The Sumptuous Paal Pongal and Anumulu Sambar

Some comfort foods are best prepared traditionally. This combination of paal pongal and anumulu sambar is a suprising combination that will delight you with its lipsmacking taste. Anumulu is a seasonal bean so it is best now to buy it fresh to prepare this recipe.

Paal Pongal
Ingredients:

• 1 cup raw rice
• 2 cups milk
• 2 cups water
• Salt to taste

Procedure:
Wash rice properly and soak it with 2 cups water for 30min.After 30 min discard the water fully and keep aside.
In a thick bottom pan boil 2 cups milk and 2 cups water once it starts boiling add the soaked rice and cook in a medium to low flame till rice becomes soft. During the whole process stir the rice nicely for every 3 mins interval so that it will not stick to the bottom.Once rice become soft, switch of the flame and add the salt and stir properly. Your paal pongal is ready

 Note:
1.By soaking the rice the cooking process will be faster.
2.Add more water while cooking the rice if required.


Anumulu Sambar
Ingredients:

• 1 cup anumulu/mochai seeds/field beans
• 1 cup chowchow chunks
• a lemon size tamarind
• 2 tbsp channa dal
• 1 tbsp coriander/cilantro seeds
• 4 red chillies
• 1 tbsp grated coconut
• 1 tsp oil
• 1/4 tsp jeera/cumin seeds
• 1/4 tsp musterd seeds
• a pinch of turmeric
• a few fenugreek seeds
• a pinch of hing
• salt to taste

Boil the mochai/anumulu and chowchow with 1 cup of water in a pressure cooker for 3 whistles and keep aside.

Soak tamarind in water for 10 min then extract the pulp and keep side.

In a pan heat 1/2 tsp oil then add coriander seeds,channa dal and red chillies and fry in a low flame till dal become light golden brown.Then add curry leaves and fry for a while till become crispy ,shift this to a blender and make a fine powder then add coconut and little water and make a fine paste ,keep aside.
Heat a tsp of oil in a deep bottom pan add mustard seeds,cummin seeds,fenugreek seeds and once mustard seeds start to splutter add hing and curry leaves and stir for a min then add cooked mochai seeds and chowchow without the water and reserve the water . Stir it properly then add the above prepared paste and stir for 1 min . Add the tamarind pulp, reserve water,turmeric,salt and let it boil for 5 min ,check the consistency if required add some water .

Once its boils nicely switch off the flame and garnish with cilantro.Serve warm with paal pongal.


Note:
1.You can make the spice powder of coriander seeds,channa dal n red chilli much before also n can store it in container and use how much you need  but preferable make it fresh when you need .

2.If you add more powder then sambar will become thick so add carefully.

3.Any excess spice powder can be used for stuffing for brinjal

4.Instead of chowchow you can use onions

5.If you do not have fresh anumulu/mochai/field beans then you can soak the dried field beans for 3 hrs and use in this sambar 

Sankranthi Subhakankshalu / Happy Pongal

Happy Sankranti to my fellow bloggers. No celebration is complete in south india without a sweet and rice preparation and a muggu/kolam/rangoli :) . My cousin sister who studies near chennai dropped by to celebrate pongal and made a beautifull rangoli for us !!

Today I took the opportunity to prepare a biyyam parvanam / rice kheer with a little twist to bring some magic to the flavors. With the kheer I prepared pulihora/tamarind rice.I had posted another version of pulihora earlier which was my MIL version while this one is my mothers style. 

So let me share both my festival recipes today : ) 

Rice Kheer

Ingredients

• 4 cups full fat milk
• 1/3 cup basmati rice
• 1/3 cup sugar
• 3 pods crushed cardamon
• 8 finely chopped pista
• 1 tbsp chopped cashewnuts
• 1 tbsp condensed milk - milkmaid
• 2 tbsp kismis / raisins 
• 1 tsp ghee / clarified butter
• pinch of saffron

Procedure

Pressure cook the rice with one cup milk for 3 whistles for 10 minutes in sim. Switch it off then one the pressure releases remove the lid and mash the cooked rice to make it more soft.

Boil the milk and add the above mashed rice and let it boil, the milk will  begins to thick. Add the sugar , condensed milk and saffron and stir and let it boil for 5 minutes. switch off the flame and let it cool.

Fry the chopped cashewnuts with 1tsp ghee till light golden brown, then add the kismis and a little chopped pista, once the kismis become fluffy add the cardamom powder and then add this to the kheer.

Garnish with remaining pista serve warm or chilled as you prefer

Note: Using basmati rice brings more flavor to the kheer 

Pulihora / Tamarind Rice

Ingredients

• 1 cup rice
• a big lemon size tamarind soak in 1 cup water
• 4 red chillies
• 2 tbsp channa dal
• 1 tbsp urad dal
• 1 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 3 springs curry leaves
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• 1 green chilli
• 1/8 tsp hing
• 1/2 tsp turmeric
• 1 tsp jaggery
• 1/8 cup oil
• salt to taste

Cooking procedure

Soak the tamarind in warm water for 30 min ,then nicely squeeze and extract the pulp and keep aside.
Soak channa dal with enough water for 30 minutes
Cook the rice with 2 cups of water and with a 1 tsp oil in pressure cooker for 3 whistles .

Dry roast sesame seeds with 1 red chilli and a pinch of cummin seeds, once sesame seeds start to splutter transfer it immediately to a plate to cool after that make a fine powder and keep aside.

Heat oil in a pan add urad dal ,peanuts, mustard seeds ,fenugeerk seeds and when mustard seeds starts to splutter add the channa dal soaked earlier and fry till it appears golden color. Then add the red chilli,curry leaves,turmeric and hing and stir for 30 sec ,then add tamarind pulp and jaggery and stir n cook till the mixture become a thick and when oil begins to saturate switch off the flame and let it cool.

Mix the above mixture to the rice till it blends nicely with rice ,then mix the sesame seed powder nicely ,then cover n keep aside for 30 min before you serve

Note :

• You can prepare the tamarind paste before ,store in the jar and refregirate it ,use when ever u want .
• If u add more jaggery then will get the sweeter version of pulihora
• Adding sesame seed powder will balance the tangy flavors

Saggubeeyam Majjiga Jantikalu / Sago Crispies

With dewali just around the corner I prepared one of my favorite snacks today, a traditional savory andhra snack whose main ingredients are curd and sago.

Its crunchy and tangy flavor and the little pearls that burst out at the end give it a very unique appearance.

Ingredients

•     4 cups homemade rice flour
•     1 cup Saggubeeyam (Sago/Sabudana/Tapioca)
•     2 cups curd
•     10-15 medium size green chilles paste
•     2 tbsp roasted channa dal powder
•     salt to taste

Procedure

Soak the rice for 4 hours, drain the water completely and pat it dry and make it a fine powder. Keep aside

Soak the sago in 1 cup curd for 2 hours.

Now mix the rice flour, soaked sago , green chillies paste, salt, roasted channa dal powder nicely. Then add little by little curd and check the consistency.Blend nicely until the prepared dough should not stick to the side of the vessel.

Heat oil to fry in a deep bottom pan,set the three hole plate in the jantikalu gottam/murukku press and now fill the dough in jantikalu gottam and slowly press one inch over the hot oil.

Fry on medium flame and flip it occasionally till it becomes golden brown and looks crispy. Remove it and place on a paper towel to absorb the excess oil.



 
Store it a air tight container once its completely cooled.

Note:

1. Oil should be properly heated initially medium to high flame and it should not be too hot as it will get charred and if too cold will not fry properly.

2. Adding roasted channa dal powder makes it more crispy.

3. The green chilli paste should be very fine otherwise it will stick to the plate inside the murukku press and dough will not come out smoothly

4. Sago should be properly soaked.To check if it is soaked properly press it between your fingertips and it should be completely soft.

Andhra Special Boorelu / Sweet Lentil Balls

Wishing all my blog friends a very happy dasara. On this festive occasion I would like to share a authentic south indian andhra sweet prepared with lentils.This delicacy has a crispy exterior and  a soft sweet stuffing and tastes best when eaten warm with a dash of ghee/clarified butter as a dip. It is traditionally served with tamarind rice .

Ingredients

• 1 cup urad dal / black gram lentil without skin
• 2 cups raw rice
• 1 cup chana dal / split bengal gram
• 1 cup sugar
• 2 cardamom powder
• a pinch of cooking soda
• oil to deep fry

Procedure:

Step 1: Preparing the batter
Soak urad dal and rice with enough water in bowl overnight or 4-5 hrs,then discard the water and wash properly and make a smooth semi thick paste with adding required amount of water    

Step 2: Preparing the stuffing
Soak the chana dal for 30 min before cooking .Pressure cook the dal along with 3 cups water for 3 whistles and switch of the flame .After it cools open the pressure cooker and stain the water from dal completely .
 

In a blender make a smooth paste of sugar and dal. Heat a broad open pan and put this paste and stir continuously till this paste start to caramelize.Transfer the whole mixture to a plate ,keep aside and let it cool.After the dal mixture cools ,divide the total paste to large lemon size balls

Step 3: Deep Fry
Heat oil in a deep fry pan.Dip the balls in the batter and fry it till golden brown.

Mini Wonder Ammini Kozhukattai With Tomato Chutney

Ammini Kozhukattai a variation of the telugu dish undrallu, it is a festive food which is prepared in southern part of India during Ganesh Chaturthi. It is a healthy option for breakfast as these rice balls are steamed and sauteed with minimum oil. And the tomato chutney/dip is the perfect accompaniment for these lovely cuties. So surprise your family ...

Ingredients

• 1 cup rice flour(see the below note)
• 1 cup water
• 1 tsp salt

For tempering

• 1 tsp urad dal / black gram lentil without skin
• 1/2 tsp mustard seeds
• 1/2 tsp cummin seeds
• 1 tbsp grated coconut
• a pinch of hing /asafoetida
• 2 tsp oil
• 1 spring of curry leaves

Procedure:
Boil water in a pan ,add salt and once the water starts boiling add the rice flour slowly and stir it continously till water n flour mix completly and form a big lump like dough.

Once the mixture is cool shift it to broad plate and knead it till it form lumpless smooth dough.Now apply oil to your palms take small portion of dough and form a small ball,repeat for the rest of the flour.Place all the balls in to steamer or idly stand and steam for 10 min .

Heat oil in a pan add urad dal ,mustard seeds,cummin seeds and once mustard seeds splutters add curry leaves and red chillies and stir once and then add the steamed balls and mix properly ,then add coconut stir nicely and tranfer it to serving bowl

Note:
Preparing the Rice flour
Soak the rice for one hour and drain the water completely. Spread on a dry cloth for 10 minutes then make a fine powder in a mixie. Sieve it and use if for the dough.

For Tomato Chutney

Ingredients

• 250 gms Tomatoes
• 1 1/2 tbsp urad dal / black gram lentil without skin
• 4 red chillies
• 1 tsp jeera/cummin seds
• 1/2 tsp mustard seeds
• pinch of fenugreek seeds
• pinch sugar
• little tamarind
• 2 tsp oil
• salt to taste

For tempering

• 1/4 tsp mustard seeds
• 1 red chilli
• pinch of hing/asafoetida
• 1 spring curry leaves

Procedure

Wash the tomatoes and chop it into medium size chucks.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.
Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the choped tomatoes and fry for 4-5 minutes or until it becomes soft. Then switch off the flame.

Once it cools add the tomatoes to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney. Enjoy this yummy chutney with ammini kozhukattai

A Besan Sooji Barfi for a Celebration

The celebration of my 200th post seems to coincide with a popular Ranbir Kapoor movie "Barfi"!! This besan sooji barfi will definitely take you to a new high. It is also one of my favorite sweets my mom used to make for me from childhood.

This barfi has a unique chrunchy texture and melts in your mouth effortlessly.I am dedicating the celebration of my 200th post to my mom. Here is the recipe she taught me ...

Ingredients

• 1/2 cup besan/chickpea flour
• 1 cup sooji/semolina
• 1/2 cup grated coconut(fresh or frozen)
• 1 cup sugar
• 1/2 cup ghee/clarified butter
• pinch of cooking soda
• 2 crushed cardomon

Procedure

Add a tsp ghee to a plate and spread on the plate completely and keep aside.
Fry coconut,besan,sooji each seperately with a tbsp of ghee and then mix all together and keep aside.

To prepare the syrup take a heavy deep bottom pan dissolve the sugar in 1/2 cup water and boil till it has a one thread consistency.

Now add the fried flour mixture prepared earlier to the syrup and begin to stir it well.
Then add ghee slowly spoon by spoon and continue stiring,when adding the last spoon of ghee add the cooking soda and crushed cardomaon and continue stiring.

Once the mixture starts to seperate from the pan bottom stop the process immediately .Spread it in the ghee coated plate equally, immediately cut to desired shape, and let it cool.

Once it cools you can remove it piece by piece and store it.

Note:

• It is very crucial the mixture should not overcook, once it begins to seperate from pan immediately remove from flame otherwise it will crumble to tiny lumps.
•  Adding soda makes it melt faster when you have a bite.
•  To spread the mixture in the plate equally while pouring,tap the plate it continously for mixture to settle equally.
•  It is important to cut the shapes after you pour it into the plate immediately as it wouldnt be possible once it cools.  

Flavorful Carrot Rice

If you are looking for a colorful and tasty rice at short notice this carrot rice would make a meal wholesome.I prepared this for my hubby recently and his friends were raving for the recipe.

The trick to make this carrot rice more flavorful is to use shah jeera also known as caraway seed which used in biryaani and some other mughlai dishes for taste and fragrance.So here is the recipe

Ingredients

• 1 cup uncooked basmati rice
• 1 cup grated carrot(aprox 4 medium size carrots)
• 1/3 cup chopped onions
• 3-4 green chillies
• 1/2 inch cinnamon stick
• 2 cloves
• 4 whole black papper
• 1/2 tsp shah jeera
• 1 tbsp + 1 tsp oil
• 1 tbsp ghee(clarified butter)
• salt to taste

Procedure :
Soak rice with enough water for 30 min then drain water completly,add 1.5 cup water and 1 tsp oil to the rice for non stickiness .Pressure cook it for 3 whistles and 3 min ,switch off the flame .Once pressure release open the lid ,spread the rice on large plate.

Heat ghee and oil in a pan,then add all the spices and once it starts to splutter add onion and green chilli,once onion starts to become translucent add the grated carrot and salt ,mix nicely and cook till carrot become soft.

Once carrot done add the cooked rice to it and mix nicely till rice blends nicely with carrot and spices,let it sit on the gas with low flame for 5 more min ,stir occassionally ,now your carrot rice is ready .Serve hot .

Note:

1.Transferring  the rice to large plate prevents over cooking and makes it more non sticky   

2.You can adjust the spice according to your taste .

3.You can add veggies like peas ,corn to make it more colorful n crunchy.

Celebrating Festival Moments With Malai Kulfi

Maa Durga . Source: Orissa Diary ( Click image for enlarged view )

Ya Devi Sarvabhuteshu,

Shakti Rupena Sansthita,

Namastasyai Namastasyai Namastsyai ,

Namo Namaha

Which means:

Prostrations unto Thee O Devi (Ma),

who resides in all beings as Shakti (Energy/Strength)

First of all I want to Wish You All A Very Happy Durga Puja...may Maa Durga bless you all with joy and prosperity.

Durga Puja symbolises the commemoration of good over evil and the divinity of god in a female form. Clay images of Goddess Durga are made and worshipped in gorgeously decorated pandals . On the day succeeding "Vijaya Dasami", the last day of Dussehra, the images are taken in a spectacular procession for immersion in the rivers. ( Read more on: Why do we celebrate Durga Puja ? )

Cuttack is the best place to witness the festival although almost all major cities of the state celebrate it with equal fervour. Cuttack is the the former capital and the commercial capital of the state of Orissa, India. Dusshera, the festival of goddess Durga, is very popular in Cuttack. Idols are worshipped in many streets and localities. In this city, Dussehra is famous for its Chandi Medhas, in which the idols are adorned with huge amounts of gold and silver.

Chandi Mandir Cuttack . Source: Sriradhakund . ( Click image for enlarged view)

The greater part of my childhood has been in Cuttack. The Durga Puja festivities is very prominent in Maa Katak Chandi Temple. Maa Cuttack Chandi is the presiding deity of Cuttack.In cuttack the goddess popularly called as Maa Katak Chandi, sits and rules on the heart of the ancient city. She is worshiped as Bhuvaneswari. Maa Chandi is worshipped in various incarnations of Durga during the puja. In Cuttack, people strongly believe Maa Katak Chandi as 'The Living Goddess '. ( read more about the appearance of Maa Chandi)

Prayer to Maa Durga

My early memories of this durga puja would be the drumming and chants from the pandal next to my house, to welcome her when the day would begin,I would be awakened by this wonderful atmosphere of festivity.

Even before the festivities the artisans would arrive at the pandals to create the diety. We school kids would watch the creative process taking shape day by day n fill us with wonder.

Artisan at work . Source: Picture By Nilanjan ( Article: Durga Puja on Washigtonbanglaradio.com)

Among the numerous pandal there were two very famous pandals near my house in cuttack at that time

Chandi Chowk Cuttack . Source: Orissa Diary ( Click image for enlarged view )

One of the famous medho near my house was the Chandi Chowk Medho, the complete background of the deity would be prepared with gold

Chowdhary Bazaar Cuttack . Source: Ayaskant ( Click image for enlarged view )

And the other one would be the Chowdhary Bazaar Medho where the whole decoration is with silver.

It would be heavily crowded with every lane filled with people to see the wonderful pandals. It would a five minute between each pandals and the nights are wonderfully flooded with lights.

Nightlife of Durga Puja in Cuttack

Some would walk it like me and my friends and some families would engage a rickshaw for the sightseeing. Within 2-3 mile there would be a about 30 pandals.Wow I can never forget those days.

Bisarjan of Maa Durga . Source: Flickr ( Click image for enlarged view )

The last three days asthami, navami and dasami the whole of cuttack would on the street.And on the last day bisarjan(immersion of deity) we would go to the mahanadi( huge river).

My mom would prepare some traditional stuff like bobattu(sweet channa dal stuffed roti), pulihara(tamarind rice),dahi wada(curd dumplings), besan ke laddu(chickpea flour sweet balls), kara posa(spicy fried snack), gulab jamun and so many other stuff for distribution to all neighbours, friends and relatives to celebrate this festival.

Street Food Cuttack . Source: Ayaskant on Picasaweb. ( Click image for enlarged view )

We kids would roam the streets eating some tasty street fare too.... we would also have spicy chaat like pani puri, or a combination of dahi wada, aloo dum and gugani (above image) topped with onions and some sev,aloo chaat, fresh crumbled paneer topped with rabri, kulfi... any many more

We would eat all the spicy stuff first and then search for the kulfi cart : )...We were was a real gang of friends !! On this auspicious occasion which brings back memorable moments, I want to share the most simple delicious indian street dessert "kulfi". The real authentic Kulfi is about three things milk,sugar and flavor. Along with my sweet memories I am sharing this indian street dessert.

Pista Malai Kulfi

( Click image for enlarged view )

Ingredients

• 4 cups organic whole fat milk + 1/3 cup milk
• 1/2 cup sugar
• 1/4 cup pista
• 1/4 tsp crushed cardamom
• 1 bread slice
• 1 tbsp corn flour

Cooking Procedure

In a non stick pan boil the 4 cups milk, once it starts boiling reduce it to medium flame n stir occasionally until the milk reduces to 2 cups.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then add sugar,cardamom powder n chopped pista and stir it nicely for another 2 min.

Remove from flame n once it cools pour it into the kulfi moulds, if you do not have kulfi moulds you can popsicle moulds (like me) or just pour it into a freezer safe containers and cover it. Freeze it for 6 hrs.

( Click image for enlarged view )

Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi. Serve with a little of pista flakes n enjoy.

I am sending post to a wonderful event " Beyond Five Days of Durga Puja " hosted at Preoccupied

Hearth n Soul

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Tags: Durga Puja, Cuttack, Dashara, Kulfi, Celebration, Street Food, Festival Moments

Peda with 4 Flavors For Janmashtami

Today is Janmasthami the birthday of our dear lord sri krishna, the most lovable incarnation of god who can be loved as a baby, or for his playfull pranks as a boy, or for his youth and grace to protect the righteous in this world. Lord Sri Krishna has mentioned in the bhagawad gita (can buy here)

Whoever offers me with devotion, a leaf, a flower, a fruit or water,(patram,

pushpam, phalam, toyam) I accept that, the pious offering Of the pure in heart.

Can there be a simpler offering that god could ask for.

On this beautiful occassion I want to share a lila of krishna with you all...last year we went to vrindavan as my hubby is a krishna devotee...there are lot of beautifull temples one of them is the RADHA RAMAN Temple .

500 years back a great devotee of krishna Sri Gopala Bhatta Gosvami used to worship twelve Shaligram silas. Wherever he would go he would bring them with him in a piece of cloth tied at the corner. One day a wealthy man (Seth) came to Vrndavana and offered Gopala Bhatta a variety of clothing and ornaments for his Shaligrams. Being very impressed with the Gosvami he wanted his darshan and to render some service which he presented in the form of some valuable cloths and ornaments. However, Gopala Bhatta couldn't use these for his round-shaped Shaligrams, so he advised the donor to give the Deity decorations to someone else, but the Seth insisted. Gopala Bhatta kept the cloths and ornaments with his shilas.

While Gopala Bhatta Gosvami was absorbed in remembering how the half-man, half-lion form of the Supreme Lord had manifested from the pillar in Hiranyakasipu's palace, he prayed in transcendental lamentation to the Lord: "Oh my Lord, you are very merciful and always fulfill the desires of your devotees. I wish to serve you in your form, having arms and legs and blissful smiling face, with lotus eyes.... If I had a Deity then I would be able to decorate Him so nicely with these clothes and ornaments."

In the evening after offering some bhoga and arotika to his Shalagram shilas, Gopala Bhatta put them to rest, covering them with a wicker basket. Late in the night, Gopala Bhatta took a little rest and then, in the early morning went to take bath in the Yamuna river. Returning from his bath, he uncovered the Shalagramas in order to render the puja for Them, and saw amongst Them a Deity of Krishna playing the flute. There were now eleven shilas and this Deity. The "Damodara shila", had manifested as the beautiful three-fold bending form of tri-bhangananda-krishna.

Read the above story in detail and have darshan of radha raman on video here

There are so many spiritually magnificent temples in vrindavan, though it is a very rustic place it will fill you with spiritual bliss if you plan to go there...each temple has a beautifull lila

On this auspicious occasion I have prepared peda with four flavors pista,chocolate,mango and vanilla.

( Click image for enlarged view )

The peda originated in the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state is considered to be the best.Another significance of Mathura Peda is that they are also used as 'Prasad'( In Sanskrit it means "grace", "clarity" or "tranquility" that which comes from God as His grace, gift, and greetings; consecrated food. People visiting the temples of Mathura can buy peda from the neighboring shops and offer to first and then taken as prasad.

I have used ricotta cheese which is basically made with cows milk instead of khoa..and here is the recipe

Ingredients:

• 15 oz container of Ricotta cheese
• 3/4 cup sugar
• 3/4 cup milk powder
• 2 tbsp butter
• a pinch of cardamom powder
• 1 tbsp cocoa powder
• 3 tbsp mango puree
• 2 tbsp almond pista fluor(made apowder of 5 almonds n 10 pista)
• 1/2 tsp vanilla extract
• 1 drop of green organic food color

Cooking Procedure

Heat butter in a pan, once it is melted add the ricotta cheese and cook for 20 mins on low heat till all the water evaporates and it becomes one solid lump.

Now add the sugar and once the sugar is dissolved, add the milk powder and stir so that it will blend nicely with the cheese.

(Click image for enlarged view)

Divide the whole mixture to 4 parts

• In one part add almond pista flour 2 tbsp milk and a drop of food color
• In the 2nd past add coco powder and 2 tbsp milk
• In the 3rd part add vanilla extract
• In the 4th part and mango puree and cardamom powder

And cook all the mixtures separatly for 10 min each ,stir well and switch of the stove

Once the mixture is slighty cools ,divide each portion into 4 parts n make each one to round ball n press it and make a small depression at the centre on one side and garnish with pista n enjoy

I am sending these delicious pedas to

Festive food-rakhi hosted by Priti

A visual treat hosted by Sanyukta

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Tags: Krishna Janmashtami, Peda, Prasadam, Pista peda, Mango Peda, Vanilla Peda, Chocolate Peda, Radha Raman, Krishna Jayanthi