Thirupagam Recipe / Thirubagam Recipe / Nellai Special Sweet Thirupagam / A Tirunelveli Sweet Recipe

Thirupagam

Ingredients

Besan / Kadalai maavu - 1 cup

Milk - 1 cup

Powdered cashew nuts - 1 cup

Ghee - 1 cup

Sugar - 2 cups

Saffron strings a generous pinch

A tiny pinch of edible camphor is optional

Thirubagam

Method

Dry roast besan in low flame till raw smell has completely disappeared, do not fry till colour changes, switch off the stove and let it cool.

To the besan add the milk, sugar and saffron string stir till there are no lumps. Now switch on the stove and in low flame cook till the mixture is getting thick and starts to froth.

Add ghee little by little till the mixture leaves the sides of the pan.

Add the cashew nut powder and edible camphor and mix till combined. Do not cook more than 2 minutes.

Switch off the stove and enjoy hot or warm!

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Kaaparisi Recipe / Kaapu Arisi Recipe / Aadi Perukku Kaapparisi Recipe / Aadi Perukku Kaaparisi - Aadi Perukku Recipes

Kaaparisi

Ingredients

Raw rice - 1/4 cup

Jaggery - 1/4 cup

Pottukadalai - a handful

Black sesame seeds - 1 tbsp

Coconut bits or Grated coconut - a handful

Cardamom crushed - 1

 Ghee - 1/2 tsp

Aadi Perukku Kaaparisi

Method

Wash and soak rice in water for 1 hour, drain out the water , spread the rice on a towel and dry inside the house till water has evaporated completely. Make sure there is no water in the rice.

Dry road the sesame seeds till they splutter. Dry roast pottukadai till colour changes. Roast the coconut in ghee till light brown.

Dissolve jaggery in water bring to a boil, filter to remove any impurities.

Pour it in a pan and boil till the syrup is thick, if you pour a drop of syrup into a small plate with water while rolling with your fingers they should form a soft ball. This is the right consistency to switch off the stove.

Take a bowl add the rice, sesame seeds, pottukadalai, cardamom powder , coconut and mix. 

Pour the hot syrup and mix till everything is well combined.

Enjoy!

Kalyana Veetu Tomato Jam Recipe / Tomato Sweet Pachadi Recipe / Tomato Jam Recipe / Thakkali Sweet Pachadi Recipe / Tomato Jam for Biryani

Tomato Jam

Ingredients

Finely chopped ripe large tomatoes - 3

Salt a pinch

Sugar - 4 tbsp

( Add more or less according to your taste)

Chopped dates - 6

Cardamom crushed - 4

Raisins and Cashew nuts fried in 1 tsp of ghee - 2 tbsp (together)

Ghee - 3 tbsp

Kalyana Veetu Tomato Jam

Method

Heat 2 tbsp of ghee and fry the tomatoes till raw smell has disappeared. Cover with a lid and cook till soft.

Add the dates and in low flame cook till dates are mashed and mixture is thick.

Add the remaining ghee , sugar , fried raisins, cashew nuts and a pinch of salt , cook the mixture turns into a jam consistency.

Switch off the stove and add the cardamom powder, mix well. Cool completely transfer into a clean jar and store it in the refrigerator.

Served as a side for biriyani or spread on roti or bread and enjoy!

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Andhra Style Prawn Kurma / Andhra Prawn Kurma / Shrimp Kurma Andhra Style / Shrimp Kurma / Prawn Kurma Recipe

Andhra Style Prawn Kurma

Ingredients ground to a smooth paste

Grated coconut - 2 tbsp

Chopped onion - a handful

Roasted poppy seeds - 1 tsp ( heaped)

Roasted coriander seeds - 1 tsp

Cloves - 2

Cardamom - 1

Cinnamon - a small piece

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Salt to taste

( Grind all the above ingredients to a smooth paste)

Other ingredients

Chopped onion - 1/2 cup

Ginger / Garlic paste - 1 tsp

Curry and Coriander leaves

Slit green chillies - 4

Curd - 1/4 cup

( make sure curd is fresh not sour)

Frozen peas (optionaL)

Oil - 3 tbsp

Marination ingredients

Prawns - 2 cups

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1/4 tsp

Turmeric powder - 1/4 tsp

( Mix all above ingredients and marinate for 10 minutes)

Method

Heat 1 tbsp of oil and saute the prawns for few minutes and remove to a bowl.

In the same pan add remaining oil and add onion, curry leaves and green chilies, sauté till onions changes it's colour.

Add ginger /Garlic paste and sauté till raw smell has disappeared,

Now add the ground paste and fry till oil separates the masala. Reduce the flame add the curd and mix quick to avoid curdling.

Add the sautéed prawns and peas if using and little water mix well and cook till kurma is thick.

Switch off the stove garnish with coriander leaves and serve hot with roti or rice.

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Thaen Mittai / Then Mittai Recipe / Then Nilavu Recipe / Thaen Unda Recipe / Potti Kadai Special Thaen Mittai / Honey Candy Recipe / Thane Mittai Recipe

Then Mittai

Ingredients

Idli Rice - 1/2 cup
Urad dal - 1 & 1/2 tbsp
Salt a pinch
Orange food colour - a generous pinch
Baking powder - less than 1/8 tsp
Sugar for dusting as needed.
Oil to deep fry
Sugar - 1 cup
Water - 1/2 cup

Thaen Mittai

Method

Dissolve sugar and water in a pan, boil till the syrup reaches to one string consistency. Switch off the stove.
Wash and soak rice and dal together for 3 hours .Drain the water and add it to a blender.
Sprinkle water little by little and grind to a thick vada batter consistency.
Now add the food colour and baking powder and mix well.
Heat oil in a pan using your finger or spoon drop the batter into the hot oil.
In medium high flame deep fry the balls till the outer layer is very crispy.
Now drop all the fried balls into the warm syrup for 8 to 10 minutes mix in between to make sure all the balls are well soaked.
Remove the balls from the syrup and spread some sugar in a plate roll out these balls to make sure its well coated with sugar on all sides.
Your Thaen Mittai is ready to enjoy!

Note:

a) Do not add to much water while grinding batter should be thick.
b) Fry till the outer layer is crisp other wise they will become soggy when you add it in sugar syrup.

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Hariyali Paneer Tikka Recipe / Paneer Hariyali Recipe - Paneer Recipes

Hariyali Paneer

Ingredients for marination

Thick  curd - 3/4 cup

Roasted and powdered cumin powder - 1 tsp

Chaat masala - 1 & 1/2 tsp

Black salt - 1/4 tsp

Salt to taste

Coriander powder - 3/4 tsp

Crushed kastoori methi - 1/2 tsp

Ajwain - 1/4 tsp

Garam masala - 1/2 tsp

Besan - 1 tbsp

Fresh cream - 2 tbsp

Mint and Coriander leaves - a handful, Ginger/Garlic paste - 1 tsp , Lemon juice - 1 tsp, Green chilly - 5

( grind these ingredients to a smooth thick paste)

Cubed paneer - 1 and 1/2 cups

Diced coloured capsicum - 1 cup

Diced onion - 1/2 cup

Oil - 3 tsp

Method

Take a wide bowl add all the above mentioned ingredients, make sure paneer and vegetables are well coated with the masala , cover and rest it for 1 hour.

If using air fryer place then on the tray spray them with some cooking oil and air fry at 375 deg. for 12 minutes turning once in the middle.

Insert the paneer and vegetables into a wooden skewer and roast it on a tawa by spraying some cooking oil on top till light brown.

Sprinkle some chaat masala on top and serve immediately with mint curd chutney..

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Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Panni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the watter will loosen.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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Nellikai Podi Recipe / Usirikaya Podi Recipe / Gooseberry Spice Powder Recipe / Amla Podi Recipe

Nellikai Podi

Ingredients

Dry amla/ gooseberry - 1/2 cup

Urad dal - 1 tsp

Channa dal - 1 tsp

Red chillies - 10

( or use 1 & 1/2 tsp red chilly powder)

Coriander seeds - 3 tsp

Sesame seeds - 2 tsp

Jeera - 1 tsp

Garlic - 4

Curry leaves a handful

Tamarind - a tiny piece

Salt to taste

Oil - few drops

Method

Add few drops of oil in a pan add the above ingredients one by one in low flame roast till colour changes. Do not over fry and burn them. Switch off the stove and let it cool.

Add the mixture into a mixi jar and grind to a smooth powder, store it in a clean jar.

Add a teaspoon of amla podi to hot rice add ghee or sesame oil mix and enjoy.

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Thecha Recipe / Maharashtrian Green Chilli Thecha Recipe / Green Chilli Thecha Recipe

Thecha

Ingredients

Green chillies - 20

Garlic - 10

Jeera - 1/2 tsp

Salt to taste

Sesame oil - 1 tsp

Peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

Method

Heat oil in a pan add jeera, peanuts, garlic and chillies in low flame fry till colour changes. 

Switch off the stove and add the salt and coriander leaves mix and let it cool completely.

Using a mortar and pestle , chopper or food processor just crush them, do not over grind to a paste.

Store it in a clean bottle in fridge and serve a teaspoon along with Roti, Jowar Bhakri, Thalipeeth  etc.

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Kanchipuram Rava Upma Recipe / Kanchipuram Upma Recipe / Kanjivaram Upma Recipe

Kanchipuram Rava Upma

Ingredients

Roasted Rava / Semolina / Sooji - 1 cup

Water - 2 cups

Salt to taste

Chopped onion - 1/4 cup

Chopped green chilies - 2

Grated or Chopped ginger - 1 tsp

Curry and coriander leaves few

Grated coconut - 2 tbsp

Ghee - 2 tsp

Tempering Ingredients

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal  - 1 tsp

Jeera - 1 tsp

Whole black pepper - 1 tsp

Dry red chilly - 1

Method

Heat oil in a pan add the tempering ingredients and fry till light brown.

Add the onions, green chillies, few curry leaves and ginger fry till onion changes its colour.

Lower the flame & add the sooji , salt and grated coconut mix well.
Mean while heat water in a pan, when boils immediately pour it into the rava mixture & stir it well to make sure there are no lumps. Cover with a lid and in low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add some more grated coconut , ghee ,curry and coriander leaves and mix well.

Serve hot with any chutney.

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