AKKARAVADISAL RECIPE - AKKARA ADISIL

Akkaravadisal/Akkara Adisil is a divine sweet made in the temples of Srivilliputhur and Sri Rangam. Srirangam Temple has an inscription that mentions the method of preparing Akkaravadisal and the honours with which it should be served. Akkaravadisal is an authentic Iyengar(Vaishnava) Delicacy usually prepared as an Offering to God (Prasadham/Naivedhyam) during the month of Margazhi, a Tamil month(mid of Dec to mid of Jan). Akkaravadisal is offered to Lord Vishnu in Sri Rangam Temple on the auspicious Day of Panguni Uthiram.
Akkaravadisal is a heavenly combination of Rice & Moong Dhal cooked in Milk, sweetened with Jaggery Syrup, flavoured with Cardamoms, edible camphor, Cashewnuts & Raisins along with copious amount of Ghee which gives a melt-in-mouth texture. Sweet Pongal/Sarkkarai Pongal comes from the same regime, but is the simpler version of the former. The taste and flavour of this dish are elevated by traditional cooking methods used in Madapalli (Temple Kitchen), slow cooking in Wooden Fire in a Bronze Pot. As a part of Pongal, I thought I could share the recipe for Akkaravadisal which is my favourite.

This particular dish has a lot of significance and mentions in history and mythology.

Andal expresses her deep love for the Lord through her verses in Thiruppavai and Akkaravadisal gets a special mention in her verses.

Nooru Narum Pozhil
Malinrunchlai Nambikku Naan
Nooru Thadavil Vennai
Vainerndhu Paravi Vaithen
Nooru Thada Nirainda
AKKARA ADISIL Sonnen
Yeru Thiruvudaiyan

Indru Vandhu Ivai Kollunkolo...

Which means,
Oh, the divine Lord, who lives in the fragrant garden of Thirumaalirunjolai,
I have filled a hundred pots of Butter
And a hundred brimming pots of Akkara Adisal
Will the most praised Lord come & accept it today?

Koodaravalli is an auspicious day observed on the 27th day of the Tamil month Marghazhi as a part of PAVAI NOMBU. For each day of Margazhi, Sri Andal sang a verse of Thirupavai in the praise of Lord Vishnu. In her 27th Pasuram she along with other Gopikas, will happily dress and adorn herself with various ornaments and share Akkaravadisal, the sweetest and divine dish to mark the end of PAVAI NOMBU. The preparation of Akkaravadisal is similar to Sweet Pongal /Sakkarai Pongal with a couple of differences like the Rice and Dhal are cooked entirely with milk and copious amount of ghee, as Andal herself stated that the ghee should drip down the elbows in Akkaravadisal.

The verse goes as such...

27th Pasuram from Thiruppavai

Koodarai Vellum Seer Govindha! Unthannai
Paadiparai Kondu Yaam Perum Sammaanam
Naadu Pugazhum Parisinaal Nandraga
Soodagame Thol Valiye Todesevippove
Paadagame Yenranaya Palkalanum Yamanivom
Addaiuduppom Athan Pinne Parchoru
Moodanei Peithu Muzhangkai Vazhivara
Koodi Irundhu Kolirnthelo Rembavai

I always remember the verses from 'Nalayira Divaprabhandham' by 'Mudharakavi Azhwar' about Lord Shri Krishna -

Annikkum Amuthoorumen Naavirkke!!!

Which means,

'He who is sweet to my tongue(taste) as nectar!

Whenever I eat Akkaravadisal, and if it is a prasadham the note goes to an extra level.

For more PONGAL RECIPES, Click here...

Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK AKKARAVADISAL - AKKARA ADISIL

AKKARAVADISAL RECIPE - AKKARA ADISIL

INGREDIENTS:

To Cook Rice & Dhal:

Raw Rice - 3/4 Cup
Moong Dhal - 1/4 Cup
Milk - 31/2 Cups

Water - 2 Cups
Salt - a Pinch (Optional)

For Jaggery Syrup:

Jaggery - 3/4 Cup
Water - 1/2 Cup
Ghee - 1 Teaspoon

For Akkaravadisal/Akkara Adisil:

Ghee - 1/3 Cup
Cashew nuts - 10–12 Nos.
Raisins - 1 -11/2 Tablespoons
Cardamom - 4–5 Pods
Saffron - few Strands (Optional)

Edible Camphor - a Pinch (Optional)

METHOD :

To Cook Rice & Dhal:

Clean and wash the Rice and Dhal for 2–3 times or until water runs clear.
Drain the Rice-Dhal mixture and keep it aside.
Heat Ghee in a pan and roast the Rice Dhal Mixture for about 5–7 minutes until the colour changes slightly, and it turns fragrant. (Do not over roast)
Add Rice Dhal Mixture into heavy bottomed pan/place it inside a bowl with a lid in a Pressure cooker.
Pour 2 Cups of Water and 2 Cups of Milk and a pinch of Salt to the Rice Dhal Mixture and give a quick stir.
Cover the Pressure cooker and cook for 3 Whistles on a high flame.
Lower the flame and cook for another 3–5 whistles.
Switch off the flame and allow the pressure to release.

For Jaggery Syrup:

Melt Jaggery with 1/2 a Cup of Water and a Teaspoon of Ghee, on a medium-low flame until the Jaggery pieces dissolve completely, and it starts to boil.
Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.

For Akkaravadisal/Akkara Adisil:

Grind Cardamom Pods with Mortar and Pestle into a fine Powder and keep it aside.
Soak Saffron strands in a few teaspoons of Warm Milk and keep it aside.
Slightly mash the cooked Rice and Dhal mix.
Pour the melted Jaggery to the above along with powdered Cardamom and mix well.
Leave this on a very low flame until Jaggery is well absorbed into the Rice and Dhal mix.
Pour in the remaining 11/2 Cups of Milk and mix well.
Cook this on a low flame for a few minutes.
Pour in the Saffron Milk and cook for another few minutes.
Meanwhile, heat Ghee in a pan and roast Cashew nuts until golden brown colour and Raisins fluff-up.
Pour this onto the Rice-Dhal Mixture and mix well.
Cook this on a low flame for a few more minutes until you get the desired consistency.
Pour in the remaining Ghee to the Akkaravadisal/Akkara Adisil and mix well.
Serve Akkaravadisal/Akkara Adisil hot with a hearty drizzle of Ghee over it.

NOTES:

Roasting both rice and dhal in Ghee enhances the aroma and gives an even texture while cooking.
Roast it on a very low flame until fragrant, over roasting can alter the flavour of the dish.
Adjust the amount of Milk as for your rice variety.
Use full-fat milk to cook Akkaravadisal/Akkara Adisil.
Can substitute half the amount of Milk with Water if you prefer a simple Akkaravadisal.
We need the rice and dhal to be well cooked, so a bit of extra Milk & Water would be needed (more than what we use normally for cooking the rice).
Do not over boil the Jaggery mix. We don't need to boil it into string consistency for Akkaravadisal.
Adjust the sweetness to suit your taste preference.
Adding extra ghee is strictly optional, but gives a wonderful flavour to Akkaravadisal/Akkara Adisil. Traditionally the Pasurams mention about the extra note of Ghee in Akkaravadisil.
Can flavour Akkaravadisal/Akkara Adisil with your choice of powdered Dry Ginger powder/Cloves/edible camphor. But adding these ingredients are purely optional.

January 15, 2019 No comments

January 10, 2019 No comments

January 07, 2019 No comments

RAVA KICHADI RECIPE

      If there is one Tiffin Item that I love the most then it is 'RAVA KICHADI', that I can eat this for any meal of the day. This was one of the dishes I learnt to cook during my school days from my friend Meenakshi. I would never miss a chance of ordering Rava Kichadi may be from Annapoorna Gowrisankar or CS Hotel, a small eatery near Coimbatore Railway Station. Hot Rava Kichadi with a note of Ghee and mild spices when eaten with Coconut Chutney or Sambar tastes divine.
   Rava Kichadi is one of the popular South Indian Tiffin items served for Breakfast/Dinner.   We can always find this Rava Kichadi in the menu list of most of the South Indian Restaurants. Even a Mini Tiffin platter at Annapoorna Gowrisankar & Saravana Bhavan has Rava Kichadi as one of the dishes. Even they serve Rava Kichadi as one of the dishes at South Indian Weddings for breakfast.
     My husband always comments that the Kichadi has less Semolina compared to Vegetables, though an overstatement and which has made me super-reduce the amount of Vegetables in Rava Kichadi, still my husband and kids tease me though.   Rava Kichadi is an easy recipe which can be prepared within minutes. Well roasted Semolina/White Rava, the perfect amount of Water and Ghee gives a soft texture to Rava Kichadi. Semolina/White Rava and Water Ratio in the recipe gives a foolproof Soft Rava Kichadi.

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes on TIFFIN ITEMS, Click here...

HOW TO MAKE RAVA KICHADI

INGREDIENTS :

For Tempering :

Mustard Seeds - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Cashew Nuts - 10 -12 Nos.
Curry Leaves - 1 Sprig
Ghee/ Oil - 3 Tbspns

For Rava Kichadi:

White Rava / Semolina - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Carrot - few pieces
Green Peas - few Nos.
Water - 6 Cups
Salt - To Taste

METHOD:

Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
Keep it aside to cool down.
Chop Onions, Green Chillies, Garlic and Ginger.
Clean, Peel and cut Carrots into tiny cubes.
Peel the Green Peas and keep it aside.
Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
Add Cashew nuts to the above and fry until it turns into light golden brown in colour.
Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
Add Turmeric powder and give a quick stir.
Add finely chopped Tomatoes to the above and cook until tomatoes turn soft and oil separates from the mix.
Add Carrot, Green Peas and cook on a very low flame for few minutes.
Pour 6 Cups of Water into the pan and boil.
Add Salt to taste.
When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
Slowly add Roasted Semolina(White Rava) in small batches.
Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
Mix well and close the pan.
Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
Add some ghee(optional) and stir it at regular intervals.
Cook on a very low flame until Semolina (White Rava) turns soft.
Serve Rava Kichadi hot with Coconut Chutney & Sambar.

NOTES :

Perfectly dry roasted semolina plays a major role in the texture of Rava Kichadi.
Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
Can add few drops of lemon juice, if you prefer a slight tanginess in your Rava Kichadi.
Can add few teaspoons of Ghee to Kichadi, at the final stage too.
Adding Ghee to Rava Kichadi gives a nice flavour and gives a soft texture to the dish. Can substitute it with any Vegetable Oil too.
I usually add a small stick of Cinnamon, a Cardamom and 2-3 Cloves while tempering for Rava Kichadi.
Adding the above spices are truly optional, but gives a nice aroma to Rava Kichadi.

January 04, 2019 No comments

Homemade ginger wine served chilled with ice and spiced garnish

Homemade Ginger Wine with Ice

Ginger Wine – A Homemade, Heartwarming Toast to New Beginnings

Name: Homemade Ginger Wine – No Yeast, Naturally Fermented
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 1.5 bottles
Cuisine: Indian
Ingredients: 1 cup fresh ginger, peeled and crushed; 3 cups sugar; 10–12 dry red chillies (adjust to taste); Juice of 2 lemons (or 2 tsp citric acid); 1.5 litres water; ½ cup caramelised sugar (see below)

Homemade Ginger Wine - Fresh, Spicy & Made Without Yeast

"This easy homemade ginger wine recipe is made without yeast, infused with fresh ginger and chillies, and is a festive must-have for Christmas or New Year."

Let’s welcome the New Year with a cheer... and a clink!
A glass of my long-dreamt-of homemade Ginger Wine – warming, aromatic, and soul-hugging. 🍷✨

As I write this, Essence of Life – Food completes its 3rd year and steps gracefully into its 4th (2019). And what better way to celebrate this milestone – and the new beginnings that come with January – than by finally ticking off a recipe I’d been meaning to make for years?

Yes, years.

A Recipe 10 Years in the Waiting...

This Ginger Wine Recipe has lived quietly in my handwritten recipe book since 2009 – underlined, starred, and stubbornly marked “for next time.” Every now and then, I’d buy ginger specifically for it, only to back out at the last minute. Maybe it was the timing, maybe the laziness – who knows?

But this year, with a few batches of Raisin Wine and Banana Wine already snug in my wine corner, I decided: enough waiting! I rolled up my sleeves and brought this spicy little number to life.

And it didn’t disappoint.

What Makes This Ginger Wine Special?

This isn’t your store-bought wine. It’s:

Made without yeast (yes, natural fermentation!)
Infused with the sharp heat of fresh ginger roots
Balanced with dry red chillies for a warm zing
Deepened by a touch of caramelised sugar – for that gorgeous hue and bittersweet body
No raisins, no additives – just honest, old-fashioned flavours.

The first sip is like being wrapped in a spiced shawl – earthy, bold, and just sweet enough. (Though I didn't sip any!!! 😅)

Let's look into the Cultural Significance of Ginger Wine

Ginger Wine in Indian Christian Communities

Now here’s a sip of tradition that goes way beyond the bottle! Ginger wine isn’t just a cosy winter warmer or a Christmas classic across the world—it also holds a beautifully nostalgic spot in the hearts of many Indian Christian communities. Especially among East Indian Catholics in Mumbai and Goan Catholics. These communities have a long tradition of making homemade wines like ginger wine for festive occasions such as Christmas and weddings.

A Festive Favourite in East Indian & Goan Homes

Among the *East Indian Catholics of Mumbai and Goan Christians, homemade wines are not just recipes—they’re rituals. Come Christmas or a wedding, kitchens buzz with the making of ginger wine, toddy, and even khimad (a local brew you probably haven’t heard of unless you’ve been lucky enough to sit at one of those bustling festive tables).

In East Indian homes, ginger wine is often lovingly simmered in earthen jars and later served in quaint little clay glasses called cheuvnies. Rustic, earthy, and utterly charming—just the way Christmas memories should be.

Kolkata’s Christmas Tradition

Travel to Kolkata, and you’ll find another heart-warming tradition: homemade ginger wine, paired with rich fruit cake, gifted and shared as tokens of love during Christmas. It’s not just a treat—it’s a custom soaked in sweetness and sentiment.

Ginger Wine is More Than a Drink—It’s a Heritage

From the mud pots of Mumbai to the colonial lanes of Kolkata, ginger wine has quietly fermented into something more than just a drink. It’s a symbol of togetherness, of heritage lovingly passed from one kitchen to another—one glass at a time. And it stays as a meaningful part of Indian Christian culinary heritage and festive culture.

*Did You Know? Despite the name, “East Indian” Catholics actually hail from Mumbai and surrounding areas in western India — the term was given by the Portuguese and British long ago to distinguish them from other Indian Christians. So, no, they’re not from Northeast India! Just a quirky historical label that stuck around.

New Year, New Cheers!

Let’s raise a toast to 2019 – to tradition, to homemade joys, and to this humble yet celebratory Ginger Wine. 🥂

Ginger Wine – The Recipe Overview

Recipe Type: Homemade Wine
Difficulty: Medium
Yield: 1.5 bottles
Author: SM, Essence of Life – Food

Time Estimate

Prep Time: 30–45 mins
Fermentation Time: 7–10 days

Love this one? Wait till you see the rest – Dive into more Homemade Wine Recipes here!

Old-School Ginger Wine – Traditional, Easy, Festive, Fiery & Full of Flavour

Close-up of iced ginger wine showing rich golden colour

Close-up of Ginger Wine on Ice

Ingredients

Ginger – 1 cup, fresh and peeled
Sugar – 3 cups
Dry Red Chillies – 10–12 (adjust to taste)
Lemon Juice – juice of 2 lemons (or 2 teaspoons of citric acid)
Water – 1.5 litres
Caramelised Sugar – ½ cup (see below for detailed instruction)

Let's first see How to make Caramel Syrup for Ginger wine,

How to Caramelise Sugar for Ginger Wine

Homemade Caramel Syrup

Ingredients for Caramel

Sugar – ½ cup
Water – 1 tablespoon
Warm water – ¼ cup (heated but not boiling)

For a detailed step-by-step guide on How to make Caramel Syrup, click the link.

Step-by-Step Method for Caramelizing

Combine Sugar and Water

In a heavy-bottomed pan, add ½ cup sugar and 1 tbsp water.

Melt Sugar

Place the pan on medium heat and let the sugar melt slowly without stirring.

ProTip: Do not stir the sugar & water while melting to avoid crystallisation. And use medium heat throughout the entire process for even caramelisation and to prevent burning.

Watch for Colour Change

Keep an eye on the sugar syrup as it turns golden brown. Remove from heat once this colour is reached.

ProTip: Caramelise to your preferred colour, from golden brown (mild flavour) to dark brown (richer flavour).

Warm Water

Meanwhile, warm ¼ cup water until just warm (not boiling).
Add Warm Water carefully.
Slowly pour the warm water into the caramelised sugar. Be cautious of bubbling and splashing.

*Safety Note: Pour slowly and carefully—caramelised sugar can splash and cause burns. Do not stir the sugar and water while melting to avoid crystallisation. Use warm water only; do not use hot or cold water to avoid seizing the caramel.

Boil the Mixture

Return the pan to medium heat and boil gently for about 5 minutes.

Cool Down

Turn off the heat and let the caramel cool before using.

ProTip: Caramel can be prepared in advance and refrigerated until needed.

Step-by-Step Method for Ginger Wine

Prep the Ginger

Wash and peel the ginger thoroughly.
Slice it roughly, then coarsely crush using a mixer grinder or mortar-pestle.

ProTip: Crushing helps extract more flavour. Don’t grind it too fine – we want flavour, not mush!

Simmer the Base Mixture

In a large heavy-bottomed pan, add the crushed ginger, sugar, dry red chillies, and 1.5 litres of water.
Bring it to a boil on medium heat, then simmer for 30 minutes, letting the flavours meld.

Note: Your kitchen will smell absolutely divine at this stage.
ProTip: Adjust chilli count based on their heat. Mine weren’t too spicy, so I used 12.

Cool & Transfer

Turn off the heat and let the mixture cool completely.
Transfer to a glass or ceramic jar (or traditional bharani), ensuring it’s big enough to hold everything with room to stir.
Cover it with a tight-fitting lid.

ProTip: Avoid plastic or metal containers for fermentation. Ceramic and glass are your best mates here.

Add Lemon & Caramel

The next day, add lemon juice (or citric acid) and caramelised sugar to the cooled ginger mix.
Stir well with a long wooden ladle.

Note: Lemon adds zing and helps preserve. Citric acid is a great substitute if you're out of lemons.
ProTip: See below for how to make caramelised sugar easily at home.

Fermentation Time

Cover the jar and set it aside to ferment for 7 to 10 days.
Each day, open the jar, stir well with a clean wooden ladle, and cover it again.

Note: Stirring is crucial to keep fermentation active and healthy.
ProTip: In tropical weather, fermentation can happen faster – keep an eye and nose on it!

Strain & Store

After 7–10 days, strain the mixture using a fine muslin cloth or sieve.
Discard the sediment and transfer the wine to sterilised glass bottles.
Store in the refrigerator for longer shelf life.

ProTip: Always use clean, dry bottles. Moisture invites mould – and we don’t want that drama! Do we?

Serve & Enjoy

Serve chilled with a handful of ice cubes.
It’s sweet, spicy, zesty – and oh so satisfying. Cheers!

ProTip: Store the bottled Ginger Wine in the refrigerator for longer shelf life and to keep the flavours fresh.

Ginger Wine Storage Suggestions

Once fermented and strained, store the Ginger Wine in clean, dry glass bottles.
Refrigerate for best shelf life and flavour retention.
If stored well, it stays good for up to 6 months or more.
Avoid plastic bottles — the acidity of the wine doesn’t play well with them.

ProTip: Label your bottles with the date brewed – it’s handy for tracking the ageing process.

Serving Suggestions

Chill and pour over a generous handful of ice cubes.
Pair it with Christmas fruit cake, spiced biscuits, or just a relaxed evening.
You can even use it as a base for cocktails – try my Dragon Cocktail with fresh orange juice!
Add a slice of lemon or a curl of orange zest for an elegant touch.

ProTip: The wine matures in flavour over weeks. So, if you can wait (I know it’s hard), it gets even better!Ginger Wine, Demystified

FAQ - Ginger Wine, Demystified

Is this an alcoholic drink?

Yes, this version naturally ferments and contains mild alcohol. It’s not a hard liquor, but a mellow homebrew.

Can I skip the red chillies?

You can reduce or skip, but they add a subtle warmth and complexity. Don’t worry — it won’t turn fiery.

Why does wine turn cloudy? Is it spoiled?

Cloudiness during fermentation is normal. But if it smells off, or develops mould, discard it. Cleanliness is key.

What if I don’t have a Bharani or Earthen jar?

Use a glass jar with a tight lid. Just ensure it’s non-reactive and roomy.

Can I make it without caramelised sugar?

Yes, but caramel gives it depth, colour, and a rich finish. It’s worth that extra step!

Homemade Ginger Wine Recipe

A Sip of Time-Honoured Warmth

There’s something timeless about a bottle of homemade Ginger Wine — bold, spicy, gently sweet, and laced with memories. It’s not just a festive drink; it’s a bottled legacy. Whether you make it for Christmas, Easter, or just because nostalgia knocks, this golden brew connects generations.

So roll up your sleeves, let the aromas fill your kitchen, and taste the magic of slow brewing. And hey, once you master this, the world of home brews is yours to explore…

Recipes you might like:

Fancy a Grape Wine just like grandma made?
Or maybe Pineapple Wine that’s tropical and tangy.
Banana Wine, Dates Wine, Apple Wine – all waiting for you.
And don’t forget to shake up a Dragon Cocktail – my zesty ginger wine + orange mix for parties that slay.
Craving a fizzy twist? Try my refreshing Ginger Ale made from the same ginger wine – it’s sparkle with soul!

If you enjoyed this recipe, you’ll absolutely love my collection of classic homemade wines and beverages — each one with a story, a season, and a soul.

Take a sip and let tradition swirl on your palate — brewed right from your kitchen! I'd absolutely love to hear what you think — drop your thoughts in the comments below! 🥂

Homemade Ginger Wine isn't just a drink—it's a toast to tradition. Let this be your new festive favourite. 🍷

January 01, 2019 2 comments

CHRISTMAS/NEW YEAR EVE MENU

     There are numerous Christmas/New Year Eve Menu from all Around the World that bring a taste unique to the land and there are various menus which could be taken as inspiration too. Even there are food traditions strictly followed related to each festival around the world. For each New Year, every culture summons upon specific food for good luck for the next 365 Days, food that connotes Prosperity, Health and Good Luck.
     But what I can always flaunt is the set of Recipes I usually cook up for a Party, very much Indian to heart with a combination of dishes from various Regional Cuisines and a few from Around the World along with traditional must-have Dishes. In my opinion, Festival is always synonymous not to good food but to GREAT FOOD.
     Let me bring you a new set of menu choice for this year's Christmas/New Year Eve Menu. Here I have tried to bring out a collection of those recipes put together for a quick Menu Planning. Throw your Party with a fabulous selection of Recipes in an Indian style, including Traditional Cakes, Home-made Wines, recipes for Appetizers, Indian Breads, Side Dishes, Flavoured Rice, Raithas and finish off your meal with a wonderful combination of Desserts & Drinks.

CHRISTMAS/NEW YEAR EVE MENU :

Let's begin the Party with...

Cakes & Wine

CAKES & WINE

What's a Party without Wines and when it comes to home-made Wines it adds an extra Zing. Serve it along with Classic Fruit Cake for celebration. If you are not a fan of Fruit Cake serve Chocolate Cake instead.

For more CAKE Recipes, Click here...

For more WINE Recipes, Click here...

BANANA WINE

CLASSIC CHRISTMAS POUND CAKE
LIGHT FRUIT CAKE

DARK CHOCOLATE CAKE

FIRST COURSE :

Appetizers/Starters

APPETIZERS/STARTERS

Serve the First Course with a choice of Starters with a variety of Dips & Sauces to go along with it.

For more recipes on STARTERS/APPETIZERS, Click here...

TANDOORI CHICKEN
CHICKEN TIKKA

GOBI/CAULIFLOWER 65

PRAWN TEMPURA

SECOND COURSE :

IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES


INDIAN BREAD & CURRIES

Serve the Second Course with Idiyappam and Mutton Paya traditionally. For a Vegetarian side dish serve Idiyappam with Vegetable White Kuruma

Serve North Indian Speciality of Butter Naan along with a unique Chicken White Shahi Korma. For a Vegetarian Side Dish, Malai Kofta in Shahi Korma would be a great option.

For more Recipes on Curries/Gravies, Click here...

IDIYAPPAM

MUTTON PAYA
VEGETABLE WHITE KURMA

BUTTER NAAN

CHICKEN SHAHI KORMA

MALAI KOFTA IN SHAHI KORMA

THIRD COURSE :

CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

FLAVOURED RICE, SIDE DISHES & RAITHAS

Serve the Third Course with a Choice of Flavoured Rice like Chicken/Mutton Biriyani and a Side dish to go along with it. A Yogurt/Curd based Raitha will serve best along with Biriyani.

For more Recipes on Flavoured Rice, Click here...

Flavoured Rice :
CHICKEN BIRIYANI
MUTTON BIRIYANI

Side Dishes :
FISH TAWA FRY
THANJAVUR MUTTON MUNDHIRI VARUVAL
PRAWN MASALA
QUAIL EGG ROAST

Raithas :

ONION RAITHA

CUCUMBER RAITHA

FOURTH COURSE :

PLAIN RICE SERVED WITH RASAM/ CURD RICE/VERMICELLI


RICE, RASAM, CURD & PICKLE

As the Fourth Course of Meal serve, steamed Par-boiled Rice/Basmati Rice with your choice of Rasam. Orange Rasam is a refreshing twist added to the normal Rasam, which will surely rejuvenate the meal. To finish off the meal. serve cool & comforting Curd Rice/Thayir Sadham, alternatively can serve Thayir Semiya/Curd Vermicelli. Or simply serve a cup of Curd(Yogurt)/Buttermilk along with steamed rice. No Indian meal is complete without a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam. Rasam/Curd/Buttermilk is served to complete the meal and also helps in digestion.

For more Rasam Varieties, Click here...

STEAMED PARBOILED RICE

ORANGE RASAM

CURD RICE/THAYIR SADHAM

THAYIR SEMIYA/CURD VERMICELLI
AVAKKAI URUGAI

FIFTH COURSE :

DESSERTS &DRINKS

DESSERTS & DRINKS

A sweet note adds merry to your festive mood. Finish of the Menu with your choice of Dessert/Drink :

FRUIT SALAD WITH CUSTARD SAUCE
COCONUT PUDDING - TEMBLEQUE
VIRGIN PINA COLADA
KULFI
MANGO LASSI

For more recipes on DESSERTS, Click here...

Whether you're planning a large gathering or just a small soirée, these Christmas/New Year's Eve Menu will be a hit at your party. I have tried to round up the best Christmas/New Year Party Menu, especially from my collection. From Home-made Wine & traditional Fruit Cake, Appetizers to the Desserts - treat everyone's palate to the happiest with these special recipes. What's a celebration without GREAT FOOD!!!

Wishing you all a

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

December 31, 2018 No comments

NATTU KOZHI KULAMBU

Nattu Kozhi Kulambu - a traditional South Indian village style Chicken Curry prepared with Nattu Kozhi/Panna Kozhi/Naadan Kozhi. These are native-bred free range chicken reared in farms/village households. These free-range chickens are allowed to graze and roam freely in search of their own food. Mostly they are fed with natural ingredients. Free Range Chickens/Nattu Kozhi are healthier, tastier and are an age-old breed once commonly bred in every household.
You can find a few Chickens grazing around in villages and it was a common scenario in my grand mother's place too. The Hen and the Rooster graze around with its flock the whole day and find its shelter in a coop during night time. A Chicken coop is where the fowl are kept safe and secure. Haystacks are laid inside the Coop for egg-laying, and perches are made on which the birds can sleep. My grandfather makes sure that every hen is closed inside the Coop and I always found it quite amusing that they flock up to the Coop hearing the unflawing sound he uses for the purpose. The Chicken Coop was a natural caved in place in a side wall at my Grand mother's place and it was closed with two wooden planks which were slid into the spot from a slot made at the top of the Coop. But what I found most ironic about the fact is that a Chicken found its last breath at the arrival of a guest. Totally bred, fed and taken care to feast over it.
Every Region and Cuisine has its own style of Cooking Nattu Kozhi Kulambu and this recipe is a special recipe of Chef Damodhar. An authentic chicken Curry prepared with freshly ground spices and cooked in an earthen pot. As said 'Ammiyil arachu vacha Nattu Kozhi Patta Kilappum' (a lyrical from song Sooriyano Chandirano in Sankar's Sivaji Movie) which says that the free-range chicken prepared with freshly ground spices in a mortar and pestle is an utter delicacy. Usage of Local spices, Ingredients and method of cooking in this recipe reflects a lot of traditional cooking and South Indian Village lifestyle.

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Cuisine - Tamil Nadu, South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK NATTU KOZHI KULAMBU

INGREDIENTS :

To Saute and Grind :

Oil - 1 Tbspn
Shallots - 1 Cup
Dry Red Chillies - 8-10 Nos.
Coriander Seeds - 2 Tbspn
Peppercorns - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Curry Leaves - a Sprig

For Nattu Kozhi Kulambu:

Oil - 2 Tbspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Nattu Kozhi/Free-range Chicken - 1/2 Kg.
Ginger Garlic Paste - 2 Tbspn
Green Chillies - 2 Nos.
Turmeric Powder - 1/2 Tspn
Tamarind - 1 Lime Size
Salt - To Taste

To Garnish :

Coriander Leaves - few(Optional)

METHOD :

To Saute and Grind :

Heat Oil in a pan, Saute Shallots, Dry Red Chillies, Coriander Seeds on a very low flame.
Saute until Onions turn translucent and the Spices turn fragrant.
Add Cumin Seeds, Peppercorns and Curry Leaves to the above and fry for a while.
Switch off the flame and the ingredients to cool down.
Grind the above ingredients into a smooth paste and keep it aside.

For Nattu Kozhi Kulambu:

Clean, Wash and cut Chicken into pieces.
Heat Oil in a Pan/Earthen pot, splutter Fennel Seeds & Curry Leaves on a low flame.
Immediately add Chicken Pieces and sear the meat until the colour changes.
Add Ginger Garlic Paste, Green Chillies(Slit into two) to the above and saute until it turns aromatic.
Add Turmeric Powder and give a quick stir.
Pour in the Ground paste and mix well.
Add Salt and cook until oil separates from the masala.
Add some water & leave it on a low flame and cook until the Chicken Pieces turn soft and succulent.
Pour in the Tamarind extract and boil it on a low flame until raw flavour goes.
Cook the Nattu Kozhi Kulambu on a low flame until it reaches the desired consistency.
Garnish Nattu Kozhi Kulambu with finely chopped Coriander Leaves.
Nattu Kozhi Kulambu goes well with Dosa, Idli, Kal Dosai, Uthappam, Idiyappam, Appam etc.,
This Curry goes well with both Roti & Rice.

NOTES :

Can cook the same recipe with broiler chicken too.
Nattu Kozhi/Free Range Chicken takes time to cook, adjust the time accordingly.
Adjust the amount of spices to suit your taste preference.
Slow cooking the Curry on a very low flame in an earthen pot yields an aromatic Nattu Kozhi Kulambu with perfectly cooked Chicken pieces.

December 29, 2018 No comments

27th Pasuram from Thiruppavai

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To Cook Rice & Dhal:

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CHRISTMAS/NEW YEAR EVE MENU :

Cakes & Wine

FIRST COURSE :

Appetizers/Starters

SECOND COURSE :

IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES

THIRD COURSE :

CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

FOURTH COURSE :

PLAIN RICE SERVED WITH RASAM/ CURD RICE/VERMICELLI

FIFTH COURSE :

DESSERTS &DRINKS

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

HOW TO COOK NATTU KOZHI KULAMBU

INGREDIENTS :

To Saute and Grind :

For Nattu Kozhi Kulambu:

To Garnish :

METHOD :

To Saute and Grind :

For Nattu Kozhi Kulambu:

NOTES :

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