Varalakshmi Vratham Special Prasadam / Naivedhyam Recipes
You might also like to check these Naivedyam Recipes:
Varalakshmi Vratham Special Recipes 2013 ~ Naivedyam Recipes
Allam Tea - Adrak Chai Recipe - Indian Ginger Cardamom Tea Recipe
If you are looking for more tea recipes then do check Iced lemon tea, dry ginger tea, cinnamon tea, tulasi chai, green tea and pudina chai.
Indian Ginger Cardamom Chai Recipe
Prep Time: 1 min | Cook time: 12 mins | Makes: 2 cups
Hari Chandana P Indian Beverage
Ingredients:
- 2 cups water
- 1 cup milk
- 2 - 3 teaspoon tea powder
- 1 - 2 tablespoon grated fresh ginger
- 2 cardamom pods, crushed
- Sugar as needed
Method:
- Combine the water, grated ginger, crushed cardamom with the peel in a saucepan.
- Let it boil for 5 - 6 minutes. Then add the tea powder and sugar to the boiling water.
- Reduce the flame and boil for 2 - 3 minutes.
- Add milk and simmer for another 2 minutes.
- Strain the tea through a strainer into the cups.
- Serve with hot pakoras or cookies.
You might also like to check these Teatime Snack Recipes:
Senaga Pappu Payasam Recipe - Andhra Style Chana Dal Kheer Recipe {Video}
Senaga Pappu Payasam Recipe - An easy, healthy, delicious and traditional Andhra style dessert prepared with chana dal or split bengal gram, jaggery, milk and nuts.
Senagapappu Payasam or Chana Dal Payasam is a traditional Andhra festive dish. This is a very quick kheer and perfect for festivals such as Ugadi, Navratri, Ganesh Chaturthi and Varalakshmi Vratham.
Few More Payasam Recipes:
If you are looking for more recipes with jaggery then do check Corn Flakes Laddu Recipe, Sweet Ammini Kozhukattai, Kobbari Poornalu, Kobbari Bobbatlu and Fried Modak.
Senaga Pappu Payasam Recipe:
If you love this recipe for chana dal kheer, don't forget to give a 5 star rating! 🙂
Andhra Senaga Pappu Payasam Recipe
How to Make South Indian Chana Dal Payasam Recipe with Full Video - A Traditional, healthy and easy Andhra Style Kheer or dessert made with chana dal, jaggery, milk and nuts.
Servings: 4
Calories: 413kcal
Ingredients
- ¾ cup Chana Dal / Split Bengal Gram
- 1 cup Jaggery, powdered
- ½ to ¾ cup Milk
- 1 tablespoon Dry Coconut Slices or as needed
- ½ Cardamom Powder
- Cashews and Raisins as needed
- 2 tablespoon Ghee
Instructions
- Heat ½ tablespoon of ghee in a pan. Add and fry the chana dal for 3- 4 minutes or till aromatic.
- Now pressure cook the dal with 1.5 cups of water for 4 whistles. Lightly mash the cooked dal and set aside.
- Combine the jaggery and ¼ cup of water in a vessel and heat until the jaggery dissolves completely.
- Now add the dal and cardamom powder to it and let it cook for 5 minutes or until the mixture thickens.
- Turn off the flame and add milk. Mix well and set aside.
- Heat remaining ghee and fry the coconut pieces, cashews and raisins to a golden brown. Pour this over the payasam and mix well.
- Serve!
Notes
Adjust the amount of milk to get the desired consistency.
Do not heat the payasam after adding milk.
Nutrition
Calories: 413kcal | Carbohydrates: 74g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 15mg | Potassium: 51mg | Fiber: 9g | Sugar: 53g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 2mg
How to Make Senaga Pappu Payasam with Video:
Chana Dal Payasam Recipe with Step by Step Photos:
- Heat ½ tablespoon of ghee in a pan.
- Add the chana dal or split bengal gram to the melted ghee.
- Keep stirring to prevent color change and roast over a medium flame for about 3 - 4 minutes or until aromatic.
- When it is done, remove from the flame.
- Transfer the roasted lentils to a pressure cooker and add 1 ½ cups water. Pressure cook for 4 whistles.
- Lightly mash the cooked dal and keep it aside.
- Combine the jaggery and water in a pan and melt the jaggery.
- When the jaggery is melted, strain the jaggery water to remove any impurities if needed.
- Add the cooked dal or lentils and cardamom powder to the melted jaggery and combine well.
- Let it cook for about 5 minutes over a medium flame or until it is thick.
- When it is done, remove the pan from the flame.
- Add milk to the jaggery lentils mixture and mix very well. Do not heat the mixture after adding milk.
- Heat 1 and ½ tablespoons of ghee or clarified butter in a pan. Add and fry the cashew nuts to a light brown color.
- When the cashews are light brown color, add the sliced dry coconut and raisins and fry until golden brown color.
- Once they are golden brown color, remove the pan from the flame and pour the ghee and roasted nuts over the prepared payasam or kheer.
- Mix until well combined and serve.
You might also like to check these Prasadam Recipes:
Maharashtrian Kothimbir Vadi Recipe ~ Crispy Coriander Fritters Recipe
Kothimbir Wadi Recipe
Hari Chandana P Indian Snacks
Prep Time: 5 mins | Cook time: 30 mins | Serves: 3
Ingredients:
- 1 cup Chickpea flour / besan
- ¾ cup coriander leaves, chopped
- ¾ to 1 cup water
- 1 tablespoon Rice Flour
- 1 tablespoon Lemon Juice
- ½ teaspoon Sugar
- 1 teaspoon ginger chilli paste
- 2 teaspoon roasted sesame seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- A pinch of hing
- Oil for shallow frying
- Salt to taste
Method:
- Mix together the coriander leaves, chickpea flour, turmeric, ginger chilli paste, garam masala, hing, rice flour, salt, sesame seeds and 2 teaspoons of oil in a mixing bowl.
- Add required water (approx. ¾ to 1 cup) to make a thick batter.
- Pour the batter into a greased bowl and stream cook on a high flame for
20 to 25 minutes or till firm and cooked. - Insert a knife into the steamed wadi
and if it comes out clean, then it is cooked. Let it cool to room
temperature. - Cut into pieces and set aside. Shallow fry the vadis till golden brown and crisp on both sides.
- Serve hot with coconut chutney or green chutney and tea.
You might also like to check these recipes:
Potlakaya Nuvvula Pachadi Recipe - Snake Gourd Sesame Chutney Recipe
If you are looking for more Snake Gourd Recipes then do check potlakaya kobbari vepudu, potlakaya ulli karam and snake gourd dal.
Snake Gourd and Sesame Seeds Chutney
Hari Chandana P South Indian Side Dish
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Ingredients:
- 1 cup Snake Gourd, chopped
- 1 tablespoon Sesame Seeds
- ½ tablespoon Coriander Seeds
- 4 - 5 Dried Red Chillies
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Urad Dal
- ¼ teaspoon Turmeric Powder
- 2 + 1 teaspoon Oil
- Marble sized Tamarind ball
- A pinch of Fenugreek Seeds
- A few Curry Leaves
- Salt to taste
Method:
- Soak the tamarind in water and set aside.
- Heat a teaspoon of oil in a pan. Add the coriander seeds and fenugreek seeds. Fry them until light golden brown.
- Add the red chillies and sesame seeds to it and fry for a couple of minutes or until light golden color. Take them out of the pan and set aside.
- In the same pan, add another teaspoon of oil. Add the chopped snake gourd and turmeric and saute for a minute.
- Sprinkle a little water, mix well and cover with a lid. Let it cook completely.
- Remove from the heat and allow it to cool.
- Grind the coriander seeds and sesame seeds mixture to a powder. Add the cooked snake gourd along with tamarind and salt. Grind into a coarse paste.
- Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds. When they stop popping, add the curry leaves and stir for a couple of seconds.
- Pour this over the ground mixture and mix well.
- Serve with rice, Wheat rava pongal, idli, rice rava upma, vermicelli dosa or even idiyappam.
You might also like to check these recipes:
Munakkada Pesarapappu Sambar Recipe ~ Drumstick Sambar with Moong Dal
If you are looking for more South Indian Sambar recipes then do check mango sambar, amaranth sambar, radish sambar and lobia sambar.
Drumstick Moong Dal Sambar Recipe
Hari Chandana P South Indian Main
Prep Time: 15 mins | Cook time: 15 mins | Serves: 4
Ingredients
- ¼ cup Moong Dal
- 1 large Tomato
- 1 Drumstick
- 1.5 tablespoon - 2 tablespoon Sambar Powder
- 1 - 2 teaspoon Jaggery, powdered
- Small lemon size ball Tamarind
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- Red Chilli Powder as needed
- 2 Dried Red Chillies
- ⅛ teaspoon Hing
- A few Curry Leaves
- 2 teaspoon Oil
- Salt to taste
Method:
- Soak
the tamarind in water and squeeze well
to extract the juice and set aside. - Pressure cook the rinsed moong dal for
3 - 4 whistles. Mash the cooked dal and
set aside. - Wash and cut the drumstick into long pieces. Add the chopped tomato, drumstick pieces and water in a vessel. Cover with a lid and cook until drumstick pieces are tender.
- Add the mashed dal, tamarind extract, salt, red
chilli powder, jaggery, sambar powder and water (adjust to desired
consistency) to the cooked drumsticks. - Allow the sambar to boil and thicken.
- Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
- Then add
the red chilli and hing and stir for a couple of seconds. - Add this to
the sambar and combine well. - Serve with rice, ven pongal, idli,
dosa, vada or even idiyappam.
You might also like to check these recipes:
Moong Dal Tadka Recipe - How to make Moong Dal Recipe - Simple Indian Dal Recipes
Moong Dal Tadka Recipe
Hari Chandana P Indian Main
Prep Time: 5 mins | Cook time: 25 mins | Serves: 4
Ingredients:
- ½ cup Moong Dal
- 1 medium size Onion, chopped
- 1 Tomato, chopped
- 1 teaspoon grated ginger
- ¼ teaspoon Turmeric Powder
- 3 Green Chillies
- ¼ teaspoon Red Chilli Powder
- 1 teaspoon Cumin Seeds
- 2 tablespoon Ghee
- ½ teaspoon Chopped Garlic
- A pinch of Hing
- 1 Dried Red Chilli
- Coriander leaves for garnish
- Salt to taste
Method:
- Put
the rinsed moong dal, turmeric powder, chopped tomato, chopped onion and 2 cups of water in a pressure cooker and cook
for 3 - 4 whistles. - Turn off
the flame and wait until the pressure go off. - Add little more water, red chilli powder and salt to the dal and simmer for a couple of minutes.
- Heat ghee in a pan for seasoning and add the cumin seeds. Let them splutter.
- Now add the slit green chillies, grated ginger, garlic and broken red chilli and fry for a couple of seconds.
- Add the hing and stir for a couple of seconds. Pour this over the dal and mix well.
- Garnish with coriander leaves and serve hot with rice or roti.
You might also like to check these recipes:
Rava Payasam Recipe - How to Make Sooji Ki Kheer Recipe {Video}
Rava Payasam is a simple, delicious, rich and creamy Indian dessert made with semolina, milk, nuts and cardamom. This kheer is one of the easy and quick desserts and perfect for any festive occasions.
Few More Kheer Recipes on the blog:
- Semiya Payasam
- Wheat Rava Coconut Payasam
- Paneer Payasam
- Ada Pradhaman
- Senagapappu Payasam
- Millet Payasam
- Semiya Coconut Milk Payasam
- Apple Mawa Kheer
How to Make Rava Payasam Recipe Video Below:
Rava Payasam or Sooji Kheer Recipe
How to Make Rava Payasam with Step by Step Photos and Video. Creamy and delicious Indian dessert or kheer made with semolina, milk, cardamom and nuts.
Servings: 3
Calories: 289kcal
Ingredients
- 2 cups Milk
- 2.5 tablespoon Semolina
- ¼ cup Sugar
- 1 tablespoon Desiccated Coconut
- ¼ teaspoon Cardamom Powder
- 8 Cashew Nuts
- 8 Raisins
- 1 - 1.5 tablespoon Ghee
Instructions
- Heat ghee in a heavy bottomed pan and add the cashews.
- Roast until they are light brown color. Add raisins and continue roasting until they are golden brown color.
- Remove them from ghee and set aside.
- In the same ghee, add semolina and keep stirring over a low-medium flame for about a minute or until light golden color.
- Pour milk to it and mix well.
- Let it cook the semolina in milk for about 5 minutes.
- When the semolina is cooked, add sugar, coconut and cardamom powder and combine well.
- Let it boil for another 5 minutes.
- When the kheer is a little thick in texture, add the ghee roasted nuts and combine.
- Turn off the flame and serve.
- This payasam will thicken more as it cools.
Video
Nutrition
Calories: 289kcal | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 71mg | Potassium: 264mg | Sugar: 25g | Vitamin A: 265IU | Calcium: 184mg | Iron: 0.8mg
Rava Payasam Recipe with Step by Step Photos:
- Heat a heavy bottomed pan and add 1 - 1.5 tablespoons of ghee. Add cashews to the melted ghee and roast until light golden color.
- Then add raisins and continue roasting until they are golden brown color.
- Remove the roasted cashews and raisins from the ghee and keep them aside.
- In the same ghee, add sooji / semolina and roast over a low-medium flame for about a minute or until light golden color. Do not burn the rava.
- When the rava is roasted, add milk.
- Mix well and let it cook for about 5 minutes.
- When you feel rava is cooked completely, add sugar, desiccated coconut and cardamom powder to it.
- Mix everything and let it boil for another 5 minutes.
- When the kheer is a little thick in texture, add the ghee roasted nuts and combine well.
- Remove the kheer from the heat and serve.
- This kheer will thicken more as it cools.
Godhuma Rava Undrallu Recipe - Vinayaka Chavithi Naivedyam {Video}
Godhuma Rava Undrallu - Super easy, healthy and traditional recipe for Ganesh Chaturthi!
What are Godhuma Undrallu?
Undrallu are traditional steamed dumplings from Andhra Pradesh and usually made during Ganesh Chaturthi or Vinayakaya Chavithi Festival. Traditionally, undrallu made with rice rava or broken rice but I have replaced the rice rava with wheat rava or broken wheat to prepare Godhuma Undrallu.
How many types are Undrallu are there?
There are a different kind of authentic and innovative undrallu recipes that are usually prepared and offered as naivedyam to Lord Ganesh or Vinayaka on Ganesh Chaturthi festival. We make both sweet and savory varieties of undrallu. Check the below recipes to know more:
- Uppu Undrallu
- Pala Undrallu
- Bellam Undrallu
- Kobbari Pala Undrallu
- Sweet Wheat Undrallu
- Pappulo Undrallu
- Undralla Guggillu
How to Serve Undrallu?
They taste great with sambar, ginger chutney or any other chutney.
Can I make Undrallu without steaming?
No, you can not make them without steaming. Steaming helps the dumplings hold their shape and will give them a good texture.
How to prevent them from breaking?
To prevent wheat undrallu from breaking, avoid over-cooking and over-steaming and use the right amount of water to cook the wheat rava or godhuma rava. And tightly roll the cooked mixture into round balls before steaming.
Few More Ganesh Chaturthi Naivedyam Recipes:
- Kudumulu
- Peanut Modak
- Bellam Thalikalu
- Modakam
- Rava Modak
- Ulundu Kozhukattai
- Rava Kudumulu
- Poornam Kudumulu
How to Make Godhuma Rava Undrallu Recipe Video below:
Godhuma Rava Undrallu Recipe
Easy, healthy and delicious Andhra style steamed dumplings made with wheat rava, chana dal, cumin seeds and ghee. A traditional recipe for Vinayaka Chavithi
Servings: 8 Undrallu
Calories: 19kcal
Ingredients
- ½ cup Wheat Rava
- 1.5 cups Water
- 1 tablespoon Chana Dal
- ½ teaspoon Cumin Seeds
- 1 teaspoon Ghee
Instructions
- Soak the chana dal in water for 30 minutes. Drain and set aside.
- Heat a teaspoon of ghee in a heavy-bottomed vessel. Add the cumin seeds and let them splutter.
- Add the soaked chana dal and fry for a minute.
- Now add water and let it come to a boil.
- Once it comes to a boil, add the wheat rava and salt. Mix well and cover it
with a lid. Reduce the flame and let it cook completely. - Switch off the flame and leave it aside to cool down a bit.
- Grease your hands and take a small portion out of the mixture.
- Shape into round shape balls. Arrange them on a greased steamer plates or idli plates.
- Steam cook them on a high flame for 10 minutes.
- Switch off the flame and let them cool.
- Serve with chutney or sambar.
Video
Nutrition
Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 3mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Wheat Rava Undrallu Recipe with Step by Step Photos:
- Soak one tablespoon of chana dal in water for 30 minutes.
- Drain water and set aside.
- Heat a teaspoon of ghee in a heavy-bottomed pan or vessel and add cumin seeds to it.
- Let the cumin seeds splutter.
- Add the soaked and drained chana dal to the ghee and saute for a minute.
- Now add 1.5 cups of water to it and bring it to a rolling boil.
- When it comes to a rolling boil, reduce the flame to low.
- Add ½ cup of wheat rava or godhuma rava to the boiling water.
- Add salt and mix.
- Cover the pan with a lid and let it cook completely.
- Remove from the flame and let the cooked mixture cool down a bit.
- Grease your hands and take a small portion of mixture.
- Roll it tightly to shape into round balls.
- Place the shapped balls on a steamer plate or idli plate and steam cook for 10 minutes over a high flame.
- Turn off the heat and let them cool down a bit.
- Serve with sambar or chutney.
Bread Rasmalai Recipe ~ Easy Diwali Recipes
If you are looking for more milk based desserts the do check shahi tukra, palathalikalu, paneer payasam, gulab jamun rabri and apple rabri.
Easy Bread Rasmalai Recipe
Hari Chandana PIndianDessert
Prep Time: 30 mins | Cook time: 20 mins | Serves: 4
Ingredients:
Milk: 500 ml
Bread Slices : 4
Sugar: 5 tbsp
Saffron Strands : 4 - 5
Chopped almonds and pistachios : as needed
Ghee: 1 tsp
Method:
1. Heat milk in a heavy bottomed vessel. Bring it to a boil and reduce the flame.
2. Keep
stirring
occasionally until it is reduced to about half the quantity.
3. Meanwhile,
soak the saffron in 2 tablespoons of warm milk. Crush it well and set
aside.
4. Now add the sugar and saffron in boiling milk and mix well. Let
it boil for a couple of minutes.
5. Fry the nuts in ghee and add it to the
milk and mix well.
6. Switch off the flame and let it cool completely.
Refrigerate it for sometime.
7. Cut the bread slice into small round shape
with the help of a cookie cutter.
8. Place the bread pieces in a serving
bowl and pour the cold milk mixture over it. Let it soak for 5 minutes
and serve chilled.
You might also like to check these recipes:
- Rava Kudumulu
- Rasgulla Recipe
- Kaju Katli
- Rava Ladoo
- Pesara Poornam Boorelu
- Besan Peda
- Dates Coconut Jowar Modak
Alasanda Vada Recipe - Black Eyed Peas Fritters Recipe
Alasanda Vada is a simple South Indian snack made from black eyed peas (lobia). You can serve this as an evening snack with a cup of tea.Vada is a hugely popular snack in India. I have already posted many vada recipes like medu vada, aval vadai, rava vada, corn spinach vada, ulli garelu and corn dahi vada. If you are looking for more snack recipes, check out this list of Snack Recipes in this blog.
Bobbarla Vada / Andhra Style Lobia Vada Recipe:
Preparation & Cooking Time : 20 mins
Serves: 4 persons
Ingredients:
Black Eyed Peas / Lobia: 1 cup
Onion: 1 large
Green Chillies: 3 - 4
Ginger: 1 inch piece
Coriander Leaves : 2 tbsp
Cumin Seeds: ½ tsp
Salt to taste
Oil for deep frying
Method:
1. Wash
and soak the lobia in lot of water overnight.
2. Peel and chop the onion
into pieces and set aside.
3. Grind the drained black eyed peas, green
chillies, cumin seeds and ginger into a coarse paste.
4. Add the chopped
onion, salt and coriander leaves to the ground mixture and mix well.
5. Heat oil in a pan for deep frying.
6. Divide the dough into small lemon sized balls and shape them into patties.
7. Deep fry them in hot until golden brown color and crispy.
8. Remove from the oil and serve hot with chutney or tomato ketchup.
You might also like to check these recipes:
Dal Chenchki Recipe - A Traditional Bengali Dal Recipe
If you are looking for more simple dal recipes then do check khatti meethi dal, kerala dal, dal lucknowi, pumpkin dal and spring onion dal.
Dal Chencki / Red Lentils with Pearl Onions :
Preparation & Cooking Time : 45 mins
Serves: 4 persons
Recipe adapted from sanjeev kapoor's dal and kadhi
Ingredients:
Masoor Dal / Split Red Lentils: ¾ cup
Pearl Onions: 8
Tomato: 1 medium
Panch Phoran : ¼ teaspoon (to make panch phoran combine equal quantity of mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and onion seeds. use as required)
Cumin Seeds: ½ tsp
Red Chilli Powder: ½ teaspoon or to taste
Sugar: ¼ tsp
Green Chillies : 1 - 2 finely chopped
Chopped Coriander Leaves: 1 tbsp
Turmeric Powder: ¼ tsp
Ghee: 1 - 1.5 tbsp
Method:
1. Wash and soak the dal in water for 15 minutes. Drain and spread the dal on a large plate in one layer. Leave it to dry.
2. Heat ghee in a pan and add the cumin seeds and panch phoran and fry.
3. Then add the finely chopped green chillies and pearl onions and fry until light brown. Add the turmeric powder, chopped tomato, salt and chilli powder and saute for 2 minutes.
4. Add the dal and sugar with 1 ½ cups of water. Mix well and cover with a lid. Let it cook on a medium or low flame.
5. Make sure the lentils remains whole and is not mashed.
6. Add the coriander leaves and serve hot with rice or roti.
You might also like to check these recipes:
- Amaranth Leaves Sambar
- Palak Aloo
- Kadai Paneer
- Rasgulla Recipe
- Tindora Coconut Fry
- Dosakaya Kura
- Curry Leaves Coconut Chutney
- Rava Kudumulu