TIRUNELVELI HALWA /WHEAT HALWA

thirunelveli halwa

whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4

soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.

கந்தரப்பம்(KANDHARAPPAM)

பச்சரிசி 250g
புழுங்கலரிசி 50g
உளுந்து 50g
வெந்தயம் 1tsp
பாசி பருப்பு 50g
வெல்லம் 1kg
ஏலக்காய் 10
தேங்காய் பூ 2 மூடி துருவியது
எண்ணை பொரிப்பதற்கு தேவையான அளவு

ஊற வைத்த அரிசி , பருப்பு வகைகளை அதிகம் தண்ணீர் சேர்க்காமல் கோரகொரபக அரைக்கவும் .
இதனுடன் ஏலக்காய், வெல்லம் , தேங்காய் பூ சேர்த்து 4 தடவை அரைத்து எடுக்கவும்
4 மணி நேரம் மாவை புளிக்க விடவும்
வாணலியில் எண்ணை ஊற்றி நன்றாக காய்ந்ததும் குழி கரண்டியில் மாவை எடுத்து எண்ணையில் விடவும்
பொன் நிறத்தில் பொறித்து எடுக்கவும்

குறிப்பு :
மாவை அரைக்கும் போது அதிகம் தண்ணீர் விட கூடாது
மாவை எவளவு புலிக விடுகிறோமோ அவ்வளவு மெதுவாக இருக்கும் கந்தரப்பம்

ADIRASAM

2kg rice flour
3/4kg jaggery
10g cardamoms
ghee to fry

liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.

PEPPER VADAI (மிளகு வடை)

மிளகு வடை
உளுத்தம் பருப்பு -200g
மிளகு -1தேக்கரண்டி
உப்பு -1/2 1தேக்கரண்டி
சீரகம் -1/2 தேக்கரண்டி
அரிசி மாவு -1 கரண்டி
பருப்பை 1 மணி நேரம் ஊற வைத்து கெட்டியாக நறநறவென அரைத்து கடைசியில் மிளகு ,சீரகம் இவற்றை சேர்த்து சிறிது அரைத்து ஒரு பாத்திரத்தில் எடுத்து கொண்டு அரிசி மாவு ,ஒரு கரண்டி நெய் இவற்றை சேர்த்து நன்கு கலந்து கொண்டு ஒரு சுத்தமான ஈர துணியில் விரித்து அதில் வடையை மெல்லிதாக தட்டி காய்ந்த எண்ணையில் போட்டு பொறித்து எடுக்கவும்



PEPPER VADAI
urad dal - 200g
pepper - 1tsp
salt- 1/2 tsp
cumin-1/2 tsp
rice flour - 1 spoon

soak the dal for an hour
drain the water and grind it coarsely.
add pepper and cumin and grind.
take the batter in a vessel and add rice flour and 1spoon ghee and mix well.
spread a clean cloth and take some of the batter.
make round balls from the batter and pat it flat on the cloth with palm.
fry the flattened vadas in oil.

PAAL KOZHUKATTAI(TAMIL)

pacharisi 1 aazhakku
coconut 1
jaggery 1/2kg
cardamom 50g
milk 1/2 liter

soak the rice and grind it to a thick paste
grind coconut and cardamom seperately and keep.
put jaggery in water till it sinks well in it,heat it in stove and allow to dissolve and drain
put this jaggery in a heavy bottomed vessel and add 1/2l water and allow to boil
now squeeze the rice paste through a holed spoon over the boiling jaggery mixture.
the small balls along with the jaggery mixture will thicken
add the coconut and cardamom paste over it.
pour 1/2 liter milk onto it and after it boils remove from fire

MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

KARAMANI ADAI

200g pacharisiyai kalaindhu,ularthu kollungal
ularndha arisiyai mixieyil potu mavaga araithu kollungal
indha mavai vanaliyil potu varuthu eduthu kollungal
25g karupu karamaniyai venneeril oora vayungal.2mani neram kara mani oora vendum
1/2moodi thengayai thuruvi kollavum
innoru moodi thengayai pallu pallaga narukki vaithu kollavum
2tumbler neerai oru vanaliyil vitu kodhika vidavum
poditha 200g vellathai thoovi karaikkavum
idhodu oora vaitha karamani, thengai thuruval,thengai pall ivatrai serkavum
mavaga araithu vaithirundha arisiyai thoovi mella kilarungal
katti thatti kollamal, urundayaga aagamal, midhamana sootil kilari vidavum
neer vatru padhamaga vandha piragu indha kalavayay vadai thatuvadhu pola vaazhai ilail thatti idli vega vaipadhu pol vega vaithu eduthu kollungal

VELLAI(WHITE) KOZHUKATTAI

vellai kozhukattai
ulutham paruppu 100g
pacharisi 300g
pepper 1 tbsp
jeeragam 1tbsp
salt, oil as needed
green chilli 6
ginger and curry leaves a little

clean and sun dry the rice and get it powdered and sift it and keep
soak the urad dal in water for some time and grind it like for making idlis.
add the powdered rice to this dhal batter
add salt to it and leave it covered for 30 minutes
then add the ginger, green chilli, curry leaves(all finely chopped) and keep.
further add pepper, jeeragam and mix well.
heat oil in a kadai nad pour the batter with a small spoon, turn it over and allow to fry till golden brown

THANJAI KADAPPA(TANJORE/THANJAVUR)

payitham paruppu 2cup
big onion 1
big tomato 1
oil a little
jeeragam 1 tsp
slit chillies 4
chilli powder 1tsp
turmeric powder 1tsp
curry leaf, coriander leaves as needed
boiled and finely chopped potato 1cup

heat oil and temper mustard, jeeragam,curry leaves, green chillies and add onion
when the onion is browned add tomato and saute.
roast and cook the dhal it till its mashable by hand in a heavy bottoomed vessel over low flame.
add this to the tomato mixture and add chilli powder and cover it.
when the ingredients blend well and a good aroma rises, sprinkle the potato pcs.
after some time sprinkle coriander leaves and remove from fire.

PARUPPU KEERAI ADAI

arisi 2 alakku
ulutham paruppu 1/2alakku
kadali paruppu 1/2alakku
vatral 10
thengai 1/2moodi
uppu, malli ilai, karuveppilai
paruppu keerai 1kattu
peria vengayam 2

mudhalil arisi, paruppugalai nangu kalaindhu 1 mani neram oora vaikkavum
pin adhudan thengai, vatral serthu kora korapaga araikavum
araitha mavil podiyaga arindha vengayam,parupu keerai, karu vepilai, malli elai, uppu serthu nangu kalakavum
pin thosai kallil ennai ootri satru kanamana thosaigalaga ootri edukavum
ellu milagai podi thottu saapidalam

PIDI KOZHUKATTAI

pidi kozhukattai

pulungal arisi 500g
grated coconut 1
mustard, kadala paruppu, ulutham paruppu
a little of each
chopped ginger, green chilli, curry leaf, a little

soak and clean the rice and grind it to a coarse paste.
heat oil in a kadai and add mustard, kadala paruppu, ulutham paruppu,grated coconut, ginger, chilli, curry leaf and saute well
add the rice batter and mix well for some time.
when it thickens, make small balls and place in idli pans and cover cook it

MASALA APPAM

masala appam

urad dal 100g
pacharisi maavu 300g
kadala maavu 100g
chilli powder 2tbsp
green chilli 6
kadala paruppu 1/2 cup
salt,asafoetida, oil, curry leaf as needed

soak the dal and grind to a fine paste
add the rice flour,gram flour, chilli powder,salt and mix to an idli batter consistency.
leave it covered for 30mins
soak the kadala paruppu, drain the water and add it to the above batter.
finely chop the green chillies, curry leaves.
temper mustard, urad dal and add chopped chillies and curry leaves and asafoetida and add this mixture to the rice batter.
heat oil in a kadai and pour the batter in small amounts with a small spoon and fry on both sides.
poke 2,3 places and allow to cook and then take it out of oil and allow the oil to absorb

KAARA APPAM

kaara appam

payitham paruppu 1/4kg
dry chilli 6
lime 1/2
maida 1/2kg
dalda 1 tbsp
oil, asafoetida as needed

soak the dhal.
add the dry chilli and grind it coarsely
add salt and leave it covered for 30mins
saute mustard, urad dhal,
add the payitham paruppu batter and mix well
add asafoetida and lime extract and mix well and remove from fire.
when it cools a bit, make small balls with it.
sift the maida, and add dalda,salt and make a dough with it.
make maida balls,put a hole in it and stuff it with the dhal masala mixture, and seal the hole
flatten the stuffed ball well
heat oil in a kadai and fry these like pappad on both sides till golden brown