Tag Archives: south Indian festival recipe

Karthigai Deepam Edible Lamps with Millets (Kozhukattai / Dumplings)

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Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig.

CLICK HERE for Kozhukattai / Dumplings recipe

Taking this to Fiesta Friday#150 hosted by Angie@thenovicegardener.

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Edible Millet Lamps – Karthigai Deepam Special

For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe…

Rice Flour Lamp

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Rice Flour Lamp – Karthigai Deepam Special

Ingredients:

 

  • Rice flour (store bought) – 1 cup
  • Sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

Ragi / Finger Millet Lamp

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Ragi / Finger Millet Edible Lamp – Karthigai Deepam special

Ingredients:

 

  • Ragi / Finger Millet flour – 1 cup
  • Organic brown sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

Kambu / Pearl Millet Lamp

Karthigai Deepam Edible Lamps (Kozhukattai / Dumplings) Usually we prepare kozhukattai/dumplings with rice flour and sugar or jaggery for karthigai Deepam. As all of us eagerly looking for healthier food, I prepared 3 varieties of kozhukattai / dumplings one with Rice flour, other with Ragi/Finger Millet flour and the last one with Kambu/Pearl Millet flour. Moreover I have shaped them as Deepam / Diya and also lit the lamp with ghee/clarified butter and a cotton wig. For sweetness I have infused sugar with rice flour, organic brown sugar in Ragi/Finger millet flour and powdered jaggery with kambu/pearl millet flour. Let me share the recipe… Rice Flour Lamp Ingredients: • Rice flour (store bought) – 1 cup • Sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take rice flour in a wide mouth bowl, add the sugar and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Ragi / Finger Millet Lamp Ingredients: • Ragi / Finger Millet flour – 1 cup • Organic brown sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take ragi flour in a wide mouth bowl, add the organic brown sugar and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Kambu / Pearl Millet Lamp Ingredients: • Kambu / Pearl Millet flour – 1 cup • Powdered jaggery sugar – ½ cup • Hot boiling water – ¾ cup • Salt – ¼ tsp Preparation: • Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands. • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball. • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked. • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp. Pearl millet recipe, pearl millet lamp, pearl millet vilakku, karthigai deepam special, karthigai deepam recipe, kozhukattai vilakku, kambu kozhukattai, kambu kolukattai, kambu kolukattai vilakku, kambu kolukattai recipe,Pearl Millet flour lamp, images of kambu flour lamp, kambu flour lamp recipe, karthigai deepam recipe, karthigai deepam special, edible lamp, edible lamp recipe, tamil recipe, tamil recipes, tamil festival recipe, kambu vilakku, millet vilakkku recipe, kozhukattai vilakku, kozhukattai recipe, kozhukattai vilakku recipe

Kambu / Pearl Millet Edible Lamp – Karthigai Deepam special

Ingredients:

 

  • Kambu / Pearl Millet flour – 1 cup
  • Powdered jaggery sugar – ½ cup
  • Hot boiling water – ¾ cup
  • Salt – ¼ tsp

 

 

Preparation:

 

  • Take kambu/pearl millet flour in a wide mouth bowl, add the powdered jaggery and salt, mix it well with your hands.
  • Make a well in the centre of the flour, pour the hot boiling water little by little and start kneading the dough to a ball.
  • Divide the dough to a small portion and shape it to lamp, and steam it for 5 to 10 mins or until the lamp is cooked.
  • Bring it to room temperature, pour ghee/clarified butter in the centre of the lamp, soak a cotton wig in the ghee and lit the lamp.

 

 

I prepare this for the second day of our Karthigai Deepam – 2016 and CLICK HERE to check out my first day karthigai Deepam – 2016 celebrations.

 

 

 

 

 

 

 

 

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

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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.

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:

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.

 

 

 

Jangiri

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Jangiri is a famous south Indian sweet prepared during festival times. This was my attempt with Jangiri, also it came out well. Jangiri is prepared by deep frying the ground the urad dal/black lentil and then soaked in sugar syrup. In my hometown, Tuticorin, we use to get Jangiri in a sweet stall names “Pothigai Sweets” which would be smaller in size. My daughter like to the core, so prepared this mini jangiri’s. Let me share the recipe…

Taking it to Fiesta Friday #132 hosted by Angie@thenovicegarderner.

Jangiri

Jangiri

Ingredients:

  • Black lentil/Urad dal/Ulundam paruppu – 2 cups
  • Red food color – 1 tsp
  • Sugar – 2 cups
  • Oil for deep frying
  • Salt – a pinch

Missed to click step by step pictures, but you can check out my video – Making of Jangiri –

 

Preparation:

  • Soak the urad dal/black lentil/ulundam paruppu overnight, drain the water and grind it to a fluffy fine paste by sprinkling water once in a while.
  • Transfer the ground paste to a bowl. Pour 1 tbsp of water to the food color, mix it well and pour it to the ground urad dal/black lentil/ulundam parruppu.
  • Add a pinch of salt and mix it well, so that the whole batter turns orange in color. Let it rest for 5 to 10 mins.
  • Take a heavy bottomed pan, add the sugar and 4 cups of water, stir until the sugar dissolves well and cook in medium flame, until it reaches the syrup consistency.
  • Remove from flame once it reaches the consistency.
  • Take a piping bag with a single hole nozzle, fill the batter and keep it aside.
  • Meanwhile heat oil in a kadai, start piping the batter gently to the oil, and cook both sides for 3 mins.
  • Drain the oil, remove the Jangiri and drop them to the sugar syrup, and let them soak for 3 mins, it should double in size.
  • Transfer Jangiri to a plate and continue the same process for all the batter.

Serve hot or at room temperature.

 

Note: Store it in an air-tight container once it reaches the room temperature. Stays fresh for 4 to 5 days.