ATUKULA PRASADAM FOR KRISHNASHTAMI

fullsizeoutput_1c1INGREDIENTS

Atukulu (poha) – 1 cup

Grated jaggery – 1/2 cup

Luke warm milk – 1 1/2 tbsp

METHOD

  • Wash the atukulu well and drain for 5 minutes.
  • Powder the jaggery with out lumps.
  • Take a bowl and mix the drained atukulu and jaggery.
  • Sprinkle 1 1/2 tsp of milk and mix well .
  • Remove to a serving bowl. Offer as neivedhyam for krishnashtami.

CHALIMIDI

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Rice flour – 1 cup

Grated Jaggery – 1/2 cup

Freshly grated coconut – 1/4 cup

Ghee – 1 tsp

METHOD

  • Grind jaggery in a mixer to a fine paste or powder.
  • Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
  • Chalimidi is ready to be offered as naivedhyam to the diety.

SUGGESTIONS

To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.

DADDOJANAM

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Rice – 1/2 cup

Water – 2 1/2 cups

Curd – 2 cups

Green chillies – 3 cut into 1/2 inch pieces

Finely chopped ginger – 1 tsp crushed

Salt to taste

Oil – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Broken red chillies – 6 pieces

Curry leaves few

Finely chopped coriander leaves – 1tbsp

METHOD

  • Wash rice and cook with 2 1/2 cups of water . Lightly mash it with a potato masher. Bring rice to room temperature.
  • Mix cooked rice with curd and salt. Add finely chopped coriander leaves. Mix throughly and keep it aside.
  • Heat oil in a pan, add mustard seeds. Let them crackle for a few seconds and then add cumin seeds. Let it fry for 5 seconds.
  • Add crushed ginger and green chillies. Fry for 10 seconds. Add turmeric powder, broken red chillies and curry leaves.
  • Fry till curry leaves turns crisp. Turn off the flame. Add the talimpu ingredients to the prepared curd rice mixture and mix well.

MASALA PONGANALU

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Dosa batter – 1 cup

Finely chopped onions – 1 1/2 tbsp

Freshly grated coconut  – 1 tbsp

Red chilli powder – 1/3 tsp

Mustard seeds – 1/4 tsp

Baking soda – a pinch

Asafoetida – 1/4 tsp

Oil for frying

Salt to taste

METHOD

  • Take a bowl, add dosa batter and add all the remaning ingredients except oil. Mix throughly.
  • Heat ponganalu pan and add 3 to 4 drops of oil in each mould of the pan.
  • Once the ponganalu pan is hot, pour the batter into each mould to 2/3  and cover with lid.
  • Add some more oil on the top and close the lid and cook on low-medium heat.
  • When the base turns golden, flip them and cook them until done. Serve with chutney of your choice.

SUGGESTIONS

Cook on low medium heat, if not you will end up having raw batter in the middle .

You can add finely chopped vegetables like carrot, capsicum, cabbage and tomatoes.

PANAKAM ,VADAPAPPU

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For panakam

Jaggery – 1/2 cup

Water –  2 cup

Black pepper corn –  3 to 4 crushed (optional)

For vadapappu

Split yellow moong dal – 1/2 cup

METHOD

  • For panakam : Add grated jaggery to 2 cups of water and let it dissolve. Strain the liquid to a serving bowl.
  • Add the crushed black pepper powder and mix. If the panakam is too sweet, add more water.
  • For vadapappu : Wash moong dal and soak for one hour and drain completely.
  • Offer to god as naivedyam or prasadam on any festival.

SUGGESTIONS

For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.

SPICY CORN KERNEL

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Corn kernels or sweet corn – 1 cup

Oil – 1tsp

Pulav masala – 1/4 tsp(for recipe check out my previous post )

Red chilli powder – 1/3 tsp

Salt to taste

METHOD

  •  Heat oil in a pan. Add corn kernels and fry on medium flame for 2 minutes .
  • Then add salt and mix well. Fry for another 3 to 4 minutes.
  • Adjust seasoning.

SUGGESTIONS

You can also use sweet corn.

Adjust the quantity of chilli powder and pulav masala as per your taste.

Feel free to experiment with whatever seasonings you may have at hand.