FOOD

Mysorepak is my all time favourite sweet. I always enjoy preparing this. Hope this recipe will be useful for all Mysorepak lovers. I bet we surely get the similar taste of Krishna Sweets Mysorepak. Main secret in this recipe is generous adding of ghee and little more concentration in mixing ghee and gram flour syrup.

Mysorepak 

Yield	6-8 pcs.
Preparation Time	-
Cooking Time	30 mins

Ingredients:

Gram Flour	1/2 cup
sugar	1.5 Cup
Ghee	1.25 Cup
Water	1 Cup
Crystal Sugar(Optional for dressing)	1 tablesooon

Method:

1. Sieve the gram flour in a siever to get a smooth gram flour without any lumps. 

2. Melt the ghee and keep it ready. We can also add 1 cup of ghee and 1/4 cup of oil instead of using full ghee. 
3. Take 1 cup of water in a heavy bottomed pan and add sugar to it and keep it over gas stove

4. Stir continuously the sugar syrup till we get a single thread consistency. Keep the flame medium when we are about to get single thread

5. When we rub a drop of sugar syrup between our thumb and index finger, it should form a single thread as shown in the picture given below

6. Slowly and continously add sieved gram flour and with a whisk or spatula continuously stir the syrup so that the gram flour is mixed nicely with the sugar syrup. It is important that you stir continuously to make sure the lump is not formed. Continue adding the gram flour and mix nicely to avoid any lumps. 

7. Once the gram flour is completely mixed with sugar, add 3 tablespoon of melted ghee as a first batch and  stir with the whisk till the ghee is fully absorbed by the gram flour mixture. It is important that we stir slowly and continuously to make sure that the ghee mix nicely with the gram flour. The ghee will blend nicely with the flour and you no longer see ghee layer separately from the flour. 

8. Add the next batch of ghee (3 table spoon). Follow the same process mentioned in the previous step. Continue adding ghee batch by batch till all the ghee is finished and the ghee is nicely mixed into the gram flour syrup

9. Continue stirring, we can find the mysorepak mixture gets thicken and starts leaving the edges of pan. The mixture becomes slightly pale and we get a nice aroma of ghee and cooked besan. We can see froth all over the mixture

10. The mysorepak mixture rolls like a ball and doesn't stick on the sides of the pan. This is the right consistency to remove from flame. Remove the mysore pak from flame

11. Add the mysorepak mixture to the greased box and spread the contents evenly and gently pat to smooth the mixture

12. Allow the mysorepak to cool off a little. When they are slightly warm, take a plate and place the box upside down so that mysore pak fall gently as a bar.  Sprinkle the sugar on top of it for dressing.
13. Now cut the mysorepak mixture into square/diamond/rectangle shapes using knife

14. Now the delicious mouth-watering mysorepak is ready to serve.

courtesy: http://www.subbuskitchen.com

Healthy snack ideas

Description:

Healthy snack ideas ----:

Fruits & Nuts – This wonderful combination gives us fiber and protein for a satisfying snack. Have a piece of fresh fruit and a small handful of nuts. A great twist on this one is fruit with nut butter spread on top.

Yogurt parfait – plain, low-fat yogurt with fresh fruit mixed in. Using plain yogurt you control how much sweetener you add. Also try adding a dash of vanilla or some cinnamon for different flavors. For a heartier snack add a handful of cereal or granola.

Popcorn – pop your own light popcorn for a great, tasty snack. You can even be adventurous with spices. Try adding curry, onion powder, or anything else you like after it’s popped.

Hummus & veggies – the chickpeas in hummus offer lots of good fiber and protein, it has no cholesterol and is a very fulfilling, tasty snack. Click here for hummus recipe

Ants on a Log – be a kid again and enjoy celery with nut butter and a few raisins or cranberries on top.

CURRY LEAVES GRAVY.. கருவேப்பிலைக் குழம்பு..

CURRY LEAVES GRAVY...

NEEDED :-

CURRY LEAVES - 1 BOWL

SMALL ONION - 10 NOS

GARLIC - 10 NOS

TOMATO - 1 NO

TAMARIND - 1 AMLA SIZE BALL

SALT - 1 TSP

CHILLI POWDER - 1 TSP

DHANIYA POWDER - 1 TSP

TURMERICPOWDER - 1 PINCH.

SOMPH - 1/2 TSP

JEERA - 1/4 TSP

PEPPER - 5 NOS

OIL - 1 TBLSPN

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

ASAFOETIDA - 1 SMALL PIECE.

METHOD :-

WASH THE CURRY LEAVES. GRIND CURRY LEAVES WITH SOMPH ., JEERA., PEPPER., SALT ., TAMARIND, CHILLI POWDER., DHANIYA POWDER., TURMERIC POWDER., TOGETHER TO A PASTE. PEEL AND CHOP SMALL ONION., GARLIC AND TOMATO. HEAT THE IOL IN A PAN ADD MUDTARD. WHEN OT SPLUTTERS ADD ORID DHAL AND ASAFOETIDA. WHEN IT BECOMES BROWN ADD ONION., GARLIC., TOMATO. SAUTE WELL. THEN ADD THE GROUND PASTE AND ADD ENOUGH WATER , BRING TO BOIL AND KEEP SIM FOR 20 MIN . , COVERED WITH LID., TILL OIL OOZES OUT. SERVE HOT WITH PLAIN RICE OR IDDLIES .

ITS A GOOD APPETISER AND THE IRON CONTENT IS HIGH ..

கருவேப்பிலை குழம்பு :-

தேவையானவை:-

கருவேப்பிலை - 1 கிண்ணம்

சின்ன வெங்காயம் - 10

வெள்ளைப்பூண்டு - 10

தக்காளி - 1

புளி - 1 எலுமிச்சை அளவு .

உப்பு - 1 டீஸ்பூன்

மிளகாய்த்தூள் - 1 டீஸ்பூன்

மல்லித்தூள் - 1 டீஸ்பூன்.

மஞ்சள் தூள் - 1 சிட்டிகை

சோம்பு - 1/2 டீஸ்பூன்

ஜீரகம் - 1/4 டீஸ்பூன்

மிளகு - 5

எண்ணெய் - 1 டேபிள்ஸ்பூன்

கடுகு - 1 டீஸ்பூன்

உளுந்து - 1 டீஸ்பூன்

பெருங்காயம் - 1 துண்டு.

செய்முறை:-

கருவேப்பிலையை கழுவி அதோடு சோம்பு ., சீரகம்., மிளகு., மல்லிப் பொடி., மிளகாய்ப்பொடி., மஞ்சள் பொடி., உப்பு., புளி போட்டு நன்கு மைய அரைக்கவௌம். சின்ன வெங்காயம்., பூண்டு., தக்காளியை தோலுரித்து பொடியாக நறுக்கவும். பானில் எண்ணெயைக் காயவைத்து கடுகு போட்டு வெடித்ததும் உளுந்து போட்டு சிவந்ததும் ., பெருங்காயம் போட்டு., பின் வெங்காயம்., பூண்டு ., தக்காளியைப் போடவும். நன்கு வதங்கியதும்., அரைத்த கலவையை ஊற்றி தேவையான தண்ணீர் சேர்த்து கொதிக்க விடவும். சிம்மில் வைத்து மூடி போட்டு 20 நிமிடம் வைத்து எண்ணெய் பிரிந்ததும் இறக்கவும். சூடாக சாதம் அல்லது இட்லியுடன் பரிமாறவும். இது பசியை தூண்டும். மற்றும் இரும்புச்சத்து அதிகம் உள்ளது.

Recipes for a Onam feast from a professional Kerala Iyer

Pachadi

Needed materials

1.Grated coconut ¼ coconut
2.Grated coconut ½ coconut +1 tea spoon mustard+ 10 gm grrn chillies
3.Red Pumpkin( ripe Mathanga)
4.Pineapple 25 gm+ one ripe Nendran Banana +20 gm tomato
5.1 tea spoon turmeric powder+1 tea spoon pepper powder + needed salt + little curry leaves
6.Jaggery 25 gm
7 curd ¼ litre
8.Cashew 10 gm
9.Coconut oil 2 tea spoons
10.1 teaspoon mustard + 2 Dried chillies + Curry leaves

Method
1.Extract milk from Number 1
2.Grind together in a mixie no.2
3.Cut Pumpkin, pineapple , nendran Banana and tomato in to small pieces
4.Boil the cut vegetables along with I litre water, + items mentioned in 5
5.Once vegetables are well cooked add jaggery till water becomes alonst nil,
6.Add coconut milk, Ground materials and curd and bring it to boil
7.After that add cut cashew nuts
8.Season with maerials mentioned in 10

(Comments of P.R.Ramachander: In homes, this Pachadi could be prepared also with red pumpkin, ash gourd and Brinjal added with turmeric or raw mango for the sour taste.
It could also be prepared without Nendran Banana. Several brands of ready made coconut milk , which are of good quality are available and they could be used instead)

Yerisseri (Erisseri)

Needed materials

1.Chena (Elephant food yam)-25 gm
2.Raw Nendran Banana -one
3.One table spoon of pepper powder+ 1 ½ litre water
4.Turmeric powder one teaspoon and necessary salt
5. ½ coconut grated + jerra seds ½ tea spoon
6.One table spoon of coconut oil
7.one tea spoon mustard
8. ½ grated coconut
9. one table spoon ghee
10.Jeera seeds ½ tea spoon

Method

1.Cut yam in to small pieces and put in water
2.Remove skin of banana, split it in to four pieces length wise and cut it in to small pieces
3. Mix pepper powder in water and wash it to remove skin portion .Filter it in a nice cloth
4.Boil yam and items in 4 for some time in the water where pepper powder is added.. When three fourth cooked add cut banana pieces and boil till well cooked
5.Grind items in 5 add it to the boiled vegetables and bring it to boil
6.Take little oil , heat with mustard. When it splutters add grated coconut mentioned (in a low fire) in 8.
7.Add ghee to the frying coconut mixture, When coconut turns brown season it with jeera
8.Add the fried mixture in the boiled vegetables and heat.

(comments by P.R.Ramachander: This preparation could be also done only with yam or carrot or red pumpkin pieces. Though adding ghee would add to the taste , in small scale preparations it is not a must.)

3. Aviyal

Needed materials

1.Yam (Elephant foot yam) 15 gm
2.Snake gourd 5 gm
Cucumber 5 gm
Carrot 10 gm
Drum stick 10 gm
Cow pea (Payar) 5 gm
3.Cooking Banana ½
4.Raw mango little
5.Coconut oil three teaspoons
6.Turmeric powder 1 teaspoon+pepper powder 1 tea spoon, needed salt
7. ½ coconut grated + 1 teaspoon jeera seeds + 10 gm green chillies
8.Curry leaves
9 coconut oil 3 tea spoons


Method

1.Cut yam in to thin 2 inch long pieces.Put them in water
2.Cut vegetables mentioned in s.no 2 and 3 in to long thin pieces and put in water.Put Cucumber separately.
3.Cut raw mango in to thin pieces
4.Heat oil mentioned in a thick bottomed broad vessel and put all cut vegetables one , one and Yam at the top.
5.Over Yam , you can put cucumber
6.Over the vegetablesput powders mentioned in 6
7.Heat them, closing with a heavy lid over a low fire.When it comes to boil stir it.
8.Once every thing is coked well, Make a crator like hole in the centre. Whatever water oozes out from the sides,It has to be poured on vegetables stacked on sides.
9.When all water has died, grind items mentioned in 7 loosely , and mix it with the vegetable along with curry leaf. Switch off the stove
10.Add oil mentioned in9

(Comment:The sourness to Avial can also be got through, raw mango, sour curd or tamarind or a combination of any of them. We have tried Amchoor (dry raw mango powder) instead of mango. Though it is not as good , it does indeed taste like avail. Depending on the availability many other vegetables like Chow chow, Avarakkai , capsicum etc can also be used. In Kerala potato is never used in avial. In our part of Kerala, pepper powder is not used in avial.)

Olan


Materials required
1. Dried cow pea seeds (Rajma)-10 gm
2. Green sweet pumpkin-15 gm
3. Tender ash gourd-15 gm
4. Cow pea 5 gm
5. Green chilies 4
6. ½ grated coconut
7. Coconut oil -1 table spoon

Method

1.Soak cow peas seds for 8 hours
2.Cut pupkin and ash gourd in to thin square slices
3.Cut cow pea in to two inch pieces
4.Add cow pea seeds and green chiles to cut vegetables and cook till everything is properly cooked
5.Extract milk out of the grated coconut
6.After taking out the vesselfrom the stove add the Coconut mil and raw coconut oil (7) and stir well.

(Comment by P.R.Ramacander:Olan is possibly the simplest dish to prepare. It could also be prepared only using ash gourd or only pumpkin. Chow chow olan also can be made. Though Cowpea adds to the taste and makes it superior, Olan can be prepared with out that also. In USA , we have tried preparing olan using Squash. It tasted Ok )

Onam Mezhukku puratti

Materials required

1.Yam (elephant foot yam) 30 gm
2,Green Nendra Banana 2
3.Cow pea 20 gm
4.Turmeric powder 1 tea spoon, salt as per need , Green chilles 6
5,Coconut oil -2 tea spoons

Method

1. Cut Yam in to small sqayre pieces after removing the skin
2. Cut Raw nendran Banana in to small square pieces
3. Cut cow pea oin to one inch long pieces
4. Wash all vegetables and cook them in water along with what is mentioned in S.No.4
5. Try to add less water so that the water is absorbed comnpletly by the vegetables
6. Heat coconut oil , put the cooked vegetables and stir so so that the vegetables get evenly coated by the oil.

(Comment by P.R.Ramacander:Normal Mezhukku peratti is prepared using raw cooking Banana and not using raw nendran Banana. Koorkai adds a lot to the taste of Mezhukku peratti)

Kurukku Kalan

Materials required

1.Sour curd ¾ litre
2.Pepper powder 1 teaspoon
3. Yam (Elephant foot yam) 15 gm
4.Green nendran Banana 1
5,Curry leaves, 3 green chillies, I tea spoon turmeric powder ,salt
6.Ghee –one tea spoon
7. ½ green coconut , one spoon jeera seeds, Green chillies 10 gm
8.Mentha seeds -1 teaspoon
9.Coconut oil –one table spoon
10.Mustard – ½ teaspoon , red dries chillies 2 , curry leaves

Method

1.Churn the curd well and remove impurities
2.Wash and clean the pepper powder
3.With this pepper add water, cut yam, cut nendran Banana , and items mentioned in s.no.5 and boil
4.After the Yam has cooked well and water has almost disappeared add ghee and stir well
5.Add the churned curd in to this
6,When it becomes very thick , add grinded articles mentioned in S.No.7 and boil
7.Switch off the stove
8.Season with articles mentioned in S.No.10

(Comment by P.R.Ramacander:Kalan can be prepared using only yam or only Nendran Banana. During mango dseason, Mambazha Kalan is also prepared.Instead of black pepper powder, if we use white pepper powder, it need not be cleaned.)

Puli inji

Materials required

1.Tamarind 50 gm
2.Turmeric powder 1 tea spoon+pepper powder one table spoon+ L .G. Asofotida powder 20 gms +Powdered Jaggery 75 gms+curry leaves
3. Coconut oil 3 tea spoons
4. Mustard one tea spoon+few pieces of dried red chillies
5.Curry leaves
6.Ginger cut in to very small pieces-75 gms
7.Chillies 10 gms –cut in to small pieces
8.Mentha seeds

Method

1,Soak tamarind in two and half litres of water , take out juice and sieve it
2,Take one litre water add things mentioned in s.no.2 and boil well
3.When starts boiling add one tea spoon of coconut oil
4.Heat two tea spoon of oil in a heavy bottomed vessel and put the mustard seeds . When it splutters add cut dried chillies and curry leaves
5. Add cut Ginger and cut green chillies and keep stirring
6.Continue this till ginger is three fourth cooked
7.Boil the three and half litre of water mentioned earlier till it becomes one and half litres
8.Add the fried chilli +ginger mixture and stir well
9.Dry heat Methi seeds till they turn colour, powder it and add.

(Comment by P.R.Ramacander:In some areas, pepper powder is not used. When Naranga is available, we can reduce the tamarind and substitute it by Naranga pieces.)

Sambhar and Rasam

a.Sambhar

Materials required

1.Coconut oil -1 table spoon
2. Asfotida powder 10 gm
\3.Bengal gram dhal-5 gm
Mentha seeds 5 gm
Black gram dal -5 gm
4. Coriander seeds -10 gm
5.Curry leaves
6.Dried red chilies 10 gm
7.Tur dal 200 gm
Turmeric powder ½ tea spon
Curry leaves
8.Tamarind -40 gm
9.Turmeric powder – ½ tea spoon
Pepper powder -1/2 tea spoon
Salt to taste
Asafotida-10 gm
Jaggery –little
Curry leaves –little
10.Coconut oil – I teaspoon
11.Drum stick-10 gm
Bitter gourd- 5 gm
12.Brinjal-15 gm
Okra(Ladies finger)-15 gm
13.Coconut oil -1 table spoon
14. Mustard –one teaspoon
Few pieces of dried red chillies
Little curry leaf
15.Coriander leaf

Method of preparation

1.In a heavy bottom Kadai, heat coconut oil, add asfotida and when it is sufficiently hot , add item in S.No.3
2.When this is properly fried, add Coriander seeds and curry leaves
3.When the leaves are properly fried add pepper.
4.When the pepper splutters, take out from the stove add little water and grind oit and keep separately. This is the fresh sambhar Masala (Keep two table spon of this masala to make Rasam)
5.Boil one litre of water. Add the Well washed Tuar dhal . turmeric powder and curry leaf. Boil it till Dhal is completely cooked. Add One and half litre of well boiled water. Stir and allow it to cool. The sediments of Dhal will be in the bottom and clear yellow colour water will stand at the top. Separate out the water and keep it for making Rasam. The Dhal with little water can be used to make Sambhar.
6.Put the tamarind in hot water and extract the juice completely..Add one litre of water and also add the items mentioned and S.No.( and boil .Add little coconut oil
7.Add Cut drum stick and bitter gourd and this boiling mixture.
8.After bitter gourd is properly cooked add cut pieces of Brinjal and Okra and contine boiling
9.After these vegetables are well cooked add the Dhal for Sambhr and continue boiling
10.Once this comes to boil , add the freshly prepared sambar masala and once this comes to boil , remove the vessel from stove.
11.Season with items mentioned in 14
12. Add cut coriander leaf. Mix it well and serve.

(Comment by P.R.Ramacander:In normal days, Sambhar also can be prepared by any one of the vegetables mentioned.)

Rasam

Materials Needed

1.Dhal water 1 ½ litre saved while preparing Sambhar
2. Tamaring 15 gms
3.Water 15 ml
4.Turmeric powder one tea n+ Pepper powder 1 ½ tea spoon+Asfotida 5 gm +little jaggery +jeera seeds ½ tea spoon + ¼ tea spoon Methi seeds, + cut tomato 50 gm + curry leaves
5.Cut tomato 50 gm
8. Sambar masala (refer SAmbhar recipe)- 2 table spoons
7. cut coriander leaf
8.Coconut oil
9.Mustard ½ tea spoon
Dried red chillies few pieces
Curry leaves

Method of preparation

1. In the turmeric juice add items in S. No.4 and boil for some time, till the water reduces to half
2. Add The dhal water(S.No.1) and tomato in S.No.5 and continue boiling
3. Add SAmbar Masala and again boil.After boiling well add coriander leaf and take it out from the Stove.
4. Season it with items mentioned in S.No.9
5. Dry heat little pepper, Coriander seeds, Jeera seeds and Curry leaf, Powder it and add one tea spoon to the Rasam prepared.

Pazha Prathaman

Materials needed

1. Five well ripened Nendran Banana fruits
2. Jaggery 175 gm
3. water 1 ½ litre
4. Ghee 2 table spoons +2 teaspoons
5. Coconut 2 ½
6. Two spoons of small cut pieces of coconut
7. Cashew nut pieces -2 table spoons
8. Cardamom 15 gm

Method of Preparation

1.Peel the Bana fruits , remove the centre spindle , add little water and boil
2.When it becomes like a pulp , switch off the stove.
3.When the fruit becomes cool, grind it in the mixie adding little water
4.Mix Jaggery in 1 ½ litre water , boil till it reduces to hal ,Strain the jaggery mixture
5.Add the Banana fruit mixture till it becomes almost without water.Add ghee and mix it and remove from the stove
6.Grate the coconut , grind it with ¼ litre water, extract the first milk and keep aside
7.Add 1 ½ litre water , grind further , extract the second milk and keep aside
8.Add two litres of water , grind further and extract the third milk
9.Boil the banana fruit mixture with third milk . When it is attains fluid consistency add Second milk and Boil till it becomes thick (payasam)
10. In the heavy vessel heat the oil. Fry the cut coconut pieces , add cashew nuts , fry further and add it to the payasam
11.Add first milk and powdered cardamom
12. never add cow’s milk or Buffalo’s milk to this Payasam, because it will split.

Palada Prathaman

Materials needed

1.Unakkalari (Short grained raw rice with bran)-300 gm
2.Sugar -50 gm
3.Coconut oil 2 teaspons
4.Milk 4 litres
5.Sugar 800 gm

Method of preparation

1.Wash the rice and grind it in to a paste
2.Add sugar and coconut oil and add water till a consistency less than that of Dosa batter is attained
3.In a banal eat , where the mid stem is removed and sligfhtly heated, spread this dough and roll it
4.Boil water and put the rolled leaf with dough tillit is well cooked
5.Remove from stove , strain the water and after leaves are cooled, remove the dough made dosa like material
6.Make them in to very small pieces. This is Ada
7.Boil milk and sugar and make it till it reaches slightly thick consistency
8.Add the Ada and boil, Remove when you reach the serving consistency.

INCHI PULI.. இஞ்சிப் புளி..

INCHI PULI :-

NEEDED:-

GINGER - 100 GMS

GREEN CHILLIES - 50 GMS

TAMARIND - 1 LEMON SIZE BALL.

SALT - 1 TSP

OIL - 1 TBL SPN

MUSTARD - 1 TSP

FENUGREEK - 1/4 TSP

ASAFOETIDA POWDER - 1 PINCH

RICE FLOUR - 1 TSP.

JAGGERY OR SUGAR - 1/2 TSP OPTIONAL

METHOD :-

SOAK TAMARIND IN HALF CUP WATER AND TAKE THE PULP. WASH AND CUT THE CHILLIES AND GINGER INTO STICKS. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD FENUGREEK AND ASAFOETIDA . THEN ADD CHILLIES AND GINGER . SAUTE WELL. POUR THE TAMARIND PULP. ADD SALT. BRING TO BOIL. AFTER 5 MINUTES KEEP IT IN SIM AND ADD THE RICE FLOUR MIXED WITH LITTLE WATER. IF DESIRED ADD JAGGERY OR SUGAR. COOK TILL TENDER. SERVE HOT WITH CURD RICE AND CHAPPATIS.

இஞ்சிப் புளி:-

தேவையானவை:-

இஞ்சி - 100 கிராம்

பச்சை மிளகாய் - 50 கிராம்

புளி - 1 எலுமிச்சை அளவு

உப்பு - 1 டீஸ்பூன்

எண்ணெய் - 1 டேபிள் ஸ்பூன்

கடுகு - 1 டீஸ்பூன்

வெந்தயம் - 1/4 டீஸ்பூன்

பெருங்காயப் பொடி - 1 சிட்டிகை.

அரிசி மாவு - 1 டீஸ்பூன்.

வெல்லம் அல்லது சீனி - 1/2 டீஸ்பூன் விரும்பினால்.

செய்முறை :-

புளியை அரை கப் நீரில் கரைத்து சாறெடுக்கவும். இஞ்சியையும்., பச்சை மிளகாயையும் கழுவி குச்சிகளாக நறுக்கவும். பானில் எண்ணெயை காயவைத்து கடுகு போட்டு வெடித்ததும் வெந்தயம்., பெருங்காயப் பொடி போடவும். பச்சை மிளகாய்., இஞ்சி போட்டு நன்கு வதங்கியதும் புளிச்சாறை ஊற்றவும். உப்பு போடவும். அரிசி மாவை சிறிது நீரில் கரைத்து ஊற்றவும். விரும்பினால் சீனி அல்லது வெல்லம் போடவும். நன்கு மென்மையாக வெந்ததும் தயிர் சாதம் அல்லது சப்பாத்தியுடன் சூடாக பரிமாறவும்.

1. Thiriattippal and Athirasam

In auspicious functions like upanayanam, seemantham, marriage etc, thirattippal 
is brought by the concerned persons like Sammandhi, mama etc in such cases. Also 
athirasam. Thirattippal I have never seen commonly prepared as sweet in houses. 
Similarly Athirasam also. How ever now a day in Chennai they are available with 
grand snacks and I have seen many elders like me sitting and eating in the 
chairs provided relishing each and every bit. ( Some times not with knowledge of 
others in the family like me due to restriction imposed!! )

Thirattipal is also made with milk and called Pal thirattipal. However my liking 
is for thenga thirattipal for the coconut flower and jagerry added. Normally 
thirattipal is kept in seer in a round medium vessel to full. 

Athirasam too is not normally prepared in house. A modification of athirasam, 
rice dough added with little jagerry and more water with coconut cut to pieces, 
elakka powder etc is some times prepared in vanali in houses for elders. Appam 
too is made only during functions normally. 

Athirasam is also good to eat since it is easily breaking and of powderish
nature. Less chewing comparing to appam. Athirasam can be preserved for more 
days. Diabetics are given half or one piece since the content of jagerry is
less. All cheeru items are kept vessel full. Normally Athirasam is kept on a big 
poni. Number can be 51, 101, 201 etc. 

2. The laddu.

Of all the items kept, as seer Laddu will be more attractive with its yellow 
colour with its added contents of cashew, elakka, grambu and kalkandu. The 
poondhi laddu is more enjoyable if poondhi is large. (Poondi is prepared with 
Kadala mavu and sugar.) 

Laddu from Tirupathi temple is good with its richness of extra contents. We get 
a lot of laddus when entry ticket is taken for a higher amount. 

The laddus prepared for marriages more yellowish in appearance, and three or 
four bigger pieces are really mouth washing after meal. Laddus are also kept in 
big poni in quantities of 101, 201 etc.

Laddu is also served in feasts as a sweet now a day. But the size is half that 
of seeru laddu.

2a. Laddu mathiri

When we see a chubby baby of one or two years normally we say the kid is like 
Laddu. Some times a young beautiful girl is also referred as Laddu. So much 
importance to Laddu. 

I am not missing about the phrase "laddu kudukkal" for light cheating used in 
Tamilnadu recently. I am not sure how it has originated .

3. Murukku

Murukku is another important item of the seer. Murukku can be either 5 chuttu or 
seven chuttu. Murukku preparing is an art. The mixing of proper quantity of 
ingredients is a must for its quality. Murukku is made on thin steel plates and 
plates are put in oil through the sides of the big Uruli boiling with oil. When 
the Murukku has slipped to oil, the plates are taken of. Murukku is still made 
to fry in oil and taken out at proper stage of frying.

3a. Half fried Murukku

For elderly some murukku is taken when half fried so that it is easier to bite. 
If not possible, some times it is powdered in mixi and given to fulfil their
desire of eating murukku. 

I do recollect there was a posting on root canal on teeth, where it was asked 
whether we can bite murukku after performing the costly operation. (Root canal 
filling takes above Rs 4000-00 per tooth. I have done it)

I have tried – If murukku is soft we can have one or two bites. But still it is 
a hard work for teeth after root canal.

Murukku is kept in an anda or big poni and quantity vary from 51-201.

4. Distribution of seer.

There is certain direction for distribution of seer. If some person not gets the 
distribution share that it has made so many quarrels. That much of importance to 
seer items. Specially uncle and family.

Normally during upanayanam, it is customary to put murukku in Bhiksha arisi 
vessel when returned.( This include non relatives , but guests )

Thirattipal and athirasam are distributed to close relatives mostly. Uncles are 
the most important VIPs in Upanayanam. Then only Atthai, Periappa and chithappa.

In marriage the quantities are more. Murukku, laddu and Athirasam are 
distributed to all closer relatives. The number may vary depending on relation.

Now a day either bride side or bridegroom side prepare more ordering with 
caterers and distribute to others also including friends. But the size can vary.

5. Do Thirattipal etc has to be prepared only for functions?

I am concluding the posting with the above query. What ever is the wealthiness 
of the house, still during samskaras like seemantham, kalyanam, Upanayanam etc 
only these items like Thirattipal, Athirasam, laddu, murukku etc are prepared. 
Learned members like Mr Saikrishnan can perhaps give a suitable reasoning for 
it.