Aadi 18 Recipes / Aadi Perukku Recipes - Festival Recipes

Lemon Rice	Coconut Rice	Curd rice
Puli Sadam	Sarkarai Pongal	Payasam Recipes
Medhu Vadai	Kaaparisi	Akkaravadisal

Uggani Recipe / Puffed Rice Upma Recipe / Rayalaseema Kurnool Special Uggani Recipe / Tossed Puff Rice Recipe / Borugula Upma Recipe

 

Uggani / Puffed Rice Upma

Ingredients to be powdered

Putnala pappu / Roasted gram dal - 3 tsp

Desiccated coconut - 1 tsp

Red chilies - 1

(Dry grind to a fine powder)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Puffed rice - 3 cups

( wash and squeeze out the water from the puffed rice , add little salt and mix well)

Chopped onion - a handful

Chopped tomato - 1/2 

Crushed green chillies - 2

Curry and coriander leaves few

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat oil in a pan and temper with above ingredients.

Add onions, few curry leaves and crushed green chilies sauté till onions changes its colour.

Now add the tomatoes, turmeric powder ,salt  as needed and sauté for few more minutes, do not mash the tomatoes.

Add the puffed rice and the dry ground powder and gently mix till well combined, switch off the stove.

Garnish with coriander leaves and enjoy!

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Kariveppilai Thokku Recipe / Curry Leaves Thokku Recipe / Curry Leaf Thokku Recipe - Thokku Recipes

Karuvepillai Thokku

Ingredients ground to a semi smooth paste

Lemon size tamarind soaked in some warm water

Fresh curry leaves -1 small bunch

Salt to taste

Jaggery - 1 tsp heaped

Red chilly powder-3 tsp

Coriander powder - 1 tsp

( Grind all the above ingredients to a thick semi smooth paste , add very little water if needed)

Tempering

Sesame oil -1/2 cup

Mustard-1tsp

Urad dal - 1/4 tsp

Jeera - 1/8 tsp

Red chillies broken -2

Curry leaves few

Crushed garlic-6

Hing-1tsp

Turmeric powder-1/2 tsp

Method

Take a mixi jar or blender add the soaked tamarind, salt, chilly powder, coriander powder, jaggery & curry leaves , without any water grind to a smooth paste. Add very little water if needed.

Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook in low flame till its thick, switch off the stove.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Instant Sundal Powder Recipe / Sundal Powder Recipe / Curry Powder Recipe / Sundal Podi Recipe / Sundal Masala Powder Recipe / Dry Spice Mix Powder For Sundal

 

Instant Sundal powder

Ingredients

Coriander seeds - 3 tbsp

Channa dal - 3 tbsp

Desiccated coconut - 4 tbsp

Red chilies - 3

Byadagi chille - 3

(This chille gives color to the podi)

Jeera - 1/2 tsp

Hing - 1 tsp

Salt - 1/2 tsp

Curry leaves few

Mustard - 1 tsp

Urad dal - 1 tsp

Oil - a drop

Method

Add a drop of oil in a pan and add coriander seeds , channa dal and both type red chillies and dry roast till colour changes, remove to a plate to cool.

Add the desiccated coconut and dry roast for couple minutes. Add salt , hing and mix once and switch off the stove.

Dry roast mustard till splutters , urad dal changes its colour and curry leaves turn crisp

Add the fried channa dal. red chilies and coriander seeds to a blender and pulse till coarse. Now add the coconut mixture and grind till combined.

Transfer to a plate and mix the mustard, urad dal and curry leaves till everything is well mixed.

Store it in refrigerator in a clean bottle.

Instant Sundal Podi

How to use this powder?

Boil any kind of sundal with some salt in water, drain out the water.

Heat 1 tsp oil add the sundal sauté for a minute then add the sundal powder as needed and mix well.

Switch off the stove and enjoy !

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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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