Menthi kura pappu, Methi dal, how to prepare dal using methi (Fenugreek) leaves

Methi dal is famous dal recipe, which is nutritious. We need dal in our daily lunch, dinner along with rice and rotis. Regularly I prepare dal using palak, Methi leaves, guntur dodsakaya(cucumber). In our house we prepare dal very thick called as gatii pappu in telugu, Gatti bele in kannada. Today's my recipe is dal using Methi(fenugreek) leaves. We can prepare dal in many ways, today I am posting my mother in law style pappu which i follow daily. Hope you like it.

Also please follow my other recipes 
Pongal/Kate pongal
Sambar using fresh grind masala
Hotel style majjiga pulusu
Karivepakku podi annam

Menthi aku pappu, Methi dal, how to prepare dal using methi leaves

Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 4
Recipe Category: Dal/pappu
Recipe Cuisine: Andhra
Main ingredient: Menthi akku
Author: Aruna SarasChandra

Ingredients 

Methi/fungreek leaves - 1 bunch
Toor dal - 1 cup
tomatoes - 2
Green chillies - 3
Onion - 1
Tamarind - small lemon size
Coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt - as per taste

For seasoning

Oil - 2tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Garlic cloves - 4
Red chilli - 3
Curry leaves - 2 sprigs

Instructions for making methi dal

1) Clean toor dal 2-3 times in water and soak it for 30 minutes by adding 2 and half  cups of water. 

2) Take tender part of Methi leaves and clean it well in water. 

3)  Now cut Methi leaves, tomatoes, green chillies, coriander and onion. Cut onion into 4 pieces. 

4) Add the above in soaked toor dal, clean tamarind and wash it once and attach it to one end of the cooker. 

5) Also add turmeric powder, 1/2 tsp oil to the above and pressure cook it for 5 whistles. Switch off the flames and wait till the pressure is released then open the lid.

6) Mash the dal, tamarind with ladel well.

7) Add Red chilli powder, salt and mix well by adding some water. 

8) Boil the above dal for 5 minutes on medium flame. 

9) Take pan add oil heat it for a second then add garlic fry till it changes color. Then add mustard seeds once it splutters add cumin seeds, curry leaves, red chillies fry it well and switch off the flames. 

10) Add the above seasoning into dal. 

Menthi aaku pappu is ready to serve. This dal/pappu goes well with steamed rice and rotis. I had Methi dal with hot steamed rice & dollop of ghee 😋😋. 

Note

◆ You can increase the quantity of methi (Fenugreek ) leaves.

◆ You can add tamarind juice after cooking dal instead of keeping tamarind in pressure cooker.

◆ Instead of garlic you can use hing/asafoetida.

◆ You can also add more water in dal after boiling.


Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

Thanks for visiting my blog,

ArunaSaraschandra 😄

sabudana Coconut Ladoo, saggubiyyam kobbari ladoo using Almond powder

Sabudana or sago is also known as Tapioca in English, saggubiyyam in telugu, sabaki in kannada, Javarrisi in Tamil. Sabudana is extracted from the spongy centre of sago palm stem and it is in the form starch. It is rich in iron, calcium and contains good source of proteins. It is easily digestable food. Sabudana is used in festival seasons while fasting, as it gives good strength and energy. Today's recipe Sabudana coconut ladoo with almonds is easy to prepare and filled with energy. Using almond powder is optional but gives good energy. Regularly I add almond powder in many sweets. 

Also please check my other sweet recipes

Almond Mango Sandesh
Dates and Dry fruits burfi
Puffed rice Ladoo
Kaju Katli
Almond semiya Kheer
Moongdal Kheer

Sabudana/sago coconut ladoo with almonds

Preparation Time : 15 minutes
Cook Time : 20 minutes
Serves : 10 ladoos
Recipe Category: Desserts/sweets
Recipe Cuisine: Indian
Author: Aruna

Ingredients 

Sabudana/saggubiyyam - 1cup
Sugar - 1/2 cup
Dry coconut - 1 small cup(grated)
Almond powder - 1/2 cup
cardamom /elachi - 4
Cashnewnuts - 1/4 cup
Almond and pistachios - 1 tsp
Ghee- 3/4 cup
Milk - 1/4 cup(optional I did not used)

Instructions

1) Take a pan/Kadai add sabudana. 

2) Dry fry sabudana on low flame till it turns golden brown color. Sabudana will become crisp and jumps from Kadai. Do not burn it. Take fried sabudana into plate. 

3)  Add grated dry coconut in the same Kadai and fry it for minute on very low flames and take it into plate. 

4) Let the sabudana cool, chop the dry fruits and keep it ready. 

5) Take fried sabudana in a mixer jar, grind it to fine powder  and take it into plate. 

6) Add 2 tsp of ghee in pan and fry cashew nuts till it turns golden brown color and take it into plate. 

7)  In the same Kadai add powdered sabudana, powdered sugar(I added elachi in sugar while powdering) and fried dry coconut and mix it well without any lumps. 

8) Add 2 tsp ghee and mix the above well and fry it for 2 minutes or just the above mixed well and get nice aroma. 

9) Now  add almond powder and fried cashew nuts. Mix everything well. 

10) Take above mixture into bowl and mould ladoo by adding remaining ghee slowly.  You can also use little amount of milk instead of ghee to mould. 

 11)  After moulding, roll the ladoo in grated coconut and garnish with finely chopped almonds and pistachios  

Yummy, tasty and healthy Sabudana coconut ladoo with almonds are ready to serve 😋😋. 

Note

◆ You can also use little amount of milk while moulding instead of ghee. But it will reduce the shell life of ladoo if you are using milk. 

◆ You can store ladoo for more than 15 days in refrigerator(when prepared using Ghee). 

◆ Using Almond powder is optional. 

◆ You can also skip almonds and pistachios for garnishing as we already added cashew nuts. 

Tips

● Adding Almond powder gives good taste and its also healthy. 
  
● If you do not have powdered elachi/cardamom then add elachi along with sugar and prepare powder. 


Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback 🤗😍.

You can also search recipe in BetterButter

Thanks for visiting my blog,
ArunaSaraschandra 😄

Stuffed Bhindi with spicy coconut powder, Stuffed bendakaya with kobbari karam

Stuffed Bhindi with spicy coconut powder is easy to prepare in very less time. It is dry curry, goes well  as side dish for rasam rice, sambar rice, curd rice. Spicy coconut powder with garlic gives good taste to the fry. I usually change the stuffing depending on the ingredients at home. Stuffings which I use for bhindi are ground nut powder, bean powder and spicy masala onion paste. Will post the variations in my upcoming posts. Today I used kobbaari karam in telugu(spicy coconut powder) for stuffing. 

Also check my bhindi and other fries

Kurkuri Bhindi
Ladies Finger dry coconut curry
Stuffed bitter gourd
Stuffed Capsicum

  
  Stuffed Bendakaya kobbari karam

Preparation Time : 15 minutes
Cook Time : 10 minutes
Serves : 2
Recipe Category: fry / side dish
Recipe Cuisine: Indian
Author: Aruna

Ingredients 

Bhindi - 10
Dry coconut powder - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garlic - 1o cloves
Salt - as per taste
Oil - 3 tsp

Instructions

1) Clean Okra(bhindi) well with water and  tap the okras with dry cloth or kitchen cloth, let it dry and prepare stuffing. 

2) Take mixer jar add grated dry coconut, red chilli powder, coriander powder, cumin powder, salt. Mix it as coarse powder.

3) Now add garlic cloves to the above and grind to once. 

4) Take a kadai fry the above dry coconut powder for 2 minutes or till you get nice aroma on low flames and take it into plate. Inorder to avoid raw garlic smell while eating we need to fry. 

5) Now remove head and tails of each bhindi. 

6) Cut bhindi in middle as shown below. 

7) Fill dry coconut stuffing in bhindi carefully. 

8) Press the stuffing well so that it would not come out while frying.

9) Take a pan add 3 tsp of oil then add stuffed okras carefully one by one. Close the lid for 4-5 minutes and let it cook on low flame. 

10) Now stir the bhindi in other direction and fry it without closing the lid. 

11) Stir the okra's slowly so that it well cook well. 

Stuffed Bhindi is ready to serve 😋. 

Other Variation

You can fry the ladies Finger before stuffing. And then fill the stuffing and fry it again. You can also fry like this. I like to fry it directly after stuffing, 

Note

◆ You can use hing instead of garlic cloves. But garlic gives good taste the coconut powder. 

◆ Frying dry coconut powder is optional. As few people(me too) do not like raw garlic smell while eating so I prefer frying dry coconut powder. 

◆ As it is dry fry recipe I did not added onions. 

◆ Adjust spicy as per your taste. 

Tips

● To get ladies Finger crispy, prepare stuffing keep it ready and fry it before serving.  As it would not take much time to cook. 


Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback 🤗😍.

Thanks for visiting my blog,
ArunaSaraschandra 😄

Suji Kakara Pitha, Jagannath Rath Yatra special Suji kakara Pitha, Odisha Recipes

Lord Jagannath temple is one of the famous temple in India. It is located in Puri in the state of Odisha.  My hubby worked in Odisha for 10 year (before transferring to chennai), so I got an opportunity to visit Puri Jaganath Temple many times and to know the importance of Rath Yatra & Maha Prasad offered inside the temple. Today Jagannath Rath Yatra started, so I thought to post famous Odisha special recipes. I gathered some information about Rath Yatra, follow the link to know more about Rath Yatra🙏.
About Puri Jagannath Rath Yatra 
   
     Today I am posting Odisha special Suji Kakara Pitha. It is sweet recipe which is crispy outside and stuffed with sweetened coconut. It is easy to prepare with less ingredients. I first tasted it in Talcher(Odisha). I had it as breakfast along with bara(vada) and ghuguni. It was very tasty 😋, missing those days where I had lots of fun with my friend shruthi 😍.  Okay I am not going back 😉, let's start the recipe..

    Odisha special Suji Kakara Pitha 


Preparation Time : 15 minutes

Cook Time : 20 minutes  

Serves - 10 to 12 kakaras
Recipe Category: Odisha Special
Recipe Cuisine: Odisha
Author: Aruna


Ingredients 

Suji/semolina/upma rava/ - 1 cup
Water - 2 cups
Coconut - 1 cup(scraped/grated)
Sugar - 1/2 cup + 2 tsp
Salt - 1/2 tsp(or 2 pinches)
Cardamom /elachi powder - 2 tsp
Cashew nuts & raisins - as per wish
Ghee - 2tsp(optional)
Oil - to deep fry

Instructions

1) Take a pan add coconut and sugar.

 2) Mix the above on low flame till the consistency become thick, then add cardamom powder and mix it for 2 more minutes. And take it into plate.

3) Now take a pan add 2 cups of water, 1/4 tsp Salt, 2 tsp sugar.

4) Add suji in hot water and mix it well without any lumps.

5) Mix the suji well, it will take 2 - 3 minutes. 

6) Transfer the suji on plate and spread it. Let it cool a bit.

7) Add ghee to the dough.

8) Knead the dough well without any lumps.

9) Grease you hands with oil and pinch small amount of dough 

10)  Flatten the suji dough with your palm, it should be thick in the middle and thin in corners. So that the stuffing would not leak in oil. You can stuff only coconut mixture or coconut + dry fruits. 

11) Fill the coconut stuff in the middle and grease the corners with water. (don't grease more water). Here I am stuffing only coconut for one sujj ball(just to show you).

12) Close all the corners properly like shown below.

13) Give the dough small ball shape.

13) Then press in the middle of the suji ball and flatten it and keep it in plate. 

14) Repeat the above process, now I am adding cashew nut pieces and raisins along with coconut mixture, close it and give shape. 

15) Repeat the process for remaining suji. 

16) Heat oil in a pan for deep fry, add suji balls one by one carefully. 

17) Fry the kakara's well by turning both sides on medium flames. 

18) Once the kakara's turns golden brown on both the sides take it into plate. 

 19) Repeat the above steps and fry remaing suji balls and take it into bowl. 

 Yummy, crispy & tasty Suji Kakara Pitha is ready to serve 😋. 

You can have it as breakfast or snacks.

Note

◆ Adding dry fruits is optional. 

◆ Yo can also prepare plain kakara pitha without any stuff. 

◆ You can give any different shapes to the dough like traingle, oval etc., 

Tips

 ● Dough should be thick in the middle while stuffing coconut. 

● Kneading the dough without any lumps is an important to get good kakara's. 

Hope this recipe helps you in preparing crispy and tasty suji kakara pitha. 

Also check my other sweet recipes

Moong dal kheer

Almond Mango Sandesh

Dates and Dry fruits burfi
Kaju katli

Maramarla ladoo

Almond semi ya payasam

Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback, it gives motivation to prepare new recipes 😍🤗.

Thanks for visiting my blog,

ArunaSaraschandra 😊

Puri Jaganath Rath Yatra

Lord Jagannath Rath Yatra in Puri 

Every year Lord Jagannath Rath Yatra is celebrated on Ashadha Shukla Paksha Dwitiya (second day in bright fortnight of Ashadha month).  It is believed that every year Lord Jagannath wishes to visit his birthplace Mathura for a few days. To fulfill this desire of his, this Yatra is conducted each year from Jagannath temple to Gundicha temple.

Procession during Rath Yatra

The wooden idols of the three deities, every year, are taken from the Jagannath Temple to the Gundicha Temple. These idols are placed in decorative chariots, and are accompanied by chants and conches, which can be heard all around. Before the Yatra commences, the idols are bathed with 109 buckets of water, which is Snana Pornima. These are then placed in isolation till the day of procession, as it is believed that they are ill. This event is called Ansara. On the day of the procession, the holy ritual of Chhera Pahara is performed by the royal successor of Orissa. At this time, hordes of locals and devotees flock around the temple area.

    During Chhera Pahara, the deities are brought from the temple by the King and are placed on the chariot. Before keeping them, the king himself sweeps the chariot with a broom that has a gold handle. He later decorates the chariot with flowers with his own hands. The ground on which the chariot will move is also cleaned by him, after which sandalwood is sprinkled on it.

  Through this ritual, it is proposed that everyone is equal in the eyes of the Lord. Jagannath temple is accessible only by Hindus but on the day of the Rath Yatra, people of all faiths can visit the temple. The 3 deities remain at the Gundicha Temple, their aunt’s place for a span of 9 days. Later, they are back to their home. This return journey is called the ‘Bahuda Yatra’.

     On reaching the Jagannath Temple in the evening, they wait outside. On the next day, the idols are adorned with new clothes as babies. This event is called Suna Vesa. After this day, the deities are placed again into the sanctum sanctorum, marking an end to the Rath Yatra of Jagannath Puri.

The Chariots in Ratha Yatra

The prime attractions of the Rath Yatra of Jagannath is the elaborate Chariots. The preparation of the chariots starts on the day of Akshay Tritiya. There are 3 main chariots, pulled by hands using long ropes, which are 50 meters in length. It is believed that pulling this rope is like adding to your good Karma, and doing penance for your bad deeds.

45.6 feet in height, Lord Jagannath’s Chariot is called Nandighosa and has 18 wheels. The chariot of Lord Balaram’s is 45 feet in height, comes with 16 wheels and called Taladhvaja. Similarly, Devadalana is Goddess Subahdra’s chariot, which has 14 wheels and come with a height of 44.6 feet. Artists decorate these chariots in a beautiful manner with the help of designs, motifs and paints.

As the procession starts, the chariot of Lord Balram is pulled, followed of Goddess Subhadra and that of Lord Jagannath at last. The distance between the two temples is just 3 km but the whole enthusiasm of the tourists and the devotees clubbed with chants and drum beating, takes a few hours. For the next 9 days, devotees can seek blessings of the Lords and the Goddess.

During the return Yatra, the Bahuda Yatra make a halt at the Mausi Maa Temple. Here the deities are served Poda Pitha, a sweet pancake. It is believed that this pancake is the poor man’s food and the Lord is fond of it.

Jagannath Rath Yatra or the Chariot festival is known to be one of the oldest and also the grandest procession festival, which is celebrated every year in India. It also finds its mention in Puranas of Hinduism such as Padma Puran, Brahma Puran and Skanda Puran.

(Gathered information from wiki and Indian holiday site).