CHETTINAD SNACKS

KAVUNI ARISI SWEET /BLACK RICE

kavuni arisi

          WASH AND SOAK BLACK RICE FOR 4-5 HOURS -A

        BOIL A (1cup) WITH WATER (3cup ), FOR 5 VISSEL -B 

      OFF THE STOVE , OPEN THE LID AFTER PRESSURE REDUCES , ON  HEAT ITSELF MASH THE RICE AND ADD MASHED JAGGERY (1cup) , MIX WELL THEN ADD

     GRATED COCONUT (1cup) , DRY GINGER POWDER , CARDAMON POWDER , GHEE (1spoon ) --MIX EVERYTHING TOGETHER AND REST IT FOR FEW MINUTES 

        

NEERU URANDAI

NEERU URANDAI

      SOAK PARBOILED RICE (100g) FOR 2 HOURS --BLEND WELL WITH SALT --A

     HEAT OIL IN A KADAI , SEASON MUSTARD SEEDS , GRAM DAL , R.CHILLI , CURRY LEAVES AND SAUTE  GRATED COCONUT AND ADD A WITH IT

     NOW MIX EVERYTHING TOGETHER AND OFF THE STOVE

    ONCE HEAT REDUCES , PREPARE REQUIRED SHAPES AND STEAM IT FOR 10 MINUTES

     

  KUMAYAM

       

   ROASTED URAD DAL (1CUP) , P. RICE - 1/2 CUP, MOONG DAL (3/4 CUP) - DRY ROAST THESE THREE, AND MAKE IT FINE POWDER - A

         IN A PAN ADD  JAGGERY (1 1/2 CUP) AND ADD WATER (2 CUP) MIX WELL, MAKE IT BOIL ADD A  with it and mix well by adding ghee, once it comes as halwa Constiacy, off the stove and taste it 

      

VELLA ADAI / RAVA ADAI

VELLA ADAI

                ROAST RAVA(1 cup)  IN DRY HOT PAN -A
       MAKE JAGGERY POWDER DISSOLVE IN WATER (2cup) AND ALLOW TO BOIL -B
             WHILE BOILING ADD CARDAMON POWDER(1s) ,     HALF BOILED MOONG DAL(2s) , CHOPPED COCONUT (2s) , SALT(1pinch) -  AFTER FEW MINUTES ADD A WITH IT -AND MIX UNTIL IT GETS THICK -C-off the stove
               WAIT UNTIL HEAT REDUCES FROM C
THEN PREPARE REQUIRED SHAPES AND STEAM IT FOR 5-10 MINUTES 
       

ATHIRASAM

ATHIRASAM

   Soak raw rice (1cup) for two hours , drain the water and dry the rice without sunlight , then with little moisture blend the rice finely -----A  

        Prepare one sting jaggery  syrup with 3/4 cup of jaggery ----B

   Now add B with A , then add cardamom powder for nice flour  ---mix everything  and cover for some time ----C

    Now prepare C as small balls then press it in circle form them deep fry it 

POLI

POLI

        MAIDA FLOUR (1cup) OR WHEAT FLOUR , TURMERIC POWDER (1s) , SALT (1 pinch ) , GHEE (3s) , RAVA (1s) , -MIX EVERYTHING AND MAKE A DOUGH USING SOME WATER 
       KEEP IT ASIDE FOR 2 HOURS  , AND PREPARE STUFFING (PURANAM -CAN VIEW IN THIS LINK https://aarthiearul.blogspot.my/search/label/SWEETS?m=0 ) 

         THEN TAKE THE DOUGH WITH SMALL BALLS , AND MAKE A HOLE AND PUT STUFFING IN THAT 
       THEN USE HAND AND ROTI MAKERS 
  PRESS IT WITH GHEE , AND TOAST IN DOSA PAN USING GHEE 


RED AVAL URUNDAI

RED AVAL URUNDAI

   
   Soak aval for 30 min , then drain the water and fry a little , then blend it , with that add grated coconut and jaggery syrup --mix well and make balls , then steam it for 10 minutes 











SULIYAM

SULIYAM

     GRAM DAL ( 1 cup ) -- SOAK FOR 20 MINUTES , THEN BOIL IT WITH PINCH SALT , AFTER HEAT REDUCES NICELY  MASH IT ,,,,, A

   ---- MAKE  POWDERED JAGGERY ( 1/2 cup ) TO DESOLVE IN A BIG VESSEL , NOW MAKE IT HEAT , WHEN IT COMES TO SYRUB FORM , ADD A , GRATED COCONUT , CARDOMON POWDER - MIX EVERYTHING UNTIL EVERYTHING COMES TOGETHER --- B ---- MAKE IT AS BALLS ---------

MAIDA FLOUR ( 5s )  , IDLY FLOUR ( 1s ) -- MIX THIS IN DOSA FLOUR CONSISTANCY , DIP B IN THIS THEN DEEP FRY



AVAL JAGGERY

AVAL JAGGERY

         
  SOAK WHITE AVAL FOR  5 MINUTES , DRAIN THE WATER ADD  GRATED COCONUT AND POWDERED JAGGERY --- MIX WELL -- SERVE IT







KANDARAPAM

KANDARAPAM

MAIDA FLOUR (1 cup) , ATTA FLOUR (1 cup ) , RICE FLOUR (1s ) , CARDOMAN POWDER ,  MIX EVERYTHING WITH SUGAR SYRUP ,-- GET AS DOSA FLOUR CONSISTANCY -- HEAT OIL , POUR NEEDED FLOUR IN IT ,, ONCE FRIED THEN TASTE IT

SEEDAI

SEEDAI

               SOAK POR BOILED RICE(100g) FOR 2 HOURS -A
  GRIND A WITH GRATED COCONUT (2s) , G.CHILLI (2) , S.ONION(2) , GARLIC (4) ,--B
                         ONCE B GOT FINELY BLENDED ADD POWDER (PODUKALAI  DRY ROAST AND POWDER IT )
        NOW MIX EVERYTHING WITH SALT AND PEPPER POWDER (1s) -WHEN THE DOUGH GETS THICK WITHOUT WATERY --PREPARE AS SMALL BALLS
     AND FRY IN MORE OIL