I hope I am not boring you with all my millet recipes. This month has been so much fun featuring my day to day food, especially millet snacks and breakfast recipes for the A-Z Tamil cuisine recipe marathon. I regularly use Cholam/ Jowar, Saamai/ Little Millet and Kudiravaali/ Barnyard millet. The other millets also need to be used but I am still learning the art of incorporating them in my dishes. This is the second paniyaram recipe. The first one was with barnyard millet and dark palm jaggery (karupatti), whereas this is made with little millet and jaggery (vellam). I personally like the jaggery version than the palm jaggery as this turns out so soft and fluffy when compared to the dark palm jaggery.
Posts tagged JAGGERY
As you know, I am doing an A-Z Tamil Nadu dishes this month for the mega Blogging Marathon. For the alphabet, I selected this sweet aappam and as usual made it millet based. I used saamai / little millet instead of rice. I get all types of millet in the departmental store nearby and one day I was surprised to see a pack of parboiled saamai rice which is the equivalent to par boiled rice/ idli arisi. I didn’t even hesitate a second to buy it. Usually for making aappam, we use equal quantities of raw and par boiled rice. When using millet, I had to use only the millet as parboiled variety was not available. But now, it is so easy. I used both saamai rice and saamai par boiled rice for this aappam. It turned out so nice.
After two deep fried snacks, let us have a look at a healthy steam cooked snack which is so tasty. I have tasted these kozhukattai near Meenakshi Amman temple. After the traffic was stopped on the four streets surrounding the temple, it has become a great place to go by walk. Without traffic, it is so nice to go round the temple. While going round, there are places where we can sit and take rest. Only on those four streets around the temple, the weather is so pleasant and the wind from all the trees makes you forget all the worries. We always go during evenings, and even if we don’t go inside the temple, we always sit on the pavement enjoying the weather. There are so many vendors, mostly aged persons selling kozhukattai, poli and sundal. Enjoying it while sitting there below the gopuram is a nice experience.
I love poli/ boli as we call it in our area. The polis we get here are thick and has so much outer dough and is very chewy. If it gets to room temperature, then there will be no softness left in them. So after marriage, I have stopped eating polis. My mum used to make amazing polis with kadalaparuppu/ channa dhal poornam. She learnt to make polis when we were in Mysore. Obbattu as they are called in Karnataka, there are so many varieties available. My father once had a poli in a hotel and he started pestering mum to make polis like that. So she went to our neighbor Latha Aunty’s house to learn the process. Latha aunty and her mum taught my mum to make delicious polis and from then there was a huge fan circle for mum’s polis in our relatives. When ever some one visited, she will make huge batch of polis for them to munch on. During those days, I used to be mum’s helper and so I knew exactly the recipe and the techniques of making perfect polis. But I don’t know why, I never tried it on my own.
During the month of Kaarthigai comes Kaarthigai Deepam. On that day we light earthern lamps all over the house and do special poojas. Mom used to make a great feast with sambar, rasam, 21 varieties of side dishes, payasam and offered them along with fruits for Lord Murugan. I have done upto 16 types of side dishes but never attempted to make 21 types. The next day, all the vegetables are added to sambhar and reheated. We used to get a huge pot full of this gravy which we would happily relish. While typing this, I am remembering all those flavours and along with it comes mom’s memory. Wow! What a great childhood I had! I am really trying my level best to provide my daughter the same childhood I had. I think I am doing an OK job. Only Sruti can tell about it.
For last week’s Fondbite’s Bake Along, Subhashini chose a very healthy cake recipe using ragi flour. As you all know ragi or finger millet with so many health benefits. I read somewhere that it is rich in calcium, has a high fibre content, makes a great baby food, good for diabetics, helps in weight reduction and so on. It is also gluten free and is used in many south Indian dishes. But using it in cake which needs gluten to bind? And the recipe had so many eggs and I was not very sure of the result. But still I tried. The original recipe uses sweet potato and as I have read in an article earlier, while baking with gluten free flours, they add something to bin such as an edible gum or sweet potatoes. As there were no sweet potatoes available near my house, I used potatoes instead. And I used thick curd instead of eggs and to give some volume, I added extra flour. And yes, it worked. The cake didn’t rise too much as it is very heavy with nuts and carrots, but it came out so soft and it sort of stuck together rather than going crumbly. So the potato worked. The cake is loaded with nuts and carrots and so this cake comes under heavy cake category. I baked it in loaf tins and took one loaf to my aunt. She just loved it.
Today is the 18th day of Tamil month Aadi and it is celebrated as aadi perukku. This day is celebraated to welcome the river Cauvery in Tamil Nadu. Usually rice varieties such as lemon rice, puliodharai, coconut rice, pongal and thayir saadam are made with vadai and payasam. Rituals are performed on the river banks. As I have never lived in a place near a river during childhood, my mom never celebrated aadi perukku. But after becoming a blogger, I am so much interested in festivals, and I read a lot about aadi perukku in books and blog. Though I don’t actually do the pooja, I just made the payasam and coconut rice.
1. If there are any granules left in the balls, they burst. So sift the flour before mixing it with other ingredients.2. Air trapped inside may also cause the seedai to burst. So while rolling the balls, do it gently.3. Any moisture in the balls also cause the exploding. So let the balls dry for at least 1/2 an hour before frying.4. The dough tends to dry faster. Moisten your hands, use little dough at a time and cover the rest with a damp cloth.4. The oil should be moderately hot. Keep on changing between medium and low. This ensures crispy and not burnt seedais.
Wash and soak rice. Strain water.
Spread the rice on a cloth and allow it to dry a little.
Grind it to a fine flour.
Sift the flour.
These remaing granules will go into mixer with the remaining rice.
Roast urad dhal.
It should be golden. Grind to a fine powder.
Dry roast rice flour until it is very hot.
Dry roast urad dhal powder.
Mix jaggery and water and let it stand for 30 minutes. Strain the syrup and let it start bubbling. Remove from flame and allow it to cool. Take flour, butter, sesame seeds, coconut and cardamom powder. Add the syrup to the flour little by little. Make a smooth dough. Shape into small balls. And allow it to air dry for 30 minutes. Deep fry in moderately hot oil until golden.
This is quite addictive. You will not stop with one…
Uppu Seedai (click on image for recipe) Gayathri Kumar
For The Outer Dough:Rice Flour-1 cup Boiling Water Salt-a pinch =&3=& Grated Jaggery-1/2 cup Water-3-4 tbs Grated Coconut-3/4 cup Cardamom Powder-1 pinch Banana Leaves cut into rectangles =&4=& =&5=& =&3=& 1. Mix together jaggery and water and heat it until jaggery melts. Strain it to remove impurities. 2. In a pan mix together the syrup, coconut and cardamom powder and cook until the mixture becomes dry and aromatic. 3. Remove from flame and allow it to cool completely. 4. Divide into 8 equal portions. =&7=& 1. In a bowl mix together rice flour and salt. 2. Add enough boiling water to make a clumpy dough. 3. Once cool, knead it to form a smooth dough. 4. Divide it into 8 equal portions. =&8=& 1. Wash and wipe the babana leaf rectangles. 2. Pat one portion of the dough on the leaf. 3. Place the filling on one side of the dough leaving 1/2 cm at the sides. 4. Close the leaf so that the dough without filling covers the filling completely. 5. Press to seal the dough. 6. After preparing all the adas, arrange them in a steamer and cook for 10-12 minutes. 7. Remove from steamer and allow it to cool slightly. 8. When still warm, serve. 9. Remove the leaf and enjoy the ada.. Add boiling water to flour to make a clumpy dough. Knead to form a soft dough. Divide into 8 portions. Cut out rectangles form a banan leaf. Prepare the filling. Spread one portion of the dough on a babana leaf. Place the filling on one half. Fold the leaf so that the ada is fully covered. Make all the adas. Arrange in a steamer. Steam cook for 10-12 minutes. Arrange on a serving plate. Remove from the leaf. Enjoy!!! Some of the picturesque places of Munnar…
He is the only reason my mom evolved into a great cook and it in turn inspired me. He used to give a lot of encouragement to mom. Even if a dish goes bad, he never complained about it. He was also interested in baking bread. He used to experiment a lot about bread baking and we have enjoyed the breads he made many days. When mom was into cake baking, he was the one who decorated the cake. He used a large disposable syringe to write down the birthday messages at the time we were unaware of the piping nozzles. I could go on writing about him, but let us move back to the recipe.
Before 2 weeks, I got a call from him. He wanted me to experiment with rasgolla. Instead of using sugar syrup, his idea was to use jaggery syrup to cook the rasgollas. He also wanted me to bring it to Coimbatore for tasting. So I made them and took them to Coimbatore. By the time he was so weak and couldn’t talk. But still he tasted them and gave a nod that it was good. Then I returned back to Madurai. Then after two days, my brother called me that dad wanted to see me. Fortunately, I happened to be with him during his last minutes. I hope he joined my mom and they are happy together.