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Til Ladoo (Sankranti Special)

Ingredients

1 cup Til

2 cups Jaggery

1/2 cup Peanuts

4 tsp Ghee

1/2 cup Water

Method:

1.Roast the til dry till it turns slightly brown. Also dry roast the peanuts.

2.Make powder of both ingredients.

3.Heat the kadhai for 5 minutes.

4.Put jaggery with water in a hot kadhai and mix well till it melts.

5.Now add ghee and the powder. Mix well.

6.Make laddus from it immediately using greased palms.

7.Til laddus are ready.

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Til Burfi (Sankranti Special)

 


Ingredients

1 cup Til(sesame seed)

1 can Condensed Milk

1/2 stick Butter

1 cup Milk Powder

1 cup Jaggery

Method:

1.Roast the sesame seeds in a dry skillet.

2.Grind them coarsely in a blender.

3.Now heat the jaggery in a thick bottomed vessel till it melts completely.

4.Mix all the ingredients along with grounded sesame seeds in a glass dish.

5.Microwave the mixture for about 3 minutes.

6.Grease a tray with butter and leave aside.

7.Stir the mixture properly and microwave again for 3 minutes.

8.Remove it when bubbling starts.

9.Stir till it becomes thick.

10.Spread the mixture on greased tray.

11.Cut in squares when cool.

12.Til Burfi is ready.

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Sweet Pongal (Pongal Recipe)

Ingredients

Basmati Rice 2 cups

Milk 1/4 litre

Arhar Dal 1-1/2 cup

Jaggery 50 gm

Cashew Nuts or fried Raisins 12-15 pieces roasted

Almonds 12-15 pieces

Cardamom (dried and grounded) 1/2 tsp

Ghee 1 tsp

Edible Camphor dissolved in milk 1 pinch

Method

Clean and wash thoroughly the rice and dal. In a deep pan, boil the milk. Add rice and dal and turn it on low flame. Stir in the jaggery until it dissolves. When the rice and dal are cooked, add raisins and nuts, grounded cardamom and edible camphor keep while stirring continuously. Pour ghee before taking off the fire. Serve it hot or cold as desired.



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Sakkarai Pongal (Pongal Special)

 

Ingredients

Rice 2 cups

Moong Dal 2 cups

Gram Dal 1 cup

Water 6 cups

Jaggery 2 tbsps

Cashew nuts few

Raisins few

Coconut (grated) 1/2 cup

Ghee 2 tbsps

Method

Take rice, moong dal, gram dal in the ratio 2:2:1. Add water and pressure cook. Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving.

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Ven Pongal (Pongal Special)

Ingredients(Serves 2)

Rice 1 cup

Moong Dal 1 cup

Water 6 cups

Green Chillies 3

Ginger 1/4 inch

Ghee 2 tsp.

Whole black pepper 2 tsp.

Cumin seeds 1 tsp.

Turmeric powder - a pinch

Cashew nuts 10 - 15

Curry leaves

Method

Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

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Puri Pongal (Pongal Special)

Ingredients

RawRice 2 cups

Curryleaves a sprig

Asafoetidaa pinch

RedChillies 3

MustardOil 4 or 5 teaspoons

UradDal 1 teaspoon

ChannaDal 1 teaspoon

Saltto taste

Water1 to 2 glass

Tamarinda small lime size

Method

Soak rice for an hour, half dry in a towel and grind it (one by two) inmixie. Heat oil in a pan, add mustard, after sizzling add red chillies, curryleaves, asafoetida, channa dal, urad dal and salt. Mix the tamarind with watera little concentrated. Add it to the pan and add ground rice and fry. Add morewater, mix and close with lid in sim. Open then and there to cup if the rice iscooked, and add water accordingly. The bottom will become dark brown and crisp.Remove from fire and serve with pickle or hot chutney.

 
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