Thursday, August 28, 2014

Ganesha Chathurthi/Ganesh Chavithi/Vinayakar Chathurthi

Hi all, 


Back to blogging after a long time. Upcoming festival,Yes... tomorrow is our grand festival Ganesh Chathurthi. It falls on friday,tomorow, 29th of August this 2014. 

This is the festival where it brings people of all religion and caste together. They celebrate it with more fun.

The Lord idol(made of mud & clay) is bought to home. Some people buy the idol one day before the pooja itself. It is better that you bring the idol during

Monday, August 25, 2014

Rawa Idli

One of the quick IDLI recipe because this recipe has no GRINDING and FERMENTING process.....

This is usually served with Coconut chutney or Instant Veg Sagoo.

Rawa Idli ready mix are even available at grocery stores. Sometimes I prepare using the ready mix too. 

But preparing without the ready mix is not that tedious task. 

You need:-
Semolina(Rawa) - 1 cup 
Mustard seeds - 1 tsp
Gram dhal - 1 tsp 

Tuesday, August 27, 2013

Vella Seedai

rice flour - 1 cup 

urad dhal flour - 2 tbsp 
butter - 1 tbsp 
sesame seeds /til seeds - 1 tbsp 
powdered jaggery - 3/4 cup 
oil for deep frying 

dissolve the jaggery in 1 cup of hot water and strain to remove the dirt particles or impurities. 
add the flours, sesame seeds to the jaggery and knead to form a dough like chapathi consistency. 
take a small portion of the dough and make tiny balls out of it and keep aside. 
fry them in small batches until the sshh sound stops when frying. 



Neyyappam (Sweet Fritters)

Rice flour: 1 ¾ cup
Jaggery/Karipetti: ½ cup
Cardamom: 3 no( crushed)
Coconut: 2 tablespoon ( Chopped into small cubes)
Banana: 1 ( I used small banana)
Water: 3 cup for soaking+ ½ cup of making the batter
Ghee: 1 teaspoon
Oil for frying: 4 cup

Soak 1 cup of raw rice in 3 cup of water and keep aside for 5 hours. Then drain the water and spread in kitchen tissue to remove excess water. Once it dried for 5 minutes in kitchen tissue pound them into fine powder and set aside.
heat 1/2 cup of water and jaggery until jaggery gets dissolved well into the water. Strain them to remove any dirt and set aside.

Mash the banana in a small bowl and set aside.

In a small pan heat 1 teaspoon of Ghee and add 2 tablespoon of chopped coconut fry them until they become golden brown color. It will takes about 2 minutes.

In a bowl mix rice flour, melted jaggery , mashed banana,crushed cardamom or cardamom powder and fried coconut to form a batter similar to that of pancake batter.
Set aside for 30 minutes.
After 30 minutes heat oil/ghee in appam kadai(a special pan used for this), add ¼ cup of batter into oil/ghee.
Fry them 1 ½ minutes each side until they become dark brown color.
Remove them and drain excess oil using a kitchen tissue.

Gokulashtami 2013/Sri Krishna Janmashtami/ Sri Krishna Jayanthi 2013

Hello folks, after a long time.... am coming here for a festival post. Since I was unwell, I could not update the blog. Sorry for it. Many Posts are pending. I will post sincerely from now onwards :)!
Gokulashtami is celebrated every year during the month of Avani on Krishna Baksha Ashtami.
Iyengars

Aval Payasam(Beaten Rice Kheer)

Aval - 1/2 cup
Jaggery - 1/4 cup (adjust as per your taste)
Milk - 1/4 cup
elaichi powder - 1 tsp
cashews - finely chopped(fried in little ghee).
ghee - 1 tsp

Heat ghee and fry the cashews till golden brown.In the remaining ghee roast coconut until slightly browned and keep aside.Soak aval in water for 5-7mins or until the aval becomes soft. Drain water and keep aside.
Heat milk in a non stick/heavy bottomed pan and simmer for 5 mins. By now the milk would have become slightly thick.Now add powdered jaggery, elachi powder and mix until jaggery is well combined.
Now add cashews , mix well.Then add aval and simmer for another 5 mins. Switch off. Serve hot or cold.

If you use thin variety then soak only for 3-5 mins else it will become mushy.
This payasam becomes thick after sometime so take it off in a running consistency. Add milk at the time of serving if required.You can add 1 tbsp of condensed milk to make this payasam even more rich and creamy. :)

Milk Kheer / Paal Payasam


Milk - 1 1/2 litres or 4 cups
rice - 2 tbsp ( can also use basmati rice)
ghee - 2 tsps
sugar - 1/2 cup(again, this can be adjusted to one's taste)

Soak the rice for few minutes and break those rice into fine pieces by using your hands only. Or Otherwise, Just fry the rice and grind it coarsely... I think that would be an easy way for beginners here.....
Then grease the pressure cooker with very little ghee and add milk and coarse rice.
Pressure cook this for 1 whistle.
Let this be in heating(let the flame be in sim) for 5 to 10 minutes.
Then remove and add sugar and continue heating until the kheer gets thickened up. Add cardamom powder and saffron at the end and remove from fire.
You can also add Badam(almond powder)for enhancement of better taste and flavor.
Ready to offer it to the Lord.

Chilled Milk Kheer taste has no mere words to describe!!!!!! Will be really fantastic.

Uppu Seedai(Spicy crunchy marbles)

Uppu seedai is a must for Gokulashtami or Sri Krishna Jayanthi or Sri Krishna Janmashtami! This snack is some thing you can do in a leisurely way. You can mix the dough, sit in front of the TV and watch a programme of your choice, while rolling the seedai balls on to a white cloth. Or you can listen to music while preparing these. A relaxed atmosphere will make cooking a pleasure! but make sure you do not roll them tightly. because there is tendency to burst when you deep fry it in oil. Roll it lightly(it will come out shapeless only).

Rice  – 1 cup
Urad dal /flour - 2 tbsp
Ghee or butter– 3 tsp
Jeera or sesame seeds – 2 teaspoons
Hing powder or asafoetida– 1/4 teaspoon
Grated coconut – 1 table spoon(optional)
Salt to taste
soaked channa or bengal gram dhal - 2 tsp
Oil for deep frying

Method
Soak rice for 2 hours in water and dry it on a newspaper or a clean cloth.
The grind it into fine powder.
Sieve it.
Fry the urad flour for 2 minutes and sieve it. You can also use urad dal to fry and then grind it and sieve it.
Mix the sieved rice flour and urad flour along with ghee or butter,sesame seeds or cumin seeds,asafoetida,channa dhal and salt to taste(dissolve salt in water and then add it) and make a soft dough using water.
Make small balls around 3/4 cm in diameter( smaller than a marble) and leave to dry on a white cloth.
After you finish with all the dough, Heat oil in a deep kadai and start frying the marbles a handful at a time.
Stay away from the stove when you put it in the oil.
Keep the flame in medium throughout and stir in between for even cooking.
Once the sound subsides totally, lower the flame, drain the seedais well and remove on a kitchen paper.
Store in airtight containers.

Thattai / Nipattu / Flattened Crispies

Rice flour – 2 cups
Urad dal flour – 1/4 cup
Grated coconut – 1 tablespoon
Channa dal 2 teaspoons
Curry leaves – 2 twigs
Ghee – 1 table spoon
Pepper powder – 1 teaspoon(optional)
Salt to taste
Oil for deep frying
Broken Cashew (Optional)
Method

Soak the channa dal for 10 minutes.
Mix the flours , coconut, salt , pepper powder, chopped curry leaves(optional- I did not add this time but if you add, flavor will be very nice), soaked dal and ghee or oil in a large container.
Add water and knead to a smooth dough. The dough should be soft so that it does not break or crack while flattenning.
Knead well for a while. Take lemon sized balls and flatten the dough to a round of about 4 inch diameter on to a white cloth. If the thattai cracks or breaks, just add some more water to the dough.
To make the thattais you can also grease your fingers with little oil.
Finish making the rounds with all the dough.
Heat oil in a deep pan and Check the oil temperature by dropping a small piece in to the oil.
If it rises up immediately then the oil is ready for frying. Start frying around 6 thattais at a time, Frying the dried ones first.
Always keep the flame between low and medium. Turn the thattais to cook the other side.
Once the sound subsides, drain well and remove on a kitchen napkin.
Your thattais are ready for the neivedyam(offering) to the lord.
.

Wednesday, August 7, 2013

Aval Kozhakattai(Steamed Beaten rice balls)

This is a recipe which i found out in one of Tamil's fortnight magazine. This recipe is similar to Upma Kozhakattai. It is the simplest recipe and you can do it anytime you want... ofcourse if you have the ingredients with you ;-).

You need:-

Boiled and mashed potato - 1 cup 
cleaned and soaked beaten rice(aval) - 1 cup 
Mustard seeds - 1/4 tsp 
channa dhal - 1/4 tsp 
urad dhal - 1/4 tsp 
green chillies based on your taste - 4 to 5 
corainder leaves - 4 tbsp (finely chopped) 
curry leaves - few (finely chopped) ( i did not add in my recipe.... ) if you add it would enhance the flavor still more.