Tag Archives: navratri recipe

Sep25

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

Posted on by
Standard

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.

Rajgira Kheer Recipe, Amaranth Seeds Recipe, Mulakeerai Vithai Payasam recipe, rajgira recipe, amaranth recipe, mulakeerai vithai recipe, keeravithai recipe, Navratri, Navratri recipe, Navaratri recipes, navrtari 2017, festival recipe, payasam recipe, kheer recipe, madraasi, madraasi recipes,

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
Rajgira seeds / Amaranth seeds getting rinsed in water
Rinsed seeds to pressure cooker
Rajgira with water
About to get pressure-cooked
Milk getting boiled
With cardamom seeds
With pressure-cooked rajgira seeds / amaranth seeds
Getting thicken with miik
Thickened and nearer to kheer texture
With palm dates sugar
With saffron strands
With thinly sliced almonds / badam
With thinly sliced cashew nuts
Getting cooked
Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe is ready
Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

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.

 

 

Sep21

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

Posted on by
Standard

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.

Cucumber Kosambari recipe / Cucumber salad / Kosambari recipe / Healthy salad recipe / Sprig Gourmet Product review
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad / Sprig Gourmet Product review

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.

Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

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.
Soaked Mung dal getting drained completely
Soaked mungal dal, finely chopped cucumber, coriander leaves, grated coconut
With six pepper medley from sprig gourmet
Tempering
Tempered spices to kosambari
Grated carrot, coriander leaves, soaked split green gram, lemon juice
with grated coconut
All together
With six pepper medley from sprig gourmet
Tempered spices to kosambari
With rosemary lavender sea salt
Cucumber Kosambari recipe / Cucumber salad / Kosambai recipe / Healthy salad recipe
Kosambari recipe / Carrot Kosambari recipe / Healthy Vegetarian salad

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

 

Oct6

Noodles Sprouts Sundal – with Sunfeast Yippee Vegetable Atta Noodles / Indian Noodles recipe / Sundal Recipes

Posted on by
Standard

Got Sunfeast Yippee Vegetable Atta Noodles for review from ITC 3 days back, as now it’s Navratri, thought of preparing a dish that would be more suitable for Navratri. You can also check out my other Yippee Noodles recipe, like Noodles Pancake and Noodles Pizza.

Sunfeast Yippee Vegetable Atta Noodles
Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Already I have prepared Sprouts Sundal / Tempered Sprouts for last year’s Navratri, but kids had very little. So was worried to make them eat sprouts as they are very healthy, also which would be easy for breakfast during school days. But now when I got to see the noodles, thought why not to make a sprout noodles which would be consumed happily by kids and when it comes as sundal, also it would be the best and perfect for Navratri.

CLICK HERE for more Navratri / Navartri recipes.

It took just 20 mins for me to prepare, as I had sprouts at home. Prepared it just like a trial but with too much of confidence, the result was it was over in minutes. My son who hates sprouts, loved it to the core and wanted me to prepare often. Moreover in Yippee Noodles, the noodles itself is flavored with vegetables and so now you have vegetables and sprouts in this Sundal. Now who can say that Noodles is a Junk Food, when it turned out to a healthy food? Start preparing it, enjoy your festival and vacation together as Kitchen Star with your kids, family and friends.

Also I would say, if you have an air-fryer, you can make it healthier as “ZERO OIL” dish. Unlucky me, don’t have air fryer at home, as my hubby liked this Noodles Sprouts Sundal to the core, I think he could hear my MIND VOICE.

Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

A simple, easy, healthy, super-fast and healthy dish which suits perfect for this festive season (NAVRATRI). Let me share the recipe…

Ingredients:

About to boil
Getting boiled
Water drained and spreaded over a plate
Getting deep fried
Deep fried Yippee Vegetable Atta Noodles
Sprouts getting tempered with yippee noodles masala and spices
Getting cooked
With fried noodles
Almost done
Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Preparation:

  • I have used home-made sprouts with the mixture of Black lentil / Karuppu Ulundu/ Black Urad dal, Chickpeas / Kondakadalai / Channa, Green lentil / Paasipayaru / Mung Bean. CLICK HERE to know how to prepare Sprouts easily at home.
  • Boil the noodles in 2 cups of water, drain the water completely, spread it in a plate and leave it for 5 mins.
  • Heat oil in a kadai, make sure the noodles are completely dried, gently drop the noodles to the oil, and deep fry them until they become crispy, it takes 2 to 3 mins.
  • Once fried, drain the oil and remove the noodles to plate, wait until it comes to room temperature.
  • Meanwhile, heat a tsp of oil in a kadai/pan, add the mustard seeds, split black gram and curry leaves and wait until they crackle.
  • Add the sprouts and ¾ portion of the SUNFEAST YIPPEE VEGETABLE ATTA Noodles masala, cook for a min.
  • Crush the fried noodles to pieces and add them to the sprouts, followed by the leftover Noodles masala along with salt. Mix it well.
  • Remove from fire and transfer it to a plate.

Serve hot. Not only kids but this would be hit among everyone.

Note: Noodles remains crispy only for 3 to 4 hrs, as we mix them with sprouts. If needed you can fry the noodles, bring them to room temperature and store it in an air-tight container, so that it stays fresh for few days and later when you need you can prepare them with sprouts, all it takes just 5 mins.