Vella Seedai /Sweet Seedai - Krishna Jayanthi/ Gokulashtami/ Janmashtami Recipe

Vella seedai one of the special sweet made for Krishna Jayanthi. In South India Krishna Jayanthi/ Gokulashtami is not completed without Vella seedai and Uppu Seedai .Vella seedai  is made of rice flour and jaggery and uppu seedai is just with salt and little chilli powder. Follow the tips below to avoid bursting which is one of the common fear in making seedai. Lets go to the recipe,

Ingredients:

Rice flour- 1 1/2 cups
Urad dal flour - 1 1/2 tsp
Jaggery- 3/4 to 1 cup (my jaggery is less sugary so I added 1 cup)
Shredded coconut - 2 tbsp
White sesame seeds- 2 tsp (fry till it turn light brown without oil)
Butter -2 tbsp
Oil to fry

Method:

Fry the rice flour in medium flame till it turn light brown and the aroma arises.

In the mean time prepare the jaggery sauce.

Jaggery sauce:
Take jaggery in a pan and add water till it cover the jaggery.
Boil it in medium flame.
Once it reach the thick sauce consistency switch off the stove and remove from the heat.

Make sure it doesn't reach the one string consultancy.

Take the rice flour in a wide bowl, urad dal flour (check here for how to prepare urad dal flour)add fried sesame seeds, shredded coconut, butter, and mix well.

Now slowly start adding jaggery sauce. Add the required jaggery sauce, if its start sticking stop adding.

Sprinkle required water, repeat the process till you get a soft dough.

Once the dough is ready, start making small gooseberry size seedai balls (little bigger than uppu seedai).

Follow the Uppu Seedai method to make the balls by applying ghee in both hands.
Place it in the news paper or clean cloth for at least 15 min before frying it.
Heat the oil in a pan. Make sure the heat is medium to low. High heat turn the seedai dark outside without getting cooked inside.
First check with one seedai if its bursting. Remove it from oil and add the first batch.Stay one step away from stove for safety.

Flip them slowly and carefully once in a while to make sure it cook evenly all the sides.
Once it turn brown colour, remove from oil and place it in a paper towel.

Repeat the process to the rest of the seedais.
Do it in batches.
Let them cool down completely. Store it in a air tight container.
Finish it off in one week as we are adding coconut to it.

Tips:
You can fry the rice flour  and urad dal flour the day before preparing the seedai and store it in a air tight container. It will save time.
Make sure the flour is not burnt while frying.
To avoid bursting, place the seedais in news paper before frying. (making them moisture free)
You will see cracks after frying it which is common in vella seedai.
If the seedai balls start separating after placing it oil, it may be because the ratio of jaggery is more, so fry some rice flour and add it to the dough.
It may be also the heat is high. Bring it to medium to low heat and start the batch.
Bring the butter to room temperature and slightly melt it before adding to the flour mix.

Paal Poli - Tamil New Year Special!!

Paal poli is one of the Tamil New Year sweet in our household, along with pooran poli.I like paal poli than pooran poli. Though its not made on regular days,its one of my favorite sweet. This method I learned from my Mother in law. The method is little different than the regular paal poli but it tastes exactly same. 

Here the poori is soaked in the sugar syrup and required milk is added finally before serving. One of the advantage is, the sugar dipped pooris can be stored for a week and the paal poli can be instantly made. Here goes the recipe,

Ingredients:

Yield 8 to 10 pooris

Maida/All purpose flour - 1 1/2 cup
White Rava / Semolina - 1 tbsp
Sugar - 3 cups
Water - 2 cups
Cardamom powder - 1/2 tsp + 1/4 tsp
Salt - a pinch
Food colour - a pinch (optional)
Milk - as required
Oil - as required
Ghee - 1 tsp

Method:

Method for Sugar Syrup:
Take 3 cups of sugar and 2 cups of water in a wide pan and boil.

We need the one string consistency for the syrup.
Let it boil till it reach the consistency.
Add cardamom powder 1/2 tsp, food colour a pinch and remove from heat and keep aside.

Method for making poori:
In a wide bowl take the maida flour, add salt, rava and ghee 1 tsp and start kneading the flour adding required water.(pour the water slowly)

It should be firm and soft like poori dough.
Keep it covered for 30 to 40 min
Make small balls out of the dough and roll it into flat pooris using the chapati roller.

Dust it with maida flour if it sticks.

Heat oil in a wok and fry the pooris both sides and place it in a paper towel.

Now dip the poori into the sugar syrup one by one.
Flip both sides.

Let them sit for few min in the syrup till it get soaked well on both sides.
Remove from the syrup and place it in a plate or wide bowl.

Now the poori is ready to get dipped in the milk.

Method for paal poli:

Boil required milk ( approx 2 to 4 cups).
Boil until it get reduced in quantity a little.
Add cardamom powder 1/4 tsp, stir well and remove from the heat.
Place the fried pooris in a wide bowl and pour the required milk over the pooris.
The pooris should get soaked completely in the milk for 30 to 60min before serving.

Serving:

Place the soaked poli in a serving bowl, pour the soaked milk, sprinkle some finely chopped badam/almonds or cashews and serve. 
Serve it chilled by refrigerating it or hot. Both tastes good.

Note:
Prepare the sugar syrup simultaneously while preparing the poori dough and frying poori. It will save time.
Cool the sugar syrup before dipping the poori.
Soak the pooris completely in sugar syrup before placing it in the boiled milk, as we are not adding any sugar to the milk.
Store the pooris in an air tight container or zip lock and refrigerate it to stay fresh.

Paal Payasam / Rice Kheer - Maha Shivaratri Naivedyam Recipe

I prepared Paal Payasam this time for Shvaratri. Paal apayasam is made of raw rice, milk and sugar. This traditional dessert is made on auspicious and festival days. Payasams are always easy to prepare and they never fail you. Here goes the recipe for Paal Payasam,

Ingredients:

Milk - 8 cups (i used small coffee tumbler) 
Sugar - 1 cup 
Raw rice - 3 tbsp (i used basmathi rice)
Cardamom powder - 1/4 tsp
Cashews and raisins - each 1 tbsp
Ghee - 1 tbsp

Method:

Add milk to a heavy bottom pan and bring to boil. 
Heat ghee in a pan. Add the cashews and raisins and fry till they turn light brown and keep aside.
In the same ghee add the rice and fry till it turn very light brown. 
Add the fried rice to the boiling milk.
Keep the flame in low and stir the milk in frequent intervals.
Keep watching the milk, to avoid burning at the bottom. Also place a ladle in the milk to avoid overflow. 
Once the milk reach half of its quantity, check if the rice get cooked well.
Keep the process till the rice got cooked.
Now add the cardamom powder, cashews and raisins.

Remove from the heat and serve hot or cold after refrigerating it. 

Last year I prepared Paasi Paruppu Payasam and here is the little intro for Shivaratri Festival  

Apple Halwa

 I made this Halwa on request from a friend. Her kid likes apple recipes with chunks in it. So I finally end up with this halwa recipe. I once made this halwa with apple puree, this time i tried shredded method and it came out well.  It take less time to prepare and with less ingredients. 
A special dessert for Valentines Day!!

Ingredients:

Apple - 1 big
Sugar - 8 to 9 tbsp 
Ghee / Clarified butter - 3 tsp
Cashews - 1 tbsp chopped
Nutmeg Powder - a pinch (optional)
Cardamom powder - a big pinch
Food colour / Kesari powder - a pinch

Method:

Wash and peel the apple, remove the seeds and cut into four lengthwise pieces.

Shred it using a shredder. Use the big hole to shred, so that the apples remain as chunks. Keep aside.
Heat 1 tbsp ghee in a pan, add the chopped cashews and fry till light brown.
Remove the cashews and in the same pan with ghee, add the shredded apple.
Fry till all the water get evaporated.
Once it turn dry, add sugar and the food colour.
Mix well and add 2 tsp ghee.
Now add the nutmeg powder, cardamom powder and fried cashews. 

Stir till the apples get the thick halwa consistency. 

At this stage they wont stick to the pan. 
Keep a greased(with ghee) plate/ pan ready and pour the halwa to it.

Keep it for 10 to 15 min and make pieces.
Or skip the step and serve as it is. 

Note:
I made with just one apple. It yields one cup halwa. For large quantity increase the number of apples. 
Adjust sugar as per your taste. 
I Skipped making pieces and served as it is.

Therattipal / Palkova Recipe

Therattipal is a famous sweet dish in Tamil Nadu. Srivilliputhur in Tamil Nadu is very vamous for its Palkova. There are lot of sweet shops selling palkova, you can get a very good palkova in Aavin stores (I'm a big fan of it). But its always tastes more good and homely when prepared at home. Its very easy to prepare as the recipe calls for simple ingredients like milk and sugar. But need little patience, as it it take long time to cook. But you will see the worth standing near the stove while tasting it. Here is the recipe,

Cooking time :1 hr 30 min

Ingredients:

Milk - 4 cups
Sugar - 1/2 cup
Cardamom powder - a pinch (if you like the cardamom flavor in therattipal, make it a big pinch)
Ghee - 1/2 tsp 

Method:

Use a heavy bottom pan as milk tend to stick all over the pan during the cooking time.
Take 4 cups of milk in a heavy bottom pan and bring to boil.
Use a thin tip ladle so that you can remove the milk that's sticks in the pan then and there.
Keep the flame in medium. Stir in frequent intervals to avoid milk sticking at the bottom of the pan.

Once the 4 cups reach to 1 cup consistency add the ghee and sugar.

Stir till it reach the semi solid consistency. Now you will see a change in colour to light brownish yellow. 
Remove from the pan and cool down before serving. 

Note : 
Use full fat milk or 2 % reduced fat milk for the assured taste. 

Thiruvathirai Kali

Happy New Year To All!!!!!!!!!!!!!!

Im back With the Thiruvathirai Special!!

Thiruvathirai is  the auspicious day celebrated when the Thiruvathirai natchatram (star) falls on Margazhi month (December). The festival is dedicated to Lord Shiva. It is believed that, on this day Lord Nataraja (Shiva) performed the dance dance called 'Thandavam'. The festival is also called as "Arudra Darisanam".

On this day Kali a sweet made with rice and jaggery is prepared along with a sambar/kootu called Thiruvathirai kootu with lots of vegetables. Here goes the recipe for both the dishes,

Thiruvathirai Kali:

Ingredients:

Raw Rice (Pacchai arisi) - 1 cup
Jaggery - 1 1/2 cup
Water - 2 cups
Bengal gram/Chickpea dal - 2 tbsp
Moong dal - 1 tbsp
Karamani/ cow peas (Cooked)- 1/2 cup
Cardamom powder -1/2 tsp
Shredded coconut - 1 tbsp
Cashews - 1 tbsp chopped
Ghee - 1 tbsp

Method:

Wash the rice, drain the water and keep aside to dry.
Heat a heavy bottom pan and fry the rice for few minutes till it become crisp and little brown. Make sure you are not over frying, till brown. 
Fry the Chickpea dal and moong dal.
Cool down the rice and both the dal's and grind it to a coarse powder in a blender. Keep aside.
Fry the cashews in ghee and keep aside.
Boil the 2 cups water, broke the jaggery into small pieces and add it to the boiling water. 
Remove the water from the stove and mix well the jaggery till it completely dissolves.(I'm doing this because sometime jaggery gets heated much and become a thick solution when it is on the stove)
Now bring back the jaggery water to the stove. Keep the flame in medium low.
Once you see the bubbles in the jaggery water, slowly add the rice powder and give a stir.
Always keep the flame in medium low or low while this process.
Close the pan with a lid and cook till the rice get cooked well.
Add the cooked karamani, shredded coconut, cardamom powder, fried cashews and mix well. Close and cook for another few min and remove from stove.
Serve with a dollop of ghee over the kali for added flavor and taste. 

Notes:
               If the rice is not cooked properly, sprinkle some water and cook for few more min.   
               The jaggery water should be in the water consistency.
               If it become pagu (sticky) you wont get the desired texture. 

Aval Kesari / Poha Kesari - Navarathri Recipes

Sweets are always a most wanted food in every household. Our festivals gives us the chance to experiment new dishes especially sweets. One of such experiment i made this Navarathri is 'Aval Kesari'. I have heard about aval kesari, but this is the first time i'm tasting it. I can say its a nice substitute to Rava Kesari. Here goes the recipe,

Ingredients:

Aval (i used thick aval) - 2 cups

Sugar - 2 1/2 cups

Water - 2 cups

Ghee - 1/2 cup (or as required)

Food colour - a pinch (optional)

Cashews and Raisins - Each 1 tbsp

Method:

Heat 1 tbsp ghee in a pan and fry the cashews and raisins. Keep aside.

Grind the aval into fine powder. 

In the same pan add another tbsp ghee and fry the powdered aval for 5 min in low flame.

Remove the aval from the pan and keep aside.

Add the water to the pan.Let them boil. 

Once the bubbles start appearing, add the food colour and  aval powder and mix well.

Cover and cook the aval in low flame for 10 min or till the aval get cooked. 

Stir in frequent intervals. 

Add the sugar and 2 tbsp ghee and stir. 

Cover and cook. Add the ghee in frequent intervals.

At this stage the kesari will start spluttering. 

Cover and cook till the ghee oozes out and it reach the semi solid consistency. 

Add the cashews and raisins and remove from the stove.

Serve with some ghee topping. 

Pachai Payaru Sweet Sundal / Green Gram Sweet Sundal - Navarathri Recipes

Pachai payaru sweet sundal is made of whole green gram and jaggery. This is a very simple and healthy sundal as jaggery is added to the already healthy green gram. I made this for Navarathri, as its very special to make sweet with jaggery during this festival. 

Ingredients:

Pachai payaru / Green gram - 1 cup

Jaggery - 1 1/2 cups

Water - 2 cups

Shredded coconut - 1/2 cup

Cardamom powder - 1 1/2 tsp

Cashew - 1 tbsp

Ghee - 2 tbsp (optional)

Method:

Soak the green gram for 7 to 8 hours or overnight.

Pressure cook them adding water (1/4 to 1/2 cups) up to 4 to 5 whistles. Here we don't add salt or turmeric as our regular green gram sundal.

In a heavy bottom pan add the jaggery and water. Let them boil till you get the thick consistency. If you touch the jaggery it should be sticky. We call it as "pagu"(thick syrup) in tamil.

Now add the shredded coconut to the jaggery pagu, along with cardamom powder and cashew.

Mix it well and add the cooked green gram  to it. 

Mix well using a ladle till all the jaggery pagu get sucked by the green gram and reach the Sundal consistency. 

Add ghee and give a final saute for extra flavor. 

Notes: Adding ghee is optional. I didnt add but tasted good

           Watch for the jaggery pagu, it should not be too thick as it will become hard once it cools or too thin as it will not taste as good as this recipe.

Rava Ladoo / Semolina Ladoo - Navarathri Recipes

Happy Navarathri to all!!

Navarathri is a nine night and ten day celebration, which is celebrated all over India, to the the Hindu Goddess Durga, Lakshmi, Saraswathi. ' Nava' means number nine and 'rathri' is night. Its a nine days of celebration , where first three days is dedicated to Goddess Durga, next three Goddess Lakshmi, and the final three to Goddess Saraswathi. And on the tenth day 'Vijayadasami' is celebrated which is considered an auspicious day to start new work/ education.

On these days every day prasadams are prepared and offered to the God. The most important and famous prasadam of navarathri is 'Sundal' which is prepared with the lentils like, chana dal, chickpea, moong dal. Other than sundal, many sweets are prepared.

I prepared Rava Ladoo, a semolina sweet. Here goes the recipe,

Ingredients:

White Rava/Semolina - 1cup
Sugar - 1 cup (grind it to fine powder) 
Ghee - 1/2 cup (or as required)
Cardamom powder - 1/2 tsp
Milk - 1 tbsp
Cashews - 1 tbsp
Raisin - 1 tbsp

Method:

Grind the the rava in a blender into powder. It should not be too coarse. 
Heat 1 tbsp ghee in a pan, fry the cashews and raisins and keep aside.
In the same pan add another spoon of ghee and fry the rava till the colour changes to light brown and you smell the aroma.
Transfer the the rava to a bowl and add sugar, fried cashews, rasins and start mixing.
Pour the ghee in small intervals till you reach the consistency to make small balls out of the mix.
Add the milk in between as ghee.
Make small balls/ ladoos and keep it aside.
Once to ladoos got set transfer it to a airtight container.

Beetroot Halwa

Halwa is a very famous Indian sweet. This sweet is prepared all over India. There are many varieties in halwa. Among those, Carrot Halwa, Badam Halwa, Mixed fruit Halwa, Wheat Halwa are the most popular. Personally I’m a big fan of Wheat Halwa. Other than this some fruits like apple, strawberry, can be used to prepare halwa.

  

Today I’m posting the recipe for Beetroot Halwa. Beetroot Halwa is similar to carrot halwa with same procedure. It’s very tasty and easy dessert, which can be prepared much faster than carrot halwa. You don’t need to stand near the stove for the entire process. Occasional stirring is enough as the beetroots won’t stick to the bottom of the pan that easily. Here goes the recipe,

Ingredients:

Beetroot – 6 numbers (small size)

Sugar – 1 ½ cup (adjust as per your sweet tooth)

Ghee – ½ cup

Milk (boiled) – 4cups

Cardamom powder – ¼ tsp

Cashews (coarsely chopped) – 1tbsp

Method:

Wash the beetroot thoroughly, peel off the skin and shred them.

In a heavy bottom pan, pour 2tbsp ghee, fry the cashews till golden brown and keep aside.

In the same pan add the shredded beetroot and fry for 5min, add tsp of ghee if required.

Now add the milk. Let them cook till milk get evaporated and beetroot becomes soft.

Stir occasionally. It will take approximately 30 to 40min.

Once all the milk gets evaporated, add sugar, remaining ghee and stir well for 5min.

Add cardamom powder, fried cashews and remove from heat.

Serve hot or warm. If you like your desert cold, refrigerate for some time and serve.