Saturday, November 17, 2018

Roti pinwheel bites, Rotimatic recipes

Roti pinwheels with simple vegetable spread, perfect for snack, starter or lunch box for kids. The spread can be of your choice from simple cheese spread to even sweet chocolate, fruit spread.
With holiday season around corner, we might be hosting parties. So I thought I will post this simple recipe with Rotimatic rotis. This can be served as starter and very much Indian with a simple raita inspired spread. I have used hung curd as base, you can use sour cream too in place of hung curd. Or use cream cheese/ cheese spread and some raw carrot and cucumber. The spread is upto your imagination and taste preference. If you are a nutella fan, you can even spread nutella and arrange some thinly sliced strawberries or banana too and serve similarly.
Last week we had a small lunch get together and I should say Rotimatic rotis help to plan such get togethers and parties with ease. Check out my other rotimatic recipes
roti-pinwheels
You can also try chapathi noodles with rotis. So with rotimatic, it is not simply roti alone, you can also create your own recipes with roti as main ingredient. If you are interested in Rotimatic, you can make use of the exclusive 15% discount for the upcoming Holiday season when friends and families get together, special for my readers. Click here to order now

Roti pinwheel bites recipe

Recipe Cuisine: Indian |  Recipe Category: Snack/ starter
Prep Time: 15 mins Cook time: 6 mins Serves: 4  | Author:

Click here for cup measurements

Roti pinwheels with simple vegetable spread, perfect for snack, starter or lunch box for kids. The spread can be of your choice from simple cheese spread to even sweet chocolate, fruit spread.
Roti pinwheel bites
Rotimatic settings
Recipe: Roti | Flour: Ashirvad | Thickness: 5 | Roast level: 2 | Oil: 1

Ingredients

Roti - 4
Curd - 1 cup
Carrot - 1
Capsicum - 1/2
Cabbage, shredded - 1 cup
Coriander leaves - 1/4 cup
Roasted cumin seeds powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Pickle - 1 tsp
Salt - as needed
Oil - 2 tsp
Mustard - 1/2 tsp

Method

  1. Take curd in a clean kitchen towel or muslin cloth and hang it for minimum 1 hr to get rid of the excess water.
  2. Meanwhile, heat a pan with oil and splutter mustard. Add shredded carrot, cabbage and capsicum. Give it a fry.
  3. Add required salt and cook for 2 mins. 
  4. In a mixing bowl, take the hung curd, vegetables, roasted cumin seeds powder, red chilli powder, pickle and finely chopped coriander leaves. Mix well.
  5. Prepare rotimatic rotis. Rotimatic settings - Thickness : 5, Roast level : 2, Flour : Ashirvad 
  6. Take roti, spread a tbsp or two of the prepared spread. Roll it.
  7. Cut into bite sized pieces to serve.

Notes

  • Sour cream, cream cheese can be used in place of  hung curd.
  • Nutella and thinly sliced fruits can also be used for sweet version.
  • You can prepare the same with homemade rotis.
  • If using curd, make sure to hang it to get rid of the excess water.
Tags: Roti pinwheels, Rotimatic recipes

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Tuesday, November 13, 2018

Gajar matar sabzi recipe, carrot peas sabji

Gajar matar sabzi is a classic combo vegetable sabzi made especially when the red carrots and fresh peas are in season.
Though I meant to post earlier before the winter is over, when the Delhi carrots and peas are available. But last season somehow could not post it. So saved this post as draft. Better late than never. I make sure to buy these red carrots when it is in season. Just for it's colour, I love it. Be it any dish, the cooked carrots look so attractive and also tastes great. This is a simple sabzi made with no onion or garlic adapted from here. Just the masala powders and this looks and taste great.

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Thursday, November 8, 2018

Ulundogare recipe, ulandogare

Ulundogare, ulandogare is a rice variety made with urad dal (de-husked black gram). It really healthy, so simple to prepare, yet tasty and flavourful.
When I was browsing Instagram, saw this ulundhogare and attracted by the name. I also love rice varieties (carbs😁) so decided to try it out. I browsed youtube and found this simple video and followed it to prepare this delicious rice variety. This was similar to the way mom prepares thengai sadam, but the slight variations make it taste totally different.
First rice is cooked, cooled down and kept aside. Temper and mixed with rice. Then at the time of serving, roasted urad dal and kopra (I used dessicated coconut) is mixed for best tasting ulundogare. The crispy coarse powdered urad dal and pepper takes the rice to a whole new level.
I tasted both when it is mixed and the urad dal is crisp as well as later after sometime. But the freshly mixed crisp urad dal is really great in this dish. So do try that way πŸ˜‹.

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Saturday, November 3, 2018

Cornflakes mixture, cornflakes chivda recipe

cornflakes mixture
Corn flakes mixture is an easy Diwali snack that can be made quickly with simple ingredients. I have given deep fried version, but can also be prepared low calorie by using oven.

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Wednesday, October 31, 2018

Rava burfi recipe, rava coconut burfi

rava burfi recipe
Rava burfi, rava coconut burfi recipe an easy sweet for Diwali with just 4 main ingredients. Rava burfi without milk. Full video and step by step pictures.
I have seen my mom in law make coconut burfi each time with some variations. No matter what she does, the burfi turns out delicious and white everytime, which she feels very proud. I too have seen many dull coloured burfi where my mami's burfi is white as snow. One of the main reason, she scrapes coconut without scraping the brown part. Other thing I noticed is the flame is not high to caramelize the sugar and change the colour dull. So I too make sure to follow these two when I prepare burfi.

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Monday, October 29, 2018

Dry fruits laddu recipe, no sugar Diwali recipes

dry-fruits-laddu
Dry fruits laddu recipe prepared with cashews, almonds, pistachios sweetened with raisins, figs and dates.You can roll them optionally in desiccated coconut or use ghee to make it non sticky.
Dry fruits laddu is like an energy balls you can prepare within 15 mins and healthier with natural sweeteners instead of sugar or jaggery. We use only dates, figs and raisins for sweetening this laddu. If your kids eat dry fruits laddu, then you can be really happy as it is really good for their health because of its benefits.

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Thursday, October 25, 2018

Thengai paal murukku recipe, Coconut milk murukku

thengai paal murukku
Coconut milk murukku prepared with rice flour, moong dal flour and coconut milk as main ingredients. Crispy and flavourful murukku, perfect for Deepavali snacks.
Thengai paal murukku is in my Diwali post list for many years now. As usual I kept postponing, as I somehow had the thought that coconut milk might give you hard murukku and take a long time to cook. Not just a thought, it is because I have experienced it when few times my magizhampoo murukku turned kadak mudak 😁(hard). Later only I learnt that it was not because of coconut milk, it was because of the sugar candy/ sugar we use in that particular recipe, the murukku turns hard. If we use excess sweetener, it turns hard. 
So I thought this year I should try this out as I have a long list of pending posts in my Diwali to do posts. And it came out so white and crisp too. I used my small pithalai murukku achu (brass murukku press) that my mami got me in Kumbakonam. I used the three star shaped murukku plate for this as I have not used it for any of my posts if I am not wrong πŸ˜„

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Tuesday, October 23, 2018

Apple halwa recipe, Without milk

Apple halwa with just 3 main ingredients. Apple halwa recipe without milk or khoya. Learn how to make apple halwa recipe with step by step pictures recipe.
I have already once tried apple halwa couple of times, once from a cookbook I have. It asked me to cook grated apple in milk. When I added apple to milk, the milk curdled and it made me so upset to see the apple and milk going waste. So was not ready to try the halwa again. Again tried by referring a video which asked for 1 & 1/2 cups sugar for 3 apples, I too added same and found it too sweet, turned out burfi. Realized it could a different measure of 1 cup. So this time I tried half the sugar and got it exactly how I wanted.
I love halwa with a slight tanginess, and this really matches my needs. I was really happy with the outcome. I had lots of apples from Navarathri guests. Though I understand halwa needs only 3 apples, somehow wanted to try it out now as I had apples in stock enormously as well as I am posting Deepavali recipes πŸ™‚ Last week it was banana, this week it's apple. No more halwa posts, promise πŸ˜† Apart from the fact it would be boring for you readers, the ghee and sugar already made me saturated. Not sure how I am going to proceed with more Diwali sweets posts.
Though I made banana halwa with jaggery, wanted to use sugar for apple halwa as I wanted more glossy effect.

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Monday, October 22, 2018

Poondu murukku, garlic murukku recipe, mini murukku

poondu murukku
Poondu murukku, garlic murukku is a flavourful twist to the regular murukku you prepare. I have made this as tiny mini murukku. It turns out flavourful, super crispy.
Whenever my in-laws visit kumbakonam, they make sure to buy sweets and snacks apart from coffee powder and other stuffs. Though we too make a short stay at Kumbakonam every year when we make our yearly temple visit, somehow it will be hectic and my father in law alone goes and grabs few sweets and snacks last minute. My mom in law says they usually buy a garlic murukku that is so flavourful and it is sold only in a particular shop. Mama buys similar murukku, which is plain flavour and white in colour. I could clearly feel it is just rice flour murukku. But as mami and co-sis raves about the garlic murukku I get tempted a lot.
This time, when Vj went for an official trip to India, he visited Chennai and my mami passed the tiny plain murukku through him. I was telling my mami over phone that I wanted to prepare the same way as it is. Actually last year itself I did attempted to make tiny murukku but ended up in making regular onesπŸ˜„. When I told her, she asked me to try again, which I already had decided.
I have seen my mom covering two star shaped holes in her murukku press plate using cotton cloth rolled and stuffed in the two holes to block it. So that we have control over the shape, while squeezing with single hole in the murukku press. I thought, should adapt that method and try again to make tiny murukku.

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Thursday, October 18, 2018

Banana halwa recipe, with jaggery

Banana halwa with simple ingredients available at home. Learn how to make banana halwa step by step pictures and detailed method.
Since it's festival time and I have kept golu, I got a huge number of fruits by the guests. Some banana were frozen and made milkshake with bournvita, some ate as such and still had loads of banana to finish. One bunch of Dole long variety banana was getting over ripen. So I was thinking of trying some sweet. I recently saw banana halwa from Divya's cookbook. It was kerala style banana halwa with nendran banana with simply sugar and ghee. I knew the same method could be adapted to prepare with regular banana too.  Though there are various methods to prepare banana halwa, the one she shared was really easy method as well as tempting. So decided to try it out. I was not even very confident as the measurement were given in weight whereas I added in cup measurements roughly. Also I used jaggery in place of sugar. So was skeptical about the result.

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Tuesday, October 16, 2018

Corn dosai, makka chola dosai

Corn dosai made with dried corn, rice and urad dal as ingredients. Just three ingredients for making this delicious dosai.
I have been told to try this recipe a couple of years back by my BIL, but somehow I missed the recipe or I was confused with lots of doubts. Again last week my friend Sugapriya sent me a voice note that she had prepared chola dosai. She sent me the outcome of the recipe too as pictures. She made paniyaram with the same batter too.

Not with sweet corn, the good old corn, firm and flavourful one we used to enjoy as kids. If you have excess of this corn as fresh ones, just peel it off and dry it for couple of days (or can use it as such too if old) and utilize to prepare the dosa or paniyaram. 

Corn dosai recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 Hrs  Cook time: 15 mins Serves: 15  | Author:

Click here for cup measurements

Corn dosai made with dried corn, rice and urad dal as ingredients. Just three ingredients for making this delicious dosai.

corn dosai recipe

Ingredients

Corn, makka cholam - 1 cup
Idli rice - 1 & 1/2 cup
Urad dal - 1/4 cup
Salt - As needed

Method

  1. Soak maize, rice and urad dal together for 2 hours. 
  2. Grind it to a smooth batter in mixie or wet grinder.
  3. Mix salt and set aside for 5-8 hours. It should ferment like regular dosa batter.
  4. Adjust the batter consistency so that it is not too firm, have to be in pouring consistency so that it can be spread easily just like idli dosa batter.
  5. Heat a dosa pan and pour required amount of batter (2 ladles) and spread to thin dosa.
  6. Drizzle oil over and cook both sides for a minute or two by flipping. 
Notes
  • My friend said she fermented only 4 hours but she is residing in hot humid weather. 
  • You can make paniyaram also with the same batter. 
  • I felt adding 1/2 tsp of methi seeds will give more softness in the dosa. Next time am going to try that.
  • Few of you asked if fersh corn can be used. I suggest to dry it for couple of days and use it.

Step by step pictures:

  1. Soak corn, rice and urad dal together for 3 hours.
  2. Grind it to a smooth batter in mixie or wet grinder. Mix salt and set aside for 8 hours. It should ferment like regular dosa batter. Adjust the batter consistency so that it is not too firm, have to be in pouring consistency so that it can be spread easily just like idli dosa batter.
  3. Heat a dosa pan and pour required amount of batter (2 ladles) and spread to thin dosa. Drizzle oil over and cook both sides for a minute or two by flipping.
Serve hot with sambar or chutney.

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Saturday, October 13, 2018

Aloo jeera recipe, No onion no garlic

aloo jeera recipe
Aloo jeera is a simple no onion no garlic, a dry subji made with potato and simple ingredients but total burst of flavours. Step by step pictures recipe.
I had seen this recipe many times and think it is very popular too. Never tried this way since I make it with south Indian flavours mostly. But I know it would turn out really good as we too cook almost with similar spices for puri in gravy form. If it is done in the right way, it's the most tastiest. Many have wrong assumption about this combo due to their bad experience in restaurant or tried themselves because of poor balance of spice. Trust me, sometimes simple is best. This is tastes really good with loads of flavour. Do try it out.
Reader friends in Singapore, since Saraswati pooja coming up, you might find this below offer from Pushcart.sg very useful. Click here to download their app and order now.
saraswati pooja items
Meanwhile bit busy with Navarathri, golu hopping and lots of cooking. Here is my this year's simple  Navarathri golu πŸ™‚
rakskitchen-golu

Aloo jeera recipe

Recipe Cuisine: Indian |  Recipe Category: Sides
Prep Time: 5 mins  Cook time: 15 mins Serves: 3  | Author:

Click here for cup measurements

Aloo jeera is a simple no onion no garlic, a dry subji made with potato and simple ingredients but total burst of flavours. Step by step pictures recipe.
Namak para recipe

Ingredients

Potato, small sized - 5
Green chilli - 5
Ginger, finely chopped - 2 tsp
Coriander leaves, finely chopped - 4 tbsp
Lemon juice -  2 tsp
Oil - 2 tbsp
Jeera, Cumin seeds - 2 tsp
Salt as needed

Method:

  1. Wash and cut potatoes into two. Take water enough to immerse the potatoes in a small pressure cooker. 
  2. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin.
  3. Cut the potatoes into quarters.
  4. Heat oil in pan, once hot, splutter cumin seeds taking care not to burn.
  5. Add chopped ginger, slit green chilli. Give it a stir.
  6. Add cut potatoes, turmeric and required salt. Mix and cook for a minute.
  7. Add coriander leaves, lemon juice and cook for 2 more mins stirring occasionally in between. Switch off the heat.
Notes:
  • Do not overcook potatoes. 
  • Skip ginger if you do not like it's flavour.
  • If you do not want to lose the nutrients in lemon juice, add after switching off the heat. 
Tags: aloo jeera, potato, cumin seeds,

How to make aloo jeera:

  1. Wash and cut potatoes into two. Take water enough to immerse the potatoes in a small pressure cooker. Pressure cook the potatoes for 3 whistles. Cool down, peel off the skin. Cut the potatoes into quarters.
  2. howtostep1
  3. Heat oil in pan, once hot, splutter cumin seeds taking care not to burn. Add chopped ginger, slit green chilli. Give it a stir. Add cut potatoes, turmeric and required salt.
  4. howtostep2
  5. Mix and cook for a minute.Add coriander leaves, lemon juice.
  6. >howtostep3
  7. Cook for 2 more mins stirring occasionally in between. Switch off the heat.
  8. howtostep4
Serve as accompaniment for rice with gravy.
aloo-jeera-recipe
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Thursday, October 11, 2018

Namak para recipe, easy tea time snack

Namak para recipe
Namak para is an easy to make snack, perfect to go with tea, coffee. Just few simple ingredients and easy preparation for this crispy snack. Full video step by step pictures recipe.
Namak para is in my to do list for long time. The name itself tempts me a lot to try. I keep browsing recipes to prepare and end up thinking it is similar to the diamond cuts or maida biscuits we make. But there are slight variations between them, so I thought it is worth a try.

It turned out really good and I love the simplicity of the recipe. Even we make maida diamond cuts simpler way but I almost never make it. I always make this spicy diamond cuts version. Even make my sweet maida biscuits by adding powdered sugar rather than mixing sweet in dough.
But it was really a nice variation to and a dream come true to try shakkar para, so I am glad to try namak pare as well. This could be useful for many of you during this festival season πŸ™‚

Namak para recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 15 mins  Cook time: 15 mins Serves: 3 cups  | Author:

Click here for cup measurements

Namak para is an easy to make snack, perfect to go with tea, coffee. Just few simple ingredients and easy preparation for this crispy snack. Full video step by step pictures recipe.
Namak para recipe

Ingredients

All purpose flour (maida) - 1 cup
Wheat flour - 1/4 cup
Oil - 2 tbsp
Ajwain - 3/4 tsp
Black pepper, crushed - 1 tsp
Cooking soda - 1 pinch
Salt - as needed
Oil - to deep fry

Method:

  1. Take maida, wheat flour, 2 tbsp oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
  2. Keep aside for 10 mins, knead again and divide into 4. 
  3. Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis.
  4. Dust slightly again to avoid stickiness. Cut into strips, then into small pieces. 
  5. Heat oil, gather the cut pieces gently and fry in batches.
  6. Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
Notes
  • Make sure to make the dough stiff, not sticky.
  • Do not worry if the shapes gets changed. But while deep frying it will be alright.
Tags: namak para, namak pare

How to make namak pare recipe step by step:

  1. Take maida, wheat flour, 2 tbsp oil, pepper, ajwain, cooking soda in a mixing bowl. Mix well. Add water to make a smooth yet stiff dough.
  2. howtomake-step1
  3. Keep aside for 10 mins, knead again and divide into 4. 
  4. howto-step2
  5. Dust a countertop well, flatten a dough ball, dusted well and roll it out to thick rotis. Dust slightly again to avoid stickiness. Cut into strips, then into small pieces.
  6. howto-step3
  7. Heat oil, gather the cut pieces gently and fry in batches. Stir occasionally. Cook in medium flame until bubble ceases, turns golden and light. Drain over paper towel. Repeat to finish.
  8. howto-step4
Cool down, store in airtight box to enjoy as tea time snack.
namak-pare
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Monday, October 8, 2018

Aval payasam with sugar, aval paal payasam

Learn how to make aval payasam in cooker with sugar. Easy to prepare and rich in taste prepared using just 3 main ingredients flattened rice, sugar and milk.
I once tasted aval paal payasam in a restaurant and ever since I tasted, I wanted to try it out at home. I also wanted to prepare in cooker and see how it turns out. Instead of boiling and cooking aval in open pot boiling method, I tried giving a whistle in small pressure cooker. It turns out really creamy and rich. Actually my mom in law always makes aval payasam with sugar, in microwave. She adds very less milk, still it turns out great. She adds little milk in the end rather than cooking aval in milk. I have not made that way yet myself here, though have made under her instructions manytimes.
aval-payasam-reicpe
I get many feedback of aval payasam getting curdled while using jaggery. Adding jaggery or jaggery syrup after switching off solves this issue. Later just heat in low flame without boiling in high flame. Otherwise you can use sugar as in this aval payasam recipe.

Aval payasam with sugar

Recipe Cuisine: Indian |  Recipe Category: Sweets
Prep Time: 2 mins  Cook time: 15 mins Serves: 4  | Author:

Click here for cup measurements

Learn how to make aval payasam in cooker with sugar. Easy to prepare and rich in taste prepared using just 3 main ingredients flattened rice, sugar and milk.
aval payasam with sugar

Ingredients

aval, Poha - 1/4 cup
Milk - 1 & 1/2 cup
Sugar - 3 tbsp
Cashew nuts - 5
Ghee - 1 tsp
Cardamom - 1, powdered (optional)

Method

  1. Wash aval well twice to remove any dust in the aval.
  2. In a small pressure cooker, add aval and milk.
  3. Give it a whistle and open once pressure reduces. 
  4. Add sugar, cardamom and heat until the sugar dissolves. Switch off the heat.
  5. Heat ghee in a small pan, roast cashews and add to the payasam.

Notes

  • I used thin aval, so if using thick aval, give 2 whistles.
  • If the payasam is thin, just stir and heat for 3 mins on open flame. 
  • I skipped cardamom, cashew as we like just the milk flavour. 
Tags: How to make aval payasam with sugar

Step by step recipe method:

  1. Wash aval well twice to remove any dust in the aval.
  2. howtostep1
  3. In a small pressure cooker, add aval and milk.
  4. howtostep2
  5. Give it a whistle and open once pressure reduces. 
  6. howtostep3
  7. Add sugar, cardamom and heat until the sugar dissolves. Switch off the heat.
  8. howtostep4
  9. Heat ghee in a small pan, roast cashews and add to the payasam.
Serve warm best. 
aval-payasam
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Friday, October 5, 2018

Navaratri menu plan for 9 days

Navaratri sundal, sweet, snack plan: 

Click on each name for link to the respective recipes
DaySundalSweetSnack
Day 1Peanut sundalPaal kesariPuli aval
Day 2Moong dal sundalSakkarai pongalUrad bonda
Day 3Rajma sundalParuppu payasamLemon sevai
Day 4Chana dal sundal Rava ladooPuliyogare
Day 5Green mung sweet sundalKalkandu pongalMix dal vada
Day 6Chana sundalSemiya payasamLemon aval
Day 7Karamani sundalNei appamCabbage vada
Day 8Green peas sundal Fruit kesariMillet curd rice
Day 9Black Ulundhu sundalAval payasamPepper sevai
Some sundal recipes like chana dal, moong dal, peanuts required no overnight soaking. Even green mung needs just 3 hrs minimum soaking time. All other sundals need overnight soaking.
To choose other sundals, more sweets, swap the snacks, click here
As I am a south Indian, I have given some menu that will work for my home, if this helps some of you too, I will be more happy. You can just keep this as a guidance and change according to your family preferences. Keep your menu simple and quick ones, as there will be extra work as well as  food from prasadam after offerings.
Click here to browse more no onion no garlic recipe options

Navaratri meal plan:

DayBreakfastLunchDinner
Day 1Idli, coconut chutneyMor kuzhambu,
paruppu usili
Methi thepla,
boondi raita 
Day 2Puri, Aloo bhajiMethi pulao,
veg raita, Arbi chips
Curd semiya
Day 3Dosai, Peanut chutneyVarutharacha kuzhambu,
Plantain poriyal
Varagu milagu 
jeeraga adai,
curry leaves chutney
Day 4Rice sundal,
Thengai thogayal
Tomato rasam,
Poosanikai rasavangi,
okra fries
Lemon oats
Day 5Rava idli,
Mint coconut chutney
Vathal kuzhambu,
Banana stem kootu
Rasam idli
Day 6Sabuadana kichidiJeera rice, Malai koftaOats khara paniyaram,
Tomato coconut chutney
Day 7Ven pongal,
Coriander coconut 
chutney
Variety rice, aviyal,
plantain tawa fry
Paneer paratha, Raita
Day 8Sponge dosa,
Kadalai paruppu chutney
Dahi kadhi,
aloo tuk,
Salad
Roti, Dal fry
Day 9Ragi kanji, 
sweet & salt
Pepper kuzhambu,
Kootu
Instant rava dosa,
carrot chutney
Make sure to shop for all the ingredients, as per the recipes you have planned to prepare during Navratri. Like enough legumes and dals for sundal, Jaggery, sugar, butter or ghee, dry fruits, nuts, tetra pack UHT milk, condensed milk, rice flour, besan, wheat flour, fruits, coconut, flattened rice, instant sevai, oils. Other items like disposable plates, cups, serving containers, carry bags, goodie bags and return gifts, pooja items like incense sticks, lamp oil, wick, camphor etc.
Here are 9 simple kolam for 9 days of Navaratri from my parent's blog.

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Wednesday, October 3, 2018

How to make semiya kesari

Learn how to make semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures. Navratri special sweet recipe.
I have posted fine vermicelli kesari earlier and whenever Vj asks, I prepare fine vermicelli kesari only. But once he told he likes the regular semiya kesari better. And even described it will be really nice and the semiya will be seen separate separate instead of sticking together as in the fine vermicelli kesari. I liked fine vermicelli kesari. Yet tried with the regular semiya for some occasion, don't remember if it was his birthday or our anniversary. It did not turn out well. Again I never attempted until again once he asked for the same for another occasion. I told him I don't know the ratio and it didn't turn out well when I tried earlier.
He told it is really easy to prepare semiya kesari than the rava kesari and he did once as I have posted for an event. After a while once again he craved for semiya kesari and he prepared, it became payasam. I too tried couple of times again for special occasions, either it turned sticky and chewy or ended up in too sweet kesari. If I reduced sugar it was really not sufficient sweet. Finally after few trial and errors, figured out what was the mistake I did.
So for a perfect textured semiya kesari, make sure to cook the kesari in medium heat after adding sugar. Also switch off once the sugar is absorbed, yet on runny side. Do not wait to get fully thickened. Also fluff it when it is warm and as it cools down to avoid caking.

semiya kesari recipe

Recipe Cuisine: Indian |  Recipe Category: Sweets
Prep Time: 2 mins  Cook time: 20 mins Serves: 3  | Author:

Click here for cup measurements

Learn how to make semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures. Navratri special sweet recipe.
semiya kesari recipe

Ingredients

Vermicelli/ Semiya - 1 cup
Sugar - 3/4 cup
Ghee - 2 tbsp
Water - 2 cups
Cashew nut - 6
Cardamom - 2
Saffron - a pinch
Milk - 2 tsp
Salt - a pinch

Method:

  1. Heat a heavy bottomed pan, add 2 tsp ghee, fry cashew nuts until golden in colour. Keep aside.
  2. In the same ghee, low heat, add semiya and roast until golden.
  3. Side by side heat water and add it to the roasted semiya, salt. Boil until 3/4th done.
  4. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.
  5. Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.
  6. Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame.
  7. Add powdered cardamom, fried cashew nuts, remaining ghee and mix well. Switch off the flame. Fluff well once warm.
Notes
  • You can add more ghee if you want it really rich.
  • How to find the right time to switch off the flame? You will see the mixture turn thicker from watery and see sugar strings like we see while making sugar syrup. Yet it should be slightly loose. As it cools, it will get to right texture.
  •  I have added saffron, you can add food colour too. 
  • Add few raisins if you like, along with cashew nuts.
  • For soft texture, cook semiya covered, well for long time in medium flame. 
Tags: How to make semiya kesari

How to make semiya kesari recipe method:

  1. Heat a heavy bottomed pan, add 2 tsp ghee, fry cashew nuts until golden in colour. Keep aside.
  2. In the same ghee, low heat, add semiya and roast until golden.
  3. Side by side heat water and add it to the roasted semiya, salt.
  4. boil-step-3
  5. Boil until 3/4th done. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.
  6. cook-step-4
  7. Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.
  8. sugar-step-5
  9. Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame. Add remaining ghee and mix well.
  10. cook-recipe-6
  11. Add powdered cardamom, fried cashew nuts, mix well and switch off the flame.Fluff well once warm. Otherwise it will solidify like a cake.
  12. semiya-step-7
Serve warm or at room temperature.
semiya-kesari
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