Thursday, September 30, 2010

Erra gummidikaya Boorelu-Red Pumpkin fritters - Navratri special

The Basic boorelu recipe is here

Ingredients for batter
2 cup rice
1 cup black gram dal
salt to taste

For filling
1 cup fresh grated coconut
1 cup Jaggery
1 cup grated or crushed yellow/red pumpkin
1/2 tsp cardamom powder
2 tbsp ghee
Oil for deep frying


Soak Black gram dal(urad dal) and rice overnight or for about 5-6 hours. Drain the water and grind to a thick dosa batter. Add salt and set aside.
In a pan heat up ghee, add grated pumpkin and saute till the raw smell leaves. To this add Jaggery, coconut, cardamom powder and mix well. Cook till moisture dries up completely. The mixture should be such that it can be made to small lemon size balls.
Remove the mixture from heat and let it cool. Make small balls, dip them in the dosa batter gently so that the ball is completely covered by the batter. Drip off excess batter and deep fry in oil till golden colour. Serve warm.

I am sending this to Festive Food hosted by Khauguri

Tuesday, September 28, 2010

Pesara kobbari Laddu (Moong Dal-Coconut Laddu) Navratri Special

Since it is festive time, I will be posting all the recipes that can be prepared for Navratri, Dussehra and Diwali. These recipes are simple, easy and can be prepared as Neivedyam. All the nine auspicious days of Navratri we offer neivedyam for the nine goddesses.
Moong dal-coconut laddu is one such easy recipe which can be prepared in no time.


1 cup moong dal
2 cups fresh grated coconut
1 cup jaggery
1/2 tsp powdered green cardamom
2 tbsp raisins
2 tbsb cashew nuts
5 tbsp ghee (clarified butter)


In a pan dry roast moong dal till golden colour. After it cools, powder it coarsly and set aside.
In a pan heat 1 tsp ghee and fry raisins and cashew nuts till golden colour. Set aside.
In the same pan heat 2-3 tbsp ghee and add jaggery. When jaggery melts completely, add grated coconut and cardamom powder and mix well. Cook till all the moisture from the coconut gets dried up and both jaggery and coconut blend well. Add powdered moong dal, dryfruits, 2tbsp ghee and mix well. When it slightly cools down, add ghee to your palm and make laddus. Delicious and healthy pesara-kobbari laddu is ready.

I am sending this to Festive Food hosted by Khauguri

Saturday, September 18, 2010

Parippu Pradhaman (Moong dal kheer) and Erissery

Moong dal kheer is a famous south Indian delicacy. It is made using coconut milk in Kerala (Parippu pradhaman) and Tamil cuisine(PasiParuppu payasam) and cow's milk is used in Andhra cuisine(Pesara pappu payasam).

After a lovely Onam feast at the neighbour's, I thought of trying out the Kerala style Pradhaman. I followed my dear friend Shn's recipe from her beautiful blog which is very close to my heart. Though the colour of the pradhaman is not the same as hers, the procedure is the same:)

The second recipe is an authentic Kerala delicacy called erissery (Yellow pumpkin curry) which is made during festive occassions like Onam.


2 cups pumpkin pieces
1/2 cup black eyed beans
salt to taste
1/2 tsp turmeric powder

To be ground

1 cup grated coconut
1/2 tsp cumin seeds
2-3 green chillies
2 garlic pods

for tempering
2-3 tsp oil
1/2 tsp mustard seeds
2 dry red chillies
1 sprig of curry leaves


Soak the black eyed beans for 2-3 hours and pressure cook for 2 whistles.
Cook the pumpkin pieces separately with 2 cups water, salt and turmeric. Set aside.
Grind the given ingredients into paste with very little water. Add the paste to the cooked pumpkin, also add the beans and cook on low heat till all the ingredients blend in well. Do not let the pumpkin to overcook and get mashed. Remove from heat and temper with the given ingredients. Delicious erissery is ready to go with rice!