Shakar Biranji

Recipe for Shakar Biranjai

Posted by Chef Swaminatha Sharma on 21/04/2020

One of the most authentic cuisine Tanore Marathas being served as dessert after the main course.  This is from the royal kitchen of the Maratha King's who used to have authentic dishes for their daily food.  Shakar Biranji is similar to Zarda Pulav, but this cuisine has Lentils aka Dal in preparation but without Saffrons and other spices added to it.  

Soak Raw rice 200 gms along with Channa Dal 15 gms and Moong Dal 15 gms for around 30 mints and add 500ml water and cook for 2 whistles.  Remove and keep aside.  In a kadai add 30ml ghee, add Cashews, raisins, Pistachios, etc and saute well, remove and keep aside.  Now again add 30 ml of Ghee, add the cooked rice, add 200gms of white sugar and keep cooking and see the cooked food is not soggy.  It takes min 20 to mins for the cooked rice is soft and dry.  Now in a separate pan, add 2 tsp ghee and add the chopped Dry coconut (Julienne cutting), saute well and add to the cooked rice.  Add the sauted dry fruites over it, sprinkle Elachi powder, mix well and serve as Dessert.  Your Shakar Biranji is ready.   

Serve with Joy  |  Serve with Pride.

Wheat Flour Halwa

Wheat Flour Halwa
Posted by Krithiga Sathya Narayanan
Posted on 12/03/2017

Wheat flour-1cup
Sugar-1cup
Milk-1 to 1/4th cup
Ghee-1/4th cup
Cardamom-2 ( pounded) 
Cashew -as per your taste 
1. Add 1spoon ghee. Fry wheat flour well. It may take 10 minutes on medium flame. 
2. Once raw smell goes from the wheat flour, it lightly changes color. Add hot milk to it gradually. Keep stirring. Add little more hot water if you need. 
3. After it forms a thick paste, add sugar and mix well. Once you add sugar, your Halwa changes to brown color. Gradually add ghee. 4. Once it becomes like a mass and ghee comes out, add roasted cashew and cardamom.

Vangaara Dosai

Video recipe of making of Vangaara Dosai

Paal Kozhukkattai

Recipe Pal kozhukattai

Posted by Shankar MrsGowri on 09/01/2015

I am a big fan of this sweet from my child hood.  When I am carrying my elder one all asked what you to eat.... I said this sweets name every time.  Here it's my amma's recipe....enjoy it.

Ingredients:

For Rice balls:

Raw rice flour - 1 cup

Water - 1 1/4 cup

A pinch of salt

Gingly oil - 1 tsp

For pal :

Jaggery - 3/4 cup

Thin coconut milk - 1 cup (approx 200 ml)

Thick coconut milk - 1/2 cup

Dry ginger and ellachi powder - 1/2 tsp

( very good for cold and nenju kabam)

Method:  Pour water in a pan add a pinch of salt.  When it starts boiling add 1tbsp gingly Oil.  Add the flour slowly to the boiling water and give a quick stir switch off the flame and keep the pan closed for 5 mins.  After 5 mins open the pan and knead the dough when it is warm. It will become more soft.  The dough should not stick your hands if it is fully cooked .  Grease your hands with ghee or oil and make small balls . make medium size balls . not too small a seedai... Some times it will dissolve in coconut milk.  Boil one cup of think coconut milk (2 nd milk ) when it starts boiling add the balls . they should be immersed in coconut milk. Stir gently after 5 mins (otherwise it will break) ... Cook in medium flame for 6-7 mins.  The colour of the ball will change when it's cooked.  Make thick jaggery water (boil jaggery in 1/4 cup water and filter it).  When the rice balls are fully cooked you can add the thick jaggery juice to it.   Add the elachi and dry ginger powder and cook for 4-5 mins... It will turn thick.  Now add the thick coconut milk (1st milk). Give a gentle stir and switch off the flame. do not allow it to boil after adding coconut milk.  Place the cashews and fried coconut scrap to the pal kozhukattai.  Serve hot. U can also refrigerate it and serve chilled ... And the refrigerated kozhukattai will give different taste.  As we are adding dry ginger powder to it .. It gives a good relief for nenju kabam and severe cold.

Rava Kesari

Sweet : Rava Kesari

Posted by Usha Sundar on 09/01/2016

Ingredients :

1. Rava/Sooji - 1 Cup

2. Water - 3 Cups

3. Sugar - 2 cups

4. Ghee - 1 cup

5. Cashews, Raisins - 10 nos each

6. Cardamom - 1 tblsp

7. Kesari colour - A pinch

8. Pachai karpooram - A pinch.

Method:

In a kadai, first heat some ghee and fry the cashews and raisins and keep aside. Then fry the rava till golden brown and keep aside. Bring water to a boil and add the fried rava little by little and let it cook. Once the rava gets cooked, add sugar and ghee. Add kesari colour, cardamom and pachai karpooram and mix well. Garnish with fried dry fruits. Serve hot preferably with a spoon of ghee.

Note : For 1 cup of Rava, 3 cups of water is recommended as it will keep the kesari moist for a longer period.

Badam Poli

Recipe : BADAM POLI/BOLI :

Shared by : Shobha Balasubramaniam

Dated : 15/01/2015

Ingredients

3/4 cup Badam
1/4 cup channa dhal
1/4 cup grated coconut
1 cup maida
1 1/2 cup jaggery ( powdered)
Little turmeric powder
Oil 3_4 tsps
Little cardomom powder

METHOD :

Mix maids flour with required water.. Add turmeric too. At the end add oil and mix thoroughly ...keep aside for 3_4 hours. Lil oil should float on top. Close and keep aside.  Soak badam in Lil water for 3_4 hours. Then boil badams and channa dhal in separate vessels in cooker for three whistles. Then filter the extra water. Now peel the badams and put it in the mixed along with channa dhal, jaggery and coconut and grind well.  Now put the ground mixture in a heavy bottomed pan, add cardomom powder and keep it on low flame stirring. Now the poornam is ready. After it cools down make small balls like in the picture.  Now make a ball from the maida dough...roll out into a small round, keep the poornam ball inside this, close from all sides and roll out like chapathi.  Then make the poli on the tawa using ghee instead of oil...flipping on the other side also.  Now its ready to eat.

Gulabi Halwa

Recipe : Phool gobi gulabi halwa

Shared by : Indu Murali

Dated : 15/01/2015

Ingredients

One cup grated cauliflower.
One cup paneer rose petals
One cup milk
Half cup sugar
Two tea spoon ghee
Cashews 5
Rose milk essence half tea spon

Method

Dip cauliflower in hot water and grate it..put a kadai add ghee and fry the cauliflower till the raw smell goes. Then add milk boil it till it is cooked... then add sugar and rose petals till done. Finally add essence and garnish with cashews. You will get healthy and|yummy alwa.

Paneer Pongal

Recipe : Panneer Pongal
Shared by : Girijamani Lakshmanan
Dated : 15/01/2015

Ingredients:

Paneer 2 cups grated
Vellam 2 cups podichathu
Payathamparuppu 1/4 cup
Coconut scrapped. 1 cup
Ghee. 1 cup
Elakkai. 5 nos
Cashew nut and raisins for garnishing

Procedure:
Podichathu vellathu 1cup thaneela karachundu, vadikattanam. In a non stick Kadai roast the payathamparuppu and keep it aside. Add a cup of water in the Kadai and bring it to boil. Add the payathamparuppu and cook it in sim fire. When it is half cooked add the vellam water and cook it till the water drains out. Add the coconut and cook for five minutes. Add the paneer to it and cook it continueously stirring till it thickens. While stirring add 1/2 cup of ghee. Cook till ghee starts separating from the dish. See that the dish is not thickened. If it gets thick add a cup of boiled milk to make it into required consistency. Add elakkai powder.

Garnish the dish with cashew nut and raisins in the ghee. Serve it hot, it can be served cold also by refrigerating it.  On eating it it will have the crunchiness of coconut and payathamparuppu , with the taste of soft paneer.

Parthasarathy Temple Puliyodare

தேவையான பொருள்கள்:

பச்சரிசி – 5 கப்
நல்லெண்ணை – 50 கிராம்
மிளகு – 200 கிராம்

புளிக்காய்ச்சல் தயாரிக்க
புளி – 100 கிராம்
நல்லெண்ணை – 100 கிராம்
கடலைப் பருப்பு – 100 கிராம்
உளுத்தம் பருப்பு – 100 கிராம்
வெந்தயம் – 10 கிராம்
சீரகம் – 5 கிராம்
கடுகு – 10 கிராம்
பெருங்காயம் – சிறிது
முந்திரிப்பருப்பு – 50 கிராம்
உப்பு- தேவையான அளவு
மஞ்சள் தூள் – 10 கிராம்

செய்முறை:
புளிக்காய்ச்சலை முதல்நாளே செய்துவைக்க வேண்டும்.
புளியை கெட்டியாகக் கரைத்துவைத்துக் கொள்ளவும்.
நல்லெண்ணைய வாணலியில் வைத்து, அடுப்பை மெதுவாக எரிய விடவேண்டும். எண்ணை காய்ந்ததும், அதில் கடுகு, கடலைப் பருப்பு, உளுத்தம் பருப்பு, வெந்தயம், சீரகம், பெருங்காயம் என்ற வரிசையில் போட்டு நன்றாகச் சிவக்க வறுக்கவும். பின்னர் அதில் முந்திரிப் பருப்பையும் வறுத்துக் கொண்டு, கெட்டியாக கரைத்துவைத்துள்ள புளியைச் சேர்க்கவும். 2 நிமிடம் கொதித்தவுடன், உப்பு, மஞ்சள்பொடியைச் சேர்த்து நன்றாகக் கிளறவும். புளிநீர் பாதியாக வற்றும்வரைக் கொதிக்கவிட்டு, இறக்கி எடுத்துவைக்கவும். [மறுநாள் புளிக்காய்ச்சலைத் திறந்ததுமே கும்’மென்று மணமாக இருக்கவேண்டும். சரியாகக் காய்ச்சவில்லை என்றால் புளியின் பச்சை வாசனை வரும்.] மறுநாள் பச்சரிசியை உதிர் உதிராகச் சமைத்து, ஒரு அகலமான தட்டில் அல்லது பாத்திரத்தில் பரத்தி இரண்டு டீஸ்பூன் நல்லெண்ணை சேர்த்து ஆறவிட வேண்டும். சாதம் ஆறியதும், கொஞ்சம் கொஞ்சமாக புளிக்காய்ச்சலைக் கலக்க வேண்டும். பின்னர் தேவையான அளவு பொடி செய்யப்பட்ட மிளகை, 50 கிராம் நல்லெண்ணையோடு கலந்து, அதையும் சாதக் கலவையில் சேர்த்துக் கலக்க வேண்டும்.

Raw Rice – 5 cup
Sesame oil– 50 gms
Red Chillies– 200 gms

For Pulikkachal 
Tamarind– 100 gms
Sesame oil- 100 gms
Chana dal- 100 gms
Urad dal – 100 gms
Fenugreek (methi seeds) – 10 gms
Jeera – 5 gms
Mustard seeds– 10 gms
Asafoetida - a pinch
Cashew nuts – 50 gms
Salt as required
Turmeric – 10 gms

Method:
The pulikkachal should be made the previous day itself.
Make a thick extract of the tamarind. In a Kadai ,pour til oil. Keep gas flame on medium heat. When oil becomes hot, add mustard seeds, chana dal.....hing till deals become light brown. Add cashew nuts and when it gets roasted add the tamarind extract. After 2 mins add the turmeric powder, salt and stir well simmer till tamarind reduces to half the quty. Store in a container.  When you open the container, a mouth watering aroma should come.  Next day, cook the rice so that it remains grainy. Spread in a flat vessel . Add 2 tsp of sesame oil and cool. After rice cools, mix the prepared pulikkachal little by little.  Pour the remaining 50 gms. oil and mix well.  Puliodharai is ready.