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Thursday, August 9, 2012

Krishnashtami Recipes Poha Payasam



                                           

Ingredients :

  • 1 Cup Beaten Rice / Poha
  • 1 Cup Sugar
  • 3 Cups Milk
  • 1 pinch Elachi Powder
  • 2 sp Ghee
  • Few Cashew & Almond Pieces

Preparation :

  • Heat ghee in a pan fry cashew, badam pieces and keep aside.
  • In the same pan fry poha till light brown in colour.
  • Heat milk on medium heat, now add poha and stir well.
  • Let it cook for 10 to 15mins on low flame.
  • Keep stirring often, so that it does n't stick on bottom.
  • Now add sugar and elach powder and stir well, cook on low flame .
  • Add cashew, badam pieces and simmer for 2 mins.
  • Turn off heat and transfer into a serving bowl.
  • Delicious atukula payasam is ready. Serve warm or cold.

Puri Laddu 


                                               

Ingredients :

  • 1 Cup Maida  (all purpose flour)
  • 1/2 Cup Sugar
  • 4 tbsp Ghee
  • Oil for deep fry
  • 2 Cardamom (elachi)

Method :

  • Make puri dough with water and maida.
  • Prepare very thin puries. 
  • Fry the puries in oil  till light brown in colour.
  • Grind the puries in blender into very fine powder.
  • Grind sugar and elachi also fine powder.
  • Now mix sugar powder & puri powder in a bowl.
  • Heat ghee and add to mixed flour & mix very well.
  • Prepare laddus.Tasty poori laddus is ready.

Mango Poha / Pachi Mamidikaya Atukulu


mamidikaya atukulu
                                         

Ingredients :

  • 1 Cup Thick Poha / Beaten Rice
  • 1/4 Cup Grated Raw Mango
  • 2 Green Chillies chopped lengthwise
  • 1/4 sp Turmeric Powder
  • 1 pinch Hing
  • Fistful Peanuts
  • Salt to Taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli Crocked
  • Curry Leaves
  • 2 sp Oil

Preparation :

  • Wash poha and drain well, sprinkle little water & keep aside for 10mins.
  • Heat oil in a pan add mustard, cumin seeds, red chilli for fry.
  • Once done add peanuts & fry next add green chillies & curry leaves.
  • Add turmeric powder, grated mango, salt and stir well fry for 1min.
  • Next add soaked poha and stir well, cook on low fire for couple of mins. 
  • Mix well and transfer into a serving bowl.
  • Now pachi mamidikaya atukula pulihora is ready to serve. 

Sweet Pongal With Poha


Poha sweet pongali
                                              

Ingredients :

  • 1 Cup  Thick Poha /  Beaten Rice
  • 1/4 Cup Moong Dal
  • 1 Cup  Grated Jaggery
  • 1 pinch Elaichi
  • Cashewnuts few fry
  • Raisins few fry
  • 2 sp Ghee

Preparation :

  • Wash the poha and drain well.
  • Clean, wash the  moong dal and cook in a bowl on the stove.
  • When the dal 3/4 done add poha and stir well & cook it for 5-8mins
  • Add jaggery, elaichi powder & mix well, and continue to cook on low heat.
  • Now add ghee, nuts, raisins and stir well.
  • After 2mins turn off the flame & transfer into a serving bowl.
  • Poha sweet pongali is ready to eat.

Lemon Poha / Nimmakaya Atukulu


                                        

Ingredients :

  • 1 Cup Thick Poha / Aval
  • 1 Green Chilli Chopped
  • 1 pinch Turmeric Powder
  • Fistful Peanuts
  • 2 sp lemon juice
  • Salt

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli Crocked
  • Curry Leaves
  • 2 sp Oil

Method :

  • Wash poha and drain well & keep aside for 10mins.
  • Heat oil in a pan add mustard, cumin seeds, red chilli & peanuts for fry.
  • Once done add green chillies, curry leaves and fry for 1min.
  • Next add soaked poha, turmeric powder, salt & stir well.
  • Sprinkle little water on top and saute for 4 or 5mins on low flame.
  • Remove from flame and add lemon juice & mix well.
  • Transfer into a serving bowl. Lemon poha is ready to serve. Serve hot.

                                                       






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