Tag Archives: viratham recipe

Oct2

Potato Fritters Recipe / Urulaikilangu Vadai Recipe / Easy Vadai Recipes – Navratri recipes

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Potato Fritters / Urualaikilangu Vadai is one such recipe, which is a perfect food during vrat / viratham. It is also one of the highlights of Navratri.

CLICK HERE for more vegetarian recipes and CLICK HERE for Navratri recipes.

Potato Fritters / Urulaikilangu Vadai is simple, easy and can be prepared in minutes. You can also prepare it as a tea time snack for the surprise guests. Let me share the recipe…

Potato Fritters / Urulaikilangu Vadai

Potato Fritters / Urulaikilangu Vadai

Ingredients:

  • Potato – 250 gm
  • Rava/Semolina/Sooji – 100 gm
  • Green chilli – 1 no
  • Onion – 50 gm
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 2 stalks
  • Salt to taste
  • Oil for deep frying

Making of Potato Fritters / Urulaikilangu Vadai –

Preparation:

  • Boil, peel and mash the potatoes, make sure to mash it well.
  • Peel and finely chop the onions, chop the green chillies, curry leaves and coriander leaves.
  • Take a bowl, add the mashed potatoes, rava/semolina, cumin seeds, curry leaves, coriander leaves, green chillies and salt.
  • Mix it all together.
  • Heat oil in a kadai, grease your palm with oil, take a small portion of the dough, roll it to a ball, and flatten it in between your palms.
  • Gently drop the flatten vadai, to the oil and deep fry them on both sides. (Cook only in medium flame, since the potatoes are cooked already they would get burnt easily).
  • Drain the oil and remove the vada from fire, once it cooked.

Serve hot with a cup of tea or coffee.

 

Oct22

Mysore Rasam

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Most of the people are familiar about this rasam, but this is something new to me, as think that rasam taste better only with garlic and I never came across rasam without garlic. This rasam best suits for Vrat, where people take no onion no garlic dishes. I love the taste of this rasam, a soothing and comforting food which gives a fantastic touch to meals. Let us move on to the recipe…

Do check out rasam recipes in this link: https://madraasi.com/main-course/vegetarian/.

Mysore Rasam

Mysore Rasam

Ingredients:

  • Tamarind – a lemon size
  • Cumin seeds – 2 tsp
  • Black pepper – 1 ½ tsp
  • Coriander seeds – 2 tsp
  • Red chilies – 7 nos
  • Split pigeon pea / Tuvaram paruppu / Toor dal– 4 tbsp
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Coriander leaves – 5 stalks
  • Asafoetida – ¼ tsp
  • Salt to taste

Preparation:

  • Pressure-cook 3 tbsp of toor dal/tuvaram paruppu/split pigeon pea in water for 3 whistles.
  • Clean and roughly chop the coriander leaves.
  • Prepare Tamarind extract – soak tamarind water for 15 mins, mash the tamarind along with the water, let it dissolve, remove the flesh of the tamarind and keep the water aside.
  • Mash the tomatoes in the tamarind extract along with coriander leaves along with their stalk. Reserve little coriander leaves for garnishing.
  • Dry roast 4 tbsp of toor dal, black pepper, 1 ¼ tsp of cumin seeds, 5 nos of red chilies and coriander seeds until the raw smell goes off.
  • Remove it to the plate, bring to room temperature and grind them to fine powder.
  • Remove the lid, when the pressure subsides and mash the dal well, mix it with the tamarind extract (no lumps should be formed).
  • Add in the ground spice powder to the tamarind extract, stir well (no lupms should be formed).
  • Heat oil in kadai, add in the mustard, fenugreek seeds, red chilies and curry leaves, Wait until the curry leaves splatter.
  • Pour in the tamarind mixture to the kadai, sprinkle the asafoetida and leftover coriander leaves when it starts to bubble.
  • Switch off, when its bubbles, transfer it to a bowl, add salt and give a stir.

Serve hot with steamed rice for lunch or dinner.

Oct15

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/.

Aval / Poha Kesari
Aval / Poha Kesari

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
Aval/poha roasted in ghee/clarified butter
Raosted aval/poha ground to powder
powdered aval/poha to the boiling water
Getting cooked
With sugar
With ghee/clarified butter
With roasted cashew nuts and raisins
Aval / Poha Kesari
Aval / Poha Kesari

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.