291. Kozhukkattai
Outer cover:
Rice flour - 1, water 1
Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick.
Cover and keep aside for 1/2 hour.Then take even sized balls of this and shape it into a hollow hemisphere.
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave for 5 min.Heat this
mixture in low heat with constant stirring
Stuff the poornam in the hemisphere and close it by extending the covering flour.Place these in a plate and
steam in a pressure cooker or a large vessel until fully cooked.
292. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and
grind.Make it tghick by heating in low heat for a little while. Make this into round balls.
Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into
round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a
spoon of ghee around it.Turn over until both sides are cooked well.
293. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated
coconut(slightly roasted in a little ghee) into a powder.
Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly.
Make this flour into even sized balls and roll in the form of pooris or chappathis.
Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi-circular in shape.
Deep fry this in oil.
294. Panchamritham (fruit salad)
Fruits - 1 banana, grapes- a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple
Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air
tight container.
295. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a
paste. To this, add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter.
With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
296. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and
1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a
pressure cooker fully until you get 4-5 whistles.
To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery
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Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
297. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.