Bobbatlu or poli is an indian traditional festival sweet which is very popular..Usually on Ugadi festival we south indians loves to make this with chanadal jaggery stuffing which takes first place..
Showing posts with label SOUTH INDIAN FESTIVAL RECIPES. Show all posts
Showing posts with label SOUTH INDIAN FESTIVAL RECIPES. Show all posts
October 28, 2016
October 21, 2014
Diwali sweets and snacks/ Deepvali recipes/ Diwali easy savory snacks/ Indian popular festival recipes
SOME MORE EASY DIWALI SWEETS AND SNACKS RECIPES
Here Iam sharing some more diwali festival easy ,tasty sweets and snacks recipes...Few recipes are posted with step by step images also..Check teh recipes and try it..Enjoy.. :)
Diwali sweets/ Deepvali easy sweets recipes/ South Indian easy festival sweet recipes
DIWALI RECIPES
Diwali is in few days.Hope you all busy in preparations...Well,Coming to my part,friday afternoon I went under my hernia surgery.Now,Iam in home,taking rest...So,there are no big heavy preparations or works at my home now..I have recipes in draft,will try to post all those this 2 months..Because of this major sugery it must to take rest for at least 2 months..Hope I will be fine soon..Once after settling my health will pop in in your blogs...
When I browsed my blog,got few festival recipes.So,arranged them in group and created a collage using pic monkey...And giving the links of the recipes separately...This post helps you all to make the recipes which are easy and tasty too..Please ,go through the links and prepare your favorite dishes...Enjoy healthy food always.. Advanced happy Diwali to all who is celebrating,who is folowing MLH :)
1.Badusha
Sooji coconut cashew laddu
coconut rice halwa
chocolate milk peda (using condensed milk)
Paneer sandesh
microwave milk peda
microwave coconut milk powder laddu
Cashew walnut laddu
almond milk powder halwa
roasted chana dal laddu without ghee
Besan laddu
Boondi laddu
Jhangri
sweet shells/gavvalu
paalkova
paneer gulab jamun
milk powder gulab jamuns
moong dal oats kheer
Rasamalai
Rice Kheer/pudding
Shahitukra
Mothichur laddu
Maida milk powder burphi
Almond Kheer
Peanut coconut ladoo
Peanut burphi
Microwave besan laddu
January 15, 2014
JANGRI/JHANGRI/IMARTI/SOUTH INDIAN FESTIVAL SWEETS/STEP BY STEP PICTURES/HOW TO MAKE JANGRI WITH URAD DAL AT HOME/INDIAN DEEP FRYING SWEETS/HAPPY PONGAL TO ALL MAHASLOVELYHOME READERS
Jhangiri or Jangri is an Indian popular sweet which takes place in top five festival recipes. Jangri is also like a dessert which can serve after meals..The difference between jalebi and jhangri is, jangri made by urad dal batter in circular shape fritters then it soaked in sugar syrup.well,jilebi also looks like jhangri,but it made by maida and some times with or without yeast too..Even though both crispy deep fried sweets may looks same,but there was a lot of difference in the taste.Last two years back I tried jilebi by following manjulas kitchen and they came out perfectly also.But, my little photography knowledge failed in clicking..Some,how this kind of deep fryings sweets needs lots of time and patience to cook which are lack on my side. Pre-preparations,deep frying again sugar syrup,all these steps looks like long chain with kids can`t concentrate on recipe n clicking.But,still I tried little bit to take some step wise clicks which may help ful to you all.
DH close friend who is a chinese always asks about this round circle sweets(he calls like this) So,on DH request I made this last week and sent to him..Don`t about him,but DH was happy.;)
To make this kind sweets need time and patience.If your are a mom of little kids,keep them busy in drawing,playing or in watching cartoon.Making jhangri is like multi tasking.You deep fries one side again dipping in syrup and then removing out quickly.If you soak for few more minutes they may puff up like rasagullas balls and you will miss the crispy ness.So,what I want to say is,when you are fit and strong start process of this and cook with patience..Enjoy each bite n serve with smile always...
RESTING TIME-4-5 HOURS
PREPARATION TIME- 20 MINUTES
COOKING TIME- 30 MINUTES
WHAT YOU NEED
Urad dal/mina pappu-1 cup
sugar-1-1/2 cups
food colour-1-2 pinches (orange or yellow)
salt-2 pinches
saffron strands-few(optional)
cardamom powder-1 tsp
lemon juice-1/2 tsp
oil-for deep fry
Wash urad dal twice and soak in fresh water for 3 hours.Grind into fine paste by adding very little water using blender/mixy jar.batter should be in thick form like vada batter.
To this add pinch of salt,colour and mix well...
In a bowl take sugar and add enough water.(until sugar immerse/covers).Usually I adds 1/3 cup of water for 1 cup sugar.turn on heat and let it boil..Once it comes in one string consistency turn off and lemon juice n close with lid.
In another kadai heat oil for deep fry.Keep it in low flame.
Now take a piping bag which we use for cake decorating.Choose small nozzle and place urad dal batter in it.
Check oil,is hot or not by dropping little bit of batter.then start piping in circular motions.Put the nozzle side down into oil and rotate your hand in clock wise position to draw swirls in oil.
pipe three medium size jangris at a time or four small..Fry well in medium heat.Don`t wait until turns very dark brown colour.
Once it turns into light brown remove with deep fryer ladle.Place these in warm sugar syrup.Soak for 3-5 minutes then remove..
After 10-15 minutes and dip jangris again in syrup for 2-3 minutes.Your jangris are ready.serve warm :)
STEP WISE PICS-EASY TO DO
MAHAS NOTES
The big mistake of mine is choosing big round shaped nozzle.actually I missed my small nozzle and later after the whole process got it in sink.;)
Small nozzle gives perfect size and good circle shape. Don`t load kadai with huge jangris,Pipe minimum three and fry well.
If urad dal batter looks thin in consistency add 1-2 tbsp of rice flour.
Don`t make syrup too thick,you can`t dip jangris.
You can use cover with small hole or cleaned ketchup bottle instead of piping bag.
You can fry in ghee,if you don`t have any problem with calories :)
I recommend to use big wide pan for sugar syrup.it`s easy to dip and remove for jangris.
(:WISH YOU HAPPY SANKRANTI TO ALL :)
(:SWEET FOR HAPPY OCCASIONS:)
January 13, 2014
RICE RAVA JAGGERY COCONUT MILK PONGAL/BIYYAPU RAVA BELLAM PAPPU PONGALI/INDIAN TRADITIONAL SWEETS/MAKARA SANKRANTHI RECIPES/SWEET PONGAL RECIPES
WHAT YOU NEED
Rice rava-3/4 cup
moong dal-1/2 cup
milk- 2 cups
jaggery/bellam-1 1/2-2 cups
coconut milk-1 cup
cardamom powder-1 tsp
coconut powder-1/4 cup
ghee-1 cup(but I added less)
cashews/kaju-5-6
raisins-5-6
HOW TO MAKE
Heat 2 tbsps of ghee in pan and fry chopped cashews and raisins..remove and keep them in a plate..
Now roast rice rava 2-3 minutes in the same pan and remove into a plate..then add 2 more tbsp of ghee and add dal n roast up to 2-3 minutes..
Now combine rice rava and dal, by adding enough water pressure cook in low flame for 2-3 whistles and turn off.
In mean while take jaggery in pan with enough water and start stirring.We need syrup.When rava cooked well again turn on heat and milk and mix well..
After 3-4 minutes also add coconut milk. and jaggery syrup n mix well..
Now add coconut powder, cardamom powder and 1/2 cup ghee finally and mix well..
Cook completely in low flame for 2-3 minutes.turn off n add remaining ghee and dry fruits..
October 30, 2013
ROASTED CHANA DAL POWDER MURUKKU/PUTANALA PAPPU PODI MURUKULU/FESTIVAL SPECIALS
Here in a chinese shop we get rice flour and Its not too good...I prepared some deep fritters n muruku with that flour.But my bad luck was while doing the deep frying (muruku) splitted and exploded in the hot oil and my hands burnt little bit.I just switched off the stove and ran into hall.After few minutes I entered into kitchen n I was shocked.The tiles of kitchen and stove looking oily because of exploding.Thank god!!I ran away and before going to start the process I said to MAHADEV to sit in the hall.This is one of the big disaster in my cooking history..
Later I had a conversation with my friend Vijetha and told her about the Incident.She said that,she also faced the same situation..And she also gave an Information where I can buy good quality rice flour..POMARE FOZ Is the one of best super market which i visited in FOZ...We can get so many good quality food items like dry fruits,nuts,pure honey,frozen meat,different kind of rice,dals,beans,cereals,whole wheat food items,sweets,munching snacks,chocolates,fresh fruits,veggies and more...The most Important is they have lots whole wheat foods in the store..We couple visits for every two months and last time when I asked for rice flour they said that there was no stock..While roaming in the shop I looked over a rice flour packet and it`s a lebanese product..I have confidence on pomare foz and dared to buy again a new brand of rice flour.
one fine day I started my preparation to make some murukku..For a change I planned to add some roasted chanadal powder..Finally I got these crispy n hot murukku. This time I was very careful while deep frying and luckily it does n`t showed any explodes n other else...Iam not a heart dying snack lover,Even DH also..Just for trail I made these and got beautiful murukkus.So,here is my version of making murukku.Hope you guys will like these...
CATEGORY-FESTIVAL SNACKS/MURUKKU/ROASTED CHANA DAL MURUKKU
PREPARATION TIME-15 MNS
COOKING TIME-30 MNS
WHAT YOU NEED
Rice flour-3 cups
roasted chana dal powder/putnala pappu- 1 1/2 cup
chilli powder-to taste
salt-to taste
ajwain/voma/caraway seeds(crushed)-2 tsps
turmeric powder-2-3 pinches
hing/inguva podi-2-3 pinches
hot water-as needed
oil-for deep frying
HOW TO MAKE
Mix the ingredients from rice flour to hing in a big,wide bowl.
Add hot water slowly and with help of wooden spoon start mixing...
Next,with hands start mixing and prepare it like roti dough..it should not be too soft or too hard..
heat 2-3 cups of oil in kadai and select your desired plate and keep it in muruku press.
Take a fistful size dough ball and insert into murukku press..
Check the hotness of oil by dropping pinch of dough..
Then start doing murukku..Press muruku maker in circular motions and at a time you can do 3 small or 2 big murukkus.
Keep flame in medium and start frying..Flip muruku and fry other side too.
Once done remove all and place them on a paper..start frying next batch.
Serve hot n spicy muruku with cup of chai..I love the combination of both...
MAHAS TIPS
TIPS TO FOLLOW WHILE MAKING MURUKKU:
Check the heat of oil exactly and start process.If the oil is too hot,muruku will turn in dark brown colour..
When using cumin/caraway seeds slightly powdered them.other wise,dough may stuck in the presser.
Be careful while adding chili powder and salt..Other wise the whole murukus tastes worst.
Try with wheat flour instead of rice flour..(If you like experiments**)
Be careful frying and finally start making muruku when you are in fresh mood n strong .
OOPS.MISSED N HERE.IAM CONFUSED;-}
March 1, 2013
SOOJI COCONUT CASHEW LADDU/RAVA KOBBARI KAJU LADDU/SEMOLINA Y COCO Y CASTANHA DE CAJU DULCE/TRIPLE IN ONE TASTE LADDU
January 13, 2012
KATTE PONGALI/SPICY PONGAL
WISH YOU HAPPY PONGAL TO ALL MY FELLOW BLOGGER FRIENDS!!!!!!
IAM posting katte pongali recipe on the occasion of pongal....hope you guys like this.....
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KATTE PONGALI is the favoured nivedyam of lord venkateshwara in tirupati.
.it is very easy to make.. they use lots of ghee and it tastes really very delicious.
...I just tried it a small quantity and it tasted good.check it.plz....
.it is very easy to make.. they use lots of ghee and it tastes really very delicious....I just tried it a small quantity and it tasted good.check it.plz.... 
Ingredients
rice-1cup
moong dal/green gram-1/4cup
peppers-5-8
salt-to taste
curry leaves-1spring
cumin-1tsp
cashews-6
ghee-1/4cup+2tsps
Preparation
Preparation
wash and soak the rice and dal for 10mins...
mix the both and pressure cook for 3whistles.....crush the peppers into a fine powder...
in a kadai heat ghee fry cashews and keep it aside..
in the same kadai add cumin,curryleaves and finally pepper powder....add in the cooked rice....
add ghee to this and mix well til nice aroma comes out......
add fried cashew to the rice..
its very simple..isn`t it???.......
November 27, 2011
COCONUT SEMYIA POLI(KOBBARI SEMYA BOBBATLU) | GANESH CHATURTHI VANTALU
We know the regular bobbatlu or polis with purnam stuffing.same as routine ingredients i felt bore.then i thought to add semiya with coconut powder.this babbatlu/polis tastes yummy with crispy filling.for a variation some times you can go with this procedure for a change.
hope you guys like it..check once n let me know.plz..
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