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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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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Seepu Murukku, Seepu Seedai, Authentic Chettinad Seepu Seedai Recipe

 

Seepu seedai is a popular chettinad savory like murukku and thenkuzhalal. In earlier days this was made using seepu(comb) as there was no appropriate plate in the murukku press for this. Now we get this plate(acchu), so it can be made easily without much efforts.It is a interesting evening time crispy snack that kids will love. When we were kids we use to put it in each of the finger and eat as we play. Try this instead of the regular snack and see the excitement in both kids and adults, they will gobble up easily. This can be stored in air tight container upto 1 month. This snack is sold in chettinad regions and in many stores nowadays.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Seepu Seedai 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 

 

Seepu Seedai Murukku | Authentic Chettinad Seepu Seedai Recipe Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours   |  Yield: 1 kg RAW RICE – 400 GRAMS | 2 CUPS THICK COCONUT MILK – 1 CUP SEESAME SEEDS – 1 TBLSPN BUTTER – 2 TBLSPN  SALT - TO TASTE OIL - ¼ LTR   TO ROAST AND GRIND URID DAL – ½ CUP MOONG DAL – ¼ CUP

METHOD OF PREPARATION

1.Prepare rice flour and coconut milk. You can refer raw rice flour preparation and preparation of coconutmilk to prepare the same . We have done it in a traditional way. Alternatively you can also use readymade raw rice flour and readymade coconut milk.

 

2. Dry roast urid dal and moong dal separately till its void of moisture andyou get the aroma don't over roast it( if its roasted till red color then the seepu seedai will not come in golden yellow color)

3. Cool the dry roasted dal and grind it in a mixie jar as fine powder. 

 

 

4.Sieve rice flour and other two dal flours (Sieve the flour together, I have done it separately to show you).

5. Heat coconut milk very lightly once you see bubbles switch off the flame, if it boils more it will curdle.

Transfer the flours to a bowl and add sesame seeds, butter, salt and mix it, then add coconut milk little by little to flour and mix it if required add hot water and knead the dough.

6.Now grease the press with cooking oil and divide the dove into portion.
 I have divided it as 6 portions.

7. Fill the press with the dough and squeeze it as strips and cut it in same size eg 2 inches

 

 

 
8.Make it as rings as below . Just press both the corners at the edges and connect it . Do not make that portion thick. If it is thick then it will take more time to fry the connected portion, then other portions will burn

9. I have made twenty rings at time and fried it immediately,. Once it dries, it will break. Make it accordingly.
Take a pan and heat the oil.

10. Once oil is hot drop seepu seedai one by one and cook both the sides till golden yellow color (bubbles in the oil will be higher when you drop the Seepu seedai into it once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound)

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

11. Once it is cooked the inner portion of it will be crispy. You can break and check whether the seepu seedai is cooked . It is the best evening time snack

Note

Don't Over heat Coconut milk

       

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Soft Spongy Rasmalai | Rasamalai with Rasagulla | Easy Rasamalai Recipe

 

Rasmalai is bengali/odia originated dessert.The name comes from hindi, ras meaning "Juice" and malai meaning "Cream". As name denotes its a juicy creamy mouth watering dessert which is all time favorite for many of us and will be available in all festival and functions. Rasamalai is a soft spongy dumpling soaked in malai and flavored with saffron, cardamom and nuts. Its usually served chill with nuts topping and will melt in mouth.

Its a sofisticated cousin to rasagulla originated from bengal, famous for all of its sweets.It has to be dipped in malai(milk) instead of sugar water which gives more richer taste to it. After few attempts i was able to achieve softer and juicy texture which i will be sharing with you all. If you have readymade rasagulla already you can skip the part of making rasagulla.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Rasamalai 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

Soft Spongy Rasmalai  | Rasmalai Recipe Cuisine: Bengal/Orissa |  Recipe Category: Dessert Prep Time:  15 mins    |  Cook time: 1.5 hr     |  Serves: 6 - 7 RASGULLA MILK - 2 LITRE LEMON JUICE/VINEGAR - 3 TBLSPN CURD/YOGURT - 2 TBLSPN SUGAR - 1 CUP WATER - 4 CUP MAIDA(PLAIN FLOUR)/CORNFLOUR - 2 TSP RASMALAI MILK - 1 LITRE SUGAR - 1/2 CUP ALMONDS - 10 NOS PISTA - 10 FEW SAFFRON - FEW

METHOD OF PREPARATION :

1.Boil the milk in a wide thick bottom kadai until the milk boils. When the milk bubbles up switch it off and add lemon juice and curd. Milk will curdle and chhena(curdled milk) will get separated.Adding curd will give more chhena (found this from experience)

2.Using a colander, filter the chhena and immediately run it in cold water. This will make the chhena soft and  lemon flavour will go from it . Hang it in a muslin cloth for about 30 to 45 mins.

3.When all the water from it has gone start.Start mixing it into dough for 10 mins until it becomes a soft.
 

4. Then make round balls from the dough. Meanwhile add 1:4 ratio of water, sugar and boil it in a pan. When the water reaches boiling point add the round chhenna in it.

6. Water heat will reduce due to chhena added to it. When water again starts bubbling add 2 TSP of plain flour water(maida) and close the lid halfway. Again after 10 mins add  the 2 TSP of flour water this allows the chhena to absorb air and become spongy. Closing the lid completely will solidify the sugar mixture its better to keep is 1/4th open or add lemon to the sugar water syrup so that it doesn't gets solidified. Totally it will take 10 mins to cook on medium flame. If you have a doubt whether rasagulla has cooked properly put it in glass full of water it should emerge and go down which means it has cooked well.

7.Take the rasagulla and strain the sugar water from it and allow it to cool.

8. Boil the milk in a thick bottom pan add saffron, sugar and cardamom powder to the boiling milk. Boil it unitl it becomes 1/3rd.  

 

9.Add the cooled rasagulla inside this mixture and cooked it for 2 more mins until milk again bubbles, so that the rasagulla can absorb milk.

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

Note:

• While adding the lemon juice or vinegar have the stove in low flame, dont switch it off. 
• If the milk is not curdling add a extra spoon of lemon juice
• Cooling the chhena immediately(washing it in running water) is very important to make it soft and to get rid of the lemon flavour
• Have to prepare the dough by nicely massaging it softly, do atleast fro 10 mins. Dont use more pressure as this will make the rasagulla harder.
• While making balls from the dough dont apply more pressure. Have the dough in between your palms and make a soft ball
• Adding a flour mixture is important as it will give nice sponginess to the rasagulla
• For preparing milk mixture, you can even add condensed milk and little of milk until you get correct consistency, so that time consumed in this step will get reduced
• If you dont have saffron you can leave that step or add food colour. 

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