Kugan's Kitchen

[kugan98]

[tscii]
Here is the recipe Sonu, you need not have the mould.
Try using the back of a fork. You get beautiful pattern.


SIPPI

Ingredients:

500 grms rice flour
75 grms urad dal flour
75 grms sugar
½ tsp cardamom powder
Enough coconut milk
Salt
Oil

Method:
Mix the rice flour and urad dal flour with a pinch of salt.
Add enough coconut milk and knead to a pliable dough.
Now take a small piece of dough and flatten it on any design,
Or fork. Then roll each piece off so that the design will be
Imprinted on it. When you have finished with all the dough,
Deep fry till crisp and golden. Drain and keep aside.

In a wok add the sugar,2 cups of water and the cardamom powder.
Boil the syrup till one string consistency, and starts to bubble.
Add all the sippi and mix thoroughly.
The syrup will crystallize and all the sippi will be coated
With sugar. Remove, let it cool and store.


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[kugan98]

[tscii]
Athirasam

Ingredients:
500 grms raw rice soaked for 1 hour
300 grms jaggery or brown sugar
½ tsp cardamom powder
Ghee

Method:
Drain the rice in a colander. Spread it on a paper and let it dry partially.
The rice should be slightly wet. Grind the rice and sieve it once.

Add one cup of water and make the syrup. Before it comes to boil, filter it.
Boil again stirring frequently. When the syrup is bubbling, slow the fire.
To test wheather it has come to the right stage ( patham ) , drop a little
Syrup in a cup of water. You can gather the syrup into a smooth ball. (not stiff ball)
You have to test this method several times after the syrup has come to a boil.
Off the stove. Sprinkle the flour mixed with the cardamom powder, littlt by little
And mix well. The batter must not be very stiff, a bit soft. If we make a ball from it
It must be smooth, and should not break or crack.

Pour the batter into a greased bowl. Pour about 1 ½ tbs of ghee on top of the batter
And keep. You can make the athirasam the next day. (normally I keep for 4 days)
On the day of making athirasam, you remove the batter and knead well.
Incase your batter has harden, just sprinkle a little hot water and knead well.

Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.
Make a hole in the centre, and deep fry. The athirasam should puff up when you fry.
It will be a bit crisp on the first day. The next day it will become soft.
Well with pratice only , one can make perfect athirasam.


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[suvai]

kugan!
thanks for yr response......i am a vegetarian so wld prefer with soya.....kindly post the peanut sause too....thank u very much....
your murukus look yummzz....will try & let u know.....one question though.....adding 'coconut milk to muruku dough....can it stay fresh for a long time like the regular muruku?
thanks for all yr kind efforts
regards
s

[NOV]

suvai, those days dad used to make murukku only with coconut milk. it will last even one month, provided there is no one to finish it.

k, will adding pottu kadalai flour make the murukku crunchier (softer)?

[suvai]

ohhh apadeeengala NOV......i always thought anything coconut will not stay fresh for too long....oru maasamaaa...apo kandipa try panna vendiyathu thaanga ......will keep u posted too along with kugan

enga thalafanz kanom...fanzzclub ku poitaara...

[NOV]

thalafanz avan graamaththukku pOyirukkaan. anEgamaa ippO avanga paatti sutta vadai saapptitiruppaan (navarathri special)

[suvai]

[kugan98]

Nov, we add pottukadalai flour for crunchy murukku.
try and see. Also add a little bit more liquid than what
is stated in the package.

[suvai]

kugan ,
athirasam maavai keep it for 4 days where? in the fridge or just outside? shld it be in a warm place covered?
would temperature make a difference?
let us know
thanks
s

[kugan98]

Suvai normally we keep the flour in a clay pot ( pasi)
then cover it with a muslin cloth.
You can also keep it in a tupperware container, but no air tight cover, only cloth tied around the container. More than 4 days its better to keep in the fridge.

I normally have ready made athirasa flour in a zip log bag in my fridge. It will stay good for few months.


I will be posting the satay recipes soon.