Tag Archives: indian festival recipe

Black rice Pongal Recipe / Kavuni Arisi Pongal recipe / Pongal recipes

Black rice Pongal Recipe / Kavuni Arisi Pongal recipe / Pongal recipes

Black rice is also known as forbidden rice or emperor’s rice. Since it was only consumed by emperor’s, it is known as forbidden or emperor’s rice. Black rice is black in color, but becomes dark purple when cooked. It is a rare and old variety of rice that has been growing for centuries, in North East and South India which is commonly known as Kavuni Arisi in Tamil Nadu.

CLICK HERE for more Pongal recipes, CLICK HERE for Breakfast recipe and CLICK HERE for Dessert Recipes.

It has nutty taste and little chewy like brown rice even after cooked. Since it consumes time to get cooked, it’s soaked overnight or for 12 hours before cooked. It’s sticky and juicy nature suits it best for the making of desserts and sweets.

black rice pongal recipe, kavuni arisi recipe, kavuni arisi pongal recipe, pongal speical recipe, thai pongal, image of kavuni arisi pongal, picture of kavuni arisi pongal

Black rice pongal recipe / Kavuni Arisi Pongal recipe – Pongal special recipe

Health benefits: Black rice gives impressive health benefits when compare to other rice varieties. It fights inflammation fights cancer, improves heart health, reduce weight (rich in fibre and low in calories), helps to prevent diabetes, improves liver health and improves digestive system.

Black rice Pongal is very delicious and also healthier with little chewy and sticky nature it fits the concept of sweet Pongal very well. Black rice Pongal is also known as Kavuni Arisi Pongal or Karuppu Arisi pongal in tamil. Give a try and share your feedback…

Ingredients:

  • Black rice / Kavuni Arisi (கவுனி அரிசி) – 1 cup
  • Crushed Sugarcane Jaggery / Vellam (அச்சு வெல்லம்) – ½ cup
  • Cardamom powder (ஏலக்காய் பொடி) – ½ tsp
  • Cashew nuts (முந்திரி) – 10 nos
  • Raisins (உலர்ந்த திராட்சை) – 8 nos
  • Ghee / Clarified butter (நெய்) – 2 tbsp
  • Grated coconut (துருவிய தேங்காய்) – ¼ cup

Making of Black Rice Pongal / கவுனி அரிசி பொங்கல் –

 

Preparation:

  • Soak black rice or kavuni arisi over night or for 12 hours, drain the water and keep it aside.
  • Pressure-cook for 4 to 5 whistles or cook until it becomes soft and tender when you are cooking in a heavy bottom vessel.
  • Once it’s coked completely make sure water is completely dried, then add the crushed jaggery and grated coconut.
  • Cook in medium flame until the jaggery melts gets mixed well with the rice.
  • Add in the cardamom powder followed by a tbsp. of ghee/clarified butter.
  • Roast cashew nuts and raisins in the ghee / clarified butter and pour it to the Pongal, mix it well.
  • Remove from fire.

Serve hot.

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.

CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.

Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.

Indian sweets recipe, halwa, halwa recipe, custard powder recipe, custard powder halwa, custard powder halwa recipe, Diwali recipe, Diwali special, Diwali 2017, custard powder halwa video recipe, custard powder halwa in youtube, image of custard powder halwa, picture of custard powder halwa, custard powder halwa picture, custard powder halwa image, halwa image, halwa picture, Tamil nadu Deepavali recipe, tamil Diwali recipe,

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…

Ingredients:

  • Custard powder – 1 cup
  • Sugar – 1 ½ cups
  • Cashew nuts – 7 nos
  • Water – 2 cups
  • Saffron strands – few strands
  • Ghee / Clarified butter – 3 tbsp

Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –

Preparation:

  • Break the cashew nuts into small pieces, keep it aside.
  • Soak saffron strands in a tbsp of water and keep it aside.
  • In a bowl, add custard powder, sugar and mix it well.
  • Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
  • Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
  • Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
  • Keep on mixing it, until it gets thicken.
  • Once it starts thickening, start beating the halwa, until it rolls out.
  • Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
  • Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
  • Level it with a ladle, let it sit until it reaches room temperature.
  • Slice the halwa into pieces.

Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.

 

 

 

 

Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.

 

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana with Sprig Gourmet

Sheera is a Marathi word for Halwa. Sheera is a must to have dish during festivals in North India. It is a rich dessert that is prepared by cooking sooji and banana along with toasted nuts and ghee / clarified butter. Banana sheera can be prepared by using both milk or water.

Banana sheera recipe, banana sheera image, banana sheera picture, banana sheera recipe with picture, how to make banana sheera, rava sheera, sooji halwa, sooji banana halwa recipe, banana sooji halwa recipe, coconut dates palm sugar, coconut dates palm sugar recipe, food, vegetarian recipe, dessert recipe, easy halwa recipe, madraasi recipe, madrasi food, immadraasi.

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

I have infused coconut palm sugar instead of sugar, which gives more flavor and being a best natural sweetener. I have used Coconut Palm Sugar (mingles with A Quartet of Brown spices) from sprig, CLICK HERE for the product. Coconut Palm Sugar from sprig gives good flavor with beautiful color to the dish and delicious taste.

Banana sheera recipe, banana sheera image, banana sheera picture, banana sheera recipe with picture, how to make banana sheera, rava sheera, sooji halwa, sooji banana halwa recipe, banana sooji halwa recipe, coconut dates palm sugar, coconut dates palm sugar recipe, food, vegetarian recipe, dessert recipe, easy halwa recipe, madraasi recipe, madrasi food, immadraasi.

Banana Sheera Recipe / Rava Sheera Recipe / Sooji Halwa with Banana

Also, I have infused more banana for the perfect halwa texture and taste of banana. You can use variant of banana, but use only the ripen once. Let me share the recipe…

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

Ingredients:

  • Banana – 3 nos
  • Rava / Sooji / Semolina – 1 cup (1 cup=160 ml)
  • Water – 3 cups
  • Coconut palm sugar – ½ cup
  • Cardamom – 3 nos
  • Ghee / Clarified butter – 5 tbsp
  • Cashew nuts – 10 nos
  • Almonds / Badam – 10 nos
  • Saffron – few strands

Preparation:

  • Thinly slice cashew nuts and almonds/badam, keep it aside.
  • Peel the banana’s and mash them well as no lumps are left.
  • Heat ½ tsp of ghee/clarified butter in a kadai, add rava/semolina and toast it until it turns turn golden brown in color.
  • Transfer it to plate, spread it well and let it rest until it reaches room temperature.
  • Pour 1 ½ tbsp of ghee/clarified butter in a kadai, add thinly sliced cashew nuts and almonds, roast it until it turns golden brown in color.
  • Pour 3 cups of water in a kadai/long bottomed vessel, wait until it boils.
  • Once it starts boiling, add the roasted rava/sooji little by little and stir it well, make sure no lumps are formed.
  • Wait until gets cooked well, add the mashed banana mix it well.
  • Pour a tbsp of ghee/clairifed butter, mix it well.
  • Cook in low flame for almost 10 mins, pour in the leftover ghee/clarified butter along with the roasted nuts.
  • Mix it well and stir it, until it reaches rolling consistency and remove it from fire, once the ghee/clarified butter starts oozing out.
  • Sprinkle saffron strands, give a mix and transfer it to a bowl.

Serve hot.