THIRUPPAAGAM, Lord Muruga's Special Prasaadham

 “ Thiru” means , sacred and divine; “paagam ” means, portion. This Thriuppagam is offered to the Arupadai veettu Murugan !!! 

🙏🙏

Just now, Kandha Sashti, Soora Samhaaram got over, Today is the Thirukalyanam...and I thought of making a neivedhyam to Lord Muruga, this being his favorite prasaadham, always given in Thiruchendur temple. 

Another wonderful thing about this sweet/prasaadh is...it tastes like badham halwa, looks like badham halwa, but is made of simpler, less costly  ingredients....My dad's kuladeivam being Pazhani Murugan, I always have a special liking towards Muruga.

வேலுண்டு வினையில்லை

மயிலுண்டு பயமில்லை

குஹனுண்டு குறையில்லை

கந்தனுண்டு கவலையில்லை மனமே........ 

is a very famous song...

Also, needless to say, we all know the effects of Kandha Sashti Kavacham, which drives away all illness from each part of our body....

Ingredients

Besan - 1/2 cup

Milk - 1/2 cup (Boiled & cooled )

A pinch of saffron soaked in warm milk

Fine powdered cashews - 1/2 cup

Sugar - 1 cup

Ghee - little less than 1/2 cup

Cardamom powder - 1/4 tsp (edible camphor is optional, in that case, omit elaichi)

Recipe cuisine: South Indian ; Category: Prasaad/sweets

Cooking time: 15 - 20 mts

Yields roughly 400 to 500 gms  of prasaad

1/2 cup besan taken in a vessel

saffron soaked in warm milk

Milk added to besan, mixed without any lumps

like this

This mixture taken in a non stick kadai

Cashew powdered, it is very important, cashews have to be in room temperature and not cold

cashew powder added

Saffron milk  enters the pan

Now sugar

Cardamom powder and some of the measured ghee

Keep on medium flame, constant stirring is required. Remember to pour 2 tbsps of the remaining ghee

Slowly it keeps thickening, leaves the sides of the vessel, white froth coming in the corners, immediately switch off, it’s a must, since after 3-4 hours, the halwa solidifies!! So, if you keep on stirring, it may become very hard.

The lovely Subrahmanya Special Prasaad is ready!!!! 

This post appeared in www.malpatskitchen.com

* can be in room temperature for a couple of days, then can refrigerated and microwaved before serving.

MOONG DHAL IDLIS, how to make nutritious yellow moong dhal idlis

 YELLOW MOONG DHAL is a SUPER Food !!!!!!!

Many hardly know this!! It's made by splitting whole green gram dhal, and then skin is removed..the other one, split, but with skin, is called Chilka moong dhal.

Constant research reveals that plant based functional foods can help reduce the risk of several health problems, such as, diabetes, cancer, heart disease, high cholesterol, high uric acid levels  etc.

Moong dhal is packed and loaded with protein, fiber, carbohydrates, calcium, iron and sodium.It also contains many important Amino acids along with many Vitamins.

Moong dhal helps...

blood sugar levels...

regulates cholesterol levels...

reduces hypertension...

contains powerful antioxidants...

improves digestive health...

low fat option, it is...

very ideal for pregnant women...

great for eye sight, keeps the skin healthy

This Yellow moong dhal, being the key part of the Indian diet, I tried moong dhal idlis, recipe of Tarla Dalal, but with some changes according to what I saw on Food Network...

Please refer to my dhal varieties, wherein I have used this cute moong for several dhals...

And one most important thing about this recipe is…all ingredients are ever available at home, nothing exotic or extravagant to buy!!!

Ingredients

Moong dhal - 1/2 cup, soaked in hot water for 2 hours

Semolina/sooji - 1/2 cup

Curds - 1/2 cup

Grated carrots - 3 tbsps

Ginger - a small piece

Green chillies - 2-3

Cashews a few

Enos fruit salt - 1 tsp

Chopped coriander leaves - little bit

To season

Oil and ghee - 2 tbsps

Hing powder - 1/4 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1/2 tsp

Split urad dhal - 3/4 tsp

Channa dhal - 3/4 tsp

Recipe cuisine: South Indian; Category: Breakfast, dinner

Soaking time: 2 hrs; Prep time: 10 mts; Cooking time: 15 mts

Yields 12 idlis

Yellow moong dhal, washed twice, then soaked in hot water for 2 hours

1/2 cup curds  added to the sooji

and let to rest for the same 2 hours

Ginger, green chillies loaded into blender

then the drained moong dhal, salt to taste

Ground to a fine paste

taken in a bowl

soaked rava in curds added too

all seasonings done and kept ready

Grated carrots added along with the seasonings made

Chopped coriander leaves added

everything mixed well

add some water to the blender, mix well and add that too

Idli  plates greased, ghee roasted cashews kept one in each pit, in the center

water kept boiling

enos fruit salt added

some water added, look at the froth!!!

Batter  mixed well, but very gently

and poured into the greased idli plates, and steamed for 15 minutes

taken gently...

Served with the saatvik Tomato kuzhambu. can be served with any kind of chutney too

This post first came on www.malpatskitchen.com

*It is very soft when eaten as soon as it is taken from the Idli plates.

* while reheating, sprinkle some water on the idlis, steam for 5 minutes.

HAPPY 10TH BIRTHDAY, MALPATS KITCHEN! !!!!!!!!! how to make Beet - Aloo stuffed parathas, on this special day!

 
Malpatskitchen is celebrating her 10th BIRTHDAY!!!!! And posting a very special nutritious, colorful but rare recipe.....BEET ALOO PARATHAS!!!!!! And    all  my viewers, supporters, and ,  malpatskitchen followers.....I convey my heartfelt thanks to you all. 

This happens to be my 691 st post!!!

Proud to share with you all, my blog, in all these 10 years, has been fortunate to have around  34,00,000 views, inspite of its low profile and also  being inactive on all social medias!!!

I am so satisfied, contented...what all I know, what all I have learnt, have been documented for my close  family and friends!!!!

Lord Krishna in Bhagavad Gita says 

"You have the right to work

But never to the fruit of the work;

You should never engage in action for the sake of reward

Nor should you long for inaction"

Lord Krishna also says

"Always try to improve yourself and not prove!!!"

and seriously, that's what I have been trying to do!!!!

Even though Kannadasan says 

சொல்லில் வருவது பாதி 

நெஞ்சில் தூங்கிக் கிடப்பது மீதி.....

I have almost  poured out and emptied my brain.......my heart......the remaining will also be duly poured out!!!!

Beet - Aloo parathas, served with Green moong dhal and Mango Shrikhand

Why I chose this recipe???

Magical Crimson Colored Beet

Antioxidants several

Low in High Fiber

Phytonutrients are in plenty

Anemia and Iron deficiency dread to come ne

Treats Blood Sugar

Skin health assured

K Vitamin present  for blood clotting and bone health

Increases Oxygen uptake

Treats bad cholesterol

Cardio vascular diseases & Cancer kept at bay

High levels of Folate

Ensures 'B' Vitamins which prevent dementia & memory loss

Nitrates are in high

And the Humble Potatoes.....are in no way less!!!

A nutritional Power House, contain Magnesium, Niacin, Folate and Phosphorous;

Good source of potassium, has a fiber which is good for the health of heart;

When cooked and cooled, contain resistant starch, controlling blood sugar;

Good source of Vitamin C, good for brain health;

Its a wrong notion that potatoes make you fat.

Ingredients

For the dough

Whole wheat flour - 1 1/4 cups

Beetroot - 1, pressure cooked, ground

1 green chilli and ginger ground

Jeera - 1 tsp

Salt to taste

Gingely oil - 3 tsps

For the filling

4 medium sized potatoes pressure cooked, mashed

Salt to taste

Chilli powder - 1/4 tsp

Jeera powder - 1/4 tsp

Dhania powder - 1/4 tsp

1 green chilli, finely chopped

Coriander leaves. chopped

Recipe cuisine: North Indian; Category: Lunch/dinner

Prep time: 20 mts; Cooking time: 1/2 an hour

Yields 8 parathas

One beetroot pressure cooked and let to cool

Measured flour taken, salt, jeera and ground ginger green chilli paste added

Ground beetroot with the water and oil added

and all kneaded to a soft dough, some oil smeared on top, and allowed to rest for a couple of hours

Mashed aloo taken, chilli powder, jeera and dhania powders, finely chopped green chilli, salt to taste added

chopped coriander leaves too added

Mixed well

The beet dough and  the aloo filling mshaped into small balls and kept ready

A beet ball taken, flattened slightly, aloo filling kept, closed, then flattened again, dry roasted on tawa on both sides, then little bit ghee sprinkled, and cooked well.

Neatly kept on a plate

Served with Green moong dhal and Mango Shrikhand,. On this 10th Birhtday of malpatskitchen, 

A VISUAL TREAT FOR YOU ALL!!!!

This post first appeared in www.malpatskitchen.com