PANAGAM SSS

NEEDED
2 cups - water
1/2 tsp - sukku powder
Jaggery ( grated)
Little elachi powder

Mix all the above said items .
Filter it if any dust is there.

LAPSI SWEET PONGAL

NEEDED
1/2 cup - lapsi/  broken wheat/  gothuma rawa
2 tsp - yellow moong dal
grated coconut - 2 tsp
elachi powder
1 cup (grated) - organic jaggery
1 tbsp- condensed milk  (opt)
roasted nuts , kismis
ghee - 2 tsp

METHOD

• in a wok add 1 tsp ghee and roast the lapsi , on a low flame .
• transfer it to a  bowl and add  the yellow moong.
• pressure cook adding water as required .
• in the same wok add 1 tsp ghee , and add the cooked lapsi .
• add the jaggery , cook on medium flame .
• add elachi powder, grated coconut  , mix well and cook for few minutes .
• add the roasted nuts , kismis . 
• add condensed milk , mix well and remove

note

u can use organic jaggery directly. its clean , so no need to dissolve in water and filter .

POHA SWEET PONGAL

NEEDED

poha / aval - 1 cup

yellow moong dal- 2 tbsp (cooked)

organic jaggery (grated) - 1/2 cup depending on sweetness of the jaggery (r to ur taste)

milk

elachi powder

cashewnut , kismis - roasted in ghee

ghee - 2 tsp

METHOD;

• in a bowl add the poha , add luke warm milk as required . (same as udo for poha upma, instead of water v r adding milk.) 
• keep aside for 20 min. if u press and c it shd b soft .
• in a wok add 2 tsp ghee , add the poha , cooked dal .
• add the jaggery , cook for few min till it melts and mix with poha.
• add elachi powder , roasted kaju , kismis. 
• stir well and remove .

KARADAIYAN NOMBU ADAI

STEP 1:
take 1/2 cup  or little less than 1/2 cup karamani (matki dal).
 dry roast  for 1 min and pressure cook adding 2 cups water.
leave 4 -5 whistle and  lower the flame , keep for 5 min .
then remove and keep aside.

STEP:2
Take 2 cups plain rice. soak for 1/2 hr.
then drain the water and spread in a clean towel  for 2 min.
then grind to a powder.
sieve this rice powder in a seladai /jali ( use rawa jali , texture will be good)
again in a wok /kadai put this rice powder and fry for few min.
(testing :- take little powder in ur hand , and draw  lines . if it doesnt come to draw line then fry a  little more.)
then remove and; seive again.
measure and; keep aside.

STEP 3:
now open the cooker and check the karamani is done.
drain the water and keep aside. ( u can use this water while making adai.)

2 - 3 chillies  - roughly chopped , chopped ginger 1 tsp ,
 coconut - finely chopped- 2 tbsp (need coconut for both the adai)

STEP 4 :
JAGGERY ADAI/  VELLA ADAI
(For 1/2 CUP RICE FLOUR - 1/2 CUP GRATTED JAGGERY - 1 CUP WATER)

in a wok pour 1- 1 1/4  cup water ( can use the stock/ karamani water also) and add the jaggery.
add elachi powder. wait till the jaggery completely gets dissolved.
then add 1/2 tbsp chopped coconut , 2 tsp karamani.
when it starts boiling add the rice powder , stir constant , so that no lumps form.
it will immediately thicken, stir well , c it doesnt stick to the bottom.
( testing:- wet ur hands and if u touch and see it shd not stick to ur hands )
transfer it to a plate and allow it to cool .

STEP 5 :
 in another wok add 1 1/2 tsp oil and temper mustard , urad dal .
then add green chilly, ginger , curry leaves and 2  3/ 4 cup water.
add salt, 1 tbsp chopped coconut and the remaining karamani.
when it boils  add the rice powder and  stir constant.
when it thickens remove , spread in a plate and keep aside.

STEP 6: -
now take the prepared sweet adai puran .
make small balls  , then slightly flatten it . make hole in the center.
arrange in a greased plate  or idly plates and steam it  .( 10 min )
then remove , if u touch and c it shd not stick to ur hand .
do the same thing with the salt puran prepared.

STEP 7 :-
 serve this 2 adai with white butter.

AVAL PORI URUNDAI

NEEDED:
aval pori - 4 cups
jaggery - 3/4 -1 cup (pahu vellam)
dry ginger powder / sukku powder - 1/4 tsp
elachi powder - 1/2 tsp
coconut- chopped to small pieces - little (2 tbsp)
ghee - 1 tsp
rice flour  for dusting

METHOD:

• in a pan add 1/4 cup water and the jaggery .
• ( filter the jaggery if an impurities)
• when it is dissolved and starts boiling add coconut , dry ginger powder, elachi powder and ghee.
• boil on a medium flame till soft ball consistency.
• (testing: if u drop a tsp of jaggery syrup in a boel of water, it should not dissolve . it should be able to collect and make a soft ball )
• at this stage add the aval pori in the jaggery syrup.
• mix well so that the pori is well coated with the jaggery syrup.
• when it is warm , dust ur hands with rice flour  r ghee and first  make rough sized balls quickly.
• then u can shape the balls nicely.

RICE PUTTU

NEEDED:

1cup- plain  rice
( soak the rice for 10 minutes , drain the water and spread in a cloth . Then finely powder it.)
Organic Jaggery - 3/4 cup.
Elachi powder
Luke warm water- 2 cups ( add as required)
Turmeric powder, - a pinch ( add to the lukewarm water)
Cashewnut
Grated coconut - 1 1/2 tbsp

METHOD

• Add powdered rice in a bowl and add the lukewarm water little by little .
• Mix gently using ur hands.(do not give force to mix )
• Add  the lukewarm water as required  . 
• Then sieve this rice  mixture.
• Then put this rice mixture in a clean cloth .
• Make a potli and keep it for steam. Or ( can make small balls and keep in idly mould and steam )
• Now remove , open the potli.
• Now seive again  or turn a second in mixy in whipper mode.
• Transfer it to a bowl. 
• In a wok add little water and add the jaggery.  
• The jaggery will dissolve and will become little sticky.
• ( if u drop little jaggery mix in a bowl of water , it should no dissolve,  it will come to roll and will be soft. This is the jaggery  consistency. )
• Add elachi powder. 
• In 2 tsp ghee roast the Cashewnut , then add the grated coconut also and roast for few second. 
• Remove and Add this to the steamed rice powder. 
• Add jaggery mix also little by little. 
• Mix gently   using ur hands.
• Mix well and keep aside.
• The puttu should be like bread crumbs.

NOTE
U can keep this for 2 ,3 days

For 1 cup rice , u will get triple the quantity puttu.

THIRUVATIRAI KALLI & KUTTU

NEEDED:

 FOR KALI:
1 cup rice
yellow moong- 3 tsp
channa dal - 1 1/2 tsp
water - depending upon the qty of rice.( if good rice - 2 1/2 cup water
jaggery - 1 1/4 cup
grated coconut - 1 tbsp
elachi powder
 ghee - 2 tsp

METHOD:

• dry roast rice , moong , channa dal . keep aside .
• then ground  to a powder. ( like rawa)
• take a thick bottemed pan and pour the measurement water.
• add the jaggery ,when it is dissolved  add the coconut.
• then when it starts boiling add the powdered rice .
• stir  while adding , so that no lumps form .
• close the lid and cook for few min .
• keep stiring in the middle , to ensure it doesnt stick to the bottom.
• add 2 tsp ghee , and the roasted cashewnut . mix well and remove.

FOR KUTTU :
veg:
red pumpkin , vaal/ mochai, raw banana , flat beans , cucumber , peas , brinjal,cluster beans,sweet potato potato .(which ever available)
cut these vegetables to big pieces and steam . if u pressure cook it will get mashed.

 TO ROAST & GRIND :
rice  -3 tsp
methi seeds ,-1/2 tsp
red chillies
toovar dal  - 3 tsp  
white til -. 2 tsp
hing
In 2 tsp oil roast all the above said items
then add 1 - 2 tbsp coconut to this and remove.
then grind to a smooth paste adding water as req.

METHOD:

• Temper the mustard seeds . add the tamirand water & the vegetables .
• then add the salt and the  ground paste.
•  add little jaggery to enhance the taste. cook for few min and bring it to a boil .
•  add curry leaves and remove .

NOTE:
instead of adding the steamed veg , u can even adopt slow cooking process.
U and also add little cooked tuvar dal if u want

CHAKARAI PONGAL/ SWEET PONGAL

Needed:

rice- 1 cup
yellow moong - 1/8 cup
water -2 cups ( deponds on the rice variety)
milk- 1/4- 1/2 cup
organic jaggery - 2 1/2 cups ( grated)
ghee - 3-4 tsp
roasted cashewnut/kaju , kismis/raisin

Method:

• pressure cook rice and moong together adding water and milk. leave 3 - 4 whistle.
• in a thick bottomed pan , add ghee and roast the kaju/ kismis .
• then add jaggery . when it starts melting , add the cooked rice moong .
• add ghee if required and stir constant till it thickens. remove .

 NOTE:
color of the pongal depends on the jaggery.

THINAI MAAVALAKU

                                       This is a tasty prasad offered to lord murugan .

Needed:

thinai powder/ italian millet flour - 2 cups
natu chakarai - 1 1/2 cup
honey - 1/2 cup
elachi powder - 1 tsp
ghee - 1/4 cup
cashew, raisains- 1/4 cup

Method:

• mix everything and  make like ladoo .