Gulab jamun with milk kova

Gulab jamun with milk kova - preparation time 30 to 45 mins

My regular deepawali sweet after my marriage this is my saving recipe at most of the occasion. For me it is also easy to make recipe. Most of my friends kids will wait for my gulab jamun. Tempting sweet dish which my husband likes. He used to tell that it is not possible to stop with one or two when served.

First sweet which will get over during the occasion of diwali.

This is one of my favourite sweet. When young we will wait till deepawali to taste this sweet. Even our neighbours and relatives bring sweet but, we are crazy on snacks cooked by mom. Dad will order the plain kova in a regular sweet shop before festival. Usually they will get kova 2 days before deepavali.

Mom used to mix with maida in correct proportion else it will break or melt while cooking. While cooking this kova the flame should be very low else it will get burnt or dark in color without the kova getting cooked. Patience is very important to do this so it will come out very well. Now i got many fans(most of the kids and the family members) for my gulab jamun recipe.


Ingredients:-
Plain sugarless kova - 1/2 kg
Maida - 150 gms
Cooking soda - 1 or 2 pinch
Sugar - 800 gms
Water - 3/4 lts
Vanaspathi or Sunflower oil - 250 gms
Ghee - 3 tbspn (optional)
Kesari color - 1/4 tbspn (you can increase it is not very dark)

Preparation method:-
Mix the kova, maida and cooking soda well and make a dough.
Make small ball and then roll to long thick jamun.

In a vessel add sugar , water, color and heat. Once it becomes little thick than water(sticky) switch off the flame.
In a tawa add oil or vanaspathi, ghee and heat in very low flame.
When the oil  is hot add 6 to 7 jamun and fry till it becomes golden brown (it can be little dark).
Add this fried jamun to hot syrup.

The jamun will be very tasty and yummy. Taste it when you prepare else nothing will be left for you.


Note: If you feel the syrup is not enough don't worry you can make syrup with sugar, water, kesari color and add to the jamun.

Adirasam (Rice & Jaggery cake)

Adirasam (Rice & Jaggery cake) - Preparation time minimum 1 day to get the mixed flour ferment or the rice to absorb jaggery syrup

This is a traditional recipe which will be made during festivals. Adirasam flour has to be in correct consistency. The flour can be refrigerated for few days and used for making adirasam when required. For any occasion this can be prepared and kept in advance.

Ingredients:-
Rice - 2 tumbler (or Small Azhakku)
Water - 2 tumbler to melt the jaggery
Jaggery - ¼ kg
Cardamom - 2 (finely powdered)
Oil - to deep fry.
Preparation method:-
Soak the rice for ½ an hour and drain the water.
Put the soaked rice in clean cloth to remove excess water. Grind the rice to very smooth flour.
Remove the rice flour husk using flour filter (saladai).
Melt the jaggery and remove the dirt. The jaggery has to become thick (if you put little jaggery in a plate having water it should not melt. if you roll that it should become like a ball).
Once jaggery paste is done switch off the stove. Add cardamom to jaggery liquid (paggu) and stir well.
Keep stirring and add the rice powder to Jaggery liquid so that both will mix well.
Leave the mixture for around 10 hours minimum to get a soft adirasam (Probably if you leave the flour mixture for 2 or 3 days it will become soft and texture will be very good). It will become thick.
Make small balls out of it and flatten it (don’t make it too thin). Heat the oil after that bring down the flame and cook the rice cake till golden brown.

Note :After the flour is fermented to 2 or 3 days you can refrigerate and make adirasam in required quantity and when ever required (my suggestion don't use for more than 15 days even if you refrigerate).

Venkaya thaal kootu (Onion leaves gravy)

Venkaya thaal kootu (Onion leaves gravy)

Ingredients:-
Vengaya thaal - 1 bunch (washed and chopped well)
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Mustard seed - ¼ tsp
Cumin seed - 1 tsp
Urad dhal - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Grated coconut - 3 tbsp (optional)
Sesame oil - 1 tsp

Preparation method:-
Boil water with turmeric, sambar powder and boil. Once it starts boiling add greens and cook till the greens are tender/cooked.
Now mash the cooked dhal and add to greens. Let this boil.
In a tawa add mustard seed (it should splutter), urad dhal (it should become golden brown), cumin seed (jeera will splutter). If you have thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, etc) it can be used instead of above mentioned items.
Add this and grated coconut to boiling kootu and switch of. Onion leaves kootu can be taken with rice/chapati/roti.

Katharikai poondu poriyal (Brinjal/eggplant & Garlic dry curry)

Katharikai poondu poriyal (Brinjal/eggplant & Garlic dry curry) - preparation time 15 mins

Ingredients:-
Brinjal - 150 gms (small brinjal - remove the top green part and cut to small cubes)
Garlic pods - 10 or 15 (chopped to small cubes)
Turmeric powder - 1/4 tsp
Sambar powder or chili powder - 1/2 tbsp
Urad Dal - 1 tbsp
Mustard seed - 1/4 tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Water - Required amount (to cook brinjal)

Preparation method:-
In a vessel add brinjal, garlic, turmeric, chili powder or sambar powder and little water. Cook till brinjal is tender & garlic is soft.
In a pan add oil, mustard, urad dal fry till the dal is golden brown and garnish the above curry. If you have thalikkum vadagam (will get in stores) you can roast in sesame oil and add to curry
You can take this with rice. If you add little sesame oil to rice and mix with curry it will be tasty. If health permits you can add ghee and take.