Unniappam

Ingredients:

Raw Rice - 1cup
Jaggery - 3/4 cup
Ripe Banana (Palayamthodan preferred) - 2 nos
Cardamom powder - 1/2 tsp
Coconut milk to mix

Method: 1

Soak rice for 1 hour.  Grind the rice after 1 hour nicely adding very little water in grinder or mixer.

Mix jaggery and banana nicely in a mixer.  Keep it aside for a while.

Add the jaggery mixture into  rice.  Mix it nicely.  If the batter is thick add coconut milk. Consistency of this should be like dosa batter.  If the batter is too thin add little atta flour.

Mix the batter nicely with a spoon by adding cardamom powder.

Keep this batter for 12 hours to ferment. Little bit Yeast can be used to assist in fermentation depending on climate.  I usually grind it in the evening and make unniappam in the morning.

After 12 hours again mix it with a spoon.  Heat the unniappam pan and add little oil.

Add the batter to each portion of the pan with a spoon.  Turn over and cook till the appams are golden brown on both sides.

In case unniappam pan is not available, you can use frying pan and carefully pour batter to form circular shape. Unniappam pan is required to get proper shape.

Method 2

Soak rice for 1 hr.  Grind it in a mixer without adding water and sieve it.

Mix Jaggery and banana nicely in a mixer.  Keep it aside for a while.

After this follow the steps of method 1

Truffle Brownie

Kappalandi Muttai (Peanut Chikki)

Semiya Halwa

Semiya (Vermicelli) Halwa

Ingredients:
Semiya - 2 cups

Sugar - 2 cups
Water - 4 cups
Elaichi - 5 nos
Ghee - 4 tsp
Fried Cashews and Kismis
Food colour a pinch (red or orange)

Semiya (Vermicelli) Halwa

Method:
Take a pan and put 2 tsp of ghee and fry semiya until it becomes brown.  Keep it aside. Pour water, sugar and elaichi in a pan and allow it to boil. Add a pinch of food colour. Once water starts to boil add the fried semiya into that. Along with the semiya add those fried cashews and kismis. (Keep some cashews and kismis separately for decorating later). Close the pan and allow it cook.  Once the water evaporates, take out the semiya halwa out from the gas and spread it on a ghee spreaded plate. Cut into desired shape after it cools.

Paal Ada Payasam

Ingredients:
Ada - 2 cups
Milk - 3 cups
Sugar - 1 cup (according to the taste)
Water - 5 cups

Method:
Pressure cook ada in water for 3 whistles. Remove ada from cooker and wash in water. Then take a pan add washed ada, sugar and 1 glass ofwater. Keep it in sim and cook until the sugar dissolves. In the meantime pour 3 cups of milk and keep it in sim for atleast an hr. Keep stiring to avoid burning. Once the sugar dissolves add the milk and add fried cashews, kismis, and elachi powder.

Mouthwatering payasam is ready. Try this and please send me the comments

Butter Biscuit

Ingredients:
Maida - 5 cups
Sugar - 3 cups
Besan flour (kadala mavu) - 1 cup
Oil -1 cup
Ghee or Butter - 1cup

Method:
Mix all the ingredients together. In the meanwhile pre-heat oven for 300 deg F. Make small balls of the dough and make it into desired shape. Bake this in oven for 20 to 25 minutes. Now the Butter Biscuit is ready.