Makkan Peda / Stuffed Gulab Jamun is a rich & sumptuous Arcot delicacy that is soft, juicy in texture and heavenly in taste!
How to make Makkan Peda?
The Arcot Makkan Peda has a close resemblance to Gulab Jamun but the dry fruit stuffing gives an edge to this Nawabi regal sweet. Ghee / butter is added in the dough to get soft, melt-in-the-mouth, buttery texture. And that’s why the name ‘Makkan Peda’, I believe. The jamuns are slightly flattened to give the peda effect. In the original Arcot Makkan Peda, ghee is added in the sugar syrup also, to enhance the richness of the sweet. But in my version, I have skipped adding that.
Maida – 150 gm
Khoya / Mawa – 100 gm, unsweetened
Desi Ghee – 2 tbsp
Baking Soda – a pinch
Thick Curd – 1 tbsp
Sugar – 1 cup
Water – 3/4 cup
Elaichi powder – 1/2 tsp
Food colour – 2 or 3 drops (yellow or orange)
Dry Fruits – 1/4 cup (equal amount of cashew, badam, raisin, melon seeds)
Oil for deep frying
Chop dry fruits into fine pieces. Crumble or grate the khoya to remove lumps if any.
Mix maida, khoya, desi ghee, baking soda, curd into a soft dough.
Roll a small amount of dough to check, if it cracks then add little amount of milk and give a knead. Keep it covered for 10 mins.
In a pan, add sugar and water. Boil till the sugar gets dissolved. Add a spoon of milk to the syrup.
The dirt scum gets collected at the sides. Remove the dirt using the spoon.
Add elaichi powder and food colour. Boil the syrup for 5-8 mins in low flame. Switch off the flame.
When we add the jamun pedas, the syrup has to be hot but not boiling.
Grease your hands, take small lemon sized dough.
Roll it into smooth round, stuff it with a tsp of chopped dry fruits.
Flatten the jamuns slightly. Keep it covered in a plate.
Heat oil in a kadai. Keep the flame to medium-low.
Start frying jamuns 5 or 6 at a time till it is golden in colour.
Soak it at once in the hot sugar syrup. Repeat the same for the rest of the dough.
Transfer the jamun pedas with the syrup to a flat-bottomed bowl in a single tier so that it gets soaked properly.
After 5-6 hrs of soaking, serve hot or chilled.
If the oil is very hot, inner layer of the jamun will remain uncooked. If the heat is low, jamuns would crack and the stuffing would come out. So, the right temperature of the oil should be maintained throughout while deep frying.
Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.
How to make Oats Semiya Payasam | Kheer?
Just like Paal Payasam, the core ingredient is milk in this recipe. Instead of rice, I have used rolled oats and roasted Semiya, that are slowly cooked in milk with sugar to get a thick creamy texture with subtle caramelized taste in the Oats Semiyakheer. It tastes good without any garnishing too. But I have added roasted dry fruits and elaichi powder for flavour. A great option for bhog or neivedhyam during poojas or festivals like Navratri, Janmashtami and more.
Full Cream Milk – 2 ltrs
Semiya – 1/4 cup, roasted
Oats – 1/4 cup
Sugar -1/2 cup (or as per taste)
Cashew – 5 or 6, broken into pieces
Raisins – 10 to 15
Elaichi Powder – 1/4 tsp
Ghee – 1 tbsp
Roast semiya, oats, cashews, raisins in ghee separately. Keep them aside.
In a heavy bottomed kadai or vessel, boil and condense milk to half the quantity.
Add roasted semiya, oats and simmer for few mins for it to get cooked well.
Add sugar and mix well. Keep scraping the sides of the vessel to mix the malai collected on the sides with the kheer. At this point, the kheer gets even more condensed.
Add cashews, raisins, elaichi powder and mix well.
A healthy and refreshing drink, ‘Paanagam’ is made as a part of neivedhyam during Sri Rama Navami and many other festivals. It is also served in South Indian weddings especially after the main function ‘Muhurtham’. Since it is rich in nutrition, it’s a best option to relish frequently in summers than having store-bought soft drinks and juices.
How to make Paanagam?
Paanagam is a simple recipe that calls for few easily available things like jaggery, imli, ginger, tulsi and edible camphor. All these ingredients are loaded with anti-oxidant, anti-inflammatory properties that helps to boost our immunity, digestion and more.
This herbal drink can be frequently relished during vrat or fasting as it boosts our energy instantly. If serving in a get together or party, serve it cold or hot depending upon the weather.
Tamarind / Imli – a small gooseberry-sized
Jaggery – a large lemon-sized
Dry Ginger / Saunth Powder – 1 tsp
Elaichi Powder – 1/2 tsp
Tulsi – 2 0r 3 leaves, crushed
Edible Camphor – a small pinch (optional)
Add 2 cups of water to the soaked imli and extract imli water.
Boil it for a minute or two along with jaggery.
Remove from flame and add powdered dry ginger, tulsi, elaichi powder and edible camphor. Adjust water as per the taste.
Serve hot or chilled.
Instead of imli, we can use lemon juice also, but I have followed the method that family follows over generations.
Urulai Kizhangu Podimas is a popular South Indian subzi made with ‘Everyone’s Favourite’ Potatoes! The versatility of Potatoes always amazes me. It gets adapted in any form of food to which it is added and blends well with other ingredients making it super delicious.
Potato Podimas is mildly spiced, rich in flavours and tastes delectable. Most commonly, it forms a part of ‘South Indian Thali’ at restaurants or in household festival menu. It also pairs well with curd rice, sambar rice and rasam rice.
How to make Urulai Kizhangu | Potato Podimas?
We relish this Urulai Kizhangu (Potato) Podimas frequently as it can be prepared quickly and also goes well with many rice-based dishes that we like.
‘Podimas’ actually means, any boiled veggies mashed or coarsely crumbled and tempered with spices. Other than potatoes, you can use raw bananas, sweet potatoes, taro root(arbi) and yam. Since the uniqueness of any South Indian Subzi is using Coconut…this potato podimas also calls for generous amount of grated coconut.
Potatoes – 2 or 3, medium sized
Coconut – 2 tbsp, grated
Green Chilly – 1 (or as per taste), cut into 1/2-inch pieces
Ginger- 1 tsp, grated
Curry Leaves – few leaves
Rai – 1/2 tsp
Urad Dal – 1/2 tsp
Channa Dal – 1/2 tsp each
Hing – 1/4 tsp
Salt to taste
Oil – 2 tsp (preferably coconut / til oil)
Lemon Juice – 1 tsp (optional)
Wash and cook potatoes till soft but firm. Peel and crumble them coarsely. You can also cut into cubes.
In a kadai, heat oil and add rai. When it splutters, add urad dal, channa dal and hing. Roast till it turns golden in colour.
Add ginger, green chillies, curry leaves. Saute for a minute.
Add the crumbled potatoes, salt and mix well. Keep the flame in medium heat to allow potato cubes get roasted slightly.
After a minute or two, remove from flame.
Add grated coconut and lemon juice
Mix well and serve hot with rice and any sambar or rasam.
Adding lemon juice is optional. If using, add it along with grated coconut at the end, after removing the podimas from flame.
Since it’s a No Onion, No Garlic recipe, it can be included in vrat menu too.