Kugan, not much preparation for deepavali: so many food restrictions bcoz of health problems. Will try to make some healthy palagarams, which is so difficult. All our festival recipes have lot of sugar, ghee, deep-fried etc.
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Kugan, not much preparation for deepavali: so many food restrictions bcoz of health problems. Will try to make some healthy palagarams, which is so difficult. All our festival recipes have lot of sugar, ghee, deep-fried etc.
K, what is sittu urundai?... can u post the recipe pls...
Hi Kugan,Quote:
Originally Posted by kugan98
Thanks for remembering me :cheer: ..Even though i didnt post comments for the past few days I am visiting the thread daily without fail.
Today I made Murungakkai KaraKulambu and it came out well. Tomorrow i will try your Poondu Kulambu and will let u know how it comes. No need to say, it will become Duper Hit!!!! . Once again thanks for recipes :ty: Advance wishes for Starting Part 6 thread Kugan!!!!! :cool2:
K, Have u posted recipes for maaladu(pottukadalai laddu) and rava laddu?... If not, can u pls post the recipes when u find time to...
Kugan akka oda recipes ellam ipadi Blockbuster na Endhiran ku iruku periya aapU :lol2: :yessir:
Great, Deepavalli is on the 5th of November this year.
Kugan98
Lakme, I cannot think of any healthy palagarams.
All are fried, lot of sugar, ghee and milk.
Anyway since once a year, I think we can close one eye :lol:
Have started making few of them.
Please let us know if you know of any healthy palagarams.
It will be very useful to many. Thanks, Kugan98
Dev, sorry, unggala suthala vittuten pola irrukku.
The sittu urundai has many names, munthiri kothu, payathan urundai and so on. I am posting the link for you.
Konjam kastam, have to roll into small, small balls.
Sorry Dev. here is the link.
http://mayyam.com/hub/viewtopic.php?...er=asc&start=2
MUNTHIRI KOTHU
Ingredients:
500 grms roasted cleaned green gram dhal
400 grms powdered white sugar
150 grms brown sugar +200 ml water
150 grms roasted yellu
150 grms scrapped coconut roasted to a nice brown colour
10 cardamons powdered
350 grms rice soaked and powdered
3 tbs maida flour
160 ml water or little bit more
1 pinch of salt
oil for frying
Method:
Powder the roasted green gram dhal, the roasted yellu, and the roasted coconut
The powdered yellu and powdered coconut will be a bit rough..
Mix the yellu powder ,coconut powder the green gram powder, the cardmon powder
And the powdered white sugar.
Just boil the brown sugar with the 200 ml water, strain it.
Slowly add to the mixture and mix nicely with your hands
add the sugar syrup little by little, not all at once.
if the flour is still dry, sprinkle warm water little by little till you get it to look like bread crumbs.
Press hard with your fingers when you mix.,
Make small marble sized balls and arrange on a plate.
Mix a batter of rice flour ,maida flour, and salt by adding water carefully to a
Dosai maavu consistency.
Heat a non-stick pan, with oil on a medium heat.
Dip the marble sized balls in the rice flour batter.
Deep fry one by one till golden brown.
Remove and put on a newspaper to remove excess oil.
When cold keep in a airtight tin.
Note: If the flour is thick, dilute slowly with little water.
I have fried the urundais one by one instead of in bunches.
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I will find the link for rava laddu and post the link for you.
Thanks, Kugan98
Dev, I could not locate where I posted. Anyway here is the recipe. Thanks, Kugan98
RAVA LADDU
1 cup rava roasted in little ghee
1 cup sugar
5 cashew nuts broken into pieces fried in ghee
10 raisins fried in ghee
1/2 tsp cardamom powder
3 cups of ghee
Method:
I fry the rava with ghee untill you get a nice aroma.
I use 1 cup of rava for 1 cup of sugar.
In a dry blender grind the rava and the sugar coarsely.
In a small skillet toast the cashew pieces, and raisins.
Add it to the powdered rava.also add the cardamom powder.
Mix everything nicely and put all the ingredients in a wide
mouth basin.
Heat the ghee in a wok, push little of the powdered mix to one corner.
Make a well in the centre, pour little ghee in the well.
use a spoon and mix the mixture. The heat will be bearable.
Use your hands and shape them into small balls.
You do little by little, so that if the mixture is little bit soggy,
you can add little bit of the rava flour to get the right
consistency. You must be very careful with the last bit of rava.
If it becomes soggy., you have no more flour to add.
By this time you would have mastered how much ghee to use.
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