Adhirsam ( using Jaggery )

Adhirsam ( Jaggery version )

Adhirsam is a very famous jaggery based south Indian sweet which is considered as ‘must do’ sweet especially for Marriage Ceremony , Diwali , etc.

If we follow some tricks and tips perfectly,  surely we’ll get perfect adhirsam.  Let’s see the procedure along with loads of tips.

Rice ( Maavu arisi / Patni chawal ) –  1 cup

Jaggery  :  1 cup ( coarsely powdered )

Water : 1/3 cup

Green Cardamom :  4 

Dry ginger powder :  2 pinches

Melted ghee :  1 tsp and some more for greasing.

Yield :  12 pieces.  

Soak rice for 4 hrs.

Drain water and spread on a kitchen towel.  Let it dry for half an hour.  Avoid drying more than half an hour.

Meanwhile powder jaggery coarsely and let it soak in 1/3 cup of water. 

After half an hour,  Rice will still have some amount of wetness .    ( using dry hands pick a fistful of rice .  It should partially stick to your hands but your palm should not get wet….  This is the perfect consistency )

Using mixer grinder, grind the rice as a fine powder as much as possible.  Can grind rice in batches.  

Sieve the flour to get fine and smooth rice flour.  We can add the left over coarse rice flour while grinding for next batch.  

Keep the prepared rice flour in a vessel .  Mix well with Cardamom powder , dry ginger powder and a tsp of ghee. 

Keep it closed using paper or cloth to retain its wetness. ( Do not use steel plate to cover the vessel )

Generally we should start preparing adhirsam immediately .  ( That is .., we can’t prepare rice flour well in advance as it may lose its wetness )

Now prepare for jaggery syrup.   Boil the jaggery with water  till jaggery completely dissolves.  Strain to remove stones or dust particles. 

Again boil jaggery till it reaches to soft ball consistency.  Keep stirring frequently in between.

Keep a cup filled with a ladle of water. When you drop few drops of jaggery syrup in this water , the syrup will not dissolve but when you gather it , you could feel like soft ball . 

Remove from flame and pour the hot syrup over the  rice flour and mix it using ladle without any lumps. 

Rice flour absorbs syrup and become a thick batter.

Close with a lid.  Give standing time and keep it covered for 7 to 8 hrs or overnight.  The more it matures the more it tastes great.

Next day we can pat and deep fry.

Grease Plantain leaf or plastic cover with melted ghee ( room temperature ).

Heat the oil to medium heat and keep the flame in low to medium throughout the frying process . 
Pinch out a very small portion of dough  and drop in oil, it should not dissolve in oil and also it should not raise immediately  ( just to make sure the dough and temperature of oil is perfect ). 

If that small ball dissolve in oil while frying, try adding little bit of wheat flour in the rice flour.

Divide the dough into equal portion.

Pat the dough into small disks .  Can use ghee greased hands to pat .  Make sure to have uniform thickness. 

If you are making adhirsam for the first time, Pat and start frying adhirsam, only one at a time.  Make sure not to pat too thin or too thick.

Though we are going to fry only one adhirsam at a time, it’s better to have sufficient oil otherwise adhirsam will stick to the bottom of the pan.

If you are confident, you can fry 3 to 4 adhirsam at a time .

Frying will not take more time so keep watching.

Gently drop the patted adhirsam in the medium heat oil and when it starts fluffing , gently flip to other side and fry .  The colour will change slightly and immediately remove from oil .

After removing from oil, using one more ladle , very gently press to remove excess oil .  

Tightly squeezed adhirsam will become hard.

Keep the fried adhirsam in a wide plate. 

Keep frying all the adhirsam but Don’t stack one over the other .   

Actually even after removing from oil, the cooking process will continue with the redemption of the heat exist in the adhirsam.  

Let it cools down completely before tasting it.

Crispy tasty adhirsam is ready to serve.

But it becomes very soft and even more tasty if we eat it next day so if time permits cook adhirsam and eat it next day .

Enjoy delicious Adhirsam with family and friends.

Note :  1 cup of rice may give 2 cups of flour approximately .  

Would like to hear from you ...  Kindly pass on your lovely comments .

Health Mix Halwa

Health Mix Halwa

Health mix halwa is Healthy and also easy to prepare.  I have used Manna brand health mix.  We can use store bought or homemade health mix to prepare this halwa.  It takes less time unless like wheat halwa.   Let’s see how to make health mix halwa.

Wheat flour -  ½  cup 

Health mix flour -  ½ cup

Melted ghee  -  1 cup

Sugar  -  1 + ¼ cup

Water  -  2 cups

Green Cardamom -  3

Cashews  -  6

Nutmeg powder / Jadhikai / Jaiphal   -  2 pinches

In a heavy bottom pan  mix wheat flour, health mix flour and ¾ cup of ghee without any lumps add chopped cashews .  Cook on low flame .  Keep stirring frequently till nice aroma comes and the cashews becomes golden brown. 

Meanwhile mix water and sugar in a vessel and boil till sugar completely dissolves .  Keep it aside.

When the flour mixture is ready and cashews turns into golden brown add the sugar syrup gradually and keep stirring while adding syrup.  You should get the mixture without any lumps. 

Keep the flame in low and keep cooking till the halwa thickens nicely.

Add cardamom powder and nutmeg powder.

When all the water gets absorbed and the halwa become very thick in consistency, add ghee in instalments.

Add one tsp at a time and mix nicely till it gets absorbed in halwa.

Keep a mould or plate , well-greased with ghee.

Cook halwa till it become fairly thick and it becomes like a dough and it will comes out smoothly without sticking to the walls of the pan.

Spread the halwa in the silicon mould or plate which is well greased.

Let it cool and comes to room temperature.   

If you are using silicon mould , do not disturb halwa till it comes to room temperature and unmold it in flat plate gently.  

Cut into square or desired shape.

Enjoy the healthy halwa with family and friends.

Note :

ü I have used Manna brand health mix.  You can use any brand or homemade health mix.

ü Mill ground wheat flour tastes great than the readymade wheat flour.

ü No need to add any food colour.

ü Avoid using Non-stick Pan for cooking halwa , as you may not able to find out the correct consistency .

I would like to hear from you….  Kindly pass on your suggestions and appreciations.   Thank you.

Carrot Burfi

Carrot Burfi

Burfi with carrot and coconut which melts in mouth.  

Grated Coconut :  ½ cup

Grated Carrot  :  1 + 1/2 cup

Full cream milk :  1 cup

Ghee :  ½ cup

Sugar :  2+ ½ cup

Cardamom powder :  1 tsp

In broad vessel mix milk and sugar…. 

Boil till one string.  (  If you take a drop of syrup and press within two fingers , you’ll get a thin string . )

Add coconut and carrot .

Gradually add ghee …  one tsp at a time.

Cook till all the water gets evaporated and the big bubbles starts forming .  When the burfi starts leaving the sides remove from flame and spread on the greased plate . 

Let it cool for some time.

Mark as a square or diamond shape .  Let it cool completely .

Can remove pieces very easily.

Very tasty Carrot Burfi which really melts into the mouth is ready to serve.  

Rasmalai

Rasmalai

Rasmalai is a very famous Milk based Bengali sweet.  ‘ Ras’ refers to the juice and ‘Malai’ refers to the milk cream.  Let’s see how to prepare it .

For Paneer balls :

Paneer --  250 grams

Corn flour --  2 tsp

Cardamom powder – ½ tsp

Sugar --  2 tsp

For sugar syrup :

 Water :  2+ ½ cups

Sugar :  1 cup

For Rabdi / Flavored milk :

Full cream Milk :  1 ltr

Sugar :  1 cup

Cashew & Almond :  10 each

Cardamom : 2

Saffron :  few threads .

In food processor knead Paneer .  Can also knead by hands.  Add Corn flour, cardamom and sugar and mix  with the kneaded paneer.

Shape them into equal size disc , roughly about 25 discs.

Making sugar syrup :

Boil sugar & water… let the sugar dissolve completely.  Keep the flame to low and drop half portion of the prepared paneer discs , do not stir .

We have to cook paneer disc in sugar syrup.  Let it cook for 5 minutes with closed disc in low flame.  Remove the lid and cook for 10 more minutes in low flame.    Paneer  may dissolve in sugar syrup if the heat is high. 

Remove first batch of cooked paneer carefully and drop the rest of the discs gently in sugar syrup and cook in the same way.   After it gets cooked, add the 1^st batch of cooked paneer  also in the sugar syrup.  Let all the cooked paneer soak in sugar syrup for 2 hrs.

Preparation of Rabdi / Flavored milk :

Soak Almonds in hot water for an hour.  Remove skin.  Grind along with cashews . 

Add Almond Cashew paste and sugar to the full cream milk.  Boil in medium flame till the  quantity reduce to  half of its portion.

Add cardamom powder and saffron .

Remove from flame. 

Very gently squeeze the paneer disc to remove excess sugar syrup and add all the cooked paneer in Rabdi / flavored milk.  Let it soak in flavored milk.

After it comes to room temperature we can refrigerate.

Serve chilled Rasmalai .

Garnish with sliced Almond and saffron threads.

Very soft Rasmalai is ready to serve.

Masala Bath

Masala Bath

Recipe courtesy : Tarla Dalal.

Tasty Masala bath is mild with few masalas and so very easy to prepare.  

Rice : ½ cup

Mix veg :  ½ cup ( chopped )

Salt to taste

Cumin seeds : 1 tsp

Coriander seeds : ½ tsp

Clove : 1

Black pepper : 6

Green chilly : 1

Ginger :  ½ inch

Turmeric powder :  2 pinches

Water : 1 cup

Onion: 1

Hing powder :  2 pinches

Oil :  1 tbsp

Coriander leaves for garnishing.

Soak rice for 15 minutes and drain the water.

Chop veggies of your choice .  Traditionally Ivy gourd , Brinjal and Peas are used.  But according to my kids preference I used carrot, peas and beans .

Finely chop green chilly, onion and ginger .

Dry fry ½ tsp of cumin seeds, coriander seeds , pepper and clove.

Powder it nicely.  Spice powder is ready.

In a small cooker , pour oil and temper with ½ tsp of cumin seeds.  Add onion and saute nicely. 

Add  rice ,  salt, spice powder, turmeric, veggies , green chilly , ginger , hing powder and stir fry for a couple of minutes in low flame. 

Add a cup of water and close with the lid.

Cook for a whistle .

After opening , garnish with chopped coriander leaves.

Serve hot with Chips / Raitha / Pickle.

Traditionally Ivy gourd , Brinjal and Peas are used for this recipe.

Morkali

Morkali

Easy to prepare , simple yet tasty Morkali is a healthy tiffin.

Rice flour :  1 cup

Sour Curd : 1 cup

Water : 1 + ¼ cup

Gingelly oil  :  4 tbsp

Salt to taste

Sundried curd chilly / Mormilagai  :  6

Green chilly :  2

Curry leaves : few

Hing powder :  2 pinches

Mustard seeds : ¼ tsp

Mix Rice flour , Curd, salt and water nicely without any lumps and keep it aside.

In a deep Pan/ Kadaai , Heat oil and temper with mustard seeds.  When it stops popping, add chopped green chilly , sundried curd chilly and saute for a minute.

Add hing powder and curry leaves.

Add the rice flour mixture gradually while stirring and cook in low flame with lid.

Now and then stir and cook till all the liquid gets absorbed.

Remove from flame.   Serve hot.

Enjoy this simple yet delicious Morkali with pickle. 

Aadi Velli or Purattaasi Sani

During  the  month of Aadi ( Jul-Aug) we offer  Maavilakku maavu  or  Kozhukkattai  or  Sarkarai  Pongal as a Neivedhyam during Fridays.
 

It is believed that the Goddess Shakthi doubles her power and worshipping her will help one to achieve what one needs. The Goddess will protect her devotees from all negative effects.

 

Maavilakku shall be made during  Purattaasi Sani  ( Saturday ) or Thai Velli ( Friday ) for Neivedhyam.

 Maavilakku  Maavu

Kozhukkattai

Sarkarai  Pongal

 

Maavilakku Maavu

Maavilakku  is prepared on  Aadi  Velli  (  Friday  of Aadi month) or Purattaasi Sani ( Saturday of Purattaasi month )

Recipe courtesy :  Chitvish and reference from other sites.

Ingredients

Raw rice:  1cup + one fist full of rice.i.e...  It is customary to take one fist full of rice more than your measuring cup.  Normally we say 'padiyum pidiyum'.

Jaggery: one cup.

Ghee : 4 tsp. ( unmelted thick ghee to fill lamp )

Melted Ghee:  2 tbsp to mix with the rice flour 

Cardamom powder  :  1 tsp 

  Method:            Soak rice in water for 1 hour. Drain rice and let it dry on a kitchen cloth or paper. When it's still little bit wet, grind it into a nice rice flour.  Grate or powder jaggery and mix this with rice flour. Add cardamom powder,  melted thick Ghee.    Prepare the dough without using water . Can sprinkle milk if needed for easy shaping .

Make two same sizes of spheres from the rice dough. Make a dent at the centre .  ( You can see, in one of my photo, I have made it in Agal vilakku shape , just for convenience ) .  You can also insert wick holder ( removable part from our regular pooja vilakku ) in center of the maavilakku dough to have a perfect grip for wick and you can comfortably pour unmelted ghee in the dent / hole.  Pour required amt of ghee in the cup shape.  Apply chandan and kumkum on all 4 sides of the cup shape.   Place jyothi wick  and smear it with ghee.   Now place these maavilakku on the plate or banana leaf.
                Now draw rangoli in front of your pooja place on a wooden plank.  (in temples we directly draw rangoli after sprinkling water on the floor and keep the banana leaf.)  keep this mavilakku plate on the rangoli.  Light the (separate) lamp, swamy vilakku.

                Take a separate wick in a spoon (dhoopakkal ) light it.  By using this lighted 'thiri', light the maavilakku jyothi. (that means you should not directly light the maavilakku  jyothi by using match stick).   Offer flower, show incense stick.   Keep thamboolam, broken coconut , fruits .   Offer neivedhyam  and take karpoor arathi . .  keep the light for some time & carefully watch for ghee. 
  

                After sometime,  Just place a pinch of sugar on the burning wick to stop the burning.   Remove wick and mix the spheres well and have prasadham.

Note : 

• Use Organic or good quality Jaggery.
• Use Maavu Arisi or  Patni Chawal or  Ambemohar rice variety. 
• After grinding rice flour, finally add jaggery powder and give a run in the mixie for the perfect mix of rice flour and jaggery powder.   

Rajma / Red Kidney Bean Gravy

Rajma / Red Kidney bean Gravy

Rajma / Red kidney bean : 1 cup

Tomato : 2

Onion :  1

Ginger : 1 inch

Garlic : 6 cloves

Green chilly : 1 ( slit )

Cumin seeds : ½ tsp

Coriander powder : 1 tsp

Jeera powder : 1/4 tsp

Red chilly powder : 1 tsp

Turmeric powder :  ¼ tsp

Rajma masala powder : 1/2 tsp

Sugar : ¼ tsp

Tej patha / Bay leaf : 1

Badi ilaichi / Black cardamom : 1

Salt to taste.

Oil : 1 tbsp

Coriander leaves : 1 tbsp

Some Ginger Julienne for garnishing.

Water : 1 tea cup

Soak Bean overnight.

Cook soaked bean with Tej pathaa, Badi ilaichi without salt for 5 whistles adding sufficient water.  

 In a cooker  add oil and temper cumin seeds . Add finely chopped onion, ginger and garlic, green chilly … sautee till onion becomes golden brown.   Add  tomato puree, sugar and fry in low flame, till it becomes mushy.

Add red chilly powder, salt, coriander powder, turmeric powder , Rajma masala and give a nice stir.

Mash few beans and add it ,along with cooked water . 

 Close the lid and Cook for 2 whistles 

Garnish with coriander leaves and ginger julienne .

Serve Rajma with hot Rice or Roti .

Melon smoothie

Melon Smoothie

Musk Melon :  1 cup ( chopped )

Banana :  ½ cup ( chopped )

Cold Milk :  ½  cup

Honey :  1 tbsp

Green Cardamom : 1 ( powder it )

Dry ginger powder : 2 pinches.

Pumpkin seeds :  1 tsp ( optional )

Blend everything together nicely and pour on a tall glass. 

Serve cold or at room temperature.

Note :

Use well ripened banana for making smoothie or milkshake.

Bread Medhu Pakoda

Bread Medhu Pakoda

Recipe courtesy :  Hebbers kitchen.

Ingredients:

Bread slice : 4

Rice flour :  1 tbsp

Rawa / Sooji :  1 tsp

Green chilly : 1

Onion ( chopped ) : 2 tbsp

Coriander leaves ( chopped ): 1 tbsp

Pudhina leaves : 1 tbsp

Cumin seeds : ¼ tsp

Salt to  taste

Fresh Curd to mix everything.

Oil for deep frying.

Crumble the bread and mix with all the ingredients using fresh curd into a thick paste/dough so that you should be able to pinch out from the mixture.

Pinch out some portion and deep fry in medium flame till it become light brown in colour.

Bread medhu pakoda is a quick evening snack that can be made within few minutes and also tastes good.

Serve Pakoda with Ketchup and a hot cup of Tea or Coffee.

Papaya Pazharasam

Papaya Pazharasam

The health benefits of papaya include better digestion, relief from toothache, improvement in the immune system and the promotion of better heart health.

Papaya (chopped ):  1 cup

Red Currant : 6

Honey : 1 tbsp

Water :  ¼ cup

Salt :  a pinch

By adding water pulse the red currant.  Strain it.

Mix red currant juice with chopped papaya and blend well .  Do not drain. 

Mix with honey and salt ….. enjoy tasty & thick Papaya juice.

If needed, add Ice cubes before serving.

Note :

Eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it.

Raw Tomato Chutney

Raw Tomato Chutney

Heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it.
A raw food diet can clear up headaches and allergies, boost immunity and memory, and improve arthritis and diabetes.

Recipe courtesy : 

http://letslivewithnature.blogspot.in/2016/06/raw-tomato-chutney.html

Tomato : 1

Grated coconut : 2 tbsp

Chopped coriander leaves : 2 tsp

Garlic : 1 clove ( optional  )

Chopped Ginger:  ¼ tsp

Green chilly : 1

Mustard seeds : ¼  tsp

Coconut oil : 3 drops

Salt to taste.

Water as per need.

Grind chopped Tomato, grated coconut, chilly, ginger, garlic, coriander leaves to a nice paste using very less water.

Add salt .

Using 3 drops of oil , temper mustard seeds and garnish the Chutney.

Enjoy this chutney with Tiffin.

Note : 

Ø When using coconut avoid using brown part of the coconut. Use only white part.  Brown part of the coconut is not good for digestion

Ø Peel the skin of the ginger always before using it.  Ginger skin is bad for health.

Ø Country tomatoes give nice and rich colour.

Ø Increase or decrease the quantity of tomato or coconut or coriander leaves and enjoy different taste. 

Ø Use less green chilly as you are including it just to satisfy your taste buds.