DEVAKOTTAI SAMAYAL ARAI

Happy Vinayaka Chathurthi to all readers. I am going to give the recipe of Paasiparuppu Poorana Kozhukkattai. Many people make kadalai paruppu poorana kozhukkattai. But, I tried with Pasipparuppu (Yellow Moong Dal). I have also heard that kadalai paruppu gives us gastric troubles. Ingredients needed : For the filling (pooranam) Yellow Moong Dal - 1 cup Jaggery - 1 1/2 cup Cardamom Seeds - take out seeds from 4 elaichis Water  - 1 to 2 tbsp For the Outer Cover : Rice Flour -2 cups Water - 4 cups Method : 1. Dry roast the dal in medium heat until it changes colour . Allow it to cool down . 2.  Once the dal is cool, powder it in the mixie . 3. Add the powdered jaggery  and powdered cardamom seeds to the dal powder and  turn on the mixie again. Everything will become a powder . 4. Now, transfer the mix in to a large bowl and sprinkle 1 tbsp water and start making a dough.     Once the water is added , the jaggery will start to melt . So, be careful wh

Everybody loves Kothu Parota and that too if it is Chicken Kothu Parota, then that's it. So, join me friends, in the preparation of Chicken Kothu Parota. You will need : Malabar Parota -4 (homemade or store bought) Chicken - finely chopped 1 cup Eggs - 2  Onion - 2 finely chopped  Tomato - 1 finely chopped Green Chillies - 4 medium Ginger - 2 tsp crushed Turmeric Powder - 1/2 tsp Chilli powder - 1/2 tsp (you can add more if you wish) Garam Masala Powder - 1/2 tsp Salt - as needed Curry leaves - a few Corinader leaves  - finely chopped  How to prepare : 1. Cut the parotas into 1 inch long pieces and keep aside.  2.  Take the pieces of chicken in a bowl, add salt, turmeric and chilli powder proportionate       to the chicken and mix well. 3. In a thick bottomed pan, heat 2 tbsp oil, and add the chopped onion , crushed ginger,      green chillies and the curry leaves and saute well. 4. Add the tomato pieces saute, add the salt, turmeric, chilli powde

Happy Krishna Jayanthi to all readers ! I made seedai for Krishna Jayanthi . I used store bought Rice Flour and Urad Flour for this recipe. Rice Flour : You can make the rice flour from the scratch, by soaking the raw rice in water for sometime, then  spread it on a paper tissue or a newspaper until the wetness is gone. Then make a powder of it in a mixie  and then sieve it . Now, dry fry it until it is  hot to touch . Keep it aside.  Urad Flour : Take some 3 tbsp of urad dal, dry fry it and let it cool. Now, powder it in a mixie and sieve it.  To avoid all this work, I used store bought rice flour and urad dal flour.  You will need :( makes around 100 pieces ) Rice Flour : 1 cup Urad Flour : 2 tbsp  Salt : 1 tsp  Asafoetida : 1/2 tsp Unsalted Butter : 2 tbsp (at room temperature) (Alternatively you can use 1 tbsp butter and 1 tbsp hot oil  OR  substitute butter with 2 tbsp of hot oil. ) Water : 1/2 cup  approximately Oil to deep fry 1. In a large