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Thread: DEEPAVALI DELICACIES

  1. #11
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    Sree (@ orch*) on: Fri Oct 29 16:35:55




    NOV:
    Enge poyiteenga?, romba naal achu ungalidam pesi?.
    Pl check your email @yahoo.com.
    Expecting your reply.

    Guys:
    Sorry for the digression.





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  3. #12
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    NOV (@ bkj-*) on: Fri Oct 29 23:06:30




    Aarti - Let me attempt to translate RR's recipe:

    Rice - 1/4 kg
    Vellam - 200g
    Cardomom - 3

    Wash rice and soak for 15 minutes.
    Remove water and grind in mixie.
    Next sieve the flour (but how RR, when the flour is wet?).
    Dilute jaggery in water and make a syrup. Syrup should not be thick.
    In a plate, put the rice flour, add the syrup a little at a time and make a dough.
    Fry it in hot oil, the next day, so that it is soft.





  4. #13
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    RR (@ 192.*) on: Sun Oct 31 20:59:41




    Thanks NOV, for the translation. A small clarification,
    The step 'Remove water' is actually: filter out water and let it dry by spreading it on a towel (or paper) in a no-sunlight place. When it is more-or-less dry, grind it in mixie. Now, there will be no moisture and you can sieve the flour.





  5. #14
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    aarthi (@ gil-*) on: Mon Nov 1 09:20:21




    Thanks a lot Nov for the translation.





  6. #15
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    NOV (@ bkj-*) on: Tue Nov 2 20:35:53




    MYSORE PAAKU

    Ingredients

    Gram Flour (Kadalai maavu) - 1kg
    Sugar - 1 kg
    Water - 2 dinking glass
    Ghee

    Method

    Boil water and add sugar.
    When the syrup has reached kambi patham, add gram flour by sprinkling.
    Add ghee is small blobs.
    Mysore paaku is ready when the whole batter becomes a ball and doesn't stick to pan.
    Spread mixture on a large plate and smoothen evenly.
    Cut into diamond shapes, when still warm, before it hardens.

    Tips

    Do not roast the gram flour.
    Kambi patham is arrived when the syrup runs in a continuous line when scooped up and poured back.





  7. #16
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    NOV (@ bkj-*) on: Thu Nov 4 02:00:27




    As the Big Day approaches, let me share a recipe that is different from the traditional.

    Crunchy Peanut Filled Cookies

    Ingredients

    Wheat Flour - 1kg
    Margarine & Ghee - As required
    Peanuts - 1/4 kg
    Sugar - 4 tbsp
    Sugar for coating

    Method

    Roast the peanuts and grind coarsely.
    When it is cool, add sugar and mix thouroughly. Keep aside.
    Heat the margarine and ghee till it melts. Mix with the flour and get a dough that is pliable.
    Make small ba-lls of the dough. Make a cavity and put a small portion of the peanut/sugar mixture and shape it.
    Bake in a hot oven.
    Grind the sugar for coating finely in a grinder. Coat the cookie with this sugar, when it is still warm.

    Tips

    The consistency of the dough is very important. The dough may break when baked if it is not correct.
    Do not use icing sugar for coating as it tends to melt. It's best to grind your own.





  8. #17
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    Rekha Bharati (@ 16.r*) on: Fri Nov 5 11:10:03




    I have added a few more delicious receipes. They are quick and easy to make. Prepare these all time favorites and…
    BRIGHTEN UP YOUR DEEPAVALI !

    RAVA LADDU
    ------------
    Ghee – cup
    Semolina – 1 cups
    Sugar - 1 cups
    4-5 whole cardomoms, peeled and powdered
    2 tablespoons cashewnuts, broken into small pieces
    2 tablespoons raisins

    Heat 2 tablespoons of the ghee in a heavy saucepan. Add the semolina and roast until light golden in colour.
    Place the roasted semolina, sugar and cardomom pods in an electric blender. Blend ingredients into a fine powder.
    Heat the remaining ghee in a heavy saucepan. Fry the cashew nuts and raisins for 2-3 minutes. Add to the semolina/sugar mixture and combine thoroughly.
    Shape into laddus.


    Paruppu – Vellam Payasam
    ---------------------------

    Channa dhal – 2 tablespoons
    Mung dhal – 2 tablespoons
    Shredded coconut – 2 cups
    Jaggery – 1 to 1 cups
    Milk – 1 cup
    Cardomom – 6

    1. Cook and mash both the dhals.
    2. Add the coconut & jaggery to the dhal and boil in a low heat.
    3. After 10 minutes, add the milk and bring it to a boil.
    4. Add the cardomoms.


    Kaarath Thenkuzhal
    --------------------
    Raw rice – 3 cups
    Toor dhal – cup
    Urad dhal – cup
    Cumin seeds – 1 tablespoon
    Chilli powder – 2 tablespoons
    Hing – tsp
    Butter – 100 grams
    Salt and oil

    1. Grind the first three ingredients.
    2. Add the cumin seeds, chilli powder, hing, butter and the salt to the ground mixture.
    3. Heat the oil in a heavy frying pan. Place the mixture in the ‘thenkuzhal achu’, and press out directly into the hot oil.
    4. Fry until golden in colour.


    Wish you all a very HAPPY DEEPAVALI!








  9. #18
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    Viji (@ webc*) on: Sun Sep 17 17:17:27




    Wondering if someone knows how to make the wonderful 'Lekhiyam' or 'marindu'





  10. #19
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    Sharmila prem kumar (@ bkj-*) on: Thu Oct 12 09:22:38 EDT 20




    Peanut cookies

    wheat flour
    ghee
    sugar
    peanuts

    method:
    1. Dry roast the peanuts and remove the skins.
    2. Grind the peanuts.
    3. mix ghee,peanuts and sugar to a dough.
    4. use cookie shapers to shape them.
    5. Bake them.

    u'll love them...trust me!





  11. #20
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    seetha (@ 61.1*) on: Wed Oct 18 14:07:24 EDT 2000




    Easy method to make ravaladu from seetha

    Roast the ravai. 1 kg ravai sugar may be 3/4 kg.
    Roast cashunut, some grambu, roasted and powdered
    cardamam, roasted raisin.
    Put a kadai in the flame and add 3/4 kg. sugar and pore water until the sugar covered with water.
    approximately one glass.when the syrub comes one
    thread consistensy [this is important] remove from fire and add ravai and other items and stir well. We can make ball size ladus from this mixer. If it is cool no fear about it we can do it taking our own time.





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