Kesari Bath Recipe | Sheera | Sooji Halwa | Authenticrecipeofindia

 

Kesari is a south indian dessert which is believed to be originated from Karnataka and this is a popular dish made during ugadi festival.The word kesari refers to the saffron used in the recipe, resulting in orangish yellow tinge. This dish is prepared with variations all over india and the base Rava/Semolina/Sooji, Sugar and Ghee remains the same. Its known as Kesari bhath is Karanataka, Sheera in Maharastra, Sooji Halwa in the North India, Rava Kesari in Tamilnadu and Andhra.

Rava kesari is one of the easiest desserts which can be made very quickly. It doesn't go wrong if we follow three basic tips - adding correct amount of water , keep stirring it initially to avoid lumps and switching off flame at correct stage (it should hold some moisture which will give smooth consistency to the recipe). This recipe can be done by adding milk as well but the life will be short, usually we make it without adding milk.

Finally i would like to add my other snack recipe collection for Diwali celebration with this Kesari recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai

Kesari  Recipe | Rava Kesari Recipe | Sooji Kesari Recipe Cuisine: Tamilnadu |  Recipe Category: Dessert Prep Time:  2 mins    |  Cook time: 15 mins     |  Serves: 2-3 RAVA - 3/4 CUP SUGAR - 3/4 TO 1 CUP(DEPENDING ON SWEETNESS REQUIRED) CARDAMOM POWDER - 1/4 TSP GHEE - 2 TSP FOOD COLOR POWDER/SAFFRON - TWO PINCHES CASHEWS - 8 NOS WATER - 2 1/4 CUP

METHOD OF PREPARATION:

1. Heat pan and add 1 tsp of ghee, roast the cashews until it turns golden brown. Take out the cashews and keep it separately.  

 2. In the same pan add the rava and fry it until you get the rava flavor and rava changes color.Switch off the flame and take the rava from pan and keep it separately

 

3. In same pan pour the water boil it and add rava little by little to avoid lumps, keep stirring continuously until you add full rava and the paste is smooth without any lumps.

4. Add food color, cardamom powder, sugar to the mixture and stir it well to mix everything evenly.

 

5.Continue to stir until you get below consistency, add the roasted cashews and 1 TSP of ghee and switch off the flame. There should be moisture in the mixture otherwise it will be chewy or hard after it cools.

 

7. Serve it hot by adding few drops of ghee to give nice glaze.

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Gasa gasa Payasam

Note:

• If there is lumps nothing to worry continuous stirring will make the kesari smooth.
• Dont overcook the rava until it becomes dry, it need little bit of moisture for the soft texture
• You can add more ghee which will add to the taste and flavor, but if you are health conscious 2 TSP will be enough for this quantity.
• If you dont have food color or dont like to add it you can ignore it or add saffron to give nice orange tinge.
• Usually i add a pinch of salt in all the sweet dishes it will enhance the sweetness, as i did this for Shivarathiri i didn't add it, if you prefer you can add it to experience the magic it creates.
• Some like the taste of edible camphor you can add mustard seed size of it if you like along with cardamom powder.

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Chettinad Seeyam Recipe | Masala Paniyaram Recipe | Suzhiyan | Suyyam Recipe

 

Masala seeyam or Masala Paniyaram is a chettinad delicacy which is a replacement to the vada in many chettinad feast. You can call this as a easier version of vada as you dont have to worry about shape or consistency. The dough we have to prepare for this recipe is a mixture of rice and urid dal. This savory has a crispy outer layer and porous spongy inner which tastes awesome when paired with sambar or chutney. If you think making vada is difficult and you need something similar and easy please try this and enjoy.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Masala Seeyam recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai

Masala Seeyam Recipe | Masala Paniyaram Recipe Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes    |  Cook time: 30 minutes     |  Serves: 7-8 ONION - ½ CUP GRATED COCONUT – 1 CUP OIL – 1/2  LITER TO GRIND RAW RICE - 1 CUP URAD DAL – 1 CUP RED CHILLI – 4 NOS SALT - TO TASTE TEMPERING OIL – 1 TSP CURRY LEAVES – FEW MUSTARD – 1/2 TSP ASAFOETIDA  – A PINCH

METHOD OF PREPARATION:

1. Finely chop onions and grate the coconut

2. Wash raw rice, urid dal and red chilli and soak it for 1 hours. After 1 drain the water and grind it in a mixie or grinder before transferring the batter to bowl add salt to it and grind it for few seconds. The consistency should be like vada batter. 

2. Heat oil in the pan, in hot oil add tempering and then add onion to it and saute until it turns translucent.

3. Add coconut and saute it till you get a golden glaze

4. Add the tempering to the batter and mix it well. Heat the oil in a pan, test with a drop of batter if the drop rises up it means that the oil is ready for frying. Now take lemon size or gooseberry size of batter in your hand and drop it in oil

 

5.Seeyam will be beneath the oil once it is started cooking it will rise and start floating. Fry both sides to golden yellow color .

6. Serve it hot with Coconut Chutney or Milagai chutney

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam 

Note

• Batter should be fine paste.
• If batter is coarse and if you drop lemon size ball in oil then it will break and spread over the oil.
• If batter became watery then add rice flour to bring it to vada batter consistency

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Spring Roll Recipe | Crispy Veg Spring Rolls Recipe | Vegetable Rolls Recipe | Authenticrecipeofindia

 

Veg Spring Roll is a very famous savory recipe originated from china. China has many varieties of filled and rolled appetizers or dim sums in their cooking.It was a seasonal food consumed during the spring, started as a pancake filled with the new season's spring vegetables,hence the name 'Spring Roll'.

Spring Roll of different shapes, sizes and fillings have been a popular snack in Asia for centuries and has become one of the most desired appetizers for kids. Crispy outer layer with crunchy vegetables is the mantra for the making spring roll. Any non watery vegetables can be added as a filling inside the roll which will help in firm outer layer. 

Vegetable Rolls Recipe | Veg Spring Rolls Recipe | Veg Rolls Recipe Cuisine: Tamil Nadu |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Quantity: 30 Rolls CARROT – 4 NOS BIG ONIONS   – 2 NOS BEANS – ¼ KG CABBAGE - ¼ KG GARLIC - 4 TO 5 PODS RED CHILLI SAUCE - 2 TSPN SALT – TO TASTE WHITE PEPPER POWDER - 1 TSPN SOYA SAUCE(LIGHT) - 1 1/2 TSPN SPRING ROLL SHEET - FEW ALL PURPOSE FLOUR (MAIDA) – 1 TBLSPN WATER - AS REQD COOKING OIL – ¼ LITRE

METHOD OF PREPARATION:

1. Finely chop beans and make thin slices of onion, cabbage and carrot(1 inch size). Keep the frozen pastry sheet out from the freezer for about 45 mins and cover it with wet towel to avoid drying.

 

2. Take a pan add oil and heat it, in hot oil add finely chopped garlic(optional) saute it till golden brown color then add onion and fry it till translucent.

 

 

3.Add all the vegetables and stir it well till it gets semi cooked. Then add red chilli sauce and mix it

 

4.Add pepper powder, soya sauce and salt and stir it together for 2 mins and switch off the flame.The vegetables has to be crunchy.

 

5. Mix all purpose flour with water without lumps to a thick paste. Take one defrozed spring roll sheet carefully
Place the stuffing little above a corner of the sheet and roll it till 3/4th way and apply the maida paste in all the corner of the sheet. Fold two sides of the sheet and roll it again to seal it. 
Repeat this step until all the stuffing is over. 

 

6. Heat oil in a deep pan, the oil should be hot when you drop the spring roll, after a minute you can reduce the flame to medium and fry it till golden color.

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Paniyaram Recipe | Vellai Paniyaram | White Paniyaram | Authenticrecipeofindia

 

Vellai paniyaram is one of the most important sought after chettinad delicacy. Aachis(Ladies in chettinad are called 'Aachis') are widely known for their phenomenal innovative dishes. This is one such simple yet delicious recipe which everyone would love to taste. In chettinad we make this dish on all special occasions, functions and festivals, no one can say no to the fluffy vellai paniyaram. It will be soft and spongy which will be like white appam. Vellai paniyaram is deep fried in oil that makes it outstanding compared to other dishes. Rice plays a important role in this recipe we have to make sure we select the correct quality raw rice. We use kattavellai rice in chettinad for this recipe.

In south india we see lot of magical recipes made combining different proportions of rice and urid dhal. These are the only two major ingredient for this recipe also.This goes very well with any spicy chutney. As we had to do this on all the functions we know all the tips and tricks to make a perfect vellai paniyaram. I have gathered all the information here, if you have any doubts you can comment or mail me so that i can respond.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Vellai Paniyaram recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai

Chettinad Vellai Paniyaram | Vellai Paniyaram | Soft and Spongy White Appam Recipe Cuisine: Chettinad |  Recipe Category: Starters/Snacks Prep Time:  5 minutes    |  Cook time: 30 minutes     |  Yield : 15 Nos OIL - ¼  LITER MILK - ¼ CUP (OPTIONAL) TO GRIND RAW RICE - 1 CUP URID DAL – 2 TBLSPN SALT - TO TASTE MILK - ¼ CUP

METHOD OF PREPARATION:

1. Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate and soak the remaining

 
2. Combine Raw Rice and urid dal wash it and soak it for 1 hour. After 1 hour drain the water and grind it in a mixie or grinder add salt to it. Add milk instead of water for grinding

3. The batter consistency should be like dosa Batter. Add milk to bring it to correct consistency.You can use any flat ladle like the below image, do not use deep ladle

4. Heat oil in the pan check to that the oil is not over heated. You have to fry the vellai paniyaram in low flame.

5. You should pour 1 ladle of batter into the hot oil wait until the paniyaram rises (you can see a border around the paniyaram) then with the help of the ladle turn it to other side and cook the other side for a minute and then take the paniyaram. You fry all the paniyaram in the same way.

5. Remember the fried paniyaram should be in white color

6. Serve it hot with Onion Tomato Chutney

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• Break the cooked paniyaram and see whether it is cooked properly. If not cooked, cook for few more seconds more.
• See to that the paniyaram should be thin. If it is thick add milk, idly Batter each 1 tblspn and mix it
• If you have added too much of milk and batter became watery then you can add rice batter 1 tblspn to it to bring it to the correct consistency like Dosa batter.
• While frying it will rise like a poori once you have take it from flame it will become flat, smooth and spongy

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Kerala Veg Biryani | Thalassery Veg Biriyani | Malabar Veg Biryani

 

This is rice and vegetable blended aromatic recipe. There are lots of speculations about origin of biriyani. Most stories say that it was created in mughals kitchen and some say that this dish was known in India before the first mughal emperor Babur came to India. There are endless theories about the origination but we cant deny the fact that there is a strong influence of mughals in this dish, may be they would have modernized it.There are two basic types of biriyani - Pakki(Layer cooked rice and vegetables/meat) and Kacchi(Raw cooking of rice and veg/meat). This recipe is a pakki type of biriyani

Mughals were trading in north kerala for many centuries before 1900. This recipe is amalgamation of both mughal and malabar cuisine. The main difference is rice(Khaima/Jeerakasala) used in this recipe. Its a short and thin rice which is also called biriyani rice in Kerala,Vegetable Biryani

Finally i would like to add my related recipes with this post of  Thalassery Veg Biryani recipe,
Kerala Veg Aviyal, Orange tholi gojju, Brinjal Theeyal, Pazhakkai Aviyal, Hyderabadi veg biryani, Cheese Balls, Mor Kuzhambu

Kerala Veg Biryani | Thalassery Veg Biryani | Malabar Veg Biryani | Biryani Recipe Recipe Cuisine: Kerala |  Recipe Category: Rice Prep Time:  15 mins    |  Cook time: 40 mins     |  Serves: 4 - 5   BASMATI/KHAIMA/JEERAKASALA RICE - 1 CUP OIL - 1 TBLSP CINNAMON - 1 NO CLOVES - 2 TNOS CARROT - 2 NOS BEANS - 15 NOS ONION - 4 NOS(1.5 FOR GARNISHING) PEAS- 1 CUP TOMATO - 1 MEDIUM SIZE SALT - TO TASTE COCONUT MILK - 3/4 CUP TO GRIND CORIANDER LEAVES  - FEW MINT LEAVES - FEW GREEN CHILLI - 2 NOS RED CHILLI POWDER - 3/4 TSP KUSKUS - 3/4 TSP GARAM MASALA  - 1 TSP  GINGER GARLIC RAW/PASTE - 1 TSP TURMERIC POWDER - 1/4 TSP FENNEL SEEDS - 1/2 TSP TEMPERING OIL - 2 TBLSP GHEE - 3 TBLSP CINNAMON - 2 NOS CLOVES - 6 TNOS BAY LEAVES - 3 NOS GARNISHING COCONUT OIL - 1 TBLSPN ONION - SEE ABOVE FOR QUANTITY CASHEW NUTS - 15 NOS MILK - 1 TBLSPN SAFFRON - FEW

METHOD OF PREPARATION :

1.Soak rice in water for 30 mins and then in pressure cooker/pan add 1 tsp of oil/ghee. When oil is hot add cinnamon and cloves fry it until fragrant, add rice and salt. Add water 1:1.5/1:2(Pressure Cooker) or 1:3(Pan) depending on the rice brand and cook the rice little above 3/4th cooking.Keep it aside in separate bowl.

• Prepare and cut the vegetables required.
• Soak Saffron in hot milk for 10 mins.
• Grind the mixture mentioned under to Grind
• Extract thick coconut milk from coconut

2.Now take a pan and add items under tempering and fry till fragrant

3.Add the straightly sliced onion and fry it till translucent.Meanwhile grind the items under Grinding by adding 2 tblspn or required amount of water. Add the grinded paste to the frying onion.

4.Mix everything in the pan well and add tomato, once the tomato becomes mushy add the beans and carrot and cook for 5-7 mins.

5. Add salt and then coconut milk. 

6.Add peas at last if its frozen peas, if you are adding uncooked peas add it along with beans and carrot.Cook this mixture for 10 mins on medium flame until oil separates

7.In heavy bottom pan or on the microwave safe vessel add a layer of cooked rice and then the vegetable masala.

8.Then add the rice layer again on top of that and add the saffron milk( should be soaked in 1 tbspn of hot milk for 10 mins) above the rice layer.

9.In a pan fry the onion and cashew nuts until crisp. Repeat the step 5 until masala and rice gets over.Finally add the onion cashew nut mixture.Reserve few for final garnishing

10.Cover the vessel with aluminium foil.Preheat oven to 200 deg C.Bake this for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.). Biriyani is ready, garnish it with the remaining onion cashew nut mixture, you can add coriander leaves also.

 

Note:

• If you dont have coconut you can either use coconut milk powder or ready made coconut milk from super market. Alternatively you can also use curd instead of coconut. Curd is also used in the kerala biriyani preparation in many parts of kerala, this also gives a really nice taste to biriyani. If using curd, beat it well and add 4 full spoons of it.
• I didnt mix the rice and masala fully, if you want you can mix it well. Some people like it to be served in this way with some white rice here and there
• If you want your biriyani to be more spicy add more chilli powder which will give nice colour and spicyness. We prefer less spicy so added less.
• You can also precook all the vegetables and add that which will save the time of cooking the masala. 
• If you are using tava method make sure the flame is in lowest range possible in your stovetop.
• You can deep fry onion and cashews or buy fried onion from store which will be very crispy. To make onion very crispy while frying it in oil you can add cornflour 1/2 a tsp, which will remove moisture and make it crunchy.

My Other Briyani Recipes

Hyderabadi Vegetable Briyani

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