa

Yariappa

Yariyappa is one of the famous traditional sweet recipe made during Navarathri festival in South India. It is prepared on Saraswathi Pooja, on Sapthami, 7th day of Navarathri. It is prepared using Rice and Jaggery. Batter prepared out of rice and jaggery is dropped into the mould filled with oil/ghee. If you are not having any mould, you can prepare dosa from the batter. It is popularly known as Sweet Dosa. (more…)

HESARUBELE KOSAMBARI-RAW MOONG

Hesarubele Kosambari

Hesarubele Kosambari

Hesarubele/Moong is a skinned and halved version of Whole Moong. They are golden colour. It have mild taste and easy to cook. It is recommended for all age groups and it is easily digestible.

Many recipes are made out of Hesarubele/Moong. Both sweet and Khara dishes are made from Hesarubele/Moong. It can also be taken raw(soaked) which is good for health. Usually soaked Hesarubele is kept for Naivedya to God.

Today let us learn to make Kosambari which is made on all auspicious days, like festivals, marriages, Pooja etc.,

Ingredients :

Hesaru Bele/Moong                                               1 cup

Grated Coconut                                                        ½ cup

Chopped Cucumber                                               1 cup

Green Chillies                                                           3-4

Curry and Coriander leaves                               one fist full

Hing/asafetida                                                         one pinch

Mustard seeds                                                          ¼ tsp

Ghee /oil                                                                   ¼ tsp

Salt to taste

Method :

Wash and soak Hesarubele/Moong for 30 mins.

Drain excess water and keep ready.

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In a mixing bowl put soaked moong and spread chopped cucumber, salt to taste, to cover the moong and keep for 20 mts.

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Wash curry and coriander leaves and finely chop and keep aside.

In a pan take ghee, put mustard seeds. When it splutters add cut green chillies, hing.

Switch off the flame.

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Add this to into the bowl.

Put grated coconut, chopped curry and coriander leaves and mix.

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Finally add lemon juice and mix well.

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Now Hesarubele/Moong Kosambari is ready to serve.

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Tips :

Always mix all the ingredients only at the time of serving, as it leaves water quickly. The watery content is very tasty to drink. But many do not know about its taste and they waste it. Its shelf life is very less so you have to prepare and consume it. Storage in the refrigerator may last upto half a day. If at all you have any leftover kosambari, you can soak for dosa along with rice and make fluffy dosas the next day.

CARROT HALWA-GAJAR KA HALWA

Carrot Halwa/Gajar Ka Halwa is a very famous dessert found throughout India. It can be prepared all through the year for any occasion, festivals, party etc.,

Carrot is a taproot vegetable very rich in nutrients and very good for eyes. It contains Vitamin A abundantly also Vitamin K, B6. Carrots are used both raw and cooked. It is used raw in salads and cooked carrots in almost all Indian dishes.

Carrot Halwa/Gajar Ka Halwa is prepared in different methods. Traditional method, quick recipe by using condensed milk, adding khova/mawa and also using microwave. Out of which, following is one of its kind which is very tasty.

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