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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..
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