October 8, 2014

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.


ALL YOU NEED:
Idly Rice 1 cup
Urad dhall 1/4 cup
Food color Pinch
Sugar 1 cup
Water 1/4 cup
Salt Pinch
Oil To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬

6 comments:

VidyaLakshmi Chandrahas said...

Wow, so tempting dish. Looks very delicious.

Kurinji said...

mouthwatering then mittai...my fav...

Priya Suresh said...

Ponga kalakuringa..yennaku oru box venume..

Sangeetha Nambi said...

thanks vidya and kurinji !

Savitha Ganesan said...

WOw, this is one of my fav snack.

Jaleela Kamal said...

நாவூறுகிறது

October 8, 2014

Thaen Mittai

     I can blindly say, in tamilnadu Thaen Mittai = Childhood days. Yes, even now while am visiting my hometown, straightly will go to a Potti kadai wher there will sell all small small yummilicious munchers like verkadalai burfee, small murukku, ezhanthapalam podi, ezhanthapalam vadai etc. etc. (OMG ! am literally mouthwatering here :P) when i was surfing for some recipe, suddenly this grabbed my attention and all my childhood memories was running infront of my eyes. So, immediately on the day itself, i tried this recipe and here comes for your views.


ALL YOU NEED:
Idly Rice 1 cup
Urad dhall 1/4 cup
Food color Pinch
Sugar 1 cup
Water 1/4 cup
Salt Pinch
Oil To deep fry

METHOD:
     Soak idly rice and urad dhall for 2 to 3 hours. Once after 3 hours, drain the water and grind in blender to a thick consistently. Transfer it to a wide bowl, add pinch of food color ans salt. mix well, until the batter comes to red color. Take a heavy bottomed pan, add 1 cup of sugar and 1/4 cup of water, let it boil and comes to boiling and put off the flame, once it reach gulab jamun sugar syrup consistency, switch off the flame. Heat oil for deep fry, now wet your finger and take a small round shaped batter and place it in oil for deep frying. Once it reach golden color, transfer it to sugar syrup. Let it be in 5 mins and transfer it to a plate. Repeat the process until you empties the batter.

♬ Sangeetha♡Nambi ♬

6 comments:

VidyaLakshmi Chandrahas said...

Wow, so tempting dish. Looks very delicious.

Kurinji said...

mouthwatering then mittai...my fav...

Priya Suresh said...

Ponga kalakuringa..yennaku oru box venume..

Sangeetha Nambi said...

thanks vidya and kurinji !

Savitha Ganesan said...

WOw, this is one of my fav snack.

Jaleela Kamal said...

நாவூறுகிறது