MINI VEG PUFFS

    Vegetable Puffs or popularly called Veg Puff is one popular snack sold in Indian Bakeries.  It is a default to have a Bakery outside college or school or there would exist a college/school canteen which were hanging out places for most of the youngsters during their school/college days.  A puff or a vadai or a Bajji along with a Kadak Chai or Coffee would have remained a spectator for most of the events and talks which happened during the time. Sharing is caring days, "a single Puff" would go into many mouths. Most of us would have fond memories of this snack.

    Even we had JM & Sons, a popular Bakery chain in Coimbatore outside our college, and most of our lunchtime or evening snack happened to be these wonderful Puffs & Pepsi.  Pepsi(Leher Pepsi) was just out in the market with all bang and catchy ads with Amir Khan and Aishwarya Rai, with the famous slogan "Yehi Hai Right Choice Baby" -  Ah Ah!!! Fond memories flocking through my mind...  Sitting in the steps in front of the shop with small chit-chats were a small kind of time pass during our college days.

    So, when talking about Puff, as a matter of fact it would have surely been a Bakery(store) bought one and in my opinion, mostly it is not a home-made snack.  As years passed and living far from your home country, most of the old memories, tastes & preferences embedded into our hearts turns into NOSTALGIA.  And when it comes to snacking, Puffs takes a special place in the line of Nostalgia.  When such things hit to the core, I try replicating them at home and have tried making Puff with Pastry Sheets.  Making from scratch is absolutely not convincing in my terms with long preparation time and above all the loads of Butter or Margarine needed to make Pastry sheets makes me cringe to the idea.  So when it comes in a disguise my brain accepts it, convincing to the facts.

    So let's cut the crap and get into making Veg Puffs and this recipe is a Mini or Bite sized version of Vegetable Puffs with Frozen Parotta Sheets.  The ultimate snack with all of its perfection - flaky, crispy and tasty.  This recipe came out to be as a process to clear off the left-over from the prominent recipe which I was into - The Egg Puff.  When I had a few side cutting of frozen Parotta sheets from making Egg Puff, I saved them in the freezer, made the Vegetable Filling and followed the suit.  

    What was hit at home were these Bite-sized Veg Puffs rather than the Egg Puff. Kindling the memory of mini Puffs we get at Thangu Cake Shop in Lawley Road. These Veg Puffs could be made in regular size too.  I have used Frozen Parotta sheets, you can even get easy with Pastry sheets to make these Veg Puffs.  Puffs made out of Frozen Parotta sheets are going to foolproof - it turns out perfectly flaky and crispy every time you make it.  And for the filling I  have used some classic vegetable combination like Carrots, Potatoes & Green Peas, can add veggies like Beans, Beetroot, Cauliflower etc.,  Go along with your preference or simply convert it into Chicken/Meat Puffs. 

For more SNACKS & SAVOURIES, Click here... 

Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

For BAKERY STYLE SNACKS, Click here...

HOW TO MAKE MINI VEG PUFFS WITH FROZEN PAROTTA SHEETS

MINI VEG PUFFS

INGREDIENTS:

To Boil the Veggies:

For Mini Veg Puff:

Frozen Parotta - 2 -3 Sheets 

 

MINI VEG PUFFS

*(I have used the side cutting from the whole frozen parotta sheet which I used for Egg Puff.  I just placed 3-4 side cuttings side by side and added the veggie filling into it and tightly secured it into bite-sized Puff packets).

 

For Egg Wash:

Egg - 1 No. 

METHOD:

To Boil the Veggies:

• Clean, peel & wash the Potatoes and Carrots.
• Cut them into small cubes and leave them aside.
• In a saucepan, add the Carrots & Potatoes along with the Green peas.
• Add a dash of Salt and a pinch of Sugar.  Pour in enough water and cook the vegetables until they are cooked and turns soft.
• Alternatively, can cook the Vegetables in a pressure cooker for a whistle.  If cooking in a pressure cooker, use just 1/4 cup of water.
• Can drain any excess water left in the vegetables once cooked.

For Veggie Masala Filling:

• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Vegetables into it and cook them on a low flame for a few more minutes.
• Let the Veggie Masala Filling be dry.
  
• Switch off the flame and garnish it with Coriander Leaves.
  

MINI VEG PUFFS

For Mini Veg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two and then make 2-3 thin strips out of it.
• Take a strip of Frozen Parotta sheet and place about 1 teaspoon of Veg Masala Filling over it.
  
• Gently fold the frozen parotta sheet and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
• *If using the side cuttings of the Frozen Parotta sheets - Place 3-4 side cuttings side by side and add about 1 teaspoon of veggie filling into it. Then, tightly secured it into bite-sized Puff packets. 
• When the Puffs are packed and ready, place the Mini Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Mini Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Mini Veg Puffs into the Electric Oven.
• Bake the Mini Veg Puffs at 200 °C for about 25 -30 minutes.
• You need to bake the Mini Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Mini Veg Puffs hot with your choice of Sauce or Ketchup.
  

For Normal sized Veg Puff:

• Pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two.
• Take one part of the Frozen Parotta sheet and place 2-3 teaspoons of Veg Masala Filling.
  
• Gently fold it and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
  
• When the Puffs are packed and ready, place the Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Veg Puffs into the Electric Oven.
• Bake the normal-sized Veg Puffs at 200 °C for about 30-45 minutes.
• You need to bake the Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
  

MINI VEG PUFFS

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Use your preferred combination of classic vegetables.
• Make sure that the Veggie Masala filling is dry, otherwise you may end up with Soggy, wet Puffs.
• Adding Sugar & tomato ketchup are totally optional. 
• Adjust the baking time accordingly -  25 -30 minutes at 200 °C for Mini Veg Puffs   &                                                         30-45 minutes at 200 °C for normal-sized Veg Puffs. 
• If you are doing a total vegetarian version, you can use milk or cream instead of Egg wash to glaze the Puffs,  just before baking.
  

EGG PUFFS WITH FROZEN PAROTTA

    Well, this Egg Puff recipe was inspired by Chef Pillai's Youtube Video and vis-à-vis the craving for a typical Bakery style Puffs.  Have tried making them with Pastry Sheets, but I never felt them as good as the ones sold in the Bakeries.  And the moment I saw the video by Chef Pillai, I had no doubt and right away went ahead with the recipe.  The results were amazing, and I was overwhelmed with the flaky texture, as good as the ones we get in the bakeries.

    So, now no looking back, and I have started to store up frozen Parottas now with the sole intention of making puffs out of it.  As the original recipe was made with eggs, went with the flow and made Egg Puffs.  And when I had a few side cuttings of the frozen Parotta sheets left around from making Egg Puffs, converted them into Mini Vegetable Puffs.  What went hit at home were the tiny Vegetable Puffs.  As usual, anything bite sized comes under my daughter's arena. 

    With all good efforts and not much satisfying trials & errors with Puff recipe, frozen parotta sheets came out to be a bliss out of the blue.  And now this Puff recipe with Frozen Parotta sheets is surely going to be one of the most frequented snack at home.  The moment we land in India, my husband always says, we should have a Puff and a Tea in the roadside Bakery.  So much is his love for this snack.  And my daughter on the other hand have a few craving anecdotes of tasty Puffs she ate when she was in India for a few days.  So for all the love and overwhelming craving of Puffs, here comes one of the easiest and foolproof Puff recipe.  

EGG PUFFS WITH FROZEN PAROTTA

    All the more today, 17th January happens to be the 6th Anniversary of my Blog, Essence of Life - Food.  And this Puff recipe happens to be the 750th Post - another favourite recipe to mark the milestone.  After 6 years of consistency and never waning passion I hold for my blog, let me give myself a pat on my back.   I recently have started to feel that people I know relate me to food and never forget to appreciate my work. Especially my food photos and when a few come up saying that they have tried some recipes, and they liked it, I feel humbled and overwhelmed, all at the same time.  

Thanks for all the support and encouragement.

 

For more SNACKS & SAVOURIES, Click here... 

Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 - 20 Minutes
Baking Time  - 30 - 45 Minutes.

For BAKERY STYLE SNACKS, Click here...

 

HOW TO MAKE EGG PUFFS WITH FROZEN PAROTTA SHEETS

EGG PUFFS WITH FROZEN PAROTTA

INGREDIENTS:

For the Egg Filling:

Eggs - 4 Nos.

Onion - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon
Green Chillies - 3–4 Nos.
Curry Leaves - 1 Sprig
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1–11/2 Teaspoons
Garam Masala - 1 Teaspoon
Tomato Ketchup - 1 Tablespoon (Optional)
Oil - 2 Tablespoons
Salt - to Taste
Sugar - a Pinch
Coriander Leaves - a few (Optional) 

For 'HOW TO MAKE PERFECT HARD BOILED EGGS, Click here ...

 

EGG PUFFS WITH FROZEN PAROTTA

 

For Egg Puff:

Frozen Parotta - 8 Sheets 

 

For Egg Wash:

Egg - 1 No. 

Water - 2 Teaspoons

 

METHOD:

For Egg Masala:

• Hard-boil the eggs and keep them aside.  Peel them and cut it into two halves.
• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Switch off the flame and garnish it with Coriander Leaves.
  

EGG PUFFS WITH FROZEN PAROTTA

For Egg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Egg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut off the sides and make a square out of it.
• Leave the cut-off sides in the freezer.  Can use it to make mini puffs.
• Now, place an Egg (place the yolk side down) from the Egg Masala, top it up with a few teaspoons of the Masala.
• Gently fold the sides and cover the Egg & the masala, making a square shaped packet.
• Follow the suit for the rest of the Eggs.
• When the Puffs are packed and ready, place the Egg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Egg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Egg Puffs into the Electric Oven.
• Bake the Egg Puffs at 200 °C for about 30–45 minutes.
• You need to bake the Egg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Egg Puffs hot with your choice of Sauce or Ketchup.
  

EGG PUFFS WITH FROZEN PAROTTA

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Adding Sugar & tomato ketchup are totally optional.

AVAL KALKANDU PONGAL

AVAL KALKANDU PONGAL

INGREDIENTS:

For Aval Kalkandu Pongal:

Ghee - 2 Tablespoons
Aval/Flattened Rice - 1 Cup
Powdered Kalkandu/Rock Candy - 1/2 Cup
Cardamom Powder - 1 Teaspoon
Milk - 3/4 Cup
Water - 1/2 Cup 
Saffron - a few strands
Salt - a Pinch 
Edible Camphor - a Pinch

For Garnishing:

Ghee - 1 Tablespoon
Cashew Nuts - 8-10 Nos.
Raisins - a few

AVAL KALKANDU PONGAL

METHOD:

For Aval Kalkandu Pongal - Beaten Rice & Rock Candy/Sugar Pongal:

• Wash Aval/Beaten Rice for about 2-3 times or until water runs clear.
• Then soak Aval/Beaten Rice for about 10-15 minutes.
• Once soaked drain it and squeeze out any extra water from the Aval/Beaten Rice.
• Can leave it in a kitchen towel to slightly dry for about 10-15 minutes.
  
• Meanwhile, powder the Cardamom along with Rock Candy/Sugar into a fine powder and keep it aside.
• Soak the Saffron strands in 2 tablespoons of milk and keep it aside.
  
• Heat 1 tablespoon of Ghee and roast the Cashew nuts & raisins.
• Remove the Cashews & Raisins from the Ghee & keep them aside.
• Now, add another 2 tablespoons of Ghee and roast the Aval/Beaten Rice on a very low flame for about 3-5 minutes.
• Meanwhile, heat the milk & water.
• Pour in the boiled milk & water to the Aval/Beaten Rice and cook this on a very low flame for about 5-8 minutes or until it is cooked.
• Now add in the powdered Rock Candy/ Sugar & Cardamoms and mix well until well combined.
• Pour in the  Saffron soaked milk and give a quick stir.
  
• Cook this on a low flame until it reaches the desired consistency.
• Finally, garnish Aval Kalkandu Pongal with ghee roasted Cashew Nuts & Raisins.
• Serve Aval Kalkandu Pongal hot.

AVAL KALKANDU PONGAL

NOTES:

• Use the thick variety of Aval/Beaten Rice for this recipe.
• I have used the White Aval.  You can use the red variety too.

RED AVAL/BEATEN RICE/FLATTENED RICE

• Rock Candy/Sugar takes some time to melt, so adding it directly to the cooked Aval can make the pongal mushy.
• Alternatively, can melt the Rock Candy/Sugar in 1/2 a Cup of water and then add it into the Pongal.
  
• Can substitute Rock Sugar with normal White Sugar, Jaggery or Palm Sugar.
• Adjust the sweetness to suit your preference.
• You can add a few teaspoons of grated coconut if you prefer. Alternatively, can roast small bits of sliced coconuts in Ghee and add it along with Cashew Nuts & Raisins.
  
• Can substitute Milk with Coconut Milk too.
  

NENDHRA PAZHAM APPAM

    "Nendhra Pazham Appam" is a simple Nadan Palaharam from our family repertoire.  A tasty, mildly sweet Appam made with Rice Flour, slices of Nendhra Banana, ground Coconut paste/Coconut Milk, Sugar & Cardamom.  It is a heart-warming snack and if you love Appams & Nendhra Pazham then this snack is surely going to appease you with its utter simplicity in terms of taste and cooking.  You can make this Nendhra Pazha Appam with readily available Appam/Idiyappam Podi or store bought rice flour.  For more RECIPES WITH NENDHRA PAZHAM, Click here...

    The ultimately crowned Tea time, calls for snacks, sweets or savouries to go along with your preferred Beverage.  And in Kerala it's colloquially called as Nalumani Palaharam( the 4'O Clock Snack). Every region has their own Teatime snacks, and Kerala flaunts a wide range of Nadan Palaharangal.  Some have found its way into stores and are readily available in local bakeries & stores.  But still, some Nadan Palaharangal(Snacks) still lies hidden within the confined Kitchens and this Nendhra Pazha Appam is one among them.  

    Left over, over-ripe Nendhra Pazham surely calls for this snack by my MIL, she loves this recipe and I have seen her frequenting it often.  And it is one of her special recipe which I love.  Today is my MIL's Birthday and here comes her Nendhra Pazha Appam in her handwritten, own style of Recipe Card.  Once again, Thanks Amma for sending me the handwritten recipe and for this wonderful heirloom recipe.

നേന്ത്ര പഴ അപ്പം - Recipe Credit @ ഓമന ജേക്കബ്

    Every household, holds numerous snacks, sweets & savouries made through the years confined within the kitchens. Such recipes may not be popular around but would always stay as family favourites and this recipe is one among them along with our heirloom noteworthy Nadan Palaharam - the so-called Ball.  In years to comes I am planning to bring out a few of such recipes from our family kitchen and would appreciate anyone who is reading this post to send their preferred family snacks.  I would be glad to try and post them.

For more KERALA NADAN PALAHARAM RECIPES, Click here...

 

HOW TO COOK NENDHRA PAZHA APPAM

NENDHRA PAZHAM APPAM

INGREDIENTS:

For Nendhra Pazha Appam Batter: 

Rice Flour(Idiyappam/Appam Flour) - 2 Cups

Nendhra Pazham(Banana) - 1 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 3 Cups
Sugar - 3 Tablespoons
Cardamom Powder - 1/2 Teaspoon
Salt - a Pinch

METHOD:

For Nendhra Pazha Appam Batter(with Coconut Milk):

• Powder the Cardamoms and keep it aside. 
  
• Extract Coconut Milk and keep it aside.
• Alternatively, can use ground Coconut paste.  If so, grind 1 Cup of grated Coconut along with Cardamoms into a very fine paste.
• Wash & peel the Nendhra Bananas, cut them into fours vertically and then cut it into thin slices.
• Now, in a wide bowl, add Rice Flour, Thin Coconut Milk, Sugar, Cardamom Powder & a pinch of Salt and mix well.
• Pour in the Thick Coconut Milk, a little at a time, and mix this into a thick batter(as for Idli batter).
• Mix thoroughly and ensure there are no lumps in the batter.
• Finally, add thinly sliced Nendhra Bananas into the batter and gently mix it.
• Do not exert pressure and do it in quick movements which may mash up the Bananas.

NENDHRA PAZHAM APPAM

• We need slices of Bananas in the Appam.
• Once the batter is ready, we can immediately make Nendhra Pazha Appam.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

For Nendhra Pazha Appam Batter(with ground Coconut paste):

• Alternatively, can use ground Coconut paste to make this Nendhra Pazha Appam.  
• If so, grind 1 Cup of grated Coconut along with Cardamoms into a very fine paste.
• Wash & peel the Nendhra Bananas, cut them into fours vertically and then cut it into thin slices.
• Now, in a wide bowl, add Rice Flour, Ground Coconut Paste, Sugar, Cardamom Powder & a pinch of Salt and mix well.
• Add about 1 - 11/2 cups of water and adjust the consistency. 
• Pour in the water, a little at a time, and mix this into a thick batter(as for Idli batter).
• Mix thoroughly and ensure there are no lumps in the batter.
• Finally, add thinly sliced Nendhra Bananas into the batter and gently mix it.
• Do not exert pressure and do it in quick movements which may mash up the Bananas.
• We need slices of Bananas in the Appam.
• Once the batter is ready, we can immediately make Nendhra Pazha Appam.
  

Steam Cooking the Nendhra Pazha Appam

NENDHRA PAZHAM APPAM

In a Steamer:

• Fill the Steamer/Pressure Cooker with 1-2 Cups of Water.
• Allow it to boil.
• Grease the mould for preparing Appam with Coconut Oil/Ghee.
• Pour the Nendhra Pazha Appam Batter into the mould and spread it evenly.
• Gently place the mould with Nendhra Pazha Appam Batter into the Steamer.
• Cover the lid of the Steamer and steam cook on a medium flame for about 20-30 minutes or until done.
• Can check it by inserting a wooden skewer through the centre of the Appam.  If it comes out clean, then the Appam is cooked.
  
• Remove the mould from the steamer and allow it to cool down for about 5-10 minutes.
• Gently remove the Nendhra Pazha Appam from the Mould.
• Cut and serve it as a Teatime Snack/Naalu Mani Palaharam.  It suits best to be served for Breakfast too.
  

For more APPAM RECIPES, Click here... 

 Alternatively, Nendhra Pazha Appam can be steam cooked in a Pressure Cooker:

NENDHRA PAZHAM APPAM

In a Pressure Cooker:

• Fill the Pressure Cooker with 1-2 Cups of Water.
• Allow it to Boil.
• Place the grid inside the Pressure Cooker.
• Grease the mould for preparing Appam with Coconut Oil/Ghee.
• Pour the Nendhra Pazha Appam Batter into the mould and spread it evenly.
• Gently place the mould with Nendhra Pazha Appam Batter and place it over the grid.
• Cover the lid of the Pressure Cooker, there is no need for using the Pressure Regulator/Vent Weight.
• Steam the Nendhra Pazha Appam on a medium flame for 20-30 minutes, or until done.
• Can check it by inserting a wooden skewer through the centre of the Appam.  If it comes out clean then the Appam is cooked.
  
• Remove the mould from the steamer and allow it to cool down for about 5-10 minutes.
• Gently remove the Nendhra Pazha Appam from the Mould.
  
• Cut and serve it as a Teatime Snack/Naalu mani Palaharam.  It suits best to be served for Breakfast too.
  

 

NENDHRA PAZHAM APPAM

NOTES:

• I have used ready-made Idiyappam Flour in the recipe. 
• The consistency of the  Nendhra Pazha Appam batter should be slightly thicker(like an Idli Batter).
• Add the required amount of water while mixing the rice flour and ground coconut paste.
• If using Coconut Milk, the above-mentioned measurement is good enough to get the perfect consistency.  
• Some type of Rice flour may require more or less Coconut Milk/Water.  Adjust accordingly.
  
• Steam cook the Nendhra Pazha Appam on a consistent(Medium) flame throughout the steaming process.
• Adjust the amount of Sugar to suit your sweet preference.

Discovering the Tradition of Moonu Raja Pongal for Epiphany: A South Indian Surprise

    I have to admit, I was a complete novice when it came to the tradition of making Pongal for Epiphany. A few years ago, I stumbled upon a television programme that shed light on the unique celebration of Epiphany by the people of Karaikkal and Pondicherry, the charming French town in India. To say I was intrigued would be an understatement! Imagine my surprise when I learned that there was a dish crafted specifically to mark the day—a recipe that was as traditional as it was uniquely South Indian. Who knew that humble ingredients like raw rice, coconut milk, and sugar could hold such significance?

The Regional Twist on Tradition

    It’s fascinating how celebrations tend to adapt to the regions we live in, isn’t it? I’ve noticed how certain recipes undergo a transformation, acquiring a local flavour thanks to the ingredients at hand. Take, for example, the Pesaha Appam, traditionally made on Maundy Thursday. This dish, with its roots in the Passover bread, has evolved into a localized delight. Then there’s the case of Kozhukkattas, made on the eve of Palm Sunday—representing either Easter eggs or, the stones thrown at Jesus Christ. A dish to depict the suffering of the God - ironical though!!!  It’s funny how a dish meant to depict divine suffering ends up being a tasty treat on our plates!

Epiphany, the Feast of The Three Kings

The Adoration of the Magi - A Timeless Epiphany Tribute

Epiphany: The Feast of The Three Kings

The Adoration of the Magi

    Every year on January 6th, we celebrate the Feast of the Three Kings, also known as Epiphany. This day, which marks the Twelfth Night after Christmas, holds a special place in the hearts of many. Some churches honour Epiphany to remember not only the visit of the Wise Men but also the Baptism of Jesus. According to tradition, these Three Wise Men—or Three Kings—visited the newborn Jesus, bringing with them gifts of Gold, Frankincense, and Myrrh, a resin cherished for its use in incense and perfumes. Epiphany, at its core, is the celebration of a great revelation—a manifestation that has inspired countless traditions worldwide.

Celebrating Epiphany: A Culinary Journey Across Cultures

    Epiphany is celebrated in diverse ways across the globe—from grand processions of the Magi and gift-giving to more unique customs like present-delivering witches and brave souls plunging into icy waters. One of the most cherished traditions is the preparation of cakes with a hidden secret. The famous Three Kings Cake, often baked with a coin or almond inside, takes on various forms depending on the region. In some places, it’s a delicate French puff pastry filled with almond paste; in others, it’s a sponge cake brimming with almond cream. And then there are those who prefer a light fruitcake, which brings us to our twist—adding the Three Kings Pongal to this festive list.

Moonu Raja Pongal - A Festive Epiphany Delight

The Story Behind Moonu Raja Pongal: A Unique Tradition from Karaikkal and Pondicherry

    Introducing the most traditional recipe from the Karaikkal and Pondicherry region of Tamil Nadu—a place steeped in history as a former French colony, where the influence still lingers. Meet the Moonu Raja Pongal, also known as the Three Kings Pongal, a dish that beautifully intertwines cultural heritage with culinary tradition. Coincidentally, this period also marks the Harvest Festival, Pongal, celebrated across Tamil Nadu.

    But why is Pongal prepared on Epiphany in these regions? One fascinating explanation ties it to the three great kings who once ruled Tamil Nadu and parts of Kerala—the Chera, Chola, and Pandya dynasties, collectively known as the "Moovendars" or Three Kings. And voilà, we have a delightful revelation (or should I say, an Epiphany?) behind the name of this dish. With rice being a staple in the region and coconut a ubiquitous ingredient, it’s no wonder this combination became the foundation of Moonu Raja Pongal. Thus, this sweet dish, rooted in history, became a cherished tradition among the Christian communities of Pondicherry, Karaikkal, and their coastal surroundings.

Check out our collection of Authentic South Indian Desserts and Pongal Recipes to keep the festive spirit alive!

 
Cuisine - South Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Serves - 3–4
Author - SM  

Preparation Time - 15–20 Minutes
Cooking Time - 30–45 Minutes

"Epiphany Special: How to Make Moonu Raja Pongal, a Classic dish from Karaikkal"

Moonu Raja Pongal - A Royal Offering for Epiphany

Ingredients for Moonu Raja Pongal

To Cook Rice:

• 1/2 cup Raw Rice (or Seeraga Samba rice)
• 2 cups Thin Coconut Milk
• A pinch of Salt (optional)

For Moonu Raja Pongal:

• 1 cup Thick Coconut Milk
• 1/2 cup Sugar
• 4-5 Cardamom Pods

For Garnishing:

• 2 tablespoons Ghee
• 8-10 Cashew Nuts
• 1 tablespoon Raisins

Moonu Raja Pongal - A Closer Look at Tradition

Method - Step-by-step guide on How to Make Moonu Raja Pongal

Cooking the Rice

• Rinse the Rice: Clean and wash the rice 2–3 times, or until the water runs clear. If you're using Seeraga Samba rice, soak it for 20–30 minutes beforehand.
• Prepare the Rice: Drain the soaked rice and add it to a heavy-bottomed pan, or place it in a bowl with a lid inside a pressure cooker.
• Cook the Rice: Pour in 2 cups of thin coconut milk and a pinch of salt. Give it a quick stir. Cover the pressure cooker and cook on high flame for 2 whistles. Then, lower the flame and cook for another 2–3 whistles. Once done, switch off the flame and allow the pressure to release naturally.

Making the Moonu Raja Pongal

• Prepare the Cardamom: Grind the cardamom pods into a fine powder using a mixer-grinder. Set aside.
• Combine Ingredients: Slightly mash the cooked rice. Add sugar and the cardamom powder, mixing well. Keep this on a very low flame until the sugar is fully absorbed into the rice.
• Add Coconut Milk: Pour in 1 cup of thick coconut milk and continue cooking on a low flame until the pongal reaches your desired consistency.
• Garnish: In a separate pan, heat 2 tablespoons of ghee. Roast the cashew nuts until they turn golden brown and the raisins fluff up. Pour this fragrant mixture over the Moonu Raja Pongal and mix well.
• Serve: Serve the Moonu Raja Pongal hot with an extra drizzle of ghee on top for added richness.

Moonu Raja Pongal - A Closer Look at Tradition

Cooking Tips & Notes:

• Rice Selection: I’ve used Seeraga Samba, a fragrant variety of rice that adds a lovely aroma to the Pongal. You can also substitute it with Chinigura or Basmati rice.
• Traditional Recipe: Traditionally, raw rice is used in this recipe.
• Coconut Milk: Adjust the amount of coconut milk based on the rice variety you choose. For this recipe, I used the second and third extracts of coconut milk to cook the rice.
• Sweetness: Feel free to adjust the sweetness to your taste preference. Can substitute sugar with rock sugar or jaggery.
  

A Sweet Epiphany: Moonu Raja Pongal Deserves a Spot on Your Table

    Moonu Raja Pongal is more than just a dish—it's a delicious blend of history, tradition, and flavour that will transport you straight to the heart of Tamil Nadu's rich cultural tapestry. Whether you're celebrating Epiphany, Pongal, or simply craving something sweet and comforting, this traditional South Indian dessert promises to delight your taste buds with its creamy texture, fragrant rice, and the warmth of coconut milk.

    As you savour each spoonful, you’re not just enjoying a dessert; you’re partaking in a centuries-old tradition that has been lovingly passed down through generations. So, why not bring a taste of Tamil Nadu into your home? Try this recipe today, and let the flavours of Moonu Raja Pongal create an unforgettable culinary experience and keep the festive spirit alive in your kitchen!

    Don’t miss out on other Traditional Tamil Nadu Recipes that bring the flavours to your table. Click here for more culinary delights!  Love what you see? Subscribe to Essence of Life - Food, for more delicious recipes, cooking tips, and foodie inspiration delivered straight to your inbox.

Homemade Apple Wine - A Golden Pour

Welcome the New Year with a Toast: Homemade Apple Wine Recipe

    As we step into another glorious year, let's raise a toast to new beginnings with my delicious homemade Apple Wine! There's something magical about crafting your own wine, and this year, my Apple Wine is ready to add a touch of warmth and cheer to your celebrations.

Celebrating Six Years of 'Essence of Life - Food'

    In just 16 days, my blog, 'Essence of Life - Food', will celebrate its sixth anniversary on 17th January. It's been an incredible journey of sharing my love for food, and what better way to mark the occasion than with a glass of homemade Apple Wine?

A Tradition of Wine-Making: From My Kitchen to Yours

    Every New Year and Christmas, a new batch of wine graces my kitchen. It's become a cherished family tradition, one that I look forward to each year. However, last year, I broke the routine. Why, you ask? A bit of laziness and a pantry full of matured homemade wines—Raisin Wine, Grape Wine, Banana Wine, and Ginger Wine, all waiting patiently for their moment.

    But as the year 2020 was drawing to a close, I couldn't resist the urge to brew again. I started a fresh batch of Apple Wine, allowing it to mature beautifully over time. And now, as we welcome another New Year, this delightful batch is ready to be enjoyed.

Looking forward to next year's Wine: The Pineapple Peel Wine

    Keeping up our Christmas Wine Tradition, this Year, as I brewed and distilled the Apple Wine, I am getting ready for the next year's batch of wine and that comes with a unique twist—Pineapple Peels! Yes, you read that right. The peels add a subtle tropical note to the wine, making it a perfect blend of tradition and innovation. Though it’s a new addition to my wine repertoire, I’m confident it will be the star of next year's Christmas and New Year celebrations.

The Year-Round Process of Wine-Making

    In my household, wine-making isn't just a seasonal activity; it's a year-round process. Each Christmas, I start brewing a new batch of wine, sometimes experimenting with new variations but often sticking to the classic family favourite—Raisin Wine & Grape Wine. By the time the next Christmas rolls around, the previous year's wine is perfectly matured, ready to be savoured.

For those of you who may not have the time or patience to wait an entire year, I'm working on some quick-fix wine recipes. While I firmly believe that "Wines get better with age," these instant recipes will be a handy alternative for those last-minute celebrations.

A Passion for Wine-Making, Even Without the Tasting

    Here's a little secret: I don't actually drink the wines I make! Yes, you heard that right. But I have a trusted panel of wine tasters—my husband and kids, who thoroughly enjoy every sip.

Why Homemade Apple Wine?

    Homemade Apple Wine isn't just a beverage; it's a tradition, a labour of love, and a symbol of patience. The process of fermenting apples and raisins into a golden, aromatic wine is truly rewarding. Whether you're celebrating a special occasion or simply enjoying a quiet evening, this wine adds a touch of warmth and nostalgia to the moment.

Fresh Apple Wine - A Sip of Sunshine

Old-fashioned homemade Apple Wine

    If you're looking to craft a wine that is both timeless and delicious, look no further! This old-fashioned Apple Wine recipe is as simple as it is satisfying, combining the natural sweetness of apples with the richness of raisins.

Why Raisins? The Secret Ingredient for a Richer Wine

    In traditional fruit wine-making, raisins play a crucial role. They are often used to add body and depth to the wine, enhancing its texture and flavour. Additionally, raisins contribute a beautiful, natural colour to the wine, making it visually appealing as well as delicious.

Simple Technique, Outstanding Results

    This Apple Wine recipe follows a straightforward homemade wine-making technique that even beginners can master. Despite the simplicity of DIY Wine-Making, the results are nothing short of extraordinary. This recipe is made with a Simple Apple Wine Method with just a few basic ingredients and a bit of patience, you'll have a delightful wine that’s perfect for toasting special occasions.

Raise a Glass to the New Year!

    As we step into a New Year, why not celebrate with a glass of this homemade Apple Wine? Its rich flavour and old-world charm make it the perfect companion for your New Year's celebrations.  May your year be filled with joy, love, and, of course, good wine. Here's to a wonderful year ahead, filled with homemade delights and cherished memories with this New Year Wine.

Wishing You All a Prosperous and Happy New Year!

 

Explore a wide variety of Homemade Wine Recipes, in my blog, Essence of Life - Food

Recipe Type - Wine
Difficulty - Medium
Yields - 3–4 Bottles
Author - SM

Preparation Time - 30 -45 Minutes
Brewing Time for Wine - 3 Months - 1 Year.

Old-Fashioned Apple Wine Recipe: A Simple Yet Spectacular Homemade Delight

Apple Wine with Raisins - A Delightful Brew

Homemade Apple Wine Recipe: A Simple and Traditional Method for Perfect Results

     Making your own wine at home is a rewarding experience, and this Homemade Apple Wine recipe is the perfect introduction to traditional winemaking. With just a few ingredients and some patience, you can create a delicious wine that improves with age.

Ingredients:

For Apple Wine:

• Apples – 1 kilogram
• Raisins – 1/2 kilogram
• Sugar – 1/2 kilogram
• Lemon – 1 number
• Boiling Water – 5 litres
• Cinnamon Sticks – 8-10 large pieces (Optional)

To Activate the Yeast:

• Yeast – 1 packet (11 grams)
• Sugar – 5 teaspoons
• Warm Water – 1/3 cup

 

Method: Step-by-Step Guide to Making Apple Raisin Wine

Prepare the Apples and Raisins:

• Wash, peel, core, and remove the seeds from the apples.
• Chop the apples into small pieces.
• Chop the raisins into small pieces.

Combine Ingredients:

• In a large glass or ceramic jar, add the chopped apples, raisins, sugar, and the whole lemon.
• Pour 5 litres of boiling water into the jar and let it sit for 12 hours.

Activate the Yeast:

• Dissolve the yeast in warm water with 5 teaspoons of sugar.
• Allow it to activate.

Add Yeast to the Mix:

• After the 12 hours, add the activated yeast to the apple mixture.
• Optionally, you can add more sugar and a few sticks of cinnamon to enhance the sweetness and flavour of the wine.

Fermentation Process:

• Stir the mixture daily for a week.
• After a week, strain the mixture and press the juice out. Bottle the juice, making sure the bottles are tightly sealed.
• Store the bottles in a dark, dry place for about 3 months.

Maturation:

• After 3 months, re-bottle the clear wine, leaving the sediment behind. This process may need to be repeated until no sediment remains.
• Taste the wine after two months, and add more sweetness or flavour if desired.

Final Touches:

• Good quality apples yield the best wine. Raisins help add body and colour to the wine.
• Remember, like most wines, Apple Wine improves with age.

 

Fresh Apple Wine - A Sip of Sunshine

Important Notes & Tips for Perfecting Your Homemade Apple Raisin Wine

    When it comes to crafting the perfect Homemade Apple Wine, attention to detail is key. Here are some essential tips to ensure your wine turns out with the best flavour, body, and quality.

Maximize Flavour with Proper Preparation

• Chop Apples and Raisins into Small Pieces: Cutting the apples and raisins into smaller pieces allows for a greater release of their natural flavours and enhances the body of the wine. The more surface area exposed, the better the infusion of flavours.

Adjust Sugar Levels for Balanced Sweetness

• Natural Sweetness of Apples and Raisins: Since apples and raisins are naturally sweet, you may need to adjust the amount of sugar to suit your taste. Be mindful of the sugar levels to ensure a balanced and enjoyable wine.

Yeast Selection and Alternatives

• Using Regular Yeast: In areas where wine yeast is hard to find, regular baking yeast can be a practical alternative. However, if you have access to wine yeast, it’s highly recommended for a more authentic flavour. You may also consider adding Campden Tablets for additional preservation.

The Importance of Stirring

• Stirring During Fermentation: Stirring the wine daily is crucial during the fermentation process. It ensures even fermentation, helps in the proper mixing of ingredients, and prevents the formation of any unwanted moulds or bacteria.

Proper Storage for Best Results

• Clean and Dry Bottles: Store your wine in clean, dry bottles in a moisture-free environment. This prevents contamination and ensures the wine matures properly.

Consider Climate Factors

• Brewing in Tropical Climates: Living in a tropical area can speed up the fermentation process due to higher temperatures. Despite the faster brewing time, it’s important to adhere to the fermentation timeline for the best results.

All-Natural Ingredients for Pure Flavour

• No Artificial Additives: This recipe uses no artificial colours, preservatives, or enhancers. The rich colour and full flavour you’ll enjoy come entirely from the natural ingredients, providing a more satisfying and authentic wine experience.

     Don't miss out on more delicious recipes and wine-making tips—subscribe to my blog, 'Essence of Life - Food,' and be the first to receive new posts straight to your inbox! 

Raise Your Glass to Homemade Apple Wine

    As we toast to the New Year, let's make it a point to celebrate the simple joys of life—like crafting your own wine. Whether you're a seasoned wine-maker or a curious beginner, this homemade Apple Wine recipe is sure to bring a smile to your face and warmth to your gatherings.

    Remember, good things take time, and this Apple Wine is no exception. Let it mature, savour the anticipation, and when the moment comes, enjoy the fruits of your labour.

Cheers to a wonderful year ahead!

 SM