Cherupayar Parippu Payasam (Moong Dal Sweet)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Moong Dal : 2 cups

Jaggery: 400 gm grated

Sugar : 2 tbsp

Ghee : 2 tbsp

Cumin: 1tsp

Dry Ginger: 1/2 tsp

Cardamom crushed: 2 tsp

Raisins: 2 tsp

Cahewnut: 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Pressure cook the moong dal well and keep it aside to whistle to go off.
2)      Strain it and cook it in a vessel with second coconut milk.
3)      In a kadai, pour 1 cup water and dissolve the jaggery allow it to take a semi thick form.
4)      Strain it straightaway into the cooking dal mix.
5)      Spoon in crushed cardamom and sugar and allow it to cook.
6)      Simmer the flame and allow the mix level to come down.
7)      At the same time fry the cashew and raisins in ghee and keep it aside as such.
8)      When the second coconut milk is also almost absorbed, pour in the first milk too.
9)      Keep on stirring and drop in the fried cashew and raisins with ghee.
10)  Mix it well and switch off the flame when it turns to a semi thick.
11)  Serve hot or chilled

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.

Pazham Pori/Ethakka appam(Coated Banana Fry)

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 Nos

Ingredients measure:-

For Batter:

Rice powder: 1 cup

All Pupose Flour(Maida): 2 cups

Permitted Food Colour(Yellow): 1 tsp

Turmeric: 1tsp

Ripe Big banana (Ethakka) : 8 medium

Cumin Powder: 2 tsp

Sugar: 3 tbsp

Water: Sufficient to make it a tight batter

Oil : Sufficient for deep frying

Preparation:-

1)      Cut the ripe Big Bananas verticaly as in  image
2)      In a bowl, mix all the above items to make a not so loose batter.
3)      Keep it aside for 5 mins.
4)      Heat oil in Kadai.
5)      Dip each piece in batter, so that it get coated well, and slip in heated oil.
6)      Deep fry in slow flame flip it and fry both sides.
7)      Serve hot.

Kalleparathi(Hand Tossed sweet Wheat PanCake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Atta(Wheat Flour) : 2 cups

Jaggery Grated: 1 cup

Water: Sufficient for batter

Grated Coconut: ½  cup

Sugar: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Whisk all of the above together except oil to a form a not so loose batter.
2)      Keep it aside for a while.
3)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
4)      Pour 2 ladle of batter to the tawa and toss it with a wet hand(dip hand in water and toss) as in image.
5)      Drizzle 1-2 tsp oil over the top and flip it to cook both the sides.
6)      Take it out the tawa to get Kalleparathi.

Note:-Kalleparathi is a Malayalam word which literally means spreading the batter with hand in a tawa. 

Kesari Bath

Preparation Time: 5 min

Cooking Time: 3 min

Serves: 8

Ingredients measure:-

Rava Powder : 1 ¼ cup

Permitted Food colour(Sunset Yellow) : 1 tsp.

Sugar: ½ cup

Cardomom powder : 1 tsp

Ghee: 2 tbsp

Cashewnuts : 5

Raisins: 1 handfull

Preparation:-
1)      In a kadai ,pour 1 tbsp ghee and fry cashews and raisins.
2)      Keep it aside.
3)      In the same kadai fry the rava for few mins.
4)      Keep it aside.
5)      Boil water in a kadai, when it boils  mix the food colour, stir and ladle in the rava slowly.
6)      Stir in between so that it won’t form any lumps.
7)      Spoon in the sugar,cardamom powder and remaining ghee and mix well until it leaves the sides.
8)      Garnish with fried cashews and raisins.
9)      Serve hot.

Note:-If the Rava forms lumps don’t worry you can break it up, make sure you make it in medium flame. Also, you can add cut pineapple and apple to make it more fruitier kesari. Again it depends on your taste buds.

Motichoor Ladoo

MotiChoor Ladoo

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 16 ladoos

Ingredients measure:-

For Motichoor Batter:

Besan powder : 2 cup

Rava Powder : 1 tbsp

Permitted food colour(Sunset Yellow) : 2 tsp

Water: Sufficient to make it a not so loose batter

For sugar syrup:

Sugar :  2 cup cut as cubes

Water: 1 ½ cups.

Cardomom powder : 1 tsp

Cashew nut : 5

Preparation:-
1)      In a bowl, mix all the above items to make a not so loose consistency batter.
2)      Keep it aside.
3)      Heat oil in kadai, and place a perforated ladle above the heated oil.
4)      Pour the batter ladle by ladle, one ladle at a time so that it will fall as small rounded balls from the perforated ladle. Fry it(don’t get it deep fried).
5)      Complete the batter likewise and keep it aside.
6)       Make the sugar syrup with sugar and water, bring it to boil and make it to a thread consistency.
7)      Pour the syrup above the fried balls.
8)      Mix it with hand when warm and grind it in a mixer( 2 pulses) for making it even smaller and for easy binding.
9)      Dip hand in ghee and make small lemon sized balls.
10)  Motichoor Ladoo is ready, Garnish it with cashews or almonds and serve.

Note:-Sometimes after grinding in mixer, the mix will be so moist. Don’t worry, keep it fridge after or before making the ladoos. Resize the ladoos again for getting a firm Ladoo.