Atukula Payasam || Avalakki Payasa || Aval Payasam || Poha Kheer

Today's recipe is Atukula Payasam, traditional Indian recipe which tastes divine and easy to prepare. Atukulu in telugu is also known as avalakki in Kannada, aval in Tamil, poha in Hindi and flattened rice in english. We can get 2 varietes of flattened rice (thick and thin). We use thick poha to prepare this payasam. Poha is  Lord Krishna's favorite. My Amma daily offers avalakki and sakkiri (poha + sugar) as Prasadam in daily Pooja.  It is very easy to prepare n 20 minutes.

Also check sweet and poha  recipes

Rava Ladoo
Almond Semiya Payasam
Poha Upma
Almond Mango Sandesh

How to prepare Atukula Payasam

Preparation Time :  5 minutes  
Cook Time : 15 minutes
Serves : 1 bowl
Category : Desserts/Sweets
Recipe Cuisine:  Indian
Main ingredients : Atukulu/flattened rice
Author : Aruna

Ingredients 

Atukulu/ flattened rice - 1 glass
Jaggery - 1/2 glass
Water - 1/2 glass
Milk - 4 glasses
Ghee - 2 tsp
Cashew nuts - 4 (halves)
Raisins - 10
Elachi - 1/2 tsp

Instructions to prepare Aval Pasysam

1) Take a pan add 2 tsp of ghee add cashew nuts and raisins. 

2) Fry it till cashews changes to golden color and raisins becomes fluffy. And take it into plate. 

3) Add flattened rice in the same pan. 

4) Fry the above till changes to golden color and becomes crispy. 

5) Add 3 glasses of milk and let it cook on low flame, till poha becomes smooth. 

6) Take another pan add 1/2 glass jaggery along with 1/2 glass water let jaggery dissolve in water. Switch off the flames. 

7) Now filter the above jaggery syrup with strainer to remove the impurities. 

8)Add remaining  milk mix it well, our poha is cooked smoothly, add the above filtered jaggery syrup into milk mix it well and cook 1/2 a minute on low flame and switch off the flames. 

9) Add elachi powder, fried cashews and raisins to the above, mix it well and serve it into bowl. 

Yummy and divine atukulu payasam is ready😋😋

Also check the video with step by steps pics along with instructions. 

Note

◆ You can use sugar instead of jaggery. 

◆ You can also use coconut milk instead of milk. 

Tip

● Do not boil milk long time after adding jaggery, as milk will curdle because of jaggery. 

● If you are serving payasam after long time, then add some milk before serving as payasam will become thick. 

              Poha Badam Ladoo

   

                       Ragi Peanut ladoo               
     

Dates & dry fruits burfi

              Homemade butter

                     Homemade Ghee

                  Sweet Pongal

                  Ellu Bella Mix

                       Pineapple Sheera

Moong dal Kheer

        Sabudana Coconut Ladoo

          Almond Mango Sandesh

Rava Ladoo

  Puffed Rice/Maramarala LAdoo

                        Kaju Katli

Sooji Kakara Pitha

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ArunaSaraschandra 😄

Rava ladoo - Rava laddu, How to make rava laddu

I am back from vacations😊. Today's recipe is rava ladoo. Prepared for tomorrow festival Gokulashtami. It is very easy to prepare. We can prepare it in many ways, today i am using the way which I used to prepare it regularly.  I have many memories with this festival. My amma use to prepare rava ladoo and nipattu afternoon. Evening  we go to  Kanyaka Parameswari temple @ Adoni . They conduct different competitions like traditional dress( like Radha, Krishna,Gopika..) competition for kids. We can see small kids as chinni krishna, Radha etc...Palabishekam( Abhishekam with milk) to lord krishna, Bhajana etc..

 The main thing which almost everyone wait is, prasadam 😋😃. After going home my appa start pooja and I use to draw little foot prints from entrance to pooja room. We believe it as Lord chinni krishna is coming to our home😊🙏.

 Check other sweet & snack recipes
Sabudana coconut ladoo
Kaju Katli
Suji kakara pitha
Almond Mango sandesh
Maramaralu/ puffed rice ladoo
Moong dal keer/pessara pappu payasam
Corn flakes chivda
Bhakarwadi

Let's start recipe

How to make Rava Ladoo

Preparation Time :  10 minutes  
Cook Time : 15 minutes
Making time - around 15 min
Serves : 25 ladoo's
Category : Desserts/Sweets
Recipe Cuisine:  Indian
Main ingredients : sooji/Rava
Author : Aruna

Ingredients to prepare rava ladoo

Fine sooji/Rava - 1 cup (around 400gms)
Sugar - 3/4 cup
Elachi - 5 or elachi powder - 1tsp
Ghee - 1/4 cup
Milk - 3 tsp (optional)

Instructions to prepare Rava Ladoo

1) Take a pan add rava, fry it till you get nice aroma.

2) Let the above fried rava cool, take mixer jar mix it to fine powder.

3) Add sugar + elachi in the same mixer jar and powder it.

4) Now add 2 tsp of ghee in a pan add cashew nuts, raisins fry it till golden color, take it into plate. Switch off the flame.

5) Add powdered rava and sugar to the above pan mix it well.

6) Add melted ghee and fried cashew nuts and raisins mix well.

7) We can mould ladoo in 2 ways
     a) By adding ghee.

    b) By sprinkling milk. I added half part of ghee + 3 tsp of milk to mould ladoo

8) sprinkle 1 tsp of milk to some portion to the above, mix it  as shown below and start moulding ladoo. 

9) Repeat the process and mould ladoo.

 Yummy and tasty rava ladoo is ready to serve. But not today , tomorrow after pooja😊. Store ladoos in air tight container.

Also check video with step by step pics.

Note

◆ Do not burn rava while frying.

◆ You can skip milk if you like to make it with ghee.

◆ If you are planning to store and have ladoo's for long time then do not use milk. Make it with ghee. We can have it for 2- 3 weeks when it stored in dry air tight container.

◆ The shell life of ladoo prepared using milk is less. We can store max for 3-4 days. 

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ArunaSaraschandra 😄

Methi Masala khakhra ~ Gujarati Methi Masala Khakhara recipe

Today's post is Gujarati special snack, Methi masala khakhra. It is very crispy, tasty and yummy. We can prepare Khakhra chat with this khakhra's as evening snack. It is very easy to prepare just like roti's/chapathi. We have to roll it very thin roti's to get crispy khakhra. It is good snack while traveling long distance. I will post khakhra chat recipe soon.

Also check other snack recipes..

Masala Peanut chat
Bhakarwadi
Corn flakes chivda
Ajwain patte ke bajji

Gujarati Methi Masala Khakhra

Preparation Time :  10 minutes  
Cook Time : 30 minutes
Serves : 7 Khakhra's
Category : Snack/breakfast
Recipe Cuisine:  Gujarati
Main ingredients : dry Methi leaves
Author : Aruna

Ingredients 

Wheat flour - 1 cup
Gram flour - 2 tsp
dry Methi leaves/kasuri Methi - 2 tsp
Carom seeds/Ajwain/vaamu seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Salt as per needed 
Hing - 1 pinch
Oil - 2 tsp

Instructions to prepare Methi masala Khakhra

1) Take all the ingredients except oil in a plate.

2) Mix all the ingredients well and add 11/2 tsp of oil and mix it well.

3) Now mix the above by adding water little by little and give it dough consistency. Knead the dough smoothly.

4)  Now add remaining 1/2 tsp oil on dough, close the lid and rest it for 15-20 minutes.

5) After 20 minutes, divide the dough into equal parts and give it small ball shape.

6) Dust some wheat flour on board and roll it into chapathi using rolling pin.

7) Roll into very thin chapathi as shown below. Dust wheat flour if need while rolling. 

8) Take tawa heat it, place prepared chapathi heat it for 30 seconds on medium flame. You will see bubbles forming on chapathi. Take a cloth fold it and start pressing on the bubbles by rotating it as shown below. 

9) Repeat the above both the side by rotating on low flame till it becomes crispy. 

10) Take the above khakhra into plate and repeat the process for remaining chapathi. 

Crispy, yummy and delicious Gujarat Methi Masala khakra is ready to serve 😋😋. You can prepare khakhra chat, or have it with pickle or masala/plain curd.

Check video with step by step pics.. 

Note

◆ You can also prepare khakhra by applying oil while preparing. 

◆ Cool the khakhra after preparation then store it into container. 

Tips

● Roll Chapathi very thin to get crispy khakhra. 

● Fold cloth well while making chapathi's otherwise it will hurt your hands. 

● You can also use wooden press instead of cloth. 

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ArunaSaraschandra 😄

Homemade Rasam powder, how to prepare Rasam powder

Homemade rasam powder is very flavourful spicy powder which is aromatic . It is easy to prepare rasam if rasam powder is ready. Rasam powder is prepared in different ways in different areas, but coriander  seeds, cumin seeds and pepper are common in every rasam powder. Rasam is regularly prepared in south Indian Thali for lunch. This rasam powder is used for Tomato Rasam, Lemon Rasam. I prepare rasam powder twice a month. Instead of buying Rasam powder from shops, try to prepare homemade fresh rasam powder you will love the taste and aroma of rasam😍. As we use cumin seeds and pepper in rasam powder it helps in digestion.  
Also check other podi and homemade recipes

Homemade butter
Andhra spicy coconut powder
Curry leaves powder 
Peanut powder 

       Homemade Rasam Powder

Preparation Time :  10 minutes  
Cook Time : 10 minutes
Serves : 1 cup
Category : Podi/Homemade
Recipe Cuisine: South Indian
Author : Aruna

Ingredients 

Coriander seeds - 1 small glass
Toor dal - 1/2  glass
Chana dal - 2 tsp
Cumin seeds - 3 tsp
Black pepper - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chillies - 10
Curry leaves - handfull
Hing - 1 pinch
Oil - 1/4 tsp to fry red chilli

Instructions to prepare Rasam Powder

1) Take a pan add coriander seeds fry it till changes color and get nice aroma. Fry all the ingredients without using oil except red chilli.

2) Take the above fried coriander seeds in plate. Then add toor dal and Chana dal fry it till changes color.

3) Take the above into plate and add cumin seeds and fry it, till you get nice aroma. And take it into plate,.

4) Now add pepper and fenugreek seeds fry it and take it into plate.  Add red chillies and 1/2 tsp of oil  fry it and take it into same plate.

5) In the same pan add dry curry leaves fry till it become crispy.

6) Take all the fried ingredients & hing into plate and let it cool.

7) After cooling take all the above ingredients into mixer jar and grind it into fine powder.

8) Take the above into plate let it cool for few minutes and store it into air tight container.

Aromatic rasam powder is ready to prepare rasam 😋😋

Check the video with step by step pics..

Note

◆ Adding Chana dal and curry leaves gives nice taste and flavor to the rasam powder,.

◆ Use byadgi red chilli to get good color to rasam powder.

◆ Adjust red chillies nd pepper as per your taste.

Tips

● I  prefer dry frying the ingredients to increase the shell life.

● Adding Chana dal will slightly thickens rasam.

● Having Rasam rice will give good relief to throat while suffering from fever, cold and cough.


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Kothimira Tomato pachadi, Coriander tomato chutney

Kothimira Tomato pachadi  is very easy chutney recipe to prepare. This chutney goes well with idli, dosa, steamed rice. It also goes well with roti's. Coriander leaves flavour increases your appetite😋. When you feel bored with normal chutney's for idli and dosa's prepare this corainder chutney.  
You may also like other chutney recipes of mine, check it out

 Kobbari perugu pachadi
 Pudina chutney
Ridge gourd peel chutney
Coconut chutney

        Kothimira Tomato pachadi

Preparation Time :  5 minutes  
Cook Time : 20 minutes
Serves : 3
Recipe Category: Chutney
Recipe Cuisine: South Indian
Main ingredient - Coriander leaves
Author : Aruna

Ingredients 

Coriander leaves - 2 bunches
Tomatoes - 3
Green chillies - 7
Red chillies - 1
Tamarind - small lemon size
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt as per needed

For seasoning 

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad & Chana dal - 1 tsp
Hing - 1 pinch
Curry leaves - 1 sprig
Red chilli - 1

Instructions to prepare coriander Tomato chutney

1) Clean coriander leaves, tomatoes and  green chillies in water well and cut into pieces  

2) Take a pan add 3 tsp of oil heat it for a second  then add green and red chillies. Fry it well for a minute. 

3) Add coriander leaves to the above. 

4) Fry it well on medium flame till it reduces it size. 

5) Add chopped tomatoes, salt and tamarind to the above fry it well on medium flame and close the lid. 

6) Cook it till the raw smell of tomatoes goes and cook well on medium flames. 

7) Switch off the flames. Take the above into plate and let it cool, then take it into mixer jar add turmeric powder. 

8) Grind the above coarsely without adding water. 

9) Take a pan add 2 tsp of oil let it heat, then add mustard seeds once it splutters add urad & Chana dal fry it till changes color then add cumin seeds, curry leaves, red chilli and hing one after other fry it. 

10) Seasoning is ready, add  prepared chutney to the above and mix it well. 

Tangy, tasty and flavored coriander tomato chutney is ready to serve😋. 

Check out video prepared with step by step pics.. 

Note

◆ Instead of hing you can also add garlic cloves. 

Tip 

• Do not grind it too smooth, grind it coarsely to get good taste. 

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ArunaSaraschandra 😄