Simple vanila cake
Ingredients:
- Flour - 1 1/2 cup
- Sugar - 1 cup
- Egg - 1
- Oil or butter - 1/2 cup
- Milk - 1 cup
- Baking powder - 1 tsp
- Vanila extract - 1 tsp
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
Aadi Kummayam
Ingredients:
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Maavu urundai
Ingredients:
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. Same way roast the rice also. Now cool it and give in a shop and get it ground to a fine powder.See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.Once ground to a fine powder, Sieve it in a sieve to a fine powder.Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai. Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Poorna Kozhukkattai
Ingredients:
For Pooranam- Coconut - 1 (Grated)
- Jaggery - 150 gm
- Ghee - 1 tb sp
- Elachi powder - a pinch
For Kozhukattai- Raw rice flour - 1 cup
- Ginglee oil - 2 tb sp
- Salt - a pinch
- Water
Method:
Heat ghee in a kadai. Add the coconut and fry for 2 min then add the jaggery and mix well. Add the elachi powder and heat slightly. Do not let it caramelize too much.
Pooranam
Boil water with a pinch of salt and two spoons of ginglee oil or even cooking oil and pour the boiling water in the rice flour and mix well. mix and bring it to the consistency of chapathi dough.
Take a lemon sized ball of the dough. Rub oil in the palms and make a poori with the side of your palms so the there is no impression of your finger. keep a spoon full of pooranam and fold the poori moon shape.
Heat the Idly vessel and steal cook it.
Make the kozhukattai with hands with a little oil in palms to avoid drying of the dough
Steam cooked kozhukattai ready to be served.
Note: Use only boiling water to make the dough if not boiled properly it will be difficult to make the kozhukattai it will break and the juice from the pooranam may ooze out while cooking it. Also add enough oil and rub oil in palms before you do each one as dryness may cause cracks in the kozhukattai. This pooranam can be stored in fridge for even a week. If you are doing in large quantities boil Green Gram dhal drain pout the water and add it to the pooranam just after the coconut to increase volume. Plain coconut pooranam has longer self life than the one with green gram dhal.
keppai puttu
Ingredients:- Ragi flour (Keppai mavu) - 1 cup
- Coconut grated - 1/2
- Sugar - 1/2 cup
- Ghee - 2 sp
- Cardamom powder
Method:
Sprinkle water in the keppai mavu (Ragi flour) with a pinch of salt. and sieve it to avoid lumps. spread it on the idly maker and steam cook it. To know if it is cooked the color will change from light pinckish brown to a darker shade also taste a little so when cooked you wont feel the raw flour taste.Once cooked add the grated coconut, sugar, ghee and cardamom powder and mix well.
This is a healthy snacks for kids as Keppai is good for health !
Sarkarai pongal
Ingrediends:
- Raw rice - 1 cup
- Jaggery - 1 1/2 cup
- Milk - 1/2 to 1 cup
- Ghee - 1/2
- Cashew nuts - 10 to 12
- Elachi - 1
Method:
Boil water in thick bottomed vessel probably a cooker. when the water boils and the picked and washed rice. Let it cook in the water absorbent method. Need not close it. when the rice draws in all the water and is cooked well add the milk and cook in low flame till it is very well cooked. Now add the jaggery either broken into small pieces or shredding it with a knife. Adding jaggery will make the rice little liquid form cooking it in low flame will thicken. Add the ghee and elachi powder and keep it low for five minutes stirring it. Garnish with fried cashew nuts and serve hot.
Note: When you make sarkarai pongal you can also add grated coconut at the end. Another variation is that you can add a handfull of pasi paruppu (green gram dhal) while cooking the rice.
Carrot Kheer
Ingredients:- Carrot - 250 gm
- Milk - 1 1/2 cup
- Condensed Milk - 3 tb sp
- Sugar - 1/2 cup
- Cashewnut - 10
- Elachi powder - 1/4 tsp
Method:
Wash. peel and cut carrots into chunks. In little water pressure cook carrots.In a blender (Mixie) blend the carrot and cashews into a smooth paste. In a thick bottomed vessel pour the paste and the stock (water in which you cooked the carrots).Pour the milk, condensed milk and heat it.Add the sugar and the elachi powder and heat till sugar dissolves.Cool it in refrigerator and serve chilled.Can garnish with grated cashew or saffron.
Note: If you are health conscious avoid the cashew and the condensed milk. This is really healthy drink for the ones who do not like to eat carrot as a vegetable. Vitamin rich as the main ingredients are only carrot and milk. If you do not have condensed milk avoid that and add a little more sugar and milk. Serve it chilled or hot instead of payasam afetr meal
Kesari
Ingredients:- Rava (Semolina) - 1 cup
- Sugar - 1 1/2 cups
- Ghee - 3 tb sp
- Water - 3 cups
- Cashew nut - 6 to 10
- Food color - a pinch
- Elachi - 1
Method:
In little ghee fry the cashew nuts drain and keep aside. Fry the rava in that ghee. Pour the water and mix well. Add the food color and the sugar. Keep stirring well and cover with a lid for two minutes.Add the fried cashew and the remaining ghee and also the elachi powder.Serve hot.
Note: Fry the Rava well other wise the kesari will go sticky.
Simple vanila cake
Ingredients:
- Flour - 1 1/2 cup
- Sugar - 1 cup
- Egg - 1
- Oil or butter - 1/2 cup
- Milk - 1 cup
- Baking powder - 1 tsp
- Vanila extract - 1 tsp
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
Aadi Kummayam
Ingredients:
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Maavu urundai
Ingredients:
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. Same way roast the rice also. Now cool it and give in a shop and get it ground to a fine powder.See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.Once ground to a fine powder, Sieve it in a sieve to a fine powder.Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai. Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Poorna Kozhukkattai
Ingredients:
For Pooranam- Coconut - 1 (Grated)
- Jaggery - 150 gm
- Ghee - 1 tb sp
- Elachi powder - a pinch
For Kozhukattai- Raw rice flour - 1 cup
- Ginglee oil - 2 tb sp
- Salt - a pinch
- Water
Method:
Heat ghee in a kadai. Add the coconut and fry for 2 min then add the jaggery and mix well. Add the elachi powder and heat slightly. Do not let it caramelize too much.
Pooranam
Boil water with a pinch of salt and two spoons of ginglee oil or even cooking oil and pour the boiling water in the rice flour and mix well. mix and bring it to the consistency of chapathi dough.
Take a lemon sized ball of the dough. Rub oil in the palms and make a poori with the side of your palms so the there is no impression of your finger. keep a spoon full of pooranam and fold the poori moon shape.
Heat the Idly vessel and steal cook it.
Make the kozhukattai with hands with a little oil in palms to avoid drying of the dough
Steam cooked kozhukattai ready to be served.
Note: Use only boiling water to make the dough if not boiled properly it will be difficult to make the kozhukattai it will break and the juice from the pooranam may ooze out while cooking it. Also add enough oil and rub oil in palms before you do each one as dryness may cause cracks in the kozhukattai. This pooranam can be stored in fridge for even a week. If you are doing in large quantities boil Green Gram dhal drain pout the water and add it to the pooranam just after the coconut to increase volume. Plain coconut pooranam has longer self life than the one with green gram dhal.
keppai puttu
Ingredients:- Ragi flour (Keppai mavu) - 1 cup
- Coconut grated - 1/2
- Sugar - 1/2 cup
- Ghee - 2 sp
- Cardamom powder
Method:
Sprinkle water in the keppai mavu (Ragi flour) with a pinch of salt. and sieve it to avoid lumps. spread it on the idly maker and steam cook it. To know if it is cooked the color will change from light pinckish brown to a darker shade also taste a little so when cooked you wont feel the raw flour taste.Once cooked add the grated coconut, sugar, ghee and cardamom powder and mix well.
This is a healthy snacks for kids as Keppai is good for health !
Sarkarai pongal
Ingrediends:
- Raw rice - 1 cup
- Jaggery - 1 1/2 cup
- Milk - 1/2 to 1 cup
- Ghee - 1/2
- Cashew nuts - 10 to 12
- Elachi - 1
Method:
Boil water in thick bottomed vessel probably a cooker. when the water boils and the picked and washed rice. Let it cook in the water absorbent method. Need not close it. when the rice draws in all the water and is cooked well add the milk and cook in low flame till it is very well cooked. Now add the jaggery either broken into small pieces or shredding it with a knife. Adding jaggery will make the rice little liquid form cooking it in low flame will thicken. Add the ghee and elachi powder and keep it low for five minutes stirring it. Garnish with fried cashew nuts and serve hot.
Note: When you make sarkarai pongal you can also add grated coconut at the end. Another variation is that you can add a handfull of pasi paruppu (green gram dhal) while cooking the rice.
Simple vanila cake
Ingredients:
- Flour - 1 1/2 cup
- Sugar - 1 cup
- Egg - 1
- Oil or butter - 1/2 cup
- Milk - 1 cup
- Baking powder - 1 tsp
- Vanila extract - 1 tsp
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
Aadi Kummayam
Ingredients:
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Maavu urundai
Ingredients:
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. Same way roast the rice also. Now cool it and give in a shop and get it ground to a fine powder.See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.Once ground to a fine powder, Sieve it in a sieve to a fine powder.Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai. Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Poorna Kozhukkattai
Ingredients:
For Pooranam- Coconut - 1 (Grated)
- Jaggery - 150 gm
- Ghee - 1 tb sp
- Elachi powder - a pinch
For Kozhukattai- Raw rice flour - 1 cup
- Ginglee oil - 2 tb sp
- Salt - a pinch
- Water
Method:
Heat ghee in a kadai. Add the coconut and fry for 2 min then add the jaggery and mix well. Add the elachi powder and heat slightly. Do not let it caramelize too much.
Pooranam
Boil water with a pinch of salt and two spoons of ginglee oil or even cooking oil and pour the boiling water in the rice flour and mix well. mix and bring it to the consistency of chapathi dough.
Take a lemon sized ball of the dough. Rub oil in the palms and make a poori with the side of your palms so the there is no impression of your finger. keep a spoon full of pooranam and fold the poori moon shape.
Heat the Idly vessel and steal cook it.
Make the kozhukattai with hands with a little oil in palms to avoid drying of the dough
Steam cooked kozhukattai ready to be served.
Note: Use only boiling water to make the dough if not boiled properly it will be difficult to make the kozhukattai it will break and the juice from the pooranam may ooze out while cooking it. Also add enough oil and rub oil in palms before you do each one as dryness may cause cracks in the kozhukattai. This pooranam can be stored in fridge for even a week. If you are doing in large quantities boil Green Gram dhal drain pout the water and add it to the pooranam just after the coconut to increase volume. Plain coconut pooranam has longer self life than the one with green gram dhal.
Simple vanila cake
Ingredients:
- Flour - 1 1/2 cup
- Sugar - 1 cup
- Egg - 1
- Oil or butter - 1/2 cup
- Milk - 1 cup
- Baking powder - 1 tsp
- Vanila extract - 1 tsp
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
Aadi Kummayam
Ingredients:
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Maavu urundai
Ingredients:
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad. Same way roast the rice also. Now cool it and give in a shop and get it ground to a fine powder.See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.Once ground to a fine powder, Sieve it in a sieve to a fine powder.Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Simple vanila cake
Ingredients:
- Flour - 1 1/2 cup
- Sugar - 1 cup
- Egg - 1
- Oil or butter - 1/2 cup
- Milk - 1 cup
- Baking powder - 1 tsp
- Vanila extract - 1 tsp
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
Ingredients:
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
- Flour - 1 1/2 cup
- Sugar - 1 cup
- Egg - 1
- Oil or butter - 1/2 cup
- Milk - 1 cup
- Baking powder - 1 tsp
- Vanila extract - 1 tsp
Method
Sieve flour and baking powder together twice and keep aside.
Beat the egg light and fluffy.
powder 1 cup sugar.
In a bowl beat sugar and oil/butter (which ever you want to use). beat till light and creamy.
Now pour the egg and beat slightly.
Now add the seived flour little by little and fold in along with milk alternatively.
Add vanila extract and mix.
Now grease a cake mold. (I used the cooker separator) and dust with maida.
Pour this cake mixture and tap well.
Baking with Pressure Cook.
Heat the pressure cooker for 3 to 5 minutes.
Put a flat bowl or plate upside down and place this cake mold over that.
Close the pressure cooker. Do not put the cooker weight.
Keep in high flame for 3 minutes and then simmer for 30 to 40 minutes.
turn off the stove and let it cool for 10 minutes.
Now take the mold carefully and turn it on a plate. Place the cake on a gauge to let it cool.
Cake ready for evening tea.
Aadi Kummayam
Ingredients:
To make the flour
For the dish
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
To make the flour
- Urudh Dhal - 1 kg
- Paasi Paruppu (moong dhal) - 1 cup
For the dish
- Aadikummayam flour - 1 cup
- Karupatti - 1 cup
- Water - 3 cup
- Oil - 5 tb sp
- Ghee - 2 tb sp
Method:
To make the flour
Dry roast both the dhal separately. Grind in machine to a very nice powder. When cooled sieve and store in an air tight container.
To make Aadi kummayam
Heat the karupatti with 1/4 cup of water just till it dissolves and start to boil.
Take 1 cup of the flour. In a hard bottomed vessel (Cooker pan suits better) heat the oil and add the flour and keep stirring with a wooden spatula well. Do not let lumps to be formed.
Mean while heat the 3 cups of water.
When bubbles start coming in the flour add the karupatti filtering it for sand and dust. Keep stirring continuously and add the hot water all at once. Stir well. Small lumps may form but when u stir they break and dissolve. Add the ghee at last. serve it hot or you can spread it in a plate and cut it into pieces.
Note: Karupatti is not same as Jaggery. Karupatti will be dark in color and little harder. You can get it in Nilgiris or in Nattu Marundhu Kadai. There is another way of preparing this, you will have to dissolve the flour in water and also the karupatti liquid and then heat and boil it but it will be a bit painstaking job and will be full of lumps if u miss a stir. The method i have given will be much easy and more softer as the flour is first cooked in the oil. For even better taste you can replace the oil with ghee itself.
This is a very healthy dish for kids as it contains urudh dhal as its main ingredient. Especially for young girls as it helps in strengthening the bones
Ingredients:
For the flour
For the flour
- Paasi paruppu (Green gram dhal) - 1 kg
- Raw rice - 1 cup
To make the urundai
- Flour - 1 cups
- Ghee - 1/2 cup
- Sugar - 1 cups
Method:
Dry roast the dhal in a kadai. Take care that it is not overly roasted. Initially keep in high flame and keep stirring, then simmer it. Roast till the smell of the dhal begins to disperse in the air. When you over roast to brown color the taste of the final dish goes bad.
Same way roast the rice also.
Now cool it and give in a shop and get it ground to a fine powder.
See to that it is only rice and not any other ingredients was run through the machine, as that flavor or color may be imparted on the maavu urundai flour. Its always better you take 1/2 kg of rice and run through the machine before grinding the flour for maavu urundai.
Once ground to a fine powder, Sieve it in a sieve to a fine powder.
Once cooled and air dried put it in an air tight container and store for later use.
Take one cup of the flour in a basin. Grind sugar to a fine powder in a mixe and measure one cup. Now sieve the flour and sugar together so that they blend well. Heat the ghee slightly. Sprinkle spoon full of ghee in a small area of the flour and rub gently. Gather the flour with the ghee and press to make a ball. Repeat this for the remaining flour.
Store the urundais made in an air tight container.
Note: Making maavu urundai may seem easy, and yes it is actually easy but one have to be very careful while roasting the dhal and rice, and see to that rice has been ground in the machine before you grind the flour. And do not pour the ghee all together. You should not make it as a chapathi dough as it will not form a firm round ball if the ghee is too much as the ghee melts the shape may keep changing. So you have to only rub the fat in the flour. Gather the flour and make a ball.
Paal Kozhukattai
Ingretiends:
- Rice flour - 1 cup
- Coconut - 1/4 cup
- Jaggery - 3/4 cup
- Green gram dhal - 1/2 cup
- Milk - 2 cup
- Elachi - 2
- salt - 1 tsp
Method:
Cook the green gram dhal (Paasi paruppu ) well in water. Mash it well.
Run the coconut coarsely in mixe. Take a bowl and mix the flour, salt and the coconut. Add little water as the coconut may have water content. Make a dough. Make small small kozhukattai like pills (Tablets).
Keep the dhal boiling, Pour the milk in it. Keep stirring. When it is boiling nicely drop the kozhukattai in it. Do not mix it as soon as you put as it may break the kozhukattai. After a minute leave a flat ladle preferably Dosa ladle do not stir or sauté scrape the vessel from the bottom so that you don't disturb the kozhukattai.
Now grate the jaggery or break them into small pieces and mix it inside the boiling dal milk and kozhukattai.
Season with elachi powder.
Note: If you feel that there may be dust and sand in jaggery, Crush the jaggery and heat it with little water (say less than 1/4 glass). When the jaggery dissolves leave it to settle and filter and pour it into the kozhukattai. Instead of milk if you add coconut milk the taste will be really yummy.
Ingredients:
For Pooranam
- Coconut - 1 (Grated)
- Jaggery - 150 gm
- Ghee - 1 tb sp
- Elachi powder - a pinch
For Kozhukattai
- Raw rice flour - 1 cup
- Ginglee oil - 2 tb sp
- Salt - a pinch
- Water
Method:
Heat ghee in a kadai. Add the coconut and fry for 2 min then add the jaggery and mix well. Add the elachi powder and heat slightly. Do not let it caramelize too much.
Pooranam
Boil water with a pinch of salt and two spoons of ginglee oil or even cooking oil and pour the boiling water in the rice flour and mix well. mix and bring it to the consistency of chapathi dough.
Take a lemon sized ball of the dough. Rub oil in the palms and make a poori with the side of your palms so the there is no impression of your finger. keep a spoon full of pooranam and fold the poori moon shape.
Heat the Idly vessel and steal cook it.
Make the kozhukattai with hands with a little oil in palms to avoid drying of the dough
Steam cooked kozhukattai ready to be served.
Note: Use only boiling water to make the dough if not boiled properly it will be difficult to make the kozhukattai it will break and the juice from the pooranam may ooze out while cooking it. Also add enough oil and rub oil in palms before you do each one as dryness may cause cracks in the kozhukattai.
This pooranam can be stored in fridge for even a week. If you are doing in large quantities boil Green Gram dhal drain pout the water and add it to the pooranam just after the coconut to increase volume. Plain coconut pooranam has longer self life than the one with green gram dhal.
keppai puttu
Ingredients:
- Ragi flour (Keppai mavu) - 1 cup
- Coconut grated - 1/2
- Sugar - 1/2 cup
- Ghee - 2 sp
- Cardamom powder
Method:
Sprinkle water in the keppai mavu (Ragi flour) with a pinch of salt. and sieve it to avoid lumps. spread it on the idly maker and steam cook it. To know if it is cooked the color will change from light pinckish brown to a darker shade also taste a little so when cooked you wont feel the raw flour taste.
Once cooked add the grated coconut, sugar, ghee and cardamom powder and mix well.Ingrediends:
- Raw rice - 1 cup
- Jaggery - 1 1/2 cup
- Milk - 1/2 to 1 cup
- Ghee - 1/2
- Cashew nuts - 10 to 12
- Elachi - 1
Method:
Boil water in thick bottomed vessel probably a cooker. when the water boils and the picked and washed rice. Let it cook in the water absorbent method. Need not close it. when the rice draws in all the water and is cooked well add the milk and cook in low flame till it is very well cooked. Now add the jaggery either broken into small pieces or shredding it with a knife. Adding jaggery will make the rice little liquid form cooking it in low flame will thicken. Add the ghee and elachi powder and keep it low for five minutes stirring it. Garnish with fried cashew nuts and serve hot.
Note: When you make sarkarai pongal you can also add grated coconut at the end. Another variation is that you can add a handfull of pasi paruppu (green gram dhal) while cooking the rice.
Carrot Kheer
Ingredients:
- Carrot - 250 gm
- Milk - 1 1/2 cup
- Condensed Milk - 3 tb sp
- Sugar - 1/2 cup
- Cashewnut - 10
- Elachi powder - 1/4 tsp
Method:
Wash. peel and cut carrots into chunks. In little water pressure cook carrots.
In a blender (Mixie) blend the carrot and cashews into a smooth paste.
In a thick bottomed vessel pour the paste and the stock (water in which you cooked the carrots).
Pour the milk, condensed milk and heat it.
Add the sugar and the elachi powder and heat till sugar dissolves.
Cool it in refrigerator and serve chilled.
Can garnish with grated cashew or saffron.
Ingredients:
- Rava (Semolina) - 1 cup
- Sugar - 1 1/2 cups
- Ghee - 3 tb sp
- Water - 3 cups
- Cashew nut - 6 to 10
- Food color - a pinch
- Elachi - 1
Method:
In little ghee fry the cashew nuts drain and keep aside. Fry the rava in that ghee.
Pour the water and mix well. Add the food color and the sugar. Keep stirring well and cover with a lid for two minutes.
Add the fried cashew and the remaining ghee and also the elachi powder.
Serve hot.
Kalkandu Sadham
Kalkandu sadham is a favorite delicacy in my home for me and my brother...
Ingredients:
- Raw Rice - 200gm
- Kalkandu - 100 to 150 gm
- Milk - 1 cup
- Cashews - 50gm
- Elachi - 2
- Ghee - 3 table spoon
- Pachai Karpooram - a pinch
Method:
powder the kalkandu chunks. Whenthe rice is completely cooked and the water absorbed put the crushed kalkandu and mix well. Keep on low flame till kalkandu dissolves and the water absorbed. put the ghee in it.
Add the elachi powder and the pinch of pachai karpooram.
Fry Cahsews in ghee and add to it.
Paal Paniyaram
Paal Paniyaram is a purely Chettinad Dish... a Sweet served with Dinner or Break Fast.
Ingredients:
- Raw Rice - 200gm
- Urud Dhal - 200gm
- Salt - very little
- Coconut - 1
- Elachi - 2
- Sugar - 200gm
- Oil - to fry
Method:
Soak the rice and dhal together for about 2 to 3 hours and not more. Grind it in the grinder very fine. Take care that there are no small particles of rice or dhal left ungrounded. Add salt and mix well.
Batter
Heat oil in a kadai and drop the batter in small drops. Do not let it fry too much. when it turns to slight yellow drain them and keep them aside.
Fried Paniyarams
Extract coconut milk. add and dissolve the sugar in it. also add the elachi for flavor.
Keep the coconut milk in slightly thicker consistency for better taste.
Coconut milk
Now pour the coconut milk over the paniyarams and let it soak for half an hour or so.
When soaked well serve in a bowl.
Remember soak it in a wide shallow bowl so that handling will be easier and the paniyaram would not be disturbed.
Paal Paniyaram
Note: If there are any rice or dhal particles in the batter it may burst when you drop it in the kadai. so grind it fine. As soon as you make the batter do the paniyaram. Leaving the batter for a long time may cause the paniyaram to absorb oil.
And if you feel the paniyaram has drunk much oil then, heat water in a vessel drop the paniyaram in that and then put it in coconut milk just for 10 to 15 min. This will take out the oil and also absorb the milk faster and more. so take care that the paniyaram doesn't break.
Instead of coconut milk you can also use plain milk but the taste differs. or also you can mix both.
