HOME MADE RICE FLOUR|INDIAN KITCHEN BASICS

21.23 | Label: Kitchen basics and microwave cooking, Traditional Recipe

Home made rice flour is generally made in most of the houses for making savories | bakshanams for festivals. As the festival season is about to start i thought it will be very useful for many of us to know about this basic recipe - home made rice flour. Though we get store bought rice flour and many of us use store bought flour for making murukku,thattai,seedai , kozhukattai etc, but home made flour gives more crispiness to the dishes. The outer layer of kozhukkatai gets nice bright white colour if we use home made flour.
Check out the dishes which we can make with home made rice flour:

Ingredients

Preparation Time :2 hours+15 mins | Cooking Time :Nil | Yields: 3/4 cup

Raw Rice 1/2 cup

Method:

Soak rice in water for 45 minutes. After that drain the water and spread the rice in a clean white cotton cloth, inside the house for drying.

Once the rice becomes dry, grind this in the mixer into a fine powder. Sieve this to take out the lumps and you can grind the residue if left any, and again sieve it to get smooth fine powder.

Once it is done, dry this powder in sunlight for 4 to 5 hours and store this in a dry container.

You can store this in the refrigerator too.

Notes:

After making the flour keeping it under the sunlight makes the flour moisture free and also you can store for a long time. Else fungus will form.
If you are using the flour for immediate use, just roast them in a low flame without changing it and use.
If you want to make it in bulk you can do the soaking and drying part at home, and grinding can be done in rice mills.
In Tamil nadu we get Maavu arisi which is very ideal for making rice flour.
Some people may steam the flour and use, but for idiyappam and puttu it will work out well. For bakshanams like Seedai It will not come out good.

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AKKARA ADISAL RECIPE| AKKARAVADISAL WITH JAGGERY

21.11 | Label: Festival recipes, Sweet, Traditional Recipe

Akkara adisal or akkaravadisal is an authentic iyengar recipe, which is generally made during the month of Margazhi. Many people make this during aadi velli and thai velli too. I have made this akkaravadisal with sugar and have posted too. This typical iyengar dish i got the recipe, though i know how to make, bit not sure of the proportions. So asked my friend whose mom makes it very awesome and ended up with mouthwatering creamy akkara adisal. Over to the recipe of akkaravadisal using jaggery.

Ingredients

Preparation Time : 10 mins | Cooking Time :35 mins | Serves : 2-3

Raw rice 1/2 cup
Milk 1 and 1/2 cup + 1/2 cup
Water 1/2 cup(to cook rice) + 1/4 cup for jaggery
Jaggery 3/4 cup (adjust according to your taste)
Ghee 2-3 tblsp
Cashew 5
Saffron 3-4 strings
Pacha karpooram a pinch (optional)

Method:

Melt the jaggery in a pan, by adding little water. Filter the impurities and let this boil for 2 minutes.
Soak the safforn in 2 tsp of warm milk.

Soak the rice in 1/2 cup water for 10 minutes and add 1 and 1/2 cup of milk and cook this in a pressure cooker till 7-8 whistles and keep it in a a low flame for 10 minutes and switch off the flame. Take out once the pressure releases and mash the cooked rice into a nice paste with the back of a ladle.

Add the saffron milk to this. Add the melted jaggery also to this.
Mix this well.

Fry the cashew nuts in ghee and add it to the rice jaggery mixture.

When the mixture is bit cooled down add 1/4 cup of boiled and cooled milk to this .
Akkaravadisal is ready for neivedhyam.

Note:

Never add hot milk to the jaggery mixed rice. The milk may get curdled.
Jaggery was just perfect for me, you can add little more if you find it less sweet.
A pinch cardamom powder can also be added if you want.
Saffron gives a very nice flavour to the akkaravadisal, so do not skip it.
Never add milk to the jaggery water. It will curdle for sure.
You can add 2 tblsp of moong dal while cooking the rice

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AADI PANDIGAI RECIPES| SOUTH INDIAN FESTIVAL RECIPES

20.49 | Label: Compiled posts, Traditional Recipe

Aadi is the 4th month of Tamil month. Generally comes in the middle of July. The first day of Aadi is celebrated as aadi pandigai. We make Thengai paal Payasam , otherwise called Aadi paal , on this day. Generally any wedding or auspicious occasion is not done during this month of aadi. The 18th day of this month, is called aadi perukku. People believe that this aadi perukku brings prosperity and wealth. Farmers sow seeds on this month as it brings more prosperity and harvest to them. All the fridays are considered more auspicious in this month. We make jaggery based payasams, Maavilaku and kozhukattais and make neivedhyam to God.

I have compiled the aadi pandigai recipes,including the south indian variety rice recipes which we make for aadi 18perukku, for your ease. Click on the pictures below for the recipes.

Check out the links for other south indian variety rice recipes:

Enjoy all the festivals with this yummy food.

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THAVALA VADAI RECIPE | VADAI RECIPES

23.10 | Label: Snack, Traditional Recipe

Thavala vadai is a traditional vadai made in our houses during festival times, but honestly speaking this is the first time i am attempting at home. I remember during my childhood days, my father would buy this thavala vadai whenever he goes to the Town. We stayed 8 kms away from the main city and he goes to the main Madurai town during the first week of the month. There used to be a very famous bajji, bonda and vadai shop, a small brahmin mess. My dad buys thavala vadai from there for my grandmother and many other snacks for us too. My grandmother is a very great fan of thavala vadai and getti chutney. She eagerly look forward that evening and i could still recall the happiness in her face, when she opens the parcel.
Somehow, i have never seen at home this thavala vadai was never made. But i have the recipe written in my mom's hand written cook book, which i looted from her during my India trip last year. I promised her that i will return her book soon, but still keeping that with me !!!

Ingredients

Preparation Time :1 hour+10 mins | Cooking Time : 20 mins | Yields 20-25

Parboiled rice 1/2 cup
Moong dal 1/4 cup
Urad dal 1/4 cup
Toor dal 1/4 cup
Channa dal 1/4 cup
Red chili 4
Ginger a small piece
Curry leaves few
Asafoetida 1/4 tsp
Salt as needed
Coconut bits 2 tblsp
Sour curd 1 tblsp
Mustard seeds 1/4 tsp
Oil to deep fry

Method:

Soak the all the dals and rice separately for 1 hour.
After 1 hour, grind the rice, channa dal, toor dal and urad dal along with red chili and ginger.

Grind this into a rava consistency. Drain the water from moong dal and just pulse this once. If going to make vadai immediately add salt to this. Else add it before making vadai.

Add curry leaves and finely chopped coconut. If adding sour curd add it just before frying.
I didn't add as i don't have sour curd. The batter shouldn't be thick, it should be in dropping consistency. Temper mustard seeds and asafoetida with little oil and mix well. Batter is ready to fry.

Heat oil in a pan and when it is hot, put down the flame to medium and start making small portions of batter and carefully put it in oil. Deep fry till golden brown.

Drain this in a kitchen towel.

Serve hot with getti coconut chutney.

Notes:

Always ensure the batter should be dropping consistency, else the vadai will turn hard.
If making later , put the grind batter in the refrigerator and add salt, yogurt and coconut bits just before frying.
You can add grated coconut too.
Adding sour curd will make the vadai soft inside and crispy outside.
Do not add water whiile grinding. If needed can sprinkle little.

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orema

Mengenai Saya

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Archives

HOME MADE RICE FLOUR|INDIAN KITCHEN BASICS

Ingredients

AKKARA ADISAL RECIPE| AKKARAVADISAL WITH JAGGERY

Ingredients

AADI PANDIGAI RECIPES| SOUTH INDIAN FESTIVAL RECIPES

THAVALA VADAI RECIPE | VADAI RECIPES

Ingredients