AV's - VEG. KITCHEN | FOOD & TRAVEL STORIES

  Traditional & delicious Rice Pudding with just a few simple ingredients Ingredients & Method   ½ cup cracked rice (raw rice coarsely grinded in mixer),     2 cup each – coconut milk &  full cream milk,     1-2 cups sugar,   1 tsp. powdered cardamom,   2 tsp. ghee (clarified butter)      Pressure cook rice for 1-2 whistles,      Add other ingredients (sugar, cardamom, ghee), mix well to combine,      Simmer on low heat for 20 minutes,      Serve hot or warm

Shavige Payasa | Vermicelli Kheer KHEER  - also known as  ಪಾಯಸ ( Payasa)  is a traditional, rich & delicious pudding (main ingredient includes rice, chana dal, Sabudana, vermicelli, gasagase, moong dal, godhi (wheat) or semolina) made out of milk (or coconut milk), sugar or jaggery; flavoured with cardamom, cashews, almonds or raisins and it is typically served during a meal or consumed alone as a dessert.              In India, Kheer is prepared during festivals and  it is an essential sweet dish in many Hindu feasts and celebrations.   In Southern India (states of Karnataka, Andhra Pradesh, Tamil Nadu & Kerala) payasa is served first at any formal or auspicious occasions. Payasam is also served after rasam  rice, while rice with buttermilk (or plain curd)  forms the last item of the meal. Pal Payasa Gasagase Payasa Sabbakki Payasa | Sabudana Kheer ಸಬ್ಬಕ್ಕಿ ಹಾಗೂ ಕಡ್ಲೆಬೇಳೆ ಪಾಯಸ  Ingredients Chan...

Dahi  is a yogurt from the  Indian subcontinent , known for its characteristic taste and consistency. The word  dahi  seems to be derived from the  Sanskrit  word  dadhi  ("sour milk"), one of the five elixirs, or  panchamrita , often used in Hindu ritual. Sweetened dahi is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content.  

CHANDRAMANA UGADI The New Year's Day for the  states  of  Karnataka ,  Andhra Pradesh ,  Telangana , in  India .   It is festively observed in these regions on the first day of the Hindu  lunisolar calendar  month of  Chaitra  which typically falls in April month of the Gregorian calendar. APPI PAYASA INGREDIENTS - 1/2 cup plain flour, 1/4 cup fine rava, pinch of salt, 1 litre milk, sugar & jaggary to taste, 1/4 tsp. cardamom powder and saffron powder, oil for frying METHOD - make firm dough using flour, rava and salt.  Rest the dough for 15 mins.  Roll dough into circle and cut into small pieces.  Deep fry in hot oil until golden brown in colour.   In a large pan, add milk, cardamom powder, saffron powder, sugar & jaggary.  Bring it to boil, slowly add deep fried poori's, mix well to combine and leave it for 30 minutes for soaking.  Served warm or cold.  

   The  Satyanarayanã Pooja  is a religious worship of the Hindu god  Vishnu . Satya means “truth” and Narayana means, “The highest being” so Satyanarayanã means “The highest being who is an embodiment of Truth”.   The Satyanarayana pooja can be performed on any day for any reason. It is not a pooja confined to any festivities, but  Purnima (full moon day) or Ekadashi   (11th lunar day of each of the 2 lunar phases which occur in a Vedic calendar month)   is considered specifically auspicious for this Vrata. Performing this Vrata in the evening is considered more appropriate. However, one can perform this Vrata in the morning as well Vrata or Puja means a religious vow, religious observance, or obligation. Hindus throughout   perform Sri Satyanarayanã Vrata for the divine blessings of health, wealth, prosperity, opulence, education; relief from troubles and sickness. It can also be performed because of success in bus...

Mysore Pak - Popular South-Indian sweet made with just few ingredients. Ingredients & Method   (my Mother's recipe) 1 cup besan flour,  2 cup sugar (+ enough water to make sugar syrup),  Ghee (clarified butter) - 15 tbsp. (big size) OR 2 cup      Sieve Besan flour, roast it for 2-3 minutes, and keep aside.  In a separate pan, put sugar and enough water to make sticky syrup, add roasted flour and ghee and keep stirring (on a low flame).   Cook till the mixture becomes porous and spongy like bread.   Transfer this mixture to a greased plate; let it set for sometime; then cut into your desired shapes.

Nagapanchami -  traditional worship of snakes  observed by Hindus throughout India, Nepal   and other countries where Hindu adherents  live.   2018 Worship is offered on the 5th day of bright half of lunar month of Shravana (July / August) each year.   On this day, Snake deity made of silver, stone or wood are first bathed with water and then worshipped with milk, flowers, lamps and sweets.   On this day, no fried items are cooked or consumed instead steam cooked items are prepared and offered to God. Sweet & savory steam ed KADUBU recipe @ https://av-vegetarian-kitchen.blogspot.com.au/2012/02/kadubu-sweet-savory-spicy-varieties.html

INGREDIENTS & METHOD    (Quick & easy Indian Dessert ready in less than 30 mins)  1/4 cup soaked & cooked rice ( + optional chana dal 1/2 tsp. - fried or cooked),  brown sugar or cane sugar to taste,  1/2 cup dry fruits roasted in 1 tsp. ghee(cashews & raisins) 1 tsp. cardamom powder  1/4 cup skim milk Roast dry fruits in ghee until golden brown, add cardamom, sugar, milk, cooked rice - toss to combine.  Simmer for 2-3 mins, serve hot

Special sweet dish for Saraswati Pooja - made out of rice flour, cardamom powder, coconut milk, powdered Jaggery Ingredients 1 cup rice 1 cup fresh grated coconut pinch of salt (optional) 3/4 cup powdered jaggary 1 tsp. cardamom powder Ghee or oil for making dosa Method Wash and soak rice for 1 hour  Grind with other ingredients Prepare dosa (like other dosa varieties) cooking both sides Serve hot with a dollop of ghee on top

Prep, Cook, Soak: 1 hour & 30 mins (total time) INGREDIENTS & METHOD 3 large potatoes (cooked, skin removed, mashed) Self-raising flour - 1/2 cup sugar - 2 cup (make sugar syrup to thread consistency) ghee + oil - 1 cup together (for deep fry) cardamom powder - 2 tsp. orange colour - 1/2 tsp. rose essence or rose water or rose syrup - 4 drops Cook potatoes until tender, remove skin, mash lightly, make lemon sized balls by adding 1/4 tsp. cardamom powder and 1/2 cup self-raising flour.  Deep fry until golden brown.   Make sugar syrup with little water.  Add colour, cardamom powder, rose essence or syrup.  Mix well to combine. Add fried potato balls to hot syrup, soak for 30 mins.  Serve when cool

Prep: 10 mins   |   Cook:   15 mins   |   Serves: 5-6 Avalakki (Flattened rice) & Gasagase (poppy seeds) PAYASA (Kheer / Pudding) Ingredients – ½ cup avalakki, ¼ cup poppy seeds, ¼ cup cashews, 2 cup grated coconut, jaggary to taste, 15 cardamoms, saffron, 4 tsp. ghee (clarified butter), ¼ cup raisins (dry grapes), ½ liter boiled milk Method – Coarsely blend avalakki, poppy seeds, cashews & cardamoms.   In a large pan heat ghee, fry raisins, add jaggary and blended ingredients.   Mix well to combine.   When contents start boiling add saffron & milk.   Boil further for 5 mins.   Remove from heat and serve