About Us Contact Us Help


Archives

Contribute

 

Recipes


07/05/2018


Sesame Ladoos

Ingredients:

  • 1 cup White Nuvvulu (Sesame seeds)
  • 1 cup Jaggery (bellam)

Preparation :

  • Roast sesame seeds on medium flame until they crackle then remove from the kadai.
  • Keep aside to cool.
  • Chop the jaggery into a fine powder.
  • Grind both Roast sesame seeds and chopped jaggery.
  • Take out from the mixer, and make round balls.
  • Nuvvula undalu will be ready to eat once they cool down.


Annam Parvanam

Ingredients:

  • Rice - 1 cup
  • Jaggery - 2 cups (grated)
  • Milk - 3 cups (boiled)
  • Ghee - 1 tablespoon
  • Cardamom powder - 1/2 table spoon

Wash 1 cup rice, add 2 cups of water to cook. Cook the rice separately and set it aside. Rice should be little soft and mushy unlike rice cooked for rice dishes like tamarind rice or capsicum rice .

Process:

Add milk and jaggery to the cooked rice, mix well at a low temperature. Make sure there are no rice lumps, rice and milk should mix well without leaving water or rice standing separate. Let it simmer for 5 - 10 minutes. Add Ghee and stir in between to make sure, the dish doesn't burn from the bottom.


Appalalu

Ingredients

  • Rice flour - 1 1/2 cups (freshly ground at home-refer tips below)
  • Sugar - 1/2 cup
  • Ghee - 2-3 tbsps (melted)
  • Cardamom powder - pinch (optional)
  • Oil for deep frying

Melt ghee and allow to come to room temperature. In a bowl, mix rice flour, sugar and ghee till it forms a smooth dough. (Initially add only 1 tbsp ghee and mix. If it appears like bread crumb mixture, add another 1-2 tsps ghee and mix. Only add more ghee if the dough needs to shaped to a lightly soft on touch dough)

If necessary, wet you hand with milk, to form a smooth yet slightly stiff dough. It should hold shape. If its not holding shape, add a few drops of milk, a little at a time.

Deep fry oil in a heavy bottomed vessel on medium flame. While the oil is heating up, grease your hand and make small lemon sized balls of the dough. Lightly flatten on top and place carefully into the hot oil.

Deep fry on medium flame till they attain a light brown color. Do not touch the appalu till they attain a light brown shade. Use the ladle to move them or flip them over to cook the other side only after they attain a light brown shade. Continue to deep fry till they reach a deep brown shade on a medium high flame but not high flame.

Remove onto absorbent paper and cool. Serve as neivedhyam/prasadam.



Bookmark and Share | Share your Comments

Comments :
Post a new message

In this Issue
Picture Of The Fortnight


At Plitvice lakes in Croatia, the blue butterfly
[more]

Picture Of The Fortnight
Evening With Scientists, Celebrities, And Music Sarod Maestro Ustad Amjad Ali Khan


The Indo-US Health Initiatives along with its partners organized an enjoyable program, ‘An Evening with Scientists, Celebrities, and Music Sarod Maestro Ustad Amjad Ali Khan’ under the theme, “Yoga, Ayurveda, Music come together to Explore Integrative Health and Medicine” at MIT’s Kresge Auditorium.
[more]

Evening With Scientists, Celebrities, And Music Sarod Maestro Ustad Amjad Ali Khan
Arangetram: Divya Rajan


by Janani Swamy
Divya Rajan presented her Bharatha Natyam arangetram at the Maliotis Cultural Center in Brookline, MA on June 3rd, 2018. Divya is yet another award winning disciple of Guru Sunanda Narayanan at the Thillai Fine Arts Academy, in Newton, MA.
[more]

Arangetram: Divya Rajan
Vision-Aid’s 'Golden Armor, Golden Heart' Set To Rock Boston


'Golden Armor, Golden Heart – The inspiring story of Karna', is set to dazzle Boston on Sunday, July 22nd, 2018, at Littleton, MA, and will help Vision-Aid raise funds to support at ten locations In India in 2018.
[more]

Vision-Aid’s 'Golden Armor, Golden Heart' Set To Rock Boston
Recipes


Traditional Sweets from the South.
[more]

Recipes

You may also access this article through our web-site http://www.lokvani.com/




Home | About Us | Contact Us | Copyrights Help