Tag Archives: fasting recipe

Aval Kesari recipe / Poha Kesari recipe / How to make Aval Kesari at home – Krishna Jayanthi recipes

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Aval Kesari is one of my long time wait dish, yesterday was planning to try out kesari and so thought to try it with aval. This was my first attempt with Aval Kesari, it was delicious and was finished in minutes, as kids on vacation. Usually Kesari is my favorite, as my grandma prepares it for my birthday as it would be the first food on my mouth. The texture was lovely, it melts in the mouth and was too attractive not only of the color but the glassy appearance made the dish look rich compared to Rava/Semolina or Semiya/Vermicelli.

CLICK HERE for more Krishna Jayanthi / Gokulastami / Janmastami recipes.

A perfect dish for Navratri, as an offering and later served for friends and family. Not only for Navratri, but also an easy and can be made in minutes for guests. Let us move on to the recipe…

Do check out my other Kesari recipe in this link: https://madraasi.com/recipes/breakfast-dinner/.

Ingredients:

  • Aval / Poha / Beaten Rice – 1 ½ cup
  • Sugar – 1 cup
  • Clarified butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Water – 3 cups
  • Food Color (Orange) – ¼ tsp

Preparation:

  • Dry roast aval/poha/beaten rice in a kadai with a tsp of ghee/clarified butter.
  • Heat 3 cups of water in a kadai, bring it to boil.
  • Meanwhile, grind the roasted aval/poha/beaten rice to a fine powder.
  • Add the powdered aval/poha/beaten rice to the boiling water along with the food color, keep in low flame and keep on stirring else lumps will be formed.
  • Keep on stirring for few min, until the poha is cooked and thickens, drizzle a tbsp of ghee/clarified butter along the sides of the thickening poha.
  • Add in the sugar and continue stirring, until it the poha starts leaving the sides of the kadai.
  • Heat the leftover ghee/clarified butter in a kadhai, add in the cashew nuts, and roast until starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Stir it well and keep on stirring until the kesari comes to the rolling consistency.
  • Transfer it to a bowl.

Serve hot. This goes well for breakfast, tea-time snack and also as a festive recipe.

Note: Bring the kadai to low flame, when you start adding the powdered poha/aval/beaten rice and keep on stirring else it would be formed as lumps.

 

 

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

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Usually raita never needs to be cooked, but here with plantain stem I thought it would be best when cooked so that kids would never skip of this dish. This goes out well with Spinach rice and Briyani (both veg and non-veg).

This can also be consumed in times of vrat or fasting, because of no onion and no garlic in it.

Do check out my other raita recipes in this link: https://madraasi.com/recipes/raita/.

Health benefits of Vazhaithandu/Plantain stem: It is a good source of dietary fiber. It acts as a laxative and can ease constipation and also helps in weight reduction. A good relief for ulcer, burning senstation and acidity.

Let us move on to the recipe…

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

Plantain Stem Raita / Vazhaithandu Thayir Pachadi

Ingredients:

  • Banana stem (chopped) – 2 cups
  • Grated coconut – 2 tbsp
  • Cumin seeds – 2 tsp
  • Butter milk – ½ cup
  • Yogurt / Curd – 1 cup
  • Asafoetida / Hing – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 2 tsp
  • Salt to taste

Preparation:

  • Clean and chop the banana stem into small pieces. Soak them in buttermilk, to avoid the decolorisation for 10 mins.
  • Grind the coconut and cumin seeds along with little water to fine paste.
  • Drain the butter milk and keep the banana stem aside.
  • Pressure-cook the banana stem with little water and the ground coconut masala, for 2 whistles.
  • Remove the lid, when the pressure subsides.
  • Heat 2 tsp of oil in a kadai, add in the mustard seeds, split black gram, asafoetida and curry leaves, wait until they crackle.
  • Pour curd/yogurt to the pressure-cooked banana stem and stir it well.
  • Pour in the tempered spices to the banana stem, give a stir.

Serve with Briyani, variety rice or for lunch as a side dish during vrat/fasting.

 

 

Cauliflower Roast

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Cauliflower is my all-time favorite vegetable right from my childhood. I have already shared few recipes and now here is my cauliflower roast.

Do check out my other caulifower recipes by clicking on them: cauliflower fry, cauliflower rice, cauliflower biryani, gobi paratha, potato and cauliflower gravy, cauliflower egg stir-fry.

Do check out my other stir-fry/poriyal recipes in this link: https://madraasi.com/main-course/vegetarian/.

Cauliflower roast is very simple, delicious and consumes less time for preparation. Specially this can be served as an offering or a perfect recipe during vrat/viratham/fasting time because I have prepared this without onion and garlic. Let us move on to the recipe…

Cauliflower Roast

Cauliflower Roast

Ingredients:

  • Cauliflower – 1 no
  • Red chili powder – 1 ½ tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – 1.4 tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Roughly chop the cauliflower into florets, boil 3 cups of water in a heavy bottomed vessel.
  • Add in the cauliflower florets to the boiling water along with a tsp of salt and cook for 5 mins.
  • Drain the water and keep the cauliflower florets aside.
  • Heat oil in a kadhai, add in mustard, split balckgram and curry leaves, wait until they crackle.
  • Add in the cauliflower florets, along with the turmeric powder, chili powder, cumin powder, garam masala and required amount of salt.
  • Cook them, until the raw smell goes off and the cauliflower turns brown in color (no water should be added).

Serve hot with steamed rice and sambar or steamed rice and dal.

Note: Never use cauliflower while cooking all over the recipe. Keep on stirring once you add all the spice powders, else the cauliflower would be burnt.