Vella adai and uppu adai by Ayshu

vella adai

1 cup rice flour
1 cup vellam
1 1/2 cups of water
cardomom powder
tiny coconut pieces
black eye peas
Ghee

1. Dry roast rice flour
2. Soak jaggery in water for 30 minutes and filter impurities.
3. Boil it over medium heat.
4. Mix in black eye peas, cardomom powder, thengaai. Add in rice flour briskly, turn it off before any lumps. Add in ghee if u need any.
5. Let it cool
6. Roll ito balls and mould to adai shape
7. Cook in the pressure cooker, for 15 minutes, like u do for idli

uppu adai

1 cup rice flour
1 1/2 water
salt to taste
hing
Black eye peas
tiny coconut pieces

To season - kadugu, ulutham parupu, chopped green chillies, curry leaves

1. Dry roast rice flour
2. Boil water over medium heat
3. Mix in black eye peas, thengaai, salt, hing . Add in rice flour briskly, turn it off before any lumps
4. Let it cool
5. Do seasoning in a seperate pan and pour it in the maavu mix.
6. Roll ito balls and mould to adai shape
7. Cook in the pressure cooker, for 15 minutes, like u do for idli

Vella Appam by Ayshu

Vella Appam by Ayshu

Quick n easy recipe for vella appam:

1. 1/2 cup vellam - shredded with knife

2. 1/2 cup wheat flour [chappati flour]

3. 4 tsp shredded coconut

4. Cardamom powder

5. Water - 4 karandi

Method:

1. Heat water in microwave for 2 minutes. nalla hot aa irukanum for vellam to karanjify.

2. Pour this hot water in vellam, keep aside for 30 minutes. Once its diluted, filter it.

3. Take 1/2 cup wheat flour in a bowl, add this vellam water and coconut and cardamom powder till that appam - pouring consistency.

4. Deep fry it in oil. I poured it into the oil using regular spoon

mysore paak by Rajashri

mysore paak

i use very easy method to do mysorepaak.. i dont go with all those kambi padtham this and that. one of my relative taught this to me.. here u go
Ingrediants:

besan flour(kadalai mavu) : 1cup
sugar : 2cups
oil 1cup
ghee 1cup


method:

mix besan flour and sugar together by adding water.. see to it that it has dosa batter consistency.. then take a pan ,add 1cup oil+ 1 cup ghee together.. and after its ready pour this mixed batter in the pan and start stirring it.. stir continuosuly without any gap.. ilati kati katiya form aaidum..(konjam kooda kai vidama kelarite irunga) stir it till the sweet gets thickened. and it also doesnt stick in vessel ( otama nalla ketiya varum , athu than patham.. ) if u want the mysore pak patham similar to tht of krishna sweets(konjam kola kola nu irukum la,apdi venum na konjam munadi eraki vechidunga) or if u want it to be lil solid enough inum konjam kelari vitu ,ghee or oil potu greece panina oru plate la kotidunga.. after 5mins, cut the mysorepaak disc using knife.. knife la cut panum pothu mysore pak otama varanum .(i mean it should not be get sticky in knife while cuttin it) apdi iruntha unga patham corret nu arthm.. suvaiyana mysore pak ready :P try it and let me know.. this is one of the easy method to do mysore pak.. i did for this diwlai too and it was too gud. :)

mullu murukku by Sandhya

mullu murukku
1 cup arisi maavu
1 cup -potukadalai power
1 cup - gram flour
1 tspn -jeera
1 tspn - white ellu
1 tablespoon - fresh butter or ghee
salt
i added some chilli power for flavor

elaam thanni potu chapathi maavu pathadhuku mix panikonga
kuzhal-la enna thadavi,maavu fill panikonga.
heat oil,konjam maavu potu parunga,then medium la porichi edukanum

tips:
dont put too much of water adhu abde ennai velila elam thalikum..
kuzhal-la easy-a pizhiya varalavuku thani vitukanum.
maavu pisinja udane porichi edukanum...oorravitta,murukku hard aidum.

Sukiyan by Priya

Sukiyan

Pooranam

Kadala paruppu vega vechi mixie la oru tround ottikanum appram vellam paagu kaachi add kadala parupu masichathu and cardomom and coconut(optional) ithellam mix pannai getti aanathum amke small balls and keepa side.

Mel maavu

enga amma sonnathu 2 karandi dosa/idly mavvu+ 2 karandi maidha maavu dosa maavu potta soft aa varum nu sonnaga.

Intha balls aa ithula dip panni oil la podanum aana ottikum so carefull aa podanum.

Carrot halwa by Priya Darshini

Carrot halwa

First i fry grated carrot in some ghee. Pachai vaasanai pona odane, i add 2 % milk to it. Enough milk to immerse the grated carrots. And then keep cooking it till the milk is totally absorbed..then i add sugar..(only after the carrot is completly cooked n all the milk is evoporated. once sugar moisture goes away, i add crumbled khoya(home made with half and half milk). Then add crushed elachi and ghee fried cashew and raisins.

once the ghee leaves the halwa..it is ready ...

For making khoya at home, just cook half and hlf milk in Mw for 30 mins. small pint may need less time. or do the same in a non stick pan on the stove. Either way it tastes great. You have to look for the consistency when the entire thing comes together like a ball.

Thenkozhal by Ayshu

Thenkozhal

Rice flour - 1 cups
Urad flour - 2 tsp
Butter - 1/2 cup
Perungayam - pinch
cumin seeds - 2 tsp
Salt

Oil to fry

Method:

Mix all the flour, add salt, perungayam and cumin seeds. Add in room temperature butter. Mix all by hand, crumble butter by hand. Then add water. Put in in press and make thenkozhal :-)

Mixture by Mahalakshmi

Mixture :

I add the following in the mixture...It's abosolutely your choice on the contents you want to add or delete

1) Ompudi :

1 cup besan flour
1/4 cup rice flour
salt to taste
chillly powder
2 teaspoons butter / hot oil / ghee = your choice

Mix everything, make a soft dough and use the ACHU with lots of whole and fry it oil

2) Boondi

Same recipe as above for onpodi...You can reduce the rice flour amount even less than 1/4 cup. But you have to prepare the batter just like you do for bhajji maavu and use the kan appai...the one with many holes in it :)

3) Diamond chips

1/2 Cup of maida
chilly powder
salt

Mix everything intoa chappathi consistency dough, make them like rotis, cut into diamond shape and fry them

Then fry the following in a separate oil

Medium size poha
Peanuts or cashews your wish
pottukadalai
karuveppilai

Note : Drain the oil in all the recipes and then crush them and mix them , else it will get soggy with oil.

then take a separate pan, just dry roast 1 teaspoon of chilly powder, switch off the gas, in the same heat...dry roast 1 teaspoon of salt and perungayam just to remove the moisture and carefullly addit to the mixture and taste to see if u need more or less

This is the simple way I do..any more suggestion on additions or deletions , please share with me...I will be happy to know

I also add some pieces of mullu thenguzhal that i make separately.

Poha Chivda/Mixture by Suvasini

Poha Chivda/Mixture: in just few minutes

Ingredients
Thin Poha - 3 cups (remove any dust, dnt clean in water)
Corriander Powder (optional) - 1/2 tsp
Cumin Powder (optional) - 1/2 tsp
Chilli Powder (optional) -1/2 tsp if your're gng to add chopped green chilli - 1 (medium sized desi chilli)
Oil - 2 tsp
Turmeric Powder - a pinch
Sugar - 1-2 tsp
Curry Leaves - 1 strand
Roasted Peanuts - 1 tbsp
Split Dalia (Pottu kadalai) - 1tbsp
Salt

Method:
- Heat oil, add curry leaves, green chilli and fry them.
- Now add peanuts, dalia and fry everything on low flame.
- Add turmeric powder & the other powders and saute well.
- Now add Poha and mix well.
- Now add salt & sugar.
- Mix well & if needed add some more oil.
- Keep on low flame, till poha becomes crispy.
- Cool to room temperature & store it in a air-tight container.

MYSORE PAK by Kalai

MYSORE PAK:

Besan flour 1 cup
sugar 3 cups
ghee 2 to 3 cups (but, I always add 2 cups only)
water 1 1/4 cups

Sieve the besan well. Keep aside.

Heat a thick vanali and add sugar with water. Mix them evenly including the sides till you get 1 thread consistency.

Once the consistency is reached, add besan flour slowly so that the lumps will not form and it is easy for you to stir. Keep the fire in medium right from here till the end.

Once the besan gets mixed with the syrup, time to add ghee; first add 1 cup of ghee fully(without any break). Mix well without stop and once the besan mixture absorbs them, then start adding the remaining 1 cup of ghee little by little.

Until before you use the ghee, heat it well(shd not be black) and keep in sim.(My MIL use to say that the ghee should be hot hot..which is the main secret for a tasty mysore pak)

Once the ghee is all done, keep stirring the mixture. Now, the bubbles will start coming all over the mixture and the liquid stage will slowly change into solid stage.

The best method is to find when to keep the vessel down-take a small portion of mysore pak in a spoon and put it in a plate; try to make ball. If it forms, then after 2 minutes you can switch off the stove. In this way, no one will miss the consistency. If you want little harder or little softer, it all depends on the ball.

And, finally, when you get a soft ball, wait for 2 mts as I said earlier. Pour into the greased plate and cut into square or diamond pieces when it is cold.

Delicious mysore pak is ready.

TIPS:

I dont prefer to add ghee fully; so, took half a cup of corn oil and rest 1 1/2 cup of ghee to make mysore pak. Tried this method only one time; it tasted great and also a few holes came at the bottom like KALYANA mysore pak. Not sure whether it is becoz of oil or not; have to try using oil with 1 cup.

If you are using oil, then, you should add oil first, then half a cup of ghee second and atlast, full cup of ghee should be added little by little. In this way, you cant find oil smell at all becoz, we are adding it at first, and adding ghee at the last; so, the ghee smell will be dominating the sweet.

Coconut Burfi by Ayshu

Coconut Burfi

Coconut - Fresh is better, I used Frozen - 2 cups
Sugar - 1 cup
Water - 1/2 cup
Cardomom powder
Nuts if you like
Ghee

Method:

1. With 2 tsp of Ghee, fry thawed coconut so that the mositure is let out. Just fry for few mts, no need to change color and all and keep it aside
2. Boil water and add Sugar. Dissolve it and make it thick syrupy consistency. When you drop it from laddle, it should not be free flowing like water, but should be little thicker like a syrup
3. Add in chopped nuts [opional] , cardomom powder in it.
4. Add in the shredded coconut. Keep stirring for 15-20 minutes until the moisture is let out. You can add Ghee here
5. Pour it in greased pan. Let it completely cool down and cut into squares. Store it.