Showing posts with label Festival. Show all posts
Showing posts with label Festival. Show all posts

Tuesday, September 22, 2020

Nendra Banana Payasa / Kheer

Nendra Banana Payasa is one of the traditional Payasa from Udupi. Nendra Banana is one variety of banana which is loaded with healthy Properites.Here I have prepared Nendra Banana Payasa/Kheer that suits to all festivals, feast or any fasting days. It full of energetic Payasa.                                     

                                                 

Let us see some benefits of eating this Nendra Bale /Nendra Banana in our  diet.

Nendra Banana is good for all the age group. It is easy to digest. It is fiber rich. It has a good source of potassium, manganese, iron, calcium, and Vitamin B6. It is good for bone health and help for people who suffer from Anemia. It helps to control our blood pressure level. it helps to build up immune system in kids. It does not cause any cold or cough. Nendra Banana is said to be power house of Nutrients. 

This Nendraa Banana Payasa is so yummy and easy to prepare it. Adding milk and sugar adds to provide energy. You can substitute jaggery instead of sugar. But be careful while adding milk. It might curdle. ( Add the milk at the end and put off the fire). 

Nendra Payasa fits into all age group and good to prepare during festival, feast or any other gathering.

Let us see the recipe Now :

  • Things Needed :
  • Nendra Banana : 1
  • Sugar : 1/4 Cup (3 to 4 Tbs)
  • Milk : Boiled and cooled : 1/2  Litre.
  • Cashews and Raisins : 2Tbs (1Tbs each.
  • Cardamom : 2 (Optional).
Ghee : 1 Tbs.



Method :
1. Peel off the skin of banana cut banana into small pieces.                                      
                                              
                                     

2. Keep a pan on the fire and put ghee and raisins. Fry till they bubble up.

                                        

3. Add cut banana pieces and fry nicely till they turn soft. (2 to 3 Minutes).                                            
            
                                          

4. Add boiled milk and boil the payasa for 3 to 4 minutes. 
                                      
                                       

5.  Add sugar and stir nicely on low flame for a while. Put off the fire. Powder cardamom and put it. 
                                     
                                          

     6. Nendra Banana is ready to serve. Shift it to a serving dish. 
     
                                                
                                           
        7. Shift it to a serving dish and add some cashew pieces and serve.                                                                                                                 

 8. Serve Nendra Banana as a desert or Prasadam.                  
                                        
                                                    

Note :
Adding more or less ghee to fry banana is optional. You can add jaggery instead of sugar. 
If you are using jaggery just add it while frying banana. Then put off the gas flame and add milk. Or it might curdle. Adding more nuts is optional. Adding cardamom powder is optional. Banana has a good aroma.
Time : 15 Minutes.
Serves : 2 to 3.

Monday, August 24, 2020

Kadale /Channa dal Pancha Kajjaya

Pancha Kajjaya is a sweet dish which is prepared using 5 ingredients.
This Pacha Kajjaya is normally prepared for Naivedya/ offering and eaten as Prasada.
I have prepared Pancha Kajjaya with Channa dal, Sesame seeds, cardamom, jaggery and coconut.


For all the festivals we do prepare Pancha Kajjaya for Naivedya.
In temples we do get Pancha Kajjaya as Prasadam. Pancha Kajjaya Prasada is very famous in Udupi and South Canara. 
We do have varieties of Pancha Kajjaya prepared during festivals. Avalakki pancha kajjaya, Aralu Pancha kajjaya, Kadale pancha kajjaya, kadalekaalu pancha kajjaya, moong dal pancha kajjaya etc.
 Here I have prepared Channa Dal Pancha Kajjaya as Naivedyam for Lord Ganesha.
It is easy, quick and healthy.
Channa dal is full of minerals and vitamins. Coconut helps us to provide good cholesterol for the body. Jaggery helps in reducing the acidity. Cardamom helps to digest the food well. Sesame seeds are fiber rich with vitamins and minerals. So eating all together is a divine taste.
Try and enjoy.
Let us see the recipe Now :

Ingredients :

Channa dal : 1 Cup
Coconut : 1/2 Cup
Jaggery : 1/4 Cup
Cardamom : 3 to 4 Pods
Sesame Seeds : 2 Tablespoons


Method : 

1. Dry roast channa dal till it turns golden brown. Take it out from the pan and leave it for cooling.


2. Dry roast sesame seeds till they splutter and take out from the pan. Let it cool.


3. Grate coconut and dry roast till golden brown.


4. Powder jaggery. Remove the seeds from cardamom Pod. Keep the seeds aside.


5. Dry grind roasted channa dal, sesame seeds, dry copra/ Kobbari cardamom and jaggery little by little.

6. Mix all the ingredients nicely and keep it as Naivedyam and after Pooja enjoy the Prasada.
Note :
Do not dry grind channa dal completely. It should be coarse powder. Mixing all the ingredients nicely adds to the taste.
If you are using fresh coconut gratings roast it nicely before adding to grind. or Pancha Kajjaya gets spoil.
Time : 15 Minutes
Serves : As You Serve.

Saturday, May 30, 2020

Almond /Badam Halva

Almond Halva /Badam Halva is one of the delicious sweet treat and I love to have it at any time of the  day. I am not a big fan of sweets but I always prefer to have this Badam Halva.

It is very easy and quick to prepare it. The taste is amazing when you do prepare at home.
The ingredients I used are almonds, sugar, boiled milk, ghee and Kesar/Saffron.
Posting this sweet dish for to note our son Rishikanth Got married to Kavitha Last week and We wish the newly wedded couple to all the best and lead Happy Life.
I also request all my friends to Wish  Rishi - Kavitha for their bright future.

Lets see the recipe Now :

Ingredients :

Almonds : 1 Cup
Sugar : 1 Cup or little less
Milk : 1/2 Cup
Ghee : 2 to 3 Tbs
Milk Powder : 2 Tbs


Method :

1. Soak almonds in hot water and remove its husk.
2. Grind almonds with milk to paste consistency.


3. Add 1/2 cup of sugar to a big pan and keep the pan on the fire.


4.Put ground almond - milk mixture and milk powder.


5. Add a tbs of ghee and stir it slowly.


6. Let the flame be on slow flame.


7. Stir continuously it it starts to leave the pan.


8. Add a tbs of ghee and put off the fire.

9. Mix it nicely and put it in a serving dish.

10. Serve as You Wish.

Time : 15 to 20 minutes.
Serves : As you like it.

Note :

Adding more sugar to halva is optional. Adding more ghee is optional. Take out the halva once it starts to leave the pan. Then add a tbs of ghee. Grind it till paste to get good taste. Adding milk powder is optional.

Monday, May 4, 2020

Coconut - Jaggery Kadubu

Coconut - Jaggery Kadubu is also known as Kai kadubu, is delicious and finger licking kadubu for Udupi People.

I have already prepared this Kayi Kadubu/Coconut Jaggery Kadubu in different methods. Here is one more method that you can prepare soft and yummy Coconut - Jaggery Kadubu.
This type of Coconut Kadubu I have seen in sister Sujatha's house in Udyavar.


Coconut - Jaggery Kadubu done in this way stays soft even when it is cooled.
This time I have tried this with Rice flour and used home grown Turmeric leaves. So happy to use home grown Turmeric leaves, its pure and no chemical menure is used.
The procedure is simple. The procedure goes like this. Boil water and put fine rice flour, stir continuously till it turns as one whole ball. Put off the fire and leave it cool a bit. Then kneed the dough nicely and divide into small ball. Roll these balls like small chapati, fill in the sweet jaggery coconut mixture and fold it. Place this in turmeric leaf. Close the leaf by two sides and steam cook for 30 to 40 minutes. The aroma of cooked coconut jaggery spread the house and you crave to eat the food you prepared.


The coconut jaggery mix is prepared this way. Grate fresh coconut and powder jaggery. Powder 4 to 5 cardamom pods into powder. Put this mixture of coconut- jaggery - cardamom mixture in a pan and stir for a while till the moisture (water content) disappear. But let the mixture have glossy look. (Do not stir till it gets dry). Coconut - Jaggery mixture is also ready to use.

Now we will prepare Turmeric leaves Coconut Jaggery Kadubu.

Sweet Tooth Lovers really love to have this Kadubu.
Healthy way of eating is always good for health.
Jaggery is used and jaggery has loads of healthy properties.
Coconut is good for health too.
The coconut - jaggery mixture can be used for preparing modakas.
This is steamed food.
Let us see the recipe now :

Things Needed :

Rice flour : 2 Cups
Boiling water : 3 1/2 Cups
Grated Coconut : 1 Bowl (1 Small coconut).
Jaggery : 1/2 Cup or little more
Ghee : 1 Teaspoon
Salt : A little
Cardamom : 3 to 4 Pods
Turmeric Leaves : 6 to 8
Method :
1. Wash turmeric leaves and cut into 1/2 and keep them aside.


2. Grate coconut and powder jaggery and cardamom.


3. Keep a pan on the fire and add coconut jaggery -cardamom mixture.


4. Stir nicely till it the moisture disappear. Put of the fire and let it cool.

5. Keep a big pan and put 3 glasses of water. Add 1ts of ghee and let it boil.
6. Add a very little salt. Put rice flour slowly once the water starts to boil.


7. Stir slowly and continuously till it turns as one whole ball.


8. Put off the fire and let it cool a bit. (Not completely).
9. Wet your hands and then kneed the rice flour dough nicely.


10. Divide them into small portions. (Turn them as small ball shape).
11. Roll them as small poori and place the coconut mixture inside and fold it.


12. Place this folded Kadubu in turmeric leaves and arrange them in a plate.


13. Keep a steamer or pressure cooker on fire and put little water in it. Place a plate.

14. Keep all the kadubu kept in turmeric leaves. Arrange them nicely.

15. Steam cook for 35 to 40 minutes on medium flame.


16. Open the lid and check by piercing a knife edge to kadubu. It should not stick.


17. Take out the kadubu from turmeric leaves and serve.

18. Serve with spoon of ghee on top.


Note : 

Rice flour should be very fine to get good Kayi Kadubu.
No need to use more ghee. Adding a tsp of ghee helps the rice flour not to get stuck at the bottom.
One must use fresh coconut. Use of more jaggery is optional.
Total Time : 50 Minutes.
Serves : 4 to 5 

Same dough and same coconut Jaggery mixture....Modakas 





Thursday, October 17, 2019

Traditional Haalubai

Haalubai/ಹಾಲುಬಾಯಿ is one of the traditional yummy sweet dish From South Canara.
It is quick, simple and delicious.

Once upon a time people of South Canara People used to grow lots of paddy those days. Even jaggery used to stored in Big Tins. Coconut groves used to taken care and coconuts were used in plenty. People knew to make use of the ingredients available at home. So the Halubai came into existence I feel.
Since I grew up with my doddamma still remember that the paddy fields, people sing while they planting paddy plants  in field. Doddamma used to make this sweet for coffee time in the afternoon and the people were happy to get a piece of it. The rains pour, cold weather, hot coffee, sweet haalubai its all memories now.
Even in this part of Karnataka people do prepare Halubai. It is mouth watering sweet dish and they do use more coconut milk. The slice of halubai dances in our hand. (Means its soft and smooth and yummy to have).
There are varieties of halubai, prepared using different grains like ragi, millet, rava wheat etc.
Here is a traditional Halubai which is prepared using raw rice, coconut, jaggery, cardamom and ghee.
It is always better to use dosa rice. The Halubai turns lovely and the experience speaks here. Use of ghee can be limited and added while eating. But I love to pour ghee while preparing it self. It is super delicious and just melts in the mouth.
Eating jaggery helps to boost our energy, helps in easy digestion.
Let us see the recipe now :
It is very simple, easy, delicious traditional dish and you can make it quickly.

Ingredients : 

Raw rice : 1 Cup
Coconut : 1/2 Cup
Jaggery : Powdered : 1/2 Cup
Ghee : 2 to 3 Tbs
Cardamom : 5 to 6 Pods.

Method :

1. Soak raw rice for an hour and grind it with 1/2 cup of coconut. Use little water to grind. The consistency should be bit thicker than neeru dosa.

2. Powder jaggery and keep it aside.
3. Now keep a pan and put ground rice and coconut mixture. Add a pinch of salt to it.
4. Add powdered jaggery and stir on low flame.

5. Powder cardamom and keep it aside.
6. Stir continuously till the batter thickens.


7. Add a tbs of ghee and keep stirring till the whole rice mixture turn as one ball and it starts to leave the edges and comes to middle.



8. Add remaining ghee and cardamom to it and keep stirring for another 5 minutes.
9.Check with by touching the halubai. It does not stick. So it is done. You can also see that shiny texture.

10. Greece the plate or banana leaf with ghee and spread the mixture evenly.


11. Cut it when it is little cool.


12. Serve for lunch or snack time.


Note :

You can add more ghee. It adds to the taste. Adding more jaggery is optional.Do not make the mixture very thin or very thick. It should be thicker than neer dosa. 1 glass rice, 1 glass of water.
Time : 20 Minutes
Serves : 25 Small pieces.

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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