BAKED PARUPPU VADAI

INGREDIENTS :

Channa dal/ Kadalai Paruppu - 1/2 cup

Onion - 1 cup finely chopped

Jeera - 2 tsp

Green chillies - 10 finely chopped

Curry leaves - few chopped

Salt to taste

METHOD OF PREPARATION :

1. Soak dal for 2 hours. Grind it coarsely with very little water.

2. Mix in jeera, onion, green chillies, curry leaves and salt.

3. Apply oil in evenly in the bun tray.

4. Roll small balls of the batter and flatten it, fill in  the tray.

5. Heat oven to 200 deg centigrade, preheat for 5 minutes, then place the tray in the oven and bake for 20 minutes till crispy.

6. Flip to its side, once in the middle.

7. Serve hot with chutney.

CHANNA DAL SABUDANA KHEER

INGREDIENTS :

• Channa dal - 1 cup (Soaked in hot water for an hour)
• Jaggery - 1/4 kg ; as per the requirement
• Milk - 1 cup
• Ghee as required
• Ghee roasted Dry fruits - few
• Sago/ Javvarisi/ Sabudana - 1/4 cup

METHOD OF PREPARATION :

1) Soak sago in water for 1 hour. It becomes soft.

2) Heat a heavy bottomed vessel. Boil 3 cups of water, cook channa dal till soften. Then add Sago to it. You can more water depending on the softness of Sago, it becomes transparent.

3) Add filtered jaggery syrup and milk to it. Mix it well.

4) Add a ladle of ghee and garnish it with ghee roasted dry fruits. Serve hot.

MILAGU VADAI

Milagu Vadai is a traditionally prepared vadai in Anjaneyar temples. It has a very unique flavour.

INGREDIENTS :

• Urad Dal - 1 cup
• Pepper - 1/2 cup
• Grated Coconut - 1/2 cup
• Jeera - 2 tsps
• Rice flour - 2 tbsps
• Salt to taste

METHOD OF PREPARATION :

1) Soak Urad Dal for 2 hours. Blend it finely along with pepper and salt with little water.

3) Transfer it to a bowl. Add grated coconut, jeera, salt and mix well.

4) Take a baking sheet, apply oil and spread it evenly. Roll the batter and flatten it evenly. Meanwhile, heat oil for frying.

5) Once the oil is hot, drop it carefully and fry till golden brown. 

Serve hot.

KARUPATTI PONGAL

Aadi Perukku or Aadi pathinettam perukku is a one of the important Tamil Festival celebrated on the 18th day of the Tamil month of Aadi. It is celebrated on the banks of rivers or water resources, worshipping god for rains, onset of Monsoon, facilitating agriculture and cultivation. 

This festival accomplishes a delicious spread as offerings to god, including many flavours. 

Today, I prepared Sakkarai pongal with Karupatti ( Palm sugar), which goes as a traditional village style, my Grandmother's special preparation.

INGREDIENTS:

Rice - 1 cup

Moong dal - 1/2 cup

Karupatti/ Palm Sugar --i used 200 gms

Coconut pieces - sliced 1 handful

Milk - 1 cup

Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry roast moong dal till the flavour smells out.Turn off the flame and keep aside.

2) Meanwhile dissolve palm sugar or karupatti in hot water and filter the impurities .

3) Heat 4 cups of water. When it starts to boil, add moong dal and rice, cook till tender. 

4) Add 1 cup of milk to it and mix it well.

5 ) Then, add coconut slices, boil for 5 minutes till soft.

6) Add Karupaati syrup, one whole ladle of ghee and few crushed Elachi. Mix it well for sometime till becomes vert soft and of pongal texture.

7) Garnish it with Ghee roasted Cashews and Raisins.

Semiya Paal Kesari - Aadi Velli Special

INGREDIENTS :

Roasted semiya - 1 cup
Sugar - 1 cup
Milk - 1/2 litreWater - sufficient .
Ghee

METHOD OF PREPARATION :

1) Ghee roast the semiya well for few minutes . Boil roasted semiya with milk , little water and sugar.Mix it up well and stir it up continuously to avoid lumps .Cook till semiya is well cooked in slow flame and comes out without sticking to the pan..
2) Add 1 ladle of ghee . Mix it up well . 
3) Garnish with roasted cashews.

COCONUT MILK WHEAT RAVA PAYASAM

A yummy kheer for all special occasions...,...

INGREDIENTS :

Wheat rava - 1/2 cup
Coconut milk - 4-5 cups
Sugar to taste
Crushed nuts - few
Ghee

METHOD OF PREPARATION :

1) Roast rava till brown with few spoons of ghee till done in slow flame.
2) Meanwhile , take thick coconut mmilk and bring it to boil with sugar.
3) When it starts boling , add rava to it and stir it up well without lumps.
4) Mix ghee roasted nuts to it and cook till done .
5) Serve with crushed nuts .

VELLAM THENGGAIPAAL SEMIYA PAYASAM / COCONUT MILK JAGGERY VERMICILLI KHEER

Tamil Month 'Aadi' is a very special month for various forms of Goddess Durga .Every friday of this month is very auspicious for us .Last friday of aadi , we celebrate Varalakhmi Viratham . We generally prepare a sweet prasadams for Aadi Velli . 

I prepared this yummy kheer for the first friday of this month .

INGREDIENTS :

Coconut milk - 1 1/2 cups thick
Jaggery syrup - 1 1/2 cups
Vermicilli - 1 cup
Ghee

METHOD OF PREPARATION :

1) Roast vermicilli in a spoon of ghee for 2-3 minutes till golden.
2) Meanwhile , take thick coconut milk and prepare jaggery syrup without impurities.
3) Heat a heavy bottomed vessel and boil coconut milk .
4) When it starts boiling well , add roasted semiya to it and stir it up well  .
5) Then , add jaggery syrup to it and mix it up well . Simmer to slow flame till done . Add few spoons of ghee before removing from the flame .Garnish with Almonds / Cashews.

OATS PARUPPU PAYASAM

INGREDIENTS :

Moong dal -- 1/4 cup
Oats - 1/2 cup
Cardamom pods - 4
Cashews - 6
Raisins - 6
Milk - 1/2 litre
Dessicated coconut-1/4 cup

Jaggery syrup

METHOD OF PREPARATION : 

1 ) Ghee roast oats with coconut till the flavour rules out . Keep it aside. Meanwhile , cook dal till soft and keep it aside.
2) Boil milk with sugar till it thickens . Then , add in the roasted oats with coconut.

3) Then add in the cooked dal amd mix it well. Then add in the jaggery syrup and stir it well. 
4) Garnish it with ghee roasted nuts and Raisins.

Linking it with Indrani's "Spotlight : Festive Food"event hosted by Chandrani, 


 

Priti's Festive Food - Ganesh Chathuti event, 

Pari's Show me your Dessert Event.

EZ Cookbook's Prasadam event

Nivedhanam's Taste of the Tropics - Coconut

Sharan;s Onam Sadhya Event

AADI PERUKKU / AADI VELLI FESTIVAL

Aadi month is a special month in Tamil Calender . All the fridays in this month,Aadi Velli's, are very auspicious and special for Goddess Sakthi/Amman . People will offer porridge/koozh in all the amman temples on all fridays . Aadi pooram , day which comes with star sign 'Pooram' is also very special . Aadi perukku or Aadi Monsoon Festival of Tamilnadu is celebration done on the banks of river for rain god to have more rain and surplus water all through the year for flourishment .  This is celebrated on the 18th day of the aadi month . 

During the day , we wear new clothes and offer neivedhyam which includes Variety rice (Lemon rice/Curd Rice/Thenkkai sadam/Puli sadam ) , Payasam and Vadai . 

ORANGE KESARI

INGREDIENTS : 

Rava / Semolina - 1 cup
Sugar - 2 cups
Oranges (small) - 7
Ghee
Cashews and Raisins .

METHOD OF PREPARATION :

1) Ghee roast rava well till the flavour rules out .
2) Cook in slow flame . Add sugar and mix it up well .
3) Pour sufficient water and freshly made orange juice without pulp , stir it continuously without any lumps .
4) Add a ladle of ghee and stir continuously till done . Kesari should not stick to the pan .
5) Garnish it with Ghee roasted Cashews and Raisins.

RAVA PONGAL (Sweet and Kara)

RAVA SAKKARAI PONGAL :

INGREDIENTS:

Rava - 1 cup
Moong dal - 1/2 cup
Jaggery as ur wish --i used 200 gms

Coconut pieces - sliced 1 handful

Milk - 1/4 cup
Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry/Ghee roast rava till the flavour smells out.Turn off the flame and keep aside.
2) Meanwhile dissolve jaggery with hot water and filter the impurities .
3) Heat a cup of water. When it starts to boil, add moong dal and rice, cook till tender. 

5 ) Then, add coconut slices, boil for 5 minutes till soft.

6) Add roasted rava and mix it without lumps. Cook till done.

7) Mix jaggery syrup, 1/4 milk and mix it well.

Add 2 ladles of ghee, garnish it with ghee roasted cashews, raisins. 

Serve hot. 

RAVA PEPPER PONGAL :

INGREDIENTS :

Rava - 1 cup

Moong dal - 1/2 cup

Pepper - 1 1/2 tsp

Cumin seeds - 1 1/2 tsp

Mustard - 1 tsp

Curry leaves

Turmeric powder - a pinch

Salt to taste

METHOD OF PREPARATION :

1) Dry/Ghee roast rava till the flavour smells out.Pressure cook dal with little turmeric powder and a spoon of oil for 2 whistles and keep aside.

2) Heat oil in a heavy bottomed vessel. Add mustard,cumin seeds and pepper.When it splutters, add curry leaves.

3) Then sufficient cups of water for rava to be cooked with little salt . Then , add dal and rava without lumps . Cover with a lid and cook in slow flame . Remove from the flame once rava is cooked properly. Add a ladle of ghee to it.

4) Serve how with Gosthu and coconut chutney.