Make The Best Wedding Day Cookies

Coming to day 3,themed under vegan sweets in Blogging marathon#77 is Paal Kozhukattai. Paal Kozhukattai is a sweet that can be made in so many ways.In our hometown its made in a different way and I have shared it  here . But today's version is completely different from ours and I got this recipe from a good friend of mine.As the original recipe is with  idiyappam flour ,I made with it.If you are using the regular rice flour slightly dry roast it without changing the color. The kozhukattai turned out so soft and kids loved it.If you are using the regular rice flour slightly dry roast it without changing the color and use it.                                                                                              ...

Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari. We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute. Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.                                                                                                                                                        ...

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                ...

Today's recipe is an authentic adai made during Karthigai Deepam festival in certain households in Tamilnadu. As we don't have the custom of making this adai during the festival never got a chance to make it.But I got tasted this one from my neighbor back in India. Coming to the recipe,so many variations can be made and each household has their own recipe. Some uses more dhal and less rice,some may use variety of dhals also uses some red chilly along with black pepper.This recipe also, I noted down from my neighbor who used to share this one for Karthigai Deepam.. Also the consistency of the batter needs to be on the thicker side..Here I used the ladle and spread it on the iron dosa pan.In some places a thick batter is made and pat on a banana leaf and transferred to the griddle and cooked. This adai doesn't need any special accompaniments,tastes good as such.But traditionally butter and jaggery is served as it has black pepper.Off to the recipe......... ...

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...