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Wednesday, December 28, 2016

KADUGORAI / KADUG OGARE / MUSTARD SEEDS RICE

HOW TO MAKE KADUGORAI, HOW TO MAKE KADAG OGARE, HOW TO MAKE MUSTARD SEEDS RICE

This is another easy to make Iyengar special spicy rice, with the flavour of mustard seeds and tamarind, offered to God on the month of margazhi. 

INGREDIENTS :

Raw rice - 1 cup
Salt - to taste
Ghee - 1 tsp.
Gingelly oil - 1 tablespoon

FOR THE PASTE:
Mustard seeds - 2 tsp.
Dry red chillies - 4 or 5
Tamarind - key lemon sized ball
Grated coconut - 1/4 cup
Hing - 1/4 tsp.
Turmeric powder - 1/8 tsp.

TEMPERINGS WHILE MIXING:
To temper in gingelly oil:
Mustard seeds - 1/8 tsp.
Urad dhal - 1 tsp.
Chenna dal - 1/2 tsp.
Groundnuts - 1 tsp.
Hing - 1/4 tsp.
Curry leaves - 2 sprigs

METHOD:

Soak tamarind in lukewarm water for 5 minutes and grind all the items given in "for the paste" with little water to a paste.

Cook rice in such a way that the grains are separate and not sticky. Spread the cooked rice in a plate and add a spoon of fresh gingelly oil and allow it to cool a bit.

In a kadai, heat gingelly oil and temper the ingredients mentioned in "to temper" until they turn golden brown. Keep aside.

In the same kadai, heat oil add the ground paste and saute in medium heat until the raw smell is diffused. When oil leaves the sides, add cooked rice, ghee, required salt and mix well without breaking the grains. Add the tempering to the rice and mix gently. Alternatively, you can add the cooked paste, ghee and temperings to the cooked rice also.

Iyengar special kadugorai is ready. Serve with fried papads or appalam or vadaam of your choice.

Thursday, October 27, 2016

MAALADU / MAALADOO / MAALAADU / ROASTEDGRAM LADOO

How to make maalaadu, How to make roasted gram ladoo

Maladu / Maa ladoo is an easiest, simplest and quick to make, healthy sweet made with pottukadalai (roasted gram). Ladoo courtesy: My sister Radha. The ladoos in the picture were made by my sister. 

INGREDIENTS:

Pottukadalai (Roasted gram) - 2 cups 
Sugar - 1 and 1/2 cups OR Boora sugar - 1 and 1/2 cups. 
Cashews - 10 
Ghee - 3/4 cup 
Powdered cardamom - 1/2 tsp. 


METHOD: 

Heat a pan and dry roast pottukadalai until hot. Pound it to a fine powder. Powder the sugar finely using a mixie. OR you can also use the boora chakkarai (boora sugar) which will be available in the stores. 

Break cashews into small pieces and fry it in a spoon of ghee until golden brown. Keep aside.

Melt ghee in the same pan. This should be warm while shaping the balls. 

Mix together powdered pottukadalai, powdered sugar, cardamom powder and ghee-fried cashews. Add the melted ghee little by little and shape into balls. (DO NOT POUR IN THE ENTIRE GHEE. POUR A LADLE OF GHEE AND SHAPE FOUR OR FIVE BALLS) Repeat the procedure for the entire mixture. Shape all the balls tightly. 

NOTE: Little milk can be sprinkled if felt difficult to shape.

POTTUKADALAI MANAKKOMBU / POTTUKADALAI MULLU MURUKKU / ROASTED GRAM MURUKKU / POTTUKADALAI MURUKKU

How to make pottukadalai mullu murukku, How to make pottukadalai manakkombu, How to make pottukadalai murukku, How to make roasted gram murukku

This crispy savoury is very easy to make and termed by different names like Manakkombu / Mullu murukku / Magizhampoo thenkuzhal / Mullu thenkuzhal / Magizhampoo murukku etc. 

INGREDIENTS:

Idiyappam flour / Processed rice flour / Store bought rice flour - 2 cups
Pottukadalai powder (Roasted gram powder) - 1/2 cup
Butter - 50 gms.
Cumin seeds / Ajwain - 1 tsp.
Chilli powder - 1/4 tsp.
Hing - 1/4 tsp.
Salt - to taste
Oil - for deep frying

METHOD:

Melt butter. Mix all the ingredients in a wide bowl, without water. Keep aside.

Take out a small portion from the above mixture, add little water and knead it to a medium-soft, manageable dough.

Heat oil in a kadai. Fill the dough in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion, directly into the oil. Alternatively, you can press in greased ladles and slide gently into the oil. Ensure medium heat, and fry on both sides until golden brown and crisp. 
Drain on a kitchen towel to remove excess oil. When cool, store in an air-tight container.

NOTE: 

Ensure medium heat of oil while frying. 

Do not let the dough to rest for a long time as it will absorb more oil. Take out only little portions of the mixed flour and knead with water as and when required. 

When cool, store in air-tight containers at room temperature.

Wednesday, October 26, 2016

CASHEW BADAM KESAR BURFI / KAJU BADAM KESAR BURFI / CASHEW ALMOND BURFI / KAJU BADAM BURFI

Kaju badam barfi recipe, How to make kaju badam barfi, How to make cashew almond barfi

INGREDIENTS:

Cashewnuts - 1 cup
Almonds - 1 cup
Sugar - 3 cups
1st quality saffron strands - 3 finger pinch
Milk - approximately 1/4 cup
Melted butter or ghee - 1/2 cup
2 to 3 drops of yellow food colour (optional)



Kaju badam barfi recipe, How to make kaju badam barfi, How to make cashew almond barfi

METHOD:

Soak cashewnuts in water for an hour. Soak almonds separately in hot water for an hour. Soak saffron in 2 tablespoons on warm milk.

Sliver 6 almonds. Keep aside. Peel the remaining almonds. Drain soaked water and grind cashews and almonds in a mixie, to a fine powder. Add very little milk and grind again to a smooth thick paste. Use as little milk as possible while grinding.

Grease a tray with melted ghee and keep ready.

Combine the ground paste and sugar in a heavy-bottomed pan, and cook on medium heat. Now the sugar will dissolve and the mixture will become watery. Keep stirring continuously in medium heat, until the mixture begins to thicken. Add slivered almonds, reduce heat and keep stirring until the mixture leaves the sides of the pan and turns like a dough. Wet your fingers, pinch a little from the dough and roll it to a small ball. If you can and it doesn't stick to your hand, then it is done. Alternatively you can take a pinch from the dough and rub it to a plate. If you can roll without sticking, then it is done. Switch off the stove, add ghee little by little, simultaneously stirring the mixture until the ghee mixes well. Now add soaked saffron alongwith soaked milk and mix until it spreads well in the dough. Pour the mixture to the greased tray and level the surface evenly with a flat spoon or spatula. Cut into rectangle shape or desired shape with a knife, when cool.

Delicious kaju badam barfi / kaju badam kesar barfi is ready. Store at room temperature in an air-tight container.

NOTE:
The colour from saffron itself will be enough for the burfi. You can use food colour if your prefer to. 

Tuesday, October 25, 2016

MILLET COCONUT MILK THENKUZHAL / MILLET THENKUZHAL / COCONUT MILK THENKUZHAL / THENGAIPAAL THENKUZHAL /

How-to-make-millet-coconut-milk-thenkuzhal, How-to-make-millet-thenkuzhal, How-to-make-coconut-milk-thenkuzhal, How-to-make-thengaipaal-thenkuzhal

INGREDIENTS:

Barnyard millet OR any millet - 2 1/2 cups
(Store bought millet flour can also be used).
White urad dhal - 1/2 cup
Thick coconut milk - 1/2 cup
Salt - to taste
White or black sesame seeds or jeera - 1 tsp.
Butter - 50 gms.
Hing - 1/2 tsp.
Oil - to deep fry

NOTE:

Raw rice can be substituted for millets. Rice flour or store bought rice flour can be substituted for millet flour.

METHOD:

Grind millet and urad dhal in a flour mill to a fine powder.

When cool, sieve well. Dry roast in a kadai until hot. Add other ingredients. Mix well, adding coconut milk little by little and knead to a firm but manageable dough without any lumps. If necessary sprinkle little water. (Note: If you let the dough sit for a long time thenkuzhal will not be white. So ensure to make thenkuzhal immediately after kneading the dough. If making more quantity, knead dough in batches)

Heat oil in a kadai. Take out fist sized balls out of the dough and fill it in a Thenkuzhal achu (press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. You can also shape it in a ladle with holes and gently drop it in oil. Flip gently on both sides until bubbling and sizzling sound from the oil subsides. Take out, and keep in a kitchentowel or colander to remove excess oil. When cool, store in an air-tight container.

Note: Coconut milk thenkuzhal will be white in colour and not golden brown. So its enough if you fry until the sizzling sound stops.

COMMON NOTES FOR ALL BAKSHANAMS: 


Ensure medium heat of oil.

Take out only little portions of the mixed flour and knead with water or coconut milk as and when required. By doing like this, the bakshanams will get a beautiful colour. This applies to all the bakshanams.

When cool, store in air-tight containers at room temperature.

Monday, October 24, 2016

MINI KAJU KATLI / KAJU KATLI / SMALL CASHEW KATLI

How to make mini kaju katli recipe, How to make kaju katli recipe, How to make small cashew katli recipe

I used to think about making mini sweets, savouries and desserts during festivals, especially during diwali, when we have varieties of sweets and savouries in surplus. My earlier mini savoury was the making of button pepper thattai/mini pepper thattai. I just loved the trend of making the minis in sweets and savouries. Now its time for mini kaju katlis. These mini katlis will sure leave you begging for more. Do try this simply irresistible bite-sized treats for this diwali and enjoy one or even two of these fun little treats! 

INGREDIENTS:

Cashewnuts - 1.5 cups
Sugar - 3/4 cup
Water - 3/4 cup
Ghee - 1 tsp.
Rose water - 1 or 2 tsp (optional)

How to make mini kaju katli recipe, How to make kaju katli recipe, How to make small cashew katli recipe

How to make mini kaju katli recipe, How to make kaju katli recipe, How to make small cashew katli recipe

INGREDIENTS:

Dry grind cashews in a mixie to a smooth, fine powder. Pulse at short intervals. Do not grind at a stretch as it will become oily and sticky.

In a pan add sugar and water and boil it to make one string consistency. Boil the syrup a little more (a little more than one thread and little less than 2 threads is the sugar syrup consistency).

Lower the flame, add cashew powder to the syrup, while stirring continuously for 2 minutes. Switch off the flame, add ghee, rose water(if using) and keep stirring in the pan until the mixture turns like a dough. Allow it to cool for a few minutes. When the dough is still warm, knead it to a smooth, firm dough using your hands. Meanwhile, grease the backside of a plate or plastic sheet or clean kitchen counter, and also the rolling pin with melted ghee and keep ready. Place a portion of the cashew dough on the greased surface and flatten it to a circle with the greased rolling pin. Roll the dough to approximately 1/3" thickness. If using a plastic sheet keep another greased plastic sheet on top and flatten it.

After 10 minutes, cut into diamond shape using a small sized cookie cutter. If you want a bigger piece use a knife and cut into diamond shape or any shape of your choice.

NOTE: Bring cashews to room temperature if kept in fridge.

Saturday, October 8, 2016

MOCHAI SUNDAL / NAVY BEANS SUNDAL

How to make mochai sundal, How to make navy beans sundal, How to make mochai kottai sundal

Navy beans are a great source of protein and helps in maintaining a healthy blood pressure. It is very low in saturated fat and sodium and a very good source of dietary fiber and folate. It also helps in keeping the heart strong.

INGREDIENTS:

Mochai kottai - 1/4 kg.
Turmeric powder- a generous pinch
Scraped coconut - 1/4 cup
Red chilli powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Hing - 1/4 tsp.
Salt - to taste

To temper:
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak mochai kottai / navy beans / val dal overnight. Drain out the soaked water. Fill fresh water upto an inch above the dal. Pressure cook alongwith salt, hing and turmeric powder for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, and when it splutters, add urad dhal and curry leaves. When urad dhal turns golden brown, add sambar powder, chilli powder and cooked mochai. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Monday, October 3, 2016

KARAMANI SUNDAL / RED COW PEAS SUNDAL

How to make karamani sundal, How to make cowpeas sundal

Cow peas / cow gram, karamani in tamil, is available in two varieties red and white. It is rich in fibres and protein.

INGREDIENTS:

Red karamani (cow gram) - 1/4 kg.
Scraped coconut - 1/4 cup
Salt - as per taste

To temper:
Mustard seeds - 1/4 tsp.
Turmeric powder- a generous pinch
Urad dhal - 1 tsp.
Dry red chillies - 1
Hing
Curry leaves - few
Oil - 1 tablespoon

To grind coarsely without water:
Green chillies - 1
Cumin seeds - 1/4 tsp.
Grated ginger - 1/4 tsp.

METHOD:

Dry roast karamani,  soak for half an hour and pressure cook alongwith salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.


In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, red chilly, hing, turmeric powder and curry leaves. When urad dhal turns golden brown, add the coarsely ground mixture, saute for a minute. Now add cooked karamani and mix well. Add grated coconut. Mix well. Serve hot or warm.

Friday, September 30, 2016

VALLARAI MILAGU KUZHAMBU / PENNYWORT PEPPER KUZHAMBU / VALLARAI KEERAI MILAGU KUZHAMBU

How to make vallarai milagu kuzhambu, How to make pennywort pepper kuzhambu

Vallarai/brahmi/gotu kola also known as pennywort, is a herb which has many medicinal benefits. The leaves and roots are used widely in ayurveda and siddha to treat and cure many diseases. It has all the necessary nutrients needed for blood in a balanced scale. It improves memory power. It is used to regulate menstrual cycle, and strengthens nerves. It is helpful in reducing anxiety and provides good sleep for people suffering from mental fatigue. It has been proven effective in the treatment of varicose veins and skin problems. Google to know more.

INGREDIENTS:

Vallarai leaves - 1 cup
Curry leaves - 1 cup
Tamarind - size of a key lime
Turmeric powder- 1/4 
tsp.
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dal - 2 tsp.
Toor dhal - 1 tsp.
Sesame oil - 3 tablespoons
Mustard - 1/2 tsp.
Asafoetida - 1/4 tsp.
Salt - to taste

METHOD:


Wash the greens, take out only the leaves and keep aside.


Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, urad dal, tur dal, chillies until golden brown. Transfer it to a plate. In the same pan, again add a  spoon of oil and saute the curry leaves and vallarai well. When cool, grind it alongwith the dhals in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds and hing. When it splutters, pour in the tamarind extract, turmeric powder and salt and allow it to boil until the raw smell goes. Now add the ground paste, mix well and allow it boil until it thickens. 


Delicious and healthy Vallarai milagu kuzhambu is ready. Mix with hot rice and a dollop of ghee. 

Wednesday, September 21, 2016

ULUNDHORAI / IYENGAR STYLE ULUNDHORAI / IYENGAR TEMPLE STYLE ULUNDORAI / ULUNDOGARE /ULUNDU SADAM

Ulundorai recipe,How to make Iyengar style ulundorai, How to make ulundogare

Ulundorai / Iyengar ulundhorai is made on festivals and special occasions. Another traditional/authentic iyengar recipe which I never came across while browsing. But people who often visit Perumal temples must be knowing this as a prasadam. Ulundhorai is served as prasadam in Perumal kovil (temples) and is very famous in Melkote temple. It is pronounced as ulundogare in Karnataka. There are endless varieties of rice recipes in Iyengar cuisine. Click on the names for some other Iyengar style rice recipes. Iyengar puliyodharaiMilagorai, Melkote Puliyogare, Tirukoshtiyur tirumaalai chamba, Ellorai, Lentils khichdi, Iyengar special kadambam, Kalkandu bhath (iyengar style), Chitrannam, Akkaravadisal, Vennpongal.

INGREDIENTS:

Cooked rice - 4 cups
Split urad dhal - 3 tablespoons
Milk (boiled) - 1 1/2 - 2 cups
Grated kopra (dry coconut) / grated fresh coconut - 2 tablespoons
Salt - to taste
Hing - 1/4 tsp.
Ghee - 3 tablespoons
Cashews - few
Dry red chillies - 4
Curry leaves - few

METHOD:

NOTE: Dry red chillies are not added in authentic ulundorai. In some temples, chillies are added, but in Melkote temple, chillies are not added. Do not ask me 'how will it taste without spices?'. The prasadams in Uppiliappan temple tastes superb without salt. Can anyone imagine / taste a puliyodarai or vadai without salt at home? Its the divinity in the prasadams which makes it special.  Ulundhorai smells and tastes divine with ghee, urad dhal, milk and cashews. Be generous in ghee and cashews. I have added red chillies just to make the dish colourful and a little spicy. Now, to the authentic iyengar ulundorai...

Cook rice in such a way that the grains are separate and not sticky. Spread the cooked rice in a plate and allow it to cool.

Heat a tablespoon on ghee in a pan, add urad dhal and  fry until golden brown. Now add curry leaves, hing and grated dry coconut. Saute for a while. If using fresh coconut, saute until the coconut is crisp. Transfer to a plate and when cool, grind it in a mixie to a coarse powder.
Ulundorai recipe,How to make Iyengar style ulundorai, How to make ulundogare
In the same pan, pour milk, add the ground powder and keep stirring. The urad dhal mixture should be well cooked in milk. When it becomes like a paste and starts leaving the sides, add salt. Mix well. Remove from fire. Add this paste to the cooked rice according to requirement. Heat 2 tablespoons of ghee, fry cashews until golden brown alongwith dry chillies and curry leaves and add it to the rice. Mix gently without breaking the grains. Alternatively, the cooked rice can also be added to the paste in the pan, alongwith temperings and mixed gently. Garnish with thulasi. Authentic Iyengar temple style Ulundhorai / Ulundorai is ready for offering to Perumal on Purattasi Saturday. No accompaniment is necessary, but can be served with fried vadam or appalam.

Tuesday, September 13, 2016

PARIPPU PRADHAMAN / CHERUPAYAR PARIPPU PRADHAMAN / PARIPPU PAYASAM

How to make Parippu pradhaman, How to make cherupayar parippu pradhaman,How to make Kerala parippu payasam

Parippu pradhaman is a kheer/payasam served in the traditional Kerala Onam Sadya. 

INGREDIENTS:

Moong dhal - 1/2 cup
Coconut - 1 big
Crushed jaggery - 1 cup
Cardamom - 4
Cashews - few

Coconut pieces fried in ghee - few
Ghee - 4 tablespoons

METHOD :

Scrap the coconut and soak in 1 cup of hot water for 10 minutes. Grind it in a mixie. Squeeze and extract milk. This is the first extract of coconut milk, which will be thick. Keep aside. Repeat the procedure two more times. Keep the second extract in a separate vessel and third extract separately in another vessel.

Meanwhile, crush the jaggery and dissolve in half a cup of water. Filter the impurities. 


Fry the cashews and coconut pieces in a teaspoon of ghee. Powder the cardamoms. 

Dry roast moong dhal, when cool, wash well. In a heavy bottomed kadai or uruli, cook washed moong dhal alongwith water until soft. Mash well. Now add the  jaggery solution and allow it to boil until the raw smell is diffused. Add ghee. Stir well. Pour the 3rd coconut milk extract, stir in between and allow it to boil till everything is blended well and little thick. Now add the 2nd extract and allow it to boil until the mixture thickens. 

Meanwhile, add powdered cardamom to the first extract of coconut milk, mix well, keep ready.

Add the 1st thick extract. Stir well. SWITCH OFF THE STOVE, REMOVE FROM FIRE. Add ghee-fried cashews and coconuts. Add the remaining ghee if any. Serve warm or hot. Kerala special parippu payasam / parippu pradhaman is ready.

NOTE: You can add coconut milk to get the desired consistency.

Monday, September 12, 2016

ONAM SADYA RECIPES / KERALA SADYA RECIPES


CLICK ON THE LINKS/PICTURES FOR RECIPES
neipayasam morcurry theeyal sambar olan erissery muringailathoran Papayacarrotthoran mezhugupuratti aviyal chakkaavial molagootal lemonrasam kuthuerisseri arachukalakki injithayir vellarikkapachidi Unniappam Milletmorappam Pazhampori neiyappam paalpayasam chakkapradhaman pazhampradhaman semiyapalpayasam chadachadayam paladapradhaman cherupayarparippupradhaman Puliinji mangacurry narangacurry kadugumanga

HAYAGREEVA / BANDI / MADDI




Lord Hayagreeva is the God of wisdom and knowledge. Hayagreeva Jayanthi falls on Aavani(tamil month) shravanam (star) / Shravan month . The oofering / naivedhyam is a sweet called "Hayagreeva"/"Maddi"/"Bandi". Offering this sweet to The Lord on any Tiruvonam day, gives knowledge and wisdom to the children and they will perform well in studies.  Lord Hayagreeva, give us the power to discriminate between right and wrong.

INGREDIENTS:

Chenna dhal - 1 cup
Crushed jaggery - 1 cup
Cardamom - 4
Scraped coconut - 1/2 cup
Ghee - 1 ladle

METHOD:

Choose red variety of jaggery ( paahu vellam) and crush it. Powder the cardamoms.

Wash and pressure cook chenna dhal. When cool, drain the water and keep aside. Do not mash it.

Dissolve jaggery in 1/4 cup of water and strain it without any mud.

Heat a heavy bottomed pan, pour in the jaggery and allow it to boil till it diffuses its raw smell. Now add scraped coconut, cardamom powder and boiled chenna dhal and mix well . Add ghee and saute till thick. Offer it to The Lord.

Friday, September 9, 2016

PULI INJI / INJI PULI

How to make puli inji, How to make Inji puli, Kerala sadya recipes

Puli inji / Inji puli is a traditional, sweet and sour ginger pickle from Kerala. It is a must for Onasadya. Onam sadya is incomplete without this truly lipsmacking and zesty pickle. 

INGREDIENTS:
Ginger (chopped/grated) - 3/4 cup
Tamarind - amla sized balls - 2
Jaggery - 1/3 cup (crushed)
Green chillies - 3 or 4 (chopped)
Turmeric powder - 1/2 tsp.
Chilli powder - 1/4 tsp.
Hing - a generous pinch
Salt - to taste
Coconut oil / gingelly oil - 2 tablespoons
Mustard seeds - 1 tsp.
Dry red chillies - 2
Curry leaves - 3 sprigs

METHOD:

Clean, peel and finely chop ginger. I grated half of it and finely chopped half of it. Finely chop green chillies.

Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

Dissolve jaggery in water, strain and keep ready.

Heat coconut oil in a kadai and fry ginger until the raw smell is gone. Be careful not to burn it. Remove it to a plate. The fried ginger can also be ground to paste. In the same kadai, add a spoon of oil and add mustard seeds. When they crackle, add chopped green chillies, red chillies, turmeric powder, chilli powder, hing and curry leaves, saute for a minute. Now add the tamarind extract and bring it to a boil. Add jaggery syrup, fried ginger and salt. Cook the mixture in slow flame until it thickens. It should be neither too thick nor too watery. The consistency should be saucy. When cool, store in a sterilized glass jar.

Puli Inji is now ready to be served.
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