Recipes for following have been posted below:
- Parangikai Paal Kootu (Sweet Pumpkin in Milk, Jaggery and Cream)
- Poori Payasam (A Unique Pudding)
- Aama Vadai (Channa Dal based Vadai)
Parangikai Paal kootu (Sweet Pumpkin in Milk, Jaggery and Cream)
This is a sweet kootu which my hubby loves. I have not prepared for a long time as the tender parangikai is not easily available here. Tender paringi kotai is best for this recipe. Posting this on request for my fan Latha Balu.
Ingredients
- Parangikai(sweet pumpkin) diced – 1 cup
- Milk – 1 cup
- Jaggery – 1 table spoon
- Turmeric – 1 pinch
- Salt – 1 pinch
- Cream – 1 table spoon(optional)
Method
- Add 1/2 cup water to the diced parangikai mixed with turmeric powder and salt and cook on a medium flame.
- When the vegetable is soft and well cooked add the jaggery and milk and just bring to boil. Do not allow to boil for long.
- Add the cream. If you like it thicker you can add 1 teaspoon rice flour to this and cook for a minute.
Tips
Tender vegetable is the best.
Use minimum water to get a thick kootu.
You can increase or decrease the amount of jaggery to suit your taste.
Aama vadai
Aama Vadai, Beans Parrupusali, More Kozhambu
This vadai is made using channa dal or kadalai paruppu. I use cabbage and carrot to add nutritional value.
Ingredients
- Channa dal – 1 cup
- Urad dal 1 teaspoon
- Curry leaves – 1 twig( finely chopped
- Red chilli – 1 no
- Hing – 1/4 teaspoon
- salt to taste
- Grated carrot – 1/2 cup
- Finely chopped cabbage – 1/2 cup
- Oil – 1 cup for deep frying
Method
- Wash and soak the dals for 1/2 hour .
- Drain well ,add red chilli, salt , hing and grind coarsely to a thick consistency. You must be able to make a ball.
- Add curry leaves , cabbage and carrots and mix well.
- Heat oil in a kadai and test the temperature by dropping a small piece of the batter. If it rises quickly you can start frying the vadas.
- Make small flat rounds on your palm or a plastic sheet with the batter and drop carefully into the oil.
- Fry both sides on a medium flame and drain on a kitchen paper.
Poori payasam
Ingredients
For the pooris
- Rava – 1 cup
- Ghee – 1 tablespoons
- Oil – 1 cup for deep frying
For the paayasam
- Milk – 1/2 litre
- Sugar 3/4 cup
- Ghee 1 table spoon
- Cardamom- 3 nos
- Cashew nuts 6 nos
- Saffronleaves – 6 leaves
- Milk – 1 tablespoon for soaking saffron.
Method
- Mix the rava and ghee with little water and knead like a poori dough.Leave to soak for 20 minutes.
- Heat oil in a kadai. Knead the dough once again. Make small balls with the dough and roll into thin pooris.
- Test the heat of oil by dropping a small piece of dough into the oil. If it rises quickly oil is ready for frying.
- Keep the flame in medium and fry the pooris on both sides and drain the oil and take out on a kitchen paper.
- Heat milk in a deep pan on a low flame. Break the pooris into big pieces and add to the milk.
- When the pooris are cooked add sugar, cardamom powder and saffron leaves soaked in milk.
- Take off the flame and garnish with cashews fried in 1 table spoon ghee.
Tips
Do not allow the paayasam to boil after adding sugar.
Pooris must be fried in medium to low fire so the they stay white.
The pooris should be rolled super thin.
[…] Paarangikai paal kootu […]
Poori payasam is my favorite Latha. Nice authentic recipes. Viji
Thanks viji!
Thank you so much for your visit and your comment. And I think ur right. My payasam came out a little too watery, but somehow i like it that way 🙂
wish you had some pictures in here. u have nice simple recipes 🙂
Pictures will appear after neivedyam nags! welcome to my blog! latha.
oh, by the way, i am definitely blogrolling you 🙂
Oh !! thanks nags!
Latha, I love Aama Vadais and Puri Payasam, we call Halu Poori!:)
Photos always a great idea too.
Asha, Photos will be posted after neivedyam!
no deep frying for us. i’ll look at your vadais and drool.
Bee.Read some where that even hunger for a particular food leads to fattening! A little of all food is good for health. our main problem is lack of exercise or physical work!
The poori payasam caught my eye… very new to me. This rava poori is also new to me… no flour at all?
Actually, almost everything I see here is kind of unique.
One lifetime is not gonna be enough time to make all the things I see on the food blogs!
Only rava for these pooris! It takes a little more water and kneading. Even I feel the same! I have not cooked some of my mothers old recipes for long! cooking one by one for the blog! When we celebrate festivals we some how cover all recipes in a year! latha.
Great photos Latha, hope you are awake now!! Hahaha!!
Thanks asha! Very much awake waiting for your comments! latha.
Thank you, thank you, thank you. I hope to give a feedback soon:) But first I must try those yummy looking vadais:))
Welcome latha! Do try other dishes also! latha.
Oh oh oh..Nice to see the spread for the auspiscious day!!
Lathamma, we(my in laws) don’t celebrate Aavani avittam..only brahmins here follow!!:)..
Even for Krishnajayanthi my Athai suggests a simple neidyam of Aval pori with grated nattu vellam on top and a fresh bowl of butter!!We do put little Krishna’s foot.So no separate bhakshanam!!:)..
Adding carrot to vadai is a lovely idea. Will follow it.
Sounds similar to paal poori, like your version.
ஹலோ எப்பிடி இருக்கீங்க?
ஸ்ரீ கண்ட் என்ற ஸ்வீட் செய்முறை தெரிந்தால் சொல்லுங்களேன்
I finally got something close to parangikottai and tried the paal koottu. It’s a different taste more like a desert. We ate it just like that:) But in what combination is this normally had?
[…] doesn’t even have a name?”. Kootus come in many avatars – there’s Poricha Kootu, Pal Kootu, Mor Kootu, Puli Kootu, Varutha Araitha Kootu, Araitha Vitta Kootu and Thenga Pal Kootu. And then […]
hi latha:
i have been waiting to read and make authentic iyengar recipes for quite some time and looks like I hit upon a pot of Gold.. Am basically from Bangalore but married to a mumbai based Chennai iyengar !! ha ha-if u know what that means :-).. constant compariosn on wht sambhar and kuzhambu means.. but now I know where to look !! 🙂 thanks a lot ..
cheers and happy blogging (and sharing !!) ..by the way, would u tell me how I can add u on to my blog mysticalallure.blogspot.com and how we can share recipes !!
best regards
Kalyani