Month: September 2019

Traditional Steamed Modak Recipe | Kozhukattai Recipe | Kadalai paruppu poornam | chana dal jaggery filling

Traditional Steamed Modak Recipe | Kozhukattai Recipe | Kadalai paruppu poornam | chana dal jaggery filling

Kozhukattai is steamed rice dumpling. This traditional Indian sweet is made on the occasion of Ganesh Chaturthi in South India. In Maharashtra there is a variation of this kozhukatta which is called Modak. The basic method is the same but for the slight difference in 

Puli Inji Recipe: Prepare Inji Curry or Ginger Pickle at Home

Puli Inji Recipe: Prepare Inji Curry or Ginger Pickle at Home

Puli Inji is a tangy sweet-sour pickle. This inji puli, which is also made with slight variations in Tamil Nadu, is actually a speciality of Kerala. Also known as inji curry, this South Indian recipe is an integral part of Onam sadhya or feast in 

Adhirasam | Diwali Sweet | Athirasam

Adhirasam | Diwali Sweet | Athirasam

How To Make Adhirasam – A yummy Diwali Delicacy

Diwali and no adhirasam? Ask any South Indian! Most likely the reply will be “chance illai”. Adhirasam or athirasam as it is called in Tamilnadu is a favourite of many of us. In Telegu, it is known as ariselu. This adhirasam sweet made out of rice flour and jaggery is like no other sweet. Though the ingredients required to make adhirasam maavu or adhirasam dough are few, to make adhirasam is an art. Many have tried and given up making adhirasam as the adhirasam turn out hard or they just break in hot oil and others don’t try it out for fear of failing. But no worries now. At Desilicious Kitchen, we have shown a complete guide on how to make perfect adhirasam.

“You can judge a chef’s abilities by his skill in making adhirasam!”

Desilicious Kitchen

Ingredients:

  1. 1 cup (cup =250ml) /200 grams raw rice (any short-grained rice)
  2. 3/4 cup light coloured soft jaggery /130 grams
  3. Ghee for deep frying (You can use oil too)
  4. 1.5 tbsp ghee for the dough
  5. 90 grams / 1/2 a cup of water
  6. 1 tsp cardamom powder

How to make Adhirasam – basic preparation

Making of the rice flour

For Adhirasam you cannot use store-bought rice flour. We need flour made from wet rice. This is a very important tip. flour made from wet rice makes for soft adhirasams.

  1. Wash the rice thoroughly and soak in water for two hours.
  2. After two hours, drain the water off the rice by straining in a colander.
  3. Dry the drained rice on a clean cotton cloth for a maximum of 20 minutes. Do not exceed 20 minutes.
  4. After 20 minutes, rice is wet, but not dripping wet. This is how we want the rice to be for grinding. Now, transfer the rice to a mixer jar. Grind to a powder.
  5. Sift the ground rice flour. Sifting ensures that there are no lumps.
  6. After sifting, there will be some residue left. Do not throw it away. Grind again and sift. Now if there is still some residue left, you can use this in idli dosa batter.
  7. Cover and keep this aside and begin to make the jaggery syrup. It is important to make the jaggery syrup at once and use the rice flour as we do not want the rice flour to become totally dry. This rice flour still has some wetness as it ground from wet rice and we need the wetness.

Step 2 – Making of Jaggery Syrup:

  1. We have taken soft light coloured jaggery because the colour of the adhirasam depends on the colour of the jaggery. Add 1/2 cup water to the 3/4 cup jaggery.
  2. Switch on the flame. Once the jaggery water starts boiling, check the consistency intermittently by adding a spoonful of the jaggery syrup to a bowl of water.
  3. When added to water, the syrup should not dissolve, it should resemble tomato pulp in its consistency and we should be able to gather it with our fingers. This is the stage before the syrup reaches soft ball consistency.
  4. At this stage, switch off the flame. If you allow it to boil more, the adhirasam will turn hard.

Step 3 – Making of the dough

  1. Add the rice flour to the jaggery syrup slowly in installments. Do not add all the rice flour at once. Alternatively, you can add the jaggery syrup to the rice flour which will give you more control in preparing the dough as desired. But we added rice flour to the syrup as were confident.
  2. Ensure that you prepare the dough when the jaggery syrup is very hot. Do not let it cool.
  3. Add salt. As we always say, add a little salt to all sweets while preparing.
  4. Add cardamom powder.
  5. Mix well and prepare the dough
  6. Add the ghee.
  7. A slightly loose dough is ready.
  8. Remember that excess jaggery syrup will result in adhirasams breaking when dropped in hot oil.
  9. Now transfer this dough to a clean container and cover the mouth of the container with a clean cotton cloth and put a rubber band to hold it.
  10. Let this dough rest for 24 hours. Fermented dough ensures that adhirasams turn out soft.
  11. But if you do not want to wait for 24 hours and want to make adhirasam sooner, ensure that the dough has cooled down completely and is brought to room temperature and then prepare the disks and fry. This is because when you drop hot adhirasam into the hot oil, it will break.
  12. After 24 hours or after the dough hs completely cooled down to room temperature, grease a banana leaf or butter paper with ghee. Also, grease palms and fingers with ghee. This will not let the adhirasams stick.
  13. Pat into 1/4 inch disks The disks should be neither too thick nor too thin.

Step 4- Finally frying the adhirasams

  1. Heat a small skillet. A small skillet will do as we need to fry one adhirasam at a time.
  2. When the ghee is hot, gently drop in one adhirasam. Now keep the flame very low. Remember to keep the flame low throughout.
  3. Now just wait as the adhirasam fluffs up like puri and begins to rise up. As soon as it rises up, flip to the other side.
  4. When it turns golden on the other side too, remove from the flame with a perforated ladle.
  5. Then take another perforated ladle and squeeze the ghee off the adhirasam and transfer to a paper towel.
  6. Make all adhirasams this way.
  7. These are slightly crisp on the outside and soft within.

Tips at your fingertips:

  1. For Adhirasam you cannot use store-bought rice flour. We need flour made from wet rice. Rice flour made from wet rice makes for soft adhirasams. Dry the drained rice on a clean cotton cloth for a maximum of 20 minutes. Do not exceed 20 minutes.
  2. We have taken soft light coloured jaggery because the colour of the adhirasam depends on the colour of the jaggery.
  3. When added to water, the syrup should not dissolve, it should resemble tomato pulp in its consistency and we should be able to gather it with our fingers. This is the stage before the syrup reaches soft ball consistency. At this stage, switch off the flame. If you allow it to boil more, the adhirasam will turn hard.
  4. Ensure that you prepare the dough when the jaggery syrup is very hot. Do not let it cool.
  5. Remember that excess jaggery syrup will result in adhirasams breaking when dropped in hot oil.
  6. Let this dough rest for 24 hours. Fermented dough ensures that adhirasams turn out soft.
    But if you do not want to wait for 24 hours and want to make adhirasam sooner, ensure that the dough has cooled down completely and is brought to room temperature and then prepare the disks and fry. This is because when you drop hot adhirasam into the hot oil, it will break.
  7. While making adhirasams from the dough, grease a banana leaf or butter paper with ghee. Also, grease palms and fingers with ghee. This will not let the adhirasams stick.
  8. Fry one adhirasam at a time.
  9. Remember to keep the flame low throughout.
  10. Squeeze ghee off each adhirasam by squeezing gently between two ladles.

Aval Puttu | Poha Puttu

Aval Puttu | Poha Puttu

Aval puttu is a dessert made out of poha or beaten rice and jaggery and seasoned with grated coconut cashew nuts and cardamom powder. Aval puttu is prepared as offering to God during Gokulashtami and is made during navratri too. You can make this poha 

Amritsari Pindi Chole Recipe

Amritsari Pindi Chole Recipe

Amritsari chole is an awesome Punjabi-style chickpea curry and a delectable North Indian recipe. This pindi chole has a lovely burst of flavours and aroma. Besides its unparalleled taste and flavour, chole also has multiple health benefits – including weight control, regulating sugar levels in