Appam

This is one of the method I make and it turns out really good.

Ingredients:
Wheat flour - 1 cup
Maida flour - 1/2  cup
Rice flour - 1 cup
Jaggery - 2 cups
Coconut grated - 1 cups
Cardamom powder - from 7 to 8 nos
Ghee - 1 1/2 cups

Method:
In a vessel add warm water and jaggery. Keep stirring untill all the jaggery dissolves. Add all the flour one by one to the jaggery water and keep stirring continuously without forming any lumps.  Add the grated coconut and cardamom powder. Make a batter thicker than idly batter and it should be free flowing too.

It is always better to use Kuzhipaniyara maker to make appam so that it comes in full round shape and intakes less oil/ghee. If it is fried in oil use very less oil in a shallow and small pan. Use a small round laddle to pour the batter into the oil. Fry both the sides untill golden brown.

Ulunthu Pooranam (Urad dal stuffing)

Ingredients:
Urad Dal - 1 cup
Bengal gram dal - 1/4 cup
Green chillies - 6
Gingely Oil - 3 tbsp
Mustard seeds - 1/4 sp
Asafodeita - 2 pinches
Curry Leaves - 1/4 cup

Method:
Wash and soak the dals together for about an hour. Grind all the ingredients except oil and mustard seeds together to a batter consistency. The batter should be of a consistency thicker than idly batter.

In a pressure cooker, place the idly plates and steam the batter to idlies. Remove the idlies and grind them in the mixie. Let it be coarse. Heat gingely oil in a pan, add mustard seeds and when it splutters add the ground mixture. This makes a great stuffing and it can also be had separately too.

Ulunthu Pooranam

Pooranam stuffed Kozhukattai

Ellu Pooranam (Sesame Sweet Pooranam)

Ingredients:
Black sesame seeds - 1/2 cup
Jaggery - 1/2 cup
Cardamom - 6 to 8 (Powdered)

Method: 
Wash and soak the sesame seeds for about an hour. Drain the water and untill the red colour in the water goes off wash it thoroughly. Dry it on a clean cloth untill it becomes dry. Rub the sesame seeds to remove the skin. Fry it in a dry pan untill it splutters.

Grind the sesame seeds to a fine powder. Add jaggery and cardamom powder to it and blend it again.

Paruppu Pooranam

Ingredients:
Bengal Gram Dal - 1  cup
Jaggery - 1/4 cup
Cardamom Powder - 1/4 pinch
Grated coconut - 3 spoons

Method:
Pressure cook the dal and mash it thoroughly. Add jaggery, cardomom powder and grated coconut to a pan and heat it till the mixture mixes thoroughly.

This can be used for making both paruppu pooranam  Kozhukattai and also Poli

Aama Vadai

Though the name of this vadai raises many people's eyebrows and make them ask whether it is anyway related to tortoise no it is not. Either this or plain Ulundu vadai is prepared as Neivedhyam for almost all special pooja days.

Ingredients:
Bengal Gram Dal - 2 cups
Thuvar Dal - 2 cups
Salt to taste
Red chillies - 6 to 8
Curry Leaves - 1/2 cup
Asafodeita - 1/2 inch piece or powdered asafodeita 2 spoons

Method:
Wash and soak the Bengal gram and Thuvar Dal together for almost 1 hour. Grind it along with the other ingredients to a coarse consistency. Mix all the ingredients.

Heat oil in a pan. Make balls of the dough. Flatten the dough and put it in oil and fry till it becomes golden brown. Remove from oil and drain it.

Thengai Pooranam for Thengai Poorna Kozhukattai

This can be made using either sugar or Jaggery. But the best taste is obtained when it is made with Jaggery.

Ingredients:
Coconut - 1 Big
Jaggery - 3/4 cup or Sugar 3/4 cup
Cardamom - 6 nos

Method:
Grate the coconut (only the white portion should be used).In a hard bottom pan add jaggery and 1/5th cup of water. And when the jaggery dissolves in water and when it starts bubbling add the grated coconut and powdered cardamom. Lower the flame and let the coconut and jaggery mix together. Untill the consistency becomes sticky, keep stirring the mixture. When cold transfer to another container and use it to make Modhak or coconut poorna kozhukattai.

To make the same with sugar: Add 1/4 cup of water to sugar. Bring it to boil and to one string consistency. Add the grated coconut and keep stirring it continuously without leaving the laddle. Add the cardamom powder and stir untill it leaves the sides of the pan.

Grated coconut and Jaggery

Mixed grated coconut and jaggery in heated pan

Thengai Pooranam

Thengai Pooranam filled in Kozhukattai Choppu

Modhakam

How to make outer cover for Kozhukattais

To make Poorana kozhukattai for Varalakshmi Viratham or Vinayaka Chaturthi one have to get the outer cover ready first.

 Ingredients:
Processed Rice Flour - 4 cups

Salt - 1 tsp
Water - 4 cups
Gingely Oil - 1 tbsp

 (Water should be taken equivalent to the amount of rice flour)

Method:
In a hard bottom pan add water, salt and gingely oil and when the water comes to a boil add the Processed Rice Flour  slowly stirring constantly. Let the flour not form any lumps. Keep stirring using the back of a laddle so that all lumps can be mashed. Keep stirring untill it forms a lump and when all the water gets absorbed.

Remove from flame and transfer it to a white cloth (preferably soft white kitchen towel or veshti piece) and wrap the whole flour. Wrap it and tie the top. When cold open the cloth and knead the flour again and make it 3 parts.

Take small lump of the dough and rub it to a fine ball. Rub gingelly oil in both the hands before making the ball. Make the ball as a cup. Any kind of Pooranam can be kept inside the cup and folded and steamed in pressure cooker.

Note: To make Thengai Poorana Kozhukattai (Coconut Poorana Kozhukattai), it can be made in the form of Modhakam. For other types of Kozhukattais, both the ends can be closed and sealed before steaming.

Cooked Kozhukattai mavu before it is kneaded well 

Cooked Kozhukattai maavu before it is kneaded well

Kneaded Kozhukattai maavu

Choppus made out of the kneaded cooked maavu

Moong Dal Paayasam

A payasam that is made specially for all Ambal Poojas.

Ingredients:
Moong Dal - 1 cup
Jaggery - 1 1/2 cups
Cardamom Power - 2 pinches
Milk - 2 cups
Ghee - 2 tbsp
Cashewnuts - 6 to 8 nos

Method:
Pressure cook moong dal. When done add jaggery and cardamom powder and mix well. Keep in low flame and stir untill the jaggery dissolves thoroughly. Remove from flame and add milk.

In a tadka laddle add ghee and fry the cashew nuts untill golden brown. Add it to the Payasam. Serve hot or cold.

Mango Neem Flower Pachidi - A recipe for Tamil New Year

Tamil New Year, or Chittirai Varuda Pirappu is round the corner and one of the main dishes that is made on this day is Mango Neem Flower Pachidi.

The neem flower can be dried and added after frying in ghee or can be add fresh.

Ingredients:
Mango - 1 medium sized
Asafodeita - 1 pinch
Salt - To taste
Turmeric Powder - 1 pinch
Green Chillies - 2 nos
Jaggery - 1/2 cup
Mustard Seeds - 1/4 tsp
Oil or Ghee - 1 tbsp
Neem Flowers- 1 tbsp (fresh or dried)

Method to make Mango Neem Flower Pachidi:
Wash and peel mangoes. Cook mangoes in 1 cup of water turmeric powder and 1/2 of salt. When the mangoes are soft remove and let it cool. In 1/4 cup of water add salt and stir well till it dissolves. Strain it through a sieve to remove impurities. Add fresh neem flowers and let it boil. When the jaggery thickens add the cooked mango to it.

Temper mustard seeds, green chillies in oil or ghee.

Note:
The neem flowers can be added while tempering too. The pachidi can be decorated with finely chopped coriander leaves.

Festival Recipes

India is a land of festivals and functions. One can find festival in every other month of the Gregorian Calender. I am listing out some of the famous festival recipes which is made during those special functions.

Karadayan Nonbu - Karadai and Uppadai

Ugadi Recipes

Diwali Recipes

Recipe for coconut Burfi

Ingredients:
Grated Coconut - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Cashewnuts - 12 cut into small pieces and fry it in 1 tbsp of ghee.

Method:
     In 1/2 cup of water dissolve sugar and let it boil, Bring it to thick one string consistency. Add the grated coconut to it slowly. Keep stirring and add the ghee little by little. Both the sugar and coconut should get mixed up well and should get hardened. Bubbles should form on the top and the mixture should leave the sides of the vessel. Before removing from flame add the cashewnuts and mix well. Remove and pour it in ghee greased plate. When warm cut into pieces. When cold remove the pieces and store in a clean dry container.

Recipe for Rabadi

Tired of making the regular payasams for Diwali? Try out this Rabadi, which will sure become a great hit in your family.

Ingredients:
Milk - 1 ltr
Sugar - 100gms
Badam - 20 to 25
Melon seeds (Saarai Paruppu) - 1/4 cup
Cardamom powder from 4 to 6 nos
Saffron Strands - a pinch

Method:
Soak the Badaam in warm water and peel the skin. Grind the Badaam along with cardamom. Add it along with milk and sugar and boil it. When thick remove from flame and let it cool. Refrigerate it and serve it cool. Sprinkle Melon seeds and saffron strands and serve.

Recipe for Carrot Burfi

Ingredients:
Grated carrot - 2 cups
Sugar - 2 cups
Milk - 2 cups
ghee - 1/4 cup
Besan flour - 1/2 cup
Khova - 100 gms
Cardamom Powder - 2 pinches

Method:
    In a hard bottom pan, add carrot, sugar and milk and when the mixture comes to a boil add the khova and stir well. When the khova gets mixed thoroughly, add the besan flour (heat ghee in a vessel and add the besan flour to it and make it a fine paste) and when everything gets hardened up and leaves the sides of the vessel, remove from flame and spread on a ghee greased plate. Cut into pieces when cold.

Badam Kathlee

Ingredients:
Almonds - 1/4 kg (soak overnight and peel the skin)
Powdered sugar - 1/4 kg
Milk - 2 tbsp
Saffron Strands - a few

Method:
Wash the almond throughly after peeling it to remove the brownness. Grind it to a fine paste using milk. Mix the sugar powder to the ground paste and in a hard bottom pan cook the mixture stirring constantly using a large spatula. Do not stop stirring even if it splatters. Keep the stove in low flame, and keep stirring untill the mixture forms a soft lump and leaves the sides of the pan. Spread the cooked mixture in a ghee greased pan and roll it with a rolling pin. When warm, put slices. Decorate each slice with one or 2 strands of saffron. Can also place one or a half of badam on each piece. Remove and store when cold.

One can also make Burfi and Rolls using Badaam.

Thengai Maangai Pattani Sundal - (Green Peas Sundal with Coconut and Mango)

When we were young and whenever we visit Chennai, our uncles made it a point that any of them take us to Marina Beach atleast once during our stay. And whenever we go there, we used to get Thengai Mangaai Pattani Sundal, fried corn cobs, sugar cane juice etc. But we make this Thengai Mangai Pattani Sundal even at home. It can be made either with dry white or green peas.

Ingridents:
Dry peas - 1 cup
Cocunut pieces or grated coconut - 1/4 cup
Sour Mangoes - 1/4 cup finely chopped
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Green chillies - 3, 4,
Chopped Curry leaves - few
Hing - ½ tsp

Method:
Wash & soak the peas in water for about 8 hrs. Again wash, add with little salt & just enough water in a pressure pan. Cook for just 2 whistles. (If you are cooking it in microwave, then keep it for almost 20 mins.

In a kadai, add oil and add mustard to it when it splatters add urad dal, green chillies, chooped curry leaves, hing and saute well. Add the cooked peas, and add necessary salt. Mix well. Remove from flame add coconut and mango pieces. Serve hot.

If you want to give a beach effect, serve them in a paper cup

Sprouted Moong Dal Kosumalli

Making sprouts:
Soak green moong dal over night. The next day morning remove it from water and drain the excess water throughly. Keep it covered in a warm place. It will take atleast 3 days to sprout.

Ingredients:
1 cup sprouted moong dal
1/4 cup fresh coconut grated
1/2 sp salt
1/2 sp lemon juice or 1/4 cup Mango grated
1/4 cup Carrot
2 green chillies finely chopped
1Tbspn coriander leaves finely chopped

Method:
In a big bowl add the sprouts, carrot, mango, grated coconut and mix well. (As there is no seasoning you can add the lemon juice along with other ingredients, if you are using it). Add salt and chilly. Mix well by tossing the bowl. Add the coriander leaves and serve.

Recipe for Kosumalli / Kosambari

This is a dish which is my all time favourite. When ever I feel like eating Salad, I just prepare this and eat it and it is really yummy. I make the simplest version of the below given recipe. I dont add carrots, or grated coconut when I want to make it in a jiffy.

Ingredients:
1 small cup Moong dal - soak in water for 1/2 an hour and drain the water and completely
1 medium size cucumber (check whether it is not bitter)
1 carrot - grated
2 - 4 green chilly - finely chopped
1 sp lemon juice or grated or finely chopped mango
Grated coconut - 1/4 cup
1/2 sp mustard seeds
1 sp oil
Salt

Method:
In a bowl take the drained moong dal and add the carrot, cucumber, green chilly and salt and mix well. If you are adding mango leave the lemon juice. Add the mango along with the carrot and cucumber. In a pan add oil and add the mustard seeds. When it is ready pour it on the mixture. After mixing it well, add the grated coconut.

If you are adding lemon juice add it after you do the seasoning and not before that.

If you are so concerned about your health, avoid the grated coconut.

Recipe for Milk Cake - மில்க் கேக்

A very simple and easy recipe to make this milk cake can be made in a hurry.

தேவையானவை:
மில்க்மெய்ட் - ஒரு டின்
சர்க்கரை - ஒன்னேகால் கப்
நெய்- நூறு கிராம்
முந்திரி, பாதாம் - அலங்கரிக்க சிறிதளவு வறுத்து பொடிக்கவும்

செய்முறை: மில்க்மெய்ட்ல் சிறிதளவு தண்ணீர் சேர்த்து நன்று கலக்கவும். அத்துடன் சர்க்கரையை சேர்த்து நன்கு கலந்து விடவும். இதை அடுப்பில் வைத்து நன்கு கிளறவும். சுருண்டு வரும் பொழுது,நெய்யை கொட்டி கிளறவும்,  வறுத்து பொடித்து வைத்திருக்கும் பருப்புகளை சேர்த்து உருண்டையாக பிடிக்கலாம் அல்லது தட்டில் கொட்டி வில்லை போடலாம். சுவையான சுலபான இனிப்பு தயார்.

Pongal - A recipe made out of Sugar

A sweet recipe made of rice and moong dal. Similar to Sarkarai Pongal but made out of sugar instead of Jaggery.

சர்க்கரை பொங்கலை போலவே மிகவும் இனிமையான ஒன்று. சிலர் பொங்கல் அன்றும் சிலர் அதற்கு அடுத்த நாளும் இதை செய்வார்கள். குறிப்பாக, கனு வைக்கும் அன்று, இதை செய்வது மிகவும் விசேஷம்.

பால் - அரை லிட்டெர்
பச்சை அரிசி - அரை ஆழாக்கு
பயத்தம் பருப்பு - கால் aazhakku
சர்க்கரை - ஒரு ஆழாக்கு
ஏலக்காய்
முந்திரி
நெய் அரை கப்

செய்முறை:
அரிசி மற்றும் பயத்தம் பருப்பை நன்றாக கழுவி, குழைய வேக வெய்து கொள்ள வேண்டும். பாலை நன்றாக காய்ச்சி அதை அரிசியுடன் சேர்த்து கலந்து விடவும். எல்லாம் நன்றாக கலந்து வரும் போது அதை இறக்கி, நெய்யில் முந்திரி வறுத்து போட்டு ஏலக்காய் சேர்த்து கலக்கி விடவும்.

For the english version of Pongal using Sugar

Recipe for Badam Cake (பாதாம் கேக்) in Tamil

இந்த முறை தீபாவளிக்கு வழக்கமான ச்வீட்டன mysoorepakஇல்லாமல் வேறு எதாவது செய்யலாம் என யோசித்த பொழுது பாதாம் கேக் செய்யலாம் என தோணி அதற்கு தேவையான சாமான்களையும் வாங்கி வந்தேன். பாதமை ஊறவைத்து தூள் உரித்த அப்பறம் தான் நான் செய்ய நினைத்திருக்கும் முறை சரியா என சந்தேகம். அதனால் உடனே என்னுடய ஒர்படிக்கு போன் செய்தேன். அவர் சொல்லி குடுத்த முறையில் செய்து பார்த்தேன். நானே எதிர்பார்க்காத அளவிற்கு நன்றாக வந்தது.

தேவையானவை:
பாதாம் - ஊற வைத்து தோல் உரித்தது 300 கிராம்
முந்திரி - நூறு கிராம் (ஊற வைக்கவும்)
தண்ணீர் - ஒரு கப்

செய்முறை:
முந்திரி பாதாம் இரண்டையும் நன்றாக மையாக அரிது கொள்ளவும். அரைத்த விழுதை அளந்து கொள்ளவும். ஒரு கப் விழுதிற்கு முக்கால் கப் சர்க்கரை எடுத்து கொள்ளவும். சர்க்கரையை அடி கனமான பாத்திரத்தில் போட்டு தண்ணீர் ஊற்றி கொதிக்க விடவும். கம்பி பாகு பதம் வந்ததும், அரைத்த விழுதை சேர்த்து கை எடுக்காமல் கிளறவும். அந்த கலவை பாத்திரத்தில் ஒட்டாமல் வரும் பொழுது இரண்டு ஸ்பூன் நெய் ஊற்றி கிளறவும். அடுப்பை அனைத்து அந்த கலவையை நெய் தடவிய தட்டில் கொட்டவும். மைசூர் பாகு, தேங்காய் பர்பி போல் சூடாக இருக்கும் போது வில்லை போட வரவில்லை. சிறிதளவு ஆறின பிறகு வில்லை போட வந்தது. சுவை அபாரம்.

You will not be able to put pieces untill it hardens.