Kara Sev

Ingredients:

• 2 1/4 cups rice flour
• 1 cup besan
• 2 - 3 tea sp. crushed black pepper and cumin seeds
• 2 - 3 sp butter
• Salt to taste
• Oil to fry.

Method:

• Mix all the ingredients well and make soft dough.
• Heat oil in a pan. Take Thenkuzhal achu and put the thenkuzhal disc.
• Now put one hand full dough in that.
• Press on the hot oil, and make a thenkuzhal.
• Turn it again and again and make it break in the oil itself.
• Remove from the fire when they become golden brown.
• Check the crispness by puting one piece on the floor.
• Do all the dough and keep the kara sevin a air tight
• container.

Notes:

• If you are having the lenth handled kara sev laddle, you can
• prepare thick dough. Hold the handle on your left hand and take a
• hand full of dough on your right hand. Hold it on the hot oil, now
• press the dough on the hot oil. The dough will drop into
• the oil like kara sev - inch long tube pieces . Remove them when
• they turn in to golden brown.

Kara Boondi

Ingredients:

• 2 sp rice flour
• 2 cup besan
• a pinch asafoetida
• 1/4 cups cashew nuts (broken)
• curry leaves
• 2 sp red chilly powder
• Salt to taste
• Oil to fry.

Method:

• Mix all the ingredients well and make thin batter, but some what like dosa dough.
• 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.
• Fry cashew nuts and curry leaves.
• Add with Kara Boondi. Mix well. If you want more spicy add salt and red chilly
• powder and mix again.
• To check the crispness, just crush one boondi and see. If it is crushing, it is
• good.

Notes:

• Instead of adding chilly powder in the batter, you can add seperately.
• You can add crushed or powdered black pepper instead of red chilly powder.

Thatai

Ingredients:

• 1 cup ( wash rice, dry it and pound it)
• 2 - 3 sp Butter
• 3 sp udad powder ( fried and powdered)
• 2 -3 tea sp. coconut
• a pinch asafoetida
• 2 sp channa dal (soak and drain)
• 1 sp sesame seeds
• 2 sp red chilly powder
• salt to taste
• Oil to fry

Method:

• Mix all the ingredients and make a soft dough with little water.
• Take a small ball of dough and make like thin vadai and keep it on a dry
• cloth.
• After finishing all the dough, heat oil and start frying them.
• At a time you can put 4 to 5 thatai in the oil and remove them when they
• become golden brown.
• If you want to check the crispness just put one thatai on the flour, (dont through) just put , if it cracks in to many pieces, then it is good.
• Store it in a air tight container after it cools.

Notes:

• you can make masala thatai also by adding garlic and ginger
• paste to the dough. But not for krishna jayanthi

Kara Kadalai

Ingredients:

• 1 cup raw ground nuts
• 1 cup besan
• 2 sp red chilly powder
• Salt to taste
• Oil to fry

Method:

• Mix all ingredients like a thick dough.
• Not like bakoda dough. It must be thin than that.
• Each and every ground nut must be coated with the flour.
• Heat oil and fry them.
• Remove the coated kadalai-kara kadalai, and drain it.
• Store in a air tight container.

Notes:

• You can use Maida or corn flour instead of besan.

Vella (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:

• Dry 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:

• lean 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:

Magizhambu Thenkuzhal (Manamkumbu)

Ingredients:

• cups rice flour
• 1 cup besan
• 2 - 3 tea sp. sesame seeds (white or black)
• a pinch asafoetida
• 2 - 3 sp butter
• Salt to taste
• Oil to fry.

Method:

• Mix all the ingredients well and make soft dough.
• Heat oil in a pan. Take Thenkuzhal achu and put the mullu muruku disc.
• Now put one hand full dough in that.
• Press on the hot oil, and make round magizhambu thenkuzhal/
• manamkumbu/mulluhenkkuzhal.
• Turn it once and wait for 2 min. or till it becomes golden brown.
• Check the crispness by puting one piece on the floor.
• Do all the dough and keep the Magizhambu Thenkuzhal in a air tight
• container.

Images:

Butter Muruku

Ingredients:

• 1 cup ( wash rice, dry it and pound it)
• 2 - 3 sp Butter
• 3 sp udad powder ( fried and powdered)
• 2 -3 tea sp. coconut
• a pinch asafoetida
• 1 sp cumin seeds
• salt to taste
• Oil to fry

Method:

• Mix all the ingredients and make a soft dough with little water.
• In a cloth make murukus and after finishing all the dough, heat oil
• and start frying them.
• At a time you can put 4 to 5 murukus in the oil and remove them when they
• become golden brown.
• If you want to check the crispness just put one muruku on the flour, (dont through) just put , if it cracks in to many pieces, then it is good.
• Store it in a air tight container after it cools.

Thiratu Pal (1)

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
• 200 gms sugar
• 1/4 cardamom powder (optional)

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 sugar 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.

Notes:

• you can use jaggery instead of sugar to prepare this. If you use jaggery use 250gms.

Salt Cheedai

Ingredients:

• 1 cup rice flour ( wash rice, dry it and pound it)
• 3 tea spoons (fried and powdered) udad dal powder
• 2 sp butter
• 2 -3 tea sp. coconut
• a pinch asafoetida
• 1 sp seasome seeds
• salt to taste
• Oil to fry

Method:

• Mix rice flour, udad powder, butter, salt, coconut,asafoetida and seasome
• seeds and mix well.
• Then slowly add water and mix well.
• Pinch the dough and make tiny little balls and spread on a cloth.
• Do all the dough and then start frying.
• Remove the fried salt 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.
• Butter will render the cheedai very crisp, so this is a must.

Images:

Thiratu pal (2)

Ingredients:

• 1 tin Milk maid
• 1 sp curd

Method:

• This is the easiest method to prepare Threatu pal.
• Open the tin and pour it in a microwave vessel.
• Add curd and mix well.
• Keep it in the oven and keep it in high and keep it for 2 min.
• Remove and mix well. Again keep it for 2 more min.
• Remove and mix, again keep it for 1 more min.
• Remove and mix well. Check thickness and store.
• In this type also you will get a very good pink colour

Images:

Aval Payasam (Poha Keer)

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.

Pal Payasam

Ingredients:

• 1 lt full cream milk
• 400 gms sugar
• 2 tsp crushed cashew nuts (optional)
• 2 tsp sarai parapu (i dont know in English )
• 2 - 4 table spoon rice (wash and dry and keep it ready)
• 2 - 4 sp ghee
• saffron strings

Method:

• Pour 2 sp ghee in a pan and fry rice. Add half milk and water.
• Cook the rice in that and allow the milk to reduce.
• Keep the flame less. Have an eye on that.
• When the rice mashed and cooked well add the rest of the milk and again allow it to reduce.
• When it starts thick, add sugar and mix well.
• It will become light pink or cream in colour.
• Remove it from the fire and add fried sarai parrapu in that.

Notes:

• generally we add only sarai parrapu for pal payasam but if you want you can add cashew, kismis, pachai karpuram or cardamom powder as per your taste.
• You can add jaggery instead of sugar. (old people / aacharamana people wont use sugar even now a days)
• Instead of adding the 1/2 lt milk again with the cooked rice, you can add evoprorated milk or milk maid to reduce the time and increase the taste. But be careful when you are going to add milk maid because it is sweetned already.

Ribbon Bakoda 5

Ingredients:

• 4 cups rice flour
• 1 cup processed channa dal powder
• 4 - 6 garlic flakes
• 1/2 coconut
• 10 red chilies
• Salt
• Oil

Method:

• Grind garlic, red chilly and coconut and make like a paste.
• Put rice flour and processed channa dal powder in a bowl and add the paste.
• Add salt and water and make a thick batter
• Heat oil and make ribbon bakodas out of the batter
• Remove the ribbon bakodas when they become golden brown.

Ribbon Bakoda 4

Ingredients:

• 2 cups rice flour
• 1/2 cup processed channa dal powder (pottu kadali powder)
• a pinch – asafetida
• ½ sp red chilly powder (optional)
• Salt
• Oil to fry

Method:

• Just fry the rice flour and mix with all other ingredients.
• Mix them well and make a thick batter
• Heat oil in a pan and make ribbon bakodas .
• Remove them when they become golden brown.

Ribbon Bakoda 3

Ingredients:

• 4 cups channa dal flour
• 1 cup rice flour
• 10 green chilies
• 50 gms ginger
• 1/2 cup coconut milk
• Salt
• Asafetida
• Oil to fry

Method:

• Grind green chilies and ginger.
• Put rice flour and channa dal flour in a bowl and add ginger green chilly paste.
• Add salt, coconut milk and mix well.
• Heat oil in a pan and make ribbon bakodas out of the batter.
• Remove them when they become crispy and golden brown.

Ribbon Bakoda 2

Ingredients:

• 2 Rice flour
• 1 1/2 Channa dal flour
• 2 sp ghee to mix with the dough
• A pinch baking soda
• 1 1/2 Red chilly powder
• Salt
• Oil to fry

Method:

• Put all the dough in a bowl and put salt, baking soda and ghee. Mix well.
• Then add water and mix well & make a thick batter
• Put it in the nada bakoda maker and make ribbon bakodas in hot oil.
• Turn it once or twice when it is in the oil.
• Remove it from the oil when it becomes golden brown.
• This will be very crispy and you can keep this for many days.

Ribbob Bakoda

Ingredients:

• Ingredients:
• 2 Cups Rice
• 1 Cup Channa dal
• 2 sp Thur dal
• 10 - 12 Red chilly
• A pinch baking soda
• 1 Tab sp Ghee / butter
• Salt
• Oil to fry

Method:

• Put all the ingredients in a container and grind them by giving it to a Flour mill
• After grinding, put salt, baking soda and ghee / butter. Mix well.
• Then add water and mix well and make a thick batter
• Put it in the nada bakoda maker and make ribbon bakodas in hot oil.
• Turn it once or twice when it is in the oil.
• Remove it from the oil when it becomes golden brown.
• This will be very crispy and you can keep this for many days.

Images:

Omapodi

Ingredients:

• 2 cups rice flour
• 2 cup besan
• 2 sp Omam seeds / ajwan /thyme seeds
• 2 - 3 sp butter
• Salt to taste
• Oil to fry.

Method:

• Soak Omam in water for 1/2 hour and clean it with out mud or small stones.
• Grind in a mixer grinder with less water and filter it.
• Use only the water to mix the dough.
• (Because the holes in the omapodi disc will be small and if
• you add as it is you will not able to press the thenkuzal achu)
• Mix all the ingredients well and make soft dough.
• Heat oil in a pan. Take Thenkuzhal achu and put the omapodi disc.
• Now put one hand full dough in that.
• Press on the hot oil, and make round omapodi
• Turn it once and wait for 1 min. or till it becomes golden brown.
• Check the crispness by puting one piece on the floor.
• Do all the dough and keep the "Omapodi " in a air tight
• container.

Notes:

• you can use fresh leaves of Omam to do this omapodi
• instead of omam seeds.