Hello Readers, Thank you for taking time to visit this blog...




As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???




You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..




I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Friday 11 November 2011

Panagam

This is also offered as Neivedhyam on Sri Rama Navami.
Ingredients:
1.       Powdered Jaggery: 200 gms
2.       Water: 400 ml
3.       Sukku Powder: A pinch
Preparation Procedure:
1.       Add little water and jaggery and crush them nicely by hand in the form of paste. Slowly make it dissolve in water, filter out the impurities and then add the remaining water also. Do not keep it on stove, it may become like vella pagu otherwise.
2.       Add little pinch of sukku powder.
Posted by at
Labels: , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)