The name says it!
This segment is devoted to Nivedhyams. Nivedhyams are offerings to the Gods. They can be of various tastes and styles - payasams, pure sweet varieties, light snacks. Basically anything that can be called a 'prasadam' or 'prasad'. We want to include those offerings commonly seen at temples and at religious functions.
Thanks to all the devotees who are contributing these recipes. We will keep updating this collection from time to time.
For the Recipe Collection - Read More....
Latest addition: Here are 3 popular Navarathri recipes.
- Moong dhal - 3/4 cup
- Rice - 1/4 cup (preferably basmati)
- Milk - 1 litre + 1 cup for boiling
- Coconut Milk - 1 can
- Jaggery - 1 1/4 cup
- Saffron (edible saffron - optional)
- Roast moong dhal in ghee until golden brown and add rice to it and stir for few minutes
- Mix 1 cup milk and 1 cup water or until the rice and dhal blend and pressure cook well
- Melt jaggery in little water and strain out any dirt
- Mash dhal and rice with potato masher so that rice is not too visible
- Add milk and jaggery in that mix and bring it to a boil until the jaggery is well blended
- Add coconut milk, cardamom, cashews toasted in ghee, saffron and camphor (optional)
- If the payasam is too thick a little more milk could be added. For more sweetness, few spoonfuls of brown sugar could be added at the end
- Basmati Rice - 1 cup
- Sugar - 1 cup
- Condensed Milk - 1 can
- Saffron - enough to give colour (when it is warm it can be powedered easily)
- Cardamom - 5
- Milk - 2 cups for boiling rice
- Ghee - 3 medium size ladles
- Cashews and slivered almonds for garnishing
- Wash rice and pressure cook it with 2 cups of milk and 1 cup water
- Mash the cooked rice
- Add sugar in water and boil it until it dissolves
- Add rice and stir it well without any lumps and cook approx. for 10 minutes. If it is too thick, milk could be added.
- Add condensed milk, ghee, cardamom, saffron, fried cashews and almonds and a pinch of food (orange) color
- Black Chana (Kadala) - 2 cups
- Grated Coconut - 1 cup
- Ginger - Grated - 1 tsp
- Green chillies - 2
- Red Chillies - 1
- Coriander Leaves - Finely chopped
- Salt - to taste
- Oil - 2tbsp
- Soak black chana overnight or for 5 hours. Wash and pressure cook till soft. Make sure its not mashed.
- Heat oil in a pan. Add mustard.
- Once the mustard splutters add ginger, green chillies and red chillies and give it a quick stir.
- Add the cooked chana and salt. Mix well.
- Add grated coconut and mix well.
- Garnish with finely chopped coriander.