Some Indian Food recipes and Kitchen Tips

Tips on Indian Cooking

When I started cooking first I had to learn everything by trial and error. These are some of my recipes for my daughters who are both newly married [:-)] whenever they feel nostalgic for Mom's cooking. Others are also welcome !

Friday, June 15, 2012

Porivilangai urundai

Porivilangai Urundai

The name of the sweet ball means that the consumer may not know what it consists of. Usually it is very hard and needs to be broken using even a hammer sometimes! The traditional recipe has many nutritious ingredients.
Dry roast each of the following separately
Whole wheat : 200 gm
Parboiled rice: 200 gm
Channa Dal: 100 gm
Moong Dhal(Green Gram): 100 gm
Barley: 50 gm
Javvarisi(sabudhana): 50 gm

Dry ginger: 1/2 inch piece

4 Cardamoms
Grind to a fine powder in the mill.
Cut small pieces of a coconut and roast it in a tablebspoon of ghee. Mix it in the powder.

Make thick syrup with 1 kg of Jaggery.

Method to make thick syrup

Heat grated jaggery with 2 tbsp of water. |When it melts strain it to remove dirt in it and heat in a thick bottomed pan again. When it starts boiling and gives off nice flavour and starts bubbling, put a drop in a small bowl of water to check if it is ready. If you are able to make a small ball out of the cooled drop, it means the syrup is ready.
Take it off the heat and mix in the powder while stirring continuously.
You should make balls of the dough, dipping your hand in cold water now and then to make the hot dough bearable for your skin.
Keep them on a plate to cool and store in airtight jars.

 Pottukadalai(Fried Gram) urundai:

As the fried gram is already fried you only need to add it to the thick syrup along with 1 tsp of cardamom powder and make balls out of it.

Kadalai (Groundnut) Urundai:

Dry roast groundnut and remove the skin. Make sweet balls with the thick syrup adding a tsp of cardamom powder for flavour.