Thursday, October 23, 2008

Athirasam / adhirasam: a sweet dish as a dessert or snack

A suitable sweet to enjoy eating especially during festivals like Deepavali.


  • Raw Rice (colam rice) - ½ kg
  • Jaggery - 1/4 kg
  • Edible oil for deep frying – As required
  • Cardamom powder – 1 tsp
  • Dry ginger powder – 1 tsp

Method of preparation

  • Soak rice in water for about 3 hours.
  • Decant the water and partially dry the rice.
  • Grind into powder using mixer-grinder, sieve and get fine powder.
  • Prepare syrup (pagu) by boiling jaggery with required water.
  • Filter the syrup and continue boiling and stirring to wire like consistency (kambi padham).
  • Mix cardamom powder and dry ginger powder with the jaggery syrup.
  • Let it cool very well and thoroughly mix it with the powdered rice so as to make dough. The dough will become thicker on further cooling preferably over night.
  • Pat the dough into discs and deep fry in oil till brown.
  • Serve hot or cold.

Wednesday, October 22, 2008

Kara chevu (Kara sev, a diwali / deepavali snack)

  • Bengal gram flour (Kadalai maavu, Channa dal flour) - 2 cups
  • Rice flour - 2tbsp
  • Red chili powder – 1 tsp
  • Garlic - 2 cloves
  • Black pepper - 1tbsp
  • Cumin seed (Jeera- Jeeragam) – 1 tsp
  • Ajowan (Carom, Bishop’s Weed, Ajwan, Omam) – 1 tsp
  • Asafetida (Perungayam, Hing) - as required
  • Edible oil for deep frying - as required
  • Salt- as required

Method of preparation
  • Grind garlic, black pepper, cumin seed, ajowan and asafetida into a coarse paste.
  • Mix Bengal gram flour, rice flour, red chili powder, salt and the ground paste.
  • Make a thick dough using water.
  • Heat oil in a pan for deep frying.
  • Fill the dough in a murukku press.
  • Press to slide the dough into the hot oil.
  • Take out when become golden brown and drain the oil.
  • Break into pieces of desired length.

A tasty, crispy, special snack especially prepared home during festivals like Deepavali.

Saturday, October 4, 2008

Lemon rice (Elumichai sadam / Elumicham saadam)

  • Cook1 cup of raw rice (colam rice), spread evenly and sprinkle ½ tsp of turmeric powder.
  • Fry the seasonings consist of ½ tsp of mustard seeds, 1 tsp of black gram, 1 tsp of Bengal gram, 2 tsp of ground nut (peanut), Qty 2 red chilies (broken into pieces), one by one.
  • Add with rice.
  • Add required salt, lemon juice squeezed from 2 lemons, 1 tsp finely chopped ginger and 1 tsp asafetida and mix well.
  • Garnish with curry leaves.
  • Serve cold.
  • Suitable to carry packed and have it while traveling, packed lunch, etc.


    English ----- Tamil --------- Hindi

    Raw rice -----Pacharisi -------------Kachcha chawal
    Turmeric ---- Manjal ------------------- Haldi
    Mustard ----- kadugu -------------------- Rai / Sarson
    Black gram -- Uluttham paruppu -------Urad dal
    Bengal gram -- Kadalai paruppu ---------- Channa dal
    Ground nut -- Nilakkadalai / Ver kadalai -- Moong phali
    Red chili -- Vara milakai / milakai vatral ---- Lal mirchi
    Lemon / Lime-- elumicham pazham --- Nimbu
    Ginger ------- Inji / Injiver -------------- Adharak
    Asafetida / -- Perungayam ----- Hing
    Curry leaves - Kary veppilai --------- Kary patha