My Favorite South Indian Recipes

South Indian Break fast recipes - Vegetarian recipes - Tamil Chettinad recipes - Sourashtra recipes

Pineapple Rava Kesari Recipe Without Pineapple Essence

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Kesari is a simple and easy sweet/dessert. It can be prepared in minutes. It suits well as a pooja prasad or as a sweet to sudden guests. Few variations can be done with rava kesari. Here is one such variation of rava kesari.

Pineapple has a unique taste. Many people like its flavor. Here pineapple rava kesari is prepared from the fruit itself. It gives the real flavor of pineapple to the kesari.

INGREDIENTS

  1. Rava/Sooji – 1/2 cup
  2. Pineapple – 1/3 cup(chopped)
  3. Sugar – 3/4 cup
  4. Water – 1 1/2 cups
  5. Cashew nuts – 1/2 tbsp finely chopped
  6. Raisins – 2 tsp
  7. Cardamom powder – a pinch
  8. Yellow food color – just a tiny pinch
  9. Ghee – 2 tbsp + 2 tsp

PROCEDURE

  1. Heat a tsp of ghee in a kadai.
  2. Add cashew nuts to it and fry till slightly browned then add raisins and let it bubble up.
  3. Transfer to a bowl and set aside.
  4. Boil water in a kadai.
  5. Add the chopped pineapple pieces, let it cook in medium flame for 5mins or till it becomes slightly soft.
  6. Add the food color to it.
  7. Let it boil one one side.Meanwhile, heat a tsp of ghee and roast rava till nice aroma wafts.
  8. Now add the boiling pineapple water mixture to rava.This is the stage where you have to be very careful take care not to form lumps even if it forms break down.
  9. Once the rava is cooked, add sugar. Now it will start to loosen keep stirring continuously.
  10. Add 2 tbsp ghee and keep stirring till the mixture comes together as a mass.
  11. Now add the ghee fried cashews and raisins and switch off.
  12. Yummy pineapple kesari is ready to serve.

NOTE

  1. If you want you can add pineapple essence. The flavor differs slightly.
  2. Cook pineapple and then add it else it will be crunchy.
  3. Add sugar only after rava is cooked.
  4. I have added 1 1/2 cups of water and boiled the pineapple mixture only for 5 minutes, so the water quantity was not an issue for me.If you boil for more , water will evaporate and will become less which will not be the perfect measure to cook rava. So if you are doubtful measure water and then add it.
  5. Garnish with pineapple pieces, cashew nuts and raisins.
  6. If you are adding yellow food color as powder then dissolve it in a tsp of water then add it, this is to ensure even coloring. If you use liquid food color then you can add it directly.

Traditional Paruppu Poli(Chana dal Stuffed In Maida)Recipe

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Poran poli is a swwet prepared from maida and channa dal. It a traditional sweet of India. The stuffing used to prepare poli varies from region to region.

In my home town, it is available in many street shops. I haven’t tried it before as it is easily availabe in nearby streets. This is the first time I tried it. To my surprise, it came out awesome and tasted the same available in my home town.

The poli can be stored in freezer for months. The step by step porcedure for the poran poli is as follows.

INGREDIENTS

FOR STUFFING(POORANAM)

  1. Chana dal – 1 cup
  2. Jaggery – 1 cup
  3. Cardamom powder – 1 tsp

FOR OUTER LAYER

  1. Maida – 1 1/2 cups
  2. Oil / Ghee – 1 tbsp
  3. Salt – a pinch
  4. Water – as required
  5. Oil – as required for toasting

PROCEDURE

FOR OUTER LAYER

  1. In a mixing bowl, take maida. Add oil and salt to it.
  2. Mix it well then add water little by little.
  3. Make it inot a soft pilable dough just like chapathi dough. Allow it to rest for an hour . .

FOR STUFFING(POORANAM)

  1. Dry roast channa dal in a kadai till nice aroma comes, dont let it brown. Allow it to cool.
  2. Then, wash & soak it in water for atleast 1 hour.
  3. In a pressure cooker, add the dal and water.
  4. Then cook channa dal until soft but not mushy(It should still be in shape if you press it).
  5. Drain water from channa dal and keep aside.
  6. In a mixer grinder, add channa dal and jaggery.
  7. Grind it into a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
  8. Add cardomom powder to the grinded channa dal jaggery mixture. Mix it well.
  9. Make small lemon sized balls and keep it ready.

TO MAKE POLI

  1. Now pinch equal sized balls from the dough(slightly bigger than the channa dal balls). Flatten it a bit.
  2. Then keep the puranam ball in the center.
  3. Seal it completely by pulling the sides to center just like how we make for stuffed parathas.
  4. Then flatten it slightly. Dust flour if needed.
  5. Roll it to a thick or thin poli.
  6. Heat tawa carefully place the poli on the tawa, drizzle oil.
  7. Flip the poli and cook it on the other side until brown spots appear.
  8. Serve hot with a tsp of butter

NOTE

  1. It keeps well in room temperature for a day.
  2. If refrigerated it can stay well upto months. I stored it for 3 months in US. While serving just heat it up and consume immediately. Else the poli will turn hard.
  3. While grinding take care not to make the channa dal to a paste consistency. It should be coarse with one or dals popping out.
  4. Rolling thick or thin is purely your choice.
  5. You can add a pinch of turmeric powder if prefered.
  6. You can also add milk while mixing the maida dough but again shelf life is less.

Coconut Ladoo Recipe Without Condensed Milk

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INGREDIENTS

  1. Freshly grated coconut – 1 cup
  2. Milk – 1 1/4 cups
  3. Sugar – 1/4 cup
  4. Cardamom powder – 1/2 tsp
  5. Ghee – 1 tsp

PROCEDURE

  1. In a heavy bottom pan, add milk and coconut.
  2. Boil it in a medium flame, do stir occasionally to avoid burning.
  3. After milk comes to boil reduce the flame to low and cook for 25-30 minutes or until all the moisture is absorbed and coconut is thick and creamy consistency.
  4. Add sugar and cardamom powder to it and cook  until all the moisture is absorbed. It will take around 7-8 minutes. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
  5. Grease a wide plate with ghee.
  6. Transfer the coconut mix on the plate and let it cool of to the room temperature.
  7. To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Size of ladoo can be adjusted.
  8. Ladoos are ready to be serve. It can be refrigerated in air tight container for about two weeks.

NOTE

  1. In this recipe, freshly grated coconut is used. If using frozen grated coconut, then around 3 cups of milk should be used.
  2. If preferred, ghee fried cashew nuts or almonds can be used while making ladoos.

Kara Pidi Korakora Kolukattai Recipe – Coarse Modak

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INGREDIENTS

FOR DOUGH

  1. Raw Rice – 1 cup
  2. Water – 2 cups
  3. Grated coconut – 3 tbsp
  4. Salt – 1/2 tsp
  5. Oil – 1 tsp

FOR TEMPERING

  1. Mustard seeds – 1 tsp
  2. Channa Dal – 2 tbsp
  3. Curry leaves – 1 sprig
  4. Red Chillies – 2
  5. Hing – 1/4 tsp
  6. Oil – 1 tbsp

PROCEDURE

  1. Take raw rice in a mixer grinder.
  2. Dry grind it to a rava consistency. Set it aside.
  3. Heat oil in a kadai.
  4. Add mustard seeds, urad dal, channa dal, red chili, hing and curry leaves. Saute it till the urad dal turns light golden brown.
  5. Next, add grated coconut to it and  saute for 2 minutes.
  6. Then add water and salt. Allow it to boil.
  7. Once water starts to boil add the raw rice and keep stirring to avoid forming lumps.
  8. Once the rice gets cooked and the water is absorbed fully, the rice mixture will become thick and solid to handle at this stage, switch it off the flame.
  9. Spread the mixture on a plate and allow it to cool for a while.
  10. When the mixture is still warm – Grease your hands slightly with oil…Then take a fistful of the mixture and roll them into a cylindrical dumpling.
  11. Repeat the same till the mixture gets done.
  12. Arrange them in idli plate.
  13. Steam the dumplings for atleast 10 mins.
  14. Serve it hot with tomato onion or coconut chutney.

 

 

Varutha Arisi Kara Urundai Kozhukattai Recipe – Roasted rice modak

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INGREDIENTS

  1. Rice – 2 cups ( I used normal ponni rice )
  2. Salt – 1/2 tsp
  3. Grated coconut – 1 cup

FOR TEMPERING

  1. Oil – 1 tbsp
  2. Mustard seeds/kadugu- 1/2 tbsp
  3. Channa dal/kadala paruppu –  1 1/2 tbsp
  4. Urad dal/ulundu Parupppu – 1 1/2 tbsp
  5. Red chilli – 3
  6. Curry leaves – 1 sprig

PROCEDURE

  1. Measure rice and add it to a huge kadai.
  2. Roast them for 10 to 15 mins till it roast well and turn golden. Remove it to a plate and allow it to cool down.
  3. Now transfer it to a mixing bowl and cover it with water. Let it soak for 4 hours.
  4. Now drain the excess water and add it to a blender.
  5. Grind it into a coarse paste. Dont add water while grinding.

FOR TEMPERING

  1. Heat oil in a kadai.
  2. Add mustard seeds, split urad dal, channa dal, red chili and curry leaves.
  3. Pour the tempering over the rice mixture.
  4. Now add in salt and coconut. Mix well.
  5. Take a small portion and form into small balls.
  6. Place them in a idli plate.
  7. Steam cook it for 10 minnutes.
  8. Serve hot or warm.

Kara Urundai Kozhukattai Recipe – Spiced Up Rice Balls

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INGREDIENTS 

  1. Raw rice – 2 cup
  2. Salt to taste
  3. Water as needed for making puree
  4. Coconut – 1 cup

FOR TEMPERING

  1. Oil – 2 tbsp
  2. Mustard seeds/kadugu – 1 tsp
  3. Channa dal/kadala paruppu – 1 tbsp
  4. Urad dal/ulundu – 1 tbsp
  5. Red chilli – 5
  6. Curry leaves – 1 sprig

PROCEDURE

  1. Wash rice well and let it soak for 2 hours.
  2. Drain the excess water and add it to a blender. Add salt to it and make into a puree by adding some water.
  3. Now heat oil in a kadai.
  4. Add mustard seeds, split urad dal, channa dal, red chili and curry leaves. Saute it for a minute.
  5. Add the ground rice mixture to the tempering and mix it well.
  6. Keep mixing till everything comes together and form into a soft dough.
  7. Take it off the heat and add coconut in it. Mix well till it forms a smooth dough.
  8. Divide into equal portions and shape into round balls.
  9. Place them in a idli plate.
  10. Steam cook it for 15-20 minutes or till the kolukkatai is done.
  11. The kolukkatai must have turned shiny and glossy of they are done. Or cut a ball you will not find any doughyness inside those kolukattai.
  12. Serve hot with chutney or idli podi.

Thengai Ammini Kozhukattai Recipe – Coconut Mini Modak

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INGREDIENTS

FOR DOUGH

  1. Rice flour/arisi mavu – 1 cup
  2. Grated coconut – 1/2 cup
  3. Salt – 1/2 tsp
  4. Water – 1 3/4 cup
  5. Oil – 1tbspn

FOR TEMPERING

  1. Oil – 1 tbsp
  2. Mustard Seeds / Kaduku – 1 tsp
  3. Split urad dal /odacha uluthamParuppu – 1 tbsp
  4. Dry red chilli – 2
  5. Curry leaves – a sprig
  6. Grated coconut – 1/2 cup

PROCEDURE

  1. Bring water to a boil in a sauce pan. When it starts to boil, take it off the heat and add in salt and oil.
  2. Add in rice flour and mix well. It will get thick. Now cover it and let it cool down.
  3. Once it is cooled, add in some grated coconut and mix it well.
  4. Make small balls out of it.
  5. Place the balls in a idli plate.
  6. Steam cook it for 7 to 8 mins. Remove it and allow it to cool down.
  7. Remove it and allow it to cool down.

FOR TEMPERING

  1. Heat oil in a kadai.
  2. Add mustard seeds, split urad dal, red chili and curry leaves. Saute it till the urad dal turns golden brown.
  3. Add in the steamed kozhukattai balls and some salt. Mix well.
  4. Add in grated coconut and toss well.
  5. Serve it hot.

 

Ulundu(Urad Dal) Kara Kozhukattai Recipe

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INGREDIENTS

FOR DOUGH

  1. Rice flour /arisi mavu – 1 cup
  2. Salt – 1/2 tsp
  3. Water – 1 3/4 cup
  4. Oil – 1 tbsp

FOR STUFFING 

  1. Whole urad dal/uruttu ulutham paruppu – 1/2 cup
  2. Green chilli – 4
  3. Oil – 1 tbsp
  4. Mustard seeds/kadugu – 1 tsp
  5. Split urad dal/odacha ulutham paruppu – 1 tsp
  6. Curry leaves – 1 sprig
  7. Salt – 1/2 tsp
  8. Fresh Coconut – 3/4 cup grated

PROCEDURE

  1. Bring water to a boil in a sauce – pan. When it starts to boil, take it off the heat and add in salt and oil.
  2. Add in rice flour and mix well. It will get thick. Now cover it and let it cool down.
  3. Now take urad dal in a bowl and cover it with water. Soak it for 2 hours.Now drain them and set aside.
  4. Take green chillies in a blender and crush it.
  5. Add in urad dal and pulse it few times till it is a coarse mix.
  6. Take it in a bowl and add some salt to taste and mix well.
  7. Take the urad dal mix and place it in a idli steamer.
  8. Steam it for 10 to 12 mins. Remove it and let it warm.
  9. Then crumble it using your hands.
  10. Now heat oil in a kadai.
  11. Add in mustard seeds, split urad dal and curry leaves.
  12. Add in the urad dal mix and saute well. Use your spatula to crumble it so it gets finer.
  13. Add in coconut and mix well. Remove the stuffing to a bowl and let it cool.
  14. Now take a small portion of the dough and flatten it slightly.
  15. Fill it with urad dal mix and cover it.Seal the edges.
  16. Place it in a steamer.
  17. Steam for 7 to 8 mins.Remove it and let it cool for 5 mins.
  18. Remove it carefully from the steamer and Serve.

Sweet Modak Fritters Recipe For Chathurthi Pooja

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INGREDIENTS

FOR DOUGH

  1. Wheat flour/ atta – 1/2 cup
  2. Water – as needed
  3. Salt – as needed

FOR STUFFING

  1. Grated coconut – 1/2 cup
  2. Jaggery powder – 1/4 cup
  3. Cardamom powder – a small pinch.

PROCEDURE

  1. In a kadai, heat coconut, jaggery powder, cardamom powder with a tbsp of water.
  2. Cook over medium flame until the jaggery melts and again becomes thick. It will start leaving the sides. Set aside for cooling.
  3. Make a smooth dough out of flour, water, and salt, in a mixing bowl. Let the dough be stiff, not too loose. If you add more water, then outer layer won’t turn crisp.
  4. Make big chapathis. Cut out smaller discs using a lid. Repeat to finish the dough and arrange in a broad plate. You can roll again the dough we cut out from the chapathi.
  5. Make equal sides balls with the coconut pooranam . Grease your hands with ghee every time. Keep one ball of stuffing in the middle of the small disc.
  6. Fleet it on the top and pinch to seal it. Repeat to finish all, in the same way.
  7. Heat enough oil in kadai, once hot, put the flame to medium.
  8. Drop few modaks at a time. Cook in medium or low flame until golden turning now and then to avoid browning at spots.
  9. Drain on paper towels.

NOTE

  1. Make sure pooranam is not watery. If watery, it may lead to opening up while frying due too much steam inside.
  2. If you mix the stuffing in high flame or for more time than needed, then it may turn hard or brittle.
  3. Make the dough stiff so that the covering turns crisp as you deep fry.
  4. To get an even cooked crispy modaks, cook in low flame for a long time. At no point, the ghee or oil should smoke while cooking.
  5. If you find more dough on the top while making modak shapes, pinch out little dough on the top after making the shape.
  6. Keep turning while the modak gets fried.  otherwise, it won’t get evenly golden.

Sweet Pidi Kolukatai Recipe With Jaggery Powder

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INGREDIENTS

  1. Rice flour (Idiyappam flour works best) – 1/2 cup
  2. Jaggery powder – 1/4 cup + 2 tbsp
  3. Water – 1 cup
  4. Cardamom – 1
  5. Chopped coconut – 2 tbsp
  6. Sesame oil – 1 tsp
  7. Salt – 1/4 tsp

PROCEDURE

  1. In a heavy bottom pan or non-stick pan, add water and jaggery.
  2. When jaggery is completely dissolved, filter if any impurities are there. I skipped as mine was pure. Add powdered cardamom, coconut bits to it. Bring to boil.
  3. Simmer the flame.Add flour and while you keep stirring. Don’t worry if it forms lumps, it will disappear as we mix. Everything will be turning quick, so make sure you are ready for that.
  4. Cool it and when it is still warm, grease your hands and make a smooth dough out of it. Divide into equal sized balls.
  5. Keep each ball in your hand and press it to bring an oblong shaped dumpling.
  6. Arrange in the steamer.Idli plate works fine, but grease before you arrange.4-shape
  7. Steam cook for 10 to 12 minutes or until the kozhukattais turn shiny.

NOTE

  1. After the dough is ready, keep covered to avoid drying.
  2. If making large quantities, cover the shaped kozhukattais too.
  3. Important: If using store bought rice flour that is coarse or home made rice flour, water quantity may vary.
  4. Grease hands to avoid sticking.
  5. The key is to cook the flour while boiling itself. This gives softest kozhukattais.
  6. If you use more jaggery than mentioned and less water, it won’t get steamed properly how much ever time you cook it.
  7. You can add 1/2 cup jaggery too, but since we are adding salt, this is fine for us.
  8. Also, do not let the jaggery for syrup stage as it will not let the flour cook and again it won’t get cooked even after you steam for a long time.