White Sugar Athirasam (kugan)
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WHITE SUGAR ATHIRASAM
Ingredients:
400 grms raw rice soaked for 1 hour
250 grms sugar
1 tbs kas kas
½ tsp cardamom powder
Ghee
Method:
Drain the rice in a colander. Spread it on a paper and let it dry partially.
The rice should be slightly wet. Grind the rice and sieve it once.
Add one cup of water and make the syrup. Before it comes to boil, filter it.
Boil again stirring frequently. When the syrup is bubbling, slow the fire.
To test wheather it has come to the right stage ( patham ) , drop a little
Syrup in a cup of water. You can gather the syrup into a smooth ball. (not stiff ball)
You have to test this method several times after the syrup has come to a boil.
Off the stove. Sprinkle the flour mixed with the cardamom powder, and kas kas, littlt by little
and mix well. The batter must not be very stiff, a bit soft. If we make a ball from it
It must be smooth, and should not break or crack.
Pour the batter into a greased bowl. Pour about 1 ½ tbs of ghee on top of the batter
And keep. You can make the athirasam the next day. (normally I keep for 4 days)
On the day of making athirasam, you remove the batter and knead well.
Incase your batter has harden, just sprinkle a little hot water and knead well.
Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.
, and deep fry. The athirasam should puff up when you fry.
It will be a bit crisp on the first day. The next day it will become soft.
The taste of sugar athirasam will differ from brown sugar athirasams.
Well with pratice only , one can make perfect athirasam.
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Tirunelveli Halwa (kugan)
TIRUNELVELI HALWA
250 grms whole wheat soaked for 10 hours.
1 kg sugar
525 grms ghee
Method:
Grind the wheat and strain it with a fine muslin cloth it into a vessel.
Let the milk like batter settle.
Remove the top clear water slowly.
Now pour the milk like batter and the sugar into a thick iron wok.
Heat the wok stirring continuously, till it begins to boil.
Add the ghee and keep on stirring. Let it boil down till it
Thickness and is nearly solid.
Remove and pour it onto a greased plate.
This halwa is of a very soft consistency
It cannot be cut into slices.
Normally this halwa is served suda, suda.
You can eat when cool too.
This type of halwa will literally slide down your throat.
Note: normally no colour and nuts are used in this halwa.
They say the halwa gets a very light colour due to the
Long hours of cooking.
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Achu Murukku With Eggs (kugan)
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ACHU MURUKKU WITH EGGS
Ingredients:
500 grms rice flour (not fried or steamed)
250 grms sugar little more or less
200 grms corn flour
2 eggs
A wee bit salt
Oil
Enough coconut mik 1st and 2nd milk
The moulds to make achu murukku
Method:
In a container mix the flours, salt , sugar and eggs
Add enough milk to make a batter, a little
Thinner than dosa batter.
Heat oil in a wok. Put the moulds in the oil to become slightly hot.
Dip the the mould ¾ in the batter.
The batter will stick to the mould.
Hold the mould fully immersed in oil for a second.
The murkku will leave the mould when it is little cooked.
Fry till is brown and crisp and remove.
Do not have a very high heat.
The important thing is if the mould is very hot the flour will cling
To the mould and will fall back in the batter.
If the mould is not hot enough, the flour will not cling to the mould.
DO NOT DIP THE WHOLE MOULD FULLY IN THE BATTER
ONLY ¾ OF THE MOULD.
As you make the murukku, the batter will become a bit thick.
You can add little milk or water to get the right consistency.
With practice you can make perfect achu murukkus.
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Eggless Achu Murukku (kugan)
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EGGLESS ACHU MURUKKU (ROSE COOKIES)
Ingredients:
1 cup rice flour
½ cup plain flour
1/8 th cup corn flour
Sieve the 3 flours well together
1 ¼ cup thick coconut milk
½ cup sugar
½ tsp salt
A pinch of white lime (chunnambu )
Oil for frying
Method:
Put the flours, sugar, white lime and coconut milk in a bowl.
Mix well till the sugar dissolves.
Beat the batter till it becomes smooth.
Heat oil in a wok over medium flame.
Take the achu murukku mould and dip it into the oil to make it hot.
When the mould is hot, dip it into the batter.
Take care not to let the batter cover more than ¾ of the height on the mould.
Plunge the mould into the hot oil and hold for a minute.
Then slip the murukku off the mould by shaking it gently.
Let the murukku cook for 1-2 minute till it turns lightly brown.
Remove and drain onto a kitchen paper towel.
When cool store in a airtight tin.
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Mysore Pak The Easy Way (Eljay)
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This is my friend ELJAY’S fool proof mysore pak recipe.
Ingredients:
1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee
Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.
When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.
I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.
You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier
Cashew coconut Burfi (Supree)
This recipe belongs to my good friend Supree.
Try it friends.
CASHEW COCONUT BURFI
Ingredients:
Cashew 1 cup
Fresh grated coconut (don't add the black part) 1 cup
Milk 1 cup
Sugar as given below
Ghee 2 tbsp (Yes only 2 tbsp)
No need to add any spices to this to get the real taste of cashew. If you prefer you can add a little elaichi powder.
Preparation:
Soak the cashew in water for 6-8 hours till it is soft. Wash and drain the water. Grind it with coconut and milk to a fine paste (add only enough milk to grind it into smooth paste). Measure this in a cup. You need to add 1 times sugar to this batter. If the grinded paste is measured to 1 cup add 1 cups sugar to it. Add the remaining milk too with this. Mix everything well in a MW vessel. (If you reduce the sugar, the result may vary). Grease a plate with tbsp ghee.
Start cooking on high for 10 minutes stirring in between by adding the remaining 1 tbsp ghee at intervals. After 10 minutes reduce the heat to medium and cook for 2-3 mts only. (This may slightly differ depending on your MW power as well.) You must have reached the consistency by this time. Spread it on the greased plate and cut it.
You won't find it very heavy as the amount of ghee is reduced to the minimum. If you are going to prepare it on the stove, add more ghee (approximately 1/2 cup). It was very tasty with the rich cashew taste.
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Re: Mysore Pak The Easy Way (Eljay)
Quote:
Originally Posted by kugan98
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This is my friend ELJAY’S fool proof mysore pak recipe.
Ingredients:
1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee
Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.
When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.
I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.
You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier
This is exactly the recipe followed by my mil who learnt it from her elder sister. I too find it best as a foolproof method unlike my mother's traditional method of making sugar syrup first.
This Diwali I invented a new 3-in-one sweet! Mistakes luckily lead to new creations: having lost touch with making laddu since when my kids were small I had the strange desire to try it again. Alas! I had misplaced the recipe and the result was a reference to another book recipe and watery mix!!! :shock: I racked my brain to make up for the extra syrup. Added a little pottukadalai powder. It improved the mix only to a little extent. Then I roasted a little rawa and grated coconut in ghee and powdered it in mixie and added it to the laddu mix! Wow! I made nice laddus tasting good- laddu+coconut burfi+rawa laddu rolled into one! :D