Paal kozhukkattai
Rice – 200g, jaggery or sugar – 200g, milk – 1 litre, cardomoms – 10, grated coconut – 1 cup, ghee – 2 tsp Soak rice for 1/2 hour Grind into a nice flour by adding minimum water Heat 1/4 … Continue reading →
Yearly Archives: 2012
Unni Appam
Raw rice – 200g, jaggery – 200g, banana fruit – 1 small, coconut bits – 4 tsp, cardomom – 10, oil for frying Soak rice for 1 hour and grind it into a nice flour. When it is over, add … Continue reading →
Basundhi
Milk – 1 litre, Jaggery(grated) – 1/2 cup, Kesari powder – a pinch Heat the milk in a thick vessel. Bring it to boil, then bring the flame to low heat and leave it for some time. The cream of … Continue reading →
Rasmalai
Ricota cheese (light) 1 lb. Mix 1/4 cup sugar to it. Apply butter on a baking pan or aluminium foil and spread the cheese evenly on it. Bake at 350F for 45 minutes. Keep checking if it’s done. If you … Continue reading →
Angoora Boondhi
Gram flour – 1 cup, Maida – 1 cup, Urad dal – 3/4 cup, Sugar – 3 cups, Oil to fry, Cardamom – 6 (powder it), Food colours – pink, green, yellow, orange. Soak urad dal for 2 hours and … Continue reading →
Kuzhi Appam
Raw rice – 1 cup, Jaggery – 1 cup, Cocunut(grated) – 1/2 cup, Plantain – 1, Cardamom – 6, Salt – a pinch, Oil for frying Soak the rice for 2 to 3 hours and grind to the consistency of … Continue reading →
Sooji Appam
rava – 1 cup, water – 3 cups, maida – 1 1/2 cup, jaggery(grated) – 2 cups, cardamom – 6, ghee – 3 tablespoon, oil for frying Stuffing: Roast rava in ghee. See that it does not become red. Boil … Continue reading →
Adhirsam
Rice – 1/2 kg,jaggery – 300g Soak rice for half hour and spread it on a large cloth or newspaper for about half an hour. The rice will become almost dry but still slightly damp.Powder it using a mixie. To … Continue reading →
Suyyam
Make the poornam as for Poli. Soak rice and urud dal in the ratio 2:1 for 2 hrs. Then grind into a very nice paste. Make even balls with poornam and roll it on this paste and deep fry in … Continue reading →
Gulab Jamoon
Make guava as described in Paal Guava but without sugar. To 1/4 kg of this, add 4 tsp of maida and mix into a soft smooth paste. The mix should not be too loose or too tough. Roll them into … Continue reading →