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Recipes
Paruppu vadai.
By Aanthai
Vadai is almost made for all Indian festivals
- Chana dal - 1 cup
- Tuar dal - 1 big spoon (handful)
- Urad dal - 1 big spoon (handful)
- Green chillies -2
- Ginger - 1 inch
- Salt and asafoetida.
- Curry leaves.
- Oil for frying.
Seedai (sweet and savory)
By Aanthai
Along with 11 snacks, this is the most important of all for Krishna Jayanti
- 1. Thenga seedai.
- Wet rice flour- 2 cups
- Urad dal-3 tablespoons
- Shreeded coconut-1/2 cup
- Sesame seeds- 1 tablespoon
- Salt and asafoetida.
- Oil for frying.
- 2. Vella Seedai.
- Wet rice flour- 1 cup
- Urad dal- 1 teaspoons
- Jaggery-3/4 + 1/8 cup
- Shreeded coconut-optional
- Sesame seeds- 1 teaspoon
- Gingely oil- 1 teaspoon.
- Oil for frying.
Chitrannam
By Aanthai
Pathinettam perukku is a festival for family gatherings
- Cooked Rice - as needed
- Lemon-1
- Shreeded coconut- from 1 coconut
- Pulichachal (Tamarind-1 big size lemon, red chillies- 15, coriander- 1 teaspoon, gingely oil-1/4 cup, fenugreek, turmeric powder, asafoetida, salt, curry leaves)
- Buttermilk
- Ghee
- Oil
- Cashews
- Mustard seeds
- Urad dal
- Chana Dal
Deepavali lehiyam
By Aanthai
Deepavali is an occasion for all fried snacks
- Ginger(cut to 1/2" pieces) - 1/2 cup
- Jeera -1/4 cup
- Jaggery - around 1 cup
- Ghee - 1 teaspoon
Deepavali snacks (bajji, vellai paniyaaram and pori urundai)
By Aanthai
Every house has its traditional recipes for this festival
- 1. For Bajji:
- Idli batter
- Red chilli powder
- Asafoetida
- Vegetables - sliced thin (Raw banana, potato, onion)
- oil for frying
- 2. For Vellaiyappam:
- Urad dal(soaked for 1/2 hour) 1 cup
- Raw rice (soaked) -1/4 cup...1 handful
- 3. Pori Urundai
- Aval pori -1 cup
- Jaggery - 1 cup
- Water - 1/2 cup
- Elachi -1 teaspoon
- Salt
- Pepper and Jeera powder
- Curry leaves
- Green chillies
- Ginger
- oil for frying
Maa vilakku maa(Navarathri and saraswathi pooja specials)
By Aanthai
Maa vilakku maa is a sweet made as a ritual
- Wet rice flour - 1 cup
- Jaggery-1/2 (or 1)cup or raw cane sugar-1 cup
- Shredded coconut
- Ghee
Thiruvaadhirai thaalatham...a gravy
By Aanthai
For thiruvaathirai, this is made with kali
- The number of Vegetables taken are in odd numbers. 7 is the magic number.
- Choices are banana, potato, carrots, pumpkin(sweet and white), squash, okra, drumstick, other root vegetables and taro root(Arbi)- 3 cups
- Steamed tuar dal- 1/4 cup
- Tamarind- 1" ball
- For grinding together:
- Red chillies- 5
- Coriander seeds - 1 tablespoon
- Tuar dal - 1 teaspoon
- Channa dal - 1 teaspoon
- Urad dal - 1 teaspoon
- Sesame seeds - 1 teaspoon
- Shredded coconut - 1 tablespoon
- Raw rice - 1 teaspoon
- Salt
- Asafoetida
- For Sauteeing:
- Oil
- Mustard seeds.
Karadai (vella adai and uppu adai)....a steamed snack.
By Aanthai
This snack is made and had with butter
- Wet rice flour
- Water
- Salt
- oil
- Jaggery
- Shredded coconut
- Salt
- Steamed cowpea or thattapayiru
Chutti Vadaam and Puzhi vadaam. (A rice savory dried snack from scratch)
By Aanthai
Grind perandai with 1 cup water and just drain water
- Rice flour - 1 cup.
- Water - 4 cups or 2 cups.
- Green chillies - 5.
- Perandai - small cut - 1/2 cup.(optional- this is a small root found in India, which is good for stomach)
- Salt and Asafoetida - as per taste.
- Lemon - extract from 1/4th of a lemon.
- Oil - for deep frying.
Naada (A savory snack).
By Aanthai
Grind rice and Urad dal into a fine powder
- Rice - 8 1/2 cup
- Urad dal - 1 1/2 cup, dry roast till it is heated up and clean it in a soft cloth.
- Salt and Asafoetida.
- Red chilli powder.
- Butter.
- Oil for frying.