Why the Sarkarai Pongal is offering in the temple????

Why the Sarkarai Pongal is offering at Tamilnadu temple as Prasadham???

       Originally the Sarkarai Pongal is offered to devotees before the feast in Tamilnadu village temples, the reason behind offering sarkarai Pongal as prasadham is to put off their hungriness for next few hours. So we would eat the feast food well and also the serving of prasadham would energize the mind, soul and stomach.

    Sarkarai Pongal is made of jaggery, rice, dal, banana and Coconut. Sucrose in jaggery (Vellam), Carbs in rice, Protein in dal, glucose in banana, cholesterol in coconut of Sarkarai Pongal would bring the joyness to your body and soul.

Always there is a thousand meanings on our ancestors says and rituals,

VERMICELLI BURFI | BURFI

Vermicelli – 50gms

Sugar – 50gms

Water- 350ml

Ghee – 50ml

Cardamom Powder – ½ tsp

Cashewnuts – 1tbsp

Method of Preparation

1.      Heat a little amount of ghee in a pan, golden fry the Vermicelli & cashewnuts.

2.      Keep aside the vermicelli once it is golden fried.

3.      Boil the water and add the sugar in it. Stir it well. Once it is boiled & the sugar is diluted well, add the golden fried vermicelli and Cardamom powder. Stir it gently and allow to boil.

4.      Put some ghee over the done vermicelli mixture.

5.      Set ready the greased tray; pour the prepared vermicelli into the tray. Let it to cool and set.

6.      Half an hour later cut the vermicelli burfi into square shape. Serve with cashewnuts on top.

KAARAM | UPPU BISCUIT | KAARA BISCUIT

KAARA BISCUIT - Image Courtesy: B.SENTAMIL ARASU

Refined Flour (Maida) – 150g

Cumin Seeds – 3/4 tsp

Black Pepper Corns – 2 tsp

Salt to taste

Black Sesame Seeds – ¼ tsp

Soda bi – carbonate – a little

Curry leaf

Water as required

Method of Preparation:

1.     Sift the refined flour. Crush the cumin seeds & black pepper corns together.

2.     Add crushed spices, sesame seeds, salt, soda bi-carbonate into refined flour.

KAARA BISCUIT - Image Courtesy: B.SENTAMIL ARASU

3.     Add enough water; knead it well to make it as soft dough. Cover and Sit the dough for 15 minutes.

4.     Take enough amount of dough and the same should be spread evenly thin by the use of roller. Cut it into diagonal shape.

5.     Deep fry it in hot oil till it turns golden crisp. Garnish with fried curry leaf.  

CARROT HALWA | CARROT HALWA RECIPE | GAJAR KA HALWA

CARROT HALWA - Image Courtesy:  B.SENTAMILARASU

Carrot – 500g

Milk, boiled – 400ml

Pal Khoa – 2 tbsp

Sugar – 170g

Butter – 2tbsp

Cardamom Powder – ½ tsp

Fried Ghee & Raisins

Ghee – 3 tbsp

Method of Preparation

1.      Grate the carrot. Heat ghee in a Kadai, add the grated carrot. Fry it nicely.

2.    Pour the milk into it, boil the carrot in milk till it cooks. Once the carrot is almost ready and the milk is reduced, add the sugar. Mix it well.

3.      Add the cardamom powder and Khoa. Stir it well.

4.      Once the carrot absorbs the mixture, add the butter. Stir and take it out from fire.

5.      Garnish with Ghee fried Cashewnuts & Raisins.

MYSORE PAK | MYSORE PAK RECIPE

MYSORE PAK - Image Courtsey: Krithika

Sugar – 400g

Gram Flour – 200g

Vanaspati – 300g

Refined Oil – 300g

Ghee – 200g

Water – ½ litre

Maida – 1 tbsp

Method of preparation

1.      Sieve the gram flour and maida together. Mix refined oil and vanaspathi together. Keep the oil mixture over medium fire and heat it gently.

2.    Keep the heavy bottomed kadai over medium flame, put the sugar and water in it. Dilute and boil till it reaches mild string consistency. Gradually add the flour mixture in it and stir it fast but continuously with the help of thudupi / ladle. Ensure the mixture should be free from lumps.

MYSORE PAK - Image Courtsey: Krithika 

3.    Once the flour is added and it is mixed thoroughly with sugar syrup, pour all the hot oil gradually in the flour mixture. Stir it continuously & nicely. In a stage, the froth starts to appear that time add the melted ghee in it. Mix it well and take it out.

Transfer the Mysorepak in a greased tray. Spread it evenly smooth. Cut it into pieces when it is warm.

  

ONION PAKODA | THOOL PAKODA | PAKODA RECIPE

ONION PAKODA | THOOL PAKODA - Image Courtsey; Krithika

Big Onion, Sliced – 100g

Gram Flour – 100g

Rice Flour – 50g

Green Chilli, Chopped – 5g

Ginger Paste – 10g

Vanaspati – 30g

Soda Salt – a little

Salt –to taste

Water – 80ml

Garlic Paste – 10g

Fennel – ¼ tsp

Curry leaf – a few

Method of Preparation:

1.    Mix well the Gramflour, Rice flour, Vansapati, salt and soda salt. Add the onion, fennel, curry leaf, greenchilli, ginger & garlic paste. Mix all together now.

2.      Sprinkle water and mix everything nicely.

3.      Take the Pakoda mixture in hand and put the mixture in a sprinkled way into medium hot oil for deep frying.

4.      Take out from oil once the pakoda is golden crispy fried. Drain it.

            5.   Serve it as with your hot Tea or Coffee or enjoy it as snack or starter

JHANGIRI | JHANGIRI RECIPE | JANGRI RECIPE | INDIAN DIWALI SWEET RECIPES

Urid Dal – 500g

Corn flour – 2 tbsp

Orange Red colour – as required

Lemon yellow colour – as required

Refined Oil for deep frying

For making sugar syrup

Sugar – 1 ½ Kg

Water – 2 Litres

Rose White Essence – 1 tsp

Lime juice - 1/4 tsp to remove the impurities from Sugar syrup

JHANGIRI - Image Courtsey: Krithika

  Method of Preparation

1.      Steep the whole urid dal in water for about 20 minutes. Grind it in mixie by sprinkling little water as per need and prepare the soft batter as like how you prepare for the Medu vada batter.

2.      Dilute both the colour powders in water. Add the corn flour and colour powder water in the jhangiri batter. Mix it well and beat it with your hands for about 5 minutes.

3.      Heat the oil in Jhangiri kadai, Put the batter in Jhangir bag and squeeze (swirl) it in to the medium hot oil as the shape of Jhangiri.

4.      Gently deep fry the Jhangiri. Once it is fried enough, take it out from oil and drop it in already prepared thin sugar syrup. Dip the Jhangiri for 2 minutes by using the ladle after that allow it for some minutes.

5.      Take out the Jhangiri from sugar syrup when it is absorbed the juiciness of sugar syrup.

6.      Garnish with coloured dessicated coconut / Cashewnuts slivers.

BADUSHA RECIPE | BADHUSHA | BALUSHAHI RECIPE

BADHUSHA | BALUSHAHI - Image Courtsey: Krithika

Maida (Refined Oil) – 1kg

Vanaspathi – 300g

Water – 300ml

Baking Soda - 1/4 tsp
Cardamom Powder - 1/4 tsp

Lemon yellow colour

For Making Sugar Syrup

Sugar – 1 Kg

Water – 3/4 litre

Lime Juice 1/2 tsp to remove the impurities from sugar syrup

Method of Preparation

1.    1. Mix the refined flour, cardamom powder, Baking soda and vansapathi and rub it well with both of your hands. Dilute the lemon yellow colour in water. Sprinkle the water in the flour mixture and knead till it becomes soft dough.

2.      Cover it with 20 minutes.

3.   Take small quantity of dough mixture in your hand, apply little ghee in your palm and tightly roll in your palm. Flatten it slightly with your palm and make a dent in the centre.

4.      Deep fry it in medium hot oil till it become nice golden crisp and the surface starts to flake.

5.     Put it in medium thick sugar syrup till it absorbs the sweetness, ensure the sugar syrup is warm.

6.      Garnish the Badhusha | Balushahi with colored desiccated coconut.

Gulab Jamun | Gulab Jamun recipe | Indian Sweets | Gulab Jamun recipe with Khoya

Khoa – 1 Kg

GULAB JAMUN - Image Courtsey: A.Sentamil Arasu

Maida (Refined Flour) – 250gms

Cardamom Powder – 1 tbsp

Refined Oil – to deep fry

Cashewnuts & Pistachio nuts – to garnish

For Making Sugar Syrup

Sugar –  2 Kg

Water –  2 ½ litres

Rose White essence – 1 tsp

Method of Preparation

1.      At first knead the khoa nicely by hand, Put the khoa and maida in the basin. Knead the Khoa, maida and Cardamom powder till all mixes well.

2.      Take enough amount of Khoa mixture, apply little ghee in your palm and tightly roll the mixture in your palm without any cracks. Prepare it into even size balls. Let the Khoa balls to rest for 20 minutes.

3.      Deep fry the Khoa balls in the medium hot oil till it turns deep golden colour.

4.      Let the deep fried Khoa balls to drain. Add the khoa balls into the sugar syrup which is in single string consistency.

5.      Let the balls to soak well to imbibe the sweetness.

6.      Garnish the Gulab Jamun with slivers of Cashew and Pista.

KAPPARISI SADHAM | AIPPASI POURNAMI SPECIAL RECIPE

KAPPARISI SADHAM - Image Courtsey: A.Sentamil Arasu

Raw Rice – 200g

Fried Bengal Gram – 1tbsp

Coconut, grated – 2tbsp

Cashewnuts – 1 tbsp

Ghee – 50ml

Cardamom Powder – ¼ tsp

Jaggery – 150g

Water to boil the rice

Method

1. Rinse and boil the rawrice in water. Add the jaggery into the almost cooked rice. Stir it and cook it in slow fire.

2. Heat ghee in a non stick pan, add fried Bengal gram and cashewnuts. Fry it till it turns slight golden colour.

3. Add the fried items into boiled raw rice mixture, mix all well.

3. Now add coconut and cardamom powder. Combine it, finish with little ghee.

Aviyal | Avial | How to make Aviyal

Carrot – 1nr (Medium)

Brinjal – 1nr (Medium)

Drumstick – 1nr

Potato – 1nr (Medium)

Rawbanana – ½ (Medium)

Salt to taste

Coconut oil – 2tbsp

Curd – 2tbsp

Greenchillies,slitted – 2nr

Curry leaves – a few

For making coarse masala

Coconut, grated – 1 nr

Turmeric powder – ¼ tsp

Cumin seeds – a pinch

Small onions, chopped – 2nr

Method of Preparation:

1. Cut the vegetables into finger shape. Boil the vegetables along with salt & Greenchilli in enough water. Prepare coarse mixture out of the given coarse masala ingredients in mixie.

2. Add the coarse masala into the boiled vegetables, mix and cook it in slow fire. Check the salt then add beaten curd. Stir gently to mix the curd well. Finally put coconut oil and curryleaves on top.

3. Take out from fire and serve with rice.                   

Kaara Seeval - Ribbon Pakoda

Gram flour – 100g

Rice flour – 100g

Fried Gram flour – 1 tbsp

Salt to taste

Black Sesame seeds – ¼ tsp

Ghee – 1 tbsp

Refined Oil – to deep fry

To prepare crushed powder

Curry leaf – a few

Dry Redchilli – 2nr

Garlic cloves - 2

Cumin seeds – ¼ tsp

Method of preparation:

1.                 Dry fry the crushed powder ingredients and make it as a crushed powder.

2.        Put gram flour, rice flour, fried gram flour, salt, crushed powder, ghee and sesame seeds in a      basin. Add enough water into the flour mixture, mix it gently and prepare it as stick free dough.

3.       Keep the seeval dough into the seeval intruder, press it into the hot oil as swirling position. Deep fry it.

4.       Garnish with fried curryleaf.