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Here's to tradition
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The traditional festive menu remains ever popular.
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THE XMAS - New Year season means food, food and more food. In the melee of several cuisines flooding our homes and hotels, people tend to forget the traditional good old New Year and Xmas `naadans'. Here's to a traditional New Year:
Vattayappam
Ingredients
Rice powder (fried)- 250 gm
Sugar- 250 gm
Sweet toddy- 1 cup
Rava- 1 tbsp
Egg white- 1
Grated coconut- 1
Cardamom crushed- 4
Salt- to taste
Raisins- few
Method
Cook rava with 1/2 cup of water into a thick porridge. Grind grated coconut well. Put the rice powder in a pot, add 1 cup sweet toddy sugar,grind coconut and the cooked rava and salt. Knead well and keep over night. In the morning beat the egg white till it is light and fluffy. Add the beaten egg and cardamom to the mixture. Grease a vessel and pour the mixture into it, arrange the raisins on top here and there and steam it. When cooked remove from fire.
Avalosunda
Ingredients
Rice- 1 kg
Grated coconut- 2
Sesame seeds- 1 tsp
Cumin seeds- 1 tsp
Sugar- 1 kg
Lime- 1
Cardamom (powdered coarsely)- 1 tsp
Method
Wash and soak rice in water for 4 hours. Drain and grind to a powder like 'puttupodi`. Mix it with grated coconut throughly and cover it for half an hour. Fry it in slow fire. Stir it well and fry till the colour starts to change golden brown. Sieve it and crush the balls and mix it with cumin seeds and sesame seeds. Allow it to fry for a few seconds and pour the sieved powder. Remove from fire.
Prepare a syrup of one thread consistancy with sugar, lime juice and water. Add the cardamom powder and avolosupodi. Mix it well. Remove from fire. When it becomes little cold make small balls, after keeping little for rolling the balls to get a better finish.
Achappam
Ingredients
Rice powder (nicely powdered)- 1/2 kg
Egg- 2
Sugar- 2 tbsp
Coconut milk- from one coconut
Sesame seeds- 2 tsp
Salt- to taste
Oil- for frying
Method
Mix the rice powder with coconut milk, sugar, beaten eggs, sesame seeds. Keep the mould of achappam in boiling oil. When the mould got red hot, immerse 3/4 th of the mould in the above paste and immediately place in the boiling oil. After for few seconds and strike the handle, the achappam separates from the mould. Fry to a golden colour. Drain and keep it in an air tight vessel when cold.
Kuzhalappam
Ingredients
Rice powder- 1 kg
Coconut grated- half
Garlic- 15 cloves
Cumin seeds powdered- a pinch
Small onions- 8
Sesame seeds- 1 tsp
Salt- to taste
Boiled water- 11/2 cup
Method
Fry the nice rice powder like puttupodi. Grind grated coconut coarsely and mix with this. Heat it until steam comes out. Remove from fire. Add the grind onion, garlic, and cumin seeds to it. Add boiling salted water. Knead well. Add the sesame seeds also. Make a big ball and cover with a wet cloth or vessel. From this dough take small balls (same size as goose berries) and press it on an oiled banana leaf and roll it around a rod. Apply little oil on the rod in order to avoid sticking. Join the side together. Fry it in boiling oil. Drain it and keep it in an airtight vessel.
Churuttu
Ingredients
Rice- 1 kg
Grated coconut- 2
Sesame seeds- 1 tsp
Cumin seeds- 1 tsp
Sugar- 750 gm
Lime- 2
Cardamom powder- 1/2 tsp
Vanilla essence- 1/2 tsp
For Mandaka
Rice powder dried in the sunlight- 1/2 kg
Boiling water- just enough to prepare dough
Method
Wash and soak rice in water for 4 hours. Drain and grind like puttupodi. Fry it well along with grated coconut and cumin seeds. Remove from fire and sieve it. Crush the balls and mix it with the sieved flour and sesame seeds.
Make a syrup of one thread consistency by adding lime juice, sugar and two litres of water. After keeping a little for dipping the tip of the `Mandaka', mix it with the avolosupodi already prepared. This is for filling. Keep it in hot condition.
To prepare the mandaka, add boiling water to the rice flour. Knead well. From this dough take a small ball (same as the size of a gooseberry) dip in the rice flour and roll out into thin rounds. Heat a thava and roast one side of the `Mandaka'. Turn over it and press them down with a cloth. Do not allow it to become brown. After completing the whole dough, cool and warp all these `Mandakas' in a banana leaf. It will remain like this for two or three days.
When the filling is ready, cut the `Mandaka' into two and dip the two ends in the hot syrup and make a cone with this `Mandaka' and fill it with the avolosupodi mixed with the syrup. Tuck in the other end of the `Mandaka' into the cone. Press well. It is better to prepare the `Mandaka' first, and prepare the filling so that it will be in reasonably hot.
LILY BABU JOSE
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