Hi Rama, There are two types of Prasadams. My Co - Sister will do like this. Ingredients 1 cup of Rava [Semolina ] 1 cup of Sugar 1.5 cup of Milk 1 cups of Water 1 gm of crushed Cardamom powder Dry fruits, if required (Almonds, Cashews -Raisins] A pinch of Saffron 4-5 table spoons of pure ghee to fry the rava Method Take the mentioned amount of rava in a deep thick vessel. Add the mentioned amount of pure ghee without burning it. Roast it continuously in the vessel till you smell Roast it for (3-4 minutes) on a medium flame without burning the rava. Now add sugar and mix well. Now add the milk and water and keep stirring to avoid lumps Add the cardamom powder, dry fruits, saffron & all on low flame Cover the vessel with a lid, so that the rava gets steam cooked & the liquid evaporates to form a solid mass and leaves the sides of the vessel.. This is one type of Prasadam for Satyanarayana puja. Another Prasadam: Ingredients 1 cup wheat flour 3/4 cup sugar 2 - 4 tea spoon ghee 2 tab sp kismis (dry grapes) 1 sp broken cashew nuts 10 - 12 strings of Saffron 1/4 sp cardamom powder Method: Pour ghee in a pan and fry grapes and cashew nuts. Put wheat flour with that and fry well. Remove from the fire and add sugar. Mix well. Add cardamom powder and saffron. Keep this as prasadam. Mostly in temples they do like this. I think this will help you.:-D
Bambino Vada [SIZE=+1][/SIZE] Ingredients 200 gms Bambino Vermicelli 200 gms Potatoes 20 gms Groundnut powder (optional) 20 gms Dry coconut powder (optional) 20gms rice flour 6-8 Green chillies 1 Bunch Coriander leaves 1 Bunch mint leaves curry leaves 1/2 tsp Coriander powder 1" piece ginger 1/2 tsp turmeric powder oil to deep fry Salt to taste Method : Boil Bambino and potatoes separately, strain and keep aside. Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes. Add turmeric powders, coconut powder, groundnut powder, rice flour and salt. Finally add Bambino and mix well. Shape them into round vadas and deep fry them till golden brown. Serve hot with Coconut Chutney.. Enjoy!!!
Cabbage Pakoda Ingredients Cabbage - 1/4 th Onion - 1(small) Green chillies - 6 Besan - 1 cup Rice flour - 2 - 4 tbs garlic ginger paste - 1/4th tsp Zeera powder - 1/4th tsp Dhaniya powder - 1/4th tsp salt - to taste chilli powder - 1/2 tsp oil - for frying Method Cut cabbage, onions, green chillies and add salt, besan, garlic ginger paste, rice flour, zeera powder, dhanniyaa powder, chillipowder Mix them well with water and deep fry as pakodas and eat hot hot.
Cabbage Vada Ingredients 1/2 cabbage of small size. shredded coconut 2 to 3 tbsp Toor Daal 3/4 cup Long Grain raw Rice 3/4 cup 2 tbsp --Red Chilli Powder or 10 to 12 dry red chillies A pinch of Hing Salt to taste Oil for deep frying. Method: Soak rice & toor daal in water for a couple of hours, wash, rinse and grind coarsely. Grind shredded coconut, dry red chillies or chilli powder adding a little water. Add this with the ground flour. The dough should be like vada dough. Add salt and hing to this dough. Wash cabbage and cut into small thin pieces or thin shredder to shred it. Mix shredded cabbage to the vada dough and keep it for 15 minutes. Heat up oil in a kadai and take mixture of the dough in your right hand make it like vada Fry them until they turn dark red and remove and serve either very hot or semi hot or cold. Note: Leftovers can be kept in the fridge and served later heating. These taste very good as snacks or as a fried side dish at luch or dinner. Also cabbage can be substituted by onion, spinach, methi leaves, cauliflower etc. Cabbage and onion combination is also good. These are the vegetables I have tried so far. The basic dough preparation is same except you can choose whatever vegetable you like. If you make these you will enjoy these.
Cauliflower Pakodas [SIZE=+1][/SIZE] Ingredients Gram flour(Besan)-2 cups Rice flour -one cup 2 tablespoons of Red chilli powder A pinch of Baking powder Salt to taste 3 cups of water Oil to deep fry 2 - 3 cupsCauliflower florets Method: Add the flours,salt,chilli powder ,Baking soda with sufficient of water. Don't pour so much of water batter must be somewhat thick. Wash and half cook florets in salted water and put them in the batter. Heat the oil in a saucepan and deep fry these florets till golden brown. Remove from oil and serve hot with green chutney or Tomato sauce.
Chawal ka Pakoda [SIZE=+1] [/SIZE] Ingredients 1 cup cooked rice 1 bunch of fresh coriander leaves 4 to 5 strings of mint leaves 3 green chillies a pinch of hing 1 cup of besan salt to taste oil for frying the pakodas Method Mix cooked rice and all other ingredients well. Add water only if required. Once the batter is made, add around 3 to 4 teaspoons of oil to it and mix well again. Heat oil in a kadai add teaspoons ful of the batter in it and fry on low flame till pakoras are golden brown. Serve it hot with mint chutney.
Moong dal Pakoda [SIZE=+1][/SIZE] Ingredients 1 cup Moong Dal (Yellow) 2 onions 3 to 4 green chillies A pinch of Asafoedita A pinch of turmeric Salt as per taste A pinch of Eno Fruit salt (optional) Bunch of Coriander leaves Oil for frying Method: Soak Moong Dal for 1 hr and grind to a Coarse mixture. To this add finely chopped onions, finely cut green chilies and the finely cut coriander leaves. Add turmeric,salt,hing,eno fruit salt and mix well. Make pakodas in hear oil and deep fry in oil. When the pakodas turn golden take it out and drain the oil on a kitchen napkin. The Pakoras are ready to be served. This can be had with Coconut chutney or Tomato Sauce.
Quick Pakoda [SIZE=+1][/SIZE] Ingredients 1 cup leftover ldli batter 1/4 cup Rice flour 2 Green Chillies (chopped) 1/2 tsp Ginger Garlic paste Little salt Oil to deep fry One Small Onion (chopped nicely) Method: Mix well all the above ingredients. Allow the oil to heat enough. Take the batter with hand and drop in the oil like small pakodas. Deep fry them and serve hot with sauce.
Semiya Pakoda [SIZE=+1][/SIZE] Ingredients 1 Cup Semiya Rice flour as required to make pakora dough 4 Green Chilli, chopped 2 Onions, chopped curry leaves Salt to taste Method: Boil/soak Semiya in water for 5-10 minutes. When you touch it, it should be soft. Keep it aside till it cools down. Add rice flour and mix with cooked semiya. You need to add rice flour till it forms a pakora dough. Add chillies, onions, curry leaves and salt according to your taste. Fry it in hot oil, turning over so it gets golden brown colour. Serve with ginger chutney or just like that.
Paneer Pakodas [SIZE=+1][/SIZE] Ingredients Paneer - 1/4 kg Basan flour - 1 cup Rice flour - 3/4 cup 2 tbsp Cornflour (optional) Salt Pepper For Garnishing: Oil-1 tsp Jeera Seeds- 2 tsp Mint leaves-a bunch Red Chillies Green Pepper Chat Masala- 1 tsp Method: Cut Paneer into inch long pieces. Mix Basan, rice flour, salt, pepper, corn flour in a mixing bowl with water into a thick, sticky paste. Immerse paneer into the flour. Drop paneer into hot oil. Deep fry on medium till golden brown. Garnishing: Chop the green chillies into small pieces finely. Heat oil in frying pan. Add Jeera seeds, chillies. Sprinkle chat masala powder and add salt, pepper. Finally add mint leaves to the ingredients. Mix with Paneer Pakoras in the pan. garnish the pakoras and serve hot with Tomato Sauce.
