Posts tagged JAGGERY
Ingredients: Dried Coconut/ Copra-50 gm / 1/2 cup Jaggery/ Achu Vellam-100 gm/ 1/2 cup Peanuts-100 gm / 1/2 cup White Sesame Seeds-3 tbs Roasted Gram/ Porikadalai/ pottukadalai-1/2 cup
Procedure: 1. Dry roast sesame seeds until slightly brown. When they start popping transfer to a plate and allow it to cool. 2. Dry roast peanuts until nicely browned. Roast it on medium flame so that the peanuts are not burned. 3. Transfer to a plate and allow it to cool. 4. When cool, rub it with your fingers to loosen the skin. Remove the skin by gently blowing air on the peanuts. 5. Break the peanut into half. 6. Cut vellam into small cubes. 7. Peel the dark skin of copra and cut it into small cubes. 8. Now add all the ingredients in a bowl and gently mix. 9. Store in airtight jar and enjoy.
Peel copra and cut into cubes.
Roast peanuts until brown.
Crush it between your fingers.
Remove skin from all the peanuts.
Gently blow air and remove the skin.
Roast white sesame seeds.
Add all the ingredients and mix.
Share and enjoy!!
Linking this to WTML at my space. Gayathri Kumar I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes. http://www.gayathriscookspot.com
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.
Ingredients: Raw Rice-1cup Jaggery/ Vellam-1cup(the recipe suggested 1/2cup but it was so bland, so I added the extra 1/2cup) Cardamom-1/2tsp Channa Dhal-3tbs Coconut grated-2tbs Cashew and Ghee for garnish.
Procedure: 1. Soak channa dhal for 3 hours. 2. In a pan add enough water and bring it to boil. Add channa dhal and switch flame to low. 3. Cook till done. The dhal should retain shape. 4. Soak rice for 3hours.
5. Grind it in the mixer grinder to a smooth paste. The batter should be like idli batter. 6. Add 1/4cup water to grated jaggery and bring it to boil. When the jaggery dissolves completely, strain the syrup and keep it aside. 7. Bring 2 cups of water to boil. 8. Gradually add the rice batter, continuously stirring the mixture. Switch flame to low, because the batter tends to go lumpy at this stage. Stirring is the most important procedure for this recipe. 9. When the rice flour is cooked, add the syrup and cardamom powder. 10. Keep on stirring until the mixture becomes a mass and leaves the sides of the pan. 11. Add channa dhal and coconut, mix well. 12. Grease a tin with ghee. Pour the mixture into the pan and level the mixture with the back of a spoon. 13. Heat 1/2tsp ghee and roast broken cashew for garnish. When golden, sprinkle it on top of puttu. 14. Allow it to cool completely. 15. Cut into small pieces and serve.
I used my rice cooker pan for the mould.
A closer look at the puttu.
Linking this to Anjali’s Cakes, Cookies and Desserts. Gayathri Kumar I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes. http://www.gayathriscookspot.com
|Mix coarsely ground sesame with cashew and cardamom powder|
|Bring the jaggery syrup to boil|
|Add the sesame mix to the syrup and mix well|
|Shape the mixture into small ladoos|
|Serve and Enjoy|