Adhirasam - South Indian Jaggery Pancake

Happy Navarathri to all.. Sorry that i really not able to put any of Navarathri recipes. Thought sundal recipes are all over and why not i start on pre- planning posting for Diwali. And here it goes people.

ADHIRASAMS - One of the oldest sweet delicacy. Have seen my grad mother being perfect on it. Its a art to make this sweet. Each time you make it you tend to learn new nuances of this recipe. It's one of the important sweet during "Diwali" down south. The first Diwali or called the "Thallai Diwali" is unfinished without this sweet being offered by the brides parents :)

So here it goes the step by step process.

• 300 gms - Rice flour
• 200 gms - Jaggery/Vellam/Gudd
• 250 ml - Water
• 2 pods - Cardamom/Elaichi/Elakai
• 2 tbs - Clarified butter/Ghee
• 2 tbs - Oil
• 1/2 lt - Refined oil
• 2 - Banana leaf / Plastic sheets

Vidhiee/Method:

Making of rice flour

1. Rice flour as such you can buy from any store or i make it by soaking it for 1/2 hr in water.

2. Drain water and dry them on a muslin cloth.

3. Dry it for at least an hour.

4. Powder them and sieve them thoroughly. Remember there should not be any lumps or water in it.

Making of the Adhirasams.

1. Dissolve the jaggery in 250 ml of water. Boil it and strain of the impurities. 

2. Powder the cardamom and add the same to the jaggery mixture.

3. Bring it to boil until it comes to string consistency.

4. Remove from heat.

5. Slowly start adding rice flour using a ladle. Mix with a ladle to make a dough.

6. Once the mixture turns bit tight use your hands to tight them.

7. Do not dip your hands when the jaggery is hot.

8. Add ghee damp and mix them well.

9. Set them aside in a plastic cover in room temperature for a day. 

10. This is done so that the mixture gets fermented and tasty.

11. More immediately you make more the chances of jaggery dissolving.

Next Day

1. Take of the plastic sheet. Knead the dough and you can feel the softness of it.

2. Make medium size balls.

3. Take the banana leaf keep the ball in center and press it flat with you palm.

4. You can grease oil into your hands and press it in order to avoid stickiness.

5. Heat oil in a pan for deep frying the Adhirasams.

6. Once the oil is hot slide in one pressed dough into oil from sideways. 

7. Do not drop from center on to oil. Oil would splutter all over your body.

8. Take out the Adhirasams once they turn golden brown.

9. Drain excess oil by having two flat heavy round medium plates ( preferably wooden)

10. Gush out excess oil.

11. Again keep them on a tissue paper.

Serve hot or cold.. 

Happy Diwali in advance.. More to come keep clicking the blog :)

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Herbed Olivy Potato Veggie

Laid back Sunday evenings and hardly have interest to venture in to the kitchen. Thought process of a simple, yet yummy nuggets for the ever tempt tongue.

• 5         - Big Potatoes
• 4 tbs    - Light olive oil
• 2 tbs    - Mixed dried or fresh herbs (Rosemary,Thyme,Oregano)
• 1 tbs    - Red chilly flakes
• 1/4 tbs - Chat Masala
• 1/2 tbs - Turmeric powder
• 1/2 tbs - Lemon juice
• Salt as preferred
• Water to soak potato

Method/Vidhiee:
1. Wash off the potatoes well.
2. Cut them into Veggies. 1/2 inch thick approximately slantingly sideways.
3. Put them into water so that they don't turn black.
4. In a bowl add the turmeric powder,red chilly flakes,chat masala,dried herbs,salt.
5. Add olive oil and stir well.
6. If you prefer add fresh chopped coriander and mint leaves.
7. Finally add the lemon juice and mix well.
8. Now drain the water. Damp the potatoes with a clean cloth to avoid any moisture.
9. Add the potatoes to the olive oil herbed mixture.
10. Coat each potato with the paste made.
11. Keep them soaked for 10 mins.
12. Now spread them on to the microwaveable plate.
13. Make sure each veggie is placed separately.
14. Bake them in microwave high for approx 12 mins (Timing and degree of heat differs in each Microwave)

After 12 mins the hot semi crispy Herbed Olivy Potato Veggies are ready to be served with Tea, Coffee, Juices, even as a side compliment for a rice dish.

Muranga Keerai Peratral / Drumstick Leaves Curry

Muranga Keerai / Drumstick leaves are the rare spinach that people have. Down south of Indian in interior Tamilnadu state its been an ancient practice to make curries/rasam or soups out of this spinach. I used get fed by my mom saying that this one has so much of iron. After many years got to eat my mom's same spinach.. thought would share it along.. so credit goes to my lovely mom. :)

• 4 cups - Drumstick leaves/Muranga Keerai
• 1/2 cup - Grated fresh coconut
• 1tbs - Oil
• 1tbs - Mustard Seeds
• 1/2tbs - Asafetida/Perengayam
• 1tbs - Split Urad dal
• 1/2 cup - Thoor dal/ Thuvaram parupu
• 1 - Red dry chilly
• 1 arc - Curry leaves
• Salt to taste
• 1cup - Water

Vidhiee/Method:
1. Separate leaves from the nodes. Clean them well as they might have small insects on them.
2. Roughly chop them.
3. Meanwhile boil the thoor dal in water. Do not mash them.
3. In a pan add oil. Once it gets heated up add mustard seeds, split urad dal,dry red chilly, hing,curry leaves. Temper them.
4. Now add the drumstick leaves and saute for 1min.
5. Add 1/4 water to it and close the lid of the pan.
6. Allow the water to evaporate.
7. Once the water evaporates add salt to it and saute for a minute.
8. At end add boiled thoor dal to it and saute well.
9. At end add coconut and mix well the keerai.

Your Muranga keerai is ready to serve.