Tuesday, November 6, 2018

Diwali Legiyam

Diwali Legiyam is a a homemade herbal medicine of sorts to strengthen the digestive system! This is a traditional medicine that is usually made during Diwali time for easy digestion, ingested before or after enjoying heavy meals, ghee-laden sweets and oily savories on Diwali. It is a must to swallow this legiyam first thing in the morning on the day of Diwali.So  in our family preparing legiyam is must.

Base Ingredients:
Coriander seeds/malli – 50 gm
Pepper/milagu – 25 gm
Cumin/jeera – 25 gm
Ajwain/omam – 25 gm
Dry ginger/sukku – 1 piece(small)
Thipili(arisi)/long pepper – 1 tbsp
Kandanthipilli – 1 tbsp
Chitharathai– 1 piece
Ginger- 20 gms
Ghee- 2 tbsp
1.Dry-roast all the ingredients in a kadai for five minutes on low flame.
2.Soak all other ingredients in water  for few hours. Then  Grind all the ingredients using the soaked water into a fine paste.
3.Wash the Ginger nicely, Peel the skin from the Ginger and clean it well with water then extract the juice from the ginger and remove them of any impurities using a filter.
4.Add water to jaggery, heat until it dissolves, strain and reserve.
5.Heat Kadai. Add ginger juice to a kadai and heat it for a minute.Then add jaggery syrup. Let it boil.
6.While boiling Now add the powder and keep stirring consistency. Add ghee in small intervals and saute till you get a fine paste and it reaches ‘halwa consistency’. 
7.It should be non-sticky; if you can roll it out as soft balls, then you’ve got the right consistency.
8.Remove from heat and allow it cool. Legiyam is ready  and Preserve it in airtight container and can have a scoop whenever needed, its best medicine for digestion and celebrate your Diwali in a healthy way.

Monday, September 17, 2018

Tomato Sweet Pachadi

Thakkali /Tomato Sweet Pachadi is an authentic dish which is served in Tamil Brahmin weddings . this dish  served either in Kalyana sappadu (marriage feast), or in poojais like Samarathanai, Sumangali prarthanai. Me and My family have sweet tooth. So we enjoy everything that is sweet. On Festival days I prepare Mango pachadi, Fruit Pachadi, This time I prepared Sweet Tomato pachadi. outcome of this  sweet and tangy taste of this Pachadi' simply delicious.you can keep this pachadi for a week.

 Tomatoes - 8
 Sugar- 11/2cups
Ghee - 2tbsp
Cashews - 2 tbsp   
Raisins - 2tbsp
Dates - 2 to 3 seedless dates chopped finely
1.Wash and chop the tomato into small pieces.
2. In the heavy bottom pan one tablespoon of ghee and Fry the dates, cashew nuts, raisins separately and Remove and keep them aside.
3. In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Then in a same pan  add the chopped tomato to the sugar and stir well.
4.Do not add any water, after adding tomatoes, as the tomatoes will leave out water while cooking.
5.To get the perfect consistency the tomatoes need to be cooked for some time. Keep this in a medium low flame and stir continuously.

 6. Once all the water content evaporates and  the tomatoes will get the glossy texture and  while the consistency becomes thick add 1 tsp of ghee and mix well.
 7. Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.
8.Yummy tomato sweet pachadi is ready to be served.

Monday, May 21, 2018

Eggless Pistachio, Saffron and Cardamom Cake

Eggless Pistachio, Saffron and Cardamom Cake
For My son in law's birthday  I was looking for an easy to bake and yet a fancy cake recipe.  While browsing recipe ideas for the same, I noticed that Saffron  pistachio cake is quite famous. It looked exotic and elegant. This Moist and delicious cake infused with saffron ,cardamom flavor with a chopped pistachio. The richness of the Pistachios coupled with the delicate saffron just melts in your mouth. The cake turns out moist, flavourful and delicious. It is very festive in appearance It is rich in taste and flavour.
Flour (Maida) - 1 cup
Powdered Sugar - 2 tbsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
 Condensed Milk - 200g
 Butter - 100g
Pistachio Powder - 50 g
Milk- 1/2 cup
 Vanilla Essence - 1 tsp
Saffron & Cardamom - 1/2 tsp each
For Icing:
Whipped Cream (chilled) - 2 cups
Vanilla Essence - 1 tsp

1.Preheat the oven at 180deg C.Grease a bakingpan.
2.In a bowl sieve maida, 2 tbsp sugar, baking soda, baking powder and keep aside.
3.Take a large bowl, add butter, condensed milk, Pistachio powder,cardamom, vanilla extract and  saffron milk mix together and whisk for 2 minutes to form a smooth batter.
4.Using a spatula, fold dry ingredients to the whisked batter and mix well. Mix till well combined.
5.Pour the batter into the baking pan and bake for 20 minutes.
6.After 20 minutes, poke a toothpick into the centre of the cake and remove instantly. If the toothpick comes out clean, it means the cake is cooked completely.
Remove the cake from the oven and keep on a cooling rack for 10-15 minutes.
Make theFrosting:
1.  Using both a chilled bowl and chilled beaters, beat the cream until frothy.
 2. Add the icing sugar and vanilla gradually while beating.
  3.Whip until light and a thick enough consistency to spread as an icing.
  4.Decorate with Pistachio Powder and pinch of saffron