Red poha akkaravadisal

A healthier version of the popular akkaravadisal by using red poha instead of normal rice.

Ingredients

1 cup red poha
1/ 3 cup greengram dal
4 tbsp bengalgram dal
3/4 cup jaggery
1 tsp cardamom powder
A bit of orange red colour (optional)
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk

Clean and wash the poha well. Pressure cook poha and dals with 2 cups of water.

In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked poha and dal. Mix well. Add the food colour, edible camphor and mix well. Cook for five minutes. Add milk and mix well for 2 minutes.

Garnish with roasted cashews and raisins.

*You can even add some ghee to it.
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Sweet rava paniyaram

Ingredients

1 cup roasted Rava
1 cup all purpose flour/maida
1 cup boiled and cooled milk
1 cup sugar
1 tsp cardamom powder
A bit of cooking soda
Ghee as required

Mix all the ingredients except soda and keep aside for an hour. Add the soda, mix well and pour a drop of ghee in each depression of the paniyaram pan. Pour this batter andd cook on very low heat till done on one side. Slowly turn and cook on other side as well.

Serve hot.
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Haalubai

My recent addition to cookery books is one on Udipi cuisine and this is the first recipe I tried..

Ingredients

2 cups raw rice
1 cup grated coconut
3 cups grated jaggery
Pinch of salt
1 tsp cardamom powder

Soak the rice for half and hour and drain out the water. Grind it along with coconut and salt to a thin paste.

Heat the jaggery with little water and once it melts completely, add the paste to it and keep stirring to get a big lump. Add cardamom powder and transfer to a greased plate. Cut into pieces once cool.

This Udipi special sweet is off to Sia for her RCI:Udipi and Mangalore cuisine event, the series started by Lakshmi

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Vellam Aval

Ingredients

1 cup beaten rice/poha
1 cup grated jaggery
1/2 cup grated coconut
1 tsp cardamom powder

Sprinkle a few drops of water on the poha and keep mixing it with hands to make it soft. Add grated coconut, jaggery and cardamom powder and mix well.

Vellam aval ready to serve as a quick sweet.
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Chocolate Shrikhand

For all the chocolate crazy people--just add 2 tsp of choco powder to the shrikhand and mix well..Enjoy ..Shrikhand recipe here
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Shrikhand

Ingredients

1/2 ltr thick curds
3 tbsp sugar powder
1 tsp cardamom powder
Saffron strands soaked in 1 tsp warm milk

In a thin cotton cloth, put the curds and tie it tightly with a thread. Now hang this at an appropriate place and let the water drain out overnight. Next morning, add the rest of the ingredients to it and mix well. Garnish with nuts. Chill and serve.

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Akkaravadisal

Ingredients

2/3 cup rice
1/ 3 cup greengram dal
4 tbsp bengalgram dal
1 cup jaggery
1 tsp cardamom powder
A bit of orange red colour
A bit of pachai karpooram (edible camphor)
Few roasted cashews and raisins
1 cup milk

Pressure cook rice and dals with 2 and 1/2 cups of water.

In a seperate vessel, add little water to the jaggery and heat till it starts boiling. Add cardamom powder to it and cooked rice and dal. Mix well. Add the food colour, edible camphor and mix well. Cook for five minutes. Add milk and mix well for 2 minutes.

Garnish with roasted cashews and raisins.

*You can even add some ghee to it.
**Sometimes the rice and dal is dry roasted and cooked in milk instead of water.

This is my favourite South Indian sweet during festivals and my contribution to the WYF:Cuisine event ..Just a week more for the event to end..Please rush in your entries

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Pal khova/Theratipaal

Ingredients

1/2 ltr milk (to get the quantity in the picture)
2 tsp ghee
3 tbsp sugar (adjust according to taste)
1/4 tsp cardamom powder

Heat the milk on a deeper vessel on low heat. Keep stirring. For half a ltr milk, it takes a good 1 hour to reduce and become grainy.

Once it is done, add the sugar, ghee and cardamom powder to it and mix well.

This traditonal sweet takes a lot of time and patience, but the taste is worth it.


Optional: You could even add jaggery to it instead of sugar.
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Chandrakantalu

This recipe is adapted from Sailu's version at Sailus Kitchen

Ingredients

1 cup greengram dal(soaked for an hr and ground to a smooth paste)
1/2 cup grated coconut
1 1/2 cups of sugar
1/4 cup chopped cashews
Cardamom powder
Oil to fry

Mix the sugar, dal paste, coconut and cashews and cook on low flame till the mixture becomes one big ball.

Transfer it to a wet cloth and level it off to the required thickness. Cut into squares. Once it cools off, deep fry them in hot oil till golden brown.

This Andhra Special festival sweet goes to RCI:Andhra Festival food hosted by Vani
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