THINAI PAYASAM RECIPE | FOXTAIL MILLET KHEER |MILLET RECIPES

19.50 | Label: Festival recipes, Millet recipes, Sweet, Traditional Recipe

Thinai arisi | Foxtail millet ( Kangni in Hindi, Kora in telugu | Navanne in Kannada |Thina in malayalam ) is an easily available millet variety. My mom made kheer during our trip to India in june. I thought i will give it a try so that it will be helpful for those who make kheer | sweet everyday for Navratri . For my readers in Singapore, Thinai arisi is available in Mustafa center ( in the sugar section) and also in few shops in little india. Check out my Navaratri 2014 combo recipes.

Ingredients

Preparation Time : 5 mins | Cooking Time : 35 Mins | Serves : 3-4

    Thinai arisi | foxtail millet 1/4 cup
    Jaggery 1/2 cup
    Milk      1 cup
    Ghee    1 tsp
    Cashew nuts   5
    Cardamom powder   a pinch
    Dry ginger powder (sukku) a pinch (optional)

Method:

Add ghee in a pan and roast the cashew nuts and keep it aside.
In the same pan add the thinai and dry roast it for few minutes .

Add 1 cup of water to this . Let it boil till it becomes soft. It took 20 minutes to get the thinai to get cooked. If you want you can cook in a pressure cooker for 2-3 whistles.

Meanwhile melt jaggery in a pan and filter the impurities and allow this to boil for 5 minutes in a low flame and switch it off. Boil the milk also and allow this to cool completely. Add the melted jaggery to the cooked thinai and boil for 2 minutes.

Switch off the flame. Allow this to cool a bit and add the completely cooled milk.
Add cardamom powder, sukku(dry ginger) and roasted cashew nuts.

Thinai payasam is ready for neivedhyam.

Notes:

You can add ghee roasted coconut bits to the payasam.
1-2 tblsp of moong dal can also be added to this.
Never add hot milk to the jaggery mixture. the milk will get curdled.
You can add chilled milk from the refrigerator too. But allow the jaggery thinai mixture to cool and then you add.

Technorati Tags: thinai payasam,thinai arisi payasam,thenai payasam,millet kheer,foxtail millet kheer,foxtail millet recipes,recipes using millets,millets in singapore

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MAIDA SWEET PANIYARAM | NAVARATRI RECIPES

17.38 | Label: Festival recipes, Sweet, Traditional Recipe

Maida-rava sweet paniyaram is a highly addictive sweet recipe and quite easy to make too. I had tasted this in a friend's place 2 years back during navaratri. I suddenly remembered of that and tried this at home. It turned out super awesome and it is quite addictive sweet too. A tasty and different sweet recipe to try for navaratri. Definitely this sweet paniayaram will be a super hit among your guests too. Check out my other Navaratri recipes
Maida-paniyaram

Ingredients

Preparation Time : 10 + Soaking time 30 mins |   Cooking Time : 20 Mins | Yields: 12

    Rava| Sooji 1/4 cup
    Maida | all purpose flour 1/2 cup
    Sugar     4 tblsp
    Baking Soda a pinch
    Cardamon powder a pinch
Oil for deep frying

Method:

Soak rava in little water for 30 minutes.There should not be any water floating on the top. If so, drain it.
After that add the maida , sugar and the baking soda to this.

Add little water to this and mix it to a idli batter consistency. Ensure not to add more water. Just slowly add water.
The batter should be in dropping consistency.

Add cardamom powder and mix well. Heat oil for deep frying.

When the oil is hot add the batter with a spoon.Cook in a medium flame on both sides till golden brown.

Drain it in a kitchen towel. Repeat this for the rest of the batter.

The paniyarams were very crispy outside and very soft inside.

Notes:

The sweet level was perfect, if you want more sweet add 1-2 tblsp extra sugar.
Do not add more water, let it be like a vada batter.
Always fry in a medium low flame.
If it is more watery, it will disintegrate after putting in oil.
You can add little maida if it turns watery.
You can add a small banana to the batter to make it more softer.
Do not add more baking soda than the quantity mentioned.

Technorati Tags: maida sweet paniyaram,rava paniyaram,navaratri sweet recipes,navaratri 2014 recipes,Sweet recipes,festival recipes

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NAVARATRI RECIPES - COOKING FOR GUESTS- 9 COMBOS FOR 9 DAYS

20.48 | Label: Compiled posts, Cooking for guests

Navaratri 2014 is starting from September 25 and for those keep Golu will be super busy inviting people for home everyday evening. Actually in my hubby's house we don't have the practise of keeping golu, but my mom keeps an elaborate golu. We love to help out our mom in keeping the Golu and make the park. Those are very nice and wonderful memories. We generally go to each other's house and get sundal ,which is generally folded and given in a newspaper. Nobody will give any fancy return gifts and if any elders come they will be given Blouse bits along with the manjal kumkumam. But now a days Navaratri is a huge festival. Especially people living in abroad, they make it as a big get together by calling each set of friends on a particular day and almost a mini dinner is served there. I have few of my close friends who do run out of ideas as what to make for their guests on navaratri evenings. I generally call my friends for Varalakshmi Pooja for which i serve a mini dinner too.
To lessen the job of planning the menu for the guests i have complied 9 combos of recipes from Jeyashri's kitchen and given here. All recipes are no onion no garlic recipes. I wish this will be useful for those plan for a snack menu for Navaratri for their guests.
You can add or omit any items from the combo and make it either simple or elaborate. Any other request for navaratri, please leave a comment. Few interesting recipes for navaratri sundal and payasam recipes are coming up soon.
The above golu pictures are contributed by my friends. The left one with coffee brown background is Aarti's Golu. Aarti is a very artistic person and she does bead jewelry too and she has a facebook page for her Shreyathi creations. If you remember my Butter Murukku post, the cute jute bag is made by her only.
The picture on the right is Akila's Golu . She got introduced to me very recently and while talking she casually told that she keeps a big golu. When i asked her the pictures she sent this divine temple Golu picture to me.
Even my very good friends Shriprada, janani and kirthika also keeps Golu every year elaborately. But the didn't have any picture to fit in my site.
Check out my Navaratri Recipes which i posted last year.
Scroll down till the end of the post to see many more alternate options too.
Follow Jeyashri's kitchen on facebook to get updates.
NAVARATRI COMBO - 1

The combo which you can plan out for week one is
  Mini idlis
  Urad dal vadai - Skip onions in the recipe
Aval kesari
Kalyana Sambar
  Peanut sundal

--------------------------------------------------------------------------------------------------------------------------
NAVARATRI COMBO - 2

Kanchipuram idli
Aloo bonda - Omit onion in the recipe
Kalyana Gotsu
Kovil Sakkarai pongal
Pasi paruppu sundal
--------------------------------------------------------------------------------------------------------------------------
NAVARATRI COMBO - 3

combo 6

Pidi Kozhukattai
Cabbage pakoda
Kalyana sambar
Rava ladoo
Green Peas Sundal
-------------------------------------------------------------------------------------------------------------------------

NAVARATRI COMBO 4

Coriander rice
Ammini kozhukattai
Sago vadai
Dates kheer
Channa dal sundal
------------------------------------------------------------------------------------------------------------------------- NAVARATRI COMBO - 5

Mysore bonda
Paal kesari
Coconut sevai
Drumstick Sambar
Vella puttu

-------------------------------------------------------------------------------------------------------------------------- NAVARATRI COMBO - 6

  Karuvepillai sevai
  Thavala Vadai
  Carrot kheer
  Kalyana sambar
  Karamani vella sundal
--------------------------------------------------------------------------------------------------------------------------
NAVARATRI COMBO - 7

  Poori
Chole masala - recipe without garlic and onion
  Dhokla
  Phirni
----------------------------------------------------------------------------------------------------------------------
NAVARATRI COMBO - 8

  Puli aval
  Arisi vadai
  Thayir vadai
  Rava payasam
Kondakadalai sundal
--------------------------------------------------------------------------------------------------------------------------

Rava idli
Vellaiappam
Coriander chutney
Badam kheer
------------------------------------------------------------------------------------------------------------------------
Apart from this there are many more sweet recipes which you can replace in any one of the combos and also if you want to make it very simple you can pick a sweet and a sundal recipe and make that only.

Some Tiffin or rice recipes :

Coconut Rice
Coriander Rice
Peanut Rice
Andhra pulihora
Lemon Rice
Temple style Puliyodarai - Iyengar puliyodarai
Milagu Aval
Moong dal puttu
Bajji
Mochai sundal
Rajma Sundal
Dahi bhalla |dahi vada
Palak corn pakoda

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RAJMA SUNDAL RECIPE | NAVARATRI SUNDAL RECIPES

00.15 | Label: Festival recipes, Snack, Traditional Recipe

Rajma|Red kidney bean sundal, is an easy variety of sundal to make for navaratri. I usually make Rajma masala , but rajma sundal i am trying for the first time. I tried slightly mint flavored rajma sundal just to enhance the taste. And believe me, it came out very well and the slight flavor of mint leaves and rajma paired very well. Try out this rajma sundal for Navratri 2014. It is also a healthy snack for kids too. Check out my Navaratri recipes

Ingredients

Preparation Time : 10 mins + soaking time 12 hours |   Cooking Time : 15 Mins | Serves : 3-4

     Rajma Sundal   1/2 cup
     Mint leaves      8-10
     Urad dal          1 tsp
     Pepper           4-5
     Red chilli     1
     Oil    1 tsp
     Mustard seeds 1/4 tsp
     Curry leaves       few
     Coconut oil   few drops (optional)
     Grated Coconut   2 tblsp
     Asafoetida    2 pinches
     Salt       as needed

Method:

Soak the rajma for 10 to 12 hours or overnight. Wash it thoroughly and add water to this and little salt . Pressure cook this until 6-7 whistles. Drain the excess water and keep it aside.

Dry roast the mint leaves in a pan till they turn crispy. Do not burn it. Carefully roast.
Dry roast the urad dal, black pepper and red chilli and powder this along with the mint leaves. Do not worry if they are little coarse. Since i used 1/2 cup of rajma the spice mix was very less. If making in bulk, you can powder the spice mix finely.

In a pan add oil and add in the mustard seeds, asafoetida and curry leaves.
Add in the cooked rajma and add little salt. Add the spice powder. Mix well.

Add the grated coconut and mix well. Drizzle with some coconut oil and put off the flame.

Flavorful sundal is ready for neivedyam.

Notes:

If you do not have mint leaves in hand, you can try with coriander leaves.
If you feel your rajma variety is not cooking properly, add a pinch of cooking soda while cooking the rajma.
Do not add more salt while cooking the rajma as it will not cook properly.
Technorati Tags: rajma sundal,navaratri sundal recipes,easy sundal recipes,mint flavored sundal,bean sundal,red kidney bean sundal

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ARISI VADAI RECIPE | VADAI RECIPES | NO ONION NO GARLIC RECIPES

07.03 | Label: Snack, Traditional Recipe

Arisi vadai is a very easy vadai recipe, which was introduced by my friend when i visited her house for the first time on a navaratri day. She served this vadai with getti chutney (thick coconut chutney). After that i never tried it athome but tasted it at her house so many times. She will always send for me whenever she makes this arisi vadai. Some recipes have strong memories associated with that right!.This vadai is a perfect and easy evening snack too. This recipe was featured in the supplement i compiled for Kungumam thozi . Arisi vadai is a perfect one to make for guests on a vrat day as it has no onion and no garlic too.

Though the name is arisi vadai it looks like a kunukku only.

Ingredients

Preparation Time : 10 mins+3 hrs soaking | Cooking Time : 20 Mins | Yields : 20 -25

    Raw Rice   1/2 cup
    Toor dal     1/4 cup
    Red chili    2-3
    Asafoetida    a pinch
    Ginger         a small piece
    Curry leaves       few
    Salt       to taste
    Oil         for deep frying
Ghee 1 tsp

Method:

Soak the rice and dal together for 2 hours.
Drain the water and grind this along with red chili and ginger.
Let the ground batter be coarse like a rava. Do not grind smoothly. Do not add water while grinding. If needed just sprinkle some water. Add salt, curry leaves and a tsp of ghee to the batter and mix well. Adding ghee gives crispiness to the vadai.
Heat oil in a pan and let it become hot.
Take the vadai batter in hands and drop in small portions into the oil. Cook in a medium low flame on both side till golden brown..
Drain this in a kitchen towel and do the same for the rest of the batter.

Serve hot with coconut chutney. You can make this and keep this for a long time and it still remains crisp too.

Notes:

Let the batter be little loose. If it is too thick then the vadais will be hard to eat and choke in throat while eating.
Adding this to rasam and mor kuzhambhu will be very delicious.
If needed 2 tblsp of grated coconut can be added to the batter.

Technorati Tags: arisi vadai,toordal vadai,easy vadai recipes,navaratri recipes,kunukku recipe,snack recipes,no onion no garlic recipes,vadai recipes

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orema

Mengenai Saya

Categories

Archives

THINAI PAYASAM RECIPE | FOXTAIL MILLET KHEER |MILLET RECIPES

Ingredients

MAIDA SWEET PANIYARAM | NAVARATRI RECIPES

Ingredients

NAVARATRI RECIPES - COOKING FOR GUESTS- 9 COMBOS FOR 9 DAYS

RAJMA SUNDAL RECIPE | NAVARATRI SUNDAL RECIPES

Ingredients

ARISI VADAI RECIPE | VADAI RECIPES | NO ONION NO GARLIC RECIPES

Ingredients