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Monday, September 18, 2017

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

CLICK ON THE RECIPE NAME FOR LINK cell row index
FEW MORE IDEAS
DAYSUNDAL / URUNDAIRICEPAYASAM
1MOCHAIKOVIL PULIYODHARAIPAZHAM PRADHAMAN
2KARAMANIKADUGORAISEMIYA PAALPAYASAM
3MAALADUULUNDHORAIPRAIPPU PRADHAMAN
4KADALAI URUNDAIMILAGORAITHIRUPULLANI PAL PAYASAM
5AAMA VADAIMELKOTE PULIYOGARECHAKKA PRADHAMAN / 
6KADALAI PARUPPU SUNDAL'THIRUKOSHTIYUR' THIRUMAALAI CHAMBANEI PAYASAM (KERALA SPECIAL)
7PAYATHAMPARUPPU SUNDALKUTHIRAIVALI(BARNYARD MILLET)PANAMKALKANDU BHATHSADASADAYAM / CHADACHADAYAM
8PACHAI PAYARU(SWEET)SAMBHAR SADHAM PAL PAYASAM
9CORN SUNDALMANGO RICE / MANGAI SADHAMPALADA PRADHAMAN

Tuesday, September 12, 2017

THINAI THATTAI RECIPE / FOXTAIL MILLET THATTAI RECIPE / MILLET THATTAI RECIPE

How to make thinai thattai, How to make siruthaniya thattai

INGREDIENTS:

Foxtail millet flour OR any millet flour OR multi millet flour - 2 cups

Pottukadalai(Roasted gram) powder - 3/4 cup
Urad dhal powder 1 tablespoon
Chilli powder - 1/4 tsp. or as needed
Pottukadalai / Soaked chenna dhal - 1 tablespoon
Butter - 1 1/2 tablespoon

Hing - 1/2 tsp.
Salt - to taste
Oil - to deep fry
Plastic sheet -  2
Roller pin


METHOD:

Prepare urad dhal powder as mentioned in this link. Dry roast pottukadalai until hot and dry grind in a mixie to a fine powder. Bring butter to room temperature or melt it. 

Dry roast foxtail millet flour and urad dhal flour separately until hot. Sieve well. When slightly cool, combine all the ingredients (except oil), mix well and make a stiff dough using water.

Make even sized balls from the dough.

Grease a plastic sheet with oil, place a ball in it, cover with another greased plastic sheet and flatten the ball evenly with a rolling pin.

NOTE: Prick the thattais with a fork. Doing like this avoids puffing of thattais.

Heat oil, and slide the thattais gently in oil. Deep fry on both sides until golden brown. Drain on a kitchen tissue.

Thinai thattai is ready for 
Sri Krishna Jayanthi offering.

When cool, store in an air-tight container.

Monday, September 11, 2017

WHEAT FLOUR COCONUT MILK VELLA SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SWEET SEEDAI RECIPE / GODHUMAI THENGAIPAAL VELLA SEEDAI RECIPE

How to make wheat flour coconut milk vella seedai, How to make wheat flour vella seedai
INGREDIENTS:

Wheat flour - 1 1/4 cup

Rice flour - 3/4 cup
Urad dhal powder - 2 tsp.
Crushed jaggery - 1 1/2 cup
Butter - 2 tablespoons (to be melted)
Coconut pieces - 2 tablespoons
Cardamom powder - 1/2 tsp.
Coconut milk - 2 tablespoons or as needed
Oil - 1 cup - to deep fry

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link.

Sieve well. Dry roast rice flour until hot. Dry roast wheat flour until you get a nice aroma. 

Melt butter and keep ready. Cut coconut into small pieces. 

Crush jaggery, dissolve in little water and strain it without any dust, dirt or mud. Heat jaggery and make a syrup of soft ball consistency. 
(Sugar syrup consistency - detailed post is here).

Add all ingredients (except oil) to the syrup and stir without any lumps. Switch off the stove. Add coconut milk to make a smooth dough. Knead well when still warm.

Allow it to cool. Make gooseberry- sized balls from the dough.

Heat oil in a kadai. Fry 5- 6 balls at a time, in medium heat, until golden brown.

Wednesday, September 6, 2017

WHEAT FLOUR COCONUT MILK UPPU SEEDAI RECIPE / WHEAT FLOUR COCONUT MILK SEEDAI RECIPE / GODHUMAI THENGAIPAAL UPPU SEEDAI RECIPE

How to make wheat flour uppu sedai, How to make wheat flour seedai
Seedai is an offering made for Sri Krishna Jayanthi/Gokulashtami. Usually, seedai is done with processed rice flour. Earlier I have posted uppu seedai, maida coconut milk seedai. Now I have used wheat flour instead of maida. The gluten content in wheat breaks down when steamed and makes it easily digestible and healthy. 

INGREDIENTS:

Wheat flour - 1 1/2 cup
Rice flour -  1/2 cup
Urad dhal powder - 2 tsp.
White sesame seeds/jeera - 1/2 tsp
Salt - to taste
Hing - 1/4 tsp.
Butter - 50 gms (to be melted)
Oil or Coconut oil - to deep fry

Water-coconut milk mixture - as needed


METHOD:

Prepare urad dhal powder as said in this link. Tie wheat flour in a clean white cloth and steam cook for 15 minutes. When still warm to handle, break well without any lumps or powder in a mixie. Sieve well. Sieve rice flour and dry roast until hot.


Mix water and coconut milk and keep ready. Melt butter and keep ready.

In a broad vessel, combine all ingredients and mix well to a crumbled mixture. Now add the water-coconut milk mixture little by little to make a smooth dough.

Make small balls from the dough and spread it on a clean, white cloth.

Heat oil and add the seedais to it. Deep fry in medium heat until golden brown. Drain on a kitchen towel. When cool, store in an airtight container.


Crispy and crunchy wheat flour coconut milk seedai is ready for offering.
Click here for regular seedai recipe.

Click here for maida coconut milk seedai recipe.

NOTE:

Make sure that there is no mud or dust in the flour, sesame seeds, jeera and salt. It is better to dissolve salt and hing in water and strain it and use.

Grated coconut is not necessary as coconut milk is used.


Coconut oil enhances the taste, but any other edible oil can be used.

Thursday, August 31, 2017

KURUKKU KALAN RECIPE / KATTI KALAN RECIPE

How to make kurukku kalan, How to make katti kalan
Being born and brought up in Coimbatore and owing to its proximity to Kerala, I have tasted many Kerala dishes. During Onam and other festivals, I have cooked many traditional Kerala recipes. Sadhya/ Sadya in Kerala, is a traditional feast served on banana leaf, similar to Tamil Nadu's 'Vazhai ilai sappadu'. Click here for Onam sadhya recipes. Coming to Kalan, no Onasadhya is complete without a Kalan. The difference between Kalan and Kurukku kalan is, Kalan will be like a gravy, and a pouring consistency, whereas Kurukku kalan is stirred for a long time until the gravy thickens. Kalan/Kurukku kalan/Katti Kalan is made with vegetables like Chena (yam), Kaya (raw banana), Kumbalanga (Ash gourd) and thick yoghurt. Kurukku kalan stays fresh for a fortnight.

INGREDIENTS:

Chopped ashgourd - 1 
½ cup
Chopped raw banana - 1 
½ cup

(Yam and raw banana makes a good combo. I used ashgourd and raw banana).
Turmeric powder - 1/4 tsp
Red Chilli Powder - a pinch
Pepper Powder - 1 tsp
Salt - to taste
Thick sour curds - 3 cups

To grind to a paste:
Grated Coconut - 1/2 cup
Green Chillies - 2
Jeera - 1/4 tsp

To temper:

Coconut oil - 1 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves - a sprig
Dry red chillies - 1

METHOD:

Peel the skin and cut the vegetables into medium sized pieces. Grind coconut, green chillies and jeera to a thick, smooth paste. Whisk curd without water until smooth.

Cook vegetables with chilli powder and turmeric using very little water. When half cooked, add salt and beaten curd and stir until the curd reduces and the kalan thickens to a semi solid state. ###

Now add the ground coconut paste. Mix well and cook in low flame until thick. Now add pepper powder, mix well and cook for a few seconds.

Temper with given ingredients, mix well and serve with steamed rice.

(### NOTE: Generally, it is prepared upto this stage and stored for future use. This stays good for more than a fortnight). 
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