kalkandu sadham (Sugar Candy Rice)

kalkandu sadham

Ingredients
Raw rice-1 cup
Milk-1 cup
Kalkandu-1 cup
Cardamom-4
Kumkumapoo(saffron)-a pinch
Ghee-3 table spoons
Cashew nut-10
Dry grapes-little

Method:

Cook the rice with 1 cup of milk and 2 cups of water in cooker until the rice gets cooked well.Add the powdered kalkandu and cardamom into the rice keeping it in the stove. Kalkandu will make the rice watery. When the rice cools it will become thick. If you feel that it is too watery cook for another 5 minutes. Add the saffron mixed in milk also into the rice. Fry the cashews and grapes in the ghee and mix it with the rice. You can also prepare this using sugar instead of the kalkandu..There is no much difference in the taste of the rice. Delicious kalkandu sadham is ready.

Sarkaraipongal (A sweet made using jaggery)

Ingredients

Ingredients

Rice -1cup

Moongdal 1/4 cup

Jaggery 1 and 1/2 cups.

Ghee 2 tablespoons.

Cardamom 2 nos (powdered).

Cashew nuts 6 pieces.

Dry grapes 10 nos.

Method

Clean and wash the rice and dal.Cook the rice and dal with milk till they become soft.Take water and jaggery and boil it until it dissolves in water and become thick. Keep stirring continously till the syrup forms a thread when dropped. Mash the cooked rice adding the ghee. Add the mashed rice to the syrup and mix well on a low flame. Cook on a low flame stirring well to blend the pongal for 3 minutes.Add ghee and crushed cardamom and garnish with roasted cashew and dry grapes.if you like to use milk in this recipe, add 1 cup milk while mashing the rice with ghee.The amount of ghee mentioned here is minimum,serve hot.

Aadi Perukku

This year the festival falls on August 2nd, 2008 . Hundreds of devotees, including newlywed couples, celebrate the `Aadi Perukku' festival by offering worship on the banks of the Rivers. The festival name translates as Adi (month) swell or 18th day swell because the waters of the Kaveri river invariably rise dramatically, often to the 18th step on the 18th day of the month of Adi, corresponding with the second or third of August every year. Perukku’ means rising – indicating the rising water in rivers. The festival is essentially a form of nature worship. Special food is prepared on this day and family and friends get together and pray for uninterrupted supply of water and a good harvest..

The river runs swiftly today. The water seems to be overflowing the banks. It is but natural. The increased water levels directly correlate with economic prosperity. This occasion is marked by offerings of chitrannam or rice cooked in different flavours,colours and ingre-dients to honour the river goddess and nature for life giving water. Goddess Kaveri is supposed to be in the third month of her pregnancy and like all pregnant women, she has a craving for delicacies. The baskets are laden with food which will be offered to the goddess as treats. There’s lime rice, tamarind rice, coconut rice, curd rice, sweet jaggery rice, appam, fried karudams, appalams and pickles.

The menu for this festival is always variety rice.

1. Thengai saadam (coconut rice)
2. Elumichai saadam (lemon rice)
3. Puliyodarai (tamarind rice)
4. Ellu saadam (Sesame rice)
5. Sarkaraipongal
6. Kalkandu sadam
7. curd rice
   

All recipes will be posted in the next 3 days.Blog related Aadi perruku here