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How to make Khoya at home ~ Homemade Mawa / Khoa Recipe with step by step pictures

How to make Khoya at home ~ Homemade Mawa / Khoa Recipe with step by step pictures

Indian Khoya / Khoa / Mawa / Kova Recipe
Hari Chandana P Indian Basics
 
Prep Time: 0 mins    |  Cook time: 1 Hour |  Makes: about 1.5 cups

Ingredients:

 

  • 1.5 litres Milk

Method:

 

  • Take the milk in a deep and wide non stick pan.
  • Bring the milk to a boil.
  • Once the milk boils, reduce the flame to between medium to low.
  • Scrap the sides of the pan and stir occasionally.
  • When the milk thickens, reduce the flame to low. Stir and scrap the mixture constantly.
  • Keep stirring until the milk completely thickens and forms the khoya.
  • Remove it from the flame and let it cool.
  • Khoya will thicken some more as it cools.



You might also like to check these recipes:

Wheat Flour Laddu Recipe | Aate Ke Pinni | Churmundo Recipe | Easy Diwali Sweets

If you are looking for more Diwali Sweet Recipes then do check Rasgulla, Shahi Tukra, Vermicelli Coconut Burfi, Besan Laddu, Mysore Pak, Badusha and Kaju Katli.
And here's a full list of Diwali Sweets Recipes

Wheat Flour Laddu / Atta Ladoo Recipe

 Hari Chandana PIndianSweet
Prep Time: 5 mins    |  Cook time: 10 mins    |  Makes: 12 Laddoos

Ingredients:

  • 1 cup Wheat Flour
  • ½ cup Sugar
  • ½ cup Ghee (melted)
  • 2 Cardamom pods
  • 2 tablespoon Cashew nut pieces

Method:

  • Heat a tablespoon of ghee in a heavy bottomed pan and  fry the cashews until golden brown color. Take them out of the ghee and set aside.
  • In the same pan, add the remaining ghee. Add the wheat flour and stir. Keep on stirring and continue to roast for 6 - 8 minutes on a low flame, till a nice aroma comes out of it.
  • Switch off the flame and let it cool completely.
  • Grind the sugar and cardamom seeds into a fine powder.
  • Add the powdered sugar and roasted nuts to the roasted wheat flour mixture and combine well.
  • If the mixture is too smooth and does not hold the shape, keep it aside for sometime or until firm.
  • Take a little portion of the mixture and roll into a round shape ball.
  • Keep the laddus aside so they will firm up nicely.
  • Store in an airtight container.

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Shakaannam Recipe ~ Navaratri Special Naivedyam Recipes

If you are looking for more Navarathri Recipes then do check Rava Appalu, Bellam Pongali, Chakra Pongali, Kobbari Annam, Aava Pettina Daddojanam, Miriyala Pulihora and Pala Munjalu.Here's the entire list of Navratri Naivedyam Recipes

Shakannam Recipe

 Hari Chandana PIndianMain
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients:

  • ½ cup Raw Rice
  • 1 cup Water
  • ½ cup Potato, chopped
  • ½ cup Carrot, chopped
  • ½ cup Beans, chopped
  • 4-5 Cloves
  • Small piece - Cinnamon
  • ¼ teaspoon Cumin Seeds
  • 2 teaspoon Ghee
  • Salt to taste

Method:

  1. Heat ghee in a pressure cooker. Add the cumin seeds, cloves and cinnamon and fry for few seconds until fragrant.
  2. Add the vegetables and stir for a minute.
  3. Add water, salt and rinsed rice to it and combine well.
  4. Cover it with lid and pressure cook for 3 - 4 whistles.
  5. Serve!



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Eggless Banana Cake Recipe - Vegan Banana Cake Recipe - Step by Step Pictures

Eggless Banana Cake Recipe

 Hari Chandana PIndianEggless Baking
Prep Time: 15 mins    |  Cook time: 35 mins    |  Serves: 4-5
Recipe adapted from Martha Stewart 

Ingredients:

  • ¾ cup All purpose flour / Maida
  • ¾ cup Mashed Banana (about 2 ripe bananas)
  • 6 tablespoon Sugar
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ⅛ teaspoon Salt
  • ¼ cup Oil
  • ½ teaspoon Vanilla Essence

Method:

  • Mix the flour, salt, baking powder and baking soda and sieve this together to ensure even mixing. Keep this aside.
  • Preheat the oven to 180 degree C.
  • Grease an 7" round cake pan with oil and set aside.
  • In a mixing bowl, whisk the mashed banana, sugar, oil and vanilla essence until combined.
  • Slowly add the sifted flour to the banana mixture and gently fold the mixture until the batter shows no trace of flour. Don't overmix or overbeat.
  • Pour this batter into the prepared cake tin.
  • Bake in preheated oven at 180 degree C for 35 minutes or till a toothpick inserted into the middle of the cake comes out clean.
  • Allow the cake to cool down for 15 minutes and then invert.
  • Let it cool completely and cut into pieces.
  • Serve & enjoy!



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Navaratri Naivedyam Recipes - 51 South Indian Navratri Special Recipes 2013

~ Navarathri Special Prasadam Recipes ~

Masala Pav Recipe ~ Mumbai Street Food Recipes

 

Print Recipe

Mumbai Masala Pav Recipe

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: Indian
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • 4 Pavs
  • ½ cup Onion finely chopped
  • 1 Capsicum, small sized
  • ½ cup Tomatoes finely chopped
  • 1 teaspoon Ginger Garlic Paste
  • 4 tbsp Butter
  • 2 teaspoon Pav Bhaji Masala Powder
  • ½ teaspoon Cumin Seeds
  • ¼ teaspoon Turmeric Powder
  • ½ Red Chilli Powder or as needed
  • Salt to taste
  • Chopped Coriander Leaves
  • 1 Lemon

Instructions

  • Heat 2 tablespoon of butter in a pan. Add cumin seeds and saute until aromatic. Add the onion pieces. Fry the onions till they become translucent.
  • Add the ginger garlic paste and saute for a minute. Add the chopped capsicum and garlic to it and fry for two minutes.
  • Now add the tomatoes and saute for 2 minutes. Add turmeric, salt, red chilli powder and pav bhaji masala powder and mix well.
  • Add a little water and cook until tomatoes are soft and mushy.
  • Add the juice of half a lemon and coriander leaves and combine.  Move this prepared masala / curry to one side of the pan.
  • Melt ½ tablespoon of butter on the empty side of the pan. Place the sliced pav on the butter and lightly toast on both sides.
  • Spread the prepared masala on the inner side of the pav. Smear the masala all over the bread and remove from the pan.
  • Repeat the same process with remaining pavs.
  • Garnish with chopped onion, coriander leaves and sev.
  • Serve hot with lemon wedges.

Video

YouTube video

 

Recipe adapted from Tarla Dalal's Chaat Cookbook

You might also like to check these recipes:

Rava Appalu Recipe ~ Navaratri Special Recipes ~ Naivedyam Recipes

If you are looking for more Festival Recipes then do check Panchamrutham, Moong Dal Sundal, Semolina Kheer, Peanut Sundal, Pulihora and Bellam Pongali.

rava appalu recipe, how to make rava appalu, appalu prasadam, navratri recipes

Rava Appalu Recipe - Andhra Style Traditional Festival Recipe
Hari Chandana P Indian Dessert
 
Prep Time: 15 mins    |  Cook time: 15 mins    |  Makes: 12

Ingredients:

  • ½ cup Semolina / Suji
  • ½ cup Sugar
  • 1 cup Water
  • 1 tablespoon Grated Dry Coconut
  • 1 teaspoon Ghee
  • ¼ teaspoon Cardamom Powder
  • Oil for deep frying
how to make semolina appalu, andhra appalu recipe, navaratri prasadam recipes

Method:

  1. Dry roast the semolina on a low flame for 2 minutes on a low flame. Keep it aside.
  2. Bring a cup of water to a rolling boil.
  3. Slowly add the roasted semolina and stir continuously without any lumps. Add the sugar and mix well.
  4. Add ghee, coconut and cardamom powder to it and mix.
  5. Reduce the flame to low. Cover it with a lid and let it cook until the mixture thickens.
  6. Switch off the flame and let it sit for 5 minutes.
  7. Open the lid and allow it to cool.
  8. Grease your hands and knead the cooked mixture for a minute. Divide the mixture into lemon sized balls and flatten them between your palms.
  9. Heat oil in a pan for deep frying. Deep fry them on medium flame until golden brown color. Do not overcrowd the pan while frying. Remove from the oil and cool.

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Semiya Payasam Recipe ~ Vermicelli Kheer Recipe ~ Step by Step Recipe

Semiya Payasam Recipe - An easy, quick and delicious Indian dessert made with vermicelli, milk, cardamom and nuts.

Semiya Payasam Recipe with step by step photos. Payasam or Kheer is a traditional Indian pudding and commonly made for any occasion or festival. Payasam can be made with different types of ingredients such as rice, vermicelli, semolina, wheat, sugar, jaggery, milk or coconut milk. Vermicelli Payasam is one of the easiest among them all.

Few More Payasam Recipes on the blog:

How to Make Semiya Payasam Recipe:

Print Recipe

Semiya Payasam Recipe - Vermicelli Kheer Recipe

A quick and delicious Indian dessert recipe with step by step photos.
Prep Time5 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Vermicelli / Semiya
  • 1 cup Milk boiled & cooled
  • 1 cup Water
  • ½ cup Sugar
  • ¼ teaspoon Cardamom Powder
  • 2 teaspoon Ghee
  • Cashews as needed
  • Raisins as needed

Instructions

  • Heat ghee in a pan and fry the cashews until golden brown color. Then add the raisins and fry until it plumps up. Take them out of the pan and set aside.
  • In the same pan, add the vermicelli and fry continuously on a low or medium flame till they change color to light golden brown color. Remove from pan and set aside.
  • Bring water to a boil and add the roasted vermicelli. Let it cook for 5 minutes or until soft.
  • Add the sugar and cook for 2 minutes.
  • Now add the milk and cardamom powder. Let it boil for 7 - 10 minutes
  • Add the roasted cashews an raisins and mix well.
  • Serve as a dessert.

How to Make Semiya Payasam Recipe Video:

YouTube video

Vermicelli Kheer Recipe with Step by Step Photos:

  • Heat ghee in a pan and fry the cashews until golden brown color. Then add the raisins and fry until it plumps up. Take them out of the pan and set aside.
  • In the same pan, add the vermicelli and fry continuously on a low or medium flame till they change color to light golden brown color. Remove from pan and set aside.
  • In the same pan, add one cup of water and let it boil.
  • Add the roasted vermicelli to the boiling water. Cover the pan with a lid and let it cook for 5 minutes or until soft.
  • Add the sugar and boil for 2 minutes.
  • Now add the milk and cardamom powder. Mix well and let it simmer for 7-10 minutes.
  • When it is done, turn off the flame and add the roasted cashews an raisins and mix well.
  • Serve as a dessert.


You might also like to check these recipes:

Aava Pettina Daddojanam Recipe - Mustard Flavored Curd Rice - Navaratri Prasadam Recipes

If you are looking for more Navratri Naivedyam recipes then do check Miriyam Pulihora, Bellam Pongali, Chakra Pongali, Kobbari Annam, Kobbari Payasam and Coconut Rava Kesari.

Ava Pettina Daddojanam / Yogurt Rice with Mustard Paste

 Hari Chandana PIndianLunch
Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients:

  • ½ cup Raw Rice
  • 1.5 cups Water
  • 1 cup Yogurt
  • ¼ cup Milk (boiled and cooled)
  • Salt to taste

For Paste:

  • 1 teaspoon Mustard Seeds

For Seasoning:

  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Chana Dal
  • ½ teaspoon Urad Dal
  • 2 - 3 Green Chillies, chopped
  • 2 Dried Red Chillies
  • 1 Sprig Curry Leaves
  • A pinch of Hing
  • 2 teaspoon Oil

Method:

  1. Wash and pressure cook the rice with 1 and ½ cups of water for 3 - 4 whistles.
  2. For the paste, soak a teaspoon of mustard seeds in little water for 10 minutes.
  3. Lightly mash the cooked rice and let it cool a bit. When it is still warm, add the milk and combine well. Let it cool completely.
  4. Grind the soaked mustard seeds to a paste using mortar and pestle.
  5. Add this paste, salt and yogurt to the rice and mix very well.
  6. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. Add the green chillies, curry leaves, red chillies and hing to it and fry for a couple of seconds.
  7. Add this to the curd rice and mix well.
  8. Serve!

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Pala Munjalu Recipe ~ Traditional Andhra Sweet Recipe

Pala Munjalu Recipe -One of the easy and traditional Andhra sweet made with semolina, milk, lentils, jaggery and coconut.

What are Paala Munjalu?

Pala Munjalu is a classic Andhra festive sweet dish. It is basically a fried semolina dumpling stuffed with a sweet lentil filling. The outer layer is made with milk and semolina that's why it is called Pala Munjalu, Paalu means milk in Telugu.  Paala Munjalu are traditionally made during festivals such as Varalakshmi Vratham, Sankranti, Dasara and Ugadi.

There are two variations of making this Andhra sweet, one is with semolina and another one is with rice flour. I will post the rice flour version sometime in the future.

These Pala Munjalu are very similar to the classic Poornam Boorelu where the outer is made with black gram and rice batter and a great alternative when one finds it difficult to make the poornalu / poornam boorelu.

Tips to Make the Best Pala Munjalu:

  • Make sure the chana dal is just cooked and hold shape. You can also cook them without a pressure cooker.
  • Always cover the semolina dough and stuffed dumplings to prevent from drying.
  • Make sure the dough is smooth, soft and lump-free.

Few More Andhra Recipes / Andhra Vantalu:

Step by Step Preparation:

Poornam or Stuffing Preparation:

  • Rinse and drain the lentils well.
  • Transfer them to a pressure cooker and pressure cook with just enough water to cover the dal. The dal should be just cooked and hold shape. Do not add a lot of water.

  • Drain all the excess water completely. Make sure that there is no water and let it cool down completely.
  • Transfer the cooked and cooled chana dal/lentils to a blender or mixie and grind into a powder.

  • Take the measured jaggery powder to a pan and add a little water.
  • Keep mixing and let the jaggery dissolve completely.
  • Bring it to a boil.

  • Now add the ground chana dal, grated coconut and cardamom powder the jaggery syrup and mix until well combined.

  • Keep mixing and cook until the mixture thickens. When the mixture becomes like dough, turn off the flame.

  • Let it cool completely and divide it into 15 round balls. Now the stuffing is ready. Cover them and set aside.

Outer layer dough preparation:

  • To make the outer layer dough, bring 3 cups of milk to a rolling boil.
  • Slowly add the semolina to the boiling milk and stir continuously without any lumps.
  • Reduce the flame to low and let the mixture cook for a couple of minutes or until it thickens.
  • When the mixture thickens, remove it from the flame and let it cool down a bit.
  • When the mixture is warm enough to handle, knead it well to make a smooth dough.
  • The semolina dough should be smooth and very soft.
  • Grease your hands with little oil/ghee and divide the dough into 15 round shape balls. The outer layer dough is now ready.

Shaping the Pala Munjalu:

  • Flatten the dough ball and keep pressing with your finger to form a disc or cup. (refer the below image)

  • Place the prepared chana dal stuffing in the middle of the semolina dough disc. Bring the edges together and seal them properly. Shape it into a smooth ball.
  • Make sure there are no leaks.
  • Keep them covered.

Frying the dumplings:

  • Heat oil in a pan for deep frying. Deep fry the stuffed balls/dumplings in hot oil until golden brown color.
  • Remove from the oil and drain on paper towels. Serve!

How to Make Pala Munjal Recipe below:

Print Recipe

Pala Munjalu Recipe

How to Make Pala Munjalu Recipe with step by step photos - Andhra traditional sweet made with semolina, milk, lentils and jaggery.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Andhra, Indian
Keyword: authentic, Festival Food, traditional food for festivals
Servings: 15 Dumplings
Calories: 195kcal
Author: Hari Chandana Ponnaluri

Ingredients

For Stuffing:

  • ¾ cup Chana Dal
  • 1 cup Jaggery powdered
  • 3 tablespoon Grated Fresh Coconut
  • ¼ teaspoon Cardamom Powder

For Outer Layer:

  • 1.5 cups Semolina
  • 3 Cups Milk
  • Oil for deep frying

Instructions

  • Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
  • Drain all the excess water completely. Make sure that there is no water and let it cool down.
  • Grind the cooked dal into a powder and keep it aside.
  • Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.
  • Now add the ground chana dal, grated coconut and cardamom to it and mix very well.
  • Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.
  • Let it cool and divide into round shape balls. Keep them aside.
  • Bring milk to a rolling boil. Slowly add the semolina to it and stir continuously without any lumps.
  • Reduce the flame to low and let it cook for a couple of minutes or until the mixture thickens.
  • Let it cool for sometime and knead it well. The semolina dough should be very soft.
  • Grease your hands with little oil / ghee and divide the dough into round shape balls.
  • Flatten the dough ball and keep pressing with your finger to form a disc or cup.
  • Place chana dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.
  • Heat oil in a pan for deep frying. Deep fry the stuffed balls in hot oil until golden brown color.
  • Remove from the oil and place on paper towels. Serve!

Nutrition

Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 122mg | Fiber: 1g | Sugar: 16g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1.1mg

 

Miriyam Pulihora Recipe - Pepper Tamarind Rice - Navaratri Naivedyam Recipes

If you are looking for more festival recipes then do check Senaga Pappu Payasam, Rava Payasam, Bellam Pongali, Kobbari Payasam, Pesara Poornam Boorelu and Rava Kesari.

Miriyam / Miriyala Pulihora Recipe

 Hari Chandana PIndian, South IndianMain
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients:

  • 1 cup Raw Rice
  • 2 cups Water
  • Big lemon sized ball tamarind
  • 2 - 3 Green Chillies
  • 4 Dried Red Chillies
  • 1 or 1.5 teaspoon Black Peppercorns
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Chana Dal
  • 1 tablespoon Urad Dal
  • 3 tablespoon Peanuts
  • 1 teaspoon Jaggery, powdered
  • ½ teaspoon Turmeric Powder
  • A pinch of Hing
  • 2 Sprigs Curry Leaves
  • 3 tablespoon Oil
  • Salt to taste

Method:

  • Wash and pressure cook the rice with two cups of water for 3 - 4 whistles.
  • Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
  • Dry roast the black pepper for a couple of minutes and cool. Grind into a powder and set aside.
  • Spread the cooked rice on a wide plate and let it cool completely.
  • Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter. Fry them until golden brown color.
  • Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
  • Now add the tamarind extract, jaggery, turmeric powder and powdered black pepper to it and mix well.
  • Cook the mixture until the oil gets separates. Turn off the flame.
  • Combine the rice, salt and cooked tamarind mixture well and serve.

You might also like to check these recipes: 

Phool Makhane Ki Kheer Recipe - Puffed Lotus Seeds Kheer - Navratri Vrat Recipes

Phool Makhane Ki Kheer Recipe

 Hari Chandana PIndianDessert
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients:



  • 1 cup Fox Nuts / Popped Lotus Seeds / Phool Makhana
  • 2 cups Milk
  • 3 tablespoon Sugar, or as needed
  • 4 - 5 Strands of Saffron
  • 1 teaspoon Ghee
  • A pinch of Cardamom Powder
  • Cashews as needed

Method:

  1. Chop the fox nuts into pieces and set aside.
  2. Heat ghee in a pan and fry the cashews to golden brown color.  Take them out of the pan and set aside.
  3. In the same pan, add the fox nut pieces and fry for 2 - 3 minutes.
  4. Add milk to it and let it boil for 5 minutes.
  5. Meanwhile, soak the saffron in 2 tablespoon of warm milk and crush it well.
  6. Add the sugar, saffron milk and cardamom powder to the boiling milk mixture and let it cook for 8 - 10 minutes on a low flame.
  7. Add the cashews and switch off the flame.
  8. Serve hot or cold.

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