Tag Archives: diwali 2016

‘Manoharam’ – Gram Flour Fritters (Churros) dipped in jaggery syrup

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Manoharam is a traditional Tirunelveli sweet. The gram flour fritters soaked in gorgoeus golden-caramelly cane/palm jaggery syrup is a delight in every crispy bite.  With healthy Bengal gram flour and no white flour as the base and Unrefined Jaggery and no white sugar caramel for the coating, this is a no nonsense fritter as well as a childhood comfort snack.

When asked about the recipe, Amma fondly remembered both me and my little brother, having plates filled with these crispy fritters as an after school snack, giving more emphasis to the filled plates. Those were the days of no botheration of putting on weight, leave alone childhood obesity. We could burn the nutritious extra calories earned from healthy millet flours and cane and palm sugars, with the crazy amounts of time we spent playing in the streets. No store bought chips or cakes, buns or pastries loaded with white flour, white sugar and salt.

Manoharam and Spanish Churros – great observation by my Little Chef

Since I didn’t have the thenkuzhal/plain murukku – fritter disc, I used the magizhampoo disc – which is a sharp edged or star shaped fritter disc. Once the fritters were done, the little chef at home exclaimed that they resembled Spanish Churros, thanks to so many cookery shows in countless channels. That observation was quite a surprise to me indeed. When I put my eyes through her thought, the traditional Manoharam did look like Churros. While Churros are made with all purpose flour and coated with cinnamon sugar, Manoharam is made with gram flour, rice flour and a pinch of salt. And instead of the chocolate sauce to dip, we coat them in jaggery syrup. Both the tastes are completely different, created with local ingredients available – yet, there seems to be a slight similarity in the concept of making and looks.

If you don’t feel so, that’s ok.. let’s move on to recipe.

For a detail look at churros, I referred http://www.justataste.com/easy-homemade-churros-chocolate-sauce-recipe/

Manoharam

for fritters

  • kadalai maavu/bengal gram flour/besan – 1 cup
  • arisi maavu/rice flour – 1/2 cup
  • ulundha maavu/dehusked black gram flour/urad – 2 tsp
  • nei/clarified butter – 1 tbsp
  • uppu/salt – a pinch
  • thanneer/water – as needed

 

for syrup

  • vellam/cane jaggery – 1 cup
  • thanneer/water = 1/2 cup
  • yelakkai podi/cardamom powder – 1/2 tsp
  • chukku podi/dry ginger powder – 1/2 tsp

Method of Preparation
Bengal gram flour and rice flour may be easily available in stores. Black gram flour should be made at home.

I. Making Black gram/Urad flour

  1. Heat a hard bottomed vessel or kadai
  2. Dry roast ulundham paruppu/urad dal – dehusked black gram till golden brown
  3. Grind to a fine powder in a blender
  4. Sieve it and keep aside
  5. Cool and Store in air tight container, and use when needed.

 

II. Making Fritters

  1. Sieve all three flours without lumps

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2. Add salt (just a pinch), clarified butter and just enough water to make a stiff dough
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3. Heat oil in a pan for deep frying
4. Use any single holed disc of a Murukku Maker to make the fritter (for details of murukku maker and single holed disc, refer – https://dosaikal.com/the-all-time-favourite-murukku/
5. Take a portion of the dough and place inside the cylindrical container of the murukku maker and press into big circles,  directly inside hot oil
6. Fry both sides till golden brown

 

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7. Remove in kitchen tissue to absorb excess oil

8. Break them into finger sized pieces
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9. Keep them aside till we make the jaggery coating.

 

III. Making Jaggery Syrup and Coating the Fritters

  1. Let jaggery dissolve in water
  2. Filter the liquid to remove impurities
  3. Take a pan and pour the jaggery water
  4. Add cardamom powder and dry ginger powder
  5. Let the liquid come to a single string consistency or thick enough to roll the fritters through
  6. Keep the stove in sim position to judge the right syrup consistency

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7. Once the liquid has become a syrup, drop all the fritters and gently mix well in the syrup

8. Let the stove be on and the thick hot syrup would coat the fritters well and reach the required crisp texture

 

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9. When the syrup is thick and coated completely in the fritters, switch off stove

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10. Jaggery coated glowing Manoharam is ready.

 

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Happy Deepavali 2016 with Thiripagam – an easy variant of Badam Halwa

 

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pre-diwali and diwali delicacies

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Deepavali falls on the 29th of October, 2016 in Tamilnadu. If Deepavali means lots of happiness and loads of sweets and snacks- the festivity arrived a week earlier at home.

In the earlier decades of joint families or extended families close by, or at least a few siblings to share and pick up the last bits of sweets and snacks from the thooku chatti, festivals meant making of sweets and savories literally in several kilograms if not tonnes.

Presently, with nuclear families, especially with single children or children in different destinations, the sweet and savories story isn’t a kilogram affair, but has become a ‘grammy’ indulgence. Additionally, there is no aachi-amma duo to occupy the kitchen for consecutive hours, patiently filling the big chattis with goodies. Making so many delicacies in a couple of days fit for consumption for diwali and a few days beyond has become too strenuous now, atleast for me.

But, when the most important ingredient of a good festival – the energy to make and share traditional sweets and savories was still bright and shining as the lights of Diwali, there arose a patient plan. The patience behind making several goodies gave rise to a Pre-Diwali weekend.Instead of slogging in kitchen with so many things in mind, I started off with a few last weekend. Festivity started a week earlier, yes- for the sheer temptation of making more and introducing more traditional sweets and snacks.

Cooking is a bliss when you have people around to gobble it in a jiffy. Now, I really miss the ever hungry tummy of my little brother, who let amma and aachi feel delighted to make more and more ‘norukku theeni’ aka nibblers with the same enthusiasm for years together.

Yet, I have a little nibble hunter, who is as enthusiastic to taste new palagaram/snacks as to cook a few.

These are a few of my little one’s contributions for this Diwali…

 

magizhampoo murukku by her

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And also, a few kiliyanchatti/diyas hand painted for several occasions

painted lamps in gorgeous colors

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and this one’s already lit with imagination

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For the Pre-Diwali weekend, I made

  1. Gulab Jamun
  2. murukku in two different shapes

and  3. dragonny jilebis (those first attempt jilebis which turned out off-shape)

Mid way in the week, started off with the true notion of cooking traditional sweets from the place I hail from – Tirunelveli.
Thiripagam, Manoharam and Kara Sevu passed to the top of the list. If the first two resemble names of mythical characters beyond seas, that’s merely co-incidental. Not to worry, they are sweets and the third one is a popular spicy savory, available throughout South India.

 

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First, to the most uncommon among the three – Thiripagam.
When Amma had already started with Thiripagam – a long forgotten sweet, I just grabbed the opportunity of introducing the same here. Thanks to her, took step by step instructions to make.

I was introduced to this elegantly presented sweet in my uncle’s marriage. The feast had this different sweet, but with a very familiar taste. Was it Mysore Pak or Badam Halwa ? The former is the ghee oozing/melting in the mouth sweet with bengal gram flour and the latter is the wonder pudding with the goodness of almonds. Now, Thiripagam is somewhere between both. Kadalai Maavu or Bengal Gram Flour is the base ingredient with equal proportion of nei/clarified butter. Add the sugar and it would very well become mysore pak. This sweet has an additional inclusion of milk to the gram flour, that acts as an alternate to the almond milky flavor. These might be reasons for the resemblance of Badam Halwa and familiarity of Mysore Pak.

The pudding is shaped in rectangles or squares and wrapped in cookie sheet/butter paper. This is what aids in its elegant presentation with the distinct taste.

If made in a micro wave, this is certainly a 10 minute sweet to prepare. But since I don’t prefer micro wave cooking, I’ve done in the pan, which took about 30 minutes of stirring to reach the adequate kali/halwa consistency.

Thiripagam

 

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Thiripagam, – which means three parts, where the name must have come from the three core ingredients – bengal gram flour, clarified butter and milk.

 

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Ingredients (makes 16 pieces)

 

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  • kadalai maavu/bengal gram flour (besan) – 1 cup
  • nei/clarified butter (ghee) – 1 cup
  • paal/milk – 1 cup
  • cheeni/sugar – 3/4 cup
  • kungumapoo/saffron – generous strands

 

Though Amma mentioned the quantity of sugar could vary between 1 1/4 to 1 1/2 cups, I added only 3/4th of a cup. One can alter as per their sweet preference. Another alteration I made was the deduction of pachai karpooram/edible camphor. The flavor of the sweet comes from edible camphor, but I thought saffron could be a flavorful component to this exceptional sweet.

 

 

Method of Preparation

  1. Sieve kadalai maavu/bengal gram flour and keep ready
  2. Warm milk and mix the saffron strands
  3. In a bowl, mix the sieved flour, sugar, 1/2 cup clarified butter and milk with saffron – without lumps

 

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4. Having the batter without lumps is very important – I used a fork to press the few lumps that was left over in the batter

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5. Keep the other 1/2 cup clarified butter to add in the end when pudding is almost done

6. Mix well till all sugar is dissolved

7. Heat the batter in a non-stick pan and let it boil

8. Keep stirring and when it starts boiling, simmer the burner

 

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9. The batter would reach a thicker consistency in about 30 minutes time in sim position

 

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10. At this stage, pour the reserved 1/2 cup clarified butter and stir well

 

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11. When the kali/halwa has become thick enough to be spread in a plate, switch off stove

12. Spread the halwa in a greased plate and cut into rectangular/square piece when warm

13. Take cookie sheets and cut into squares enough to fold the thiripagam pieces

14. Place the piece inside the cookie sheet and fold into beautiful squares

 

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15. Thiripagam is ready in its perfect presentation.