Instant Halwa

Instant Halwa 

Ingredients 

Wheat flour...........1cup 

Sugar......................1 and 3/4 cup 

Badam(Soaked)....20 

Ghee.......................3/4 cup 

Cashew nuts and raisins few 

Method 

Grind the soaked badam with half cup of milk into fine paste.

Heat a pan with ghee,fry the flour till its raw smell goes away.

Heat another pan with little milk and sugar.

Add the badam paste Stir it nicely till it becomes a thick paste (the ghee slowly comes out of it). 

Lastly decorate with the roasted cashews and raisins.

Elai Adai with Chakkavaratti

 Elai Adai  with Chakkavaratti

 

This recipe is from Kerala. Jack fruit season we make the jack fruit jam (chakkavaratti) and keep for months..
When want to make adai, add coconut and make it. Very tasty food.

Ingredients

• Jack Fruit Jam (Chakkavaratti)...1cup
• Rice........................................1cup
• Banana Leaves.........................4 pieces.
• (one 8" by8" for one Adai)
• Grated Coconut.......................half cup
• Oil .........................................2tsp

Method

• Wash the rice and grind it with salt and water into spreading consistency.
• Steam slowly the banana leaves to make it tender to fold the adai.
• Heat a pan with jack fruit jam coconut to make it loose filling.
• This filling can be refrigerated for a month.
• Apply oil on the leaf and spread the rice dough as a thin layer and take 2 tsp of filling
• on the dough only half the portion.
• Then fold it into half, seal the edges and steam them for 20 to 25 minutes.
• Remove from the leaf.
• Enjoy the tasty elai adai.

Puran Poli(Sweet)

Ingredients

• Maida....................2 cups
• Chana Dhal...........1cup
• Sugar.....................1cup  
• Ghee......................2tbsp 
• Kesari Powder...... 1pinch
• Oil..........................half cup 
• Cardamom.............1/2 tsp
• Rice Flour............. 3tbsp

Method  

• Wash the chana dhal and boil it..
• When it is cooked remove the water then add the sugar , cardamom powder and .grind it in to a fine paste. 
• If it is liquid keep in microwave for 3 to 4 minutes and remove.  
• Mix maida, turmeric powder and salt make a smooth dough adding water. 
• Add the oil and keep for 2 hours.
• Divide the sweet dough into small balls to be stuffed into the dough. 
• Make a small chapathi with the dough keep the sweet filling in the center and seal the roll. 
• Make big thin chapathis with the help of rice flour
• Heat a griddle and cook the poli adding little ghee around the poli. 
• Turn the other side ,adding ghee when it is cooked.

Aval Puttu( Sweet Beaten Rice, Poha Puttu)

Aval puttu( very easy to prepare)
Prepare Time.......5min
Cook time.............10min
Serve.....................6

Aval Puttu

Ingredients

• Aval..........................2cups
• Jaggery.....................1cup
• Cardamom powder...1 pinch
• Coconut flakes...........few
• Ghee.........................1tsp

Method

• Fry the aval for 2 minutes and grind it fine. 
• Sprinkle with little warm water and mix it.
• It should be like rava.Cover and keep it for 5 minutes
• Heat a pan with little water add powdered jaggery and make syrup.
• Test it by dropping in water.It should be thick. 
• Put off the flame and add the aval, cardamom powder and mix it well.
• Fry the coconut flakes in ghee and add to the aval.
• Stir until it solidifies. Keep stirring till the water is absorbed.Puttu is well mixed with jaggery syrup and will appear in powder form.Very tasty aval puttu is ready. You can keep this sweet for more than a week.
  
  

Mysore Pak

Mysore Pak

Ingredients

• Sugar..........................2cups'
• Ghee...........................3cups
• Besan.........................1cup
• Cardamom Powder....1/2 tsp

Method

• Add 2 tbsp hot oil in the basan and nicely mix it.Sieve this into a fine powder
• Heat a pan with 1/2 cup water add the sugar.Stir it 
• Keep the hot ghee in one side.
• When the pagu is in one thread consistency.
• Stir it with one hand. and add the besan flour slowly. in between add the hot ghee. 
• Keep in medium flame. Continue this till the mixture leaves the side of the pan.
• Add cardamom powder..
• Pour this mixture into a greased plate.Cut into pieces.

Coconut Burfi

Coconut Burfi

Coconut Burfi

Ingredients

• Grated Coconut.........2cups
• Sugar.........................1cup
• Ghee............................2tsp

Method

• Heat a pan with coconut , sugar and half cup of water.
• Stir it well and add ghee.
• When the mixture leaves the sides of the pan, pour over a greased plate. 
• Cut into pieces when it cools down. 
• It is very easy to prepare

Rava Kesari (Suji Halwa)

Rava Kesari

Very easy to prepare.

Ingredients

• Rava(Suji).................1 cup
• Sugar.........................3cups
• Ghee..........................3tbsp
• Cashew Nuts.............6
• Cardamom Powder....1/2 tsp
• Kesari Powder.......... 1pinch

Method

• Roast the rava with one tsp ghee till it becomes little red.
• Heat a pan with 2 cups of water. 
• When the water boils, add the rava slowly or(pour the hot water on the rava and keep for 3 minutes) when the rava is fully cooked add the sugar, kesari powder ,cardamom powder and ghee
• Decorate with roasted cashew nuts.

Sarkarai Pongal

Sarkarai Pongal

Sarkarai Pongal

 






I will start my blog with a sweet recipe

 


Ingredients

• Rice ................................2cups
• Jaggery(powdered).... .....3cups
• Cashew Nuts...................7
• Ghee...............................3tbsp
• Cardamom Powder.........1tsp
• Coconut Flakes...............2tbsp

Method

• Cook the rice in pressure cooker.
• Heat a pan with half cup of water. 
• When the water boils add jaggery and stir it
• The jaggery should become thick syrup, add the rice and stir well to mix them.. 
• Add ghee .Add the cashew, coconut flakes roasted in ghee.
• Sprinkle the cardamom powder and pour the remaining ghee.
• This dish we prepare for naivedyam for poojas and festival days.

வணக்கம் அன்பர்களே

இது என்னுடைய தமிழ் சமையல் ப்லாக் .

Vinayaka Chuturthi(Ganesh Festival)

" Suklaambara Dharam VishnumSashi Varnam Chatur Bhujam"
"Prasanna Vadhanam DhyaayetSarva Vighna Upashaanthaye "


" Vakratunda MahakaayaSuryakoti Samaprabha"
"Nirvighnam Kuru Mey DevaSarva Kaaryeshu Sarvada "



Vinayaka chaturthi.(15th September)



Vinayaka chaturthi falls in the month of Baadrapada in between Aug 20 to Sepetember 15. It is celebrated all over India.In south India we celebrate by decorating the Ganesh idol brought on the previous day. The festival celebrated for 10 days. On Chturthi day we do puja, make sweet modak, salt modak, vada and payasam. We recite slokas, sing bhajans and last do the aarathi. All members present at that time. On 3 rd day we immersed the idol on the sea.In Mumbai, Pune , Chennai Ganesh festival is celebrated with big way.Puja vidhi can be get from this site.http://www.vishuji.com/ganpooja.htm

Kozhakattai
Ingredients
grated coconut.........2 cups
powdered jaggery....2cups
rice flour.....................2cups
water...........................1 cup
cardamom powder.....1/4 tsp
oil...................................1tsp
Method
Mix the coconut and jaggery in pan and heat it. the jaggery melts and mix with the coconut when you can make a ball with the poornam then it is ready.With the wet hand make small balls and keep. Heat 1cup water with half tsp salt, and oil. When the water boils add the rice flour slowly with out lumps. When the rice flour is cooked, cover it and keep for some time. Take lemon size dough and with the help of oil spread with bthe thumb and keep one ball poornam and cover from all sides. Make all the kozhakattai and steam them.