SUSIYAM TRADITIONAL TAMIL RECIPE

SUSIYAM TRADITIONAL TAMIL RECIPE

 Susiyam is a traditional Tamil sweet recipe of Tamil Nadu South India... There are 2 versions of susiyam traditional method is made with dipping in rice batter which I have given below ....whereas the other version is dipped in all purpose flour batter...Traditional method taste best so I have given this version first and will try to give the other method in future.......

SUSIYAM

INGREDIENTS:

Raw rice                          - 1/4 kg

Urad dal                          - 50 g

Chana dal                        - 1 cup

Jaggery                            - 1/4 cup 

Grated Coconut               - 4 tbsp

Cardamom powder          - 2 tsp

Salt                                   - to taste

Oil                                    - for  deep frying

METHOD:

Soak raw rice and urad dal for 4 hours. 

Add salt and grind it to idly batter consistency.set aside.

Soak chana dal for an hour. 

Cook the channa dal and mash it well. 

Take a bowl add the mashed chana dal,grated jaggery, grated coconut, cardamom powder and mix well. 

Make small balls and keep it aside.

Heat oil in a frying pan for deep frying. 

Take a ball and dip in the batter and drop it into oil and deep fry till it turns golden colour.

Remove and transfer to kitchen tissue  o absorb excess oil.

Serve hot.

Yummy Susiyam is ready to taste...

RIPPLE CHEESE CAKE

RIPPLE CHEESE CAKE 

RIPPLE CHEESE CAKE

INGREDIENTS:

Cream cheese                - 2 cups

Butter                            - 1 tbsp

Eggs                              - 3

Sugar                             - 3/4 cup

Vanilla   Essence           - 2 tsp

Lemon Juice                  - 1 tsp

Cracker or Pie Crust     - 250 gms

Cocoa Powder               - 1/2 cup

Choco button                - for decor


METHOD:

Preheat oven to 180°C.

Grease a tart tin.

Powder the cracker if you are using cracker in the bowl and blend with butter until the mixture resembles wet sand.

Place the mixture in the tart tin and press firmly over the base and sides of the tin.

Bake in the oven for 10-12 mins. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl beat until smooth with electric blender.

Add the eggs, one at a time, beating well between each addition.

Divide the mixture into two.

Take a cup of batter and  mix cocoa.Now

Pour the first or the vanilla batter which we reserved first into the pie crust.Then

knife the cocoa mixture into the pie cutting through the batter, without mixing it.

Then, using the tip of a spoon, swirl the two mixtures to create a ripple effect.

Bake for 20-25 minutes.

Cool and serve.

RIPPLE CHEESE CAKE

Yummy and Tasty Cheese cake is ready to taste...

WHEAT LADDU OR PINNIE LADDU

WHEAT LADDU OR PINNIE LADDU

WHEAT LADDU

INGREDIENTS:

Wheat flour                      - 3 cups

Ghee                                   - 1 cup

Powdered sugar               - 1 1/2 cups

Almonds chopped            - 1/4 cup

Cashew nuts chopped      - 1/4 cup

Cardamom powder          - 1 tsp

Raisins                                 - 1/4 cup


METHOD:

Add 1 tsp of ghee and roast cashew nut, almonds and Raisins separately till golden brown and remove heat.

Heat ghee in a kadai, add wheat flour and  roast till it turns golden brown  10 mins. transfer it to a large bowl.

Add roasted items  to wheat flour bowl. 

Mix powdered sugar  and wait till it reaches to room temperature.

Roll into even sized laddus.

Simple and tasty Wheat laddu or Pinnie ladoo ready to taste. 

Store it in a airtight container.

KERALA UNNI APPAM

KERALA UNNI APPAM

UNNI APPAM

Ingredients:

Mashed Bananas        - 2

Rice flour                    - 1 cup

All purpose flour        - 1/2 cup

Chopped Coconut       - 5 tbsp

Jaggery                        - 1/2 cup

Cardamom Powder     - 1 tsp

Salt                              - 1 pinch

Oil                               - for frying   
    
Ghee                           - 1 tbsp

Method:

Add 1 tbsp of ghee and fry finely chopped coconut and set aside.

Add a cup of water to jaggery.

Heat to dissolve it.Strain and set aside.

Mix rice and all purpose flour together.

In room temperature add it to  rice and all purpose flour mixture.

Add also the fried chopped coconut, cardamom powder and a pinch of salt.

Add in the mashed bananas.

Now mix together to get a batter. 

Consistency should be like idli batter.

Now heat a kuli paniyaram chatty.

Add 1 tsp oil  to each cup, and add half level with the batter.

When it is cooked, flip over and cook the other side. 

Remove when both the sides turn golden brown.

Yummy Unni Appam is ready to taste.

CHOCOLATE MACARONS

CHOCOLATE MACARONS

Making Macarons at home was my dream .... initially I had some failure in getting the perfect shape..... one of my friend taught me the consistency which helped to reach the perfect shape and taste.... Consistency in the main factor for Macarons if  missed then the shells will lose their shapes........

CHOCOLATE MACARONS

INGREDIENTS FOR FILL MACARONS:

Cream Cheese Frosting

Powdered Sugar         - 1  cup

Unsalted Butter          - 5 tbsp

Cream Cheese            - 8 tbsp

Salt                             - a pinch 

METHOD FOR CREAM CHEESE FROSTING:

Add together butter, cream cheese and salt in a large mixer bowl  

Beat it until light and fluffy. 

Gradually add powdered sugar slowly and beat just until smooth.

Once done set aside.

INGREDIENTS FOR MACARONS:

Large Egg Whites      - 5

Caster Sugar             - 70gm 

Icing Sugar               - 300 gm

Almond Powder        - 100 gm

Cocoa Powder          - 30 gm

       

Salt                           - a pinch

METHOD FOR MACARONS:

Preheat the oven to 160 degrees C

Add egg whites and caster sugar in a bowl and mix with electric mixer.

Beat until stiff and glossy....

Turn the bowl upside down  the fluffy batter should not  fall out....  this method of  checking  the consistency will be perfect for good shaped Macarons.

While the egg whites are whisked sift the almond powder, cocoa powder and icing sugar slowly. 

Once it is ready transfer half the batter to pastry bag. 

Slide circles on baking sheet. Hold piping bag vertically and pipe batter in circles.  repeat with remaining batter. 

SHELLS BEFORE BAKING

Bake for 20 to 25 minutes.

Place the shells on wire racks and cool completely before removing.

ASSEMBLING MACARONS:

When ready to assemble, add the filling mixture to a piping bag with a round tip and fill with frosting. 

Pipe about a tablespoon of frosting on the bottom side of half the macaron we call it as shells before assembling,  sandwich with remaining shells. 

Store in an airtight container in the refrigerator for a day. 

Bring to room temperature before serving.

STRAWBERRY KESARI

STRAWBERRY KESARI


My friend Nammu's Son Shiva decorated her kesari with Strawberry which inspired me in trying strawberry kesari.... my try has given a good result...would like to share my yummy kesari with u all...and method of making is just like pineapple kesari and here it goes........

INGREDIENTS:

Semolina or Rava           - 1 cup

Ghee                               - 1 cup

Strawberry chopped       - 1 cup

Sugar                             - 1 cup

Cardamom powder        - 1/2 tsp

Raisins                           - 3 tbsp

Cashew nuts                  - 5 tbsp

Food color                      - pink

METHOD:

Heat a tsp of ghee and roast cashews  till golden brown then add raisins and let it bubble up remove and set aside.

Add a tsp of ghee and roast rava.set aside

Add the chopped strawberries in a same pan add 1 tbsp of  ghee and saute for 4 minutes or until the strawberries gets soften.

Boil water in a separate pan.Add a drop of pink color. 

Add the sauted strawberries to the boiling water. then

Add the roasted Rava to boiling water. Keep stirring while adding rawa to avoid lump.

When rava is cooked add sugar  and keep stirring continuously.

Add remaining ghee and keep stirring till the mixture comes together leaving the sides of the pan.

Now add the ghee fried cashews and raisins and switch off.

Grease a plate and level the kesari.

Cut it to desired shapes or can be had in cups too...

Yummy Tasty Strawberry Kesari is ready to taste...

BOMBAY HALWA WITH WHEAT

BOMBAY HALWA WITH WHEAT 

I would like to post Bombay halwa recipe with wheat maida and also cornflour .... I want to just make you all clear about the looks and texture of halwa .... following post will help you all to decide which one to choose to be frank each will give you unique taste and texture... wheat is healthier than maida but it gives more taste than wheat this will resemble the local sweet stalls Bombay halwa and  cornflour will give the same texture you buy from Sri Krishna sweet stalls and other familiar shops.. I meant the chewy texture...

BOMBAY HALWA WITH WHEAT 

INGREDIENTS:

Wheat flour         - 1 cup

Sugar                   - 2  cups

Ghee                    - 1 cup

Milk                     - 2 cups

Water                   - 3 cups

Cashew nuts        - handful

Cardamom           - 2 tsp

Food colour        - red 

METHOD:

Take a frying pan. Add  2 tsp of ghee. 

Fry the cashews till golden brown and keep aside.

In the same pan, add little ghee and fry the wheat flour in medium flame for 5 mins.


Mix wheat flour, milk, water and red colour without lumps.

Add this to mix to frying pan.


When it starts to boil add sugar, cardamom powder and fried cashews. 


Add ghee at regular intervals while stirring continuously.

when halwa is cooked the ghee with start to ooze out.

Pour it to a greased tray. 

Yummy and tasty wheat halwa is ready to taste.

BOMBAY HALWA WITH MAIDA

BOMBAY  HALWA WITH MAIDA

BOMBAY  HALWA WITH MAIDA

INGREDIENTS:

Maida flour           - 1 cup

Sugar                     - 2  cups

Ghee                      - 1 cup

Milk                       - 2 cups

Water                     - 3 cups

Cashew nuts          - handful

Cardamom            - 2 tsp

Food colour          - red 


METHOD:

Take a frying pan .Heat ghee .

Add chopped cashews and roast till golden brown. Remove and set aside.

With leftover ghee, roast maida for 5 mins.

Take a pan add sugar and  water together and place it on a flame. when  the sugar melts completely and starts to boil. Add lime juice it.

Make a thick one thread consistency of sugar syrup. Once the consistency is reached 

Add water to maida mix well without any lumps.

Add orange color to maida mix 

Slowly mix into the sugar syrup and start stiring it well.

When it starts leaving the sides add Ghee slowly and mix well.

When the mix is cooked well the ghee will start oozing out of the mix

Add the roasted nuts stir continuously.

Grease the plate with little ghee.

Remove the halwa and transfer it to greased tray and spread  evenly.

Cut to your desired shape and size.

Yummy Maida Halwa is ready to taste.

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

INGREDIENTS:

Rice flour                        - 1 cup

Urad dhal flour               - 1 tbsp

Sesame seeds                   - 1/2 tsp

Jaggery                            - 1 cup

Grated coconut                - 2 tbsp

Cardamom powder          - 1/4 tsp

Oil                                    - for deep frying


METHOD:

Dry roast the urad dhal and make a silken powder. 

Dry roast the rice flour well. 


Dissolve jaggery with 1/4 cup of water and strain the impurities ..

Allow it boil and  No need to check for any consistency

Allow to cool and filter out the impurities

Mix Rice flour, urad dal flour, sesame seeds, cardamom powder and grated coconut. 

Now add the jaggery syrup and knead to a  dough by adding enough water if needed.

Make small balls but bigger than usual seedai

Leave it for 30 mins.


Heat the oil and deep fry until golden brown in medium flame.

Place it in tissue paper to absorb excess oil and allow it to cool.

Yummy tasty Vella seedai or Inippu seedai is ready to taste.

Store it in airtight container..

SEMIYA KESARI SOUTH INDIAN STYLE

SEMIYA KESARI SOUTH INDIAN STYLE

SEMIYA KESARI SOUTH INDIAN STYLE

INGREDIENTS:

Vermicelli                          - 1  cup 

Sugar                                 - 1/2 cup

Water                                 - 2 cups

Ghee                                  - 5 tsp

Cardamom powder            - 1/4 tsp

Cashews                             - 5 tbsp

Raisins                               - 5 tbsp

Yellow color                       - 1/4 tsp

Method:

Take a frying pan.. 

Add  ghee.. when hot..  add cashews nuts and raisins.

Saute  for 2 minutes then set aside.. In the same pan

Add 2 tsp of ghee and add vermicelli and roast it for 5 mins..

Add water and  yellow food color..

Cook vermicelli ... when half cooked  add sugar.

Cook for another 5 mins in medium flame. 

When cooked add roasted cashewnuts and raisins and cardamom powder

Switch off add the remaining ghee. 

Yummy South Indian Style Semiya Kesari is ready to taste..

ADHIRASAM

ADHIRASAM

ADHIRASAM 

INGREDIENTS:

Raw rice                          - 1 cup

Jaggery                           - 3/ 4 cup

Cardamom powder         - 1 tbsp

Dry Ginger powder         - 1/2 tsp

Oil                                   - for deep frying


METHOD:

Wash well and soak the rice for 1 hour. 

Drain the water thoroughly through a drainer. 

Then powder the rice, sieve well. 

Grate the jaggery and add  1/4 cup of water and dissolve and strain the impurities.

Make it to a thick consistency,   if you drop in water it should not dissolve

Add the rice flour slowly. Keep on stirring.

Add Cardamom powder and dry ginger powder[sukku powder].

Cook till a thick dough, allow to cool. 

Apply oil to your palm. 

Make small balls and flatten it to make adhirasam.

Adhirasam should be 1 cm thickness, 

Use banana leaf of plastic sheets..

Heat oil for deep frying in a frying pan.

Drop one at a time in oil and cook both sides.

Cook it in medium flame.

Remove when it turns golden brown on both sides 

Gently remove from the oil press it with another ladle and squeeze the excess oil absorbed in adhirasam. 

Now place it in tissue paper. Allow it to cool.

Yummy and Sweet Adhirasam is ready to taste to taste.

Store it in airtight container..