mathiravi, Author at Indusladies.com

Sakkarai Pongal

INGREDIENTS: It’s a South Indian Recipe prepared during the Pongal Festival | Makarsankranti. Raw rice- 1 cup Moong dal- 2 tbsp Jaggery- 3/4 cup Cardamom- 3 Raisins-1 tbsp Ghee- 1/4 cup PREPARATION METHOD: Roast moog dal and wash it along with raw rice and pressure cook for about 4 whistles.Remove from pressure and mash with a wooden ladle. Meanwhile, soak jaggery in water till its immersed and continue to boil till its dissolved. Filter off impurities and transfer to a kadai again and heat it. Add the mashed rice- moong dal and mix with jaggery water and cook adding...

Paal Payasam | Chawal ki kheer

Paal Payasam | Chawal Ki Kheer is a traditional Indian dessert. INGREDIENTS: Basmati rice- 2 tbsp Milk- 2 cup sugar- 3/4 cup Cardomom-1 Roasted cashew- few for garnish Rose essence- 1 drop PREPARATION METHOD: Wash and drain basmati rice once. Add milk and water to the rice along with a small plate and pressure cook for 3 or 4 whistles .( The small plate is to avoid burning of the rice) Once cooled down, mash the cooked rice with a wooden laddle and add sugar to it. Add the rest of the milk and stir it under its done. Garnish with some roasted cashews, cardamom and...

Rava Paniyaram | Low Fat Sooji Appam

Find the recipe for low-fat Sooji Appam also known as Rava Paniyaram. It’s a fusion of Kerala’s Unniappam, made instantly with Rava in Paniyarakal. This is made for festivals like Karthigai Deepam, Varalakshmi Vratam, Gokulashtami and Navratri. INGREDIENTS: Rava/Sooji- 1 cup Maida/All purpose flour- 1/2 cup Ripe banana- 1 big Jaggery- 1/4 cup Cardamom- 2 PREPARATION METHOD: Take Rava and maida in a bowl and add cardamom powder. Soak Jaggery in 1/2 cup water and warm it for few mins until its dissolved. Filter off impurities and warm in slow flame. Add the rava-Maida mix and blend. Let it rest on for...

Author: mathiravi

Sakkarai Pongal

Paal Payasam | Chawal ki kheer

Rava Paniyaram | Low Fat Sooji Appam

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