KALI OR THIRUVADHIRAI KALI

KALI OR THIRUVATHIRAI KALI :
Ingredients:
Raw rice                                - 2 cups
Moong dhal[green gram dhal] - ¼ cup
Jaggery                                  - 2 ¾ cups
Coconut [grated]                    - ¼ cup
Cashew nuts                           - 20 nos
Ghee                                      - ¼ - ½ cup
Cardamom powder                 - 4 nos
Water                                     - 6cups water

Method: 

• Dry fry the raw rice in a kadai till light brown
• Grind the raw rice like a sooji[rava]. 
• Fry the moong dhal till brown
• Pour the water and cook the dhal. 
• Make a jaggery syrup [In pan 2 ¾ jaggery with 3 ½ cups water and bring it to boil. Once it is dissolved, filter the syrup using metal strainer to remove the impurities in that and boil it again
• Add coconut, moong dhal, ghee, rice flour and keep on stirring till the water is absorbed.
• Stir continuously to avoid bumps. Add remaining ghee to that.
• Turn off the fire and garnish the fried cashew nuts in ghee.
• Serve with mixed vegetable kootu. 

Note: Read the thiruvadhirai kootu and try it.

 

 

 

 

 

 

 

KARTHIGAI PORI OR PORI URUNDAI

PORI URUNDAI OR KAARTHIGAI PORI:
Ingredients:
Puffed rice [pori] [aval pori or nel pori] -4 cups
Jaggery [ vellam][make into pieces - 1  -1 ½ cups
Coconut [chopped very small pieces]    - ¼ cup
Dry ginger powder                               -1 piece
Cardamom powder                               -4nos
Water                                                   -as needed
Oil or ghee                                          - 2 tbs
Peanut [nila kadalai][optional               -1 cup

Method:
Preparation of Jaggery syrup [vella paagu]: 

• In a thick bottomed broad pan pour water and jaggeries pieces and heat it.
• After it dissolved completely, filter the syrup using metal strainer to remove the impurities in that.
• Again heat the syrup and boil till you get the right consistency like soft ball in a low fire.
• Turn off and add coconut. 

NOTE: To check the exact consistency of the syrup, take a cup of water and pour few drops of syrup into it. It should not dissolve. If you take the drops and roll it between your 2 fingers, you can make a soft ball.

• Take a tray and put the puffed rice, dry ginger and cardamom powder now add jaggery syrup into tray slowly and mix it well.
• This should not stick much in your hand.
• Now grease your hand with oil and roll it like a ball of your desired size.
• When it is become hard keep it in the stove again for a minute to loosen the jaggery and start rolling it. 

NOTE: DON’T ROLL THE BALL [urundai] TOO TIGHTLY. Then it will become too hard to bite. Just roll it and press it softly. To add peanuts you have to dry fry that a little and mix with the puffed rice.

NUTTY PINEAPPLE PUDDING

NUTTY PINEAPPLE PUDDING
Ingredients:
Pineapple - ½ tin
Pineapple essence -2tsp
Almonds & Pistachios - ½ cup
Sugar - ½ cup
Custard powder -3tbs
Milk -3cups
Cream -1cup


Method:

• Heat the milk and sugar. Mix the custard powder with a little milk and add to the hot milk and heat till custard is thick.
• Remove and keep aside to cool. Add essence and nuts.
• Spread custard in a transparent serving bowl. Sprinkle half the nuts and pineapple pieces.
• Spread the remaining custard. Decorate with the rest of the nuts and pineapple pieces.
• Serve with whipped cream.

APPLE PUDDING

APPLE PUDDING

 

Ingredients:
Apples medium sized -4
Milk -4 glasses
Eggs -4
Sugar [powdered] -2cups
Vanilla essence -2tsp
Whipped cream -1cup
Cherries -to decorate

 

Method:

• Peel the apples. Slice evenly. Mix 1cup sugar and 1cup water and cook till tender.
• Keep aside to cool. Beat eggs stiffly. Add essence, sugar, milk and mix well till sugar dissolves.
• Put the mixture in the dish. Add apple pieces and steam for 15-30mins till done.
• Cool and decorate with whipped cream and cherries.

 

 

 

Custard And Cream Pudding

CUSTARD AND CREAM PUDDING
Ingredients:
Custard powder [raspberry] - 3 tbsp
Sugar - 6 tbsp
Milk - 2 cups
Fresh cream - 1 ½ cups
Cherries - 150gms
Raisins - 50gms
Chocolates - 2 bars

 

Method:

• Mix sugar, milk and custard powder together & cook over slow fire till mixture is thick and coats the spoon.
• Allow it to cool. Chop the chocolates and cherries finely and add to the custard.
• Whip cream and fold into the custard and mix in cherries and raisins.
• Keep in refrigerator till serving time.
• Serve with whipped cream and chopped nuts.

 

 

 

X-MAS PUDDING

CHRISTMAS PUDDING
Ingredients:
Eggs -2
Rum - ¼ cup
Bread crumbs [fresh] -1 cup
Butter - ¼ cup
Soda [bicarbonate] - ¼ tsp
Sugar [syrup] -2tsp
Baking powder -2tsp
Grated nutmeg -1tsp
Raisins - ½ cup
Dates [seedless, chopped] - ½ cup
Salt -one pinch

 

Method:

• Mix butter and sugar. Beat eggs well and add to the butter and sugar.
• Add baking powder, soda, nutmeg and mix well till creamy.
• Mix caramel syrup, dry fruits, salt, bread and rum together. Mix till well blended.
• Grease a pudding mould. Pour the mixture into it, allowing enough space for it to rise.
• Steam for 1 ½ to 2 hrs. Remove from the mould and chill.
• Serve with custard or whipped cream.