THENKUZAL MURUKKU

Ingredients:
Rice Flour/Arisi Mav/Chawal ka atta - 2 cups
(Make sure the rice is soaked drained, then dried and ground. If not you can used refined rice flour. Or else please dry roast the rice flour)
Ulatham Parupu/Urad dhal - 1cup
Gram dhal- 2oogms
Asafatida - 1tbs
Jeera powder - 1tbs (You can also use whole jeera. But, adding powder would be easy to fry and avoid any burst during frying)
Salt
White butter - 100gms
Water - 2cups
Refined oil - to fry (250ltr)

Method/Vidhiee:
1. Dry roast the rice flour and keep aside. Do not make them brown.
2. Now dry raost the urad dhal without making them brown.
3. Once the urad is cool grind them in a mixture.
4. Dry grind the gram dhal too.
5. Now in a bowl mix all the flour, slat, jeera powder, asafatida and seive well.
6. If you have still more amount of broken uradh dhall again grind them seive them.
7. Seive powder must be fine.
8. To it add the white butter and mix well.
9. Now add the water and make dough but not very tight.

10. Heat oil in a medium sized pan. Do not have an heavy bottom pan.
11. Grease the moulds. Take the mould plate which has 3 big holes in them and place inside the mould shell.
12. Now touching water make a cylindrical shape of dough and fill the mould.
13. Gently press and see with the upper another mould to check that the dough comes out smoothly.
14. If it is bit hard to comes. Sprinkle water again to the dough and stuff again.
15. Now on to a spatualla on the cooking platform.
16. Turn the spatulla and in clockwise motion gently press the mould so that the dough comes out and forms a irregular circle .

17. Turn the spatulla on to the hot oil slowly from the side of the pan.
18. Do not put from very high as the oil might spill.
19. Lower the flame and again do the procedure and make circular thenkuzals and put it on to the oil and raise the flame.
20. After 1 min turn one by one.

21. You may see bubbles reseeeding that is the correct time to drain the Thenkuzals.
22. Repeat the same process. Each time you fill in the dough sprinkle bit water and stuff the mxiture to the mould.

Store the Thenkuzals in an air tight container. It can be stored for month a month.

BADUSHAH,RIBBON PAKODA,RAVA LADOO,MADRAS MIXTURE

BADUSHAH

Ingredients:
Baking Soda - 1/2 tbs
Curd/Yougurt/Thair - 3 cups
Elaichi/Elakai/Cardamom - 2
Ghee - 2tbs
Maida - 3 1/2cups
Oil - 250gms
Salt
Sugar - 10 tbs

Method/Vidhiee:
1. Mix ghee,curd,baking soda, and maida like a chapathi dough.
2. Do not add water. If you are not able to mix well add few more tbs of curd.
3. Refrigirate the mix for 2hrs. Or you can also cover it with cloth and keep it in a cool dry place.
4. In a pan put sugar and make sugar syrup. Consistency should be string.
5. Add elaichi powder to the syrup and keep aside.
6. Make balls of the dough. Press each ball in the centre with your thumb to make a dent in the middle.
7.Heat oil  in a pan and fry those balls in a medium flame until they turn brown.
8. Make sure the oil is good hot.
9. Once they are done drain the balls from the oil and put it on to the sugar syrup.
10. After 10 mins take the balls out from the sugar syrup and keep aside.
Your delivious Badushsh is ready.

RAVA LADOO
Ingredients:
Wheat Sooji/Rava - 1 cup
Sugar - 1 cup
Cloves - 3
Saffron(optional) - few strands
Raisins - 5gms
Cardamom powder - 1/2tps
Water - 1/2 cup
Ghee - 2-3 tbs
Method:
1.Slightly crush cloves and keep aside.

2.Heat ghee and add cloves, raisins.

3.The cloves and raisins slightly puff up in hot ghee.

4.Add rava and fry on medium heat mixing continuously till a nice aroma comes out of it.

5.Take out the rava in a plate.

6. In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.

7. Switch off the heat and add rava and mix well. Add cardamom powder and mix well. 

8.Now the mixture becomes too watery which is perfectly fine. 

9. It would dry very fast.

10. Close the lid of the pan and let it sit for about 15-20mins.

11. When it is dried and can be handled, apply some ghee on to hands and make ladoos.

12. When they are cooled to room temperature, store in air tight containers.

Self life for this is 1 week.

 Note : If your mixture is still soggy again fry on to the pan and make ladoos. Be sure the rava is roasted well into light brown consistency or else the ladoos cannot be made.

RIBBON PAKODA

Ingredients:

Kadala Mav/Gram Flour/Besan - 2 cups

Rice flour/Arisi Mav/Chawal ka atta - 1 cup

Baking soda - 1/2 tbs

Red chilli powder - 1 1/2tbs

Asafatida -1/2 tps

Salt

Water - 1 to 11/2 cups

Refined oil - to fry

Method/Vidhiee:

1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.

2. To it add the water and make a stiff chapathi dough.

3. Now heat oil in a pan to fry.

4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.

5. Now take molds fill the mixture into the moulds. Make sure you have the ribbon plate blade already fixed inside the mould. They are horizontal rectangular 2 thin holes through which when pressed from top the dough squeezes out.

6. Now squeezee out the mixture on the oil.

7. Turn after 1/2 min fry them till the bubbles are gone.

8. Its your wish to take them bit, white/yellowish/reddish.

9. Drain them and store them.

10. Do not close the container hot as they tend to turn soggy.

Note: You can take a medium surfaced pan inside of an heavy bottom vessel as they tend to cook fast in them.

MADRAS MIXTURE

INGREDIENTS AND METHOD TO MAKE 1KG MIXTURE

This mixture consists of many items put together such as Ribbon pakoda,Oma podi, Namkeen,Boondi,Groundnut,Gram dhal,Flat Puffed Rice Kaju,Raisins, Curry Leaves.

Make Oma podi

Besan/Kadala Mav/Gram Flour - 2 cups

Rice flour/Arisi mav/Chawal ka atta - 1cups

Omam/ Ajwain - 1tbs

Salt

Asafatida - 1tps

Water - 2 cups

Oil - to fry

1.Boil omam in an water and drain off the seeds. 

2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.

2. To it add the omam water and make a stiff chapathi dough.

3. Now heat oil in a pan to fry.

4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.

5. Now take molds fill the mixture into the moulds. Make sure you have the omam podi plate blade already fixed inside the mould. The oma podi plate has full small holes in them, through which when pressed from top the dough squeezes out.

6. Now squeezee out the mixture on to the oil.

7. Turn after 1/2 min fry them till the bubbles are gone.

8. Take out when they are yellow in colour.

9. Drain them and store them.

10. Do not close the container hot as they tend to turn soggy.

Make Ribbon pakoda

Ingredients:

Besan/Kadala Mav/Gram Flour - 4 cups

Rice flour/Arisi mav/Chawal ka atta - 2cups

Red chilly powder - 1tbs

Salt

Asafatida - 1tps

Water - 2 cups

Oil - to fry

1. In a mixing bowl add the kadala mav,rice flour,red chilly powder, asafatida,salt and 2 tbs of hot oil and mix well.

Make Bhoondhi

Besan/Kadala Mav/Gram Flour - 2 cups

Rice flour/Arisi mav/Chawal ka atta - 1cups

Omam/ Ajwain - 1tbs

Salt

Asafatida - 1tps

Water - 2 cups

Oil - to fry

1.Boil omam in an water and drain off the seeds. 

2. In a mixing bowl add the kadala mav,rice flour, asafatida,salt and 2 tbs of hot oil and mix well.

2. To it add the omam water and make semi liquid dough

3. Now heat oil in a pan to fry.

4. Make sure oil is hot but, lower the flame when you are going to make the ribbons.

5. Take the big spatual which has round holes meant for making bhoondies

6. Keep the saptula on top of oil and pour the mixture and rub the liquid as the small balls fall on to the oil.

7. Keep stir till the bubbles are gone.

8. Take out when they are yellow in colour.

9. Drain them and store them.

10. Do not close the container hot as they tend to turn soggy.

Make Namkeen
Ingredients:
Maida - 2 cups
Rice flour - 1 cup
Sugar powder - 3tbs
Salt - 1tps
Water
Oil

Method/Vidhiee:
1. In a bowl mix all the ingredients except oil and make into a soft dough.
2. Now cut the dough into 2 halves and cut them into diamond shapes
3. Now Heat oil in a pan and fry them well till they turn brown.
4. Drain them and keep aside.

NOW FRY SEPERATELY THE CASHEWNUTS, GROUNDNUT CURRY LEAVES AND KEEP ASIDE. ADD ALL THE FRIED ITEMS MADE ABOVE WITH THE CASHEWS,CURRY LEAVES AND GROUNDNUT. ALSO ADD RAISINS, FRIED FLAT PUFFED RICE, SUGAR POWDER 2TBS, RED CHILLY POWDER,SALT 1TBS (taking care that you have added salt to all the above make savouries).
TOSS THEM WELL DO NOT STIR.
STORE IT IN AN AIR TIGHT CONTAINER.
THIS STAYS FOR 1 MONTH.
You can also make the savouries such as Namkeen, Oma Podi, Ribbon Pakoda, Boondhi seperately and serve.

DIWALI LEGIYUM / MEDICINE

HAPPY DIWALI
Diwali or Deepavali is one of the main festivals celebrated in India. Called the festival of lights :)
Its a colourful festival as it is said that the day is celebrated the vistory of of goodness over evil.
There are very many stories being said in each part of India. But, the celebration remains the same.
Say it  buying new clothes, new things for house, bursting crackers, making and eating sweets and savouries. Sharing the same with everyone.
In southern part of India they make a special medicine which is prepared with herbal products. This is made for digestion. As you tend to eat lots of sweets and savouries. It has so much medicinal properties that not only on Diwali it can be had once or twice a week if you have cold , cough, indigestion problems.

Now check out the DIWALI Legiyum / Medicine:

Sukku/ Dry Ginger - 50 gm

Chitharathai/ Thai ginger - 50gm

Kandanthippili - 50gm

Arisithippili - 50gm

Jadikkai/ Nutmeg-1

Jadi pathiri - 1

Omam - 100gm

Milagu/Black Pepper - 200gm

Cummin Seeds (Jeeragam) - 50gm

Cloves (Krambu) - 1

Cardamom(Elakkai) - 6

Virali Manjal/ Turmeric pcs - 4 nos.

Jaggery - 500 gm
Gingelly Oil / Til oil - 5-6 tbs

Honey - 3tbs

1. Dry roast Sukku, Chitharathai, Kandathippili, Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu, Jeeragam and Cloves one by one and make it to a fine powder, sieve it well and keep it aside.

2. In a heavy bottom pan add Jaggery and make syrup. You cna add half glass of water if needed. Make sure it has a sticky consistency and not string consistency. TAKE JAGGERY equvivalent to the powder that is sieved.

3. Now add the sieved powder to the jaggery syrup and stir continuously keep adding gingelly oil and ghee little by little till the paste does not stick to the pan. A small amount of honey may be added to enhance the taste but it is optional.

4. Make sure the mixture takes away the oil and ghee and after few minutes leaves out the same at the pan ends. Keep stirring as it make catch the pan.

Remove from heat and allow it cool.

Store it in an air tight container. Give it to your kith and kin before they start eating the sweets or after they have finished.

BE CAREFUL ITS BIT HOT TO THE TONGUE. HAVE ONLY SMALL AMOUNTS.

 

BROCOLLI IN SWEET CORN PANNEER SAUCE

Ingredients:
Sweet corn - 2 cups
Panner - 20gms
Brocolli - 30gms
Toamtoes -4
Ginger Garlic paste - 1tbs
Dalchini/Pattai/Cinnamon - 1 small stick
Clove -1
Elaichi/Elakai/Cardamom - 1-2
Jeera - 1tbs
Green chilly -1
Green olives - 2
Red chilly powder -1tbs
Kashmiri chilly powder - 1/2tbs
Jeera powder - 1tps
Garam Masala - 1tbs
Toamto sauce - 2tbs
Oregano -1tps
Salt
Water
Olive oil -2tbs
Green Coriander leaves

Method/Vidhiee:
1. Boil the tomatoes and peel off the skin when they are done.
2. Now puree the tomatoes in a blender and keep aside.
3. In a pan dry roast the cloves,cinnamon,cardamom.
4. Cool it and grind it into fine powder.
5. Dice into cubes the panner.
6. In a pan add olive oil heat well.
7. Once its hot add the ginger garlic paste and saute well. Now add tomato puree and boil it.
8. Add dry masalas to it and stir well.
9. Add the sweet corn and pour 1/2cup water so that the corns plump up and gets cooked.
10. While it start bubling add the panner and brocolli and salt.
11. Stir well add the tomato sauce and oregano and mix well.
12. Bring them to boil.
13. If they dont turn bit thicker you can add the cornflour starch /rice flour mixed in water to thicken.
14. Garnish with green coriander leaves and serve hot.

Serve with white rice, breads,chinese fried rice.