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Showing posts with label TAMIL NEW YEAR RECIPES. Show all posts
Showing posts with label TAMIL NEW YEAR RECIPES. Show all posts

April 14, 2013


Panakam recipe

We make panagam for Rama navami and Tamil new year. Its a very flavourful , delicious  and a healthy drink. Its a mix of flavourful spices like cardamom , edible camphor , dry ginger powder and cloves sweetened with jaggery .  Neer mor is nothing but spiced buttermilk.. We make this on Rama navami and Tamil new year day and offer to god. I learnt both these recipes from my MIL. She prepares these drinks well in advance ( 2-3 hrs before drinking) so that all the flavours gets infused into the water and it will be very tasty while drinking.. So I too follow the same way and I make panakam at night for the next day consumption.. Neer more tastes the best when you make it at least two hours before drinking.. Keep it in refrigerator and serve chilled during summer !

 1 cup - 240ml
  • Water – 1 cup
  • Powdered jaggery – 3 tbsp
  • Cardamom – 2 nos
  • Cloves – 1 or 2 nos
  • Dry ginger powder – 1/4 tsp
  • Edible camphor – A pinch
  • Tulsi leaves – few (optional)
  • Tamarind -  1 seed ( very small piece, soak & add the extract) OR Lemon juice - Few drops
  • Salt – A pinch

Panakam ingredients

  • Crush the cardamom with skin and cloves slightly and add them to a cup of water. Soak a small piece of tamarind and add the extract to the water. Instead of tamarind extract, you can add lemon juice.
  • Then add the powdered jaggery , salt , edible camphor , tulsi leaves and mix well. Let it stay for an hour . Then filter the water and drink..
Enjoy !
panakam - spoon


Neer mor 1

1 cup - 240ml
  • Curd / yoghurt – 1/2 cup
  • Water – 1.5 – 2 cups
  • Ginger – 1/2 inch piece
  • Green chilli – 1 no (small, finely chopped)
  • Chopped Curry leaves – few
  • Chopped Coriander leaves - few
  • Salt – As needed
To temper
  • Mustard seeds – 1/2 tsp
  • Hing / Asafetida – A big pinch
  • Whisk curd & water adding salt. Set aside..Now add the chopped curry leaves , coriander leaves.
  • Crush the ginger and green chilli . Add to buttermilk..Temper with mustard seeds and hing. Mix well and enjoy !

Neer mor

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April 14, 2009


tamil new year recipe
Wish u all a very happy and prosperous Tamil new year:).
We usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice ,  sambar  , Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery , coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet , salt , tangy , sour , spicy and saline which denotes our life with all the stages.. Smile . Try these recipes , offer to god and have a great new year Smile ..Color of payasam and pachadi may vary based on the color of jaggery Smile ..
rice payasam
  • Raw Rice – 1/4 cup
  • Moong dal – 1.5 tbsp
  • Powdered jaggery –  3/4 cup (adjust to ur taste)
  • Thick coconut milk – 1/4 cup
  • Milk – 3/4 – 1 cup
  • Cardamom powder – 1/4 tsp or 2 cardamoms powdered.
  • Water – 3 cups (depends on the quality of rice )
  • Fried Cashew nuts – to decorate
  • Fried cloves – 2-3 nos
  • Roasted and powdered jaathikkai /Mace – a pinch
  • Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown.
rice payasam tile1
  • Now transfer the roasted items into a cooker with adequate water.Pressure cook for 1- 2 whistles till it turns mushy.
rice payasam tile2
  • Once it is done , mash the rice well and add the jaggery and let it melt .Boil till the raw smell leaves and becomes frothy.Add water if necessary so that it doesn’t get burnt.Stir constantly.Boil in low flame..( Or u can make jaggery syrup and add to it)
rice payasam tile3
  • Mix well and then add the thick coconut milk,stir it well. Let it boil once and transfer it to the serving bowl.
rice payasam tile4
  • Then add the cardamom powder,fried cashews,cloves and jathikaai powder along with 1/4 cup of milk.
  • As time proceeds, this payasam may get thicker , so add milk accordingly to make it watery and check for sweetness..
Decorate it with saffron if u wish:)

Mango pachadi recipe

  • Raw mango – 1.25 cups ( 300 gms )
  • Green chilly – 1 no (Finely chopped)
  • Powdered jaggery – 1/2 cup
  • Grated coconut – 1/4 cup
  • Salt – very little
  • Water – as needed.
  • Neem flower – 1 tsp ( dry roast till nice aroma & crush it with hands)
To season
  • Oil – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Red chilly – 1 no (pinched)
  • Curry leaves – a sprig
  • Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well.
mango pachadi tile1
  • Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame..Mean while grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture.
mango pachadi tile2
  • Mix it well and season with mustard,urad dal , red chilly and curry leaves.
  • Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve..
mango pachadi tile3
Pachadi is ready !!

  • If the mango is too sour , u may have to add more jaggery. To avoid this ,add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
  • U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..
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