Happy Chetti Chand and new year to all my Sindhi friends.
Here are my recipes that I made yesterday for Ugadi.
Boorelu (बूरेलु) - Moong Dal and Coconut Laddu
Moong Dal - 1 cup
Sugar - 1.25 cup
Shredded Coconut - 1 cup
Ilaichi (Cardamon) - 3-4 (in powder form)
Wheat Flour - 1 cup
Salt - as per taste
Oil - 3 tsp
- Wash and soak moong dal for 4 hours
- Grind soaked dal (don't add lot of water as dal has already soaked a lot of water)
- Add 1/2 tsp of salt, oil to the ground dal and mix well. The consistency should be that of idli batter
- Now, take your idli moulds and make idlis out of the batter
- While idlis are hot, grind them to a pulp with no lumps.
- Now, in another pan, take 3/4 cup water, heat it
- Add sugar, ilaichi, coconut and ground idli pulp.
- Simmer and keep mixing till it is of chapati dough consistency.
- Remove from fire and let it cool down just lightly, don't cool it down all the way.
- Grease your palms and Make lemon size balls out of it.
- Now, take flour in a bowl, add 1 tsp of salt, water and mix it to a poting consistency (enough to coat moong dal balls)
- Heat oil in a kadahi till
- Dip each moong dal ball in flour mix and deep fry them till they are golden brown
- Take them on paper towel to drain excell oil
Just enjoy it anytime with anything. You can eat it as a snack or a dessert.
Idli Rawa Pullihora (इडली रवा पुल्लिहोरा)
Idli Rawa - 1 cup
Water - 2 cup
Tamarind - 1 lemon size ball (if you do not like tamarind, you can substitute this with equal amount of lemon juice)
Chillies - 3-4 slit in the middle (as per taste)
Ginger - 1 inch piece grated
Turmeric Powder - 1 tsp
Curry Leaves - 4-5
Udad Dal - 2 tsp
Chana Dal - 2 tsp
Hing - 1 pinch
Rai (Mustard Seeds) - 2 tsp
Roasted Peanuts - 1 tbsp
Salt - as per taste
Oil - 2 tbsp
- Heat water in a pan to a boil
- Add 1 tbsp oil
- Add rawa slowly and mix well. Let it simmer on the lowest stove setting for 5 min.
- Remove it from fire and let it cool down (as it will be all mushy when it is hot).
- Now take another pan, add 1 tbsp oil and let it heat.
- Add rai, udad dal, chana dal, hing, peanuts, slit green chillies, grated ginger and curry leaves and fry for 2 min. or till all the tempering is fried
- Add thick tamarind pulp, salt, tuemeric to the tempering and bring it to a boil (should be done in next 2 min.)
- Now, to this add the cooked rawa and mix well.
- Enjoy the pulihora !!!
- Add rawa and mix well.
This can be eaten at lunch as a side dish and also eaten as a breakfast or snack. It tastes even better the next day as tamarind is all soaked properly and the spices are mixed well. That is why make this before hand and does not need to be served hot. If you really want to eat it warm, use the microwave. My husband likes to eat this with as usual some plain yogurt.
Chawal Ki Kheer (चावल की खीर) - Rice Pudding
Rice - 1 cup (you can use any kind, I had Sona Masoori at home, so used that)
Milk - 9 cups (I used skim milk, feel free to use any kind that you like)
Nestle Sweet Condensed Milk - 1 small can
Ilaichi - 1/2 tsp
Kaju (Cashews) - 1/2 cup friend in ghee
Kishmish (Raisins) - 1/2 cup friend in ghee
Ghee (Clarified Butter) - 2 tsp (for frying kaju and kishmish)
- Wash and soak Rice for 15 min. in water.
- Meanwhile, boil milk in a pan
- Once milk is boiling, add rice and cook it on a slow flame (very important on a slow flame as otherwise milk tends to stick to the bottom and burn)
- Keep stirring every few minutes
- Once rice is all cooked, add the condensed milk and mix well
- Let it cook for few more min. (about 10 min. or so). Taste the kheer at this point and if needed, add sugar.
- Remove from fire and garnish with fried kaju and kishmish
Of course kheer can be eaten at any time, breakfast, lunch, dinner and just as a dessert. This is also used as prasad.
Hope you guys will like and enjoy these. This recipe is going for EVENT : KHEER FESTIVAL AT EASY2COOKRECIPES.
Till next post, take care.