Pooran Poli

Ingredients:
Bengal gram dal - 1 cup
Jaggery - 1 cup
Maida - 1 1/2 cups
Turmeric powder - a pinch (optional)
Cardamom - 4 or 1 tsp
Oil - to knead the dough soft
Ghee for frying

Method:
Soak the channa dal for 1-2 hours.
Cook the dal in pressure cooker. Drain all the excess water.Keep it aside & allow it to cool.
Then add the powdered jaggery & cardamom to this dal.
Grind the dal + jaggery + cardamom mixture without adding water in the blender/mixie.
Heat this mixture for few min. and make small lemon size balls.
In a bowl, mix maida, oil, water, salt and turmeric powder. Make very soft & sticky dough. Knead very well. Use oil to knead.
Cover the dough and keep this aside for 1hr, so that the dough will be very soft.
Take a ball of dough and spread with hand & make a cheppu. Keep a ball of channa mixture and cover with the dough and seal all the ends completely.
Roll this using palms or even you can roll it like chappathi. But do it very carefully, because the inner mixture shouldnot come out.
Heat a tawa & roast this with ghee.
Delicious Pooran Poli is ready to serve.

Thengai Podi / Coconut Powder

Ingredients:

Chenna dhal/chick peas : 1/4 cup
Urad dhal  : 1/4 cup
Tamarind : small lime size
Red chillies : 5
Garlic cloves: 4
Dried coconut (Kopparai) : 1 cup
Asafoetida : 1tsp
Oil & Salt: as required

Method:

Heat Oil in pan & then add channa dhal & fry for 2-3 min.
Once it's fried add Urad dhal & fry.
Then add tamarind & fry
Once tamarind is fried, then add Red chillies ,Crushed Garlic cloves, Salt & asafoetida.
At the end add Kopparai into it & fry.
Grind the above fried ingredients using a blender.

PS: Don't grind it finely..It should be coarsly grinded powder.

It suits well with Rice, Idly & dosai.

Simple Rasam

,Hi Friends,

This is almost like an instant Rasam & I have learnt this from my Grany.
This is famous rasam in Tirunelveli region.

Ingredients:

Thaniya/Coriander seeds : 2-3 tsp
Cumin seeds : 1-11/2 tsp
Black Pepper: 2 tsp
Garlic cloves :2 (cut this into small pieces)
Tamarind : small lemon size
turmeric powder : 1/2 tsp
Currry leaves
salt - to taste

For seasoning:

Oil : 2 tsp
Mustard seeds : 2 tsp
Urad dhal : 2 tsp
Cumin seeds : 1 tsp
Asafoetida : 1/4 tsp
Currry leaves & Corainder leaves 

Method:

Grind corainder seeds, cumin seeds, pepper, garlic & few curry leaves using a blender.
Do not grind it as a fine powder...
Extract the pulp from the tamarind & add the grinded mixture into the tamarind juice.
Also add turmeric powder & salt to this.
In a sauce pan, heat oil & then add the seasoning ingredients.
Once the mustard seeds are spluttered, then add the above mixture.
Boil it for 5 min.
At the end add the finely chopped coriander leaves &  turn off the stove.

Rasam is ready to serve either as a starter or with the rice.

Ada Prathaman

Hi Friends,

 Today I'm posting the recipe for Adai Prathaman. This is a very famous prathaman in Kerala.Keralites prepare this prathamn during festivals like Vishu,Onam...

Ingredients:

Ada :1 pack (readily available in all grocey stores)
Jaggery : 500gms
Water : 1 cup
Coconut milk (very thin - 2nd milk) : 1-11/2cup
Coconut milk (Thick -1st milk) : 1cup
Ghee: 2-3 Tsp
Cashew nuts & Raisins : 5-8 nos

Steps:

1. First soak the ada in plain water for 5 min.
2. Add this ada to the boiled water & cook until the ada becomes soft.
3.Then drain the water & wash the cooked ada in cold water , so that the ada will not stick to each other.
4.Add 1cup of water to the Jaggery & boil. Remove the mud from the Jaggery using a filter/strainer.
5. Heat the pan & put one tsp of ghee and then add the cooked ada as well as the jaggery water.
6. Cook for 10-15 min in low fire. Ada should get mixed with the jaggery.
7. At this stage add the 2nd coconut milk to the mixture & continue stirring for another 5 min..
8. Then add the first coconut milk & then turn off the stove within a min.
9.Heat another pan & put 2 tsp of ghee in it. Once the ghee is melted add raisins & cashew nuts to that & fry the same. Add this fried raisins and cashews into the prathaman.

Ada Prathaman