Monday, 15 March 2010

Ariselu- ICC cooking challenge February 2010



Ariselu -ICC cooking challenge February 2010- A famous Andhra traditional sweet dish made from freshly pounded rice flour, jaggery (Gor) and delicately flavoured with sesame seeds and cardamon powder. It is deep fried to a golden brown colour and served crisp.

I tried the second recipe which was provided by -Srivali and her mum of Cooking 4 all seasons.


Recipe 2 -This method yeilds about 8.

Ingredients :

Raw Rice -200 grams (Once pounded you will need I glass for recipe)
Jaggary - 1/2 glass
Coconut grated - 2 tsps
Cardamom powder - 1/4 tsp
Water - 1/2 glass
Sesame seeds - 1 tbsp
Oil for deep frying.

Method for pounding the rice flour:

1.Soak rice for 6 hrs and then shade dry it. (Meaning it should not become dry but should still have some wetness in the rice. )You can either grind this to fine powder using your mixie or give to mill. The rice flour should have that texture of soft and wet feeling when you take a handful and also it should kind of retain your fist shape. This is very important because if the flour is very dry it wouldn't turn out well.

Method to prepare Ariselu:



1.Grate the achu vellum(jaggery)and add to water just enough to cover them.
2.Cook on high and remove the scum.
3.Add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.At this stage, add the freshly pounded rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour to make asoft dough.

(The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough.)

4.Divide it to equal balls. Heat a kadai with oil to deep fry these.
5.In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top.
6.Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. (If you want to avoid this, try adding to the dough.)
7.Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

You may like:
ICC cooking challenge January 2010

40 comments:

  1. Athirasam looks delicious and tempting!!!

    Nice clicks :-)

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  2. I think the second recipe is doing perfect for all of us. Nice arisalu

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  3. Looks so yummy!! simply superb!

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  4. Nayan,

    Athirasm looks perfect.

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  5. Yumm Nayna..Was this your first time making these like me? I have had them but not made them alone..

    http://ruchikacooks.com

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  6. Perfecct!! bas moklavi aapo..;-)) Looks really tempting and yummy..great pics!!

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  7. Looks delish..never tasted this one,will try...

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  8. I had never seen or heard of this recipe until I saw it in ICC cooking challenge .I tried the easier version of the two recipes provided and it worked fine although next time I will roll them slighter thicker as they did not puff up , although I am not sure they were supposed to or not.Taste was lovely but after few hours they did go rather hard ot sure if that was supposed to happen .:)

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  9. Wow, it looks so tempting...adding sesame seeds is new to me...looks so good :)

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  10. For a first attempt, you have got good result. Beautiful pictures. About your comment above, I feel rice flour was little more in the dough. i checked the dough in your pic. It looks slightly dry. You could have either reduced few tablespoon of rice flour or added few drops of milk to make it soft. It will then puff up on frying and it will remain soft and crisp even when cold. I am sure you will get better results on your next try.

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  11. For a first attempt, you have got good result. Beautiful pictures. About your comment above, I feel rice flour was little more in the dough. i checked the dough in your pic. It looks slightly dry. You could have either reduced few tablespoon of rice flour or added few drops of milk to make it soft. It will then puff up on frying and it will remain soft and crisp even when cold. I am sure you will get better results on your next try.

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  12. This is something very similar to the famous Arisa of Orissa. I have tried it many times, but, without coconut.

    The Arisa...one of my favourites.

    Your Ariselu looks inviting and tempting too.

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  13. Ariselu luks perfect n xllnt presentation as usual.

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  14. @ jayashree Many thanks for that tip I will keep in mind for next time.

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  15. oh this looks delicious!

    Not sure if you're aware, but when you post on other blogs and they click on your name, your profile is blocked...I'm sure people would find your site easier if it was linked to you! :)

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  16. Adhirasam looks perfect, divine:)

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  17. This is a dish that I'm seeing in many blog now..nice presentation !

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  18. wow this looks tempting...new 2 me..vl try soon...urs hv cme out so well yaar

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  19. Looks coool and perfect athirasam,,i like athirasam i use have mash it and mix it with ghee n banana,,hmmmmm yummyyyy one... thanks for sharing dear,,take care n keep smiling,,,i like ur blog dear n m following u

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  20. Delicious!The reason must be the dough got a bit dry. You could sprinkle milk and soften it.

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  21. @lata thanks for the tip ,I am going to attempt these again.

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  22. first time in your blog...beautiful events and nice recipes from many bloggers....

    Happy to follow you....

    Chk out my space too:
    http://anuzhealthykitchen.blogspot.com/

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  23. Never heard of jaggary before. Something new to hunt down. :)

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  24. amazing thank you so much for this :)

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  25. They look lovely. Cardamom is my favourite flavour.

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  26. Looks delicious, I have to confess I've never heard of Andhra cuisine.

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