February 10, 2016

Chukku Kashayam | Home remedy for cold and cough | Herbal Tea

The weather has been quite erratic in the past few weeks : typical of a not so long winter giving way to warmer climes, the city has been quite under the weather (quite literally) with a thick cloud of smog enveloping us till late morning. Once the routine visits to the local doc are done, its astonishing how a simple herbal tea can invigorate one from a bout of cough and cold. 
Kashayam (aka Kadha / black tea) without tea leaves is one of the most sought after cures  - Kashayam comes in many forms for different ailments : digestive, chest, respiratory, general well being etc and the ingredients vary quite a bit depending on the purpose. Stay tuned for 3 different varieties of teas this week at Blogging Marathon.    
Today, we see a herbal concoction with Chukku (dried ginger) and a few herbs to make a Kashaayam (aka kadha in Hindi) to soothe the throat during and after a bad bout of cough and cold. Its quite potent and spicy so make sure to limit its quantity, especially when serving smaller kids. 

Prep time : 10 mins, preparation time : 10 mins, Serves : 2-3
You would need: 

  • Chukku (Dried Ginger) – about 2 inch long piece
  • Black pepper – 10 to 15 (crushed fine)
  • Karuppati vellam (palm jaggery) - 4 TBSP 
  • Cumin and Coriander seeds – 1 tsp each crushed fine 
  • Tulsi (holy Basil) leaves – 1 bunch (I omitted this)
  • Water –3 cups

Method:

  1. Crush the chukku, black pepper, cumin and coriander. Dissolve this spice mix along with jaggery and bring to a rolling boil for 6-7 mins till its reduced to 1.5 cups. If using Tulsi, add while last 3 mins of boiling. 
  2. Strain and drink immediately for relief from cough and cold. 
  3. If serving to kids, dilute 3 tsp of kashayam with 2 tsp of water, add a dash of honey and administer it warm.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 9, 2016

How to make Paneer Kulcha | Griddle fried Cottage cheese flat bread | #Breadbakers

Paneer (Cottage Cheese) is a favourite with the elder kid, and we make Paneer based dishes often at home.. Kulcha (or leavened flatbreads either baked or mostly fried on griddles) are another favourite at home.

I combined the two and made these fluffy, pillow soft and healthy Wholewheat Paneer kulchas at home. Can be paired with most North Indian Gravy dishes, but best known paired with Amritsar Chole / Black Channa / Chickpeas Gravy. We made this for a Sunday Brunch with vegan Tomato Chutney and these mini Kulchas were relished by all. Makes a wholesome meal.


The Kulchas (or flatbreads) can also be made with All purpose or even bread flour. Yeast is also sometimes used to make these, but I prefer a combination of Baking Soda + Baking Powder as leavening agent. If you are vegan, you could sub the yoghurt and milk here with vegan almonds (I am told soya / almond milk and vegan cashew curd make a great substitute). Tofu makes an excellent substitute for paneer too :) 

Either way, if you are a fan of savoury grilled Indian breads, look no further. The wait time (for rise n bake) is truly worth it. …

Prep time : 15 mins + rise time (2 - 10 hours / overnight if preferred). 
Cook time : 20 mins ; Makes : 7-8 mini Kulchas
Serving suggestions : Dal Tadka / Chole + Onion Salad
Main Course, Indian. 

Ingredients:
  • Wholewheat flour (atta) - 1.5 cups (200 ml = 1 cup)
  • Warm milk - 1/4 cup
  • Yoghurt - 1/4 cup (or 2 TBSP)
  • Warm water - 1/3 cup
  • Salt - 1/2 tsp
  • Sugar - 1/2 TBSP
  • Baking powder - 3/4 tsp
  • Baking Soda - 1/4 tsp
  • Ajwain / carrom seeds - a big pinch (1/8 tsp)
  • Oil / Butter - 2 tsp
Stuffing:
  • Panner / Cottage Cheese - 100 gm - crumbled / grated
  • Onions - 1 medium - finely minced
  • Seasoning : Salt, chilly powder / paprika, Cumin powder, Coriander powder , Coriander leaves, Mint leaves
Topping:
  • Sesame seeds - 1/2 TBSP
  • Kalonji / onion seeds - 1/2 tsp
  • Chopped coriander leaves - 1/2 TBSP
  • Oil / butter - for basting (vegans could use oil)

Method:
In a stand mixer or large bowl add all ingredients except oil and make a soft dough (it took 8-9 mins in my stand mixer). Depending on the quality of the flour, you may need more or less 1/3 cup water. Add oil and knead for further 2-3 min on a countertop. Place in a greased bowl for minimum 2 hours (or refrigerate overnight if using the next day).

Next day or after 2-3 hours (if using the same day), punch down the dough. Divide into 6-7 equal portions and make it into round balls. Rest them in the same bowl under a muslin cloth / kitchen towel.

For the stuffing : Mix the crumbled / grated paneer (cottage cheese).. Add the finely minced onion, seasonings and mix well and keep aside.

øn a lightly floured surface, roll out a portion of the dough into a 7-8 cm disc, place 1-2 Tbsp of the filling and wrap this up and seal the top (as shown). Gently, roll into a thickish disc (as I was making mini Kulchas, I didn’t roll out very flat discs). gently press in a portion of the topping onto the rolled kulcha.

Apply water on one side of this kulcha, place the wet side down on to a heated griddle. Let it cook on medium heat and bubbles would start appearing on the top. Now gently flip and let it brown on both sides. Quickly take it on a naked flame and let it roast for 5-10 secs (this is optional, but gives a smoky flavour). 

Take off flame and let it cool a bit. While still hot, brush a little butter to make it softer. Serve hot with Chole or any accompaniment.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Griddle Breads
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
BreadBakers

February 5, 2016

Mooli Raita | Grated radish in yoghurt sauce | Side Dish | Mullangi Thayir Pachadi | Diabetic Recipes

I wasn't a great fan of Radish (aka Mullangi in both Kannada and Tamil) growing up. However, mom who was cooking diabetic dishes for dad made it a point to include radish in many forms during the weekly cooking plan. I have begun to love the sharp acidic pungency that radish brings in its raw form and even the husband loves it, so we have Radish-Moongdal Kosambari (Radish - green gram salad), Zero Coconut Mooli Chutney , Radish Stir fry with moong dal (Mullangi Poriyal) & Jowari Roti with Radish  not to forget Mooli Paratha  & Mullangi Sambhar( both my kids' fav) regularly in our menu too.  Raw radish slivers with a dollop of butter is a most preferred side to Makki da Roti meal during winters. 

Today's dish is another yummy raitha (or thayir pachadi (tamil) or mosarubajji (kannada)) made with radish. We get a great quality of radish during the winter thats amazing to be used in so many different varieties apart from as a salad ingredient. 

Radish's pungency and anti flatulency is also one of the reasons its used as an anti inflammatory food. This raitha goes well with most pulav / Biryani and we prefer it with methi or Palak Theplas. Similar raitas can be made with Cucumber / Lauki (bottlegourd) or even grated carrots. 

Prep time : 15 mins | Tempering : 2 mins | Serves : 3-4 | Course : Side dish ; cuisine : Indian
Mooli Raita - Radish in tempered yoghurt sauce
Spice level : Low /Medium. 



Ingredients: 

  • Radish / Mooli - 1 large or 2 medium
  • Curd / Yoghurt - 1 large cup
  • Salt - to taste
  • Tempering : Oil (1/2 tsp), mustard seeds (1/4 tsp), cumin seeds (1/2 tsp), asaeofetida (a pinch), 
  • green chilles / dry red chillies - 1 or 2 (opt.)

Method:

  1. Wash, peel and grate radish into fine threads. 
  2. Add a pinch of salt and leave for 10 mins, after this squeeze out the water (this step is optional, but if you like the pungency as we do, skip).
  3. Whip curd into a lump free mass. Add salt and grated radish. Mix well.
  4. Prepare tempering : Splutter cumin & mustard seeds, add asafoetida and green chillies, once the mustard stops spluttering, take it off the fire and add to the yoghurt - radish mixture.
  5. Mix well and serve immediately. 
  6. (If serving later, add salt just before serving)





Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 4, 2016

How to make Fada ni Khichdi | Easy #OnepotMeals | #Diabetic Food | #DinnerIdeas

Gujarati food has always fascinated me : Be it the EdadaCabbage Dhokla, Lauki Muthias or the evergreen Low cal Undhiyu, or the umpteen Thepla varieties, they capture me with their simplicity and various flavours that hit your tastebuds. Today's post is very dear to me for it was taught to me by an old Gujrati lady who lived in my building. 


Consistency of this Khichdi is both runny and dry, and we like both versions. The taste doesnt vary, but there are some of us who do like the runny consistency better - perhaps coz its easier to digest especially considering Khichdi is consumed during convalescence or to ease out your digestion. Whatever the consistency, this is sure to tempt you with aromas, and you can cook this under 30 mins. Great for diabetics too, with all the broken wheat and veggies going in ! 

Like I mentioned in my Diabetic Mini Thali , we prefer Lapsi (Broken wheat / bulgur Wheat) to rice on most days, and this makes a perfect one pot meal. Like the Citrus Burst Salad, Broken Wheat (or any wholegrain for that matter) is also an anti inflammatory. 



Prep time : 15 mins, cook time : 15 mins,
Cuisine : Indian, Course :Main course / One Pot Meal
Serving suggestions : Raita / Pachadi / Curd / Pickle / Papad. 
Serves - 3

Ingredients:
  • Lapsi / Broken Wheat - 1 cup (240 ml)
  • Moong Dal / split green gram - 1/4 cup  (You can use soaked whole green gram dal too)
  • Turmeric powder - 1/2 tsp
  • Garam Masala powder - 1/2 tsp  
  • Ghee - 1 TBSP (divided use)
  • Chopped veggies : Carrots, French Beans, cauliflower, Gherkins , Potato, sweet potato, Peas, Shredded cabbage, minced bell pepper (You could use all or any of these) - 1 cup (240 ml)
  • Salt - to taste
  • Black pepper - 1/2 tsp (coarsely crushed)
Tempering: 
Cloves (2), Cardamom(1), Cinnamon stick (1/2 inch), curry leaves (few), ginger (1/2 inch grated), Slit Green chillies (1-2), Jeera / Cumin (1/2 TBSP), Dry Red Chillies - 1 (halved) ; Hing / Asafoetida (1/4 tsp), Shahjeera (caraway seeds)- 1/2 tsp




Method:
Soak the moong dal in warm water for 15 mins, Meanwhile, chop all veggies and keep aside. 
In a small pressure cooker / pressure pan, heat half the ghee, Add all the tempering ingredients one by one and add the lapsi. Fry the lapsi in the ghee for 2 mins till a nice aroma comes out.
Now add the soaked and drained moong dal and fry for 1-2 mins.
Add the veggies and saute again for 3-4 mins and add salt. Add the turmeric and garam masala powders. 
Now add 2.5-3 cups of water for a slightly runny khichdi or 2 cups of water for a grainy khichdi. Pressure cook for 2-3 whistles. Let the pressure come down on its own. 
Now add the black pepper , stir. Check for salt and spices and serve immediately. Its best served hot.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

February 3, 2016

Citrus Burst Salad | Easy #Salad recipes

This week on Blogging Marathon, we focus on Anti Inflammatory Foods. Inflammation in common terms means "a localized physical condition in which part of the body becomes reddened, swollen, hot, and often painful, especially as a reaction to injury or infection." This inflammation could be dermal (skin level) or even on the internal organs (throat / abdomen / gut / intestine / digestive tract / lungs etc)

Be it due to injury or otherwise, certain foods are known to be proven effective as Anti Inflammatory foods -turmeric being the oldest of them in Hindu tradition. A poultice of ground fresh turmeric is said to have been applied to the kings / soldiers during the mythological times. 

Similar foods include wholegrains, citrus based fruits, garlic and onions, olive oil, Curd, fatty fish, dark leafy greens (like fenugreek/ spinach / kale etc), nuts, low fat dairy, bell peppers, tomatoes, ginger and beets. There are many many more

So today, we begin with a super simple but yummy Citrus burst salad with a mild dressing. Make it for summertime meals or party / potlucks. I am sure it would be a winner all the way.. 

Prep time : 15 mins, No cook, Serves : 2 

Salad Ingredients:
Orange Segments - 10 to 12
Sweet Lime segments - 5 to 6 (halved)
Carrots + Cucumbers + deseeded tomatoes - cut into strips - 1 cup
Red Bell peppers - cubed - 1/4 cup
Pineapple cubes - 1/4 cup

Dressing:
Lime Juice (1/2 TBSP) + salt + pepper to taste
Warm olive oil - 1/2 tsp (opt.)
Crushed Mint leaves

Method:
Mix all the salad ingredients, Chill well. Similarly mix all dressing ingredients. Keep aside.
Just before serving, toss the salad in the dressing and serve immediately





Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

January 19, 2016

Wholewheat Sugarfree Baked Karanji | Diabetic recipes | Healthy Snacks

Who said diabetics cant snack ? Thats a challenge my mom handled easily while she used to cook for dad who was an early diabetic. And seeing her cleverly substituting over the years, that healthy eating has kind of rubbed on me and sis too.. 

So today, after the Diabetic Mini Thali and Cucumber Sprouts Salad for the Blogging Marathon, we have a healthy and diabetic friendly Baked Gujiya / Karanji (aka Somas in Tamil or Hurigadubu in Kannada) which is not only sugarfree but also made with Wholewheat and is baked (not deep fried)...

Yes, the taste varies vastly from the fried version, but who cares as long as one can munch on these completely guilt free. I have used a stuffing of dates and roasted poppy seeds and NO added sugar. But one can use any stuffing of their choice. We surely liked this and are sure to make them even on festivals.


Wholewheat Sugar free Baked Karanji
Cuisine : Indian, course : Snacks / Naivedyam (offering to God)

Prep time : 25 mins, Bake time : 15-20 mins, Makes : 9 pieces (medium-large sized)

Ingredient:

Outer covering / skin :
Wholewheat flour - 1 cup
Baking powder - 1/2 tsp
Salt - a pinch
Melted ghee / clarified butter - 2 tsp
Warm water - 1/4 - 1/3 cup
Warm milk - 2 TBSP
Oil - 1 TBSP

Stuffing:
Pitted dates (soft version) - 4 TBSP
Almond Meal - 2 tsp
Cardamom powder - 1/4 tsp
Poppy seeds - 1 TBSP

Method:

For the outer cover / skin

  • In a bowl, sieve flour, salt and baking powder twice over. Add the melted ghee and rub into the flour to resemble bread crumbs. Now add warm milk and mix into a semi soft dough. Add warm water too a little a time if required. Cover and rest for 30 mins
For the filling : 

  • Finely chop the pitted dates , add the almond meal and rest aside. Dry roast poppy seeds for 30-45 seconds and once they start spluttering, remove to a plate. Once cool, add the cardamom powder, poppy seeds to the dates mixture. Mix well. It should get to a homogeneous slightly sticky filling. 
To make:

  1. Pinch out a small ball of the dough, roll into a thin round sheet, place this disc on to the karanji / gujiya mould and place a filling in one of the half moon shaped dimples.
  2. apply little water all around the disc and gently close the disc. 
  3. scrimp the edges with fork and gently make 1-2 holes for air to escape while baking 
  4. pre heat oven to 180 deg C.  Make all gujiyas thus. 
  5. Place in a lined baking sheet and lightly brush them with 1 TBSP of oil. 
  6. Bake at 165 C for 8-9 mins, flip them over and again bake them at 160 for 4-5 mins till they are golden brown, I grilled them for last 1 mins to get a golden finish.
  7. (Oven timings may vary, so keep a watch on them to avoid them getting burnt).


January 18, 2016

Mini Thali series 1 - Diabetic Mini Thali with Inji Pachadi | Easy Mini Meals | Diabetic Eating

There is a unwritten rule at home that we all love to follow: weekday meals are balanced with a mix of carb, protein, calcium and veggies ; Weekends are for occasional indulgences, and deep fry is restricted to once a month or less. 

Since the past 2 years, myself and mom have taken to eating Lapsi Rava (broken wheat) in place of rice for our weekday meals, so much so that we dont miss Rice at all.. It takes getting used to a bland dish like cooked lapsi, but for compulsive rice eaters in the south (where Rasam / Sambhar etc) make a mandatory appearance at every meal, its difficult to imagine dunking chapatis into Rasam :D


So, today's post is a Mini Thali, with varying veggies on rotation accompanying the Rasam and Lapsi. Rather than make erractic new year resolutions which fall apart in the first week itself, we are glad that these small, sustainable changes that we made in everyday meals has helped us :)

Over to the recipe : The items here are Bendekayi Palya (Okra stir Fry), Mysore Rasam, Inji Thayir Pachadi (Ginger in yoghurt gravy) and Cooked Broken Wheat (Lapsi).

While recipes for Rasam and Okra stir fry have been shared earlier, recipe for Inji Thayir Pachadi is as follows.


Ginger is extremely beneficial for a sluggish liver, aids in digestions, cuts down fatty acids and in general promotes a feeling of well being. We make this Inji Pachadi with other items too as a healthy side dish.

Inji Thayir Pachadi – Ginger in yoghurt gravy..
Side dish as part of a South Indian Mini Meal / or with breakfast items like Upma , Veg Rava Kichadi, Pongal, Semiya Upma




Prep time : 10 mins, cook time : 5 mins, Serves : 4
Ingredients:
Yoghurt – 1 cup (slightly beaten)
Salt – to taste
Tempering : Oil 2 tsp (split use), mustard seeds, asafoetida (hing)., curry leaves (few)
To grind:
Urad dal /split black gram – 1 tsp
Red chillies – 2 nos
Inji / Ginger – 2 inch long piece
Jeera / cumin – ¼ tsp
Fresh/ frozen grated coconut – ¼ cup

Method:
In a pan, slightly sauté the jeera, urad dal, ginger and red chillies till dal turns golden. Cool and grind with coconut and little water to a smooth paste.
Prepare the tempering with the tempering ingredients

In a bowl, whisk the yoghurt well, add the ground paste, mix well. Pour the prepared tempering into the curd.
Just before serving, add salt.

Sending this to Day 2 of Diabetic / Healthy Food for Blogging Marathon # 60


Chill for ½ hour if desired or serve immediately.

January 17, 2016

Cucumber Sprouts Salad | Easy Diabetic recipes | Salads

This week at Blogging Marathon we are headed for some diabetic friendly / healthy eats. First of this is a salad. Basically a no-brainer recipe, this can be made ahead and served as part of a potluck or even had thrice / four times a week. We have it at least twice every week. 

One neednt be a diabetic to indulge in healthy food, right ? :)

Basically for diabetics, the diet needs to be rich in  soluble fibre and fats - sugar - carb combo to a minimum. Proteins can be indulged in twice a week. Millets are most welcome to be included in place of rice or wheat. Some other diabetic recipes include....





and many more.... 

So lets check out the recipe...

Prep time : 10 mins, zero cook , Serves : 2

Ingredients:
  • Cucumber - 1 medium (I used English cucumbers)
  • Green Moong sprouts - 1/2 cup (you can use any sprouts)
  • Salt and pepper - to taste
  • Coconut grated - 1/2 TBSP (optional)
  • Lemon juice - 1/2 tsp 
  • Tempering (Optional) : Oil 1/2 tsp, green chillies 2, 1/2 tsp mustard seeds, Coriander leaves



How to make:
  1. Wash, peel and Chop cuucmber into fine bits. Mix in raw sprouts (you can blanch them for 2 mins also and add them in). 
  2. Just before serving, add the salt, pepper and lemon juice. Mix well
  3. If tempering, splutter mustard seeds, green chillies and coriander leaves. Add to the salad
  4. Finish with grated coconut and serve immediately.

January 12, 2016

Sankranti Ellu Bella, and so many memories....| ಸಂಕ್ರಾಂತಿ ಎಳ್ಳು ಬೆಲ್ಲ | Heirloom Recipes |

So many memories.......

This post is long overdue. Its been 5 years since I began blogging, yet simple but nostalgic recipes like this were always eluding me.

I felt I HAD to preserve this recipe (which is actually not a recipe, but so many memories) before it vanished away from the dimming contours of my brain :D .. Without mom around this year, I wasnt even sure I would make it, but when I spoke to her, she explained the nuances and tips/ tricks to make them perfect. It looks great now, am sure it would taste good when we partake it after the Sankranti Pooja. 

beware :: long post alert !!


Hailing from Bangalore, I was wondering why I didnt take the effort all these years after the marriage, when Pongal festivals / Sankranti only meant making different varieties of Pongal and this was pushed to the backburner !! 

Am glad however I could make it this year....

Uttarayan (aka Tula Sankramanam or Sankranti or Pongal festival) marks the beginning of the harvest season.  Sun God is worshipped, and Til (sesame) is one of the prominent offerings to the God. Be it in the form of Gajak, Till Ladoo ( Ellu Urundai) or today’s post – Sankranti Ellu Bella – is offered to visitors and also friends / relatives.

Til is considered to be sacred in Hinduism and naturally, each region has its own concoction of using this oil seed in its offerings.



Coming back to the recipe - which is almost like a trail mix of various nuts and sesame and jaggery. When I think about this, I see two women slaving over the kersosene stove late into the night (cooking gas was expensive then) and labour intensive stuff like these had to be made on kerosene stoves.

Mom and Pati (my maternal grandmom) finish their daily cooking, and in the dim light of the red oxide floored kitchen, make this trail mix not by grams or pounds – but by the bucketful (literally!!) .. Preps began atleast a week before Sankranti, and the best of the ingredients were sourced, cleaned – all by hand, and untouched by the rest of the family till it was offered to God.

Giving and sharing this eLLu Bella was considered to be partaking of others’ happiness and “eLLu Beerodhu” (that is sharing these packets from house to house) accompanied with the piece of cut sugarcane, Sakkare Achchu (Sugar candy dolls), a piece of betel leaf and a few coins. These offerings (or Tamboolam)  covered with a handmade round crochet made by mom taken from house to house, where it was exchanged for a similar set of tamboolam from the neighbour.



We used to put this away and rush back to the next neighbor till we covered the entire stretch of road. And then the real happiness of munching on these…J

As kids, me and my sister looked forward to munching on these once they were distributed : so much so that once we went back to school the next day, classmates also exchanged their homemade versions of these..

And lunch breaks (we didn’t have any snack break back then) were devoted to chomping on these once the lunch dabbas were done with, and the hard jaggery, the slightly bittersweet bits of coconut, the nuttiness from the roasted sesame and peanut transported us to a heavenly experience….


Who heard of vegan, gluten free, nut allergies back then ??

Perhaps the guiltfree snacking and healthy eating led us to appreciate simple pleasures of making , distributing and snacking on this trail mix..

I wish my kids my girls would appreciate these simple pleasures of life, and fervently hope that they take it forward.

It’s a labour of love. Period.


Prep time : 1 hour + 2 days of sun drying | Cook time : 15-20 mins |
Makes : approx. 250 gms of trail mix

Ingredients:
White Til (sesame) – dehusked – ½ cup
Peanuts – ½ cup
Copra (dry Coconut) – 100 gms (or 2 small halves)
Fried Gram / Hurigadale / Pottu Kadalai – ½ cup
Jaggery – 150 gms

Method:
Day 1 :  lightly scrape the outer covering of copra, with a heavy sharp knife, make longish strips and then stack the strips together and cut into small bits. Sun dry this on a metal plate for 1-2 hours (take care to sun dry them in a dust free place)

Day 2 : Chop jaggery with the sharp knife into slightly bigger pieces and similarly sun dry them for 1-2 hours

Day 3 :

1) In a dry skillet, roast the peanuts on a very low flame till the skin starts to come off and they brown a bit. Transfer to a plate. Cool. Rub these peanuts In a burlap sheet / coarse clean towel and rub together till the skin peels off and all peanuts are broken into half. (You can completely skip this roasting and peeling if using good quality readymade unsalted roasted and shelled peanuts).

2) In the same pan, on low heat, pop the sesame seeds (as they are dehusked they wont splutter), but just warm them for 20-30 secs without burning them. Cool into a plate

3) similarly dry roast coconut slivers till just warm. Transfer to plate. Dry roast fried gram for 10-15 seconds till just warm, transfer.

4) In the end,switch off the stove and dry roast the jaggery for 10-15 seconds (this is optional, but recommended to remove any residual moisture)

Cool all 5 ingredients. In a large clean bowl, mix all of them.
Store them in airtight containers. They keep upto a week on the countertop.

Notes:
  • If you have any elders / kids who are unable to consume these as such, powder a handful and shape into ladoos with a tsp of ghee. But then the shelf life is only for 1-2 days for the ladoos.
  • Use best quality ingredients to get great results
  • Use dry jaggery (or achchu vellam / Achchu Bella) for jaggery component. Paagu Vellam (or the softer variety) will melt even as you are chopping them.
  • Scraping copra makes the cutting process very simple. Else its really hard to chop the same into bits. If you have an adike kathri (betelnut cutter), make sure you use them to chop the jaggery and copra finely.


Hope you enjoyed the festival series this week at Blogging Marathon with Anjaneyar Milagu Vadai & Kalkandu Pongal 





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