Diwali 2017- Oct 18 - Full collection of Diwali recipes click here                        
Mysore pak Kaju pista roll Lavang latika badam burfi butter murukku Thattai recipe Madras mixture
                                               

Tuesday, October 17, 2017

Gajar kalakand, Carrot kalakand recipe | Easy Diwali sweets

Gajar kalakand | carrot kalakand, is a quick and easy sweet made with paneer, condensed milk, milk powder and carrot. I have posted kalakand recipe from the scratch. Also i have posted chocolate Kalakand recipe using store bought paneer. This Gajar kalakand i planned to post during Janmashtami itself, but couldn't post. Finally this easy kalakand recipe i made yesterday for deepavali. If you are running out of time, in the last minute and want to try out any sweet, do try this Gajar kalakand recipe. Check out my carrot burfi recipe too.Check Full collection of diwali collection from jeyashri's kitchen.

Sunday, October 15, 2017

Masala murukku recipe, Easy murukku recipes

Masala murukku | Poondu murukku, the idea i got after the Popular Grand sweets in chennai. I saw the packet of Grand sweets Garlic masala thattai and saw the ingredients in that. First i thought i will make this as mini thattais, just like the Krishna sweets one. Since i have posted thattai and milagu thattai recipe, thought i will post this as murukku. It turned out very crispy and flavourful. In fact, the murukku turned out more flavorful the next day. Try this easy masala murukku recipe for this diwali.
poondu-murukku

Saturday, October 14, 2017

Badam Puri recipe | Diwali sweet recipes

Badam Puri | Badam poori recipe is a authentic Karnataka style sweet, made using maida, sugar and almonds as main ingredients. I have tasted this badam puri last year, when my friend sent to me.Last year itself i was thinking to try this out but it was last minute and couldn't post. Finally last week i met her, and asked her for the recipe. She  called me up yesterday after talking to her mom and gave me the detailed recipe. The sweet turned out so well and we all loved it.Thank you so much Nanda, for the detailed recipe. It was so crisp and juicy inside. The grated dry coconut and the flavour of saffron and cardamom complimented the badam puri.
Badam-puri

Friday, October 13, 2017

Gavvalu recipe , Diwali recipes| Sweet version

Gavvalu| kulkuls| Sweet shells| Seedakaai| Kalkals, is a Andhra style sweet, made with maida and sugar as main ingredients. Generally sweet version of Gavvalu is more popular but they make Karam gavvalus too. Traditionally they use a wooden Gavvalu maker but if not available you can use fork or new comb too. I got this recipe and the gavvalu maker from my friend Anuradha, who also shared with me some sweet gavvalu she made. I wanted to post this recipe for last year diwali itself, but finally posting for Diwali 2017. I have tried both sweet gavvalu and Karam gavvalu too.
The same one Goans also make for Christmas and call this as Kulkuls. Check out my full collection of Diwali recipes.
Karam Gavvalu recipe will be coming soon.

Gavvalu recipe(Sweet version)

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2

    Maida | all purpose flour 1/2 cup
    Sooji | rava  1 tblsp
    Hot oil 2 tsp
    Melted ghee  1 tsp
    Sugar *  1/3 cup
    Salt  a pinch
    Baking soda a pinch
    Water  to knead the dough
    Oil   for deep frying
* I used raw sugar, you can use jaggery or white sugar too. 
Method:

  • In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
  • Mix it well.
  • Add water little by little to make it into a dough.
  • Let this be like a chapathi dough and not too hard.
  • If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
  • Make the dough into small balls, like how we make for vella seedai.
  • Roll this over the gavvalu maker and make the shells.
  • Alternatively, you can use a big fork or a big new comb.
  • Grease the comb before you start making.
  • Make this for the rest of the dough.
  • Heat oil and once it is hot, keep the flame low.
  • Gently drop the shells into the oil.
  • Fry this in low flame till it becomes golden brown and crisp. 
  • Take out from oil and drain excess oil in a kitchen towel.
  • Let's make the sugar syrup.
  • Add sugar in a saucepan and add 2 tblsp of water.
  • Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
  • When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
  • Switch off the flame.
  • Add the fried gavvalus into the sugar syrup and mix it up nicely.
  • Take it out from the syrup and allow this to cool completely by spreading it into a plate.
  • Once done, separate them and store this in an airtight container. 
  • Sweet gavvalus are ready. 
Picture of gavvalu maker


                                 Video of How to make Gavvalu

     
     





Method with step wise pictures:
  • In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
  • Mix it well.
  • Add water little by little to make it into a dough.
  • Let this be like a chapathi dough and not too hard.
gavvalu recipe 1
  • If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
  • Make the dough into small balls, like how we make for vella seedai.
  • Roll this over the gavvalu maker and make the shells.
gavvalu recipe 2
  • Alternatively, you can use a big fork or a big new comb.
gavvalu recipe 3
  • Grease the comb before you start making.
gavvalu recipe 4
  • Make this for the rest of the dough.
  • Heat oil and once it is hot, keep the flame low.
  • Gently drop the shells into the oil.
gavvalu recipe 5
  • Fry this in low flame till it becomes golden brown and crisp. 
  • Take out from oil and drain excess oil in a kitchen towel.
gavvalu recipe 6
  • Let's make the sugar syrup.
  • Add sugar in a saucepan and add 2 tblsp of water.
gavvalu recipe 7
  • Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
  • When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
  • Switch off the flame.
  • Add the fried gavvalus into the sugar syrup and mix it up nicely.
gavvalu recipe 8
  • Take it out from the syrup and allow this to cool completely by spreading it into a plate.
  • Once done, separate them and store this in an airtight container. 
gavvalu recipe 9
  • Sweet gavvalus are ready. 
Sweet Gavvalu recipe
Notes:
  1. If using jaggery, boil the syrup until you get a soft ball consistency. 
  2. When you put few drops of jaggery syrup into the water and gather it, it should form a soft ball.
  3. If you want, you can add a pinch of cardamom powder to the syrup to enhance the flavour.
  4. Always fry them in a low flame. Else it will not come out crisp.
  5. You can try this with wheat flour too, but make a thick dough and cook for a long time in low flame.
  6. This sweet gavvalus stay crisp for more than 15 days.


        

Wednesday, October 11, 2017

Wheat Halwa recipe | Tirunelveli Godhumai halwa

Wheat flour halwa from scratch - I have posted Godhumai halwa made using Wheat flour. This one is the halwa using wheat berries. Tirunelveli, is the town in Tamilnadu, famous for halwa. So we call this halwa as Tirunelveli halwa. During my childhood days, though i am not a big fan of sweets, i love to eat halwa from a particular shop in Madurai. My dad used to buy Mundiri halwa from Happy man Iyengar,Madurai, the halwa loaded with cashew nuts. He buys mundiri halwa for us and normal halwa for my grandmother(as she finds it difficult to bite lots of cashews). After coming to Singapore,tasted this tirunelveli halwa in my friend Anusha's place. This was some 8 years back. This time it thought of trying this traditional wheat halwa at home and called her up and asked for the recipe. She consulted with her mom once, who is an expert in making the godhumai halwa. Later she gave me the detailed recipe to me. Generally they add food colour to the halwa to get the golden colour or caramelise the sugar to get this naturally. I used raw sugar which gives the natural golden colour to the godhumai halwa.
   Many readers ask this question, does raw sugar give one string consistency, yes it do give. I have tried it once and used it for this halwa recipe.
Check out my full collection of diwali recipes.


Monday, October 9, 2017

Coconut Ribbon pakoda, Diwali snack recipes

Coconut ribbon pakoda with video

Coconut ribbon pakoda| seeval, i just saw this name in Krishna sweets during our trip to India in June. I didn't check out the packet to see the ingredients but noted down the name itself. I have already posted 2 version of ribbon pakoda in Jeyashri's kitchen. I tried this coconut ribbon pakoda at home by adding coconut milk, to make the dough. But some how i am not satisfied. Finally after 2-3 attempts, got the taste, which i had in my mind😃. I made this for my Cookery demo in Pasir ris CC, Singapore. Try this yummy, crispy coconut ribbon Pakoda. Check out my full collection of Deepavali Snack recipes | Diwali snack recipes.
Coconut ribbon pakoda


Friday, October 6, 2017

Milk powder Burfi recipe, Kesar burfi, Easy Diwali Sweets

 Milk powder Burfi|Kesar Milk powder burfi recipe with video. This recipe is made with milk powder, sugar and saffron as main ingredients. I have already posted Chocolate burfi, using milk powder. I just followed the same recipe by replacing chocolate powder with kesar|saffron. It turned out so well, to be more precise as similar to the Mithaiwala, milk sweets. Check out my milk powder Peda and Badam peda recipe. Check out my complete collection of Diwali recipes.
Kesar-burfi


Wednesday, October 4, 2017

Cashew Pepper murukku | Diwali recipes

Cashew pepper murukku recipe with video

Cashew pepper murukku | mundiri murukku, i first tasted in my friend's in-laws place. Few years back when i visited my friend's mil's house,(from whom i learnt Kalyana rasam)in Chennai, she made cashew murukku and thengai burfi for me. She was excitingly shared with me that she learnt this mundiri murukku from a TV show and tried it at home. It tasted awesome and i happily ate the murukku. She also shared with me the recipe of the murukku. I have tried this too and sent for Aval kitchen magazine Deepavali edition few years back. I tried this again with the addition of pepper powder. It tasted so well,the pepper and cashew nuts complimented each other very well. The murukku was super crispy. Try out this cashew pepper murukku for this Diwali. Check out my full collection of Diwali recipes. 
Cashew- pepper murukku


Monday, October 2, 2017

Garlic Karasev recipe | Diwali recipes

Garlic karasev | Lehsun sev is a gram flour based deep fried savory recipe. I have already posted karasev recipe with video. During our childhood days, appa used to buy karasev from a shop in our hometown, Madurai. They used to wrap it in a newspaper and tie with a jute thread. The moment we open the packet, the flavour of garlic and other ingredients, tempt us to finish the whole packet in one go. I wanted to try out garlic karasev for last year diwali itself, but somehow couldn't make it. Try out this easy tea time snack. Check out my full collection of diwali recipes. Scroll down till the end of the post to see the tips section.
Garlic-sev


Saturday, September 30, 2017

Chocolate coconut ladoo recipe | Diwali 2017 recipes

Chocolate coconut ladoo, an easy sweet made with desiccated coconut, condensed milk and cocoa powder. I have posted the popular 2 ingredient Coconut ladoo recipe some years back. This recipe of chocolate coconut ladoo is similar to that but with the addition of cocoa powder and rolled in pistachios and desiccated coconut. Check out my full collection of Diwali sweet and snack recipes.
Stay tuned for diwali recipes from Jeyashri's kitchen.
Chocolate coconut ladoo

Wednesday, September 27, 2017

Sago Moong dal Payasam recipe| Javarisi Payasam with jaggery

Sago moong dal payasam | Javarisi pasi paruppu payasam with jaggery and coconut milk. Recently during Ganesha Chaturthi we visited one of our friend's house for Ganesh Dharshan. Her mom made this yummy sago moong dal payasam. The flavour of coconut milk and moong dal combo was truly awesome and the bites of sago pearls in between was a treat to the taste buds. I asked her for the recipe and she messaged me few days back. I always want to javarisi payasam with jaggery so i was waiting to try this out. As it is Navaratri season, i wanted to post this sago payasam recipe. Try this out and i am sure you will love this. Check out my full collection of navratri recipes.
Sago moong dal kheer

Monday, September 25, 2017

Channa dal sweet kosumali | sweet sundal

Channa dal sweet kosumalli is a traditional recipe served in Tamil brahmin weddings as a part of the feast. the crunchiness of the kalkand(rock candy) and the cardamom flavor enhances the taste. Though i have made this kosumalli few times at home, but never clicked once. Few days back i made this and clicked it too. It is a very simple recipe, if you have cooked channa dal in hand then it is quite easy to put everything together. You can make this as a neivedhyam for navaratri too. Check out my other Navarati sweet and sundal recipes.
Channa dal kosumalli

Friday, September 22, 2017

Kavuni arisi payasam recipe| Black rice kheer

Kavuni arisi | black rice | karuppu arisi, is similar to the glutinous rice, which we use for Thai sticky mango rice. The only difference is in the color. The rice originally was produced in Burma but the one i got is an Indonesian product. This black rice is quite popular in the South east Asian countries. Though i have heard about this rice from my friends many times, never attempted to try this at home. We get this black rice quite commonly in all shops like Fair price shops and small Chinese, malay, grocery shops too. Yesterday during my morning walk, a friend of mine suggested me to try this Kavuni arisi payasam and shared the recipe with me too. She told she makes it quite often and it is a huge hit among her friends too. So i grabbed a small packet from the nearby shop and tried this payasam. While discussing about this with another friend of mine, she told few variations too. The payasam was very aromatic and we enjoyed it very much. Try this as a neivedhyam to God for this Navaratri and serve your guests also a different and unique dessert. Check out my complete collection of navratri recipes.
Kavuni-arisi payasam

Wednesday, September 20, 2017

Vegetable Medhu vadai recipe | Vada recipe

No onion no garlic recipes

Urad dal vadai with the addition of vegetables. Generally for festivals we make ulundu vadai but we never add onions to this, while offering to God. During Ganesha chaturthi i made medhu vadai with the addition of cabbage, carrot and capsicum. The bright colour of the vada gained more attention and many readers in Instagram and facebook asked me about that. So i thought i will share this vegetable medhu vada recipe, as you can try during navaratri. Check out my ulundu vadai post with video for more details on how to shape the vada. Check out my complete collection of Navaratri recipes
Vegetable-vada

Monday, September 18, 2017

Imli ka amlana | Amlana recipe

Amlana | Imli ka amlana is a Rajasthani drink made using imli | tamarind pulp. With the addition of pepper, mint leaves, black salt and cardamom it enhances the taste. I was searching for some other recipe and landed up with this amlana recipe from tarla dalal's website. Since it sounded so easy, i wanted to try this out immediately. It tasted similar to our traditional Panagam drink. You can make this for big gatherings and other navaratri get together too. Learn how to make amlana recipe with video.
Imli ka amlana


Friday, September 15, 2017

Pumpkin Raita recipe | Kaddu ka raita

Pumpkin raita | kaddu ka raita is a easy raita recipe. Few weeks back when i went to my friend's house for Varalakshmi pooja, during a conversation she was telling about pumpkin raita. I never know that we can make raita with pumpkin. We south Indians make raita with White pumpkin| ashgourd, but making raita with yellow pumpkin | kaddu is quite new to me. Later she shared the recipe with me and it tried this few days back. It turned out very well. Try out this easy pumpkin raita recipe.
Pumpkin-raita

Check out my other pumpkin recipes


Wednesday, September 13, 2017

Rava kunukku recipe | Kunukku recipe

Rava kunukku recipe with video

Rava kunukku is a deep fried snack recipe made with sooji as the main ingredient. We generally make kunukku with adai maavu. Recently when we visited a friend's house for evening coffee, she made this rava kunukku and served along with coffee. It tasted very nice and immediately i asked her for the recipe, but as usual forgot later. Few days back i messaged her again and asked her for the recipe. She was sweet enough to send a voice note over phone and i tried it today. The rava kunukku tasted the same and we enjoyed with coconut getti chutney and filter coffee. Generally kunukku and coconut chutney pairs very well. Even you can have this kunukku without any accompaniments.
Rava-kunukku recipe


Monday, September 11, 2017

Puli itta keerai recipe | Spinach in Tamarind gravy

Puli itta keerai | spinach cooked in tamarind gravy, this is a traditional recipe made at our home, but my mil makes a different version. She makes like a keerai sambar but we generally call it as keerai puli itta kootu. Last year i attended a cookery class of Shri. Mount Mani Iyer, a popular caterer in Chennai. He taught as few Tirunelveli brahmin style recipes and one among them is this keerai puli itta kootu. I was planning to post this recipe from a long time, but some how couldn't make it. Few weeks back, when i was searching for the paper in which i have noted the recipe, i couldn't trace that. I misplaced it somewhere. I asked a friend who attended the class with me and she immediately sent the picture of the recipe paper. I tried it today and it tasted so similar to the one Shri. Mani Iyer made. We tasted the puli itta keerai with kal dosai in the cookery demo, but today i served with plain rice. It went well with rice too.

Saturday, September 9, 2017

Urulai Kizhangu kara curry recipe | Potato kara curry

Urulai Kizhangu kara curry | Potato kara curry, is a spicy potato roast, traditionally served in Tamil brahmin weddings. Whenever we fix on the menu for the wedding, urulai kara curry is the common one which we add up in the menu along with other yummy traditional dishes. Though we make potato curry at home, this one is quite unique and will be very tasty too. Few weeks back i tried this Urulai kara curry from bhojana recipes and posted in Jeyashri's kitchen Instagram story too. Since it is a no onion no garlic potato curry i thought i will make it again and post today. I tried this yesterday for my guests along with bisi bela bath. It goes well with curd rice and rasam sadam too.

Thursday, September 7, 2017

Mor aval recipe| Easy poha recipes

No onion no garlic recipe

Mor aval is a very simple and easy tiffin | breakfast| snack recipe using aval| poha| rice flakes. This quick recipe i learnt from my cousin who was with us here for the past 4 days on a holiday. She is a wonderful cook and during our casual chat session, she mentioned about this mor aval recipe. She told that her mil makes it very well and she learnt it from her. I noted down the recipe from her and tried this yesterday. It tasted very well and Suresh loved it a lot. If you have slightly sour yogurt, then try out this mor aval recipe using poha | aval.
Mor aval recipe

Tuesday, September 5, 2017

Pottukadalai Thuvaiyal recipe | Thogayal recipes

Pottukadalai thuvaiyal is a super quick and easy recipe, i can say it is a perfect Bachelor recipe too. I have tasted this many times during my childhood days. Our neighbor aunty used to make this,usually on a lazy day. Whenever she doesn't have mood to cook or went out she makes this pottukadalai thuvaiyal and garlic rasam. We always make Thengai thogayal or paruppu thogayal at home. Recently i learnt this recipe from my cousin's mother in law. It tasted very similar to the one which we had during our childhood days. As i have guests around i have few scheduled posts for this week. Try out this simple thuviayal recipe and enjoy your meal.
Pottukadalai-thogayal

Saturday, September 2, 2017

Cabbage Thoran recipe | Kerala style cabbage curry

Cabbage thoran is a yet another popular recipe, which is a must in Kerala Onam sadhya menu. I was planning to call my mami's sister, for this cabbage thoran recipe. But few days back in a birthday pasty i met a friend's wife. She is a native of palakkad. She shared with me this easy cabbage thoran recipe with me. It tasted very nice and very different from the usual cabbage curry we make at home. Try out this easy Cabbage thoran recipe. Check out some Onam sadhya recipes from jeyashri's kitchen.
Cabbage-thoran

Thursday, August 31, 2017

Avial recipe, Kerala Aviyal recipe

Aviyal | Avial is a popular dish in Tamilnadu and Kerala. Avial is a must one in the Onam sadhya menu. I have already posted the avial which we make at home. I wanted to learn about the Kerala Aviyal and finally got the perfect recipe from my mami's sister Viji. As i mentioned in my kurukku kalan post, she is very sweet and answered all my silly doubts with smile. We all loved this Kerala style aviyal. I just enjoyed with plain rice and papad. Try out this Kerala style Aviyal and let me know how it turned out. Check out my collection of Onam sadhya recipes.
Kerala-avial

Kerala Aviyal recipe

  Preparation Time : 15 mins | Cooking Time : 15 Mins |Serves: 5-6

     Mixed vegetables*  5 cups
     Coconut   1/2 cup
     Turmeric powder  1 tsp
     Salt  as needed
     Cumin seeds | jeera  1 tsp
     Yogurt | Thick curd   1/4 cup
     Green chili  4
     Red chili powder  1/2 tsp
     Coconut oil  3 tblsp + 2 tsp
     Curry leaves  few  
*I used carrots, yam, Raw banana (vazhakkai),drumstick, potato,cucumber, white pumpkin(poosanikaai), drumstick, beans and snake gourd(pudalangai). 
                                            Video on how to make Kerala Avial
              
Method:
  • Chop the veggies lengthwise.
  • In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one. 
  • Add 1/2 tsp turmeric powder and salt. 
  • Add 3/4 cup of water and cover this.
  • Cover this and let this cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
  • Cover this again and cook. Mix in between.
  • Grind the coconut, 2 green chili, jeera,red chili powder and 1/2 tsp turmeric powder into a coarse paste.
  • Once the veggies are cooked, add this coconut paste to it.
  • Do not cook the veggies till mushy. It should be cooked but should retain its shape.
  • Mix well.
  • Whisk the yogurt and add it to the veggies.
  • Mix well and switch off the flame.
  • Add 3 tblsp coconut oil and fresh curry leaves.
  • Kerala Aviyal is ready to serve.
     


Kerala-avial

Method with step wise pictures:
  • Chop the veggies lengthwise.
  • In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one. 
  • Add 1/2 tsp turmeric powder and salt. 
Kerala-avial
  • Add 3/4 cup of water and cover this.
  • Cover this and let this cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
  • Cover this again and cook. Mix in between.
kerala aviyal 2
  • Grind the coconut, 2 green chili, jeera,red chili powder and 1/2 tsp turmeric powder into a coarse paste.
kerala aviyal 3
  • Once the veggies are cooked, add this coconut paste to it.
  • Do not cook the veggies till mushy. It should be cooked but should retain its shape.
  • Mix well.
kerala avial 4
  • Whisk the yogurt and add it to the veggies.
  • Mix well and switch off the flame.
kerala aviyal 5
  • Add 3 tblsp coconut oil and fresh curry leaves.
  • Kerala Aviyal is ready to serve.
Avial- recipe
Notes:
  1. Do not use sour curd, use fresh thick curds.
  2. My mom always add curd to aviyal just before serving, so that you can avoid getting the sour taste.
  3. Do not grind the coconut mixture into a fine paste. Just pulse it twice and add.
  4. You can add raw mango too, if adding skip the yogurt.


    

Tuesday, August 29, 2017

Kurukku Kalan recipe, Kerala kalan recipe

Kerala Kurukku Kalan recipe is a  coconut based yogurt gravy, usually take in Onam sadhya menu. I haven't explored much into authentic Kerala recipes, but this time i wanted to try out some popular Onam sadhya recipes. My mami, from whom i learnt chakka varati recipe, whose cousin i met in India during a wedding. She is basically from Cochin and shared with me few authentic Onam sadhya recipes. Later i clarified my doubts over phone before trying out the recipe. Thank you so much Viji for sharing the recipes and patiently answering my queries. Let's learn few more Kerala style recipes in this week.
Traditionally Kerala kalan is made with yam and nendram banana. Since i didn't get the Nendram banana nearby my place, i added only yam. You can add raw banana(vazhakkai) too.
Check out some collection of Kerala Onam sadhya recipes from Jeyashris kitchen.

Monday, August 28, 2017

Green apple pickle | Instant pickle recipe

Instant green apple pickle is an easy pickle recipe, tastes similar to the raw mango pickle. Though i tried this few times, happened to post this in Jeyashri's kitchen Instagram few weeks back. Many asked for the recipe of green apple pickle. Though it is similar to the instant mango pickle, i wanted to make a separate post for the recipe of Green apple pickle. This goes well with curd rice and sambar rice too. If the apple is sour, you can go ahead and make pickle. I have scheduled this post for next week as i have guests coming up next week. But there was some issue with my camera and few step wise pictures which i took for today's post went missing. So i thought of publishing this recipe today. Will post Onam sadhya recipes from tomorrow.
Green apple pickle

Onam Sadhya Recipes | Kerala Onam Sadhya recipes

I have some collection of Onam sadhya recipes in Jeyashri's kitchen. Also will be posting few more Kerala Onam Sadhya recipes in the coming up week, as Onam 2017 is on September 6. I have posted few basic Kerala Onam recipes such as Chakka varati, Olan, Erissery, Thoran, Kerala paal payasam, ada pradaman and few more. Click on the pictures for recipes. Stay tuned for Onam sadhya recipes coming up on Jeyashri's kitchen.
Kerala Onam sadhya recipes

Thursday, August 24, 2017

Shahi Coconut modak, Easy Ganesh chaturthi recipes

Shahi coconut modak is an easy to make Prasadh for Ganesh chaturthi. Generally many people keep the Ganesha at home for a week after Ganesh chaturthi. They offer Prasadh for Ganpathi everyday. We used to celebrate this in one of our friend's house and we all will make prasadh everyday for Lord Ganesha. Even kids love to cut eggless cake for Ganesha too. This shahi coconut modak is a similar to the easy coconut ladoo recipe, shaped in modak shape. I have added some nuts to make it more rich. I used modak mould to shape this shahi coconut modak. Thanks to my friend Sonali for sharing the modak mould with me. Check out my Chocolate peda modak recipe too. Wish all my a very happy Ganesh Chaturthi. May Lord Ganesha shower his blessing on you always.
Check out my full collection of Ganesh chaturthi recipes.
Shahi coconut ladoo

Wednesday, August 23, 2017

Modagam using Desiccated coconut , Ganesh chaturthi recipes

Modakam | modagam | Kozhakattai, the traditional modakam is made using coconut and jaggery stuffing. Generally we use fresh coconut to make the coconut jaggery poornam. But some people may not have access to fresh coconut in their country. We can easily make poornam with desiccated coconut. The taste is almost the same and even you can replace jaggery with brown sugar also. Celebrate this Ganesh chaturthi with varieties of modak and other recipes from Jeyashri's kitchen.
Stay tuned for one more delicious Mahatrastrian style modak using desiccated coconut.
Desiccated coconut modak

Modagam using desiccated coconut

  Preparation Time : 20 mins | Cooking Time : 20 Mins |Makes: 16

     For the outer cover
Idiyappam flour  1 cup
Water as needed
Sesame oil  few drops
   For the poornam| stuffing 
Desiccated coconut  1/2 cup
Powdered jaggery  1/4 cup
Cardamom powder  a pinch
Water 1-2 tblp

Sesame oil   to grease idli plate and grease hands

Method:
  • In a pan add the desiccated coconut, jaggery and cardamom powder.
  • Add 1-2 tblsp of water and mix well.
  • Cook for 2-3 minutes till the jaggery melts and it gets incorporated with the desiccated coconut.
  • Poornam | stuffing for modak is ready.
  • Let's make the outer cover.
  •  We can make the outer cover in 4 ways. 
  • Add idiyapam flour or home rice flour in a wide bowl. 
  • Boil water with few drops of sesame oil.
  • Once it comes to a nice rolling boil, add the water to the flour. If using home made or store bought rice flour,add a pinch of salt to the water.
  • Mix well with a spoon and keep it covered for few minutes.
  • Once it is warm, grease hands with sesame oil and knead into a soft dough, without any cracks.
  • Keep it covered all the time.
  • Make it into equal lemon sized balls.
  • Take one portion of the dough, using fingers make a small cup.
  • Place 1/2 tblsp of filling into this.
  • Gently close it and make it into modak shape. 
  • You can check my video on how to shape modak 
  • Repeat this for the rest of the dough .
  • The dough and the stuffing is just perfect for the outer cover.
  • I finished both the dough and the stuffing for making 16 modakams.
  • Grease an idli plate and place the modakams.
  • Steam for 10 minutes. You will see the shine in the modaks and it is the right time to switch off the flame.
  • Let this cool for 2 minutes.
  • Take out the modaks from the pan and the desiccated modaks are ready for neivedyam.

     
     


Desiccated coconut modak
Method:
  • In a pan add the desiccated coconut, jaggery and cardamom powder.
modakam 1
  • Add 1-2 tblsp of water and mix well.
  • Cook for 2-3 minutes till the jaggery melts and it gets incorporated with the desiccated coconut.
modakam 2
  • Poornam | stuffing for modak is ready.
  • Let's make the outer cover.
  •  We can make the outer cover in 4 ways. 
  • Add idiyapam flour or home rice flour in a wide bowl. 
  • Boil water with few drops of sesame oil.
  • Once it comes to a nice rolling boil, add the water to the flour. If using home made or store bought rice flour,add a pinch of salt to the water.
  • Mix well with a spoon and keep it covered for few minutes.
modakam 3
  • Once it is warm, grease hands with sesame oil and knead into a soft dough, without any cracks.
  • Keep it covered all the time.
  • Make it into equal lemon sized balls.
modakam 4
  • Take one portion of the dough, using fingers make a small cup.
  • Place 1/2 tblsp of filling into this.
  • Gently close it and make it into modak shape. 
modakam 6
  • You can check my video on how to shape modak 
  • Repeat this for the rest of the dough .
  • The dough and the stuffing is just perfect for the outer cover.
  • I finished both the dough and the stuffing for making 16 modakams.
  • Grease an idli plate and place the modakams.
  • Steam for 10 minutes. You will see the shine in the modaks and it is the right time to switch off the flame.
modakam 7
  • Let this cool for 2 minutes.
  • Take out the modaks from the pan and the desiccated modaks are ready for neivedyam.
Desiccated coconut modak
Notes:
  1. Adding water is necessary while making the poornam but do not add too much. First add 1 tblsp and if needed add 1 more.
  2. The sweet is just perfect for the stuffing, if needed more add 1-2 tblsp of extra jaggery powder.
  3. Always keep the dough and the prepared modak covered. 
  4. If using modak mould check out my video on how to shape modak using mould. 
  5. If using brown sugar, add water only if needed.