ahmi

Halwa:

Priya Sreeram's Gajar ka Halwa

From Halwa

Nidhya's Badam Halwa

From Halwa

Sundari's Aalu Halwa

From Halwa

Ingredients:


Potatoes - boiled & mashed without any lumps ( i used 3 large potatoes approx 350 gms)

Sugar - equal to the amount of mashed potatoes

Ghee - 150 to 200 gms.

Food color of ur wish

Method to Prepare:

First take a pan and add sugar, then add water till it gets immersed.. Let it boil till the pisukku patham.

Now add any food color of ur choice at this stage( i dint add any)..

Add the mashed potatoes and keep stirring and avoid lumps...

Once it becomes thick start adding ghee and keep stirring..

Continue the process until the halwa does not stick to the pan (nalla surundu varum). U can also check it this way - wash ur hands and if u touch the halwa it shud not stick to ur hand.. ( Be careful)..

U can also decorate with cashew/badam...

Aalu halwa is ready.. It will dissolve in ur mouth..Slurp!!!

Vaishali's Badam Halwa

From Halwa

Ila's Badam Halwa

From Halwa

Ila's Carrot Halwa

From Halwa

Sharmi's Pumpkin Halwa

From Halwa

Mahimaa's Carrot Halwa

From Halwa

Sowmya's Ashoka Halwa

From Halwa

Shivani's Badam Halwa

From Halwa

===================================

Milk / Khoa Sweets:

Jaleela's Gulab Jamun

From Milk or Khoa Sweets

Akila's Rasgulla

From Milk or Khoa Sweets

Akila's Rasmalai

From Milk or Khoa Sweets

Kurinji's Rasgulla

From Milk or Khoa Sweets

Lavi's Gulab Jamun

From Milk or Khoa Sweets

============================================


Traditional Sweets:

Priya's Chandrakala

From Traditional

Sharmi's Paneer Jilebi

From Traditional

Priya Sreeram's Mysore Pak

From Traditional

Cilantro's Athirasam

From Traditional

Sharmi's Kesari Puran Poli

From Traditional

Anu's Panasa Tonalu

From Traditional

==============================================

Laddu:

Dershana's Coconut Laddu

From Laddu's

Dershana's Paruppu Urundai

From Laddu's

Deepthi's Rava Laddu

From Laddu's

Cilantro's Rava Laddu

From Laddu's

Shivani's Rava Laddu

From Laddu's

Sharmi's Coconut Laddu

From Laddu's

Prema's Nei Urundai

From Laddu's

Lavi's Maaladu

From Laddu's

=====================================================

Burfi's:

Neeraja's Choco Balls

From Burfi's

Kalva's Besan Burfi

From Burfi's

Sharmi's Besan Burfi

From Burfi's

Sharmilee's Kaju Katli

From Burfi's

Priya's Maida Cake

From Burfi's

Priya's Saffron Paneer Burfi

From Burfi's

Priya's Kaju Katli

From Burfi's

Lavi's Kaju Roll

From Burfi's

==============================================

Palakaarams:

Lavi's Murukku

From Palakaaram Snacks

Jaleela's Thattai

From Palakaaram Snacks

Anu's Sanna Kara

From Palakaaram Snacks

Sharmi's Pesara Vadai

From Palakaaram Snacks

Sundari's Thukkada

From Palakaaram Snacks

Ingredients:


Maida - 2 cups

Salt - 1 tbsp

Chilly powder - 1/2 tbsp

Ginger - 1 small pc

Oil - 4 tbsp for the dough & to fry

Method To Prepare:

Take a bowl and put maida, salt, chilly powder... Heat 4 tbsp oil and pour on the flour.. Take ginger and make a paste, extract the juice and add it to the flour.. ( u can also crush it randomly and add it if not for the juice) but the juice is best,otherwise the pcs will come in ur mouth when u eat ( i hate that)..

Now make dough like we make for poori's...

Make normal poori's and cut them in diamond shapes and deep fry.

Simple thukkada is ready..

Store it an air tight container..


Sangeetha's Thattai

From Palakaaram Snacks

Sangeetha's Murukku

From Palakaaram Snacks

Sharmi's Potato Cheese Balls

From Palakaaram Snacks

Sharmi's Chekkalu

From Palakaaram Snacks

Cilantro's Ribbon Pakoda

From Palakaaram Snacks

Priya's Quinoa Thattai

From Palakaaram Snacks

Priya's Oats Coconut Murukku

From Palakaaram Snacks

Priya's Omapodi

From Palakaaram Snacks

Shivani's Kadboli

From Palakaaram Snacks

Shivani's Shankarpalya

From Palakaaram Snacks

Shivani's Jeera Shankar Palya

From Palakaaram Snacks

Akila's Kaara Boondhi

From Palakaaram Snacks

My Heary Thanks to every Participants!!!! If you find any broken links or any error, please let me know by giving a comment below. Thank You All!!

Kara Kuzhambu is very rare at home. i usually prepare ennai kathrikaai, but today, i wanted to prepare side dish for idli, so thought kara kuzhambu will go well with idli's than ennai kathrikaai and prepared it. It tasted so good with idli's. yet to have it with rice;)

Ingredients:

Brinjal / Kathrikaai - 4 (cut each brinjal into 4 parts)
Small Onions - 12
Garlic - 5
Tomatoes - 2
Curry Leaves - a sprig

Sesame Oil - 3 tbsp
Mustard - 1/4 tsp
Fenugreek / Vendhayam - 1/4 tsp
Dry Red Chilli - 2

Chilli Powder - 2 tbsp
Corriander Powder - 3 tbsp
Tamarind Paste - 2 tsp


Method:

Heat 3 tbsp of Oil in a Pan, add mustard and let it pop. add fenugreek seeds and fry them and add curry leaves and fry it too.

Add Garlic and small onions to the pan and fry them till they are almost cooked. add the chopped tomatoes and mix well with the onions.

Add Salt, Turmeric Powder, Chilli Powder and Corriander Powder to the pan and mix well in slow flame
till the oil seperates. Add Brinjals to the pan and fry them for a minute in a medium flame.

Add a Cup of water to the pan and let it boil. add tamarind paste and mix well.

Let the Kulambu boil in a slow flame with a lid over the pan for about 4-5 minutes till the oil seperates.

Serve Hot with Rice or Idli's. it tastes Great i Tell You..

Three Years back, when i tried to make murukku, it turned out to be a big flop. then i never dared to give a try. But this year, i wanted to try at any cost. To my Surprise, i made it perfect. My Thanks to Raji of Raks Kitchen. Her Ribbon Pakkoda is the base for this Murukku Recipe.

Ingredients:

• Idiyappam Flour - 2 cup's. / 500 gms
• Besan Flour / Kadalai Maavu - 1/2 cup (or) 120 gms
• Pepper Powder - 2 tbsp
• Butter - 2 Tbsp ( at Room Temperature)
• Sesame seeds / Ellu - 2 tbsp
• Salt to Taste

How to Prepare?

Mix all the above ingredients in a wide vessel. By keeping on Sprinkling little water, keep mixing the flour's, till they all come together like our chapathi dough. Form Cylindrical shaped Dough, that could fit into the murukku press. For above 500gms of flour, 4-5 cylindrical pieces should shape up.

Heat 2 cup's of Oil in a Thick Pan.

Get Ready with Murukku Press. For the above murukku shape, use a Star shaped disc. Fill the prepared Cylindrical dough into the Murukku Press and close it with its lid.

Press the dough over the heated oil. Depending upon the size of the pan and the Oil in the pan, Press the dough. Need not overload the Pan. Its better to Press a Cylindrical dough in two  or three phases to ensure even cooking.

Fry till the murukku turns into golden colour in high flame and reduce the flame, then slowly remove them from oil to a jalli or place them over tissue paper.

* To make them in round shape's: In the back side of a Slotted Spoon / Jalli Karandi, press the dough.
Give circular motion while pressing. then drop the murukku along the slotted spoon slowly into the oil. This way, you can make perfect murukku shapes. but its time consuming, to finish up the whole batch.

Again in slow flame, start pressing the dough over the oil. once pressing is done, increase the flame. then reduce the flame, once the murukku is fried to golden colour.

After they have cooled, store them in an air-tight container and enjoy snacking these Crispies..