Adhirasam Recipe

Making Adhirsam is always a big challenge to me. I usually used to watch when my MIL prepares this adhirsam for diwali or any other special occasions. But this time I have done with the help of my MIL. She is an expert doing these kinds of item. She also guides me to get perfect one and to correct if anything goes wrong. The main part of making Adhirsam is getting correct consistency of “Adhirasam paagu patham” and mixing correct amount of rice flour for the sweetness.

Ingredients:

Raw Rice – 2cup

Jaggery – 1 and ½ cup

Sesame seeds – a handful

Oil – for deep frying

 Rice Flour Preparation:

• Wash and soak rice for at least 2 hours. Then drain the water and spread in thin cotton cloth to absorb the excess water for 30 minutes, but moisture should be there.
• Grind it in a mixer in batches to very fine rava consistency. Sieve it and ready to use immediately.

Jaggery Syrup Preparation:

• Powder the jaggery and add water till it immerse and start heating.
• Let it completely dissolve and strain the impurities and boil again, until we get the thick consistency of paagu patham.

• To check the right consistency of adhirsam paagu patham, take one small bowl with little water and when you pour a spoon of syrup, it should not dissolve.

Method:

• Now mix the rice flour to the jaggery paagu and knead it well.

• Store this dough in an airtight container and let it rest for one day.
• After a rest time knead the dough well, divide into equal sized balls and dip in sesame seed to coat well. Grease some oil in thick plastic sheet or banana leaf, and then flatten in to thick round circles.

• Now carefully drop into the hot oil, once it rises up flip it and remove from oil when it turns golden brown on both sides.

• Press it using another ladle and remove the excess oil. Repeat the same process for the rest of the dough.

Tip:

• Here I didn't add the cardamom powder, if you want you can add it when making syrup.
• You can omit the step dipping the dough balls in sesame seeds and can add sesame seeds directly into the rice flour.
• If the dough is very stiff then the adhirsam will become very hard. To 
• make loose you can add little water or milk and knead it well and try again.

• If the dough is very loose then keep in a refrigerator for one day and then try again it become tight.
• The main part for making adhirasam is consistency of the syrup. Should take at most care for noticing the correct adhirsam patham otherwise the adhirsam will dissolve while frying.
• The quantity of jaggery syrup may vary depend upon the rice flour. 

Obattu / Poli

In our family we do this poli during most of the special occasion, especially for Diwali, Ugadi and Varalakshmi viratam. Poli is very tasty and traditional recipe which are rarely made during festival season. In my way of doing poli there is a small difference when it comes to stuffing, usually all will prepare stuffing in channa dhal but we use toor dhal for purnam which is also traditionally done from my hubby’s native Krishnagiri. My MIL is an expert in doing polis she will finish making 30 tasty polis in just 30 min. I am slowly catching up the method and now practised for many times and finally I got the shape and taste as my MIL use to prepare and got certificate for the same from my hubby also.

Ingredients :

For outer layer:

Maida – 2 cup
Salt a pinch
Oil ½ cup


For puranam:

Toor dhal – 11//2 cup
Jaggery – 11/2 cup
Cardamom a pinch
Ghee – 2 tsp




Method:

• In a bowl add maida , a pinch of salt and mix well by adding adequate water to make a smooth dough (softer than chapathi dough). Add oil to this dough and keep it aside for minimum 2 hours (oil should float on dough).
• Grate the jaggery and keep it aside.
• Wash and soak the toor dhal for 1 hr. Then cook the toor dhal in an open pan till soft and well cooked (don’t cook for mashy).
• Now drain the water from the cooked dhal and spread in a plate and allow cooling for room temperature.
• Grind the cooked dhal with grated jaggery and cardamom powder in a mixer in to coarse and thick paste (don’t grind for long time just on and off for 2 times).
• Now transfer this puranam into a bowl and add some ghee on top and mix well.





• Now make out small balls for filling.
• Now collect the oil from maida dough in to a small bowl (can use for roasting poli).
• Take a plastic sheet/ banana leaf and grease some oil in it. Now take a small portion of Maida and spread with your fingers and place a small ball of puran and cover well.





• Now flatten well into a thin and round shape.
• Now carefully place the poli in to a hot tawa and flip on both sides until golden brown colour.

Delicious and soft Obattu/Poli is ready to serve with ghee.

Note:

• Instead of using toor dhal can substitute with channa dhal for doing purnam.
• Poli will be fresh in a room temperature, until 2 days no need to refrigerate it.
• Take care while cooking the dhal doesn’t cook for mashy.
• While grinding for puran don’t make it as a paste, if it goes watery then add some roasted gram powder, grated coconut(optional) and ghee 2 tsp and fry in a pan for 5 min it will become thick and flavourful.Then you can use for stuffing.
• Excess drain water from cooked dhal can use for preparing Rasam "Obattu Charu" it will be more tasty.

Manupu / Murukku - Diwali Savory

Murukku is one of the favorite to all and for me also. It is very simple yet very delicious snack. It’s very common and popular savory snack which are prepared in their traditional method. In my childhood days my mom used to prepare this murukku for diwali and I carved for it especially the aravekadu murukku (half fried murukku) hmmm…it is simply adorable. Let’s go for the recipe…

Ingredients :

Rice flour - 3 cup
Roasted gram / pottukadalai powder - 1 cup
Water – 3 cup
Oil – 2 tbsp
Sesame seeds - 1 tbsp
Hing – ¼ tsp
Salt to taste
oil for deep frying

Method:

• Powdered the roasted gram into fine powder and sieve it.
• In a heavy bottom pan, boil water by adding salt, sesame seeds and oil 1 tbsp.
• Once it starts boiling add the rice flour and mix well without forming any lumps and switch off the flame.
• Cover the pan and set aside for 30 minutes.






• Now add the roasted gram powder and hing to the rice flour mixture and sprinkle some water to it and knead well by adding 1 tbsp of oil until smooth dough.
• Make sure it has the right consistency to pass through the murukku pressure and use the single hole for preparing
• murukku.
• Now heat the oil for deep frying.






• Grease some oil in the murukku maker and fill the dough into it.
• Draw the circles and drop into the hot oil and deep fry until they are golden brown in colour.





• Drain them in a paper towel to remove excess oil, let them cool.Store it in an air tight container.

Crispy and tasty homemade murukku is ready…

Enjoy munching with your choice of pickle.

South Indian Mixture (Chivda)

Mixture is a famous South Indian snacks especially prepared during celebrations of festive season. Usually for all diwali time we prepare this mixture and share to neighbours. By preparing at home can do in huge quantity and tasty too. The name mixture itself symbolizes the mixing various items to one, which are prepared with chick pea/Besan flour as base. Nothing can beat the taste of homemade mixture and best to have them as a tea time snack. In our family we all love this homemade mixture.

Ingredients :

For Kara Boondhi:
Gram flour – 11/2cups
Rice flour - 3 tsp
Chilli powder – 2tsp
Asafoetida a pinch
Salt for taste
Oil for deep frying


Method:

• Mix gram flour, rice flour, chilli powder, asafoetida and add salt together and dilute it with water like dosa batter consistency.
• Heat the oil for deep frying.
• Now take boondhi ladle or any other ladle which has big holes and pour the batter into it and rub quickly by hands or spoon gently.
• You can see round beads. Fry them until golden brown and crisp.
• Remove from oil and drain it well to remove the excess oil and keep it aside.
• Repeat the same process till all the batter is done.

Now kara boondi is ready.

For Omapodi/sev:
Gram flour – 11/5 cups
Rice flour - 2 tbsp
Chili powder – 2 tsp
Asafoetida a pinch
Salt for taste
Oil for deep frying


Method:

• Mix gram flour, rice flour, Chili powder, asafetida and salt together by adding water to make smooth dough.
• Grease some oil in a murukku maker and use the omapodi disc.
• Fill the dough in it and press directly to the oil and fry well on both sides.
• Take away from oil once it turns golden brown and bubble sound ceases.
• Drain it well to remove the excess oil and keep it aside.

Crispy omapodi/sev is ready.

Other Ingredients:

Thin Poha / Attukulu – 150 gm
Cornflakes -150gm
Peanuts – 150gm
Roasted Gram/ Pottukadalai – 150gm
Cashew nuts – one handful
Garlic – few pods
Curry leaves – 2 springs
Turmeric powder - 1 tsp
Chili powder - as per taste
Sugar – 2 tsp (Optional)
Mustard seeds – 1tsp
Cumin seeds – ½ tsp (Optional)
Asafoetida a pinch
Salt to taste




Method:

• Wash the curry leaves and dry well.
• Dry roast or deep fry the cashew nuts and keep it aside.
• Dry roast the peanuts and remove the husk and keep it aside.
• Dry roast the gram dhal and keep it aside.
• Crushed the garlic pods and deep fry in oil till golden brown and keep it aside.
• Now drop the curry leaves into hot oil and fry for a min and remove.
• Now deep fry the corn flakes until crisp and keep it aside.
• Finally deep fry the poha till crisp and remove from oil and drain them in a paper towel to remove excess oil, let them cool.
• Now comes to climax of the mixing part, take a wide bowl and mix one by one peanut, roasted gram, cashew nuts, corn flakes and poha and sprinkle some salt, turmeric powder and red chili powder, sugar and mix well and adjust the spicy level.
• To this mixture now add the deep fried items kara boondhi and Omapodi and mix well to combine all.
• To this season the mustard seed, cumin seed and asafoetida a pinch and add to the mixture.
• On top crush and add the curry leaves and garlic pods.
• Store the mixture in an air tight container after it attains room temperature.

Enjoy the mouth watering Mixture with tea or coffee!!

Note:

• Deep fry all the items after the oil heat well otherwise the savories will observe lot of oil.
• Even can add raisins or any other savories like murukku, maida biscuits as per your taste.
• Will be fresh for weeks in an air tight container.

Vinayagar chathurthi Celebrations

Vinayagar chathurthi is one of the most popular of Hindu festivals. It is celebrated as the birthday of Lord Ganesha who is considered to be the God of good luck, prosperity, wisdom and wealth. The name Vinayaka! Indicates the remover of all obstacles. He is worshipped first in all prayers and before any auspicious work is begun. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 20 August and 15 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period).
- Courtesy Wiki.

In our family we celebrate in grand festive manner. Actually we start chathurthi celebrations one day prior to the actual day by performing pooja to Parvathi devi , the mother of Vinayaka, the goddess face which is made with turmeric powder and decorated with flowers.

On this day in India you get to see Vinayagar idol of various sizes and forms. My father use to buy one for this day too. It has become a customary for me and my sister to open eyes seeing this Vinayagar Idol. On this day my grandfather will decorate lord vinayagar by arukampul, arukalam malai and flowers to the clay idol.

My mom and grandmom would perform pooja to vinayagar by chanting ashtotiram 108 names of lord vinayagar. Now comes the best part. The dishes prepared on this lovely day to celebrate the birth of Vinayagar. The special dishes are actually the neivedhyam such as Idly (kudumulu), steamed dhal balls (Udhu untallu), Rice flour payasam (Thalikallu paravanam), Rice balls sundal (undrallu sundal) and finely two types of Kollukattai with coconut and white sesame filling/ sweet dumplings (Jillidikayalu).

Note: the bracketed names are names of the dish in telugu. As soon as the pooja is over we start enjoying the Neivedhyam hahaha….

Ok.Let’s get back to business. “Cooking”. Starting with Kolukattai. I am gonna brief you with two variety of kolukattai namely WhiteSesame kolukattai and Coconut kolukattai….

Below is the method for outer layer of kolukattai dough preparation.

Kolukattai Dough:

The same dough is used to do other dishes for Rice flour payasam and Rice balls sundal.

Ingredients:

Rice flour / Idiyapam flour - 1 cup
All purpose flour / Maida – 1 tbsp
Water - 1 1/4 cup
Salt - a Pinch

Method:

• Mix rice flour and Maida and keep it aside.
• In a bowl add water and salt a pinch, when it starts boil simmer the stove and add the rice flour mixture and leave for ten minutes.
• After ten minutes switch off the stove and knead the dough by adding 1 tbsp of oil and sprinkle some water to it.
• Now the outer layer dough is ready to make Kolukattai/ Rice flour payasam/ Rice balls sundal.
• Apply some oil in your hand and take out small size dough and make a ball. Using thumb slightly press the ball in the middle and hold with your fingers and make a cup. (To make cups simple can use mould or chapatti press too).
• Now add the filling in the centre of cup and press the edges and seal well.
• Finish all the dough by filling the mixture inside as above. Arrange in a greased plate and steam it for ten minutes. You will see the color change and shiny.

Filling for Coconut kolukattai:
Ingredients:

Coconut scrapings- 1 cup
Sugar – 3/4 cup
Cashews – few
Ghee – 1 tsp
Cardamom powder a pinch (optional)

Method:

• In a pan add a tsp of ghee and roast the cashews and keep it aside.
• In a same pan add the coconut scrapings and sugar and mix well let cook on low flame until the sugar melts and get thicken.
• At this stage add cardamom powder and roasted cashews to it and mix well.

Now the coconut filling is ready.

Filling for Sesame kolukattai:
Ingredients:
Sesame - 1 cup
Jaggery - 3/4 cup

Method:

• Powder the jaggery and keep it aside.
• In a heavy bottom pan add sesame and sprinkle some water to it. Once the sesame crackles and roast till nice aroma comes and turns to brown.
• Switch off the flame and let it cool for a while.
• Now grind the sesame to powder and the powdered jaggery to it and run again for once and mix well and use it for filling.

Rice flour payasam / Thaligalu paravannam:

Ingredients for Paravannam/Payasam:

Jaggery - 1 cup
Coconut scrapings - 2 tbsp
Rice - 1 tbsp
Cashews - few
Cardamom -1 no
Ghee

Method:

The recipe for preparing thaligalu dough is same dough used for kolukattai.

• Place this dough in murukku pressure (there is a option for whole) and then squeeze the dough on a well greased plate. Now steam it for 10 to 12 minutes when open you will see the color change and shiny.
• Now grind coconut, cashew, rice and cardamom together into a smooth paste and keep it aside. In a bowl add the jaggery and some water just to immerse it and heat till the jaggery dissolves completely.
• Once done strain it and transfer to another bowl and add the ground paste to it and boil for few minutes.
• When it starts boiling add the steamed rice noodles to it (you can break it into small pieces). Stir well for 3 min and your Rice flour payasam is ready to eat. :).

Rice balls Sundal /Undrallu Sundal:

Ingredients:

White channa – 2 tbsp
Field Bean (Mochai) – 2 tbsp
Ground nuts – 2 tbsp
Horse gram (Kollu) – 2tbsp
Rice Balls – 1/4 cup
Green Chilly -4
Coconut – 1 tbsp
Asafoetida – a pinch
Mustard – 1/4 tsp
Curry leaves
Coriander leaves
Lemon extract – 1 tbsp
Salt for taste
Oil – 2 tsp

Method:

• Soak all beans for 5 to 6 hrs and pressure cook for 3 whistles and keep it aside.
• The dough to make Rice balls for sundal is same dough used for kolukattai.
• Apply some oil in your hand and take out small size dough and make small balls and place them in greased plate and steam it for ten minutes.
• You will see the color change and shiny.
• Now the Rice balls are ready to add in sundal.
• In a pan add 2 tsp oil and crackle mustard and add the curry leaves, green chili and cooked beans and sauté for a while.
• Now add the steamed Rice balls to it and add salt for taste and sauté for 2 more minutes.
• Now switch off the flame and add lemon extract and coriander leaves to it.

Yummy Rice balls Sundal is ready for Neivedhyam…

Wish you all a very happy Vinayagar Chaturthi.

Krishna Jayanthi Celebration

Krishna Janmashtami also known as Krishnashtami, Gokulashtami, Ashtami Rohini, Srikrishna Jayanti, Sree Jayanthi or sometimes merely as Janmashtami, is a Hindu festival celebrating the birth of Krishna, an avatar of the god Vishnu. The actual day of celebration can be on two different days as the star 'Rohini' and Ashtami may not be on the same day. This occurs between August and September on the Christian calendar.

It is a occasion to celebrate with children’s in the family, and dress them like up lord Krishna and marks their foot path from door to pooja room, symbolizing the Child God Krishna walking into the home / family. The best part is the joy on this festival day is achieved by sharing the rituals and naivedhyam with the family / friends.

Happy Krishna Jayanthi / Gokulashtami to all my blog readers, friends and relatives.Here i prepared for naivedhyam Peanut Balls, Sweet Aval, Tamarind Poha and Kara Seedai.

Peanut Balls :

Ingredients:
Roasted Peanuts - 1 cup
Grated Jaggery – 3/4 cup

Method:

• Grind the peanuts into coarsely. Now add the grated jaggery to it and run again for once. Mix well and Shape into round balls.

Sweet Aval/Poha:

Ingredients:

Aval (poha/rice flakes) - 1 cup
Jaggery - 1 cup
Milk – ¼ cup
Cardamom – 1 no
Ghee - 1 tbsp
Grated Coconut - 2 tbsp
Cashews – few

Method:

• Wash Aval/poha in water and leave for 2 minutes then drain the water. Now add milk to it and keep it aside.
• In a pan, heat a tsp of ghee and add the broken cashews. Once they turn golden brown remove from flame and keep it aside.
• Now in a pan take jaggery and adequate water to immerse it. Once the jaggery melts and becomes thick (a sticky consistancy.) Simmer the stove and adds the poha into the jaggery and mix well until the aval/poha observe the jiggery water.
• Now add the cashews, coconut, ghee and powdered cardamom to it and mix well.

Yummy and tempting Sweet aval/poha is ready for naivedhyam.

Tamarind Poha/ Kara Attukulu:

Ingredients:
Aval /Poha - 1 cup (I used thin rice flakes)
Tamarind pulp – 1 tbsp
Jaggery – 2 tsp
Turmeric Powder - 1/4 tsp
Green Chilies - 3
Mustard Seeds - 1/2 tsp
Channa dhal - 1/2 tsp
Urad dhal - 1/2 tsp
Asafoetida – a pinch
Salt for taste
Curry Leaves
Coriander leaves
Oil - 2 tbsp

Method:

• Wash the rice flaks in water and leave for 2 minutes. Then strain it well to remove all excess water and keep it aside. Now add turmeric powder, jaggery, and tamarind pulp, salt and mix well.
• Now take 2 tbsp of oil in a pan and season with mustard, urad dhal, channa dhal , 3 green chilies and curry leaves, asafoetida a pinch.
• When they start to splutter add the soaked rice flaks and mix well.
• Let it cook for 5 minutes on a medium flame and remove from the flame.
• Garnish with coriander leaves.

Tamarind Poha is ready for naivedhyam.

Kara Seedai:

Ingredients:

Rice Flour - 1 cup
Urad dhal flour -2tbsp (roasted and powdered)
Water - 1 cup
Sesame Seeds - 1 tbsp
Cumin Seeds – 1/2 tsp
Red Chili Powder – 1/4 tsp
Asafoetida – a pinch
Salt for taste
Oil for deep frying

Method:

• Mix sesame seed, cumin seed, salt, asafetida, red chili powder, urad dhal flour and rice flour and mix well and keep it aside.
• Now boil water by adding a table spoon of oil, once starts to boil simmer the flame and add the rice flour mixture to it for 10 minutes( don’t mix).
• Turn off the heat and Stir well without any lumps form.
• Keep the bowl closed and set aside for 1 hour. Again knead the dough well by adding some oil and divide the dough into peanut size balls and set aside for 10 minutes.
• Heat oil for deep frying and drop the dough balls into the hot oil until they are golden brown in color and the bubbles settle.
• Remove from the oil and allow it to cool down and store in an airtight container.

Crunchy kara seedai is ready for Naivedhyam.

Tips:

• For making Sweet poha and Tamarind poha you can use both thick and thin rice flakes.
• While using thick rice flakes you have to soak them in water for 2 hours and have to follow the preparations as said.
• Using thin rice flakes is easy and quick to do the dish wont consume time and it will be very tasty too.

Wish you all a very happy Krishna Jayanthi :)