KARCHIKAI

NEEDED:

outer cover:

2 cups - maida

a pinch salt

ghee - 1 tsp or vegetable ghee

water as required

knead well all the above said to a soft dough.

FOR PURAN:

1 cup grated coconut ( dry roast the grated coconut to light brown )

1 cup Porikadalai/ chutney dal

1 tsp - poppy seeds

2 cups - jaggery

elachi powder

Then powder all this in a mixer and keep aside.

METHOD

now take the dough and make small small round.

then keep the puran in the center and seal the edges using little water. 

Deep fry this in oil .

RICE KULIAPPAM ( SWEET)

NEEDED:

1 cup plain rice ( soak in water  for 2 - 3 hrs)
Organic Jaggery - 1 cup- grated
Elachi powder
Banana- 2 if small
Ghee

METHOD

• wash and drain the water from the rice . 
• Grind to a smooth paste adding water as required. 
• Add jaggery and mix well.
• mash the banana and add to this . 
• Mix well. 
• Take a non stick appam mould and add little ghee in each hole.
• Then  fill the hole with this batter. 
• When done turn the other side, and remove.
• (Cook on a medium flame)

NOTE:
 rice and jaggery to be taken in equal ratio.

KALKANDU SADAM / SUGAR CANDY RICE

NEEDED:
rice - 1/2 cup
diamond kalkandu / sugar candy - 3/4 cup
pinch saffron strands
elachi powder
ghee - 2 tsp
cashewnut  , kismis

METHOD:

• pressure cook the rice.
• in a pan roast the cashew nut in 2 tsp ghee, till golden  color  & keep aside .
• in the same pan add the cooked rice, kalkandu, saffron & cook on a low flame.
• cook till the kalkandu blends well with the rice .
• stir constant so that the rice dosen't stick to the bottom .
• add  cashewnut, kismis , elachi powder & mix well.
• add 2 tsp ghee if req & remove.

note:
FOR 1 CUP RICE --1 1/2 CUP KALKANDU.
saffron gives nice yellow color to the rice.

JANGIRI

Ingredients:
White urad dhal - 1 cup 
Rice - 1 tbl sp
Sugar - 1 1/2 cup
Water - 1/2 cup
Kesar colour - little
Saffron - little
Rose essence - 2 tsps

Method:
1. Soak dhal and rice together in water for 15 minutes
.2. Grind into smooth thick frothy paste with very little water using wet grinder. (Mixie may not give good results.)
3. Grind for 40 to 45 minutes, add little kesar colour and take out from grinder.
4. Mix sugar and water in a heavy  pan and heat in medium flame stirring constantly till half string consistency is reached. Mix rose essence, kesar colour, little crushed saffron to this.
5. Heat oil in a  flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth (cone shape cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.
(sorry my jangiri came out like a flower. )
7. Turn over gently when it is cooked. (Do not fry "over crisp". Colour of jangiri should not change).
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak ( turn once in between) till next batch of jangiris are fried.
10. Remove from syrup and arrange on a flat plate.
11. Take more dough in the cone shaped cloth and repeat the process of frying till all the dough is over.

SUJI APPAM

needed:
for outer cover :
1 cup chiroti rawa
pinch salt
water as required
1tbsp oil
combine all the above said, to a soft dough.
keep this aside & prepare puran.

for puran :
rawa -1 cup
organic gud/ jaggery- 1 1/4 - 1 1/2 cup
water - 3/4 cup ( can add little more if required)
ghee - 1 tbsp

mtd for puran:
roast rawa in ghee for 2 min & remove.
dissolve jaggery in water .then add the roasted rawa .
remove when it thickens , & allow it to cool.

method:
Take a small ball of dough and with a greased palm, spread it thinly on a greased plastic sheet. (I used milk cover)
Place 1 tsp puran in the centre.
Cover with the dough and pat again into a round circle.
deep fry till golden on both sides .Offer hot.

ADHIRASAM

needed:

rice - 2 cups

jaggery - 2 cups

elachi powder

oil - for frying

method:
 Soak rice in water for half an hour.

Spread it on a large cloth for 10 - 15 min.
When it is three fourth dried, grind to a fine powder.

sift ( salikanum) this flour & keep aside.
Melt the jaggery in water till it reaches the desired consistency.( takali padam)
Test for the right consistency :

If you put a little melted jaggery in a little water, it should roll up into a soft ball.

(the ball will loose its shape immediately.)
turn the stove off and pour it on the flour.

add elachi powder & mix well.

heat oil in a pan. (medium flame)
Make a ball out of the dough & on a plastic sheet , flatten it .
Fry in oil til it becomes golden brown on both sides .

while removing , press the adhirasam & remove the excess oil.

dont place the adhirasam 1 above the other when hot.( it will stick to each other)