Bellam Kudumulu | Teepi Kudumulu | Vinayaka Chavithi Recipes

Bellam Kudumulu is an Authentic Andhra Recipe, made during Vinayaka Chavithi.It is made with Rice flour,jaggery,cardomom & freshly grated coconut  cooked  together to a  thick dough & allowed to cool a little, & flattened into circular disc or roundels & steamed. Finally you get soft smooth kudumulu, with flavour of cardomom. It can also be had as an evening snack.

Bellam Kudumulu

 Prep Time : 10  min. 

Cook Time : 25  minutes.

Recipe Category: Festive Dessert

Recipe  cuisine:Andhra

Yield  :   25  .


Ingredients

Rice flour - 1 cup.
Water - 2 cups.
Jaggery(Grated)  - 3/4 Cup.
Cardomom Powder - 1/4 tsp.
Coconut (Grated) - 1/4 cup.

Method

• Heat the kadai, add Grated or Powdered Jaggery, melt it with 2 cups of water , till it completely dissolves & filter it  to remove the impurities.
• Bring the Melted jaggery to rolling boil, add Grated coconut, Cardomom Powder & Rice flour.

• While adding Rice flour, add Rice flour in one hand, & stir in other hand to avoid lumps.
• Stir in medium low flame for 5 - 6 minutes, till it gets thick consistency.
• Finally add 1 tbsp of Ghee to the dough & give a quick Mix. you get the Soft shinning dough.
• Switch off the stove & cover it,  till it is warm & you can handle it.
• Then knead the dough well & Grease your hands with Ghee or oil, then  take small lemon sized dough & flatten it into circular disc or you can shape into small or medium size balls as you desire.

• Steam cook it like we cook idli's for 10 - 12 minutes, on Medium High flame.
• Now Bellam kudumulu is Ready for Naivedhyam.

Notes

• Adding Cardomom gives nice flavour to kudumulu.
• Adding Ghee gives nice shining texture to the dough.
• After making the dough, cover it with the lid to avoid dryness.
• you can shape the kudumulu into balls or circular disc, as you desire.
• you can use idli cooker, or rice cooker or steamer to cook the kudumulu.

Easy Ellu Kozhukkatai - Nuvvula Kudumulu - Ellu Kadubu - Sesame Kozhukkatai

As Vinayakar chaturthi Falls on September 17th of this year, Planned to post Ellu Kozhukkatai. Here i have given Fool Proof method to make Kozhukkatai. Even the beginners can try this method. Outer cover is made with Rice flour, and filling is sesame with Jaggery filling. I am the big fan of this Ellu - kozhukkatai. Normally we make 2 types of  kozhukkatai. one is sesame filling, other  with Coconut+ Jaggery Filling or  Coconut & sugar filling. Already i have posted Modak(Coconut+jaggery) filling. Now we will see with sesame filling.

Stuffing

Sesame seeds - 1/4 cup.
Jaggery - 1/4 cup.

Dry Roast the sesame seeds, till it pops, then grind the sesame seeds into little coarse powder, then add jaggery. Just Pulse it twice or thrice till both sesame seeds & jaggery  combines. (Don't grind for a long run, else sesame oozes oil, and it becomes thick).

Outer Cover Preparation

Basic Kozhukkatai(kudumulu) cover  dough preparation

Ingredients

Idiyappam Flour/Rice flour  - 1 cup.

salt - as required.

water - 1 cup.

Cooking oil - 2 tsp.

This is the ingredients required for making dough.

Method

• Take Heavy bottomed vessel, add 1 cup of water, when it starts boiling,keep the stove in sim mode, and  add 1 cup of rice flour,1 tsp of oil and salt.

• Then cover the lid. Insert  a long spoon or ladle,between lid & kadai as shown in the picture.Let it be in sim mode for 12  minutes.

• After 12 minutes switch off the stove &  transfer it into a  plate and knead well, to make a dough.Just sprinkle few drops of  hot water to make soft  dough.Finally add 1 tsp of  oil  and knead well.Now basic kozhukkatai dough is ready(Make sure that dough should not have even small lumps in it).Now outer cover dough is ready.

kozhukkatai  preparation

• Take the dough,apply some oil over hand,then  divide it into equal portions  and make it into small smooth lemon sized  balls.(make sure that balls should not have crack in it).
• Make small cups as shown in the picture.

• Then fill with sesame stuffing.
• Bring the edges to gether and seal properly, then fold the edges as shown in the picture. Do it Gently.Now kozhukkatai  shaping  is ready.Repeat the same for remaining dough.

• Then grease some oil, over idli plate and place kozhukkatai(kudumulu) over it. 
• Steam cook it for 10 - 12  minutes. Now kozhukkatai  is ready.Allow it, to cool for 10 -12 minutes.Then serve.

Notes

•  I always prefer idiyappam flour to make the kozhukkatai for best results.
• Inserting the long spoon between lid & kadai, makes the dough to cook evenly.
• Cooking  the dough in sim mode for few minutes, makes the dough softer & smoother.
• It is important to note that while kneading, just sprinkle hot water  on  the flour.if you add more water to the dough, you won't get kozhukkatai(kudumulu).
• kneading, is the important step, knead well to make smooth dough.
• For 2 cups of rice flour let it be in sim mode for  15  min. When you increase the rice flour, timings for cooking the dough  should also be increased.

Minapa undrallu - Paruppu Urundai - Uddu Unde - Urad dal Dumplings

Minapa Undrallu(Uddu Unde) is an Authentic Vysyas Recipe made during occasions like  Vinayaka Chavithi & varalakshmi vratham. It is also a healthy and filling dumplings made with Toor dal, urad dal and some spices,so it is packed with proteins.This dumpling is also used as a filling inside kudumulu(kozhukkatai).Also served as a breakfast.

Ingredients

Toor Dal - 1 cup.

Urad Dal - 2 tbsp.

Coconut - 1/2 cup.

Cumin seeds - 1/2 tsp.

Pepper Corns - 1/2 tsp.

Red chillies - 2.

Green Chillies - 2.

salt - to taste.

lemon - 1 (small)

Baking Soda - a Generous Pinch.

To temper

Mustard seeds - 1/2 tsp.

Curry leaves - 2 sprig.

Preparation

Soak the Toor dal + urad dal for 2 hours with needed water. 

Method

• Grind Coconut+cumin seeds+Pepper corns+Red chillies +Green chillies + salt into a coarse paste in a mixie or blender. 
• Then drain the water,  add soaked dal  with it , and grind into a little coarse & thick paste, by sprinkling water little by little. 

• Add pinch of baking soda and lemon juice to  the paste and mix well.

• Temper with  mustard seeds and curry leaves, and pour the tadka over it.

• Grease the plate,make lemon sized balls,place  the balls over the plate & steam cook for 20 minutes. Now Minapa Undrallu is ready.

Notes

• Add water little by little to grind, if watery can't hold dumplings.
• Adding baking soda gives softness to dumplings.
• Adding both Red & green chillies gives spiceness to undrallu.
• Add water to the bottom of steamer, when it comes to rolling boil, moderate the flame and place the steamer  plate  to steam cook. 
• you can also use idli mould to steam cook. if u r using cooker to steam cook, not necessary to put the weight.

Rava Kesari - Sheera - Sooji Halwa - Easy Rava Kesari Recipe

Rava kesari is an  Easy  Indian  sweet  Recipe made with Rava,sugar and Ghee with some coloring agent. It is prepared during Many festivals at Indian homes.It is also offered as prasadam in a temple. It is a simple and quick dessert. It is also called Semolina Pudding.When the Guest arrives,you can make this sweet in no time. Ingredients for this sweet will be handy in home.  Now let us learn the method.

                       Rava Kesari

Prep Time : 10 minutes. 

Cook Time : 15 minutes .                  
Recipe Category:Sweet Recipes

serves : 8.

Recipe Cuisine:Indian

Ingredients

Rava/Sooji - 1 cup.

Water - 3 cup.

sugar - 1 cup.

cashews - 12 to 15(broken).

kesari powder - a generous pinch.

Ghee -1/3 cup.

Preparation

 Dry roast the rava, till you get nice aroma from it, and transfer the mixture to a plate.

Method

•  Take a thick bottomed kadai, add   cashews, saute till it turns golden colour then keep it aside.
• In a same kadai add water and kesari powder, stir well.

•  When water  starts boiling add Rava and stir well continuously.Take care no lumps are formed.It takes 3 - 4 minutes to cook on medium flame.

• When  rava is almost  cooked, add sugar, rava will get loosen.Then add ghee little by little till it leaves the sides of kadai.

• Finally Garnish with Cashews.

Notes

• you can Garnish with raisins also.
• Instead of water,you could add equal amount of milk and water.
• Don't compromise Ghee.Adding Ghee gives more taste to kesari.
• If you want deep color, add some more pinches of  kesari powder.
• you can smear the ghee in a plate, and spread the kesari, when it is warm, draw the lines with the knife, and serve.

Masala vada Recipe - Paruppu vadai - Parippu Vada

Masala vada is a popular South Indian Recipe Made with Chana dal and spices like cinnamon and fennel which makes the vadas spicy.Adding mint leaves, curry leaves and coriander leaves gives additional flavour to vada's. This recipe is made during festive occasions in south Indian homes. It is one of the popular street side snack.Chana dal is low in fat and high in fiber content. Now we learn to make masala vada Recipe.

Masala Vada

                                                             Masala Vadai Recipe

Prep Time : 20 minutes. 

Cook Time : 20 minutes .                   
Recipe Category:snackRecipes

Recipe Cuisine:Indian

yield:20

Ingredients

Chana Dal - 1 cup.

Onions - 2 (big).

mint leaves - 2 sprig.

Coriander leaves - fistful.

curry leaves - 1 sprig.

To Grind

Red chillies - 2.

Green chillies - 2.

Garlic - 2 cloves.

fennel seeds - 1/2 tsp.

Ginger - 1/2 inch.

Preparation

• soak the chana dal for minimum  2  hrs.  
• chop onions, mint leaves, coriander leaves, curry leaves very finely.

Method

• Grind Red chillies, Green chillies, Garlic, Ginger,  fennel seeds  in blender/ mixie  coarsely.

• Then drain the water completely from chanadal , add it   to mixie/blender along with coarsely ground items.

• Now Grind  chanadal  into a  coarse paste,  few whole dals, here and there is fine.

• Add finely chopped onions, coriander leaves, mint leaves, curry leaves with salt.Mix well.

• Heat the oil, to check it is hot, place a small portion of batter  into the oil, when it pops immediately, it is an indication that oil is hot. 

• Now, Make small lemon sized balls, and pat it into a circular disc of medium thickness. Dip in a bowl of water in between while making vadas.

• Then deep fry it, till it turns golden brown on both the sides.

Notes

• Cook the vadas in a medium flame.
• Grinding it to a coarse paste, is important.
• while grinding if you feel, batter is too thick, drizzle some water while grinding.
•  if the you feel the batter is somewhat runny, add 1 tbsp of rice flour for substitution.
• Adding more onions gives extra taste and crispness to vada's.
• if you are  not confident in making vadas in hand, you could use ziplog covers or banana leaves. wet your hands in between with water.
• Adding Mint leaves gives extra flavour to Vada.

Also check out my: Medu Vadai or Ulundu Vadai

Pulagam Recipe - Easy Andra khichdi

Pulagam(Andra Khichdi) is  a Moongdal based rice,   is made on Bhogi festival of Sankranthi and offered to God.This is also a simple breakfast recipe.Newly Harvested rice with Pesara pappu Makes this Khichdi divine.Bachelors and Office Goers can try this Simple recipe in busy Mornings. Split Moong dal is good source of protein and dietary fiber.It is low in fat and rich in potassium ,calcium and B complex vitamins.It is easy to digest and not like other pulses which are heavy for digestion.The fiber in these lentils help to decrease high cholesterol.

 

Ingredients

Raw rice - 1 cup.

Moongdal - 1/2 cup.

Water - 3 cups [1:3]

cumin seeds - 1/2 tsp.

Pepper corns - 1/4 tsp.

salt - as required.

curry leaves - few.

Cashews - 12.

Ghee - 3 tsp.

  

Preparation

• Dry Roast the Moongdal and rice together till you get nice smell.
• Then Wash and soak it with 3 cups of rice for half an hour.

Method

• Heat 2 tsp of Ghee, add cumin seeds, pepper corns and curry leaves, saute till you get nice aroma(smell).Then add this sauted ingredients  to soaked rice+Moongdal, then also  add salt and mix well.

•  Then pressure cook it for 3 whistles.
• Add 1 tsp of ghee, saute cashews till it turns golden brown colour and add it to cooked rice and mix well. 

• Serve hot. 

•  Goes well with Tangy Mango Pickle ,   Tomato Thokku, Onion tomato thokku

Pulagam Recipe - Easy khichdi - Andra Recipes By Gayathri, Jan 9, 2014 Pulagam recipe

Easy Christmas Cake - Christmas Fruit cake - Christmas Cake

Christmas cake is a type of fruitcake served at Christmas time in many countries.A Christmas cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened, shaped round, square or oblong as whole cakes, fairy cakes,  with marzipan, icing, glazing, dusting with icing sugar, or plain.(Wikipedia).This Cake is a crunchy Wet Cake, made with dry fruits and cherries. This Christmas fruit cake can be made with Simple Steps and available ingredients in home.Beginners could try this cake for Christmas.

Easy Christmas Cake

Easy Christmas Cake

 Prep Time : 15 min | cookTime :25                                               

 Recipe Category: baking.


Ingredients


All Purpose flour  - 1/2 cup.
Sugar - 1/2 cup.                     

Eggs - 2.
Maraschino Cherries - 10.
Vanilla Essence - 1 tsp.
baking powder - 1/4 tsp.
Salt - 1/4 tsp.
Nuts of your choice - 1 cup.
[i used Cashews+Walnuts + Almonds
you could use nuts of your choice like Pecans, Hazelnuts or pistachios]

Preparation

• Chop the nuts into small pieces.
• Grease the cake tray with butter, then sprinkle APF upon it and pat it, to spread the flour evenly.

Method

• Take a large Vessel, combine, All purpose flour, Baking Powder, Salt, Sugar.
• Add chopped nuts and Maraschino Cherries. mix well ,till nuts are well coated in the flour mixture.
•  Beat the Eggs well till it is frothy with vanilla essence. it takes nearly 10 minutes to beat in hand mixer to get that consistency.

• Add the beaten eggs  to flour Mixture. Mix well.Now cake Mixture is ready.

• Preheat the oven for 375 °F for 10 minutes.

• Then pour the Cake Mixture to Greased tray and bake for 25 minutes with same 375 °F, until a toothpick inserted near the centre  comes out clean.Cool for 10 minutes before removing from pan.

•  Now Crunchy Yummy Cake for christmas is Ready to serve. 

Christmas Fruit Cake

 Notes
  

• According to your taste buds,instead of Maraschino Cherries you could replace with handful of  candied fruits/ glazed fruits ,or  you could also replace with  tuttifruitti of your choice.

Easy Christmas Cake - Christmas Fruit cake - Christmas Cake By Gayathri, Dec 22, 2013 Easy Christmas Cake

http://verygoodrecipes.com/christmas-menu-challenge 

SAKKARAI PONGAL RECIPE - SWEET PONGAL - SANKRANTI SWEET RECIPE

Pongal is a harvest festival of hindu, that follows a solar calendar and it is celebrated on 14th of janauary every year. This harvest festival is celebrated all over India with some Regional variations,known by different names and celebrated with different customs in different parts of the contry. It is celebrated as Makar sankranthi in many states of India such as Andhra Pradesh, Bihar, Chhattisgarh, Goa, Haryana, Jharkhand, Karnataka,Madhya Pradesh, Maharashtra, Manipur, Odisha, Rajasthan, Sikkim, Uttar Pradesh, Uttarakhand and West Bengal.(Wiki) Sakkarai Pongal (Thiyya Pongal) is made during this festival Occasion in South India. Freshly harvested Rice with Jaggery and Ghee makes a  Pongal divine.

                                                 Sakkarai Pongal

Prep Time : 5 minutes. 

Cook Time : 20 minutes .                  
Recipe Category: Festival  Recipes

Serves : 2.

Recipe Cuisine:Indian

Ingredients

Rice - 1/2 cup.

Moongdal - 1/4 cup.

Jaggery - 1  cup.

Water - 2  + 1/2 cups.

Salt - a pinch.

Ghee - 1/4 cup + 1 tsp(for roasting Cashew nuts and Raisins).

Tempering

Cashews - 12.

Raisins  - 10.

Preparation

• Soak Rice  and Moong dal together for 15 minutes. 
• Melt the Jaggery with little water in a vessel, and filter it to remove impurities, and keep it aside.Now Jaggery Syrup is ready.

Method

• Pressure cook Rice and Moongdal together with 2 + 1/2 cups of water  for 1 whistle, then keep it in Sim mode for 5 minutes.Then switch off the flame.
• When pressure subsides, open the lid and mash well.
• Now switch on the stove. Add Jaggery syrup,then pinch of salt.Mix well.
• Add 1/4 cup of Ghee  little by little and mix well.
• Pongal leaves  the sides of the kadai.Finally Garnish with Cashews and Raisins.

For Detailed Picture description plz click my  Samai Sakkarai Pongal Recipe.

 Notes

•  Serve hot.
• Adding pinch of salt, enriches the taste of Sakkarai Pongal.

SAKKARAI PONGAL RECIPE - SWEET PONGAL - SANKRANTI SWEET RECIPE - WITH STEP WISE PICTURES By Gayathri, Dec 16, 2013 Sakkarai pongal

Pori urundai -Maramarala Laddu - Borugula laddu - Karthigai Deepam Recipes - Step by Step Pictures

'Borugula Undalu' (Puffed Rice balls) is a Karthigai Deepam Recipe.It is a Mild Sweet Recipe. I hope every one Enjoys this Sweet.

Ingredients

Puffed Rice - 3 cups.
Jaggery - 1/2 cup.
Roasted Chanadal - 1/4 cup.(chutni Dal)
Roasted Peanuts - 1/4 cup.

Preparation

 Add Jaggery to the kadai, add little water and melt it, till you get the syrup, and filter it to remove the impurities.
 

Method

1. Heat the jaggery  syrup, till it gets soft round ball consistency. 

To check Soft Round ball consistency

Keep the bowl of water, nearby when it gets some thick consistency, pour the syrup in water.it should not dissolve. When you take the syrup it should come as soft round ball consistency as shown in the picture.you could press it.if it is hard you won't get laddu.This is the important step in making Laddu. if it comes out well, you get good Laddu's.

 When it is about to get soft round ball consistency, reduce the flame to low.Add puffed rice, Roasted chanadal, and Roasted Peanuts, mix well.Then remove from flame.Hold the laddu's  immediately when it is hot, by applying Ghee to your hands. if the mixture becomes cool you can't hold laddu.

 

                                                           

Notes

Jaggery syrup consistency, is the important step to make laddus. if it comes out well, you get good Laddu's.

Pori urundai -Maramarala Laddu - Borugula laddu - Karthigai Deepam Recipes - Step by Step Pictures By Gayathri, Nov 15, 2013 Puffed Rice balls