To follow up on the post on Elladai, today we have prepared Ketti Urundai balls as yet another Deepavali treat!. There are a number of variations on this type of sweet but we treat ourselves with this particular recipe year after year.
Before we move on, a warning must be issued! These ketti urundai may look soft and sweet but should only be eaten by those who have strong teeth! People have been known to use hammer to dig into these (the jaggery makes these quite hard)!
The months towards the end of year are always busy in Indian households. There are numerous festivals and celebrations to be held – and so there are always different sweet and savoury dishes to be prepared. Today we’ve taken an interlude from the preparations for the festivities to bring you a recipe for Vazhakka (plantain – green banana) chips. It is quite easy to make and is a common accompaniment to most South Indian meals.
Plantains (Musa) are a member of the banana family, but unlike the common/dessert banana, the unripe fruit that is produced is cooked prior to consuming. Fried, steamed, boiled, grilled or baked – there are numerous dishes to be made using plantains. Tamil Nadu variations tend towards the varuval, poriyal, podimas, kootu, morukuzhambu varieties. Today we’ve settled on what I would call the ‘ultimate’ South Indian comfort food – some rasam, hot white rice and of course, Vazhakka chips.
Growing up, we’ve always had coconut in our diet in some form or other. As a result, my sister and I have always had a love-hate relationship with anything coconutty. It’s one of those things that bound to happen if you were fed appam with sweet coconut milk every alternate week. Whilst the coconut chutneys are fine, coconut milk and cream was something different altogether.
I’m digressing though, the recipe below is not appam but for coconut milk rice; a recipe which kindly was passed to me by Sasi Aunty whose daughters state that this is one of her best dishes. You cannot get a better review than that!
Coconut milk rice is mildly flavoured, slightly nutty and aromatic and it marries well with both vegetable and meat dishes. You could omit the onions altogether if you wanted the coconut milk to be the star of the dish. Without further ado, here is the coconut milk rice recipe (thanks to Sasi Aunty) .
Image Credits: Jo Hodson
Image credits: seelensachen.at
I came across these fantastic poster advertisements for The Times of India best Idli, Vadai and Kaapi contest in Chennai that was run quite some time ago on the Creative Roots blog. What a great concept!
Handmade candies are a great idea for party favours particularly during the holiday season. This year, we’ve been trying toffee and caramel recipes at home with varying levels of success. The first batch of caramel smelt, looked and tasted great but a few hours in the fridge and the whole batch turned into granulated sugar. The second (and third and fourth) batch turned out to be a great success. We used the recipe listed on Inspired Taste but had to improvise as we don't have a candy thermometer – there was a lot of careful watching, waiting and wrapping.
So head on over to Inspired Taste for their recipe or scroll down for our no candy thermometer version. We’ve also included a link here from the Exploratorium with visuals on the different stages in candy making.
We've been harbouring a visitor of sorts at The Tiffin Times the last couple of weeks! Well, make that two visitors… This little baby flew the coop this morning. Visitors like these are always welcome!
Yes, we are a tad late with this post but I couldn't let another Deepavali pass without sharing our family recipe for Athirasam!
This is one traditional sweet dish that needs to be prepared well in advance and requires proficiency and plenty of patience. The proficiency will come with repeated attempts! The athirasam may not be the prettiest looking sweet but it sure tastes divine!
There may be only 3 main ingredients but getting the consistent right can be difficult. Many a time, we have had difficulties partly because of the types of jaggery that is available in the Asian supermarkets in Melbourne – sourcing a brand that is just right can prove to be a difficult task particularly around festival time. Jaggery that is made from sugar cane and is slightly reddish in hue is the best to use – any other type will yield an athirasam that is prone to crumbling.
Wishing you & your family a Happy Deepavali! Hope it was filled with fun, laughter and lots of fireworks!
With Deepavali just a few sleeps away, there is no end to the sweet making in our household. Actually it’s both sweets and savouries such as samosa, elladai, athirasam, geti urundai that are rolled out every year and if I’m completely honest, I don't usually do much in the way of making the sweets & savouries myself. But this year, after seeing quite a few fellow food bloggers putting out great posts, I thought it was about time I rolled up my sleeves and got cooking (with a lot of help from my grandmother of course)!
The first recipe is for Elladai or thattai murukku (fried rice crackers) which is traditionally made during festivals and quite popular in Southern India. The recipe below does make 60 elladai's but go ahead and adjust the measurements according to your requirments.