Tag Archives: jaggery

Vella Sadam

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Vella sadam is a traditional dish, preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from school, my sweet tooth craves for eating something sweet and I remember Amma making Vella sadam in no time with leftover rice.

Ingredients:

Rice –  1/2 cup, washed and drained

Jaggery – 1/2 cup, powdered /cut into small chunks

Water  –  2 cup + 1/4 cup

Grated Coconut – 3 tbsp

Cardamom Powder – 1/4 tsp

Almonds – 1 tbsp

Raisins/Dried grapes –  1 tbsp

Ghee – 1 tsp

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Method:

  • Cook rice with 1 cup of water either in rice cooker, or in pressure cooker for 2 whistles
  • Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
  • In a pan, add jaggery syrup and bring to boil. Add the coconut and cardamom powder; mix well and cook  for 2- 3 minutes

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  • Add  cooked rice to the boiling jaggery syrup and cook till the jaggery syrup is completely absorbed in the rice

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  • Add ghee to the pan, once the ghee becomes hot, add raisins and switch off. Add the raisins and almonds to the Jaggery rice and serve hot

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Notes:

  • You can use cashew instead of almonds
  • Basamti rice can be used instead of regular rice
  • You can cook jaggery in water instead of soaking jaggery in hot water

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Karadaiyan Nombu Adai (Sweet and Savory)

IMG_5281Last Saturday was Karadaiyan Nombu for us (Sunday in India). Karadaiyan Nombu is a traditional festival celebrated in our community. Ever since childhood I have a big fascination when it comes to nombu because of the yellow thread.  I always ask my Mom I not married why are you tying this over my neck, my mom used to say this is a different thread. Even in school I hide this thread as I don’t want my friends to think I got married:-)

Specialty of nombu is preparing Sweet and savory Adai and tying yellow thread. Myself and sis enjoy Adai with a big chunk of room temperature butter. I can talk about how I enjoyed for the entire post, but let me get into the recipe:-)

Typically Amma soaks the rice and dries in a cloth and pulse it, but I have preapered Adai with store bought rice flour

General steps:

  • Dry roast 2 cups of rice flour for 2-3 minutes and keep aside

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  • Dry roast the black karamani for 2-3 minutes and soak in warm water for 2 – 3 hours, strain it and add twice the water and pressure cook for 1 whistle. Avoid mushing the karamani

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Having a sweet tooth, I always prefer Sweet Adai over savory, and hence the post:-)

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Sweet Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/Frozen) – 1/4 cup

Jaggery –  1 cup

Karamani – 3 tbsp

Warm Water – 1 cup + 3/4 cup (keep 1/4 cup warm water separately)

Cardamom powder -1/4 tsp

Salt – a pinch

Sesame oil – to grease

Method:

  • Soak jaggery in 1 cup + 3/4 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water

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  • After the  jaggery completely melts in water, strain the impurities.
  • In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in a greased idli plate for 10-12 mins.

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My Notes:

  • If the dough becomes dry add extra water. For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
  • Color of the Adai depends on the jaggery color

Savory Adai

Ingredients:

Rice flour – 1 cup, sieved

Grated Coconut (Fresh/frozen) – 1/4 cup

Karamani – 3 tbsp

Salt  – as needed

Water – 2 cups ( keep 1/4 cup warm water separately)

Sesame oil – to grease

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1, chopped (Adjust according to your taste)

Channa Dal – 1/2 tsp

Ginger -1 tsp, peeled and finely chopped

Curry leaves – 1 sprig, chopped

Asafoetida – a generous pinch

Method:

  • Add oil to the pan. Once the oil is hot, temper with mustard seeds, channa dal, ginger, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water and salt. Bring to boil. Once the water starts boiling add coconut, karamani and rice flour

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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

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  • When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai

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  • Steam it in greased idli plate for 10-12 mins.

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My Notes:

  • In the dough becomes dry add extra water.For the flour that I used, the extra 1/4 cup water was not needed. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately

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Sakkarai Pongal (Sweet Pongal)

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Happy Pongal!!!

For me Sakkarai Pongal is not only a festive sweet, but a sweet which I love to eat frequently. There is one rule in our home (well its imposed by me;-)) whenever my Amma cooks Ven Pongal, Sakkarai Pongal should be in dining table, then only I will eat Ven pongal:-p till date my sister pranks at me, telling about stories like this. Not only at home, even in temple I love Sakkarai pongal. Whenever my Amma goes to any temple I will demand her to get Sakkarai Pongal. My Amma adds milk to the pongal, which is my favorite part of Sweet pongal.

Yesterday I was in dilemma whether to cook pongal with rice/cracked wheat/oats/Quinoa but hubby was suggesting to go traditional (may be he wants to taste rice pongal:-)) and I also felt the same

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Sweet Pongal

Preparation Time : 10 mins | Soaking time : 30 mins | Cooking Time : 40 mins | Serves : 3

Ingredients:

Raw Rice – 1/2 cup

Moong Dal – 1/2 cup

Jaggery – 1 cup heaped (Adjust sweetness according to your taste)

Milk – 1 cup + 1/3 cup

Cardamom powder – 1/8 tsp

Saffron – a small pinch (optional)

Ghee – 3 tbsp

Cashews and raisin – for taste

Water – 2 cups + 1/2 cup

Nutmeg powder – a pinch (Optional)

Salt – a pinch

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Method:

  • Add saffron strands in 2tbsp of warm milk and set aside. In 1/2 cup of luke warm water add jaggery and keep it aside. strain the impurities after the jaggery is completely dissolved in water

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  • In a pan add 1 tbsp of ghee and add cashew and cook till they are golden brown. Add raisin and switch off the flame
  • Dry roast moong dal until nice aroma comes. Soak moong dal and rice in warm water for 30 mins –  1 hour and strain dal and rice

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  • Pressure cook moong dal, rice with remaining water and milk in medium flame. Switch off and when the pressure release naturally mush it up a ladle

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  • Add saffron milk and  jaggery syrup to the cooked dal and rice; allow it to boil

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  • Cook till it becomes semi thick (solid), as pongal thickens over time (Switch off when you see this pouring consistency)

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  • Add cashew, raisin and remaining ghee and mix well

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My Notes:

  • Pinch of Edible camphor and clove can be added for taste
  • Milk is optional for Sakkarai Pongal but it gives nice taste
  • Instead of rice, oats/cracked wheat/quinoa can also be used

Wheat Sweet Appam

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals, Amma cooks this at home. Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won’t have second thoughts. Easy tea time snack!

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Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour – 1 cup

Jaggery/Brown sugar – 1/2 cup heaped (I used Jaggery)

Rice flour – 2 tbsp

Banana puree – 1 (from one banana)

Cardamom powder – 1/8 tsp

Milk – 1 tbsp (Optional)

Cooking soda – a small pinch

Salt – a pinch (optional)

Oil/Ghee – as needed (I used Ghee)

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Method:

  • Soak jaggery in warm water (till jaggery is immersed) for about 15 minutes till it melts. Add cardamom powder, banana puree and milk to the molten jaggery and filter to remove the impurities in jaggery. Keep it aside
  • In a mixing bowl, add wheat flour, rice flour, salt and baking soda and mix well. Add wet ingredients (molten jaggery with banana) to it and mix well. If required, add water to make it to a pouring consistency and mix well without lumps

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  • Add ghee to the kuzhi panniyaram pan. Then spoon the batter into each hole. After one side is cooked well, turn the paniyarams and cook the other side

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  • Flip carefully and cook until it is done

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My Notes:

  • Banana gives a soft and spongy texture to the appams. You can also omit banana if you want crispy appams
  • I have used banana puree, instead you can also use mashed banana
  • You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  • You can even add grated coconut/coconut pieces to make it flavorful