VARAGU ARISI MAAVURUNDAI

HAPPY DEEPAVALLI TO ALL MY BLOG READERS AND FOLLOWERS !!!

I tried making varagu arisi maavurundai for this diwali along with boondhi mixture. Varagu arisi is called KODO MILLET in English.

It is very easy and healthy too!

Very few ingredients needed -
Varagu arisi - 1 cup

Sugar - 1 1/2 cups
Cardamom powder - 1 tbsp
Ghee (clarified butter) - 1/2 cup
Nuts and Raisins as you wish - fried in ghee.

Take 1 cup of kodo millet and dry fry in medium flame until it brings out the flavor. The color should not change.
Spread it on a plate and let it cool down. After it cools down, grind it to a fine powder.

In a large bowl, transfer the kodo millet powder, sugar, cardamom powder and and fried nuts. Add warm melted ghee and mix well.

Take small portions and make a tight ball. Maavurundai is ready to eat !!

Comments

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life. I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar (Ganesha) by the Chettiars on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left. In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...

Kambu Halwa {Pearl Millet Soft Candy}

Hi viewers I am very happy to post this blog after a very long time. I have chose my "ingredient" for this year's Diwali , to make sweet and snack. I am going to post atleast 2 sweet recipes made with Kambu Maavu / Pearl Millet Flour / Bajra Aatta. There are different types of millet such as Pearl Millet, Foxtail Millet, Finger Millet, Kodo Millet , Barnyard Millet and a few more... Pearl Millet is good source of fiber, calcium and protein. Let us see what ingredients we need to make kambu alwa Kambu maavu - 1/2 cup Sugar - 3/4 cup Water - 2 tbsp Cardamom Powder - 1/2 tsp Yellow food colour - 2 drops Ghee {clarified butter}- 2 tbsp Heat 1/4 tsp ghee in a pan and fry the millet flour for 2 minutes. Then transfer it to a bowl and keep aside. Now in the same pan, put the sugar and add 2 tbsp of water and stir well and make a sugar syrup with 1 string consistency. Now, add the cardamom powder, food color and mix well. Now mix the flour little by ...

Gram flour Halwa (kadalai maavu alvaa)

Happy Diwali to all Readers !! I am going to give the recipe of Gram Flour Halwa Ingredients : Gram Flour (Besan) - 1 cup (sift before using) Sugar - 1 cup Ghee - 2 or 3 tbsp Crushed Almonds - 2 tbsp Water - 1/4 cup Kesar / orange colour- 2 drops 1. In a thick bottomed pan, heat the ghee and fry the gram flour well, till the raw smell goes. 2. After the raw smell of besan goes, add sugar to it and mix. 3. Immediately add the water and mix the besan well without lumps. 4. After it changes colour and is cooked, add the crushed almonds and kesar colour and mix. 5. Now add 1 tbsp ghee to the mixture and keep mixing. 6. When the halwa does not stick to the pan, transfer it to a plate greased with oil or ghee. Instead of serving this halwa with spoon or trying to cut into pieces (which is difficult), you can make small balls out of it or wrap it in butter paper , like we do for badam halwa . Happy Diwali once agai...

Ginger Chicken Sukka/ Ginger Chicken Dry

After a long time I am back with a bang with yet another chicken delicacy. Ginger Chicken Dry recipe ( makes 1 Serving / Cooking time 20 minutes) Chicken 100 gms/ 1/4 lb Fresh Ginger root - 1 inch piece peeled and grated Onion - 1/2 cup chopped Green peppers - 1 tbsp finely chopped Curry leaves - a few leaves, torn Coriander powder - 1 tbsp Chilli powder - 1/2 tbsp Turmeric powder- 1/2 tsp Biryani masala powder - 1 tsp (check my recipe here ) Salt to taste Plain Yogurt - 2 tbsp Cooking oil - 2 tbsp ( I use canola oil) Wash the chicken pieces and marinate with the yogurt, salt and turmeric powder. Leave it aside until you chop the onions and grate the ginger. Heat a skillet and pour 2 tbsp of cooking oil. Add the curry leaves, chopped onion and sauté in medium flame. Now add the chicken and the ginger together. Sauté in medium fine until the chicken turns white. Now add the coriander powder, chilli powder and the biryani masala powder, mix well and co...

DEVAKOTTAI SAMAYAL ARAI

Search This Blog