Karupatti halwa
Ingredients:
1. Karupatti(plam jaggery) 500gms
2. Ghee 11gms
3. Rice flour 150gms
4. Sugar 250gms
5. Badam 10gms
Methods:
Mix karupatti with water to make a syrup. Strain the mixture to filter out impurities. Heat the syrup on a low flame. Add sugar and stir continuously. Keep heating to reduce the syrup. Mix rice flour with water and add this to the syrup. Stir the mixture till it gets thickened. Gradually add ghee to the mixture. Let it cook on low flame. Add ghee at regular intervals and keep stirring. Leave for a few minutes and remove from heat. Garnish with chopped badam. Serve hot.
Tulasi vadai
Ingredients:
1. Bengal gram dal 100gms
2. Tulsi 5gms
3. Green chilli 1
4. Garlic 5gms
5. Ginger 5gms
6. Curry leaf few springs
7. Onion 30gms
8. Salt to taste
9. Oil for frying
Method:
Soak Bengal gram dal in water for 1 hour. Chop the onions, garlic, ginger, green chilli, curry leaf and tulsi into small pieces. Now grind the soaked Bengal gram dal to a coarse paste. Add the other ingredients to this paste. Mix well. Shape the dough into balls and flatten these balls between the palms of your hands. Deep fry on medium flame. Fry till the vadais are brown in color. Remove from flame and strain the oil. Serve hot with chutney.
Kachayam
Ingredients:
1. Rice flour 1 cup
2. Wheat flour 1 cup
3. Crushed cardamom 3nos
4. Jaggery syrup 1 cup
5. Dry ginger powder 1/4 cup
6. Ghee to fry the kachayam
Method:
Mix rice flour, wheat flour, cardamoms and jaggery syrup in a basin. Add half cup of water to make batter of idli/dosa consistency. Heat ghee and using curry ladle(kuzhi karandi) take out a scoop of the batter and drop it into the hot ghee. Fry till it turns golden brown. You can prepare around 8 to 10 kachayam in one go. Take out the kachayam and strain excess ghee. You can store this in glass jar for about 10 days and use it. Make sure the jar is kept in a cool and dry place.
