Aval Kesari Recipe / Poha Kesari / Flattened Rice Kesari / Poha Sheera Recipe / Avalakki Kesari Bath Recipe / Easy Kesari Recipe - Easy Gokulashtami Recipe

Aval Kesari

Ingredients

Thick aval / poha - 1/2 cup

( use white or red aval)

Water - 1 & 1/2 cups

( add more or less according to the quality of the poha)

Ghee - 1 & 1/2  tbsp

Sugar - 1/4 cup

( add more or less according to your taste )

Cardamom powder - 1/4 tsp

Saffron soaked in 1 tbsp of warm milk - a generous pinch

Chopped cashew nuts - 6 

Poha Kesari

Method

Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.

Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.

Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan. 

Switch off the flame and serve hot or warm.

Note:

a) Use only thick poha for this recipe.

b) Add sugar only once the poha is well cooked.

c) Fried raisins can also be added.

d) Adding food colour is optional.

e) Do not grind the poha to a fine powder.

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Ela Ada / Elai Adai / Elayappam / Kerala Valsan / Vazhayila Ada / Ilai Adai / Plantain Leaf Adai - Kerala Sweet Recipe

Elai Adai

Yields: 6 adai

Outer layer ingredients

Store bought rice flour - 1 cup

Boiling water - 1 & 1/2 cup

( add more or less according to the rice flour quality)

Ghee - 1/2 tsp

Salt - a pinch

( Add the rice flour and salt into a bowl pour the boiling water little by little and mix it with a wooden spoon. Mix till it forms to a soft non sticky dough, once warm grease your palm with ghee and knead once. Divide the portion into medium size balls , cover and keep it aside.

Filling Ingredients

Clean powdered jaggery - 3/4 cup

Grated coconut - 1 cup

Cardamom powder - 1/2 tsp

( mix all the ingredients together in a bowl and keep it aside)

Other ingredients

Ghee as needed to grease the banana leaf

Banana leaves as needed

Elai Adai

Method 

Grease a banana leaf with ghee place a ball of dough wet your finger and flatten to a semi thick disc.

Place some filling at one corner and cover the banana leaf and press to seal ( see picture).

Steam these for 2 to 3 minutes or till cooked.

Serve hot or warm.

Note:

a) Instead of cardamom powder you can add crushed cumin seeds.

b) Add water accordingly as each rice flour quality is different.

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Palathalikalu Recipe / Pala Thalikalu for Vinayaka Chavithi / Vinayaka Chathurti

Palathalikalu

Ingredients for the dough

Rice flour - 1/2 cup
Boiling water - 1/2 cup
Ghee - 1 tsp
Sugar - 1/2 tsp
Salt a pinch

Ingredients for the milk

Sugar - 1/4 cup heaped
( sweetness was perfect for our family ,if needed add 1 tbsp more )
Milk - 4 cups
Water - 1 & 1/2 cup
Coconut grated - 1 tbsp heaped
Cardamom powder - 1/2 tsp

Method

Take ghee,1/2 tsp sugar, rice flour & a pinch of salt in a bowl add boiling water slowly & form a soft dough. Grease your palm with ghee or oil take very small balls of dough.

Roll it out into thin noodles , if you don't have time or patience just fill it into a murukku press.

Boil water & milk in a pan ,when starts to boil reduce the flame & add the rice flour noodles.

If using murukku press then press out the dough directly into the boil milk , in low flame cook for 5 to 10 minutes for the strings to cook.

Once cooked add the sugar & cardamom powder, give a boil & switch off the flame.

Add the grated coconut ,mix & serve hot or warm.

Note:

a) Once warm this sweet may become thick,to dilute add some warm milk to loosen it up.

b) After adding coconut do not boil otherwise your milk will curdle.

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Kummayam Recipe / Aadi Kummayam Recipe / Chettinad Aadi Koozh Recipe / Aadi Kool Chettinad Special - Adi Recipes

Kummayam

Ingredients for the kummayam flour

Urad dal - 1 cup

Raw rice - 1/4 cup

Yellow moongh dal - 1/4 cup

Method

Dry roast urad dal , rice and moongh dal separately till light brown, cool and dry grind to a fine powder. Sieve the flour and store it in a clean jar, your flour is ready to use.

Kummayam Flour

Other ingredients

Kummayam flour - 1/2 cup

Palm sugar - 1/4 cup

Jaggery - 1/4 cup

Water - 1 & 1/2 cup

Ghee - 8 tsp

Aadi Kummayam

Method

Add 3 tsps of ghee and fry the kummayam flour till nice aroma comes out, switch off  the flame and cool completely.

Dissolve palm sugar and jaggery in water and filter to remove impurities. Let it cool completely.

Once the roasted flour and jaggery syrup is cooled mix till no lumps. Now switch on the flame and keep stirring in low flame till mixture starts to thicken.

The mixture will thicken fast so keep stirring continuously otherwise there are chances of burning at the bottom.

Slowly add the remaining ghee in intervals till the mixture comes to a ball and ghee started to leave the mixture.

When you touch the mixture they should not stick to your fingers then that's the right consistency to switch off the stove.

Serve hot or warm!

Note:

a) Color of the dish depends upon the quality of the jaggery.

b) Sweetness can be adjusted according to your taste.

c) No need to add any flavoring to this dish.

d) Make sure when mixture the syrup and roasted flour they are cooled completely.

e) When serving you can mix a teaspoon of sesame oil for extra taste ( optional).

f) Mixture will thicken fast so keep stirring continuously in low flame.

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Rice Kesari Bath Recipe / Sweet Saffron Rice / Kesribhath Recipe / Kesaribath Recipe - How to make Kesari Bhaat

Rice Kesari Bath

Ingredients

Basmati rice - 1/2 cup

Turmeric - a generous pinch

Water - 1 & 1/2 cups

( Add the washed  rice , water and turmeric powder into a pressure cook and cook till done )

Chopped cashew nuts - 10

Raisins - 1 tbsp

Cardamom powder - 1/2 tsp

Saffron strings - a generous pinch

( soak them in 2 tbsp of milk)

Sugar - 1 cup

( add more or less according to your taste)

Ghee - 8 tsp

Method

Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.

Add the sugar and mix till they dissolve and rice is well mixed with the sugar.

Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.

Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.

Notes:

a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.

b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.

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Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe

Neyyada

Ingredients for white batter

Maida / All purpose flour - 1/2 cup

Water - 1/2 cup

Milk - 1/2 cup

Salt a pinch 

Sugar - 1 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

Ingredients for yellow batter

Egg - 2

Turmeric powder - a pinch ( optional)

Sugar - 3 tbsp

(add more or less according to your sweetness)

Cardamom powder - 1/4 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

Other ingredients

Ghee as needed ( around 2 tbsp )

Cashew nuts - 10

Neyyada

Method

Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.

Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.

( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)

The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.

Loosen up the sides using a knife and cut into desired shape and enjoy!

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Baked Peaches Recipe / Easy Baked Peaches With Cinnamon Sugar - How to Make Baked Peaches

Baked Peaches

Ingredients

Ripe peaches - 3 medium size

( cut into half and remove the seed)

Butter - 3 tbsp ( Cut into 6 small cubes)

Brown sugar - 6 tsp

( add more if needed)

Cinnamon powder - 1/4 tsp

Method

Preheat  the oven at 375 deg.F . mix cinnamon and sugar together , keep it aside.

Take a baking dish and arrange all the peaches cut side facing up, place some butter in the middle of each peach.

Sprinkle the cinnamon sugar on top, bake for 15 minutes until golden brown and tender yet firm and holding its shape.

Each oven is different so temperature and cooking time may vary.

Best served with vanilla ice cream.

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Vermicelli Ada / Semiya Ada - A Kerala Evening Snack Recipe

Vermicelli Ada

Ingredients

Semiya / Vermicelli - 1 cup

Chopped nendram palam / Ripe plantain - 1/2

Grated coconut - 1/4 cup ( heaped)

Jaggery - less than 1/4 cup

( add more or less according to the sweetness of the plantain)

Chopped cashew nuts - 15

Raisins - 1 tbsp

Cardamom powder - 1/4 tsp

Ghee - 1 & 1/2 tsp

Method

Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.

Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute. 

Once cooled completely mix the cardamom powder and jaggery.

Now add the cooked semiya into the prepared mixture and mix well.

Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.

Cool completely and gently remove from the leaf and enjoy!

Note:

a) Instead of jaggery you can add sugar.

b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.

c) There is no exact measurement for this recipe add ingredients according to your taste.

d) Make sure semiya is not over cooked.

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Peanut Ladoo/ Groundnut Laddu / Easy Peanut Ladoo / Healthy Ladoo Recipe / Quick Ladoo Recipe / 3 Ingredients Ladoo

Peanut Ladoo

Yields : 13 small ladoos

Ingredients

Peanuts / Groundnuts - 1 cup

Jaggery - 1/2 to 3/4 cup

( clean powdered jaggery, make sure there is no impurities)

Cardamom powder - 1/2 tsp

Method

Dry roast the peanuts till the outer skin changes its colour. Do not over fry and burn them.

Cool and rub using your hands to remove the skin from the peanuts.

Take a mixi jar and pulse the peanuts in intervals by scraping the sides till a smooth powder.

Now add the cardamom powder and powdered jaggery and pulse till combined.

Transfer to a plate and take small portion and shape it into small ladoos and enjoy!

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Banana Halwa Recipe / Banana Halwa With Jaggery / Easy Banana Halwa / How to make banana halwa recipe

Banana Halwa

Ingredients

Over riped banana - 4 long sized

( ground to a fine paste, do not add any water while grinding)

Jaggery - 1/2 cup

( Reduce if your bananas are very sweet)

Cardamom powder - 3/4 tsp

Chopped almonds fried in 1 tsp of ghee till light golden brown - 1 tbsp

Corn flour - 3 tbsp

( diluted in some water)

Ghee - 6 tsp

( reduce if you don't want much ghee)

Food colour few drop (optional)

Method

Dissolve jaggery in water filter to remove impurities and keep aside.

Heat 2 tsp of ghee in a pan add the ground banana  and keep mixing till raw smell disappears.

Pour the jaggery and keep stirring till they stars to thicken, add few spoons of ghee while cooking.

Pour the cornflour , foor colour if using and remaining ghee cook till they leave the sides of the pan.

Switch off the stove add the nuts and cardamom powder and pour it into a greased tray.

Even the top using a spatula and while still warm cut into desired shape , cool completely to set and enjoy! 

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Snow Pudding Recipe / Easy Pudding Recipe / How To Make Snow Pudding / Snow Pudding Without Egg

Snow Pudding

Ingredients

Whole milk - 1 cup ( 240 ml)

Sugar - 3 tbsp.

Corn flour - 1 tbsp. ( heaped)

Vanilla essence - few drops

Desiccated coconut to roll the pudding

Snow Pudding

Method

Take a pan add all the above ingredients except the vanilla essence . mix till there are no lumps.

Switch on the stove and cook this mixture in low flame till thick and glossy. Switch off the flame add the essence and mix well.

While still hot pour this mixture into a greased container and refrigerated for 4 hours.

Loosen up the sides using a knife and unmold from the container onto a plate.

Roll or sprinkle the pudding with desiccated coconut and serve immediately.

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Ghee Mysore Pak Recipe / Mysore Pak Recipe / Sri Krishna Sweets Mysore Pak / Krishna Sweets Style Mysorepak / Soft Mysore Pak Recipe

Ghee Mysore Pak

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 cup

Oil - 1/2 cup

( use refined oil , i used peanut oil)

Method

Grease an aluminum square tray with ghee and keep it aside.

Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.

Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.

Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.

Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..

Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.

Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.

Courtesy: yummytummyaarthi

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Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes

Mango Custard

Ingredients

Whole milk - 2 cups

Homemade custard powder - 3 tbsp

( If using store bought custard powder then use 2 tbsps)

Sugar - 1 tbsp

( use more or less according to the sweetness of the mango)

Fresh mango pulp - 1/2 cup

Chopped fresh mangoes few for garnish

Cream 1 tsp to drizzle on top (optional)

Cherry for garnish

Method

Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.

Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.

Cook the mixture till thick and switch off the stove. Cool the mixture completely.

Mix in the mango pulp and pour it into a bowl and refrigerate till chill.

Just before serving decorate with some mango pieces, cherry and cream drizzled on top.

For more Mango Recipes click HERE

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Bengali Rosh Bora Recipe / Rosh Bora Recipe / Rava Sweet Recipe / Rava Gulab Jamoon / Rava Jamun / Sooji Jamun

Rosh Bora

Yields: 10

Ingredients for sugar syrup

Sugar - 1 cup

Water - 1 cup

Lemon juice - few drops

Cardamom powder - a generous pinch

( Boil water and sugar till you get a slight sticky consistency, this will take only 1 or 2 minutes. Switch off the stove add the lemon juice and cardamom powder, keep it aside)

Ingredients for the mixture

Coarse Sooji/Rava/Semolina - 1/2 cup

(do not add too fine sooji)

Milk - 1 cup

Ghee - 3 tsp

Milk powder - 2 tbsp

Cardamom powder - a generous pinch

Baking soda - 1/8 tsp

( do not add more then they may break while frying)

Other ingredients

Oil to deep fry

Method

Heat ghee in a pan add the sooji and roast till they slightly colour changes and gets nice aroma.

Cool the mixture and  add the milk powder,cardamom powder and baking powder, knead it well till combined. If dry then add few drops of milk.

Divide the portion into equal size balls and flatten them,make sure they are crack free otherwise they may break while frying.

Heat oil in a pan and deep fry in medium high flame till light brown on all sides.

Transfer them into the hot sugar syrup and flip other side and make sure both sides are well coated.

Leave it for 30 minutes and enjoy!

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Badam Gulkand Rolls / Gulkand Rolls Recipe / Quick Badam Roll / Almond Gulkand Roll / Almond Roll

Badam Gulkand Roll

Yields:
Ingredients
Super fine almond powder - 1 cup
( I bought it from costco)
Orange food colour a pinch (optional)
Powdered sugar - 1/4 cup heaped
Saffron little soaked in 1 tbsp of warm milk
Warm milk as needed for binding
Gulkand as needed
Ghee - 1 tsp

Badam Gulkand Roll

Method
Take a bowl add the powdered sugar,almound powder,saffrom milk and mix it well.
Slowly add warm milk little by little and form a soft dough.
Add 1 tsp of ghee and form a soft shiny dough.
Grease a plastic sheet with ghee place the dough and roll it out into a thin sheet.
Place some gulkand on top of the sheet in a straight line ( see picture).
Roll the sheet to cover the gulkand and form a semi thick long log.
Cut the rolls to any size you want.
Decorate with edible silver foil and enjoy!

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Apple Phirni Recipe / Apple Firni Recipe / Creamy Apple Phirni Recipe / Apple Rice Pudding Recipe

 

Apple Phirni

Ingredients

Apple - 1 medium size

( peel the skin remove seeds and finely grate or crush the apple)

Sugar - 3 tsp

( add more if needed)

Milk - 4 cups

Basmati rice - 2 tbsp

( wash and soak it in 1/2 cup water and grind to a grainy texture)

Cardamom powder - 1/2 tsp

Saffron strings - a generous pinch

Chopped almonds and pistachio - 10 each

Ghee - 1 tsp

Apple Firni

Method

Take 1 tsp ghee in a pan add the finely grated apples and sauté till raw smell has disappeared completely, keep it aside.

Take a pan add the ground rice and milk in low flame cook till the rice grains are cooked, make sure you scrape the sides of the pan in intervals.

Add sugar and cook till the consistency you want and switch off the stove.

Add the chopped nuts, cardamom powder and saffron strings, mix well.

While its still warm add the sautéed apple mixture mix well and serve warm or cold.

Once apple is added do not heat the mixture, they may curdle.

Enjoy!

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Walnut Ladoo / Walnut Aval Ladoo / Walnut Poha Ladoo - Easy Ladoo Recipe

Walnut Poha Ladoo

Yields: 15 small ladoos

Ingredients

Walnuts - 1 cup

Red aval / Poha - 1 cup

( use any kind aval)

Desiccated coconut - 1/4 cup

Nattu sarkarai - 3/4 cup to 1 cup

( use brown sugar or jaggery according to your taste)

Cardamom powder - 1/2 tsp

Walnut ladoo

Method

Dry roast aval in medium low flame till crisp and transfer to a plate.

Dry roast walnuts till just hot and remove.

Dry roast the coconut till they slightly changes colour and switch off the stove.

Take a mixi jar add all above ingredients and grind to a semi coarse mixture.

Powder them in intervals by scraping out the sides.

Transfer to a plate and roll out into tight ladoos.

Enjoy!

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Rusk Shahi Tukda / Hot Rusk Shahi Tukra / Shahi Tukda With Rusk / Hot Rusk Pudding

Rusk Shahi Tukda

Ingredients for syrup

Sugar - 1/4 cup

Water - 1/2 cup

Saffron - a pinch

Cardamom powder - a pinch

( Dissolve sugar in water and give a boil till you get a thin syrup consistency. Switch off the stove and add the cardamom powder and saffron, mix and keep it aside)

Ingredients for the milk

Whole milk - 2 cups

Heavy cream - 1/8 cup

Sugar - 1 tsp

Cardamom powder - a pinch

Saffron - a generous pinch

Rose essence - few drops

Powdered almonds and pistachio - 1 tsp each

( Boil milk,sugar and nuts powder cook till they are slightly thick. Switch off the stove and add the heavy cream, rose essence , cardamom powder and saffron , mix till combined)

Other ingredients

Suji Rusk or any Rusk - 6 pieces

Chopped nuts for garnish

Cherry for decoration

Hot Rusk Pudding

Assembling

Dip each rusk piece into the warm sugar syrup and place in on a tray or plate.

Pour the warm milk on top sprinkle the chopped nuts decorate with cherry and serve immediately.

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Sweet Potato Kheer / Sweet Potato Payasam Recipe / Sakkarai Valli Kizhangu Payasam - Easy Kheer Recipes

Sweet Potato Kheer

Ingredients

Sweet potato boiled and mashed - 1 cup

Whole milk - 4 cups

Sugar - 1 tbsp

( Add according to the sweetness of the sweet potato)

Fried cashew nuts in ghee - 1 tbsp

Cardamom powder - 1/4 tsp

Crushed saffron strings - a generous pinch

Method

Bring the milk to a boil reduce the stove and add the mashed sweet potato and sugar.

Quickly mix well and cook in low flame for few minutes or till the consistency you want.

 Switch off the stove add the fried nuts , saffron and cardamom powder mix and serve hot!

Note:

a) Add nuts of your choice and any colour sweet potato can be used.

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Almond Gulkand Rolls Recipe / Gulkand Roll Recipe / Badam Gulkandh Roll - Diwali Sweet Recipes

Almond Gulkand Roll

Ingredients
Almond flour - 3/4 cup
( I used store bought almond flour from Costco)
or (If you don't have store bought almond flour then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use)
Milk powder - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - a generous pinch
Ghee - 1 tsp + Extra few drops of ghee to grease plastic sheet and your palm
Gulkand as needed
( Store bought or homemade,click HERE for Gulkand recipe)
Method
Take sugar and water in a non stick pan bring it to a boil.
Once the sugar reaches to one string consistency( this process will not take too long) lower the flame and add the almond flour,milk powder and cardamom powder.
Keep mixing till it comes to a soft ball.Do not over cook then your mixture will become dry.
Switch off the stove and add 1 tsp ghee and mix.
Once its warm to handle slightly knead with your greased palm to get a soft dough.
Take a greased plastic sheet and spread this mixture using a rolling pin to a semi thick sheet.
Place gulkand on top of the almond sheet and roll it to form a log.
Keep it in fridge for 10 minutes and cut into thin slices.
If you want to make ladoos then take a small portion of almond mixture fill it up with little gulkand and roll it into balls
Your Gulkand roll is ready to serve!

Note:
a) You can also use some nuts in your filling.
b) If you don't have store bought almond powder then soak almonds in hot water for 30 minutes.Peel the skin and pat it dry.Then dry grind to a fine powder and its ready to use.
c) Do not over cook the mixture till its dry.

d) If mixtures turn dry add few drop of milk.

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