Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

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Rajgira is nothing but Amaranth seeds / முலக்கீரை விதை, usually payasam/kheer is prepared with this in North India for Navratri. Commonly it is prepared during Vrat time, as its highly nutritious and very rich in protein.

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Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Very first time tried this Rajgira Kheer using products from Ekgaon, an online platform that connects farmers all over India. I have been using Ekgaon products for few months long and the products are high quality and I am very happy with the result. Give a try to both the recipe and the products from Ekgaon…

Making of Rajgira Kheer / Amaranth seeds payasam recipe –

Rajgira kheer / Payasam is a perfect dish during the time of vrat or Navratri, because of the health benefits in the Amaranth seeds / Rajgira. Also, I have substituted sugar with Dates Palm Sugar / Panangarkandu in tamil, which helps in relieving cold and sore throat. Give a try…

CLICK HERE for more Kheer / Payasam recipe.

 

Ingredients:

  • Rajgira / Amaranth seeds / Mulakeerai vithai – 1 cup
  • Palm Dates Sugar / Sugar – ¾ cup
  • Cardamom – 3 nos
  • Milk – ½ litre
  • Cashew nuts – 10 nos
  • Badam / Almonds – 10 nos
  • Saffron strands / Kungumapoo – few strands

Preparation:

  • Take the rajgira / amaranth seeds in a strainer and rinse it well in running water.
  • Drain the water completely, transfer it to pressure cooker, for 1 cup of rajgira, pour 1 ½ cups of water and pressure cook for 3 whistles in medium flame.
  • Meanwhile boil the milk in a pan, crush the cardamom, add cardamom once the milk is boiled and cook in low flame, until the milk reduces to half the quantity.
  • Remove the lid from the pressure cooker, once the pressure is completely released.
  • Pour the pressure-cooked rajgira to the boiling milk, mix it well and cook for few mins.
  • Once it starts thickening, thinly slice the cashew nuts and almonds, add it to the kheer, mix it well and cook for a min.
  • Add the Palm dates sugar / panangarkandu to the kheer, mix it well, cook for a min or until the sugar is dissolved.
  • Sprinkle the saffron strands, remove it from fire.

Serve hot or chillied. You serve it along with poori for breakfast or serve it as dessert in meals.

 

 

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Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review

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Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…

Ingredients:

  • Cucumber – ½ no
  • Carrot – 1 no (medium size)
  • Split green gram / Paasi payaru / Mung dal – 1 cup
  • Coriander leaves – 2 stalks
  • Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Grated Coconut – ¾ cup
  • Lemon juice – 2 tbsp
  • Mustard seeds – 1/ tsp
  • Curry leaves – 2 sprigs
  • Oil – 1 tsp
  • Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –

Preparation:

  • Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
  • Drain the water completely and keep it aside.
  • Peel and finely chop the cucumber into pieces.
  • Peel and finely grate the carrot into pieces.
  • If you are using green chillies, finely chop them into pieces.
  • Clean and finely chop the coriander stalks to pieces.
  • Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
  • Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
  • In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
  • In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
  • Pour half the quantity to each of the bowls. Mix it well.
  • Add required quantity of salt, only before you serve.
  • Serve it.

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.

 

Instant Bread Gulab Jamun Recipe / How to make Gulab Jamun with Bread / Gulab Jamun Recipe

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Gulab Jamun and Rasgulla being my all-time favorite sweet right from childhood, recently when I came across this Bread Gulab Jamun from my friend, wanted to try it immediately. Luckily had 7 to 8 bread slices leftover from our breakfast, so tried out immediately.

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Instant Bread Jamun recipe / How to make Gulab jamun with Bread / Gulab Jamun recipe

CLICK HERE for more Diwali sweets / snacks recipe and CLICK HERE for more Dessert recipes.

Bread Gulab Jamun is an easy, simple and instant sweet recipe that can be prepared easily and perfect by beginners. I have also shared out a video recipe for Instant Bread Gulab Jamun in my you tube, refer video for perfect texture. Let me share the recipe…

Making of Instant Bread Gulab Jamun / Bread Gulab Jamun Video –

Ingredients:

  • Bread slices – 7 nos
  • Sugar – 1 cup
  • Water for sugar syrup – ¾ cup
  • Rose white essence – 2 drops
  • Milk powder – 4 tbsp
  • Milk – 3 to 4 tbsp
  • Full cream – 2 tbsp
  • Cardamom – 2 nos
  • Lemon juice – 1 tbsp
  • Ghee / Oil – 1 cup (for frying)

Preparation:

  • Cut the corners of the bread, chop them into medium pieces, grind them to coarse powder.
  • Add milk powder, full cream, crumble it well.
  • Sprinkle milk little by little, and knead it gently and roll it to a dough.
  • Divide the dough into small portions, roll it to small balls and keep it aside.
  • Meanwhile add sugar, pour water in a heavy bottomed vessel, cook in medium flame until it reaches slight syrup consistency.
  • Crush the cardamom, add it to the sugar syrup along with the lemon juice (to avoid the syrup from crystallizing).
  • Heat oil / ghee in a vessel, gently drop the rolled-out bread balls and deep fry it in medium flame until it turns golden brown.
  • Drain the oil and remove it from fire.
  • Transfer it to the sugar syrup, once its ready, let it rest for 3 hours.

Serve it. You can serve it along with ice cream.