Mint Chutney / Pudina Chutney

I  always love Pudina / Mint due to its unique flavour and refreshing taste and I never fail to keep at least one Pudina / Mint bunch in the refrigerator.  Also, the Mint Leaves have abundant health benefits. For our breakfast, I decided to make this fresh Pudina Chutney yesterday. It was very tasty and tempted us to eat more idlies.

Ingredients

Mint / Pudina Leaves - 1 Big Bunch

Coriander Leaves / Stem - 2 stems

Green Chillies - 3 Big

Ginger - 1 small square

Fresh Coconut Flakes - 1 Cup

Pottu Kadalai / Putnalu Pappu / Roasted Gram - 1 Handful

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal - 1 tsp

Channa Dal / Kadalai Paruppu - 1 tsp

Curry leaves - 2 or 3

Red Chili - 1

Salt - To Taste

Oil - 2 to 3 tsp

Method

1. Wash the Mint Leaves, Coriander Stem and grind them along with Coriander Stem, Pottu kadalai, Coconut Flakes, green chillies, ginger and salt.
2. Then, do the tempering using Mustard seeds, Hing, Urad Dal and Channa Dal, dry red chilli and curry leaves and pour them over the Chutney.
3. If you want this to be little watery, you can add some water. And you can enjoy this healthy chutney in any consistency you like for any South Indian tiffin varieties like Idly, Dosa, Pongal, etc.,

Celery Thogayal / Celery Pachidi / Celery Chutney

Celery Chutney/Thogayal/Pachidi was made only due to the unavailability of my regular chutney items like coconut, tomato, groundnuts, onion..at home. .All I had was only few bunches of Celery and Coriander stems which i stored in the refrigerator..And I very badly need to make some good healthy chutney for my Pongal and Dosa for the day..So, I decided to make use of  these Celery Sticks which have very less calories and more dietary fiber and they are highly recommended for weight loss. Though its best to eat raw Celery Sticks, this time I used them in our regular cuisine. The Chutney was really tasty but it would be an excellent side for our Idlies. Try to substitute this chutney during breakfast time with your regular chutney and enjoy this healthy chutney with any South Indian Tiffin items. Your comments and suggestions are welcome.

Ingredients

Celery Sticks - 1 Full Bunch ( Cut Celery Sticks come up to 3-4 Cups )

Coriander Stems - 1 Cup

Green Chillies - 2

Ginger - 1 Small Square

Red Chilli - 1

Tamarind - 1 small square

Jaggery - 1 tsp

Salt - To Taste

Hing / Asafoetida - 1 Dash

Mustard Powder - 2 tsp

Gingelly Oil - 1 tbsp

Mustard Seeds - 2 tsp

Urad Dal - 1 tsp

Curry Leaves - 4 or 5.

Method

1. Wash the coriander stem, celery sticks and cut them into pieces.
2. Grind them raw with green chillies, red chilli, ginger, tamarind and make a coarse paste.
3. In the frying pan, add oil first. Finish the tempering by adding little Hing,Mustard seeds and Urad dal.
4. Pour the grounded paste and add required amount of salt to the chutney.
5. Fry them in the pan till it becomes little thicker and comes to the chutney consistency.
6. Good to enjoy with hot idlies, dosa, Pongal or even with Hot rice alone.

Tips/Variations

1. As its my first trial on Celery, I don't find any tips or any variations which I could suggest at this time.You can customize in your style and try this out...But Celery is definitely an ideal choice for any cooking.

Green Capsicum Rice / Capsicum Rice

Fresh Green Capsicums sitting on the fridge was really tempting me since two days..Felt like making a spicy mixed rice for lunch as the weather was too cold and snowing..a bit. Definitely no mood to make an elaborate meal. Three fresh capsicums, little red onion and a tomato was quite enough to make this spicy rice. With a side of fresh raita or just chips or papad, this rice tastes good. We can confidently deviate from our regular menu and try this out for lunch or dinner...Also, its a good Lunchbox menu item for all ages. Try this yummy rice and let me know your feedback...

Ingredients

Fresh Green Capsicums - 2 Big or 3 Medium

Red Onion Shredded - 1/2 cup

Ripe Tomato - 1 Big

Oil - 2 tbsp

Hing/Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Cumin Seeds - 1 tsp

Urad Dal - 1 tsp

Channa Dal - 2 tsp

Curry Leaves - 1 stem

Groundnuts / Peanuts - 1 Handful

Turmeric Powder - 3 tsp

Sugar - 1 Small Pinch

Salt - To Taste

Basmati Rice - 1.5 cups

For the Grounded Powder

Channa Dal / Senaga Pappu / Kadalai Paruppu - 2 tbsp

Urad Dal / Minna Pappu / Ulutham Paruppu - 1 tbsp

Coriander Seeds - 1 tbsp

Dry Red Chillies - 4 to 5 ( Depending on your taste buds)

Dry Coconut Powder - 1 tbsp

Cinnamon Sticks - 1 medium

Black Pepper Seeds - 5 or 6

Method

1. Wash and cook the Basmati Rice separately and keep it ready.
2. Meantime, cut all the vegetables into smaller size and keep them ready.
3. Roast the ingredients for making the grounded powder and grind them after they get cooled and keep the grounded powder also ready.
4. In the cooking pan, add oil first. When its heated, add Hing, Mustard Seeds, channa dal, urad dal, groundnuts, curry leaves and fry them till they all get roasted. Do this process on a low flame and care to see that the dals and groundnuts don't turn black.
5. After this, add shredded onion pieces into the pan and fry them for a minute with a pinch of little salt.
6. Then, add the finely sliced green capsicums into the pan and allow them to cook for two minutes with the lid closed. Add a pinch of sugar and fry them for two minutes.
7. Then add the tomato pieces and fry them till they get mashed.
8. Finally add the powder and fry them well with all other contents for nearly 3-4 minutes.
9. Add the cooked rice into the cooking pan now and add required amount of salt into the pan. Mix everything together so that the rice get coated well.
10. Close the lid and allow the contents to get cooked on a very low flame for another 3-4 minutes.
11. Switch off the flame. Garnish with fresh coriander leaves and serve this hot spicy rice with some raita or chips, papad.

Tips/Variations

1. You can adjust the spice level while grinding the powder according to your taste buds.
2. I specifically add at least one tomato while making this rice in order to get a little tangy taste and to obtain some moistness in the rice. Without tomato, the rice turned out to be little dry and the taste was also not satisfactory for me when I made it earlier. You can try with/ without tomato and decide later.
3. Instead of dry coconut powder, you can even add some fresh coconut flakes which in turn would enhance the flavour and taste.

Cauliflower Curry / Cauliflower Poriyal - Type 2

This version of Cauliflower curry is spicy and its similar to the ones served in a vegetarian thali in restaurants.  This spicy curry / poriyal is a good choice to be considered on any special meal.

Ingredients

Cauliflower - 1 medium

Red Onion - 1 Small or 1/2 medium

Tomato - 1 Big

Grated Ginger - 2 tsp

Crushed Garlic Paste - 3 tsp

Finely cut Green Chilli pieces - 1 tsp

Oil - 1 tbsp

Hing/Asafoetida - 1 Dash

Mustard Seeds / 2 tsp

Sombu / Fennel Seeds - 1 tsp

Urad Dal - 2 tsp

Channa Dal - 1 tsp

Curry Leaves - 5 or 6

Coriander leaves - To Garnish

Turmeric Powder - 2 tsp

Red Chilli Powder - 3 tsp

Coriander Powder - 1 tsp

Salt - To Taste

Method

1. Wash and Clean the Cauliflower florets thoroughly and keep them aside.
2. In the cooking pan, add oil first. Finish the tempering process by adding Hing, Mustard Seeds, Sombu, Urad Dal, Channa Dal, Curry Leaves first.
3. When its done, add the Garlic Paste, crushed ginger, onion into the Pan. Fry them till the raw smell vanishes off completely.
4. Add the tomato pieces into the pan and allow them to cook for a minute with the lid closed.
5. Mash them when its done and finally add the cauliflower florets into the kadai.
6. Add the turmeric powder to the florets and allow them to cook for few minutes with the lid closed on a medium flame.
7. When the florets are cooked enough, add all the powders and required amount of salt into the pan and mix them well.
8. Fry the contents of the pan uniformly on all sides for another 4-5 minutes.
9. Switch off the flame and garnish with coriander leaves and serve.

Tips / Variations

1. You can microwave the cauliflower florets and add them into the pan to fasten the cooking process.
2. You can customize the spicy powder quantity according to your taste buds.
3. You can omit the Garlic, Ginger ingredients too while making this curry if you don't want to.

Cauliflower Curry / Cauliflower Poriyal - Type 1

Cauliflower is low-fat, low-carb but high in dietary fiber and also loaded with folate, water, vitamin C and reduced the risk of Prostate Cancer. When I got introduced to this vegetable, my mom used to make this version of Cauliflower Poriyal. We loved to grab the small trees / florets of this Cauliflower and imagine eating a small tree. Though I have been making different versions of Cauliflower Curry, Gravy and Fry, this first version always have a unique place in my favourites list. Its a simpler version but it retains the taste of the vegetable perfectly and it goes well with the meals.

Ingredients

Fresh Cauliflower - 1 medium

Green Chillies - 2 or 3  ( cut into small squares )

Fresh Coconut Flakes - 2 tbsp or 1 handful

Oil - 3-4 tsp

Hing/Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal / Ulutham Paruppu - 2 tsp

Curry Leaves - 4 or 5

Salt - To Taste

Coriander Leaves - For Garnishing

Method

1. Take out the Cauliflower florets from the stem and wash them thoroughly with warm water just to kill any germs or insects if present.
2. Drain the florets and keep them ready.
3. In a kadai / pan, add oil first. When it gets heated up, add Hing, Mustard seeds, urad dal, curry leaves, green chili pieces and fry them.
4. Add the Cauliflower florets, peas into the pan and sprinkle very little water on its top. Cover the lid and allow them to cook for 3-4 minutes.
5. After the cauliflower florets and peas are cooked thoroughly, add required amount of salt to it and fry them for another 2-3 minutes. Add the fresh coconut flakes and mix them well.
6. Switch off the flame and garnish the Curry with some coriander leaves.
7. Serve this simple and nutritious cauliflower curry along with hot rice and Sambar.

Tips/Variations

You can microwave the Cauliflower florets and Peas and then add them into the kadai to quicken the preparation process.

Paneer Mutter / Paneer Peas in creamy tomato gravy / Paneer Matar / Paneer Peas Masala

 Decided to make some yummy paneer dish for the chappathis last night but I had in mind that it should not be a high caloric dish too...Also, after burning good amount of calories in the fitness center, its not a wise decision to have more calories for dinner. So, I made this Paneer Mutter in rich creamy tomato gravy using a Low Fat Paneer Cubes, less oil and with no ghee or butter, no cream at all...Initially I thought that I might have to compromise on its taste due to my customizations but the taste was amazingly good and tempted us to grab more chappathis. I also could enjoy the dish with no guilt at all. Please see my preparations and I am sure, my friends, you would also enjoy the same and eat with no guilt.

Ingredients

Low fat Paneer Cubes - around 20-25

Frozen Peas / Fresh Peas - 3 handful

Finely shredded Onion - 3/4th of a cup

Oil - 1 tbsp

Cumin Seeds - 2 tsp

Ginger Paste - 2 tsp

Garlic Paste - 1 tbsp

Turmeric Powder - 2 tsp

Red Chilli Powder - 2 tsp

Garam Masala Powder - 3 tsp

Coriander Powder - 2 tsp

Sugar - 1 Pinch

Salt - To Taste

Kasoori Methi / Dried Methi leaves - 2 tsp

Cinnamon Stick - 1

Cardamom Powder - 1 tsp

For the Tomato Gravy

Fresh Tomato - 4 Medium

Green Chilli - 1 Big

For the Cream Gravy

Almonds - 6

Pista - Just 1 ( For good flavour )

Cashew Nuts - Just 2.

Method

1. Make the tomato gravy paste first by grinding fresh tomatoes with a green chili and keep the puree separately.
2. Make the creamy gravy paste ready by grinding the nuts as mentioned above with little water.
3. In the non-stick kadai or any thick bottomed cooking vessel, add oil first. When it gets heated up, add cumin seeds followed by a cinnamon stick.
4. Add the Garlic paste, Ginger Paste and fry them till the raw smell completely vanishes.
5. Add the shredded onion pieces and fry along with them. When its fried enough, add the peas and all the powders except salt and fry them in the oil on medium heat for a minute.
6. Add the tomato gravy paste into the pan and mix them well. Allow them to cook with the lid covered for about 3-4 minutes.
7. Add required amount of salt, creamy gravy paste ( Nutty paste ) now and mix them well.
8. Allow them to cook for another 3-4 minutes on low flame.
9. Finally add the low fat paneer cubes into the pan and mix them uniformly.
10. Let them to cook with the lid convered for another 1-2 minutes. Switch off the flame.
11. Serve them after couple of minutes with hot chappathis.

Tips

1. NO NEED to fry the Paneer cubes.
2. NO NEED to add any ghee or Butter.
3. NO NEED to add any cream as you substitute them with a nutty creamy paste.
4. As we are making with less oil, keep in mind that all the contents need to be fried and cooked properly to get the desired consistency and taste.

Sankranti / Pongal Festival Celebrations

Sankranti / Pongal Festival is one of the grand Hindu festivals celebrated during mid-January in India. Lord Surya Bhagawan ( Sun God ) is mainly worshipped on this day thanking him during the harvest time. This Harvest festival is celebrated all over India in different style and tradition but the main concept remains the same. Generally this festival is celebrated for three days starting with "Bhogi" on the first day followed by "Sankranthi" and "Kanu" on the following days.

I remember the Sankranti / Pongal which we celebrated in our hometown very well. I used to put a colourful rangoli on the open space and my father used to chant the manthras to Sun God. We ( myself and my 2 sisters )would be impatiently waiting for the prasadams which my mom made. We really enjoyed on the Kanu day with our cousins while keeping the "Kanu Pidi" on the open terrace of our house. All these memories would definitely make us happier any time.

All my dear blogger friends, you also would have celebrated Sankranti happily with your family and would be remembering all good old memories of yours too...

Bogi Pandalu Bomma Golu Decoration

On the first day of Bhogi, we set a bonfire and throw all the unwanted old things from the house which represents warding off the evil things from ourselves and welcoming good things in our lives. On the day of Bhogi, in various parts of Andhra Pradesh, they perform a special ritual called "Bogi Pandlu" for small kids. Small Kids are dressed up in their new dresses and they will be given a Aarthi and Bogi Pallu ( a mixture of Regi Pandu (goose berries), Senagalu, flowers, coins, sugarcane/sweet potato pieces) are showered on their heads in order to protect them from evil forces.  The main reason for this ritual is to get the kids good health and more prosperity.

On the second day of Sankranthi / Pongal, women would decorate the houses with flowers and put kolam/rangoli in front of the home entrance and decorate it with different colours. We offer sweet pongal / paramannam ( made out of rice and jaggery ) to the Sun God and perform a special puja. Sugarcanes are mostly used during this festival and piles of sugarcanes in the shops clearly denote the arrival of Sankranti festival.  We prepare a very huge meal on this special day using the freshly harvested vegetables.

The last day of Pongal is Kanu, which is also called as "Mattu Pongal" or "Kanum Pongal". This is the special day for girls and ladies. On this special day, sisters would perform a special ritual called "Kanu Pidi" and pray for the welfare of their brothers.  Early in the morning, they perform a special ritual called "Kanu Pidi" without taking any food. They arrange small balls of mixed rice varieties on turmeric leaves in open space..Later, the crows are expected to come and eat the food kept on those turmeric leaves. Varieties of rice would be made on this day with a side of mixed vegetable Kootu.

For Sankranti recipes, please see the link below and click on them.

Kesar Pongal

http://sribhojanams.blogspot.com/2011/04/kesar-pongal.html

Venn Pongal

http://sribhojanams.blogspot.com/2011/04/venn-pongal.html

Andhra Style Pulagam

To be added soon...

Paramannam / Sweet Pongal

To be added soon...

Lemon Rice

http://sribhojanams.blogspot.com/2011/04/lemon-rice-elumicham-pazha-sadham.html

Tamarind Rice

http://sribhojanams.blogspot.com/2011/10/tamarind-rice-tamil-style-pulisadham.html

http://sribhojanams.blogspot.com/2011/12/andhra-puliyogare-puliyodarai-in-andhra.html

Coconut Rice

http://sribhojanams.blogspot.com/2011/12/andhra-puliyogare-puliyodarai-in-andhra.html

Sesame Rice

http://sribhojanams.blogspot.com/2011/09/sesame-rice-ellu-sadham-nuvula-annam.html

Saag Paneer / Mustard Greens Paneer Gravy

"Saag", the green leafy vegetable, also called as "Mustard Greens" is one of the healthiest choice in regular cooking. This contains more anti-oxidants and anticancer effects. Its low in calorie and an excellent source of Calcium, folic acid, vitamins and other minerals. Using this vegetable, there is a famous Punjabi dish called "Sarson Ka Saag" which is generally eaten with Corn Roti ( Makki ki Roti). I added Paneer to this dish and made "Saag Paneer" to attract my kids. Recipe is simpler with less ingredients and the process is also much simpler. As I used less oil, its bit thicker. You can customize the dish and make it in your style.

Ingredients

Saag / Mustard Greens - 1 Fresh Bunch

Tomato - 1 Medium

Red Onion - 1/2 Medium

Ginger Garlic Paste - 1 tbsp

Oil - 1 tbsp

Butter - 2 tsp

Cumin Seeds / Jeera - 2 tsp

Turmeric Powder - 1 tsp

Sugar - 1 Pinch

Salt - To Taste

Green Chillies - 3 or 4.

Garam Masala Powder - 2 tsp

Method

1. Wash the Mustard Greens thoroughly for three times and drain the sand and other dust particles.
2. Cut the Mustard Greens, tomato in bigger size and steam cook them in a kadai with no water.
3. Grind them along with green chillies and keep the paste ready.
4. On a medium flame, add oil to the cooking vessel / non-stick pan. When its heated up, add cumin seeds followed by cut red onion, ginger garlic paste. Fry them for few minutes till you completely come out of the raw smell...
5. Add the turmeric powder, garam masala powder, pinch of sugar and stir them for another 2 minutes.
6. Add the grounded saag paste to the vessel now and add required amount of salt to the vessel.
7. Mix them well and allow them to cook on a low flame for 4-5 minutes. Finally add the paneer cubes into the saag and mix it well with the cooked saag masala. Cover the lid and allow the saag paneer to remain in the flame for another 2-3 minutes.
8. Switch off the flame and add little butter or ghee on top just before serving.

Tips / Variations

• You can shallow fry the paneer cubes instead of adding the raw cubes into the saag.
• You can add make it in any consistency you want by adding little more water / oil.
• In place of paneer, you can even add potato cubes and make it attractive for the kids.

Thiruvadhirai Festival / Arudhra Darshan

"Thiruvadhirai / Arudhra Darshan" is a famous Hindu festival which is celebrated on the full moon day of Margazhi month / Dhanurmasa. Lord Shiva is mainly worshipped on this festival. On this auspicious day, we make Lord Shiva's favourite "Thiruvadhirai Kali" and "Thalagam/ Ezhukari Kootu" and offer to him and get his blessings. Its believed that Lord Shiva gave Darshan to his sincere devote Manickavasagar on this day after he completed his Thiruvachagam. Also to commemorate his birth star "Arudhra", its also called as "Arudhra Darshan".  In all the Shiva temples, special prayers and Abhishekam would be performed on this day in order to cool down the turbulent shiva dancing the rudra dance. Its said that Lord Shiva and Goddess Parvati got united on this day.

We make "Thiruvadhirai Kali" ( a sweet dish ) and "Ezhukari Kootu / Thalagam" on this special occasion and offer to Lord Shiva.

For recipes, please refer to the following links:

Thiruvadhirai Kali :

http://sribhojanams.blogspot.com/2012/01/thiruvadhirai-kali.html

Thiruvadhirai Kootu / Ezhukari Kootu / Thalagam :

http://sribhojanams.blogspot.com/2012/01/thiruvadhirai-kootu.html

Sloka / Manthra

Krupasamudhram, Sumukhan , Trinethram,

Jada dharmam Parvathy vama bhagam,

Sad shivam, Rudram anatha roopam,

Chidambaresam hrudhi bhavayami.

I salute with all my heart, Chidambara,

Who is the ocean of mercy,

Who is always pleasant,

Who has three eyes,

Who wears tuft of hair,

Who is always peaceful,

Who is full of anger

And who is an endless shape.

Thiruvadhirai Kootu

Thiruvadhirai Kootu also called as Ezhukari Kootu or Thalagam is made on the day of  "Arurudhra Darshan" as prasadam and offered to Lord Shiva. This kootu is made out of vegetables, thuvar dal and spiced with a special grounded powder. This tangy, spicy kootu is a good combination with the Thiruvadhirai Kali on the festival day. Its a general tradition to include 7 types of vegetables into this Kootu but you can add as many vegetable variety as you like and make this Kootu more healthier and richer. I added more than seven variety while making this dish and offered to Lord Shiva.

Ingredients

Oil - 1 tbsp

Tamarind - A small Lemon Size

Thuvar Dal / Thuvaram Paruppu / Kandhi Pappu - 3/4 cup

Turmeric Powder - 3 tsp

Hing/Asafoetida - 1 Dash

Curry Leaves - 1 stem

Mustard Seeds - 2 tsp

Urad Dal / Minna Pappu / Ulutham Paruppu - 1 tsp

Salt - To taste

Powdered Jaggery - 2 tsp

Coconut Flakes - 1/2 cup

Vegetables

Beans - 12 cut into finger size

White Pumpkin - 12-15 pieces ( Cut into medium square )

Butternut Squash - 10 - 12 pieces ( Cut into medium square)

Brinjal - 3

Potato - 2 Medium ( Cut into Medium Squares )

Carrot - 1 Big ( Cut into finger size)

Raw Plantain - 1 ( Cut into Medium Square )

Mochai / Lilva - 1 Handful

Chow Chow / Chayote - 1 ( Cut into Medium Square )

Sweet Potato - 1 ( Cut into Medium Square )

Green Zucchini - 1 ( Cut into Medium Square )

For the Spice Powder

Coriander Seeds - 2 tbsp

Channa Dal / Kadalai Paruppu - 1 tbsp

Fenugreek Seeds / Vendhayam - 1 tsp

Dry Red Chillies - 7 to 8 ( Depends on your taste )

Method

• Soak tamarind in water and extract its juice and keep it ready.
• Cook the thuvar Dal in a pressure cooker to a fine paste and keep it ready.
• Wash all the vegetables and cut them into desired shapes and steam cook them in a big nonstick kadai. (Add very little water and cover the lid of the kadai while steam cooking the vegetables )
• Dry roast the ingredients for making the grounded powder and make a fine powder and keep it ready.
• After the vegetables get steam cooked to a desired level, add the tamarind juice, turmeric powder, jaggery powder, mashed thuvar dal, required amount of salt and mix them well.
• Cook them with the lid open for couple of minutes.
• Finally add the grounded powder and fresh coconut flakes and mix them well. Allow them to cook for another 2-3 minutes.
• In a tempering pan, add oil and finish the tempering process. Pour them over the kadai and switch off the flame.
• Cover the lid and let the kootu settles down for few minutes.
• Now its ready for Neivedhyam.

Thiruvadhirai Kali

Thiruvadhirai Kali is a sweet dish which we make on the day of "Arudhra Darshan" and offer to Lord Shiva. This sweet is made with rice rava cooked in Jaggery syrup and flavoured with cardamom and fresh coconut flakes. With few drops of ghee/clarified butter, the taste is divine. You can substitute the raw rice with brown rice and try this out with the same procedure..if you wish to avoid white rice. I made this sweet dish by adopting a simpler method.

Ingredients

White Sona Masoori Rice - 1.5 Cups

Jaggery - 2 Cups

Cardamom Seeds - 5 to 6

Fresh Coconut Flakes - 3/4 cup

Ghee - 1 tbsp

Method

1. Wash the Sona Masoori Rice and roast them in a frying pan till you get nice aroma and switch off the gas when it turns golden brown. Keep it aside.
2. When it cools down, grind them coarsely like rava and keep it ready.
3. Cook the grounded rice rava in a pressure cooker for 2-3 whistles by adding 3.5 cups of water.
4. Meantime, make the Jaggery syrup in a separate thick bottomed vessel. Switch it off and keep it ready.
5. Crush the cardamom seeds and make a fine powder and keep it ready.
6. After the cooker cools down, transfer the cooked rice rava into the jaggery syrup slowly without making lumps.
7. On a very low flame, add the cardamom seeds, coconut flakes, ghee and stir them thoroughly for 3-4 minutes.
8. Switch off the flame. Now the Thiruvadhirai Kali is ready for Neivedhyam.

Chow Chow Bath / Kesari Kichidi Combo

"Chow Chow Bath"  was first introduced to me in Bangalore. I never heard of this combo before. Initially I said no to that combo as I was unsure about its taste and ingredients. After I knew that its a combo of Rava / pineapple kesari and Rava Upma / Sooji Upma, I was quite happy and it became one of my favourites.  Whenever I go to any Darshinis, I mostly order this combo as its so yummy with a mixed taste of both sweet and salt. Kesari, a delicious mouth watering sweet always remind me of the Marriage Tiffin time and takes me to that occasion all the time. Though we all make Upma regularly, once a while we can make this combo to make the Breakfast time more special. Kids will definitely love this combo as its colourful and yummy. This recipe is dedicated to my dear daughter who loves this combo very much.

Rava Kesari :

Ingredients

Rava / Sooji - 1 Cup

Sugar - 1 Cup ( Adjust according to your taste ) 

Water - 2.5 cups to 3 cups

Ghee - 3 tbsp

Cashewnuts - 12 - 15 cashews

Cardamoms - 3 or 4

Kesar Food Colour - 1 pinch ( For colouring )

Method

• In a heavy bottomed frying pan, heat little ghee and roast the cashews till golden brown and keep it aside.
• In the same pan, add the rava/sooji and dry roast them with little ghee on a low flame. Stir constantly till it turns golden brown.
• When you get a nice aroma, add water and a pinch of kesar food colour to the roasted rava and after its cooked to desired level, add sugar to the rava and allow them to cook for few minutes.
• When it slowly comes to a pudding consistency, add the crushed cardamom powder, roasted cashews and remaining ghee and stir them thoroughly for another 3 minutes.
• Transfer them to the serving bowl and enjoy.

Sooji Upma / Rava Upma / Rava Bath / Rava Kichidi 

This is the simpler version of rava upma which i always include while making this combo. Though we make different versions of Rava kichidi for breakfast, this goes well with a spicy chutney on its side.  I will post different versions in the following posts. 

Ingredients

Rava / Sooji - 1 Cup

Oil - 2 tbsp

Hing/Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Jeera / Cumin Seeds - 1 tsp

Urad Dal / Minna Pappu / Ulutham Paruppu - 2 tsp

Channa Dal / Senaga Pappu / Kadalai Paruppu - 2 tsp

Green chillies - 3 ( slice it or cut into small pieces )

Crushed Ginger - 2 tsp

Curry Leaves - 1 stem

Peas - 1 handful

Red Onion - 1/2 cut into small pieces.

Method

• In a heavy bottomed frying pan ( preferably Non-stick), dry roast the sooji/rava till it turns golden brown. Stir constantly so that it does not turn black. Transfer them to a plate and keep it ready.
• In the same pan, add oil first. When it gets heated, add the mustard seeds, cumin seeds, Hing, urad dal, channa dal. When its roasted, add the cut/sliced green chillies, ginger, curry leaves and red onion. Fry them for about 3 - 4 minutes. Add the frozen peas to the contents and fry them for another minute.
• Add 3 cups of water and required amount of salt to the pan. Cover the pan and allow them to boil for 3-4 minutes. While its boiling, reduce the flame and slowly add the rava/sooji into the water. Stir continuously while adding in order to avoid lumps in the upma. After adding the rava/sooji, mix all the contents uniformly and cover the lid till the sooji/rava gets cooked. Remove the lid and add a tsp of ghee into the upma and serve this with a side of spicy chutney. 

Vaikunda Ekadashi

Taken at the Ganesha Temple, Salt Lake City on Vaikunda Ekadashi Day 2012

"Vaikunda Ekadasi" is the most important festival celebrated by Hindus in India. Its the most significant vaishnavite festival and it falls during the month of Dhanurmasa ( Maargazhi in Tamil ). This festival is celebrated in a very grand manner in all the Vishnu temples. On this auspicious day, the "Swarga Vasal" ( Gateway to Heaven ) will be opened in all the temples. Generally the gateway will be placed in the nothern side of the temple.

Generally devotees observe fasting on this auspicious day and chant mantras to Lord Vishnu and recite Vishnu puranas and sahasranama. They visit the temple and stand in long queues to see Lord Vishnu and to walk through the Gateway.  I used to like this festival a lot during my childhood days as we would see lots of stalls around the temple premises and could eat more sugar candies.

"Om Namo Bhagavathe Vasudevaya

  Om Namo Bhagavathe Vasudevaya"

Black Eyed Beans Vada / Vellai Karamani Vengaya Vadai / Alasanda Ullipaya Vadai

During this vacation, I felt like making some healthy snack for the kids. Meantime, I did not want to spend more time too. Black Eyed beans vadai suddenly flashed in my mind which I made couple of times before. As black eyed beans is a good source of protein, dietary fiber, its a good choice for making the vadas. Taste of these crispy vadais is unique and to me, it has a mix of both Dal Vada and Medhu Vada. I added a bunch of spinach leaves to add more nutrient value to the snack. Try this out and serve this delicious crispy, tasty vadas to the kids..

Ingredients

Black Eyed Beans /  Alasanda / Vellai Karamani / Lobia-- 2 Cups

Urad Dal / Ulutham Paruppu / Minna Pappu - 1 tbsp

Rice Flour - 1 tbsp

Red Onion shredded - 1 to 2 cups depending on your taste.

Spinach Leaves shredded - 1.5 cups

Salt - To Taste

Hing \ Asafoetida - 1 Dash

Ginger - 1 small square

Green Chillies - 3 or 4

For Extra Punch to Adults

Crushed Garlic - 2 tbsp

Sombu / fennel seeds / Somfu - 1 tbsp

Fine cut green chillies - 5 or 6 big ones

Method

Soak the Black eyed beans and urad dal in warm water for 3 to 4 hours. Drain the water and grind the black eyed beans along with urad dal, ginger, green chillies to a coarse paste. Add rice flour, salt, red onion pieces, shredded spinach leaves , hing to the vadai mixture and mix everything together.  Meantime, heat oil in the frying pan. When you see some slight fumes on top of the oil, start dropping the vadas into the oil carefully. Fry them equally on both sides and drain them out of the oil when they turn into golden brown. Serve hot with hot chutneys.

Variations / Tips

No need to add water at all while grinding. If required, just sprinkle some water on its top and grind.

For adults, add the extra ingredients to the vadai mixture and make them. The vadais would exactly taste like street side hot vadas...

Happy New Year 2012

Wishing you all my blogger friends a very Happy and prosperous New year. May God gives you and your family good health, peace, tons of happiness and joy. You will find success in all your trysts like water flowing through the rocks of tribulation.