PAAL KESARI RECIPE | MILK RAVA KESARI RECIPE

Paal kesari| rava milk kesari | Sooji ka halwa , is generally we make by cooking the sooji in  milk as the usual kesari is made by cooking the roasted rava in water. This kesari i have tasted very long back in my relatives place when i was in chennai. It was totally fantastic. Very recently when she visited here i asked her for the recipe and she told it is the same as rava kesari replacing water with milk. I tried this and it turned out exotic . We all loved it. You can make this rava milk kesari for any festival or poojas at home .

INGREDIENTS: SERVES 2-3

RAVA	1/2 CUP
MILK	1 AND 3/4 CUP
SUGAR	1 TO 1 AND 1/4 CUP
KESARI COLOUR	A PINCH
GHEE	2-3TBLSP
CASHEW NUTS	FEW
CARDAMOM POWDER	A PINCH

METHOD:

• Roast the cashew nuts in the ghee till golden brown and keep it aside.
• In the same pan add 1 tblsp of ghee and roast the rava nicely till nice light golden brown in a very low flame.
• In a saucepan bring the milk to boil. I used full cream milk.

• Add this milk to the rava and let the rava gets cooked in the milk. Check whether it is cooked by dipping your hands in water and check . If it is cooked the rava will not stick to your hands. else cook for few more minutes.
• Now add the sugar and stir it quickly without any lumps. The mixture will be become runny. Do no panic.

• Add remaining ghee little by little and stir well in a low flame for few minutes till it becomes a whole mass and the kesari should not stick to the bottom. Add a pinch of yellow food colour and mix well to get the colour evenly.
• Add the fried cashew and mix well. Add cardamom powder too and mix well.

• Rava milk kesari is ready for neivedhyam.

Note:

• Always add sugar once the rava is completely cooked.
• Make the entire process in low flame.

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MOTICHOOR LADOO |EASY DIWALI SWEET RECIPES| MOTICHUR LADDU RECIPE

Motichoor ladoo is one among my favorite sweet and i wanted to try this for a long time. I have posted few ladoo recipes last year . Check out my Boondi ladoo , Besan ladoo, Rava ladoo. Two weeks back we went to Malaysia and i wanted to make a sweet and a savory for my friends and my mama’s family whom i have planned to visit there. I decided on the South Indian Madras mixture and thought of making Mysore pak. Though i made both some how i wanted to make another sweet and suddenly this Motichoor ladoo came to mind and i had this recipe of Motichoor ladoo in a popular cookbook which i wanted to try for a long time. It just turned out perfect and i could finish the entire process in an hour. I can highly recommend to try out this motichoor ladoo for this diwali and trust me it will turn out awesome. Check out my post on Sugar syrup consistency. Check my full diwali collection of  recipes  . Also check out my Boondi ladoo with Khoya.

MOCHAI SUNDAL FOR NAVARATRI| MOCHAI SUNDAL RECIPE

Mochai sundal is one among the sundal which my amma makes during navaratri and this mochai she rarely cooks and to be more precise she cooks only during navaratri for sundal only. I use this for making Kara kuzhambhu and sometimes in Vathakuzhambhu too. I just made this mochai sundal with the similar spice mix which have used for KALYANA RASAM, omitting the pepper and jeera. A very Happy navaratri to all of you.

INGREDIENTS: SERVES 2

MOCHAI	1/4 CUP
TOOR DAL	1 TBLSP
CORIANDER SEEDS | DHANIYA	1/2 TSP
RED CHILLI	1
ASAFOETIDA	A GENEROUS PINCH
COCONUT(SCRAPPED)	2 TBLSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
COCONUT OIL	FEW DROPS(OPTIONAL)

METHOD:

• Soak the mochai for 10 to 12 hours or overnight.
• Dry roast the toor dal, curry leaves, coriander seeds and red chilli .

• Allow this to cool and grind this into a fine powder.
• Pressure cook the mochai till 3-4 whistles by adding salt and asafoetida.
• Drain the water and keep it aside.
• In a pan add oil and add the mustard seeds. Add the cooked mochai to this.

• Add 1-2 tblsp of the ground powder to this. Mix well and add the grated coconut.

• Switch off the flame and drizzle with coconut oil (if adding)
• Mochai sundal is ready for neivedyam.

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NAVARATRI RECIPES | EASY NAVARATRI RECIPES

Navaratri 2013, starts from tomorrow as being Mahalaya Amavasya today, generally people who have the custom of keeping Golu | Kolu will start making arrangements from today. Apart from  Navaratri Sundal recipes , generally we make some sweets for neivedhyam, and also some  sweets we make to give away along with sundal . Now a days many of the friends here make a mini dinner for visitors who come for Golu. So here are few ideas so that you can plan your Navaratri evening well in advance . Click on the pictures for Navaratri Recipes.

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MIXED VEGETABLE PARATHA |NO ONION NO GARLIC RECIPES

Mixed vegetable paratha , i generally make when i have few veggies and wanted to clean up the fridge. Though most of the parathas we have have the option of making it without onion and garlic, i always make this mixed vegetable paratha with  onion only. But last week, i tried this mixed vegetable paratha, without adding onion and garlic and it turned out nice. As during this navaratri time , in many houses they won’t consume onion and garlic i thought it will be the right time for posting this Mixed vegetable paratha. 

INGREDEINTS: FOR STUFFING : MAKES 11- 12 APPROX.
You can add the quantity of veggies as per you choice and availability.

POTATO	1
CAPSICUM (FINELY CHOPPED)	2 TBLSP
CORN KERNELS	A HAND FUL
GREEN PEAS	A HAND FUL
CARROT(GRATED)	1/4 CUP
PANEER	5-6 SMALL CUBES
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/4 TSP
CUMIN SEED POWDER	1/4 TSP
GARAM MASALA	1/4 TSP
SALT	AS NEEDED

INGREDIENTS FOR DOUGH and OTHER INGREDIENTS

WHOLE WHEAT FLOUR |ATTA	1 AND 1/2 CUP
WATER	AS NEEDED
OIL	1 TSP
ATTA	FOR DUSTING
OIL	FOR MAKING PARATHAS

• Cook  the potatoes till soft and in a pan add water and boil the green peas, corn kernells(i used frozen), paneer cubes for 5 minutes.
• Switch off the flame and drain the water and when it is cool, mash them nicely with the hands.
• In a wide bowl,add the mashed veggies and paneer, potato, grated carrot, red chilli powder, garam masala, coriander powder, cumin seed powder and salt.
• Mix them with your hands nicely. Make equal sized balls. Stuffing is ready for the paratha.

• Knead the wheat flour into a pliable dough with enough water and smear it with a tsp of oil and keep it covered for 10 minutes.
• Make them into equal sized balls.
• To make parathas take a ball of the dough and roll them into a small disc by dusting enough atta .
• Place the stuffing in the center and close it.

• dust with flour and roll them into a medium sized thick paratha.
• I always like parathas thick. If you want you can roll them thinly.

• Heat a tawa and when hot, place the rolled parathas on it and cook on both sides till it becomes golden brown. Repeat this for the rest of the dough.

Note:

• finely chopped cabbage and grated cauliflower can be added to this. If adding drain the water completely , which it oozes out.
• Prepare the stuffing just before you make the parathas. else the salt in that will ooze out water.
• If you feel the stuffing is watery by any chance, roast 2 tblsp of besan (kadalai maavu) in a pan and add it to the stuffing and mix well.
• Finely chopped coriander leaves can be added.
• Kasoori methi can also be added.

Technorati Tags: mixed vegetable paratha,paratha recipes,easy paratha recipes,no onion no garlic recipes,navaratri fasting recipes,jeyashris kitchen recipes