Ari Nellikkai (small gooseberries) Urugai

      

Ingredients:

Ari Nellikkai……………….......4 cups (without seeds)

Oil (Nallannai-sesame oil-
Gingelly oil)…...........................1/4 cup

Red chili powder…………........2 to 3 tbsp

Turmeric powder………….......1tsp

Mustard seeds…………….......1tsp

Salt………………………........2tbsp or adjust accordingly

Fenugreek seeds………….......1/2 tsp

Hing(Asafoetida )……………….......1/4tsp

(Mustardseeds &
Fenugreekseeds powder)........1tbsp

[Mustardseeds&Fenugreekseeds powder preparation : Heat a pan in medium flame, add 2tbsp mustard seeds,1tbsp fenugreek seeds,fry 1 minute and power it.]


                                                             Method:

 Heat a kadai with oil, add mustard seeds and let it splutter.


Add venthayam( Fenugreekseeds), perungayam(asafoetida),

chili powder,seeds removed Ari Nellikkai, salt , sault for 2-3 minutes 
and remove from the flame.

After cool down , kept in a container.

Don’t need to put in the refrigerator if we put the 
container in sunlight for 2-3 days.

If you kept it in the sunlight for 2-3 days, the oil will 
come to the top,the urugai don’t get spoil.  

Serve with sambar rice and curd rice.

Note: The urugai in the container should have oil on the top.
Then only , the urugai don’t get spoil.  

RAVA PANIYARAM

Ingredients;

Rava……………………..…...1cup

Maida…………….…………..1cup

Sugar………………….….…..1cup

Water+ milk……………….....1cup

Cardamom powder…..............1/4 tsp

Salt …………………………..a pinch

Cooking soda ………….........a pinch

Banana    …………………...1no(optional)

Method:

Soak Rava in water( or) water + milk  for minimum ½ hour.

Add all the ingredients one by one and mix well to the idly mavu consistency.

Heat oil in a pan for frying. Gently drop the batter in to the oil to make even sized balls

In medium flame , fry them until it becomes golden brown colour.

You can also add few Cashew nuts pieces to the batter before frying.

You can make the same with jiggery too.

Paal Kozhukattai

 Ingredients:

 
Rice Flour / Arisi Maavu------------- 1 cup  
Salt --------------------------------------1/2 tsp
Water ----------------------------------- 1 1/2 cup
Cardamom Powder -------------------1 tsp
Coconut paste--------------------------2tbsp
Sugar -----------------------------------1/2 cup or to taste

Method:

Take rice flour in a bowl add  water and mix well  into a smooth batter.

 Take small portions from it and form into tiny little balls or little finger shape.

Now heat water in a vessel. Let it come to a good boil.

Once it starts boiling add the small kolukattai in the water slowly.

The water should be always boiling when you add the kolukattai.

 Don’t add it all at once.

Let this cook for 5 minutes. Now add sugar (or) jeggery,cardamom powder and mix well.

Let this simmer for 2 minutes.

Now  add the   coconut paste, mix well and remove from heat.

Serve this warm or at room temp.