Varalakshmi Vratham Naivedyam Recipes

August 21, 2010

Varalakshmi Vratha Special Prasadam / Naivedhyam Recipes

Kobbari Poornalu	Wheat Rava Halwa	Nuvvula Appalu
Rava Pulihora	Saggubiyyam Payasam	Nuvvula Appalu
Chintakaya Pulihora	Kobbari Pala Paramannam	Chana Dal Sundal
Sago Coconut Jaggery Kheer	Coconut Lemon Rice	Godhuma Kobbari Payasam
Banana Sheera	Godhuma Rava Pongali	Rajma Sundal
Bellam Paramannam	Aava Pettina Pulihora	Pesara Garelu
Poornam Boorelu	Semiya Pulihora	Jaggery Rava Kesari
Miriyala Pulihora	Lemon Rice	Senaga Pappu Payasam
Rava Payasam	Bellam Pongali	Pala Munjalu
Aava Pettina Daddojanam	Daddojanam	Pulihora
Lemon Sevai	Pineapple Kesari	Milk Rava Kesari
Panchamrutham	Moong Dal Sundal	Pesara Poornalu
Bobbatlu	Poornam Kudumulu	Pala Thalikalu
Semiya Payasam	Rava Appalu	Rava Laddu
Savory Vadapappu	Modak	Alasanda Guggillu
Peanut Sundal	Kobbari Pongali	Kobbari Payasam
Chakra Pongali	Pesara Pappu Payasam	Rava Kesari
Mamidikaya Pulihora	Palakura Bajji	Coconut Laddu
Pakam Garelu	Kobbari Rava Kesari	Medu Vada
Katte Pongali	Sunnundalu	Plantain Bajji

( Naivedhyam Platter )

Naivedhyam Menu
Pulihora, Poornam Boorelu, Vada Pappu, Kamal Bhog, Bobbatlu, Semiya Payasam, Chakra Banalu, Rava Kesari, Beerakaya Bajjilu, Paala Poorilu, Chitti vadalu, Teepi gavvalu, Paanakam

You might also like to check these Naivedyam Recipes:

Nimmakaya Pappu ~ Lemon Dal

August 15, 2010

Ingredients :Yellow Lentil / Toor Dal : 1 cup
Juice of a Lemon
Mustard Seeds : ½ tsp
Cumin Seeds : ¼ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Red Chillies : 1 or 2
Red chilli powder : ½ tsp
Curry Leaves : 2 stems
Oil : 2 tsp
Turmeric Powder : ¼ tsp
A pinch of Hing
Salt to taste

Method :

Put the yellow lentil, turmeric and 21/2 cups of water in a pressure cooker and cook till 3 or 4 whistles. Switch off the flame and wait until the pressure go off. Add the lemon juice, salt and red chilli powder to the dal. Combine and keep aside. Heat oil in a vessel for seasoning and add mustard seeds, cumin seeds, urad dal, chana dal and let them splutter. When the seeds stop tossing, add the curry leaves, hing and red chillies. Fry for another few seconds and pour over the dal mixture. Mix well and serve hot with roti or rice and dollop of ghee.

Peanut Laddu Recipe - Verusenagapappu Undalu

August 14, 2010

Ingredients :

Groundnuts / Peanuts : 1 cup
Grated Jaggery : ½ cup

Method :

1. Heat
a heavy
bottomed pan on a medium heat, slowly roast the peanuts to golden brown
color. Turn off the flame and let them cool completely.

2. Grind the roasted peanuts to a coarse powder.

3. Now add the powdered jaggery to it and pulse it again.

4. Transfer this mixture into a plate.

5. Shape into small round balls and store in a airtight container.

You can also check other Laddoo recipes here
Check out other recipes of peanuts here
Back to Recipe Index

Jonna Rotte ~ Traditional Jowar Roti

August 12, 2010

Indian Traditional Sorghum Flat bread ~ Jonna Rottelu
Ingredients :Sorghum Flour (Jowar Flour) : 2 cups
Water : 2 cups
Wheat flour for dusting
Salt to taste
Oil

Method :

Bring the two cups of water to a boil. Add the salt and jowar flour, combine with water by stirring it well. Switch off the heat immediately. Cover with lid and allow it to cool. Knead the dough till soft and divide into balls. Roll out each dough ball into a circle, using wheat flour for dusting. Put the roti on a hot tava , cook for a minute and turn once. Add a little oil around the edges, turn again and fry the other side. When brown patches appear on both sides take into a bowl and cover with a lid immediately. Serve with dal or curry.

Beans Kobbari Karam ~ Beans And Coconut Curry

August 11, 2010

Beans Kobbari Vepudu / Karam ~ Beans and Coconut Curry
Ingredients :Chopped Beans : 1 cup
Grated Dry Coconut : 1 tbsp
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 2 stems
Red Chilli Powder : ½ to 1 tsp
Turmeric Powder : ¼ tsp
Oil : 2 tsp
Salt to taste

Method :

Break the beans and remove the fiber. Cut them into small pieces and pressure cook for 3 whistles. Heat oil in vessel and add the mustard seeds,chana dal, urad dal and let them splutter. When the seeds stop tossing, add the curry leaves and stir for few seconds. Now add the beans, red chilli powder, turmeric, salt and grated coconut. Mix well, cook for 5 minutes and switch off the flame. Serve hot with steamed rice or roti.

Biyyam Pindi Vundala Upma ~ Rice Flour Balls Upma

August 9, 2010

Biyyappindi Vundala Upma ~ Rice Flour Balls UpmaIngredients :

Rice Flour : 1 cup
Onion : 1
Grated dry coconut : 1 tbsp
Mustard seeds : ½ tsp
Chana Dal : ½ tsp
Urad dal : ½ tsp
Curry Leaves : 2 stems
Turmeric Powder : ¼ tsp
Red chilli powder : ½ tsp
Oil : 1 tbsp
Salt to taste

Method :

Mix the rice flour and salt together and make stiff dough by adding water as necessary. Divide the dough into peanut size balls and pressure cook for 3 whistles. Peel and chop the onion into thin strips and keep them aside. Heat one table spoons of oil in a vessel and add the mustard seeds,chana dal, urad dal and let them splutter. When the seeds stop tossing, add the curry leaves, chopped onions and fry until light golden color. Now add the boiled rice flour balls, grated coconut, turmeric, salt and redchilli powder and mix well. Cook for 3 to 5 minutes and switch off the flame. Serve hot.

Verusenagapappu Vundalu ~ Peanut Laddu

August 7, 2010

Ingredients :Groundnuts : 1 cup
Grated Jaggery : 1 cup
Ghee : 1 tsp

Method :

Dry roast the groundnuts until brown color and allow it to cool. Remove the skin and keep aside. Mix the jaggery and water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery. Make a thick syrup of 3 threads consistency. To test the jaggery syrup place a drop on the plate. The drop should remain as it is i.e., it should not spread. Now add the roasted peanuts and ghee and mix well. Keep it aside to cool little. Shape into small round balls and store in a air tight container.

Other Names : Verkadalai Urundai, Verusenaga Muddalu, Peanut Laddoo, Kadalekai Unde.

Munakkaya Kobbari Paala Koora ~ Drumsticks In Coconut Gravy

August 6, 2010

Ingredients :Drumsticks : 2
Onions : 2
Chana dal : 1 tsp
Mustard Seeds : 1 tsp
Urad dal : 1 tsp
Curry leaves : 2 stems
Turmeric Powder : ¼ tsp
Red chilli powder : ½ to 1 tsp
Oil : 1 tbsp
Salt to taste

For Coconut Milk :

Coconut : 1
Warm water : 4 cups

Method :

Cut the coconut into medium size pieces and grate it finely in a blender. Now add the one cup of warm water to it and grind for 2 minutes. Squeeze out the coconut milk and keep aside. Put the coconut pulp back in the grinder and add the another cup of warm water. Grind for 2 minutes and squeeze out the coconut milk. Repeat the same procedure for remaining warm water. Set the coconut milk aside. Wash and cut the drumsticks into 1 inch size pieces and keep them aside. Heat oil a vessel and add the mustard seeds, chana dal, urad dal and let them. When the seeds stop tossing, add the curry leaves and fry for few seconds. Now add the chopped onions and fry until light golden color. Put in the drumsticks, coconut milk and turmeric powder. Cook over a low flame till the drumstick is tender. Then add the salt and red chilli powder and cook for another 2 minutes and serve hot.

Other Names : Munakkada kobbari pala kura, Drumsticks curry with Coconut milk, Mulakkaya Kobbaripala koora, Nuggekai Kayi Haalu Palya, Murunga Thengai Pal Curry.

Mokkajonna Pakodilu ~ Corn Pakora

August 5, 2010

Mokkajonna Pakodi ~ Corn Pakoda
Ingredients :Corn kernels : 1 cup
Onion : 1
Besan : 1 tbsp
Red Chilli Powder : ½ tsp
Salt to taste
Oil for deep frying
Handful of fresh coriander leaves

Method :

Peel and cut the onion into small pieces and set aside. grind the corn kernels along with coriander leave and salt into a smooth batter. Then add thebesan, chopped onions, red chilli powder and mix well. Heat oil in a frying pan. Apply little water or oil on your fingers. Take small lemon size balls of this batter, flatten them a little and deep fry them in hot oil till they turn golden color. Remove from the oil and serve with tomato ketchup and a cup of tea.

Kalchina Aratikaya Pachadi ~ Roasted Plantain Chutney

August 4, 2010

Kalchina Aratikaya Pachadi ~ Fire Roasted Plantain (banana) Chutney
Ingredients :Plantain (Raw Banana) : 1
Coriander seeds : 2 tsp
Urad Dal : 1 tsp
Dry Red Chillies : 8
Tamarind : small gooseberry size
Mustard Seeds : ¼ tsp
Chana dal : ¼ tsp
A pinch of hing
Few curry leaves
Salt to taste
Oil

Method :

Soak the tamarind in water and set aside. Coat the plantain with oil and place the plantain directly on the stove flame. Roast the plantains, until they are black. When the plantains turn black, remove from the flame and allow it to cool. Peel the plantain and cut into pieces. Keep them aside. Heat 2 tea spoons of oil in frying fan. Add and fry the coriander seeds and urad dal to light brown color. Now add the red chillies and let them fry for another few minutes. Take it out from the pan and allow it to cool. grind the roasted spices into fine powder. Then add the roasted plantains, soaked tamarind and salt to it. Grind into a paste using a little water. Heat one table spoon of oil in pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for another few minutes and turn off the flame. Add this popu / tadka to the chutney and mix well. Serve with dosa, roti or rice.

Maramarala Pulihora ~ Puffed Rice With Tamarind

August 3, 2010

Borugula Pulihora (Pulusu Borugulu) ~ Puffed Rice with Tamarind
Ingredients :Puffed Rice : 5 cups
Tamarind : lime size ball
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Green Chillies : 2
Red Chillies : 2
Handful of Ground nuts
Cashews : 5 - 10
A pinch of Hing
Curry Leaves : 2 stems
Turmeric Powder : ¼ tsp
Oil : 2 tbsp
Salt to taste

Method :

Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside. Soak the puffed rice in water for two minutes and drain it to remove all excess water and keep aside. Heat two table spoons of oil in a wide vessel. Add the mustard seeds,urad dal, chana dal and ground nuts and fry them. When they start to splutter add the cashews, curry leaves, hing, chopped green chillies and red chillies and fry for a few minutes. Now add the tamarind pulp, salt and turmeric powder. Fry the mixture till oil comes out. When the tamarind pulp becomes thick, add soaked puffed rice and mix well. Let it cook for 2 minutes on a medium flame and remove from the flame. Serve hot.

Potlakaya Kandipappu Vepudu ~ Snake Gourd And Yellow Lentil Stir Fry

August 2, 2010

Potlakaya Kandipappu Vepudu ~ Snake Gourd and Yellow Lentil Stir Fry
Ingredients :Snake gourd pieces : 2 cups
Handful of yellow lentil (Toor Dal)
Mustard seeds : 1 tsp
Urad Dal : 1 tsp
Chana Dal : 1 tsp
Red Chillies : 1
Red Chilli Powder : ½ tsp
Turmeric Powder : ¼ tsp
Sugar : ½ tsp
Curry Leaves : 2 stems
Salt to taste
Oil : 1 tbsp

Method :

Put the yellow lentil in a pressure cooker and sprinkle very little water and cook till 3 whistles. Switch off the flame and wait until the pressure go off. Heat oil in a wide vessel and add the mustard seeds, urad dal, chana dal and let them splutter. When the seeds stop popping, add the curry leaves and red chillies and stir for another few seconds. Now add the snake gourd pieces, salt and turmeric powder. Mix very well, cover with a lid. Let it cook completely. When it's done, add the cooked lentil, red chilli powder and sugar. And cook for two minutes and serve hot with roti or steamed rice with dollop of ghee.