Porulvilangai Orundai

Porulvilangai Orundai

This is a south Indian sweet.very rarely we make this. We use whole moong dhal and raw rice, jaggery, dry ginger to make this recipe.To eat this sweet your teeth should be strong otherwise teeth will be in your hands, It is very hard orundai but very tasty.,

Ingredients

Whole Moong Dhal...........................1cup
Raw rice.............................................1/4 cup
Jaggery..............................................2cups
Dry ginger.............................................1/2tsp
Cardamom Powder.............................1/2 tsp
Coconut pieces....................................2tbsp

Method

Dry roast the dhal and rice separately into golden.
Powder them into fine.Mix the coconut pieces, dry ginger and cardamom.
Make a jaggery syrup adding half cup of water.check a tsp syrup by dropping into water.
If it becomes candy like then it is ready.
Take little syrup and add little powder and make small balls.
Repeat this till the syup and powder finishes.
You should make the balls when it is  warm(Can add all syrup into powder and make balls too)
We are not adding ghee. So make the balls part by part.
It is very healthy and can keep for many months.

Ginger Cookies

Ingredients

All Purpose Flour...............3/4 cup
Whole Wheat Flour............3/4 cup
Oil.......................................3/4 cup
Milk....................................1/2 cup
Baking Soda......................1/4 tsp
Baking Powder...................1/4 cup
Powdered Flax seed............1tsp
Dry Ginger.........................1tsp
Vanilla Essence..................!/2 tsp
Salt.....................................1/2tsp
Crystallized Ginger..............2tsp
Lemon Zest.......................1/2 tsp
Brown sugar.....................1/2 cup.
Cinnamon..........................1/4 tsp
Powdered Sugar.................1/4 cup

Method

Preheat the oven into 350 degree.
Mix all ingredients in a bowl and make a soft dough, till all incorporated well..
Make small balls out of the dough and flatten the balls slightly with your fingers 1"diameter.
Place them  1" a part in a baking sheet.Bake them for 10 to 12 minutes.
Cool them and put in a tight jar.

Gujia (Traditional Diwali Sweet)

Gujia  (Traditional Diwali Sweet)
This sweet is a North Indian dish. They make this sweet for weddings and festivals. You can also make this sweet  with jaggery..Use koya instead of coconut

 
For Dough

Maida(All PurposeFlour)...................1 cup
Rava(Suji)..........................................1tbsp
Oil/Ghee..............................................2tbsp
Warm Water for dough.......................1/4 cup

Filling
Grated Coconut ..............................1 cup
Sugar................................................1/2 cup
Sliced Badam.................................3tbsp
Chopped Cashews.........................3tbsp
Cardamom Powder........................1tsp

Method

Mix maida and oil, using hands mix well.Add water and make  soft dough.
Cover with damp cloth and keep.
Roast the coconut on low flame till it becomes light red.
Mix sugar add little water in a pan and cook till the sugar is dissolved fully
Add coconut cashews  almonds and cardamom.
Make equal sized balls out of dough. Roll the balls into circles 4" wide.
Place 1tsp of filling in the center and fold in semi circle. Pleat the edges to seal.Do all the same way.
Deep fry them in medium flame.. remove them in paper towels.

Diwali Bhakshanams(தீபாவளி பக்ஷணம்)

I made Mixture, Thenkuzhal .Badam cake, Wheat flour Ladu,Ravaladu and Diwali Marundhu for this Diwali.
Click the Bhakshanams to get the recipes

Thattai (Snack),  

Ribbon Pakodas

Thenkuzhal

South Indian Spicy Mixture( Chivda)

Diwali special marundu (Ginger Lehiyum)

Maladu

Kaju Burfi(cashew nut Burfi)

Pal Kova (Milk cake)

Anjir/Dates Burfi (Figs/Dates Burfi)

Semiya Payasam

Semiya Payasam is very easy to prepare and it tastes good

Ingredients

Semiya...........................1cup
Sugar.............................2cups
Milk(Whole)...................1 liter
Cardamom....................1/4 tsp
Cashew Nuts/ Raisins........1/4 cup
Ghee ...........................2tsp

Method

Roast the cashews and raisins and keep.
Use the same pan to roast the semiya, adding little ghee till it becomes golden.
Boil the milk and add the semiya and cook in it.
When the semiya is cooked well, add the sugar and mix well.
Add the cashews, cardamom  and raisins.
Serve hot or cold.

Sweet Payaru (Thottil Payaru)

Sweet Payaru (Sundal)
For Navaratri we make this Sundal
Pacha payiru means whole moong dhal. For child's  thottil ceremony, we make this sweet dish too.This sweet dish can be prepared with black eyed peas and karamani too the same method.

Sweet Payaru

Ingredients

Green Moong Dhal……… ½ cup
Jaggery…………………...½ cup
Grated Coconut………….!/4 cup
Cardamom Powder………1/2tsp

Method

Roast the moong dhal,  till it becomes golden and nice  aroma.rises.
Pressure cook the moong dhal by adding water.
It should cook well so that it incorporate with jaggery well.
Heat a pan with little water, add the jaggery.
When it dissolves add the cooked moong dhal and mix well.
When it mixes well add coconut and cardamom Powder.

Rava Ladu

Ingredients

Rava Ladu

Rava...........................1cup

Sugar..........................3/4 cup

Ghee..........................1tsp

Grated Coconut...........2tsp

Cashew Nuts.................2tbsp

Cardamom Powder.....1/4tsp

Method

Roast the rava and coconut with the ghee into golden brown colour.
Another pan add 1/2 cup water and sugar ,boil till it becomes one string consistency. 
Mix both and stir for sometime.Turn off the flame.
Add roasted cashew nuts and cardamom powder.
The dough becomes ready to make balls...
Ladus will become firmer if left alone for some time.

Seven Cup Sweet

7- cup Sweet
This sweet is very easy to prepare.This is one of the sweets we make for Diwali. 
Besan...........................1cup
Milk..............................1cup
Grated Coconut............1cup
Ghee.............................1cup
Sugar.............................cups

Seven Cup Sweet

Method

Mix all ingredients together and heat it in a low flame till the mixture becomes thick.
Stir continuously.
When the mixture turns into thick dough transfer into a greased plate.
Cut into pieces when it cools down.

Thenga Thirattipal

Thenga thirattipal is one of the item in seer varisaikal for theSouth Indian Wedding.( Seven Chuttu Murukku,, Athirasam, Thenkuzhal,  Manoharam, Laddu, Thirattipal etc)

Thenga Thirattipal

Ingredients

Grated coconut.......................2cups

Jaggery...................................2cups

Cardamom Powder................1/2tsp

Ghee........................................2tbsp

Method

Grind the coconut coarsely.

Heat a pan with 1/2 cup of water add the powdered jaggery and make a pagu.(syrup)

Filter the same, using a filter to remove the dirt if any.

Boil again and add ground coconut and ghee and stir it till it becomes thick and  you can make a small ball out of it with out sticking.

Keep this sweet for a month

Chenai Pradhman( Yam payasam)

We rarely make Chenai Pradhan  in our house  because   there are  many varieties of Pradhaman. Pazha pradhaman, Ada Pradhaman, Palada Pradhaman , Chakka Prdhaman etc.For this Pradhaman it is good if you choose new chena. It cooks very fast,

Chenai Pradhaman

Ingredients

Chena (Yam) pieces.........................1 cup

Jaggery............................................3cups

Coconut..........................................2cups

Coconut Pieces...............................3tbsp

Cardamom Powder...........................1tsp

Cashew nuts.....................................few

Method

Wash the chenai and remove the skin and cut into pieces.
Pressure cook the chenai pieces adding water to it. It should cook well.
When it cools, remove the water and grind into fine paste.
Add water  and jaggery boil it and kept.

Grind the coconut and extract the  second and first milk 1 cup each.

Heat pan with ghee add the ground chenai . and jaggery water and cook in a low flame.until it cooks well.
Add the second milk first and boil it.
Then when becomes thick add the first milk.
Then it should not boil.

Fry the coconut pieces and nuts and add to the payasam. Sprinkle cardamom powder.