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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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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Uppu Seedai KrishnaJayanthi Recipe | Seedai Recipe by Authenticrecipeofindia

 

Uppu Seedai is the most popular traditional southindian snack prepared during gokulashtami/Krishna Jayanthi/Janmashtami. We all will have a craving to eat something crunchy many times, this is one of that easy snack which can quench the craving. There are many variations in making this really crunchy. I will share one such recipe which will remain crunchy even for a month when stored in a air tight container.

Every kid will be fond of this savoury, there is a sweet version of seedai also which is called vella seedai.This can be had as a evening snack along with tea/coffee. Instead of giving the unhealthy packaged chips items always prepare this in home and see the happiness in your kids

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

Uppu Seedai Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 60 minutes    |  Yield: 1 kg FRIED GRAM – ¾ CUP GRATED COCONUT – 1 CUP SESAME SEEDS – 1 TBLSPN SALT - TO TASTE TO GRIND IDLY RICE – ½ KG

METHOD OF PREPARATION

1. Take all the ingredients as given, wash and soak rice for 2 hours. Grind roasted gram as a fine powder in a mixie

2. Drain the water completely and grind it by sprinkling water add salt at first and once it grinded finely then add coconut and grind it for 5 minutes

3. Transfer it to a bowl then add grounded gram powder and sesame seeds and mix it well to form a dough. 

4. Make tiny balls out of it as below. You can make the small balls and drop it in a paper

5. Heat oil in a pan, in hot oil drop the seedai’s and 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 turn it you will hear the crispyness sound)

6. It is the best evening time snack

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

• If the dough is loose, take a pan and add the grounded paste and stir it continuously for about 3 minutes till the moisture is lost in such a way that you are able to make a dough out of it
• If you dont have black sesame seeds you can add white also. Sesame seeds give a good flavor and its good for health.
• Its better to grind in grinder as mixie will require more water to grind.

 

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How to make Kai Murukku Crispy | Chakli Recipe | Chakkuli Recipe | Chakli Recipe with cooked Urad Dal

 

Murukku is a very old Indian savory. This originated from tamil nadu, the word "Murukku" means twist in tamil. 

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli". Chakli is a similar dish typically made with an additional ingredient bengal gram (chickpea) flour. Kai Murukku in tamil means murukku made in hands instead of equipments. Take dough as a ball then string it as rope in your hands and twist it and make it in round shape. This crunchy snack plays a key role in all chettinad marriages, it is given as one of ‘Seervarusai palagaram’ which should be 9 or 11 swirls (Suthu) in a single murukku. You can store it for a month time and use it. Use fresh oil for long time storage.Tried  it many times to achieve this crunchy long lasting murukku, you also try and enjoy it. 

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

How to make Kai Murukku Crispy | Chakli Recipe with cooked Urad Dal Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours    |  Yield: 22 Nos BUTTER – 2 TBLSPN SEESAME SEEDS – 1 TBLSPN TO GRIND IDLY RICE – 400 GRAMS TO ROAST AND GRIND URID DAL – ¼ CUP

METHOD OF PREPARATION

1. Wash and soak rice for 2 hrs

 

2. Dry roast urid dal and allow it to cool

3.Drain the water from rice completely and grind it by sprinkling water add salt at first and grind it as a fine paste and also grind urid dal in mixie jar as a fine powder

3. Transfer the rice dough to a bowl then add grounded dal powder, butter and sesame seeds to it and mix it well to a soft dough, you should able to press the dough with your finger as below. If it is watery then roll it in a muslin cloth and keep it it will absorb the excess water

3. Take a ball size dough and a water bottle cover. Twist the dough using first three finger of your hand  as a outer layer of the cover. Grease your hand with water which helps in the easy twisting of the dough.

4. Heat oil in a pan, in hot oil drop the murukku I have fried 3 at a time you can fry as much you can according to your pan size. Once murukku starts cooking it will float in oil then turn it to the other side you can use flat ladle or stain less steel rod. Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the Kai Murukku into it, once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound).

5. Inner ring of the kai murukku will be like a nest once it is cooked crispy.It is the best evening time snack

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