Passiparuppu Neivedhiyam (Moong Dal Prasadham)

Moong dal, boiled – 500g

Honey – 100ml

Cardamom powder – 1 tsp

Sugar – 50g

Cashewnuts – 15g

Method

       1.Boil the moong dal and mash it without water. After mash moong dal keep it to          dry well (minimum 2hours).

       2. Once it dries, add honey, cardamom powder, cashew bits. Mix all thoroughly.

      3. Again let it for dry for another half hour. Give the shape of balls to the mixture           and roll it over the sugar grains.

      4. Serve it as Neivedhiyam.

Kollu Adai

Kollu (Horse gram)– 500g

Dry redchilli paste – 1tbsp

Small onion, chopped – 50g

Ginger, chopped – 4g

Black Sesame seeds – ½ tsp

Salt to taste

Asafoetida powder – ¼ tsp

Coriander leaves, chopped

Gingelly oil


Method

1. Soak the kollu (horse gram) overnight and boil it well to mash with your hands. Carefully mash the kollu first then add the remaining ingredients.

2. Ensure the mixture should not over mash that should be easy to pat the mixture in your palm.

3. Cook it in non-stick pan with gingelly oil as medium.

Aadi Special Recipe - Saravana Payasam

Saravana Payasam is very tastiest payasam which specially served in the Tamil month of Aadi. This seems like alwa which melts in your mouth. This is best to try the saravana Payasam in Aadi Karthigai and get the blessings of Lord Muruga.

Ghee – 100ml

Vanaspati – 50g

Rawrice  - 1kg

Moong dal – 50g

Jaggery – ½ kg

Cashewnuts – 50g

Raisins – 50g

Banana, ripened – 4nrs

Tender coconut water – 200ml

Cardamom powder – 1 tbsp

Dry ginger – 1 tbsp

Method

1. Heat ghee and vanaspati in a vessel; add rinsed raw rice and moong dal. Fry in ghee.

2. Add enough water to bring the rice and moong dal to cook well. Once both cooks well, add jaggery syrup now. Stir continuously to combine the jaggery in the payasam mixture.

3. Add banana pieces, cardamom powder and dry ginger. Mix then add tender coconut water.  Keep the flame in simmer and go for careful mixing.

4. After that take it out from fire and finish with golden fried cashewnuts and raisins

Aadi Special Recipe - Kapparisi Sadham

Kapparisi Sadham is oblate to goddess Devi in the auspicious day of a Tamil Month, especially Tuesday and Friday of the Aadi Month of Tamil. Try the Kapparisi Sadham and receive the blessings of Devi Durga.

KAPPARISI SADHAM

Raw Rice

Fried Bengal Gram

Coconut, grated

Cashewnuts

Ghee

Cardamom Powder

Jaggery

Method

1 1.   Boil the rawrice. Heat ghee in a non stick pan, add fried Bengal gram and cashewnuts

2 2. Then add boiled raw rice, mix all well. Add thick jaggery syrup and stir.

3 3. Now add coconut and cardamom powder. Combine and atlast finish with little ghee.