Grapes Kesari Recipe / Grapes Sooji Halwa Recipe

Please use only seedless and very sweet grapes for this recipe. No we can't use milk for this recipe the taste will vary and milk will tend to curdle. 

Seedless means no seeds🙏

Grapes Kesari Recipe Uploaded on Youtube

Grapes Kesari / Grapes Sooji Halwa Recipe 

Ingredients :

3/4th Cup Grapes 

1/4 Cup Sugar

1/4 Cup Sooji / Rawa/ Semolina 

2 Cardamoms 

10 Cashews 

10 Raisins

4 Tbsp Ghee

1/2 Cup Water

15 Grapes for garnish

Prep:
Separate grapes from stem. Rinse the grapes well thrice and drain in a colander.

Chop few grapes for garnish and reserve. 

Add the grapes along with sugar in a mixerjar,  grind to form a smooth puree.

Break the cashew in halves and reserve.

In a pot add 1/2 cup of water and boil it, remove the pot from flame and reserve.

Method:

Heat a wok on medium flame. Add 2 tbsp ghee, once the ghee has melted add cashews , raisins and cardamoms fry it for few seconds.

Once the cashews start to turn golden lower the flame and add semolina stir constantly and fry till semolina has fried well and a good aroma starts form .

Next add the warm water and cook the semolina, once the semolina has cooked transfer the grapes puree stir well and allow the semolina to absorb most of the moisture keep stirring.

Once the moisture in the semolina has observed stir well remove from flame. Dish out the grapes kesari to a serving plate, garnish with chopped grapes and serve hot...enjoy!

Custard Apple / Seethapazham Payasam Recipe

Sitaphal / Custard Apple or Seethapazham contains valuable nutrients and antioxidants like vitamin C, vitamin A, the B vitamins, iron, calcium, magnesium, phosphorus, zinc, copper, carotenoids and flavonoids.  When in season prepare milk shakes, payasam or consume the fruit as much as possible. This sitaphal payasam is very simple to prepare and everyone will surely enjoy the texture and taste. 

Sitaphal Payasam Recipe Video Posted on Youtube English Channel 😉

Ingredients:
2 1/2 Cups Sitaphal / Custard Apple 
1 1/2 Cups Milk
2 Tsp Corn Flour
2 Tsp Sugar
2 Tbsp Chopped Almonds and Pistachios

Prep:

Place a sieve on a mixing bowl. Then scoop the sitaphal in the sieve and using a spoon press and scrap the fruit which will drain in the mixing bowl and remove the seeds. Scrape and reserve the pulp from the sieve.

In a small bowl add corn flour and 1/4 cup water stir and form a lump free mixture.

Boil the milk in a sauce pan.

Method:

Add sugar to the milk and stir well till it is dissloved.

Slowly add the corn flour mixture and stir to form a smooth custard.

Remove the custard from flame and allow it to cool down completely.

Add the sitaphal pulp and mix well in the custard. Add chopped nuts and place the bowl in the fridge.

Once the sitaphal payasam is chilled serve it in serving bowls and Enjoy!

Banana Halwa (Nendran Halwa/ Plaintain Halwa)

Banana Halwa is a nutritious and healthy snack / dessert. We can reheat this halwa for 30 seconds and serve it warm. Banana halwa stores well in a airtight container upto 3 weeks and for a month if refrigerated.

Recipe Video on Youtube 😊

Ingredients:
300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt

Prep:
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.

Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.

Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.

Chop cashews and almonds.

In a mixer jar add sugar and cardamom grind to form fine powder and reserve.

In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.

In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.

Add the ground banana paste, coconut milk to the pot.

Place a sieve on the pot strain the melted jaggery.

Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.

Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.

Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.

Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!

Blackchickpeas Stir Fry Recipe / Kondakadalai Sundal Recipe

Blackchickpea sundal is prepared for auspicious ceremonies and festivals in hindu community. Sundal is a starter / snack dish we also consume it with rotis.

Blackchickpea Sundal Recipe Video on Vidyascooking Channel😊

Ingredients:

250 Grams Black Chickpeas 

1 Large Onion (Finely Chopped)

2 Slit Green Chilies (Slit)

1/2 Inch Ginger ( Peeled and Grated)

3 Sprigs Curry Leaves

2 Dried Red Chilies

1 Tsp Mustard Seeds

1 Tsp Split Blackgram

1/4 Tsp Asafoetida

1/2 Cup Fresh Grated Coconut

6 Sprigs Coriander Leaves (Finely Chopped)

3 Tbsp Peanut or Sesame Oil

Salt as per taste

Garnish: Lime Juice, Finely Chopped Onions, Finely Chopped Chilies.

Method:

Wash and soak the blackchickpeas in water for min 6 to 8 hours.

Wash the soaked chickpeas twice and add to a pressure cooker. 

For every 1 cup soaked chickpeas add 1 1/2 cups water and cover the lid place a whistle and cook the chickpeas for 6 to 7 whistles or until the chickpeas are tender and mushy.

Drain the chickpeas and reserve.

Heat a wok on medium flame. Add Oil to the wok, temper the oil with mustard seeds allow to sputter. 

Add blackgram dhal, red chilies broken in half to the mustard.

Add finely chopped onions, grated ginger, slit green chilies, asafoetida and curry leaves, fry all the ingredients until the onion turns transparent.

Add the drained chickpeas and salt as per taste fry till chickpeas heat all the way through.

Add grated coconut, coriander and lime juice fry all the ingredients and serve the sundal hot.

We can top the sundal with finely chopped raw onions and chillies and...Enjoy

Sundal Recipes Posted on Vidyascooking Channel 😊

Kadalai Sundal Recipe

Karamani Sundal Recipe

Quinoa Ladoo Recipe ( Seemai Thinai Laddu / Navanakki Ladoo )

Quinoa has gained popularity recently, but in southindian tamil communities quinoa is a common grain, we prepare many dishes even for festivals. 

We particularly prepare thinai and honey combination porridge during june, july and august months and during chathurthi as a offering to lord Ganesha and Muruga, the porridge prepared using quinoa is distributed among relatives.

Using quinoa I prepared ladoo something different and unique. These melt in your mouth ladoos preserve well in a airtight container upto 3 weeks.

Quinoa Ladoo Recipe on Vidyascooking Channel😀

Ingredients:

1/2 Cup Quinoa 

1/2 Cup Mung Dal (Mung Beans)

1/2 Cup Oats

1 1/2 Cups Sugar

1 Tbsp Cardamom Powder

1 Tbsp Chopped Nuts (Pista / Almonds / Cashews)

1 Cup Ghee

1/4 Tsp Salt...

Method:

Heat a wok on medium to low flame. Add mung dhal and dry roast, constantly stir the mung dhal and and dry roast till golden on lowest flame. 

Add the mung dhal to a mixer jar once roasted. Place the wok back on low flame setting, add quinoa and stir constantly and dry roast till quinoa turns light pink in color and starts to release good aroma.

Remove the quinoa from flame and add to the mixer.

Dry roast the oats till light golden in color and reserve. Grind the mung dhal and quinoa till coarse powder. 

Add the oats to quinoa powder and grind to form a smooth powder, reserve the ground powder in a mixing bowl.

Add sugar to the mixer and grind to form a smooth powder and reserve.

Add sugar powder in small batches to quinoa powder and mix well. If any lumps in the mixture try to break it and mix well.

Add cardamom powder to the quinoa mixture and 1/2 tsp chopped nuts and mix well.

Heat a fry pan on low flame, switch off the flame and add ghee melt the ghee we do not want it hot.

Add ghee in two or three batches to the quinoa and mix till well combined. Once the ghee is mixed in the quinoa mix we should be able to form roundles.

Place the roundles in a plate and allow to set. Once the ghee reaches room temperature the ladoos will set and be firm. 

We can garnish the ladoos with chopped nuts and serve in room temperature and enjoy 😉

 

Karamani Sweet Sundal / Sweetened Blackeyed Beans Stir Fry

Sweet Karamani sundal is a popular dish we prepare during Gowri Ganesha, Varamahalakshmi and navratri. This is a traditional offering for Goddess Parvati and MahaLakshmi. Consuming blackeyed beans often is recommended it is good source of fiber and helps reduce cholesterol. Very simple and nutritious dish, from adults to kids everyone will surely enjoy.

Subscribe to me on Youtube English and Tamil Channel for regular updates 😊

Black Eyed Beans Stir Fry Ingredients:
150 Grams Blackeyed Beans / Karamani
1/2 Cup Sugar
1/2 Cup Any Fruits of Choice (Apple, Grapes or Pears)
10 Cashews
10 Raisins optional
1/2 Tsp Cardamom Powder optional
2 Tbsp Ghee

Method:
Measure the blackeyed beans wash twice and add to a hot pack with hot water place the lid and allow to soak to 3 to 4 hours the bean should double in volume.

Once the beans has doubled in volume, wash twice and add to a pressure cooker. Measure and add 1 1/2 cups water, cover the lid and place a whistle cook on medium flame for two to three whistles.

Drain the cooked beans and reserve. Heat ghee in a wok on medium flame. Add the cashews and fry till golden in color. Add the cooked beans and fry for a minute.

Add the sugar and fry, sugar will melt and turn into liquid place on high flame and cook the beans till the sugar has reduced. At this point we can add cardamom powder or cloves and even saffron strands it is upto ones preference.

Remove the stir fried beans from flame. Chop fruits of your choice, serve the stir fried beans in a serving dish and garnish with chopped fruits and serve as offering during puja or prepare this dish for kids regularly...Enjoy 😉

Split Chickpea Sundal Recipe #itsvegan

SouthIndian Style Condiment: Guava Pachadi Recipe

During Festivals, marriages or any happy celebration meal here in south we always serve a pachadi which is a condiment to pair with a traditional plantain leaf meal. 

According to customs people would prepare a pineapple pachadi or Okra Pachadi and some times even pumpkin pachadi, but today I have switched the traditional fruits and veggies with guava and the pachadi turned excellent. This dish can be stored in airtight container refrigerated upto two weeks and can be served with  sambar rice or chapati.

Why we serve pachadi? 
There might be any toxins in a vegetable or grains, the useage of jaggery helps reduce the toxin and avoid stomach issues. Jaggery is also considered good source of iron which helps strengthen our bones and muscles. 

Subscribe to me on Youtube English or Tamil Channels for regular updates 😉

Guava Pachadi Ingredients:
250 Grams Guava (Chopped into Large Chunks)
1 Medium Onion (Roughly Chopped)
3 Green Chilies (Slit in the middle)
5 Sprigs Curry Leaves
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/2 Tsp Asafoetida
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric
1/2 Cup Jaggery 
3 Tbsp Oil
Salt as per taste...

Method:
Wash and wipe the guava. Chop into large chunks and reserve.
Heat a wok with 2 tbsp oil. Add mustard seeds, black gram dhal and dried red chilies fry till the mustard splutters and stops spluttering. 

Add asafoetida, onions, green chilies and curry leaves. Fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder and turmeric powder fry till the raw flavor reduces
Add 1/2 cup water and 1/2 tsp salt cook until oil surfaces and water or moisture has reduced.
Add the chopped guava and fry for a minute.

Add 1 cup water and jaggery, place on high flame and bring to rapid boil once the jaggery melts and reduces place on high flame.

Reduce the curry and taste test. Add salt if needed and stir once. Once the curry reduces remove from flame and serve hot or in room temperature. 

Mango Pachadi Video

Chocolate Modak Recipe in Association with SPAR Hypermarket

May Lord Ganesha bring Peace, Happiness and Prosperity to Everyone. Happy Ganesh Chaturthi! The much loved modak by Lord Ganesha refers to a story from Padma Purana, a story from the volatile book of mythology refers that of Lord Shiva and Goddess Parvati along with Ganesha visited Anusuya, the wife of a respectable sage named Atri. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.The only food item to have done the impossible was our now-famous modak. Hence began modak’s association with the Lord Ganesh and festive celebrations! 

As a part of festive series I have associated with SPAR Hypermarket and created these decadent chocolate modaks. SPAR HYPERMARKET has 10000+ Products listed on SPAR website, follow get notified for offers and discounts on official SPAR Socialmedia Facebook, Instagram and Twitter.

I'm a regular customer to spar and have shopped for many speciality gourmet products on a budget. Order your daily house needs via SPAR website and also follow them on Facebook official page for regular updates. All the ingredients used in this recipe is shopped at SPAR HYPERMARKET.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Ingredients:
Khoya 200 Grams
Walnuts 150 Grams
Unsweetened Cocoa Powder 4 Tbsp
Icing Sugar 200 Grams
Vanaspati 2 + 2 Tbsp
Dark Compound Chocolate 200 Grams 

Method:
Chop the khoya into cubes or crumble it and reserve. Chop the compound chocolate and reserve. 

Heat a wok on medium flame, add the walnuts and dry roast for 3 minutes on low flame.Reserve the roasted walnuts on a plate allow to cool. Once the walnuts have cooled we can use a sharp knife and chop it into tiny pieces or use a rolling pin and roll over the toasted walnuts once or twice to form evenly crushed walnut pieces.

Using the same wok place on low flame. Add the khoya and icing sugar stir constantly making sure the khoya melts and well incorporated with the icing sugar.

Add the unsweetened cocoa powder to the khoya mixture stir well. Once the coco powder is incorporated the mixture will be tough to stir try to mix well and remove from flame.

Add the walnut pieces and mix well. Allow the mixture to reach room temperature, mix once.  Using a modak mould, grease it with vanaspati. 

Take lime size portions of the chocolate mixture and place it in the mould. Seal the mould and press to form the modaks. Reserve the modaks on a plate and place it in the freezer for 10 to 15 minutes to set.

Bring 2 glasses of water to boil in a milk pot. In a mixing bowl add the compound chocolate and 2 tbsp vanaspati. Place the chocolate bowl on the boil water place on low flame keep stirring the chocolate.

In roughly 10 to 15 minutes on low flame the chocolate to form a smooth syrup. Remove from flame let the chocolate syrup have a warm base do not remove from hot water.

Once the modaks are set, dip each modak in chocolate and allow the excess chocolate the drip. Place the chocolate coated modaks on a plate and refrigerate until the chocolate is set. Offer these decadent modaks to lord ganesh and also share it with friends and family...Enjoy😊 

SPAR Website - https://www.sparindia.com/en/ 
SPAR Facebook - https://www.facebook.com/sparindia/ 
SPAR Instagram - https://www.facebook.com/sparindia/ 
SPAR Twitter - https://twitter.com/SparIndiaHyper

Chia Pradhaman Recipe In Association with Phalada Pure & Sure Organic Food Products

Phalada Company contacted me a month ago to collaborate with them on a product review please click here to see the post. I wanted to use all the products given to me eventually creating recipes. 

Nowadays I tend to track all the recipes created first attempt if it turns out prefect i post it. This recipe was my first attempt and surprisingly the pradhaman was perfect. 

I always wanted to try chia seeds, this was a very good opportunity for me to experiment and try new textures and taste. There is minimal amount of cooking, we may have to adjust the consistency according to taste. 

My mom has been enjoying all their products specially coconut oil and pepper powder, we highly recommend the products from Phalada. Phalada Products are available here or buy on Amazon, flipkart and Big Basket.

Recipe Video Posted on Youtube English and Tamil Channels Subscribe for regular updates 😊

Ingredients:
6 Tbsp Chia Seeds
2 1/2 Cups First Extract Coconut Milk or 3 Tins Coconut Milk from Phalada Pure and Sure
1/2 Cup Coconut Sugar or Jaggery

15 Cashews 
1/4 Cup Fresh Coconut Pieces 
1 Tbsp Cardamom Powder
3 Tbsp Phalada Extra Virgin Coconut Oil

Chia Seeds is a high-protein superfood that’s loaded with the goodness of dietary fibres, proteins, antioxidants and omega-3 fatty acids.

Coconut sugar is made from the finest quality coconut flower nectar sourced from certified organic farms across India, Phalada Pure and Sure Organic Coconut Sugar is an ideal sugar substitute for people with diabetes. 

Organic Extra Virgin Coconut Oil is one the most salubrious dietary oil that is stable, healthy and completely free from trans-fatty acids. Certified organic product.

Method:
In a mixing bowl add chia seeds, coconut sugar combine well.

Add the coconut milk in batches add 1 half portion of coconut milk mix well allow chia seeds to soak and double in volume for 3 to 4 hours.

Once the chia has doubled in volume check for sweet content if needed add more. Combine the other half of coconut milk and cardamom powder and reserve.

Heat a fry pan with 3 tbsp coconut oil on medium flame. Fry the cashews and coconut in oil on low flame until light brown in color.

Add the fried coconut and cashews to chia seeds mixture and serve right away. If you want to chill this in the refrigerator and serve it chilled then use oven toasted cashews or nuts as coconut oil will solidify and wont be pleasant to taste. Serve the pradhaman right away once the garnish is added...Enjoy 😊

This recipe served 6 generous portions and is 100% vegan. We can substitute almond milk or soya milk incase your allergic to coconut.