I am translating the hand written book written for me by parvatham patti My MIL's aunt who stays in Lalgudi. She is an excellent cook, her patient hands have experimented with one herb and another, on low gentle flames called viragu aduppu (chulha) in traditional vessels. These vessels guard and endow essence and aroma to the dishes. I will also share recipes by my mom,dad, grandparents,MIL, my own kid's experiments and other recipes which are customised for my family.
Trifle pudding a dessert generally made with sponge cake and custard. Instead here, i substituted with sweet bread and marie biscuit. Instead of the regular sugar, i added palm sugar(organic) , layered it with sliced strawberry and when chilled and served makes for a perfect summer noon time dessert.
Bread - 4 slices
marie biscuit - 1 packet
custard powder - 2 table spoon
milk - 1/2 litre of which 2 table spoons can be set aside
sugar - according to taste ( minimum - 3/4 cup)
strawberry - 15- 20.
Slice the strawberries and keep aside.
For custard: heat milk, dissolve sugar and keep aside. Take two table spoons of warm milk and mix in the custard to make a paste. Dissolve the custard paste in the hot milk and bring it to a boil. Keep stirring.
In a flat dish ( like a baking dish) ,Place the bread slices, place a few strawberry slices, pour a layer of custard.
Again place a layer of bread slices, place marie biscuits over the slices, pour the remaining custard
Top it with remaining slices of strawberry
When the custard cools, place the dish in the fridge.
Slice them and serve.
The soaked in marie biscuit along with the soaked bread leaves a soft sweet taste on your tongue along with the sweet sour strawberry bite.
* You can substitute sweet bread with ordinary bread also,
Below is the picture of palm sugar crystals ( organic)
Masala pori or masala mandakki is a low cal tea time snack or anytime snack.
Puffed rice - 5 cups
Red chillies - 2-4 no
mustard - 1 teaspoon
haldi - 1/2 teaspoon
red chili powder - 1 teaspoon(optional, only if you want it more spicier)
garlic cloves - 4-5 no's chopped/crushed
peanuts ---- 1/2 cup
fried grams ----1/2 cup
curry leaf sprigs --- 2-3
salt to taste
oil for seasoning
1.Take a heavy bottomed pan, add two teaspoons of oil and fry ground nuts. Remove from the pan and keep aside( alternatively you can dry roast on microwave also)
2. Dry roast fried gms also
3, In the same pan, add 2 teaspoons of oil and when heated, put in the mustard seeds, when they splutter, add the crushed garlic till the raw smell evaporates.
4.Lower the flame and add haldi, red chilli powder and curry leaves. Now add, the puffed rice and roast on low flame till the masala coats the puffed rice. Toss in the roasted peanuts and fried grams. Mix them well.
When cooled, store it in an airtight container. Has a shelf life of 15 days when stored properly.
You can even add saunf if you wish, it is optional. I have crushed it in a mortar so that the flavour of the spices is enhanced
Roast the crushed spices in two spoons of oil along with haldi, red chilli powder( only if you want it more spicier,else the chillies are enough)
Toss in the puffed rice and mix well till the masal coats the puffed rice
Optional: Makhanas can be roasted lightly and added along with the puffed rice to add more taste.