Palkova Modagam / Palkova Kozhukattai / பால்கோவா கொழக்கட்டை - Vinayagar Chathurthi Special / விநாயகர் சதுர்த்தி

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.

Ingredients for Kozhakattai mavu

Raw Rice : 1 cup
Oil
Salt
Method

Wash & Soak rice in water for 1 hour.

                                                                    Drain the rice 

                                                   

                                          and spread it in a clean cloth for 10 minutes.

                                                   Grind the rice to a fine powder.

                                                             Sieve twice and keep aside.

                                                           Boil 3/4 cup water in a pan 

                                                            with little salt 

                                                                      & 1/2 tsp oil.

When the water starts to boil

add 1 cup rice flour,

                                                           mix well and remove from fire.

                                                      Knead it well and cover with a wet cloth

Knead it again 

make lenom sized balls

                                                      Make a cup of it with your fingers , 

                                                                        like this

                                                     and place 1/2 tsp Palkova in the cup

                                       Close the corners & make it into Modagam shape.

      Grease the idli plates with oil , place the kozhukattais and steam cook for 10 minutes.

                                                When it is done , allow it to cool for 5 minutes 

                                                        Remove gently & serve...

                                                                     Enjoy..:) 

Classic combo - 42

Sooyan/Sukiyan/Suzhiyam + Kunukku + Filter coffee

Sooyan/Sukiyan/Suzhiyam Recipe 

Ingredients

For the Batter

Raw Rice : 1 cup
Urad dal : 1/4 cup
Salt : a pinch

For the filling

Grated coconut : 1 cup
Jaggery : 1/2 cup
Cardamom powder : 1 tsp

Oil for deep frying 

Method

Soak rice and dal together for 2 hours.
Grind to a very smooth paste and add salt to it.
Dissolve jaggery in 1/4 cup of water and drain it.
Mix coconut and jaggery water in a heavy bottomed pan stir on low flame until the mixture comes together.
Switch off the flame and add cardamon powder.
Roll them into small balls and keep aside.
Heat oil in kadai, dip each ball in the prepared batter, put it in oil and fry until golden brown

Kunuku Recipe

Ingredients

Adai Batter ( left over) : 1 cup ( Adai recipe click here) 
Onion : 1 ( chopped finely)
Coconut : 1/4 cup ( grated)
Coriander leaves
Salt
Oil

Method

Mix all the ingredients ( except oil ) together.
Make balls ( not even shape) and deep fry in oil.

Ring Murukku / Andhra Murukku

Ingredients


Rice flour                            : 1 cup
Water                                   : 1 cup
Moong dal                           : 1 tbsp
Butter                                   : 3/4 tsp
Red chilli powder                : 1 tsp
Asafoetida                            : a pinch
Salt                                       : to taste
Oil                                        : for deep frying

Method



                                         Wash & soak moong dal in water for 1/2 an hour.
                                                     Drain it and keep aside.

                                          Heat water in a pan and bring it to a boil.

                           Remove from flame , add salt , rice flour,drained moong dal  and mix well.

                       

                                                                Add butter ,mix and 

                                                          Let it cool for some time.

                                                             Add red chilli powder ,

                                                                           asafoetida now,

                                                           and knead it to a soft dough.

                                                         Make small gooseberry size balls , 

                                                       roll the ball into a slightly thick rope,  , 

                                        
                                            bring both ends together to make a ring shape.

                                                                Heat oil for deep frying.
                       Put the rings and deep fry them  on medium flame till it is golden in colour.

                                                                Drain it and let it cool.

Store it in an air tight container.
Enjoy...

Bitter Gourd chips / Karela Chips - My Amma Style

Ingredients

Sliced Bitter guard                             : 2 cups ( slightly thick slices ) 
Red chilli powder                               : 2 tsps
Turmeric powder                                : 1/2 tsp
Sugar                                                   : 1 tsp
Salt                                                      : 1 tsp
Oil

Method

In a wide bowl , add sliced bitter guard pieces , salt , red chilly powder , turmeric powder , sugar and combine well.
Keep aside for 1/2 an hour.
Deep fry in hot oil till the bitter guard turn golden brown and crisp.
Repeat the process with the remaining bitter gourd pieces..

Enjoy

Sambar vadai / சாம்பார் வடை

Ulundu Vadai recipe 

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil 
Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.

Tiffin sambar recipe 

Ingredients

Cooked toor dal : 3/4 cup
Small Onion : 8 to 10 nos
Tomato : 1
Carrot : 1
Tamarind water : 1/4 cup
Red chilly : 2 nos
Salt
Coriander leaves
Mustard seeds
Curry leaves
Oil

To grind

Coconut : 1 1/2 tbsp
Tomato : 1
Fried gram dal : 1 tbsp
Sambar powder : 2 tsps 
Method

Chop the onion ,carrot,tomato and keep aside.
Heat oil in a kadai, add mustard seeds, broken red chilly, curry leaves and fry.
Add carrot ,tomato and fry for few minutes.
Add salt, sprinkle little water and let the carrot cook until soft.
Grind all the ingredients mentioned under 'to grind' to a fine paste and keep aside.
Add tamarind water ,coconut paste,cooked dal and mix everything well.
Let the sambar boil for 5 to 8 minutes.
Garnish with coriander leaves and serve hot.

Sambar vadai recipe 

Soak the vadain hot water for few minutes.

Gently squeeze the vada , arrange in serving bowl.

Add hot sambar over it and serve hot...

Enjoy

Thenga Manga Pattani Sundal / தேங்காய் மாங்காய் பட்டாணி சுண்டல்

Ingredients

Dried Green peas            : 1 cup

Raw mango           : 2 tbsp ( peeled and chopped)
Grated coconut     : 3 tbsps cup
Green chillies       : 2 nos
Red chilly             : 1
Grated ginger       : 1/2 tsp
Mustard seeds
Urad dal
Curry leaves
Salt
Asafoetida
Oil 

Method

Wash and soak green peas in water for 8 hours / overnight .

Pressure cook it with little salt for 5 whistles.
Heat oil in a kadai,add mustard seeds, urad dal and curry leaves.
When mustard start to crackle,add chopped green chillies,Broken red chilly, curry leaves,ginger and asafoetida.
Now add cooked green peas ,salt and mix well.
Finally add grated coconut, chopped raw mango and stir for few minutes.
Serve..

Enjoy..