Hello Dearies! Day 4: @ Mathiravi – Wow! Pongal looks so good, that it melts in mouth and healthy green gram sundal. @ Vanillla – Corn Sundal looks delicious. @ Vijayasampth - Both the recipe looks delicious, possible can you post the individual picture of the recipes. @ Sai3A21 – Yummy Sweet Pongal @ Vijima – Aval Upma looks delicious and Superb click @ Sudharaghav – Yummy Palkozhukattai, traditional recipe. @ Umasivasankar – Jamun looks Yum! @ Anu Prem – I am sure this Moong dal Kheer is a hit at your home @ Sreekutty - Spicy rice mini balls, looks delicious One more suggestion, while clicking try to cover the whole plate or the complete cup, where you display your recipe.
Dear Saisakthi, Thank you. Sure will add it in the first post, once again thanks for this great idea. Regards
Aval Paniyaram - sep 28 th - Morning prasadam Red aval - 1 cup ( Roasted.) wheat flour - 1/4 cup Jaggery - 1/4 cup Ripe banana- 1 small Cardomom- 1 coconut- 1 spoon ( chopped into fine pieces) Method 1. Dry roast red aval and run coarsely in a mixer. 2. Meanwhile, soak jagerry in water , such that its completely immersed in it. Once it dissolved, filter off to remove impurities and gently heat it till warm. 3. mash the ripe banana and set aside. 4. mix the roasted aval, wheat flor, mashed banana , cardamom powdered and coconut pieces to the jaggery water and make the paniyaram batter ready. 5. Heat a paniyaram pan and drizzle veery few drops of ghe and spread a ladle of the batter to it. Roast until brown and serve.
Ragi malt Semiya Kesari - Sep 28 th - Evening Prasadam Ingredients ======= Semiya / vermicelli - 1 cup sugar - 1/2 cup Ragi malt - 1 tbspoon water - 2 cup Cashew- few pieces Ghee- 1/4 cup Method: ====== 1. heat a pan and drizzle some ghee and roast vermicelli until golden brown. 2. Add 2 cup of water and cook covered till its soft and coked. 3. Once cooked add half cup sugar and 1 tbspoon of ragimalt. Ragi malt has cardamom flavor, so no need to add cardamom powder separately. 4. Add ghee slowly and cook until the kesari doesnot stick to the pan. 5. Garnish with cashew and tastes great when eaten warm. Offered this for my evening pooja and guests tonight.
@riya I dont boil in coconut milk. But i add coconut milk at the last usually. But this time i tried with milk alone. If you are adding milk, then keep on stirring till it thickens. The taste was different
Chocolate Milk Ladoo - Sep 29th - Morning Prasadam Hi everyone ! This is my first entry here. Ingredients - For bottom layer: Milk powder - 2 cups Powdered sugar - 1 cup Butter - 1/2 cup Milk - 1/4 cup For top layer Milk powder - 1 cups Chocolate powder - 1/2 cup Powdered sugar - 1/2 cup Butter - 1/4 cup Milk - enough to dissolve the chocolate powder Method: Prepare bottom layer 1. Heat a heavy bottom kadai. Add butter and milk and mix well. 2. Add milk powder and mix it in. 3. Add powdered sugar and mix. It will turn a little runny. Keep stirring until it thickens. 4. When thick, turn off stove and spread on the greased (with ghee) plate. Prepare top layer 1. Mix chocolate powder with milk and pour in the same kadai. Turn on heate (medium). Add butter and mix well. 2. Add Milk powder and mix well. 3. Add powdered sugar and mix. It will turn a little runny. Keep stirring until it thickens. 4. When thick, turn off stove and spread on top of the previously spread layer. 5. Allow to cool for a while, then slice into squares or diamonds and have as burfi or roll them into balls and make laddoos like I have done
Prasadham : Sweet sevai Recipe Take the required quantity of Concord Rice sevai in a vessel Add boiling water to it to immerse the Rice sevai completely Keep it aside for 5 mins If excess water is there, drain it Add sugar , elaichi powder, roasted cashews, raisins ,little melted ghee , fresh coconut to it Also add kesar colour (Optional) Stir well and cook it for 2-3 mins. I have used the mould which was gifted to me by Chitra maa (Chitvish). Thank You!
