Happy navaratri

Hi just stopped by to wish you all a happy Navratri.Bit busy but will be back with awesome recipes.

Singoda - Sabudana Laddu

Ingredients:

Singoda flour – ½ cup

Sabudana – ½ cup

Sugar – 1 cup

Cardamom powder- ½ tsp.

Ghee – 5 tsp.

Cashews half - 10 nos.

Water – 10 tsp.

Procedure:

In a mixer first grind the sabudana coarsely.

Now in a bowl mix singoda and sabudana flour togther,set aside.

In a heated pan add 4 tsp. of  ghee, the flour mixture and roast until the raw smell goes away.

 

Now add the sugar,cardamom powder to the pan,roast for another 1 minute in a low flame and remove from heat.

In a separate pan fry the cashews in ghee and add it to the flour sugar mixture.

Once the mixture cools off, sprinkle the  water little by little and make small balls.

Yummy laddu is ready to be served.

Store in air tight container and it last for about 2 weeks.

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Eggless Apple Muffins

Ingredients:

All-purpose flour – ½ cup

Whole wheat flour – ½ cup

Flax seed meal – 1 tbsp.

Sugar – ¾ cup

Butter  - ½ stick (room temperature)

Apple sauce unsweetened – ½ cup

Apples finely chopped – 1 cup

Milk – ¼ cup (room temperature)

Water – ¼ cup

Baking powder – 1 tsp.

Baking soda – ½ tsp.

Procedure:

In a small bowl add 1 tbsp. flax seed meal and add 3 tsp. of hot water,let it rest for few minutes.

 

Now in a large clean dry bowl,add all the dry ingredients( all-purpose flour,whole wheat flour,sugar,baking powder,baking soda) and mix well.

Now add the flax seed meal ,apple sauce,butter,milk and using a whisk mix nicely.if the batter is too thick add water little by little until it comes to a medium thick consistency.

Now fold in the apples.Give it a nice mix.

Now grease the muffin / cup cake pan with oil/ pam spray.

Now pour the batter using a spoon into the pan.

Meantime preheat the oven to 400 degree farenheit and bake for 12 – 18 minutes until golden brown/ when you touch the top it springs back.

Yummy Muffins are ready.This is a  great kids snack.Suitable for snack time at school/school parties.

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Puli Pongal

Ingredients:

Sona masoori rice – 1 cup

Tamarind extract – 5 cup

Turmeric powder – ½ tsp.

Asafoetida – a pinch

Salt – 1 tsp.

Red chili – 4 nos.

Mustard seeds – ½ tsp.

Urad dal – 2 tsp.

Gingely Oil – 4 tsp.

Curry leaves

Procedure:

In a mixer first grind the rice coarsely.

Now in a large vessel, add gingely oil, mustard seeds, urad dal,curry leaves,asafoetida,mustard seeds, red chili,trumeric powder.

Once the mustard seeds crack add the tamarind extract and bring to a boil.

Now add the coarsely ground rice and cook until half way, now pressure cook until 4 whistles.

Yummy puli pongal is ready to be served hot.

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Verkadalai sundal / peanut sundal

Ingredients:

Peanut – 1 cup

Mustard seeds – ½ tsp.

Green chili – 2 nos.

Curry leaves

Oil – 2tsp.

Salt – ½ tsp.

Procedure:

Pressure cook the peanut with ½ cup of water until 2 whistles.

Now in a heated pan add oil,green chili,mustard seeds,curry leaves,cooked peanut and salt.

Yummy verkadalai sundal is ready to be served.

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Rasmalai

Ingredients:

To make paneer and rasgullas see my rasgulla recipe.

Whole milk - 3 Cups

Saffron strands - 1 Pinch

Sugar - ½ Cup

Pistachios - 3 tsp.

White pepper powder – ½ tsp.

Procedure:

See my rasgulla recipe to make rasgullas.

Note: In the pressure cooker take less sugar syrup, so that the balls become flat in shape.

Now squeeze out the rasgullas to take out excess sugar syrup.

In a medium vessel boil the milk until becomes half in quantity, add the saffron, sugar, pepper powder, pistachios.

Now add the paneer balls into the boiling milk and switch off the flame.

Once it cools off completely, refrigerate and serve chilled.

Yummy rasamalai is ready to be served.

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Pasiyapayaru Sundal / Green Moong Dal

Ingredients:

Pasipayaru / Green Moong Dal – ½ cup

Ginger Chili Paste – 1 Tsp.

Mustard seeds – ½ tsp.

Oil – 2 tsp.

Curry Leaves

Salt – ½ Tsp.

Procedure:

Pressure cook the dal with little water for about 2 whistles.

Drain to take out excess water.

 In a heated pan add oil, mustard seeds, ginger chili paste, curry leaves, salt and the cooked dal.

Cook for about 2 mins, close the heat.

Remove and serve hot.

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Payatham Paruppu Sundal / Yellow Split Moong Dal Sundal

Ingredients:

Moong Dal – ½ cup

Red chili – 2 nos.

Coconut – 2 tsp.

Salt – ½ tsp or less according to taste

Curry leaves

Oil – 2tsp.

Mustard Seeds – ½ tsp.

Procedure:

Pressure cook the moong dal for about 2 whistles with about ¼ cup water.Remove from heat set aside.After the steam goes off take out the moong dal and drain excess water if any using strainer.

Meanwhile in a mixer grind the red chili along with coconut coarsely.

In a heated pan add oil,mustard seeds.once the mustard seeds crack,add the ground mixture,salt,curryleaves,mix well.

Remove from heat and serve.

Yummy moong dal sundal is ready to serve.

Post your comments or a drop a note to Krishnasindiancooking@gmail.com

Pineapple Kesari

Ingredients:

Rava / sooji – ½ cup

Sugar – 1 cup

Pineapple – ¼ cup

Water – 1 and 1/2 cup

Kesari color -1 pinch

Cardamom powder – ½ tsp.

Ghee – 5 tsp.

Cashews for garnishing

Procedure:

In a dry heated pan add 2 tsp. of ghee and roast the rava.

Now in a vessel,add 1 and ½ cup of water.Bring to a boil,now add sugar,kesari color,cardamom powder and mix well.

Now add the roasted rava/sooji to boiling water mixture,add 2 tsp. of ghee and let it cook for 5 mins in a medium flame.

Now add the pineapple pieces,cook for another 2 mins on a low flame and turn off the heat.yummy kesari is ready.

In a small pan roast the cashews in ghee and add this to the kesari.

Serve hot.

Post your comments @ Krishnasindiancooking@gmail.com