PILLAIYARPATTI KOZHUKATTAI

PILLAIYARPATTI KOZHUKATTAI

 

1 cup rice,soaked,grind into a coarsely flour dry roast.

1/4 cup pasi paruppu,dry roast till light brown and cool. and grind coarsely.

1 cup jaggery. 

1/2 cup grated coconut. 

1 tsp cardamon powder. 

1 tbsp ghee.

3 cup water   

 ¼ tsp salt

Cashewnuts

 

1.Pour the water into a pan and bring to a boil. 

2. Slowly pour in the rice and pasi paruppu flour

And stir well without any lumps.

3. Cook slowly till the rice is cook then add in the jaggery, coconut, ghee, salt and cardamom and stir till it became a lump.

4. Remove from the heat and let it cool. Then make into medium size balls and press a ½ cashewnuts. Arrange in a steamer and steam for 5 mints.

 

 

 

PIDI KOZHUKATTAI

 

 PIDI KOZHUKATTAI

1 cup rice flour, dry roast

1 cup brown sugar*

2 cup water

1 cup grated coconut

4 tbsp kadalai paruppu, soaked and boil. Dont over cooked strain it keep a side

4 tbsp pasi paruppu,dry roast and soaked in water for 1 hour

Boil it a bit and strain and keep aside

1 tbsp ghee

2 tsp cardamon powder

½ tsp salt.

1.   Heat the water and bring to boil. Then add in the brown sugar and let it boil

2.   Add in all the ingredients accept the rice flour. Mix well.

3.   Once it starts to boils simmer and add in the rice flour slowly and mix well so that there is no lumps.

4.   Stop the heat and stir till it leaves the side od the pan and comes together.

5.   Remove from the pan  and it cool. Grease your hand with ghee take a small portion and press slightly.

6.   Place it in a steamer and steam for 8 to 10 mints.

Note: *The brown sugar I use is a clean one without any stone or  anything else. If you are using a different kind of the brown sugar. Boil and strain it first.

KESARI

 

KESARI

50 gm corn oil

50 gm ghee

25 gm casewnuts, chopped

25 gm raisin, chopped

1 cup rava, the coarse variety

2 cup sugar

50 gm condensed milk

½ tsp cardamon powder

1 tsp yellow food colouring

A pinch of salt

1 litre water

1.  Heat the corn oil and ghee. Add in the rava and roast till light golden brown add in the cashews and raisin mix well.

2.  Addin the water and mix well. Add the colour and condensed mix till it turns a bit thick. Add in the sugar and mix well.

3.  Add in the cardamon powder and mix till it is cooked and a bit watery remove from the heat. This kesari must be soft and to serve you have to scoop it and serve,

CHAR SIU CHICKEN

 

 

 CHAR SIU CHICKEN

 300g chicken thighs (skin-on, boneless recommended)

For the Marinade:

1 tbsp honey

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

½ tsp five-spice powder

1 clove garlic, minced

A few drops of red food coloring

Instructions:

1. In a bowl, whisk together all marinade ingredients until smooth.

2. Add chicken thighs and coat well. Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. Preheat oven to 400°F (200°C). Line a baking tray with foil and place a rack on top.

4. Lay chicken on the rack and bake for 20–25 minutes, flipping halfway.

5. Brush remaining marinade over the chicken during the last 5 minutes of baking for a glossy glaze.

6. Broil for 1–2 minutes for a slightly charred finish.

7. Rest for 5 minutes, then slice and serve over rice or noodles.

BOK CHOY CUTLET

 

BOK CHOY CUTLET

250 gm bok choy, wash and dry. sliced finely

1 big onion, sliced finely

2 green chilie, sliced finely

3-4 chilie padi,

sliced finely, add if you like it.

1 tbsp fennel seeds

1 tsp turmeric powder

1 tsp fennel powder

1 cup more or less kadalai maavu

salt to taste

A bit of sugar

1.   wash and dry the bok choy make sure it is dry. then sliced finely.

2.   in a bow; add all the ingredients and except the kadalai maavu

3.   now add a bit of the kadalai maavu mix and squeeze a bit till the water came out of the vegetable add more kadalai maavu and mix till you can made it into cutlets. Don’t over add the flour. Don’t add any water.

4.   heat oil in a wok and fry the cutlet till cook. Serve as a snack or eat it with rice.