Kadalai Paruppu Poli / Puran poli / கடலைபருப்பு போளி / Holige / Obbattu

Ingredients for outer dough

Maida    : 1 cup
Turmeric powder   : 1/4 tsp
Oil                        : 1 1/2 tbsps
Salt                      : a pinch

Method

Combine maida , salt, turmeric powder , oil and mix well.
Add sufficiant water to make a soft dough.
Cover with a damp cloth and keep aside for 2 hours.

Ingredients for Poornam / Pooranam

Chana dal                     ; 1/2 cup
Grated jaggery              : 1/2 cup
Cardamom powder       : 1/4 tsp
Ghee                             : 2 tbsps

Method

Wash and soak the chana dal for 15 miutes.
Pressure cook it for 3 whistles.
Drain the water , and grind it.
In a non stick pan , add the dal paste, jaggery ,and mix well.
Add cardamom powder , mix well , cook till dry, until it leaves the sides of the pan ,  remove from flame and  allow it to cool.
Divide into 10 equal balls  and keep aside.

Method to make poli


Divide the maida dough into 10 equal balls.
Roll into circles , stuff one portion of poornam , cover the edges.
Dust it with flour, roll again into a circle.
Heat a tawa, add the poli in the tawa ,reduce the flame , add little ghee and cook.
Turn to other side , add some ghee again and cook until golden brown.
Remove from flame , fold it and serve hot.
Enjoy.

Kadalai Urundai / கடலை உருண்டை

Ingredients

Roasted / fried  Peanut           : 1 cup
Jaggery                                  : 1/2 cup
Rice flour                               : 1 tbsp ( to grease the hands )


Method

 Remove the skin of the peanut , keep aside
In a pan heat grated jaggery along with a ladle of water ,allow it to dissolve.
Strain it and let it boil on low flame .
When jaggery started thickening , drop a little into a cup of water and take it out with finger. The jaggery syrup should be soft to be rolled , but firm enough to stand in the water.
When it reaches that consistency remove from flame , add it to the peanuts and mix well with the ladle.
When it is hot , grease the hands with rice flour and make small balls.
Let it cool and store it in an air tight container.
Enjoy..:)

Apple Jam / Homemade apple jam recipe

Ingredients

Apple               : 8 nos
Sugar                : 1 1/2 cups
Lemon juice     : 3 drops
Salt                   : little pinch

Method

Wash , peel and chop the apples.
Cook them with 1/2 cup water for 10 minutes.
Now mash the cooked apples well.
Add sugar , salt , mix , reduce the flame and let it cook.
Cook till it gets thick and leaves the sides of the pan.
Switch off the flame, add lemon juice , mix well. and let it cool.
Store it in an air tight container.
Enjoy..

650 th post - Sojji Appam

"HELLO EVERYONE.. I am so excited and can't believe that i have posted 650 recipes.. I am very happy to celebrate this special post with you all . 

THANKS TO EVERYONE FOR YOUR LOVE & ENCOURAGEMENT."

Ingredients

Maida          : 2 cups.

Rava / sooji  : 1 cup

Grated jaggery  : 3/4 cup

Grated coconut  : 1/2 cup

Cardamom powder  : 1/2 tsp

Salt                          : a pinch

Oil

Method

 In a bowl, add maida, salt ,required water and make a soft , smooth dough.

Knead the dough well and apply 1/2 tsp oil to it and keep aside for an hour.

Dry roast rava and let it cool.

Melt jaggery in 1 and 1/2  cups of water and filter it.

Bring it to boil.

Add the coconut, cardamom powder and mix.

Reduce the flame and slowly add the roasted rava while stirring continuously.

Once the mixture hardens , add 1 tsp ghee and mix.

Remove from flame and let it cool.

Make the maida dough into equal sized balls.

Form the rava mixture into balls .

Roll the maida dough into circles , place the rava balls inside, gather all the corners and seal the dough with the stuffing inside without any gap.

Press it down gently to flatten it.

Dust little flour and roll gently into a circle.

Heat oil and fry both sides till golden brown.

Serve hot.

Enjoy...:) 

Rava Coconut Laddu with Condensed milk

Ingredients

Rava / semolina                    : 1 1/2 cup
Grated coconut     : 3/4 cup
Condensed milk   ; 1 cup
Ghee                     : 2 tsp
Cashwewnuts
Raisins
Cardamom powder 

Method

Heat ghee in a pan , fry cashewnuts till golden brown.
Add raisins and fry till they puff up.
Add rava and fry on medium flame for few minutes till it gets golden brown.
Now add grated coconut to it and fry for few seconds.
Add cardamom powder , condensed milk to it and mix well.
Cook for 2-3 minutes and remove from flame.
Let it cool for some time.
When the mixture is still warm , take a little portion of it , and roll into balls.
Store it in an air tight container .
Enjoy...

Kesar Khoya Burfi

Ingredients

Khoya  : 1 cup
Sugar    : 1/4 cup
Saffron   : a pinch
Cardamom powder 
Mixed nuts   : 2 tbsps 

Method

Soak saffron in 1 tbsp milk for 10 minutes.
Take khoya , sugar , saffron mixture, cardamom powder in a heavy bottomed kadai , mix and cook on medium flame for 7 - 8 minutes.
Grease a plate with little butter  , When the mixture starts clumping together , remove from flame and pour it in the greased plate .
Level it smoothly on the top using the back of a spoon / or with a butter paper.
Sprinkle mixed nuts on top and allow it to cool.
Cut into desired shapes.
Serve and Enjoy...

Chocolate Sandesh - Diwali sweets

Ingredients

Homemade paneer              : 10 tbsps ( Recipe here )
Sugar                                   : 3 1/2    tbsps
Cocoa powder                     : 1 1/2 tbsps
Cardamom powder              : a pinch

Method

Take a blender, add paneer , sugar , cocoa powder , cardamom powder and blend until smooth .
Add the paste to the heavy bottomed kadai , and cook on low flame.
Cook for 5 - 6 minutes till it turns dry and becomes thick.
Remove from flame and let it cool.
It should have the consistency of a very soft dough.Divide it into 8 - 10 equal portions and roll into balls.
Put each one of them in the muffin cups and garnish with sliced pista.

Serve & Enjoy...

Enjoy....

Kasi Halwa / White pumpkin Halwa / காசி அல்வா - Diwali Sweets

Ingredients

Grated White  pumpkin : 1cup
Sugar                              ; 3/4 cup
Ghee                               : 1 1/2  tbsp
Cardamom powder         : 1/2 tsp
Saffron                            : a pinch
Edible camphor               ; very little 

Cashewnuts                     : 1 tbsp

Method

Fry cashewnuts in little ghee till they turn golden brown colour and keep aside.

Take a fine muslin cloth , filter the grated pumpkin .

Boil the filtered pumpkin water in a heavy bottomed pan.

Add saffron , filtered pumpkin in the boiling water and let it cook on low flame.

Add sugar , mix and let it cook again.

When it looks glossy and starts to combine well, add ghee , cardamom powder, edible camphor and mix well and cook again.

When the mixture leaves the sides of the pan , add fried cashewnut , mix and  remove from fire. 

Serve hot.

Enjoy.....

Sweet somas / Karchikai / Karanji recipe - Diwali recipes

Ingredients

Maida /All purpose flour   : 1 cup
Corn flour                           : 1 tbsp
Ghee                                    : 1 tblsp
Salt                                      : a pinch

Ingredients for filling

Fried gram dal                      : 1/2 cup
Sugar                                     : 3/4 cup
Grated coconut                       :  1/2 cup
Cardamom                              : 2 nos

Method

Mix maida, corn flour, ghee , salt well.

Sprinkle little water and make a stiff dough.

Keep aside for an hour.

Grind cardamom and sugar to a fine powder and keep aside.

Dry roast fired gram and coconut separately and let it cool.

Grind fried gram to a fine powder , add it to the sugar powder and mix.

Add roasted coconut to it and mix everything well and keep aside.

Divide the maida dough into 15 equal balls.

Roll each into thin pooris, add 1 tbsp of fried gram mixture into the poori , greese the side of the poori with little water andclose it.

Press the greased side well and trim the edges with a somas cutter , knife or with a fork.

Deep fry in medium hot oil until golden brown colour.

Allow it to cool and sore in an air tight container.

Enjoy and Happy Diwali....:)

Barnyard Millet Paal payasam / Kuthiraivali Arisi Paal Payasam / Barnyard millet pudding / குதிரைவாலி பால் பாயசம்

Ingredients

Barnyard millet / Kuthiraivali arisi  : 1 1/2 tbsp
Milk : 2 cups
Sugar : 5 tbsps
Cardamom powder
Saffron
Ghee
Cashewnuts / almonds  

Method

 Wash the millet and soak in 1/2 cup milk for 15 minutes.

Pressure cook it with the milk for 2 whistles.

Add sugar,saffron, mix and let it cook for another 5 minutes on low flame.
Switch off the flame.
Heat 1 tsp ghee,roast cashewnuts ,add it to the payasam and mix.
Serve hot.

Enjoy...

Easy Palkova recipe / Microwave condensed milk Palkova

Ingredients

Condensed milk  : 1 tin
Curd / Yogurt      : 1 1/2 tbsp

Method

Pour the condensed milk in micro safe bowl.
Microwave for 40 seconds
Add 3/4 tbsp yogurt to the condensed milk , mix and cook in the microwave for 1 minute.
Remove from mw ,mix, add the remaining yogurt,  mix and cook again for 4 minutes.( stir in between)
By this time the condensed milk would have curdled well.
Cook  until the palkova forms .
Remove from mw when it is slighly loose consistency. 
It will get thick when cooled down.
Serve and enjoy.

Navaneetham - Krishana Jayanthy recipes

A must for Krishna Jayanthy / Sri jayanthy / Janmashtami 

Ingredients

Butter                        : 3 tbsps
Powdered sugar        : 1 1/4 tbsps
Cardamom powder   : a pinch

Method

Mix all the ingredients.
Krishna's favourite Navaneetham is ready.
Offer it to Krishna as neivedhyam.

Pasta Jalebi

Ingredients

Pasta      : 1 cup
Salt         : a pinch

Ingredients for the batter         

Maida             : 1 cup
Dry yeast        : 1/2 tsp
Sugar              : 1/2 tsp
Salt                 : a pinch 
Cardamom powder   : 1/4 tsp
Oil                   :  for frying

Ingredients for sugar syrup

Sugar            : 1 cup
Water            : 1 cup
Saffron          : 4 -5 threads 

For garnishing 

Pista        : 2 tbsps
Almonds : 2 tbsps

Boil pasta in enough water with little salt.Drain it and keep aside.

Combine the Yeast, 

sugar and 

 1/2 cup of lukewarm water in a bowl , mix and keep aside for 5 minutes.

Take maida in a bowl ,add 1tsp sugar,

a pinch salt,

yeast mixture and some water and mix well to make a thick batter.

Mix and keep aside for 30 minutes.

Soak saffron in little water for few minutes.

For the sugar syrup ,combine 1 cup sugar, 

1 cup water, safforn water in a kadai  and boil on low flame for 10 minutes or  until the syrup is slightly thick and sticky and keep aside.

Now add cardamom powder to the maida + yeast mixture and mix well.

Heat oil in an another kadai,

Dip the cooked pasta in maida batter  

and deep fry in oil till golden brown. Drain and keep aside.

Place the pasta jalebis in the sugar syrup 

Soak for 2 minutes and transfer it to a serving plate.

.Garnish with sliced almonds and pistachio and serve immediately..

Cooking time   : 45 minutes
Servings           : 5 

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