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Karthigai Deepam Naivedyams

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 3, 2014.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    IMG_0356.JPG In this thread we are going to see what are the Naivedhyams for Karthigai Deepam.
     
    Last edited: Nov 20, 2018
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Neel pori Urundai

    IMG_0301.JPG IMG_0302.JPG


    Ingredients:

    2 cups Neel pori
    1 cup Grated jaggery
    ½ tsp Elaichi powder
    1/4 cup coconut pieces


    Method:

    Clean 'neel pori' and keep ready.
    In a pan add some water to the grated jaggery and heat it till it gets thick.
    To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
    If a soft ball turns up, it implies the syrup is of the right consistency.
    Immediately add the 'neel pori' along with elaichi powder and coconut pieces.
    Sim the flame.
    Mix it properly and Remove fromt the fire.
    Make balls of it while it is warm.
    You can use a little rice flour, so that the syrup does not stick to your hands.
     
    Last edited: Nov 20, 2018
    periamma and deepv like this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Aval Pori Urundai

    IMG_0303.JPG


    Ingredients:

    2 cups Aval pori
    1 cup Grated jaggery
    ½ tsp Elaichi powder
    1/4 cup coconut pieces


    Method:

    Clean aval pori and keep ready.
    In a pan add some water to the grated jaggery and heat it till it gets thick.
    To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
    If a soft ball turns up, it implies the syrup is of the right consistency.
    Immediately add the aval pori along with elaichi powder and coconut pieces.
    Sim the flame.
    Mix it properly and Remove fromt the fire.
    Make balls of it while it is warm.
    You can use a little rice flour, so that the syrup does not stick to your hands.
    You can keep this for months together.
     
    Last edited: Nov 20, 2018
    periamma and deepv like this.
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pottukadalai Urundai / Processed Channa dal urundai


    20180826_181300.jpg
    Ingredients:

    2 cups Pottu kadalai
    1 1/2 cup Grated jaggery
    ½ tsp Elaichi powder
    1/2 cup coconut pieces


    Method:

    In a pan, pour some water to the grated jaggery and heat it till it gets thick.
    To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
    If a soft ball turns up, it implies the syrup is of the right consistency.
    Immediately add the pottukadalai along with elaichi powder and coconut pieces.
    Sim the flame.
    Mix it properly and Remove fromt the fire.
    Make balls of it while it is warm.
    You can use a little rice flour, so that the syrup does not stick to your hands.
    You can keep this for months together.
    very healthy snack and very easy toprepare.
    Generally children will love this.
     
    Last edited: Nov 20, 2018
    1 person likes this.
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    6e51dd0c-bd0e-4143-8787-6a5db932f54e.jpg Ground nut urundai / Kadalai urundai

    Ingredients:

    2 cups Ground nuts
    1 1/2 cup Grated jaggery
    ½ tsp Elaichi powder
    1/2 cup coconut pieces


    Method:

    Roast the ground nuts and remove the skin.

    Add some water to the grated jaggery and heat it till it gets thick.
    To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
    If a soft ball turns up, it implies the syrup is of the right consistency.

    Immediately add the roasted groundnuts along with elaichi powder and coconut pieces.
    Sim the flame.
    Mix it properly and Remove fromt the fire.
    Make balls of it while it is warm.
    You can use a little rice flour, so that the syrup does not stick to your hands.
    You can keep this for months together.
    very nice snack and generally all will love this.
     
    Last edited: Nov 20, 2018
    1 person likes this.
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    groundnut balls 2

    Ingredients

    1 cup unroasted peanuts.
    1/2 cup powdered jaggery.

    Method

    Deskin the peanuts.In a food processor,make a coarse powder of the peanuts.
    Remove and keep it aside.
    Now add the jaggery and peanut powder and run the mixer.once or twice.
    Again,add both peanut and jaggery and blend them well.
    Take it out.
    Make balls out of the mixture.
    Enjoy as a snack anytime.

    Note: I wanted the small bits of peanuts present in the laddus,so I made coarse powder.But,as per the original recipe,the laddus use to be made with finely ground peanuts.

    also you can add cardamom powder or 'dry ginger powder' in the laddu.

    you can make jaggery 'pagu' and can add peanut powder in that and then make laddu.
     
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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cashewnuts Urundai

    Ingredients:

    2 cups Cashew nuts
    1 1/2 cup Grated jaggery
    ½ tsp Elaichi powder
    1/2 cup coconut pieces (optional)


    Method:

    Clean and cut cashew nuts.
    In a pan add some water to the grated jaggery and heat it till it gets thick.
    To check if it is of the right consistency, put a drop of it in some water and try to form a ball of it.
    If a soft ball turns up, it implies the syrup is of the right consistency.
    Immediately add the Cashew nuts along with elaichi powder and coconut pieces.
    Sim the flame.
    Mix it properly and Remove fromt the fire.
    Make balls of it while it is warm.
    You can use a little rice flour, so that the syrup does not stick to your hands.
    You can keep this for months together.
    very healthy and nice snack, generally all will love this.
     
    1 person likes this.
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sugiyan / Suyan

    190820141109.jpg


    Ingredients:

    1 cup wheat / maida

    1 1/2 cups coconut

    1 cup jaggery (grated)

    2 sp rice flour

    1/2 sp cardamom powder

    a pinch of salt

    Oil to fry

    Method:

    Take a pan and put jaggery & little water and heat . Drain it and again pour the Jaggery water in the pan.

    Add coconut and cardamom powder and mix well.

    We call this as 'poornam'.

    Remove and keep aside.

    In a vessel, put wheat flour, salt and rice flour.

    Make a thick batter like 'bajji' dough.

    Make small balls out of 'poornam'

    Heat oil and dip the poornam balls in the dough and put them one by one in the oil.

    Deep fry and remove them and drain.
     
    Last edited: Nov 20, 2018
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  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Ghee Appam

    IMG_0333.JPG


    1 Cup Wheat Flour
    3/4 Cup Rice Flour
    1 1/2 Cup Jaggery
    Ghee to fry Appam
    1 spoon Cardamom Powder
    1 Big banana
    1/2 Coconut
    1/2 Spoon Baking powder


    1. Mix wheat flour and rice flour. Add powdered Jaggery and mashed banana to it.​
    2. Make coconut in to small pieces. Add coconut pieces and cardamom powder with the flour and mix all well.​
    3. Add very little water and mix well. Add backing powder.​
    4. The dough must be thick than dosa dough. Keep aside for 1 hour​
    5. Now heat ghee and pour the dough in the hot ghee with the help of a spoon.​
    6. Or other wise you can use 'Appam maker' (Appa karal) to make Appam.​
    7. Remove them when they become golden brown.​
    8. This will be very tasty becaus we use pure ghee to fry them. We call those appams as 'Ghee Appam' too.​
    Note: You can keep these appams for more than a week.
     
    Last edited: Nov 20, 2018
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  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    No comments till now ? :(
     

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