Adirasam

Ingredients:

• Raw Rice : 1/2kg
• Jaggery : 1/4 kg
• Oil : Required quantity
• Cardamom

Method:

• Soak Raw Rice in water for 3 hours.
• Dry partially. Should still be slightly wet.
• Grind into fine powder using mixer-grinder.
• Sieve it so that you get the fine powder alone.
• The powder should be still slightly wet. Keep aside.
• Take jaggery, pour just 1/2 - 3/4 cup water and boil to make "Paagu".
• Before it comes to boil, filter it so that stones if any are disposed off.
• Boil again after filtering. Stir frequently.
• To test whether it has come to the right form, take a teaspoon of the boiling jaggery and pour it in a water cup.
• If it forms a candy mass then the Paagu is ready. That is if you can form like a pearl by your hand it is correct padam.
• When the Paagu is ready, mix powdered Cardamom (ealakkai) to the jaggery gravy.
• Remove from the fire. Put the rice flour in a big bowl.
• Just take one big laddle of paagu and pour it on the flour. Mix the flour.
• Again take another laddle and pour it. Mix it.
• Do like this till you get thick sweetened dough.
• If you are having excess paagu dont mind. Let it be.
• Keep the prepared dough for over night. Or you can keep it for 2 days also.
• When you want to make Adirasam, take a ball of the sweetned dough.
• Just make it like a disc and put that in oil.
• Keep the oil in a normal heat.
• Turn and allow it to cook.
• Remove from the oil by squeezing it.
• Your Adirasam is ready to eat

Notes:

• You must cool the jaggery gravy(Paagu) well,before mixing it with the rice flour. Some people use sugar instead of Jaggery.

Karamani Sweet Sundal

Ingredients:

• Karamani - 1 cup
• Powdered Jaggery - 1 1/2 cup (you can adjust as per your taste)
• Grated Coconut - 2 tbsp
• 1/2 sp cardamam powder
• 2 sp ghee
• salt a pinch

Method:

• Soak the karamani over night to prepare sundal the next day.
• Wash and clean the karamani and cook in water or pressure cook.
• Drain the water and let stand for a few minutes.
• Heat up the ghee and add the cooked karamani, salt, coconut, cardamom powder and powdered jaggery and stir well for a few minutes.
• Remove from the fire.
• Sweet sundal is ready to serve.

Karamani Sweet Sundal

Ingredients:

• Karamani - 1 cup
• Powdered Jaggery - 1 1/2 cup (you can adjust as per your taste)
• Grated Coconut - 2 tbsp
• 1/2 sp cardamam powder
• 2 sp ghee
• salt a pinch

Method:

• Soak the karamani over night to prepare sundal the next day.
• Wash and clean the karamani and cook in water or pressure cook.
• Drain the water and let stand for a few minutes.
• Heat up the ghee and add the cooked karamani, salt, coconut, cardamom powder and powdered jaggery and stir well for a few minutes.
• Remove from the fire.
• Sweet sundal is ready to serve.

Black Udad Sundal

Ingredients:

• Black udad dal 1 cup
• Coconut 1/2 to 1 cup
• Crushed jaggery 1 cup
• a pinch of Salt
• 1/2 sp cardamom powder

Method:

• Dry fry black udad dal till you get a good aroma.
• Now cook it in a cooker with a pinch of salt and keep aside.
• In a pan pour ghee and add cooked udad dal and jaggery.
• Mix well and add coconut and cardamom powder.
• Remove from the fire.
• Serve hot or cold.

Notes:

• This is the sundal which they distribute in Shiva Temples on Pradosham day.

Thiruvadirai with 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.
• Serve with kuttu.

Thiruvadirai Kuttu

Ingredients:

• First you must know the name of the veg. from which we usually prepare pulli kootu.
• They are Brinjal, chow chow, Small Ash Gourd.
• You can make pulli kootu by using these veg. separately.
• A.P.P-3 to 4 spoon
• Shredder Coconut-3 spoons
• Any one of the told vegetablefor puli kootu-250Gms.
• Oil for seasoning
• Kari Patha
• Thur Dal-1/2 cup(100Gms. approx.)
• 1 -2 sp Tamarind paste
• Socked Chenna(or ground nut)-A hand full
• Mustard seeds-1/2 spoon
• Powdered Fenugreek-1/2 spoon
• Turmeric powder-1/2 spoon

Method:

• Cook dal, chenna or ground nut, and the vegetablewhich you have chosen, in
• a pressure cooker.
• Pour oil in the kadai and add mustard seeds first.
• After they burst, add turmeric powder and pour the cooked dal vegetable mixture in it.
• Now add a tumbler of water and tamarind paste.
• Add A.P.P, salt, fenugreek powder, kari patha and shredder coconut to that.
• If you want to smash the coconut, put the coconut in the mixer for a minute and then put it in the puli kootu.
• Let us allow the kootu to boil for 4 to 5 minutes.
• But keep a eye on it and it may stick in the bottom of the kadai.
• So stir it occasionally.
• Now the pulli kootu is ready to serve.
• You can have this with plain rice and ghee.
• For side dish fry papped in the oil or vathal.
• Even you can use potato chips as side dish to this kootu.

Thiratu Pal

Ingredients:

• This is a very delicious sweet and you can prepare this in two ways. This is
• very important sweet and we use to prepare this for all our functions.
• Ingredients:
• 1 lt full cream milk
• 250 gms Jaggery
• 1/4 cardamom powder

Method:

• Pour the milk in a deep big vessel. Stand near the stove and watch.
• Sim the flame and allow it to reduce like a paste.
• Add Jaggery and increase the flame.
• And when it becomes thick and light pink in colour,
• remove from the fire.
• And put it in an air tight container, after it reaches room temp.

Ground nut urundai 2

Ingredients:

• 2 cups Ground nuts
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/2 cup coconut pieces

Method:

• Roast the ground nuts and remove the skin.
• Add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the roasted groundnuts along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very nice snack and generally all will love this.

Pottukadalai Urundai

Ingredients:

• 2 cups Pottu kadalai
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/2 cup coconut pieces

Method:

• In a pan, pour some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the pottukadalai along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very healthy snack and very easy toprepare.
• Generally children will love this.

Ellu (Thil) urundai

Ingredients:

• 2 cups Black ellu. (thil)
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder

Method:

• Clean the ellu and wash well with water.
• Drain and dry under fan.
• In a pan, pour some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a tough ball turns up, just through it on a vessel.
• You must hear a good sound.("toung" sound) then it implies the syrup is of the right consistency.
• You must prepare kamarket paagu that is getty paggu.
• Immediately add the cleaned and dried ellu.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very healthy snack and very easy to prepare.
• Usually we prepare this on amavasai day and Srartham day.

Aval Pori Urundai

Ingredients:

• 2 cups Aval pori
• 1 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/4 cup coconut pieces

Method:

• Clean aval pori and keep ready.
• In a pan add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the aval pori along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• We make this at the time of Karthigai Deepam

Images:

Neel pori Urundai

Ingredients:

• 2 cups Neel pori
• 1 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/4 cup coconut pieces

Method:

• Clean neel pori and keep ready.
• In a pan add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the neel pori along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• We prepare this at the time of Karthigai Deepam

Cashewnuts Urundai

Ingredients:

• 2 cups Cashew nuts
• 1 1/2 cup Grated jaggery
• ½ tsp Elaichi powder
• 1/2 cup coconut pieces (optional)

Method:

• Clean and cut cashew nuts.
• In a pan add some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a soft ball turns up, it implies the syrup is of the right consistency.
• Immediately add the Cashew nuts along with elaichi powder and coconut pieces.
• Sim the flame.
• Mix it properly and Remove fromt the fire.
• Make balls of it while it is warm.
• You can use a little rice flour, so that the syrup does not stick to your hands.
• You can keep this for months together.
• very healthy and nice snack, generally all will love this.

Kamarket

Ingredients:

• 1 cup jaggery
• 1 tab.sp coconut (option)
• 1/2 sp ghee
• 1/2 sp ealachi powder.
• 2 tab sp rice flour.

Method:

• In a pan, pour some water to the grated jaggery and heat it till it gets thick.
• To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
• If a tough ball turns up, just through it on a vessel.
• You must hear a good sound.("toung" sound) then it implies the syrup is of the right consistency.
• Then sim the stove and if you want to add coconut add it now.
• Mix well and add ealachi powder.
• In a plate spread 1 sp rice flour and pour this paagu on that.
• Allow it to cool for a while.
• Then try to make balls out of it with the help of balance rice flour.
• That is all.
• Your Kamarket is ready. Chew and enjoy.

Karadai Nonbu adai Preparation

Ingredients:

• Here let us see how we have to prepare the flour for Nonbu Adai.

Method:

• Here let us see how we have to prepare the flour for Nonbu Adai.
• You can use this flour for sweet and kara adai.
• Take raw rice, wash well and soak it in water for 10- 15 mts.
• Drain well and spread on a cloth. Just under fan not under sun.
• When it is fairly dry, powder in the mixi.
• The flour should be very fine.
• Put a dry pan on the stove and roast it. Stir continuously.
• Take a pinch of the flour and try to put a line on the kitchen medai itself.
• If you are able to put a line like kolam, your mavu is ready.
• Now remove the pan form the fire and transfer it to a big plate / tambalam.
• Allow it to cool and then sieve.
• Take and measure the fine flour.
• Normally for every cup of flour, you can add 1 3/4 cup to 2 cups of water.
• But If you want to use dry flour which we buy from the shop, you have to add more water.
• Let us make the karamani also ready. Take karamani, and put it in the pan. Dry fry till you get good aroma.
• Put it in a cup of water and cook well in a cooker with a pinch of salt.
• Now the flour and karamani is ready to make adai.

Nonbu Vella adai

Ingredients:

• Roasted flour - 1 cup
• Cooked karamani - 2 tbsp
• Jaggery powdered - 1 cup
• Finely chopped coconut or grated coconut - 2 tbsp
• cardamom powder - ½ tsp
• One pinch salt

Method:

• Boil water and add jaggery. Allow it to dissolve and drain it.
• Now bring it to a boil, make the flame sim.
• Add coconut,cardamom powder and karamani.
• Mix well. Now add rice flour.
• MIx well. If you want you can add 1 sp ghee in it.
• This will give good aroma for the adai.
• If you want you can add some more water.
• Just add water with the use of spoon.
• So that you will not add more water in the dough.
• Remove from the fire and keep aside.
• Let is cool, then knead well like chappati dough.
• Make small adai out of the dough.

Notes:

• If you want to know how to cook karamani please click this link.

groundnut balls

Ingredients:

• 1 cup unroasted peanuts.
• 1/2 cup powdered jaggery.

Method:

• Deskin the peanuts.In a food processor,make a coarse powder of the peanuts.
• Remove and keep it aside.
• Now add the jaggery and peanut powder and run the mixer.once or twice.
• Again,add both peanut and jaggery and blend them well.
• Take it out.
• Make balls out of the mixture.
• Enjoy as a snack anytime.

Notes:

• I wanted the small bits of peanuts present in the laddus,so I made coarse powder.But,as per the original recipe,the laddus use to be made with finely ground peanuts.
• also you can add cardamom powder or "dry ginger powder" in the laddu.
• you can make jaggery "pagu" and can add peanut powder in that and then make laddu.

Manogaram

Ingredients:

• 2 cups rice
• 1 cup Yellow moong dal
• pinch of salt
• 2 tbsp hot ghee
• 1/2 tsp cardamon powder
• 2 - 2 1/2 cups powdered jaggery
• Oil for frying

Method:

• Grind rice and dal in a flour mill and sieve.
• In a bowl put the flour and add salt.
• Add hot ghee and mix.
• Now add water and make a soft dough.
• Heat oil in a kadai.
• Using the thenguzhal disc, put a handful of dough in the achu.
• Press the dough into a circle as large as the oil will hold.
• Fry till it becomes golden brown.
• Put the prepared thenguzhals in a bowl, break them into small pieces and set aside.
• Like this do all the dough.
• In another deep vessel put crushed jaggery and pour some water.
• Let it melt. Now filter it and again pour in the vessel.
• Bring it to a boil and allow the syrup to boil a while.
• Make kamarket pagu.
• Add cardamom powder and mix.
• Pour this on the thenguzhal pieces in the bowl and mix.
• So that all the pieces get coated with jaggery syrup.
• While still warm, you can make laddus or serve them as it is.
• To make laddus easily keep rice flour in a plate. so that you can apply rice flour in your hand and then try to make laddu. It will be easy.
• Your Yummy Manogaram is ready to serve.

Notes:

• kamarket pagu means: Take one spoon full of the syrup and pour it in a cup of water and try to roll it. if you are able to do that, then through it on a vessel. It will make toung (one good sound) sound. Then you can understand the syrup is ready.

Vella Cheedai (Sweet Cheedai)

Ingredients:

• 1 cup rice flour (wash , drain and pound )
• 3 tea spoons (fried and powdered) udad dal powder
• 1sp ghee
• 2 -3 tea sp. coconut
• 3/4 cup Jaggery (grated)
• 1 sp seasome seeds
• salt a pinch
• 1/2 sp cardamom powder
• Oil to fry

Method:

• 8Dry fry rice flour and try to put a line by holding the flour in between your fingers , like when you put kolam / rangoli.
• If the line comes stright with out gap, stop frying and keep aside.
• In a deep pan put jaggery and water. let it dislove.
• Remove and filter it. Again keep the jaggery water on the stove.
• Add the fried flour, udad powder, ghee, salt, coconut, cardamom powder and seasome seeds and mix well.
• Remove from the fire and mix well. That should be like chappati dough.
• Pinch the dough and make small balls and spread them on a cloth.
• Do all the dough and then start frying.
• Remove the fried vella cheedai from the oil when they become golden brown.

Notes:

• Clean seasame seeds well, if there is any mud in that the cheedai will bust.
• Ghee will render the cheedai very crisp, so this is a must.

Images:

Akkaravadisal (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
• 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.