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.......
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| 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...
CHICKEN CHOPS
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| CHICKEN CHOPS |
INGREDIENTS
Chicken - 1 kg
Onion - 2
Ginger & Garlic paste - 2 tbsp
Tomato - 2
Cloves - 2
Cinnamon - 2
Cardamom - 2
Garam masala - 2 tbsp
Red chillies - 2
Coriander powder - 3 tbsp
Pepper powder - 1 tbsp
Curry leaves - 2 sprigs
Coriander leaves - 2 tbsp
Mint leaves - 1 tbsp
Oil - 5 tbsp
Method:
Make a paste with ginger and garlic paste, pepper, coriander powder, cloves, cinnamon cardamom,red chillies.
Add oil in a frying pan. when hot .
Add the chopped onions saute well .
Add curry leaves .. then
Add the tomatoes, saute well.
Add the cut chicken pieces, mix well.
Add the ground paste and salt.
Need not add water as the the water from paste and the tomato is enough for cooking.
Add the Garam masala and red chilli powder.
Then add the mint leaves and coriander leaves .
Let the paste simmer and blend with the chicken,
Reduce the flame and let the chicken cook for 20 minutes.
When cooked garnish with coriander leaves.
Serve hot with Rice or Roti....
RIPPLE CHEESE CAKE
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| 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.
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| RIPPLE CHEESE CAKE |
Yummy and Tasty Cheese cake is ready to taste...
GINGER CHUTNEY
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| GINGER CHUTNEY |
INGREDIENTS:
Bengal Gram - 2 tbsp
Onion - 1
Ginger - 1/4 cup
Red chillies - 5
Green chilli - 1
Tomato - 2
Curry Leaves - 1 tsp
Mustard seeds - 1/2 tsp
Split black gram - 1/2 tsp
Salt - to taste
Asafoetida - a pinch
Oil - 2 tsp
Water - 1/2 cup
METHOD:
Take a frying pan..
Add 2 tsp of oil
Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.
Add chopped ginger, onion, green chilli and saute for 2 minutes.
Add chopped tomato, curry leaves and saute for a minute.
Add salt, asafoetida and grind together after it becomes cool.
Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]
I too avoided tempering..
Can have this chutney without tempering also...
Pour the grinded chutney in a kadai, add some water and bring to boil.
Keep it in slow flame for 2 minutes.
Serve Hot with Idli and Dosa.
WHEAT LADDU OR PINNIE LADDU
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| 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
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| 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.
PUDINA THOKKU
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| PUDINA THOKKU |
INGREDIENTS:
Mint Leaves - 1 bunch
Green Chillies - 3
Ginger - 1/2 inch
Salt - to taste
Tamarind - lemon size
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Dry Chillies - 3
Asafoetida Powder - 1/4 tsp
Gingelly Oil - 6 tbsp
Method:
Take a frying pan heat a tbsp of oil.
Add mint leaves, green chillies, tamarind, ginger and salt.
Saute for a 5 min and grind coarsely and keep aside....mint leaves can be left out from grinding if prefered. its optional..
Heat the remaining oil in a pan.
Temper with dry chilli, urad dal, mustard seeds and asafoetida powder.
Add the ground pudina and mix well.
Remove from heat to cool.
Store in a glass jar like pickle.
Serve with rice.
