Showing posts with label Neivedyam. Show all posts
Showing posts with label Neivedyam. Show all posts

Aug 22, 2012

Asoka Halwa

This Halwa, made with Moong dhal (paasi Paruppu) and it is a specialty from Thanjavur district.    This is also famously called as "Thiruvayaru Halwa”. I bet, definitely you would come across this Halwa in every wedding that happen in Tanjore side. It is also called moong dal halwa in different parts of the country.It takes a long time and lot of patience to prepare this Halwa.


Ingredients
Yellow split Moong dhal                     1 cup
Milk                                                 1 cup
Saffron                                            a pinch  
Wheat flour                                   -  1/4 cup
Maida                                              1 Tablespoon
Water                                             ¼-1/2 cup
Sugar                                              1 1/2 cup- 2 cups
Red food color:                               as desired (optional)
Kesari powder -                               2 to 3 pinches
Ghee -                                            1 cup
Cardamoms –                                  8 no (powdered)
Cashews & Sliced Almonds        10 to 15 (broken into bits and fried in ghee)

Method:
  •  Wash the Moong dhal and add milk and saffron. Cook the Moong dal in a pressure cooker until soft. Mash the cooked dal and keep aside.
  • Dry roast the wheat and Maida for a minute. Mix wheat flour in the water or milk to make a smooth, runny paste.
  • Heat this flour mixture in a frying pan, stirring continuously, and bring to a boil. 

  • Add the mashed Moong dal, mix well and cook over medium flame.
  • Once cooked, add the sugar, then half the quantity of ghee, and stir well.
  • Add the food color and the remaining ghee slowly and stir continuously, until the mixture forms a ball and comes off the sides of the pan. At this point the ghee will start oozing out.
  • Take 1 tsp. of ghee in a pan and again roast the nuts and cardamom powder. Add to the Halwa and switch off the flame. Asoka is ready now.
  • Pour the mix into the greased tray or vessel. You,cut  this into diamonds, squares, or rectangles.

 Note:
  • It will probably require a little extra ghee too. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the Halwa before reheating it.

I am sending and linking to " Sending to Dish it out – Sugar and Butter and Vardhini’s page"





Aug 15, 2012

Thenkuzhal Murukku

Murukku is a traditional snack which prepared for festivals, especially Diwali and Krishna Jayanthi. Thenkuzhal is a tasty and crispy snack make from rice and Urad dal flour.  This post has been lying in my draft since Diwali and finally posted it today.   For Thenkuzhal Mavu, readymade mavu won’t be good. But if there is no other go add a handful of urudh dhal powder more. Add little hot oil or ghee while getting the batter ready. In this recipe, I used ready made rice flour.

Ingredients:
Rice Flour -                     4 cups
Urdh dhal                      1 cup
Cumin Seed                   1 tsp.
Salt -                               to taste
Butter -                            4tbsp.
Asafetida(Hing)              1 tsp.
 Cooking Oil                   for deep fry

Method:
  • Put the frying pan in the stove. Keep the stove in low fire .Dry roast the Urad dhal to a nice golden brown color and powder it in the blender and sieve it .The urudh dhal should be roasted in such a way that it should never get red at the same time be well roasted .  (OR) you can use store bought Urad flour and roasted it.
  • Take a large mixing bowl and mix rice flour, Urad flour, cumin seeds, salt, asafetida powder, butter. and water . Knead well to form smooth dough.  Heat oil and keep it ready.

  • Check the oil temperature before dropping the Murukku. Try with a small sample.
  • Press out the dough using a Thenkuzhal press in the hot oil, fry well.
  • Cook until the hissing sound ceases.
  • Remove from the fire and drain.
  • Crispy Thenkuzhal are ready! Cool them and store them in air tight containers so that they remain crispy. 

 Tips:
  •  Always fry the Murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
  • Do not mix the whole flour at a time to make dough. Do them in batches.
  • Do not over crowd them while frying.
  • Do not keep the dough for a long time.


Uppu Seedai

Uppu Seedai is one of the main traditional bakshanams made especially during Krishna Jayathy’s day.. There are two varieties of seedais – sweet and the salt version. Sweet seedai is called “vella seedai”.The salty version is called “Uppu seedai”.  I have heard stories about seedai bursting from my friends. Here are the tips to avoid Uppu Seedai(s) from bursting in hot oil.

Tips:
  • Homemade or store bought flour, it should be sieved properly.
  • Do not roll them tightly. While rotating them in your palm, keep it as gentle as possible.
  •  Use, instead of dry coconut, uses coconut oil for the dough.
  • Dry the balls before frying them.
Here is the recipe for the Seedai.

 Preparation Time   :  15 mins
 Cooking Time        : 30 mins
 Recipe Category    :  Festival Recipes, Neivedyam 
 Recipe Cuisine       : South Indian  

Ingredients:
Rice Flour                   2 cups
Urad Flour                  2 tablespoon
Sesame seeds             1 teaspoon (optional)
Cummin See               1 teaspoon
Salt                            To taste
Butter                         1 tablespoon
Asafoetida                   a pinch
Coconut oil                  1 tablespoon
Cooking oil                  for deep frying.

Method
  • I have used store bought rice and Urad flour.
  • Fry the Urad flour in medium heat for 2 minutes.
  •  Dry roast the sesame and cumin seeds for a second.
  • Mix everything along with salt, asafoetida, butter.
  • Add water very little by little to form a smooth dough.
  • Form into a small balls of marble size. While rotating them in your palm, keep it as gentle as possible.
  • Keep them on a clean cloth or paper towel for 10 minutes.
  • Heat oil in medium flame and fry the balls.
  • Put as many cheedais as possible , the oil can hold at a time.
  • When frying the balls , keep moving the balls in oil to ensure uniform frying.
  •  Fry until they become golden brown or till the bubble stops, and hissing sound ceases.
  • Drain them in a tissue paper and transfer them to an airtight container.
  • Now Yummy Cheedai is ready to eat.



Uppu Seedau

Jul 31, 2012

Sweet Appam- 250th Post

Appam is a known dish in Tamilnadu. There are different versions of appam and this is very simple version which we make during festivals like Krishna Jayanthi and Kaarthikai.


Ingredients
Wheat flour                          1/2 cup
Maida -                               1/2 cup
Rice flour –                         2tbsp
Jaggery –                            ½ cup
Cardamom powder n-           1/2 tsp.
Baking soda                       – a pinch
Water -
Oil                                     for frying

 Method:
  • Add a little water to jaggery and soak for 15 minutes.  Dissolve well and filter it to get rid off any dirt.
  • In a bowl , add the flour and powdered cardamom and add the jaggery liquid to it and mix well till you get a consistency of a thick dosa batter or idly batter(Make sure it is not so free flowing. When you drop it from the ladle it should fall slowly). Keep for 30 minutes.
  • Heat a oil in a deep frying pan, (Keep a slow fire.)
  • When oil hot is enough, take the dough in a small ladle and drop it into the oil.
  • Cook one side and then turn the other side.
  • Let it fry till it becomes golden brown. Drain it on the paper towel.
  • You can make 3 to 4 appam at a time depending on the size of your pan.
  •  Repeat the procedure with the rest of the batter and serve hot or warm.


Cucumber Kosambari

Kosumbari is a typical and traditional  veg salad in Karnataka. Make this delicious Cucumber Kosumbari, using this simple recipe from Madappalli.

Ingredients
Peeled and finely chopped English Cucumbers             - 2 cups
Moong dhal                                                         - 1/4 cup 
Finely chopped Green chillies                                – 3 no
Lemon juice                                                     – 1tbsp
Salt                                                                to taste

For seasoning:
Cooking oil                                                - 1 teaspoon
Mustard seeds                                           - 1/4 teaspoon
Asafetida                                                  - a couple of pinches
Cilantro                                                    - 3 tbsp. (finely chopped)
Grated coconut                                          – 3 tbsp.
Fresh basil leaves (optional)                          -  1 tbsp.

Method:
  • Soak Moong dhal in water in a bowl for about an hour, drain the water and set aside. Using warm/hot water will speed up the soaking process.
  • Add the finely chopped cucumber, cilantro, basil, green chillies and grated coconut to the Moong dhal and mix well.
  • In a small pan, heat oil, pop mustard seeds, add the Asafetida and fry for a second. And pour the mixture over the above cucumber mixture; add salt & Lemon juice. Mix well once again.
  • The Kosambari is ready to serve.


Jul 20, 2012

Akkara Adisal - 2

Akkara Adisal  is a minor  variation of Sakkarai Pongal. Srivillliputtur Akkara Adisal  is very  famous.  It is slightly   different from  Iyengar Akkara Adisal, since rock sugar is used instead of jaggery. My friend Mayura gave this recipe. This is really very tasty. 

Ingredients:
Raw rice –                                          1/4 cup
Whole milk                                           3 cup
Half and Half milk                                3cup
 Powdered Rock sugar (Kalkandu) -         1 ½ cup
Cashews –                                         ½ cup (keep aside 1 tbsp.for garnishing)
Almonds –                                         ½ cup (Keep aside 1 tbsp. for garnishing)
Ghee-                                                 ½ cup to ¾ cup
Green Cardamoms -                             10 nos
Cloves                                                  4 no
Nut Meg powder                                  - 1/4 tsp.
Saffron   -                                            2 pinches
Almond flakes –                                   3 tbsp. for decoration

Method:
  • Soak cashews and almonds in hot water for 1 hour. Remove the almond skin and grind  it with cashews , slightly roughly. Keep aside.
  • Wash the rice and fry it 1 tsp. of ghee.
  • Add 1 cups of milk, 1 cup of half and half milk and a pinch of saffron, crushed
  • Cardamom.  Cook it in the pressure cooker for 4 whistles. After 4 whistles reduce the stove heat, and again cook it for 5 more minutes.
  • Take out from the cooker and smash the rice very well. Keep aside.
  • Heat the remaining milks with a pinch of saffron in a slow cooker.  Let it boil for an hours.
  •  Transfer the boiling milk to the heavy bottom vessel. Now add the smashed rice, ghee and nut paste to the boiling milk. Stir well. Let it boil for few more minutes in a slow heat.
  • Now add powdered rock sugar in it. Stir well and let it cook it in lower heat.
  • Fry the nuts, nutmeg powder, crushed cardamoms and crushed cloves in ghee and add it to the Adisal mixture.  Garnish with Almond flakes.
  • Now the yummy Akkara Adisal  is ready.
IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(Click the Link)




Jul 3, 2012

Kathambha satham /Sāmbhar Satham

Tamilnadu is ever known for its delicious sambar and idly. This has become a usual menu in all wedding receptions where rice Items are also served along with Tiffin .This rice for sure will tickle the taste buds of all sambhar lovers. I added the vegetables to my taste and  also I have added lot of green chillis. This is really a very nice recipe and easy to make too.
Ingredients
Rice-                                        1 ¼ cups
Toor dhal-                                 ½ cup
Chenna dhal                             – ¼ cup
Tamarind-                                a small lemon size
Turmeric powder                      – ½ tsp.
Curry leaves –                           2 stems
Coconut oil –/ Ghee                  2 tbsp.
Salt                                      – to taste
 Vegetables
 Chopped Carrot-                     1 no
 Chopped Potato                   -1 no
 Chopped Beans-                  ¼ cup
 Chopped Pumpkin                 - 1 cup
 Chopped Sweet potato           – ¼ cup
Green Peas or chickpeas           -1 handful
Green chillies                         - 4no (slit)
Coriander leaves                    -little
 Chopped Tomato-                     1 no
Curry leaf                               -little
Masala to grind
 Dry Coconut                         – 2 tbsp.
Red chillies                           -4 no
Coriander seeds                    -3 tablespoons
Pepper                                  -1 teaspoon
Bengal gram                         -1 tablespoon
Khus Khus                              - 2 tsp
Curry leaf                                  -little
Fenugreek seeds                      -1/2 teaspoon
Asafetida                                -a small piece (if powder is used add while seasoning)
To seasoning
Mustard seeds                          -1 teaspoon
Red chillies                             -4 no
Asafetida                                -a pinch
Curry leaves                          – 1 stem
Cashew nuts                         – 1 tbsp.
Cinnamon                                -2 pieces
Clove                                     2

 Method:
  • Soak the rice and dals for 15 minutes in water. Cook rice & dal, turmeric with  little extra water in pressure cooker for 4 to 6 whistles.. Smash the rice well. Keep aside.
  • Dry roast all the items .Add fenugreek at last as it will get roasted fast. Powder the roasted items. Keep aside.
  •  Cook the vegetables (except tomato) in microwave for 3 minutes.
  • Heat the oil in pan; add vegetables and shallow fry the vegetables for one minute. Add chopped tomatoes and ground Sāmbhar powder in it. Fry for 2 minutes.
  •  Now Take 2 cups of tamarind extract and add to the mixture. Add salt, and cook for 10 minutes.
  • Add cooked rice mixture in it. Mix it very well. Add coconut/Ghee in it.
  • Mix well and simmer for 5-10 minutes.
  • Heat the ghee in a pan, add all seasonings and fry well and add to the Kathambha satham.
  • Serve when it is hot with chips or potato fry or Vadams.
TIPS:  
  •  You can  use Rice cooker also.  If you are using rice cooker, when the rice gets cooked add all cooked vegetables, tamarind water, sambhar powder, salt, ghee into the rice cooker. Cook it for another 10 - 15 minutes.The rice should be watery. 
  • If you making for Prasadam, please avoid cinnamon sticks.
  •  Instead of making  fresh Masala powder,You can use sambhar powder .
Kadambha Satham



Jun 7, 2012

Cherupayar Payasam/Moong dhal Payasam

Paruppu Payasam is a traditionally important dish in Kerala cuisine. Anyone who has had an Oman or Vishu sadhya will vouch that the feast is incomplete until you have savored the steaming paruppu payasam.

Ingredients

Green gram dal/ Moong dal                    – 1 cup

 Grated Jaggery                                   – 1 ½ cup

Mashed banana                                     -1 no

Very Thin Milk ( 3 rd milk)                      – 1cup

Thin coconut milk                                 – 2 cups

 Thick coconut milk                               – 1 cup

 Cardamom Powdered                            – 2 tbsp

Dry ginger Powder                                 – 1`/4 tsp

Cashew nuts                                         – 2 tbsp

Raisins                                                 -2 tbsp

 Coconut Pieces                                   – 3 tbsp

Ghee                                                  – 4 tbsp



Method

  • Dry roast the dal in a nonstick pan till it turns light brown color. After cooling it well, cook the dhal along with very thin milk (3rd milk) and water and pressure cook it for 3 whistles. Take out the dhal from the cooker and mash it well. Keep aside.
  • Melt the jaggery and filter it. And keep aside.
  • Heat the 2 tbsp. of ghee in the heavy bottom vessel; add the cooked dhal, mashed banana and the thin coconut milk (2nd milk). Stir it well and now add the melted jaggery, cardamom power and Dry ginger powder.. Mix it well and cook it in the very low flame for 10 minutes. Stir occasionally.
  • Finally add the thicken coconut milk and stir well. Switch of the flame.
  • Fry the cashews and raisins in 1 tbsp. of ghee and pour it into the payasam.
  •  Fry the small coconut pieces this same ghee till it turns golden color and add it to the payasam.

Apr 8, 2012

Paruppu Vadai (Lentils Vadai)/ Split chickpea fritters



Paruppu vadai is a south Indian specialty snack that is prepared on every single occasion. This is a snack which I always enjoy with tea. In olden days people prepare this using Ural. Nowadays it is prepared quickly using the mixie/blender/food processer. Making a good vadai is all about the consistency of the batter. When you make this vadai, remember this key point, batter should not be very loose dough. When you deep fry very loose dough, you won’t get the rough crunch that is key to this dish. There are a lot of variations in preparing these vadai. It depends on the proportion of dals used.   If you want make Masala vadai, you can add Sombu, Cinnamon powder in this Batter. My version of vadai, here you go…


Ingredients: 
Toor dal                               - 1 cups
Chenna dal                           - 1 cup
Urdh dhal                              – 1 cup
Dry Red chillis -                      10 – 12 (depending on how hot you want)
Asafetida powder                  – ½ tsp.
Grated ginger                       – 1 tsp
Crushed Black pepper            – ¼ tsp
Chopped curry leaves              – 2 tbsp.
Chopped Coriander leaves/Cilantro
Salt                                     to taste
Oil                                      for deep frying


Method: 
  • Soak all dals together in water for 3 hours. Once soaked, the lentils should break easily if you pinch them. Wash them in water, and drain.
  • In a food processor, add the red chillis, Asafetida powder, and salt, ginger and curry leaves. Grind for a second.
  • Now add the dals and grind this in a blender adding very little water so it is roughly blended.
  • The dal should be partially ground. (i.e., half the dal is should be just broken and the remaining dal remains whole.)
  • Add chopped coriander leaves/cilantro and mix dal well.
  • The thick batter should be formed into silver dollar sized patties, rounded on top and bottom, and should hold their shape in your palm. Deep fry both sides until it turns golden brown.
  • Eat it with Sāmbhar and chutney, Tea and anyone will be happy.



Dec 12, 2011

Coconut Rice

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resemble the head and face of a monkey. Nucifera means "nut-bearing.".

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. If you want to know more about coconut health benefits, Please see the link http://www.coconutresearchcenter.org/

This rice an exciting combination of coconut and plain white rice. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. Freshly grated coconuts are also available widely in frozen form mainly in the Asian stores. All these processed form of coconut tastes good, but nothing would beat the fresh coconut taste.

Ingredients:
Uncooked Basmati rice                            – 2 cups
Freshly Grated Coconut                         – 1 1/2 cups
Water                                                – 2 1/2 cup
Salt                                                   to taste
Sugar                                                  ½ tsp.

Seasonings
Coconut oil                                     – 2 tbsp.
Kashmiri red chilies,                          4 whole
Mustard seeds                                – 1 tsp.
Chenna dhal                                  – 1tbsp
Peanuts                                           – 3 tbsp.
Chopped Green chilies                     –  2 tsp.
Chopped ginger                              – 2 tbsp.
Curry leaves                                  – 1 stem
Garnish
Ghee                                           – 1tsp
Whole Black Pepper                      – 5 no
A handful of cashewnuts                   to garnish (optional)
Coriander leaves

Method:
  • Cook basmati with water and leave it to cool.
  • Heat the oil   in pan. Add mustard seeds now and wait for them to splutter.
  • Then add peanuts, Chenna dhal  on it and fry till they turn golden color.
  • Now add chopped green chilies, ginger, curry leaves and the grated coconut.
  • Sauté on medium /low heat for about 2 minute.
  • Add the rice and salt, sugar to the coconut mixture and mix well
  •  Fry cashews in the ghee.
  • Garnish with fried cashewnuts bits. 
Tips: You can add chopped carrots and  frozen green peas  on it.





Oct 9, 2011

Maa Villaku



 Srivaishnavas , during the month of Purattasi (Mid-September/Mid October) on a Saturday, they used to light a lamp to the Supreme God Thirumalai Appan (Lord Balajii). Normally, this is done on any one of the Saturdays,  on the first, third or fifth Saturday of Purattasi Tamil month. Mainly, this is done when there is No Utsavam and Dwajarohanam is going on in the Tirupati Hill Temple. It is a form of Dheepa Poojai practiced by some families devoted to Lord VenkatEsa as the immortal lamp on top of the seven hills.

During Every Saturday of the Purattasi month, it is said Lord Sri Balajii expecting his devotees to come closer to his consort hills. And for those who could not afford to travel at length, he beams himself through the light of this specific ViLakku. Thus, a devotee getting His Lord's Darshan without climbing the seven hills of Thirumalai Tirupati. Also, the carbon emanated through the mixture of rice flour and cow's ghee is said to remove all the ill radiations and negative vibrations from one's home and that too when one recites aloud the name of the Lord God when the lighted cotton soak goes off. To make it worthy, devotees used to recite the Lord Gods name several times.
On this day, the Govinda Nama sankeerthanam reverberates on the hills of Venkatam as the sevArthees meditate on the dheepam and climb the hills to have the sevai of this eternal dheepam .Azhwars call it Nanada Vilakke.

AzhwAr's anubhavam of this JyOthi
 ******************************************
 The three Mudhal AzhwArs lit their own lamps in the first verses
Of their respective ThiruvanthAdhis and had a cosmic vision of
 The Lord with His Devi.

Poygai AzhwarAr , the first of the three Mudhal AzhwArs is the PaanchajanyAmsar.
 This AzhwAr lit a Cosmic Lamp for the Lord with the gigantic Earth as
the container vessel/bowl (ahal) to hold the surrounding seas serving as
the fuel for the lamp and lit the lamp with the hot rayed Sun as the light (Villaku)
 to ban the darkness of ajn~Anam:

 " Vyaam TahaLiyA Vaar kadalE neyyAha
veyyak--kathirOn viLakkAha ---Seyya
 SudarAzhiyAnukke SootinEn sonn maalai
 IdarAzhi neenguhavEyenRu "

 When Poygai AzhwAr spoke with the dawning of JN~Anam
that the Lord is the Supreme Master (Sarva Seshi) , the next of
 the Mudhal AzhwArs, BhUtham used His Bhakti as the ahal
 to for the Lord and His intense desire to visualize / experience
the Lord as the ghee/fuel for that lamp. The wick in that lamp
was His heart that was racing in anticipation of the bliss of
enjoying the Lord's presence :

 AnbE tahaLiyA aarvamE neyyAha
inbhuruhu sinthai idu thiriA --nanpuruhi
 JN~Anacchudar viLkkERRinEn NaaraNaRkku
 Jn~Anat-Tamizh purintha naann

pEy AzhwAr with the benefit of Para Jn~Anam joined the other two
 AzhwArs to have ParipoorNa SaakshAthkAram of the Lord in the light
 (glow) of the lamp lit by the other two and described that anubhavam
 of enjoying the Lord with His divine consort and His weapons:

 "ThirukkaNDEn ponn mEni KaNDEn--Thihazhum
 arukkanaNi niRamum kaNDEn --seruuliLarum
 ponnAzhi kaNDEn purisankam kai kaNDEn
 yennAzhi VaNNan paalinRu"

 In the third Paasuram of the MoonRAm ThiruvanthAdhis ,
 PeYAzhwAr described the Lord as the permanent cure for
 the illness of SamsAram( varu naraham theerkkum marunthu)
and identifies Him with residences in the Milky Ocean,
 the breast region of MahA Lakshmi and his heart lotus:

 " ManatthuLLAn Maakadal neeruLLAn--MalarAL
 tanatthuLLAn TaNN thuzhAi Maarbhan -----
 varu naraham theerkkum marunthu "

 PeyAzhwAr declares further that he visualized the Lord's
 Sacred feet and announces that he clung to them tight
as the refuge to destroy forever the cycles of future births .

 AzhwAr explains in the next Paasuram that the dhivya jyOthi
 of the Lord's feet are our means for the liberarion from the terrors
 of SamsAram and they should be goal and the Supreme object
 of enjoyment ( Marunthum poruLum amuthamum thAnE ).

 The same JyOthi ( Kaarthikai dheepam ) was seen by Thirumangai Mannan
at SrIrangam and Utthama Nambi explained that as the means , goal and
the perrenial , insatiable enjoyment (aarAvamudhu) for us .

 May the divine JyOthi of the Purattasi Saturday dheepam shining on
 the ahal of Maa ViLakku chase away our darkness of ajn~Anam and
 Vipareetha Jn~Anam and offer us the comforting place in His
 Parama Padham at the end of our earthly existence !


Maa ViLakku Recipe

Ingredients
 Raw Rice                   1 cup
 Jaggery                     ½ cup
 Cardamom                 4nos
benzoine known as Pacchaikarpooram a pinch
Grated coconut          2 table spoons
 Ghee                        2 table spoons
 Wick                        4 inch length.

Method
  • Wash and soak the rice for 15 minutes.
  • Drain well and spread on a white cloth.
  • Grind the rice in a heavy duty mixer a little at a time and sieve.
  • When all the rice is ground, mix with powdered jaggery’, grated coconut, Pachaikarporam and cardamom
  • On a silver plate shape this dough in to the shape of a lamp or ViLakku. Pour ghee and place a wick.
  • Light the lamp and wait until it completes burning.
  • Chat slokhas and Govinda Nama.
  • When the lamp is about to go off, do offerings, neivedhyam of Milk or Fruits. Afterwards, remove the burnt wick, mix the dough properly, and distribute the prasadam.


Sep 8, 2011

Ada Pradhaman

Ada Pradhaman is known as the king of Payasam at Kerala, a prestigious addition to festivities such as Onam and marriage ceremonies. Payasam is a desert which is a must for every sadhya (Feast) in Kerala. The combination of coconut milk and jaggery is very delicious. 
In the olden days in Kerala they make these rice flakes days before the festival and let them dry in sunlight. But now a day the instant Ada packets are available at market, so it’s quite easy to make Pradhaman. On the day of the festival whole coconuts are grated and coconut milk is extracted from it. The first time it is extracted without adding any water, next time with little water and the third time again with little more water. The pure extract is called the First milk, Second milk and third milk consecutively. It is a great process which starts from morning till mid-noon. The ada Pradhaman is made in a big Uruli, which also adds up taste. One of my friend Santhanam loves this Pradhaman.
Here I used instant adas and tinned coconut milk. It helps you to make Pradhaman, fast and easier. 

Ingredients
Uruli
Ada                             250 gms
Jaggery                      500 gms
Water                         1 cup
Cardamom               10 no
Coconut pieces        ¼ cup
Dry ginger powder – ¼ tsp.
Cashews –                10no
Raisins                       5 no
Ghee                        4 tbsp.
Readymade Ada
Coconut milk            2-1/2 tin
Coconut milk
Ist milk:    Keep aside of 1 tin of coconut milk. That is called onnam paal .Mix crushed cardamom, dry ginger powder in it.
2nd milk:   Add 1/2 cup of water in 1 tin of coconut milk. That is called 2nd paal. Keep aside
3rd milk:  Add 1 cup of water in the left of coconut milk. That is called 3rd paal. Keep aside.

Method
  • Soak Ada for an hour. Wash 2 to 3 times and drain  it and keep it aside.
  • Cook with double the quantity water. It should be soft when you press it. It will take approx. 20- 25 minutes. When cooked, drain away water and keep aside.
  • In meantime, add water to jaggery and melt it. When the jaggery is melted and filtered to eliminate any impurities in it.
  • Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.Add 3 tbsp of ghee in it.
  • In meantime, heat  1 tbsp of ghee in a small Kadai. Add coconut pieces and fry till light brown. Then add cashews and fry till brown and last add the raisins. Keep it aside.
  • When Ada is cooked, add the 3rd milk in it , cook it for 5 minutes in low flame. The payasam has to reach a thick consistency, add the 2nd milk in it. Keep on simmer and let it thicken again.
  • When the payasam reaches a thick consistency, add the first extract of milk. Mix well and just cook for 30 seconds and switch of the stove.
  • Now add fried coconuts, cashews, kishmish in it.
Yummy tasty Ada Payasam is ready!! Enjoy

For Low-fat version:
  • substitute half the quantity of low fat coconut milk with low fat ordinary milk.
  • Use less ghee .



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