Jonna Kobbari Vundalu ~ Jowar Coconut Laddu

September 7, 2010

Jonna Kobbari Undalu ~ Jowar Coconut Ladoo
Ingredients :Sorghum Flour / Jowar Flour : 1 cup
Sugar : ¾ to 1 cup
Dry Coconut Powder : ½ cup
Cardamom : 3 pods
Warm Milk : 2 tbsp
Ghee : 2 tsp

Method :

Roast the jowar flour in ghee on low flame till it becomes light golden color. Remove it from the flame and let it cool completely. Grind the sugar and cardamom seeds into fine powder using a spice blender. When the jowar flour is completely cool, mix the powdered sugar, coconut and cardamom in it and mix very well. Now sprinkle the warm milk and shape into small laddoos.

Tomato Ullikadala Koora ~ Tomato And Spring Onion Curry

September 5, 2010

Ingredients :Spring Onions : 1 bunch
Tomatoes : 3
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 2 stems
Red Chilli Powder : ½ to 1 tsp
Sugar : 1 tspOil : 1 tbsp
Salt to taste

Method :

Wash and chop the spring onions into small pieces and keep aside. Heat one table spoon of oil in a frying pan and add the mustard seeds,chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and chopped spring onions and fry for two minutes. Now add the chopped tomatoes, salt, turmeric and little water to it. Cover and cook till tomatoes are pulpy. Add the red chilli powder and sugar to it. Mix well and fry for 2 minutes. Serve with steamed rice or roti.

Bellam Kobbari Vundalu ~ Coconut Jaggery Laddu

September 3, 2010

Bellam Kobbari Undalu ~ Kobbari Louse ~ Coconut Jaggery LadooIngredients :

Grated Fresh Coconut : 1 cup

Grated Jaggery : ½ cup

Cardamom Powder : ¼ tsp

Ghee : 1 tsp

Method :

Take a heavy bottomed pan, add the grated fresh coconut and grated jaggery. Allow the jaggery to melt and cook on a low flame till the coconut mixture is thick. When it thickens, add one teaspoon of ghee and cardamom powder and mix well. Turn off the flame and allow it to cool. Shape into a round balls.

Beerakaya Tomato Pachadi ~ Ridge Gourd Tomato Chutney

September 2, 2010

Ingredients :Ridge Gourd : 1
Tomato : 1 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Fenugreek Seeds : 5 seeds
Dry Red Chillies : 4 to 6
Oil : 2 tsp
Turmeric Powder : ¼ tsp
Salt to taste

For Seasoning :

Mustard Seeds : ½ tsp
Oil : 1 tsp
Few Curry Leaves
A pinch of Hing

Method :

Wash, peel and chop the ridge gourd into small pieces and keep aside. Wash and cut the tomato into pieces and set aside. Heat one teaspoon of oil in a frying pan. Add and fry the mustard seeds, chana dal, urad dal and fenugreek seeds to light brown color. Now add the red chillies and switch off the flame. Allow it to cool. Heat one teaspoon of oil in a pan. Add to chopped ridge gourd, chopped tomato, turmeric and little water. Mix well, cover with a lid. Let it cook completely. Grind the roasted spices into a fine powder. Then add the ridge gourd mixture and salt to it and grind it into a smooth or coarse paste. Remove the ridge gourd and tomato chutney onto a bowl. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter. When the seeds stop popping, add the curry leaves and hing. Fry for few seconds and switch off the flame. Add this popu to the chutney and mix well. Serve with steamed rice or dosa.

Jonna Mudda (Jonna Sankati) ~ Sorghum Ball

August 31, 2010

Jonna Sankati (Jonna Mudde) ~ Sorghum Ball
Ingredients :Sorghum Flour (Jowar Flour) : 1 cup
Rice : ½ cup
Water : 4 cups
Salt to taste

Method :

Wash and pressure cook the rice in 2 cups of water till 3 or 4 whistles. Switch off the flame and wait until the pressure go off. Bring two cups of water to boil. Add the cooked rice, salt, sorghum flour to it and mix well. Cover with a lid and cook on a low flame for 5 minutes. Wet your hands, take a portion of sorghum mixture and shape them into a small round ball. Serve with vegetable stew and chopped onions.

Beerakaya Kandipappu Koora ~ Ridge Gourd And Yellow Lentil Curry

August 28, 2010

Ingredients :Ridge Gourd : 2
Onions : 2 small sized
Handful of yellow lentil
Mustard seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : ¼ tsp
Cury Leaves : 2 stems
Oil : 2 tsp
Salt to taste

Method :

Put the yellow lentil in a pressure cooker and sprinkle very little water and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Wash, peel, chop the ridge gourd into small pieces and keep aside. Peel and cut the onions into small pieces and set aside. Heat two teaspoons of oil in frying pan and add the mustard seeds, urad dal, chana dal and let them splutter. When the seeds stop tossing, add the curry leaves and chopped onions. Fry the onions till they get light brown golden color. Now add the chopped ridge gourd, salt and turmeric powder. Mix well, cover with a lid. Let it cook completely. When it's done, add the yellow lentil and red chilli powder. fry for another two minutes and serve hot with roti or steamed rice and dollop of ghee.

Pudina Pappu Chekkalu ~ Mint and Rice Crackers

August 27, 2010

Ingredients :Rice Four : 2 cups
Fresh Mint : 1 small bunch
Split Bengal Gram (chana dal) : 2 tbsp
Red Chilli Powder : 1 tsp
Salt to taste
Oil

Method :

Wash and soak the chana dal for 2 hours. Remove stems, wash and grind the mint leaves into paste and set aside. Bring two cups of water to boil. Add salt, one table spoon of oil, mint paste, rice flour, soaked chana dal, red chilli powder and combine. Allow it to cool. Divide the dough into lime sized balls. Place the dough ball on a oiled plastic sheet and shape into a thin circle. Heat oil in deep frying pan. Deep fry the dough circles in hot oil till they turn crisp and light golden color. Remove from the oil and store in a air tight container.

Dondakaya Koora ~ Simple Ivy Gourd Curry

August 26, 2010

Dondakaya Kura ~ Thondekai Palya ~ Kovakkai Poriyal ~ Tindora CurryIngredients :

Chopped Ivy Gourd : ¼ kg
Onion : 2
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 2 stems
Turmeric Powder : ¼ tsp
Red Chilli Powder : 1 tsp
Salt to taste
Oil : 2 tsp

Method :

Wash and cut the tindora into small pieces and keep aside. Peel and chop the onions into small pieces and keep aside. Heat oil in a vessel and add the mustard seeds,chana dal, urad dal and let them splutter. When the seeds stop popping, add the the curry leaves, chopped onions. Fry the onions till it gets light brown color. Now add the chopped ivy gourd, salt, turmeric andsprinkle little water. Mix well, cover with a lid. Cook over a medium flame till the tindora is tender. Then add the red chilli powder and fry for another 2 minutes. Serve hot with rice and dollop of ghee.

Beerakaya Perugu Pachadi ~ Ridge Gourd Yogurt Chutney

August 24, 2010

Ingredients :Chopped Ridge gourd : 1 cup
Curd : 1 cup
Green Chillies : 1 or 2
Red Chilli : 1
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad dal : ½ tsp
Cumin Seeds : ¼ tsp
Turmeric Powder : ¼ tsp
Chopped Ginger : ½ tsp
Curry Leaves : 2 stems
Few Fenugreek seeds
Salt to taste
Oil : 2 tsp

Method :

Wash, peel and chop the ridge gourd into medium size pieces and set aside. Heat two teaspoons of oil in a pan. Add the mustard seeds, cumin seeds. urad dal, chana dal, fenugreek seeds and let them splutter. When the seeds stop tossing, add the green chillies, red chilli, ginger and curry leaves. Fry for another few seconds and add the ridge gourd pieces, turmeric, salt and little water to it. Mix well, cover with a lid. Let it cook completely. Switch off the flame and allow it cool. Combine the cooked ridge gourd mixture with the curd and mix well. Serve with steamed rice or roti.

Other Names : Heerekai Mosaru Bajji, Beerakaya Perugu Pachhadi, Peechinga Thayir Chutney

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.