AVAL JAGGERY PAYASAM

NEEDED
1/2 CUP - Beaten rice / poha / aval
jaggery (grated) - 3/4 cup ( depends on the sweetness of the jaggery )
elachi powder
grated coconut - 2 tsp
little cashewnut
1/2 cup milk

METHOD
soak the aval in water for 10 min.
grind the coconut and cashew  to a paste adding little water.
take a thick bottom pan , add this aval and add enough water.
cook on a medium flame , till it gets slightly mashed.
add the jaggery , and cook for few min .
add  the coconut cashew paste. add elachi powder .
mix well and remove from flame .
add little milk (let the payasam be thick ) and mix well .
 ( can leave even  without adding milk)

KRISHNA

AVAL KESARI / POHA KESARI

NEEDED
poha/ aval - 1 cup
Sugar - 1 cup (heaped)
Water- 2 cups
yellow or orange food color- a pinch
elachi powder
saffron - a pinch  (opt)
ghee - 5 tbsp ( as required)
Salt - a pinch
Cashewnut

METHOD

• In a pan add 1 tsp ghee, and  roast the Cashewnut. Remove .
• in the same pan add the poha and roast for 2 minutes.
• Remove and coarsely powder it like rawa.
• boil water ,  add the powdered poha,  pinch salt and mix well.
• Cook on low flame till wster is absorbed and poha is fully cooked.
• (Stir inbetween , to avoid sticking at the bottom. )
• Add  sugar , color , elachi powder and mix well.
• It will loosen after adding sugar, add ghee and keep stirring.
• Add the roasted Cashewnut , cook till it thickens and leave the sides.

AVAL LADOO

NEEDED:

aval/poha/ beaten rice- 2 cups
Nathu chakarai- 2 cups
Elachi powder
Roasted Cashewnut (broken)
Melted ghee little

METHOD

• slightly dry roast the aval.
• Then powder it in a mixy and transfer it to a bowl.
• Then add nathu chakarai
• Cashewnut,  elachi powder.
• Mix well using ur hands.
• Then add the melted ghee little by little and make balls.

MURUKKU

NEEDED:

plain rice - 3 cups ( soak in water for 2 hrs)
then wash twice  and grind this to a smooth paste adding water as req. ( in grinder)
then spread the rice paste( mavu) in a clean cloth .
this will absorb the excess water.
transfer it to a bowl .
take 1 cup urad dal , and dry roast it. powder it in a mixy . then sieve it and keep aside.
white butter - from 1/4 kg butter , take more than half. ( butter gives crispness to murukku)

METHOD :

• now to the rice (paste) mavu  add  the urad  dal powder. ( 2 tbsp approx)
• add little jeera , salt , 1/2 tsp hing, and butter. mix well .
• ( the rice  paste  should be smooth but not sticky)
• take a little amount of mavu in hand(grease ur hand with little coconut oil) , and using ur thumb and pointer , twist and make circles ,in clock wise direction.
• then deep fry the murukku , on a medium flame . 

NOTE:

FOR 8 CUPS PLAIN RICE  -1 CUP URAD DAL POWDER

IF U R MAKING LARGE QUANTITY , DONT KEEP THE RICE MAVU OUTSIDE . 
KEEP INSIDE THE FRIDGE AND TAKE AS REQUIRED . 

CAN TAKE 1/2 BOILED RICE AND 1/2 PLAIN RICE ALSO. THEN U CAN REDUCE THE QUANTITY OF BUTTER. 

CHIDAI

NEEDED:

take 2 cups plain  rice , soak for 3 hrs , grind to a very smooth paste adding water as req.
spread this rice paste in a clean towel, to remove the excess water . then transfer it to a bowl .
 OR  can use rice flour
dry roast urad dal - powder it ( very smooth) and keep aside.

CHIDAI:
2 cups rice atta
2 tsp urad dal powder
grated coconut - 2 tsp
white til- 2 tsp
channa dal - little( soaked for 2 hrs), drain the water and add
salt
jeera or coarsely ground pepper jeera powder
hing
curry leaves - chopped
little butter ( 2  tsp approx)
water as req

METHOD

• mix all the above items together (add water  if req.)
• (add water little  by little , if using rice flour , as req)
• make small small balls.
• heat oil in a wok, and add this balls .( 15- 20 at a time)
• fry on a medium flame till golden and crisp.

NOTE;
do not add more butter. it will break .

VELLA CHIDAI

Gokulastami  is an annual celebration of the birth of shri krishna . 
people draw small small legs and invite krishna to their  home. 
savouries is said to be the favourite of krishna.
so chidai , murukku , payasam , any sweet  are prepared on that day .

NEEDED:

2 cups  - plain rice ( soak in water for 10 min . drain the water and spread in a clean cloth .
then grind to a smooth powder in a mixy  .then sieve the rice flour and keep aside )
jaggery - 2 cups
elachi powder
1 tsp urad dal powder.
coconut- finely chopped -1 tsp

METHOD :

• In a wok add the rice flour , and roast on a medium flame .
• ( take some rice powder , and see it comes to draw lines  .)
• then remove the rice flour and keep aside .
• in a wok  boil water (as req) and add the jaggery .
•  stir till it dissolves and comes to a boil.
• add chopped coconut , elachi powder and rice flour.
• keep stirring , so that no lumps form .
• when it thickens , remove from flame and add urad dal powder.
• mix well and allow it to cool .
• then make small balls ( if sticky ,apply little ghee in ur hands ) and deep fry in oil .
• ( keep on a medium flame , the inner portion should also get cooked. so it will take time )

NOTE:
if u add more jaggery it will become very hard .
it may sometime splutter , so careful while making .

AVAL PAYASAM

NEEDED:

Aval/ poha  -1 tbsp
1/2 lr milk
Sugar
2 tsp ghee
Pinch saffron
Elachi powder
Roasted cashewnut

METHOD

• Slightly roast the poha in 2 tsp ghee & turn a sec in mixy..(not to powder)
• Then boil the milk  , add sugar, poha . 
• Cook for few minutes in a low flame.
• When it comes to a boil add cashewnut, saffron , elachi powder & remove.

Note:

 dont make it too thick or too watery.
U can also add little cashewnut powder to payasam .

RAVA LADOO

NEEDED:

3 cups roasted rawa
Elachi powder
Ghee (melted)- 1 1/2 cup
Milk powder - 1/2 cup
Sugar - 2 1/2 cups
Kismis, cashew nut- roasted in ghee

Method:

• Powder the rawa in a mixy . 
• Transfer it to a bowl & add milk powder, elachi powder. Mix well & keep aside.
• In a wok add 1 cup water & the sugar. Make sugar syrup , sticky consistency. 
• Add the rawa powder, cashew,  Kismis , & ghee. 
• Stir for 5 - 10 min  on a medium flame &  remove from flame.
• ( keep in the same wok , so that it will thicken fast in the pan heat)
• Allow it to cool (1/2 hr)
• Then make ladoo.

Note:
this will not become powder if u break

AVAL PUTTU

Needed:

aval/poha - 2cups
origanic jaggery (grated) - 2 cups ---heaped
grated coconut- 2 tbsp
ghee- 3 tsp
cashewnut  -roasted
elachi powder
luke warm water - 1 cup approx
pinch haldi and a pinch salt

Method:

• dry roast poha for 5-7 min  and then powder it .(it will be like fine rawa.)
• take luke warm water , add a pinch haldi and salt.
• add this water  as req , to the powdered poha ,in a sprinkled manner .mix gently .
• this we are doing just to soften the poha.
• ( do not add water and knead the poha.)
• in a kadai melt the jaggery in 1/4 cup water.
• (testing: if u drop a little jaggery in water, it shd not dissolve .it shd come to make a ball.)
• then add  and the coconut , mix well and remove from flame.
• now add this jaggery to the poha  and mix well .
• keep aside and allow it to cool.
• then once again mix the poha gently using ur hands to avoid lumps.

note:
if u add more jaggery it will become sticky.
and careful while adding water to the poha.

THATAI

NEEDED:
boiled rice - 2 cups
plain rice - 1 cup
butter - 1 tbsp (approx)
salt
channa dal/ kadalai paupu - 1-2 tbsp ( soak for 1 hr)
chilly powder
hing
urad dal -  roast to light brown & then finely  powder  it
curry leaves

METHOD

• soak both the rice together  for 1 hr.
• then grind in a grinder till smooth paste adding water as req.
• then spread this rice paste in a clean towel .( this is to remove excess water)
• then transfer it to a bowl.
• add chilli powder ,  salt , asfoetida , urad dal powder and  butter to the  rice flour AND  knead well.
•  then add chopped curry leaves, channa dal ( drain the water and  add the dal) and knead the dough again .
• add water if req to make a soft dough.
•  Make sure to cover the dough after every use. Rice flour can get dry.I have used a Wet Kitchen towel to keep the dough moist.
• Heat oil in a large pan in low to medium flame. In the mean while , I used a milk cover for the plastic surface for making the round thatai shape. Before we begin the process , remember to oil the plastic surface and palm of our hands.
•  Take a small ball and pat it flat as thin as possibe on the surface of the cover with ur palm. Make holes using  a tooth pick at equidistant points around the thatai..
• Check if the oil is heated in the meanwhile by dropping piece of the dough and if it comes up by touching the bottom immediately , mean its ready for frying. Remember oil should not fume at any point of time.
• Carefully drop the thatai into the oil from the plastic surface by transferring it to your oiled hands and then to the oil . Turn it a couple of times with a spatula... . Once the thatai turns a little darker than light brown color , drain them onto a vessel/ eversilver bowl with holes. .
• Repeat the process with the rest of the dough.. I added 5 thatai's at a time for frying .

NOTE:
FOR 8 CUP RICE ----------- 1 CUP URAD DAL POWDER.

MILK LADOO

This is a very tasty  ladoo which i made on gokulastami .this is very easy to make . children will luv this ladoo.the only thing is, u cant keep this more than 2-3 days .

 NEEDED:( makes 20-25 ladoos)

4 cups  - milk powder
2 cups - milk
1 cup - sugar
2 tsp - ghee

Method:

• In kadai add 2 cup milk & sugar.
• when the sugar gets dissolved add the milk powder & ghee.
•  stir constant  without any lumps.
• it will thicken in 5 min . allow it to cool & make ladoos .
• garnish with nuts on top.