ATUKULA PRASADAM FOR KRISHNASHTAMI

INGREDIENTS

Atukulu (poha) – 1 cup

Grated jaggery – 1/2 cup

Luke warm milk – 1 1/2 tbsp

METHOD

• Wash the atukulu well and drain for 5 minutes.
• Powder the jaggery with out lumps.
• Take a bowl and mix the drained atukulu and jaggery.
• Sprinkle 1 1/2 tsp of milk and mix well .
• Remove to a serving bowl. Offer as neivedhyam for krishnashtami.

CHALIMIDI

INGREDIENTS

Rice flour – 1 cup

Grated Jaggery – 1/2 cup

Freshly grated coconut – 1/4 cup

Ghee – 1 tsp

METHOD

• Grind jaggery in a mixer to a fine paste or powder.
• Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
• Chalimidi is ready to be offered as naivedhyam to the diety.

SUGGESTIONS

To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.

DADDOJANAM

INGREDIENTS

Rice – 1/2 cup

Water – 2 1/2 cups

Curd – 2 cups

Green chillies – 3 cut into 1/2 inch pieces

Finely chopped ginger – 1 tsp crushed

Salt to taste

Oil – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Broken red chillies – 6 pieces

Curry leaves few

Finely chopped coriander leaves – 1tbsp

METHOD

• Wash rice and cook with 2 1/2 cups of water . Lightly mash it with a potato masher. Bring rice to room temperature.
• Mix cooked rice with curd and salt. Add finely chopped coriander leaves. Mix throughly and keep it aside.
• Heat oil in a pan, add mustard seeds. Let them crackle for a few seconds and then add cumin seeds. Let it fry for 5 seconds.
• Add crushed ginger and green chillies. Fry for 10 seconds. Add turmeric powder, broken red chillies and curry leaves.
• Fry till curry leaves turns crisp. Turn off the flame. Add the talimpu ingredients to the prepared curd rice mixture and mix well.

MASALA PONGANALU

INGREDIENTS

Dosa batter – 1 cup

Finely chopped onions – 1 1/2 tbsp

Freshly grated coconut  – 1 tbsp

Red chilli powder – 1/3 tsp

Mustard seeds – 1/4 tsp

Baking soda – a pinch

Asafoetida – 1/4 tsp

Oil for frying

Salt to taste

METHOD

• Take a bowl, add dosa batter and add all the remaning ingredients except oil. Mix throughly.
• Heat ponganalu pan and add 3 to 4 drops of oil in each mould of the pan.
• Once the ponganalu pan is hot, pour the batter into each mould to 2/3  and cover with lid.
• Add some more oil on the top and close the lid and cook on low-medium heat.
• When the base turns golden, flip them and cook them until done. Serve with chutney of your choice.

SUGGESTIONS

Cook on low medium heat, if not you will end up having raw batter in the middle .

You can add finely chopped vegetables like carrot, capsicum, cabbage and tomatoes.

PANAKAM ,VADAPAPPU

INGRIDENTS

For panakam

Jaggery – 1/2 cup

Water –  2 cup

Black pepper corn –  3 to 4 crushed (optional)

For vadapappu

Split yellow moong dal – 1/2 cup

METHOD

• For panakam : Add grated jaggery to 2 cups of water and let it dissolve. Strain the liquid to a serving bowl.
• Add the crushed black pepper powder and mix. If the panakam is too sweet, add more water.
• For vadapappu : Wash moong dal and soak for one hour and drain completely.
• Offer to god as naivedyam or prasadam on any festival.

SUGGESTIONS

For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.

SPICY CORN KERNEL

INGREDIENTS

Corn kernels or sweet corn – 1 cup

Oil – 1tsp

Pulav masala – 1/4 tsp(for recipe check out my previous post )

Red chilli powder – 1/3 tsp

Salt to taste

METHOD

•  Heat oil in a pan. Add corn kernels and fry on medium flame for 2 minutes .
• Then add salt and mix well. Fry for another 3 to 4 minutes.
• Adjust seasoning.

SUGGESTIONS

You can also use sweet corn.

Adjust the quantity of chilli powder and pulav masala as per your taste.

Feel free to experiment with whatever seasonings you may have at hand.

GARLIC MAYONNAISE DIP

 

INGREDIENTS

Mayonnaise – 5 to 6 tbsp

Garlic cloves – 3 to 4 crushed into fine paste

Tobasco sauce – 1 tsp

Lemon juice – 1/2 tsp

A pinch of salt

Red chilli flakes for garnishing

METHOD

• In a bowl, add mayonnaise, crushed garlic, tobasco sauce, lemon juice and salt. Mix throughly.
• Cover and refrigerate for at least 30 minutes. Garnish with red chilli flakes just before serving.

SUGGESTIONS

Goes well with chips and nachos.

GREEN CHUTNEY

INGREDIENTS

Coriander leaves  – 1 cup

Fresh mint leaves – 1/2 cup

Green chillies – 2

Black salt – to taste

Sugar – 1/4 tsp

Lemon juice – 1tbsp

Peanuts – 1/2 tbsp rosated and skinless

Oil for grinding

Method

• Combine all the ingredients in a mixer and blend to a smooth paste using oil .
• Refrigerate and use as required.

SUGGESTIONS

Adjust the amount of oil based on the consistency you are looking for.

The chutney can be used with snacks like sandwiches, and chats.

COCONUT CHUTNEY

INGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

• Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
• Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
• Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
• Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
• Empty it into a bowl.
• For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
• When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

CURD RICE

INGREDIENTS

Cooked rice – 1cup

Curd – 1 1/2 cup

Milk – 1/4 cup

Salt to taste

TALIMPU

Oil – 1tsp

Chana dal – 1 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard seeds – 1tsp

Dried red chilli – 8

Curry leaves – few

Finely chopped ginger – 1 tsp

Finely  chopped green chillies – 1/2 tsp

Black pepper corn – 6

Asafoetida – 1/4 tsp

Pomegranate arils – 1 to 2 tbsp optional

METHOD

• With a masher, mash the cooked rice and keep it aside. Add curd and milk to the rice. Mix well and break lumps if any.
• You can either use a spoon or your hands while breaking the lumps.
• Heat oil in a pan, add chana dal and urad dal, fry for few seconds.
• Add mustard seeds, cumin seeds and black pepper corns. Once the mustard seeds start to crackle, add finely chopped ginger and green chillies .
• Fry for a few seconds and add broken red chillies and curry leaves. When the curry leaves turn crisp, add asafoetida and turn off the stove.
• Pour the talimpu over the curd rice and mix well. Add coriander leaves and salt to the curd rice, mix well. Serve cold.

SUGGESTIONS

The rice has to be more soft than what we cook on a daily basis.

Serve curd rice topped with few coriander leaves and pomogranate arils.

You can skip the fruit.