Boiled rice flour ladoo

Ingredients

Boiled rice
1 cup sugar
2 tsp cardamom powder
Roasted nuts
Ghee

Wash the boiled rice, dry it well, dry roast till light brown, cool and grind to a fine powder. This powder can be stored so that the dish can be prepared within five minutes.

Measure 1 cup of the rice powder and add powdered sugar to it. Add cardamom powder, dry nuts and about 3-4 tbsp of melted ghee. Mix well and make balls. Adjust the quantity of ghee required for making ladoos.

Healthy and tasty ladoos ready to serve.

Sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event

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Moong-roasted dal-rava ladoo

Ingredients

1/2 cup whole moong(green gram)
1 cup roasted rava
1/2 cup roasted dal (pottukadalai)
2 cups sugar
1/2 to 3/4 cup Ghee
1 tsp cardamom powder
Few roasted nuts and raisins

Roast the whole moong in a dry pan to get rid of the raw smell. Grind it to a fine powder in the mill. Grind the sugar, roasted dal and rava finely. Add roasted nuts, raisins, cardamom powder and required ghee to it to be able to make balls.

Mix well and make ladoos of it.

Stays good for 3-4 days. Milk can be substituted for ghee but the shelf life would be just 2 days.

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Mixed flour ladoos

Ingredients

1/2 cup wheat flour
1/2 cup gram flour
1/4 cup soya flour
1 cup sugar
1/2 tsp cardamom powder
3 tbsp ghee
Milk as required
Roasted nuts and raisins

Heat ghee and add the flours to it. Keep mixing it slowly till you start getting a good aroma of it. Now add the sugar to it, nuts and the cardamom powder. Start adding milk little by little till you get one big lump and cook till the sugar melts.

Cool and make balls of it.

Sending it over to Pallavi for her Sunday Snacks-Fix It event

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Coconut Ladoo

Ingredients

1 cup grated coconut (can use dry coconut pd also)
1/2 cup milk powder
1/2 cup sugar
1/2 tsp cardamom powder
2 tsp ghee

Heat the sugar with little water till it starts boiling. Add the coconut, milk powder and mix well till it becomes one big lump.

Cool for 10 minutes and make balls of it. If required, dust a bit with milk powder to get the shapes.

P.S. If using dry coconut powder, slightly dry roasting it will give it a nice flavour.
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Appam (Rice version)

Ingredients

1 cup raw rice (soaked in water for 1/2 hour)
1/2 to 3/4 cup crushed jaggery(depending on taste)
1 tsp cardamom powder
Oil to fry

Drain out all the water and grind it in the mixer to get a coarse powder. Add the cardamom powder and jaggery to it and grind again to get a thick batter.

Heat oil and when hot, take a big spoon full of the batter and pour it slowly in the oil. It will spread by itself to a round. Let it cook on low flame till it puffs up. When it starts turning brown, turn and cook on other side as well.

Cool and store in an air-tight container.

Jhangri

Jalebis

Appam, Jalebis and Jhangri are my entry to Mythreyee's Sweet Series:Deep fried or steam cooked event.

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Sago/Sabudana Ladoo

Trupti of Recipe Center had shared this recipe some time back...I followed the same and the ladoos were very delicious.

Ingredients

1 cup sago
1/4 cup ghee
1/2 cup powder sugar
1 tsp cardamom powder
Dryfruits

Dry roast the sago until it starts changing colour. Allow it to cool and grind it to fine powder in the mixer. Sieve the same until you get a fine powder of the sago.

Meanwhile mix the ghee and sugar well and add cardamom powder, dry fruits and finally the fine sago powder to it. Mix again well and make balls of it. If it breaks, add a little more ghee to it to make it stay stiff.

Sending this over to Sunita for the Think spice event this month with the theme of favourite spice...mine being Cardamom.

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Wheat flour ladoos

Ingredients

2 cups wheat flour
1/2 tsp cardamom powder
1 1/2 cups sugar
Milk
2 tbsp ghee
Fried nuts and raisins

Heat the ghee and add the wheat flour to it. Cook on low flame with frequent stirring till the raw smell goes off.

Add sugar, cardamom powder, nuts, raisins and milk to it. The quantity of milk must be just enough to get a big lump of the flour. Mix well till sugar melts and remove from stove.

Cool for 3 to 4 minutes and make balls of it.

This is my second entry to the Sweet Series event hosted by Mythreyee


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Moong dal Laddu

This recipe is adapted from Madhavi's version at My Veggie World blog

Ingredients

1 cup greengram dal
2 tsp rice
1 cup sugar
2 cardamoms
1/2 cup ghee
Roasted cashews and dry grapes

Dry roast the greengram dal and rice on low flame till it starts turning red. Cool and grind it well. Also grind sugar and cardamom.

Melt the ghee, add all the ingredients and mix well. Make balls of it.

A very delicious sweet ready in few minutes..

Sending this over to Mythreyee for the Sweet Series event

Usha from Veg Inspirations considers me to be her blogging friend and has passed on this award to me..thanks a lot I would like to pass this on to

Priya
Skribles
Divya Vikram
DK
Veda

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Manoharam

Ingredients (Translation)

2 cups rice flour
1/2 cup blackgram dal flour
1 ladle greengram dal flour
Pinch of salt
Oil to fry
1 cup grated jaggery
1/2 tsp cardamom powder

Make a soft dough of the flours and salt with water. Divide into four pieces and one by one put them in the pressing machine used for making idiappam, but with bigger holes. Press directly on hot oil and cook till the hissing sound stops. Ensure that both sides are cooked. Drain the excess oil on a tissue paper. Repeat for all the rest of the dough. Break them into smaller pieces.

Heat the jaggery with little water. To check the required consistency, drop a bit of jaggery syrup in plain water in a cup and try to form a soft ball of it. If you can do that, the consistency is perfect. Immediately add the cardamom powder and the fried item and mix well.

Grease hands with little ghee and rice flour. Make balls of the mixture while hot.

P.S : Make the dough in smaller quantities as after some time, it will turn brown when fried.

This is a very famous sweet of Tamilnadu and prepared mostly in marriages. However, nothing can beat the taste of manoharam prasadam prepared in the Melkote Temple of Karnataka that is close to Bangalore where this is the specialty.

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Appam

This version of appam is made from wheat flour

Ingredients (Translation)

1 cup jaggery
Wheat flour
1/2 tsp cardamom powder
Oil to fry

Add very little water to jaggery and let it dissolve without heating. Strain it to remove the impurities.

Add wheat flour little by little to get a thick batter. Add the cardamom powder and mix well.

Take a big spoon full of batter and pour it slowly and evenly in hot oil. Cook on both sides till it becomes dark brown..dont let it become completely black.

A simple wheat flour appam is ready to serve. It takes very less time to make these.

This goes to the 'Power'less cooking event...

All those who wish to send in their posts to this event, please rush in...tommorrow is the last day for sending in entries.

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Ullundu Vadai / Rasam Vadai / Sambhar Vadai

Ingredients (Translation)

1cup blackgram dal
Salt to taste
1 Big green chilly
A piece of ginger

Soak the dal for dal for at least 1 hour. Grind with very little water along with ginger, chilly and salt to get a thick batter. You could even add some grated carrot and cabbage at this stage to make vegetable vadas.

Make vadas with wet hands and fry them in hot oil till golden brown on both sides. Remove excess oil using kitchen tissue. Serve hot with sambhar and chutney.



Sambhar vadai and Rasam vadai also taste great. For sambhar vadai, soak the vadas in hot sambhar for atleast 15 minutes and serve along with a cup full of sambhar. You could even add a bit of jaggery to the sambhar. Same procedure for rasam vadai. Just replace sambhar with rasam.

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Pori and kadalai urundai (Puffed rice and groundnut balls)

Kadalai Urundai (Peanut Balls) recipe already posted here


Pori Urundai recipe is same, except that instead of peanuts, here we add pori (puffed rice), little peanuts and coconut pieces. For a change you can even add some pieces of dryfruits.


Other special dishes for Karthikai are appam and vadai.

Happy Karthikai to all.

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Quick Rava Ladoo

Ingredients (Translation)

1 cup fine rava (dry roasted chiroti rava)
1 cup sugar
Ghee - as per requirement
1/2 tsp Cardamom powder
Few cashews broken into small pieces
Few dry grapes

Grind the rava and sugar together in the mixie to get a fine powder.

Roast the cashews in little ghee and add it to the powder. Add dry grapes and cardamom powder.

Melt ghee (you will require between 1/4 cup to 1/2 cup, depending on how you prefer it) and mix well with the dry powder.

Make small round balls. Quick rava ladoo ready in five minutes flat.

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Besan-Rava Ladoo

Ingredients (Translation)

1 cup Gram flour
1 cup Rava (roast the rava well and grind it to a fine flour)
1 1/2 cup Sugar (powdered)
1/2 tsp Elachi powder
1/4 cup Ghee (if required you could add more)
Cashews, raisin - 10 each

Roast the cashews and raisins in ghee. Melt the ghee and mix all the ingredients well. Form balls of the required size. If it breaks, you could add some more ghee to it to make balls.

My contribution to Srijayanti cooking event
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