Deepavali legiyum recipe | Diwali marundu recipe
Homemade khoya recipe | Homemade mawa recipe
Khoya or mawa is just milk solids made by evaporating the moisture in the milk completely by slowly cooking it .
Adhirasam recipe | Athirasam| Ariselu | Kajjaaya
Adhirasam is a very traditional and popular South Indian sweet prepared during festivals like Diwali, Dusshera and Sankranti in various parts of India.
How to make traditional boondi ladoo or boondi laddu or boondi ke ladoo recipe
Boondi ladoo is a very delicious traditional Indian sweet made with bengal gram flour, sugar and ghee.there are few tips to follow to make a perfect ladoo such as-1. The consistency of the batter is very important.
How to make papaya halwa recipe
Papaya halwa is a very delicious and traditional south Indian sweet (halwa variety) made by cooking ripe papaya (paste) in sugar and ghee into halwa consistency.Learn how to make this super easy and tasty papaya halwa below.
How to make traditional Gulab jamun recipe with step by step pictures
Gulab jamun is a very delicious and traditional Indian sweet made with khoya. There are many varieties of jamun like potato jamun,kala jamun,bread jamun etc..
Jangiri recipe | Mini Jangiri recipe | Imarti recipe
Jangiri is a yummy and traditional Indian sweet made with urad dal and sugar.This mini Jangiri is nothing but a miniature of regular jangiris for those who find it difficult to make the traditional flower shaped jangiris, but the method is the same for both. It is also called as Imarti,amriti,emarti,jaangiri etc. in various parts of India.Below are few of the tips
to follow to make a perfect jangiri such as-
How to make traditional Mysore pak recipe
Mysore pak is an absolutely delicious traditional Indian sweet made with bengal gram flour, generous amount of ghee and sugar.check out how to make traditional Mysore pak recipe below .
How to make traditional doodh peda or milk peda recipe
Doodh peda or milk peda is a yummy traditional milk sweet variety. It is made by condensing the milk to milk solids and then adding sugar to give it sweetness. Though it is a very simple recipe it
Moong dal ladoo | Payatham maavu laddu
Moong dal ladoo also known as payatham maavu laddu in Tamil is a traditional delicious and nutritious Indian sweet variety. This ladoo is super easy to make and can be done in a jiffy .It is an ideal recipe for
How to make traditional sweet somasi recipe or sweet somas or karanji recipe
Sweet somasi is a very traditional delicious crispy sweet variety made with all purpose flour,rava for crispy outer covering and a yummy and simple coconut, sugar, fried gram filling in the centre. It is a deep fried sweet. It is traditionally made during festivals like Diwali , Vinayagar chaturthi and Holi in many parts of India. It is also called somas or karanji.We use a very special shaped spoon called somasi cutter to trim the outer edges of the dough and give the perfect somasi shape or you can just fold the dough with your hands or you can use somas mould available in the market. Check out how to make traditional sweet somasi or somas recipe below.
Ingredients
Maida-1 cupChiroti rawa(very fine rawa)-1/2 cup
Ghee -2 tsps
Salt to taste
Oil for deep frying
For filling
Fried gram(Pottukadalai)-1/2 cupGrated coconut-1/2 cup
Sugar -1 cup
Khus khus -1 tbsp
Cardamom -1/4 tsp
Method
Mix maida,rava,salt and ghee in a bowl add water little by little and make it into a soft dough,cover it in a muslin cloth set aside for 1/2 hour.Again knead dough before using.
Now make the filling by dry roasting the ingredients given except for sugar and powder coarsely along with sugar set aside.
Next take a lemon sized ball of the dough make it into thin poori shapes,place 1 tbsp of filling in the centre and close the ends.then using a somasi cutter cut the edges and remove the excess dough and set aside. Or you can use the somasi mould.
Somasi cutter
Using Somasi MOULD
Heat oil in a kadai and deep fry the somasi in medium flame till you get golden brown colour and until the oil stops bubbling.
Remove from fire and drain the excess oil using a absorbent paper.
Cool and store in a airtight container.
Yeilds-12 somasis
Note
Somasi mould is available in market you can use that too .
Make sure you close the ends tightly otherwise the filling will come out in the oil.
Somasi lasts for 10 days.
Ribbon Pakoda With Garlic | Ribbon murukku | Ola pakoda
This ribbon pakoda or ribbon murukku is a very traditional delicious and crunchy South Indian snack variety made during Diwali festival.
Mixture recipe | South Indian spicy mixture recipe
Mixture is a delicious spicy crispy and traditional South Indian snack or savoury variety made during occassions like Diwali .It is basically a mixture of various deep fried snacks like ompodi, karasev,
Omapodi | Besan Sev | Ompodi
Omapodi / Besan Sev is a crispy crunchy delicious and traditional Indian snack variety made with Bengal gram dal flour or besan. The speciality of this recipe is the flavour of Ajwain (Omam in Tamil) which infused into the sev,hence it is called omapodi. Keep in mind the amount of Ajwain you are adding, it should not be added too much as it overpowers the taste and make the omapodi bitter. Moreover the consistency of the dough is very important it should neither be hard or too soft. Check out how to make traditional omapodi recipe below.
Ingredients
Bengal gram flour(besan flour)-1 cupRice flour -1/2 cup
Oman(ajwain)-1 tbsp
Asafoetida- a pinch
Salt to taste
Oil for frying
Method
👉Soak ajwain (omam) in water for 10 mins.
(You can either add the omam water only after straining the ajwain or you can grind the omam and add the paste).👉First sieve Bengal gram flour,rice flour and salt into a bowl/plate.
👉Add asafoetida,omam paste or omam water to the flour and add water little by little and make a dough(neither too hard nor too soft).
👉Grease the murukku maker with oil.use omapodi aachu/disc in it.
👉Fill it with required amount of dough.
👉Heat oil and press the dough directly into the oil in circles just like making idiyappam.
👉Flip it and cook it until nice golden colour is reached and till the oil stops bubbling.
👉Remove from fire and drain excess oil in a absorbent paper.
👉After cooling crush it in to small pieces.store in an airtight container.
Preparation Time -30 mins
How to make traditional Milagu Thattai or Pepper Thattai Thattai recipe
Thattai is a very traditional crunchy South Indian snack variety made with processed rice flour,urad dal flour,butter, pepper etc..It is a very simple snack and can be done very quickly. There are different varieties of thattai like garlic thattai,pepper thattai etc. Here I have posted pepper thattai recipe.
Ingredients
Homemade Processed rice flour-1cupRoasted urad dal flour(varutha ulundu maavu) or fried gram dhal flour-1 tbsp
Butter-2 tsps
Pepper powder-1tbsp
Bengal gram dhal-1 tbsp
Fried gram dhal-1tbsp
Roasted and broken groundnuts- 1tbsp
Asafatida a pinch
Salt to taste
Oil for frying
Method
First soak the bengal gram dhal and fried gram dhal for 10 mins.
Mix both the flours ,salt,butter, asafoetida pepper powder ,the soaked dhals and roasted groundnuts together.then add 2 tbps of hot oil into it and mix the flours carefully.
Add water little by little to make a firm dough set aside for 5 mins.
Heat oil in a kadai.
Now take a small lemon sized dough and place it on top of butter paper/aluminium foil/greased plastic sheet and make into small poori shapes using the fingers or press it gently using the back of flat cup.Make sure you press it evenly .Now poke holes into the thattai all over to prevent it from puffing up like poori.
Deep fry them till golden brown and remove from fire when oil stops bubbling.
Drain the excess oil using a absorbant paper.
Store it in air tight container.
Note-
You can make kara thattai by adding a tsp of red chilli powder instead of pepper powder.DONOT use ordinary rice flour as it will soften the thattai very soon and the thattai wont be hard.
How to make homemade processed rice flour
Processed rice flour is generally used for making traditional South Indian sweets and savouries. The procedure for making this homemade processed rice flour is
THAKKALI GOTHSU or Tomato GOTHSU is a very famous South Indian side dish .it's highly nutritious and comes packed with Antioxidants,Vitamins A,C,B6 etc.Lycopene which is present in tomatoes has cancer preventing properties.
Ingredients
Tomatoes-1/2kg
Onions-2 nos finely chopped
Green chillies-6 nos slit in the middle
Garlic-6 cloves
Mustard seeds-1/2 tsp
Urud dhal-1/2 tsp
Salt to taste
Oil-1 tsp
Coriander leaves and curry leaves few
Method
Wash and cut the tomatoes randomly,pressure cook it by adding just enough water to cover the tomatoes for 4 whistles , remove from the fire release the pressure and mash the tomatoes well ,set aside.
Heat oil in a kedai add mustard seeds,urud dhal,garlic,onions,green chillies and saute until the onions are cooked.
Then pour the cooked tomatoes along with the water .
Now add salt and allow it to boil for few minutes until everything blends well and thickens.
Check for salt.
Garnish and serve hot with idli,dosa,chappati and rice.
Preparation Time-15 mins
Serves-4
Note
Buy only ripe tomatoes.i have used Bangalore(apple) tomatoes,even country Tomatoes can be used.
While pressure cooking donot add too much water.(I cook the tomatoes in pressure cooker as it's easy and moreover the skin also dissolves quickly).
I like to add sugar to the GOTHSU while eating, it will taste superb.kids will surely like it.
Ingredients
Tomatoes-1/2kg
Onions-2 nos finely chopped
Green chillies-6 nos slit in the middle
Garlic-6 cloves
Mustard seeds-1/2 tsp
Urud dhal-1/2 tsp
Salt to taste
Oil-1 tsp
Coriander leaves and curry leaves few
Method
Wash and cut the tomatoes randomly,pressure cook it by adding just enough water to cover the tomatoes for 4 whistles , remove from the fire release the pressure and mash the tomatoes well ,set aside.
Heat oil in a kedai add mustard seeds,urud dhal,garlic,onions,green chillies and saute until the onions are cooked.
Then pour the cooked tomatoes along with the water .
Now add salt and allow it to boil for few minutes until everything blends well and thickens.
Check for salt.
Garnish and serve hot with idli,dosa,chappati and rice.
Preparation Time-15 mins
Serves-4
Note
Buy only ripe tomatoes.i have used Bangalore(apple) tomatoes,even country Tomatoes can be used.
While pressure cooking donot add too much water.(I cook the tomatoes in pressure cooker as it's easy and moreover the skin also dissolves quickly).
I like to add sugar to the GOTHSU while eating, it will taste superb.kids will surely like it.
