Chitra Amma's Kitchen

Pachai Poondu Takkaali Chutney - Raw Garlic Tomato Chutney

2012-01-27T18:40:00.000+05:30

PACHAI POONDU TAKKAALI CHUTNEY

We love to visit our native village as often as possible. The hospitality showered on us by the ever smiling Rukmini is one of the great attractions besides the pristine environment and the serene temples of the village.Rukmini's preparations especially the Chettinaad dishes are real tongue ticklers.I always return home with more knowledge handed down by her regarding the secret ingredients and the special tips which make the everyday dishes more tastier.

During our latest visit, Rukmini treated us to a delicious Idly - Vade - Saambaar breakfast along with Pachai Poondu Takkaali Chutney. Initially the rawness in the garlic hit our palates strongly. But towards the end of our breakfast we were surprised to see that we had polished off all the chutney that Rukmini had prepared along with the fat and fluffy idlies.

Raw Poondu or garlic is recommended by doctors as a cure for various illnesses. It is also considered as a general health tonic. For people who abhor raw garlic, savouring Pachai Poondu Takkaali Chutney with the morning breakfast is the best way to imbibe its benefits without much fuss!

You can always use a strong mouth wash after breakfast if you do not like the lingering garlic flavour!

INGREDIENTS

Raw garlic ( Peeled ) - 1/2 cup

Tomatoes ( Chopped ) - 1/2 cup

Red chillies - 4

Salt - 1/2 tsp

Sesame oil - 2 tsps

Mustard seeds - 1/4 tsp

METHOD

1. Grind the peeled garlic, chopped tomatoes, red chillies and salt together into a smooth paste without adding water.

2. Heat oil in a pan and add the mustard seeds.

3. When the mustard seeds splutter add the ground paste and immediately switch off flame.

4. Mix thoroughly and store in a cup.

Yesterday we enjoyed Pachai Poondu Takkaali Chutney with Raagi Muddae. It was a deadly combination!

Podalangai Curry/Padavalkai Palya - Snake Gourd Curry

2012-01-25T20:59:00.000+05:30

PODALANGAI CURRY/
PADAVALKAI PALYA

Snake gourd is known as Podalangai in Tamil and Padavalkai in Kannada. Ayurveda and Naturopathy point out to the various health benefits of Snake gourd. Snake gourd is suitable for preparing delicious koottu, curry, morkuzhambu and other dishes.

The addition of crushed pepper gives Podalangai curry / Padavalkai palya a special flavour.

INGREDIENTS

Snake gourd - 1 ( 4 cups when chopped )

Sesame oil - 1 tbsp

Mustard seeds - 1/4 tsp
Asafoetida -1 pinch

Peanuts - 2 tbsps

Coarsely crushed pepper - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - a few

Fresh coconut gratings - 2 tbsps

Salt - 1/4 tsp

METHOD

1. Chop the tender snake gourd into medium size pieces.

2. Heat oil in a pan and add the mustard seeds.

3. When the mustard seeds splutter add asafoetida.

4. Throw in the peanuts and fry till they crack.

5. Add the crushed pepper followed by cumin seeds.

6. When the fried pepper gives out a pleasant aroma , add the curry leaves, chopped snake gourd and salt.

7. Stir well, cover with a lid and cook on low flame. The tender vegetable will cook in its own juice.

8. Stir once in a while till the snake gourd becomes uniformly soft.

9. Open the lid, increase heat and gently cook the curry till dry.

10. Switch off flame and mix in the fresh coconut gratings.

Enjoy the juicy and peppery Podalangai Curry / Padavalkai Palya with your favourite meal.

Red Carrot Pickle

2012-01-22T21:10:00.000+05:30

RED CARROT PICKLE

My family has a craze for pickles. Apart from the long lasting spicy and oily pickles, instant pickles are also a hit for their distinctive tang and the crunch.This is my mother's recipe for an instant Carrot pickle which can be easily prepared. Its shelf life is limited to a couple of days but it is a colourful party delight.

INGREDIENTS

Red carrot ( Laal gaajar or Delhi Gaajar) -1 (one cup when chopped)

Lime (the size of a ping pong ball) - 2

Green chillies - 3

Fresh ginger - 2 inch piece

Salt - 1 1/2 tsp

Sesame oil - 2 tbsps

Mustard seeds - 1/4 tsp

Fenugreek seed powder - 1 pinch

Asafoetida - 1 pinch

Turmeric powder - 1/4 tsp

METHOD

1. Wash, peel and cut carrot into slightly thin and long pieces.

2. Slit the green chillies lengthwise and cut them across similar to the size of the carrot pieces.

3. Peel and chop fresh ginger likewise.

4. Immerse the whole lime fruits into boiling water, switch off flame and cover it with a lid.

5. When thoroughly cooled remove from water and wipe them dry.

6. Place the fruits on a clean and dry plate or on a cutting board and cut them into small pieces using a very sharp knife. Take care to preserve the thick juice with the cooked pith, which may spurt out of the lime while cutting.

7. Pick out the seeds using your hand, because filtering will remove the essential pith of the lime along with the seeds.

8. Heat the oil in a pan and add the mustard seeds.

9. When the mustard seeds splutter add asafoetida and fenugreek seed powder.

10. When the powders emanate a pleasant aroma mix in the turmeric powder.

11. Stir in the chopped ginger, green chillies and carrots.

12. Finally stir in the chopped lime along with the pith and the juice.

13. Mix in salt and switch off flame.

14. Allow to cool and store in a small pickle jar.

You can relish this addictive tangy and crunchy Red Carrot Pickle immediately with your meal. Refrigerate after use. Mangai inji ( a variety of ginger with mango flavour ) can also be used instead of normal ginger for its special flavour.

Sakkaraivalli Kizhangu Curry / Genasu Palya - Sweet Potato Curry

2012-01-18T19:57:00.000+05:30

SAKKARAIVALLI KIZHANGU CURRY / GENASU PALYA

Sweet potato is known as Sakkaraivalli kizhangu in Tamil and Genasu in Kannada . This is one of the many native vegetables offered to Sun God during the harvest festival. It is usually grilled on live charcoal, the skin is peeled and then relished as it is. It tastes yummy when cooked in jaggery syrup until it reaches the consistency of jam.Sakkarai valli kizhangu Curry / Genasu palya is another delicious dish which can be cooked in no time.

INGREDIENTS

Sweet Potato - 2

Salt - 1/4 tsp

Powdered jaggery - 2 pinches

Oil - 2 tsps

Mustard seeds - 1 pinch

Black gram dal - 1/4 tsp

Bengal gram dal - 1/4 tsp

Turmeric powder - 1 pinch

Asafoetida - 1 pinch

Broken red chillies - 2

Curry leaves - a few

Fresh coconut gratings - 4 tbsps

METHOD

1. Scrape away the peel of sweet potato and store the peeled vegetable in a bowl of water.

2. Chop into cubes and immediately immerse the cubes in water to prevent discolouration.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard seeds splutter add the dals and roast till they turn golden in colour.

5. Decrease flame and add red chillies and fry till they turn crisp.

6. Stir in the asafoetida, turmeric powder and the curry leaves.

7. Drain the cubed sweet potato and add to the seasoning.

8. Add salt and sprinkle little water, cover and cook on low flame till almost done.

9. Add powdered jaggery, sprinkle little more water and cook till the curry becomes soft and dry.

10. Switch off flame and garnish with fresh coconut gratings.

Relish the sweetish Sakkarivalli kizhangu curry / genasu palya with your favourite meal.

Baadaam Poli For A Happy Pongal / Sankranti

2012-01-12T09:13:00.000+05:30

BAADAAM POLI FOR A HAPPY PONGAL/ SANKRANTI

I am very happy to be back on time to post Baadaam Poli for Pongal/Sankranti after a short visit to our native village. I was pleasantly surprised to see an award waiting for Chitra ( Chitra Amma's Kitchen ) from Chitra at (Chitranna). Thank you Chitra for your appreciation and kind gesture.

Here is a special Poli to celebrate the harvest festival.

INGREDIENTS FOR THE FILLING

Grated Copra / Dry coconut - 1/2 cup

Almonds - 1/2 cup

Jaggery ( crushed ) - 3/4 cup

Ghee - 1 tsp
Cardamom powder - 1 pinch

METHOD

1. Dry roast the grated copra lightly for a minute on low flame. Remove as soon as it gives out a pleasant aroma.

2. Blanch almonds and remove the skin.

3.Grind the roasted copra and the almonds into a slightly coarse and thick paste sprinkling little water.

4. Dissolve jaggery in 1/2 a cup of warm water and filter.

5. Cook the ground paste and filtered jaggery water till everything comes together in a lump and add the ghee.

6. Switch off flame and mix in the cardamom powder and let it cool.

7. Pinch portions of the filling and make lime size balls and keep aside.

TO PREPARE THE BAADAAM POLI

INGREDIENTS

Plain flour / maida - 1 cup
Turmeric powder - 1 pinch

salt - 1 pinch

Oil - 2 tsps

METHOD

1. Knead the above ingredients together into a soft dough, cover it and leave it aside for at least an hour.

2. Divide the dough into lime size balls.

3. Flatten one dough ball and place a ball of the sweet copra and baadaam filling on it.

4. Flatten another dough ball and cover the filling .

5. Press the edges together and seal the filling between the two flattened dough balls.

6. Roll out into thin Polis using a rolling pin lightly dusting it with flour.

7. Heat a greased tava and cook the Baadaam Poli on low flame.

8. Turn over and cook on the flip side dribbling with little oil.

9. When golden brown spots start to appear remove the Baadaam Poli on to a plate.

Enjoy the Flavoursome Baadaam Poli topped with a dollop of fresh ghee or drenched in a cup of hot milk.

Baadaam Poli can also be prepared using wheat flour following the same method.The bigger one on the plate is prepared using wheat flour.

WISH YOU A HAPPY AND BOUNTIFUL PONGAL / SANKRANTI

Happy New Year With Custard Powder Fudge

2012-01-01T15:20:00.000+05:30

CUSTARD POWDER FUDGE

Here is a short Sweet recipe on the first day of the happy New Year.

INGREDIENTS

Vanilla Custard Powder - 1 cup

Sugar - 3 cups

Water - 4 1/2 cups

Juice of 1 lime = 4 tbsps

ghee - 2 tbsps

GARNISH

Nuts roasted in another 2 tbsps of ghee

METHOD

Mix all the INGREDIENTS together without lumps and cook on medium flame stirring continuously till the translucent mass leaves the sides of the pan, mix in the GARNISH and then pour on to a greased plate.

SET ! CUT ! ENJOY !

WISH YOU A VERY HAPPY, PEACEFUL AND PROSPEROUS NEW YEAR.

Finger Food For The New Year Party - Kuzhi Paniyaaram

2011-12-31T17:09:00.000+05:30

FINGER FOOD FOR THE NEW YEAR PARTY

KUZHI PANIYAARAM

Kuzhi Paniyaarams are delicious and addictive snacks. They can easily fit into any party or celebrations. They are a no fuss no mess finger food, and taste yummy with or without dips and chutneys.

INGREDIENTS

Raw rice - 3 cups

Black gram dal - 1 cup

Bengal gram dal - 1 tsp

Fenugreek seeds - 1 tsp

Beaten rice or puffed rice - 1 tbsp

Salt - 2 tsps

Sugar - 1 tsp

TO PREPARE THE BATTER

1.Wash and cover all the ingredients except salt and sugar in water and soak for one hour.

2. Grind the soaked ingredients into a thick, smooth and fluffy batter adding water as required.

3. Mix salt and sugar to the batter and store in a big vessel with lid.

4. Rest it in a warm place and allow to ferment overnight.

INGREDIENTS FOR THE PANIYAARAM

Finely chopped onions - 2 tbsps

Finely minced fresh coconut - 2 tbsps

Finely chopped green chillies - 1 tsp

Finely chopped fresh ginger - 1 tsp

Finely chopped coriander leaves - 1 tbsp

SEASONING

Oil - for seasoning and frying the paniyaarams

Mustard seeds - 1/4 tsp

Black gram dal - 1/2 tsp

TO PREPARE PANIYAARAMS

1. Add all the chopped ingredients to one cup of the fermented batter and mix well.

2. Heat oil in a seasoning ladle and add mustard seeds.

3. When the mustard seeds crackle add the black gram dal and fry till golden in colour and mix the seasoning into the paniyaaram batter.

4. Heat oil in a paniyaaram pan ( Appa Kaaral ).

5. When the oil is hot enough pour one tablespoon of the prepared paniyaaram batter into every cup like depression in the paniyaaram pan. The paniyaarams will ease out by themselves and start to float in the oil when done.

6. Gently turn over the paniyaarams one by one using a fork and cook on the flip sides.

7. When the paniyaarams are done gently remove them one by one from the pan and drain them on a kitchen towel.

Enjoy the hot and scrumptious Kuzhi Paniyaarams with coconut chutney if needed.

Finger Food For The New Year Party - Lentil & Vegetable Dumplings

2011-12-30T19:57:00.000+05:30

FINGER FOOD FOR THE NEW YEAR PARTY

LENTIL & VEGETABLE DUMPLINGS

This is an easy to prepare finger food. Lentil and Vegetable Dumplings are very healthy and nutritious since they are cooked in steam.

INGREDIENTS

Tur dal - 1 cup

Bengal gram dal - 1 tbsp

Green gram dal - 1 tbsp

Red chillies - 4

NOTE - Wash the above ingredients, cover with water and soak for one hour.

Grated carrot - 1/2 cup

Finely chopped beans - 2 tbsps

Finely chopped capsicum - 2 tbsps

Finely chopped onion - 2 tbsps

Finely chopped Green chillies - 2 tsps

Finely chopped coriander leaves - 2 tbsps

FOR SEASONING

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Black gram dal - 1 tsp

Cumin seeds - 1 tsp

Asafoetida - 1 pinch

Salt - 1 tsp

METHOD

1. Drain the soaked ingredients and grind coarsely without adding water.

2. Blend in the salt and keep aside.

3. Heat the oil and add the mustard seeds.

4. When the mustard seeds splutter add the black gram dal and roast till golden in colour.

5. Add cumin seeds and asafoetida.

6. Add chopped onion and green chillies.

7. Add chopped capsicum and beans and stir fry till they are half done.

8. Mix in the ground lentil , switch off flame and allow to cool.

9. Blend in the carrot gratings and the chopped coriander.

10. Take lemon size balls of the prepared mixture and shape them into dumplings.

11. Arrange the prepared dumplings in a greased idly plate and steam in the pressure cooker without the weight for fifteen minutes.

Serve the hot Lentil & Vegetable Dumplings with a tangy tamarind sauce or mint chutney.

Finger Food For The New Year Party - Idly Sticks

2011-12-29T21:48:00.000+05:30

FINGER FOOD FOR THE NEW YEAR PARTY

IDLY STICKS

Basically Idly Sticks are nothing but fried idlies. The addition of garlic and and other spices lend a distinct flavour to the Idly Sticks.

INGREDIENTS FOR THE BATTER

Raw rice - 3 cups

Black gram dal - 1 cup

Fenugreek seeds - 1 tsp

Beaten rice or puffed rice - 1 tbsp

Bengal gram dal - 1 tsp

salt - 2 tsps

Sugar - 1 tsp

METHOD

1.Wash and cover all ingredients except salt and sugar with water and soak for one hour.

2. Grind the soaked ingredients into a thick, smooth and fluffy batter using the grinder.

3. Mix salt and sugar and run the grinder for two more minutes.

4. Store the ground batter in a big vessel allowing space for fermenting.

5. Cover with a lid and leave the batter in a warm place overnight.

TO PREPARE IDLIES FOR THE IDLY STICKS

INGREDIENTS

Finely chopped garlic - 2 tbsps

Chilly flakes - 2 tbsps ( Dry roast red chillies till crisp and crush them using a pestle )

Sesame seeds - 2 tsps

Cumin seeds - 2 tsps

Finely chopped coriander - 1 tbsp

METHOD

1. For every cup of the fermented idly batter add the above ingredients and blend well.

2. Grease idly plates ( I have used tattae idly plates ) and pour one cup of the prepared batter into each plate.

3. Steam the idlies for fifteen minutes in a pressure cooker without the weight.

4. Allow to cool and then refrigerate the idlies along with the plates for half an hour.

5. Remove the idlies from the idly plates and cut them into long sticks using a sharp knife.

6. Heat oil in a pan and gently drop the sticks one by one into the hot oil so that they do not clump together.

7. Turn over using a perforated ladle and fry till the Idly Sticks become crisp and golden brown in colour.

8. Remove the crisp Idly Sticks and drain them on a paper towel.

Enjoy the flavoursome Idly Sticks as they are or with tomato sauce, chutney or any other dip of your choice.

Finger Food For The New Year Party - Spicy Banana Rings

2011-12-28T22:00:00.000+05:30

FINGER FOOD FOR THE NEW YEAR PARTY

SPICY BANANA RINGS

Now that Christmas is over, everybody is geared up to usher in the New Year with new hopes, dreams and resolutions. Here we are, ready with a few Finger Foods to add spice and life to your New Year party.

INGREDIENTS

Raw banana - 2 large

Green chillies - 3

Green coriander leaves - 1/2 bunch

Turmeric powder - 1/4 tsp

Pepper ( coarsely crushed) - 1/2 tsp

Cumin seeds - 1 tsp

Asafoetida - 1 pinch

Fresh ginger - a big piece

Bengal gram flour ( Besan ) - 2 tbsps

salt - 3/4 tsp

Cooking oil - for seasoning and roasting

METHOD

1. Wash and halve the bananas and pressure cook without adding water. Set aside to cool.

2. Peel and chop the ginger lengthwise into slender pieces resembling match sticks.

3. Grind green chillies,coriander and turmeric powder into a thick paste adding a few drops of water if required.

4. Heat 1 tbsp of oil in a pan and add the crushed peppers and the cumin seeds.

5. When they crackle add asafoetida, besan and the ground paste at half minute intervals and saute together for two more minutes and switch off flame and then add the ginger.

6. Peel the cooked bananas and mash well.

7. Add the banana mash and salt to the sauteed paste.

8. Knead together into a thick dough.

9. Take a lemon size ball of the banana mixture and flatten it on your palm.

10. Make a hole in the center .

11. Arrange a batch of banana rings on a greased hot tava, pour a spoon of oil around each banana ring and roast on low flame.

12. Turn over and cook the flip sides of the banana rings till they become golden in colour.

Remove the Spicy Banana Rings on to a plate.

Enjoy the Spicy Banana Rings with tomato sauce, mint chutney or any other delicious dip of your choice.

Sweet Melange For A Merry Christmas - Indian Cheese Cake

2011-12-22T16:57:00.000+05:30

SWEET MELANGE FOR A MERRY CHRISTMAS

INDIAN CHEESE CAKE / PANEER CAKE

This simple and easy to make Indian Cheese Cake / paneer cake, can be prepared even by children. My grand children are ardent viewers of the popular T. V. show 'MasterChef Australia'. They gave me some very useful tips while making this cake. It was so easy to make the cake. And it was all the more easy to polish it off as soon as it was ready!

INGREDIENTS

Marie biscuits - 20

Butter - 1/2 cup

Hot milk - 1 cup

Indian cheese / paneer - 200 gms

Powdered sugar - 1 tsp

Sweetened Condensed milk - 1 tin

Canned fruits - 1 can

METHOD

1. Take a shallow bowl and line it firmly with a greased butter paper.

2. Blend 12 Marie biscuits into a coarse powder.

3. Melt the butter and add enough to the biscuit powder so that the crumbs cling together.

4. Pat the mixture evenly into the bowl making a thick base to support the cheese cake.

5. Dip the remaining biscuits in a cup of hot milk and arrange them on the biscuit crumb base.

6. Cut the Indian cheese / paneer into cubes and boil them in water for five minutes or until they become fluffy.

7. Drain the cooked cheese / paneer thoroughly and knead into a soft dough adding one spoon of powdered sugar.

8. Spread a thick layer of the cheese /paneer dough on top of the biscuit layer.

9. Pat evenly and firmly and chill for half an hour.

10. Add one teaspoon of butter to the condensed milk and microwave for one minute or till it starts bubbling using a microwave safe bowl.

11. Bring out the chilled cake bowl. Spread the cooked condensed milk all over the cheese cake. Refrigerate again for fifteen minutes.

12. Run a sharp knife between the wall of the bowl and the now set cake and gently slide the cake on to a plate.

13. Top with thoroughly drained canned fruits.

Gently slice the delicious Indian Cheese Cake / Paneer Cake.

Enjoy the Indian Cheese Cake slices with your favourite ice cream.

WISH YOU A VERY MERRY CHRISTMAS

Sweet Melange For A Merry Christmas - Peanut Brittle

2011-12-20T22:16:00.000+05:30

SWEET MELANGE FOR A MERRY CHRISTMAS

PEANUT BRITTLE

Peanut Brittle is another avataar of the traditional Kadalaikai urundai ( Peanut laddoos ). The texture and the glassy look of this addictive sweet attract not only children but the grown ups too. A box of roasted and husked peanuts stored in your kitchen shelf will come in handy when you crave for an easy to make instant sweet.

INGREDIENTS

Peanuts - 1 cup

Powdered jaggery - 1 cup

Butter - 1 tsp

METHOD

1. Dry roast the peanuts on medium flame till they crack.

2. When they cool down rub the nuts between your palms to loosen out the skin .

3. Remove the husk and grind the clean peanuts into a very coarse powder using the blender.

4. Dissolve jaggery in one cup of water and filter it.

5. Spread a greased butter paper on a plate before you start cooking.Keep a greased spoon also ready.

6. Cook the jaggery water on low flame till the syrup reaches the hard ball stage. ( A drop of syrup should instantly harden when it touches cold water).

7. Add the butter,

and the powdered peanuts.

8.Stir till the mixture comes together into a mass.

9. Switch off flame.

10. Drop the mixture one spoon at at a time on the butter paper and flatten using the back of the greased spoon.

The brittle will immediately set.

Peel out the set Peanut Brittle from the butter paper and start munching on and on!

Sweet Melange For A Merry Christmas - Sugar Poories

2011-12-18T20:02:00.000+05:30

SWEET MELANGE FOR A MERRY CHRISTMAS

SUGAR POORIES

We tasted these poories at a food stall in Oregon zoo, Portland. They were soft, fluffy and sweet. They measured about a foot or more in diameter and were as big as elephant ears! Yes, they were known as 'Elephant Ears', a sweet snack sold at all fairs and carnivals.

Though they looked like huge poories topped with sugar powder, they tasted different from the normal poories that we ate with sugar in our childhood.

Elephant ears are prepared using plain flour and yeast. But Sugar Poories have been prepared using wheat flour.

INGREDIENTS

Wheat flour - 1 cup

Milk - 1/2 cup

Sour curd - 1 tsp

Salt - 1 pinch

Cooking soda - 1 pinch

Powdered sugar - 1 tsp

Butter - 1 tsp

Oil - for frying

FOR THE TOPPING

Sugar powdered with a few cardamoms / cinnamon - 1/2 cup

METHOD

1. Sift wheat flour, salt, sugar powder and cooking soda together into a bowl.

2. Make a well in the sifted ingredients and add butter and curds into it.

3. Add warmed up milk little by little as required and mix the ingredients into a smooth dough.

4. Cover and leave the dough in a warm place for six hours.

5. Divide the dough into four portions and make them into four balls.

6. Using a rolling pin flatten the dough balls into thin poories.

7. Heat oil and fry the poories on both sides till they puff up and become golden in colour.

8. Drain the poories on a paper towel.

9. Sprinkle or shower the sugar and cardamon /cinnamon powder over the fried poories as per your taste.

Eat ! Enjoy !

Sweet Melange For A Merry Christmas - Baby Carrot Murabba - Baby Carrots In Sugar Syrup

2011-12-17T18:30:00.001+05:30

SWEET MELANGE FOR A MERRY CHRISTMAS

BABY CARROT MURABBA

Among all other vegetables Carrots are an all time favourite of children. Bright and tender baby carrots add colour and cheer to a festive meal especially when they are steeped in a sweet syrup.

INGREDIENTS

Baby carrots - 10

Sugar - 3/4 cup

Lime juice - 1 tsp

Salt - 1/2 a pinch

Cardamom powder or cinnamon powder - 1 pinch

METHOD

1. Wash and peel baby carrots and lightly prick them using a fork or a knitting needle.

2. Steam the carrots in a pressure cooker without the weight for fifteen minutes.

3. Add one and a half cups of water to the sugar and boil it adding the salt and the lime juice.

4. When the syrup starts becoming sticky add the steamed carrots .

5. Cook till the syrup reaches one thread consistency stirring now and then.

6. Switch off flame and add the cardamom powder / cinnamon powder.

The warm Baby Carrot Murabba is a welcome treat on a cold but festive day.

Sweet Melange For A Merry Christmas -Fruit And Nut Laddoos

2011-12-16T22:54:00.000+05:30

SWEET MELANGE FOR A MERRY CHRISTMAS

FRUIT AND NUT LADDOOS

INGREDIENTS

Pitted dates - 2 cups

Raisins - 1/2 cup

Almonds - 1/2 cup

Cashew nuts - 1/2 cup

Diamond sugar - 2 tbsps

Cloves - 1 tbsp

Honey - 2 tbsp

METHOD

1. Dry roast cloves,almonds and cashew nuts until you get a pleasant aroma.

2. Shred dates into small pieces.

3. Chop the roasted nuts coarsely using a blender.

4. Add the dates and raisins to the blender and give it one more swish.

5. Remove the fruit and nut mixture on to a plate and add diamond sugar.

6. Mix in honey and knead the mixture until it becomes a sticky mass.

7. Grease your palms, scoop out small portions from the mass and shape them into plum sized mini laddoos.

Watch out while making these laddoos or else the delicious Fruit And Nut Laddoos will disappear even before the process of making is completed!

Sweet Melange For A Merry Christmas - Nendiram Pazha Halwa - Banana Halwa

2011-12-15T19:40:00.000+05:30

SWEET MELANGE FOR A MERRY CHRISTMAS

NENDIRAM PAZHA HALWA / BANANA HALWA

We presented our " Vegetarian Menu Recommendations For A Tasty Christmas" last year. This year we are ready to welcome Christmas with a "Sweet Melange". Fruits, vegetables, flour, milk, nuts, sugar and jaggery combine with many other ingredients and are all set to metamorphise into delicious sweets of varying shapes,colours , textures and tastes in this Sweet Melange For A Merry Christmas.

Nendiram Vazhai Pazham is a special variety of banana which abounds in the south west coast of India. This variety of banana is the best choice for preparing a delicious banana halwa due to its golden colour and unique taste.

INGREDIENTS

Nendiram Vazhai Pazham - 2 ( roughly 4 1/2 cups when sliced)

Sugar - 2 cups

Ghee - 4 tbsps

Cardamom powder - 1pinch

Mixed nuts - a few

METHOD

1. Heat 2 tsps of ghee and roast the nuts and keep aside.

2. Peel and dice the banana into thin slices.

3. Heat 2 tbsps of ghee in a heavy bottomed pan and add the banana slices.

4. Stir well and cover with a lid.

5. Cook on low flame stirring now and then till the banana slices become mushy.

6. Add sugar and cook till the sugar melts and blends well with the fruit mash.

7. Keep stirring on low flame till the halwa starts leaving the sides of the pan.

8. Blend in the remaining ghee, roasted nuts and the cardamom powder and switch off flame.

Enjoy the Nendiram Pazha Halwa in scoops while still warm.

Or spread the golden coloured halwa on a greased plate, and cut them into desired shapes when cold. Either way Nendiram Pazha Halwa tastes heavenly.

Knoolkhol Porial / Navilukosu Palya - Kohlrabi Dry Curry

2011-12-12T21:48:00.000+05:30

KNOOLKHOL PORIAL / NAVILUKOSU PALYA

Knoolkhol / kohlrabi tastes delicious in sambaar or puli kuzhambu. Tender, non fibrous knoolkhols are suitable for preparing dry porial / curry. Knoolkhols become hard and fibrous very fast even under refrigeration. Hence it is better to use the vegetable while still fresh.

I like throwing in a few Sundaikai / Turkey berries either fresh or dried in one dish or another at least once a month for their medicinal properties. This could be omitted or substituted with green peas while preparing knoolkhol porial depending on individual taste.

INGREDIENTS

Knoolkhol / Kohlrabi - 2

Fresh Sundaikai / Turkey Berries - a few

Salt - 1 tsp

Sesame oil - 2 tsps

Mustard seeds - 1 pinch

Split black gram dal - 1/4 tsp

Bengal gram dal - 1/4 tsp

Red chillies - 2

Curry leaves - a few

Turmeric powder - 1 pinch

Asafoetida - 1 pinch

Cooked and mashed tur dal - 2 tbsps

Fresh coconut gratings - 4 tbsps

METHOD

1. Peel and chop knoolkhol / kohlrabies into small pieces.

2. Cook in just enough water till very tender and keep aside.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard seeds splutter add the split black gram dal and bengal gram dal.

5. When the dal becomes light golden in colour add broken red chillies followed by turmeric powder.

6. Add curry leaves and asafoetida.

7. Add washed sundaikai /Turkey Berries and a pinch of salt, cover and cook on medium flame till the berries pop.

8. Add the cooked knoolkhol and the remaining salt.

9. Stir in the mashed dal, increase flame and cook till the porial is dry.

10. Garnish with fresh coconut gratings.

Enjoy the healthy and delicious Knoolkhol Porial / Navilukosu Palya with your sambaar rice or rasam rice.

Mysooru Badanekaayi Palya - Mildly Spicy Mysore Brinjal Dry Curry

2011-12-10T21:27:00.000+05:30

MYSOORU BADANEKAAYI PALYA

Tender, fleshy, small and yummy ! Eerangere badanekaayi - the long green brinjal variety grown around Mysore - is the perfect choice to prepare the delicious Mysooru Badanekayi Palya. My mouth waters even now as I think of the the delicious vaangi baath which my mother - in - law prepared decades ago, using this particular variety of brinjals.

Here I have used the long green local brinjals to prepare the delicious palya. The Byadagi Menasina kayee ( a special variety of chillies grown in Byadagi, a village in Karnataka ) lends a special colour and flavour to the palya. Do try out this Palya using Eerangere badanekaayi and enjoy the authentic delicacy.

INGREDIENTS

Long green brinjals - 1/2 kg

Turmeric powder - 1 pinch

Sesame oil - 2 tbsps

Mustard seeds 1/4 tsp

Split black gram dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Curry leaves - a few

Salt - 1 tsp

Fresh coconut gratings - 1 cup

FOR THE SPICE POWDER

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Byadagi red chilles - 10

Cinnamon - 1''

Asafoetida - 1 pinch

METHOD

1. Heat a drop of oil and fry the cinnamon.

2. When the cinnamon starts giving out a pleasant aroma, add the coriander seeds, Bengal gram dal and broken Byadagi chillies, and roast together till you get a very pleasant aroma.

3. Add asafoetida and switch off flame.The heat of the pan is enough to fry the asafoetida powder.

4. Cool and grind the roasted spice into a smooth powder and keep aside.

5. Wash and quarter the brinjals lengthwise and then cut them across into 2'" pieces.

6. Immerse the brinjal pieces in water as you cut them to avoid discolouration.

7. Heat the remaining oil in a pan and add mustard seeds.

8. When the seeds splutter add black gram dal and bengal gram dal and fry till they turn golden in colour.

9. Add curry leaves and turmeric powder.

10. Drain the brinjal pieces and add to the seasoning.

11. Stir in salt, cover and cook for two minutes till the vegetable releases water.

12. Cook without lid on low flame stirring now and then, in its own water, till the brinjal pieces are about to be done.

13. Once the brinjal is done increase heat and cook till all the water evaporates.The cooked brinjal pieces should remain firm.Do not allow it to become mushy.

14. Mix in one and a half tsps of the ground spice powder and switch off flame.

15.Finally mix in the fresh coconut gratings .

Enjoy the flavoursome Mysooru Badane kaayi Palya with your favourite meal.

Kartigai Pori - Sweetened Puffed Rice

2011-12-08T19:50:00.002+05:30

KAARTIGAI PORI

The Red Mountain is spewing fire ! The flame seems to pierce through the sky above! The natives are awestruck by the magnificence of the enormous column of fire ! This must be The Lord ! The Lord whose crown Lord Brahma could not access ! The Lord whose feet Lord Vishnu could never reach! Their heads bow in devotion to the Supreme Lord Of The Red Mountains, Lord Arunaachaleswara -who is none other than Lord Shiva Himself in the form of fire !

The Lord is enshrined in a temple at the foot of Mount Arunaachala. Great saints sing in praise of the Lord. Over a period of time the kings of various succeeding dynasties improve and expand the temple complex.The legend of the Lord of the Red Mountain lives on to this day.

The Red Mountain which spewed fire once upon a time is now a dead volcano . But its sanctity still remains. Tiruvannaamalai where Arunaachala or the Red Mountain lies, is considered to be the seat of concentrated spiritual energy on mother earth.

Every year the festival of lights - Kaartigai deepam -is celebrated in honour of the Deity on the full moon day of Kaartigai month. It occurs between the middle of November and December. Annaamalai Deepam - a gigantic lamp is lit atop the Arunaachala using tons of ghee.

Hundreds of lamps are lit in each and every house on this auspicious occasion. Lord Shiva is worshipped in the form of Jyothi / flame. Sweets like kaartigai pori and appam are offered to the Lord during the pooja.

The vapour arising out of the sesame seed oil lamps helps in clearing out any negative energy from the surrounding energy field. It helps us to keep warm by driving away the chill and the dense fog which are characteristics of the month of Kaartigai.

INGREDIENTS

Puffed rice - 4 glasses ( Rice is made to pop out of Paddy at a high temperature, similar to pop corns. This is called Nel Pori in Tamil and Battada Haralu in Kannada. )

Powdered jaggery - 1 glass

Cardamom powder - 1 pinch

METHOD

1. Clean the puffed rice / nel pori /battada haralu, remove the husk and keep aside in a bowl.

2. Dissolve jaggery in a glass of warm water and filter.

3. Cook the jaggery water till you get a thick syrup of two thread consistency / hard ball stage, mix in the cardamom powder.

4. Add the thick syrup to the popped rice and mix well.

5. When it cools down break down the lumps evenly.

Some people have the custom of making the pori into urundais / balls. Make them soon after the 4th step. Take a handful of pori coated with jaggery syrup and form balls while still warm.

Offer the Karthigai Pori to the Lord and enjoy the prasaadam with one and all.

Sihi Kumbalakai Tovvae - Spicy Mashed Pumpkin

2011-12-03T23:28:00.000+05:30

SIHI KUMBALAKAI TOVVAE

Tovvae is basically cooked and mashed dal with a light seasoning and a squeeze of lime juice. Sihi kumbalakai tovvae which my mother prepared often, is a tovvae without the basic ingredient - dal! To be precise it is a 'dal' without dal! I have argued with my mother several times regarding the inappropriate name whenever she prepared sihi kumbalakai tovvae. The flavour and taste of this tovvae is something out of the world and the argumentative mind is shut down the moment the taste buds start approving of it!

INGREDIENTS

Sihi Kumbalakai / Prangi kottai /Pumpkin - 1 small

Turmeric powder - 1 pinch

Tamarind - 1 small marble size

Salt - 1 tsp

Sesame oil - 2tsps

Bengalgram dal - 1 tbsp

Coriander seeds - 1 tsp

Red chillies - 4 + 1 for seasoning

Asafoetida - 1 pinch

Cinnamon - 1'' piece

Dry coconut gratings / Copra - 2 tbsps

Mustard seeds - 1 pinch

Curry leaves - a few

Cashew nuts - a few

METHOD

1. Peel and chop the pumpkin into big cubes.( Roughly four cups of cubes )

2. Soak tamarind in warm water and extract the juice.

3. Add turmeric powder and cook the pumpkin cubes in tamarind juice on medium flame. Add little more water if necessary to cover the vegetable.

4. In the mean while heat 1/4 tsp of oil and add cinnamon, bengal gram dal, coriander seeds and red chillies. Roast till it becomes golden in colour giving out a pleasant aroma.

5. Add asafoetida and switch off flame.

6. Grind the roasted ingredients into a fairly smooth powder adding copra in the end.

7. When the pumpkin is thoroughly cooked add salt and mash well using the back of the ladle.

8. Add the ground powder and cook for one more minute till the spice blends well with the pumpkin and switch off flame. The consistency should be thick like a gravy.

9. Heat the remaining oil in a seasoning ladle and add mustard seeds.

10.When the mustard seeds splutter add the cashew nuts and fry till they become golden in colour.

11. Add one broken red chilly and the curry leaves and pour the seasoning on the tovvae.

(If you still want the name Tovvae to be justified, add one scoop of cooked and mashed dal while mashing the cooked pumpkin cubes.)

Enjoy the delicious Sihi Kumbalakai Tovvae with hot rice. It tastes best with Raagi Muddae topped with a liberal helping of fresh ghee.

Cauliflower Mor Saambaar - Cauliflower In Curd And Lentil Gravy

2011-12-01T18:40:00.000+05:30

CAULIFLOWER MOR SAAMBAAR

Food scientists may not approve of certain food combinations. But some of those combinations have been very much in our meal plans since ages. Thair vadai and curd rice are supposed to be a wrong combination of foods. But our systems have comfortably adapted to the delicious combinations and we have been relishing them, without suffering any side effects.

I can imagine a lot of raised eyebrows at the mention of MOR SAAMBAAR. But my family likes this saambaar for a change. It has a delicious but sober taste, devoid of the tang of the tamarind or the hot taste of the spicy saambaar powder.

INGREDIENTS

Tur dal - 1 cup

Turmeric powder - 1 pinch

Thick Curds ( slightly sour will taste good ) - 2 cups

Rice flour - 1 tbsp

Florets of cauliflower - 1 cup or more

salt - 1 1/4 tsp

Sesame oil - 2 tsps

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1 pinch

Broken red chillies - 5

Curry leaves - a few

Asafoetida - 1 pinch

METHOD

1. Pressure cook tur dal with 2 cups of water adding turmeric powder.

2. Thoroughly wash cauliflower and separate into large florets.

3. Cook the florets in just enough water till soft but not mushy.

4. Add salt and rice flour to the curds and blend smoothly.

5. Heat oil in a seasoning ladle and add mustard seeds.

6. When the mustard seeds splutter add fenugreek seeds.

7. Stir in the broken red chillies and when they become crisp add asafoetida and curry leaves and switch off flame.

8. Add the seasoning to the curd mixture.

9. Drain the florets and add to the seasoned curd.

10. Gently mix in the mushy dal into the seasoned curd.

11. Cook the Mor Saambaar on low flame and switch off flame as soon as it starts boiling.

Enjoy the Mor Saambaar with plain hot rice.

It tastes delicious with rice and paruppu podi topped with a spoon of fresh ghee.

Mullangi Khaara Koottu - Daikon / White Radish In Spicy Tamarind Gravy

2011-11-28T19:49:00.000+05:30

MULLANGI KHAARA KOOTTU

I cooked Mullangi / Daikon/ White Radish occasionally only when my husband was not at home. He always complained about the unpleasant smell that permeated the whole building while cooking the vegetable. Not that he disliked it in sambar or koottu. But he was too worried about the discomfort the strong odour could cause to our neighbours.

My friend shared a secret about an ingredient which would control the strong smell that hung around while cooking mullangi. I found it really useful.Now we enjoy mullangi sambar and mullangi koottu without the guilt of causing nuisance to the neighbours !

INGREDIENTS

Tender white radish / Mullangi ( Daikon ) - 4

Pea nuts - 2 tbsp

Tamarind - the size of a small marble

Salt - 1 tsp

Turmeric - 1 pinch

Crushed fresh ginger - 1 tsp

Coriander seeds - 1 tbsp

Bengal gram dal - 1 tbsp

Black gram dal - 1/2 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 1 pinch

asafoetida - 1 pinch

Red chillies - 3

Fresh coconut gratings - 2 tbsps

Sesame oil - 2 tsps

Mustard seeds - 1/4 tsp

Curry leaves - a few

METHOD

1. Soak peanuts in hot water till they swell, drain and keep aside.

2. Soak tamarind in warm water and extract the juice.

3. Wash, peel and chop the radish into lengthwise pieces.

4. Peel and crush the fresh ginger.

FOR THE SPICE PASTE

5. Heat a drop of oil in a pan and roast coriander seeds, bengalgram dal, blackgram dal , fenugreek seeds and red chillies together till they start changing colour.

6.Add cumin seeds and roast till it gives out a pleasant aroma.

7. Finally add asafoetida and roast for a few seconds, and switch off flame. Let it cool down.

8. Grind the roasted ingredients into a smooth powder.

9. Add fresh coconut gratings and grind again adding little water if necessary.

10. Cook the chopped mullangi and the soaked peanuts in tamarind juice adding turmeric powder , salt and the crushed ginger.

11. When the vegetable becomes tender but not mushy, add the ground paste and cook for two more minutes.If you find the koottu still watery add a spoon of paste made with rice flour and water to thicken the koottu, cook for another two minutes and switch off flame.

12. Heat the oil in a seasoning ladle and add mustard seeds. When it splutters add curry leaves and pour the seasoning on the khaara koottu.

Enjoy the delicious Mullangi Khaara Koottu with steaming hot rice and a spoon of fresh ghee or with crisp hot parotas.

Togari Kaalu Bhaaji Palya - A Spicy Pigeon Peas And Amaranth Mash

2011-11-23T18:04:00.001+05:30

TOGARI KAALU BHAAJI PALYA

Every season Togari kaalu ( Pigeon Peas ) never fails to bring with it the nostalgic memories of my childhood. As children we siblings plucked, peeled and munched on the togari kaalu as we monkeyed around in our garden.

I love to cook this kaalu in as many dishes as possible as long as the season lasts.

Here is a recipe of a simple dish known as Bhaaji Palya using Togari kaalu ( Pigeon Peas ) and Dantina soppu ( Amaranth).

INGREDIENTS

LENTIL

Togari kaalu ( Pigeon peas ) - 2 cups

Tur dal - 1/2 cup

Turmeric powder - 1/4 tsp

PREPARE by washing and pressure cooking the kaalu and dal together with turmeric powder adding 1 cup of water. Keep aside.

GREENS

Dantina soppu ( Amaranth ) - 1 bunch

PREPARE by washing and chopping the amaranth along with the tender stems and keep aside. Cook the chopped amaranth adding a pinch of salt in a heavy bottomed pan without adding water. Cover and cook on low flame so that the amaranth cooks in its own juice. Once it is cooked remove lid and cook on high flame so that the excess liquid evaporates. Use the back of a ladle and mash the cooked amaranth and keep aside.

SPICY CHILLY PASTE

Green chillies - 2

Garlic pearls - 2

Fresh ginger peeled and chopped - 2 tbsps

Coriander leaves chopped - 4 tbsps

Tamarind softened by soaking in very little warm water - one small marble size

PREPARE a paste by grinding all of these ingredients together and keep aside.

SEASONING

Salt - 1 1/2 tsps

Oil - 2 tbsps

Mustard seeds - 1 pinch

Cumin seeds - 1 pinch

Broken red chillies - 2

Asafoetida - 1 pinch

Finely chopped onions - 4 tbsps

Curry leaves - a few

METHOD

1. Heat the oil in a pan and add mustard seeds.

2. When the mustard seeds splutter add the cumin seeds, broken red chillies. curry leaves and asafoetida.

3. Reduce flame and add chopped onion and saute till it becomes transparent .

4. Add the ground chilly paste and saute till it gives out a very pleasant aroma.

5. Stir in the mashed amaranth.

6. Use the back of the ladle and gently mash the cooked dal and pigeon peas mixture. Only the dal should become mushy.The cooked pigeon peas can remain as they are. Add this mixture to the seasoned amaranth.

7. Add salt and cook till all the ingredients blend well. If the bhaaji is too dry add very little water to enable uniform blending of all the ingredients. The consistency of Bhaaji Palya should be in between the consistency of a dry curry and a thick gravy.

Switch off flame and enjoy the delicious Togarikaalu Bhaaji Palya with chapaties.

Naartangai Gojju / Heralekai Gojju - Citron In A Spicy Tamarind Sauce

2011-11-16T19:37:00.006+05:30

NAARTANGAI GOJJU/HERALEKAI GOJJU

Sweet, sour, hot ( spicy ), salty, bitter and astringent are the six types of tastes that our taste buds can perceive. According to Ayurveda each of these tastes ingested through the food plays a significant role in keeping our system balanced and in good condition.

The taste buds are numbed by all the sweets, savouries and other delicacies after indulging in grand feasts. The fresh and bitter tang of naartangai / heralekai / citron tickles and sharpens the taste buds. The bitter sour Citron is good for a heavy stomach and it stimulates and refreshes the entire digestive system.

My mother always stores a bottle of "uppu naartangai' ( Salted and dried citron pieces ) in a jar. She loves to chew a small piece after her meal even if it is a simple one.

INGREDIENTS

Naartangai / Heralekai / Citron - 1

Tamarind - one small lime size

Jaggery ( powdered ) - 1 tbsp

Salt - 2 tsps

Sambar Powder - 2 tsps

Turmeric powder - 1/4 tsp

Mustard seeds - one pinch

Fenugreek seeds - 1/4 tsp

Bengal gram dal - 1 tbsp

Rad chillies ( broken ) - 2

Asafoetida - 1 pinch

Slit green chillies - 2

Chopped fresh ginger - 1 tsp

Curry leaves - a few

Sesame oil - 2 tbsps

Dry roasted and coarsely powdered sesame seeds - 2 tbsps

METHOD

1. Wash and cut naartangai / heralekai / citron into medium size pieces.

2. Soak tamarind in warm water and extract a thick juice.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard seeds splutter add the fenugreek seeds and the bengal gram dal.

5. When the seasoning turns golden in colour emanating a pleasant aroma, add the broken red chillies.

5. Add slit green chillies, ginger and the curry leaves.

6. Turn down the flame to medium and add asafoetida and turmeric powder.

7. Immediately add the naartangai /heralekai/citron pieces and stir well.

8.Cover and cook on medium heat for two or three minutes.

9. When the citron pieces soften a little add the tamarind extract, salt, jaggery and sambar powder.

10. Cover and cook till the citron becomes soft, stirring now and then.

11. When the gojju is fragrant and the oil separates add the roasted and powdered sesame seeds and switch off the flame immediately.

( If you prefer a liquidy gojju , make a paste with a spoon of rice flour and water and add it to the boiling gojju when it is still in a liquid state as soon as the citron is cooked and the raw smell is gone. When the gojju thickens a little add the sesame powder.)

Enjoy with hot steaming rice topped with a spoon of fresh ghee.

Jayasree Satish

2011-11-15T15:58:00.000+05:30

We virtually met Jayasree Satish via our food blogging, over 4 years back. We know her as the happy, cheerful Jayasree from the blog Experiments in Kailas Kitchen, posting some awesome Palakkad Iyer recipes from Pune. She would always leave comments promptly on our posts.

Two years ago, we connected on Facebook, and it was great to put a face to the name, and she looked every bit cheerful as she sounded. With few folks, even if you never meet them, you develop an instant rapport and friendship. We were very sure we would have met up sometime in life, to exchange some laughter over good food!

Very shockingly, just yesterday we suddenly found bloggers leaving tributes for Jayasree. We rushed to her Facebook Page, and confirmed our worst horrors. Its been a month now that she's been gone. It was very shocking and heart wrenching to see her smiling face, and loads of condolences on her page.

Our deepest condolences to her family, and we pray for her soul, and hope she continues to smile wherever she is.

Deepaavali Sweet - Pandhari Laddoo - A Sweet Prepared With Flour, Milk Solids And Sugar

2011-10-22T23:13:00.000+05:30

PANDHARI LADDOO

I happened to go through a food article in a travel magazine which was very interesting and informative for a food lover like me. When I grazed through the ingredients required for the melt in the mouth Pandhari Laddoo mentioned in the article, it struck me that the ingredients were very much the same as the ones used for making Maavu Urundai. The secret ingredient which converts the delicious Maavu Urundai into the special Pandhari laddoo is khoya.
Here is the link for the article mentioned -
http://travel.outlookindia.com/printarticle.aspx?278685



INGREDIENTS

Wheat flour - 2 cups
Bengal gram flour/ besan - 2 cups
Powdered sugar - 4 cups
Khoya ( milk solid ) - 200 gms
Ghee - 3/4 cup
Fried and powdered clove - 1/2 tsp OR
Cardamom powder - 1/2 tsp
Cashew nuts or almonds - as required

METHOD

1. Heat two tbsps of ghee and roast the nuts , drain and keep aside.
2. In the same ghee roast the besan until it gives out a very pleasant aroma, remove into a plate and keep aside.
3. Heat two more tbsps of ghee in the same pan and roast the wheat flour till it gives out a very pleasant aroma and remove it on to a plate.
( Roast the flours on low heat taking care not to burn them.Quickly remove when the flour turns slightly reddish in colour.)



4. Heat two tbsps of ghee and add the khoya to it and fry on low flame till it turns pink in colour.



5. Add the powdered sugar and stir for a minute and then immediately add the roasted flours.



6. Blend in the remaining ghee and switch off flame.
7. Mix in the fried nuts and the cardamom or clove powder.
8. Allow it to cool down a little.
9. Grease your palms with ghee, scoop out a small portion of the warm laddoo mixture moist with ghee, and make lemon sized laddoos.



Cool them thoroughly before storing them in a clean air tight container.

A festival is not a festival without laddoos ! Make this Deepaavali very special with the delicious Bikaneri version of Maavu Urundai known as The Pandhari Laddoos !

Deepaavali Sweet - Godumai Maavu Adhirasam - Wheat Flour And Jaggery Doughnuts

2011-10-21T19:07:00.000+05:30

GODUMAI MAAVU ADHIRASAM

Adhirasam is one of the most delicious sweets made out of jaggery and flour. Rice flour Adhirasams are slightly tricky to prepare. Much depends on the consistency and quantity of the jaggery syrup used to make the dough while the texture of the rice flour is also very important.
Here is a foolproof recipe to make delicious Adhirasams using wheat flour.



INGREDIENTS

Wheat flour - 1 1/2 cups
Store bought rice flour - 1/2 cup
Powdered jaggery - 1 1/2 cups
Curds - 2 tbsps
Cardamom powder - 1/4 tsp
Oil - for frying

METHOD

1. Sieve together wheat flour, rice flour and cardamom powder and keep aside.
2. Dissolve jaggery in 1 cup of warm water and filter.
3. Boil the jaggery water until you get a very pleasant aroma.( Thick syrup is not necessary )
4. Switch off flame.
5. Add the jaggery water to the sieved ingredients and mix well using a wooden spatula.
6. Stop adding jaggery water when the dough becomes soft enough to be patted into Adhirasams.
7. Add curds and mix the dough using your hand.
8. Cover with a lid and allow it to stand overnight.



9. Heat oil in a kadai
11. Pinch a ball of dough and place it on a greased banana leaf or a butter paper.



12. Pat the ball into a 1/4 inch thick circle not forgetting to grease your fingers as well.



13. Gently slide the patted dough into hot oil .
14. Flip the puffed up Adhirasam and cook on medium flame till it becomes deep brown in colour.



15. Press the puffed up Adhirasam to make it flat  using the back side of the perforated ladle and remove from oil.
16. Press the Adhirasam on a paper towel or on a perforated plate to remove excess oil.

Cool the flat Adhirasams and then store them in a container.

Relish the Godumai Maavu Adhirasam while you celebrate a happy Deepaavali.

Deepaavali Sweet - Apple Jilebi - Deep Fried Sour Batter Soaked In Sugar Syrup

2011-10-20T22:09:00.001+05:30

APPLE JILEBI



SHI     VAA     JI

VAA    YI        LE

JI        LE        BI

( Meaning - Jilebi in Shivaaji's mouth! )

This Word Square in Tamil which amazed me in my childhood , springs up in my mind whenever I see a Jilebi or even hear the word Jilebi.
Now a days the traditional sweets have started to undergo a total makeover under the efficient hands of expert halwais / sweets makers. I was excited to hear about the Apple Jilebi served at a wedding party which my brother attended.
Here is my Apple Jilebi for this Deepaavali.

INGREDIENTS

Maida ( plain flour ) - 2 cups
Split black gram dal - 3 tbsps
Curd - 2 cups
Ghee - 2 tsps
Edible Saffron colour or any colour of your choice - 1 pinch
Cooking soda - 1 pinch
Oil - for frying
Firm apple - 1
Sugar - 2 cups
Edible colour - 1 pinch
Vanilla essence - a few drops
Lime juice - a few drops

METHOD

1. Dry grind split black gram dal into a fine powder.
2. Sieve maida, 2 tbsps of black gram flour, colour and cooking soda together.
3. Add ghee and curds and beat it thoroughly into a smooth batter. Add little water to get the consistency of a thick dosa batter.
4. Cover it with a lid and allow it to ferment overnight.
5. The batter will have turned sour and small bubbles may be seen on the next day.
6. Wash, wipe and slice the apple into thin pieces.
7. Add 2 cups of water and edible colour to the sugar and boil it till the syrup reaches one thread consistency. Add lime juice and essence.



8. Heat oil in a kadai.
9. When the oil is hot decrease flame to medium.
10. Dip the apple slices one by one in the jilebi batter and gently drop them into the oil.





11. Fry till they become golden in colour flipping them now and then, drain and then drop them in the sugar syrup.



12. When the jilebis have absorbed the syrup, after three or four minutes, remove from syrup and arrange them on a plate.

Enjoy the crisp, sour and sweet Apple Jilebi as you celebrate a very happy Deepaavali.

Deepaavali Sweet - Pista Poorie - Flattened And Fried Pistachio Dough In Sugar Syrup

2011-10-19T21:45:00.001+05:30

PISTA POORIE

With Deepaavali just around the corner, the sweet shops are competing in showcasing their most innovative food crafts. It is amazing to watch the multitudes of edible art pieces crafted in different colours and shapes using just maida ( plain flour ), sugar and ghee as the basic ingredients.

Pista Poorie is Badam Poorie's sister sweet, the basic ingredients being maida, sugar and pista.

INGREDIENTS

Maida - 2 cups

Ghee - 5 tbsps

Rice flour - 3 tbsps

Pista - 1 cup

Cooking soda - 1 pinch

Edible colour green - 2 pinches

Sugar - 2 cups

Lime juice - a few drops

Oil - for frying

METHOD

1. Blanch pista and grind into a smooth paste adding one pinch of edible green colour and little water.

2. Mix cooking soda and maida and rub two tbsps of ghee into it, until the mixture resembles bread crumbs.

3. Add the ground pista paste and make a soft dough sprinkling little water if necessary.

4. Beat the remaining three tbsps of ghee and three tbsps of rice flour into a smooth paste. This is called 'saati'.

5. Divide the pista and maida dough into four portions and knead them into balls.

6. Roll one ball into a thin chapati using a rolling pin.

7. Apply one spoon of saati all over the chapati and keep aside.

8. Roll out another chapati and place it on the previous chapati painted with saati.

9. Apply saati over the second chapati.

10. Repeat the same with two more chapaties.

11. Apply saati on the fourth and last chapati and tightly roll all the chapaties together.

12. Cut the roll using a sharp knife into ten slices.

13. Roll out the cut pieces into 1/4 inch thick poories with the cut sides up, dusting with rice flour if necessary.

14. Heat oil in a kadai.

15. In the mean while wash the mixer used for grinding pista with little water and add it to the sugar with two more cups of water. Add a pinch of edible colour and boil the same till it reaches one thread consistency. Add a few drops of lime juice to lend gloss to the finished product.

16. When the oil is hot enough turn down flame to medium and fry the pista poories till the edges start turning golden brown in colour.

17. Drain the poories and then dip them in the hot sugar syrup coating them well with the syrup.

18. Remove poories from the syrup after three minutes and arrange them on a plate.

19. Garnish with fried pista pieces.

20.Thoroughly cool the Pista Poories before storing .

Enjoy the Pista Poories with your grand Deepaavali spread.

VIJAYADASHAMI PRASAADAM - Kesaribaath - Saffron Semolina Pudding

2011-10-05T17:27:00.000+05:30

KESARI BAATH



VIJAYADASHAMI - It is the day to celebrate the victory of virtue over vice, good over evil, knowledge over ignorance and light over darkness. It is the day when Goddess Chaamundeswari annihilated the buffalo headed demon Mahishaasura - the dark lord who symbolised evil might and ignorance. By slaying him after waging a war against him for nine days Mother Goddess Chamundeswri restored peace and happiness among the terrorised mortals.
Vijayadashami - the victorious tenth day of Navaraatri / Dasara is an auspicious day to begin new endeavours and to start Vidyaabhyaasam ( initiation ceremony for learning ) for children.
Though sweet shops are abuzz with roaring business on this day, preparing a special sweet at home as an offering to the Goddess is a most fulfilling experience.
Kesari baath is a traditional sweet dish of Karnataka which is very quick and easy to make. It is served with the morning breakfast or with the evening tea and snack. As far as the children are concerned it is an all time sweet. Kesari baath the all time favourite is an appropriate prasaadam for Vijayadashami as well.


.
     THANKS TO AKKI AND D2 FOR THE BEAUTIFUL KOLU AND THE LOVELY CLICKS



OTHER THAN CLAY, DASARA GOMBES ( DOLLS ) ARE MADE OUT OF VARIOUS OTHER MATERIALS LIKE METAL,WOOD, PLASTER OF PARIS, PORCELAIN AND PAPIER MACHE. THE DOLLS ABOVE ARE MADE OF PAPIER MACHE.

INGREDIENTS

Semolina - 1 cup
Sugar - 1 cup
Ghee - 6 tbsps
Cashew nuts - 2 tbsps
Raisins - 2 tbsps
Saffron strands - 1 pinch
Edible saffron colour - 1 /2 pinch
Powdered Cardamom and edible camphor - 1 pinch

METHOD

1.Soak saffron strands in little warm water and keep aside.
2. Heat two tbsps of ghee and fry the cashew nuts and raisins and remove with a slotted spoon and keep aside.
3.Decrease flame and fry the semolina in the same ghee till it emanates a pleasant aroma.
4.At the same time boil three cups of water in a saucepan on the second burner of the stove.
5. Dissolve the saffron colour in the boiling water and pour it gently into the semolina.
6. Stir well until the semolina is cooked well on low flame.
7. Add sugar, blend well and keep cooking till the kesari baath thickens.
8. Add the soaked saffron strands and the remaining 4 tbsps of ghee and cook till the sweet comes together and leaves the sides of the pan. Adding more ghee gives it a great texture.
9. Mix in the cardamom powder and garnish with the fried raisins and cashew nuts.

Offer the flavoursome Kesari Baath to Mother Goddess to celebrate Her victory, and share it with the near and dear ones.

WISH YOU ALL SUCCESS ON THE HAPPY VIJAYADASHAMI DAY.

Giveaway Prasaadams For NAVARAATRI KOLU - Aval Pittu - Beaten Rice Savoury Crumble

2011-10-04T21:44:00.000+05:30

AVAL PITTU

Aval Pittu does not involve steaming like other pittus and it can be prepared very easily.This is one of the delicious giveaway prasaadams which can be effortlessly prepared for Navaraatri.



PANRUTI  IN TAMIL NAADU IS VERY FAMOUS FOR THE BRIGHT AND COLOURFUL CLAY DOLLS DISPLAYED IN KOLUS. IDOLS OF DEITIES AND DOLL SETS LIKE KALYAANA ( MARRIAGE ) SET, SETS DEPICTING TEMPLE CAR FESTIVALS, SETS WITH KRISHNA AND THE DANCING GOPIKAAS WHICH ARE INTRICATELY MADE REFLECTS THE ARTISAN'S IMAGINATION AND CREATIVITY. MIXING AND MATCHING THE DOLL SETS ADDS FUN AND A UNIQUE TOUCH TO THE KOLU.



THESE ARE PORCELAIN DASARA DOLLS PICKED UP IN A REMOTE VILLAGE OF TAMIL NAADU.THE PROPORTIONS OF THE ANIMALS AND THAT OF THE BIRDS ARE IRRELEVANT TO THE TOY MAKER AS WELL AS THE HOME MAKER WHO DISPLAYS THEM IN HER KOLU.

INGREDIENTS

Hard beaten rice - 2 cups
Turmeric powder - 2 pinches
Salt - 1 tsp
Juice of one small lime
Oil - 2 tbsps
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Broken red chillies - 3
Asafoetida - 1 pinch
Curry leaves - a few
Bengal gram dal ( soaked till soft ) - 2 tbsps

METHOD

1. Dry roast beaten rice till it becomes reddish brown in colour.
2. Grind the roasted beaten rice till it looks like sand and empty it on a deep plate.
3. Add a pinch of salt and turmeric powder to 1/2 a cup of boiling water .
4. Add this water little by little and moisten the roasted and ground beaten rice using your palm.
5. Cover it with a lid and allow it to soften for half an hour.
6. Mix the remaining turmeric powder and salt into the lime juice and keep it aside.
7. Heat oil in a pan and add mustard seeds.
8. When the mustard seeds splutter add the broken red chillies, asafoetida and curry leaves.
9. Drain and add the presoaked bengal gram dal and saute till dry.
10. Add ghee, decrease flame and then pour the lime juice, salt and turmeric mixture into the seasoning.
11. Switch off flame and pour the whole seasoning on to the soaked beaten rice.
12. Blend everything together crumbling lumps if any.

Offer the delicious Aval Pittu to Mother Goddess and give away the prasaadam in leaf or paper cups to all the visitors.

Giveaway Prasaadams For NAVARAATRI KOLU - Avare Kaalu Usli - Field Beans With Seasoning

2011-10-03T21:39:00.001+05:30

AVARE KAALU USLI /

PACHAI MOCHAI SUNDAL

SOURCE:
http://www.kerala-tourism-houseboats.com/keralam/raja-ravivarma/paintings/painting16.shtm

Avare kaalu ( field beans ) has already started flooding the market, while the season is still far away. The kaalu lovers of Karnataka are having a field day, and are already relishing a great variety of kaalu dishes.
Avare kaalu usli / Pachai mochai sundal is the highlight of Navaraatri prasaadams this year.

INGREDIENTS

Fresh avare kaalu ( field beans ) - 2 cups
Salt - 1/2 tsp
Oil - 1 tbsp
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Mustard seeds - 1/4 tsp
Split black gram dal - 1/2 tsp
Bengal gram dal - 1/2 tsp
Red chillies ( broken ) - 3
Curry leaves - a few
Juice of lime - 4 tbsps
Fresh coriander leaves ( chopped ) - 2 tbsps
Fresh coconut gratings - 4 tbsps

THIS IS A GANESHA DOLL FROM KERALA. IT IS CARVED OUT OF A WHOLE COCONUT. THE DRY COCONUT RATTLES INSIDE THE STOMACH OF GANESHA.

                         THIS WOODEN BOAT IS ALSO FROM KERALA.

METHOD

1. Wash and cook kaalu ( field beans ) adding enough water so that the beans become soft but not mushy.
2. When the beans are soft add salt and cook for a few more minutes. Drain excess water if any.
3. Heat oil in a pan and add mustard seeds.
4. When the mustard splutters add black gram dal and bengal gram dal and fry until they become golden in colour.
5. Add the broken red chillies and decrease flame.
6. Stir in asafoetida, turmeric powder and then the curry leaves.
7. Add the cooked kaalu/beans, mix well with the seasoning and cook till dry.
8. Add the lime juice and switch off flame.
9. Mix well and garnish with fresh coconut gratings and the fresh coriander leaves.




Offer the delicious Avare Kaalu Usli bursting with its distinct flavour to Mother Goddess and give away the prasaadam in banana leaf cups to the happy visitors. The banana leaf cups will enhance the flavour of the kaalu usli.

Giveaway Prasaadams For NAVARAATRI KOLU - Kobbri Sakkre - Dry Coconut And Sugar Mixture

2011-10-01T23:17:00.003+05:30

KOBBRI SAKKRE

Kobbri Sakkre is the most commonly prepared giveaway prasaadam in the Mysore region. Kobbri sakkre packed in butter paper covers are given to the visitors as a token of sharing joy,be it a naamakarana(naming ceremony) of a baby or just an auspicious Friday.

THIS IS A KONDAPALLI TOY GANESHA. KONDAPALLI TOYS ARE MADE IN ANDHRA AND THEY HAVE A PROMINENT PLACE IN DASARA KOLUS.THE VILLAGE TOY SET IS VERY POPULAR AND IS USED IN CREATING MODEL VILLAGES IN THE KOLU.

LIGHT SOFT WOOD, GLUE, SAW DUST AND THE PASTE OF TAMARIND SEEDS ARE USED TO MAKE THESE TOYS.

THE WAY IN WHICH THE DETAILS ARE CARVED IN THE DELICATE AND FRAGILE DOLLS IS AMAZING.

Navaraatri is a very busy festive season. Visitors pour in to each others houses to behold the kolus , to accept taamboolam and to invite each other to their respective kolus.Since they need to accommodate a number of kolu engagements on a given day,they tend to drop in at all odd hours of the day.

THIS MINIATURE GANESHA IS A KONDAPALLI BOMMALU (DOLL ) . HE IS HODING A VEENA AND RIDING A PEACOCK.THE BRIGHTLY PAINTED DOLL IS ONLY ONE INCH IN HEIGHT. PHOTOGRAPHING THIS TINY GANESHA WAS A DIFFICULT TASK .THANK YOU AKKI FOR THE LOVELY CLICK.

Kobbri Sakkre can be prepared with one swish of the mixer when you are caught unawares by the surprise visitors during the festival season.

INGREDIENTS

Sugar - 2 cups
Roasted gram ( hurigadale )- 1 1/2 cups
Grated dry coconut ( copra ) - 1 cup
Cardamom Powder - 1/4 tsp

METHOD

1. Grind sugar and cardamom powder smoothly.
2. Add roasted gram and run the mixer for half a minute.
3. Add grated copra and again grind for half a minute.
Remove the kobbri sakkre in a bowl and blend the now slightly coarse mixture well. Offer this to Mother Goddess in the evening.

Remove the kobbri sakkre in a bowl and blend the now slightly coarse mixture well. Offer this to Mother Goddess.

Pack the Kobbri Sakkre in small paper packets to be given away to the visitors along with the tamboolam

Giveaway Prasaadams For NAVARAATRI KOLU- Panchaamrutam -Fruit, Nut And Honey Mix

2011-10-01T11:23:00.000+05:30

PANCHAAMRUTAM / RASAAYANA

The word Panchaamrutam means five nectars. Panchaamrutam or Rasaayana is basically a mixture of banana slices, fresh coconut gratings, honey, powdered jaggery and ghee. It is an essential item in all traditional poojaas.

SOURCE OF PHOTO :
http://www.yessy.com/ciagart/gallery.html?i=13657

Panchaamruta snaanam ( bath ) is one of the various snaanams offered to a diety. It is then given to the devotees as prasaadam.The ancient idols of dieties in ancient temples, were usually made of medicinal substances. When the panchaamrutam is poured over the diety during abhishekam ( holy bath ), it acquires some of the idol's medicinal properties. Savouring this prasaadam and the intense positive thoughts of the faithful devotee helps in curing his illnesses.
Panchaamrutam / Rasaayana is a traditional dish given as prasaadam in many temples.It is also prepared along with other sweets and savouries during festivals.

THIS CHANNAPATNA DOLL HAS HIS HEAD FIXED ON A SPRING, AND THUS HE NODS

HIS HEAD AT THE SLIGHTEST TOUCH.

THIS IS A TOY GANESHA FROM CHANNAPATNA , THE TOY TOWN OF KARNATAKA.THE TRADITION OF TOY MAKING IN CHANNAPATNA DATES BACK TO THE TIME OF TIPU SULTAN. THE ARTISANS WERE BROUGHT DOWN FROM PERSIA TO TRAIN THE LOCAL CRAFTSMEN IN TOY MAKING.THEY USED THE LOCAL WOOD AND HERBAL DYES TO MAKE THE FAMOUS CHANNAPATNA TOYS.

Panchaamrutam /Rasaayana is a healthy and easy to prepare giveaway prasaadam for Navaraatri.

With the mentioned basic ingredients other fruits like apples, oranges, raisins, cashew nuts and various other ingredients can also be added to lend colour and a festive look to the Panchaamrutam / Rasaayana.

INGREDIENTS

Sliced sweet bananas - 2 cups
Raisins - 2 tbsp
Cashew nuts - 2 tbsps
Fresh coconut gratings - 2 tbsps
Honey - 2 tbsps
Powdered jaggery - 2 tbsps
( I added 2 tbsps of diamond sugar )
Cardamom powder - 1 pinch

METHOD

1. Mix all the ingredients together except the banana.
2. Slice and mix in the banana to the above mixture.
3. Add cardamom powder.
4.If you want to add apple pieces, add a few drops of lime juice to the cut apple pieces and shake them well in a closed container before adding to the Panchaamrutam / Rasaayana.

Offer the Fruit and nut nectar to Mother Goddess and give away the Panchaamruta prasaadam in leaf cups to your guests on a happy Navaraatri evening.

Giveaway Prasaadams For NAVARAATRI KOLU - Godumai Pittu - Wheat And Sugar Crumble

2011-09-30T10:53:00.000+05:30

GODUMAI PITTU

Godumai Pittu is a traditional dish of Tamil Nadu prepared as the evening prasaadam during Navaraatri.



Fridays which fall within the nine days of Navaraatri are very auspicious days. Elaborate poojaas are performed in the mornings.Women are invited for the pooja and they are considered as the Goddess personified and worshipped accordingly.They are treated with a grand traditional feast and are gifted with sarees and cosmetics. Sakkarai Pongal and aama vadais are traditional offerings made to the Goddess and served during lunch.
It is customary to prepare Pittu on Fridays as the evening prasaadam.



THESE DOLLS ARE FROM TIRUPATI AND THEY ARE CALLED MARAPAACHIS. THE AUTHENTIC MARAPAACHIS ARE MADE OF RED SANDAL WOOD KNOWN AS RAKTA CHANDANA IN SANSKRIT. THE WOOD HAS GREAT MEDICINAL VALUE .THE RED SANDAL WOOD PASTE IS GOOD FOR SKIN AND IT HEALS PIMPLES, RASHES AND BOILS. EVERY BRIDE IS PRESENTED WITH A PAIR OF MARAPAACHIS BY HER PARENTS DURING THE WEDDING.
MARAPAACHIS COMMAND A PROMINENT POSITION AS THE RAAJA AND RAANI IN THE NAVARAATRI KOLU.

THE SCULPTURE BESIDE THE MARAPAACHIS IS THAT OF GODDESS ANNAPOORNESWARI. SHE IS DECKED UP IN FINERY FOR THE NAVARAATRI OCCASSION.

INGREDIENTS

Broken wheat - 2 cups
Salt - 1 pinch
Turmeric powder - 1 pinch
Sugar - 1 1/2 cups
Cardamom powder - 1/4 tsp
Ghee - 3 tbsps
Cashew nuts - a few
Fresh coconut gratings - 4 tbsps



METHOD

1. Dry roast broken wheat till the colour turns red.
2. Cool the roasted broken wheat and dry grind until the texture resembles fine sand,and spread it out in a deep plate ( taambaalam ).
3. Add salt and turmeric powder to one cup of boiling water.
4. Sprinkle the water table spoon by table spoon and moisten the flour evenly using your palms.
5. A fistful of moist flour when pressed between your palm and your fingers should acquire and hold the same shape and crumble as soon as you release your hold. Stop adding water at this stage.
6. Bundle up the moist flour in a cloth, and steam it using any steaming unit for ten minutes covering the bundle with a lid.
7. Transfer the steamed flour to the plate and spread it out so that it cools down. Crumble the lumps if any.
8. Heat half a tbsp of ghee and roast the cashew nuts and keep aside.
9. In the same pan roast the fresh coconut gratings to a golden brown colour and keep aside.
10. Add one cup of water to the sugar and boil it till you get a syrup of two thread consistency.
11. When the sugar syrup starts frothing add one table spoon of ghee and switch off flame.

12. Gently pour the thick syrup all over the flour and quickly rub and mix them together using the back of a ladle.

13. Do not worry if you end up with crystallized sugar slabs after all the effort. Allow the mixture to cool. Dump the whole mixture in a mixer and give it a quick swish to blend the crystallized sugar and the wheat flour together.Transfer it to a plate.
14. Add the roasted cashew nuts, roasted coconut gratings, cardamom powder and the remaining ghee and blend well.

Offer the Friday special Godumai Pittu to Mother Goddess and give away the delicious prasaadam packed in small packets to one and all who visit your Kolu.

Giveaway Prasaadams For NAVARAATRI KOLU - Pachai Payaru Vella Sundal - Whole Green Gram Cooked With Jaggery

2011-09-29T16:41:00.000+05:30

PACHAI PAYARU VELLA SUNDAL /

HESARUKAALU BELLADA HUSLI

This is another sweet sundal prepared using jaggery. The addition of salt and chillies enhance the taste of this sweet sundal and it is a welcome change after all the salty and lemony sundals.


THIS IS A GLASS PAINTING OF GODDESS LAKSHMI IN THE DOME OF THE BAND STAND IN A PARK AT MYSORE.THANKS TO GUHAN FOR THE PHOTO.



THE LIFE SIZE WOODEN DOLLS DRESSED UP AS A COUPLE ARE CALLED NALAGOWRIS.THEY HAVE FLEXIBLE JOINTS AND DETACHABLE BODY PARTS.THEY CAN BE DRESSED UP AND ARRANGED IN ANY POSTURE.THANKS TO SAVITHRI AND PRANAV FOR THE PICTURE.

INGREDIENTS

Whole green gram - 2 cups
Powdered jaggery - 3/4 cup
Salt - 1/2 a pinch
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Curry leaves - a few
Broken red chillies - 2
Fresh coconut gratings - 4 tbsps

METHOD

1. Dry roast green gram till it gives out a pleasant aroma.
2. Switch off flame, add water and soak the green gram for half an hour.
3. Wash the soaked green gram, add fresh water and boil it.
4. Pinch one grain to check if it is cooked. The green gram should be soft enough to break easily, but it should not become mushy.
5. Add salt and boil for two more minutes and drain.
6. Heat oil in a pan and add mustard seeds.
7. When the mustard seeds splutter add the broken red chillies, curry leaves and then the cooked and drained green gram.
8. Add powdered jaggery and blend well on low flame.
9. Allow the jaggery to melt and stir for two more minutes.
10. Switch off flame and garnish with fresh coconut gratings.

Offer the healthy and delicious Pachai Payaru Vella Sundal to the Goddess and share it with the visitors.

Giveaway Prasaadams for NAVRAATRI KOLU - Kosambari - Cucumber and Green Gram Dal Salad

2011-09-26T19:11:00.001+05:30

KOSAMBARI / KOSUMALLI

Kosambari is a traditional side dish prepared during all the feasts in South India and it occupies its own specific space on the banana leaf. It is one of the easiest , quickest and tasty Prasaadams served in leaf cups during Navaraatri.

THIS IS A GLASS PAINTING OF PAARVATHI IN THE DOME OF THE BAND STAND IN A
PARK AT MYSORE.

THE GRANDEUR OF THE MYSORE PALACE ILLUMINATED FOR DASARA. BOTH THE
PHOTOS ARE CLICKED BY GUHAN.

INGREDIENTS

Green gram dal - 1 cup
Finely chopped cucumbers - 4 cups
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Asafoetida - 1 pinch
Finely chopped green chillies - 1 tbsp
Curry leaves - a few
Salt - 3/4 tsp
Lime juice - 2 tbsps
Chopped coriander leaves - 2 tbsps
Fresh coconut gratings - 2 tbsps

METHOD

1. Wash and soak green gram dal for half an hour.
2. Thoroughly wash and chop the cucumbers along with the green peel and let it stand for fifteen minutes .
3. Heat oil and add the mustard seeds.
4. When the mustard splutters add the asafoetida and then the green chillies and the curry leaves.
5. Add the soaked and drained green gram dal and saute till dry.
6. Squeeze out the water from the cucumber and add the vegetable to the dal.
7. Quickly saute for a few more seconds till dry and switch off flame. Neither the dal nor the cucumber should be cooked. Sauteing is done only to remove moisture.
8. Dissolve salt in the lime juice and mix with the dal and cucumber mixture.
9. Garnish with chopped coriander leaves and fresh coconut gratings.

Offer to Shakti and then relish the prasaadam with all the invitees.

Giveaway Prasaadams For NAVARAATRI KOLU - Nilakkadalai Kaara Sundal - Spicy Peanut Salad

2011-09-26T17:42:00.001+05:30

NILAKKADALAI KAARA SUNDAL /

KADALAEKAI KHAARA HUSLI

A visit to a Navaraatri Kolu used to be an exciting outing for the womenfolk of yore as it gave them an opportunity to dress up in all their traditional finery. It also give them a platform to show case their talent in music and dance.
Children dressed up as their favourite mythological characters visited their friends and relatives not only to behold the grand display of dolls but also to indulge in the sundal prasaadams given to them in each and every  house.
Most children love peanuts.Here is a Navaraatri Giveaway Prasaadam prepared using peanuts.



INGREDIENTS

Peanuts - 2 cups
Coriander seeds - 2 tbsps
Bengal gram dal - 2 tbsps
Red chillies - 4
Split black gram dal - 1/4 tsp
Asafoetida - 1 pinch
Oil - 2 tbsps
Mustard seeds - 1/4 tsp
Curry leaves - a few
Turmeric powder - 1 pinch
Salt - 3/4 tsp
Lime juice - 1 tbsp
Fresh coconut gratings - 4 tbsps

METHOD

1. Soak the peanuts in boiling water for half an hour.
2.Heat 1/2 tsp of oil and add coriander seeds, Bengal gram dal, black gram dal and red chillies and roast till they become golden in colour .
3. Add asafoetida and roast for a few more seconds till you get a pleasant aroma and switch off flame. Allow it to cool down.
4. Grind the roasted ingredients into a slightly coarse powder and keep aside.
5.Heat the remaining oil in a pan and add mustard seeds.
6. When it splutters add curry leaves followed by turmeric powder.
7. Drain and add the now bloated up peanuts and saute till dry.
8. Blend salt and one and a half tbsps of the ground spice powder. ( Store the remaining powder in a dry container for future use).
9.Switch off flame and mix in the juice of lime.
10. Garnish with fresh coconut gratings.



Offer the delicious Nilakkadalai Kaara Sundal to Mother Goddess and distribute it among the eager children.

Giveaway Prasaadams For NAVARAATRI KOLU - Sihi Kosambari - Soaked Bengal Gram Dal With Sugar And Coconut Gratings.

2011-09-25T14:51:00.003+05:30

SIHI KOSAMBARI / KADALAI PARUPPU

SAKKARAI SUNDAL

Navaraatri is the time when the primordial female energy - Shakti - is celebrated with great devotional fervour through out India.

THIS IS A GLASS PAINTING OF GODDESS CHAMUNDESWARI  DECORATING THE DOME OF THE BAND STAND IN A PARK AT MYSORE. THANK YOU GUHAN FOR THE BEAUTIFUL CLICK.
All the creations of Devi are represented by clay dolls and are arranged on decorative steps constructed for the purpose. This display of dolls during Navaraatri or Dasara is known as Kolu in Tamil and Bombe kooriso habba in Kannada .


THE LOVELY SKETCH OF NAVARAATRI KOLU IS SPECIALLY CREATED BY YOSEE FOR THIS POST.THANK YOU YOSEE.

Women and girl children are considered as personifications of Mother Goddess. They are revered and treated with a grand feast and taamboolam is offered to them.

Devi , Durga or Shakti is worshipped in the mornings on all the nine days. An auspious bath is given to the Goddess and She is anointed with sandal paste.She is then decked up with new clothes, garlands of flowers and ornaments. Flowers and vermilion are offered ( Archana) while chanting Her one thousand and eight names. Variety rice dishes like pongal, lime rice,tamarind rice and curd rice, lentil fritters (aama vadai) , and porridge ( paayasam ) are offered to her along with fruits, coconut and betel leaves and areca nuts. Finally lamps with wicks dipped in ghee ( Aarati ) are waved in front of her and the pooja is completed.

Evening times are more for social and cultural activities. Friends and relatives are invited for the evening Aarati. A little before 6 P.M. lamps are lit and sweet and savoury snacks are offered to Mother Goddess. The ladies sing and dance in praise of Devi and finally aarati is waved in front of Her.

Men and little boys are also treated with light refreshments. The women and girls considered as The Devi , are presented with a tray of Taamboolam consisting of betel leaves, areca nuts, a coconut, a small box of vermilion,a small packet of turmeric powder or turmeric sticks, a string of flowers, a small mirror, a comb, glass bangles and a blouse piece, which are considered as symbols of auspiciousness. The evening prasaadam is given to them in leaf cups ( donnais ) or paper cups along with the Taamboolam.

Here are a few ideas for the Navaraatri Giveaway Prasaadams starting with Sihi Kosambari.

INGREDIENTS

Bengal gram dal - 2 cups
Salt - 1/2 a pinch
Ghee - 2 tsps
Sugar - 6 tbsps
Cardamom powder - 1 pinch
Fresh coconut gratings - 6 tbsps

METHOD

1.Dry roast bengal gram dal on low flame till it gives out a pleasant aroma.
2. Switch off flame and add 4 cups of water and allow the roasted dal to soak in it for half an hour.
3. After half an hour switch on flame and cook the dal in the same water adding the salt till it becomes soft but not mushy.
4. Drain the dal and keep aside.
5. Heat ghee in a pan and add the cooked and drained dal and saute till dry.
6. Add 3 tbsps of sugar and stir till it melts and becomes dry again.
7. Allow to cool and then mix in the remaining sugar and cardamom powder.
8.Garnish with fresh coconut gratings.

Offer the delicious Sihi Kosambari to Mother Goddess and distribute it to all those who visit your Kolu.

Onam Special - Puli Inji - Fresh Ginger In Spicy Tamarind Sauce

2011-09-09T16:15:00.000+05:30

PULI INJI

Puli Inji is one of the relishes served in the great Onam Sadya feast. The flavour of this relish is enough to stimulate a good appetite.The spicy and tangy puli inji complements the sweetish coconutty taste of the rest of the vegetable dishes served during the feast.

INGREDIENTS

Peeled and chopped fresh ginger - 2 tbsps
Finely chopped green chillies - 2 tbsps
Tamarind - one plum size
Crushed jaggery - 2 tbsps
Salt - 1 1/2 tsp
Coconut oil - 2 tbsps
Mustard seeds- 1/4 tsp
Red Chillies - 2
Curry leaves - a few
Turmaric powder - 1 pinch
Asafoetida - 1 pinch
Fenugreek seeds - 1/4 tsp

METHOD

1. Dry roast asafoetida and fenugreek seeds till you get a pleasant aroma. Cool , powder and keep it aside.
2. Soak tamarind in warm water and extract a thick juice.
3. Heat oil in a pan and add mustard seeds.

4. When the mustard splutters add the broken red chillies and curry leaves followed by the chopped fresh ginger and green chillies.
5. Saute till the ginger is fried and add turmeric powder.



6. Pour in the tamarind juice.
7. Add jaggery and salt. One pinch of chilly powder can be added if desired, to enrich the colour.



8. Cook till the puli inji becomes thick and switch off when the oil starts to separate.



9. Blend in the dry roasted and powdered asafoetida and fenugreek seeds.

Store in a clean dry container and relish the tongue tickling Puli Inji with your meal.

Onam Special - Ragi Ada Pradaman - A Pudding With Steamed Ragi Chunks In Jaggery Syrup And Coconut Milk

2011-09-08T20:46:00.001+05:30

RAGI ADA PRADAMAN

Ada Pradaman is the most favoured dessert for all auspicious occasions in Kerala. Even though other sweets are served Ada Pradaman occupies an integral position in the Onam Sadya feast.
Ada pradaman with freshly prepared adas is most delicious.
The first step to prepare the ada is to soak and drain the rice. Then the rice is pounded into a smooth flour. This flour is mixed with water to form a thin batter. The batter is applied on wilted and greased banana leaves , folded and then steamed. The steamed rice sheets are peeled out of the leaf and cut into small pieces to be used in the preparation of Ada Pradaman.
Store bought Ragi flour is good enough to prepare Ragi Adas for Pradaman. Ragi adas are steamed using idly plates instead of banana leaves.
Here is Ragi Ada Pradaman knitting together the tastes of Kerala and Karnataka on the happy occasion of Onam Sadya.



INGREDIENTS

Ragi flour - 2 tbsps
Sugar - 2 pinches
Ghee - 3 tbsps
Crushed jaggery 3/4 cup
Thick coconut milk - 4 cups
Cardamom powder - 1 pinch
Chopped copra ( dried coconut ) - 1 tsp

METHOD

1. Mix 1 tbsp of ragi flour with water adding a pinch of sugar and 1/4 tsp of ghee to make a thin and smooth batter.
2. Grease a tattae idly plate and pour the batter into it.
3. Swirl the plate so that the batter spreads evenly inside the idly plate.
4. Prepare another plate similarly using the remaining ragi flour.
5. Steam in a pressure cooker for fifteen minutes without the weight.
6. Cool the adas thoroughly. The idly plates with the adas can be refrigerated for fifteen minutes before easing them out of the plate.



7. Use a blunt knife or the back of a spoon and peel out the adas from the idly plates. Cut the ada into small pieces using a sharp knife and keep aside.
8. Dissolve jaggery in one cup of water and filter.
9. Add 1 tsp of ghee and boil the jaggery water in a thick bottomed vessel until it is sticky.
10. Gently add the ada pieces and cook on low flame until the syrup becomes thick.



11. Add the thick coconut milk and switch off flame when it is just about to boil.
12. Blend in the cardamom powder.
13. Fry the copra pieces in the remaining ghee and pour it over the Ragi Ada Pradaman.
Enjoy the flavoursome Ragi Ada Pradamn either warm or cold.



PAAL RAGI ADA PRADAMAN - A VARIATION

Milk is used instead of coconut milk to prepare Paal Ragi Ada Pradaman.
1. Boil four cups of milk until it becomes thick and flavoursome.
2.Add a paste made of 1/2 tsp of rice flour and little water to the boiling milk and continue to boil for one more minute. This step prevents the milk from curdling when it is added to the jaggery syrup.
3.Keep the milk aside . Let the adas cook in the syrup till the syrup becomes thick. Gently pour the thickened milk into the syrup and cook for two more minutes and switch off flame.

4. Add cardamom powder and top with cashew nuts and raisins fried in ghee or chopped copra fried in ghee.

Enjoy the Paal Ragi Ada Pradaman either warm or cold.

Onam Special - Kaalan -Elephant Yam And Chayote In Spicy Yoghurt Cheese And Coconut Gravy

2011-09-07T21:51:00.001+05:30

KAALAN

Ona Sadya feast is held on the tenth day of the Thiruvonam festival celebrated with much grandeur in God's Own Country - Kerala. A festive spread of the special Kerala delicacies served on banana leaves includes at least eleven different vegetable preparations to go along with rice. While Upperis, pachadies, pickles and pappadams are served as side dishes, pradaman / paayasam and fruits satiate the desire for desserts.The lavish meal is also punctuated with a drink of warm shukku vallam ( water boiled with dry ginger powder ), and puli inji ( a ginger and tamarind sauce ) to help digest the great festive extravaganza.



INGREDIENTS

Thick but slightly sour curds - 500 ml
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Salt - 2 tsps
Crushed black pepper - 1 tsp
Elephant yam chopped - 1 cup
Chow chow or chayote chopped - 1cup
Curry leaves - a few
Fresh coconut gratings - 4 tbsps
Green chillies - 2
Coconut oil - 1 tsp
Mustard seeds - 1/4 tsp

METHOD FOR PREPARING THE CURD BASE/ SPICY YOGHURT CHEESE

1. Whip the curd smoothly adding turmeric powder,chilly powder, crushed pepper and curry leaves.
2. Gently cook the mixture, stirring now and then till it becomes slushy and reduces to one cup.
3. Stir in salt, switch off flame and keep it aside.
(This spicy yoghurt cheese base can be prepared in bulk and stored in the refrigerator for future use )

TO PREPARE THE COCONUT PASTE

1. Grind the fresh coconut gratings with green chillies into a smooth paste adding little water if necessary and keep aside

TO PREPARE THE VEGETABLES

1. Grease your hands well before chopping the yam to avoid itching.
2. Remove the rough peel and cut the yam into one inch long and 1/4 inch thick slices.
3. Add a pinch of salt and a pinch of turmeric powder and cook with just enough water.
4. Peel the Chow chow/chayote and cut them into one inch long and 1/4 inch thick slices.
5. Cook with a pinch of salt and a pinch of turmeric powder.

TO PREPARE KAALAN

1. Combine both the cooked vegetables in a pan adding very little water if it is too dry.



2.Add the coconut paste and cook for three minutes.



3. Add the spicy yoghurt cheese, stir well and immediately switch off flame.




4.Heat the oil and add mustard seeds.
5. When the mustard splutters add a few curry leaves and pour the seasoning on the thick kaalan.



Enjoy the delicious kaalan with steaming hot rice topped with half a teaspoon of coconut oil.

Sri Ganesha Chaturti Prasaadams - Anaasa Annam - Pineapple Rice

2011-08-29T21:03:00.002+05:30

ANAASA ANNAM

Ganesha's most favoured fruits are kapitta ( Wood apple ), Jambu(Rose Apple ), Aamra phalam (Mangoes), Kadali phalam (bananas), Daadimi phalam ( pomoegranate) and Bahunetra phalam or Anaasa phalam ( pineapple).

Ganesha is Beejapooraphalaasakta - The one who loves the fruit Citron (Narthampazham in Tamil and Heralekai in kannada ). A delicious Kalanda Saadam / Chitraanna can be prepared using the juice of this fruit.

But here is a rice dish prepared with another favourite fruit of Lord Ganesha - the pineapple fruit.

INGREDIENT

Basmati rice - 1 cup
Chopped pineapple - 1 cup
Red chillies - 2

Cumin seeds - 1 tsp

Coriander seeds - 2 tsps

Bengal gram dal - 2 tsps

Fresh coconut gratings - 4 tbsps

Turmeric powder - 1 pinch
Salt - 3/4 tsp
Crushed jaggery 3/4 tsp
Oil - 2 tbsps
Mustard seeds - 1 pinch
Ghee - 1 tbsps
Cashew nuts - a few

Raisins - a few

Fresh chopped coriander leaves - 1 tbsp

METHOD

1. Wash and drain basmati rice and allow it to soak for half an hour.
2. Dry roast bengal gram dal, coriander seeds , cumin seeds and red chillies till you get a pleasant aroma.

3. Grind the roasted ingredients with fresh coconut gratings and turmeric powder into a smooth paste adding little water.

4. Peel and chop pineapple and its core into cubes.

5. Heat oil in a kadai and add mustard seeds.

6. When the mustard seeds splutter add pineapple and the ground paste and saute for a couple of minutes.

7. Add the soaked rice and fry, coating the rice with the paste till it starts sticking to the kadai.

8. Add salt, jaggery and two cups of water to the fried rice.

9. When it starts boiling, stir well , cover and cook on low flame for ten minutes.
10. Open the lid, stir once more and replace the lid.

11. Cook for another ten minutes until all the water is absorbed or the Anaasa Annam is done and sprinkle the chopped fresh coriander leaves.

Fry cashew nuts and raisins in ghee and garnish the Anaasa Annam before offering it to Sri Ganesha. Enjoy the flavoursome prasaadam.

THANK YOU FOR ALL THE SUPPORT AND ENCOURAGEMENT

WISH YOU A VERY HAPPY GANESHA

CHATURTI

Sri Ganesha Chaturti Prasaadams - Jevvarisi Paayasam - Sago Pudding

2011-08-28T21:08:00.000+05:30

JEVVARISI PAAYASAM

Ganesha is Lambodara - the pot bellied one. Apart from the hundreds of sweets and savouries offered to Him by His devotees, the Chubby Baby loves fruits, vegetables, roots and tubers too.Sweet potato and Tapioca are supposed to be His favourite root vegetables.

Jevvarisi / Sago is manufactured using the tapioca root. Ganesha will be most pleased with the sweet Jevvarisi Paayasam prepared out of His favourite tapioca.

INGREDIENTS

Sago - 1 cup
Crushed jaggery - 1 cup

Boiled and reduced milk or thick coconut milk - 2 cups

Saffron - a few strands
Cardamom powder - 1/4 tsp

Pachche karpoora ( edible camphor ) - 1 small flake

Cashew nuts - a few
Raisins - a few

Ghee - 2 tbsps

METHOD

1. Dry roast the sago till it pops up.
2. Wash the roasted sago and drain the water.

3.Cover it with a lid and allow it to soften for about half an hour.

4. Dissolve jaggery in 2 1/2 cups of water and filter.

5. Boil the jaggery water till it emanates a very pleasant aroma.

6. Add the softened sago to the jaggery water and cook till it thickens.

7. Add saffron strands, powdered cardamom and camphor and switch off flame.

8. Stir in the milk / coconut milk.

9. Heat ghee and fry the cashew nuts and raisins till golden in colour and add it to the paayasam.

Allow the paayasam to set in a bowl or in small individual bowls. Offer the thick Jevvarisi Paayasam to Lord Ganesha and enjoy the prasaadam.

Sri Ganesha Chaturti Prasaadams - Shola Vadai - Fried Corn Patties

2011-08-27T14:12:00.000+05:30

SHOLA VADAI

Aama vadai or Vadai prepared using bengal gram dal is a standard dish required to celebrate all the festivals in South Indian homes.With the addition of onion and some spices it can be turned out into a delicious Masal Vadae - a spicy snack.

Vadai occupies an important place among the prasaadams prepared for Sri Ganesha Chaturti as well.

Lord Ganesha is referred to as Dantin (The one who has tusks ) in the ancient sacred texts. Dantin is described as holding a corn sheaf in one hand and a sugar cane in the other. He is the protector of crops and His rat mount symbolises that He controls pests and assures of a bountiful harvest.

Here is a Vadai for Sri Ganesha prepared with His favourite corn - Sholam - which He holds in His hand.

INGREDIENTS

Frozen corn - 1 cup
Bengal gram flour/besan - 1 cup
Rice flour - 2 tbsps
Chopped green chillies - 1 tsp
Chopped coriander and dil leaves - 2 tbsps
Chopped fresh ginger - 1 tsp
Chilly powder - 1/2 tsp
Salt - 1/4 tsp
Cumin seeds - 1 tsp

Hot Oil - 2 tbsps

Oil for frying

METHOD

1. Defrost the corn and squeeze out the excess water.
2. Mix all the ingredients together adding 1 tbsp of hot oil.

3. Sprinkle water little at a time and knead it into a stiff dough.

4. Mix in the remaining 1 tbsp of oil so that the dough does not stick to your hand.

5. Heat oil.

6.Pinch a small lemon size ball of dough and pat it into a round vadai on your wet palm.

7.Slide the vadai into hot oil.

8. Make batches of 6 or 8 vadais and fry on medium flame until they turn golden brown in colour.

Offer the hot and crisp Shola Vadais with soft interiors to Lord Ganesha and relish the Ganesha Prasaadam.

Sri Ganesha Chaturti Prasaadams - Soya Sundal - Soya Salad

2011-08-26T11:32:00.000+05:30

SOYA SUNDAL

Lord Ganesha is Vigna Vinaashaka ( destroyer of hurdles ). The elephant faced Child with elephantine strength to match, destroys all the obstacles encountered by His devotees.A nourishing Sundal is an apt prasaadam which can be offered to the Lord on Ganesha Chturti day.

Mostly Kadalai (Chickpea) Sundal prasaadam is distributed in leaf cups / paper cups in all the pendaals which mushroom through out the city to celebrate the festival of Lord Ganesha. Here is a recipe for a very healthy and nutritious Soya Sundal which can be offered to Lord Ganesha.

INGREDIENTS

Dry soya beans - 1 cup

Green chillies - 2

Ginger - 1'' piece
Fresh coriander leaves - 1/2 bunch
Turmeric powder - 1 pinch
Salt 1/2 tsp
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Split black gram dal - 1/2 tsp
Red chillies - 2
Asafoetida - 1 pinch
Fresh coconut gratings - 2 tbsps

Lime - one small

METHOD

1. Soak soya beans for 24 hours changing the water at least twice during the soaking time.

2. Wash the soya beans, add 1/2 cup of water and cook in a pressure cooker until three whistles.

3. Grind green chillies, ginger, turmeric powder and coriander leaves into a paste adding little water if necessary.
4. Heat oil and add mustard seeds.
5.When the mustard splutters add the split black gram dal.

6. When the dals turns golden in colour add broken red chillies and asafoetida.

7. Add the ground paste and saute till you get a pleasant aroma.

8. Drain the cooked beans and add it to the seasoning.

9. Add salt and cook till the sundal becomes dry.

10. Squeeze in lime juice and switch off flame.

11. Mix well and garnish with fresh coconut gratings.

Offer the nutritious Soya Sundal to Lord Ganesha and savour the prasaadam.

Sri Ganesha Chaturti Prasaadams - Ellu Poorna Kozhukattai - A Sweet Dumpling With Sesame Seeds And Jaggery Filling

2011-08-25T09:31:00.001+05:30

ELLU POORNA KOZHUKATTAI

Lord Ganesha's happy face - Prasanna Vadanam - looks radiant with grace when His devotees offer Him His favourite Kohukattai / Modakam. Kozhukattai is the first and foremost among the various other sweets prepared on Ganesha Chaturti day.

Tengai poorna kozhukattai ( a dumpling with coconut and jaggery filling ) is the traditional sweet prepared for Ganesha Chaturti. Some times Ellu Poorna kozhukattai ( dumpling with sesame and jaggery filling ) is also prepared for variety. The method of preparing both the kozhukattais are the same except that the fillings are different.

The dough for the outer covering of the kozhukattais are usually prepared by cooking the rice flour in water. Portions of the dough are shaped into cups, stuffed with the sweet filling, sealed and then steamed.

Here is another method where the raw rice flour is only mixed with water to make the dough. Portions of the dough are flattened on the palm and filled with the poornam ( Sweet filling ) and sealed. Then the raw kozhukattais are directly cooked in boiling water.

INGREDIENTS

Rice flour - 1 cup

oil - 1 tsp
Salt - 1 pinch

Sesame seeds - 3/4 cup

Grated dry coconut ( copra ) - 2 tbsps

Jaggery - 3/4 cup

METHOD

1. Dry roast sesame seeds till you get a pleasant aroma.
2. Cool the roasted seeds and grind with dry coconut gratings and jaggery into a slightly coarse powder.

3. Make plum size balls out of the ellu poornam .The oil in the sesame seeds and the sticky jaggery will enable the balls to hold.

4.Mix rice flour, salt and oil in a bowl and make a soft dough adding water little by little.

5. Pinch a small lemon size ball from the dough, flatten it on your palm and place a ball of poornam in the middle.

6. Gather the edges together and seal the poornam with a peak.

7. Set a wide mouthed vessel with 1/2 lit of water adding 1/2 tsp of sesame oil on the stove and switch on the flame.

8. In the mean while make a batch of 6 , 8 or 10 kozhukattais depending on the size of the cooking vessel.

9. Gently drop the kozhukattais one by one into the boiling water.

10. Boil for 5 minutes . Use a spoon and slightly prod the kozhukattais so that they do not 'sit' at the base of the vessel for long.

10. Cook for 5 more minutes till the cooked kozhukattais start floating up.

11. Remove the kozhukattais gently using a perforated ladle and drain them.

Offer the delicious Ellu Poorna Kozhukattais to Lord Ganesha and enjoy the prasaadam along with His blessings.

Five Favourites Of Sri Krishna For Janmaashtami - Vella Aval - Beaten Rice With Jaggery

2011-08-20T23:48:00.000+05:30

VELLA AVAL

After a lot of persuasion by Sri Krishna, the Lord's childhood friend Kuchela hands out his humble offering to Him. The beaten rice offering conveys to the Lord the predicament of his dear friend Kuchela who is pounded and beaten by the worldly miseries. When Krishna lovingly savours the beaten rice Kuchela is blessed with all the sweetness in life.

Offering Vella Aval to Sri Krishna reminds us that He stands by his devotees in all the ups and downs of life.

INGREDIENTS

Beaten Rice - 1 cup
Crushed jaggery - 3/4 cup
Turmeric powder - 1 pinch

Salt - 1/2 a pinch

Cashew nuts - few

Grated dry coconut ( copra ) - 2 tbsps

Ghee - 2 tsps

Cardamom powder - 1 pinch

METHOD

1. Dry roast beaten rice till it pops up and gives out a pleasant aroma.

2. Wash the roasted aval and squeeze out all the water.

3. Rub salt and turmeric powder evenly, cover with a lid and allow to soak for fifteen minutes till it becomes soft.

4. Heat one spoon of ghee in a pan and fry the cashew nuts to a golden colour.

5. Add the soaked aval and stir well.

6. Cover and cook on low flame for a few minutes.

7. Remove lid and stir well and switch off flame when all the moisture is evaporated.

8. Add one cup of water to crushed jaggery and boil it in another saucepan.

9. Filter the jaggery water, return it to the saucepan and continue boiling till the syrup foams and becomes very sticky.

10. Add the jaggery syrup to the aval and stir well.

11. Switch on the stove and cook the aval in jaggery syrup till the syrup coats each and every grain of aval.

12. When the vella aval becomes dry switch off flame again.

13. Add cardamom powder and the dry coconut gratings.

14.Add the remaining ghee and allow the vella aval to cool.

Fluff up the jaggery coated Vella Aval using a spoon or fork and offer it to Sri Krishna.Savour the prasaadam and enjoy the bliss.