TEMPLE PULIHORA-ANNAM PAYASAM-DADDOJANAM

I have already posted recipes for pulihora-payasam-daddojanam. But the recipes I give today are entirely different. Pulihora is very special and more over it is not the regular Andhra style pulihora. This recipe is for those who know the taste of Tirupathi prasadam……..it is similar to the Tamil pulihora or puliodharai or puliogare. Till today I never knew that the pulihora prasadam we get in the South Indian temples, more towards the Tamilnadu, contains a powder which enhances the taste. I was searching for the prasadam recipe and finally I got it. 

You can make the powder well in advance and use it when ever you prepare the pulihora. It can be stored for 2 to 3 months. Once you taste the dish you will never want to make the regular pulihora. I doubt if the powder can be used in other recipes. I will try and post the recipes if they try good. 

The payasam is the regular paramanna, but I used jaggery with lots of milk and giving it a liquid consistency so that you drink it rather than eat it with a spoon. And the daddojanam  has a flavor twist with ginger and pepper. Give them a sure try too.

PULIHORA

INGREDIENTS

• Rice                                         1 cup
• Water                                       2 cups
• Tamarind                                  lemon sized ball
• Salt                                           to taste
• Oil                                            4 Tsp
• Cashews, Peanuts                    2 Tsp each
• Chana dal                                 1 Tsp
• Urad dal                                   1 Tsp
• Mustard                                    1 Tsp   
• Curry leaves                             10-12
• Red chilies                                4
• Hing                                         1/2 tsp
• Turmeric                                  1/2 tsp
• Jaggery                                     small piece

for the powder

• Chana dal                                1 Tsp
• Urad dal                                  1 Tsp
• Coriander seeds                      1 Tsp
• Sesame seeds                          2 Tsp
• Mustard                                   1tsp
• Fenugreek seeds                      1 tsp
• Red chilies                               3
• Pepper corns                            1 Tsp

PROCEDURE

Cook the rice with 2 cups of water and lay the cooked rice on a large plate for it to cool down completely. You can also add a tablespoon of oil while it is cooling so that it does not stick. 

Dry roast the ingredients for the powder on a very slow flame and grind to a fine powder. Add the sesame seeds at the end as they burn very quickly.

Soak the tamarind in hot water and extract the juice. If you feel that there is any sand or dirt in the juice use a tea strainer to make the juice clear.

In a large pan heat the oil and fry the peanuts and remove them, fry the cashews too. Keep them separately. 

Now in the remaining oil add the chana dal, urad dal, mustard seeds, red chilies, Curry leaves. When the dals turn brown add the turmeric, Hing. Add the whole tadka onto the rice. Add the fried cashews and peanuts too.

Now add the tamarind juice into the pan. Lower the flame and cook .

Add the jaggery and the salt to the juice. When the juice becomes thick add it to the rice.

Mix the Rice well with tadka and the tamarind juice.

Finally add 1 big heaped spoon of the prepared powder and mix well.

Rest for 1 to 2 hours and serve the pulihora.

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 ANNAM PAYASAM

INGREDIENTS

• Rice                          1/4 cup
• Chana dal                 1 Tsp
• Water                        1 cup
• Ghee                         1 Tsp
• Milk                          1+1/4 cup
• Cashews                    10
• Kishmish                   10
• Cardamom                 1/2 tsp(powder)
• Jaggery                      1/4 cup(Powderd)          

PROCEDURE

Cook the rice and dal till very soft and  set aside.

Fry the cashews and Kishmish  in the ghee and set aside.

Boil the Milk and add the cooked rice and dal.

Cook for another 10 to 15 minutes. Adjust the consistency of the payasam as per your taste.

Add the cardamom powder, jaggery powder and mix well. 

Switch off the flame and garnish with fried nuts.

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DADDOJANAM

 INGREDIENTS

• Cooked rice                        1 Cup(very soft consistency) Rice : water =1:3
• Thick Curd                         1 Cup
• Ghee                                   1 tsp
• Cashews                             5
• Chana dal                           1/2tsp
• Urad dal                             1/2 tsp
• Mustard seeds                     1/4tsp
• Jeera                                    1/4 tsp
• Salt                                      to taste
• Ginger                                 1 tsp(grated)
• Pepper powder                    1 tsp
• Curry leaves                        5

PROCEDURE

Mix in the cooked and cool rice with the curd, grated ginger, salt and set aside.

Heat the ghee and add the dals, mustard, jeera, curry leaves. When the dals turn golden brown switch off the flame and add the pepper powder and immediately add it to the rice. Mix well and serve.

Use chilled curd to enjoy the taste. Add green chilies to increase the spice ratio. I did not use the coriander so that the ginger flavor dominates the dish. You can use it too.

PURNALU IN PANIYARAM PAN

Here is the recipe which every sweet lover and diet cautious person should try. Unlike the  traditional festive recipe which is deep fried I made these in paniyaram pan with little bit of oil, reducing the calories. Give it a sure try and enjoy……... HAPPY VARALAKSHMI VRATHAM 

INGREDIENTS

FOR THE STUFFING

• Chana dal                              2cup
• Grated jaggery                      1 cup
• Cardamom powder                1 Tsp

FOR THE OUTER COVERING

• Urad dal                                1 cup
• Rice                                       2cups
• Salt                                        a pinch

PROCEDURE

Soak the rice and dal for 8 to 10 hours and grind them to a fine paste.

Add salt and leave for 4 to 5 hours.

Soak the chana dal too for 4 to 5 hours.

Cook the dal till it is soft but not mushy.

Lay the dal on a paper towel to remove excess water.

Grind to a fine paste but not runny. Add the grated or powdered jaggery, elaichi powder.

Mix well and make small balls. Make the poornalu immediately or else the stuffing becomes runny.

If you are not able to make the balls, cook the stuffing for 10 minutes on a slow flame.

Cool and make the balls.

Heat the paniyaram pan and add some oil in each hole.

Dip the stuffing balls in outer batter and drop them in the paniyaram pan.

Close the lid and cook on a very slow flame.

When the bottom turns golden brown turn the other side and cook with some more oil.

When the poornalu are cooked completely serve hot…….Don't forget the ghee with a  hole in the middle. 

MANGO-GINGER RASAM

A spicy and tangy rasam which is very appetizing on summer days. Not only with hot rice you can also have it as a soup. The ginger flavor  along with the summer favorite- mango is sure to tantalize your taste buds

INGREDIENTS

• Water                         3 cups
• Mango pieces             1/2 cup
• Salt                            to taste
• Sugar                         1 tsp
• Ginger                        1 inch piece
• Tomato                       1 small chopped
• Coriander seeds          1 Tsp
• Pepper                        5-6
• Red chillies                 3
• Oil                              1 Tsp
• Jeera                           1 tsp
• Methi                          1/2 tsp
• Mustard                      1/2 tsp
• Hing                           1/4 tsp
• Coriander                   2 sprigs

PROCEDURE

Pressure cook the mango pieces and make a soft pulp.

Dry roast coriander seeds, pepper corns, 2 chillies and grind to a powder.

Cut  the ginger into thin pieces.

In a large pan mix in the water, mango pulp, powdered coriander and peppers, salt, sugar, tomatoes, ginger.

Let the rasam boil on a slow flame for 15 minutes.

Heat oil and add the jeera, methi, mustard, hing. When the tadka is done add it to the rasam.

Finally add the chopped coriander.

Serve hot with rice and cooked dal.

Alternatively you can add the cooked dal to the rasam while it is boiling to enhance the taste.

BASIC RICE KHEER

A simple North Indian dessert which is almost equal to the South Indian Ksheerannam. No much preparation and no expertise required to make this recipe. Make a quick note in your mind to make it for your guests the next time.

INGREDIENTS

• Basmathi rice                       1/4 cup
• Water                                   1/2 cup
• Whole milk                          2 cup
• Sugar                                   1/2 cup
• Ghee                                    1 Tsp
• Dry fruits                             2 Tsp
• Saffron strands                     a pinch
• Cardamom powder              a pinch

PROCEDURE

Soak the rice for an hour.

Fry the dry fruits in ghee and set aside.

Cook the rice and set aside.

Boil the milk and add the rice. Let the milk boil and  when the milk reduces to half the consistency add the sugar.

Cook for another 10 minutes on slow flame and finally add the fried nuts, saffron strands, cardamom.

Serve hot or chill to serve cold. 

ANNAVARAM PRASADAM

Annavaram Satyanarayana swami temple, located in east godavari district in Andhra pradesh is as famous as the tirumala tirupathi devastanam. And the prasadam served in the temple is also as famous as the tirupathi laddoo. Many of them who do not prefer broken wheat recipes in any form will certainly fall for this prasadam. Made with cracked wheat and jaggery this sweet tastes awesome and one will certainly crave for more. Moreover this is certainly healthy as it is made with cracked wheat and jaggery which are high in fiber and iron respectively.

INGREDIENTS

Cracked wheat                 1 cup
Water                               3 cups
Jaggery                            1 cup
Sugar                               3 Tsp(optional)
Ghee                                4 Tsp
Nuts                                 1/4 cup(your choice)
Cardamom powder          1 tsp

PROCEDURE

Fry the nuts in the ghee and keep aside.
Usually broken wheat which is very thick is used. I prefer bulgur wheat #3.
Cook the wheat in 3 cups of water. I generally pressure cook the wheat ravva. Keep it aside.
Alternatively you can soak the ravva for few hours and cook.
Heat a thick bottom pan and add the jaggery and sugar, a half cup of water. When the jaggery is completely melted and comes to a boil add the cooked ravva.
Cook on a very slow flame. Cover and cook for 20 minutes by mixing intermittently.
Now remove the lid and let the whole halwa form a lump.
Add the nuts along with the ghee and cardamom powder.
Mix well and offer the prasadam to God and serve hot.

OATS UTHAPPAM

A healthy way of having the tummy filling uthappam. Adding a couple of spoons of oats powder in every breakfast or snack is the best way of improving your healthy eats.

INGREDIENTS 

• Oats powder                    1 cup
• Idly batter                        2 cups
• Green chilies                   1 chopped finely
• Onion                              1 Finely chopped
• Curry leaves                    a few
• Coriander leaves              Chopped 2 sprigs
• Jeera                                1 Tsp
• Oil                                   to cook

PROCEDURE

Mix in the oats powder, idly batter, chilies, curry leaves, onions, jeera.

Leave the batter aside for 30 minutes.

Adjust the thickness of the batter with water if required. 

Heat a tawa and add 2-3 tsp of oil.

Pour 2 big ladles of batter. Add some oil on the sides and close with a lid.

Usually uthappam is thick. Adjust the size and thickness as per your taste.

Cook on a medium flame till the uthappam is completely cooked from the inside.

Flip and cook the uthappam on the other side for 2 minutes and serve hot with any chutney or sauce.

TOMATO PUDIAN CHUTNEY

A simple chutney for rice or any South Indian Tiffins'……idly, dosa, uthappam and etc.

INGREDIENTS

• Pudina                      1 whole large bunch
• Tomatoes                  2 big
• Red chilies                6
• Tamarind                  1 inch piece(soaked in water)
• Oil                            2 Tsp
• Urad dal                   1 tsp
• Chana dal                 1 tsp
• Mustard                    1/2 tsp
• Jeera                         1/2 tsp
• Hing                         a pinch
• Salt                           to taste
• Sugar                       1 Tsp

PROCEDURE

Heat  1Tsp of oil in a pan and add the tadka ingredients (dals, mustard, jeera, hint and chilies)

Remove the tadka  and set aside.

Add some more oil and fry the pudina. When the leaves become dark and when the water from the leaves stop spluttering add the tomato pieces. 

Add the salt, sugar, tamarind. 

Cover and cook for 10 minutes on a slow flame and 10 minutes without lid.
Grind half of the tadka, cooked pudina and tomato mixture.
Top up with remaining tadka and serve with hot rice.

PESARAPAPPU BOBBATTLU

For those who keep away from chana dal, moong dal bobbatlu is an alternative. This is a very good recipe for your kids and old people in your family.

INGREDIENTS
For the  outer layer
Maida                     3 cups
Ghee                       4 Tsp
Salt                          a pinch
Water                      as required

For the filling 
Moong dal                   2 cups
Powdered jaggery        2 cups
Cardamom powder      1 Tsp
Ghee                            as required

PROCEDURE
Mix salt and ghee in maida. Add enough water and make a dough. Let rest for half an hour.
Fry the moong dal(this enhances the taste) till the raw flavor is removed. Add enough water and cook the dal for 2 whistles in pressure cooker.
Lay the dal on a paper towel and remove excess water and let the dal cool.
Mash the dal and add the jaggery and cardamom powder.
Make a thick filling.

Now take a small amount of the maida dough and spread it on your palm. Place a large lemon sized filling in the dough and close it with the dough, just as you do the aloo paratha.
Take some ghee and spread it on a polythene cover(banana leaf if available). Gently press the maida ball filled with moong dal mixture on the cover. Make a thin bobbattu on the cover by gently pressing with your fingers.
Heat the tawa and fry the bobbattu on both sides with ghee.
Serve hot.

CRACKED WHEAT PULAO

A delicious treat for those who are on a strict diet. Cracked wheat(or bulgur wheat) pulao is made the same way as the normal rice pulao. Check my procedure and never think you are on a diet. I made this both with cracked wheat and bulgur wheat and the pulao with bulgur wheat is more tastier and somewhat similar to rice pulao. Give it a try.

INGREDIENTS
Bulgur wheat                          1 cup
Water                                      3 cups
Veggies                                  1/2 cup(your choice)
Whole gram masala                cardamom, cinnamon, cloves, shahjeera, bay leaf
Oil                                          2 Tsp
Onions                                    1/4 cup chopped
Salt                                          to taste
Green chilies                           2-3

PROCEDURE
I prefer a rice cooker for making the pulao as the bulgur wheat takes longer time to cook on open flame.
First of all heat the oil in a pan and add the whole gram masala, onion.
Cook the onions for a minute and then add the finely chopped veggies. Add the salt, cover and cook for a minute.
Transfer the whole thing into a electric rice cooker pan. Add the bulgur wheat and water.
Cook till it is done.
Serve with any raita.

ALOO CHANA DAL CURRY

This curry is a simple alternative to chana masala and this needs no preparation or soaking. Just chana dal, potatoes and onions and nothing else. Give it a try when you make roti or puri.

INGREDIENTS

Chana dal                        1 cup

Potatoes                           2 large boiled

Onions                            1 lage chopped

Oil                                   3 Tsp

Jeera                                1 tsp

Ginger garlic paste          1 Tsp

Gram masala powder      1 Tsp

Salt                                 to taste

Green chilies                   2 Tsp chopped

Coriander                        2 Tsp chopped

Lemon juice                    2 Tsp

PROCEDURE

Boil the chana dal till it is fully cooked.

Heat oil in a pan and add the jerra , ginger garlic paste, onions, chilies.

Fry the onions till they are translucent.

Add the boiled and mashed potatoes, boiled dal.

Add a cup of water. Add the salt and cook covered for 10-15 minutes.

Now add the gram masala powder, coriander.

Mix well and finally add the lemon juice and serve hot with any Indian bread.

RAVVA PULIHORA

A very simple delicacy on a day when you are on a fast. This is really easy to make when you have no more energy in your body on a fasting day. Not to tell you the truth this is also tummy filling. This pindi pulihora tastes well when it sets for 2 to 3 hours. Next time break your fast with this simple authentic Andhra recipe.

INGREDIENTS

• Rice ravva                           2 cups
• Water                                  4 cups
• Oil                                       4 Tsp +1 Tsp
• Salt                                      to taste
• Turmeric                              1/2 tsp
• Lemon juice                         From 2 big lemons
• Chana dal                             1 tsp
• Urad dal                               1 tsp
• Mustard                                1 tsp
• Hing                                     a big pinch
• Cashews and peanuts           2 Tsp
• Slit chilies                             2 red and 2 green
• Curry leaves                         a few 

PROCEDURE

Boil the water and add a table spoon of oil and a big pinch of salt. Add the ravva and cook the ravva till it is completely cooked.
Adjust the water as required. If the ravva is very fine it requires less water and if it is coarse it requires more water.
Let the cooked ravva cool off completely.
Heat a pan and add the oil along with the tadka ingredients( all the dals, cashews, peanuts, mustard, hing, chilies, curry leaves.)
Fry the tadka till the dals and nuts turn golden color.
Now add the turmeric and add the entire tadka to the cooked ravva.
Add the lemon juice and salt(if you have not  added salt while cooking ravva).
Mix well and let the pulihora set for 2 to 3 hours.
Enjoy with any pickle and curd.

SEMIYA KESARI

Kesari is one of the favorite recipe for many people. Weather it is made with sooji or wheat ravva or semiya, its preparation is very simple. The only simple trick for tastier semiya kesari is using right amount of water for cooking. 

INGREDIENTS

• Semiya                                 1 cup
• Water                                   4 cups
• Sugar                                   1 cup
• Ghee                                    4Tsp
• Saffron strands                     a few
• Cardamom powder              1 tsp
• Nuts                                     2 Tsp

PROCEDURE

Heat a table spoon of ghee in a pan and fry the nuts and keep them aside.

In the same pan add another spoonful of ghee and fry the semiya till it is golden in color.

Add 4 cups of boiling water to the fried semiya and cook till all the semiya forms a lump.

Now add the sugar. 

Cook for another 10 to 15 minutes on a medium flame.

Add the remaining ghee, saffron stands soaked in little bit of water, cardamom, fried nuts.

Reduce the flame, cover and cook for another 10 minutes by mixing intermittently.

Keasari becomes even more thick once cooled so remove it from the flame once the ghee oozes out from the kesari.

Seve hot.