A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.
It’s dessert time — an easy dessert with just three ingredients for those sweet tooth cravings. Today I am going to share a no-cook kheer or payasam(Tamil word for kheer) or dessert-smoothie recipe with coconut milk, coconut water, and sweetened condensed milk.
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Neer Mor – A mildly spiced and refreshing buttermilk drink to beat that summer heat. Check out my version of this popular South Indian summer coolant neer mor with detailed pictures.
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Panagam or Panakam – A delicious refreshment with jaggery and dry ginger powder flavored with cardamom. Call it as dry ginger powder and jaggery tea or panagam as we say in Tamil, this drink will surely satiate your taste buds, and it will make you say goodbye to those aerated drinks! Now let’s check out the super simple panagam recipe.
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Here is festive thali spread with Bevu Bella that I prepared recently for the Ugadi Festival. This is precisely how we make back home, and I have replicated pretty much all the recipes here. No wonder it is close to my heart. Check out the detailed Kannada style Ugadi Thali Spread in today’s post.
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Gasagase Payasa – A healthy and a soothing kheer prepared with the goodness of poppy seeds, coconut, and jaggery. This easy to make rich and creamy delicacy from Karnataka is apt for all festival occasion and needless to say it is perfect for Ugadi. Check out the detailed Gasagase Payasa / Poppy Seeds Kheer recipe with step by step pictures. Jump to Recipe or Print Recipe
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Happy Ugadi / New Year’s Day Wishes to all the readers. I am delighted to share this sweet kheer on this occasion. Madagane or Madagne is a rich Konkani special kheer prepared with channa dal and coconut milk. Here is my instant pot version of this channa dali payas with step-wise pictures. I have included the pressure cooker/stove-top version as well.Jump to Recipe | Print Recipe
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Thavala Vadai – A festive special fried food prepared with mixed lentils, rice and with coconut but without any onion or garlic. Honestly, we don’t need any occasion to make this recipe. Crispy on the outside and soft inside, this vadai an anytime perfect recipe. Today I am happy to share my mom’s Thavala vadai recipe. Read further to check the detailed recipe with stepwise pictures. Jump to Recipe
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With Ugadi and Tamil year coming up I wanted to post some simple instant pot sweet recipes that can be offered as neivediyam on these auspicious days. I haven’t posted any instant pot dessert recipe after my Walnut Kheer. So here I am sharing a simple dessert prepared with rice and sugar candy or kalkandu.
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Kheer or Payasam is one of the quintessential recipes, in particular, on the festive days. And the South Indian Thali is incomplete without the kheer or payasam. When I was browsing through my payasam archives, I realized that I hadn’t posted the sago kheer or javvarisi payasam as we say in Tamil. Sago Kheer is my go to neivediyam recipes on most of my Thursday pooja. Sago is the tapioca pearl, and it is one of the widely used food ingredients during fasting days. With Holi festival coming up, I thought of posting it sooner than later. :-)
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I am wishing you all a very happy and a prosperous new year. Today I am going to share a sweet recipe prepared in my instant pot. It is the rice and walnut kheer or the Akhrot kheer. This is a super simple recipe with just 4 ingredients that can be whipped up pretty easily. It’s is rich and decadent kheer with the goodness of walnuts. Today I am sharing the instant pot method but please check the notes to see how it can be prepared on stove top too.
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I always love quick and easy recipes, of course not compromising the taste though. So does everyone right? That’s the big motivation behind the Prep Once and Serve Twice series that I did for IMC. I always think, if a recipe/dish can be used in multiple ways. Again the credit goes to my mom for this kind of thought process. I need to post couple of her trademark recipes. Stay tuned for those but today’s recipe is going to be Prep once Serve Twice concept recipe or two in one recipe. By this time you might have guessed what it is from the recipe name – Adai batter Vadai.
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As I mentioned in my yesterdays post this time I am planning to post only the pooranams or the fillings for kozhukattai. From last year we started the tradition of making play dough pillaiyar. We don’t get it perfect but it’s always fun making together. It’s a great family activity for us. Kiddo is always worried about the mooshaka – Ganesha’s vaahanam. Vaandu loves the mooshaka character very much. Here are our funny creations. I know it doesn’t match the original pillaiyar but our humble attempt.
So now back to the recipe, this pooranam is also a sweet pooranam and it is very simple to make. You don’t need to cook like for coconut filling. Just soak the black sesame seeds for sometime and dry roast it. Then grind it along with jaggery. That’s it the pooranam is done. We call this Yellu Chiguli in kannada. For all the gowri vrathams this chiguli and Thambittu (rice/wheat flour dumpling) is a must. These are standard neividiyams in our custom.
Here is the recipe,
Ingredients:
Steps:
That’s it the pooranam is ready. You can prepare this pooranam well ahead also and this stays unto 1 week when refridgerated. Now you can prepare the outer covering and fill this in and steam it.
I wanted to post this recipe during Ugadi/ Kannada-Telugu New Year itself. But something or the other comes up and I never got a chance to post. Finally this blogging marathon theme helped me bring this recipe out.
Bevu in kannada means neem flower and bella is jaggery. Quoting from Wikipedia, Bevu-Bella/ Ugadi Pachadi symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year. The eating of a specific mixture of six tastes symbolizes the different experience.
The special mixture consists of:
Usually we take 1/4 tsp of each and mix it with 1/4 cup of water and keep it for neivediyam and have a tbsp of it after the pooja.. Also we don’t use cut raw mangoes. We grind them and take 1/4 tsp of the grinded mixture.
Here is the Bevu Bella,
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Loading InLinkz ...The last recipe as part of the festival recipe theme is the kosambari or kosamalli. In simple words, kosambari is a crunchy South Indian salad prepared with split green gram dal, grated vegetables like cucumbers and carrots and then tempered with mustard seeds. We usually make this for all the festivals, and it is mandatory during, Rama Navami and Ugadi along with bevu bella. To be honest, you can make this salad any time of the year irrespective of the festivals.
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Happy Tamil New Year to all my readers. Today I am going to share a seasonal recipe and traditional recipe prepared on the New Years day – Mambazha Pachadi. The Mango season has started and can’t wait to post these yummy mango recipes. Mango by itself is sweet and if we further cook it with jaggery, needless to say about its taste. – Here comes the super sweet mango relish.
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Today I am going to share a paayasam/payasam or kheer recipe. It is one of the easy and quick paayasam to make. It just takes half an hour to prepare this, yummy paayasam. I make this on any festive days, especially if it falls on a weekday.
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