Tag Archives: tuticorin christmas

Christmas and New year Collections

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When it comes to Christmas, I think only of my Home town, a perfect place for Christmas with too many Christmas carousels, lights, crackers and music all over the nook and corner of the streets. Last year I have been to my home town, this time here in Bangalore.

“WISH YOU ALL A HAPPY CHRISTMAS AND NEW YEAR”

After a sick period not only with me, whole of my family including kids. Finally we decorated our Christmas tree yesterday and had a lovely and fantastic time as of my kids vacation started. Let me share few of our Christmas Tree Clicks and recipes for the Christmas and New year. Also Stay Tuned for more recipes as I will update it until New year…

Cakes and Bakes:

Nei Inippu

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Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.

This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…

Nei Inippu

Nei Inippu

Ingredients:

  • Rava / Semolina – 1 cup
  • Sugar – 2 cups
  • Grated coconut – 1 cup
  • Cardamom pods – 2 nos
  • Shajeera (cake seeds) – ¼ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Salt – a pinch

Preparation:

  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Crush the cardamom pods and keep it aside.
  • Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
  • Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
  • Grease a plate with a tsp of ghee and keep it aside/
  • Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
  • Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
  • Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
  • Transfer the rava/semolina to the greased plate and spread it with a spoon.
  • Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
  • Take off the pieces gently and store it in an air-tight container.