Boondi Laddu

Ingredients for Boondi Laddu
Besan- 1 cup
Sugar- 11/2 cups
Cardomom- 5 or 6
Cloves- 4
Yellow food color- 1 pinch
Cashew and raisins- 10 each

:: How to make Boondi Laddu
Make the sugar syrup first. Add water to the sugar and
keep checking the syrup
consistency till single thread falls from a ladle.
Immediately remove from fire. Add
yellow food color to it.
To make boondi, add water to the besan so that the paste
resembles dosa batter,
it should not be too watery(boondi will be flat) or too
thick(boondi will be hard).If
you have a ladle with holes in it, pour the batter in it
and fry it in oil at medium
high heat. As the boondi comes out, drain it in a paper
towel and drop it in the
sugar syrup. After finishing all the boondis, add the
fried cashews, raisins, cloves
and cardamoms in the syrup. Let the boondi soak for say an
hour to hour and a
half.Stir occassionally. Try shaping it into balls. If the
boondi is still crisp try after
it starts soaking. Makes 15 small la

Wheat Halwa Recipe

Ingredients for Wheat Halwa
Samba wheat - 3 cup
Ghee - 4 cups
Cashew nuts - 20
Saffron - few strands
Cardamom - 4
Sugar - 3 times of the wheat extraction

:: How to make Wheat Halwa
Extracting milk from wheat: Soak wheat for 2 nights. Grind
in grinder adding
water occasionally. Place a piece of cloth inside a sieve
and pour the gound wheat
on it and collected the filetred milk in a vessel. You may
grind the same wheat
again once or twice until the entire milk is
extracted.Leave the extracted milk for
one hour. The thick milk will settle down and water liquid
will stay on top. Remove
the dilute portion by pouring it out. Measure the quantity
of this milk. The amount
of sugar should be three times that of this milk.
Make sugar syrup by heating sugar and water in the ratio
1:1 until it becomes a
think liquid. Pour the milk in the syrup and keep
stirring. Boil 3 cups of water
separately. When the mix becomes quite thick, add water in
steps of 1 cup every
time the mix becomes thick until the halwa is well cooked.
Add ghee, saffron and
keep stirring.When the ghee begins to separate, add
cardamom powder and
remove from flame. Pour this in a large plate. Roast a few
cashewnuts in ghee
and decorate.

Paal Paniyaram Recipe

:: Ingredients for Paal Paniyaram
raw rice- 1 cup
urud dal- 1 cup
coconut- 1
sugar- 3 cup
cardomom-2
oil to fry

:: How to make Paal Paniyaram
soak rice and urud dal for three hours. grind both of them
to paste by adding little
salt.extract coconut milk and add sugar and elachi.boil
the oil and take one spoon
of the paste aand fry it, it will come as a round balls
and add this balls in to the
coconut extracts.and the paal paniyaram is ready

Semiya Javvarisi Paal Paayasam

Semiya is an Indian style noodles mostly made of wheat. Javvarisi / sabudana are pearl like balls made of tapioca flour like sago. Whereas Paal means Milk and Paayasam means a Kheer (Hindi) or a rich pudding .
Payasam could be the typical dessert served with any Indian style full meals. We can make the paal payasam with milk and nuts alone with or without semiya . But the addition of Javvarisi gives a pearl like texture all over the dessert and it gives a sumptuous feeling too.
Javvarisi takes more time to cook than the semiya. So we should cook the Javvarisi first and then add the semiya.
Here goes the reccipe for the Semiya Javvarisi Paal payasam.

Semiya Javvarisi paal payasam / vermicelli kheer / milk payesh

Ingredients
Vermicelli / semiya - 150 gms
Javvarisi / sago /sabudana - 3/4 cup
2 % Milk - 2 cup
condensed milk - 4 tbsp
Sugar - 1 cup
Cashew nuts - 10
Raisins / dry grapes / kismis - 15
almond - 10
Saffron - a pinch
Cardamom - 4
ghee - 1 + 1 Tbsp
Water - 3 cup

Method:
Heat 1 tbsp ghee and fry the vermicelli till light brown.
(If we are using double roasted semiya, then proceed without roasting).
Boil 2 cups of water and add the Javvarisi (sago / sabudana) ,reduce flame, stir occasionally and cook covered till it becomes transparent.
Then add the semiya and cook it to tender.
Now add the sugar and continue to stir.
Put the saffron in the milk and dissolve it, add this milk to the semiya.
Powder the cardamom and add it to the mixture. (Store the skin of cardamom for tea).
Add the condensed milk and mix well.
Fry the cashew nuts and raisins in ghee and add them to the boiling semiya.
Put off fire immediately.
The consistency should be between thin and thick (easy to sip and drink).
Semiya Javvarisi paal payasam is ready!

Serving suggestion:
Pour the paal payasam into serving bowls and serve with spoon.
Chop the almonds into thin slices and sprinkle them over the hot payasam.
Serve as hot / cold dessert.
Makes nearly 6 cups (1 cup = 200 ml)of payasam.
Cooking time : 30 minutes.

Vermicilli Milk Dessert/Seviyan Kheer/Payasam

Vermicilli Milk Dessert is also known as Seviyan Kheer in India. In South India it is famously known as 'payasam'and is an integral part of a wedding or festival spread which is traditionally served on a banana leaf. It can be used as one of Baby's First Foods, since it is soft and cooked in milk. The condensed milk provides the required sweetness, no addional sugar is required.

Some like it hot, some like it cold, some would swear it tastes fantastic when its a day old! If you've already prepared kheer, do share how you like it.

Ingredients-

1/2 cup roasted vermicilli

1/2 cup condensed milk

1/2 cup coconut milk

1 cup whole milk

2 cardamoms

Raisins

Almonds

Preparation-

If your vermicilli isnt roasted make sure its roasted in ghee.

Peel cardamom and crush in pestle. Keep aside.

Pour the milk, condensed milk and coconut milk in a dish and heat on medium flame, stirring.

Bring this mixture to a boil.

When its boiling reduce the flame, add the roasted vermicilli and crushed cardamom. Mix and let it cook.

Once the vermicilli is cooked it will begin to float up in the milk. Add the raisins and take off the heat.

Garnish with almonds and serve hot, cold or even a day old.
Enjoy anyways

Rice Pongal

Ingredients
» Raw Rice -300 gms
» Moong Dal (yellow or green) 100 gms
» Hing powder -Half tsp
» Cummin Seeds- one or two tsp
» Black pepper- 10 to 12
» Cashew nuts-10 no
» Ginger- 1 inch piece
» Turmeric powder- half tsp (optional, if you like the colour)
» Clarified Butter or liquified Ghee- four tbsp
» Curry Leaves- 10 no (optional)
» Salt- to taste



Method
1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch.
2. Transfer the rice and dal to a container and wash three times in fresh water.
3. Add water four times the quantity of rice and dal and add salt.
4. Pressure cook for four whistles.
5. In a kadai dry roast cummin seeds and pepper for 2 minutes and powder coarsely.
6. Chop the ginger finely and keep aside.
7. Add one table spoon of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown.
8. Add ginger, powdered cummin seeds, hing powder, turmeric powder and curry leaves and roast for a minute.
9. Take out the cooked rice and dal mix and mash well using a masher.
10. Add all the prepared ingredients and mix well with remaining ghee.
11. Rice Pongal is ready and can be served with coconut chutney.

Khara Pongal

Ingredients


» Moong Daal 1 cup
» Rice 1 cup
» Cashewnuts 10-12 no
» Cumin Seeds, Pepper Powder 1 tsp each
» Chopped Green Chilli 3-4 no (depending on size and taste)
» Dry Coconut Flakes 2 tbsp
» Turmeric Powder 1/2 tsp
» Salt to taste
» Water 3 to 3 1/2 cups

Method
1. Take a cooker and heat two tbsp of oil in it.
2. Wash moong daal and the rice and keep it separately.
3. Roast cashew in the oil and keep aside.
4. Now, add mustard seeds and cummin seeds.
5. When the mustard seeds start to crackle, add green chilli and fry for a few seconds.
6. Now, add the moong daal and fry for a minute.
7. Add water and the washed rice.
8. Also add coconut, salt and turmeric powder.
9. Close the cooker and allow it to whistle thrice.
10. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.

Note: You can use ghee instead of oil. Ghee gives a better taste.

Rava Pongal

Ingredients


» Rava 1 cup
» Moong Dal 1/2 cup
» Cashew Nuts 10 no
» Ghee 4 tbs
» Curry Leaves
» Chopped Ginger 1 tsp
» Blackpeppercorn 1 tsp
» Cumin Seeds 1 tsp
» Salt to taste

Method
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.

Sweet Pongal Recipe

Ingredients

» 1 cup Raw Rice
» 1/2 cup Green Gram Dal
» 1 cup Milk
» 3 cups Jaggery (powdered)
» 4 tbsp Ghee
» 2 tbsp Cashewnuts
» 2 tbsp Raisins
» 5 no Cardamoms (powdered)
» 2 no Cloves (powdered)
» 1 small piece Nutmeg (grated or powdered)
» A pinch of Saffron
» 2 1/2 cups Water

Method
1. Roast dry the green gram dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.

Chackra Pongal or Chakara Pongal

Ingredients

» Long Grain Rice 1 cup
» Moong Dhal 1/8 cup
» Milk 1 cup
» Melted Butter (Ghee) 1/2 to 1 cup
» Powdered Jaggery (Gur) or Brown Sugar 1 3/4 cup
» Cardamom Powder 1/2 tsp
» Raisins 10 no
» Cashew Nuts (whole) 6 to 8 no

Method
1. Cook rice and moong dal with milk and water until well done.
2. Fry cashews and raisins in ghee until golden brown and keep aside.
3. Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick.
4. Add cooked rice and dal to gur and keep stirring on low heat until well mixed.
5. Add remaining ghee in spoonfuls and continue stirring.
6. Add powdered cardamom and mix well.
7. Decorate with fried raisins and cashews.

Sakkarai Pongal

Ingredients
» 2 litres Milk
» 1 1/2 cups Newly harvested Rice
» 1/4 cup Moong Dal
» 15 no. Cashewnuts
» 10 no. Almonds
» 30 no. Kishmis
» 1/4 level teaspoon Nutrieg Powder
» 1 1/2 cup Jaggery (grated)
» 1/4 teaspoon Saffron (crushed)
» 1 teaspoon Cardamom powder

» 2 tablespoons ghee

Method
1. Chop almonds and cashewnuts.
2. Clean kishmis.
3. Pour milk in the earthen pot called 'Pongapani' and place it on fire.
4. When the milk starts boiling add rice and dal, after washing. As soon as the rice and dal are cooked to softness, add jaggery and ghee.
5. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutrieg and cardamom powders.
6. Now, add the kishmis.
7. Bring to one or two good boils.

Ven Pongal / Venn Pongal

Ingredients
» Rice 1 Cup
» Moong Dal 1/4 Cup
» Black Pepper Powder to taste
» Zera Powder 1 Tbsp
» Ginger Paste 1 Tsp
» Dry Dinger (Sukku) 1 Tbsp
» Heeng 1 Tsp
» Cashew for garnishing
» Margaring/Ghee 2 Tbsp
» Water 6 Cups
» Salt to taste

Method
1. Wash rice and dal together and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.
3. Add rice and dal. Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with cashews.

Mixed Vegetable Pickle Recipe

Ingredients:
Cabbage
Carrot
Potato
Cauliflower
Green Peas
Squash
lime – 7
Red chilli powder
Salt
Mustard
Cumin seeds
Fenugreek
Method:
1.Steam cook the vegetables without adding water in pressure cooker
2.Leave the vegetables to cool and place it on a dry cloth such that it absorbs water
3.Then transfer them on to a vessel add salt, chilli powder and lemon juice
4.Take a pan pour oil and heat it, add mustard, cumin seeds and fry
5.Now add this to the vegetables mixed previously
6.Add fenugreek to it, mix well and the pickles is ready
Fenugreek in tamil is called venthayam
Mustard in tamil is called kaduku

Groundnut Chutney Recipe

Ingredients:
Roasted Groundnut – 1 cup
Red Chilli – 4 -5
Tamarind – a 2 inch piece
Garlic – 2
Oil – 1 tsp
Salt – to taste
Mustard – 1/2 tsp
Curry leaves – to garnish
Method:
1. Grind roasted groundnut, chilli, garlic and tamarind along with salt.
2. Heat oil in a tawa, add mustard and curry leaves and garnish over the grinded chutney.

Groundnut Chutney

Note: If you want, you can add coconut scrapings. Coconut has to be grinded along with the grinding ingredients.
This chutney can be served with idli and dosa.

Onion Tomato Chutney Recipe

Ingredients:
Tomatoes – 2
Onions – 3
Red chilli – 3
Green chilli – 3
Small piece of coconut
Mustard – 1 tsp
Salt – to taste
Coriander leaves – for garnishing
Oil – 2-3 tsp
Method:
1. Cut tomatoes and onion into small pieces.
2. Heat oil, add mustard seeds.
3. Add onion, and a pinch of turmeric. Also add green and red chillies and the chopped tomato. Fry until golden brown.
4. Lastly add coconut and salt.
5. Let the fried ingredients to cool.
6. Grind them to a fine paste.
Garnish with coriander leaves.

Mixed Paruppu Chutney Recipe

Ingredients:
Toor Dhal – 1 tsp
Channa Dhal – 2 tsp
Onion – 1 no small
Red Chili – 2
Green chili – 1 (if required)
Coconut – 1/4 cup
Tamarind – a small piece
Fried gram or pottu kadalai – 2 tsp
Salt – to taste
Seasoning:
Oil – 1 tsp
Mustard – 1/2 tsp
Urad Dhal – 1/2 tsp
Curry leaves
Method:
1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.
2. Add coconut at the end before turning off the stove.
3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)
4. Season it with the seasoning ingredients and serve with dosa or idli.
The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.
Hope you try out and leave your comments.