கறிவேப்பிலை துவையல் 2

Ingredients:

• கறிவேப்பிலை - 1 கப் (உருவியது )
• சிவப்பு மிளகாய் - 4
• உளுத்தம் பருப்பு - 2 டேபிள்ஸ்பூன்
• புளி பேஸ்ட்- 2 spoon
• பெருங்காய்த்தூள் 1/2 டீஸ்பூன்
• உப்பு - தேவைக்கேற்றவாறு
• எண்ணை - 1 டீஸ்பூன்
• தேங்காய் துருவல் 2 spoon

Method:

• வாணலியில் 1 /2 ஸ்பூன் எண்ணை விட்டு அதில் கறிவேப்பிலை போட்டு வதக்கவும்.
• நன்றாக 'மொரு மொரு 'பாக வறுக்கவும்.
• தனியே வைக்கவும்.
• மீண்டும் வாணலியில் 1 /2 ஸ்பூன் எண்ணை விட்டு அதில் உப்பு தேங்காய் தவிர மற்ற சாமான்களை போட்டு நன்கு வறுக்கவும்.
• எல்லாம் நன்கு ஆறினதும், உப்பு, தேங்காய் துருவல் போட்டு புளி பேஸ்ட்போட்டு கெட்டி யாக அரைக்கவும்.
• சுடு சாதத்தில் நல்ல எண்ணை விட்டு இந்த துவையலும் போட்டு , தொட்டு கொள்ள சுட்ட அப்பளம்/ டாங்கர் பச்சடி வைத்தால் ரொம்ப நன்றாக இருக்கும்.

கறிவேப்பிலை துவையல்

Ingredients:

• கறிவேப்பிலை - 1 கப் (உருவியது )
• சிவப்பு மிளகாய் - 4
• மிளகு - 2 ஸ்பூன்
• கடலைப்பருப்பு - 2 டேபிள்ஸ்பூன்
• உளுத்தம் பருப்பு - 2 டேபிள்ஸ்பூன்
• புளி பேஸ்ட்- 2 spoon
• பெருங்காய்த்தூள் 1/2 டீஸ்பூன்
• உப்பு - தேவைக்கேற்றவாறு
• எண்ணை - 1 டீஸ்பூன்

Method:

• வாணலியில் 1 /2 ஸ்பூன் எண்ணை விட்டு அதில் கறிவேப்பிலை போட்டு வதக்கவும்.
• நன்றாக 'மொரு மொரு 'பாக வறுக்கவும்.
• தனியே வைக்கவும்.
• மீண்டும் வாணலியில் 1 /2 ஸ்பூன் எண்ணை விட்டு அதில் உப்பு தவிர மற்ற சாமான்களை போட்டு நன்கு வறுக்கவும்.
• எல்லாம் நன்கு ஆறினதும், உப்பு போட்டு புளி பேஸ்ட் கெட்டி யாக அரைக்கவும்.
• மிளகு போடுவதால் உடலுக்கு நல்லது.
• சுடு சாதத்தில் நல்ல எண்ணை விட்டு இந்த துவையலும் போட்டு , தொட்டு கொள்ள சுட்ட அப்பளம்/ டாங்கர் பச்சடி வைத்தால் ரொம்ப நன்றாக இருக்கும்.

Notes:

• புளி போடுவதானால், அதை சின்ன சின்ன தாக பிச்சு , வரட்டு வாணலி இல் நன்கு வறுக்கவும் வறுத்த சாமான்களை அரைக்கும் போது இதையும் போடணும் .
• காய்ந்த கறிவேப்பிலை லும் இப்படி துவையல் செயலாம்.

புதினா துவையல்

Ingredients:

• புதினா - 1 கப்
• சிவப்பு மிளகாய் - 4
• மிளகு - 2 ஸ்பூன்
• கடலைப்பருப்பு - 2 டேபிள்ஸ்பூன்
• உளுத்தம் பருப்பு - 2 டேபிள்ஸ்பூன்
• புளி பேஸ்ட்- 2 spoon
• பெருங்காய்த்தூள் 1/2 டீஸ்பூன்
• உப்பு - தேவைக்கேற்றவாறு
• எண்ணை - 1 டீஸ்பூன்

Method:

• வாணலியில் 1 /2 ஸ்பூன் எண்ணை விட்டு அதில் புதினா போட்டு வதக்கவும். நன்றாக 'மொரு மொரு 'பாக வறுக்கவும்.
• தனியே வைக்கவும்.
• மீண்டும் வாணலியில் 1 /2 ஸ்பூன் எண்ணை விட்டு அதில் உப்பு தவிர மற்ற சாமான்களை போட்டு நன்கு வறுக்கவும்.
• எல்லாம் நன்கு ஆறினதும், உப்பு போட்டு புளி பேஸ்ட் கெட்டி யாக அரைக்கவும்.
• மிளகு போடுவதால் உடலுக்கு நல்லது.
• சுடு சாதத்தில் நல்ல எண்ணை விட்டு இந்த துவையலும் போட்டு , தொட்டு கொள்ள சுட்ட அப்பளம்/ டாங்கர் பச்சடி வைத்தால் ரொம்ப நன்றாக இருக்கும்.

Notes:

• புளி போடுவதானால், அதை சின்ன சின்ன தாக பிச்சு , வரட்டு வாணலி இல் நன்கு வறுக்கவும் வறுத்த சாமான்களை அரைக்கும் போது இதையும் போடணும் .

Puri Payasam

Ingredients:

• Maida 200 gms
• Bombay Rava 50 gms
• Sugar 300 gms
• Milk 500 ml
• Cardamom powder ½ sp
• Saffron 12 strings
• Cashew nut paste or badam paste 2 tab sp
• Oil to fry
• Salt

Method:

• Make thick dough out of maida and rava.
• Keep as it is for ½ an hour.
• Make small small puries and make holes with the help of a fork.
• So that the puries will not become ‘puff’ and soft.
• Fry them in oil.
• Make crispy puries and keep aside.
• In a deep pan pour milk and add cashw nut paste or badampaste in it.
• Bring it to a boil. Add cardamom powder and saffron.
• Mix well and now add crushed puries in it.
• Switch off the fire and Serve hot ‘Puri payasam.’
• Children usually like this payasam very much.

Notes:

• You can prepare this with left over chappati or puri too.

Wheat Rava Payasam

Ingredients:

• Wheat Rava1 cup
• Jaggery 2 cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside. And fry Wheat Rava well.
• Fry well with out blacking it.
• Add water and allow it to cook.
• Add sufficient water so that rava will cook well.
• Add Jaggery and mix well. Add milk.
• Allow it to boil. Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Some Tips to make good Payasam

Ingredients:

• Whenever you prepare payasam, cook them in low flame. That will increase the taste.
• Use full cream milk or coconut milk for payasam.

Method:

• If you want to get the ‘light pink colour’ , just fry a spoon sugar in a dry kadai and dissolve it in water. And add it to payasam. This will give a good colour and good taste to payasam.
• It is good to add ‘condensed milk’ or ‘shortened milk’ in payasam.
• Generally add more quantity of jaggery if you use it instead of sugar.
• To make the payasam tasty you can add raw cashew nuts or raw badam or ‘vellari vedai’ in that.
• To make them more delicious, you can add cardamom powder or Saffron strings or ‘Jadi kai’ or ‘Jadi Patri’ ‘pachai karpuram’ etc.,

Aval Payasam - Poha kheer

Ingredients:

• 1 cup thin/ thick aval
• 3/4 cup full cream milk
• 1 cup sugar
• 2 sp ghee
• 2 sp crushed cashew nuts
• 2 sp dry grapes
• 10 - 12 strings saffron

Method:

• In a pan pour 1 sp ghee and fry cashew nuts and kiss miss.
• Remove them and keep aside. In the same pan fry aval well by adding 1 sp ghee.
• Add milk and cook the aval. Add sugar and mix well.
• Add fried cashew nuts, dry grapes and saffron.
• Remove from the fire.

Coconut Milk Payasam (Thenga pal payasam)

Ingredients:

• 1 coconut
• 1/2 sp rice
• 1 cup sugar
• 1/2 sp cardamom powder
• 1/4 sp kesari colour optional

Method:

• Grate coconut and put that in a mixie with rice.
• Grind with some water.
• Strain and remove milk and keep aside.
• This the first and thick milk.
• Again put the coconut and pour 1 cup water and do the same.
• This is 2nd milk.
• Now in a deep pan pour the second milk and bring it to a boil.
• Add sugar mix well. add cardamom powder and kesari colour.
• Mix well and agin bring it to a boil.
• Add first milk and before it starts boiling remove from the stove.
• Add fried cashew nuts if you want.
• This is a very tasty and simple payasam . we call it as thenga pal payasam. You can add jaggery instead of sugar.
• Generally we prepare this on 1 st of Aadi month. And we give this payasam to our new son in law in a silver tumbler. This is very important to us.

Akkara Adisal - rice Kheer

Ingredients:

• This is also an important item in our houses. (Iyanger)
• 1 cup rice
• 1 sp channa dal
• 1 sp moong dal
• 3/4 cup jaggery (grated)
• 1 cup full cream milk
• 4 - 5 sp ghee
• 2 sp crushed cashew nuts
• 2 sp kis mis - dry grapes
• 10 - 15 strings of saffron
• 1/2 sp cardamom powder

Method:

• Wash and clean rice. Allow it to dry by spreading it on a clean cloth.
• In a pan pour 2 sp ghee and fry rice in low flame.
• Allow it to fry well and add dals and fry well.
• Pour 1/2 cup milk and water. Cook well and smash it like a thick paste.
• Put saffron in one spoon milk.
• Add grated jaggery and mix well.
• In another pan pour the balance ghee and fry cashew and dry grapes.
• Add them in the akkaravadisal .
• Add saffron milk and cardammon powder.
• Mix well. Add the balance milk.
• Remove from the fire. This Akkaravadisal must be thick and it should be like thick dosa dough.
• If you want add some more ghee before serving.
• Yummy "Akkaravadisal" is ready to serve.

Notes:

• https://www.filepicker.io/api/file/DAiIHx17QCCwDmDmuTii+IMG-20150111-WA0018.jpg

Yellow Moong Dal Payasam 2

Ingredients:

• 250 gm Yellow M00ng Dal
• 2 tbsp plain uncooked Rice
• 1 cup Thick coconut milk
• 1 1/2 Cups Thin Coconut Milk
• 1/2kg Jaggery
• 1/2 Cup coconut cut into small pieces
• 2 tbsp ghee
• 1/2 tsp Cardamom powder

Method:

• Roast the moong dal and the rice in a cooker and add thin coconut milk and pressure cook it.
• Once the steam is off add grated jaggery and boil .
• Add water if necessary.
• Wait till the jaggery is fully dissolved and bring it to a boil.
• Remove from the fire.
• Add cardamom powder.
• Now add the remaining coconut milk and stir well.
• For garnishing fry small coconut pieces in ghee till golden brown and add to this.

Boondi Payasam

Ingredients:

• Full cream milk 400 ml
• Condensed milk 200 ml
• Boondi 1 cup ( prepare boondi with out sugar or salt)
• Sugar 1 cup
• Cardamom powder 1/2 sp
• Cashewnut 10 -12 (crush it)
• Ghee 2 sp

Method:

• Boil milk and reduce it by 1/2.
• Reduce the flame and add condensed milk and bring it to a boil.
• Add sugar and stir well.
• Add cardamom powder.
• In another pan pour ghee and fry crushed cashew nuts and keep aside.
• If you want to add some food colour you can add.
• Mix well and keep aside.
• Before serving, add boondi and fried cashew nuts and serve immediately.
• Very delicious payasam. Children like this very much.

Tender Coconut - Elaneer valukai Payasam

Ingredients:

• Finely chopped tender coconut 1 cup
• Sugar 2 cups
• Coconut milk 1 cup
• Full cream milk 2 cup
• Cardamom powder 1/2 sp

Method:

• Just boil the milk by adding sugar for about 10 - 15 mins.
• Add the finely chopped tender coconut pieces and bring it to a boil.
• Remove it from the fire and add coconut milk.
• Mix well and keep it in fridge.
• Serve chill.

Notes:

• Generally we drink ela neer and eat the valukai. Instead of that use the valukai (tender coconut) to make payasam. It is a good payasam. Prepare this and send your comments.

Banana Payasam - Nendram Palam Payasam

Ingredients:

• Riped Banana ( Nendram palam) 3
• Jaggery 2 cups
• Coconut milk 1 cup - thick milk
• Coconut milk 2 cups - thin milk
• Cardamom powder ½ sp

Method:

• Cut the fruit into small pieces.
• Cook them in Coconut thin milk.
• Till they become slight pink.
• Add powdered jaggery and mix well.
• Allow it to cook.
• Now add Coconut’s first milk. That is thick milk and mix well.
• Add cardamom and remove from the fire.
• It is kerela preparation; tastes great.

Notes:

• Whenever you use coconut milk, use thin milk for cooking and at the end only you can use the think one. After adding the thick milk you have to remove from the fire.

Simple, Quick and Delicious Payasam 2

Ingredients:

• Cooked Rice 1 cup
• Condensed milk 200 gms
• Cardamom powder
• Ghee 2 sp
• Kis mis 10 – 12 wash and clean
• Cashew nuts 1 tab sp crushed

Method:

• Just put cooked rice and (milk maid) condensed milk in a mixer grinder and grind well.
• In a pan pour ghee and fry some kis mis & cashew nut.
• Add the grind mixture and bring it to a boil.
• Add cardamom powder and mix well.
• Remove from the fire and serve.
• This is also a favorite item in my house.

Simple, Quick and Delicious Payasam

Ingredients:

• Cooked Rice 1 cup
• Cashew nuts ½ cup
• Milk 1 cup
• Sugar 2 cups
• Cardamom powder
• Ghee 2 sp
• Kis mis 10 – 12 wash and clean

Method:

• Just put cooked rice, sugar and cashew nuts in a mixer grinder and grind well.
• Add milk and grind well.
• In a pan pour ghee and fry some kis mis.
• Add the grind mixture and bring it to a boil.
• Add cardamom powder and mix well.
• Remove from the fire and serve.
• This is all time favorite in my house.

Besan Ka Kheer

Ingredients:

• Besan 1 cup
• Sugar 1 ½ cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned
• Badam essence few drops
• Kesar colour few drops

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside. And fry besan flour well.
• Fry well with out blacking it.
• Add water and allow it to cook.
• Add sufficient water so that besan will cook well.
• Add sugar and mix well. Add milk.
• Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Add badam essence and kesar colour.
• Serve hot or cold.
• Almost it will be like badam kheer.

Rice - Sugar - Coconut Payasam

Ingredients:

• Rice 1 cup
• Coconut 1
• Sugar 2 cup
• Cardamom powder 1 sp
• Cahew nuts 1 tbsp crushed
• “kas kas” 1 sp optional
• Milk ½ cup
• Ghee 2 sp

Method:

• Soak rice for ½ an hour.
• Grind rice and coconut in a mixer grinder.
• In a deep pan, pour ghee and fry cashew nuts.
• And pour the grind mixture in the pan.
• Add sufficient water and mix well.
• Allow it to cook. Keep an eye on the kheer.
• Stir occasionally. It may stick.
• Add sugar and mix well.
• Add milk and cardamom powder.
• Bring it to a boil.
• Remove from the fire.
• Serve hot or cold.

Notes:

• You can add jaggery instead of sugar. That will be more tastey.

Rice Rava Payasam

Ingredients:

• Rice rava 1 cup
• Sugar 1 ½ cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside.
• Add water and bring it to a boil.
• Add rice rava in it and mix well.
• Add sufficient water so that rice rava will cook well.
• Add sugar and mix well. Add milk.
• Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Yellow Moong dal Payasam

Ingredients:

• Yellow moong dal 1 cup
• Sugar 1 ½ cup / Jaggery 2 cups
• Milk1 cup
• Cardamom powder 1 sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside.
• Cook moong dal in a pressure cooker.
• In a pan pour the cooked moong dal and add sugar/jaggery and mix well.
• Add milk. Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Notes:

• Very good for veradh days. It is called as "Payathankanji".

Channa dal ka Kheer

Ingredients:

• Channa dal 1 cup
• Sugar 1 ½ cup / Jaggery 2 cups
• Milk1 cup
• Cardamom powder 1 sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside.
• Cook ‘channa dal’ in a pressure cooker.
• In a pan pour the cooked channa dal and add sugar/jaggery and mix well.
• Add milk. Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Notes:

• This payasam will be very good if you add jaggery.

Cashewnut Payasam

Ingredients:

• 200 gms Cashew nuts
• 350 gms Sugar
• 1 cup milk
• 10 – 12 strings of saffron
• 1 sp ‘sarai parapu’
• 1 sp ghee
• ¼ sp ‘kesar colour’ optional

Method:

• Soak cashew nuts in hot water for ½ an hour.
• Grind it in a mixer grinder by pouring little milk.
• In a deep pan, pour the grind mixture and milk and bring it to a boil.
• Add water if you want.
• Allow it to cook for a while.
• Stir and take care of the payasam, otherwise it may stick in the bottom.
• Add sugar and milk allow it to boil once again.
• You can add ‘kesar colour’ in the kheer now.
• Just add kesar colour in one spoon milk and mix well.
• Add it to the kheer.
• Add saffron strings and remove from the fire.
• In a small pan put ghee and fry ‘sarai parapu’ and put it in the payasam.
• Your delicious ‘cashew nut payasam’ is ready to serve.

Badam and Vellari Vedai Payasam

Ingredients:

• Sugar 1 cups
• Milk1 cups
• Cardamom powder
• Saffron string 10 – 12
• Ghee 1 sp
• Cashew nuts and kis mis 1 tab sp

Method:

• Badam and Vellari Vedai Payasam
• Ingredients:
• ‘Vellari vedai ‘100 gms
• Badam 50 gms
• Soak both nuts for about 12 hours. And remove the skin of badam.
• Grind them finely like a paste in a mixer grinder.
• You can add water or milk to grind the paste.
• In a deep pan pour ghee and fry cashew nuts and kis mis.
• Pour the milk and grind mixture in that.
• Bring it to a boil.
• Add sugar and again bring it to a boil.
• Stir occasionally.
• Add cardamom powder and saffron and remove from the fire.
• Your ‘kheer’ is ready to serve.

Notes:

• You can replace badam with cashew nuts.

Badam Kheer

Ingredients:

• Badam keer ia a Very easy and delicious payasam.
• 200 gms Badam
• 350 gms Sugar
• 1 cup milk
• 10 – 12 strings of saffron
• 1 sp ‘sarai parapu’
• 1 sp ghee
• ¼ sp ‘kesar colour’ optional

Method:

• Soak badam in hot water for ½ an hour.
• Remove the skin.
• Grind it in a mixer grinder by pouring little milk.
• In a deep pan, pour the grind mixture and milk and bring it to a boil.
• Add water if you want.
• Allow it to cook for a while.
• Stir and take care of the payasam, otherwise it may stick in the bottom.
• Add sugar and milk allow it to boil once again.
• You can add ‘kesar colour’ in the kheer now.
• Just add kesar colour in one spoon milk and mix well. Add it to the kheer.
• Add saffron strings and remove from the fire.
• In a small pan put ghee and fry ‘sarai parapu’ and put it in the kheer.
• Your delicious ‘badam kheer’ is ready to serve.

Rich Payasam

Ingredients:

• Cashew nuts 50 gms
• Badam 50 gms
• Pista 50 gms
• Walnut 50 gms
• Sugar 2 cups
• Milk 2 cups
• Cardamom powder
• Saffron string 12 – 15
• Ghee 1 sp
• Cashew nuts and kis mis 1 tab sp

Method:

• Soak all nuts for about 12 hours. And remove the skin of badam, pista and walnut.
• Grind them finely like a paste in a mixer grinder with cashew nuts.
• You can add water or milk to grind the paste.
• In a deep pan pour ghee and fry cashew nuts and kis mis.
• Pour the milk and grind mixture in that.
• Bring it to a boil.
• Add sugar and again bring it to a boil.
• Stir occasionally.
• Add cardamom powder and saffron and remove from the fire.
• Your ‘rich kheer’ is ready to serve.

Bombay Rava Payasam - Suji Payasam

Ingredients:

• Bombay Rava/Suji 1 cup
• Sugar 1 ½ cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned
• Yellow colour few drops

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside. And fry Bombay Rava well.
• Fry well with out blacking it.
• Add water and allow it to cook.
• Add sufficient water so that rava will cook well.
• Add sugar and mix well. Add milk.
• Allow it to boil. Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Add yellow colour. Mix well.
• Serve hot or cold.

Semiya and Rava Payasam

Ingredients:

• Rava/suji 1 cup
• Bambino Semiya 1 cup
• Sugar 3 ½ cup
• Milk 2 cup
• Cardamom powder ½ sp
• Ghee 3– 4 sp
• Cashew nuts 2 sp crushed
• Kis Mis 2 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• And fry ‘Semiya’ well. Keep it aside.
• Add 2 sp ghee and fry Rava well.
• Now add ‘Semiya’ in the pan.
• Add water and allow it to cook.
• Add sufficient water so that ‘semiya’ and ‘rava’ will cook well.
• Add milk and mix well.
• Add sugar and mix well.
• Allow it to boil. Add cardamom powder.
• Remove from the fire.
• Serve hot or cold.

Semiya - Vermicelli Payasam

Ingredients:

• Bambino Semiya 1 cup
• Sugar 2 cup
• Milk 1 cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• And fry ‘Semiya’ well.
• Add water and allow it to cook.
• Add sufficient water so that ‘semiya’ will cook well.
• Add sugar and mix well.
• Add milk.
• Allow it to boil. Add cardamom powder.
• Remove from the fire.
• Serve hot or cold.

Images:

Sago and Semiya Payasam

Ingredients:

• Sago 1 cup
• Bambino Semiya 1 cup
• Sugar 3 ½ cup
• Milk 2 cup
• Cardamom powder ½ sp
• Ghee 3– 4 sp
• Cashew nuts 2 sp crushed
• Kis Mis 2 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• And fry ‘Semiya’ well. Keep it aside.
• Add 2 sp ghee and fry Sago well.
• Now add ‘Semiya’ in the pan.
• Add water and allow it to cook.
• Add sufficient water so that ‘semiya’ and ‘sago will cook well.
• Add milk and mix well.
• Add sugar and mix well.
• Allow it to boil. Add cardamom powder.
• Remove from the fire.
• Serve hot or cold.

Sago and Aval Payasam

Ingredients:

• Sago 1/2 cup
• Aval (thick varity) 1 cup
• Coconut 1
• Sugar 2 cup
• Cashew nuts ½ cup
• Cardamom powder ½ sp
• Ghee 4 – 5 sp
• Cashew nuts and kis mis 1 tab sp
• Milk ½ cup

Method:

• Pour 1 sp ghee in a pan and fry sago well and keep it aside.
• Then add 1 sp again in the pan and fry ‘Aval’ and fry well and keep aside.
• Grind coconut and grind it with cashew nut and keep aside.
• Now powder sago and aval separately.
• Pour the balance ghee in the pan and fry kis mis + cashew nut in that.
• Add water in that and add sago powder.
• Mix well and bring it to a boil. Allow sago to cook well.
• Now add aval powder and mix well.
• Bring it to a boil. Now add the grind mixture and mix well.
• Allow it to boil for a while.
• Add milk and remove from the fire.

Notes:

• You can store the fried and powdered sago and aval in the Fridge. So that you can make this payasam very quickly.
• Even with out coconut and cashew nut paste you can make the payasam, in the case of urgency.

Sago (Jewarecy) Payasam

Ingredients:

• Sago 1 cup
• Sugar 2 cup
• Milk 1 cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned
• ‘kesar colour’ few drops optional

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• And fry ‘Sago’ well.
• Generally it will become 2 - 3 times bigger than its original size.
• Add water and allow it to cook.
• Add sufficient water so that sago will cook well.
• Add sugar and mix well. Add milk.
• Allow it to boil. Add cardamom powder.
• Remove from the fire.
• Add ‘kesar’colour.
• Mix well.
• Serve hot or cold.

Bread Payasam

Ingredients:

• Milk Bread 8 slices
• Milk 2 cup
• Sugar 2 cup
• Cashew nuts 1 sp crushed
• Kis mis 1 sp wash and cleaned
• Safron strings 10 – 12
• Ghee 2 – 4 sp

Method:

• Cut bread into pieces.
• In a kadai fry bread pieces well in ghee.
• Grind them like powder in a mixer grinder.
• Keep aside.
• In a pan pour ghee and fry cashew nuts and kis mis.
• Pour the milk and add the bread powder.
• Mix well and bring it to a boil.
• Add sugar and bring it to a boil.
• Add cardamom powder and saffron.
• Remove from the fire and serve.
• A good payasam is ready.
• Mostly children like this.

Pazhaya thu (leftover cooked rice) vathal

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• 1 Big Onion
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Add chopped onions.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Notes:

• If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
• Then make small balls out of that and sundry them.

Pazhaya thu (leftover cooked rice) vathal

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• 1 Big Onion
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Add chopped onions.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Notes:

• If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
• Then make small balls out of that and sundry them.

Tomato Vathal

Ingredients:

• 1 cup tomato puree
• 2 cups Kuzhu vathal mavu
• Red chilly powder
• Salt
• Ommam/cumin seeds (Optional)

Method:

• Make tomato puree or get tomato puree from market
• Add salt and red chilly powder
• Mix with the kuzhu vathal mavu and pure the mixture in the plastic sheet as round as pappad.
• Keep them in the plastic sheet till they dry in the Sun.
• Fry / MW and taste.

Thalir Vadam

Ingredients:

• 1 cup rice
• 5 -6 green chilly
• 1sp cumin seeds/ ommam
• Salt

Method:

• There are many types of recipes to prepare Thalir vadam.
• Here I am giving the easiest method to prepare them.
• With out sunlight with out strain you can prepare at anytime that too inside the house.
• Soak rice in water after wash for 2 hours.
• Grind that with out adding much water like thick paste.
• Add green chilly also with that.
• Add salt, cumin seeds after removing it from the mixer grinder
• Now take THALIR VADAM STAND and greece them and pour this dough on it.
• Or otherwise, take two tiffen plates ( stain less steel) greece them.
• Pour the dough on the plate and spread by rotating the plate.
• Place the plate in a pan, (like Idly plate) keeping one small cup in side the pan with water.
• And place this plate and lid it.
• After a min. open the lid and place the next plate.
• Peel the THALIR VADAM from the plate by hands with out spoiling the round shape.
• Put it on a clean cloth under the fan.
• With in 4 hours you can fry them or MW them.
• Enjoy delicious THALIR VADAMS.

Ash gourd vathal

Ingredients:

• 1 cup Kuzhu vathal mavu
• 200 gms ash gourd
• Red chilly powder/green chilly
• salt

Method:

• Grate ash gourd and keep them aside.
• Squeez them and remove water from it.
• Add salt and red chilly powder/green chilly
• Mix with the kuzhu vathal mavu and make small small balls.
• Keep them in the plastic sheet.
• Sun dry them.
• Fry and taste.

Onion vathal

Ingredients:

• 1 cup Kuzhu vathal mavu
• 100 -15- gms onion
• 2 – 3 sp red chilly powder/green chilly
• Salt

Method:

• Chop finely onions. Or grind them with out adding water
• Add salt and red chilly powder/green chilly
• Mix with the kuzhu vathal mavu and make small small balls.
• Keep them in the plastic sheet.
• Sun dry them.
• Fry and taste.

Javarece (Sabudhana) Vathal

Ingredients:

• 1 kg Javarece (Sabudhana)
• 150 -200 gm Green Chilly
• Asafetida powder
• Salt to taste

Method:

• Soak Javarece/Sabudhana whole night.
• Morning, take water in a big vessel.
• Heat it and add green chilly paste.
• Add asafetida powder and salt
• Bring it to a boil, add soaked Javarece/Sabudhana in that and mix well.
• Allow sabudhana to cook well.
• Let it be like DOSA DOUGH consistency.
• Remove it from the fire.
• Let it cool.
• In the plastic sheet, pour the vathal mavu, with a small spoon like a small ‘moon’
• After noon or the next day turn them and dry them again.
• Store the dries Sabudhana vathal in air tight tin.
• If you prepare correctly, the fried vathal become 3 – 4 times bigger than the dired one.

Rice Vathal (Kuzhul vathal)

Ingredients:

• 1 kg Rice Flour
• 200 gm Jevarasi
• 15 Green Chilies
• 2 -3 Lemon
• Asafetida Powder
• Salt to taste

Method:

• Keep water in a big vessel (Preferable a 10 lts. Cooker bottom.)
• Bring it to a boil.
• Add Jevarasi in that mix well.
• Let it cook.
• Grind Green chilies and add with the boiling water.
• Add salt and asafetida powder.
• Mix well and make the stove simmer.
• Now add the rice flour slowly in that.
• Or you can keep less water in the cooker,
• And you can add normal water in the rice flour, and make it like a batter.
• Now add the batter in the hot water and mix well with out lumps.
• When the rice flour cooks well, remove it from the fire and keep aside.
• Add lemon juice in that and mix well.
• After it comes to room temp. make vathal, on the plastic sheets as per your wish.
• After sun dry keep them in air tight tins, and fry when ever you need them through out the year.

Notes:

• The Vathal mavu will take much time to become cool.
• If you put vathal with hot mavu, the vathal will become red while you fry them.
• So, prepare Vathal mavu in the night and next day early morning before sun comes you make vathal.
• This will help you to work quickly in the morning by avoiding sun’s heat on our head, but the vathal will get full day sun’s heat and will be almost ready by the same day evening.

Tips for Vadams

Ingredients:

• Add cumin seeds, Ommam /ajwan seeds in vathal.
• Add food colours / natural colours

Method:

• Prepare Sabudhana vathal mavu thick and make as Kuzhu vathal

Moor milakai (Curd Chilly)

Ingredients:

• ½ hot green chilly
• 2 cups curd
• Salt

Method:

• Cut green chilies into two with out removing the head.
• Or just split a little with out removing the head.
• Make curd as butter milk with out adding much water.
• Add salt and cut green chilies and mix well.
• Keep them for two days.
• But in the morning mix them well.
• The third day put them in a sheet with out buttermilk in the sun light.
• In the evening again put the half dried chilies in the left over butter milk.
• Repeat this till all the butter milk absorbed by the chilly.
• When all chilies become crispy and if you are able to break it with your fingers, store them in an airtight container.
• Fry them in oil and this is a best side dish for curd rice.

Notes:

• If you want very ‘hot’ moor miligai use thin and length chilies. If you want less ‘hot’ moor miligai, use small and round chillies.

Brinjal Vattal

Ingredients:

• Brinjal 1 kg.

Method:

• Wash them.
• Cut brinjal and sun dry them.
• Keep them in an air tight container.
• When you are going to prepare ‘Parappu sambar’ just take a hand full of this ‘brinjal vathal’ and soak them in hot water.
• After adding tamarind water, you add this vathal with the water in the sambar.
• This will give a good taste for the sambar.

Potato Vathal

Ingredients:

• 1 kg Potato
• Salt

Method:

• Wash Potato cut them thick slice.
• In a big pan put them, pour water and salt.
• Allow them to cook with out mashing them.
• Remove from the fire and drain.
• Dry them till crispy in sun light.
• Keep them in an air tight container.
• Fry them and add red chilly powder.
• Use them as evening snack with tea.

Kouthu Avari Vathal

Ingredients:

• 1 kg Kouthu avari
• Turmeric powder (optional)
• Salt

Method:

• Wash Kouthu avari .
• In a big pan put them, pour water, salt and turmeric powder.
• Allow them to cook with out mashing them.
• Remove from the fire and drain.
• Dry them till crispy in sun light.
• Keep them in an air tight container.
• Fry them and use them as side dish for KALANDA SADAM.

Ladies finger vathal

Ingredients:

• 1 kg ladies finger
• Turmeric powder (optional)
• Salt

Method:

• Wash and cut Ladies finger like finger.
• In a big pan put the slices and pour water, salt and turmeric powder.
• Allow the Ladies finger to cook with out mashing them.
• Remove from the fire and drain.
• Dry them till crispy in sun light.
• Keep them in an air tight container.
• Fry them and use them as side dish for KALANDA SADAM.

Bitter gourd vathal

Ingredients:

• 1 kg bitter gourd
• ½ sp. Turmeric powder (optional)
• Salt to taste

Method:

• Wash and cut bitter gourd as thick slices.
• In a big pan put the slices and pour water, salt and turmeric powder.
• Allow the bitter gourd slices to cook with out mashing them.
• Remove from the fire and drain.
• Use the drained water as soup, by adding black pepper on it.
• Dry them till crispy in sun light.
• Keep them in an air tight container.
• Fry them and use them as Vathal or you can crush the fired ones, mix and eat with ghee and rice.
• Good for sugar patients.

Pazhaya thu (leftover cooked rice) vathal 2

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Aval (POHA) vathal

Ingredients:

• 1 kg aval
• ¾ kg ash gourd
• Salt
• 200 gms green chilly
• cumin seeds/ ommam

Method:

• For this vathal get thick aval.
• Wash aval two three times and put it in a vessel, fill with water.
• Keep it for 1/2 an hour
• Remove and squeeze it. Keep aside.
• Chop ash gourd or grate it.
• Squeeze it and remove water from it.
• Chop green chilly.
• Mix all the three in a big vessel and add ommam or cumin as per yor wish.
• Add salt.
• Make small small balls and keep them in the plastic sheet.
• Sun dry them. While frying this vadam will become 3 – 4 times big.
• And will be very tasty.

Notes:

• You can add chopped onion instead ash gourd.

Pazhaya thu (leftover cooked rice) vathal

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• 1 Big Onion
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Add chopped onions.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Notes:

• If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
• Then make small balls out of that and sundry them.

Milk and Coconut Burfi

Ingredients:

• Finely grated coconut - 3/4 cup
• 1 liter milk
• 1 cup sugar
• chopped nuts for topping(pista, almonds)
• silver foil (optional)
• Pure Ghee - 3 to 4 Tbsp.

Method:

• Heat milk in a heavy Kadai till it is reduced to half its volume.
• Add coconut, sugar and stir till it becomes thick.
• Add ghee when it sticks tothe bottom.
• When it reaches burfi stage, the mixture turns golden and becomes frothy.
• Add the toppings and pour on a greased tray and cut it into squares.

Kesar Kaju Burfi

Ingredients:

• 500 gms Kaju (cashewnuts)
• 300 gms sugar
• 1/2 tsp kesar(saffron)
• 1/4 tsp orange color

Method:

• Soak the cashew nuts in water for 3 hours.
• Drain the water and ground the cashew nuts,finely.
• In a pan mix sugar and cashew nuts,and roast on low heat, string constantly.
• Mix saffron and orange color in it.roast till done.
• On the rolling board place a butter paper and pour the mixture on it.
• Now place another butter paper ,sandwiching the mixture between the two paper.
• Roll it with rolling pin.
• Remove the butter paper from top and cut the burfi pieces.

Coconut Burfi

Ingredients:

• 250 gms. finely grated coconut
• 250 gms. sugar
• ghee for greasing plate
• a pinch cardamom powder
• 2 table spoons crushed cashew nuts (optional)

Method:

• Prepare syrup with sugar and water to 2 1/2 thread consistency.
• (Use method as shown in the above posting.)
• Warm coconut in heavy saucepan, put in the syrup.
• Stir well and cook till soft lump forms.
• Spread in a greased plate. Cool.
• Sprinkle cardamom powder and crushed cashew nuts.
• Cut into squares, store in airtight container.

Besan Laddu

Ingredients:

• 4 cups Besan Flour
• 1 cup Pure Ghee
• 2 cups powdered sugar
• 1 tsp Powdered Cardamom
• 1/2 cup chopped Almonds and Raisins

Method:

• Heat the ghee in a pan.
• Add the gram flour and fry it on a low flame stirring continuously till light brown.
• Once it gives smell, remove from the fire and let it cool.
• Add powdered cardamom and powdered sugar. Mix well.
• Add chopped almonds and raisins.
• Shape into ladoos and serve.

Cashew nut Halwa

Ingredients:

• 4-1/2 cups Milk - make kova
• ½ cup Cashew nut
• 1 Tbsp Ghee
• 1-1/4 cup grated Khoya
• 1 cup Sugar
• ½ Tsp Cardamom Powder
• 2 Tbsp Shredded Cashew nut
• For Garnish:
• Rose Petals
• Shredded Cashew nuts

Method:

• Soak the Cashew nut in water and make a paste with a little milk.
• Mix Cashew nut paste in ghee and keep aside.
• Put the mixture in a kadhai and when it starts to thicken a bit add khoya to it.
• Stir well and see that it doesn’t stick to the bottom of the kadhai.
• When the mixture becomes a bit thick add sugar to it and mix well.
• Add shredded Cashew nut, cardamom powder and mix well.
• Check the sweetness and then garnish well with rose petals, Cashew nut and also sprinkle cardamom powder on it.
• Serve hot or cold.

Notes:

• We can prepare this Halwa with less quantity of Cashew nuts. You can use pista instead of cashew nuts.

Rava Laddu 2

Ingredients:

• Condensed milk 400 gms, sweetened
• Suji or semolina 2 1/2 cup
• Ghee 3 tablespoons
• Cardamom powder 1/2teaspoon

Method:

• In a kadai, fry the semolina till it is brown.
• Make soft powder in a mixer grinder.
• Add the ghee and roast for a while.
• Add the condensed milk and cardamom powder and stir till the mixture leaves the sides of the pan.
• Remove form the fire and make into small laddus with greased palm.
• Garnish with roasted cashews and raisins.

Notes:

• If you want you can put rava as it is. That is, without grinding you can add fried rava as it is. That will give a different taste and finish.

Rava Kesari with Jaggery

Ingredients:

• Bombay Rawa -1 cup
• Powdered Jaggery -2 1/2 cup
• Ghee - 1 1/2 cup
• Cashew nuts - 10 -12 cut them
• kismis- 1 table spoon
• Cardamom powder - 1/2 teaspoon
• Saffron strings 10 - 12
• 1 sp milk

Method:

• In a kadai put the rawa and dry fry well.
• In a thick bottomed vessel, put a tablel spoon of ghee and fry the cashew nuts and kismis.
• Add saffron strings in 1 sp milk and keep aside.
• In a thick vessel pour water and put powdered jaggery.
• Drain the durt and keep aside.
• Remove and keep it separately.
• Then add rawa and fry well.
• Add ghee little by little and stir continuously.
• Now add jaggery water in that.
• Allow rave to cook well.
• Now add sugar and again mix well and allow it to cook well.
• Add fried cashew nuts and cardamom powder.
• Add saffron water and mix well.
• Mix it well and your Kesari is ready to serve.

Notes:

• In olden days they use to prepare Jaggery Kesari.

Rava Kesari with Sugar

Ingredients:

• Bombay Rawa -1 cup
• Sugar -2 cup
• Ghee - 1 1/2 cup
• Cashewnuts - 10 -12 cut them
• kismis- 1 table spoon
• Cardamom powder - 1/2 teaspoon
• Saffron strings 10 - 12
• 1 sp milk

Method:

• In a kadai put the rawa and dry fry well.
• In a thick bottomed vessel, put a tablel spoon of ghee and fry the cashew nuts and kismis.
• Add saffron strings in 1 sp milk and keep aside.
• Remove and keep it separately.
• Then add rawa and fry well.
• Add ghee little by little and stir continuously.
• Now add water in that.
• Allow rave to cook well.
• Now add sugar and again mix well and allow it to cook well.
• Add fried cashew nuts and cardamom powder.
• Add saffron water and mix well.
• Mix it well and your Kesari is ready to serve.

Notes:

• You can grind the sugar into a fine powder; this will reduce your cooking time.

Images:

Mango Kesari

Ingredients:

• Fully riped Mango - 1 No or 2 ( the pulp should be 1 1/2 cups)
• Bombay Rawa - 3/4 cup
• Sugar - 3/4 cup
• Ghee - 1/2 cup
• Cashew nuts - few
• Cardamom powder - 1/2 teaspoon

Method:

• Remove the skin from Mango and cut it into pieces.
• Put it in a mixie and grind to a fine paste.
• The paste should be one to one and half cups. The above ingredients are for 1 1/2 cup mango pulp.
• In a kadai put the rawa and dry fry well.
• Cool it and grind to a fine powder.
• Also grind the sugar into a fine powder.
• ( this will reduce your cooking time)
• In a thick bottomed vessel, put a tablel spoon of ghee and fry the cashew nuts.
• Remove and keep it separately.
• Same vessel add the mango pulp and fry for one to two minutes on low flame.
• Then add ground rawa and sugar and mix thoroughly.
• Add ghee little by little and stir continuously till it is thick like halwa and leaves the sides of the vessel.
• Add fried cashew nuts and cardamom powder.
• Mix it well and transfer it to a greased plate and level it or you can serve as it is.

Rava Kesari

Ingredients:

• Condensed milk 250gms
• Suji / semolina 1 cup
• Ghee2 tab sp
• Kesari powder or yellow color 1/2 sp
• Cashews 1 tab. Sp crushed
• raisins 10 – 12 wash and clean
• Saffron strings 10 -12

Method:

• Heat the ghee and fry the cashews and raisins and keep aside.
• Fry the semolina in the ghee.
• Add the kesari powder to the 2 cups water and add to the semolina.
• Keep stirring so that no lumps are formed.
• Add saffron stings, mix well.
• Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan.
• Add fried cashew nuts and kis mis (dry grapes)and mix well.
• Serve hot or cold rava kesari.

Fig Halwa

Ingredients:

• Condensed milk 200 gms
• Fig / Anjeer 250gms chopped
• Milk 1/2 lt
• Ghee 2 tablespoons

Method:

• Soak the figs in the milk for one-hour.
• Grind it into a paste.
• Heat the ghee in a pan and add the condensed milk and the fig paste and stir continuously till it leaves the sides of the pan.
• Serve hot garnished with cashews.

Notes:

• You can add tutty fruity in this halwa. Children will like this very much.

Carrot Halwa - Gajar ka Halwa 2

Ingredients:

• Condensed milk 300 gms
• Carrot 1/2 kg
• Ghee 1/3 cup
• Corn flour 2 tea sp (optional)
• Water 1/2 cup
• Cashews 1 tab sp crushed

Method:

• Cook the carrots in ½ cup of water till tender.
• Add the condensed milk, ghee and corn flour.
• Cook this mixture till it leaves the sides of the pan.
• Add fried cashew nuts.
• Remove form fire and spread over a greased pan.
• Serve carrot halwa hot or cold. Or
• Cool and cut it into squares and garnish with the cashews.

Notes:

• Instead of carrot you can use beet root or chow chow or white pumpkin or luki/bottle guard.

Date Halwa

Ingredients:

• Condensed milk 400 gms
• Dates 600 gms, remove the seeds & chopped
• Ghee 2 tablespoons
• Water ½ cup
• Maida / corn flour 2 tablespoons.

Method:

• In a pan heat the ghee, add the Maida and fry for a minute.
• Add the water; mix well and allow it to boil.
• Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
• Remove from fire and serve delicious Date halwa

Mohan dal

Ingredients:

• Condensed milk 400gms
• Besan (gram flour) 3 cups
• Pista or badam or cashew nuts - 5 tablespoons, chopped
• Ghee 1 cup
• Milk 2 tablespoons

Method:

• Heat the ghee in a pan and roast the besan on slow flame for 10 - 12 minutes.
• Add the condensed milk and cook with constant stirring for 15 minutes till the mixture thickens.
• Remove from fire and place in a greased plate and garnish with the dry fruits.
• Cut into desired shapes and serve.

Coconut double colour Burfi

Ingredients:

• Condensed milk 400 gms
• Coconut Powder 100 gms
• Full cream milk powder 100 gms
• Milk 1/2 cup
• Red color few drops

Method:

• Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai.
• Once heated cook on slow flame till the mixture leaves the sides of the pan.
• Divide the mixture into two equal portions.
• Spread one portion evenly on a greased plate.
• To the other portion add the red color and mix well.

Mysor Pak

Ingredients:

• 1 cup besan flour
• 2 cup sugar
• 2 cup ghee
• 2 - 3 pinches cardamom powder.

Method:

• 1. Dissolve the sugar in the water and heat it. (Take sugar and water in the ratio of 2 : 1 1/2 )
• 2. Keep stirring till you get a thread consistency.
• 3. You can check for this by feeling the syrup between your fore-finger and thumb. (If the syrup has reached the required consistency, then you will able to pull it out like a thread).
• 4. Remove all the lumps in the besan flour and add it to the syrup, 1 table spoon at a time.
• 5. Reduce the heat and add 2 teaspoons of ghee.
• 6. Stir, till the flour and ghee has completely blended with the syrup.
• 7. Repeat procedure till you finish all of the besan.
• 8. Continue to stir and keep adding ghee 1tsp. at a time till the mixture changes color and texture. At one point, you will observe that the mixture is not able to absorb any more ghee. Also, the whole mixture becomes porous and starts leaving the edges of the vessel.
• 9. At this point, transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. Do not remove the excess ghee.
• 10. Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes. Carefully remove each piece and arrange on the serving tray.

Notes:

• If you follow the steps properly, you can make soft mysor paks, in no time which melts in mouth.

How to Make Sugar Syrup

Ingredients:

• Sugar
• Water
• 1/4 cup milk

Method:

• Following are the steps shown to make sugar syrup in the right way.
• Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned.
• Put both in a deep saucepan to boil, stirring occasionally.
• When the mixture comes to a boil, add 1/4 cup milk.
• When a thick scum is formed on the surface of syrup, it is time to strain.
• Always use a metal strainer or moist cloth to strain the hot syrup, never plastic.
• Put back to boil, checking the consistency required as above.
• Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.

Sweet Mixture

Ingredients:

• 200 gms dates - hard ones - semi ripe - cut into small pieces
• 400 gms dimond kalkandu/ sugar candy/ missery - small size
• 100 gms cashew nuts - cut in small pieces
• 100 gms badam - soak, peel and cut in pieces
• 100 gms kis mis - wash,clean and cut in pieces
• 100 gms dry coconut / copra - cut into small pieces
• 100 gms figs - cut into small pieces
• 50 gms vellari vedai ( I dont know its English name)
• 50 gms Walnut - soak,peel and cut into small pieces
• 50 gms Pista - cut into small pieces
• 1/2 sp cardamom powder

Method:

• Mix all the ingredients.
• That is all your Sweet Mixture is ready.

Easy and Quick Khoya Sweet.

Ingredients:

• 500 gms Khoya/gova (sweet less)
• 400 gms Sugar
• 200 gms crushed mixed nuts (cashew, badham and pista)
• 1/2 sp cardamom powder
• 100 gms cherry to granish
• 2 sp ghee optional

Method:

• First put khoya in a pan.
• Powder sugar and put that with khoya.
• Mix well till they become a mass.
• But be careful let it not burn.
• If you want you can add ghee and mix well.
• But there will be no need.
• Now remove it from the fire.
• Allow it to cool.
• Take one table spoon of the mixture and make like laddu
• Make a small hole it that and fill the crushed nuts.
• Again make it like a ball or you can make it like peda.
• Do all the mixture like that.
• Now garnish the koya sweet with one cherry on each laddu or peda
• Your Khoya sweet is ready to serve.

Caramel Walnut Halwa

Ingredients:

• 2 cups Maida or all purpose flour
• 3 cups Sugar
• 1 cup Butter
• 1cup Walnuts
• 3 cups Hot Water

Method:

• In a deep pan, melt a tablespoon of butter and add the sugar.
• At low heat let the sugar melt and turn into caramel, turning constantly to prevent burning.
• When the sugar is all caramel-led add the hot water.
• At first the sugar will crystallize, but slowly will melt and you will have caramel flavored water.
• In a saucepan melt the rest of the butter, add the flour.
• Fry the flour until golden brown, add the chopped walnuts and add the hot caramel water.
• Cook until all the water is absorbed.
• Quickly stir the halwa to make it smooth.
• Transfer the halava into a slightly greased tray.
• Let it set then cut in cubes.

Notes:

• Instead of Walnut you can use badam or cashew nuts. If you want you can soak walnut for about 15 min. in hot water and remove the skin.

Sohan Halwa

Ingredients:

• Sugar 3-3/4 cups
• Water 4 cups
• Cornflour 1 cup
• Almonds 1 cup
• Pistachios 1/2 cup
• Green cardamoms 2 tbsps.
• Milk 1/2 cup
• Red or yellow food colouring
• Ghee 8 tbsps

Method:

• Dissolve the sugar in half the water and let it boil for 5 minutes.
• Add milk and leave to boil for another 5 minutes.
• Remove from heat and strain through a muslin cloth.
• Dissolve cornflour in the remaining water and add to the syrup.
• Cook on medium heat and when it starts turning into lumps, add the colouring mixed with a little lemon juice.
• Stir continously, adding a little ghee every time the mixture starts sticking to the bottom of the pan.
• When the mixture leaves the sides of the pan and forms one whole lump, add the crushed cardamoms and finely-sliced almonds and pistachios.
• Keep aside a few nuts for garnishing.
• Put the halwa on a greased thali (plate) and flatten it out, then decorate it with the remaining almonds and pistachios.
• When cooled, cut into desired shapes and sizes, and offer.
• This halwa will keep for months if packed in air-tight tins.

Notes:

• You can roll each piece in small transperent plastic sheet.

Images:

Badham Halwa 3

Ingredients:

• 250 gm almonds
• 250 ghee
• 2 silver leaves (optional)
• 150 gms rava/semolina
• 1/2 tspn chopped pistachios
• 3 cups milk
• 1 cup sugar
• 6 green cardamoms

Method:

• Soak the almonds overnight, peel and grind coarsely.
• Boil the milk with sugar until it is dissolved and set aside.
• Heat the ghee, fry semolina for two minutes and add coarsely ground almonds and fry until light brown.
• Add the milk, crushed cardamoms and stir until thick and leaves its ghee.
• Remove from the fire, put in a serving dish and decorate with silver leaves and chopped pistachios.
• Offer hot or cold.

Badham Halwa 2

Ingredients:

• 4-1/2 cups Milk - make kova
• ½ cup Almonds
• 1 Tbsp Ghee
• 1-1/4 cup grated Khoya
• 1 cup Sugar
• ½ Tsp Cardamom Powder
• 2 Tbsp Shredded Almonds
• For Garnish:
• Rose Petals
• Shredded Almonds

Method:

• Soak the almonds in water, remove the skins, and make a paste with a little milk.
• Mix almond paste in ghee and keep aside.
• Heat ghee in a kadhai and when it starts to thicken a bit add khoya to it.
• Stir well and see that it doesn’t stick to the bottom of the kadhai.
• When the mixture becomes a bit thick add sugar to it and mix well.
• Add shredded almonds, cardamom powder and mix well.
• Check the sweetness and then garnish well with rose petals, almonds and also sprinkle cardamom powder on it.
• Serve hot or cold.

Notes:

• We can prepare this Halwa with less quantity of Badham. You can replace Bhadam with Cashew and make Cashew Halwa.

Badham Halwa

Ingredients:

• There are many ways to make this Halwa. This Halwa is one of the delicious sweets.
• 2 cups Almond paste (approx. 250 gms)
• 2 cups Sugar
• 1 cup Ghee
• A pinch Saffron strands - a pinch
• Milk as required to make the paste
• 1/2 tsp Green Cardamom powder

Method:

• Soak almonds in the water 2 hours and remove the skin.
• Add saffron and blend to a smooth paste adding as little milk as possible.
• Put almond paste and sugar in a thick bottomed pan, stir frequently and cook till the mixture thickens and leaves the sides of the pan.
• Add powdered cardamom and remove from fire.
• Now add the ghee little by little till all the ghee is absorbed.
• Cool to room temperature and serve.

Carrot Halwa - Gajar ka Halwa

Ingredients:

• Easy and delicious halwa.
• 1 kg juicy orange carrots / Gajar
• 1 1/2 liter milk
• 400-500 gm sugar
• cardamon powder
• 1 tbsp ghee

Method:

• Peel and grate carrots.
• Put milk and carrots in a heavy saucepan.
• Boil till thick, stirring occasionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee,stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

Notes:

• You can pressure cook carrots to reduce the time.
• You can add unsweetened (mawa) khova in this halwa to increase the taste and quantity.
• You can replace carrot with beet root, Pumpkin or bottle guard and prepare halwa in the same way.

Maa Laddu

Ingredients:

• This is also a easy sweet like rava laddu and will taste very nice. Try this out.
• 1 cup Moong Dal
• 1 cup sugar (powder)
• Ghee 1-1/4 cups
• cardamom Powder
• Cashews (crushed)

Method:

• Fry Moong on a pan till you get a good aroma/smell.
• Cool and make the Dal into fine powder.
• Take Dal powder in a big bowl and add Sugar powder.
• Melt ghee and fry cashewnuts, pour over dal mixture.
• Mix well, add cardamom powder. When still hot, make balls.
• Cool and store in an Air Tight Container.

Boondi Laddu

Ingredients:

• 1 cup Besan
• 1 tsp Rice Flour or a pinch of baking soda( cooking soda )
• Salt 1 pinch
• 2 tab sp crushed Cashews
• 1 tab sp Raisins
• 10 -15 Cloves
• Orange colour
• 4 tbsp Ghee
• 1/2 sp cardamom powder
• Oil/ghee for frying
• For making Sugar Syrup
• Sugar - 1 3/4 cup
• Water - 3/4 cup

Method:

• Mix besan, rice flour, pinch of orange colour and salt with water.
• (the consistency should be like dosa mix so that it should be easy to make boondi)
• Heat oil in a frying pan. In the mean time in a pan heat 3/4 cup of water.
• Bring it to boil. Then add sugar.
• Put it in medium heat to make the sugar syrup.
• (Care should be taken that the sugar syrup is not over done. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line.
• If it doesnt keep it for boiling for another 2 minutes.)
• Heat oil in a pan.
• Take Boondi laddle and hold the handle on your left hand and take a spoon full of dough on your right hand.
• Hold it on the hot oil, now pour the dough on the boondi laddle and rub it very fast through the holes with the bottom of the spoon.
• The disc must be held close to the pan.
• The batter must fed quickly into the oil. Cook boondi till they become fine gold colour.
• Remove and put them in a big vessel and then add the sugar syrup, raisins, fried cashews , cloves and powdered elaichi.
• Mix well . Make it into a ball.
• Your Boondi laddu is ready to taste.

Cashew and Pistachios Laddu

Ingredients:

• 1 Cup cashewnuts
• 1/4 cup pistachios
• 1 1/2 cup Milk
• Sugar (Take 1 1/2 measures of sugar for each measure of the paste)
• Ghee- 2-3 tablespoons

Method:

• Soak the cashew and Pista nuts in milk for about 2-3 hours
• Grind this in a mixer and make a fine paste.
• For each measure of this paste , take one and half measures of sugar in a thick bottomed vessel.
• Add a little water and bring it to a boil.
• Keep stirring occasionally till it forms a thick syrup of one string consistency.
• Now add the cashew-pista to the sugar syrup and keep stirring it on medium flame till the entire mixture starts getting together as a mass.
• Add ghee in it.
• See that when you scoop it out, it should easily leave the sides of the vessel.
• Take it off the flame and spread it out on a greased (with ghee) plate.
• After it cools down, roll it out into small laddoos.
• And your cashew pista laddoos are ready to eat.

Rava Laddu - Karanataka Method

Ingredients:

• 3 cups fine rava
• 3 cups grated copra
• 3 cups sugar
• 1/2 cup ghee
• 1 tbsp. cashew nuts (broken)
• 1 tbsp. raisins
• 1 tsp, cardamom powder
• 1/2 cup warm milk
• few strands saffron

Method:

• Heat 1 tbsp. ghee in a kadai and fry the cashew nuts to a golden brown, remove and keep aside.
• Fry the raisins in the same ghee and remove and keep aside.
• Add the remaining ghee and fry the sooji in a medium temp. until the raw smell disappears and u get a good fried rava smell.
• Switch off the heat.. Add the the copra and sugar (you can powder the sugar if you want) and keep stirring for 5 more mints.
• Add the cardamom and fried cashews and raisin and saffron dissolved in milk and mix well.
• Make a small well in the center and add little warm milk and make into ladoos.
• (It will be hot to touch , yet the ladoos have to be made when the mixture is hot)

Notes:

• You cannot keep this for many days because we are using milk.

7 cup cake

Ingredients:

• 3 cups sugar
• 1 cup ghee
• 1 cup grated coconut
• 1 cup milk
• 1 cup besan
• 2 -4 drops vanilla essence

Method:

• Mix all the ingredients and put on a thick bottomed vessel.
• Now Stir it till it leaves the sides of the pan.
• Now pour it on a ghee greased plate and let dry.
• Cut it before it completely dries.

Cashewnut laddu 2

Ingredients:

• 2 cup sugar
• 2 cup cashewnuts
• cardamom powder (optional)

Method:

• Lightly rost cashews and break them in to two. keep aside.
• Now in a deep pan put sugar and make caramel.
• Put the chopped nuts in this and mix well.
• When the mixture becomes a mass remove from the fire and put it on a plate.
• Make laddus when they are warm.

Cashewnut Laddu

Ingredients:

• 300 gms khoya
• 2 cup sugar
• 2 cup cashewnuts
• cardamom powder (optional)

Method:

• Lightly rost cashews and remove 10 to 15 from it, chop it and keep aside.
• Make corase powder with the left over cashew nuts.
• Now in a deep pan put sugar, powdered cashews and khova.
• Stir well and cook for about 10 - 15 min until the mixture is very thick.
• Sprinkle the chopped nuts in this and mix well.
• When the mixture becomes a mass remove from the fire and put it on a plate.
• Make laddus when they are warm.

Rava Laddu

Ingredients:

• This is a very best sweet and easy too.
• 2 cups Bombay rawa
• 2 cup powdered sugar
• 1 cup ghee
• 1 tbsp broken cashew nuts
• 1 tsp cardamom powder

Method:

• Heat a pan dry roast the rawa till pink / slight red.
• Grind the fried rawa into fine powder. (You can give to a flour mill by adding 10 to 15 cardamom)
• Powder sugar in a mixer grinder.
• In a big bowl put powdered rava and sugar. Mix well.
• Heat the ghee and fry cashew nuts. Pour the ghee and cashew nuts on the mixture.
• Add cardamom powder.
• Mix thoroughly.
• While still warm, make into small lemon-sized balls.
• Cool and store in an airtight container.

Notes:

• You can store powdered rava and powdered sugar in separate containers and you can make rava laddu when ever you need. You can keep them for a long time and they will help you to prepare a delicious sweet with in no min.

Malai Laddu

Ingredients:

• 1/2 cup condensed milk
• 250 gms. paneer (cottage cheese)
• 2 -3 pinches cardamom powder
• 2 sp dessicated dry coconut

Method:

• Mash paneer.
• Add condensed milk and cook on slow flame, string continuously.
• Cook till thick and sides leave.
• Add cardamom powder and remove from flame.
• Mix well.
• Pour on plate.
• Cool. Make ladoos.
• Spread dessicated coconut on a plate.
• Roll the ladoos on it.
• Decorate them in a plate.

Doodh Peda

Ingredients:

• 500 gms. khoya
• 300 gms. sugar
• 3 drops colour as required
• 8 to 10 pistas sliced
• 1/2 tsp. cardamom powder
• cookie moulds

Method:

• Grate khoya , Powder sugar and mix together in a deep pan .
• Heat on low flame , stiring continously . Cook till mixture thickens .
• It should form a very soft lump .
• Cool for 10 minutes .
• Add cardamom powder & colour . Mix well .
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using molds, first sprinkle some at bottom.
• Take some mixture and press into mold.
• When set well, invert and carefully, unmold.

Notes:

• Above is the basic recipe. Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added.
• To above recipe add any of following for varied flavours: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc.
• Add when the mixture is half cooked.

How to Make sweet khoya in Home

Ingredients:

• 1 tin (400gm) condensed milk
• 1 cup full cream milk

Method:

• Use 1 tin (400 gms.) condensed milk and 1 cup full cream milk.
• Boil till a soft lump is formed.
• Stir continuously while cooking.
• Remove from the fire when you get a soft lump.
• Use as per your requirement.

How to Make sweet less Khoya in Home

Ingredients:

• Full Cream milk

Method:

• Boil full cream milk on high flame in a large heavy saucepan till water evaporates, leaving a soft lump.
• Stir frequently while cooking.
• Remove when a soft lump is formed.
• If the milk is good you will get aprox. 300gm khoya in 1 lt milk.

Carrot Cashew Burfi

Ingredients:

• 2 cups grated carrots
• 3/4 powdered cashew nuts
• 2 cups Sugar
• 2 tab. milk
• 2 pinches of cardamom powder
• 2 tab. sp ghee

Method:

• In a deep pan pour ghee and fry carrot till the smell goes.
• Add sugar and milk.
• Add cashew powder when the sugar completely dissolved.
• Stir till the mixture leaves the sides of the vessel.
• Add cardamom powder, mix well, pour on a greased plate.
• Allow it to cool. Then cut in to burfi.
• Carrot will give a good color to the burfi.

Easy Badam Burfi

Ingredients:

• 250 gm ground almonds
• 1 tin Condensed milk
• 100 gm ghee

Method:

• Grease a tray or a flat thali with a drop of ghee, keep aside.
• Heat ghee in a deep kadhai.
• Add all other ingredients and cook, stirring all the time, until it begins to come off the pan (approximately 5 minutes. )
• Spread out evenly in the tray and cover with the silver leaf.
• Cool.
• Cut into squares or diamond shapes. Store in an airtight box.

Paal Burfi - Milk Burfi

Ingredients:

• Milk - 3 cups
• Sugar - 2 and 1/2 cups
• Rava - 2 tablespoons
• Ghee - 3 table spoons
• Cardamom - 3 nos

Method:

• In a heavy bottomed pan heat 1 table spoon ghee on a medium flame and fry the rava till it turns whitish.
• Add the milk and allow to boil for 15 minutes on a low flame.
• Add the sugar and cardamom powder and keep cooking on a medium to low flame, stirring continuously.
• When it reaches a thick consistency say in about 15 minutes add the remaining ghee and keep stirring.
• In another 5 minutes it will be ready for pouring on to a greased tray.
• The right time would be to check the sides of the pan for white powder.
• Pour on to a greased tray and mark the shape after 5 minutes, with a sharp knife.

Notes:

• For all burfis use the exact amount of sugar mentioned in the recipe.
• The sugar should reach the crystallization level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.

Besan ki burfi

Ingredients:

• besan - 1 cup
• milk powder - 1 cup
• ghee - 1 cup
• sugar - 1 & half cup

Method:

• Firstly, melt ghee.
• Then put besan in ghee & fry it till a nice smell comes.
• Take this mixture in another vessel & mix it with milk powder.
• Now make a sugar syrup till it becomes thick (if we put a little syrup in little water then it becomes round) after that put the besan mixture in sugar syrup & stir it, till it does not stick to the sides of the vessel.
• Then put this in a greased plate & cut this into pieces in the shape of diamonds, when it is hot only.

Besan Ki Burfi

Ingredients:

• 1 cup besan flour
• 1 cup sugar
• 1cup shortening
• 1/4 sp. cardamom powders
• 1/2 cup walnuts broken into small pieces (optional)

Method:

• Melt shortening in a pan.
• Turn down heat and add cardamom and Besan.
• Fry, stirring constantly to prevent burning until it has changed color to light brown and smells done.
• (Test: a few drops of water sprinkled on the goo splutters instantly).
• Turn off heat and stir in sugar and the nuts.
• Spread on a platter 1/2" thick.
• Cut into diamond shapes after it reaches room temp.

Dates and Dryfruits Burfi

Ingredients:

• 1 tin condensed milk
• 1/2 kg dates
• 250 gm mixed dryfruits (badam, cashew, pista)
• 100 gm fig
• 100 gm vellari vedai (i dont know in english)
• 50 gm kismis - dry grapes
• 1/2 cup dessicated dry coconut
• 2 butter paper

Method:

• Break up Dates coarsely Add milkmaid and dryfruit all in a heavy, non-stick pan.
• Cook on slow flame, stirring continuously.
• Do not allow to stick to bottom.
• It takes a while to cook Stir gently till a soft lump forms.
• Spread some of the coconut on a butter paper sheet and pour the mixture on it.
• Now place another butter paper ,sandwiching the mixture between the two paper.
• Roll it with rolling pin.
• Chill it in the refrigerator.
• Cut into slices Or set in a tray and cut into squares.

Tips for Kolam

Ingredients:

• Generally we make KOLAMS in our houses on function days with wet rice dough. For each and every function we need them and it will be difficult to make it in small quantities.
• Every time we will throw the balance dough. To avoid that, after using the dough, pour it in a plate and keep as it is. Or keep it in the sun light.

Method:

• That will become dry. Make powder by crushing it and keep it in a bottle. When ever you want to make KOLAMS, JUST PUT THIS IN WATER AND MAKE FRESH WHITE DOUGH KOLAM.
• To make it more white and to keep the KOLAM for a long time add some Maida flour with that and mix well.
• Generally I use this for KRISHNA JAYANTHI, to put Kutti Krishnas feet :)

Notes:

• Generally if you prepare kolam mavu like this at the time of aadi month, it will be easy to put kolam because aadi month marks the starting of the season of festivals.

Tips to cut vegetables

Ingredients:

• To cut Cabbage fast, grate it with, which we use to make Alu chips. (WHO ARE NOT HAVING FOOD PROCESSOR)
• To make Carrot kuttu, cook full Carrots in the cooker, and then cut. It will be easier to cut and quickly we can cut them.

Method:

• For Beet root, dont peel the skin by using the peeler. Just cook as it is in the cooker and then remove the skin like Alu. This will save time and we can use the full Beetroot. Now cut easily the cooked Beetroot or grate it as per your requirement.
• To cut Green Chilies use scissors. Because after cutting green chilies many people feel like burning. To avoid it cut by scissors.
• Cut Tomato into two horizontally to remove seeds easily. see the photo.

How to buy fruits

Ingredients:

• Apple:
• There is to be a belief that darker the colour better is the taste.
• Banana:
• Do u want it to eat in a day...make sure its pale yellow in color.
• If you want to have it after couple of days, buy greenish yellow. One more tip, if you take banana, if it fall from the bunch, that is ripped one.

Method:

• Permogranate and Guava
• The harder is the better. Also make sure there are no damages or holes. And check the skin, is free from dark brown colour.
• Jackfruit:
• Check the gaps between the thorns....more the gap means the ‘sulai will be big but less sweet. And if you select less gap fruit, the ‘sulai’ will be small but very sweet and tasty. You can select as per your wish.

How to buy vegetables 3

Ingredients:

• For Snack gourd, slightly twist and see. You can also press and check. If it is new one you can feel soft. Otherwise it will break. When you press your nail on it, your nail must go inside of the veg. You can smell the veg. If it is very fresh you will get a good smell.

Method:

• Lemon: Press it , should be hard. Just scratch the skin with u nail and smell the fragrance...A good and fresh lemon should have strong fragrance.
• Potato: It should be clean and light cream in colour. You can use this type of potatoes for making parota. If it is some what black and the skin is somewhat peeling type means, you can use them for curry. (cut and fry) They will not good for making parota. Peel the skin and it should be hard again, and if you could see some moisture it is a fresh potato.

Notes:

• Yam: Generally people cut and get this. (I use to get them full) If you see yellow colour, you can use that to make macyal. This type is called as cooking varity ( வேகும் கிழங்கு). If it is red or pink in colour, you can buy that to deep fry like fried curry or chips purpose. That is called as frying type (வறுபடும் கிழங்கு) OK?

Chatpat chappati chat

Ingredients:

• Old Chapatti 5 - 6
• Grated carrot 1 cup
• Cut cucumber 1 cup
• Cut onion 1 cup
• Cut tomato 1 cup
• Pudina chutney 1/4 cup
• Dates chutney 1/4 cup
• Ghee 1/4 cup

Method:

• To make Dates chutney:
• Dates 10 - 12
• Kis Mis 10 - 12 (Dried grapes)
• Jaggery 4 Tes spoons
• Red chilly powder 1/2 Tea spoon
• Garam masala powder 1/4 Tea spoon
• Tamarind - A small lemon size
• Salt to taste
• 1. Clean dates and kis mis.
• 2. Pour some water in a deep pan and put the dates and kis mis.
• 3. Bring it to a boil.Grind the as paste.
• 4. Soak tamarind in a cup of water and take thick water from it.
• 5. Add tamarinds water in the pan. Add grind paste also.
• 6. Add red chilly powder, Powdered jaggery, garam masala and salt in it.
• 7. Let is boil of 10 min.
• 8. Remove it from the fire and keep aside.
• 9. You can also keep it for a month.

Notes:

• To make pudina chutney:
• One hand full pudina
• One hand full corinder
• Green chilly 1
• Cummin seeds 1/2 sp.
• Salt
• Lemon 1/2
• 1. Wash pudina and corinder.
• 2. Add all the other items and grind them finely.
• 3. Now pudina chutney is ready.
• 4. Keep aside.

Images:

How to buy vegetables 2

Ingredients:

• Buying mangoes is an art. Dont squeeze it hard but hold it in your hands and slightly press.. If the Mangoes are firm and its good. If its over-ripe or going bad, it will feel like watery and loose.The color of the skin is a good indicator for certain mangoes. Some mangoes will have the green color, even when its ripe, so smell it and buy.

Method:

• If you buy kutti-mangoes (unripened ones, small sized for vadu maanga to pickle it), it will stay fresh for a week. So, its better to salt it and make pickle as soon as possible. Same for Avakkai mango also. Don’t keep them for a long time. Make pickle as quick as you buy from the shop.
• Vendaikai/ Ladies Finger:
• Just press in the middle, don’t crush the end. Some shopkeepers may shout at you. If it is green and strong that is new one.

Notes:

• Carrot: Must be free from surface damages, and almost orange in colour. Check the tail portion. It should be hard, with out any bend.
• Beet root and radish see the leaf portion, if the leaves are green and fresh it is new one. Press the radish or beet root and if it is tough, you can take that.

Cockroach & Lizard Repellent.

Ingredients:

• 100 Gms. of Boric Powder,
• 2 table spoons of Wheat Flour or Patient flour
• 2 table spoons of sugar.

Method:

• I am using this method for a long time and hence my kitchen is clean, without cockroach.
• Cockroach Repellent
• Note: While preparing this please wear a glove since it is toxic.
• Take 100 Gms. of Boric Powder, 2 table spoons of Wheat Flour or Patient flour and 2 table spoons of sugar.
• Put them all in a bowl.
• Mix well and sprinkle water occasionally.
• Prepare it like a tough dough and make small balls out of it.
• Put the balls in all rooms at a time.
• Keep out of the reach of children

Crispy chappati

Ingredients:

• You can put left over chapatti one by one in the Micro Wave Oven and make them crispy.
• OR

Method:

• Just put the done chapatti in the oven and set the time for 1 minute. Now turn the other side and again put 30seconds, if the chapatti is crispy it is ok
• Otherwise put another 30 seconds and make it crispy. Now you can have the crispy chapatti with tea.
• Other wise you can store in a air tight container for more than a week.

Notes:

• You want immediate pani puri masala? just mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.

Some more tips 6

Ingredients:

• To prevent the insides of the cooker from turning black Add a piece of tamarind or lemon peel to the cooker while boiling.
• To prevent milk from curdling while boiling Add a pinch pf baking soda to it and it will regain its freshness.

Method:

• To save oil while frying Add a pinch of salt to the oil while frying ‘pakodas’ or ‘koftas’ and you will use up less oil.
• To make good crispy French fries, First blanch potatoes in hot water till tender, then cut them. then deep-fry in very hot oil till crisp. Take care not too add too many potatoes at once to the oil. This causes the temperature of the oil to come down and you will end up with fries that are greasy, not crisp!

Notes:

• To preserve the white color in cauliflower and cabbage. Add a teaspoon of milk or milk powder while cooking.

Some more tips 5

Ingredients:

• To keep your bananas from going too ripe too fast keep them in a plastic bag.
• To avoid stickiness in Rice Add a few drops of lemon juice to the rice while cooking, you will find that the grains of rice will remain separate.

Method:

• To remove excess oil in any fried vegetables Sprinkle a little gramflour over the vegetables. Gramflour absorbs the excess oil and makes the vegetable tastier. Instead of gramflour you can use rice flour or rava or even bread powder for this purpose.
• To cook dal quick and tasty, Add one sp oil and a pinch of turmeric powder to the dal before placing it in the cooker. Or even you can cook dal in kadai. It will cook faster than normal and it wont come out of the vessel.

Notes:

• For crispy lady fingers Add a few drops of lemon juice while cooking for a crispy taste

Some more tips 4

Ingredients:

• One super use of letter holder. Just fix one (cloth) letter holder in your ward rob door (inside) and you can keep EB card, bank pass book, cable card , ration card etc., in that. so it will be easy for you to locate.

Method:

• By putting bay leaves in your kitchen and shelves, you can avoid cockroach.
• Add soda, instead of water when you prepare Naan or Parota (Madras). It will come very soft.
• when greens become dry, put them in lemon water for half an hour. They will look fresh.
• To regain freshness in stale chapattis Just wrap them in a clean cloth and pack them in a vessel that will fit into the pressure cooker and steam it for 5 min. Your fresh chappati is ready to serve.

Notes:

• To determine if baking powder is still active add 1 teaspoon to 1/3 cup of hot water. If it bubbles vigorously, its still active and will give good baking results.

Some more tips 3

Ingredients:

• If you have unriped gova or sapota, keep them in hot pack over night. you will get good fruit in the morning.
• Want to remove the stickers on vessels? Just heat the vessel so that you can remove the stickers with out any problem.

Method:

• Are you having dried bread, just keep them in cooker like idly for 5 min. you will get soft new bread. enjoy.
• If you add one teaspoon curd in vada dough, you will get less oil vada.
• When you prepare filter coffee, first put one spoon of sugar in the filter. then put coffee powder and make decoction you will get thick and tasty decoction. (டிகாஷன்)

Some more tips 2

Ingredients:

• You can use scrubber to clean potato, ginger etc.,
• You can use your unused milk cooker to keep veg. fresh. (greens) and also you can keep alu in that to keep them fresh. Just fill up the outer and keep veg inside of the cooker. That is all veg. will be fresh for 4 - 5 days. In between check for water and fill them up.

Method:

• When you grate cheese, apply oil in the grater to avoid sticking.
• If you feel that your gulob jamun is not cooked well inside, put all of them in a vessel and also pour the sugar syrup in that. Keep this in a cooker and keep it in the cooker. put the weight and allow it just only one whistle. When you open you will get good gulob jamuns, fully cooked and soaked one. Try this.

Notes:

• When you prepare curry using beans or cabbage or greens, you may put over salt because of the cut veg. quantity. to avoid this add salt when you finish the curry. That is dont add salt at first seeing the quantity of the cut veg. wait and put salt after they reduce. So you will put correct quantity of salt for the curry.

Tips to fry groundnuts.

Ingredients:

• To fry groundnuts, we use sand. Now one more idea for this.
• Take 1 cup raw groundnuts and put 1 table spoon salt and fry well.
• You will get yummy salted ground nuts.

Method:

• You can place the ground nuts in a microw wave oven for a min. and you will get crispy fried groundnut.
• If you want to have cooked groundnuts immediately, take one cup groundnut and wash it well. add some water and salt. Mix well. Keep it in the oven for 3 min. that is all. Your Yummy cooked groundnut is ready to eat.

Tips to keep chappati dough in fridge

Ingredients:

• If you have extra chapatti dough, keep it in the deep freezer. Whenever you need the dough again, you can use it by defrosting. (If you keep the dough in the fridge it will turn in to black. But if you keep it in the deep freezer, it will remain as it is.)

Method:

• If you dont have Micro wave, and still you want to keep the dough in the fridge, then rap the dough with a aluminum foil and keep. Like this you can keep the dough for 2 - 3 days.

How to buy vegetables

Ingredients:

• Drumsticks முருங்கைகாய் - hold it own hand, and gently twist with the other hand. The good ones are young and flexible and easy to twist. Old will be hard to twist. So avoid.

Method:

• Egg plant / brinjal கத்தரிக்காய் -you can see the stems. If it looks green and fresh, the vegetable is fresh. If it looks dull and lifeless, dont buy it..
• All the leafy vegetables & cauliflower - you can see if its fresh or old. For Cabbage and Cauliflower, also look at the stems. Some times these people will remove top leaves and make it look artificially fresh. But the stems will show if its old and dried. Hold it in your hand and press, if it is tough it is ok. If it is some what soft avoid that.
• Coconut – Knock on the shell, if you hear clear sound, the coconut is good. If you hear muffled sound, (like you are tapping on some cloth covered on the shell), its mostly spoiled. You can also see the kaN/eye கண் for the coconut. If its spoiled, it will look too soft... you can push lightly with your finger to see how soft it is. If you smell it you can feel the bad smell also. Then don’t select it. One more thing is there to check about coconut. That is, shake the coconut and you should hear the sound of water inside, if not do not buy it. Ok?

Tips to make your food into low cal. ones

Ingredients:

• Use unsaturated oil instead of butter or margarine in cakes. Unsaturated oil can be used as a substitute for butter or margarine, while making cakes and pies.

Method:

• Use ‘Hung Yoghurt’ instead of mayonnaise and sour cream. If a recipe has sour cream as an accompaniment, substitute it with hung yoghurt. To get hung yoghurt, put yoghurt, that too low fat yoghurt, in a muslin cloth and hang it for a few hours till the water drains off. You can season this and use it as a dip instead of mayonnaise or as a substitute for sour cream. It tastes ‘yummy’.
• Switch to lime juice, tomato and orange juice for dressings. They have far fewer calories than the regular dressings.
• Use skimmed Milk instead of cream.
• Thicken gravies with skimmed milk and flour instead of cream. Better still, use arrowroot or cornstarch. Alternatively, you can use extra vegetables to thicken soup.

Notes:

• Use fruit purees instead of fat in cakes, muffins, cookies and other baked goods.

Uses of Starch water

Ingredients:

• Do not throw away starch water strained from boiled rice.
• Use either to starch your dupattas and other clothes.
• Use it to knead dough, in soups or drink with salt and curd to reduce body heat.

Method:

• Or put 2 sp ‘segakai powder’ in it and take head bath. Very good for your hair. And this also cools your body from heat.
• You can use the Bread Powder ( B.P.) to make cutlets.
• You can use B.P. after preparing fried curry to make the curry more crispy.
• Some times while preparing vada the batter may become watery. At that time you can add the B.P. to make the dough tough one.

Notes:

• You can prepare B.P. with old left over bread also or other wise you can get the bread powder from the shop.

Storing greens

Ingredients:

• You can wash, clean and chop the coriander and put it in a zip lock cover or any plastic box or you can even put them in the box, in which we get pears and strawberry. (The boxes with holes) And keep the box/ cover in the freezer.

Method:

• It will be there for more than 6 months. I usually store coriander leaves, Methi leaves like that. You can keep all greens like this.
• Also you can keep green chillies like this

Uses of De Freezer

Ingredients:

• To keep the green chillies fresh wash them remove the head, put them in a food storeage cover or a zipper locker cover and keep them in the FREEZER.
• when ever you need take from the pack. You can store even more than 6 months.

Method:

• In the freezer I will keep, cut vegetables, thuvailas, Tomato rice concentrate, Lemon Juice cubes,Sambar, cooked potatoes, small onions, peeled garlic, grated ginger, Methi leave, corinder leaves, curry leaves, Pulav masala, house made kootu podi with coconut, grated coconut, Idlies, dosa with dosa miligai powder, chappati dough or even chappati etc.,
• We have to use full use of fridge and freezer I think.

Notes:

• I will keep Coffee Powder, Pappad, All My home made Ready made powders
• Tamarind paste(Home made), Fried moor miligai etc., in fridges Veg. box.

To Clean Silver lamps

Ingredients:

• To clean brass, copper items use CITRIC ACID ( LEMON CRYSTAL/NIMBU SATH). With out much strain like PULI you can shine your article.
• You can use fresh lemon juice or lemons skin to clean the brass and copper items.
• Peetambari is superb one and another one is ROOPERI. This is a liquid and this will work more than peetambari. Really it is a magic. you just apply it and clean with a cloth. Wash with soap water as ususal. That is all. You can see the brand new silver item. This is for silver items only.
• NO STRAIN - NO GAIN this is wrong for this ROOPERI

Method:

• You can use SABENA also for cleaning both silver and brass items.
• Cleaning with a new tooth brush and tooth paste is the best way to remove tarnish from the nook and corner.
• In Saudi we are getting one dish wash liquid named LUX. That is the best one to clean from the gold to brass,copper etc.,

Notes:

• To clean Silver items, In big bowl boil water. Cut ALUMINIUM FOIL INTO SMALL PIECES. When the water boils put these pieces in it. Now put your silver vessels in that. Let it boil for few min. Remove and close it for 10 - 15 min.
• Now remove the SHINNING vessels from the water and wipe. iF YOU WANT POLISH IT WITH VIBUDI.

To get white, crispy Potato Ships

Ingredients:

• Peel Potato and Make slices.
• Put it in salt / plain water.
• Heat oil and fry them.
• OR

Method:

• Peel potatoes.
• Put them in water as whole.
• Heat oil in a pan.
• Make slices over HOT OIL directly.
• (If u r afraid, slice just 1 potato. Immediately fry it. Else it will surely turn brown)
• Collect fried, white, crispy chips and store it in a tin.

Notes:

• Put some whole cardamom or cardamom skin in the tea box, to get good flavour tea.

Cooking tips 2

Ingredients:

• After getting Bombay Rava from the shop, it is better to fry immediately and keep it in a container to avoid the insects and warms.

Method:

• Uppma is the easy dish to prepare. Let me tell how to prepare it more easier.
• Even your children or husband can prepare with out boreing.
• Asusual you make tempering and put rava in the pan and fry well. Add salt and fry well. Transfer it to a cooker vessel, and place it in the cooker.
• Pour correct quantity of water in it and place a lid on it. And bring it 2 -3 sounds.
• Remove and mix well. Your Uppma is ready.
• No need to have contimues staring and you can prepare this with LESS OIL, which is good for health.
• In this way you can prepare Rava Uppma, Rice Rava Uppma, Wheat Rava Uppma and Rava Kitchadi too.

Notes:

• You can use Old news papers instead of Tissue paper or Paper hand towels. (In India Tissue paper is costly and we are not using Tissues like western countries.) Cut News papers in to 4 and keep it handy in the kitchen. This will be very useful to clean unwanted oil from the stove top or to clean anything.
• You can use old news papers to clean the silver articles, lamps etc., First clean the silver lamps by using old news papers and use VHIBUDI and clean the silver lamp again. Again clean it with the news paper. No need to water. Your lamps will shine.
• You can use this to clean brass lamps or brass articles also.

Some more tips

Ingredients:

• My mother use to keep oil cans in the kitchen, and it is a bore and difficult job to clean them. So I use to keep the Oil plastic pouch in a vessel, by putting one news paper under that.

Method:

• So after opening the pouch we can keep it in the vessel, and we can throw the pouch after using it. Even the vessel in which you are keeping the pouch will also be clean because of the news paper. Next time put new news paper and again put a new oil pouch in that.
• Like this I am keeping oil for the past 20 years. And in the same vessel I will keep Sunflower oil and Gingerly oil. For daily use you can pour the oil in small containers

Onion & Tomato Thuvaial

Ingredients:

• 2 - 3 Onions
• 2 Tomatoes or 2 - 3 spoons Tomato paste
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• Oil to fry
• Salt

Method:

• Cut onions. Cut tomatoes.
• Make seasoning with mustard seeds, Udad dal and red chilies.
• Add onions and fry them well
• Remove from the fire and grind with tomatoes.
• Add salt and mix well
• Serve with rice, chapatti or Dosa.

Notes:

• If you want you can fry tomatoes too.
• You can use Tomatoes and Tamarind both in one thuvial.

Onion Thuvaial

Ingredients:

• 1 - 2 Onions
• 4 - 5 Red chilies
• A small piece of Tamarind
• 1/2 spoon Mustard seeds
• 1/2 spoon Udad dal
• Salt
• Oil to fry onions.

Method:

• Chop onions and fry them with red chilies in a pan.
• Fry them well till they become golden brown.
• Soak tamarind and grind all of them in a mixer grinder.
• Remove and add salt.
• Make seasoning with mustard seeds and udad dal.
• You can use this onion Thuvaiyal with rice or side dish for chapatti.

Mint (Pudina) Thuvaial

Ingredients:

• 2 Cup Fresh Mint leaves
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 2 spoons Coriander Seeds
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper

Method:

• Wash, clean and drain water from mint leaves.
• Soak Tamarind in water.
• First fry pudina leaves with 1/2 sp oil and make it crushable.
• Then fry all the other ingredients except Tamarind.
• Put everything in Mixer Grinder and grind with water.
• Make Thuvaiyal some what thick.
• You can mix with hot or cold cooked rice and eat by adding Ghee.

Ginger Thuvaial

Ingredients:

• 1 cup cleaned and chopped ginger
• 10 - 12 Red chilies
• A small lemon size tamarind
• 1/2 spoon fried and powdered fenugreek
• 1 spoon powdered Jaggery
• Salt
• Oil to fry ginger

Method:

• Mustard seeds and udad dal for seasoning.
• Fry ginger pieces well with red chilly.
• Soak tamarind in water.
• Grind ginger, red chilly, Jaggery, powdered fenugreek, tamarind and salt.
• Remove the Thuvaiyal and make seasoning with mustard seeds and udad dal.
• Mix well and serve with hot rice and ghee.

Notes:

• This ginger thuvaiyal will correct your stomach from indigestion.
• You can use green chilies instead of red chilies.
• You can grind ginger with out frying it.

Coriander Thuvial

Ingredients:

• 1 Cup Coriander leaves chopped
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper

Method:

• Soak Tamarind in water.
• Fry all the other ingredients except coriander leaves.
• Put fresh chopped coriander leaves, and all other fried ingredients in a mixer grinder and grind with water.
• Grind them by using less / no water water so that you can keep the Thuvaiyal for many days with out refrigeration.
• Normal persons, can mix with hot or cold cooked rice and eat by adding Ghee.

Notes:

• You can use tamarind paste instead of soaking tamarind.
• That will help you to keep the thuvial for long time with out refregeration.

Santhra - Loose Jacket Skin Thuvaial

Ingredients:

• Loose jacket fruits skin 1 cup
• Red chilly 4 - 5
• Tamarind paste 1 sp
• Salt
• Oil for seasoning
• Mustard seeds 1/2 sp
• Udad dal 1/2

Method:

• Without wasting loose jacket fruits skin we can make Thuvaiyal.
• That is a good medicine for indigestion.
• Take one cup of Loose jacket fruits skin and fry with red chilies and grind with tamarind paste.
• Add salt and make seasoning with mustard seeds and udad dal.
• Serve with hot cooked rice and ghee.

Notes:

• This Thuvaiyal will have a bitter taste even then this will help us for digestion.

Thuvaials with various Veg

Ingredients:

• Cabbage, Bottle Gourd, Beet Root, Brinjal & Carrot Thuvaiyals.

Method:

• Take any one of the above vegetable. Clean and make them into pieces.
• Soak tamarind in water.
• Make seasoning with red chilies and fry the vegetable with that.
• Grind with tamarind and salt.
• (Dry fry some sesame seeds and grind with the thuvaiyal.)
• Remove from the mixer grinder and serve with hot cooked rice.

Notes:

• If you want you can add 2 - 3 garlic while frying the ingredients.

Brinjal Thuvial

Ingredients:

• Big size Brinjal 1
• Red chilly 4 -5
• Mustard seeds 1/2 sp
• Udad dal 1/2 sp
• Asafetida powder a pinch
• Tamarind paste 1 sp
• Salt
• Oil for seasoning

Method:

• Wash Brinjal and wipe the water.
• Apply oil on it and keep it on the flame.
• Bake it well and put it in a cup of water.
• Let it cool.
• After some time take out of water and remove the skin. Mash it and keep aside.
• In a pan make seasoning and keep aside.
• In a mixer grinder put mashed brinjal, tamarind paste, salt and red chilly from the seasoning.
• Grind well without water.
• Remove from the grinder and add seasoning.
• Serve with hot rice and ghee or serve with dosa/idly.

Horse gram Thuvial

Ingredients:

• horse gram -1 cup
• garlic -2 flakes
• Coriander seeds -1 tsp
• Cumin seeds - 1tsp
• Curry leaves little
• Red chilies -2 – 4
• ½ sp oil

Method:

• Boil horse gram in a cooker (3-4 whistles) and keep it aside.
• Heat little oil in a pan and fry coriander seeds, cumin seeds, curry leaves, red Chilies and garlic and let it cool for sometime.
• Then grind everything coarsely.
• It goes very well with rice.

Notes:

• Normal persons can add little ghee with it while eating.

Devesa Thuvial 2 - Perandai thuvial

Ingredients:

• Coconut 1cup grate it
• Tender Perandai pieces 1 cup
• Fresh Curry leaves 1 cup
• Green chilly 4
• Red chilly 4
• Black pepper 1 sp optional
• Salt
• Tamarind paste 1 sp
• Oil to fry
• Mustard seeds 1 sp
• Udad dal 1 sp

Method:

• Wash and cut perandai into pieces. if it is hard one, then remove its skin and keep.
• In a small pan make seasoning with mustard seeds udad dal, green chilly and curry leaves.
• Fry well. (If you want you can fry green chilly and black pepper too)
• Add parandi pieces and fry well.
• In a mixer grinder, put grated coconut, fried perandai and tamarind paste.
• Grind well. add salt, green chilly and curry leaves again graind.
• Remove from the mixer grinder and mix fried mustard seeds and udad dal.
• That is all. Your perandai thuvial is ready.
• Serve with hot rice and ghee.
• Very good side dish for rasam.

Notes:

• we call this thuvial as devesa thuvial.
• Whenever we dont get perandai we use to prepare devesa thuvial like the first method.
• If you want to add black pepper you can grind it with curry leaves.

Devesa thuvial

Ingredients:

• Coconut 1/2 cup grate it.
• Fresh Curry leaves 1 cup
• Ginger grated 4 tsp
• Green chilly 4
• Red Chilly 2
• Black pepper 1 sp
• Salt
• Tamarind paste 1 sp
• Oil to fry
• Mustard seeds 1 sp
• Udad dal 1 sp
• dry fried sesame seeds ( optional)

Method:

• In a small pan make seasoning with mustard seeds udad dal, green chilly, red chilly, black pepper and curry leaves.
• Fry well.
• In a mixer grinder, put grated coconut, ginger and tamarind paste.
• Grind well. add salt, green chilly, red chilly, black pepper and curry leaves again grind.
• Remove from the mixer grinder and mix fried mustard seeds and udad dal.
• That is all. Your coconut and thuvial is ready.
• Serve with hot rice and ghee.
• Very good side dish for rasam.

Notes:

• If you want to add dry fried black sesame seeds and you can grind it with curry leaves. It is a spicy thuvial. It tastes great and also good for health.

Curry Leaves Thuvaial

Ingredients:

• Cup Fresh Kari Pattha
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 2 spoons Coriander Seeds
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper (optional)

Method:

• Fry Kari Pattha without oil. Fry it till it becomes crispy (after frying, the Pattha should be crushable) and keep it aside.
• Soak Tamarind in water.
• Fry all the other ingredients except Tamarind.
• Put everything in Mixer Grinder and grind with less water.
• Make Thuvaiyal some what thick.
• You can mix with hot or cold cooked rice and eat by adding Ghee.

Parappu thuvial

Ingredients:

• Thur dal 1 cup
• Salt
• Oil

Method:

• Just put 1/2 sp oil in a pan and fry thur dal well.
• In a mixer grinder grind it with salt and water.
• Remove from the grinder and serve with hot rice.
• We usually prepare this thuvial as a good side dish for Poondu rasam.
• You can have this with vethal kuzhumbu or vendhya kuzhumbu also.
• That is with garlic rasam.
• Children will like this thuvial very much because of its soft taste.

Coconut thuvial

Ingredients:

• Coconut 1 grate it.
• Red chilly 5 - 6
• Salt
• Tamarind paste 1 sp
• Oil to fry
• Mustard seeds 1 sp
• Udad dal 1 sp

Method:

• In a small pan make seasoning with mustard seeds udad dal and red chilly.
• In a mixer grinder, put grated coconut, red chilly and tamarind paste.
• Grind well. add salt and again graind.
• Remove from the mixer grinder and mix fried mustard seeds and udad dal.
• That is all. Your ummy coconut thuvialis ready.
• Serve with hot rice and ghee.
• Very good side dish for rasam.

Snake Gourd Thuvaial

Ingredients:

• 250 gms Snake Gourd
• A small lemon size Tamarind
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• 2 tea spoon sesame seeds
• Oil to fry 1 sp only
• Salt

Method:

• Take fresh and soft snake gourd. Clean and make them into pieces.
• Soak tamarind in water.
• Make seasoning with red chilies and fry the vegetable with that.
• Grind with tamarind and salt.
• Dry fry some seasam seeds and grind with the thuvaiyal.
• Remove from the mixer grinder and serve with hot cooked rice.

Perkangai Thuvaial

Ingredients:

• 250 gms Perkangai
• A small lemon size Tamarind
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• 2 tea sp Sesame seeds
• Oil to fry 2 sp
• Salt

Method:

• Take perkangai , Clean and make them into pieces.
• Soak tamarind in water.
• Make seasoning with red chilies and fry the vegetable with that.
• Grind with tamarind and salt.
• Dry fry some seasam seeds and grind with the thuvaiyal.
• Remove from the mixer grinder and serve with hot cooked rice.

Notes:

• You can prepare this thuvaiyal with the skin of perkangai, and use perkangai for kuttu.
• Or Use the veg. with skin to make thuvaial.

Thiruvadirai Kali

Ingredients:

• To Prepare Kali,
• 1 Cup Rice Rava
• 1 Table Sp Moong dhal
• 1 Tes Sp Channa dhal
• 3/4 Cup powdered Jaggery
• 4 - 5 sp Ghee
• Cardamom
• Cashew nuts
• 2 -4 Table sp grated coconut

Method:

• Fry cashew nuts and keep aside.
• Fry both dals and powder them.
• Fry rice rava till it becomes red.
• In a pan pour water and bring it to a boil.
• Add jaggery, filter it.
• Again bring the jaggery water to a boil and make the stove sim.
• Now add the fried rava and powdered dhals.
• Stir well. Add balance ghee in that.
• Stir well and add cardamom powder and fried cashew.
• After rava cooks remove from the fire.

Notes:

• For kuttu:
• Make kuttu by putting A.P.P. that is prepare puli kuttu.

How to prepare Caramel

Ingredients:

• How to prepare Liquid Caramel:
• 1 cup sugar.

Method:

• Just put sugar in a kadai ,under low heat. Stir continuously.
• When it becomes liquid that is liquid caramel.
• Prepare various sweets with that and enjoy.
• Here I am going to give some of them.