Sprouted Pearl Millet Idli / முளை கட்டிய கம்பு இட்லி

Ingredients

Sprouted pearl millet            : 1 cup
Idli rice                                 : 1/2 cup
Urad dal                                : 1/2 cup
Fenugreek seeds                    : 1/2 tsp
Salt

Method

Wash  idli rice,urad dal ,add pearl millet,fenugreek seeds to it . 
Mix all the ingredients  and let soak for 2 hours. 
Grind to a smooth paste and add required salt to it.
Mix well and keep for fermentation for 6  hours. 

Grease idli mould with little oil, mix the batter well and fill the moulds. 

Steam cook for 8 to 10 minutes. 

Remove from flame and let it cool for 2 minutes.

Serve hot with coconut chutney.

Saffron gulab jamun with homemade khoya

Ingredients

Full cream milk        : 1/2 ltr 
Saffron                      ; 2 pinches
Maida                        : 1 1/2 tbsps
Sugar                         : 1 1/4cups
Water                         : 1 1/4 cups
Baking soda               : a pinch
Oil

Method

Soak saffron in 1 tbsp warm milk for 10 minutes to release the colour and flavour.
Take a non stick pan, bring milk to boil.

Add saffron milk to the boiling milk .

Lower the flame and keep stirring scraping the sides.

keep stirring till it becomes solid.

Remove from fire and let it cool.
Now the saffron khoya is ready.

In a bowl, add the khoya,maida,baking powder and mix well.

Make a smooth dough without adding water.

Keep aside for 5 to 10 minutes and make equal sized balls.
Meanwhile prepare the sugar syrup.
In a pan,add sugar, water and let it boil till the syrup becomes sticky and keep aside.

Deep fry the jamun balls in medium heat oil,place them on paper towel,add it to the sugar syrup . 

Let jamuns soak for atleast 1/2 an hour before serving.
Enjoy...

 

Neeragaram / Pazhaya sadam / பழைய சாதம் - Summer Recipes

Ingredients

Leftover rice           : 1 cup
Water                      : 1 cup
Buttermilk              : 3/4 cup
Shallots / Small onion   : 10 nos ( chopped)
Salt

Method

Previous night soak the rice with water till next day morning.
Next day crush the rice with salt,chopped onion,buttermilk and mix everything well. 
Serve and Enjoy...

Akkaravadisal Recipe - Iyengar Style / அக்கார வடிசல்

Ingredients

Raw rice             : 1 cup
Moong dal          : 1 tbsp
Jaggery               :  1 cup
Sugar                   : 3/4 cup
Milk                     : 3 1/2 cups
Ghee                    : 1/4 cup
Cardamom powder  : 1 tsp
Pachai karpooram (edible camphor) : a pinch
Cashewnuts
Saffron


Method 

Wash and soak the rice and dal for 10 mins.
Soak saffron in 1 tbsp milk.
Cook rice in milk in a pressure cooker until throughly mashed. Melt the jaggery in a heavy bottomed pan in little water and filter it.

Add sugar,mashed rice to it and mix well.

Add ghee .cardamom powder,pachai karpooram  and mix well.

Add the soaked saffron and mix.

Simmer the flame and cook for 5 to 7 minutes.

Remove from fire.

Heat 1 tbsp of ghee and fry cashews and then grapes.
Add it to the rice mixture and mix.

Serve hot.

Enjoy..