INSTANT ADHIRASAM | DIWALI SPECIAL | SWEETS

INSTANT ADHIRASAM

Adhirasam is a traditional Diwali sweet in Tamilnadu. This was prepared using Rice flour and jaggery syrup. The consistency of the mix should be correct to get the perfect texture & taste of Adhirasam.

Here, in this Instant Adhirasam, I used Wheat flour and Jaggery syrup and the process is simple compared to Traditional Adhirasam. Crunchier outside and soft inside.

INGREDIENTS:- (use the same cup for all measurements)
Wheat flour - 1 cup
Jaggery, grated - 1 & half cup
Table Salt - a pinch
Cardamom powder - 1/2 tsp (optional)
Fruit Salt - 1/2 tsp
Water - for making the jaggery syrup
Oil - for deep frying

JAGGERY SYRUP PREPARATION:-
Heat a pan, add jaggery to it. Add water to the level of the jaggery. Allow it to boil. The syrup should not be in watery consistency. The consistency should be neither too thick nor too thin. Add cardamom powder to it. Let it rest for a few minutes, so that, the residues will settle. 

METHOD:-

Sieve the wheat flour, table salt and set aside. Sieving helps in equal distribution of air circulation. Filter the jaggery syrup and add it to the wheat flour. Mix well, so that there should not be any lumps. Add fruit salt and mix well. Set aside for one hour.
Note:- If the batter is in pouring consistency, then Adhirasams will absorb more oil. 
If the batter is in thick consistency, then Adhirasams will not cook properly

Heat oil in a flat bottomed Kadai/pan. The oil should be hot enough, when u drop a batter into the oil, it should immediately rise up.

REDUCE the flame and using a soup spoon, pour the batter into the oil, slowly; so that the Adhirasam will be in round shape. ( Initially, I fried one Adhirasam. Later, I fried four Adhirasams at a time).

Keep the flame in MEDIUM. The Adhirasam will rise upwards; now flip the other side to fry. Flip it as and when required.

Now keep the flame in HIGH, flip it, till Adhirasams were fried in golden color.  Remove the Adhiram from the oil and transfer it to a strainer. (Here, Adhirasams will look like puffed)
Now, using a cup, hardly press the Adhirasam, so that it remains flat.

Delicious Instant Adhirasams were ready to serve.

See Also for ADHIRASAM 
                    WHEAT BURFI
                    SWEET SOMAS
                 

BEETROOT BRIYANI

BEETROOT BRIYANI

INGREDIENTS:-

Grated Beetroot - 1/2 cup (approx. 100 gms)
Basmati Rice - 1 cup (approx. 200gms)
Water - 2 cups
Sliced Onion - 1
Fresh Green peas - 1/4 cup (optional)
Mint leaves - 5 to 8 nos.
Coriander leaves roughly chopped - 2  tsps
Finely chopped Tomato - 1/2 no. or Fresh Curd - 3 tbsps

Slit Green Chilly  - 2 nos.
Chopped Ginger - 1/2 tsp
Chopped Garlic - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red Chilly  Powder - 1 tsp (or as required)

Salt - as required
Methi leaves crushed - 1 and 1/2 tsp
Ghee - 2 tsp

For Seasoning:-
Oil - 3 tbsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 inch
Cardamom - 2 pods
Cloves - 3 nos.
Black Stone Flower/Kalpasu - 1 no., crushed

METHOD:-

Wash and soak basmati rice for 20 minutes. Set aside.

Heat a Pressure cooker with oil. Keep it in low flame, add all ingredients given under Seasoning, so that nice aroma arises.

Add green chilly, chopped ginger and garlic. Fry in low flame for 1 minute and add coriander leaves, mint leaves, sliced onion, and grated beetroot. Add required salt, mix well, cover the cooker with lid and cook for few minutes; mix occasionally, to avoid burning.

Once the beetroot is half cooked, add fresh peas, garam masala powder, coriander powder, and red chilly powder. Mix well. Add water to boil. Add basmati rice, tomato ( or curd), methi leaves and ghee.

Check for salt, cover the cooker with lid only (with gasket & without cooker whistle). Cook in Sim flame for  20 minutes. After the stipulated time, uncover the lid, mix gently, check for salt and spice. If it is less spicy, add Black pepper powder to it. Switch off the flame and cover the cooker with lid and cooker whistle, let it sit for 5 minutes. After 10 minutes, transfer the contents to a serving bowl.

Garnish with mint leaves and serve.

CHOCOLATE CAKE

CHOCOLATE CAKE

INGREDIENTS:- (Use same cup for all measurements)

Dry Ingredients.....

Wheat flour = 1 cup

Custard powder = 3 tbsp

Cocoa powder = 3 tbsp

Salt = 1 pinch

Wet ingredients....

Milk  =1/2 cup

Oil / Clarified butter melted = 1/3 cup

Powdered Jagerry/ Naattu Sarkarai = 3/4 cup 

Fruit salt = 1/2 tsp

METHOD:-

For Baking, heat a Kadai/ pressure cooker ( with 1 & 1/2 cups of salt and with a separator), for 15 minutes in medium flame. Cover with lid. It is similar to preheating the oven.

Grease a tray or bowl, for baking with ghee & wheat flour for dusting. Set aside

In a separate bowl, using a siever, sieve wheat flour, custard powder, cocoa powder, salt. It helps in air circulation in the flour.

In another bowl, add milk and oil and mix well. Don't worry, even if it gets curdled. Mix well for a few minutes.  Now add the jaggery powder to it and mix well so that the jaggery is completely dissolved in it.

Now add the dry ingredients to this wet ingredients and continue mixing to avoid lumps in the cake batter. Check the consistency. If it is more watery, add wheat flour to it or if it is thick, add milk to it.

Finally, add fruit salt with two drops of water to the cake mix. Mix gently. Pour this mix to the cake tin/tray/bowl which was greased and dusted. Tap it over the cooktop, to release air from the mix.

Place the tray inside the cooker/Kadai, which was preheated. 

Bake in  Medium Flame for 10 minutes and in Sim flame for 40 minutes. 

After the stipulated time, insert a knife and check if it baked or not. If the batter sticks to the knife, bake it for a few minutes.

The above timings are applicable for the above quantity of ingredients. If you are using half the quantity, adjust the timings, to avoid cake gets burning.

Remove the cake tray and allow it to cool. Cover the cake tray with a plate and tilt it. 

Chocolate cake is ready to serve.....

SWEET KUZHIPANIYARAM | GODHUMAI MAAVU KUZHIPANIYARAM

SWEET KUZHIPANIYARAM using WHEAT FLOUR

INGREDIENTS:-
Wheat flour - 1 cup, (1 cup = 200gms)
Rice flour  - 1/4cup
Riped bananas  - 2 nos.
Grated Coconut - 1/3 cup
Salt - a pinch

For making jaggery syrup....
Grated Jaggery  - 1/2 cup heaped
Water required for jaggery syrup - 1/2 cup
Cumin seeds - 1/2 tsp
Dry ginger powder - 1/2 tsp
Cardamom powder  - 1/2 tsp

Oil for making Kuzhipaniyarams
Fruit salt - 1/2 tsp

METHOD:-

For making jaggery syrup, add all the ingredients given under syrup preparation to a saucepan, & allow it to boil, till the jaggery dissolves. Allow it to cool completely.

Sieve wheat flour, rice flour and salt and set aside.

Now, in a mixer jar, add the bananas (remove the outer skin of banana), grind it to a paste, without adding water. Add the flour mixture & jaggery syrup to it. Grind it to a fine paste. The consistency of the mixed batter should be in dosa batter consistency, neither too thick nor flowing consistency. Remove the batter and restore it in a bowl and add grated coconut to it.

Heat a kuzhipaniyaram kadai, with 1/4 tsp of oil in each Kuzhi. I used 6 nos.kuzhipaniyaram kadai.

Add the fruit salt to the batter. (Note:- Add the fruit salt, just before making paniyarams)


Now pour the batter to the 3/4th of the kuzhis. Allow it to cook in sim flame. Using spoon or fork, flip it,  and add 1/4 tsp of oil to each kuzhis, enabling the other side needs to be cooked in sim/low flame only. Flip and check whether the other side is cooked or not.


Remove the kuzhipaniyarams, once it is completely cooked.

Delicious Kuzhipaniyarams are ready.

Note:-
Instead of Jaggery, Palm jaggery can also be used. It is called KARUPATTI  KUZHIPANIYARAM. The colour of the Paniyarams will be little dark in colour. 
In some varieties of palm jaggery, a required amount of ginger has been already added to it. 
In such cases, add required amount of dry ginger powder.

See Also for:-
Simple Kuzhipaniyarams
Malpua
Wheat Halwa

TOMATO KETCHUP, HOME MADE | NO GARLIC ,VINEGAR & PRESERVATIVES |

Using Tomato thokku version 2, we can prepare this ketchup. Take 4 tbsp of tomato thokku in a pan and add 2-3 tbsp of jaggery powder or according to the sweetness. Add water if required for consistency.  Mix well. Allow boiling for 2 minutes. Home-made  Tomato Ketup is ready.
Instead of buying it in stores, we can freshly prepared at any time in our home. . Refrigerate when the ketchup is not in use.

TOMATO THOKKU VERSION 2

This is one of my all-time favourites in my childhood days. This is another version of making Tomato Thokku. Click the link for the previous version of Tomato Thokku/Thakkali Thokku.
It is similar to Red Chutney
For better results, use riped-red-tomatoes.

INGREDIENTS:-
Tomatoes -  15 nos.
Red Chillies - 15 nos.
Salt to taste
Cooking Oil - 100 ml
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 2 leaflets, chopped

METHOD:-
In a mixer jar, first, add the red chillies and make a powder. Then add roughly cut tomatoes to it ( DO NOT ADD WATER ) and make a fine paste. Set aside
Heat oil in a heavy bottomed pan and add the mustard seeds. Allow it to splutter. Then add cumin seeds, urad dal, curry leaves and asafoetida.
Now add the ground tomato paste to the seasoning. Mix well. Cover with lid and cook in sim/low flame, to avoid burning.
Mix it well for every 5 minutes and cover it and cook in sim flame. After 15 minutes add the required Salt to it, mix well and cover it and cook till the water content is fully absorbed.
Slightly increase the flame to medium, stir continuously for 5 minutes without any break; Check for salt and spice; if required add red chilly powder for spicy OR for required salt.
Cover with lid and allow to cook in sim/low flame.
The right time  to switch off the burner is, when you dip a clean-dry-spoon inside the thokku and remove it, there should be mild reddish coating on either side of the spoon.

Spicy Tomato Thokku is ready to serve.
Tastes better with Idlies, Dosas, curd rice, Chappathis...
See also for  Tomato Capsicum Thokku
                     Onion-Tomato Chutney
                      Mango Ginger Chutney
                     
Notes:-
I used normal Indian Tomato, Naatu Thakkali in particular. Refrigerate the thokku when not in use.

MOONG DHAL POLI | PASIPARUPPU POLI

This is one of the South Indian Traditional recipe done on special occasions. The stuffing is done using Moong dhal and Jaggery. Even coconut, bengal gram can also be used in the place of Moong dhal. The outer layer is done with Wheat flour/ Maida or combining both. The outer dough should be soft and rested for an hour to get a nice texture. 

It is served with a liberal dose of ghee as topping. See blog for

• Khoya Poli
• Paruppu Poli
• Coconut Poli

Video Recipe:

INGREDIENTS:

Moong dhal - 1 cup

Jaggery - 3/4 cup

Cardamom Powder - 1/4 tsp

Oil - as needed

Ghee - for serving

For Outer dough

Wheat flour - 1 cup

Maida/ all purpose flour - 1 cup

Salt - 1/8 tsp

Sugar - 1 tsp

Oil - 2 tsp

Turmeric powder - a pinch

METHOD:

• Add all the ingredients given for outer dough in a bowl.
• Knead to a soft dough by adding water little by little, smear oil and keep aside.
• Soak Moong dhal for an hour and cook by adding enough water.
• Once cooked well, drain the water completely.
• Add to a tawa and mash well.
• Add jaggery and cook on low flame till it combines together.
• Add cardamom powder, mix well and switch off the flame.
• Let it cool for few minutes.
• Knead the dough again and make balls of desired size.
• Also, make little large balls of the stuffing.
• Grease an aluminium foil/plastic sheet/ banana leaf with little oil and spread the dough ball.
• Place the stuffing ball and close all sides.
• Spread the stuffed dough gently with fingers/palm evenly as thin as possible.
• See that the stuffing doesn't come out.
• Heat a dosa tawa, place it and cook until brown spots appear on both sides.
• Serve with ghee.
• Tasty and soft Moong dhal Poli is ready.

Step wise method with pictures:

1. Add all the ingredients given for outer dough in a bowl.

2. Knead to a soft dough by adding water little by little, smear oil and keep aside.5

3. Soak Moong dhal for an hour and cook by adding enough water.

4. Once cooked well, drain the water completely.

5. Add to a tawa and mash well.

6. Add jaggery and cook on low flame till it combines together.

7. Add cardamom powder, mix well and switch off the flame.

8. Let it cool for few minutes.

9. Knead the dough again and make balls of desired size.

10. Also, make little large balls of the stuffing.

11. Grease an aluminium foil/plastic sheet/ banana leaf with little oil and spread the dough ball.

12. Place the stuffing ball and close all sides.

13.Spread the stuffed dough gently with fingers/palm evenly as thin as possible.

14. See that the stuffing doesn't come out.

15. Heat a dosa tawa, place it and cook until brown spots appear on both sides.

16. Serve with ghee.

17. Tasty and soft Moong dhal Poli is ready.

RAVA PONGAL | SOOJI PONGAL | RAVA KHARA PONGAL

Rava Pongal is one of the simple breakfast recipe done using rava and moong dhal along with seasoning. We usually prepare Ven pongal using raw rice and moong dhal. Here, moong dhal needs to be pressure cooked and can be done in quick time. The ratio of moong dhal and rava varies according to individual preference. 

Only tricky thing in this recipe is that rava should be cooked carefully, or else lumps will be formed and rava will remain uncooked.  

• Rava Idly
• Semiya Rava Kesari
• Milk Kesari

Video recipe of Rava Pongal:

INGREDIENTS:

Rava - 1 cup

Moong dhal - 3 tsp

Cumin - 1 tsp

Black cumin - 1/2 tsp (optional)

Pepper - 1 tsp

Cashews - little

Curry leaves - little
Asafoetida - 1/2 tsp

Turmeric - 1/4 tsp
Ghee - 3 tsp
Salt - 1 tsp

METHOD:

• Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
• Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
• In a tawa, add ghee, cumin, black cumin and roast for few seconds.
• Add pepper and roast well.
• Add cashews, curry leaves, asafoetida and mix well.
• Add 2 and 1/2 cups of water, turmeric and allow to boil.
• Add a tsp of salt and wait until it boils.
• When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
• Close with a lid for a minute so that rava gets cooked well.
• Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
• Mix well and cook for few minutes in low flame.
• Add more ghee if preferred.
• Tasty and delicious Rava Pongal is ready.

Step wise method with pictures:

1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.

2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.

5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.

7. Add a tsp of salt and wait until it boils.

8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.

10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.

12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready

BREAD RUSK PUDDING without Custard Powder

BREAD RUSK PUDDING

INGREDIENTS:-
Bread Rusk - 7 nos.
Sugar - 5 tsp
Water - 100 ml
Elachi powder - 1/2 tsp
Instant Badam Mix Powder - 1 tsp
Cherry - 1 no. for decorating (optional)

Sugar Syrup Making:-
In a sauce pan, add sugar and water, allow it to boil till the sugar dissolves. Add instant badam mix powder, elachi powder to it. Mix well.


METHOD 1:-
Break the bread rusks roughly and set aside.
Now, in a bowl, place some pieces then pour the sugar syrup and again place some pieces over it and pour the sugar syrup. Repeat the process. Cover it and let it soak for 15 minutes.

METHOD 2:-
In a plate, arrange the bread rusk whole (not in pieces), either by sliding or one above the other.
Pour the sugar syrup over one by one bread rusk. Cover it & let it soak for 15 minutes..

Delicious Instant Pudding is ready to serve.....

Note:-
Refrigerate when it completely cools down and serve.

DRY GULAB JAMUN | EASY SWEET

Dry Gulab Jamun is similar to usual gulab jamun with sugar syrup. But here, after deep frying the dough balls, immediately it is rolled over powdered sugar. 

The sweetness will be mild and is easy to serve. Adding powdered sugar while kneading the dough is a must so that the inner layer tastes sweeter.

Video recipe of dry gulab jamun

INGREDIENTS:
Gulab jamun mix - 200g
Sugar - 1/2 cup
Cardamom - 1/4 tsp
Ghee - 1 tsp
Oil - to deep fry

METHOD:
1. Powder the sugar along with cardamom.
2. Add mix to a bowl along with a tsp of powdered sugar and ghee.
3. Knead to a soft dough by adding water little by little.
4. Make small balls of desired size.
5. Deep fry in oil on low flame so that the inner portion gets cooked.
6. Add the powdered sugar to a bowl.
7. Remove balls when it turns golden brown and add to the powdered sugar immediately.
8. Roll well on sugar and arrange on a plate.
9. Tasty Dry gulab jamun is ready.

Stepwise recipe with pictures:
1. Powder the sugar along with cardamom.

2. Add mix to a bowl along with a tsp of powdered sugar and ghee.

3. Knead to a soft dough by adding water little by little.

4. Make small balls of desired size.

5. Deep fry in oil on low flame so that the inner portion gets cooked.

6. Add the powdered sugar to a bowl.
7. Remove balls when it turns golden brown and add to the powdered sugar immediately.

8. Roll well on sugar and arrange on a plate.
9. Tasty Dry gulab jamun is ready.