Diwali Special

Diwali Special


Recipe Link

Mysore Pak
https://palateobypushpa.blogspot.com/2018/08/mysore-pak-sweet-dish-ingredients-1-cup.html

Coconut Puranpoli
https://palateobypushpa.blogspot.com/2018/03/coconut-puranpoli-kayi-holige.html

Boondi Ladoo
https://palateobypushpa.blogspot.com/2018/11/ingredients-2-cups-besan-flour-1-34-cup.html


DryFruits Burfi
https://palateobypushpa.blogspot.com/2018/04/dry-fruits-roll-ingredients-3-cups.html

Seven Cup Sweet
https://palateobypushpa.blogspot.com/2018/02/seven-cup-sweet-ingredients-2-cups.html

Holige
https://palateobypushpa.blogspot.com/2018/02/holige-obattu-puran-poli-ingredients_27.html

Kara Boondi
https://palateobypushpa.blogspot.com/2018/01/kara-boondi-ingredients-2-cups-besan.html

Dal Vada
https://palateobypushpa.blogspot.com/2018/02/dal-vada-evening-snacks-recipe.html

Shankarpali
https://palateobypushpa.blogspot.com/2018/02/shankarapali-spicy-snacks-recipe.html

Besan ladoo
https://palateobypushpa.blogspot.com/2018/02/besan-ladoo-ingredients-3-cups-besan.html

Peanut Puranpoli
https://palateobypushpa.blogspot.com/2018/01/peanut-holige-peanut-puranpoli.html

Channa Dal Payasa

Channa Dal Payasa/ Kadlebele Payasa

Easy and Quick Sweet Dish

Ingredients :

1 cup Channa Dal

1/4 cup Rice

1 cup Jaggery powdered

2 spoons Coconut/ Dry Coconut ( grated )

1 - 2 spoon Khus - Khus/ Poppy seeds

3 cardamom  powdered

1/2 cup Milk

1 - 2 spoon Ghee

5 Cashewnuts

5 Raisins

5 Badam ( Almonds) chopped

Method:

Cook channa dal and rice in a pressure cooker for 5 whistles.

Pour cooked channa dal  and rice into a vessel and add jaggery. Cook for 5 minutes on a medium flame.

Now add coconut and cardamom powder, cook for 2 minutes and keep it aside.

In a tadka pan, heat 1 spoon ghee on a low flame and roast cashews, raisins and badam and pour into cooked channa dal mixture.

Lastly add milk, stir in between and cook for 2 minutes.

Channa dal payasa is ready to serve.

Note
Here I didn't mash cooked channa dal, if you want, you can mash cooked channa dal.

Kara Kaddi

Kara Kaddi
Snacks

Ingredients

1 cup Besan Flour

2 spoons Rice Flour

1- 2 spoon Red Chilli powder

1 spoon Jeera

Pinch of Cooking Soda

Pinch of Asafoetida

Salt

Oil for frying

Method

In a mixing bowl, mix besan flour, rice flour, red chilli powder, Jeera, cooking soda, asafoetida and salt.

Add little water and make a stiff dough.

Take small portion of dough in muruku maker with  plate which has medium size holes.

Heat oil in a frying pan, press kara kaddi into the oil in a circular motion.

Fry both sides of muruku on a medium flame until golden brown.

Kara kaddi is ready to serve.

Tips

You can store kara kaddi in an airtight container for 1 week.

You can even add pepper powder instead of red chilli powder.

Lunch Menu
Chapathi, Sprouted Moth Bean Sabzi, Rice and Green Leafy Vegetables Sambar.

Recipe Link for Sprouted Moth Bean Sabzi
https://palateobypushpa.blogspot.com/2018/03/sprouted-moth-bean-sabzimaki-sabzi-side.html


Recipe Link for Green Leafy Vegetables Sambar
https://palateobypushpa.blogspot.com/2019/02/lunch-menu-rice-carrot-stir-fry-gren.html


Note
Here for sambar, palak, amaranth leaves, dill leaves and methi leaves are added.
You can store fresh sprouts in the refrigerator for 1 or 2 days and use.

Plantain Bajji/ Balekayi Bajji

Plantain Bajji/ Balekayi Bajji

Ingredients :

1 Plantain/ Raw Banana ( sliced )

2 cups Besan Flour ( Gram flour )

2 spoons Rice Flour (optional)

1 spoon Jeera

2 spoons Red Chilli powder

Pinch of  Asafoetida

Pinch of Cooking Soda

Salt

Oil for frying

Method :

Peel the skin of plantain and slice and keep it aside.

In a mixing bowl, put besan flour, rice flour, jeera, red chilli powder, asafoetida, cooking soda, and salt.

Add water and mix well and make thick batter.

Heat sufficient oil in a kadai for frying.

Now dip plantain slices in the batter and start deep frying  on a medium flame.

Fry both sides till it turns golden brown.

Tasty plantain bajji is ready to serve.

Note:

Slices of plantain should not be too thick or too thin.

Sabudana Kheer/ Sabakki Payasa

Sabudana Kheer/ Sabakki Payasa

Ingredients

1/2 cup Sabudana

1/4 cup Sugar

2 Cardamom powdered

8 Cashewnuts

5 Raisins

4 Almonds ( chop into pieces)

1 - 2 spoon Ghee

3/4 cup Milk

Method

Soak sabudana in water for 4 hours.

In a pan, heat 1- 2 spoon ghee, roast almonds, cashew and raisins.

Add 2 cups water and once it starts boiling add soaked sabudana.

Cook sabudana for 2 minutes on a medium flame, it turns transparent.

Add sugar and cardamom, mix well and cook for 2 to 3 minutes.

Add milk and cook for 1 minute.

 Sabudana kheer is ready to serve.

Note

Add warm milk before serving kheer.