Palakkad recipes

[tomato]

Sowmya, R
When making 'paal payasam' do I put the rice and milk directly into the cooker or should I put it in a bowl and then place in the cooker with a little water at the bottom?

[Sowmya]

Hi tomato
I am not sure if you can use cooker base directly cos have prepared in small quantities only so far..
Regards
Sowmya

[Sowmya]

Hi All
This dish is the palakkad version of Milagu kuzhambu.Ideal preparation on a rainy day or when you are suffering from cold/cough and tongue demands something spicy .

Molagushiyam
ingredients
tamarind extract from a lemon sized ball
pepper-1/4 cup
curry leaves-3/4 cup
pepper:curry leaves ratio=1:3 or you can make it 1:4 or more depending on spice levels
gingelly oil-3 tbsps
jeera-1tsp(optional)
mustard seeds

proc:
Grind pepper,curry leaves and jeeragam into a fine thick paste.Make a thick extract of tamarind. Take a kadai with gingelly oil.Allow
mustard to splutter ,add the tamarind extract,allow the raw smell to subside,add the ground mixture,salt and boil well till a good aroma comes.Make sure you use gingelly oil only to get a good taste.
Note:If the consistency of the dish is too thick ,you can dilute it a little.It has a good shelf life -about 1 week minimum when refrigerated.

[Sowmya]

Hi all
I am posting a couple of simple snacks.A sweet one and a spicy one which are very simple to make and tasty too.

Nenthram pazha fry/toast

Ingredients

Ripe nenthram pazham-2 ( make sure it is not over ripe)
Ghee -2tbs
Sugar -2tbs
proc:
Remove skin of bananas and cut into circular slices.Grease a flat griddle/frying pan with ghee.When it is hot, place the banana pieces in it and smear some ghee on topof each slice. Let it
become light golden brown on one side.flip it over and cook the side coated with ghee.Remove from fire. .sprinkle sugar on the top when it is still hot to ensure that sugar spreads evenly.Serve when hot.

Ammini Kozhukattai
This is a simple type of kozhukatai and easier to make.. no filling etc..
Ingredients
Rice Flour - 1 cup
Water - 1 1/2 cup
ginger - 1 piece (finely chopped)
green chillies-4 (acc to taste)-finely chopped
Asafoetida powder- 2 pinches(optional)
thinly sliced coconut pieces-a few(optional)
coriander leaves.- a handful
Oil - 2 tbsp
Mustard - 1/2 tsp
Curry Leaves - 1 sprig
Salt to taste
proc:
In a heavy bottomed vessel,take gingelly oil,splutter mustard seeds,urad dhal,add ginger,green chillies,curry leaves,asafoetida.Add water and allow it to boil.Add the rice flour in small portions stirring continuously to avoid lumps.. Add salt to taste. Keep stirring till it thickens.Cool it sufficiently.Add coriander leaves and thinly sliced coconut pieces.Mix well.Roll into
small balls the size of marbles (Apply a little oil on your hands). Steam the balls for 5 minutes.Allow it to cool.Serve.


type 2
*****
Instead of green chillies,ginger etc use can use chilli powder and salt alone.Procedure is the same.. Boil water,add chilli powder,oil mix well,allow it to boil and then add the rice flour.

[kavithasenthil]

Hey friends,
my second question is, the sweet snack made with aval,brownsugar/vellam,little whole sugar,ect. I forgot rest of the ingredients. That sweet snack is loose variesty like mixture ect.

The person gave me to taste the snack didn't tell the name of it. So pls tell the name or recipe for the same. Thanks in advance.

[Sowmya]

Hi Kavitha
From your description.. the best guess I could make is "Ganapathy homam prasadam".It has the ingredients you have given+ coconut slices,sometimes dry fruits as well+banana slices.
I too hope somebody can come up with some solid explanation..

Regards
Sowmya

[a_gopinathan]

kavitha, is it aval nanachathu or aval vilyachitu. we make it using poha and jaggery. my mom used to put little cardamom and grated coconut.

[Sowmya]

Hi Anju
Can you post the recipe for the same?My mom used to prepare it too and we call it "Aval cheluthinathu".But probably the consistency was not uthir uthira right?

Regards
Sowmya

[kavithasenthil]

Thanks a lot sowmiya and a.gobinathan.
It is not ganapathi homam prasadam. It is not a wet snack. It is dry aval which has added jaggery,whole sugar here and there,raisin ect. I think we can keep this snack for a while since it a dry one.

I searched in the web for 'aval nanachadhu', got result but seems it a wet aval. If not let me know i like to try. Otherwise pls give me a name for dry aval snack i m refereing. Hope i am not bugging u guys. I am sorry.

[a_gopinathan]

sowmya,

i"ll get the recepie from my amma and post it there..in two days, okay?

kavitha, aval vilayichathu is a dry snack. i dont know the recepie. we get it i n the local bakeries in kerala. what i am referrig to is aval nanachathu, which is wet.