Bengal gram flour and coconut cake

Bengal gram flour and coconut cake - Preparation time 45 mins

I first made this cake during deepavali. It came out well and the taste was tempting. People won't stop with one piece. Actually i got this recipe from internet only. But added cashew and saffron strands. I used fresh grated coconut and finely chopped cashews.

Ingredients:-
Bengal gram flour - 1 cup ( use the same measurement cup for flour, sugar, milk & ghee)
Sugar - 2 cup
Milk - 1 cup
Ghee - 1 cup (keep little more if required you can add)
Grated coconut - 1 cup
Cardamon powder - 1/2 tsp
Saffron strands - few (soaked in little milk) 
Cashew - 10 to 15 ( finely chopped)

Preparation method:-

Roast bengal gram flour along with little ghee (2 tbsp) till slight aroma comes and raw smell goes off. To this add grated fresh coconut and sortae for few mins.

To this roasted mixture add milk and and boil. Keep on stirring the mixture till it is thick and doesn't stick to bottom of the pan. 

Now add the sugar to bengal gram flour, coconut, milk. Keep on stirring and slowly add the ghee, cardamon powder and saffron soaked in milk .

The mixture will become thick and white bubbles will appear on the edges. 

Add remaining ghee little by little. Till the ghee cake consistency comes. Also the ghee will seeps on the edge.

In a plate coat 2 tbsp of ghee both in the base and side of the plate. While slightly liquid and thick pour into the plate (don't wait till ball consistency because it will become more rough after cooling).

In a big plate pour little water and keep aside. After pouring the cake dough using a flat laddle or spatula (coated with ghee) flatten the dough quickly else it will start ticking to the laddle.
Keep this plate in the bigger plate with little water so the cooling process will be quick. When slightly cooled coat a knife with little ghee (to avoid sticking) and make pieces on the cake dough.

Don't disturb the cake till it cools completely else the cake will break. 
Enjoy this yummy, tasty and easy to make delicious cake.

Crushed sesame and flaxseed balls (Alivedai and ellu podi orundai)

Crushed sesame and flaxseed balls (Alivedai and ellu podi orundai) - Preparation 25 to 30 mins

 Wish you all happy thamizh new year - Villambi

This type sesame ball preparation will be made  during celebration rituals and when praying certain god's. I watched making this in one of our family goddess praying. Only if you do this patiently the end result will be good. Now coming to this ball i tried making is little bit more healthy by including flax seed also. Actually it came out well. You can also try it out. Use 50 or 100 gm of the seeds each (sesame and flax) and try preparing. 

The sesame is rich in calcium and flax seed in omega 3.  We are using jaggery, cardamon and grated coconut for more flavor and goodness.

Ingredients:-
Sesame seeds - 100 gm (cleaned)
Flax seeds - 100 gm
Jaggery - jaggery syrup 1/2 cup (we will use only few tablespoons of jaggery)
Grated coconut - 1 tbsp
Broken cashew - 1 tbsp
ghee - 1/4 tsp

Preparation method:-
Dry roast the sesame seed in low flame (take care don't burn it).  When it starts spluttering and nice aroma comes remove it and add flax seed.

Roast flax seed till it changes the color. When splutters transfer to another bowl. Leave it to cool.

Grind the roasted sesame and flax seed separately. After grinding mix both the powders well.

Melt the jaggery with water. Filter and remove the dirt (if any) and boil the syrup with grated coconut and cardamon to thick consistency (next to sticky consistency but less than 1 string consistency)

To the powdered sesame seed add cashew pieces (optional), ghee, tbsp of jaggery syrup and mix.

Try making small balls. If the syrup is not sufficient add some more syrup and make the balls.

Healthy, nutrition balls are ready to taste. Don't give more than one ball to eat because it is better to stay in limit. 

Note: While make balls apply little ghee in your palms so that the mixture won't stick too much in your hand. It will be stick only you have to remove the mixture with a spatula or spoon from your palm.

Carrot Halwa (Carrot innipu)

Carrot Halwa - Preparation time minimum 45 mins

When i was thinking to make some sweet for niece birthday. Making of rava kesari is usual so i want to make some sweet which will be tasty, quick and people not used to make frequently. I searched in net and finally ended up making carrot halwa. The procedure is same in almost all the blogs. I just want to make slight difference in the measurement of ingredients and procedure of making so ended up in my way of cooking.

Usually the carrot will have a unique raw smell or taste which i want to overcome because it will reflect in the halwa even after cooking. Which i removed by roasting in ghee initially before starting to cook the carrot in milk. Some people don't like to eat the cashew's roasted in ghee and some want to make the procedure bit quick (like me) so skipped roasting cashews in ghee and added directly to carrot cooking in milk :-). If you want you can add plain (unsweetened) kova to the halwa but i think even milk and carrot is enough to make the dish rich enough along with the ghee. 

It is your innovation which can get into the recipe only think that has to be taken care is - ingredients goes in should be cooked and the dish should taste good. 

Ingredients:-
Grated carrot - 1 cup
Milk - 1 cup
Ghee - 4 tbsp
Cardamon - 3 or 4 crushed finely(i use the skin portion also so the full flavor comes out)
Sugar - 3/4 cup or 1/2 cup (The carrot i used is not sweet so used 3/4 cup)
Cashew - 10 (chopped)

Preparation method:-
Heat the kadai, add the grated carrot and 1 tbsp of ghee. Fry carrot for 5 mins in the ghee to get rid of the raw smell of the carrot.

Now add the milk (i used raw milk) to carrot and mix. 

Cook in low flame by stirring the mixture occasionally so the mixture won't stick in the bottom and the boiling milk won't come out of the vessel.

When the carrot is cooked and milk is reduced add the sugar, chopped cashew to the mixture along with crushed cardamon.

You can soak some saffron strands in warm milk, crush and add at this stage if you want to enhance the flavour.
Cover the mixture and leave to cook till the milk is reduced. Keep stirring occasionally.

When almost all the milk is reduced add the ghee and mix with halwa. Now don't cover the halwa but keep stirring the halwa till the ghee seeps out on the edge of the halwa.

Nice aroma and ghee will come from the carrot halwa. 
Serve this halwa hot. Yummy, healthy and colorful carrot halwa is ready.

Kezhvargu mavu & vellam pedi kozhukattai (Jaggery & Ragi millet flour sweet)

Kezhvargu mavu & vellam pedi kozhukattai (Jaggery & Ragi millet flour sweet) - Preparation time 15 mins

I already tried making panniyaram, adai and dosai using ragi flour now this recipe is ragi and vellam pidi kozhukattai. It is easy to make and health alternative evening snack for family. Deep frying can be avoided by start making snacks like kozhikattai.

This will be filling snack too. Before grounding the ragi millet to flour i roasted millet and ground in the flour mill. Seived the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai. Because of roasting the millet the aroma of the dishes we used to make will be enhanced and it won't attract insects.

Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Kezhvaragu arisi mavu (Dry ragi millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup or 3/4 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai

Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.

When water boils with bubble add the kezhvaragu flour and mix well. It will absorb all the water and becomes thick dough if not add some more dry flour. Check the sweet level and adjust at this stage.

Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered the dough will make the dough mixture to be slightly cooked during the resting time.

Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what we say pedi kozhukattai in tamil.
You can also make kozhukattia in ball shape. Keep the kozhukattai in idli plate.

Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked). 

When pressed using finger it won't be sticky. Cool it. Ragi kozhukattai sweet is ready.

Thinnai mavu & vellam pedi kozhukattai (Jaggery & Foxtail millet flour sweet)

Thinnai mavu & vellam pedi kozhukattai (Jaggery & Foxtail millet flour sweet) - Preparation time 15 mins

When i thought of including millets in our recipe i prepared flour of few millets and kept. With foxtail millet flour one i tried making sweet balls with honey. Now i want to try something new which i haven't tasted so i tried making pidi kozhukattai using thinnai flour and jaggery as we used to make pidi kozhukattai.
Before grounding the foxtail millet to flour i roasted millet and ground in the flour mill. Sieved the flour well and stored in airtight container. I used this foxtail millet flour for making kozhukattai.

Ingredients:-
Jaggery - 100 gms or 1/2 cup (i took 1/2 from jaggery ball) melt with little water remove the dirt and boil for few mins.
Thinnai arisi mavu (Dry foxtail millet flour) - 1 cup (keep some extra flour for safer side)
Water - 1 cup
Salt - a pinch
Coconut - Chopped finely 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - To apply on your palm while making kozhukattai

Preparation method:-
Boil the water along with cardamom powder, melted jaggery (if you are afraid that jaggery will be more keep little syrup and add the remaining), salt (to bring up the sweetness) and chopped coconut.

When water boils with bubble add the thinnai rice flour and mix well. It will absorb all the water and thick dough. Check the sweet level and adjust at this stage.

Leave this dough to rest for 20 mins. As we added the boiling water, mixed well and covered, the dough will be slightly cooked during the resting time.
Grease the palm with little ghee. Make small ball, keep in you palm and press over the dough by folding the finger so the finger impression will come in the dough this is what they say pidi kozhukattai in tamil.

You can also make kozhukattai in ball shape. Keep the kozhukattai in idli plate 
Heat the idli pan and steam the kozhukattai for 5 to 10 mins (it will become glossy/shiny when cooked).

 When pressed using finger it won't be sticky. Cool it. Healthy millet sweet is ready.

Ellu orundai (Sesame balls)

Ellu orundai (Sesame balls)- Preparation 15 to 20 mins
This won't be like as we are getting in shops. I tried it in small quantity with more jaggery so it came like in shop but i like the way my mom used to make which is with less jaggery coating. Next time i have to try that way. I used black sesame seed to make this ellu orundai. I didn't do with perfect measurement.

Ingredients:-
Sesame seeds - 100 gms (cleaned)
Jaggery - 1/4 ball or melted jaggery syrup 1/2 cup
Broken cashew - 1 tbsp
ghee - 1/4 tsp

Preparation method:-
Dry roast the sesame seed in low or medium flame.  When it starts spluttering and nice aroma comes switch of the flame.
Melt the jaggery with water. Filter and remove the dirt (if any) and boil the syrup to thick consistency (next to sticky consistency but less than 1 string consistency)
When roasted sesame is cool. Grind it in a mixer.

To the powdered sesame seed add cashew pieces, ghee, little jaggery syrup and mix. Try making small balls. If the syrup is not sufficient add some more syrup and make the balls.

Note: while make balls apply little ghee in your palms so that the mixture won't stick in your hand.

Thinai arisi, vellam payasam (Foxtail millet and jaggery sweet)

Thinai arisi, vellam payasam (Foxtail millet and jaggery sweet) - Preparation time 20 mins

As I started including millets in my menu i started trying some dishes using the same. I want to try payasam using thinai arisi and vellam. One evening i tried this new sweet dish. It came out well with creamy texture as i used milk also.

Ingredients:-
Thinai arisi - 1/2 cup
Water - 1 cup
Milk - 3/4 cup
Jaggery - 3/4 cup 
cardamon - 2
Grated coconut - 1 tbsp
Ghee - 2 tbsp
Split moong dhal - 1 tsp
Cashew - 10 (broken to pieces)

Preparation method:-
Roast the cashew to golden brown with little ghee and transfer to serving bowl.
In the same kadai roast the thinai arisi (foxtail millet) till it get roasted . Finally add the split moong dhal roast with the rice and switch of the flame.

In a vessel take the rice and wash well. Now add the 3/4 cup milk along with 1 cup of water.

Pressure cook the thinnai arisi for 4 whistle, simmer the flame and cook for another 10 mins.
Meanwhile melt the jaggery with 1/2 cup water, remove the dirt in jaggery by filtering. Boil the jaggery along with grated coconut, roasted cashew, cardamon and little ghee.

When the jaggery syrup become thick syrup . Add the cooked and slightly mashed thinai arisi to the syrup and mix well. 
Now add the remaining ghee and switch of the flame when the payasam starts boiling. If you want you can add some milk to adjust the consistency.

This payasam will be thick with creamy texture. Happy and healthy cooking.

Vellai cholam, Ulunthu kuzhipaniyaram (Jowar and Black gram snack)

Vellai cholam, Ulunthu kuzhipaniyaram (Jowar and Black gram snack) - Preparation time 8 to 9 hours (including soaking and fermenting)

One day mom's friend brought me varagu aarisi and vellai cholam when she came to my home. She asked to try out some recipes which she tried out and came well. First she asked me to try this panniyaram so, i tried last month (don't want to spoil the mood in year beginning by trying new dish). To our surprise it came out very well and also tasty. I am sharing the recipe to all.

Ingredients :-

Vellai cholam (Jowar) - 3/4 cup

Ulunthu (black gram) - 1/4 cup or one laddle

Fenugreek seed - 1/4 tsp

Velam (Jaggery ) - 1/2 cup

Cardamon - 3 

Water - little

Ghee - to fry sweet paniyaram

Salt - As required

Small onion - 6

Grated coconut - 3 tbsp

Split urad dhal and bengal gram - 1/2 tsp each

Green chili - 2 finely chopped

Ginger 1 inch - finely chopped

Mustard seed - 1/2 tsp

Sesame oil - For garnishing and frying

Preparation method:-

Wash and soak jowar (vellai cholam), Black  dhal (ulunthu) and fenugreek seed for 3 to 4 hours.

Grind to smooth paste using very little and required water. Mix little salt and rest the flour for 5 hours.

For making sweet panniyaram.

Melt the jaggery with 1/2 cup water. Filter and remove the dirt from jaggery water. Boil the jaggery with 2 tbsp grated coconut and cardamon. 

Switch of the flame when the jaggery syrup is slightly thick. 

Take half of the fermented flour mix the jaggery syrup little by little and check the flour consistency it should be like dosa flour not thick or thin.

Heat the kuzhipaniyaram kadai. when hot add little ghee and pour each cup with 3/4 th and cover the kadi for few mins.

Using the panniyaram stick turn the panniyaram and cover again for few mins.

When the sweet panniyaram turn golden brown color and cooked well remove and serve hot.

For making kara panniyaram.

Heat kadai add oil, mustard seed to splutter, urad dhal, bengal gram to golden brown. Now add chopped onion, green chili, ginger fry till cooked.

To the remaing half fermented flour add the garnishing, salt and water. Mix all the ingredients well and make to dosai consistency batter.

To the hot kadai add sesame oil and fill the batter till 3/4th of the panniyara kadai.

Close and cook the kadai for few mins. when the panniyaram is cooked on one side (it will be slightly brownish) turn the panniyaram one by one and cook for another 5 mins.

When other side is also cooked well remove and serve hot with kothamali chutney or kara chutney.

Enjoy the healthy snack. If you use not stick kadai the oil usage will be less. If you want the kara paniyaram bit more spicy crush the green chillies and add to the batter. You can view in the image itself , i didn't use much ghee or oil.