Suraikai Payasam (Bottle guard Kheer) - சுரைக்காய் பாயசம்

Surakai Payasam - சுரைக்காய் பாயசம்

Made kheer with suraikkai (bottle guard)  I tasted this during my college days.

Easy to make and is a natural body coolant.

Ingredients Needed:-

1. Grated Surakkai (Lauki) - 2 cups 

2. Milk - 1 lit

3. Sugar - 1 cup (200 grams approx) 

4. Ghee - 1 tsp 

5. Elaichi powder and saffron for garnishing 



சுரைக்காய் பாயசம்

Method:-

1. Heat ghee in a heavy bottom pan and sauté the grated Surakkai (Lauki)

2. Add boiled milk and cook nicely.

3. The quantity of the milk should reduce to 3/4 lit .

4. Now add in sugar and bring it to boil till it thickens.

5. Garnish with Elaichi powder and Saffron .

Note :-

I used full cream milk to get the richness and thickness of the kheer.

Serving suggestion:- Refrigerate before serving.

Varagu Arisi Pidi Kozhukkattai (Sweet) - வரகு அரிசி பிடி கொழுக்கட்டை - இனிப்பு

Pidi Kozhukkattai made with Varagu Arisi.

Easy to make and taste very nice.

Varagu Arisi comes with lots of health benefits.

Ingredient Needed:-

1. Varagu Arisi - 1/2 cup

2. Moong dal - 2 tsp

3. Jaggery - 1/2 cup

4. Water-  1 cup

5. Elaichi Powder

6. Grated coconut - 2 tsp

7. Ghee - 1/2 tsp 

 வரகு அரிசி பிடி கொழுக்கட்டை - இனிப்பு

Method:-

1. Clean, remove the impurities in Varagu rice and  sauté till golden brown.

2. Dry roast moong dal till golden brown .

3. Mix both the ingredients cool and grind into coarse powder. (like rawa)

4. In a vessel add water, jaggery and heat it, when jaggery dissolves in water filter out the impurities.

Boil the filtered  jaggery water by adding grated coconut and elaichi powder.

When the water starts boiling add in the pounded rice and dal mixture.

5.Cook in medium flame, till water evaporates  add 1/2 tsp ghee and mix well.

6.Cool the mixture and make Pidi Kozhukkattai and steam it for 12 mins in medium flame.

7. Delicious sweet Pidi Kozhukkattai with full of taste and rich in iron is ready to enjoy.

 வரகு அரிசி பிடி கொழுக்கட்டை - இனிப்பு

The above measurement makes 10 Kozhukkattai.

Nei Kozhukkattai - நெய் கொழுக்கட்டை

Nei Kozhukkattai or Fried Modak.

We used to make this Modak for Ganapathy Homam.

In our house we make this for our Kuladeivam visit. 

This is can be stored for a week.

Ingredients Needed for Poornam (பூரணம்):-

1. Grated Coconut - 1 cup

2. Powdered Jaggery - 3/4 cup

3. Elaichi powder

4. Ghee - 1'tsp

Ingredients for Mel Maavu (மேல் மாவு):-

1. Maida 1 cup

2. Rawa -  1 1/2 tablespoon

3. Melted ghee  - 2 tsp

4. Salt 

5. Water to knead 

6. Oil plus 1 tablespoon ghee for frying

நெய் கொழுக்கட்டை

Method :-

1. Mix jaggery and Grated coconut and cook in a medium flame.

 

2. Till it becomes non sticky.

 

3. Soak Rawa in water (I used enough water to immerse Rawa) for 30 mins.

 

4. Add maida, melted ghee  and salt mix well.

 

5. Using very little water knead a soft dough.

 

6. Take small ball out of kneaded atta and roll into chappathis.

 

7. Cut into circles with any lid.

 

8. Coat / apply water to the edges, keep the filling inside and make Modak.

 

9. Deep fry it in oil till golden. 

 

10. Drain excess oil and keep it in a air tight container when it is cool.

நெய் கொழுக்கட்டை

Note:-

Rawa gives the crispness to the Modak.

Apply water to the edges to stick finely.

It is important to dry for few minutes before frying.

If we fry immediately after sticking the stuffing will come out and spoil the colour of the modaks.

! ! ! HAPPY GANESH CHATHURTHI ! ! !

Varagu Arisi Sweet Pongal (Sarkkarai Pongal) - வரகு அரிசி சக்கரை பொங்கல்

Varagu Arisi Sweet Pongal

 

This is a hit in my house.

Tastes out of the world.

Simple and Easy to make and delicious to eat.

Ingredients needed:-

1. Varagu Arisi - 3/4 cup

2. Moong dal - 1/4 cup

3. Milk - 1 cup

4. Water - 2 1/2 cups 

5. Pinch of salt 

6. Jaggery - 1 1/4 cup 

Ingredients for tempering 

1. Ghee - 3 tablespoons plus one teaspoon 

2. Cashew nuts chopped

3. Raisins 

Flavoring Agents:-

1. Elaichi Powder

2. Saffron 

3  Finely chopped badam 

4. Edible champor (pachai karpooram) -  optional

வரகு அரிசி சக்கரை பொங்கல்

 

Method:-

1. Fry Dal and Varagu rice slightly and pressure cook by adding water and milk.

 

2. Mean time take jaggery add little water and boil, strain impurities and make a thick syrup.

3. Heat ghee in a pan fry cashews and raisins till they turn golden.

4. Mix jaggery syrup to the cooked rice and mix well.
Garnish with fried nuts, elaichi, pachai karpooram and saffron .

வரகு அரிசி சக்கரை பொங்கல்

Not :-

Adding edible champor (pachai Karpooram) gives wonderful taste like KoilPongal.

 

Adding grated coconut to the jaggery syrup gives good taste.

Basundhi - பாசுந்தி

Basundhi is a Sweet dish made with milk.
This is a very popular dessert in Western India of Maharashtra and Gujarat.

Traditional Indian sweet and very rich in taste too.

Milk is condensed by not allowing it to boil by simmering the stove and allowing it to form layers.
 

Ingredients Needed:-

1. Milk - 1 lit

2. Sugar - 150 grms 

3. Saffron and chopped dry fruits for garnishing 

4. Elaichi (Cardamom) powder



Basundhi - பாசுந்தி

  

Method:-

1. Boil milk in a thick bottom kadai or nonstick pan . 

2.  Keep on boiling in Sim or low flame.

3. Fine layers will form in this process and this is what gives rich taste to Basundhi.

4. When the milk quantity is reduced to about 1/2 lit, add sugar and boil for further 15 mins.  Now at this stage saffron can be added.

5.  Cool and garnish with chopped Nuts and Elaichi powder and serve chill.



Basundhi - பாசுந்தி

Carrot Halwa - காரட் அல்வா

Halwa made with Carrots, Milk and Sugar.

Carrot is a rich source for Vitamin A

My version of this Halwa can be prepared very easily and also with less sugar.

Ingredients Needed:-

1. Grated Carrot - tightly pressed 4 cups

2. Milk 4 cups (here I used low fat milk. full cream milk gives richer taste to this Halwa)

3. Sugar - 3 cups 

4. Ghee - 4 tsp

Ingredients for Garnishing:-

1. Elaichi Powder

2. Grated badam , cashew and raisins

Method:-

1. Peel the carrot skin, wash and grate it.

2. Measure the grated carrot, heat 2 tsp of ghee in a thick bottom vessel (I used pressure cooker)

Sauté the grated carrot for a while and add the equal amount of milk and bring it to boil.

3. It takes atleast 25 to 30 mins to cook thoroughly and the milk evaporates.

4. Add sugar and stir nicely, at first it will be watery and slowly it thickens and the mixture loses its moisture.

5. Add remaining ghee, raisins and chopped nuts.

6. Leave in that vessel itself for atleast 30 mins.



Carrot Halwa - காரட் அல்வா

Note:-

Halwa can be served hot or cold.

Instead of milk,  condensed milk can also be used and in that case reduce the sugar.

Karadayan Nonbu Adai ( Sweet )

This measure makes 12 to 15 small size adais.

Ingredients:1. Rice flour 1 cup
2. Jaggery ¾ cup for medium sweet,1 cup for strong sweet.
3. Cardamom 2 (Powder it)
4. Coconut grated or small pieces ¼ cup
5. Brown kidney beans boiled 4 table spoons.
6. Water 1 ¾ cups
7. Ghee 2 tsps
The measure of Rice flour is after frying.



Method:1.Fry rice flour till light brown color. (fry this measure in 2 portions)
2.Soak the jaggery in 1 ¾ cups water for 20 minutes.
3.Strain the jaggery water
4.Pour jaggery water in a kadai and bring it to a boil.
5.While boiling, add grated coconut and boiled kidney beans.
6.Slow down the fire and pour the flour and mix it briskly .
7.Cover it for 3 to 4 minutes. Switch off the stove.
8.Add cardamom powder,2 tsp ghee and mix the dough till soft.
9.If need more water, we can sprinkle water while kneading.
10.Take small amount and make a ball flatten it .
Follow the same procedure to make everything cover it with a wet cloth to avoid dryness.
11.Steam it till cooked. (Testing Procedure: There has to be a shine on the adai)



Tips / Cautions:If the portion of Jaggery is more, during steaming the shape will loosen.
It will break in the edges, if water content is less.
Rice flour should be nicely fried otherwise it will never get cooked.
Adding a pinch of salt will give u more sweet taste.
This is a healthy dish without much Oil.This is an ideal evening snack too.

Karadayan Nonbu Adai (Salt)

Salt Adai:This measure makes 15 small size adais.

Ingredients:1. Rice flour one cup
2. Grated coconut or small pieces of coconut ¼ cup
3. Boiled kidney beans 4 to 5 table spoons.
4. Water 1 ½ cups
5. Salt to taste.
6. Hing - Little.

Seasonings:1. Mustard seeds ½ tsp
2. Urad dal 1 tsp
3. Curry leaves one string
4. Ginger one small piece - Finely chopped.
5. Green chilli and red dry chilli mix 3 nos - Finely chopped
6. Oil 2 tsp

Method:1. Take a kadai, heat it with a oil add seasonings.
2. Pour water while boiling add coconut pieces or grated,, boiled kidney beans, and salt.
3. Put the flour at a time, mix well without forming lumps.
4. Close it with a lid and switch off the stove.
5. Take a small amount of dough and mix it till soft, sprinkling little water if need.
6. Take a small ball of the dough and flatten it.
7. Steam it (till it get a shine).
Tips:* Flour must be added only when the water is in a boiling stage. Else it will form lumps.
* To retain the moisture, keep the dough closed in a wet cloth.
* If the water content is less crack, during steaming the edges will break.

Milk Balls

Milks Balls

I wanted to Make Milk Burfi the recipe that I learnt from my Sister.
In her house they this make very frequently.
I wanted to make this and distribute in temple for Prasad.
I did not plan my time well so I had to make Milk Balls instead of Milk Burfi.

For One litre Full cream Fresh milk  about 25 medium sized burfis can be made.
In my case I made into small sized balls and it came to about 60 in numbers.

Easy to make with very few ingredients but time consuming.

Ingredients Needed:-

1. Milk full cream Fresh Milk  -1 lit

2. Sugar 400 grams (don't compromise this measure otherwise it is difficult to get Burfi shape)

3.  Rava - 1 tsp 

4. Ghee - 1 tsp

Method:-

1.  Take a heavy bottom kadai (thick bottom vessel) put everything and mix well.

2.  Keep stirring all the time.

3.  Slowly the Milk quantity reduces and it turns thick.

 

4. When the mixture turns golden and the bubbles (white) are formed in the edge is the time switch to off the stove but keep stirring till it becomes even more thicker. (nearly 10 mins) 

5. Again switch on the stove and cook for further 7 to 8 minutes in medium flame, until it becomes very thick and leave the sides. Pour this on to a greased tray .

6. Cut into desired shape when it becomes warm.
At this stage I didn't have enough time, I kneaded it well while it was warm and made balls.

This sweet tastes well and with full of milk flavour, no need to add anything like Elaichi or saffron.