COOKING KRIYA

      Wishing you all a happy auspicious Maha Shivaratri.
  i prepared both moong dal payasam and whole wheat (atta) laddoo for Maha Shivaratri. Shiva ji is workshipped on this day .The dishes can be  prepared in a jiffy and comes out very delicious.Now heading to the recipe...

Ingredients for Moong Dal Payasam

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Moong Dal -->1/2 cup
Water --> 2  cups 
Whole Milk --> 1 cup
Jaggery --> 1/4 cup
Sugar --> 1 Tbsp
Turmeric --> a pinch
Salt --> little to taste
Cashew nuts --> few nos.
Raisins --> few nos.
Ghee(clarified butter) --> 2 Tbsp
Cardamom powder(elaichi) --> 1tsp

Method:

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1. Roast the moong dal in a kadia/wok with 1 Tbsp of ghee on medium heat until it releases a nice aroma & the dal color changes to slightly pinkish but take care not burn it. It may take around 3 mins.
2. Cook the roasted moong dal in 2 cups water in a big mouthed open vessel until they reach the fall apart stage & become soft but not mushy.
3. Once cooked add jaggery & sugar and allow it to boil till the jaggery melts completely and then add the milk and boil for some time say about 5 mins.
4. In the mean time take another small pan & toast the  raisins first until they puff and then fry the cashews  in  1 tbsp of ghee and keep aside.
5. Add the fried cashews and raisins into the payasam.Lastly add the cardamom powder and simmer for few seconds.
6. Serve warm or chilled any way it tastes great.

Ingredients for Atta Laddoos

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Whole wheat flour ( atta ) --> 1/2 cup 
Ghee (Clarified butter ) --> 3 Tbsp
Powdered Jaggery --> 5 Tbsp ( or as per taste)
Milk --> 4 Tbsp
Cashew & raisins --> few no.

Method:

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1. Heat ghee in a heavy bottom pan & add the atta(wheat flour) to it. Fry this mixture for about 10 mins on a low flame. Stir this continuously till you get a nice aroma.
2. Now add the powdered jaggery  and milk and fry it for another 1- 2 mins.
3. Remove from heat and allow it to cool for sometime .
4. Now when the mixture is still warm  roll them into small balls along with fried cashews or raisins.
5. Once cooled completely store them in air tight containers.

Note:

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• can add more ghee if you are not able to make balls out of the mixture.

   

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