DEVAKOTTAI SAMAYAL ARAI

Anjarisi Panniyaram is a Chettinaad Special Snack. The ingredient uses 5 rice varieties  and that is the reason it has this name. You need : Boiled Rice - 1 cup Raw Rice - 1 cup Paasi Paruppu - 1 cup (Yellow Moong Dal) Javvarisi -   1/2 cup (Sabudhana) Rava  -  1 cup Sugar - 1 1/2  cups Jaggery -  2  cups Method of Preparation 1. Wash and soak both rice and paasi paruppu together for 2 hours. 2. Wash and wet the Sabudhana 1 hour later 3. Soak rava with little water 1/2 hour before grinding. 4. Now, after 2 hours, grind all soaked items except rava. 5. After grinding the ingredients well, add rava , jaggery and sugar and grind for a little amount of time. 6. Now, the batter consistency should be thin than dosa batter. Make this batter on the day before you are      going to make the panniyarams and keep in the refridgerator. 7. The next day, take the batter out 1/2 hour before making panniya...

Javvarisi urundai /Sabudhana ladoo is a very healthy and yet another Diwali sweet. You need: Javvarisi/Sabudhana - 1 cup Roasted Gram Dal  - 1/2 cup Jaggery (powdered) - 1 cup Cardamom Powder - 1 tsp Nuts - any variety which you like 1. Heat a pan and dry roast the Javvarisi until they are light brown and crisp 2. Switch off the stove and add the roasted gram dal, the heat in the pan is     enough for it to become crisp. 3. Cool down both dals and powder them separately. 4. In a pan, put the jaggery and add little water, and heat it, just to dissolve it      and strain the dirt. 5. Add cardamom powder in the syrup. 6. In a large bowl add the powder and mix well 7. Add the nuts , and the jaggery syrup and 1 tbsp hot ghee 8. Now, mix well and make balls.  Enjoy the healthy sweet on this ocassion of Diwali ! Happy diwali to all !:)

Hello readers, My hearty Diwali wishes to all of you ! Here is the  link to 10 Diwali Sweets and Snacks  Recipes . Just click on them and follow the recipes . 1. Ribbon Pakoda 2. Thattai 3. Jangri 4. Five-in-one Burfi 5. Besan Ki Burfi 6. Badam Burfi 7. Gram Flour Halwa 8. Sweet Poli 9. Masala Panniyaram 10. Omappodi 11. Karachevu

For this Diwali season, I made Ribbon Pakoda. I just love the crispiness and taste! You will need : Rice Flour - 1 cup Besan - 1/4 cup Butter - 1 tbsp at room temperature Chilli Powder - 1 tsp Hing/Asafoetida - 1/2 tsp Salt as per taste Water - little more than 1/2 cup 1. Mix all the  dry ingredients in a large bowl. 2. Now sprinkle water and make a dough. 3. Now fill the dough in the presser, attach the ribbon pakoda maker    and deep fry in hot oil until it turns golden colour. Happy Diwali !

We all know that kids don't want to eat any vegetables. The recipes I am goin to give in this post can be used for the adults  and the kids too. I am going to give 2 recipies combined in this post. Both recipes uses Green Beans  as the main ingredient. Beans Poriyal and Beans Paratha  Ingredients for Beans Poriayal (for adults) Green Beans - 1 lb , washed and cut into 1/4 inch pieces Onion - 1 medium Curry leaves Mustard Seeds Urad Dal Cumin Seeds Chilli powder - 1 tsp or as per taste Turmeric Powder - 1/4 tsp Salt - as per taste Pottukkadalai Powder (fried gram dal) - 1 tbsp Preparation : 1. Cook the beans in a pan using water and little salt. 2. Now, take 1/4 cup of the cooked beans and keep aside. 3. In a pan, heat 1 tsp cooking oil. 4. Add mustard seeds, urad dal , cumin seeds and curry leaves one by one  and     let them crackle. 5. Now  add chopped onion and saute till it changes pink in colour. 6. Then add lit...

Pudina / Mint Thokku Ingredients needed: Mint leaves - 1 bunch Onion - 1 medium Red chillies - 2 large or as per your taste Tamarind - 1 Gooseberry size Sesame Oil - 2 tbsp Salt to taste Jaggery 1/2 tsp (optional) For Seasoning : Mustard Seeds - 1 tsp Hing - 1/4 tsp     How to prepare : Wash the mint leaves and drain well, keep aside. In a mixer, add mint leaves , chopped onion, tamarind , red chillies and salt and grind into a paste. In a pan, heat 2 tbsp sesame oil and add mustard seeds and hing (asafoetida). Now add the paste and saute till the raw smell goes. When the paste becomes little thick, simmer and keep stirring. It will ooze out the oil. Now, the thokku is done. There will be a slight bitter taste in some mint leaves. To avoid that, you can add a small piece of jaggery to the thokku before switching off the stove. It goes well mixed with plain rice, or with idli or dosa. Enjoy !

Hello Viewers, அனைவருக்கும் விஜய புத்தாண்டு வாழ்த்துக்கள்  தமிழ் விஜய புத்தாண்டை வருக வருக என அனைவரும் வரவேற்ப்போம்  வாருங்கள்  !! Wish you all a very Tamil New Year . Let's welcome Vijaya Aandu and say bye to Nandhana Aandu !

அனைவரும்   மகிழ்ச்சியாக இந்தப் பொங்கல் திருநாளை   கொண்டாடுங்கள் !  பொங்கல் போலவே உங்கள் அனைவரது வாழ்விலும் மகிழ்ச்சி பொங்கட்டும் Happy Pongal to all Blog viewers May everybody's life overflow with joy like the Pongal overflows from the pot .

 5 IN 1 BURFI HAPPY NEW YEAR TO ALL MY BLOG VISITORS !! Let us start this New Year 2013 with a sweet dish ! This 5 in 1 burfi is a very yummy sweet dish, made with ingredients available at home . The recipe includes these ingredients - Besan (Gram Flour) -1 cup Milk -   1 cup Ghee  - 1 cup Sugar - 2 cups Let's prepare this sweet ...... Mix all the ingredients well without lumps in a large thick bottomed pan. Now, switch on the stove, keep the flame in medium heat and keep the pan. Stir ocassionally. After sometime, the mixture will start to become thick. From this point, keep stirring continuously , so that the mixture doesn't stick to the bottom and get a burning smell. Then, add 1 or 2 tbsp more of ghee . After constant stirring, the mixture will start leaving the pan and will follow the laddle. Now, it is done. Pour it on a plate greased with ghee  and spread evenly with a greased spoon. Cut into desired shape when it i...

I am sharing my recipe of preparing Thattai, to enjoy with tea on a rainy day. Let's see how to make these crunchy thattais Ingredients : Rice Flour (Raw rice)  -  2 cups Urad Dal flour  -  1/4 cup Unsalted Butter - 1/2 stick  (1/4 cup), at room temperature Red chillies  - 2 tsp (or as per taste) Curry leaves - 1/4 cup (washed and chopped) Channa Dal (bengal gram) - 3 tsp(soaked in a little water) Asafoetida (hing) powder - 1 tsp  Salt - 1 tsp  Water - 1 cup ( but I had 1 tbsp of water left after making the dough) Cooking oil - for deep frying Now, let's see how to prepare this snack 1. Mix all flours, salt, chilli powder, hing, and mix well. 2. Now add the curry leaves, soaked channa dal , and butter. 3. Mix all ingredients well  adding a little water(use a spoon), make a dough. 4. Take small balls of this dough ( if you want all the thattais to be in the same size, then use a measuring spoon and take the same quantity of th...