Vidhu's kitchen

Pottukadalai Urundai / பொட்டுகடலை உருண்டை

Ingredients

Pottukadalai : 1 cup
Jaggery : 1 cup
Water : 3/4 cup

Method

Heat 1 cup of water in a deep pan and add the jaggery.

Mix well and wait until the jaggery dissolves completely and filter the syrup to remove the impurities.

Bring it to boil and let it cook till the syrup reaches soft ball consistency.

To check the correct consistency, take a drop of jaggery syrup ,add it in a cup of water,if the syrup able to form a ball,then that is the correct consistency

Add pottukadalai to it ,mix and remove from fire.

Grease both the hands with ghee or with rice flour and roll tightly into balls.

Let it cool,store it in an air tight container .

Peanut Sundal / நிலக்கடலை சுண்டல் - Navratri Recipes

Ingredients

Peanut : 1 cup
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 & soak Peanut 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 Peanut,salt and mix well.
Finally add grated coconut and stir for few minutes.
Serve..

Samai Paal Payasam / Little Millet Payasam / சாமை பாயசம்

Ingredients

Samai Arisi / Little millet : 1 1/2 tbsp
Milk : 2 cups
Sugar : 5 tbsps
Cardamom powder
Saffron
Ghee
Cashewnuts

Method

Wash and pressure cook the samai with 1/2 cup milk for 2 whistles.
Remove from cooker, add the remaining milk, cook on low flame.
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..:)