Vellai Paniyaram

Another Chettinad Traditional, Diwali dish.

Ingredients Needed:
1. Rice 1 cup (Measure flat one cup)
2. Urad dal 2 tablespoons (Or add urad dal to make one full cup with rice)
(ie. One flat measure of rice and add remaining portion Urad dal to cover one full cup measurement)
3. Salt to taste
4. Milk
5. Sugar 1 tsp
6. Oil to deep fry.
Method:
1. Soak rice and Dal together for 2 hours and grind into fine paste.
(Without any granuals)
2. Add Salt, Sugar, Milk and Mix well like pouring consistency.
3. Heat Oil in a Kadai, pour one ladle of grinded paste in Oil and Cook in
slow flame.
4. Trun the other side and cook for a minute. (Should not be over fried.)
5. Drain well and keep it in a absorbent paper to remove excess oil.
6. Serve Hot with Onion Chutney or Tomato Chutney.

Happy Deepavali with these Chettinad dishes.

This is my submission for JFI Special Edition hosted by Vee

Kalkkandu vadai

Chettinad Diwali

Spicy Vadas are normal. How about a Sweet Vada?
Recipe from Chettinad.
Chettinad is famous for its Culture, Heritage, Mansions and of course its Cuisine.
Thanks to A, for this Recipe.

Ingredients Needed:
1. Urad Dal 1 cup
2. Sugar Candy 3/4 cup (Kalkandu) (Rock Sugar)
3. Grated Coconut 2 tablespoons (Optional)
4. Elaichi POwder
5. Pinch of Salt
6. Oil to deep fry
Method:
1. Soak Urad dal for 30 minutes, wash them and drain excess water.
2. Wipe soaked urad dal with a cloth and grind it along with the Sugar candy. (No Need to add water)
3. Now add grated Coconut, Elaichi Powder, Salt and Mix well.
4. Make small size vadas and deep fry in oil.
Note:
1. Vada should get immersed in Oil while frying.
2. While frying the vada will puff up.
3. Never use sugar for this vada.
4. If it is watery add 1 or 2 tsps of Maida.
5. This vada can be retained for 4 days.

This is my submission for Special Edition Jhiva hosted by Vee

Mixture

Snack that is a Mix of 4 to 5 items.
South Indian style Mixture is presented below.

For that you need:
1. Kara Boondhi - 2 cups [Method given below]
2. Oma Podi - 2 cups [Method given below]
3. Fried Thick Aval (Poha) - 2 cups
4. Ground Nuts - 1/2 cup
5. Chutney Dal - 1/2 cup (Pottukkadalai)
6. Cashew Nuts - 1/4 cup
7. Curry leaves - 2 Sprigs

Items for Mixture Masala.
1. Dry Red Chillies 6 to 7
2. Hing
3. Salt
4. Sugar
5. Ghee 1 tsp

Making of the Boondhi
1. Besan - 3/4 cup
2. Rice flour - 1 tsp
3. Salt to taste
4. Chilli Powder to taste
5. Oil tsp
6. Water

Method:
1. Sieve the flour and add Salt, Chilli Powder, Oil and make it to Bajji Batter Consistency with water.
2. Heat Oil in a Kadai, make Boondhi with Boondhi laddle.
3. Drain Oil and Keep it aside.
Boondhi Making refer here.
Making of the OmaPodi
1. Besan - 1 cup
2. Rice flour - 1/4 cup
3. Salt to taste
4. Chilli powder
5. Finely crushed Omum (Ajwain) or Omum Water
6. Water
7. Ghee or Hot Oil - 1 tsp

Method:
1. Mix everything Chappathi dough consistency.
2. In a Kadai squeeze Omapodi direct into the oil using Murukku or Omapodi press.
3. Drain and Keep it aside.

Making of the Mixture:-
1. Deep fry Aval (Thick poha) in Oil, drain and keep it aside.
2. Deep fry Cashew nuts, Ground nuts, Chutney dal and keep it aside.
3. In same Oil fry curry leaves. (be careful)

Mixture Masala:-
In small kadai or in same oil deep fry Red chilli and grind into powder along with
Salt, Hing and Sugar.

Mix everything in a Container or Paper and on top of it add mixture Masala .
On top of mixture Masala add one tsp of Hot Ghee and Mix with both hands.
Till masala coats to everything.

Store in an air tight container and you can use it for even a month.

Enjoy the festival time Snack with family and friends or even while watching TV.

Milagu Aval

Pepper and Jeera flavoured Aval - Poha.
Easy to make.

Ingredients Needed:
1. Rice Flakes - Poha or Aval - 2 cups
2. Salt to taste
3. Pepper 2 tsp
4. Cumin (Jeera) 3 tsp
5. Oil 2 tsp
6. Ghee 1 tsp
7. Curry leaves
8. Mustard Seeds
9. Urad Dal
10. Channa dal
11. Dry Red Chillies (Broken) 1

Method:
1. Make a coarse Powder of Pepper and Jeera.
2. Wash Aval and keep it aside.
3. Heat Oil in a Kadai. Add Mustard seeds, Urad dal, Channadal, Dry red Chillies and Curry leaves .
4. When Dal becomes Red, add Pepper Jeera Powder, Ghee and the Main ingredient Aval, Salt and Mix well.

Healthy and Tasty Milagu Aval is ready.

.::. Have this Hot on a Rainy Day with Morkuzhambu. .::.

Pongal - The Harvest Festival of Tamil Nadu

What is Pongal?

a) Is it the dish that tamilians have for breakfast?
b) Is it the 4 day Thanksgiving festival celebrated in the month of January in tamilnadu?
c) Does it mean "to boil?"
d) All of above
For those familiar, they would automatically pick the option" d".

Pongal is the quintessential harvest festival of Tamilnadu and a traditional occasion for giving thanks to nature, for celebrating the life cycles that give us grain.

A Tamil saying goes on that "Thai Piranthal Vazhi Pirakkum" meaning that when the month of Thai dawns there will be way of love, peace, harmony, prosperity, joyness in everyone's life.
The first day is called 'Bhogi Pongal', the second day 'Surya Pongal' and the third day 'Mattu Pongal'. Bhogi Pongal is celebrated as a family festival. It is the day for spring cleaning. All old and unwanted things are thrown away or burnt.

The second day is dedicated to the sun (Surya) when Pongal is boiled by women and offered to the sun. Friends greet one another by asking Have you boiled the Rice?

Mattu Pongal, the third day is a day dedicated to the worship and veneration of the cattle. The cattle are bathed, decorated and their horns are painted in bright colours.

The Fourth day is known as Kanu or Kannum Pongal day. Its a day when the women prays for the prosperity of their family and of their brothers should prosper.

Pongal in other parts of India

Makar Sankranti
In the North Indian states of India, people celebrate this day as Makar Sankranti. The most exciting thing about this festival is the kite flying. People believe that the direction of the wind changes on that day, and so they all come out into the streets to fly colorful kites and capture as many as possible.

Kanumu
On Kaanum Pongal, elaborate powdered chalk designs of the sun god, Surya are drawn. As soon as the auspicious month of Thai is underway, Surya is worshipped.

Lohri
In Punjab, people celebrate Lohri in January on what they believe is the coldest day of the year. With the cold winds blowing they celebrate by dancing the bhangra around a fire, which is fed with sugarcane, rice and sesame seeds. People sing folk songs that tell of a good harvest, which is a blessing from the gods.

Bihu / Bohaggiyo Bhishu
This is the greatest festival of the Assamese people, who observe three Bihus. The three Bihus, constitute a festival complex and are celebrated at various stages of the cultivation of paddy, the principal crop of Assam.

Bhogi
The first day is Bhogi and is in honor of Indra the god of rain. There are many legends told about this day. The day begins with a til (sesame) oil bath and in the evening there is a bonfire in which all the rubbish in the house is burnt.

Hadaga Festival
The Hadaga festival in Maharashtra is to pray for a good monsoon and a good harvest. As Indra is the god of rain, people sing songs to Indra and pray for rain. Pictures of the elephant which is Indra's vehicle are drawn everywhere to invite the God.

Pongal Recipes

1. Venpongal
2.Sarkkarai Pongal
3.Puran Poli On Bohi Day

This is my submission for Viji's RCI Tamil Festival

ref:pongalfestival.org

RCI -Tamil Festivals Thiruvathirai

Marghazhi Month, is the most sacred month in the Tamil Calendar (Mid Dec- 1st week of Jan). At this time of the year, thw world over enjoys cool nights and not too warm days and it is a welcome month in Tamilnadu that goes through hot weather most of the year. Vaishnavites consider it sacred to worship Lord Krishna in this month, Saivites pray to Lord Shiva. Not to mention the Holy and Merry Christmas that falls in this month.
Elaborating the Saivite practice, In this month on the Thiruvathirai Star day Saivites fervently perform Pooja for Lord Shiva (Nataraja).
It is significant that one of the six anointing ceremonies of Lord Nadarajah takes place on this day. Further Lord Nadarajah comes out in a procession of this day to give Darshan to his devotees.
During this day in all Shiva Temples, grand poojas are held, delighting the Shiva worshippers.
Chidambaram Kovil, Perur Pattesswaran Kovil are some of the temples celebrate this day grandly.

Festival Day Special Dish:-

Thiruvathirai kali
Thaalagam and Butter.
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Diwali
Diwali, also called Deepavali, is a major Indian festival that is very significant in Hinduism. Known as the "Festival of Lights," it symbolizes the victory of good over evil, and lamps are lit as a sign of celebration and hope for humankind. Fireworks are associated with the festival.

Festival Day Special Dish:-

Diwali Legiyam
Boondhi Laddu
Jangiri
Mullu Murukku
Kara Sev
Ribbon Pakkoda

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Karadayan Nonbu

During karadayan nonbu women invoke the blessings of Gowri devi to attain such a husband for all seven births.
Unmarried girls pray for a good husband and married women pray for their husband's long life. It is celebrated during the 1st day of Panguni month.
(Mid March)
During this day Sathyavan Savithiri prayed to Lord Yama and freed her husband Sathyavan from him.

We also Pray to Goddess Kamakshi on this day and ask for the wellness of our husband's life.

Festival day Special Recipes:-

Nonbu Adai - Sweet Version
Nonbu Adai -Salted Version

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TAMIL NEW YEAR

The month of Chitthirai has arrived and with it the Tamil New Year’s Day; April 14th – an occasion for celebration for Tamilians all over the world.

The highlight of the festival is the 'Maanga Pachadi' (a dish made of raw mangoes, jaggery and neem flowers), which is at the same time sweet, sour and bitter. This signifies all the different aspects of our life.

Festival Special Recipes:-

1. Maang0 pachadi
2. Neermore
3. Kosumalli
4. Panagam

This is my submission for RCI(Tamil Festivals) Hosted by Viji of VCuisine.

Moong Dal Halwa

Dal Halwa. Traditional Indian Halwa.

Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa.

Ingredients Needed:
1. Yellow Moong dal - 1 cup
2. Sugar - 1 1/2 cups
3. Ghee - 4 +1 tablespoons
4. Elaichi Powder
5. Cahsew Nuts and Grated Badam
6. Milk - 2 1/4 cup
Method:
1. Dry roast Moong Dal till golden colour. (At this stage you get a nice aroma.)
2. Cool it and Fine Powder it. 3. Heat 4 tablespoons of Ghee in a kadai (preferably non-stick) fry the moongdal Powder in slow flame for 4 minutes.
4. Boil Milk in a vessel and pour it over this dal mixture and cook till done. (You get a glitter on this, If it is fully cooked. 5. Gradually add Sugar and mix well, stir well to make this a lump and ghee oozes out from the edges.
Halwa Test:- If you touch with wet finger, it should not stick, then Halwa is done
Garnishings:- 1. Garnish with Elaichi Powder.
2. In remaining ghee fry cahsewnuts and pour over halwa and mix well 3. Before serving garnish with grated badam.
For even richer taste, add sugarless Khoya at the end.



::~ Halwa that is Healthy and Protein rich. ~::.
Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa?

This is My submission for RCI (Tamil Festival) hosted by Viji

See for Wheat halwa and Badam Halwa recipes here.

.::. Happy Dassera to All .::.

FAHC - Donation Drive



Children are our foundation for future. Our dreams and aspirations of our own children can easily be fulfilled as we do have reasonable means.

What about those who do not have the means? What about their dreams and aspirations? Efforts that aim at providing support to those, need to be appreciated and if possible, contributed and supported well.

To that purpose we can take a small step of Feeding a Hungry Child.

As part of spreading the fund collection effort with VKN and Indira I link the details of the FAHC Project.

Please spread this and also widen the smile of a Hungry Child with your contribution by clicking on the link below:-

Tomato Coriander Chutney

Tired Off Coconut Chutney. Here is an "attractive" tasty alternative.
Tomato and Coriander don the Main roles in this Chutney.

Ingredients Needed:
1. Fully ripe Tomato 3
2. One small Bunch of Coriander Leaves
3. Garlic Pods 3
4. Salt to taste
5. Oil 2 tsp
6. Dry Red chilli according to taste
7. Channa dal 1 tsp
8. Urad dal 1 tsp
9. Methi Seeds few
10. Jeera Pinch
11. Hing

Ingredients for Tempering:
1. Mustard Seeds
2. Oil 1 tsp
3. Curry Leaves

Method:
1. Heat Oil in a Kadai or Pan. Add Dry Red Chillies, Urad Dal, Channadal, Jeera, Methi and Garlic.
Fry till golden brown and keep it aside.
2. Now fry Tomato Pieces till mushy and add coriander leaves and fry for a minute.
Cool it.
3. Grind this by adding Salt and Hing.
4. Temper with Mustard seeds and Curry leaves.
.::. Have this Red, Spicy chutney Hot with Hot Idlis, Dosas, Kuzhi Paniyarams, Chappathis, etc. etc. .::.

Vazhaithandu Curd Pacchadi (Raita)

Banana Stem contains lot of Fibre.
It is very good vegetable for those who suffer from Kidney stones.
It act as a Slimming agent.
The tender core of the banana plant's trunk is also used, notably in the Burmese dish mohinga, Bengali and Kerala cooking.
The juice extract prepared from the tender core is used to treat kidney stones.
The Menutoday is Banana Stem Raita.

Ingredients Needed:
1. Banana Stem (cut into small pieces after taking out fibre)
Keep Immersed this cut stem in ButterMilk Water.
Ie. Add 2 tsp of curd to water.
2. Salt to taste
3. Hing
4. Curds

Ingredients for Grinding:
1. Grated Coconut 2 tsp
2. Green Chillies 1 (According to taste)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Dry red Chillies
5. Curry Leaves

Method:
1 Steam Banana Stem adding little salt.
2. Cool and add to curds.
3. In that curd Mixture add grinded paste.
4. Temper the ingredients in oil and Pour over Pachadi.


Have this Delicious Raita with Biryani, Roti etc.

This is my Submission forJFI(Banana) Hosted by Mandira of Ahaar

Banana Chappathi

Chapati with Banana.
Kids friendly evening snack.

Ingredients Needed:
1. Fully Ripe Banana 1 (Small)
2. Cashew Powder 2 tablespoons
3. Sugar 2 table spoons
4. Elaichi Powder
5. Pinch of Salt
6. Wheat flour 1 cup
7. Ghee

Method:
1. In a Bowl, take Banana, Sugar and mix well with hands and make into a paste.
2. Now goes, Cashew Powder, Elaichi Powder, Salt and Wheat flour.
3. Knead well without adding water. (Moisture from the banana itself enough to knead the dough)
4. In a Hot tawa, make Chappathi, by applying Ghee on both sides.

.::. Serve the Fruity, Sweety Chappathi Hot. .::.

This is my submission for JFI (Banana) Hosted by Mandira of Ahaar

Udipi Sambar

You would have enjoyed in the food in Udipi restaurants.
They serve a Unique sambar that is an excellent partner to Fluffy Idlis.
Traditional recipe of Karnataka.

Ingredients Needed:
1. Toor Dal 1 cup
2. Ripe Tomato 3 Nos
3. Onions Finely chopped
4. Home made sambar Powder 2 tsp
5. Tamarind paste 1 tsp
6. Hing
7. Salt to taste
8. Turmeric Powder
9. Any Sambar vegetables (Drumstick, Pumpkin, Brinjal, Okra etc..)
10. Jaggery Gooseberry size

Ingredients for Grinding:
1. Dhania (Coriander seeds) 2 tsp
2. Dry Red Chillies 4 (According to taste)
3. Raw Rice 1/4 Tsp
4. Grated Coconut 2 tsp
5. Elaichi 1
6. Cinnamon Stick 1 small piece
7. Cumin seeds very little
8. Fenugreek seeds few
9.Grated Coconut 1 tsp
Fry the above ingredients with little oil and Grind it into coarse paste.


Ingredients for tempering:
1. Oil
2. Mustard Seeds
3. Curry leaves.
4. Dry Red Chillies
5. Coriander Leaves for Garnishing
Method:
1. Pressure Cook dal, Tomato, Onion Pieces, Turmeric, Hing, Sambar Powder.
2. In a Kadai/Pan,heat oil temper with Mustard seeds, Curry leaves. Add Vegetables and fry for a minute.
3. Pour 1/4 glass of water and cook till the vegetables done.
4. Now goes Tamarind pulp/paste, Grinded Paste, Cooked dal mixture and Jaggery.
5. Boil till it gives good aroma.
6. Garnish it with Coriander leaves.

* Enjoy this delicious Sambar Hot with Idlis, Dosas, Wadas etc...etc... *

This is My submission for RCI (Karnataka) hosted by Asha of Foodieshope

Akki Roti(Rice Roti)

Traditional Kannadiga dish.
Roti made of Rice.

Ingredients Needed:
1. Rice flour (I had used Idiyappam Flour) - 1 cup.
2. Salt to taste.
3. Coriander - Finely chopped.
4. Grated Carrot
5. Grated Coconut 2 tsp
6. Cumin Seeds 1 tsp
7. Oil 1 tsp
8. Hot water to knead
Method:

1.In a bowl add Rice flour, Salt, Chopped Coriander Leaves, Grated Coconut, Grated Carrot and Cumin Seed.Mix them well.
2. Slowly add Hot water to knead the dough. (Like Chappati dough).
3. Apply little oil and Keep it aside.
4. Heat Dosa Pan. Dip your hand in water and take a small ball of and dough
spread in a pan like Chappati. Sprinkle some water on Roti, close with lid and cook.
5. Turn the other side apply some oil and cook for few minutes.
Enjoy this Traditional Kannadiga dish with Any Spicy Chutney.

Turn Kanndiga for a day or for this dish and its worth it.

Akki Roti Served with Gojju

This is my Submission of RCI (Karnataka) hosted by Asha of Foodieshope

Onion Chilli Gojju

Gojju - Yet another dish from the Karnataka tradition.
Spicy version with some help from Asha's Blog to prepare this.

Onion Chilli Gojju

Ingredients Needed:
1. Small (pearl) Onion - 30 to 40 Nos.(Finely Chopped)
2. Green Chillies - 8 to 9 (According to taste)(Slit length wise)
Today I used Thai Yellow Chilli.
3. Tamarind - Small lemon size
4. Jaggery
5. Hing
6. Salt to taste
7. Water 1-1/2 cups

Gojju Ingredients

Ingredients For Powder:
1. Coriander Seeds - 1 tsp
2. Chutney Dal - 1 tsp
3. Pepper - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Dry Red Chillies - 1 to 2
6. Urad Dal - 1/2 tsp
7. Methi Seeds - 1/4 tsp
Dry roast everything and make into Powder

Gojju Powder Ingredients

Ingredients for Tempering:
1. Oil 2 tablespoons
2. Mustard Seeds
3. Channadal
4. Urad dal
5. Curry leaves

Yellow Chillies

Method:
1. Heat Oil in a Kadai and Add the tempering Ingredients.
2. Add Chopped Onions and Chillies fry well for 5 minutes.
3. Soak Tamarind in water and take out extract.
4. Add tamarind extract, Salt and Jaggery.
5. Cook till raw smell goes. (Say 10 to 13 minutes) in Medium flame.
6. Add Gojju Powder and cook till thickens.

Tangy, Spicy, Sweet Gojju - Taste of Karnataka..

This is my submission for RCI (Karnataka) hosted by Asha of Foodieshope

Vegetable Saagu

=> Traditional Kannada dish.
=> Kannada style kurma.

Ingredients Needed:
1. Mixed Vegetables - 2 cups (Beans, Carrot, Cauliflower, Chow-chow, Peas, Potato--Cut into cubes)
2. Onion finely chopped - 2
3. Tomato finely chopped - 2
4. Hing
5. Salt to taste
6. Turmeric Powder
7. Water - Little
8. Lemon/Lime Juice 2 tsps

* Boil vegetables with little salt and turmeric and keep it aside.

Ingredients for paste:
1. Channa dal - 1 tsp
2. Chutney Dal - 1/2 tsp
3. Coriander seeds - 2 tsps
4. Cloves - 2
5. Cinnamon stick small piece
6. Dry Coconut (Kopra) Grated - 2 tablespoons
7. Dry Red Chillies
8. Pepper Corns few
9. Jeera - 1/4 tsp
10. Oil - 1 tsp
* Fry the above ingredients till golden brown, Cool and Grind into fine paste.

Ingredients for Tempering
1. Mustard seeds
2. Urad dal
3. Curry leaves
4. Oil 2 tablespoons
Method:
1. Heat Oil in a Kadai, Temper the ingredients.
2. Fry Chopped onion pieces till golden brown, now add chopped tomato and fry till it becomes pulp.
3. Now goes the grinded paste and fry till good aroma comes.
4. Add boiled vegetables and cook till gravy thickens.
5. Squeeze lemon juice and garnish with Coriander leaves

<> Rice and Roti are Great combines for Veg Saagu.. <>


This is my Submission for RCI (Karnataka) Hosted by Asha of FoodiesHope

Vella Seedai

Sweet Version of Seedai.
Made of Jaggery Syrup.

Ingredients Needed:
1. Fried and Sieved Rice Flour (as in Salt Seedai) ~ 1 cup
2. Jaggery ~ Little More than 1/2 cup.
3. Salt ~ A Pinch
4. Grated Coconut ~ 2 tablespoons
5. Til (Sesame) ~ 1/2 tsp
6. Butter ~ 3/4 tablespoon
7. Urad Dal powder ~ 3/4 tsp
8. Water ~ 1/2 Cup to make syrup
9. Elaichi Powder
Method:
1. In a bowl take Rice Flour, Urad Flour, Salt, Grated Coconut, Til, and Butter, mix well and keep it aside.
2. Immerse the Jaggery in water and Keep it aside for 10 minutes.
3. Once the Jaggery is dissolved, filter the water out and heat it to make a syrup.
4. For checking the syrup, Take a small bowl of water.
Test for the Syrup consistency:- Pour few drops of syrup in it and the syrup should not dissolve in water. It should loose its shape, while removing it by
hand from the water. (In tamil we call this Thakkali Padham) (Adhirasam Padham).
5. Pour this Syrup to the Rice flour mixture, mix well and keep it aside.
6. Knead well and keep it in airtight container.
7. Next day make medium size balls, dry it for 30 minutes and fry it in oil till dark brown.

Test for Seedai:- While frying, cracks should develop.
.:. Sweet Seedai makes the Krishna Jayanthi more Sweeter .:.
Note:
1. If syrup is not in perfect consistency while frying all balls will loose it shape.
2. If more jaggery is added, it will dissolve in Oil while frying.
3. Seedai, if made one day later, it willl have an even more rich taste.
4. Roast Urad dal without adding oil till golden brown,powder and sieve it.

Vella Seedai