Monday, November 18, 2013

Adhirasam | அதிரசம் | Diwali Sweets

In Childhood days , i didnt like adhirasam a lot. At that time i was very fascinate about the milk sweets,pal khova  But nowadays ,i liked it a lot.To me , my mom's sister make best adhirasam,so i ask my mom to get recipe for me.Once i got the recipe and tips, i tried it.To my surprise, i got it right at the first time itself(beginner's luck) :-) It may look like lengthy procedure, but it doesn't, i just want to capture each details, so it may be helpful to those who try on first time.
See the notes section and carefully follow the instructions,you too get it right at the first time itself. I tried this recipe with the doubt only,so i didn't take step wise pictures. If i will make it another time, will update the step wise picture
PS(updated with step by step pic on oct 16)


Preparation Time : 12 hrs(resting dough) | Cooking Time : 20 minsMakes : 15 
Recipe Category: Sweet | Recipe Cuisine: Indian
Raw Rice - 1 Cup
Jaggery - 3/4 Cup
Cardamom - 4
Black sesame seed - 1 tbsp
Water - 1/4 cup
Oil for frying

Wash the rice in water twice and soak it in water for about 2 hrs.
After 2 hrs drain the water and spread the rice on clean kitchen towel and dry it for 1 hr.When the rice is slightly wet,grind the rice in the mixer into fine powder.If you are doing it in larger batch, you can grind it in flour mill(in tamil  we say "idikurathu"). And sieve the flour to remove large rice granules.Again grind the leftover rice granules into fine powder and add it along with already sieved rice flour.Now dry roast the sesame seed  and put it in the flour. Add the water in the sauce pan for making jaggery syrup and bring to boil.Grate the jaggery and add it in boiling water,let it comes to boil.Once jaggery melted, remove the strain through strainer and keep it in flame again. Now add the cardamom powder and let it boil still  the jaggery syrup reaches one string consistency (wet your thumb and index finger and take the jaggery syrup between your fingers, it will form string). switch of the flame. In the mean time, mix the flour with sesame seed and keep it ready.Add this jaggery syrup little by little into flour and mix it with spatula .Be careful here , the syrup is very hot. Once mix it with all the syrup, the batter should be thick ( neither too stiff nor too runny). Once it comes to room temperature, cover it with lid and keep aside for overnight.On next day, heat the oil in fry pan, Now athirasam dough becomes thick and you can make balls from the batter.Make small ball from mixture and spread it like vada(grease your hand with water) in greased polythene bag/ banana leaf,make hole in the center Add one by one and fry until it becomes crispy on outside.Once it became crispy,remove it and put it on tissue paper.
Once it completely cooled,store it in air tight container and enjoy it .It remains good for even one week at room temperature. Look at those, they are delicious.

  • The oil should not be over heated on entire process, keep the flame in low to get crispy outside.
  • Making hole is the center is purely optional, it will gives crispy outside,we prefer that, so do the same.
  • The Jaggery syrup consistency is very important.
  • If you add the syrup into flour before it reaches single thread consistency, then the batter wont be thick on next day and also it absorbs more oil.
  • If you miss one string consistency, then the dough will be very hard,so keep the flame in low, when the syrup reaches one string consistency.
  • You can fry adhirasam immediately when you prepare the dough, but standing time gives soft adhirasam
  • You can keep the dough in refrigerator for weeks, whenever needed, fry and have hot & crispy adhirasam.
  • The rice flour should be slightly wet when you mix jaggery syrup with it, if you prepared rice flour few hours before, cover it with damn cloth to retain the moisture in the flour.
  • Keep the flame in low so that the inside also cooks well, otherwise the outer layer becomes dark very quickly and the inside dough is raw.

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Tuesday, October 22, 2013

Kara Boondhi

After seeing lot of diwali recipe in blogsphere,i too think of making some diwali tried this kara bhoondi for first time.Though the shape of the bhoodhis are not prefect,its very crispy and tasty. 


Besan Flour - 11/2 cup
Chili powder - 2 tsp
Asafoetida - pinch
Salt - to taste
Groundnut - to taste
Oil for frying


First mix the besan flour with water to make thick paste.This prevents the lumps(if you add more water at the begin itself will form lumps and also its difficult to break the lumps).

Then mix enough water,chili powder,asafoetida,salt to make thick batter consistency as shown below

Heat oil in the frying pan to make boondhi.Once the oil is ready ,use either the boondhi ladle or the normal ladle with holes which we used for frying.

Keep the ladle above the frying pan and pour the batter on the ladle , so that drops of batter falls on the oil and make boondhi.
Fry the bhoodhis until the "shh" sound  stops or until the boondhi is crispy.Remove it from oil and put it on paper towel.Last fry the groundnut in the oil and add into bhoodhi(you can use cashews also)
Once it cool down,store it in air tight container and  use it. 

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Tuesday, July 23, 2013

Kara Paniyaram/Savoury Paniyaram

                                               I like the paniyaram very much either it's sweet or savoury.In our home,my mom usually made sweet paniyaram.When i was in chennai,we usually went to ganga sweets at evenings.They serve all kind of chat items.There only i first tasted kara paniyaram along with sambhar and vengaya chutney.I liked it first time itself.Recently i was craving for kara paniyaram,so last week i prepared it long with vengaya chutney


For batter
Idly rice - 1 cup
Raw rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seed - 1 tsp

To Temper
Mustard - 1 tsp
Split urad dal - 1 tsp
Channa dal - 1 tbsp
Onion - 2 nos(finely chopped)
Curry leaves - 2 springs.

Coconut - 2 tbsp(grated)
Coriander leaves - few


Soak all the ingredients listed under "For batter" except salt for 2-3 hrs.Grind into smooth batter and mix it with salt .Allow to ferment for overnight.

Heat the oil in the kadai,add the mustard once it pop up,add the remaining ingredients listed under " To temper" one by one .Saute it until the onion become translucent.

Add the tempering into the batter and mix it well.Heat the paniyaram pan and drizzle some oil in every hole of paniyaram pan.

Pour the batter into 3/4 of the every hole of paniyaram pan. Once the edges become brown and leave aside flip it and cook on other side.

Once it cooked on both sides,remove it and serve with any of your fauvorite chutneys/vengaya chutney like me or sambar or both. you can serve this as tea time snack.

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Saturday, March 23, 2013


                  I like this sweet when it is warm,so that it have crispy outside and juicy inside.But rarely available in sweet stall like that.So i want to try on my own.After watching vahchef video and raks kitchen recipe for this,i'm confident and tried it.Though the jangiri shape is not prefect(I think lot of practice needs to get perfect shape),the taste was delicious and this sweet is really very photogenic :-)


Urad Dal - 1 cup
Sugar - 1 cup
Orange food color - pinch
Rose water - 4 or 5 drops
Rice flour - 2 or 3 tbsp
Lemon Juice-1 tbsp
Water- as required

Soak the urad dal for 2 hrs and grind into fine paste using very little water just like the batter for vadas.The batter should be fluffy and smooth like butter.Add a pinch of food color and rice flour into batter and mix it well. 

Pierce a small hole in the ziplog/plastic bag with a needle and put the batter into it.

Add the sugar in a sauce pan and immerse it with water and allow to boil.Once it reaches the thick consistency add rose water,food color,lemon juice and switch it off

Heat the wide pan in smaller flame and add a inch of oil.Once the oil heated up lightly make the jangiri directly in the oil.

Cook the jangiri until it become crispy ,remove it and put it in sugar syrup for approx 1 min .Once  it absorbs the sugar syrup remove it and arrange it in plate.

Then store it in air tight box and enjoy this delicious sweet.

Now its ready to enjoy

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Tuesday, March 19, 2013

Mint Squash

                    The drink that make you refresh immediately.I love the flavor of mint,so i brought a bunch of mint leaves whenever we go to farmer's market.Usually i make mint chutney or mint rice. For a change i try this squash(i saw it in some cookery show ).The mint flavor came out very well in this squash.If you like mint flavor,give it a try.


Mint leaves - 1/2 bunch
Water - 250ml
Sugar -200gm
Lemon salt -a generous pinch
Food color(apple green) - a pinch(optional)


Clean and wash the mint leaves . In a sauce pan heat the water and sugar,once the sugar syrup reach thick consistency add the mint leaves and close it with lid

Keep the mint leaves in sugar syrup for atleast 4 to 6 hrs until the mint leaves flavor extract into the sugar syrup.

After that remove the mint leaves using strainer.Then add lemon salt(lemon salt is used to preserve ,if you consume within a day or two,ignore it) and food color(totally optional)and mix it well.

Store it in sterilized bottle and use it whenever you want. Take 1/4th of glass with squash and fill the remaining with chilled water.

Enjoy this squash for this summer and  beat the heat.

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