SOUTH INDIAN SWEETS

VAAZHAIPOO VADAI: [BANANA FLOWER SNACK]
Clean and wash a medium vaazhaipoo and chop finely.
With little water and salt, cook this until all the water is evaporated.
Grind 1 cup of shredded coconut with ½ sp fennel seed, 3 green chillies, 3 red
chillies, 1 small piece of cinnamon, ½ sp ginger and ½ cup of pottukkadalai to
a paste.
Add enough salt and the cooked vaazhaippoo to this and run the motor of the
mixie for a second.
The vaazhaippoo must be ground coarsely, not finely.
You can add chopped onions, coriander leaves and curry leaves to this.
Make balls out of this ground paste, flatten them and fry vadais in hot oil.
NB: You can make vaazahippoo vadai with ½ cup of soaked chenna dal [Bengal
gram] instead of pottukkadalai using this same method.
JAVVARISI PANIYAARAM:
Soak 2 cups of boiled rice, 2 cups of raw rice, 1 cup of whole black gram, and
½ cup of sago [javvarisi] with 1sp fenugreek seeds for 4 hours and then grind
them to a fine batter. Mix with enough salt and allow the batter to ferment for
8 hours.
Heat a small kadai and pour 2tbsp oil.
When the oil becomes hot, add 1sp of mustard seeds and when they splutter
add 1sp split black gram, 1tbsp chopped green chillies and 1 cup of finely
chopped small onions.
Add a pinch of salt to these and fry well on a medium fire.
Lastly add ½ cup of shredded coconut, chopped coriander and curry leaves.
Immediately pour this in the batter and mix well.
Make paniyarams.
These will be very soft to eat.
COCONUT BURFI:
Mix 1 cup of shredded coconut with 1 cup of sugar and 1 cup of thick milk in a
pan and heat it.
Cook the mixture on a medium heat stirring continuously.
When the mixture is slightly thickened, add ½sp cardamom powder and 2tsp
ghee to it and mix well.
When all the water is absorbed and the mixture is thickened, take a small lump
in yr finger and make a ball out of it.
If you could shape it well in to a round ball, you can be assured that the
correct consistency is obtained.
Pour the mixture on to a greased plate.
Cut it into desired squares when the mixture is cooled down.
SCRAMBLED TOFU SANDWICH:
Mash some tofu pieces finely like egg scrambles [½ cup].
Then heat a kadai and pour 1tbsp oil.
When the oil becomes hot, add 1 chopped onion and fry for a few minutes.
Then add ½ cup of finely mashed tomatoes, 2sp chopped green chillies, 2tbsp
mint leaves, 1 tbsp chopped coriander leaves and ¼ cup of chopped capsicum
with a pinch of salt and ½ sp turmeric powder.
Stir well and cook for a few minutes until all the ingredients are mashed well.
Then add the tofu and stir continuously for some minutes.
This is a fine spread for brown bread slices as well as whole meal bread slices.
POLI:
POORANAM:
Place 2 cups of shredded coconut and 3 cups of powdered jaggery in a kadai
and heat it. Cook under medium fire until it is thickened.
Then add ½ cup or 1 cup of cooked and mashed Bengal gram with 2sp
cardamom powder and a pinch of salt.
Cook well until it is thickened and you get a nice pooranam.
DOUGH:
Sieve ½ kilo plain flour and add ¼ sp baking powder, a little salt, 1tbsp dalda,
a little kesari powder and enough water to make smooth dough.
Then add 50 ml gingelly oil and again knead well.
Place the dough in a bowl, pour again 50 ml gingelly oil on it and cover the
bowl with a lid.
After ½ hour again knead well.
Make small balls out of it.
Take one ball, flatten it with the fingers, then place the pooranam in the
center, and close the pooranam by pulling all the sides of the ball.
Now you have a ball with pooranam inside it.
Now flatten again the ball with yr fingers into a very thin boli.
This you can do on a greased vaazhailai or butter paper.
Then place the poli on the hot tawa and cook on both sides.
If needed, you can pour a little ghee when the boli is being cooked.
ADAI:
Soak ¾ cup of par boiled rice, ¾ cup of raw rice, ¾ cup of thuar dal, ¼ cup of
Bengal gram amd ¼ cup of black gram in water for 3 hours and grind them a
little coarsely with 1sp asafetida powder, 3 green chillies, 4 red chillies and
enough salt. Add ¼ cup of shredded coconut with chopped curry leaves and
coriander leaves to it. Mix well. You can prepare the adai immediately.
RAWA LAADU [RAWA URUNDAI]:
Roast 1 cup of fine rawa in a kadai to a light golden colour.
If you fry for a golden brown colour, then the colour of rava urundai will not be
white. Then Powder it.
Again powder 1 ¼ cup of sugar [even you can add 1 ½ cup] finely.
Mix the rawa and sugar powders well.
In a tbsp of ghee, fry some split cashew nuts to a golden color and add to the
powders. Add ½ sp cardamom powder to the powders.
Heat 3 to 4 tbsp of ghee and with the help of it, make urundais with the
powder.
Variations: you can make rava urundais with ½ cup of split green grams and ½
cup of rava.
This will give a delicious taste also.
SWEET SAMOSA:
Sieve 2 cups of plain flour with ¼ sp baking powder, a pinch of soda bi
carbonate and 2sp corn flour.
Add 1tbsp ghee to it and with the help of water make a fine dough.
Keep it covered for a while.
For the filling you can make either paalgova or carrot halwa in the micro oven
and mix with the nuts.
Close the samosas with the filling, then deep fry in the oil and then coat the
samosas in thick sugar syrup.

RAWA IVDI‐II
In a bowl, mix 1 cup of fine semolina with 1sp Eno salt [unflavored], ¼ sp sodabi‐
carbonate, ½ sp turmeric powder, 1sp cumin seeds, 1sp ajwain
seeds[omam], 1sp finely chopped ginger, 2sp finely chopped green chillies with
enough salt.
Then Make a smooth batter [like idli batter] with fresh curd.
Keep it covered with a lid for half an hour or 1 hour.
Then add ¼sp Eno salt to the batter again and mix well.
Some times, the batter will be thickened after absorbing the semolina
completely.
So, if needed, you can add little more fresh curd again for getting a smooth
batter and steam rawa idlies at once.
RAVA KESARI [MICROWAVE]:
In a microwave bowl, pour 1tbsp ghee and add 2tbsp crushed cashew nuts.
Microwave it on HIGH for 2 to 3 minutes.
Then take the bowl out of the micro oven, add 1 cup of rava and 3 cups of
water to it. Mix well.
Microwave the rava in HIGH for 6 minutes.
First you must cook for 3 minutes; them mix well, again cook for 2 minutes,
mix well and again cook 1 minute.
This is the correct procedure for microwave cookery.
Then add 1 ½ cup of sugar and ¼ cup of ghee to the kesari and again
microwave for 5 to 6 minutes in HIGH.
CARROT HALWA [MICROWAVE]:
In a microwave bowl, add 1tbsp of ghee and 2tbsp of broken cashew nuts.
Mix well and microwave them in HIGH for 3 minutes.
Then add 2 cups of finely shredded carrots and mix well.
Again microwave them in HIGH for 2+2+2 minutes mixing and mashing well in
the intervals.
Then take out the bowl and add 5tbsp of sugar which is finely ground with 5
cardamoms and 3tbsp of milk powder to the carrot and mix well.
Again microwave in HIGH for 2 ½ minutes [1+1+ ½ ]
This halwa will be very delicious to eat and easy to make.