Tag Archives: vella

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

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

Sweet pongal

  • 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

Sweet Kozhukattai

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Sweet  Kozhukattai is a traditional dish prepared durung many festivals like varalakshmi pooja and vinayaka chaturthi. Soft Purana Kozhukattai is a great teatime snack too. When my Mother in law came to visit us, she used to prepare this frequently, and having a sweet tooth, I remember skipping dinner after having so much Kozhukattai! There are many ways to cook Sweet kozhukattai, I am sharing one version along with few other techniques told by both Mom and Mother in law

Can I call it Indian Sweet Momos 😉

Sweet Kozhukattai

Preparation Time : 10 min |  Cooking Time : 45  mins – 1 hour | Serves : 3

Recipe Category : Dessert/Sweet and Snack

Ingredients

Rice flour – 1 cup, sieved

Water – 1 cup + 1/4 cups

Salt – 1/8 tsp

Coconut oil – 1 tsp

Pooranam

Shredded Coconut – 1 cup

Water – 1 tbsp

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

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Method

  • In a pan, add jaggery one tbsp of water. Once the jaggery melts, add coconut and cook till the mixture gets thickened. Add cardamom at the end. Mix well and switch off

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  • While still warm and when you can handle the jaggery with hands, grease your palm with ghee/oil, take small portions and make small jaggery balls

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  • In a sauce pan add coconut oil and 1 cup of water and bring to boil. When it is boiling and you see bubbles, add the sieved flour (Have 1/4 cup of water boiled in separate pan/kettle)
  • 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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  • Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  • When the dough is cool enough to handle, make small spheres. Since rice flour is gluten free they tend to be sticky, so greasing hand with coconut oil helps to make Kozhukattai

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  • Slowly press with your hand and make a big circle sufficient enough to keep the filling

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  • Place the pooranam into the small portion

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  • Bring the outer layer to the top for modakkam shape. Alternatively, mould can also be used

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  • Repeat with rest of the dough
  • Grease the idli plate and place the kozhukattai and steam them for about 8- 12 minutes. Remove from the plate when it comes to room temperature

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My Notes:

  • If pooranam becomes so hard and not able make balls, Microwave them for 40 sec or use double boiling method and heat the pooranam
  • Traditionally raw rice is washed well and drained, spread in a towel till the moisture drains completely, and ground into a fine powder. Since it will take time, I have used store-bought Rice Flour
  • Idiyappam flour can also be used to prepare Kozhukattai
  • Can combine Rice flour and water to dosa batter consistency and add coconut oil and cook till you get a dough to the consistency similar to the one shown in above picture
  • If you think jaggery has impurities strain them after it melts and comes to room temperature. Then add coconut and cook pooranam
  • To get the outer layer soft,  boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough
  • When the kozhukattais are done, they will be shiny. Do not over cook, it may give you rubbery and broken kozhukattais
  • Cook pooranam in medium flame
  • It is always better to prepare pooranam first and then the dough, to avoid dough becoming thick
  • Pooranam can also be prepared the previous day and refrigerate