Laddu

Wish you all a very Happy Deepavali! I'm signing in my blog after a very long break. Was busy with my kid during his summer break & relocation, settling down in a new place & stuff. Now I'm back with our very own traditional sweet Laddu. Deepavali is not complete without Laddu in majority of the families. Most of the people think its complicated & very tricky to prepare. Not at all. Its so easy to prepare if we use the correct measurements & method. Here comes the recipe..

Preparation time : 20 mins | Cooking time : 20 mins | Makes :16 (medium sized)
Category : Sweet | Cuisine :South Indian

Laddu Recipe

Ingredients:

Besan Flour - 1 cup

Sugar - 1 cup

Baking Soda - a pinch

Cardamom powder - 1/2 tsp

Cloves - 2

Nutmeg - a pinch (optional)

Rasins - few

Cashews - few

Yellow food color - a pinch (optional)

Edible camphor - a tiny pinch 

Sugar Candy/Kalkandu (optional)

Ghee - 1 tbsp

Oil to deep fry

Method

1. In a pan heat a tsp of ghee. Fry the raisins till it becomes fluffy. Then fry the cashews till golden brown & set aside.

2. Powder the cloves & nutmeg in a mortar.

3. To prepare the sugar syrup add a cup of sugar in a heavy bottomed pan & add 1/2 cup of water. Let it boil in medium flame till it reaches single string consistency. Its the most important step in the preparation of laddu where you have to be very careful. You have to check now & then to see if it has reached the single string consistency & switch off immediately. 

4. Add 3 drops of lemon juice to the sugar syrup to avoid crystallization. Then add the powdered cloves, nutmeg, cardamom powder & a pinch of edible camphor to the syrup.

4. Take a cup of besan flour. Sieve it & add it to a mixing bowl.

5. Add water gradually to the flour & mix it with hand or whisk without any lumps. The batter should neither be thick nor thin. It should be in a dosa batter (flowing) consistency. Add a pinch/2 drops of yellow food color(optional) & a pinch of baking soda.

 You can use either of these laddles to make boodhis.

6. Heat the oil for frying the boondhis. You can add a tbsp of ghee in the oil if you like ghee flavor. The oil should be in high flame. To check the oil is heated to the right temperature add a drop of batter to it. If it raises to the top immediately, its the right temperature to fry. Once the oil is heated hold the boondhi making laddle above the oil and pour a scoop of the batter on it. The boondhis will fall like balls in the oil.

Once the shhh sound reduces take out the boondhis immediately & put those in the sugar syrup. If you allow it to fry for a long time, bhoondhis will turn crispy & will not absorb the sugar syrup.

7. Repeat the same until you are done with the whole batter. Stir the boondhis well in the syrup now & then. Once done frying all the bhoondhis mash it with either a potato masher or the bottom part of any vessel which is flat.

Add a tbsp of ghee, fried cashews & raisins.

8. Keep the stove in low flame & stir the mixture for a minute for the sugar syrup to get absorbed well in bhoondhi.

9. When the mixture is warm start making balls.

  The flavorful laddus are ready to eat..

Store it in an airtight container once its cooled completely.

Point to be noted:

• If your bhoondhis are stiff & not able to make laddus, add a scoop of bhoondis in a mixer & grind it in pulse. Then add it to the mixture. 

Puli Vadai

Puli Vadai is one of the popular & most liked snacks of  Kongunad, especially in Pollachi & Udumalpet belt. One of my favorites too😋 My Mom never failed to prepare this snack for me whenever I visit her😍 People of Kongunad make two types of Puli Vadai. One with tamarind, coconut, rice, toor dal. Some people call it Arisi Vadai, some say its Puli Vadai. I'll post it later. The other one is made with sour curd/yogurt replacing tamarind & this is the one we are going to prepare now. Here comes the recipe...

Puli Vadai Recipe

Soaking Time: 3 hrs | Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10-12
Recipe Category : Snack | Recipe Cuisine : South Indian

Ingredients:

For Grinding:
Idly Rice - 1 cup
Curd/Yogurt (slightly sour) - 3/4 cup
Cumin seeds - 2 tsp
Red chillies - 3 
Curry leaves - few
Asafoetida - 1/4 tsp
Salt as needed

For seasoning:
Mustard seeds - 1/4 tsp
Channa dal + Urad dal - 1 tsp
Curry leaves - few
Cilantro - finely chopped
Oil - 2 tsp

Oil for frying the Vadas

Method:

1. Wash and soak the rice in curd/yogurt for minimum 3 hrs. 3/4 cup of curd is enough for 1 cup of rice to get soaked well. If you feel its too thick add little more. 

2. Soak the red chillies along with the rice.

3. After 3 hrs, you can see the rice absorbed the curd well & ready to get grind. Now grind all the ingredients given under To grind to a smooth paste in a mixer/grinder. Don't add water.

The batter must be thick, it should not flow from your hand. If it flows cover it with a paper towel to remove excess water. You can keep it in fridge for 1 hour to firm up.

4. In a pan heat 2 tsp of oil. Add the mustard seeds. Let it splutter. Then fry the channa+urad dals till golden brown followed by curry leaf, cilantro. 

5. Now add the batter to the seasoning and give it a quick stir, say for 20 seconds & switch off the stove. Don't stir it much or the batter will get cooked.

6. Heat the oil for frying the Vadas. Take a plastic paper/Ziplock cover & place it on a flat surface. Slightly oil the paper. Take a small piece of the batter and make a ball. Place it on the paper, wet your fingers with little water & spread the ball with finger tips to form a circle. It should neither be thick nor thin. 

7. Now gently remove the spread batter from the plastic sheet and drop it carefully in the heated oil. It will start to fluff up. Flip the vada. Fry till it turns golden brown. Remove & drain it on paper towel. You can fry 2 or 3 vadas at the same time based on your pan size. But don't overcrowd.

When you rip the vada it should be hollow inside like this.

Serve hot.

Jackfruit Payasam (Chakka Pradhaman)

Chakka Pradhaman is a traditional payasam (pudding) of  Kerela made with chakka varatti (Jack fruit jam). I made it with fresh jack fruit pieces as I don't have chakka varatti here. I didn't have much hope on it till I tasted it. But it was beyond my expectations. Its really yummy & also can be made with less effort & time. Here comes the special recipe for Tamil New year & Vishu...

Chakka Pradhaman Recipe

Preparation time : 10 mins | Cooking time : 20 mins | Serves : 3
Category : Dessert | Cuisine : Kerela

Ingredients:


Jack fruit pieces (Riped) - 12
Jaggery - 1/2 cup
Thick coconut milk - 3/4 cup
Ghee - 4 tsp
Coconut bits(thin sliced small pieces) - 2 tbsp
Cashew nuts - few
Raisins - few
Cardamom powder -1/4 tsp


Method:

1. Pressure cook jack fruit adding water just to get immersed for 2 to 3 whistles. Allow it to cool.

2. Drain the water & grind it to a smooth paste. Set aside.

3. Prepare 3/4 cup of coconut milk.

3. In a pan heat a tsp of ghee & fry the raisins, cashews, coconut pieces & set aside.

4. In the same pan, add the powdered/broken jaggery with 1/4 cup of water. Let it dissolve completely. Once it got dissolved, filter it to remove impurities. Heat it again until it bubbles (No need to check the string consistency).

5. Add the jack fruit paste to it & mix well to get coated well with the jaggery syrup. Let it become thick.

6. Add 3 tsp of ghee. Then add the coconut milk & give a quick stir. Switch off the stove when its about to boil. If you allow it to boil for a long time after adding coconut milk, it will curdle.

7. Now add the Cardamom powder, fried cashews, raisins & the coconut pieces & give a stir.

Serve it warm or cold.

Bread Paneer Cutlet

Unsure what to do with your leftover bread that's going to expire soon? You can make best use of it making this Bread Paneer Cutlet. It is a healthy & an easy to make evening snack. It can also be served as an appetizer or starter for parties. Also be used as patties & sandwiched between Burgers, an attractive way to make the kids eat:) The preparation method is almost the same as Veg cutlet except for the bread & paneer added to it. It can be shallow or deep fried. I shallow fried it to be on the healthier side. Here comes the recipe..

Bread Paneer Cutlet Recipe

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10-12
Recipe Category : Snack | Recipe Cuisine : Indian

Ingredients:

Bread (White/brown) - 4 slices
Potatoes - 2 (Boiled & mashed)
Paneer (Shredded) - 3 tbsp
Onion (Medium) - 1/2 (finely chopped)
Capsicum - 1/4 (finely chopped)
Cilantro - few (finely chopped)
Ginger garlic paste - 1 tsp
Kashmiri/Red chill powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Corn flour - 1 tbsp
Lemon juice - 1 tsp
Salt as needed

Method:

1. Cut the sides of the bread & crumble the slices as small as possible.

2. Boil the potatoes. Mash it well & add to the bread crumbles. Add the chopped onions.

3. Shred the Paneer & add it followed by the chopped Capsicum & ginger garlic paste.

 4. In a small bowl mix the turmeric, garam masala, chaat masala & red chilli powders & add it to the mixture. Then add the corn flour, chopped cilantro & salt to it.

 
 5. Now combine everything well to form a dough. Don't add water to it as the moisture in onion & potato itself is enough to form the dough. It should be non sticky. Grease your hands with oil & make round shapes & flatten it thick.  Or you can make heart shaped  cutlets if you wish.

6. Add oil in a pan & shallow/deep fry till the cutlets turn golden brown. Flip the sides for shallow frying till both sides turn brown.

7. Serve it hot with tomato ketchup/hot chilli sauce.

Points to be noted:

• You can even add carrots & peas to it if you wish. 
• If you dont have Paneer just skip it.
• Never add water while making the dough.
• If your chilli powder is too hot, just add 1/4 tsp.
  

Chicken Briyani (Thalapakatti Style)

After experimenting a variety of methods preparing Briyani, I just sticked on to this method as it tasted heavenly whenever I made this way. The main flavour of this Briyani comes from the freshly ground homemade Briyani masala & also the Seeraga samba rice we use. I was longing for a longtime to try it with this rice to get the authentic flavor of Dindigul Thalapakatti Briyani & finally found it in an Indian grocery store. From then, Basmati is my 2nd choice when it comes to Briyani:) What are you waiting for? Try out this method & make your Sundays filled with aroma!😋

Chicken Briyani (Thalapakatti Style) Recipe

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Category: Main | Cuisine: South Indian

Ingredients:

Seeraga samba rice - 2 cups

Chicken - 1/2 kg (cleaned)
Onion - 1 large 
Tomato - 1
Green Chillies - 2 slit
Ginger Garlic Paste - 3 tbsp
Chilli Powder - 1 tsp

Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp

Coriander Leaves (Cilantro) - 1/2 cup chopped
Mint Leaves - 1/4 cup chopped
Yogurt - 1/4 cup 
Water - 2.5 cups

Coconut milk - 1 cup
Lemon juice - 2 tsp

Ghee - 2 tbsp

Oil - 3 tbsp
Salt to taste

 

For the Marinade:

Chicken - 1/2 kg (cleaned)
Thick Yogurt (curd) - 1/4 cup
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp

 

For the Briyani Masala Powder:

Cloves -5

Cinnamon Stick - 2 inch piece 

Fennel Seeds (Sombu) - 1.5 tbsp
Coriander seeds - 1/2 tbsp
Cardamom - 4
Star Anise - 1

To temper:

Bay leaves - 2 

Cloves - 2

Cinnamon stick - 1 inch piece

Cardamom - 2

Star anise - 1 

 

Method

1. Wash and soak the rice for 25 mins. 
Wash & clean the chicken. Marinade it with the ingredients listed under For the Marinade.

 

2. Grind all the items given under For the Briyani Masala powder and set aside.

3. Now heat the oil + 1 tbsp ghee and temper it with bay leaves, cloves, cinnamon sticks, star anise & cardamom. Add the onions, green chillies and saute for few mins till it becomes slight golden brown.

5. Add the ginger garlic paste and saute till the raw smell leaves. Then add chopped tomatoes till it becomes mushy.
 Add in chilli powder, coriander powder, garam masala powder and the ground Briyani masala powder and saute it for 2 mins. 

6.  Then add the coriander, mint leaves & yogurt & saute it till the oil seperates from the masala.

 7. In a pan, add a tsp of ghee and fry the soaked and drained rice for 2 mins carefully without breaking the rice. 

8.  Transfer the masala & marinaded chicken to the pressure cooker. Blend it well & stir it for a min to get the chicken blended well with the masala.

9. Now add 2.5 cups of water + 1 cup of coconut milk, salt, chopped coriander & mint leaves and bring it to a boil.

10. Now add rice to the boil & finally add the lemon juice.

11. Cover the cooker with the lid. For those who are using gas/flame stove, cook it in medium flame for 7 mins and reduce the flame to completely low for 5 mins & switch off. Those who are using coil stove, cook in medium for 8 mins & switch off . Let it be on the coil. Allow the steam to be released all by itself without disturbing it. Open the cooker once the pressure is fully released.

 Add a tbsp of ghee and fluff the rice with a fork or with the backside of a flat spatula.

Serve it hot with onion or cucumber raita.

Points to be noted

• You can also use basmati rice if you dont have Seeraga Samba.
• I always use the freshly ground ginger garlic paste, as it adds more flavor than the store bought ones. Also grinding it with curd reduces its strong aroma.
• While sauting the onions, always add little salt to it so that it gets cooked fast.
• Never try to release the pressure until it gets released by itself.
• Frying the rice in ghee & adding lemon juice avoids stickiness of the rice.
• If you want more mint flavor add more mint leaves. As we like a mild flavor, I added only little.