Tuesday, October 22, 2013

Easy Diwali Sweets | Deepavali Sweets Recipes 2013 | Diwali Sweets Recipes

Festival is incomplete with out sweets especially for Diwali we would like to indulge in more sweet varities. I have compiled a list of all sweets of various categories ranging from kheer to traditional sweets to all the other ones which are specially prepared to distribute among friends and families. Check out the various sweet treats and do prepare them and enjoy with your friends and family and have a fun Diwali.

Check out Diwali Savouries Post here.
For a vast variety of Payasam recipes check out this post.

                  
       Ariselu(Adhirasam)           Moong Dal Ladoo                 Kobbari Boorelu    

                
          Sunni Undalu                       Karanji                       Oats-Nuts Ladoo

                    
      Dry Fruits Ladoo              7 Cups Cake                          Kobbari Louse
   
                
       Paneer Peda                  Coconut Choco Truffles           Coconut Burfi

                 
        Rabdi                               Beet-Carrot Halwa                  Shahi Tukra

                
       Puran Poli                      Garugu Holige                      Boorelu/Poornalu         

                  
       Semiya Kheer                    Sooji ki Kheer                     Carrot Kheer

               
       Sago Kheer                   Rice Chana Dal Kheer         Poppy Seed  Payasam 

                 
          Semiya Kesari               Moong Dal Kheer                  Makhana Kheer 

        
     Basundi                               Lauki Halwa                              Carrot Phirni

Check out Diwali Savouries Post here.

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Posted by chef and her kitchen at 7:10 PM 10 comments
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Monday, October 21, 2013

Moong Dal Ladoo | Pesara Sunni Undalu | Easy Diwali Sweets

moong dal ladoo
I was not very fond of sweets during my childhood and I used to eat only a few varieties of sweets and this Moongdal Ladoo(Pesara Ladoo) is one of them. My mom prepares it quite well and its difficult for anyone to stop at just one. My mom gives me the roasted moong dal flour when I visit her and I store it for several months in the refrigerator.If we have the flour ready, preparing these ladoos does'nt take much time.
 moong dal ladoo
When my parents visited us a few months back, I had asked my mom to prepare this ladoo so that I can post it in my blog.Though she prepared them in a large quantity, I could not take the pics immediately and after finishing almost half of what she made, I pushed myself to take the pics. Last time she visited us, she had prepared a few namkeen varieties which I would post soon.
moong dal ladoo

 moong dal ladoo

Pesara Sunni Undalu | Moong Dal Ladoos Recipe:
Yields:8-10 Ladoos | Shelf life:1 month
Prep time: 20 mins | Cooking time: 10 mins | Total time: 30 mins
Cuisine: Indian | Category: Sweets

 Ingredients:
1 cup roasted Moong dal flour(recipe follows)
1 cup Sugar powder
1/3 cup Ghee(+2 tbsp ghee if needed)
12-15 Almonds,finely chopped
12-15 Cashew nuts,finely chopped
1/2 tsp Cardamom powder

for moong dal flour:
1 cup Moong dal(Yellow lentils)

Method:

to prepare roasted moong dal flour:
  • Dry roast moong dal over medium flame until you get nice aroma and well roasted ,it takes around 4-5 mins and let it cool and then powder it to a smooth powder.You can do it at home in a mixer or get it done in a mill if preparing in huge quantity.Sieve it once if required to get the soft flour of moong dal.
  • This can be refrigerated 3-4 months and when required you just to mix with ghee and sugar and make ladoos.
to make Pesara sunnunda:
  • Mix together sugar powder and roasted moong dal flour without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
  • Heat ghee in a wide kadai and add chopped almonds and cashew nuts and fry them until the badam turns slightly brown.
  • Add moong dal flour and sugar mixture to it and switch off the flame.Add cardamom powder and mix it properly until the ghee is coated properly.
  • Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
  • Once it is cooled completely store it in an air tight container.These can be stored for over a month.
Enjoy it as a dessert or snack.

pesara sunni undalu
Notes:
  • Roasted moong dal flour can be stored for 4-5 months when refrigerated. You can make it in large portion and make ladoos when needed.
  • These laddus can be stored for over a month and hence store it in an air-tight container.
  • If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 3-4 tbsp melted ghee to it and mix again and then start making laddus.
  • The addition of fried nuts in the ladoos make them taste extremely delicious,so I highly recommend to use them and not to skip them.
  • You can add 1/4 tsp Cardamom powder to the moong dal powder-sugar mixture.It adds a nice flavor and taste to ladoos.
pesara sunni undalu
This sweet ladoo is for you all.Try this easy and delicious ladoo at home,I am sure you would definitely love it.
pesara sunnunda

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Posted by chef and her kitchen at 11:01 AM 10 comments
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Saturday, October 19, 2013

Karwa Chauth Recipes 2013

Karwa Chauth is a festival which is celebrated in most of North India and  is being celebrated on 22nd October this year. This Festival falls on the 4th day post the Full moon day and hence the term Chauth- while "Karwa" represents an Earthen Pot.
On this day, married women observe fast during the day and break the fast only in the evening after seeing the moon. It is mainly done for the well being of the husbands. While this festival is not common in south, my MIL observes the fast on Karwa Chauth as she had spent most of her time in Delhi and hence got used to this custom.
I am posting a collection of recipes, which might help you in planning an elaborate dinner on the occasion of Karwa Chauth.The collection below offers a good spread of recipes and in case you don't eat onion and garlic on that day, you can avoid those recipes and follow the menu accordingly.

Sweets:
Beverages:

Appetizers/Snacks/Chaats:

Accompaniments:
Soups/Salads:

Light Tiffins | Mini Meals:

Main Course(Rice/Roti/Paratha):

Side Dishes(Curry/Gravy/Dal):

Desserts:

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Posted by chef and her kitchen at 2:15 PM 4 comments
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Thursday, October 17, 2013

Garlic Karasev | Garlic(Lahsun) Sev | Easy Diwali Snacks Recipes

garlic kara sev
Garlic Kara sev is also known as 'Poondu Karasev' in Tamil , 'Lahsun Sev' in Marathi and 'Velluli Karapusa' in Telugu. I have earlier posted a Kara Sev recipe earlier which is quite different in taste from the Garlic Sev. Our family loves the flavour of Garlic and we used it extensively in our cooking and this Garlic Kara Sev is no exception. We love this garlic flavoured spicy sev very much and always carry back few packs of it during our trips to Bangalore. 
garlic sev
If you have not tried garlic kara sev any time I highly recommend you to try this snack at least once, you will definitely love it and will also thank me for introducing you to this recipe. This is a very nice time pass snack to munch along with a cup of tea or coffee. When my mom visited us few months back I asked her to prepare this Garlic sev and I must say that it was so delicious and did not absorb much oil, it got over very quickly. Try this Garlic flavoured Kara sev during Diwali and share it with your loved ones and enjoy!! 
lahsun sev

garlic kara sev

Garlic Kara Sev Recipe:
Shelf life:15-20 days
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Category: Snacks/Savouries

Ingredients:
2 1/2 cups Bengal Gram flour (Besan)
2 tsp hot melted Ghee
2 tsp Red chili powder
Oil, for deep frying

to grind:
5-6 small Garlic pods
Salt to taste (1.5 tsp roughly)

Method:
  • Remove the skin of garlic pods and grind it to a smooth paste with enough salt. Add some water if required while grinding. Strain it through a thin mesh strainer, press the paste with a spoon to get most of the juice and flavour from it. Throw the pulp and reserve the strained water.
  • Sieve besan and rice flour together.
  • Make a well in between and then add strained garlic mixture, red chilli powder and hot melted ghee and mix it nicely until the mixture is mixed nicely. Divide the flour into 2-3 portions.
  • Meanwhile heat oil in a deep heavy bottomed kadai for deep frying.
  • Sprinkle enough water to each portion separately and make the dough just before frying. The dough should neither be very smooth nor very thick. It should be soft and smooth, the mixture will be slightly sticky.
  • Use a 5 holed round disc(disc no:4 in the above pic ) of your murukku maker.
  • Fill one portion of the mixed soft dough in the murukku maker and squeeze directly in hot oil in circular motion. Do not make it very thick while squeezing, try to spread in a thin layer.
  • Fry them over medium-high flame until they turn golden brown in color and the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color.
  • Remove from oil using a perforated ladle and drain on a colander or kitchen napkin. Repeat the process of sprinkling water and kneading the dough and pressing into hot oil and frying with the remaining portions.
  • Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.
Serve it as a snack with tea/coffee.

garlic kara sev
Notes:
  1. Instead of red chili powder you can soak 8-10 red chillies in water for 10-15 mins and grind it along with garlic to a fine paste.
  2. You can even use 1 tsp pepper corns along with garlic pods while grinding and reduce the red chili powder to 1 tsp if you are using peppercorns.
  3. Use medium sized garlic pods, if you are using large garlic pods reduce them to 3-4 pods.
  4. They stay good for 15-20 days in an air tight container.

    spicy garlic sev
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Posted by chef and her kitchen at 11:30 AM 12 comments
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Tuesday, October 15, 2013

Kobbari Louz | Coconut Ladoo Recipe | Easy Diwali Sweets

coconut ladoo 
Let me wish all my readers and friends who are celebrating 'Happy Eid' well in advance.

Coconut Ladoo (Nariyal Ladoo) which is also known as Kobbari Louz(Louse) or 'Kobbari Undalu' in Andhra is a very simple sweet to prepare. My mom prepares this mixture as a filling for Coconut Holige and Kudumulu (Modak) and we used to eat few portion of poornam just like that but we never had prepared it as a sweet by itself. My MIL prepares this ladoo quite often to use up the fresh coconuts which she has at home always. 
kobbari louz
Back home, my mom always prepares this by grating the fresh coconut leaving the black portions which is bit time consuming but worth the effort. My MIL takes the easy route by grinding the coconut pieces in a mixer to a coarse mixture and proceed with the recipe. You can prepare it either ways, but I would ideally vote for the freshly grated coconut because it retains the moisture of the coconut in a better way and also enhances the taste.
coconut ladoo
On those lazy days you can go ahead and grind the coconut pieces to a coarse mixture and proceed with the recipe, it tastes delicious either ways but the grated coconut ladoos are more juicier and soft. I have used ground coconut pieces in this recipe. Also jaggery plays a major role while making these kind of sweets, use a good quality jaggery to prepare this sweet. It is a simple and straight forward recipe with minimal ingredients that you cannot go wrong in any way. This recipe is definitely a saviour if you have to use the fresh coconuts at home, try this out!!
kobbari louz
Also check out other Sweet varieties for Diwali in my blog here:

kobbari louse 

Kobbari Louz | Coconut Ladoo | Nariyal Ladoo Recipe:
Yields: 10-12 ladoos | Shelf life: upto a week
Prep time:15 mins | Cooking time: 15 mins | Total time: 30 mins
Cuisine: Indian | Category: Sweets

Ingredients:
1 1/2 cups grated fresh Coconut
1 cup grated good quality Jaggery
1 tsp Ghee
1/2 tsp Cardamom powder

Method:
  • In a thick bottomed pan/kadai mix grated coconut and jaggery and cook it on a low-medium flame until the jaggery melts and coats the coconut and form a thick dry and sticky lumpy mixture. It takes 10-12 minutes and keep stirring it occasionally.
  • Add ghee and cardamom powder to it and mix well and let the mixture cool completely and prepare round balls out of it.
    Arrange them in a single layer and store it in an air tight container.
coconut ladoo
Notes:
  1. If you find it difficult to grate the fresh coconut, you can even grind the fresh coconut pieces in whipper mode to a coarse mix by running it in whipper mode.
  2. You can even replace jaggery with sugar in the recipe and follow the same process.
  3. The addition of cardamom powder makes it more flavourful, so do not miss it.

    nariyal ladoo 
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Posted by chef and her kitchen at 11:50 AM 9 comments
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Monday, October 14, 2013

Aratikaya Vepudu | Raw Banana Stir fry

aratikaya vepudu
'Stir Fry' or 'Vepudu' is a part of typical Andhra meal and we prepare various stir fries on a daily basis to pair with steamed rice. One can prepare either the deep fried stir fries, which are definitely tastier and also the shallow fried simple stir fries. Vegetables like Potatoes, Ladies finger(Okra), Arbi(Taro root), Brinjal, Raw Banana and Yam taste really delicious in the form of stir fries, you can either deep fry them or shallow fry them based on your requirements and season it with Garlic chili powder, it tastes yumm!! I would say a simple Stir fry and Rasam with hot rice and few fryums is a comforting meal for me .
raw banana stir fry
'Raw Banana' also known as 'Raw Plantain' or 'Aratikaya' in Telugu and 'Balekai' in Kannada. Let us check out the simple yet delicious stir fry using raw bananas.
Check out few more interesting preparations with Raw Banana here.
raw plantain stir fry

Aratikaya Vepudu | Balekai Palya | Raw Banana(Plantain) Fry:
Serves:3-4 persons
Prep time:15 mins | Cooking time:15 mins | Total time:30 mins
Cuisine: South Indian | Category: Stir fry - Side dish

Ingredients:
2 Raw Plantains(Raw Bananas)
1 Onion,finely chopped
2-3 Garlic pods,crushed
8-10 Curry leaves
1 tsp Urad dal
1 tsp Chana dal
1 tbsp Oil

Method:
  • Steam the raw plantains for 10 mins or pressure cook for 2 whistles.Cool it and peel the skin and cut it into small pieces.
  • Heat oil and crackle mustard seeds and add chana dal and urad dal and fry for few mins.
  • Add curry leaves, chopped onions and crushed garlic and fry until the onions turn pink.
  • Add chopped raw banana pieces and fry for 8-10 mins until they become slightly crisp.
  • Now add Garlic chili powder and mix nicely and fry for 2 mins.As the garlic chili powder already has salt we don't need to add extra salt,check the taste and add salt if required.Add more garlic chili powder if you want it more spicy.
Serve it hot with hot steamed rice,ghee and fryums or as a side dish with sambar rice or rasam rice.

Notes:
  • You can also pound 3-4 green chillies with 5-6 garlic pods and 1/4 cup grated fresh coconut and add it at the end for a variation.
  • If you do not have Garlic chili powder,increase the amount of garlic pods to 4-5 and also add 3/4 tsp red chili powder and salt at the end.
  • You can follow the same process for vegetables like potatoes,Taro root(Arbi) and Yam(kandagadda). It tastes delicious.
raw banana stir fry

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Posted by chef and her kitchen at 11:55 AM 9 comments
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