Brown Chick peas curry/Karupu Kondakadalai curry

Ingredients

1.Brown chick peas/Karupu Kondakadalai-1 cup

2.water-2 cups

3.salt-1 tsp

4. Onion-2 medium sized

5.Tomato-1 medium sized

6.Turmeric Powder-1 tsp

7.Red Chilly Powder-1 tsp

8.Green Chilly-2 medium sized

9.Corriander leaves-1 tsp(finely chopped)

10.oil-1 tsp

11.cumin seeds-1 tsp

12.hing-a pinch

Method

1.Soak  Brown chick peas/Karupu Kondakadalai in adequate water for 2 hours.

2.Then drain the water from Brown chick peas/Karupu Kondakadalai.

3.In a pressure cooker add Brown chick peas/Karupu Kondakadalai , water and allow it to cook for 3 whistles.

4.Once you are able to open the pressure cooker drain the water from cooked Brown chick peas/Karupu Kondakadalai.

5.In a dry pan add oil,cumin seeds,chopped green chilly,chopped onion,chilly powder,turmeric powder,hing.

and allow it to cook until its color changes to golden brown.

6.Then add tomatoes to the pan and allow it to cook until it becomes soft and juicy.

7.Then add salt,Brown chick peas/Karupu Kondakadalai and stir it well and allow it to cook for 2 mins.

8.Garnish it with chopped corriander leaves.

9. Brown Chick peas curry/Karupu Kondakadalai curry is ready to serve.

Brown Chick peas curry/Karupu Kondakadalai curry can be served with chappathi/white rice.

Pineapple Rava Kaseri

Ingredients

1.Grounded Rava-1 cup

2.Sugar-1 cup

3.Ghee-3 tbsp

4.Cashew nut- 5 to 6 nos

5. Raisins-5 to 6 nos

6.water-2.5 cups

7.Milk-1 tsp

8.Pineapple essence-1 tbsp

Method

1.In a dry pan ,medium flam add ghee,cashewnut,raisins and allow it to fry until its color changes to golden brown.

2.Transfer the fried nuts and raisins from the pan to the plate.

3.Then add the Grounded Rava to the pan and allow it to cook until its color changes to golden brown.

4.Then Transfer the rava to another plate.

5.Now add water and allow it to come to boil then add sugar and allow it to dissolve in the water.

6.Now add milk,roasted rava to the pan and allow it to cook completely.

7.When it is cooked fully add pineapple essence and then switch off the flame.

8.Mix and stir it well.

9.Now transfer the fried nuts and raisins over the keasari and garnish it.

10. Pineapple Rava Kaseri is ready to serve.

Pineapple Rava Kaseri can be served as a dessert.

NOTE

I have not used any coloring agent if u want the keasari to be in orange /yellow use the corresponding coloring food powder.

Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.

 

 

 

Thatta Sedai/Thatta Murukku

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Channa Dal-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.Soak the channa dal in adequate water for half an hour.Then drain the water after half an hour

9.In a dry bowl add 1 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter, soaked channa dal,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

10.Divide it into equal size balls.

11.In a oil cover/plastic cover just spread 1 tsp of oil and then patt the balls .Using fork just put holes on the patted balls so that it will cook both inside and outside evenly.

12.In a dry pan add oil and allow it to get heated.

13.Then add Thatta sedai/Thatta muruku  to the oil and wait until it is fried and cooked completely.

14. Thatta Sedai/Thatta Murukku is ready for nyvedyium.

Thatta Sedai/Thatta Murukku is usually done as Nyveidhiyam for krishna jayanthi.

vella seedai/Jaggery seedai

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Jaggery-0.75 cup

4.urad dal-0.25 cup

5.water-less than 0.5 cup

6.oil-for frying 

7.Coconut-2 tbsp

8.Cardamom powder-1 tsp

 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry pan add jaggery and 1 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

9.Now add coconut,cardamom powder to the pan containing jaggery .stir it well.

10.Now add 1 cup of rice flour,1 tsp of urad dal,butter and just kneed the dough.If it is too hard add little water.

11.Divide it into equal size balls.

12.In a dry pan add oil and allow it to get heated.

13.Just drop one and check whether it is not split or broken.If it is split or broken add rice flour and kneed the dough with small amount of water.If the dough becomes dry it usually happens like this.so kneed it small amount of water and drop it.

14. vella seedai/Jaggery seedai is ready for Nyveidhiyam.

 

 

vella seedai/Jaggery seedai is usually done as Nyveidhiyam for krishna jayanthi.

 

 

Kai Murukku

Ingredients

1.Raw Rice-2 cups

2.Butter-2 tbsp

3.Cumin seeds-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry bowl add 2 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter,cumin seeds,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

9.Then in a sheet spin the murukku as described below.

10.In a dry pan add oil and allow it to get heated.

11.Then add murukku to the oil and wait until it is fried and cooked completely.

12.Kai Murukku is ready for Nyveidhiyam.

Kai Murukku is usually done as Nyveidhiyam for krishna jayanthi.

Peas Chappathi

Ingredients

1.Green peas-1 cup

2.salt-adjust to your taste

3.Whole wheat flour-2 cups

4.Luke warm water-less than  1 cup

5.oil-1 tsp

6.water-1 cup

Method

1.Wash the green peas and in a pan add  green peas and water and allow it to cook for 10 to 12 mins in a low flame.

2.After 10 to 12 mins drain the water from green peas.

3.In a Dry bowl add the whole wheat flour,salt,oil,cooked green peas.

4.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

5.Then mix it well and make the dough.

6.Divide the dough into medium sized balls.

7.Keep the dry pan in the medium flame.

8.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.

9.Add the rolled Peas chappathi`s  in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

10.Repeat the same process till the dough gets finished.

11. Peas Chappathi is ready to serve.

Peas Chappathi can ber served with yogurt/pickle/tomato curry/potato curry/channa masala.