I write blog in cooking,. i would slowly give good receipes that i have tried and tested for my viewers in INDUS LADIES TOO. I Would start with a sweet called JACKFRUIT HALWA. JACKFRUIT HALWA INGREDIENT Jack fruit pieces 2 cups or 20 - 25 pieces Jaggery 100 grams Ghee 3 tsp Milk 1 cup Cardamom 3 to 4 nos Method: Grind jack fruit along with jaggery, cardamom, and milk to a fine paste Transfer this paste in a kadai and keep stirring till it reaches halwa consistency. Finally add ghee so that it does not stick to the sides.. 15 MINUTES MYSORE PA INGREDIENT: Ground roasted gram daal - 1 Sugar - 2 cup Ghee - 1 cup Water just to immerse the sugar METHOD: 1.Sieve the roasted gram daal powder . 2.Mix it with ghee without any lump using a laddle. 3.Put the sugar in a kadai and add water just enough to immerse the sugar level. 4.Heat the kadai and bring the sugar solution to ONE STRING consistency. 5.Immediately pour the gram, ghee mixture to the sugar syrup. 6.Within 5 minutes the mixture starts boiling and bubbles erupt and the mixture changes to half white colour from yellow colour. 7.At this stage pour the mixture to pre greased plate. 8.After 2 to 3 minutes , cut it into diamond shaped mysore pa. 9.Tasty mysore pa is ready within 15 minutes. PAAL PAYASAM Here is the receipe of pal payasam Ingredients: 1 liter - milk half cup equal to 75 g - sugar, approx 1 hand full - raw rice 1/2 tbsp - ghee Method 1. Take a kadai. Put the ghee and the rice. 2. Fry till good aroma comes out of it and the rice turns a little red in colour. 3. Powder it coarsly in the mixie. 4. Heat the milk, when it comes to boil add the rice powder. 5. Close it with lid and keep the container inside the pressure cooker. 6. Close the cooker and put the weight when steam comes out. 7. Turn off gas after a whistle and keep the cooker for about 1 hour. 8. After the release of excess pressure from the cooker, 9. remove the container from the cooker. 10. Add sugar and boil for 5 minutes 11. No need to add cardomom PALGOVA Palgova is a sweet dish which is loved by people of all ages..As the name itself suggest pal, its prepared fully with milk. INGREDIENT Milk 1.5 litres Sugar 3/4th cup Butter 3 tsp METHOD Boil milk till its reduced to 1/4th consistency.Keep it aside.Take sugar in another kadai add water till the sugar is immersed fully.Bring sugar to boil.Add a tsp of milk.Some black substance will be formed on top of it which is the dust in sugar .Remove it and boil till sugar reaches one string consistency.Pour this in the condensed milk and boil continuously till the milk becomes a mass and starts leaving the sides.Remove from fire.Add butter and stir till it becomes luke warm CARROT HALWA INGREDIENT Carrot 3 cups or 3/4 kg grated Sugar 1/4 kg Milk 500 ml Cardamom 3 nos Ghee 3 tbspn Almonds sliced 25 gms Method Take a kadai and add 1 tbspn ghee and fry the grated carrot till good aroma comes. Add milk and boil till the entire milk gets absorbed and the carrots are well cooked. Add sugar cardamom almond slices to the halwa and cook till the sugar syrup gets completely absorbed to the carrot . At this stage remove from stove and add the remaining ghee and mix well. KOZHUKATTAI KOZAKATTAI Dough making Rice flour 1 cup water 1 1/4 cup gingelly oil 2 tsp Take a heavy bottomed kadai and heat water to boil adding the oil in it. When it starts boiling reduce the flame to sim add the rice flour and mix well . The mixture will thicken immediately and roll like a ball. Close with the lid and keep it in sim for 5 minutes.Switch off the stove. When the dough becomes warm knead it to a soft dough and make goosebery shaped balls of it and keep aside. Prepare puranam for filling Salt puranam Urid dal 1 cup [pre soaked] salt as per taste. red chilli 2 nos. asofeotida half tsp For seasoning Oil 4 tsp Mustard seed 1 tsp Sweet puranam. Coconut one cup freshly grated and finely grated for evenness. jaggery 1 cup grated. Cardomom 2 nos. Method for making both puranams. Salt puranam Grind the dal adding very less water along with other ingredients. Steam the batter for five minutes. Take a kadai and add oil and mustard seed. When it splutters add the steam cooked batter and let it cook till it comes as a powder.Add curry leaves and coriander .Keep this aside. Sweet puranam Add coconut and jaggery in a heavy bottomed kadai and cook till jaggery melts.Add a tsp of roasted gram dal powder .Now the mixture will become like a ball. When it cools make small balls of it and keep aside. Take a ball of the dough and roll it like a chappati using the roller , by applying oil on the surface, roller pin and also the dough. Fill the puranam and close it like the fig shown in the photo graph. Similarly make small puri shape of the dough and fill the salt puranam and close as shown in the photo. Steam cook all the above kozakatai's for 10 minutes. MODAKAM MAKING Maida half cup water for making the dough salt a pinch oil for deep frying Take half cup of maida flour, add a pinch of salt and add little water to make it a smooth dough .Fill the sweet and salt puranam and deep fry it in oil.
Hi V2K, Kozhukattai yumm! :drool I usually make only the sweet kozhikattai. Never made the salt one. With Ganesh Chathurthy round the corner I will surely try to make the salt one too.:thankyou2:
