Dates paan recipe – Must try paan recipe for this festival season. No cook dates paan recipe using betal leaves | Vethalai, gulkand, and other easily available ingredients.

Usually, I make one paan dish for all my guests when I host any big gatherings at home. This year, when we had Maha Periyava Paduka Pooja at home, I made this Dates paan for my guests. It was a huge hit among all. Our friend who runs a restaurant here got so impressed, asked me to make dates paan for a big event hosted at their restaurant. Yet another huge hit.

I also made this for Varalakshmi Pooja and everyone loved it. As Navaratri is approaching, I thought of sharing this recipe with you all. So that you can make this for the guests. All you need is good-quality dates, tutti frutti, gulkand, and store-bought Mukhwas. You can make this in advance and store it in the refrigerator.

Jeyashri’s kitchen has a huge collection of Navaratri recipes. Check out Navaratri Combo recipe for guests, Navaratri sweets and snacks combo, Navaratri neivedyam combo, Navaratri neivedyam combo ideas

Also check out our other Paan recipes for this festival season, Paan ladoo, Paan ice cream, paan phirni, Paan shots

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Dates paan recipe

No cook paan leaves stuffed dates paan, perfect for the festival season

Course Dessert

Cuisine Indian

Keyword Festival recipes, Navratri recipes, paan leaves,

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 18 pieces

Author Jeyashri suresh

Ingredients

• 3 paan leaves | vethalai| betel leaves
• 18 Pitted dates
• 2 tbsp gulkand | rose petal jam
• 2 tbsp tutti fruiti
• 2 tbsp mukhwas | mouth freshner

Instructions

• I used this mixed mukhwas for this
• In a bowl add the mukhwas, you can add sweetened fennel seeds, jeera mittai, supari
• I used 4 varieties
• Add 2 tbsp tutti fruiti
• Add 2 tbsp Gulkand | Rose petal jam
• Wash the paan leaves well and pat dry them. Take out the stem part and finely chop it. I used 3 medium sized paan leaves, do not add more
• Mix well
• Filling is ready
• Take one pitted dates
• Stuff little filling into it
• Close it
• Repeat for the rest
• Dates paan is ready

Video

Notes

1. You can add finely chopped or pulsed nuts and seeds to this dates paan filling. 

2. This can be stored in the refrigerator for 5-7 days.

3. I have once added slightly crushed M & M and skipped the mukhawas. Kids enjoyed this version.

4. Use firm dates for making this dates paan recipe.

• I used this mixed mukhwas for this.

• In a bowl, add the mukhwas
• I used 4 varieties
• Add 2 tbsp tutti frutti
• Add 2 tbsp Gulkand | Rose petal jam
• Add 3 finely chopped paan leaves.

• Mix well
• Filling is ready.

• Take one pitted date
• Stuff a little filling into it

• Close it
• Repeat for the rest
• Dates paan is ready.

Notes:

• You can add finely chopped or pulsed nuts and seeds to this dates paan filling
• This can be stored in the refrigerator for 5-7 days.
• I have once added slightly crushed M&M and skipped the mukhawas. Kids enjoyed this version.
• Use firm dates for making this dates paan recipe.

The post Dates paan recipe appeared first on Jeyashri's Kitchen.

Kavuni arisi Sakkarai Pongal – Karuppu kavuni arisi sakkarai pongal – Traditional South Indian sakkarai pongal made using black rice with step by step pictures and short video

Karuppu kavuni arisi is known for its health benefits. It has a unique purplish hue and is very rich in nutrition. We usually make sakkarai pongal using raw rice or sometimes with millet, samba wheat, or aval. I have posted Kavuni Arisi Curd Rice recipe on my Instagram page and YouTube channel.

Kavuni arisi is usually soaked overnight before cooking, as it has a hard texture. But in this recipe we are pulsing the rice into kurunai and cooking it immediately. The rice gets cooked in this way, without soaking. This recipe is similar to the popular Chettinad Kavuni arisi sweet.

I have posted a recipe for kavuni arisi payasam, and I even made it for a big group of guests a few months back. It was a huge hit among the guests. It is long overdue to post karuppu kavuni arisi dosai and appam on jeyashris kitchen. Do try this Karuppu kavuni arisi sakkarai pongal for neivedyam and let me know how it turned out.

Also check our Kavuni arisi curd rice, Karuppu kavuni arisi paal payasam, kavuni arisi payasam, kovil sakkarai pongal and paal sakkarai pongal

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Karuppu kavuni arisi sweet Pongal

Traditional black rice sweet Pongal using Black rice

Course Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, sweets

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup karuppu kavuni arisi
• 2 tbsp yellow moong dal
• 2 cups water to cook the rice
• ¾ cup jaggery
• ½ cup water to melt the jaggery
• 2-3 tbsp ghee
• ¼ tsp cardamom powder
• A tiny pinch edible camphor
• Few cashew nuts

Instructions

• In a bowl add ½ cup black rice
• Add water and wash well 3-4 times
• Drain the water and pulse this 3-4 times
• Transfer it to a bowl
• Add 2 tbsp yellow moong dal and add add 2 cups of water
• Pressure cook for 6-7 whistles in medium flame.
• Once done mash this well
• In a pan add ¾ cup jaggery and add ½ cup water
• Let the jaggery dissolve, filter the impurities.
• Add the cooked and mashed black rice to the pan
• Mix well
• Add ¼ tsp cardamom powder and add 1-2 tbsp ghee
• Mix well.
• Let this boil for a minute
• Add a tiny pinch of edible camphor
• Add ghee roasted cashew nuts
• Mix well
• Switch off the flame
• Kavuni arisi sakkarai Pongal is ready

Video

Notes

• No need to soak the rice, since we are pulsing the rice, it gets cooked fast.

• The jaggery quantity was perfect, you can add 1-2 tbsp extra if you want it sweeter.

• Karuppu kavuni arisi sakkarai Pongal can be offered as neivedyam for any festival

• In a bowl, add ½ cup black rice
• Add water and wash well 3-4 times.

• Drain the water and pulse this 3-4 times
• Transfer it to a bowl.

• Add 2 tbsp yellow moong dal and add 2 cups of water.

• Pressure cook for 6-7 whistles on medium flame.
• Once done, mash this well.

• In a pan add ¾ cup jaggery and add ½ cup water.

• Let the jaggery dissolve, filter the impurities.

• Add the cooked and mashed black rice to the pan
• Mix well.

• Add ¼ tsp cardamom powder and add 1-2 tbsp ghee
• Mix well.

• Let this boil for a minute
• Add a tiny pinch of edible camphor
• Add ghee-roasted cashew nuts.

• Mix well
• Switch off the flame.

• Kavuni arisi sakkarai Pongal is ready.

The post Kavuni arisi Sakkarai pongal appeared first on Jeyashri's Kitchen.

Arisi paruppu payasam | Traditional rice and dal-based payasam recipe, with jaggery and coconut milk. Arisi paruppu payasam recipe with full video and step-by-step pictures.

We usually make jaggery-based payasam for festivals or for Neivedyams. As we celebrate Tamil new year | Tamil Varusha pirappu tomorrow, I thought I will share this payasam recipe.

Arisi paruppu payasam is made using raw rice, moong dal and chana dal. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. Finally, I used coconut milk for this payasam but if you don’t have you can use milk.

This payasam tastes similar to sakkarai pongal but the addition of coconut milk gives a very nice taste and flavor to this. I used store-bought coconut milk in this recipe. But you can use homemade coconut milk for a more enhanced taste.

We make this payasam using raw rice | sona masoori rice. If you don’t get this in your place, you can use basmati rice or suruti kolam rice. If using basmati rice, just pulse this once ofter it is dry roasted.

Also check out, Arisi thengai payasam, paruppu payasam, parippu pradaman, kadala paruppu payasam. Also, check out our complete collection of Tamil New year recipes.

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Arisi paruppu payasam

Traditional Jaggery payasam made using rice, moong dal and chana dal

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, South Indian festival, sweets, tamil new year recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• ¼ cup raw rice
• 1 tbsp moong dal
• 1 tbsp chana dal
• ¾ cup jaggery
• ½ tsp cardamom powder
• 2 tsp ghee
• Few cashewnuts
• 2 cups of water
• 1/2 cup thick coconut milk

Instructions

• In a pan dry roast raw rice till it turns slight reddish color.
• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
• Transfer the rice and dal to a vessel and add 2 cups of water.
• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.
•  In a pan add 2 tsp ghee and add the cashewnuts.
•   Roast this till golden brown.
• In a pan add the jaggery and ½ cup water.
• Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
• Mix well and let this cook for 5 minutes.
• Add cardamom powder.
• Switch off the pan and add ½ cup if thick coconut milk.
• Mix well.
• Add the roasted cashew nuts
• Arisi paruppu payasam is ready.

Video

Notes

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
   2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
   3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

• In a pan dry roast raw rice till it turns slight reddish color.

• Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.

• Transfer the rice and dal to a vessel and add 2 cups of water.

• Pressure cook this for 4-5 whistles.
• Once the pressure is released, take out and mash it well.

• In a pan add the jaggery and ½ cup water.
• Melt the jaggery.

• In a pan add the jaggery and ½ cup water.

• Once this is melted, filter this and add it to the mashed rice dal mixture.

• Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.

• Mix well and let this cook for 5 minutes.
• Add cardamom powder.

• Switch off the pan and add ½  cup if thick coconut milk.

• Mix well.
• Add the roasted cashew nuts.

• Arisi paruppu payasam is ready.

1. The payasam tends to thicken after it is cooled, so check the consistency accordingly.
2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
3. Arisi paruppu payasam tastes similar to sakkarai Pongal.

The post Arisi paruppu payasam appeared first on Jeyashri's Kitchen.

Narthangai sadam | Citron rice – Easy to make Narthangai rice recipe- Citron rice recipe with full video and step-by-step pictures. Narthangai | kolungikai | Kichilikai is a seasonal fruit available in South east Asia.

We South Indians, usually make Lemon rice, a very easy variety rice recipe. We usually make this for lunch boxes or during festivals like aadi perukku and Kannum pongal. I am not a big fan of Lemon rice during my childhood days, but later post wedding started liking it. Amma makes yummy lemon rice and coconut rice. She also makes this Narthangai sadam, which is my mama’s favorite. It is made in a similar way but we use Narthangai juice instead of lemon juice.

We used to get Narthangai during December | and January period. Usually, amma makes pachadi or cuts them and adds salt and sun dry them for making uppu Narthangai. I wanted to post Amma’s version of Narthangai sadam. This time during our trip to Chennai, got a few Narthangai | Citron and tried the Narthangai sadam recipe. It turned out very well. If you get Narthangai in your place do give this a try.

Apart from making pachadi and rice, amma uses it for making juice (same as lemon juice), rasam and in Panagam too.

Check out Narthangai pachadi, Orange peel pachadi

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Narthangai Sadam recipe

Simple no onion no garlic rice made using Citron

Course Lunch

Cuisine Indian, South Indian

Keyword easy lunch recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup uncooked raw rice or 2 cups cooked rice
• 1 medium size narthangai | citron
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 1 tbsp chana dal
• Curry leaves few
• Coriander leaves few
• 3 tbsp peanuts
• Salt as needed
• Asafoetida a pinch
• ½ tsp turmeric powder
• 2 red chilis
• 1-2 green chili
• 1 small piece ginger
• Few curry leaves
• Few coriander leaves

Instructions

• Wash ½ cup of raw rice and pressure it cook by adding 1 cup of water.Water depends on the nature of the rice. If it is old it absorbs extra ½ cup water. Cook for 3-4 whistles.
• Spread the cooked rice in a wide plate and keep it aside.
• In a mixie jar add the 1-2 green chili, ginger, few curry leaves and coriander leaves.
• Pulse this once or twice and let it become a coarse paste.
• Do not add any water.
• In a pan add 1 tbsp of oil.
• Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds and asafoetida.
• Saute this, once the dals started turning golden, add the ground paste.
• Saute for a minute and the turmeric powder and salt.
• Switch off the flame and add the Narthangai juice | citron juice.
• I used one full medium sized narthangai, which gave around 4 tbsp of juice.
• Add this to the cooked rice now.
• Gently mix this well.
• Garnish with few coriander leaves.
• Narthangai sadam is ready.
• Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.

Video

Notes

1. Always switch off the flame and add the Narthangai juice.

2. Grinding the chili and ginger gives an amazing flavor to the Narthangai sadam.

3. You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.

4. You can use basmati rice or little millet for this recipe, instead of rice.

5. This no onion no garlic narthangai sadam can be packed for a lunch box too.

• Wash ½ cup of raw rice and pressure it to cook by adding 1 cup of water. Water depends on the nature of the rice. If it is old it absorbs an extra ½ cup of water.  Cook for 3-4 whistles.
• Spread the cooked rice on a wide plate and keep it aside.

• In a mixie jar add the 1-2 green chili, ginger, a few curry leaves, and coriander leaves.
• Pulse this once or twice and let it become a coarse paste.
• Do not add any water.

• In a pan add 1 tbsp of oil.
• Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds, and asafoetida.
• Saute this, once the dals started turning golden, add the ground paste.
• Saute for a minute and the turmeric powder and salt.

• Switch off the flame and add the Narthangai juice | and citron juice.
• I used one full medium-sized narthangai, which gave around 4 tbsp of juice.

• Add this to the cooked rice now.

• Gently mix this well.
• Garnish with a few coriander leaves.
• Narthangai sadam is ready.

• Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.

1. Always switch off the flame and add the Narthangai juice.
2. Grinding the chili and ginger gives an amazing flavour to the Narthangai sadam.
3. You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.
4. This no onion no garlic narthangai sadam can be packed for lunch box too.

The post Narthangai sadam |Citron rice appeared first on Jeyashri's Kitchen.

Rava appam recipe – Sooji appam recipe for Karthigai deepam – Rava appam recipe with jaggery and rice flour, full recipe with video and ste-by step instructions.

We usually make Appam for Krishna Jayanthi, Ganesh Chathurti, Karthigai deepam, and aavani avittam. Apart from making this one festival, we can make this for kid’s snack box too. Usually appam is made using wheat flour or the traditional way using rice. This one is using rava as the main ingredient.

This appam turned out super soft and the outer portion was evenly browned. I didn’t add a banana to this one. Usually, we add banana while making Instant It gives softness to the appams. The same rava appams can be deep fried in the oil, but we need to make the batter thick in case we are doing it that way.

Check out other interesting appam recipes from Jeyashris kitchen, wheat flour appam millet flour instant nei appam, Traditional karthigai nei appam, Thinai unniappam.

Rava appam recipe

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Rava appam recipe

Pan fried Sooji appam with jaggery

Servings 11 appams

Author Jeyashri suresh

Ingredients

• ½ cup rava |sooji
• ½ cup jaggery
• ¼ cup rice flour or maida
• ½ tsp cardamom powder or 4 cardamom
• 1 small banana optional
• A tiny pinch baking soda
• 1 tsp ghee + ghee to cook the appams
• 3 tbsp coconut
• ½ cup water

Instructions

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.
• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.
• Add 3 tbsp grated coconut, baking soda and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.
• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, not need for any fermentation.
• Heat a appam pan and add little ghee in all the holes.
• Pour the batter in the holes and cook in a medium flame.
• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.
• Cook for a minute, if needed add little ghee.
• Take out from the pan.
• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

Video

Notes

1. I didn’t add bananas but still the appams stayed soft for more than 6 hours.

2. The jaggery was just perfect, if you want you can add 1-2 tbsp extra jaggery.

• Soak the rava in ½ cup of water, just ensure it is fully wet.
• Cover it and keep it aside for 1 hour.

• In a mixie jar add the soaked rava, ¼ cup rice flour, jaggery powder, banana(if adding), cardamom.
• Add little water if needed and grind this into a fine paste.
• Transfer this to a bowl.

• Add 3 tbsp grated coconut, baking soda, and 1 tsp of ghee.
• Mix well.
• Appam batter is ready.

• Ensure the batter is not too thick or not too runny. If it is thick add little water or milk, if it is runny add 1-2 tbsp of rice flour
• You can go ahead and make the appams, no need for any fermentation.
• Heat an appam pan and add little ghee in all the holes.
• Pour the batter into the holes and cook on a medium flame.

• Cover this cook.
• When you see it gets cooked on one side, gently flip this using a spoon.

• Cook for a minute, if needed add little ghee.
• Take it out from the pan.

• Repeat the same for the rest of the batter.
• These rava appams stay soft for 5-6 hours.

The post Rava appam recipe appeared first on Jeyashri's Kitchen.