OUR COMMUNITY FAVOURITE RECIPES  

 TAMIL NEW-YEAR 

 GENERAL :-

 A)  STANDARD MEASUREMENTS

Since  it will be difficult to weigh each and every input while cooking, we have adopted Volume rather than weight as standard measurement in respect all of Ingredients/inputs,  whether they are liquid, solid, heavy or light. We have used the  following Standard measurements, uniformly,  for all preparations :-

1) Standard Cup :-  We have taken a Cup which can hold any Inputs equal  to 1/4th of standard Liter. Therefore, it is suggested that our members  select a Cup which will hold 1/4th of a liter, in volume, and keep this Cup only for measuring purpose.

2) We have used standard Table Spoon and Tea spoon  ( 3 tea spoons = 1 table spoon) measurement for ingredients like spices, salt, sugar etc. However where such inputs are less than a  tea-spoon, we have used "Pinch" (Cittikai) as a reference of measurement and given in terms of number of pinches of each input.

B.  INGREDIENTS   :-   We have given Tamil Names for all ingredients.  While Tamil names are enough for people living within Tamilnadu, for members living outside the State whether within India or abroad, it will be difficult to procure these items, using Tamil names. Hence we have given their equivalent names both in English and Hindi as it is seen that in most of the European countries and also in  United States, the Provision Stores selling Indian Goods are mostly owned by Hindi-speaking people only. Please click on this link to view the Table containing equivalent English/Hindi names:-

                                      Ingredient names table

1.  RICE PAYASAM / SAKKARAI PONGAL

    INCREDIENTS

          1.  Pachcharisi                           :  1 1/2  Cups (1.5 Cup)   

         2.  Pasipparuppu                      :  1/2 Cup

         3.  Jaggery                                 :  4 Cups

         5.  Tengai (Grated)                   :  1/2 Cup

         6.  Nei  (Pure ghee)                   :  1/2 Cup

         7.  Munthiri Paruppu               :   1/4 cup

         8.  Ulandhar Thiratchai            :  2 Table Spoon

          9.  Elakkai                                  :  6 Nos.

PREPARATION METHOD

1.      Fry Pasipparuppu in Frying pan, in medium flame, with 1 teaspoon of ghee till it becomes goldenbrown.  

2.      Clean fried pasipparuppu and Pachcharisi in water, drain-out the water. 

3.      In a Vessel which can hold 12 Cups of water, put pachchari and pasipparuppu, add 6 Cups of Water, cover the vessel with a lid  and cook it in a Pressure Cooker.

4.      After cooking, mix the cooked contents  well and keep aside. In a vessel, add  1 cup of water with Jaggery, duly broken into small pieces, boil it till the jaggery is dissolved  fully and filter the syrup.

5.      Fry the  Cashew-nuts, duly broken , and Ularntha Thiratchai and Thengai Gratings in 2 tea-spoon of ghee, in a Non-stick frying-pan, big enough to hold 12 cups of water.  Add the cooked contents and Jaggery syrup and mix well, in very low flame. Add Elakkai Powder and remaining Ghee. Stir well and keep it for 5/6 minutes in a very low flame.

6.      Sakkarai Pongal is ready. If you want make it as Payasam, add 2 cups of boiled milk to Sakkarai Pongal and Stir well and serve.

                              2.  MASALA VADAI

 INGREDIENTS :- 

     1.  Kadalai Paruppu              :   1 Cup

      2.  Pachchai Miligai              :    2 Nos.

      3.   Ginger  (peeled)               :   1 inch piece

       4.  Bellary Onion                   :  1 No.

       5.   Karuvepilai                      :   1 Table Spoon

       6.   Cooking media (oil)         :   As required for deep frying.

       7.    Uppu                                :   As required

PREPARATION METHOD:-

1.      Soak the cleaned  Kadalai paruppu in water for 3 hours.

2.      Drain the water fully, add ginger, green chilly,  and grind it coarsely.

3.      Chop the Onion finely.

4.      Add salt, curry leaves and  onion  to the dough.

5.      Pour oil in a Frying-pan, heat it.

6.      Take 1 table spoon of dough,  make vada , preferably on a polyethylene  sheet,  and deep-fry the vadas, 2 or 3 at a time, till it becomes golden-brown.

                     3. MEDHU VADAI

 INGREDIENTS :- 

      1.  Ulundam Paruppu            :   1 Cup

      2.  Pachchai Miligai              :    2 Nos.

      3.   Ginger  (peeled)               :   1 inch piece

       4.   Milagu                             :   1/2 teaspoon

       5.   Cooking media (oil)        :  As required for deep frying.

       6.    Uppu                               :  As required

PREPARATION METHOD:-

1.      Soak the cleaned  ulundam paruppu in water for 3 hours.

2.      Drain the water fully, add ginger, green chilly, 2 table spoon of water and grind it smoothly.

3.      Break the Milagu in small pieces and add to the above dough, with salt.

4.      Pour oil in a Frying-pan, heat it.

5.      Take 1 table spoon of dough,  make vada with a center hole with finger, preferably on a polyethylene  sheet,  and deep-fry the vadas, 2 or 3 at a time, till it becomes golden-brown.

6.      You can add 1 pinch of Cooking soda if you like your Vada to be more soft.

 Note : The above preparation with Milagu is used for Pooja. We can add finely chopped Onion and curry leaves  instead of  Milagu  for different taste.

4.  MAANGAI-VEPPAMPOO PACHCHADI.

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