kalkandu Pongal

Traditional Sweet Pongal.
This can be prepared as Neivedhyam due to the purity of Rock Sugar.
Milk Based Sweet Pongal.

Ingredients Needed:
1. Raw Rice - 3/4 cup (Roast for a minute)
2. Milk - 3 cups
3. Saffron - Little (This gives us rich colour)
4. Rock Sugar - Kalkandu 3/4 cup
5. Ghee - 3 tablespoons.
6. Cashew, Badam, Pista, Elaichi and Pachai Karporam (Edible Camphor) for garnishing.
Method:
1. Wash several times roasted Rice, add Milk, Saffron and cook in the pressure cooker till 2 whistles and sim for 10 minutes.
2. Make a thick syrup with Kalkandu.
3. Mash Cooked rice and add to the Kalkandu Syrup and keep on stirring till syrup mixes with the rice.(5 Mins.)
4. Add 2 tablespoons of ghee .
5. Fry garnishing items (Cashew, Pista and badam) in remaining ghee and pour over Pongal.
6. Garnish with Elaichi and Pachai karporam.
!-! Pongal O Pongal with Sweet Pongal. !-!

Happy Pongal, Happy Makara Sankranthi, Happy Lohri !

Kaasi Halwa with Gulkand

Halwa - Traditional Sweet Dish.
Ash Gourd Halwa.
Flavoured with Gulkand.

Ingredients Needed:
1. White Pumpkin Grated (1 cup) {measure after squeezing out the water from pumpkin. To remove water, tie the grated Pumpkin in a towel and squeeze.}
2. Sugar - 3/4 Cup + 2 tblsp
3. Gulkand - 3 tsp to 4 tsp. [Rose Petals Jam - Rose Petals, Dry fruits and Sugar.] [link:- http://en.wikipedia.org/wiki/Gulkand]
4. Ghee - 5 tsp.
5. Water - 1/2 cup to make sugar syrup
6. Cashew nuts (For garnishing) Fry and keep it aside.
Method:
1. Melt 1 tsp of Ghee in a pan and add grated white Pumpkin pieces.
2. Cook in slow flame to remove excess water and to remove raw smell.
3. Make sugar syrup to 1string consistency.
4. Pour this syrup to the cooked white pumpkin and keep on stirring.
5. When it sticks to the bottom add 2 tsps of ghee.
6. Halwa will leave on the sides, now goes the Gulkand and cook for 2 minutes.
7. Garnish with Cashew nuts, and enrich the Halwa by adding the remaining ghee.
Ash Gourd Halwa, deliciously flavoured with Gulkand is ready to be enjoyed.
Note:-
If you dont get Gulkand, and add Sugar in the ratio of 1 : 1, for every cup of grated Ash Gourd and add few drops of Red Colouring.
This is my Submission for Monthly Mingle Hosted by Meeta

Kalkkandu vadai

Chettinad Diwali

Spicy Vadas are normal. How about a Sweet Vada?
Recipe from Chettinad.
Chettinad is famous for its Culture, Heritage, Mansions and of course its Cuisine.
Thanks to A, for this Recipe.

Ingredients Needed:
1. Urad Dal 1 cup
2. Sugar Candy 3/4 cup (Kalkandu) (Rock Sugar)
3. Grated Coconut 2 tablespoons (Optional)
4. Elaichi POwder
5. Pinch of Salt
6. Oil to deep fry
Method:
1. Soak Urad dal for 30 minutes, wash them and drain excess water.
2. Wipe soaked urad dal with a cloth and grind it along with the Sugar candy. (No Need to add water)
3. Now add grated Coconut, Elaichi Powder, Salt and Mix well.
4. Make small size vadas and deep fry in oil.
Note:
1. Vada should get immersed in Oil while frying.
2. While frying the vada will puff up.
3. Never use sugar for this vada.
4. If it is watery add 1 or 2 tsps of Maida.
5. This vada can be retained for 4 days.

This is my submission for Special Edition Jhiva hosted by Vee

Moong Dal Halwa

Dal Halwa. Traditional Indian Halwa.

Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa.

Ingredients Needed:
1. Yellow Moong dal - 1 cup
2. Sugar - 1 1/2 cups
3. Ghee - 4 +1 tablespoons
4. Elaichi Powder
5. Cahsew Nuts and Grated Badam
6. Milk - 2 1/4 cup
Method:
1. Dry roast Moong Dal till golden colour. (At this stage you get a nice aroma.)
2. Cool it and Fine Powder it.
3. Heat 4 tablespoons of Ghee in a kadai (preferably non-stick) fry the moongdal Powder in slow flame for 4 minutes.
4. Boil Milk in a vessel and pour it over this dal mixture and cook till done. (You get a glitter on this, If it is fully cooked.
5. Gradually add Sugar and mix well, stir well to make this a lump and ghee oozes out from the edges.
Halwa Test:- If you touch with wet finger, it should not stick, then Halwa is done

Garnishings:- 1. Garnish with Elaichi Powder.
2. In remaining ghee fry cahsewnuts and pour over halwa and mix well
3. Before serving garnish with grated badam.
For even richer taste, add sugarless Khoya at the end.



::~ Halwa that is Healthy and Protein rich. ~::.

Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa?

This is My submission for RCI (Tamil Festival) hosted by Viji

See for Wheat halwa and Badam Halwa recipes here.

Vella Seedai

Sweet Version of Seedai.
Made of Jaggery Syrup.

Ingredients Needed:
1. Fried and Sieved Rice Flour (as in Salt Seedai) ~ 1 cup
2. Jaggery ~ Little More than 1/2 cup.
3. Salt ~ A Pinch
4. Grated Coconut ~ 2 tablespoons
5. Til (Sesame) ~ 1/2 tsp
6. Butter ~ 3/4 tablespoon
7. Urad Dal powder ~ 3/4 tsp
8. Water ~ 1/2 Cup to make syrup
9. Elaichi Powder
Method:
1. In a bowl take Rice Flour, Urad Flour, Salt, Grated Coconut, Til, and Butter, mix well and keep it aside.
2. Immerse the Jaggery in water and Keep it aside for 10 minutes.
3. Once the Jaggery is dissolved, filter the water out and heat it to make a syrup.
4. For checking the syrup, Take a small bowl of water.
Test for the Syrup consistency:- Pour few drops of syrup in it and the syrup should not dissolve in water. It should loose its shape, while removing it by
hand from the water. (In tamil we call this Thakkali Padham) (Adhirasam Padham).
5. Pour this Syrup to the Rice flour mixture, mix well and keep it aside.
6. Knead well and keep it in airtight container.
7. Next day make medium size balls, dry it for 30 minutes and fry it in oil till dark brown.

Test for Seedai:- While frying, cracks should develop.
.:. Sweet Seedai makes the Krishna Jayanthi more Sweeter .:.
Note:
1. If syrup is not in perfect consistency while frying all balls will loose it shape.
2. If more jaggery is added, it will dissolve in Oil while frying.
3. Seedai, if made one day later, it willl have an even more rich taste.
4. Roast Urad dal without adding oil till golden brown,powder and sieve it.

Vella Seedai

Uppu (Butter) Seedai

Another Traditional Snack - Seedai.
A Krishna Jayanthi regular.

Seedai making needs you to be near Hot Oil for a long time. Also you need to be careful, as it may splutter, while frying.
I share with you the some of the tips in making seedai that would make it easy for you.

Ingredients Needed:
1. Rice Flour - ( Wash 2 times and dry in a towel and dry grind into powder sieve and keep aside) 1 cup
2. Urad Flour - 1 tsp
3. Butter - 1 1/2 tablespoons
4. Salt to taste
5. Hing
6. Jeera - 1/4 tsp
7. Sesame seeds (Til) - 1/2 tsp
8. Grated Coconut - 2 tablespoons
9. Water to knead
10. Oil to deep fry
Method:
1. Fry Rice flour in a Kadai . (You should be able to draw lines with this flour)
2. After frying cool it, sieve and measure one cup.
3. Sieve Urad flour and add to the rice flour.
4. In this mixed flour add Jeera, Til, Salt, Hing, Butter and Grated Coconut.
5. Mix well with hands, sprinkle some water and knead .
6. Make small balls and dry it in a towel or paper for minimum 30mins.
7. Heat Oil in a deep Kadai.
8. Prick the rice balls once with a clean needle or toothpick to release the air content in it. [The air content is what makes the Seedai splutter.]
9. Slowly drop a handful of these balls into the Oil and fry till crisp.
10. Cool it and store in a Air-Tight Container.

Note:
1. Drying of Rice balls is important.
2. Never make the balls so round and smooth.
3. You can use store bought Rice flour too, though at times the colour of the Seedai may turn out little dark.
4. Roast Urad dal till golden brown ,powder and sieve it.

Vanilla Choco Burfi

Vanilla Choco Burfi

Are you looking to make a Sweet that shall surprise everyone at the Party?
Here goes A two layered burfi with Maida that shall bring you to the limelight.

Ingredients Needed:
1. Maida 1 cup
2. Milk Powder 2 table spoons
3. Sugar 1-1/2 cups
4. Water 1 cup
5. Ghee 1/2 cup + 2 Tsp
6. Cocoa Powder or Any Chocolate Drink Powder 2 tablespoons.
7. Vanilla Essence few drops

Method:
1. Fry Maida in ghee till you get its good aroma. ( On Slow fire)
2. Add Milk Powder to it and divide it to 2 portions.
3. In a thick bottomed vessel make Sugar syrup [Sugar 1/2 portion and water 1/2 cup till 2 string consistency.] and Switch off.
4. Mean time grease a plate and keep it aside.
5. In the Sugar syrup [No need to cook or heat further] mix One portion of Maida, add few drops of Essence and Mix briskly.
6. When it becomes a whole lump, add One Spoon of Ghee and pour this on a greased plate. Level it well.
7. In the same Vessel, add remaining Sugar and make Syrup of 2 string consistency.
8. Now, In Sugar Syrup add Cocoa powder, the second portion of Maida, add few drops of Essence and Mix thoroughly.
9. Now spread this lump on top of White layer.
10. Level it with a little amount of Ghee.
11. While it is still hot, Cut into pieces of any required shape.12. Decorate it with Badam slices.

}{Colourful burfi in just 45 minutes. }{

This is My Submisssion for VCCQ3 Festival Foods By VKN MYDHABA

Diwali Legiyam

Diwali Legiyam (Diwali Medicine).

Diwali Celebrations are coming to a close. Hope everyone enjoyed the Diwali feasts and treats with family and friends. Too much of feasting may follow with fasting due to stomach upsets, for a few. Thats why in our Diwali tradition its good to include something that can prevent this.

Clockwise: Longpepper, Jeera, Dhania, Cardamom,

Black Pepper, Ajwain, Dry ginger in centre

There comes the Diwali legiyam, part of our tradition, that is good for digestion. For family and visitors when we serve the Diwali treats, a small lump of this Legiyam is also served so that they have this legiyam first and enjoy treats unthinking of any worries. [In tamil as we say, Virundhukku mun Marundhu or Medicine before Feast.] It has a strong spicy/sweet/sour taste.

My Diwali Sweets and Savouries:- Badam Halwa, Vanilla Chocoloate Burfi,
Maa Ladoo, Mixture, Mullu Murukku,
Ribbon Pakkoda and Diwali Legiyam in centre.

Here goes the Ingredients Needed:
1. Pepper 2 tsp
2. Jeera 2-1/2 tsp
3. Ajwain (Omam) 1/4 cup
4. Kandanthippili 10 sticks
5. Coriander Seeds 2-1/2tsp
6. Dry Ginger (Sukku) small piece
7. Ghee 3 tsp
8. Gingely Oil 4 tsp
9. Jaggery (For 1 portion of paste, 1 portion of gud)
10. Elaichi Powder
11. Honey.

Method:
1. Soak 1 to 6 items in warm water for 2 hours.
2. Grind into a smooth paste
3. Cook this paste, till good smell comes.
4. Pour little water on jaggery and cook till it melts.
5. Filter it, cook again for 5 minutes.
6. Add the paste on Jaggery and cook by pouring some oil and ghee.
7. When it leaves the sides, switch off.
8. Add honey and elaichi powder mix well.

Source: My Mother

Jangiri

::> Jangiri is a traditional Indian sweet made with Urad dal and maida.
::> Jangri is deep fried in oil/ghee and soaked in sugar syrup.
::> Jangiri has a flavour of Saffron and Rose.
Ingredients Needed:
1. Urad dal 1 cup
2. Raw Rice 1 table spoons
3. Maida flour 2 tablespoons.
4. Food colour (Orange ) 3 pinch
5. Sugar 1-1/2 cups
6. Water 1/2 cup
7. Saffron 4 to 5 strings
8. Oil or Ghee for deep frying
9. Jangiri Rit (Thick, Square cloth with small hole in Center)
10. Rose essence or Rose Water little.

Jangiri Frying

Method:
1. Wash and soak Rice and Urad dal for 20 minutes.
2. Grind it, in Wet grinder without adding water. (Just sprinkle water).Minimum for 30 mins.
3. Lastly add food colour and maida.
4. Take a bowl of water and put this mixture in water. (It will float.)
5. Heat Oil/Ghee in a flat pan in moderate heat.
6. Make sugar syrup, 1/2 string consistency, add food colour, Saffron and Rose essence and keep it aside.
7. Take Jangiri rit, put some grinded batter and make one big circle and in that circle make small continuous rings.
8. Deep fry in oil, without changing its colour and tansfer this jangiri to sugar syrup.
9. Make another Jangiri and when putting this batch in the sugar syrup, take out the earlier batch of Jangiri and keep aside.
10. Serve Hot or Cold.

# Hot or Cold, Morning or Night, Jangiri is Cool and enjoyable. #

Note: Enjoy it the same day, preferably. Does not last long for more than couple of days, even when refrigerated.

Jangiri

This is My Submission for JFI#7 hosted by Past Presenet and Me

Ghee Mysore Pak

() Traditional South Indian Sweet.
() During Diwali in so many houses they prepare mysorepak.

Also, Krishna Sweets (Coimbatore) Mysore pak is very famous.
They make Mysore pak with full of Ghee and Melts in our mouth.
Am trying to get that texture and taste for so many years, without much success.

Here goes the Mysore Pak.

Ingredients Needed:
1. Besan (Gram Flour ) 1 cup
2. Sugar 1-1/2 cups
3. Ghee 1-1/2 cups to 2 cups
4. Water 3/4 cup
5. Little sugar to sprinkle on top of Mysore Pak.

Besan Mixed with ghee

Method:
1.Heat Ghee and mix with Besan and Keep it Aside.
2. Take Sugar, add water (separately) and bring it to a boil with one string consistency.
3. When Sugar Syrup comes to a string consistency, pour this Besan mixture and gradually and mix well.
4. When the Mysore Pak gathers to the centre, it is time to pour onto a greased plate. (Ghee)
5. Sprinkle some Sugar on top.
6. When it is still warm, cut into required shapes.

Mysore Pak

() Delicious Mysore Pak is Ready. ()

This is my submission for JFI#6 (Ghee)

Hosted by Cooking Medley

Maa Ladoo, Neiyi Urundai (Ghee Balls)

This is my Submission for JFI#6 hosted by Cooking Medley.
(+) Neyyi Urundai is a traditional dish of Southern India.
(+) Rich in Protiens.
(+) Can be prepared with one dal or combination of 2 dals.
(+) This post is with Green moong Dal.

Ingredients Needed:
1. Green Moong Dal Powder
2 cups2. Ghee 1-1/4 cups
3. Elaichi Powder
4. Sugar Powder In the ratio of 1:1
5. Cashews, Raisins and Badam

Method:
1. Fry Green Moong on tawa without adding oil, till upi get a good aroma.
2. Cool and make the Dal into fine powder. (Sieve and Measure it)
3. In one portion Dal powder add one portion of Sugar powder.
4. Mix elaichi, fried cashew, badam, raisins .
5. Melt ghee and pour over dal mixture.
6. When still hot, make balls.
7. Cool and store in an Air Tight Container.

Maa Ladoo

~ Stays good for more than a month. ~

Note:Use 1/2 Green moong, 1/2 Black Urad dal make this ladoo.

Uppu Kozhukkattai (Salty Version)

=> Kozhukkattai is a traditional dish of India.
=> Every state in India has its own versions of Kozhukkattai.
=> Favourite of Lord Ganesh.
=> Tamilnadu Version is here.
Makes 25 (Approx)

Salt Kozhukkattai (Modak)

For Stuffing Ingredients needed:
1.1/2 cup urad dal
2. Green and red Chillies according to taste
3. Hing
4. Salt to taste
5. Oil 1 tsp
6. Mustard seeds
7. Curry leaves

Method:
1. Soak Urad dal for 30 min and grind it into a coarse paste by addingSalt, Chillies, Hing.
2. Steam it in Idli plate till done.
3. Cool and crumble it nicely. (See picture for its consistency.)
4. Heat oil in a pan add Mustard and Curry leaves.
5. Add the crumbled Dal mixture and fry for a minute and keep it aside.

From Clocok wise: Cooked base, Kneaded Base, Taken small Size, Flatten like cup, Keeping Stuff, Closing across , ready for steaming

Making of base
1. See my Sweet ModaK Version.

Uppu Pooranam (Stuffing)

Making of Kozhukkattai.:
1. Take little Bigger size of the Base (compared to sweet) and make like cup.
2. Stuff with the Dal mixture.
3. With wet hand close across, press thoroughly on all the edges.
4. Then spiral it. [Optional]5. Steam and Serve.

(\) Take this as a break after too many Sweet Modaks. (/)

PS: Sweet Version is in another of my Post. Do not miss it.

Steamed Kozhukkattai

Kozhukkattai (Modak)(Sweet)

Kozhukkattai (Modak)

=> Kozhukkattai is a traditional dish of India.
=> Every state in India has its own versions of Kozhukkattai
=> Favourite of Lord Ganesh.=>
Chathurthi is one occassion to make this.
This is dedicated to the Upcoming Chathurthi.
To make medium size 30 Kozhukkattai
For Base:
1. Raw Rice 1/2 cup (Soak in water for 1 hour) and grind into paste
2. Salt a pinch
3. Water
4. Milk 2 table spoons.
5. Ghee or oil 1 tsp

Making of Base:
1. Grind Raw Rice into fine paste and dilute it with water (Dosa Batter Consistency)
2. Add Salt, Oil (1 tsp) and Milk and Mix thoroughly.
3. Put this mixture on Stove and Stir it continuously till it comes a lump.
4. In wet muslin cloth or thin Cotton cloth tie this and keep it aside.

Cooked Base, Kneaded base, Taken small Marble Size, Flatten Like Cup, Stuffing Pooranam, Making of Modak, Steamed Modak

For Sweet Pooranam:
1. Fresh Ganesh Coconut 1 cup
2. Jaggery 3/4 cup (1 cup for more sweet)
3. Elaichi Powder
4. Ghee 1 tsp
5. Water less than 1/4 cup
Making of Pooranam (stuffing)
1. Put Jaggery in a Heavy Bottom Vessel and pour water in it.
2. Bring it to boil, strain to Remove Mud, Dust etc.
3. Boil for another 2 minutes and add Grated Coconut and stir continuouslytill it separates from the edges.
4. Add Ghee and switch off.5. Cool it and make small size balls and keep it aside.

Making of Kozhukkattai:
1. Take little cooked batter, sprinkle water little by little with an oily hand knead it till it becomes like soft ball.
2. Take small amount from this, apply little oil in your palm and flatten it.
3. Flatten the edges so that it will form like cup.
4. Put the stuffing inside, close and make the Mothakam Shape.
5. Make atleast 10 to 15 and steam boil these immediately it in an Idli plate till cooked.(ortill it is shiny and glistening.)

::-> Make Ganesh and your Family members Happy. <-::
Tip:-1. Knead the Base as soft as possible. Else it will crack during steaming.

Suyyam

Suyyam

This is my submission for organised by Sailu.

* Traditional Sweet dish made with Cooked Channa dal and Jaggery.
* Deep fried item.
* Flavored with Coconut and Elaichi.

Ingredients Needed:
For Batter
1. Basmathi Rice 1/4 cup
2. Urad Dal less than 1/4 cup
3. Salt to taste.
4. Oil for frying

For Poornam (Filling):
1. Channa dal - 1/2 cup
2. Jaggery - 1/2 cup
3. Grated Coconut - 1/4 cup
4. Elaichi powder - 1/4 tsp 5. Ghee - 2 tsp.
The above measure makes about 20+ Suyyams.

Method:
1. Boil Channa dal, drain water and cool it.
2. Grind it along with Coconut and Jaggery.
3. Fry well adding ghee and cool it.
4. Make a Small ball out of this Poornam.
5. Dip in Rice flour mix (like bajji) and fry in hot oil.

# Serve Hot or Cold. #

Wheat Halwa

Wheat Halwa

[] Very famous Sweet of India.
[] Extract of Wheat and Milk.
[] Irresistible Taste - If it comes out well.
[] Can keep peoples mouth shut - If it does not come well. :-)

Ingredients needed:
1. One cup Samba Wheat or Samba Wheat Rawa. (soak in water for 3 to 4 hours)
2. Saffron strands and Orange food colour.
3. Sugar (for one cup Wheat, Thick Milk 2 to 21/2 cups)
4. Ghee (for one cup milk 1/2 cup ghee)
5. Elaichi Powder
6. Cashew nuts broken
7. Hot Boiling water ( for one cup milk 2 1/2 cups)
8. Lemon juice 1 tsp for one cup of milk.

Method:
1. Grind the wheat and take extract. Grind again for 3 to 4 times.
2. Strain well with muslin cloth or using a fine sieve and keep it aside for 4 hours.
3. Discard the water from the top and measure the thick white extract (Wheat milk) and add lemon juice and keep it aside.
4. Dissolve Sugar in water and make one string consistency. (for sugar syrup just enough water to cover sugar)
5. Mean time boil water in a separate vessel.
6. Add Wheat milk to the Sugar syrup and stir finely. It will harden, then add 1/2 cup of boiling water
and stir again. Follow the same process till finishing the water. (now the mixture looks glossy and fully cooked). Now goes the food colour and saffron.
7. Gradually add Ghee and Stir well. (Cooking time about 15 to 20 min).
8. Wheat milk, ghee, sugar syrup will all gather and will lump together and ghee will ooze out. Now goes the Elaichi powder and Cashew nut pieces.
9. Set in a plate.

[\] Cool and Cut into desired shape. Serve with Hot and Spicy Bajjis. [/]

Note:-
1. Why lemon juice in a Sweet? To avoid forming of Sugar crystals in the Sweet.
2. If you use Granulated sugar the measure should be 2 Cups. If you use Fine Sugar, the measure you use must be 2 1/2 Cups.
3. While making Sugar Syrup, add a teaspoon of milk to remove dust.

Wheat Halwa

Tamil New Year Special

From Clock Wise Direction: Neer More, Mango Pacchadi,
Kosumalli, Panagam.

Tamil's New Year / Punjabi's Baisakhi / Keralite's Vishu Kani is nearing.
With My Best Wishes here comes some Cool items that can help tackle summer.

Panagam:
1. Jaggery ½ cup
2. Water 2 cups
3. Cardamom 2 make into powder
4. Ginger small piece or dry ginger powder.
5. Lemon juice - 2 teaspoons.

Panagam Preparation:
1. Powder Jaggery and dissolve this in Water and keep it for 15 minutes.
2. Jaggery will dissolve and all the dust and mud settle down.
3. Now strain and keep it aside.
4. In that strained Water, add Cardamom powder, little Ginger juice (1/2 - 1 teaspoons) or Dry ginger powder and lemon juice.
6. Chill and Serve.

Neer More:
1. Curd ½ cup ( low fat curd)
2. Water 2 ½ cups
3. Salt to taste
4. Hing little
5. Ginger , green chilli paste ¼ tsp
6. Lemon juice 1 tsp
7. Mustard seeds for seasoning
8. Oil ¼ tsp.
9. Curry leaves and coriander leaves for garnishing

Neer More Preparation:
1. Dilute curd in water and beat it nicely.
2. Add Salt, Hing, Ginger and Green chilli paste.
3. Season it with Mustard seeds, squeeze Lemon juice and Garnish with Coriander and Curry leaves.
Serve this Chill.



Kosumalli / Vada Pappu in Telugu. ( Salt)
This is a Body Cooling Salad with Proteins.

Ingredients:
1. Moong dal 1/4 cup
2. Grated or finely chopped carrot 2 table spoons.
3. Finely Cut Raw Mango Pieces 1 table spoon
4. Finely Cut Cucumber pieces 3 table spoons.
5. Lime Juice 1/4 tsp
6. Salt to taste
7. Mustard Seeds and Green Chilli for seasoning.

Method:
1. Clean and Wash Moong dal and Soak in water for 30 minutes.
2. Add Carrot, Raw Mango, Cucumber, Salt and Lime Juice.
3. Season with Mustard Seeds and Green chilli.
4. Garnish with little Coriander Leaves.
Serve Chill.







Raw Mango Sweet Pacchadi with Neem Flower:
This a New Year Special of Tamilians and Andhraiites.
It is a Six Star Dish as it contains Six different tastes.
Six different tastes can be had in Food.
Similarly, in Life we face different experiences. [No more philosophy!]

Lets get into the making of this 6 ****** dish.

Ingredients:
1. Raw Mango Pieces made into a Paste 1/2 cup (Pulippu/ Sour)
2. Pinch of Salt (Uppu/ Salt)
3. Slit Green Chilli 1 ( Karam / Hot)
4. Jaggery/ Gud 1/4 cup (Inippu / Sweet)
5. Neem Flower Fresh or Dried 1/4 tsp (Kasappu / Bitter)
6. Mustard Seeds to season ( Karppu/ Pungent)

Method:
1. Cook Raw Mango Paste adding little water till raw smell goes.
2. Add Salt, Green Chilli and cook for few minutes.
3. Mix Jaggery and Cook till it thickens.
4. Dry Roast Neem Flower and Crush it .
5. Mix this Neem Flower and switch off.
6. With little Oil season with Mustard.

Tips:
1. If Dry Neem flower is used, it must be cleaned beforehand thoroughly.
2. If Pacchadi is too watery add little rice flour diluted in little amount of water and cook for few minutes.
3. Sweet variant of this Pacchadi is made without neem flower.

Kesari

Rawa Kesari

We had a party last week. Sorry could not invite you all :-). So I give you all a Visual treat.

My friends asked me to make some sweet for the party. I decided to make Kesari. Kesari is part of the SKC party ie., Sweet, Karam (Spicy Bajjis), Coffee since it had been made quickly and also can stay for a day or two, if refrigerated.

As you know, Kesari is a Sweet made out of Sooji (Rawa / Semolina) with Ghee and Sugar and Garnished with nuts….

Kesari is prepared with:
1. Rawa ( Sooji ) 1 cup
2. Sugar 1 ½ cup
3. Ghee 5 tsp
4. Elaichi 2 made into powder
5. Food Colour - Orange pinch..
6. Water 2 ¾ cups

Garnishing:
1. Cashew - 7
2. Kismiss (Raisins) 12 to 15
3. Badam Optional sliced. 3 (Almonds)
4. Kesar, Saffron 2 to 3 stings

Method:
- Heat kadai with 1 tsp ghee and fry cashew, raisins and keep aside.
- Fry rawa in that ghee till you get the nice aroma of the fried rawa.
- Now, add boiling water to that rawa and cook .
- Add food colour, mix well.
- Mix the sugar with cooked sooji, (rawa) .
- Thoroughly mix without allowing it form lumps.
- Now add another 2 tsp of Ghee, it will give glossy look.
- When it is not sticking add remaining ghee, garnishing, saffron and elaichi powder,
- Mix well and set in a ghee greased plate, after cooling slice the kesari into required shape.
- Serve Hot or Cold.

* As told earlier, Kesari's best friends are Onion, Raw Banana, Cauliflower, Potato Bajjis and Of course a cup of Hot Coffee. *

Pink Pal Payasam

Pal payasam

Payasam is everybody’s favorite dish.
It can be prepared for party’s, functions and on auspicious days.
Here I am posting the method of making Pink Pal Payasam.
Ingredients:
1. Milk 1 litre. (Full Cream Milk)
2. Sugar 50 to 60 gms
3. Water 1 cup (120ml)
4. Rice 4 tablespoon (preferred Basmati rice)
Garnishing:
1. Elaichi 3 made in to powder
2. Badam, Cashew, Pistachios finely cut - 4 tablespoons.
3. Saffron 3 to 4 strings
Use thick bottomed pressure cooker with vent.
1. Boil Milk - adding water .
2. Add the washed and cleaned rice in boiling milk.
3. Keep the pressure closed and cook in slow fire for 35 to 40 minutes. (no whistle required).
4. After the pressure has cooled down open the cooker.
Mix thoroughly, boil for 5 minutes in medium flame.
5. This is the time to add Sugar and cook for another 10 minutes.
6. Garnish with Saffron, Elaichi powder, Dry fruits etc..

Now the Pink Pal Payasam is ready. The secret behind the color is the “slow cooking of the milk.”

7. Serve Hot or Chill.

This payasam takes lot of effort and time, but the taste of this effort is very Sweet and enjoyable.
Points to Note:-
1. If the payasam is not cooked sufficiently, it would smell of milk.
2. If you add more rice, the payasam will be thick.

Appam ( Sweet Paniyaram)

This dish is mildly sweet.
Easy To Prepare with all the goodness of Jaggery and Nice to taste.

The additional benefit is that is less sweet.

To make appam the following items needed:
1. 1 cup raw rice soaked in water for 2 hours
2. 1 cup jaggery ( can reduce it to ¾ cup)
3. One small ripe banana (½ big banana)
4. Grated coconut 2 table spoons
5. Elaichi 2 nos
6. Ghee for frying.

Appam Batter

Sweet Appam (Paniyaram)

Method:

1. Grind soaked rice without adding water till soft.
2. After grinding add ripe banana, coconut, jaggery and elaichi. Grind it and ferment it for 4 hours.
3. Then heat paniyaram pan (this pan is displayed in my earlier post of Paniyaram) with little ghee, pour one ladleful of batter in the pit.

4. Cook it in the medium flame, turn over and cook the other side.

5. Take it out of the pan and drain excess ghee.

This can be relished even when it is hot. Also you can store this paniyaram in room temperature for upto 2 days.

Without adding coconut it can stay good for upto 4 or 5 days.

Tips:
1. Adding banana makes the paniyaram soft.
2. If you cannot wait for its fermentation, then add a pinch of cooking soda to get Soft appams.

Karadayan Nonbu Adai (Salt)

Salt Adai:
This measure makes 15 small size adais.

Ingredients:
1. Rice flour one cup
2. Grated coconut or small pieces of coconut ¼ cup
3. Boiled kidney beans 4 to 5 table spoons.
4. Water 1 ½ cups
5. Salt to taste.
6. Hing - Little.

Seasonings:
1. Mustard seeds ½ tsp
2. Urad dal 1 tsp
3. Curry leaves one string
4. Ginger one small piece - Finely chopped.
5. Green chilli and red dry chilli mix 3 nos - Finely chopped
6. Oil 2 tsp

Method:
1. Take a kadai, heat it with a oil add seasonings.
2. Pour water while boiling add coconut pieces or grated,, boiled kidney beans, and salt.
3. Put the flour at a time, mix well without forming lumps.
4. Close it with a lid and switch off the stove.
5. Take a small amount of dough and mix it till soft, sprinkling little water if need.
6. Take a small ball of the dough and flatten it.
7. Steam it (till it get a shine).

Tips:
* Flour must be added only when the water is in a boiling stage. Else it will form lumps.
* To retain the moisture, keep the dough closed in a wet cloth.
* If the water content is less crack, during steaming the edges will break.