Wednesday, October 17, 2018

Kaadaikanni Payasam - A Festive Oats Porridge, and Samba Godumai Rava Payasam - A festive Broken Wheat Porridge

PAYASAM FOR NAVARATRI
Offering Payasam as Neivedyam is an integral part of  Deity worship. Different types of Payasams are prepared by cooking different grains in milk or coconut milk and sweetened with jaggery or sugar. Some Payasams are better left plain while some others are garnished with dry fruits and nuts. Goddess Shakti is offered a Payasam a day on all days of Navaratri  along with the Maha Neivedyam/the main food offering. Here are recipes for two Payasams which can be prepared for the celebration. The first one is called Kaadaikanni Payasam in Tamil and  Tokkegodhi Payasa in Kannada. Kaadaikanni and Tokkegodhi are the not so familiar Tamil and Kannada words which mean Oats. The second one is Samba Godumai Rava Payasam (Tamil) or  Godhi Tari Payasa ( Kannada) meaning Broken Wheat Porridge.

           KAADAIKANNI PAYASAM


     

    SAMBA GODUMAI RAVA PAYASAM




KAADAIKANNI PAYASAM
INGREDIENTS


Rolled Oats/Kaadaikanni  - 1/2 cup
Milk - 4 cups
Powdered jaggery - 3/4 cup
Ghee - 1 tbsp
Raisins and cashew nuts - a few
Saffron strands - 1 pinch
Powdered cardamom - 1 pinch

METHOD


1. Soak the saffron strands in one tablespoon of warm milk and keep aside.
2. Heat one teaspoon of ghee and roast the oats till the colour changes.
3. Add milk and cook till the oats become soft.
4. Add powdered jaggery and cook till it melts and blends with the cooked oats emanating a very pleasant aroma.
5. Add the soaked saffron strands along with the milk.
6. Mix in the cardamom powder.



7. Heat the remaining ghee and fry the cashew nuts to a golden colour, add the raisins and roast till they bloat.
8. Garnish the thick Kaadaikanni Payasam with the ghee fried nuts and raisins.

SAMBA GODUMAI RAVA PAYASAM
INGREDIENTS


Samba Godumai Rava (Fine)/ Broken Wheat - 1/2 cup
Powdered jaggery - 3/4 cup
Thick coconut milk - 4 cups
Powdered cardamom - 1 pinch
Powdered edible camphor - 1 pin head
Ghee - 1 tbsp

METHOD


1. Heat ghee and roast the broken wheat till it emanates a pleasant aroma.
2. Add four cups of boiling water and cook the broken wheat till it becomes a thin
gruel.
3. Add powdered jaggery and cook till the jaggery blends well with the cooked broken wheat.
4. Gently add in the coconut milk and switch off flame before the Payasam boils.



5. Mix in the cardamom powder and the powdered edible camphor into the creamy Payasam with flowing consistency. Garnishing with nuts and raisins is optional.

Saturday, October 13, 2018

Gudannam / Jaggery Rice and Chitranna / Lemon Rice to celebrate Navaratri

MAHA NEIVEDYAM FOR NAVARATRI
Lalitha Sahasranama is a very ancient Sanskrit Hymn in praise of Mother Goddess and it is religiously recited by Her devotees during Navaratri Pooja. It consists of Her thousand beautiful names which describe Her various attributes including Her favourite foods. The line 'Gudanna preeta manasa' in the Stotra / Hymn describes her as 'The One who loves rice mixed with jaggery'. Offering Gudanna to Mother Goddess during Navaratri is considered very auspicious. Likewise another line describes Her as 'Haridraannaika Rasika' meaning  'The One who relishes turmeric or yellow rice'. Chitranna or Lemon Rice with its auspicious yellow colour rendered by the use of turmeric powder is one of the Maha Neivedyams offered to Her. Here are the recipes for two of the traditional Maha Neivedyams (main food offerings) offered to the Goddess during Navaratri.
GUDANNAM / JAGGERY RICE


INGREDIENTS
Rice - 1 cup
Powdered jaggery - 1 cup
Ghee - 2 tbsps
Cardamom and edible camphor ( Powdered together) - 1 pinch
METHOD
1. Wash and soak rice for fifteen minutes and drain.
2. Heat one tbsp of ghee in a kadai and fry the drained rice till dry.
3. Add three cups of water and allow the rice to cook on low flame.
4. Add powdered jaggery when some water is still left in the cooked rice.
5. Cook till the jaggery syrup thickens and coats each and every grain of the cooked rice.
6. Stir in the powdered cardamom and edible camphor.
7. Add the remaining ghee and switch off flame.
Offer it to Devi and enjoy the prasadam.
 CHITRANNA / LEMON RICE


INGREDIENTS
Rice - 1 cup
Juice of 1 lime
Salt - 1 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1 pinch
Asafoetida - 1 pinch
Black gram dal - 1/4 tsp
Bengal gram dal - 1/4 tsp
Peanuts - 2 tbsps
Red chillies ( broken) - 2
Curry leaves - a few
Coriander leaves for garnishing
Turmeric powder -1/4 tsp
METHOD
1. Pressure cook rice with two cups of water and allow to cool.
2. Spread the cooked rice on a deep plate (tambalam) and fluff it up to remove lumps.
3. Dissolve salt in lemon juice and keep aside.
4. Heat sesame oil in a pan and splutter the mustard seeds.
5. Add Black gram dal and Bengal gram dal and roast till the colour changes.
6. Add peanuts and fry till they crackle.
7. Add broken red chillies, asafoetida and curry leaves.
8. Stir in turmeric powder followed by the lemon juice and salt mixture.
9. Switch off flame and add the seasoning to the fluffed up rice.
10. Gently mix the rice with the seasoning without mashing up the rice.
Garnish with chopped coriander leaves and offer the auspicious yellow coloured Chitranna to Devi and enjoy the Prasadam.

Saturday, October 6, 2018

Tondekayi Tomato Masale Gojju - Ivy Gourd and Tomato Spicy Gravy

TONDEKAYI TOMATO MASALE GOJJU
Tondekayi / Ivy gourd is one of the vegetables I cook very often not only because of its various health benefits but also because the little gourds taste splendid in curries, chutneys, pickles and fries. Tondekayi Tomato Masale Gojju - today's lunch special - is a spicy finger licking Ivy Gourd gravy which pairs very well with all types of rotis.

INGREDIENTS
Ivy Gourd/ Tondekayi - 20
Big and juicy Tomatoes - 4
Onion  - 1
Sesame seeds -  2 tbsps
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Green chilly -  1
Fresh ginger -  1'' piece
Curry leaves - a few
Sambar Powder - 1tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp
Sesame oil - 2 tbsps
METHOD
1. Chop off both ends of Tondekayi / Ivy Gourds and cut them lengthwise.
2. Boil the cut gourds in sufficient water for ten minutes adding a pinch of salt, drain and keep aside.
3. Peel and sliver onion and ginger, slit the green chilly and keep aside.
4. Chop tomatoes, blend in a mixer and keep aside.
5. Dry roast sesame seeds and grind into a fine powder and keep aside.
6. Heat oil in a kadai and splutter mustard and cumin seeds.
7. Add the slivered onion, ginger and slit green chilly followed by curry leaves.
8. When the onion turns pink in colour, add the semi cooked Tondekayi/Ivy gourds.


9. Saute till the moisture evaporates and then add turmeric powder and sambar powder.


10. Stir well for a minute and add the juice of tomatoes.


11. Cook till the gojju emanates a pleasant aroma.


12. When the oil starts to come out add 2 cups of water, salt and the roasted and powdered sesame seeds.


13. Cook till the spices blend together and the gojju reaches the required consistency.


Enjoy the Tondekayi Tomato Masale Gojju with your hot hot rotis.