PAAL KOZHUKATTAI/ PAAL KOZHUKATTAI RECIPE

INGREDIENTS:
1.  Rice flour - 1 cup
2.  Ghee - 1 teaspoon
3.  Milk - 1 cup
4.  Water - 1 cup
5.  Salt to taste
6.  Jaggery (vellam) - 3/4 cup
7.  Grated coconut handfull
8.  Coconut milk - 1 cup
9.  Milk - 2 cups to cook
10. Cardamom powder - 1 teaspoon

METHOD:
1.  Dissolve jaggery in water pour them in a pan and heat it. When the bubbles from jaggery comes switch off the flame and filter them and keep it aside.

2.  Now mix the water with milk, salt and rice flour and make it like a cream.

3.  Transfer this to a pan and stir them till it becomes like a dough.

4.  Switch off the flame and cover the dough with wet cloth and make shapes using ghee.

5.  Keep  a  bowl on flame mix milk and water and when they get hot, add the kozhukattai balls and when they are cooked well add  the coconut milk.   Stir it for 2 mins.

6.  Remove the bowl from flame and cool them for 15 mins and add the filtered jaggery and mix well by stirring and add grated coconut and cardamom powder

Serve this recipe after 30 mins.

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BESAN LADOO RECIPE/ BESAN LADDU

INGREDIENTS:
1.  Kadalai mavu (besan flour) - 1 - 1 /2 cup
2.  Ravai - 2 table spoon
3.  Sugar - 3/4 cup powdered
4.  Ghee - 1/3 cup
5.  Cardamom powder - 1/4 tea spoon
6.  Raisins - 5
7.  Almonds - 3

METHOD:
1.  Powder the sugar in mixer chop the nuts and keep them aside.

2.  Heat the ghee in simmer and add the besan and stirr till aroma for 15 mins.

3.  Switch off the flame and remove the pan and keep on stirring the besan till 2-3 mins.

4.  When it is warm add sugar , cardamom powder , raisins and almonds and mix them well.

5.  Divide them into 8 portions and make shapes.

 It is good to keep it for 1 week in a air tight container.Serve this hot sweet recipe after 30 mins.

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MODAK / MODAK RECIPE

INGREDIENTS:
1.  Maida - 2 cup
2.  Hot water - 1/2 cup
3.  Ghee - 2 tablespoon
4.  Sugar - 1 cup
5.  Rava - 1 cup
6.  Cardamom powder - 1 teaspoon
7.  Coconut scraped - 1 cup

METHOD:
1.  Place a pan on flame in simmer pour some ghee and fry the rava in heat add the coconut scrape and stir them  till the coconut catches with rava.

2.  Add sugar, cardamom powder and stir them well and keep it aside.The mithai is ready now.

3.  Now mix maida with hot water, cooking oil and ghee in a bowl to make a soft dough.

4.  After 20 mins divide the dough into 5 portions.

5.  Now take the dough and roll over as small chapatti and keep the prepared mithai into the dough and make shapes as you wish. I made shapes like this.

6.  Fry the modak in cooking oil.

8.  Within 15 mins your modak recipe is ready to eat.

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SUNDAL/ SUNDAL RECIPE

INGREDIENTS:
1.  Channa / kondakadalai - 1/2 cup
2.  Mustard - 1 teaspoon
3. Cooking oil - 2 teaspoon
4.  Urad dal / ulutham paruppu - 1 teaspoon
5.  Red chilly - 2
6.  Asafoetida (perungayam) - 1 pinch
7.  Curry leaves
8.  Coconut scrape hand full
9.  Salt to taste
10. Raw mango hand full

METHOD:
1.  Soak the channa in water for 1 hour.
2.  Pressure cook with salt and water in a cooker.
3.  Now place a kadai on flame pour some oil and when they gets hot add mustard, urad dal, asafoetida, curry leaves, red chilly and scraped mango and fry them well in oil.

4.  Add the sundal and fry them in oil for 2 mins and add the scraped coconut and some salt to taste.

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AVIYAL/ AVIAL RECIPE

INGREDIENTS:
1.  Carrot - 50g
2.  Beans - 50g
3.  Drumstick - 2
4.  Potato - 1
5.  Brinjal - 3
6.  Taro root (seppankilangu) - 50g
7.  Yam (senai kilangu) - 50g
8.  Raw banana - 1
9.  Raw mango - 1
10 Broad beans - 50g
11 Tindora (kovakkai) - 50g
12 Radish - 1
13 Cucumber - 1

TO FRY:
1.  Coconut - 1 cup
2.  Cumin seeds - 2 tablespoon
3.  Green chilly - 4
4.  Coconut oil - 2 tablespoon

METHOD:
1.  Cut all the vegetables in 2 inches long.

2.  Now fill water in half of the vessel and add all the cut vegetables with some salt.

3.  Let them cook till the vegetables get boiled.

4.  Meanwhile take a kadai and keep on flame pour some coconut oil. When they gets hot add the scraped coconut, cumin seeds and green chilly and fry them in the oil for 2 mins.

5.  Now grind the above fried items with little amount of water.

6.  After the vegetables got cooked add the ground coconut paste to the boiled vegetables.

7.  Let them cook for 15 mins in simmer and stir them well. When they become thick switch off the flame. Aviyal is ready within 25 mins.

This recipe is taught by my mother which is yummy to taste.

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PARIPPU CURRY/PARIPPU CURRY RECIPE

INGREDIENTS:
1.  Pasi paruppu / moong dhall - 1/4 kg
2.  Onion - 1
3.  Tomato - 3
4.  Curry leaves small amount
5.  Red chilly - 4
6.  Salt to taste
7.  Turmeric powder

TO BOIL:
1.  Pasi paruppu - 1/4 kg

METHOD:
1.  First fry the paruppu with oil in a kadai . Wait till it gets aroma of paruppu.

2.  Wash the paruppu with water and drain them out.

3.  Now pressure cook the paruppu with turmeric powder and garlic.

4.  Place a kadai on flame pour some oil when it gets hot add mustard, curry leaves and onion and fry them till golden brown.

5.  Add turmeric powder and mix the mashed pasiparuppu to it and some salt to taste

6.  Parippu curry is ready.

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PAAL PAYASAM/ PAL PAYASAM

INGREDIENTS:
1.  Rice – 2 tablespoon
2.  Sugar – ½ cup
3.  Cardamom powder – 1 teaspoon
4.  Cashew nuts – 7
5.  Raisins – 5
6.  Milk – 2 cups
7.  Almond - 4
8.  Ghee - 2 tablespoon

METHOD:
1.  Roast the rice and almond, raisins and cashews separately in ghee and keep it aside.

2.  Roast the rice in ghee and keep it aside.Now boil the milk and add the fried rice.

3.  Take a cooker place a plate inside it . This is done to prevent over boiling of milk.

4.  Pour the milk and roasted rice into the cooker and wait for the pressure and leave it for one whistle.

5.  Switch off the flame remove the lid and shift it to the vessel and add the sugar and stir them well.

4.  Wait till the sugar dissolves and add the cardamom powder and fried cashews, raisins and almond and stir them well.

5.  Within ten mins they get ready.

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