Showing posts with label Prasadam | Neivedyam. Show all posts
Showing posts with label Prasadam | Neivedyam. Show all posts

Thursday, April 14, 2016

Oats Rava Ladoo Recipe | How to make Oats Rava Ladoo

Oats Rava Ladoo is a delicious yet simple sweet dish to serve. It's easy to make & consumes very less time in making. This ladoo consists of oats, sooji for the grainy texture, sugar & other few ingredients to make it flavorful. There are different variations in oat ladoo's, but today I'm sharing the easiest recipe here. Make & enjoy this dish for Sri Rama Navami. 

You can make these healthy Ragi Oats LadooRagi Rava ladoo or try these other recipes like Rava Ladoo, Besan ladoo & Thokkudu Ladoo for this Ram Navami festival.

Prep Time - 10mins
Cook Time - 10mins
Serves -14 Ladoo's

Oats Rava Ladoo Recipe 
  • 1Cup Oats
  • 1/2Cup Sooji
  • 1&1/2Cup granulated Sugar
  • 1&1/2Cup grind coconut
  • 1/4Cup ghee
  • 2Tsp elachi/Cardamom powder
  • 1/4Cup Cashews
Cooking Directions
  1. Grind sugar to smooth powder & keep aside.
  2. Heat pan with 1Tbs ghee. To that add cashews & fry them to light brown in color. Transfer them to a bowl.
  3. Next add 1tbs ghee to pan. Add in oats & fry them on low heat while stirring continuously. Oats should turn to light brown in color. Switch off heat & transfer them to a bowl.
  4. Now add 1Tsp of ghee to pan. To that add sooji & fry it on low flame for few seconds. Once you can feel the nice aroma while frying sooji, switch off heat & transfer it to a bowl.
  5. In a big bowl take oats, sooji, sugar, coconut, elachi powder, fried cashews & left ghee.
  6. Now mix them well using your hand or a spatula. Rub ghee to your palm & scoop up a little mixture to form ladoo.
  7. Make ladoo's with rest of the mixture. Store them in a air tight container for freshness & enjoy them.
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Monday, January 12, 2015

Madatha Khaja

Happy Sankranthi to All !!!
Madatha Khaja or Tapeswaram Khaja is a delicacy of Andhra Pradesh & originated from the district of Kakinada. These khaja's have been my favorite sweet since my childhood. I learned & mastered making them perfectly from my mom.
While growing up I was the little helper on busy days in the kitchen to my mom. Though I was never allowed in kitchen for a daily cooking stuff, but when the tedious cooking for festivals have to be done & which doesn't involves standing near the stove or handling any hot stuff I was allowed to help her. That's when I got a chance of learning in rolling the dough, cutting them & shaping them.
Lately, I was craving & dreaming about this sweet & decided to make them for Sankranthi. My husband gave a helping hand in frying & soaking them in sugar syrup, which made my job very easy in making them. We ate few fried khaja's without soaking them as they were irresistibly good to eat. It was fun making them together with my hubby & also the loved them the way they turned out.
Prep Time: 2hrs {sitting time + making kaja's}
Cook time: 30mins
Yields : 40 to 50 khaja's
500g or 3&1/2Cups maida / All-purpose flour
1/4Tsp baking soda {optional}
1/2Cup ghee
1/2Cup curd
1/2Tsp salt {optional}
1Water {use some more if needed}
Oil for deep frying
1/4Cup rice flour
1/4Cup butter @ room temperature {not melted one}
Sugar Syrup 
4Cups sugar
1Cup water
1Tsp elachi powder
- In a large pan add maida, baking soda, salt & mix them. Add in ghee & curd to the flour mixture. Mix them well. Now the mixture will be little wet, but you still need some more liquid to form a dough.
- Add in little by little water while making dough. The dough should be firm, smooth & not sticky. Cover it with a wet kitchen towel & let it sit aside for 1hr & no more than that.

Making Sugar Syrup
- After waiting for 1hr now it's time to make the sugar syrup. In a wide deep pan {we need depth & width to a pan because it will fit more khaja's while soaking them} add sugar & water to it.
- Keep the sugar water on medium heat & bring the syrup to string consistency. It will take around 10 to 15mins to get to that stage. Add in powdered cardamon & switch off heat.

Making Kaja's
- Now take the dough & divide it to 4 equal balls. Dust the surface with rice flour where you are rolling the  dough.
- Pick a dough ball & roll it thin, as shown in the picture. Apply ghee to the rolled dough & sprinkle rice flour all over the rolled dough.
- Roll the dough as shown in the figure & cut the khaja's as shown above. Next take one khaja & roll them lightly as shown above to make them long. Repeat the same with rest of the dough & proceed to frying them. {You can make the khaja's in 2batches}

- Heat pan with oil for deep frying. Once the oil is hot add in the first batch of khaja's & fry them to golden brown in color.
- Once the khaja's are fried to perfect color add them to the sugar syrup. Allow them to sit for 5mins & in that time the khaja's will coat in sugar syrup perfectly.
- Remove them on to a plate & allow them to dry for 15mins or till they are totally cool.
- Arrange them in a air tight container & enjoy them for a long time. They will be good for 3 weeks or more.
- After staying for few days in a air tight container, sugar syrup on khaja's will slightly crystalizes. Nothing to panic & enjoy the sweet little one's.
- You can skip adding soda totally. This is the first time I added & should say that there was no difference.
- Add a pinch of salt to the the maida, along with curd & ghee if you want to eat them as they are without dipping in sugar syrup.
- Don't allow the dough to rest for more than 1hr.
- I used brown sugar instead of regular white sugar. It's your choice. The syrup making process remains the same.
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Monday, November 10, 2014

Chakkara Pongali | Sweet Pongal

Chakkara Pongali
Chakkara Pongali, as the name says Chakkara means sugar & Pongal means the boiling of milk. This pongal is generally made for sankranthi festival, but at my grand mom's place it was made for almost all festivals. This is one of the sweet dishes which is on high demand among kids. Generally when I visit my mom, she gives me options of my favorite dishes which she can cook for me & for me it's always Chakkara Pongali
I made this sweet on one of 9days of Navratri festival as a prashad to goddess. The one ingredient I missed is "Edible camphor/Pacha Karpooram" which is not available for me in near by Indian stores, but addition of that will make this dish much tempting & flavorful. Chakkara Pongali is little dry in consistency when compared to rice pravanam or rice kheer dishes.
Enjoy !!!
Chakkara Pongali
Prep Time-1hr5mins {Soaking + arranging things needed}
Cook Time-30mins to 45mins
1Cup rice
2Tbs chana dal
2&1/2Cups milk
1Cup sugar
2tbs water
2Tsp cardamon powder
1/4cup ghee/butter
2Tbs cashews
1Tbs raisins
2Tbs finely chopped coconut pieces
- Soak rice & chana dal for 1hr. After 1hr strain water & keep aside.
- Next in a deep pan take 2cups milk & bring it to boil. Add strained rice & chana dal to milk.
- Cook on low heat until the rice absorbs milk, then add in left 1/2Cup milk. by now rice will be almost cooked.
- Cook on low heat till the rice is cooked well. It might take around 15mins for a perfect cooked rice.
- Mean while in a bowl bring sugar & 2tbs water to boil. Allow the mixture to come together to a thick consistency. Switch off heat & mix it with cooked rice.
- Place the pongal pan on stove. Now cook on low heat till the little left liquids disappear & it becomes thick. Switch off heat.
- Mean while heat a pan with ghee. To that add cashew, coconut pieces & raisins. Fry them till cashews are lightly browned, raisins are puffed & coconut pieces are lightly browned.
- Mix with the cooked pongal & chakkara pongali is ready to serve.
- You can pressure cook the rice, but it will mess up the stove when milk spills out. So for me it's a big no. 
- Coconuts add a nice flavor to this sweet. You can skip them if you are not a fan of them.
- Don't reduce the ghee/butter content, it brings yum taste to the dish.
Chakkara Pongali
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Thursday, October 2, 2014

Chana Dal Sundal

Chana dal sundal won't need an introduction. It 's a tasty dish I made it for Navratri days. Enjoy this easy dish.
Prep Time-1hr5mins {soaking+pressure cooking}
Cook Time-30mins 
1/2Cup chana dal
2Tbs grated coconut 
1Tbs oil 
1/2Tsp mustard seeds 
1/2Tsp jeera 
2Red chili's cut equally
Few curry leaves
Salt to taste 
- Soak chana dal for 1hr. After pressure cook with 1Cup water to 1whistle. Cool off & strain extra water if any & keep aside. 
- Heat pan with oil. To that add mustard, jeera, red chili's & curry leaves. Fry till jeera turns to light brown & mean while mustard will start jumping. Switch off heat. 
- Add chana dal to hot pan along with salt. Mix them & leave them to cool off. 
- Add coconut & mix well. Adjust if salt is needed. 
- Sundal is ready to eat.
- Adding a little of lemon juice will make it more flavorful.
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Monday, September 29, 2014

Atukula Mix | Sweet Poha Mix

Atukula Mix
Atukula Mix / Poha Mix, is not actually a dish but it is more of combing few ingredients to make a mix. On the occasion of Saraswathi Pooja on Navratri/Dussehra days I made this mix to offer the goddess. They are different types of prashad for each day of navratri & this poha mix is for Saraswathi pooja day.
While I was making this mix I had a nostalgia hit. I remembered my grand mom (maternal) making this mix & packing them in different paper packets for me to distribute in the school on my first day of school (LKG) among other kids. I didn't know why she did that but, when I realized that she was spreading the blessings of goddess & that moment I felt happy & proud of her. I went to 2 schools at the same time in 2different towns. Yes, I did. I was joined in missionary school at Guntur (where my parents live) & the other in my grand mom's town (machilipatnam). I use to spend most of my time with my grand parents, so they decided to join me in a school there too & that is where I distributed this mix among kids. 
Atukula Mix
1/2Cup atukulu/poha {thin}
1/4Cup putnala pappu / dalia {roasted bengal gram}
1/4Cup jaggery {bite size pieces}
- In a bowl mix up all the ingredients. 
- Mix is ready. 
- You can replace poha with puffed rice or marmaralu.
Atukula Mix
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Saturday, September 27, 2014

Annam Parvanam | Rice Kheer

Rice Kheer
Annam Parvanam / Rice Kheer is one of well known prashad dishes. This is creamy, perfectly sweet & topped with goodness of ghee along with nuts & raisins. You can customize this recipe as you like, say you can substitute 1/2 of milk with lite & thin coconut milk to make it more flavorful.
I'm following a pattern in making Navratri recipes from today on. I have read an article online & they listed out the prashad that should be offered on daily basis. For the 4th day it is Annam Parvanam/Rice Kheer made of sugar & jaggery or sweet pongal should be offered to the goddess. 
More Prashad recipes: 
Prasadam | Neivedyam | Prashad
- Sweets 
- Navratri Recipes 
Rice Kheer
Prep Time - 1hr {soaking + arranging ingredients}
Cook Time - 20mins 
Serves - 3people
1/2Cup rice 
2Tbs chana dal
3Cups milk { 2%fat milk} {Add in more milk if needed}
1/4Cup sugar {Adjust as needed}
1Tsp cardamon powder
2Tbs ghee/ butter
Few cashews & raisins
Few saffron streaks
- Soak chana dal & rice in a bowl for more than 1hr. 
- In deep vessel heat milk & to that add soaked rice, chana dal & saffron strands. 
- Bring them to boil & cook on low heat till rice is cooked perfectly. It might take 10mins to 15mins. 
- Now add in sugar  to the kheer. Mix in & switch off heat. 
- Pressure cook rice & chana dal with 2Cups milk for 2whistles. 
- Transfer cooked rice, chana dal along with few saffron streaks to a deep vessel & add in 1Cup milk to it.
- Bring it to boil & stir it occasionally until everything comes together. 
- Now add in sugar & mix in. Switch off heat right away.
- Heat a pan with ghee. To that add cashew & fry them for few seconds till they turn light brown.
- Now add in raisins to pan & fry them till they are puffed up. 
- Switch off heat & mix in with kheer. 
- You can replace jaggery with sugar, might need to add a much more quantity to make it perfect.
- I used milk with no added water to it. 
Rice Kheer
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Friday, September 26, 2014

Atta Flour Kheer | Godhuma Pindi Payasam

Atta Flour Kheer
Godhuma Pindi Payasam / Atta Flour Kheer is a Warangal/Telangana special dish. I followed a recipe from youtube in making this dish. It was easy, but little tedious at the same time. You have to keep stirring the kheer all the time to avoid forming lumps. Other than stirring it is simple & less time consuming dish with simple ingredients. It might resemble a little like halwa in shape, but it's not. 
Godhuma Pindi Payasam is a Telangana sweet dish that is specially made for Varalaxmi Vratam. It is believed that dishes, which are made of atta flour are very auspicious while offering to god. I made it for Navratri as offering to god. It was tasty & very satisfying for my sweet tooth.
Atta Flour Kheer
Adapted from here.
Prep Time - 2mins {Arrange all the ingredients near stove}
Cook Time - 15mins
Serves - 3people 
1/2Cup atta flour
1Cup milk 
1/2Cup sugar 
1Tsp cardamon powder
1/4Cup ghee/butter
2Tbs raisins
2Tbs cashews
- Heat a non-stick pan with ghee. To that add cashews & fry them till they are light brown in color.
- Add in raisins & let them puff up. Remove cashews & raisins into a bowl.
- Now add atta flour to left ghee. Fry till atta flour changes a little color by keep stirring it continuously. 
- Add milk little by little while stirring it in to flour. Keep stirring it while every thing starts to form  into a thick kheer. 
- Now add in sugar & cardamon powder to kheer. Stir in sugar while making sure no lumps are formed. 
- Switch off heat & remove kheer in to a bowl. Garnish it with fried cashew & raisins. 
- Serve warm & enjoy.
- Make sure all the ingredients are handy while cooking. 
- Prepare yourself to stir the recipe for 15mins continuously.
-Using a whisk will come in handy.
Atta Flour Kheer
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Friday, August 15, 2014


Janthikalu are a Andhra savory festive dish. These are made ahead of time for any festivals or happy occasions along with a sweet dish. Janthikalu can be made of mixing few different flours along with flavorings add to it. The mixing flours doesn't have to be the same always. My grand mom use to mix rice flour with atta flour to make janthikalu, which are very friendly to your tummy. Here I'm sharing one of those versions of Janthikalu with you all. 
Prep Time-15mins | Cook Time - 40mins | Servings -
2Cups rice flour
1Cup besan 
1/2Tsp turmeric
4Tsp chili powder {adjust as needed}
2Tbs sesame seeds
2Tbs melted ghee
2&1/2Tsp salt {adjust as needed}
1Cup + 1Tbs water
Oil for deep frying 
Making Dough
- Sieve rice flour & besan in to a bowl. 
- To that add chili powder, sesame, salt, turmeric & ghee. 
- Mix them well with a spatula. 
- Now add 1cup water little by little to the flour & mix to form a ball of dough. 
- Adjust salt & chili powder if needed.
- Close it with a wet cloth and keep aside while the oil is getting hot. 
Making Jantikalu 
-Now take a janthikala gottam or murukku maker with your choice of hole plate.
Divide dough into 4 equal balls. 
- Wet your hands & then pick a dough balls & place it in the murukku maker as shown above.
- Mean while heat oil for deep frying on medium heat. 
- Test the murukku maker before going ahead. 
- Now press janthika in a circular motion as shown in the above figure in to hot oil. 
- Oil will bubble up & as the janthika is cooked it reduces. 
- Turn over janthika for even frying on both sides. 
- Once it is cooked well remove it on to a paper towel to absorb the left oil. 
- Now repeat the same with rest of the dough.
- Later store janthikalu in a air tight container to keep the fresh.
- Oil should be perfectly hot. 
- To test the heat of oil,drop a pinch of dough ball in to oil & it should float immediately on top. 
- If you are making dough a little head of time, than close it with a wet towel to, so that the dough won't dry out. 
- Be careful with hot oil. 
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Wednesday, August 13, 2014

Atukula Payasam | Aval Payasam | Poha Kheer

Atukula Payasam / Aval Payasam is a simple & easy to make sweet dish on a busy festival day. Aval payasam is a krishnashtami special dish & is offered to god on this special day. Atukula Payasam can be customized according to your taste, like flavoring it up coconut or almond paste for a much flavorful sweet dish.
Prep Time-5mins | Cook Time-15-20mins | Serves-3people 
1/2Cup atukulu/aval/poha {thick one's}
1&1/2Cups milk {I used 2%fat milk}
1/2Cup sugar
1Tsp cardamon powder
1Tbs ghee
Few cashews
- Heat pan with ghee. Add cashews to ghee & fry them to light brown.
- Remove them on to a plate
- Add milk & sugar to pan. Bring it to boil on low heat by stirring once in a while.
- Add atukulu/poha & cardamon powder to milk & cook on low heat for 10mins, while stirring in between. 
- Add fried cashews to payasam & adjust sugar if needed. 
- Switch off heat & allow the kheer to cool a little before serving. 
- You can use jaggery instead of sugar. If using jaggery add the same amount as sugar & adjust if needed. Adding jaggery at the end before adding cashew, so that the milk won't cuddle up. 
- Add raisins if you like. 
- Use another cup of milk if you like kheer to be more liquidly. 
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Monday, August 11, 2014

Ghee | How To Make Ghee?

Ghee, which can also be called as clarified butter has originated from India & ghee is also used widely in Indian cooking & pooja. Cow's ghee is believed sacred & it is used in pooja, in making prasadam/neivedyam, cooking & also for medicinal use's. The other ghee is made of buffalo milk & it is used for cooking. Ghee might sound & seem like calories, but it also promotes health benefits. Consuming a little amount of ghee per day will help in food digestion & promotes multiple health benefits.
I started making ghee at home for past few months & I'm happy of using a healthy home made ghee rather than a store bought one. A store bought ghee is never a pure ghee & it has added vegetable oil's in it. After I read about that, I decided to make some ghee at home & was happy that it was successful. This is not a traditional Indian style ghee. In USA even though if you are using a full fat milk, it is hard to get butter out of it. So for ghee enthusiasts in USA, this is how you can make ghee at home & enjoy all the goodness of it. 
1Litre heavy whipping cream 
1Tsp methi seeds {fenugreek seeds}
Tools Needed
Big bowl 
Electric whisk / Whisk 
2 Strainers
A wide non-stick pan 
- Take whipping cream in a big bowl. 
- Whip the heavy cream using a electric whisk. 
- As seen in 3rd pic whip cream to stiff peaks. It might take a little time.
- Keep whipping until use see the cuddled cream separating. 
- Strain the buttermilk as shown above. 
{If you are using cheese cloth then you can squeeze the extra water from the butter right away.}
- Make balls of butter by squeezing extra water.
{You can store butter as it is or can go ahead make ghee}
- Heat a non-stick pan on low heat. Add butter & methi seeds to it.
- Allow butter to melt completely & keep cooking for few more minutes to little dark golden in color. You can see milk solids separating from butter.
- Ghee should be golden in color & you can feel the nice aroma of perfectly done ghee. Switch off heat when the ghee looks golden.
- Allow it to cool completely before you strain.
- Strain ghee in to a clean jar. 
*** The fried milk solids are called "Goku" in telugu. They taste very good & delicious. You can have as it is or mix with any of your favorite rice dish. 
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