Archive for ‘Naivedyam / Prasadam’

August 10, 2012

Varalakshmi Vratham


                                                                               

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Varalakshmi Vratam is an important pooja performed by married women in the states of Andhra Pradesh and Karnataka and some parts of Tamil Nadu.

As the legend goes, this is a pooja that was pronounced by the Lord Parameswara himself .He wanted this to be performed by his consort Parvathi to seek prosperity and happiness for the family. Thus it came to be emulated by married women who sought boons (varam) for the health, wealth and knowledge for the entire family. In some cases, women prayed for being blessed with children. The prescribed day for the pooja is the Friday of the month of Sravan in the fortnight known as Sukla paksha, preceding the full moon day.

The first two years of  Vratam  , I was pretty excited celebrating the festival with amma and attayya(mother in law) together . This year being away from home….I have so much to do all by myself. So I’ve opted for some easy to make naivedyam recipes that are listed below :

Chalimidi & Vadapappu     (click on the link for the recipe)

Daddojanam          (click on the link for the recipe)

Garelu    (click on the link for the recipe)

Attisiree :              

Pressure cook 1/2 cup Rice with 2 to 3 tsp of Moong Dal (Pesarapappu).

Paramannam    (click on the link for the recipe)

 

 

 

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August 10, 2012

Paramannam / Paravannam


Paramannam / Paravannam is an Andhra Rice Pudding which is mainly prepared as Naivedyam during festivals. No festival in Andhra is complete without offering this sweet rice pudding to God.   Today ,I’ve prepared this as an offering to Goddess Varalakshmi .

Preparation Time : upto 5min

Cooking Time : 15 to 2omin

Ingredients:

1. Rice – 1/2 cup.

2. Sugar – 1/2 cup

3. Ghee – 1 1/2 tbsp

4. Cashewnuts ,raisins and pistachios – few (fried in ghee)

5. Cardamom – 2 to 3 crushed

6. Milk – 1 litre.

Method :

Wash and soak rice for sometime ie about 15 to 20min

Take a heavy bottomed vessel and bring milk to boil. Once it is done..add the soaked rice to this. Keep stirring in between. See that the rice is cooked and the mixture starts thickening. To this add sugar and crushed cardamoms n mix well. Add  1/2 tbsp ghee to this n mix well again. Switch off the flame and keep aside.

Meanwhile, add 1 tbsp ghee n fry cashews , pistachios n raisins till slightly brown. Garnish the rice pudding using the fried cashews,raisins and pistachios.

July 31, 2012

Gaarelu / Vada


Gaarelu is a festive treat in South India. Ideal for special breakfast and moreover an offering that completes the naivedyam for the Goddess during festivals. 

You can prepare it plain jus by using the urad dal and salt  OR  prepare it with add ons such as  onions,green chillies and ginger . I’ve opted for the plain vada here.

Goes well with Coconut Chutney during festivals and Chicken Curry otherwise.

Ingredients:

1. Whole urad dal / minappappu – 1  1/2 cup
2. Raw rice – 1 tbsp
3. ginger ,very finely chopped – 2″
4. Green chillies, very finely chopped – 2 to 3
5. Big onion ,finely chopped – 1 big
6. salt to taste
7. oil for deep frying

Other needed stuff : Greased sheet or banana leaf .

Method:

(You can prepare it plain jus by using the urad dal and salt  OR  prepare it with add ons such as  onions,green chillies and ginger ).

Soak urad dal and raw rice for 5-6 hours.

Strain the water from the dal and grind to a soft paste sprinkling very little water . ( Grind small portions of dal batch wise . This helps us to grind the dal into a very soft paste) . The batter should not be thin, as it will become very difficult to shape the vada. The main role in the preparation of vada is the batter consistency. Take utmost care while preparing this.

When the batter starts looking fluffy, add salt.

Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.

Take a deep frying vessel and add enough oil for deep frying . See that the oil gets well heated.

Now, wet your fingers with water and take small portion of the batter and shape it into a round ball.  Place it on a greased sheet or banana leaf and flatten it.

Make a hole in the centre of the vada and slowly drop it into the oil carefully.(Making a hole in the center allows the dumpling to get cooked evenly all over). Maintain medium heat. In few seconds the vada/ dumpling floats on oil.Now, carefully turn the vada and fry . (To be fried on both the sides till they turn golden brown ). Spread the fried dumplings on a paper napkin to soak excess oil.

April 12, 2012

Nuvvula Unda / Sesame Balls / Til ka Laddu


Nuvvula Laddu or Sesame Balls is a highly nutritious sweet from Andhra. Sesame seeds are widely used in Ayurvedic treatment too . Sesame seeds have many benefits :

       Good for teeth , improves digestive power, improves intelligence. cleanses wounds,cures hair disorders,cures respiratory disorders, cures dysentry n diarrhoeaanemia and many more. Sesame seeds are emollient that softens the skin, nourishing tonic, emmenagogue that stimulates menstruation, demulcent or soothing, laxative, diuretic and fattening.

Nuvvula laddu is also prepared as naivedyam for Nagula Chavithi in South India.

Preparation time: 20 min

Source:  Amma

Ingredients:

1. Sesame seeds – 5 cups
2. Jaggery – 2 cups

 

Method 1 :

 

 

 

Coarsely powder the seeds manually using a stone mortar. If stone mortar is unavailable, use mixie for coarsely powdering the seeds. Then add grated jaggery and powder them together. Then shape this mixture tightly with hands into medium sized           balls /laddus.

 

 

Method 2 :

 

 

 

Dry roast the seeds and coarsely powder the seeds manually using a stone mortar. If stone mortar is unavailable, use mixie for powdering the seeds. Then add grated jaggery and powder them together. Then shape this mixture tightly with hands into medium sized balls /laddus.

April 1, 2012

Panakam , Chalimidi , Vadapappu


Happy Sri Rama Navami !!!

Today is Sri Ram Navami, celebrated to proclaim the birth of  Lord Sriram, one of the incarnation of Lord Vishnu. The 9th day (Navami) in the bright fortnight of the Hindu lunar month of Chaitra is referred to as Ram Navami. On this very auspicious day, Panakam, Vadapappu and Chalimidi are prepared as Naivedyam.

PANAKAM:

1.Water – 2 glasses

2. Grated Jaggery – 3 tbsp

3. Cardamom / Elaichi – crushed pinch of dry ginger pwd

4. Dry ginger powder / crushed ginger – pinch.

5. Crushed pepper corns – 7

Dissolve the grated jaggery in water and filter the water. Add ginger powder or crushed ginger,crushed elaichi and crushed pepper. Mix well and serve.

VADAPAPPU & CHALIMIDI :

Chalimidi

There are two ways of preparing Chalimidi.

Method 1:   Mix 2 tbsp of Rice flour and 1 tbsp grated jaggery adding few drops of water.

Method 2:   Soak raw rice for 3 to 4 hours. Allow this soaked rice to dry completely and then grind it to fine powder. Take about a cup of this rice powder and add nearly 1/2 cup of grated jaggery. Mix it well by wetting your hands and prepare a smooth and soft dough. Chalimidi is to be eaten along with vadapappu.

Vadapappu

Soak Split yellow moong dal / pesarapappu in water for about 25 to 30 min. Strain water is soaked in water for half an hour and eat it along with Chalimidi.

We generally spread the vadapappu on the chalimidi and eat. U can eat it separately too.

August 27, 2011

Kommu Senagala talimpu / Tempered Black chickpeas


Black chick peas are an excellent source of protein and I prefer to use these more than kabuli chana. I prepare this as  naivedyam /prasadam for  Varalakshmi Vratham and Ganesh chaturthi poojas at home.

Ingredients:

1. black chickpeas / kommu senagalu – 1 cup

2.Tempering:

oil – 2tsp

Whole dry red chilli -1

Mustard seeds/aavalu – 1/2 tsp

Jeera / Cumin seeds – 1/2 tsp

Minappapu/urad dal – 1/2 tsp (Optional)

Curry leaves / Karvepak – fistful

Asafoetida / hing -big pinch

3. Salt to tast

Method:

Pressure cook senagalu till soft. Drain the water well and add salt. Mix well.

Heat oil in a pan, add mustard seeds and let them splutter . Then add urad dal and let it turn light red . Add Karvepak , whole dry red chilli. Saute for some time .

Then add the pressure cooked black chick peas and combine well.

August 27, 2011

Daddojanam / Tempered Curd Rice


Preparation time :  5 minutes

Cooking time : 15 minutes.

Serves : 2

Being the last friday of  Sravana Maasam, prepared Semiya Payasam and Attisiri,kommu Senagala talimpu  and Daddojanam for Goddess Varalakshmi. Here goes the recipe for daddojanam which is a traditional rice dish from South India.It is very simple and quick to prepare. Pooja at my home is incomplete without this dish and is one of my favourite.

Ingredients:

1.Rice  – ½ rice cup

2. Water – enough to cook rice approx lil more than 1 rice cup. (water should be taken twice more than rice)

3.Curd – as required.

4. Tempering:

Whole dry red chilli -1
Senagapappu /chana dal- 2 tsp
Mustard Seeds /aavalu -1 tsp
Curry Leaves /karvapak – few
ginger chopped finely- 1 tsp
Green Chilies ,chopped finely- 3 or more.
Coriander Leaves – few

5.Pomogranate  seeds.- handful.

Method:

Wash rice and drain the water and pressure cook till done. Add curd  and salt. Mix well.

Heat  2 tblsp oil in a pan. Add musturd seeds and once they splutter add channa dal,curry leaves,finely chopped ginger and chopped green chillies. Saute well for some time.

Add the tempering mixture to the curd rice kept aside. Add chopped coriander leaves and pomogranate seeds.

June 10, 2011

Semiya Payasam


This one is a festive delight, without which no festival is complete. This is a south indian traditional festive savory. Very simple to prepare n filled with heavenly aroma !
 

Ingredients:

1. 1/2 lt milk.

2. 1 cup roasted semiya / vermicelli(Roast for 3-4 min).

3. Saggu biyyam / sago – 2 to 3 tsp (optional).

4. Sugar – 1/2 to 3/4 cup sugar
5. Cardamom powder – 1 tsp.
6. Cashew nuts – 10 to 12
7. Raisin – 1tbsp
8. Ghee – 1 tbsp

Method:

Heat a pan, add ghee n toast the cashew n raisins till golden brown. Keep aside.

In the same pan, add vermicelli. Remove from pan & keep aside.
Take a cooking vessel, add the sago, 3 cups water n cook for 5min. Then, add roasted vermicelli n let it cook completely. Add sugar, milk n let it slowly simmer for another 7-8 minutes. Keep stirring once a while.
Add cardamom powder, cashews(toasted) n raisins (toasted).
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