Nov, I think I am very late in posting the deepavali recipes. You have everything here. Thanks.
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Nov, I think I am very late in posting the deepavali recipes. You have everything here. Thanks.
thats ok K. my (my mother's actually) recipes were given out in the beginning of this decade. :) anyway, there are many ways of cooking the same food. :slurp:
can anybody send easy sweets and savouries please
I tried out (new first time trial) CARROT BURFI.
IT turned out yummy and was eaten by all my friends n relatives like hot cake.
:redjump:
anyone get the texture of adirasam/soanpapdi right. What is the trick to it?
Its that time of the year again! :redjump: :bluejump:
Quote:
Originally Posted by nutcr0cker
Quote:
Originally Posted by RR
NOV anneh, I thought of posting all my Deepavalli palagarams, traditional as well as modern here, one by one with pictures.
May be it will be of help to future young wives, who are interested in doing them. Mine are mostly tested ones.
I do not know how long I will last with my health, maybe this will be of a little contribution. Thanks, Kugan98
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PROUVELANGA URUNDAI
Ingredients:
250 grms moong dal roasted
250 grms parboiled rice roasted
250 grms channa dal roasted
50 grms sesame seeds roasted
50 grms peanuts roasted
20 grms coconut cut into strips roasted
½ tsp dry ginger and cardamom powder
1 kg brown sugar
Method:
Take 2 tbs of roasted moong dal and channa dal and keep aside.
Grind the rest of the moong dal, parboiled rice, and channa dal
Into fine powder.
Then mix all the other ingredients to the powder and keep aside.
In a wok add the brown sugar and 2 cups of water and cook on
A medium heat to make syrup.
To test the syrup, drop a spoonful into a cup of cold water.
It will form a soft ball. Reduce the heat to very low, just to
Keep the syrup warm.
Spread a cup of the flour in a bowl, pour a small ladle of syrup
In the middle. Use a spoon and stir well.
Powder your hands with the ground flour, pick up a handful of the mixture and shape it into a ball. You have to be quick.
Repeat with the remaining powder and syrup.
The balls will harden as they cool.
Note: Some people make this urundai with just all flours.
We add all the other things, so that when you bite you have
Dals and things , and not only flour.
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MUNTHIRI KOTHU
Ingredients:
500 grms roasted cleaned green gram dhal
500 grms powdered white sugar
50 grms brown sugar +100 ml water
150 grms roasted yellu
150 grms scrapped coconut roasted to a nice brown colour
10 cardamons powdered
350 grms rice soaked and powdered
3 tbs maida flour
160 ml water or little bit more
1 pinch of salt
oil for frying
Method:
Powder the roasted green gram dhal, the roasted yellu, and the roasted coconut
The powdered yellu and powdered coconut will be a bit rough..
Mix the yellu powder ,coconut powder the green gram powder, the cardmon powder
And the powdered white sugar.
Just boil the brown sugar with the 100 ml water, strain it.
Slowly add to the mixture and mix nicely with your hands
Press hard with your fingers when you mix.,
Make small marble sized balls and arrange on a plate.
Mix a batter of rice flour ,maida flour, and salt by adding water carefully to a
Dosai maavu consistency.
Heat a non-stick pan, with oil on a medium heat.
Dip the marble sized balls in the rice flour batter.
Deep fry one by one till golden brown.
Remove and put on a newspaper to remove excess oil.
When cold keep in a airtight tin.
Note: If the flour is thick, dilute slowly with little water.
I have fried the urundais one by one instead of in bunches.
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