Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.

 

 

 

Thatta Sedai/Thatta Murukku

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Channa Dal-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.Soak the channa dal in adequate water for half an hour.Then drain the water after half an hour

9.In a dry bowl add 1 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter, soaked channa dal,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

10.Divide it into equal size balls.

11.In a oil cover/plastic cover just spread 1 tsp of oil and then patt the balls .Using fork just put holes on the patted balls so that it will cook both inside and outside evenly.

12.In a dry pan add oil and allow it to get heated.

13.Then add Thatta sedai/Thatta muruku  to the oil and wait until it is fried and cooked completely.

14. Thatta Sedai/Thatta Murukku is ready for nyvedyium.

Thatta Sedai/Thatta Murukku is usually done as Nyveidhiyam for krishna jayanthi.

vella seedai/Jaggery seedai

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Jaggery-0.75 cup

4.urad dal-0.25 cup

5.water-less than 0.5 cup

6.oil-for frying 

7.Coconut-2 tbsp

8.Cardamom powder-1 tsp

 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry pan add jaggery and 1 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

9.Now add coconut,cardamom powder to the pan containing jaggery .stir it well.

10.Now add 1 cup of rice flour,1 tsp of urad dal,butter and just kneed the dough.If it is too hard add little water.

11.Divide it into equal size balls.

12.In a dry pan add oil and allow it to get heated.

13.Just drop one and check whether it is not split or broken.If it is split or broken add rice flour and kneed the dough with small amount of water.If the dough becomes dry it usually happens like this.so kneed it small amount of water and drop it.

14. vella seedai/Jaggery seedai is ready for Nyveidhiyam.

 

 

vella seedai/Jaggery seedai is usually done as Nyveidhiyam for krishna jayanthi.

 

 

Kai Murukku

Ingredients

1.Raw Rice-2 cups

2.Butter-2 tbsp

3.Cumin seeds-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry bowl add 2 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter,cumin seeds,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

9.Then in a sheet spin the murukku as described below.

10.In a dry pan add oil and allow it to get heated.

11.Then add murukku to the oil and wait until it is fried and cooked completely.

12.Kai Murukku is ready for Nyveidhiyam.

Kai Murukku is usually done as Nyveidhiyam for krishna jayanthi.

Peas Chappathi

Ingredients

1.Green peas-1 cup

2.salt-adjust to your taste

3.Whole wheat flour-2 cups

4.Luke warm water-less than  1 cup

5.oil-1 tsp

6.water-1 cup

Method

1.Wash the green peas and in a pan add  green peas and water and allow it to cook for 10 to 12 mins in a low flame.

2.After 10 to 12 mins drain the water from green peas.

3.In a Dry bowl add the whole wheat flour,salt,oil,cooked green peas.

4.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

5.Then mix it well and make the dough.

6.Divide the dough into medium sized balls.

7.Keep the dry pan in the medium flame.

8.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.

9.Add the rolled Peas chappathi`s  in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

10.Repeat the same process till the dough gets finished.

11. Peas Chappathi is ready to serve.

Peas Chappathi can ber served with yogurt/pickle/tomato curry/potato curry/channa masala.

Kanchipuram Idly

Ingredients

For Batter 

1.Idly rice-1 cup

2.Raw rice-1 cup

3.Urad dal-1 cup

4.water-1 cup(adjust according to rice varities)

5.Yogurt/curd-1/2 cup

6.Pepper-1 tsp

7.salt-adjust to ur taste

8.Green chilly-3 medium sized

9.oil-1 tsp

10.ginger-1 tsp

11.Turmeric powder-1 tsp

Method

1.Soak the idly rice,Raw rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5. Drain the water from Raw rice, and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

6. Then Transfer it to the large vessel/large bowl containing grinded urad dal and grided idly rice mixture .

7.Add salt and stir it well so that it gets mixed completely.

8.Allow the batter  to ferment overnight.

9.Before keeping idlies just add yogurt/curd  to the idly batter.

10.In a dry pan add oil ,green chillies,pepper,ginger,turmeric powder and allow it to cook for a minute.

11.Then transfer it to the idly batter bowl.Now stir it well the idly batter.

12.In a idly stand just grease it with oil and with the help of the ladle pour the batter in the  idly stand.

13.In a pressure cooker with small amount of water(less than 0.25 cup) place the idly stand gently and cover the pressure cooker.

14.Dont add weight to the pressure cooker now.allow it to cook for 7 to 9 mins.

15.Now switch off the flame and add the weight to the pressure cooker(this allows it to cook with the help of the steam if it is not cooker propely and other thing is it will remain hot).

16.Before serving gently open the weight of the pressure cooker and gently take of the idlys from idly stand(If it is sticky wait for couple of mins else just with hand spread some water on idlis and then take it.It will come out well).

17.Kanchipuram Idly is ready to serve.

 

 

Kanchipuram Idly can be served with sambar/chutney.

 

 

Idly Fry

Ingredients

1.Idly-8 nos.
2.Oil-1 tsp
3.Mustard seeds-1 tsp
4.Urad dal-1 tsp
5.Channa Dal-1 tsp
6.curry leaves-5 to 10 nos.
7. Turmeric Powder-1 tsp
8.Green chilly-2 medium sized
9.Sambar chilly powder-2 tsp
10.Ginger-1 tsp
11.Garlic-1 tsp
12.salt-adjust to your taste.
13.Hing-a pinch

Method

1.In a dry pan add oil and wait until oil gets heated and then add mustard seeds,channa dal,urad dal,green chillies,ginger,garlic wait until the color changes to lite brown.

2.Meanwhile cut each ildy into 4 pieces.Now each idly piece will look like cone shaped(Recipe of Idly  is available in this link http://charanyaskitchen.blogspot.ch/2013/06/idly.html).

3.Now add the chopped idlies to the pan and add turmeric powder,hing,sambar chilly powder,salt,hing and stir it once  allow it to cook for 8 to 10 mins in a low flame.

4.Now add curry leaves to the idly fry and cook for 2 mins.

5.Idly fry is ready to serve.

Idly fry can be served as a snack.

Tips:

1.Idly should be cool so that while cutting into pieces it wont split.

2.Sambar chilly powder can be replaced by red chilly powder.