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Cooks in: 20 Minutes
Serves: 2 People
Puttu is a sweet dish generally prepared during Navarathri as this is considered special for Ambal. Puttu is prepared by Steaming rice flour and mixing with jaggery syrup. I replaced rice flour with jowar and used OPOS techniques to get a soft texture. The result was awesome!
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Cooks in: 30 Minutes
Serves: 2 People
Namak Para also known as Nimki is a crunchy savoury snack item, generally seasoned with cumin seeds or ajwain/omam. This is a tea time snack. I have used jowar flour along with powdered semolina/sooji/rawa.
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Cooks in: 15 Minutes
Serves: 2 People
The name Chakkarai Pongal or Sweet Pongal suggests that the dish is made with some sweetner. This dish is prepared in all Tamil houses for Pongal festival. Pongal is a four days long harvest festival celebrated in Tamil Nadu. This festival of thanksgiving to nature takes its name from the Tamil word ''pongudhal'' meaning ''to boil'' and is held in the month of Thai (January-February) during the season when rice and other cereals, sugarcane, and turmeric are harvested.
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Cooks in: 15 Minutes
Serves: 2 People
Venpongal is offered to Lord Narayan during Margazhi month. It is one of the preferred breakfast dish in South India. It is a perfect blend of rice and dal with mild spices served with chutney, sambar, gothsu etc. I have made pongal with Kodo, Little, Barnyard and Foxtail millets and all tastes awesome! Here, I have used Barnyard Millet.
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Cooks in: 15 Minutes
Serves: 4 People
Badam Katlis are always enjoyed during festivals particularly Diwali. But the consistency of the sugar syrup plays an important role in deciding the texture of the katlis. Use a Kitchen weighing scale to determine the exact quantity.
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