How to make sorakaya (Bottle gourd) payasam?

Bottle gourd (sorakaya) is rich in many vitamins and fiber. It can also be used for making a sweet item called as payasam  (kheer).  Try the following procedure, you will definitely love its taste.

Ingredients:

Bottle gourd grated — 1 cup

Ghee—10 tbsp

Cashew nuts - 2 tbsp

sugar - 1/2 cup

Raisins - 2 tbsp

Cardamoms (powdered)- 5 nos

Milk - 2 cups

Milk maid -  ¼ bottle

Procedure:

1. Remove the water in the grated bottle gourd grate with hand


2. Take a pan & add ghee into it after 2 min add the squeezed bottle guard fry it until the raw smell is gone until brown colour comes.


3. Add milk &mix it cook for some time


4. finally add milk maid, add cardamoms powder, sugar and raisin


5. Fry the dry fruits with gee add to above mixture.


6. Serve it either hot or chilled

Tasty Bottle gourd kheer is ready to serve.

How to make poornam boorelu ?

Poornam boorelu is one of the regular traditional south Indian recipes usually found during festivals. It has real Indian traditional flavour and taste of Indian culture. Try the following procedure to make Poornam boorelu at your home. You can use ravva to prepare ravva kesari boorelu also.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

channa dal (pchi sengapappu) - 1 cup

Grated jaggery (adjust according to your choice) - 1 cup

Fresh grated coconut (optional) - 1/4 cup

Cardamom powder- 1/2 tsp

Salt - to taste

Refined Oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Cook chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add grated  jaggery to the dal  cook till it seems like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.


3.  Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.


4. Heat enough oil in a wide heavy bottomed vessel for deep-frying the balls.


5. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.


6. Serve warm. Store in an air tight container as they last for at least two days.

That's all.. tasty Poornam boorelu are ready to serve. It tastes better when served hot.

How to prepare Ravva kesari (halwa) boorelu?

Ravva kesari (halwa) boorelu  is another traditional festival recipes. Kesari is made of Ravva (suji) and will be used to prepare halwa boorelu. Try the following procedure to prepare ravva kesari boorelu at your home and brighten your festival joy. Also you can try Ravva ladu  using the ravva to enlighten more.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

Ravva (suji) - 1 cup

Water - 2 cups

sugar – 1 ½  cup

Fresh grated coconut (optional) - 1/2 cup

Cardamom powder 1/2 tsp

Ghee- 2tsp

Dry fruits as you required

Salt - to taste

oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Fry the ravva  until golden color in a medium flame and dry fruits with ghee keep it aside.


3. Add half table-spoon of ghee in pan and fry the grated coconut to golden color in a medium flame and keep it aside.


4. Now heat 2 cups of water and add the sugar to it.  When it starts boiling add the fried ravva to it.  Stir well and see that no lumps are formed.


5. Add the fried and grated coconut to it then add dry fruits cardamom powder mix well and switch off the stove transfer to plate.


6. Now make lemon size balls of the halwa like shown in picture.


7. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.

Your tasty tasty Ravva kesari (halwa) boorelu is ready to serve.

How to make Ravva laddu?

Ravva laddu is a very famous south Indian sweet recipe that can be made at home. It can be easily made at your home with less ingredients. Try it and enjoy the real taste of Indian recipes.

Ingredients

2 Cups - Ravva

1 Cups - Maida

2 Cups - Powdered Sugar

1 Cup - Ghee

6 – 7 - Cardamoms

Cashew nuts, Raisins – as required

Method

1. Pour ghee in a heated pan and roast ravva, in thin flame. Roast it until you get a good smell and keep it aside.


2. Now add 2 teaspoons of ghee and roast maida for 2 minutes.


3. Next add roasted ravva and roast it again for like 2 – 3 minutes.


4. Remove it from the stove when you get a good aroma and spread it on a plate and wait for it to cool.


5. Fry the cashew nuts and kismis with gee.


6. Now add the powdered sugar, Cardamom powder and dry fruits.

Then mix well and make shapes of round laddus.

How to make bread halwa?

Bread halwa is a great alternative for bread dislikers. Halwa made of bread is a ready to eat Indian recipe and can be cooked with minimum efforts. The procedure for Bread halwa  is given below. Follow the steps carefully and enjoy. Halwa can also be prepared with Ravva also using this recipe.

Ingredients

Milk bread- 1

Ghee- 1 cup

Milk- 1/2 litre

Sugar- 1 cup

Almonds- 6

Cashew nuts- 12

Cardamom pods powder- 4

Procedure

1. Shed the bread into 1 inch pieces. You need not discard the sides of milk bread because they too are sweet.

2. Heat 1 cup of ghee in a deep bottomed pan. When it warms up, sauté the almonds and cashew nuts in it and fry until brown colour.

3. Now add the shredded bread pieces to ghee. Sauté it on low flame for 4-5 minutes. When the bread turns brown in colour, remove from flame.

4. Meanwhile, start boiling milk in a deep bottomed pan.

5. Add the breed pieces in to it, stir for  2 minutes then keep adding sugar at a time. Stir the milk to dissolve the sugar completely. Then add Cardamom pods powder

6. Finally garnish the bread halwa with fried almonds and cashew nuts.

You can either serve this Bread halwa sweet-dish hot or chilled.

How to make sweet pongal?

Sweet pongal is one of the famous Indian recipes that can be made of rice and jagerry. Pongal is a regular recipe for south Indians. Try the simple steps and become a master chef with minimum efforts and ingredients. Pongal can also be prepared as Hot pongal, try this also for change in taste.

Ingredients

Raw Rice--1 cup
Green Gram Dal (pesarapappu)--1/2 cup
Milk—1 ½ cup
Jaggery (powdered) (bellam)- 3 cups
Ghee—4 ½ tbsp
Cashewnuts-2 tbsp
Raisins-2 tbsp
Cardamoms (powdered)- 5 no
Cloves (powdered)- 2 no
1 small piece Nutmeg (grated or powdered)
A pinch of Saffron
Water--2  cups

Method

1. Roast dry the green gram dal  with ½ tsp of ghee for a couple of minutes.
2. Cook the rice and green gram dal with 2 cups of water and 1 ½   cup milk and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add this solution to the cooked rice and dal and then add the powdered cardamoms then switch off the stove.
7. Heat the 4 tbsp ghee and Fry the cashew nuts, raisins and add to the pongal.
8. Add  cloves nutmeg and saffron.
9. Mix well and serve hot.

It is so simple. Try Sweet pongal at your home today.

How to make coconut besan burfi ?

Coconut besan burfi is a very tasty Indian sweet recipe that can be made very easily at your house. Try the following procedure to prepare this wonderful burfi

Ingredients:

Besan - 1 cup
Grated Coconut - 1 1/2 cups
Milk - 1 cup
Sugar - 2 cups
Ghee – 5-6 tablespoons
Elaichi powder - 1/2 tsp

Cashews roasted in ghee - a few to garnish

Procedure:

1. Take a thick-bottomed vessel and boil the milk keep aside.
2.  Roast the besan in a tablespoon of ghee till nice flavor comes out and keep aside.
3  Add grated coconut cook in low flam. Keep stirring till no moisture is left.
4. Add sugar and milk to it. Sugar turns into thick syrup. Keep stirring for few minutes. Add elaichi powder.
5. Add besan slowly, keep stirring so no lumps are formed. Reduce the heat to medium-low and keep stirring.
6. Add the remaining ghee slowly while keep stirring continuously.
7. When it starts leaving the sides of the pan and moves as a mass along with the stirring ladle, it is done.
8. Transfer to a greased pan and cut into desired shape when warm.
9. Garnish with the roasted cashews.

That' s all your tasty tasty coconut besan burfi is ready to serve?