Made as an offering on “karadaiyam nombu”
Ingredients
Rice Flour (made as in step 1) 2 cups
Water 4 cups
Coconut ½ of half coconut split to small thin pieces
Ginger finely chopped
Green chillies 6-8 finely chopped
Cowpeas ¼ cup
Asafoetida
Curry leaves
Mustard seeds 1 tsp
Urad dal 2 tsp (optional)
Salt 1 ½ tsp
Oil
Get Cooking!
1. Soak, wash, drain the rice, and grind to a [...]
Made as an offering on “karadaiyam nombu”
Ingredients
Rice flour (made as in step 1) roasted 4 cups
Cowpeas more than ½ cup upto ¾ cup (prefer the red variety)
Coconut 1 half slit to small thin pieces
Jaggery 4 cups
Cardamom powder from say 10-12 pieces
Get Cooking!
1. Soak, wash, drain the rice, and grind to a powder which is [...]
Ingredients
Rice 1 cup
Moong Dal 1/4 cup
Milk
Jaggery 2 cups (can use more or less according to taste)
Cashew nuts
Raisins
Grated coconut (optional)
Nutmeg powder
Cardamom powder
Saffron
Green camphor (literal translation from tamil ) (optional)
Ghee
Get Cooking!
1. Dry roast the moong dal till it is lightly golden brown till you get a nice aroma.
2. Wash the rice and moong dal.
3. Pressure cook [...]
Arachuvitta payasam in tamil
Ingredients
Rice 1 tsp
Moong dal
Coconut ½ grated finely
Sugar/ Jaggery
Milk
Cardamom powder
Cashew nuts
Get Cooking!
1. Dry roast the moong dal and soak it with the rice.
2. Grind this with the grated coconut to a fine paste.
3. Put this paste into a heavy bottomed vessel, stir on a low heat continuously.
4. Put in the [...]
This fried sweet snack is made as an offering to God on Krishna Jayanthi
Ingredients
Rice flour 1 cup
Roasted urad dal flour 1 tbsp maybe a little more
Sesame seeds
Jaggery/brown sugar 1 cup
Cardamom powder
Coconut cut into tiny, thin pieces
Dry ginger powder
Oil for frying
Get Cooking!
1. Roast the rice flour until a light aroma comes.
2. Wash and drain the [...]
Ingredients
Aval/poha 1 cup
Jaggery 3/4 cup
Cardamom powder
Roasted cashews pref in ghee
Ghee (clarified butter)
Get Cooking!
1. Soak and drain the aval in a colander rather quickly.
2. Make paagu of jaggery (one-string consistency) and keep ready by the side.
3. On a hot kadai, add a few drops of ghee, roast the slightly wet but still dry aval
4. Add [...]
