Pine apple Kesari is such a easy scrumptious sweet. Mostly we make Keshri for sudden guest visits as it requires less time & ingredients. If we follow few tips, this is one of the very easy no fail recipe.
There are variety of Kesari we can prepare with rava(semolina), Vermicelli(semiya etc., We can give variety of flavours by adding fruits like pine apple, mango apple etc.,
Carrot laddu is a very easiest and tasty instant laddu
we can prepare in jiffi. As the name says the main ingredient of this laddu is
carrot. In this recipe to make the process of making fast I have used milk
khoya/kova instead of milk. So we can make it in very less time.
Besan halwa is one of the tastiest sweet recipe with
very few ingredients. The main step in making this halwa is roasting the
besan(chickpea flour) to the right amount. And the flame also plays a very
important role in the taste and flavor of this halwa.
Chandrakala and suryakala are a very popular sweet in
thanjavore. The main ingredient for this sweet is khoya/kova.It is a very delicious and rich sweet as we
have khoya as filling.
During my childhood I had this sweet many time during
my visit to my aunt house which was in thanjavur.
In this recipe I have used home made khoya and the
link to make khoya using milk powder is given below.
Aval Puttu is a easy delicious sweet recipe. Generally
we make sweet puttu using rice and jiggery. But this aval puttu is so easy and
can be made instantly.
For rice puttu we need to make the puttu flour which
involves certain long process. This aval puttu doesn’t require such steps.
Already I have posted the rice puttu here in our blog.
Below is the link, please check if you are interested.
Sweet Puttu
Also below are the few Recipes using Aval(Rice
flakes), please check.
Aval Kesari
Aval Kheer/Payasam
Aval Cutlet
Ok now coming to the recipe.
Aval Puttu(Rice flakes Puttu)
SOAKING TIME: 15 mins| PREPARATION TIME: 5 mins | COOKING TIME: 10 mins
AUTHOR:KUZHALIS SAMAIYALARAI
RECIPE TYPE:SNACKS
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
1
cup Riceflakes
½
cup Jaggery
½
cup +1 cup water
½
teaspoon cardamom powder
A
pinch of salt
½
cup grated coconut
½
teaspoon dry ginger powder(Sukku podi)
1
tablespoon ghee
Few
Cashew nuts
PREPARATION:
Broke the cashews into small pieces and
keep it aside.
METHOD:
First roast the broken cashews in ghee
and keep it aside.
In apan dry roast the aval(rice flakes)
for 2 to 3 minutes or until it becomes crisp. No need to roast till the colour
changes.
Grind the roasted Rice flakes into
coarse powder.
Heat ½ cup of water and allow it boil.
Add a pinch of salt in the water.
Then add the boiling water into the
ground rice flakes.
Mix well and close it with a lid and
let it rest for 15 minutes.
In this time ground rice flakes absorbed the
water and becomes soft and crumble.
Now let’s make the jiggery syrup.
In apan take water and let it boil.
Add the powdered jiggery and mix well.
If the jiggery is having impurities,
just filter the jaggery water once all the jaggery is completely dissolved.
( I skiped this part as my jaagery was
clean)
Then again transfer the filtered
jaggery water in to the pan and let it boil.
Once the jaggery becomes little thick,
add the coconut, dry ginger powder and cardamom powder.
Let it continue to boil for few more
minutes until we get soft ball stage.
What
is soft ball Stage??
If we pour a drop of syrup into water,
we can able to gather the syrup and make a ball. The ball will little soft.
If we drop the ball in a stainless steel plate
or bowl and if it makes sound then it will be hard ball stage.
Once the jaggery syrup comes to this
stage, immediately add it to the soaked and crumbled aval (flattened rice) and
mix well.
Add the syrup little by little and mix
evenly.
Finally add the roasted cashews and
mixwell.
Add a teaspoon of ghee if you like for
extra flavor and taste.
NOTES:
Don’t grind the aval into smooth powder.
Making the jaggery syrup to the softball
stage is very important , otherwise puttu will become soggy and less tasty.
Adding a pinch of salt will enhance the
taste and sweetness.
Don’t add more than mentioned.
The amount of jaggery mentioned gives
enough sweetness. If you want the puttu to be more sweeter, add more ¼ cup of
jaggery.
The water quantity was enough to make
the aval soft. If you feel that the aval is not soft even after soaking for 10
mins, add 2 more tablespoons of hot water and mix.
Adding ghee at the end or while serving
gives awesome flavor and taste to the puttu.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
First roast the broken cashews in ghee and keep it aside.
In apan dry roast the aval(rice flakes) for 2 to 3 minutes or until it becomes crisp. No need to roast till the colour changes.
Grind the roasted Rice flakes into coarse powder.
Heat ½ cup of water and allow it boil.
Add a pinch of salt in the water.
Then add the boiling water into the ground rice flakes.
Mix well and close it with a lid and let it rest for 15 minutes.
In this time ground rice flakes absorbed the water and becomes soft and crumble.
Now let’s make the jiggery syrup.
In apan take water and let it boil.
Add the powdered jiggery and mix well.
If the jiggery is having impurities, just filter the jaggery water once all the jaggery is completely dissolved.
( I skiped this part as my jaagery was clean)
Then again transfer the filtered jaggery water in to the pan and let it boil.
Once the jaggery becomes little thick, add the coconut, dry ginger powder and cardamom powder.
Let it continue to boil for few more minutes until we get soft ball stage.
What is soft ball Stage??
If we pour a drop of syrup into water, we can able to gather the syrup and make a ball. The ball will little soft.
If we drop the ball in a stainless steel plate or bowl and if it makes sound then it will be hard ball stage.
Once the jaggery syrup comes to this stage, immediately add it to the soaked and crumbled aval (flattened rice) and mix well.
Add the syrup little by little and mix evenly.
Finally add the roasted cashews and mixwell.
Add a teaspoon of ghee if you like for extra flavor and taste.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
pinterest or add to your Google + circle.
Kesari is one of a very common sweet we made in south
india. For any guest visits or even for neivethiyam. Genrally we prepare kesari
using rava/semolina/sooji. But we can make variety of kesaris using aval(poha/flattened
rice) , semiya(vermicelli) , wheat rava etc., with various flavors.
Already I have posted few kesari recipes here in my
blog.
This is my 200th post here in my blog. So
nothing will be better than sharing a sweet recipe. That too a heirloom
recipeand healthy too. Yes., today’s
share is paakkozhukkattai recipe. It isnot paal kozhukkattai(milk kozhukkattai) , it is paagu kozhukkattai.
This recipe doesn’t call for milk at all.
This recipe requires rice jaggery and coocnut. It is a
traditional recipe which we prepare for evvening snacks and also can be
prepared as neivehiyam too.
It is my first post in this new year. so am starting with a popular sweet kesari. Before that am wishing you all very happy new year. I know it a late wish, but I hope late better than never :). Rava Kesari is a very popular and common recipe in
south india. The main ingredient to prepare this kesari is rava(Sooji/Semolina).
We can make variety of Kesari recipes using Poha, Semiya(Vermicelli) etc.,
Thiruvathirai kali is a healthy recipe which we
prepare on thiruvathirai day. Thiruvathirai is a festival we celebrate on the
full moon day of tamil month margazhi. This day is special for lord shiva. So
we make this kali as nivethiyam and offer to god.
Arisi payasam is one of the traditional payasam/Kheer
we make in our house mainly for poojas. In this payasam we have used jaggery
for sweetness and ground coconut.
Carrot halw is a scrumptious sweet prepared using
carrots and milk. Generally we use Sugar for the sweetness, but in this recipe I
have used palm candy, yes., actually nowadays I am trying to avoid white sugar
, so replaced white sugar with palm candy. You can use the white sugar also if you
like.
Rava urundai(Rava laddu) is a very popular laddu
recipe using rava(sooji). The recipe for this rava laddu may vary , some will
use milk, some will prepare sugar syrup to make the laddu.
Kesari is a instant sweet that we make commonly for
guest visits to serve for breakfast or evening snacks. Generally we make kesari
using Rava(semolina). It is one of the very easy sweetsbut little tricky. Ok, will post that recipe
in near future as separate. Now coming to today’s recipe aval kesari. Yes.,
kesari using Aval(poha/flattened rice).
Pongal is one of a staple food in tamil nadu. We can
make variety of pongal as savoury or sweet. Kalkandu pongal(kalkandu
bhath/kalkandu satham) is a yummy sweet recipe in which sugar candy (kalkandu)
is used for sweetness.
Aval payasam is a healthy kheer/payasam
perfect to make for poojas/ guest visits. The main ingredient to make this
kheer/paayasam is aval/poha/flattened rice.
In our house my mom & mil makes very
few varieties of payasam only (semiya payasam, javarisi(Sago) payasam,
arisi(rice payasam) for neivethiyams or for guests. Generally if we make
payasam & vada means there should be something special :). This aval
payasam is one among them. They both(mom & mami) will use very little milk
and the payasam will be of thicker in consistency like we can serve in banana
leaf/plate and can eat with hand itself. Yes. Nowadays this payasam is served as
thinner in consistency and served in glasses or cups in most of the places even
in marriages too. In fact am also preparing the payasam as thinner in
consistency by adding more milk, because majority of our guests are also likes
to eat the payasam in cups at last after finishing the lunch like dessert. But
in our south indian menu, it should be served between rasam and buttermilk.
Kuzhi paniyaram is a tasty healthy snack
recipe. We can prepare this kuzhipaniyaram in both sweet and savory version. It
so popular in south india. I have alreasy posted the recipe for spicy kuzhi
paniyaram, and here is the sweet paniyaram recipe.
The main ingredients for this sweet
paniyaramis rice and jaggery.
Please check the spicy kuzhi paniyaram recipe in the below link if you are interested.
SOAKING TIME: 5 HRS| PREPARATION
TIME: 10 MINS | COOKING TIME:10 MIN
AUTHOR:KUZHALIS SAMAIYALARAI
RECIPE TYPE:SNACKS
CUISINE: SOUTH INDIAN
SERVES:3 PERSONS
INGREDIENTS:
1
cup raw rice
1 cup idly rice
½ cup urad dhal
1 teaspoon fenugreek seeds
Ghee for cooking
2
to 2 ½ cup Jaggery
½
to ¾ cup grated coconut
1 teaspoon cardamom powder
PREPARATION:
Wash and soak the rice, urad dhal and
fenugreek seeds in water for minimum 5 hours.
Grind the soaked rice, urad dhal and
fenugreek into smooth paste.
Let the batter to ferment for minimum 8
hours.
Take the required batter in a separate
bowl and set aside. Don’t add the jaggery syrup to the whole batter. Freshly prepare
the jaggery syrup and mix with the required batter.
Powder the jaggery, measure and keep
aside.
METHOD:
In pan take the jaggery and little
water and heat it till the jaggery gets dissolved completely.
Once the jaggery gets dissolved, filter
the jaggery syrup to remove the impurities. Let the jaggery syrup to cool down completely.
Add the filtered jagerry syrup , cardamom powder and grated coconut to the batter and mix well.
Now the sweet paniyaram batter is
ready. It should not be so thick or so thin. (Please check the video for right
consistency)
Heat the paniyaram (Appe) pan. Add a
teaspoon of ghee in each hole. Once the pan becomes hot, add the batter in each
hole by using a small ladle. Let it cook in medium low flame, because as we
have used jaggery in the batter, the paniyaram will becomes brown soon but
remains uncooked in the center.
After few minutes (around 3 to 5
minutes) flip the paniyarams using the pin or with a spoon and let it cooks in
all the sides.
Serve hot!!!
NOTES:
Don’t mix the jaggery syrup to the
whole batter. Take the required batter separately and mix the jaggery syrup.
Grind the batter as thick; otherwise the batter will become too runny after mixing jaggery syrup.
You can grind the batter in common for spicy and sweet. For spicy kuzhi paniyaram, take the batter in a separate bowl and add salt while keeping for fermenting.
You can refrigerate the ground batter upto days and prepare the kuzhi paniyaram whenever you want.
Adjust the sweetness by adding or reducing the amount of jaggery.
If the batter becomes thin, add a table spoon of rice flour/idiyappam flour to get the right consistency, but it will affect the texture of the kuzhipaniyaram. Instead you can add thick idly batter
too.
Don't add the hot jaggery syrup to the batter. Always add the cooled jiggery syrup to the batter.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Wash and soak the rice, urad dhal and fenugreek seeds in water for minimum 5 hours.
Grind the soaked rice, urad dhal and fenugreek into smooth paste.
Let the batter to ferment for minimum 8 hours. Take the required batter in a separate bowl and set aside.
Don’t add the jaggery syrup to the whole batter. Freshly prepare the jaggery syrup and mix with the required batter.
Powder the jaggery, measure and keep aside.
In pan take the jaggery and little water and heat it till the jaggery gets dissolved completely.
Once the jaggery gets dissolved, filter the jaggery syrup to remove the impurities. Let the jaggery syrup to cool down completely
Add the filtered jagerry syrup ,grated coconut and cardamom powder to the batter and mix well.
Now the sweet paniyaram batter is ready. It should not be so thick or so thin. (Please check the video for right consistency)
Heat the paniyaram (Appe) pan. Add a teaspoon of ghee in each hole. Once the pan becomes hot, add the batter in each hole by using a small ladle. Let it cook in medium low flame, because as we have used jaggery in the batter, the paniyaram will becomes brown soon but remains uncooked in the center.
After few minutes (around 3 to 5 minutes) flip the paniyarams using the pin or with a spoon and let it cooks in all the sides.
Serve hot!!!
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
pinterest or add to your Google + circle.
