Monday, September 29, 2014

Kulae Puttu, Steamed Cakes With Jackfruit And Rice Rava ( Idli Rava )


          Kulae Puttu, this is another Coorg recipe that I had tried out, after my trip to Coorg. The dish is made with jackfruit pulp and rice rava/ rice semolina, of course I made it a couple of months back, when jackfruit was still in season, somehow didn't get to post it till now. This is a healthy dessert, mildly sweet from the natural sweetness from the jackfruit and the jaggery added, but do try it, only if you like jackfruit. Since jackfruit is not in season now, you can try this with bananas too, serve it with a little ghee on top, very flavorful and delicious..
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Saturday, September 27, 2014

Payatham Paruppu Sundal, Moong Dal ( Green Gram ) Sundal


          Another Sundal for Navratri, Payatham Paruppu/Paasi Paruppu/Moong Dal/Husked Split Green Gram Sundal. This is very easy to make and tastes very good with the grated coconut added to it. Cooking the moong dal perfectly without making it mushy is the tricky part, other than that, it is so simple to make, very healthy and delicious snack..
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Thursday, September 25, 2014

Navratri Dishes


          Happy Navratri ! this festival goes on for nine nights and ten days, 'Nav' meaning nine and ' ratri ' meaning night, nine forms of Devi/Shakti are worshipped and the tenth day is celebrated as Vijayadashami  or Dusshara. Though we don't celebrate Navaratri or keep Golu ( toy exhibit ) at my place, I had always enjoyed going to Golu and of course eating the different types of sundals and other foods that are made on those days. Here are some sundals, payasams and pongals that we can make on those days, the dishes are onion and garlic free..
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Wednesday, September 24, 2014

Rava Kesari, Sooji ( Semolina ) Kesari


          Rava Kesari is one of the few Indian sweets that my daughter likes, especially the one that my mother makes, in fact we all like it at home. We love it, when it's still warm ( chuda, chuda, before it thickens and solidifies ). It's a simple dessert, the only step where we have to be careful is when adding the roasted sooji/semolina/rava to the boiling water, have to keep stirring simultaneously, to get a smooth mixture without any lumps. The right amount of sweetness, generous amount of ghee and cardamom, gives a wonderful flavor to this dish. This post has been lying in draft for a long time, what better time to post than now, just before Navratri..
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