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Posts
Ravva Kesari ~ Semolina Sweet ~ Happy Bhogi, Sankranthi and Kanuma!
4 COMMENTS Posted by KALVA at 11:53:00 PM
- 1 cup Semolina / Sooji / Bombay Ravva
- 2 cups water
- 1/2 stick butter or 1/4 cup butter or ghee
- <3/4>
- cardamom
- raisins
- cashewnuts
- Saffron or food color
- In a thick kadai, add ghee/ butter along with cashew nuts, once the cashews are browned add raisins and fry for few seconds, add sooji and keep stirring until it turns golden brown.
- In the meanwhile boil the water in a separate vessel
- Once the ravva/sooji is fried enough reduce the heat and add water stirring continuously just like you do for upma. Mix well and cover with lid and cook it under very low heat
- Now measure sugar and add it to the mixture and keep stirring
- Once the sugar is melted, remove from the stove and keep aside.
- If you want you can either add some saffron soaked in milk or a pinch of food color in boiling water.
- Tada, Ravva kesari is ready to be relished in minutes.
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Besan Burfi On Diwali / Deepavali ~ An offering to Lakshmi Devi
8 COMMENTS Posted by KALVA at 12:58:00 PM
contentment to you, to last all your life through. Have a safe and sound Diwali. We usually do Lakshmi pooja on Diwali and offer some homemade special diwali sweets as prasad to Lakshmi devi. Here's one such Besan Burfi that's loaded with almonds, kaju, ghee, milk and sugar.
Ingredients Needed:
Procedure:
Mom made these once as this is very quick and easy compared to Mysore Pak. And moreover this will be ready in minutes unlike other sweets. Anyone with a sweet tooth couldn't stand eating just one! Yes its that good! Mine are not as smooth, so you should spread them smooth once you pour it onto the greased plate!
P.S. Everyone has unique taste palette, so please adjust the ingredients according to your taste.
Kesar Badam Vermicelli Kheer / Payasam~ Diwali Special Sweet!
9 COMMENTS Posted by KALVA at 12:23:00 PM Lakshmi Ksheera Samudra Raaja Tanaya Meaning: Goddess Lakshmi, who is the daughter of the king of the ocean of milk, whose abode is Srirangam (with Lord Ranganatha), who is served by all the divine ladies in heaven, who is the guiding light for the world, who has obtained the sustained (continued, everlasting) glance (Grace) from Brahma, Indra and Shiva, whose abode is the three worlds (Bhu, Bhuva, Suvaha) - I offer my prostrations to Thee, the beloved of Lord Krishna (Mukunda). Courtesy by Eaisai
Sree Ranga Dhaameshvari
Daasi Bhootha Samasata Deva Vanithaam
Lokaika Deepankuram
Sreeman Manda Kataaksha Labdha Vibhava
Brahmendra Gangaadharam
Tvaam Trailokya Kudumbineem
Sarasijam Vande Mukunda Priyaam
Ingredients for Kesar Badam Semiya Kheer:
- 1/2 cup of semiya/Vermicelli
- 4tbsp ghee / melted butter
- 1 litre of milk( whole milk would taste great )
- Cashewnuts( as much as you want )
- Almonds( 10-15)
- Small golden raisins( kishmish )
- Saffron strands ( kumkuma puvvu )
- Sugar to taste
How to make Vermicelli Kesar Badam Kheer:
- First heat ghee in a thick bottomed kadai( sauce pan ), add cashew nuts, semiya and raisins one by one.
- Let them roast and once the semiya/vermicelli become golden brown, reduce the heat and add half of the milk and thinly chopped almonds. Keep stirring until milk starts to get together, now you can add milk if you want the kheer to be thin.
- Cook until the semiya/vermicelli is cooked. If you try to cut the vermicelli with finger it should fall apart right away, at this point add sugar. Cook until the sugar dissolves and finish off with saffron strands soaked in milk.
For Panakam:
- Goddess lakshmi likes this a lot and its very easy to make, takes a couple of minutes
- You need to soak Jaggery / Gur in water, once its melted add a tsp of ghee, crushed cardamom, and ground pepper. I usually put all the ingredients ina bowl even before starting the pooja, and by the time its time for naivedyam, panakam will be ready.
For Vadapappu:
- Vadapappu is a very easy naivedyam, clean the yellow moong dal, wash with water and then soak in enough water for around 1 hour.
- once you are able to cut the dal with your nails, then its ready for naivedyam.
Semiya Kesari ~ Vermicelli Halwa with Cashewnuts and Raisins
20 COMMENTS Posted by KALVA at 10:49:00 PMLooking for something sweet to be served for the unexpected guests? Here's something quick and easy that can be ready to be relished in a very few minutes with very few ingredients, my favorite Semiya Kesari, aka vermicelli sweet. This recipe is from my sister's MIL. This is a regular item in her kitchen every week, as bava( Brother in law ) loves it. Usually mom makes only Payasam( kheer ), Upma with vermicelli or semiya, but this Kesari is new to us. Toasted Raisins and Cashew nuts in butter add that extra flavor and nuttiness to the Kesari. Vermicelli Halwa tastes so good when hot and stays good in the refrigerator for up to a week.
- 1 cup vermicelli
- 1 1/2 cups water
- 1/3 of a butter stick
- 1/2-3/4 cup sugar
- a few golden raisins
- a few cashew nuts
- yellow food color( optional )
- saffron
- In a thick sauce pan / kadai, heat butter and add cashewnuts, raisins and crushed cardamom
- Once the cashews( kaju ) turns into golden brown add the semiya aka vermicelli and toast until they turn lightly golden brown.
- Meanwhile boil the water along with saffron and food color(optional ). Once the water is bubbling hot, stir in this water into the toasted semiya, reduce heat and close the lid.
- Once all the liquid has been absorbed, stir in sugar and let all the sugar dissolve and the vermicelli thicken
- Tada, sumptuous ddelicious simple dessert is ready in minutes ready to be relished hot or cold...
My simple Vermicelli sweet is on its way to:
- WYF : Quick Meal hosted by EC
- FIC: Favorite hosted by Curry Leaf
- Sweet Time hosted by Shanthi
Sorakaya Pulusu Koora / Bottlegourd in Sweet and Spicy Tamarind Sauce ------- Goodies from home
19 COMMENTS Posted by KALVA at 1:11:00 PM
From left(top): Minapappu Manubulu, Perugu vampoosa, Ongole Alluraiah Mysore pak
From left(bottom): Vijayawada Mamidithandra and Mom's homemade Guthi Vankaya Masala
- 1 medium tender sorakaya
- 1 onion
- 4-5 green chillies
- 3-4 inches tamarind
- 1/2 - 1 tsp methi seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- a dash of hing ( Inguva )
- a pinch of turmeric
- 6-8 curry leaves
- 1 - 2 tsps sugar / jaggery ( bellam / gur )
- 1 - 2 tbsp oil
- salty to taste
- Peel the skin of the gourd/sorakaya and chop into 1/2 inch cubes( chop out the inside flesh if the seeds are hard and big )
- Chop onions and Slit the green chillies length wise
- Soak tamarind in hot water and extract thick pulp or juice
- In a pressure pan, heat oil and add cumin, mustard and methi seeds
- Once they crackle add curry leaves, turmeric and hing
- Saute onion and green chillies for a min and then add chopped opo cubes
- Add 1/3 cup of water and Close the pressure pan lid and let it cook for 2 whistles
- Alternatively you can cook in a sauce pan covered with some water until the gourd pieces fall apart
- Once the pressure comes off, cook on the flame uncovered until desired thickness( either for thin or thick gravy ), add salt and sugar.
- With potato masher or back side of the round laddle mash the curry a bit
- Add coriander/cilantro and adjust salt and sugar to taste
