Sunday, October 15, 2006

Diwali Special Marundu (Ginger Lehiyum)

Diwali Marundu is made of herbs like ginger and jaggery
Diwali Marundu
Ginger Lahium We make this marundu on Diwali Day.



HAPPY DIWALI
We prepare different types of sweets like Badam cake, Maladu, Mysore pak, Badusha, Okkarai, Mixture(We make chivda)Pakoda and marunthu to digest the sweets we eat.

Ginger Lehiyam

Ingredients 

  • Tender Ginger..................... 1 big piece
  • Dhania(Coriander Seeds)......1 cup
  • Jeera.....................................1/2 cup
  • Methi seeds.............................2tbsp.
  • Ghee.....................................3 tbsp
  • Jaggery..................................1 cup

Method
  • Dry roast the coriander, methi and jeera  for 5 minutes. 
  • Grind them into powder and add  half cup water and grind again .
  • Cut the ginger into small pieces, add to the mixture and make smooth paste.
  • Add jaggery into this paste and boil it. 
  • Add ghee while stirring. All the water dries up and get thick paste. 
  • It should not be sticky. This marundu is good for digestion

Sunday, August 27, 2006

Vella Appam (Sweet Appam)

Appakarai
Appam is made up of rice flour and jaggery
Appam
Vella Appam 
My favorite sweet and make very often at home. For Gokulashtami we prepare Vella Cheedai,,Appam, , Uppu Cheedai, Murukku, and Vella Aval.






  • Raw Rice -…........... 1 cup
  • Jaggery -…… ..........1 cup
  • Coconut(Grated).....1/2 cup
  • Ripe Plantain ......... 1
  • Cardamom ............ 6
  • Salt ........................ a pinch
  • Oil for frying

Method

  • Soak the rice for two hours and grind to the consistency of dosa batter.
  • Add the jaggery, coconut, plantain, cardamom and a pinch of salt and grind. 
  • Heat the appa kaarai with oil/ghee. 
  • Pour the batter in each kuzhi (till half). 
  • Turn the appams after some time and fry the other side of the appams ,till they become golden brown on all sides.

Kozhakattai


Kozhakattai is made with coconut and jaggery


Kozhakattai

Ganesh Chathurthi

To day 27th August, we celebrated Ganesh Chaturthi. We did puja,naivedyam and arathi to Lord Ganesh. He is Sarvavignaharan means removes all our obstacles come on our way.
We prepare kozhakattai for naivedyam for Lord Ganesh and pray for all.

For purnam


  • Grated Coconut...........1cup
  • Jaggery........................1/2 cup 
  • Cardamom...................a pinch  
Outside Filling

  • Rice Flour…………… 2 cups
  • Water……………….. 1 cup
  • Salt…………………. 1/2 tsp
  • Oil………………….. 2 tsp
  • Maida………………. 1tsp
 
Method

 

  • Heat a pan with coconut, ghee and jaggery. 
  • Jaggery melts and mix with the coconut.
  • Fry for some time till it comes out from sides and able to make small balls..
  • Make small purnam balls with wet hands and place in a plate.
  • Boil the water in a pan and add oil, salt and rice flour,maida. Stir well with out forming lumps. 
  • When it becomes thick dough,cover and keep.
  • Knead the dough with little oil, till it becomes smooth. 
  • Take little dough make small cups and place the purnam and close the cups. 
  • Steam all the kozhakattais for 10 minutes.

Friday, March 31, 2006

Gulab Jamun

Gulab Jamun is with maida and sugar
Gulab Jamun










Gulab Jamun

Ingredients

  • Maida......................1 cup
  • Milk Powder............2 cups
  • Milk ....................... 1 cup
  • Cardamom powder...1 tsp
  • Saffron powder.........1/4 tsp
  • Sugar.................. ....3cups
  •  Baking soda.........1tsp
  • Oil/Ghee for frying
Method
  • Mix maida,powdered milk and baking soda in a bowl. 
  •  Add milk and make balls and keep.
  • Make a syrup by boiling together until the sugar dissolves.  
  • Add saffron and cardamom powder.
  • Heat a pan with ghee/oil and fry the milk balls into brown colour and dip them in the syrup.
  • Serve the gulab jamuns with syrup hot or cold.

Saturday, January 28, 2006

Coconut Burfi/Thenga Burfi

Coconut Burfi 

Coconut Burfi is with coconut and sugar
Coconut Burfi
Ingredients

  • Grated Coconut...............2 cups
  • Sugar...............................2 cups  
  • Ghee ................................3 tsp

Method


  • Heat a pan, add coconut, sugar and half cup water. 
  • Stir it well and add ghee.When the mixture leaves the sides of the pan, pour over a greased plate. 
  • Cut into pieces when it cools down. 
  • It is very easy to prepare.

Tuesday, January 24, 2006

Pal Kova (Therattipal) Microwavable

Thirattipal (Pal Kova )
Maladu

Ingredients

  • Milk...............1 litre
  • Sugar.............. 1 cup
  • Ghee...............1tsp
Method
  • Heat a heavy bottom pan with milk. 
  • Stir continuously so that it does not stick to the bottom. 
  • After some time it becomes semi solid, add the sugar and ghee. 
  • It is very tasty sweet.
  • You can makeThirattipal in microwave.
  • Use condensed milk (1 tin) and curd (2tsp) or twp tsp lemon juice in a microwave bowl and keep it for two minutes.
  • Take it out , stir it and again keep for another two minutes.
  • Add cardamom powder and ghee and keep for another two minutes.
  • Thirattipal is ready .
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