Adhirasam / Arisalau / அதிரசம் - Final Product

Check the Adhirasam Dough Preparation with Video
Here lets see how adhirasams can be made


Ingredients

• Adhirasam Dough - as required
• Oil - fro Deep frying
• Ghee - little

Method

• Divide the dough into equal lemon sized balls
• Take a greased plastic sheet and flatten it with your palm and fingers
• Heat oil in a frying pan.Add 3 - 4 tablespoons of ghee to it
• Deep fry the flattened dough carefully
• Take it out and squeeze the excess oil

Place it in a container / box.Close it only after it comes to room temperature
Tastes best the next day

Milk Powder Burfi

I tagged it under "Beginners Section" because it requires no string consistency and anyone can make an attempt

Ingredients

• Milk Powder - 1 cup (I used full fat)
• Sugar - 1/2 cup
• Milk - 1/4 cup
• Butter - 2 tablespoons
• Saffron Strands - few (optional)

Method
Step 1 - Frying

• Melt butter in a kadai
• Add milk powder and fry in simmer flame.It will look like crumbs

Step 2 - Thick liquid

• Add sugar and mix it well
• Pour milk and mix well
• It will be a thick semi solid liquid
• Let it boil in medium flame

Step 3 - Finishing Stage

• Add saffron strands now (if using )
• Simmer the flame and keep stiring it
• The mixture will come together and starts leaving the sides off the kadai
• Take a small portion and see whether it rolls like a ball without sticking,Switch off the kadai

 Step 4 - Milk Powder Burfi

• Transfer it to a greased plate and level it using a spatula
• Leave it for 1 hour

• Cut into small squares

Enjoy it with family and friends

Paal Poli / Puri Basundhi

This is an exclusive sweet which has poli / puri as well as Basundhi. The method is simple but time consuming.You can add it to Diwali list

Ingredients
Part 1 - Poli / Puri

• Maida - 1 cup
• Rava - 1/2 cup
• Ghee - 2 teaspoons
• Salt - 1/2 teaspoon
• Water - as required for kneading

Part 2 - Basundhi

• Full Cram Milk - 1 L (4 cups)
• Sugar - 1 cup
• Saffron Threads - little

Part 3 - Nuts

• Badam, Pista , Cashews - to Garnish

Method
Step1 - Preparing Dough

• Take maida, rava in a wide bowl.Add 2 teaspoons of ghee and salt
• Mix it with fingers
• Sprinkle water little by little and knead into a thick dough
• Let it rest for an hour

Step 2 - Basundhi Prepartion

• Pour milk into a thick bottomed kadai
• Let it boil
• Simmer the flame and allow it to condense
• Add sugar and saffron strands
• Mix it well.Swtich off the stove

For detailed explanation click Basundhi Recipe

Step 3 - Paal Poli / Puri Basundhi

• Make small balls from the dough
• Roll out into small thick polis / puris
• Heat oil in a kadai
• Fry each and every poli / puri
• It should not become puffed
• Take it carefully and let it cool

• Add the puris / polis to thickened milk / basundhi
• Allow it to soak for atleast an hour
• Meanwhile coarsely powder the nuts in the mixer

• Garnish with coarsely powdered nuts before serving

Enjoy this rich dessert with your family and friends

Potato Stuffed Mirchi Bhajji /Molagai Bhajji

This is different from Andhra Styled Mirapakkaya Bajji which I had posted earlier

Ingredients
Part 1 - Inner Stuffing

• Boiled Potato - 2 nos
• Boiled Green Peas - handful

• Oil - little
• Mustard seeds - 1/2 teaspoon
• Cumin Powder - 1 teaspoon
• Red Chilly Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Chat Masala - 1/2 teaspoon
• Coriander leaves - little

Part 2 - Molagai Bajji /Bhajji

• Chilly Bajji /Bhajji - 6 or 7 nos
• Bajji /Bhajji Maavu - 2 cups

Use ready made bajji maavu or refer the Bajji Batter recipe

• Oil - To Deep Fry

Method

Step 1 - Inner Stuffing

• Heat oil in a kadai.Crackle mustard seeds
• Saute cumin powder, chilly powder, turmeric
• Add boiled and mashed potato, peas
• Put salt, chaat masala.Garnish with coriander leaves
• Mix well

Step 2 - Preparation

• Slit open the bhajji chilly 
• Place the stuffing carefully

Step 3 - Molagai / Milagai Bhajji

• Heat oil in a deep frying kadai
• Dip the stuffed chilly carefully into the batter and coat it well

1. Carefully drop them one by one in hot oil
2. Deep fry on both the sides
3. Drain excess oil in a colander

Hot stuffed molgai bhajji is ready.Serve with Bajji Chutney

Summer Special Mawa / Khoya Kulfi

Its really hot summer now and we would definitely love chilled Desserts.What more one can ask than a Home Made Kulfi

Also look ou for Kesar Pista Mango Kulfi

Ingredients

• Full Cream Milk - 2L
• Sugarless Khoya / Mawa - 200g
• (Check out this link for Homemade Sugarless Khoya / Mawa )
• Sugar - 200g
• Coarsely Powdered Pistas - 1/2 cup
• Sliced Almonds - few

Method

Step 1 - Boiling Milk

• Pour milk in a deep bottomed vessel.Boil it

Step 2 - Thickening of Milk

• Simmer the flame 
• Put a small coin inside the milk which prevents from over flowing
• Keep stiring with a ladle
• After 10 minutes or so you will notice thick cream formation on the top
• Add sugarless khoya / mawa now and mix well
• Milk will start reducing after 12 - 15 minutes

Step 3 - Condensing of Milk

• Keep stiring,  the milk is get condensed
• Colour will also change from white to pale pink
• Add sugar and mix till it dissolves
• Keep cooking till gets further more condensed
• Also add the powdred pistas and sliced almonds
• Stir it once and switch off the stove

Step 4 -Freezing

• Wait till it comes to room temperature
• Pour little batter in an airtight box and garnish with pistas
• Again pour another layer of ice cream batter and top it with pistas
• Cover it tightly with air tight lid and freeze it for 6 hours

Step 5 - Final Product

• Take the kulfis after 6 hours
• Before opening the seal / lid run it under tap water and leave for 10 minutes
• Use a knife to scoop it out / cut into small cubes
• It will come out well

Enjoy this summer delight

Vendakkai Mor Kozhambu / Lady's Finger Mor Kuzhambu /Buttermilk Gravy

This is an authentic kozhambu which goes well with steaming hot rice

Ingredients
Part 1 - Items for Soaking

• Toor Dhal - 1 tablespoon
• Channa Dhal - 1 tablespoon
• Rice - 1 teaspoon
• Mustard seeds - very little
• Curry leaves - few

Part 2 - Items for Grinding (along with Part 1 soaked items)

• Grated Coconut - 1/2 cup
• Green Chillies - 5
• Cumin Seeds / Jeera - 1 teaspoon

Part 3 - Kozhambu

• Fresh Curd - 1/2 liter
• Salt - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Coconut oil - 2 teaspoons
• Lady's Fingers - 10 nos (cut into 1 inch pieces)

Part 4 - Seasoning

• Coconut Oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Red Chilly - 1
• Curry leaves - few

Method

Step 1 - Soaking and Grinding

• Soak the Part 1 items for 15 minutes
• Add Part 2 items and grind it to a smooth paste

Soak it for about 15 minutes

Step 2 - Curd and Lady's Finger

• Heat coconut oil in a kadai and fry lady's fingers
• Keep it aside

• Take curd in a bowl / vessel
• Add salt and turmeric.Beat / Churn it well 

Step 3 - Morkozhambu

• Add the ground paste (prepared in step 1) to the curd
• Blend it smooth
• Heat it on a medium flame till it forms a fr oath on top / boils like milk
• Lower the flame
  
  
• Add the cooked lady's fingers and mix well
• Boil it once and switch off the stove

Step 4 - Seasoning

• Heat coconut oil in a small kadai
• Season with mustard, red chilly and curry leaves
• Pour it over Mor Kozhambu

Yummy Mor Kozhambu is ready

Aloo Methi Paratha

Simple and filling for lunch.Kids will definitely love it
It goes well with Khoya Matar Paneer

Ingredients
Part 1 - Outer cover

• Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
• Water - around 3/4 cup (rough estimation only)
• Salt - 1/2 teaspoon
• Flour - dusting

Take dough in a broad basin. Put salt to it and roughly mix with the fingers
Sprinkle water little by little and knead the dough
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes
Look at this link for Kneading the Dough

Part 2 - Inner Stuffing

• Potato - 3 (medium sized)
• Methi leaves - 1/2 cup
• Green chillies - 3 (finely chopped)
• Turmeric - a pinch
• Cumin/ Jeera powder - 1/4 teaspoon
• Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
• Salt - as needed
• Garam Masala Powder - 1/2 teaspoon

Pressure cook the potatoes for 3 whistles. Once done allow them to cool on its own and peel off the skin.Mash it well
Add the remaining ingredients and mix well

Part 3 - Greasing

• Butter / ghee /Oil - as needed

Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas

Method
Step 1 - Roti Dough

• Divide the kneaded dough into small sized balls
• Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing

Step 2 - Paratha

• Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
• Once done place aloo methi stuffing/inner filling in the center

• Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
• Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out

• Meanwhile heat a tawa and once hot place the rolled out paratha

• After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side

• Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving

Serve with pickle and curd.