Recipes got featured in Indian Express
Super exited… 3 of My Recipes got featured in Indian Express today..
Kattuyanam Rice Adhirasam / பாரம்பரிய காட்டுயாணம் அரிசி அதிரசம் - Deepavali Recipes
Ingredients
Kattuyanam Arisi - 1 cup
Jaggery - 1 cup
Cardamom powder - 1 tsp
Dry ginger powder - 1 tsp
Oil
Method
Wash & soak the rice for 3 hours.
Drain the water .
Let it sit for 1/2 an hour , make sure the rice is still moist.
Transfer to a mixer & pulse it to a semi course powder.
Sieve it couple of time to get a smooth rice flour.
Repeat the sieve process again and again till we get a smooth rice flour.
Add grated jaggery in a pan with 1/4 cup water , when it dissolves , strain it.
Again boil it , till it comes to stone consistency.
( take a cup of water, drop a jaggery juice in it, make a ball out of it.. you should be able to roll into a ball.. this is the correct consistency.)
Remove jaggery syrup from the stove & add to the rice powder , mix well.
Add cardamom powder, dry ginger powder & mix well.
Keep this adhirasam dough aside for one day.
Heat oil in a heavy bottomed pan.
Knead the dough once , make a small ball , place it on a oil greased plastic paper, press the ball to make it flat.
Gently drop it in hot oil.
Keep the flame in medium , turn the adhirasam to the other side and let it cook .
When it is done , using another spatula gently press the adhirasam to squeeze out the excess oil.
Delicious & Traditional Kattuyanam Arisi Adhirasam is Ready.
Enjoy...
Recipe Video link - https://youtu.be/Rle3Qzh5lI8
Karuppu Kavuni Arisi Murukku / கருப்பு கவுனி அரிசி முறுக்கு - Krishna Jayanthi Recipes
Karuppu Kavuni Arisi Powder - 1 cup
Fried gram dal powder - 1/4 cup
Butter - 1 tsp
Asafoetida - a pinch
Cumin seeds - 1/4 tsp
Salt - 1/4 tsp
Recipe Video - https://youtu.be/zmDrUlPRx-g
Method
Grind 2 cups of Karuppu kavuni arisi in a rice mill.( no need to roast the rice)
Grind the fried gram dal to a fine powder in a mixie and sieve.
Take a bowl, add 1 cup kavuni arisi maavu , 1/4 cup fried gram dal powder, 1 tsp butter,asafoetida, salt, cumin seeds & mix well.
Add little water at a time to make smooth dough.
Take a small portion , fill the greased murukku press with that dough.
Heat oil in a kadai.
Grease a ladle, squeeze it out in a circle motion & transfer it to the hot oil.
When it is done on one side , flip it.
When the sound stops & oil stops bubbling , take it our from the oil and transfer it into a kitchen towel.
Let it cool & store it in an air tight container..
sugarcane Pongal / கரும்பு சாறு பொங்கல்
Sugarcane Juice : 1 cup
Cooked Rice : 1/2 cup
Cardamom powder : 1/4 tsp
Dry ginger powder : 1/4 tsp
Ghee : 2 tbsp
Cashewnuts
Grapes
Method
Heat a Vengala Panai / Bronze pot , add sugarcane juice and bring it to boil.
Reduce the flame & simmer for 10 minutes till the sugarcane is slightly thick.
Add cooked rice and mix.
Simmer the flame and cook for 10 minutes.
Add cardamom powder, dry ginger powder and mix.
When it reaches the thic consistency, switch off the flame.
Heat 2 tbsps ghee in a pan, add cashewnuts & grapes ,fry till golden brown.
Add it to the pongal, mix well .
Serve hot...
Happy Pongal 2021!!!!
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