"Sweet Pongal"

"Sweet Pongal"

Quantity:2-3 members

About this food!

"Sakkarai(Vellam/Jaggery) Pongal" is a simple to make and very special traditional sweet rice dish variety made in special occasions in South India like Pongal  festival or any traditional festivals using jaggery as main sweet ingredient some use white sugar also that's another type, this dish was made for this "Tamil New Year" recently by my mom, she is good at this dish especially I love it the way she does it.Its taste and consistency will be awesome and flavor really stays in your taste buds even after you finish your eat. 

"Sakkarai(Vellam) Pongal"

Recipe

Ingredients

1. Pachai arisi (raw rice) - 1 cup

2. Jaggery powdered - 2 cups

3. Pasiparuppu(split moong dal) - 1/4 cup

4. Cardamom - 4 nos

5. Cooking oil - 100 ml

6. Ghee - to your requirement

7. Cashew nuts - to your requirements

8. Raisins - to your requirements

Method

1. Dry roast pasiparuppu first in a frying pan till you get an aroma (don't roast till dark brown ).

2. Now in a pressure cooker add rice , roasted pasiparuppu and 4 cups of water and pressure cook for 5 whistles so that the rice and dal gets nicely cooked.

3. Now after the whistle settles down open the cooker and add cooking oil then add powdered jaggery , powdered cardamom and nicely stir till the jaggery gets well mixed with the rice.

4. In a frying pan add 1 tblsp of ghee and roast the cashew nuts and raisins and add them to the rice in cooker and finally pour some melted ghee over the rice to give an aromatic finish and serve hot.
 

Try it and you will love it!

Happy Foodie!!!

"Butter Murukku,Athirasam and Nei Urundai"(Christmas and New Year Special Traditional Palakaram)

Hi....to all my Visitors and Friends!!!

Wishing you all Merry Christmas and Prosperous New Year 2013!!!:-)

Season's Greetings!!!

Lets us give Santa Claus our traditional treat this Christmas Season:-)

About this Foodie!

"Butter Murukku,Athirasam and Nei Urundai" are famous  combinational and popular palakaram variety of South India .

"Butter Murukku" has its own unique flavor and aroma and well known for its crispiness.

"Athirasam" is another palakaram variety  well known for its aromatic flavor of cardamon and jaggery  the consistency of this dish is semi crispy nature and pleasant to look.

"Nei Urundai" is a special palakaram  variety famous for its softness and aroma of melted ghee and easy to eat especially for elderly people who has no tooth, so that they get the satisfaction of eating.

"Butter Murukku"

"Butter Murukku"

Recipe

Ingredients

1. Pulungal arisi(Boiled Rice) - 4 cups

2. Pottu Kadalai(Roasted gram) - 1 cup

3. Butter - 1/2 cup

4. Yel - 2 tblspn

5. Salt - To taste

6. Oil - To fry

Method

1. Soak pulungal arisi in water for 2 hrs and make  it into batter with semi tight consistency and dont add water while grinding.

2. Now add powdered pottu kadalai , yel , butter and salt to the batter and nicely mix and put inside the murukku achu and lay it on a trace paper.

3. Now add oil to a pan such that the murukku gets nicely fried and floats up.

"Athirasam"

"Athirasam"

Recipe

Ingredients

1. Raw rice(Pachai arisi) - 3 cups

2. Jaggery(Vellam) - 2 1/2 cup

3. Cardamom - 10 nos (powdered)

4. Oil - To fry

Method

 1.Soak raw rice in water for 1 hr and nicely drain water and powder it using mixer grinder and nicely sieve it.

2. In a pan add jaggery and 1/4 cup water and prepare paagu(one string consistency when touched with your forefinger and thumb).

3. Now add the powdered rice to this melted jaggery(paagu) and add powdered cardamon and 1 pinch baking pwder and tightly pack with a cloth such that air does does not get inside the contents and allow it to store for 1 day and second day make it to desired shapes and fry it in oil and serve it.

"Athirasam batter ready for 1 day storage"

"Athirasam"

"Nei Urundai"

"Nei Urundai"

Recipe

Ingredients

1.  Pasiparuppu - 1/2 kg

2. Arisi maavu (Rice flour) - 1/2 kg

3. Sugar - 3/4 kg

4. Ghee - 1/2 kg or to taste

Method

1. Gently roast  pasiparuppu and powder it.

2. Gently roast arisi maavu for only 20-30 secs so that the raw smell goes off.

3. Make sugar also to powdered form.

4. Now heat the ghee and mix the melted ghee along with the powdered pasiparuppu,arisi maavu and powdered sugar and nicely mix them all and shape it to balls and serve it.

Try all the above and you will Love it!!

Happy Foodie!!!

"Ulunthu Bonda"(Diwali Special)

"Ulunthu Bonda"

 Quantity:3-4 members

About this Foodie!

"Ulunthu Bonda" is another traditional dish variety made for tiffins in South India , unlike ulunthu vadai this bonda is very simple and easy to make and tastier to eat and less ingredients to make and don't need hole in the middle so that when you eat it you get the feel of mouthful of food:-).

Best side dish with Coconut chutney or tomato sauce.

"Ulunthu Bonda"

Recipe

Ingredients

1. White split bengal gram(Ulunthum paruppu) - 1 1/2 cup

2. Rice flour - 3 tbl.spoon

3. Black  pepper powdered - 3 tbl.spoon

4. Soda Flour - 1 pinch

5. Salt and Oil - To your taste

Method

1. Soak white bengal gram in water for 1 hour and nicely grind it and add required salt , powdered black pepper and rice flour and nicely mix them all and using a table spoon or your hand put it in a frying pan with oil like the shape as shown in picture and golden fry it and finish your cooking and its that simple!!!

"Ulunthu Bonda with Coconut Chutney"

Try it and you will love it!

Happy Foodie !!!

"Mosai Panju"-(Diwali Special)

"Mosai Panju"

Quantity:3-4 members

About this Foodie!

"Mosai Panju" is a wonderful and traditional dish originated from Karaikudi (South India) passed on from my grandma and mom and since this dish has a look and touch like a softy fluffy rabbit it got its name as "Mosai Panju ("Mosai" means rabbit in tamil and ofcourse "panju" means cotton in tamil)":-).funny  isnt? anyways i am a die hard fan of this dish and this dish we make it on Diwali day as top most priority and  ofcourse for other sweet occasions too  this dish has a majestic taste and flavor which will be a different feast for your taste buds..!

"Mosai Panju"

Recipe

Ingredients

1. White split bengal gram(Ulunthum paruppu) - 1 1/2 cup

2. Rice flour - 3 tbl.spoon

3. Coconut - 1 no

4. Cardamom - 5 nos

5. Soda Flour - 1 pinch

6. Sugar - 2 cups or To your taste

Method

1. Soak white bengal gram in water for 1 hour and nicely grind it and add required salt and rice flour and nicely mix them all and using a table spoon or your hand put it in oil like bonda shaped as shown in picture and golden fry it in a pan and keep it aside.

2. Now take coconut milk extract and add smashed cardamom and sugar and add the fried bondas in the sweet coconut milk and allow them to soak for sometime and serve it and garnish with split pista nut.

Try it and you will love it!

Happy Foodie and Special Happiest Diwali Wishes to you all!!!:-)

"Pottukadalai-Pasiparuppu Urundai"

"Pottukadalai-Pasiparuppu Urundai"

Quantity: Based on your requirement

About this Foodie!

"Pottukadalai-Pasiparuppu Urundai" is one typical traditional sweet palakaram(tiffin) variety of South India which is easily and simply made sweet variety and it is one of  the best available natural energy food as well as best for our eyes health.Great things are always present in many simple food and this is one of their kind.Hope many might have knew this dish from their grandma or mom however for new comers try this and you will love it.

"Pottukadalai-Pasiparuppu Urundai"

Recipe

Ingredients

1. Roasted gram(pottukadalai) - 1 cup

2. Whole green gram/Moong dhal/Pasiparuppu - 1 cup

3. Powdered Sugar - 1 1/2 cups

4. Heated Ghee - 1/2 cup or to your taste

Method

1. Roast the pasiparuppu till you get an aroma and then powder it using a mixer grinder.

2. Now  powder both sugar and roasted gram in mixer grinder and finally mix all the powdered pasiparuppu, sugar, roasted gram in a bowl and add the heated ghee stir all well using your hand and then shape it to balls as shown and serve it.

Its that simple and healthy!

Happy Foodie!!!

"Hot & Sweet Paniyaram(s)"

"Kara Paniyaram"

Quantity: 3- 4 members

About this Foodie!

"Kara Paniyaram", is one traditional type of South Indian dish variety  made from Idly rice and raw rice and easy to cook and tastier to eat tiffin variety.The rich flavor of rice blended with the spices gives an exclusive taste experience for our taste buds, which you will experience it while doing it.

Best standalone dish during breakfast or evening tiffin....it can be taken with coconut chutney or tomato chutney as per your taste.

"Kara(Spicy) Paniyaram"

Recipe

Ingredients

1. Idly rice - 2 cups

2. Raw rice - 1/4 cup

3. Split bengal gram(Ulunthu) - 1/2 cup

4. Mustard seeds , black bengal gram - 1/4 teaspoon each

5. Yellow split dhal - 1 tbl.spoon

6. Red chilly - 1 no

7. Big Onion - 1 no

8. Coriander leaves - 1/2 handful

9. Curry leaves - 5-6 nos

10. Salt & Oil - To your taste

Method

1. Soak idly rice, raw rice and ulunthu in water for 1 hour and put in wet grinder and make it to smooth consistency dough (like for dosai) and add salt to taste.

2.  In a frying pan add oil and saute mustard seeds, black bengal gram , yellow split dhal, chopped onion, red chilly ,curry leaves and coriander leaves and add this contents to prepared dough and nicely stir it.

3. Now in each paniyara kal's kuzhi add 2-3 drops of oil and then take a spoonful of mixed paniyara dough and pour the dough into  non-stick paniyara kuzhi and turn both sides of paniyaram using a stick and cook  to golden brown color paniyaram(s) as shown in picture and serve it hot.

"Kara Paniyaram with Tomato Chutney"

 "Sweet Paniyaram"

"Sweet Paniyaram"

 Quantity: 3- 4 members

About this Foodie!

"Sweet Paniyaram" , is another traditional sweet variety made for breakfast or evening tiffin along with above mentioned kara paniyaram, don't feel its coming dark in color thats the natural appearance when jaggery is added and you will not believe it ...that dark color gives us a shooting taste.

Recipe 

Ingredients

1. Idly rice - 2 cups

2. Raw rice - 1/4 cup

3. Split bengal gram - 1/2 cup

4. Brown Sweet Jaggery - To your taste

5. Coconut scraps - 1/2 cup

6. Oil - To your taste.

Method

1. Soak idly rice, raw rice, split bengal gram in water for 1 hour and nicely grind in wet grinder and keep it aside.

2. Now add jaggery and coconut scraps to the prepared dough and stir it well and use the paniyara kal and cook as mentioned in kara panniyaram recipe.

"Sweet Paniyaram"

Try it and you will love it.

Happy Foodie!!!