Paruppu Payasam
Paruppu Payasam is a delicious Indian dessert made with lentils, coconut milk, milk and jaggery. It is made during festivals and special occasions. I usually make it just with milk but this time as per my sister’s advice I also added some coconut milk which made this a lot of more richer and delicious. Try to use the thick or the first milk extracted from the coconut. For more details about how to extract coconut milk, read “How to extract coconut milk“. Preparation time: 40 minutes No of servings: 5 Ingredients: Moong Dal – 1/2 cup Chana dal – 2 tbsp Jaggery – 1/4 cup Milk – 3/4 cup Fresh coconut milk – 1 cup Ghee or clarified butter – 1 and 1/2 tsp Cashew nut – 1 tbsp Cardamom – 2 pods A few saffron strands Method of Preparation:...
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Happy Vinayagar Chaturthi and Ellu Urundai(Sesame Ladoos)
Happy Vinayagar Chaturthi 2012 !!! Ganesha Chaturthi, also known as Vinayaka Chaturthi is the Hindu festival of Ganesha, the elephant-headed son of Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival. It is the birthday of Lord Ganesha who is widely worshipped as the god of wisdom, prosperity and good fortune. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 20 August and 15 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period). While celebrated all over India, it is most elaborate in Maharashtra, Goa, Gujarat, Orissa, Karnataka, Tamil Nadu and Andhra Pradesh. Outside India, it is celebrated...
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Ammini Kozhukkattai
Ammini Kozhukkattai is made from the left over kozhukkattai dough. I am not sure why it is called so, may be because they are mini or small…:) Whenever we make Kozhukkattai we end up with some leftover dough which is what is generally used for making Ammini Kozhukkattai and Paal Kozhukkattai. I have also used leftover kara puran (ulundhu puran) in this recipe which adds more taste. You can even add some idli podi to this dish which I learnt from Jeyashri’s Kitchen. This is a healthy dish and can be made quickly. So you can even make it on a regular day as a snack. Perfect for kids and adults. Ingredients: Kozhukkattai dough – 1 cup Oil – 1 tsp Mustard seeds – 3/4 tsp Urad dal – 1 tsp 2 to 3 curry leaves A pinch of asafoetida...
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Kara Kozhukkattai for Ganesh Chaturthi
Kara Kozhukkattai also known as Uppu Kozhukkattai or Ulundhu Kozhukkatai is another version of Indian rice dumpling filled with spicy puran. The filling consists of steamed and spiced urad dal along with coconut. I know!! it does sound a little different but belive me it tastes wonderful. For a long time being a sweet addict I have never touched the spicy version (kara kozhukkattai) inspite of my mom forcing me to eat. But after I started making these, I liked it so much (not as much as the sweet though…!) What a selfish act!!! Sorry mom.. Okay! Coming back to the dish… this is one of those dishes offered to Lord Ganesh on Ganesh Chaturthi or any regular day. The spicy filling is very easy to make. You can refer my Sweet Puran Kozhukkatai for making the dough. I have...
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Fried Modak – Step By Step Instructions
Modak is a sweet dumpling which is made of rice, wheat or all purpose flour. It can be either steamed or fried. Already we have steamed versions of Modak in Spicy Tasty. Here is the recipe for Fried Modak with step by step instructions.. Time of Preparation : 40 minutes No of pieces : 8 Ingredients: Oil – For frying For Cover: All Purpose Flour – 1/2 cup Sooji / Rava – 1/4 cup Water – 1/4 cup Ghee – 2 tsp Salt – slightly less than 1/2 tsp For Stuffing: Coconut (grated) – 1/2 cup Jaggery (grated) – 1/4 cup Cardamom powder – 1 tsp Cashews – 1 tbsp (finely chopped) Raisins – 1 tbsp (chopped) Ghee – 2 tsp Method of Preparation: Mix all purpose flour, sooji and salt with ghee. Add the water slowly and mix...
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Pacharisi Idli (Raw Rice Idli) – Step by Step Instructions
I have already shared the recipe for the regular idli here which is made using par boiled rice. This is another version of idli called Pacharisi Idli ( or Raw Rice Idli) which is made with raw rice and urad dal. This idli is prepared during Ganesh Chaturthi and Varalakshmi Vratham. For those who do not know about Idli, this is South Indian’s staple food served with chutney and sambar (lentil soup). It is soft, fluffy with no spice. Therefore it is also perfect for kids. Wet grinder is used for grinding rice and lentils. The batter is allowed to ferment overnight or 8 to 10 hours and then used for making idlis. Preparation time: 20 minutes + 12 hours for soaking and fermenting Yield: 30 idlis Ingredients: Raw rice (pacharisi) – 2 cups Whole urad dal – 1 cup Methi...
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Aval Pidi Kozhukattai – Flattened Steamed Rice Dumplings
Vinayagar Chaturthi festival is coming this Sep 19. So everybody is probably be making lots of snacks and sweets already this week. Kozhukattai is one of the special and favorite dish for Lord Ganesh so it’s one of the must-make items on that auspicious day. I have lots of poha/aval sitting in my pantry which I bought for Krishna Jayanthi. (See Poha Vada recipe) So I thought why not make some Aval Pidi Kozhukattai and give it a trial run before Vinayagar Chaturthi. So I made this aval pidi kozhukattai just like Pidi Kozhukattai except I am substituting flattened rice instead of beatened rice. It tatses really good. Whenever I make pidi kozhukattai always it remind me of Pondicherry restaurant “Adayar anadha bhavan”. I used to go there and never missed eating it at that place. Preparation Time :...
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Aval Vadai (Poha Vada)
Vinayagar Chaturthi is coming soon and you will be already making a list for what to cook on that day. So why not try this delicious and easy aval vadai recipe. It tastes almost like paruppu vada and it’s very easy to make too in less time. Preparation Time: 30 minutes No of serving: 5-6 Spice level: 2 out of 5 Ingredients: Aval/Poha/Beaten Rice : 1 cup Oil : for Frying Onion : 1 (finely chopped) Green Chilies: 3-4 (according to your spice level – finely chopped) Asafoetida : a pinch Ginger : 1 tsp (grated or chopped finely) Rice flour : 2 tbsp Curry Leaves : 4-5 (chopped) Coriander Leaves : 1 tbsp (finely chopped) Grated Coconut : 2 tbsp (optional) Salt : to taste Method Of Preparation: Soak aval/poha for 10-15 minutes. After that drain the excess...
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Medhu Vadai
Medhu Vadai or Vada is a traditional South Indian food. They are crispy outside, soft and airy inside. Generally served with sambar and chutney as a side or dunked in a yogurt sauce or sambar or rasam and served as dahi vada (curd vada), sambar vada and rasam vada respectively . Vada is generally served with Ven Pongal and idli which completes a typical South Indian breakfast. The main ingredient of this dish is whole urad dal, black gram without skin which is very nutritious. Vadas are preferably eaten freshly fried. It is one of the common food you can find in street carts as well as in restaurants. It makes me nostalgic when I think about those days when we used to buy vada and bajji from street vendors. I still continue to enjoy it whenever I visit India. Nothing can beat that taste....
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Kalkandu Chakkarai Pongal – Sweet Rice Pudding
Chakkarai Pongal or Sakkarai Pongal is sweet rice pudding from India and is made during festival times (specially Pongal festival) and other special occasions. We can either add jaggery (unrefined whole cane or palm sugar) or sugar for preparing this dish. Today I have prepared this dish with sugar which is why it is called Kalkandu Chakkarai Pongal (crystallized Sugar Pudding). My mom makes it often since it is my dad’s favorite. She makes it in an open bronze pot (vengala paanai in tamil) which gives a unique and authentic touch to this dish. But my version is a pressure cooker and non stick pot method. Some people even prepare this dish in mud pot and it is amazing. I have always wanted to cook food in mud pots and pans. Hope I will do it some day. Okay...
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Diwali Snack Thenkuzhal Murukku (Chakali)
Thenkuzhal Murukku is a popular snack usually made during the popular Indian festival of Diwali. This is one of the most popular savory snacks in southern part of India. There are lot of types of murukku (chakali) – kai murukku, thenkuzhal murukku, meti murukku, mullu murukku and ribbon murukku. And this one is my all time favorite snack. This diwali is bit special for me, because of my 7 months old little one. It’s his first Diwali! The holiday fun starts now. So more Diwali recipes are on the way to SpicyTasty. Ingredients: Rice Flour : 2 cups (sifted) Urda dal flour : 1/4 cup Split chick peas : 2 tbsp Butter : 1/2 stick or 3 tbsp (room temperature) Asafoetida : 1/4 tsp Sesamae seeds : 1 tsp (you can use cumin seeds instead of that too) Salt : required...
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Chickpeas Sundal / Kondai Kadalai Sundal
Navarathri is a festival that is celebrated for nine days. In this festival we will arrange different idols on steps called Golu. On these nine days we will make different sundal on each day. Generally the procedure for making any sundal is same. Here is the recipe for the chickpeas sundal. Time of Preparation : 20 minutes Spice level : 3 No of Servings : 2 Ingredients: Chickpeas – 1/2 cup Turmeric powder – 1/2 tsp Salt – to taste For Seasoning: Oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 2 tbsp Asafoetida – a pinch Green chillies – 2 (finely chopped) Red chillies – 2 Curry leaves – a few Coconut – 1 tbsp (shredded) Method of Preparation: Soak the chickpeas for 6 to 7 hrs or soak them in hot water for 2...
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Palada Pradhaman – Rice Flakes Kheer
Palada Pradhaman is a popular dessert dish from Kerala, South India. It is prepared with rice flakes, milk and sugar. This pradhaman is made for festivals and special occasions such as Onam, Vishu and weddings. I have used the readymade rice flakes available in stores. A detailed procedure for making homemade ada is given here. There is another traditional version of this dish known as Ada Pradhaman which is also prepared using the same “ada” or rice flakes but with jaggery and coconut milk instead of milk and sugar. This recipe with rice and sugar is easy to follow and not time consuming. Try this delicious pradhaman for Onam festival or any special occasions and enjoy with your family. Ingredients: Palada or rice ada – 1/3 cup Whole milk – 4 cup Sugar – 1 cup (adjust to taste) Cardamom –...
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Aval Payasam (Beaten Rice Pudding) and Happy Pongal 2011
Wish you all a Happy Pongal!!!!!! It is traditional to make pudding (Payasam) for special occasions like Pongal festival. So I made this aval payasam and it came out really good. If you try it, I hope you enjoy it too. Aval/Poha is nothing but beaten rice. It looks like dry rice flakes. Preparation Time : 30 minutes No of Servings : 4-5 Ingredients: Aval: 2 cups Ghee: 2 tbsp Condensed milk: 1/4 cup Milk: 3 cups Sugar: 1/4 cup (adjust according to your taste) Cardamom Powder: 1/2 tsp Pista (pistachio nuts), cashews, almonds and dry grapes : 1/2 cup Method of Preparation : Heat a tbsp of ghee and fry the poha/aval for couple of mins or till it become light golden brown and keep it aside. Heat a tbsp of ghee and fry all the nuts and...
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Dal poli – Sweet Lentil Pancakes
Poli is one of the popular and traditional dishes in South India. We make this dish for festivals and special occasions. It is a flat bread with sweet filling inside which is called ‘Puran’. There are different types of poli which varies with the types of filling. The one that I am going to share with you is “Paruppu Poli”. ‘Paruppu’ means Lentils. Here I have used Channa dal. Puran or the stuffing is made of lentils and jaggery with the flavor of cardamom and nutmeg. This is stuffed in a dough made of maida or all purpose flour, rolled and cooked over hot griddle with a hint of ghee and then served hot with a small dollop of ghee or just by itself. You need patience and experience to get a perfect texture and taste. hope. After making...
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Gulab Jamun – Milk Balls in Sugar Syrup
Gulab Jamun is a popular and traditional North Indian desserts made of milk based dough, which is fried and soaked in sugar syrup. The fried dough balls soaked in sugar syrup melts in your mouth. It’s such an tasty and yummy dessert. It’s usually prepared in the festival times. I made this Gulab Jamun for Vinayaka Chathurthi festival. It came out really good and tasty. It’s one of my favorite dessert and I’ve learned this recipe from my mother. Try this recipe and let me know how it came out for you. Feel free to ask any doubts in this recipe. Ingredients: All purpose Flour or maida : 1/4 cup Milk powder : 1 cup Baking soda : a pinch Milk : 1/4 cup (Just make sure it’s enough to make dough) Unsalted Butter : 2 tbsp(room temperature) Cardamom...
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Happy Vinayaka Chaturthi
Happy Vinayaka Chaturthi to all our readers. For those unaware, Ganesha Chaturthi, also known as Vinayaka Chaturthi is the Hindu festival of Ganesha, the elephant-headed son of Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival. It is the birthday of Lord Ganesha who is widely worshipped as the god of wisdom, prosperity and good fortune. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). The date usually falls between 20 August and 15 September. The festival lasts for 10 days, ending on Anant Chaturdashi (fourteenth day of the waxing moon period). While celebrated all over India, it is most elaborate in Maharashtra, Goa, Gujarat, Orissa, Karnataka, Tamil Nadu and Andhra Pradesh....
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Puran Kozhukattai (Rice Dumplings)
Sweet Puran Kozhukkatai or Sweet Rice Dumpling is a popular delicacy in India which is commonly prepared during the festival of Ganesh Chaturthi (Lord Ganesh’s Birthday). It is believed that this is one of Lord Ganesh’s favorite food. Hence it comes on the list of offerings that we make during this festival. Puran means filling which can be anything such as sweetened coconut, channa dal puran, spicy puran, etc. Here I am sharing the recipe for sweetened coconut puran. Kozhukkattai (modakam or modak) is more like Japanese Mochi which is made of glutinous rice. But here we use raw rice for making the outer spongy shell. I have detailed two methods for making the outer shell. You can go with whichever is easy for you. For me the rice flour/idiappam flour method is easier. But my mom always goes with...
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