Skip to main content

sweets- adhirasam

ADHIRASAM
Ingredients:
Raw Rice –  (400 gms)
Jaggery  – (300 gms)
Cardamom Powder – of 2 nos
Water – 200ml
Ghee – 1 tbsp
Oil – For frying
Method:
Pre preparation:
Wash and soak rice for 2 hours. then drain and dry in a cloth for 10 minutes.

1. Preparation of Rice Flour
       When the rice is still damp , grind it with cardomom to a coarse powder. Avoid complete soft powder as it might drink more oil when frying it. Then press the powder in a bowl and cover it with cloth to avoid water droplet and moisture escape.

2.  Preparation of Jaggery Syrup (vella pagu) 

      Heat water in a thick  vessel and add the jaggery to it. Mix well and let it dissolve completely. Filter the syrup to remoove impurities. Transfer again to thick vessel and allow it to boil on high flame. Dont forget to stir the syrup. 

      First the syrup will be thin and you can swipe the bubbles to the side to see the clear syrup.
After some time, the syrup will thicken, color will darken and the bubbles will be incessant as it will boil from within. Simmer the flame completely. You will not be able to swipe away the bubble to the side with the spatula. This is the stage to start checking for string consistency.

      Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the water and you are able to gather the syrup with your finger tips, that is the correct consistency. (In tamil, it is called as “Uruttu padham” or “Thakkali Padham”).

      Take the vessel off the stove. Add ghee and mix well.

3. Preparation of  Adhirasam Dough:

       Add the rice flour little by little to the jaggery syrup and mix it thoroughly. The dough should be little loose in this time. After that it will come to correct consistency. This dough can be stored for a week or adhirasam can be made immediately once the dough is cooled down.

Making of Adhirasam
     Take a lemon sized balls. Grease a plantain leaf or plastic sheet with ghee and press the balls flat on it with your finger. The flatten one should not be too thick or too thin. 

      Now heat oil in a pan. Once hot check with little dough, if it rises slowly then the temperature is correct. NOw simmer the flame. Now flattened dough can be slipped in this oil and fried.

      First it will go down and later it rises on the top. Flip it to cook the next side. Once done (golden brown colour) drain and remove from oil to the plate. Immediately press it with flat wood (adhirasa kattai) or flat bottemed vessel to remove the excess oil in it. 

     Once the adhirasam cools down completely, store in a container arranging one next to the other to avoid them from sticking together.

Now adhirasam is ready. 

Nutritional Info:
High in iron and carbohydrates, vitamin A, Sodium and potassium.

Comments

Popular posts from this blog

Ulcer and food recipes

Hi all its been a week since i update my blog. I thought of giving some info on ulcer and foods that can cure, how to prevent, symptoms of ulcer,etc. My brother who is staying away from home was talking to me lately that he feels like eating often and a burning sensation. I was scolding him for not having food in time and not a nutritious food. He was asking me what to do as i cdnt regulate my food habits. So i was telling him some food changes and habits that he needs to change. Then suddenly when i thought of writing i immediately thought why dont i write about ulcer. So lets give a change..... ULCER..... What is a stomach ulcer? Stomach ulcers are painful sores that can be found in the stomach lining or small intestine. Stomach ulcers are the most visible sign of  peptic ulcer disease. They occur when  the thick layer of mucus that protects your stomach from digestive juices is reduced, thus enabling the digestive acids to eat away at the lining tiss...

SALAD-STIR FRY SALAD2

Salads generally served in room temperature or chilled. BUt for this weather we cant have it chilled so for a change lets have warm or hot salad..... STIR FRY SALAD2 Ingredients: carrot-1 fresh green peas-3tbsp beans-4nos black sesame seeds-1tsp olive oil or sesame oil-1tbsp salt a pinch pepper or chilli flakes a pinch optional onion-1 Method: Using the peeler peel the carrots after cleaning it. cut bean into thin stripes. cut onion into thin pieces. You can use any type of vegetables in thin strips. Heat oil and stir fry all the vegetables by tossing it. Make sure the vegetables are just heated but not cooked more than half. Once done add fried sesame seeds salt and pinch of pepper powder or chilli powder. Nutritional Info: Has all the goodness of veggies....vitamin A, fibers, calcium, folate, protein, carbohydrate, etc

THAYIR IDLI

THAYIR IDLI Summer already started and lets take some cool foods to makes us cross safely this hot summer season.....so here is the simple yet delicious and coolest food which can be taken by all kind of people...... Ingredients 500 ml Yogurt (Curd) 3 cups Idli-Dosa batter 1 teaspoon Mustard seeds 1/2 teaspoon Chana dal (Bengal Gram Dal) Asafoetida (hing) 1 sprig Curry leaves 2 Dry red chillies 1 teaspoon Cooking oil Salt , to taste Method: To begin making Idli Thayir Pachadi Recipe, take the curd in a big bowl, season with salt and whisk it to a smooth creamy texture and keep aside. In the mean, steam the mini idlis using an idli steamer and keep aside. Once the idlis are cooled, add it to the bowl of whisked curd. Heat oil in a small pan, add mustard seeds and chana dal and let it crackle. Add the asafoetida, red chillies and curry leaves and let it splutter and switch off the flame. Add this seasoning over the idlis soaked in curd and mix well. Serve Idli Thayir Pach...