கருப்பட்டி அக்கார அடிசில்/ PALM JAGGERY AKKARA ADISAL

Akkara adisal is a traditional Iyyengar dish. We make this on Aadi pooram , Andal's birhtday and koodavalli in marghazi . It's cooked in milk and consistency will be semi solid. I made this today with karupaati with palm jaggery. 

INGREDIENTS

Raw rice - 1/2 cup

Moong dhal - 2 tbsp

palm jaggery - 1 cup

Milk - 1 litre

Cardamon powder - 1 tsp

Saffron - few strings

Ghee -  2 tbsp

Cashew and dried grapes

METHOD

Wash the rice and moong dhal and drain the water completely. 

In a pressure pan dry roast the  rice and dhal till a nice aroma comes.

Add 3/4 th of the milk to that and cook for 4 whistles. 

 In  a pan add palm jaggery add water till it covers and dissolve , strain it and keep it aside.

Once the pressure settle mash the rice well.

Add the jaggery syrup, cardamon powder, saffron , ghee and the milk and cook for 2 minutes.

It should be semi solid consistency , add milk if its solid.

In a pan heat the  remaining ghee and fry cashew and dried grapes and add .

 

MOONGDHAL COCONUT MILK PAYASAM

Hi all , this month I am paired with Saraswathi . She gave me any dhal and jaggery. Usually I make this with milk , this time i used coconut milk.

INGREDIENTS

Moongdhal - 1 cup (cooked)

Jaggery - 3/4 cup (grated)

coconut milk - 1 1/2 cup

Cardamom - 1 pinch

Ghee - 1 tbsp

Cashew and raisins  for garnishing  

METHOD

In a pan heat ghee and fry cashew and raisins.

Keep it aside.

In the same pan add cooked moongdhal and grated jaggery. Let it blend ,

Add coconut milk and adjust the consistency and add cardamon powder. 

Garnish with cashew and raisin.

MOONGDHALL HALWA

Today is first day of BM # 21 group 4. Thought of starting with a sweet note.I made this as prasad for navarathri. Everybody liked it.Tasted in my friends place and got the recipe from her.

 

 

 

 

INGREDIENTS

Moong dhall  - 1 cup

Sugar – 1 ½ cups

Ghee – 1 cup

Milk – 3 cups

Dry fruits for garnishing

 

METHOD

Soak moong dhall for 1 hour and grind coarsely.

Heat  ghee in a pan and switch off the flame. Add the paste , mix well without forming lumps and on the flame and roast till it changes colour.

Add milk and cook well , until it absorbs all the milk .

 

Add sugar and cook till it changes it s colour.

 

 

Cook until the sugar caramelizes and halwa leaves the pan.

 

 

 

See more recipes of BM # 21.

NONBHU ADAI / SWEET ADAI

This adai we make during karadian nonbhu, which is for ladies and girls.We make both salt and sweet version. I am posting the sweet version. With butter it will taste divine. My kids love this. 

INGREDIENTS


Raw rice   1 cup
Grated jaggery - 1 cup
Cardamon powder  one generous pinch
Finely chopped coconut - 1/4 cup
Boiled black eye beans - 1/4 cup
water - 2 1/2 cups

METHOD

Dry roast the rice, the colour should change slightly.And grind it coarsely like suji.

In a pan add jaggery and water and make a syrup and filter it.Add coconut, cardamon powder and back eyed beans to that and boil it.

When it boils add the grounded rice powder and mix well and allow it cook.

After sometime it will absorb the water and comes to this consistency.

Make like vada and steam it.

Have it with butter.

Click here to know other blogger recipe.


THIS IS TAKING PART IN ONLY SOUTH INDIAN HOSTED BY FOODELICIOUS.

THIRUVATHARAI KALI

This is usually made on thirvathari, with a kottu with all country vegetables. When I thought for prasadams I chose this since it's my favourite.

INGREDIENTS

Raw rice - 1 cup

Moong dal - 1/4 cup

Jaggery - 1 cup

Grated coconut - 1/4 cup

Cardamon powder - one generous pinch

ghee , cashew as needed.

METHOD

Dry roast rice and moong dal still it changes colour and ground it like a suji.

In a pan add water to the grated jaggery and make a syrup and filter it.

Boil 21/2 cups of water , add the grounded rice to that and cook until it cooks.

Add the jaggery syrup  and grated coconut , cardamon powder to that and cook until it blends.

Heat ghee in a pan and fry cashews and add to this.



Click here to check the fellow blogger.

THIS IS TAKING PART IN ONLY SOUTH INDIAN HOSTED BY FOODELICIOUS.

OATS BESAN PAYASAM

I learnt this recipe in a TV show which was done by one of my favourite Culinary expert Mrs. Mallika Badrinath. Usually we all prepare oats porridge, But kids wont like oats, when we add besan to this it gives a nice taste and kids like this.

 

Ingredients

Milk - 3 cups

oats - 1/4 cup

Besan/ chickpea flour - 1/4 cup

Sugar - 1 cup

Ghee - 3 tbsp

Cashews for garnishing

Method

• Heat ghee in a kadai and roast the cashews. Take out the cashew and fry the besan in the same ghee.

• In the other side boil two cups of mild and add oats to the milk.

• when the besan is cooked well , a nice aroma comes, that is the time you can pour the remaining milk and stir well to avoid forming of lumps.

• When the besan and milk blends together you can add the cooked oats in that.leave for few minutes , the ingredients will blend together.
• Garnish with cashews and serve.

Check out the fellow bloggers recipe.

HAND POUNDED AVAL / RICE FLAKES LADDU

Today is the second day of BM # 14. This I made during krishna jayanthi. We use to make aval payasam, kids wont relish much. I made this laddu using aval, sugar and milk. It tasted so good and kids loved it Used  hand pounded aval. Sorry for the photograph.

Ingredients

Hand pounded aval - 1 cup

Sugar -- 1/2 cup

cardamon powder - one generous pinch

ghee - 1 tbsp

Cashew - 5 to 6

Milk  as needed

Method

Dry roast the aval until it becomes crisp.

Combine sugar , roasted aval and cardamon powder in  a mixer and ground to  powder.

Heat ghee in a pan and fry cashew and add to the mixture.

Sprinkle milk on the mixture and make lahttp://sangeethaskitchen.blogspot.in/2012/03/show-me-your-hits-series-2-fiber-rich.html#ddus. Watch out while adding milk , it will become soggy.

•  You can use white aval also.
• Instead of milk you can use ghee also like rava laddo.
  
  

check out other  participants of BM # 14.

THIS ENTRY GOES TO RICH IN FIBER HOSTED BY SANGEETHA.

MOONGDHAL COCONUT MILK PAYASAM

I am so happy to be the part of BM 12. Thanks to valli. My theme for this marathon is 7days of delicious dal, thought of starting with a sweet note. This is very easy and yummy payasam. I used to make when i fast for neivadhyam.

INGREDIENTS

Cooked moong Dal - 1 cup
Grated jaggery - 1 cup
coconut milk - 1 to 1 1/2 cups
Elachi powder - one pinch
ghee and cashew nuts for garnishing

METHOD

Combine cooked Dal and jaggery in a pan.

• When it blends well switch off the gas and add the coconut milk.
• Heat ghee in another pan and fry the cashews and add to the payasam.

• You can replace milk instead of coconut milk.

Check out what others are cooking in the blogging marathon # 12 , here.

SRI JAYANTHI CELEBRATIONS

We celebrated our Sri jayanthi on 2/9/10. Since Janani was not well , i could not upload the photos on that day itself. The items in the prasadam are Uppu Seedai, Vella Seedai, Kadali urandai,  Appam, Vadai , Aval payasam and Butter.

I have posted uppu seedai, Vella seedai  kadalai urandai, , Appam and Vadai recipe in my last year Krishna jayanthi celebrations post.  I  am going to share Aval payasam in this post.

AVAL / RICE FLAKES PAYASAM

Ingredients

Aval - 1/4 cup

Milk - 2 cups

sugar 1/4 cup or according to your taste

Ghee and Cashew

Method

• 
  
  Heat Ghee in a kadai and roast the Cashews. Keep the cashews aside.
• 
  
  In the same kadai roast the aval for few minutes, Add a little water and milk to that.
• 
  
  The rice flakes will cook and blend in the milk.
• 
  
  Add sugar to this and give a boil.
• 
  
  Garnish with Cashew.
• 
  
  If served chill it tastes too good.

This Aval payasam is taking part in BSI - Milk hosted  Sanyukta Goure.

 

On Krishna Jayanthi day  i dressed both my kids as krishna and radha.

SRI JAYANTHI CELEBRATIONS

Sorry , for disappearing for some days. Exams were there for janani , i have to sit with her for so time passed like that. We have celebrated Sri jayanthi on sep 12th. PRASADHAM

I have prepared Sweet Aval (rice flakes), Moongdhall payasam, vadai, appam, vellasedai , uppu seddai and kadalai urandai ( Peanut).

For making both sedai we need rice flour.

Soak the rice for 10 minutes and dry in shade in a cotton towel. when the rice is slightly wet grind it in the rice mill. You can grind in mixer too.

Dry roast the rice flour , when u draw a line with the flour it should come neat. That is the correct stage.

Roast urad dhall in a dry kadai and grind it to fine powder and sieve it.

VELLA SEDAI

Ingredients

Rice flour - 1 cup

Urad dhall powder - 1 tbsp

Jaggery ( powdered) - 3/4 cup

Coconut ( cut into fine pieces) - 1/4 cup

Cardamon powder - 1/4 tsp

Butter - 1 tbsp

Oil for frying

Method.

Make a jaggery syrup , let it boil nicely. Add the coconut pieces, cardamon powder to that.

Add the rice flour, urad dhall and the butter to that and make a dough.

Make in to small balls and deep fry in the oil.

UPPU SEDAI

Ingredients

Rice flour - 1 cup

urad dhall powder - 2 tbsp

cumin seeds - 1 tbsp

butter - 2 tbsp

salt to taste

hing - one pinch

Oil for frying

Method

Combine rice flour, urad dhall powder , salt , hing, butter , cumin seeds and add water and make a dough.

Make in to small balls and deep fry it.

Peanut balls

Usually my mom makes this kadalai urandai with full peanuts and jaggery syrup. i thought of making like sesame balls. it tasted yum.

Ingredients

Roasted peanuts - 1 cup

powdered jaggery - 2 tbsp

Method

Combine the peanut and jaggery together in a mixer. Adjust the jaggery according to the taste.

Make small balls.

VADAI

Ingredients

Urad dhall - 1 cup

toor dhall - 1 tbsp

red chili - 2 or 3

salt to taste

oil for deep frying

Method Soak the urad dhall and toor dhall for one hour. Grind it to a thick paste, try to add little water. take a small ball and flatten between your hands and deep fry it. Appam

Ingredients

Wheat flour  - 1 cup

Rice flour - 1 tbsp

Jaggery - 1/2 cup

dry grapes - 2 tbsp

Small banana  - 2

cardamon powder - one pinch

Mehtod

Dissolve the jaggery in hot water , strain and  and rice flour, wheat flour and mix without any lumps.

Mash  the bananas and add to the mixture.

Add  cardamon powder and grapes.

Mix without any lumps. Let it be for 30 minutes.

You can deep frying it by pouring with a spoon in the hot oil.

I have used Kuzhipaniyaram dish for making this appam which consumed less oil.

This is taking part in shanthi's Dussera, Diwali Event.

MODAK AND SESAME LADDOO FOR ICC

Sorry, friends for disappearing for some days. Our computer was not working for the past ten days. At last my hubby has bought a lap top. This is my entry for ICC by Srivalli.
I tried two recipes both turned out well.

I need a help from you all. I receive comments but some comments are in code ( ie in different shapes) . If I select that for publishing it is not published. Can you help me out in this.

I have some awards and I will post with my next recipe.


Modak from Mints


Stuffing -2 cups freshly grated coconut (can use frozen unsweetened coconut)

1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)

Cover

-1 cup rice flour

1.25 cup water

a pinch of salt
1 tbsp oil




Preparation for Stuffing -Roast poppy seeds in a small skillet and let it cool down.
Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min.
Now start heating the mixture over medium heat.
In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky.
Take the kadhai off the heat, add poppy seeds powder and mix well.
Set it aside to cool down.Preparation for cover -Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. W
hen water starts boiling, lower the heat and slowly add rice flour.
Please do now dump everything at once.
Start mixing vigorously with a heavy spoon.
Now close the lid and take the pot off the heat.
Let the covered pot cool down for 15 minutes or so.
Then with wet hands, mix the dough properly.
It will warm so be careful and use cold water to keep your hands from burning but do not use too much water.
if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.

Grease your hands with oil and take a lemon size ball of the cover dough and with your fingers make like a small bowl.
Keep the filling inside and close it from all the sides.




Sesame Laddoos

We used to make in a different way. We use full seeds and make jaggery syrup and make laddoos. Valli's recipe was new to me and it tasted Yum...

Ingredients

Sesame seeds - 50 gms (black)

Jaggery grated 2 tbsp




Method

1. Wash the sesame seeds and dry in the sun.

2. Dry roast them in a tawa and let them cool. Once they are cool, take about 2 - 3tbsp of grated or powdered jaggary and run in a mixie.

The amount of jaggary normally depends on the formation of laddoo. When you make a laddoo, it should stay in shape. Then you know the amount is enough.

Also it depends on the fineness of the sesame powder. When you run in mixie, it becomes little oily which will help in holding the laddo shape.For about 100 gms of Sesame seeds, I must've used some 2tbsp of Jaggary.

I got around 12 -15 laddoos with the size I made.

I finished in two days.

KARTHIGAI SPECIAL

We celebrate

Karthigai in the month of Karthigai in full moon day when the karthigai star comes. Mostly it will be during November end or December first week. I miss my father in law so.. much when i make pori urandai. He likes to have it, even though he should not have sweets. I made Aval pori Urandai , Nel pori Urandai, Kadalai urandai and Appam.

  Aval Pori Urndai and Nel pori Urandai 

Ingredientss 

Porii / Rice puffs - 2 cups 

Jaggary – 11/2 cup 

Cardamon powder – 1 tsp 

Finely chopped coconut – ½ cup

 Ghee – 2 tbsp 

Rice flour – 3 tbsp 

Method

 1. In a heavy bottom pan add water and jaggery and make thick syrup. 

2. If you pour a drop of syrup in water and roll it should roll as ball. 

3. Remove from the flame and add elachi powder, ghee. 

4. Slowly mix the pori and make balls out of it. Grease your hands with rice flour to make balls without sticking in your hands.

Kadali Urndai/ Peanut balls 

Roastedd peanuts(plain) – 2 cups 

Jaggery – ½ cup

 Ghee – 1 tsp

  Method 

 1. In a heavy bottom pan add water and jaggery, make a thick syrup. 

2. If you pour a drop of syrup in water we should roll as a ball. 

3. Add the peanuts, ghee and stir continuously. 

4. When it becomes sticky remove from the flame and make balls.

  Appam 

Myy mom makes by soaking rice and grinding it. But mine is easy method.

Ingredients 

Maidaa - 1 cup

 Jaggery - 3/4 cup 

Sooji/ rava - 1 tbsp 

Cardoman powder - 1 tsp 

Dry grapes - 50 gms 

Oil for frying

  Method 

 1. Dissolve jaggery in one cup of water and drain it. 

2. Combine all the ingredients and keep it aside for half an hour. 

3. Heat oil in a pan and pour the batter using a spoon and deep fry it. 

4. Squeeze the excess oil, by keeping the appam between two spatulas.

 

This entry goes to Purva 's Janmashtami and ganesh chathurthi event.

This entry goes to EFM Sweets hosted by Srilekha.