Posts tagged JAGGERY
When I resided in Mysore, I used to eagerly wait for Sankranti so that I can get ellu bella from my friends and neighbours. Each and every house has their own version of this snack and we used to get so many packs of ellu bella from friends during the festival. Usually ellu bella is accompanied with sakkare achhu. My friend Archana used to prepare sakkare achhu at home. Once I tried preparing it and it turned out to be a disaster. But ellu bella is very easy to make. There is not so much cooking involved except for roasting peanuts and sesame seeds. Just mix together all ingredients and you get this flavourful snack which you can go on munching any time of the day. After we moved from Mysore I completely forgot about this. When I was going through blogs recently I saw some posts on this ellu bella and it made me nostalgic. So for this Pongal I made ellu bella and thoroughly enjoyed it. Achu vellam must be used for this snack. As I didn’t have it in my pantry, I used the regular vellam and had a hard time cutting it to cubes. Achu vellam is firmer than the usual vellam and can be cut into cubes much easily compared to the vellam. So if you are preparing it buy achu vellam and try it out.
Recipe Source: Rak’s Kitchen
Rice Flour (Idiyappam Flour)-1 cup
Grated Coconut-1/4 cup
Cardamom Powder-a pinch
Salt- a pinch
1. Roast rice flour until warm.
2. Add water and jaggery and heat it until jaggery melts.
3. Strain it through a strainer to get rid of impurities.
4. Add grated coconut, salt and cardamom powder to the syrup and bring it to boil.
5. When it starts boiling, add the rice flour , remove from flame and stir it until the rice flour forms a thick dough.
6. Allow the dough to cool.
7. Boil a cup of water and let it cool.
8. When both the dough and water are cool, start kneading the dough. IT may be dry and will break. Touch the boiled and cooled water and knead until the dough becomes soft.
9. Divide it into 8 equal portions and roll each into a ball.
10. Keep the balls covered with a wet cloth when working on an adai.
11. Take two plastic sheets. Grease them with oil, place a ball inside the sheets and roll into a thin disc.
12. Remove the top sheet, flip the disc in your palm and place it on a hot tawa carefully.
13. When one side is cooked, carefully flip it over and cook the other side.
14. Drizzle some ghee on the adai and transfer it on to a plate.
15. Serve it hot.
Today is the third week of Blogging Marathon#20 and I am posting under Vinayagar Chaturti Specials. When you think of Lord Ganesha, the first offering that comes to mind is kozhukkattai. So I decided to prepare three types of kozhukkattai for this BM. The first kozhukkattai I decided to do is the pidi kozhukkattai. This doesn’t need filling. The dough itself is sweet with added brown sugar (Vellam) and grated coconut. This is offered to Lord Ganesha on the Vinayaga Chaturthi. This is also called as Panguni Kozhukkattai. During the tamil month of panguni, many thiruvizhas (festivals) are celebrated. For the thiruvizha, Goddess Sakthi is worshipped. One day ladies bring maa vilakku ( a lamp made with rice flour and brown sugar which is edible) to the temple as offering to the Goddess. The flour is then taken back home and made into these kozhukkattai. These are very tasty. The kozhukkattai has a firm outer skin but soft inside. MIL used to prepare this with karuppatti (jaggery) but I used brown sugar/ vellam instead. Still it tasted great.
6. Give a nice mix and transfer to a serving bowl. Garnish with carrot swirls and serve immediately.
Please check out the other marathoners running this 17th edition of blogging marathon here.
Linking this to Kriti’s Serve It – Raw, Kalyani’s Kitchen Chronicles-Go Nuts hosted by Archana and Renuka’s Salad Splendour
Priya of Bon Appetit is a good friend of mine. When she asked me to do a guest post, I readily agreed. I couldn’t select a recipe for the post. I wanted to make a traditional recipe for her. When I visited Coimbatore, mom asked me to prepare this poondu legium for her. I took snaps of the legium to send it to Priya. This is part of postpartum diet. I got this recipe from a nurse. This is also a great medicine for those with gastric problems. One spoon a day is very effective.
For this month’s ICC-Indian Cooking Challenge, Srivalli chose Vennai Puttu, an authentic recipe shared by Priya Suresh. Apart from the link Srivalli gave, there were no posts on this sweet. Srivalli suggested Nirmala’s post for reference. Once I saw that, I got a general idea about the puttu. I have never heard of this recipe. Even I asked my mom and she didn’t know this. This recipe is from Priya’s granny and I am so happy she shared this with us. The puttu was so soft and smooth just like butter. I stirred the mixture for an extra period to get it in pieces. This tasted like pongal in cube form and it was nice.
For the third day of Blogging Marathon#11, I tried the famous Bihari sweet-Tilkut Ladoo. These are prepared for Makar Sankranti. Tilkut is actually till gud which translates into sesame seeds and jaggery. It is very easy to prepare. After shaping the ladoos let it air dry for 4-5hours before storing in airtight jar. This stays good for 3months. I saw the recipe’s hindi version at Nishamadhulika.com. Today I had been to my sister-in-law’s house. I prepared these ladoos there and there were so many kids who were happy to relish these ladoos.