Sugar Free Dessert Challenge

                                   south indian ladoo                    (kadalamavu ladoo)

for the sugar syrup:

• 1.5 cups sugar free natura 
• ¾ cup water

for the boondi batter:

• 1.5 cups besan/gram flour
• 1 cup + 1 tbsp water or add as required (the amount of water to be added depends on the quality of besan/gram flour)
• 
  
• 6 cardamoms crushed to powder in a mortar-pestle, about ½ tsp cardamom powder
• 2 black cardamoms, seeds kept and the husks discarded
• a pinch of edible camphor (optional)
• ¾ tbsp ghee to be added or ghee for applying on your palms for shaping the ladoos
• oil for deep frying the boondis

preparing the sugar syrup:

1. mix sugarfree nature  as it is good for making caramel or syrup  and water in a pan. keep the sugar solution on stove top on a low heat.
2. cook the sugar syrup, till you get a one thread consistency. switch off the flame. keep the sugar solution aside.
3. the sugar syrup should be hot when you add the boondis. so you can keep the sugar solution on a hot water bath. meaning place the pan on a plate or tray filled with hot water. you can fry the boondis and prepare the sugar solution side by side. thats what i did.

preparing the boondis:

1. take all the dry ingredients for the boondi batter in a mixing bowl - besan/gram flour
   

1. add water to make a smooth batter. the consistency of the batter is important. we will check if the consistency is right, by frying a few boondis.

1. tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil. the boondis should have a round shape.

1. if they become flat, the batter is thin and if they get tail ends, the batter is thick. if thin, then add a bit of gram flour and check by frying a few boondis. if thick, then add a bit of water and then do the same test. once you get the correct consistency, proceed with the next step of frying the boondis.

1. take a dry perforated ladle and place it above the hot oil. don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape.
2. with a spoon add some batter on the perforated spoon ladle.
3. spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.
4. fry the boondis till they are cooked. don't make them crisp or over do the frying. when the oil stops sizzling, remove the boondis.

1. this step is also important because if boondis becomes crisp then the boondi ladoos won’t be soft and they won’t be able to absorb the sugar syrup.after each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.
2. strain them well with a slotted spoon and then add them directly to the hot sugar syrup. fry all the boondis with the above method and then add them to the sugar syrup.
3. finally add  cardamom powder, black cardamon seeds, ghee and a pinch of edible camphor (optional). ghee helps in binding the boondi ladoos. i added about 1 tbsp of ghee later.
4. mix well and shape the boondi mixture into ladoo.

wow the ladooo came very yummyyyyyyyyyyyyyyyyyyyyyy

thanks my mother in law is a sugar patients and now she eats all sweets because of sugar free natura..

for your kind info i did in dessert challenge show 

there i did nethrapazha athirsam with venthaya urundai 

http://sugarfree-india.com/

 Night sooda Saatham vadichu... athoda.. intha Puli-

Kathirikkai (Semi Gravy / Dry) senju... Suda Saathoda

 pesanju saapta eppdi irukkum?... Just now made this

 Puli Kathirikkai.... a Spicy / Tangy cuisine of Chettinad

 Style for yummy Hot Rice...Yaarukku venum ?... naa 

saapda poraen..... ellorum konjam eduthukongo.....!!!!

Recipe updated below 

Recipe for Puli Kathirikkai : Cut Brinjal into 4 lenghty 

pieces and keep aside. In a wok, add oil, and when heat,

 add Brinje Leaves, Sombu and finely chopped onion

 and saute until brown. Add Ginger-Garlic paste and

 saute for raw smell goes. Add finely chopped tomatoes,

 cut brinjals and saute for 1 minute. Now add Turmeric

 powder, Chilly Powder and Coriander Powder, Tamarind

 water & salt and cover it for 3 mins for brinjal to be 

cooked. Saute in high flame until its cooked. Sprinkle

 water according to consistency and serve hot topped up

 with Chopped Cilantro... Goes yummy with Roti, Plain

 rice and Pongal too...

1 cup unsweetened khoa, 1/4th cup sugar, 1tbsp warm milk,

 few strands of kesar and 2 tsp of ghee.

Method:

In a pan take the khoa and sugar mix well and keep stirring

 continuously. Once it thickens add the milk to it and keep

 stirring till it forms into a lump. Finally add the ghee. Mix well

 and swtich off the stove. Let it cool. Once cool take a small

 portion and with your greased hand make a ball and flatten

it lightly. 

If you have a mould make an impression out of it.

Otherwise place some thinly sliced pista on it...... your kesar 

peda is done.

       

           

...grind together one spoon of pacha

kadugu.....coconut 5 spoons......red

 chilly...salt vellum....per Inga yam.....without

 adding water ..now add 3,spoon s of 

  oil....when hot add

 mustard....chennadal..g..nuts...curryleaves n

 haldi add grounded paste......fry for just 10

 seconds....add cooked rice.......( please add

 tamarind while grinding) mix

   in karnataka it is called as voral chitranna

             

:
Commonly used as seasoning, this leaf adds a special

 flavour to every dish. But there is more to the humble curry

 leaf than simply flavour. Packed with carbohydrates, fiber

, calcium, phosphorous, irons and vitamins like vitamin C

,
 vitamin A, vitamin B, vitamin E, curry leaves help your heart

 function better, fights infections and can enliven your hair

and skin with vitality.

Karuvepillai pudi (Curry leaves spicy powder):


Take Fresh and washed curry leaves,tightly packed one

cup,red chilies-6-7 nos,Urad Daal-1/4 cup,Channa Daal-

2tbsp,hing,mustard seeds-1tsp,Salt to taste,oil-2tsp,grated

 dry coconut -3tsp(optional),Jeera-2 tsp, pepper-1 1/2 tsp.


Take a pan with half a tsp oil,add mustard seeds.once it

 splatters add Jeera,pepper,red chilies.hing.fry and keep this

 in a plate .fry Uradand Channa Daal till they turn light golden

 color.

Add dry coconut grated to this Daal and fry for a minute or

 two .keep this Daals and coconut in a plate .finally add rest

 of the half tsp oil,once hot add curry leaves and fry ,till it

becomes crispy .grind all these in a blender without water

 .add salt to taste .can also add a small piece of tamarind

 while frying .store this powder in a air tight bottle.serve 

with hot rice with a tsp of ghee or oil and enjoy.....


my hubby luvs a lotttttttttttt in rainy season to eat ...
....

                

Raw rice (pachcharisi) - 3 cups ( I used idly rava - 3 cups )
Urad dhal (ulutham paruppu) - 1 cup
Fenugreek (Vendhayam) - 1 teaspoon
Pepper (milagu) - 2 teaspoon
Jeera (seerakam) - 2 teaspoon
Dry ginger (sukku) - 1 small piece
Asafoetida (perungayam) - 1/2 teaspoon
Gingely oil (nallennai) - 2 tablespoon
Ghee - 2 tablespoon
curry leaves (karuveppilai) - few leaves

Procedure :

Day 1 - Afternoon
Soak raw rice and urad dhal, fenugreek for 4 - 5 hrs.

Day 1 - Night
1. Wash this thoroughly and drain the water
2. Grind the Urad dhal smoothly and grind the rice coarsely.( You can even grind both urad dhal and rice coarsely. It is left to you).
Since I used Idly rava, I totally removed the water from soaked rava. grinded urad dhal and fenugreek into smooth batter. Finally mixed it with the rava and added salt..
3.Transfer this to a vessel
4. Add salt and mix
5. Allow this to ferment for 8 hours. If the initial batter occupies half the vessel, after fermentation the batter must occupy three fourths of the vessel.

Day 2 - Morning
1. Coarsely grind the pepper, jeera and dry ginger in a mixer grinder. (Just grind for few seconds)
2. Lightly heat gingely oil, ghee. Add the powder, fry for few seconds and then add curry leaves . Mix this with batter
3. Store the batter in fridge.

Day 2 - Night
1. Apply gingely oil over the sides of tumbler or cooker vessel.
1. Fill half of the tumbler or cooker vessel with the idly batter and steam cook for 15 - 20 mins by simmering the gas.
2. You can even make idly using normal idly plate. It takes around 10 mins.Check for proper consistency before removing it out.
3. Let it cool completely. Just turn the vessel upside down and pat slowly. it should come out well. If not use a knife or spoon over the corners and pat upside down.
Yummy kanchipuram idly is ready to serve with kaara chutney or tomato chutney or simply with idly podi..

As  age increases  we feel eating more  yummy

 but what to do if i go to doctor , he always 

shouts me reduce your weight , eat more

 fibreall bla bla.... so today iam going to cook 

a fibre delicious yummy pongal for all of us.

குதிரைவாலி வெண்பொங்கல்

தேவையானவை: குதிரைவாலி அரிசி - ஒரு கோப்பை, பாசிப் பருப்பு - கால் கோப்பை, மிளகு - ஒரு தேக்கரண்டி, மஞ்சள்தூள் - 2 சிட்டிகை, நெய் - ஒரு மேசைக்கரண்டி, வறுத்த முந்திரிப் பருப்பு - ஒரு மேசைக்கரண்டி, கறிவேப்பிலை - 2 ஆர்க், நெய், உப்பு - தேவையான அளவு.

செய்முறை: குதிரைவாலி, பாசிப்பருப்பு, மிளகு, மஞ்சள்தூள், உப்பு சேர்த்து, வழக்கமான பொங்கல் தயாரித்துக்கொள்ளுங்கள். நெய்யில் மிளகு, கறிவேப்பிலை தாளித்துக் கொட்டி, மேலே மிதக்கவிட வேண்டும். மேலே கொஞ்சம் வறுத்த முந்திரிப் பருப்புகளைத் தூவிச் சாப்பிடலாம். இதன் சுவை, மீண்டும் மீண்டும் குதிரைவாலியைத் தேட வைக்கும்.

பலன்கள்: சுவையிலும் மருத்துவத்தன்மையிலும் ஈடு இணையற்றது. புரதம், இரும்புச் சத்து, உயிர்ச் சத்துகளும் அதிகம். எல்லாவற்றையும்விட நார்ச் சத்து மிக அதிகம். தொற்றாநோய்க் கூட்டங்களான சர்க்கரை நோய், ரத்தக் கொதிப்பு, புற்றுநோய், இதய நோய்களைத் தவிர்க்க மிக அவசியமானது நார்ச் சத்து. கரையும் நார்கள், இதய நாளங்களில் படியும் கொழுப்பைக் கரைக்கவும் சர்க்கரை திடீர் என ரத்தத்தில் உயராமல் இருக்கவும் பெருமளவு பயனாவதை உறுதிப்படுத்துகின்றன. ஆக, நார்ச் சத்து மிக முக்கியமான ஒரு சத்து. அளவில்லா நார்ச் சத்தைச் சுமந்து இருக்கும் வரகும் சாமையும் குதிரைவாலியும் அற்புதமான தானியங்கள்.

               puzhungal arisi adai

               with tomato chutney 

Ingredients: 

1. 2 cups of idli rice or idli rawa.

2 .1/4 cup of toor dal

1 tsp. black pepper

1 tsp jeera

4-5 red chillies according to taste
.
soak the above for 3-4 hours. toor dal 1/2 -1

 hour is ok.

Method :

1. remove water from the dal and put the

 above ingredients except idli rice and ground

 with some curry leaves for a good aroma

 (add kothamalli also) grind like for usili
.
2. grind the idli rawa also coursely with

 enough water not too loose. then mix all the

 above. add salt to taste. leave for 15 min
.
then u can make small adai in the tawa (dosai

 pan). with hand and put a hole in the centre.

use oil according to your taste i used very

 less oil. and keep it in the medium flame.

 puzhungal arisi adai is ready . enjoy.