Kobbari-badam laddu/Coconut-Almond-sweet

 

vacanaṁ madhuraṁ caritaṁ madhuraṁ

vasanaṁ madhuraṁ valitaṁ madhuraṁ

calitaṁ madhuraṁ bhramitaṁ madhuraṁ

madhur-ādhi-pater akhilaṁ madhuraṁ

Listen to Madhurashtakam

Above is part of a sanskrith verse from the Hymn "Madhurashtakam" composed by Sri Vallabhacharya in 1478 AD. In this poem of 8 verses only one word madhuram is repeated seven times in each verse. The Verse describes Lord Sri Krishna as Sweetness Personified and as "all madhuram" meaning "sweet". Todays sweet recipe in the name of Lord Sri Krishna on account of Janmashtami.

Wishing one and all a wonderful Janmastami Celebration! On this occasion I thought of making kobbari ladddu as naivedyam. I would like to share the same recipe with you all here and an image of the yummy laddus I have made. It just took me about 20 min. and hope this quick and easy sweet recipe will come handy for you too, when you like to enjoy a quick treat.

Ingredients
4 cups grated coconut (endu kobbari)
½ cup almonds toasted and powdered
400 g sweetened condensed milk
½ tsp elaichi powder (cardamom)

Method:
Mix the condensed milk and 3 ½ cups grated coconut and heat in a pan while constantly stirring on low flame. Slowly stir in the almond and elaichi powders and keep mixing for 5-6 mins until the mixture thickens. Take off the flame and make laddu shaped balls with palms greased with ghee. Roll the laddus in the rest of grated coconut. Laddus are ready to serve.
Makes about 20 laddus


Variations:
You can add any other toasted nuts such as cashews, pistachios, walnuts etc. of your choice to combine the desired flavor.

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Dondakaya Stir fry

As I have promised you quick easy recipes, here’s one of those easiest.… and simply- one ingredient dish that you can make when you do not want to deal with too many things. Dondakaya is referred to as Ivy guard in English. Also if you are one of those fry fans and yet have to watch your calories as I do too, you will love this one. You will not be guilty eating it, since Donadakaya is a low calorie vegetable unlike other fried vegetables like potatoes. Also it does not need too much oil to fry. It contains pretty good amount of water and so even if you use very little oil as you start frying, it leaves out water and becomes tender and crisp very quickly. The recipe follows below-

Ingredients:
2 pounds Dondakayalu – washed and each one slit twice lengthwise leaving out the bottom to keep it as whole
1/2 tsp turmeric
1/2 tsp red pepper powder
1 tsp zeera
1-2 tblspn oil
Salt to taste

Method:
Heat oil in a wok. Add the zeera, when they start to splutter add the dondakayalu and fry till they become tender, lightly browning on edges and crispy while mixing occasionally. Stir in desired amount of salt and red pepper powder and take off the flame.

Serving suggestions: Serve hot with rice.

For more on Dondakaya recipes- click here

Poornam-Boorelu

With the arrival of Sravana masam, the most auspicious
month per hindu calendar (that usually falls in the months of july and august), women prepare for “vrathas”- holy rituals especially on the Tuesdays and Fridays. On the Friday that comes before the full Moon day (“Sravana Pournima” or “Rakhi Pournima”) in this month is the celebration of “Varalakshmi vratham”, which is performed for the prosperity of the family. Godess Varalakshmi the eternal mother is the Godess of health, wealth and well being. Among the customary dishes prepared on this occasion as “nivedyam” - offerings are the “poornam-boorelu” and “Pulihora”. Poornam-boorelu is a classic sweet dish which is made with sweetened chana daal or moong daal coated with urad flour batter and fried. As you can see from the ingredients it is highly proteinaceous. The two versions of this dish are made either with sugar or jaggery. The jaggery version is very earthy and is my family's favorite. To prepare this elaborate dish with less effort look at the recipe and tips below. Try for yourself and enjoy!

Poornam-Boorelu



Ingredients:
1 cup urad flour
2 cups rice flour
3 cups water
2 cups chana daal
2 cups jaggery
1 cup grated coconut
1 tsp cardamom seeds- ground

Method:
Batter preparation: Mix the flours and water into smooth batter. Let it soak 8hr. to over night in a warm place for fermentation.
Poornam (Stuffng): Cook chana daal in a pressure cooker. Add jaggery, coconut, cardamom and mash well or blend in a food processor.
Make small balls with the chana daal-mix. Preheat oil in a frying pan while making the balls. Dip the balls in the urad-rice batter to coat fully. Drop them in oil and deep fry till they turn red. Remove from pan and place on paper towels to remove excess oil.
Serve hot or cooled with ghee added in the poornam.

Variations: This is a modified quick version. The batter can also be made according the original procedure by soaking 1:2 urad daal:Rice in water –grinding to smooth batter like dosa consistency and allowing to ferment. You can achieve the same taste with this shortcut procedure with less effort. However make sure the batter ferments well by keeping in a warm place before making poornam-boorelu.

Sorakaya koora (Anapakaya/kaddu/bottle gourd)

Bottle gourd is a tropical vegetable that seems to be originated in India and Africa. Gourds in general are low in saturated fats and cholesterol. They are rich in fibre and vitamins Riboflavin, Thiamine and vit C and milnerals - Iron, Zinc, Magnesium and Manganese. It is a good candidate for a weight loss diet. It is used in traditional medicine for treating indigestion, acidity and ulcers. Learn more about bottle gourd here.
I would like to share here a andhra style recipe for very appetizing and nourishing vegetable side using bottle gourd also called Sorakaya or anapakaya in telugu

Ingredients:

1 big sorakaya peeled and cut to small cubes
2 green peppers sliced
6-8 curry leaves,
1 tsp ginger paste
2 table spoons oil
1 tsp nutmeg
½ cup milk
3 cups water
2 tbsp maida or besan
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
1 tsp mustard seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, ginger paste and curry leaves. Stir in sliced green pepper and sorakaya, mix in with 2 cups of water and milk and cook until tender. Add the salt,red pepper powder and nutmeg and mix. Mix the maida or besan in one cup water and mix to prevent any lumps. Now slowly stir in this mix into the sorakaya curry and stir to avoid lumps. Cook for 5 more min. Take off the flame and serve hot.
Serves 6

Serving tips: This is a yummy vegetable side with puri or chapathi, and also can be served with rice

This dish has been presented to the Side dish event hosted by Viki's kitchen.

Viki's Kitchen.: Announcing an event ... 'Side dish for chapathi'