Pidi Kozhukattai

     This is an looted recipe from my MIL. When its a festival day either Pongal, Diwai or Tamil new year, this will definitely be there for our lunch. Till i forced myself to try this, i felt its a complex dish to try everythough i have seen the procedure plenty of times. But now, i just made this within 15 minutes and here comes for your views.

ALL YOU NEED:

Rice Flour	1/2 cups
Jaggery Powder	1/4 cup*
Cardomom	1 No.
Water	1 cup
Salt	Pinch
Coconut Flakes	5 spoons

METHOD:
     Sieve rice flour in a wide bowl and add coconut flakes. Let it sit for a while. Heat a pan, add powdered jaggery, water, cardomom and pinch salt, let it be in flame until jaggery gets dissolved. Once done, filter it in the sieved rice flour bowl, keep stirring it inbetween. Stir well, until it forms a dough by adding all the jaggery water. Now divide the dough into small roundels. Now take each roundels and press it in your palm gently which comes in oval shape. Once done, arrange all the oval shaped dough in a idly pot and steam it for 12 to 15 mins.

Note: *Jaggery ratio should be bit more than 1/4 cup or bit less than 1/2 cup.

- Sangeetha Nambi

Rice Kheer

     Always i'll be waiting eagerly for Onam, Vishu etc etc (all Keralite festival) fest to come. Dont think am a malayali. The silly and useless reason was i'll get bowl full of rice kheer from my neighbour keralites. He he :P How silly i am. From this you can understand my crazinees on this Rice Kheer. Its my long time plan to prepare rice kheer at home. Since my family doesnt like sweet much, i was bit dragging my preparation plan. Finally, thought of preparing this at last saturday, thought my hubby will not like this but he had 2 glass full of kheer. That was a real surprise and also enjoyed lot by tasting that self-prepared kheer :)

ALL YOU NEED:

Par-boiled Rice	1/2 cup
Grated Coconut	1/4 cup
Sugar	1 cup
Elachi	2 Nos.
Milk	1 litre

To Garnish

Ghee	3 spoons
Cashew	8 Nos.
Raisins	8 Nos.

METHOD:
     Take heavy bottomed pan, bring down 1 litre milk to boil, add sugar, powdered elachi and soaked rice and keep the milk in flame until it comes down to 1/2 litre and the rice gets cooked well. Stir inbetween by adding grated coconut. Paralley heat 3 spoons of Ghee in a pan, add cashwenuts, raisins, do a saute and put off the flame. Now lets check the milk, Once the rice gets boiled and kheer reach thick consistency, add on the garnished items and do a soft stir without breaking the rice shape. Allow it to cool for a while, now serve to the loved ones :)

    Sending this to Akila's Event - Dish name starts with R

♬ Sangeetha♡Nambi ♬

Moong Dhal Paayasam

     I have a habit of tasting paayasam with Vadai mostly. If it is Dhal Paayasam, OMG ! no words to explain. But asusual, my hubby is not a lover of Dhal Paayasam :( he is very fond of Semiya Paayasam or Sago Paayasam but am not a lover of Semiya/Sago Paayasam. Oh God ! what is this !!! (I can read ur mind voice :P) During an auspicious day, I was so glutton to taste this dhal paaysam. So, somehow convinced my hubby and prepared this. When i was in mid of this preparation, i felt to taste it with Masala Vadai, even i prepared it too. I was just waiting to taste this in Banana Leaf, somehow finished my regular rice items and its time to taste Dhal Paayasam with Masala Vadai that too in Banana Leaf. Can you imagine that !!! Its a Real Yummy feast. OMG ! it was like heavenly taste and was giving live commentary on the taste to my hubby. You would have seen my hubby face during that time, he he he... His face was like GGGGGGrrrrrrrrrrrrr !!!! :P Fine, Jokes apart, here comes my heavenly feast for you all....

Sorry, for the bad clarity :(

ALL YOU NEED:

Moong Dhall	1 cup
Warm Milk	1 cup
Coconut pieces	6 Nos.
Jaggery	To Taste
Elachi	2 Nos.
Raisins	8 Nos.
Cashew	6 Nos.
Water	1 glass
Ghee	3 spoons
Salt	Pinch

METHOD:
     Pressure cook Toor Dhall with a pinch of salt. Once the pressure gets released, pour a glass of water and make it as bit watery. Now take a heavy bottomed pan, pour moong dhall and pour the warm milk and give a hard stir. Now add in the jaggery syrup (prepared after usual filteration process) keep it in simmer and stir inbetween. Let it boil for a while until raw smell of jaggery goes off. Coarsely grind the coconut pieces with elachi and add into the paayasam. Mix well. Moong Dhall will easily stick in the pan, so please take extra care. Heat some 3 spoons of ghee, add raisins and cashew, saute it until it turns golden brown. Now add into the Paayasam. Stir it well. Put off the flame. Now its time to taste it with Vadai :P

♬ Sangeetha♡Nambi ♬

Semiya Paayasam

     Another first tried recipe here...... Our entire family is not a sweet loving family. So, its very rare to prepare sweet at home. But i was sceptical to prepare this dish for the first time. Its all b'cos of my kid's playschool order. It was a day before onam, they arranged for a mini function which was Onam celebration they gave instruction to bring this payasam. So, me somehow surfed google(!) and finally got the preparation method and served to my kid's onam celebration.

ALL YOU NEED:

Vermicelli	1 pkt
Sugar	1 1/2 cup
Thick Milk	1/2 litre
Salt	Pinch

To Garnish

Ghee	5 spoons
Elachi	1 No.
Cashew	7 Nos.
Raisins	10 Nos.

METHOD:

     Bring down milk to boil. Let it be in simmer for a while. Meantime, roast the vermicelli in a pan for a while. Put off the flame. Once it gets cool, add it to the milk. Allow it to cook. Now add powdered Elachi and sugar gradually as per the taste. Give soft stir by not breaking the vermicelli. Let it sit in flame for a while. Parallely, heat 5 spoons of ghee in a pan, add raisins and Cashew. Fry it until it turns golden brown. Now, lets come back to the vermicelli, once its well boiled, add a pinch of salt to increase the sweetness. Now add the garnished items and stir it for a while and put off the flame. Serve hot !!!

♬ Sangeetha♡Nambi ♬

Fruit Custard

    Before posting a recipe for today. I wish all my my co-bloggers and every mom in this world a "VERY HAPPY MOTHER'S DAY (BELATED)". Lets enjoy this MOTHER'S DAY with this dessert.

     One day my family visited our kin's place for a vacation. She (AUNT) is having Knee problem but she'll never-ever care about that and she makes her get involved in cooking 24 * 7. I should say, COOKING is her PASSION nowadays. Due to our arrival, she prepared lot, NO NO loads of varities without minding her Knee problem. Just for me she prepared a dessert which is "FRUIT CUSTARD". As am "BIG" NOT a favy person for Milk, i was skeptical to taste that dish for the first time. Eventhough, she use to prepare that recipe often, she is very enthu to get my feedback. I can feel her affection towards me in that dessert :) Only for that sake, i tasted it. OMG ! what a recipe it is !!?? You wont believe me, i asked her to freze for the next day and tasted it daily till i back to chennai. :) So, once i reached chennai, my first try was this. Here is my "Impressed" recipe for your views.

ALL YOU NEED:

Milk	1/2 litre
Sugar	To Taste
Custard Powder	2 spoons
Assorted Fruits	2 cups

METHOD:
     Add 2 spoons of custard powder in a water/milk and make it as watery without any lumps and keep aside. Take a thick bottomed pan, heat half litre milk and make it thicker until half litre becomes quarter litre. Inbetween add required sugar. Give a proper stir, once the sugar gets dissolved and milk gets thicker, add 2 custard powder liquid, do a hard stir for more than 5 mins, so that lumps will not formed. Now you can see the thickness, once we add custard powder. Put off the flame. Let it cool completely and then store it in fridge. After 1 hour or so, take a serving cup with assorted fruits and add custard over it and serve it cool as a perfect dessert.

Note:Make sure custard should be bit watery.

♬ Sangeetha♡Nambi ♬

Jaggery/Sweet Pongal

     OMG ! this recipe is my long drafted post sitting sadly in my list. Finally, thought of publishing this to ur views/comments. Usually, everyone will be eagerly waiting for the outcome of their first try. Likewise, even i waited to taste the final outcome of this recipe. As, i tried this for the first time in my new home for this "Mattu Pongal". Really the taste was too good and still feeling the taste from my memories. :P

INGREDIENTS
Pachai Arisi - 2 cups
Moong dhall - 1/2 cup
Water - 4 to 5 cups
Jaggery powder - 1/2 cup
Salt - Pinch

To Garnish:
Ghee Roasted Cashew
Ghee Roasted Dry grapes
Ghee - 4 to 5 spoons

METHOD:
     Keep a thick bottomed,wide vessel. Pour 3 cups of water along with pinch of salt. Allow to boil, then add rice and moong dhall. Allow to boil until the rice and moong dhall gets cooked. Do keep mixing the content inbetween when it boils. Few minutes before puting off the flame, add the jaggery powder by stirring the rice content. Once the jaggery mixed without any lumps, add roasted cashew and dry graphes by pouring the 4 spoons of ghee.

    OMG ! i can't resist, its really tempting me. i feel like eating this Pongal now :(

Note:Can also add milk along with water by omitting salt, which adds more taste.

♥ Sangeetha♡Nambi ♥

Raw Mango Pachadi

     On hearing the name itself, making me eat away all the content. From the childhood, am madly fond of all mango recipe in whatever form it is. I can say chennai is the birthplace for this recipe. Eventhough i born and bought in chennai, we are not aware of this recipe as it is not popular in our native. Just a few years back, my mom tried this recipe cos of my excruciation, it was like aaaaaahhhhhhhhhhhhhh !!!! So, how can i leave that aaaaaaaaaaahhhhhhhhhhhhh!!!! recipe without trying it that too in this peak mango season. So tried this recipe using sugar, instead of using jaggery. Wow !! Great outcome, its me ruined the dish as my hubby is always against Mangoes :)



INGREDIENTS
Chopped Big Raw Mango - 1
Sugar - 5 spoons
Turmeric Powder - Pinch
Chilly Powder - 1/2 spoon
Mustard - 1 spoon
Hing - Pinch
Salt - Pinch
Oil - 1 spoon

METHOD:
     Take a pressure cooker, add chopped mango, turmeric powder, chilly powder, salt and 1 small glass of water. Pressure the content in simmer for 5 mins after a single whistle. Once the pressure comes down, keep a pan, heat a spoon of oil. Allow mustard to splutter. Then pour the pressured content and add sugar, boil it until the sugar melts down.

Note: Sorry, for the bad image clarity :(

    Sending this to Akila's Event - Dish name starts with R

Home made Paal Kova

     MILK, yuckkkkkkkkkk my enemyyyyyyyyyyy :( Still i wonder how do i like other milk products like curd, butter milk etc. God only should answer me. One day, milk got spoiled (Forgot the word for spoiled milk, help me out plsssss :D) so suddenly thought of doing this recipe, what a surprise, its become my hubby's favorite (asusual) so last Saturday when i was alone at home, i got bored so thought of doing this recipe using unspoiled milk. Not bad, it came out very well. Pet name for this recipe is "Time Consumer". Yes, it takes lot of time for preparation.



INGREDIENTS
Milk - 3 cups
Sugar - 6 spoons
Cardamom powder - 2 Nos.
Ghee - 2 spoons (Optional)

METHOD:
     Boil 3 cups of milk in a thick bottomed pan by adding required sugar and cardomom powder. Stir it well. Keep it in flame until it comes to Paal Kova consistence/Thick consistency. 5 mins before u put off the flame, add 2 spoons of ghee. Allow it cool for 15 mins.
Very simple preparation with less ingredients but will consume lot of time.
Sending this recipe for the theme event Healthy Summer conducting by Kurinji.

Bread Jamun

     This is my first try which i copied from my fellow blogger Kurinji :) When i saw this recipe in her blog i was so tempted and was waited for weekend to try this. Fianlly, i tried this a week back, it came out very well and my hubby was enjoyed on tasting this new recipe. :D



INGREDIENTS
Bread slices - 6 pieces
Parry's Sugar - 1 cup
Water - 2 1/2 cups
Smashed Cinnamon - 1 No.
Oil - To fry

METHOD:
     Keep a wide mouthened pan, pour water, sugar and smashed cardomon, allow it to cook until it reaches sugar syrup consistency. Keep the sugar syrup aside. Take a glass of water in a vessel, dip the bread slice and squeeze it immediately. Smash squeezed bread like a poori dough and make it as a golf-shaped balls. Pour required oil in a frying pan, deep fry the bread balls and put them in to sugar syrup. Dont disturb it for 1 hour and Serve in a bowl.

Paal Kolukattai

INGREDIANTS:
Rice Flour - 1 or 2 small Tumbler
Milk - 1 liter
Cardamom - 2
Grated coconut
Sugar - To taste



PREPARTION OF KOLUKATTAI:
    Steam the Rice flour in an idly pan for 10 to 15 mins. Take a pan and replace the flour into it and stir gently by sprinkling hot water. It should come to a thick consistency and allow it to cool for a while. Make the flour into a small balls and keep it aside.



    Boil 1 liter milk nearly for 25 mins till it reach 1/2 liter by adding sugar as per ur taste. Put the prepared flour balls into the milk along with cardamom powder and grated coconut. Mix all the ingredients gently to avoid the breakage of flour balls and Serve with hot.