Ingredients: 1 cup Chana Dal 1 cup Jaggery, grated 1 cup All Purpose Flour 1/2 cup Wheat Flour 7 to 8 tbsp Oil (vegetable or Canola) 1 tsp Cardamom Powder
Ingredients: 2 litres milk 4 tablespoons sugar 2-3 tablespoons rice(washed well and dried on plate) a few raisins a few almonds finely sliced(optional)
Ingredients 1 cup rice flour (chawal ka atta) ½ cup besan (gram flour) 2.5 tablespoon oil or softened butter ⅔ to ¾ cup water - add as required ¼ teaspoon turmeric powder (haldi) ½ teaspoon ajwain (carom seeds) ½ teaspoon cumin seeds (jeera) 1 teaspoon red chili powder or add as required (lal mirch powder) a generous pinch of asafoetida (hing) - optional 1 tablespoon sesame seeds - white or black (safed til or kala til) oil for deep frying salt as required
Pal (Milk) Payasam Ingredients: 1 1/2 Litre milk 1 Cup of brown rice (broken) 2 Cups of sugar 1/4 Table spoon of cardamom powder 10-12 Cashew nuts (toasted in ghee) 10-12 Raisins (toasted in ghee)
INGREDIENTS ½ cup Rice flour (Idiyappam flour) ½ cup Jaggery, powdered 1 cup Water , a pinch Cardamom powder 2 tbsp Chopped coconut,1 tsp Sesame oil Read More : Click Here INSTRUCTIONS add water and jaggery. When jaggery is completely dissolved.Add powdered cardamom, coconut bits to it. Bring to boil.Now add in the rice flour ,keep stirring continuously. once the flour become thick switch off the stove.grease you hand and press it to bring an oblong shaped dumplings.Arrange in the steamer,grease before you arrange and steam it. Hot steamed kozhukattai is ready to serve.
Moode ( woven Kewda leaves) used to make 'moode idlis'. Kewda is a fragrant leaf and oils are extracted from these leaves. It is used in the manufacture of agarbattis / incense sticks and also natural perfumes. Thus fresh kewda leaves imparts a delicate aroma to the idlis. This steamed cooked breakfast dish when cooked in all natural containers make it more healthy and nutritious. Also no washing the idli bowls....The leaves have to be peeled while eating and the distinguishing aroma wafts to our nostrils. It's a delicacy! Ingredients: 3 cups raw rice 1 cup urad dal salt to taste Method : 1.Wash & soak dhal & rice seperately overnight or for 5 - 6 hours. 2. Grind the urad dal to a till very fine adding water little by little. Use a silicone spatula to scrape the sides of the grinder. Do it a few times. Transfer to a big vessel. 3. Grind the rice to a fine sooji consistency adding water, a little at a time. Use the spatula to clean the wall of the grinder from inside from time to time. Remove from grinder. Use another 1/2 cup of water to wash & clean the grinder. Mix with the urad dhal batter. The consistency should be dropping. 4. Add salt to taste. 5. Cover & keep aside for fermentation for 8 hrs in a warm place. 6. Keep the idli vessel, called the thondur vessel with sufficient water over the stove. Keep the plate on which you keep the idli cups, arrange the moode shell on the plate, allow the steam to escape for few minutes. Pour the batter into the moode shell . ( This is done because if the batter doesn't cook fast, there are chances of it leaking through the gaps of the moode shell.) Pour only three fourths as the batter will rise when steamed. 7. Cover and steam in tondoor for 20 to 25 min or till cooked. Pierce a skewer to check if the moode is cooked. 8. Serve them with sambhar, chutney, chicken rasa or sweetened coconut milk.
Ingredients 2 1/2 cups gram flour (not superfine variety) 500 ml. milk 1/2 tsp. cardamom powder 3 cups ghee for deep frying a fine holed shallow strainer spoon
For Syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. milk few drops saffron (kesari) colour
Method For Syrup: Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside. For Boondi: Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter. Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.
Ingredients: gram dal - 1 cup, moong dal - 1 cup, raw rice - 3 cups. Method: Roast them separately until they turn lightly golden and grind them nicely without adding oil. Add 3 tsp butter or ghee and 1/2 tsp salt, cumin seeds - 1 tsp. asafoetida - 1/2 tsp and mix them adding minimum water till you get a soft paste. Heat oil and using this flour make murukkus using murukku plates.
Ingredients 2 cups chickpea flour (available in Indian stores it is called Besan) 1.5 cups butter 1.5 cups confectioner’s sugar. ½ tsp cardamom powder 2 tsp. Chopped nuts Method Take chickpea flour in microwave safe dish (preferably flat like cookie sheet). Add butter. Microwave it for eight minutes in high power. In between remove dish from microwave in every two minutes and stir. After eight minutes add confectioner’s sugar, cardamom powder and chopped nuts and mix well. One more time microwave it for two minutes. Remove from microwave and let it cool for 10-15 minutes. Make balls and garnish with nuts.
Ingredients: 1 cup Chana Dal 1 cup Jaggery, grated 1 cup All Purpose Flour 1/2 cup Wheat Flour 7 to 8 tbsp Oil (vegetable or Canola) 1 tsp Cardamom Powder Method: 1) Wash Chana Dal thoroughly. In the pressure cooker, add 2 and 1/2 cup water and washed Chana Dal. Pressure cook for 3 to 4 whistles. Then Turn off heat, but do not shift from the burner. Let the pressure cooker cool down. It will take about 25 minutes. 2) After 25 minutes open the pressure cooker, strain the cooked Chana dal and reserve the water. This water can be used to make 'Katachi Amati'. Remove water completely from dal. Then add this dal into a deep pan. Add jaggery in it and let this mixture cook over medium heat. Jaggery will melt and mixture becomes thin in consistency. keep stirring over medium heat until mixture become thick. Don't let the mixture stick to the bottom of pan. We are going to use this mixture as stuffing. 3) Once mixture become thick, remove the pan from heat. Let this mixture cool down. 4) Sift all purpose flour and wheat flour together. Add 5 to 6 tbsp Oil and mix well. Now add water little by little and make very smooth consistency dough. Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. 5) Make 1 and 1/2 inch balls of the stuffing. Also make 1/2 inch balls of the dough. Grease your fingertips and spread one dough ball gently to a small round disc. put one stuffing ball on it. spread the dough gently over the stuffing's surface with fingers and cover the stuffing. Use dry all purpose flour to roll the Roti. Heat the tawa, place rolled roti in the center and roast on both sides over medium heat. These rotis stay fresh for approximately 4 day at room temperature. Serve hot with Ghee. When cools down, it goes great with cold milk.
Ingredients: 2 litres milk 4 tablespoons sugar 2-3 tablespoons rice(washed well and dried on plate) a few raisins a few almonds finely sliced(optional) Procedure: Heat milk in a large pan.Simmer until reduced to three-quarters its original volume.Add washed rice.Add sugar when rice is tender and continue cooking until milk is reduced to half its original volume.Add raisins and finely sliced almonds.Cool and serve.
Pal (Milk) Payasam Ingredients: 1 1/2 Litre milk 1 Cup of brown rice (broken) 2 Cups of sugar 1/4 Table spoon of cardamom powder 10-12 Cashew nuts (toasted in ghee) 10-12 Raisins (toasted in ghee) Preparation: Boil the milk in a medium flame Wash the rice, add it to the boiled milk, cook under medium flame till rice is done. Add 2 cups of sugar Cook for 20-30 minutes with frequent stirring. If the payasam is thicken, add cardamom powder, raisins & cashew nuts. Remove from stove Now the Pal Payasam is ready to serve !!!
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