GINNU, SEEM PAL[colostrum milk]

 INGREDIENTS

1. Seem paal                 2 cups
2. Sugar                        2 cups

  FOR POWDER:-

1. Dry ginger                 1"
2. Pepper                        1 tsp
3. Cardamom                 10

METHOD:-

• Mix sugar and milk until sugar dissloves.
• Powder ginger, pepper and cardamom, sieve and add it to milk.
• The masalas can be added directly without seiving.
• Or mix the powder and stir well, filter the milk to a vessel.
• Boil water in a idly pan, keep the milk bowl ad close a lid.
• Stean for 20 minutes on medium heat.
• After 20 minutes insert a knife or tooth pick.
• It should come out neatly without any milk paste on it.
• Cool down completely. Keep it fridge for 1 hour and serve.

RICE KOLUKATTAI

 

INGREDIENTS:-                                                                

1. Rice flour         1 cup
2. Jaggery             1 cup
3. Cardamom        6 powdered
4. Coconut           1 cup grated
5. Roasted gram    3 tbsp
6. Seasame seeds   1 tbsp
7. Salt                     1/2 tsp
8. Water      1 1/4 cup + 1 tbsp
9. Oil                         1 tsp

METHOD:-

• Dry roast rice flour for 2 minutes on low heat.
• Boil water adding salt, mix in rice flour little by little by a spatula.
• Close a lid for 5 minutes, and mix to a smooth dough, finally add oil.
• Close the lid and keep it aside. Dry roast sesame seeds, roasted gram and powder it.
• Powder jaggery and make a syrup by adding 1 tbsp of water.
• Boil for 2 minutes, add grated coconut and mix for a minute.
• Off the stove, add sesame and roasted gram powder and mix.
• Add cardamom powder and keep it aside.
• Make small balls from the dough, take kolukkatai maker or plastic sheet.
• Press as chapati and place it on the kolukkatai maker or on a sheet.
• Add 1 tbsp of the filling in the middle of the maker and press.
• Take out the excess dough and open it, and keep it on a tray.
• If it is on the sheet, fold the other side, press the corners open and shape it by a fork.
• Make all the balls in the same manner, steam the kolukkatai in the idly cooker for 15 minutes.
• Serve hot or cold, jaggery syrup poured on it makes excellent combination.

KARJIKAI

      INGREDIENTS:-

1. Maida                 1 cup
2. Powdered rava   1/2 cup
3. Powdered sugar 1 tbsp
4. Salt                     1/4 tsp
5. Water                  1 cup

FOR FILLING:-

1. Dry Coconut       1 cup
2. Jaggery               1 cup
3. Cardamom          6
4. Roasted gram      1/2 cup
5. Cashew nuts        10 broken
6. Badam                 10 cut
7. Pista                     10 cut

METHOD:-

• Prepare dough by adding maida, rava, sugar, salt and water.
• Close a lid and keep it aside for 2 hours.
• Powder dry coconut, jaggery, cardamom, and roasted gram.
• Fry cashew nuts, badam, pista nuts. mix with dry coconut powder.
• Knead dough and make lemon size balls, press like puri.
• Take kolukattai maker and place the dough, fill 1 tbsp of filling and close as kolukattai.
• Shape by fork or by fingers. Heat oil to a medium hot and drop the karjikai and fry.
• Fry until light brown. Serve hot.
  
  

SWEET BHOONDHI

INGREDIENTS:-

1. Bengal gram flour  1 cup          
   
2. Water                      1 cup
3. Soda                       1/4 tsp
4. Oil                        for frying
5. Cashew nut             1/4 cup
6. Raisins                     1/4 cup

FOR SYRUP:-

1. Sugar                    1 cup
2. Water                    1 cup
3. Cardamom            1 tsp powder

METHOD:-

• Mix bengal gram flour, water, soda to a smooth batter.
• It should be pouring consistency, Fry cashew nuts and raisins.
• Boil sugar and water for 2 minutes, add cardamom powder and mix.
• Heat oil in a kadai, take small eyed ladle.
• Hold by left hand and pour a ladleful of batter by right hand.
• Small drops of bhoondis fall on hot oil, there will be bubbles coming up.
• Pat the laddle lightly on kadai and turn the bhoondis and fry.
• The bubbles disappear and take out the fried bhoondis and drain on tissue paper.
• Immerse the bhoondis when they are still warm for 1 minute.
• Take out and transfer to a colander, excess syrup drops out.
• Mix fried cashew nuts and raisins. 

CHIRONJI SEEDS PAYASAM

 INGREDIENTS:-

1. Semia                   1 cup broken
2. Sago                     1/4 cup
3. Sugar                    1/2 cup
4. Badam powder     1 tbsp
5. Cardamom            4
6. Milk                      5 cups
7. Cashew nuts         10
8. Chironji seeds       20
9. Raisins                  20
10. Water                    5 cups
11. Ghee                     1 tbsp

METHOD:-

• Wash sago, fry cashew nuts, chironji seeds, raisins in ghee and keep it aside.
• Boil water, add sago and cook for 10 minutes on low flame.
• Add semia and cook on low flame for 5 minutes.
• In another vessel boil milk and simmer to half consistency, on low flame..
• Add sugar, badam milk powder to the milk and boil, add fried nuts, chironji seeds, and raisins.
• Add this milk to boiled semia and mix, powder cardamom and sprinkle over the payasam.
• Off the stove and serve hot or cold. This payasam will be very tasty

UKKHELPIDI [ TRADITIONAL]

INGREDIENTS:-

1. Rice flour           1 cup OR
2. Rice                    1 cup
3. Jaggery               1 cup
4. Roasted gram     3 tbsp
5. Sesame seeds     1 tbsp
6. Coconut              1/2 cup+1/2 cup
7. Coconut oil         1 cup
8. Water                  8 cups

METHOD:-

FOR RICE METHOD:-

• Wash rice and soak for 2 hours, grind to a smooth paste. 
• Soak jaggery in a cup of water, filter by a strainer and add to rice paste.
• Add remaining water and stir well and pour in a pressure pan or in a heavy-bottemed vessel.

FOR RICE FLOUR METHOD:-

• Soak jaggery in 4 cups of water, filter by a strainer. Cut 1/2 coconut into small pieces.
• In a mixy grind rice flour, 4 cups water, and grated 1/2 cup coconut for a minute.
• Mix jaggery and rice flour in a pressure pan or in a heavy-bottemed vessel.
• Cook on a slow heat, stirring continously until it thickens.
• Stir well, without leaving hands for sometimes.
• Add little oil when it looks crumbled, mix and add cut coconut pieces.
• Add roasted gram, sesame seeds and fry turning the dough each minute.
• It takes time to turn to granual, add oil in between.
• Finally add oil completely and make them to roast until the oil separates from rice mix.
• Serve hot or cold, can be kept outside for a week or more.
• This sweet is traditional recipe, my Grandma used to do she in happy mood.

GROUNDNUT SESAME LADDU

 INGREDIENTS:-

1. Groundnut              1 cup
2. Sesame seeds          1/4 cup
3. Powder jaggery       1/2 cup
4. Groundnut oil         2 tbsp

METHOD;-

• Dry fry groundnut and sesame seeds separately.
• Grind groundnut to a smooth paste adding oil.
• In a glass bowl, add the paste and jaggery and mix.
• Microwave for 1 minute on high, Cool down and mix.
• Add sesame seeds and make small balls.
• Make balls when you can bear the heat.
• If you want to prepare the sweet on stove, in a pan mix jaggery with groundnut paste, cook untill the bubbles pops up, till the jaggery melts.
• Off the stove and mix sesame seeds and cool down.
• When touched it should be warm and bear the heat.
• Make small balls out of it. It tastes yummy.

AVAL PRASADAM

 INGREDIENTS:-

1. Aval                2 cups            
2. Jaggery           1 cup
3. Coconut          1/2 cup
4. Salt                 1/4 tsp
5. Banana           4 nos
6. Water              1/4 cup

METHOD:-

• Wash aval for 3 or 4 times, add salt, water, and soak for 1 hour.
• Pound jaggery, scrape coconut, cut banana to small pieces.
• Mix all and serve as prasadam to all.            

ELLAKKI

INGREDIENTS:-

1. Rice                      1 cup
2. Black sesame       1 tsp
3. Coconut                1/4 cup
4. Jaggery                 1/2 cup

METHOD:-

• Wash and soak rice for 1 hour. 
• Drain water completely in a collander for 1/2 an hour.
• Spread the rice on atowel for an hour.
• Dry fry sesame seeds, cut coconut to small pieces.
• Pound jaggery, take a bowl, add rice, sesame seeds, coconut, and jaggery.
• Mix well and serve immediately.

ASITTU MUDDE

INGREDIENTS:-

1. Rice                2 cups
2. Sugar              2 cups
3. Cardamom     6
4. Dry ginger      3"
5. Water              1/4 cup
6. Black sesame  1 tbsp
7. Coconut          1/2 cup
8. Roasted gram  1 tbsp

METHOD:-

• Wash and soak rice for 3 hours, drain the water completely on a colander for 1/2 an hour.
• Spread rice on a towel for 1 hour.
• Powder dry ginger, cardamom with 1 tbsp sugar and sieve.
• Powder coarsely and sieve it and spread on a plate and keep it aside.
• Fry sesame until it splutters and looks fluffy. Cut coconut to a small pieces.
• Mix sesame seeds, cut coconut, roasted gram, dry ginger powder to rice flour.
• In a thick pan add sugar and water and boil for one string.
• Pour the syrup to the rice flour and mix it with a wooden ladle.
• Let it cool for a minute, then mix by hand and make balls out of it.
• This sweet is prepared on Mariamma Festival in Salem.
• It is distributed to guests, relatives and neighbors.

BANANA HALWA

INGREDIENTS:-

1. Banana                 6 nos
2. Sugar                   1 cup
3. Vanilla essence    few drops
4. Coconut oil          1/2 cup
5. Yellow color        a pinch

METHOD:-

• Grind banana to a smooth paste.
• Heat oil to a pan, add banana paste and mix.
• Keep on stirring for a minute, let the paste mix with oil.
• Add sugar and keep on stirring for a minute.
• Add vanilla essence and stir, let it come to halwa consistency.
• The oil will come out and halwa should not stick to the pan.
• Take out the pan, brush little oil to a plate and transfer the halwa to it.
• Serve cold with any spicy snacks.

DEVANGAS PANCHAMRUTHA

INGREDIENTS:-

1. Coconut                    1/2 cup
2. Banana                      2 nos
3. Milk                          1 tbsp
4. Honey                       1 tbsp
5. Raisins                      1 tbsp
6. Cardamom                2
7. Sugar                         2 tbsp

METHOD:-

• Scrape coconut, powder cardamom.
• Mash banana by a fork, add milk, sugar, and mix.
• Add coconut, raisins, honey, and mix well.
• In any function, this is served first. And it is served as Prasadam.

BESAN LADOO

INGREDIENTS:-

1. Besan flour              1 1/2 cups
2. Sugar                       2 cups
3. Cardamom               6
4. Ghee or Dalda          1 cup
5. Cashew nuts             handful
6. Raisin                       handful

METHOD:-

• Powder sugar and cardamom. cut cashew nuts into pieces.
• Heat little ghee in a Kadai, and fry cashew nuts to light brown, fry raisins. 
• Put the cashew nuts and raisins in a bowl.
• Fry the besan flour in the same Kadai, till good aroma, comes out.
• Transfer to a plate, add sugar, and sieve.
• Add cardamom powder,  fried cashew nuts and raisins, and mix well.
• Heat the remaining ghee, pour a spoonful of ghee over a little flour at a time.
• Mix the ghee and make a ball out of it.
• Do as it is until the flour is finished up.

PALM JAGGERY THENKULAL

This sweet is our traditional sweet made out of palm jaggery, rice and urad dhal batter, it looks crispy fried murukku and dipped in palm jaggery sauce. It is very healthy sweet and tasty.


INGREDIENTS:-

1. Idly rice             1 cup
2. Urad dhal           1/4 cup
3. Salt                     1/2 tsp
4. Palm jaggery      1/2 kg
5. Water                  1/2 cup
6. Oil                      for frying

METHOD:-

• Wash rice and urad dhal, soak together for 3 hours.
• Grind to a smooth paste, adding less water.
• The batter should be thick that we can make a ball out of it.
• And should be easy to squeeze by murukku press, or punch a hole in the middle of a cloth, or by a cream bag.
• Powder the jaggery add 1/2 cup of water and bring to a boil.
• Strain the syrup into another container and again boil to 1 string.
• Heat oil to a piping hot, reduce the flame, squeeze the batter like murukku directly to oil.
• Fry till crisp on both sides, the oil gets calm when they are fried.
• Dip the fried thenkulal in jaggery syrup for 1 minute and transfer to another plate.
• Fry the remaining dough, as the same process, to be done.
• Serve hot or cold, can be kept for 15 days or more when kept in the refrigerator.

AADI COCONUT PONGAL

Aadi Festival is a day for frying coconut, a stick is inserted into the hole of coconut and kept on flame for frying. After frying, the people go to the Ganesha temple, do pooja and break the coconut on the head of Ganesha,  come and eat Prasadam together. There is a saying that the coconut braked on the head of the God, is that the bad things upon us will be erased by God. New married couples are invited to this festival, they are gifted with new dhoties and sarees, and authentic food will be supplied to them.

INGREDIENTS:-

1. Tender Coconut       1 whole
2. Flaked rice               1/2 cup
3. Split green gram      1/4 cup
4. Powder jaggery        1/4 cup
5. Roasted gram           1 tbsp
6. Sesame seeds           1 tbsp

FOR SEALING:-

1. Wheat flour              1/2 cup
2. Water                        2 tbsp

METHOD:-

• Pluck the tail of coconut. Open one eye and save the coconut water in a tumbler.
• Keep it upside down over tumbler, so the water will fill neatly.
• Dry fry the green gram, and sesame seeds, cool it.
• Mix all the ingredients, fill into the hole of coconut.
• Just put it by fingers and it will fall inside, Stuff with a chopstick.
• After filling, pour the coconut water inside the hole.
• Half water is enough, mix wheat flour in water and make a sticky paste.
• Close the hole by dough, and seal it for 1" thickness.
• For baking in oven use aluminum foil, wrap neatly.
• Keep in the tray and bake for 1 hour, in 250 degrees.
• Wrap aluminum foil, keep it straight on the stove, and cook on low heat.
• Turn by the skewer and fry on all the sides, Should be careful while turning.
• It takes 1/2 an hour to bake on the stove. Cool it and cut into two.
• Coconut Pongal is ready to eat. Serve with coconut and Pongal. 

GROUNDNUT LADDO

INGREDIENTS:-

1. Groundnut                 1 cup
2. Roasted gram flour    1/2 cup 
3. Jaggery                       1 cup
4. Water                          2 tbsp
5. Sesame seeds              2 tbsp

METHOD:-

• Fry sesame seeds till it puffs up, and looks smaller in size.
• Fry groundnut on low flame until the skin looks reddish in color.
• Cool completely, and powder for 3 whips.
• Mix roasted gram flour, and powdered groundnut.
• Boil jaggery on low flame and filter by a strainer.
• Transfer it to another pan and boil to 1 string consistency.
• Add mixed groundnut and roasted gram powder,
• Mix by a wooden ladle and take a ladleful mix and make balls out of it.
• It's a healthy sweet for all.

ROASTED GRAM FLOUR LADDU

INGREDIENTS:-

1. Roasted gram flour            1 cup
2. Jaggery                               1/2 cup 
3. Sesame seeds                      1 tsp
4. Water                                  1 tbsp

METHOD:-

• Roast sesame seeds till it puffs up, and looks smaller.
• In a vessel add jaggery, water, and boil.
• Filter the liquid using a strainer.
• Again boil the jaggery in a pan, bring to single string consistency.
• Off the stove, add the flour, sesame seeds, and mix by the ladle.
• Cooldown until warm, take a spoonful of mixture, and shape it as a small ball.

ROASTED GRAM SWEET

This Sweet is a traditional one, in olden days this was the sweet for marriage function and for distributing also. They powder the sweet, add ghee, and banana and mash. Mix them and have, It tastes yummy, and this was the sweet given to bridegroom in his Mother-in-laws house.

INGREDIENTS:-

1. Roasted Gram flour            1 cup
2. Sugar                                   1 cup
3. Water                                   1 cup
4. Coconut                               1/2 cup grated                                
5. Cardamom                          4
6. Ghee or oil                          1 tsp

METHOD:-

• Take a cooker pan, add water and sugar.
• Bring to boil on high heat for 1 minute. Add coconut.
• Reduce flame and add roasted gram flour and mix by whisk.
• And cook until the bubbles raise up and leave out the pan.
• Off the stove, brush plate with oil, and pour on it.
• No need to smooth, it will set by itself.
• After a minute brush oil to a knife and mark lines on it.
• Cooldown and brake them to pieces.
• Be careful while cutting, spoil one piece, another will get neatly.

DODITTU SWEET

INGREDIENTS

1. Rawa                1 cup
2. Maida              1 cup
3. Sugar               1 cup
4. Cashew nuts    20 broken
5. Cardamom       6 powdered
6. Water               1 cup
7. Oil                   1 liter

METHOD

• Soak Rava, Maida, Sugar, Water, for 5 hours.
• Add cashew nuts and powdered cardamom.
• Mix well, take 2 pans, and pour equal measurement of oil.
• Heat on medium heat to piping hot.
• Take one measurement cup or tumbler.
• Fill the batter into the tumbler and drop into the oil slowly.
• Fry on low flame for 2 minutes, turn on the other side.
• Fry for 2 minutes and transfer the sweet to another pan.
• In which the oil heated, let it cook slowly for 2 or 3 minutes.
• Turn over and fry, meanwhile pour the batter in the previous pan.

NOTE:-

• This sweet is done for Pregnant Women, On Baby Shower Day function, we prepare this sweet for at least 300 to 400.
• We supply to everyone with Tamarind rice, Banana.
• Cut this sweet into pieces, mash banana, add ghee and mix and serve.

SALEM OBITTU IN WHEAT FLOUR

INGREDIENTS

1. Wheat flour       2 cups
2. Salt                    1 1/2 tsp
3. Water                 1/2 cup + 1 tbsp
4. Oil                      2 tsp + 2 tsp

METHOD

• Mix oil, salt. water for 1 minute.
• Add flour and knead to a smooth dough.
• Keep it aside for 3 hours.

FOR POORNA[STUFFING]

1. Tur Dhal                    1 cup
2. Water                         1 cup
3. Turmeric                    1 tsp[opt]
4. Jaggery                       1 cup
5. Cardamom                  6 powder
6. Roasted gram flour     1 tbsp powder

METHOD

• Pressure cook dal for 2 whistle. Cool down.
• Powder jaggery, add to the dal and cook on a low flame for 1 minute.
• Cool and grind for a minute, add roasted gram and cardamom.
• Make equal balls from the dough and shape as puri.
• Stuff a spoonful of filling and bind it. Shape it as a ball without any gap.
• Press by hand applying oil, and roast on a tawa on both sides.
• Serve with Ghee, Banana, Badam milk.

NOTE:- 

•  Our Devangas mash Banana in every sweet and it is a traditional way to eat sweet.
• It tastes very very yummy when mixed up with Banana, Ghee, and Sweet.
• Try once and will have it again and again.